1
00:00:02,266 --> 00:00:05,066
[Molly] I'm putting together
a picnic date night.
2
00:00:05,066 --> 00:00:06,233
I don't know what
I'm more excited for.
3
00:00:06,233 --> 00:00:09,066
Hanging out with Nick,
or eating this meaty pita.
4
00:00:09,066 --> 00:00:11,367
Come for the view,
stay for the food.
5
00:00:11,367 --> 00:00:13,500
We'll feast on my meaty arayes
6
00:00:13,567 --> 00:00:15,266
with yoghurt-y tahini sauce.
7
00:00:15,266 --> 00:00:18,266
This is so flavorful.
It explodes with flavor.
8
00:00:18,266 --> 00:00:20,400
Sweet and chewy couscous salad
9
00:00:20,467 --> 00:00:22,100
with pistachios and dates.
10
00:00:22,166 --> 00:00:23,700
Mm, I love dates.
11
00:00:23,767 --> 00:00:25,667
Cold curry cauliflower,
12
00:00:25,667 --> 00:00:27,800
and the most fun dessert ever,
13
00:00:27,867 --> 00:00:29,900
my white chocolate
potato chips,
14
00:00:29,967 --> 00:00:31,400
covered in fizzy rocks.
15
00:00:31,467 --> 00:00:36,166
It's gonna be impossible
not to have a fun date
night with these.
16
00:00:39,166 --> 00:00:40,166
Oh, yum!
17
00:00:40,166 --> 00:00:41,200
Yay!
18
00:00:41,266 --> 00:00:43,800
Hey, this is me, Molly Yeh!
19
00:00:43,867 --> 00:00:46,867
This is my husband Nick,
this is our growing family,
20
00:00:46,867 --> 00:00:48,033
and this is our home,
21
00:00:48,033 --> 00:00:50,500
our farm on the North
Dakota-Minnesota border.
22
00:00:50,567 --> 00:00:53,166
The place where I eat,
sleep, and breathe food.
23
00:00:59,700 --> 00:01:01,000
With spring
planting approaching,
24
00:01:01,066 --> 00:01:03,467
Nick is about to get
really busy in the fields,
25
00:01:03,467 --> 00:01:04,767
so before he peaces out,
26
00:01:04,767 --> 00:01:06,667
I'm packing up
a picnic to take
27
00:01:06,667 --> 00:01:08,900
to a super-romantic date spot,
28
00:01:08,967 --> 00:01:11,266
the top of the parking
garage in town.
29
00:01:11,266 --> 00:01:13,467
It has a great view
of the city, why not?
30
00:01:14,400 --> 00:01:16,500
For our main course,
I am making arayes,
31
00:01:16,567 --> 00:01:18,367
which are
a Lebanese street food,
32
00:01:18,367 --> 00:01:21,000
that are basically
the best spiced,
33
00:01:21,066 --> 00:01:22,500
juiciest burger of your life,
34
00:01:22,567 --> 00:01:25,000
cooked inside
of a fluffy pita,
35
00:01:25,000 --> 00:01:27,567
so you get crispy,
fried outer edges
36
00:01:27,567 --> 00:01:30,500
and inside,
it's soft and juicy,
37
00:01:30,567 --> 00:01:32,667
and the meat
fuses with the pita
38
00:01:32,667 --> 00:01:36,000
for such a delicious texture,
and great flavor, too.
39
00:01:36,066 --> 00:01:37,867
I'll start with
the beefy filling.
40
00:01:37,867 --> 00:01:39,700
My pan is heating
here over medium,
41
00:01:39,767 --> 00:01:43,500
and I'll drizzle in
a little oil to help
cook some onions.
42
00:01:43,567 --> 00:01:45,667
I've got one chopped
yellow onion here.
43
00:01:49,700 --> 00:01:51,500
Let's stir this around
with a pinch of salt.
44
00:01:52,667 --> 00:01:56,200
Just bring out
their sweetness,
and to soften them.
45
00:01:56,266 --> 00:01:58,767
I think these are looking
pretty good and soft.
46
00:01:58,767 --> 00:02:01,800
I'm gonna toss in the garlic,
I've got five cloves.
47
00:02:01,867 --> 00:02:03,667
Oh my gosh, we're gonna
have garlic breath.
48
00:02:05,567 --> 00:02:08,367
Along with four
teaspoons of the Baharat,
49
00:02:08,367 --> 00:02:11,367
which simply translates
to spices in Arabic,
50
00:02:11,367 --> 00:02:14,367
and it's this awesome,
all-purpose spice blend
51
00:02:14,367 --> 00:02:18,300
that's both savory and warm
and a little sweet.
52
00:02:18,367 --> 00:02:21,100
I kind of think of it
as a savory pumpkin spice.
53
00:02:21,166 --> 00:02:23,266
You can buy it from
some specialty stores,
54
00:02:23,266 --> 00:02:25,900
but you can also
make it from scratch
with common spices.
55
00:02:27,367 --> 00:02:29,266
Mine is a mixture
of cinnamon and cumin,
56
00:02:29,266 --> 00:02:32,100
some floral cardamom
and coriander,
57
00:02:32,100 --> 00:02:35,467
paprika, allspice, cloves,
nutmeg, and black pepper.
58
00:02:35,467 --> 00:02:37,467
I love cinnamon
and cumin together.
59
00:02:37,467 --> 00:02:41,000
They both go deliciously
on ground beef.
60
00:02:41,000 --> 00:02:43,967
And I'll allow
the spices to toast,
and the garlic to cook.
61
00:02:44,800 --> 00:02:46,367
This only takes
a minute or two.
62
00:02:47,066 --> 00:02:49,900
Ah, that cinnamon is good.
63
00:02:49,967 --> 00:02:52,767
I'll get this off the heat,
and let it cool just slightly.
64
00:02:52,767 --> 00:02:54,567
Now, into my food processor,
65
00:02:54,567 --> 00:02:56,867
I'll combine half a cup
of toasted pine nuts.
66
00:02:58,000 --> 00:03:00,266
Pine nuts are so buttery,
67
00:03:00,266 --> 00:03:03,100
and bring in some toasty
notes to the meat.
68
00:03:03,166 --> 00:03:07,000
And one cup each of fresh
cilantro and fresh parsley.
69
00:03:07,066 --> 00:03:09,900
And since this is all
getting ground up in
the food processor,
70
00:03:09,967 --> 00:03:12,300
I can just give this
a really rough chop.
71
00:03:13,300 --> 00:03:16,867
This combination of the cozy,
72
00:03:16,867 --> 00:03:18,900
dark spices
and the fresh herbs
73
00:03:18,967 --> 00:03:20,867
and then the buttery
pine nuts.
74
00:03:20,867 --> 00:03:23,600
This so flavorful.
It explodes with flavor.
75
00:03:25,100 --> 00:03:27,100
Toss these in,
and the onions...
76
00:03:30,667 --> 00:03:34,000
Now I'll blend this up
until it's finely ground,
but not pasty,
77
00:03:34,066 --> 00:03:36,367
and this is gonna
allow the meat
78
00:03:36,367 --> 00:03:38,266
to have a nice,
uniform texture
79
00:03:38,266 --> 00:03:39,800
when you bite into it.
80
00:03:39,867 --> 00:03:41,667
And it'll also
enhance the flavors,
81
00:03:41,667 --> 00:03:43,767
since you're exposing
the surface area
82
00:03:43,767 --> 00:03:46,367
of all of these
tasty ingredients.
83
00:03:53,300 --> 00:03:55,300
[sniffs] That smells good.
84
00:03:55,367 --> 00:03:56,767
I'll get my pitas ready,
85
00:03:56,767 --> 00:03:58,667
so these are
pretty thick pitas,
86
00:03:58,667 --> 00:04:00,667
I love using homemade
pitas for this.
87
00:04:00,667 --> 00:04:02,667
You could also
use store bought.
88
00:04:02,667 --> 00:04:05,900
I'll slice these in half,
to expose the pockets.
89
00:04:05,967 --> 00:04:07,567
I'm only gonna make four now.
90
00:04:07,567 --> 00:04:10,300
This batch does make
a lot of arayes,
91
00:04:10,367 --> 00:04:12,800
but Nick is going to be
excited about that,
92
00:04:12,867 --> 00:04:14,567
since there will be leftovers
for him to take out
93
00:04:14,567 --> 00:04:16,166
on the tractor tomorrow.
94
00:04:16,166 --> 00:04:19,066
I'll make sure there's an
opening for the meat in here.
95
00:04:19,066 --> 00:04:21,567
So there's two and a half
pounds of lean ground beef.
96
00:04:22,800 --> 00:04:24,567
I'll season this with
two teaspoons of salt.
97
00:04:26,567 --> 00:04:29,500
I always wanna try to evenly
distribute it over the meat.
98
00:04:31,667 --> 00:04:34,867
And I'll combine it with
the pine nut mixture.
99
00:04:34,867 --> 00:04:38,700
And it's just gonna
be most efficient if I get
in here with my hands.
100
00:04:42,166 --> 00:04:43,266
This is combined...
101
00:04:46,200 --> 00:04:48,567
I'll add a layer of olive oil
to my pan here.
102
00:04:49,967 --> 00:04:53,166
And while that heats up,
I'll start forming my arayes.
103
00:04:53,166 --> 00:04:55,600
I'll just take a little ball
of meat and squish it,
104
00:04:55,667 --> 00:04:58,166
all the way
to the bottom
of the pita
105
00:04:58,166 --> 00:04:59,567
and all the way to the sides,
106
00:04:59,567 --> 00:05:01,066
kind of like a dumpling.
107
00:05:01,066 --> 00:05:02,100
I'm getting so excited.
108
00:05:02,166 --> 00:05:03,700
I don't know what
I'm more excited for,
109
00:05:03,767 --> 00:05:05,166
hanging out with Nick,
110
00:05:05,166 --> 00:05:07,667
or eating this meaty pita.
111
00:05:07,667 --> 00:05:10,867
And this will go exposed
side down into the pan.
112
00:05:10,867 --> 00:05:12,567
I don't want it to be too hot,
113
00:05:12,567 --> 00:05:14,300
and have the pita
burn on the outside
114
00:05:14,367 --> 00:05:16,600
before the innards
of the meat are cooked.
115
00:05:16,667 --> 00:05:18,900
And I'll let these go
for five to seven minutes,
116
00:05:18,967 --> 00:05:22,300
until the beef is brown
and some of the fat renders.
117
00:05:22,367 --> 00:05:24,567
I can't remember when
the first time I learned
about arayes was.
118
00:05:24,567 --> 00:05:28,100
I've always loved
Lebanese food.
119
00:05:28,100 --> 00:05:30,400
The first time I saw a picture
of arayes, I was like,
120
00:05:30,467 --> 00:05:32,200
I have to have that.
121
00:05:33,367 --> 00:05:34,500
Okay, I'll give 'em a flip.
122
00:05:35,166 --> 00:05:36,400
Oh, yeah! [gasps]
123
00:05:36,467 --> 00:05:40,600
See those crispy,
golden edges of the pita?
124
00:05:40,667 --> 00:05:43,567
And the meat has crisped up
beautifully as well.
125
00:05:43,567 --> 00:05:46,100
I'll keep these going
for a few minutes
on both sides.
126
00:05:47,967 --> 00:05:51,000
And in that time,
I'll whip up a creamy
yoghurt sauce for dunking.
127
00:05:52,166 --> 00:05:54,367
This'll be a creamy,
cooling contrast
128
00:05:54,367 --> 00:05:56,467
to the hot, meaty burgers.
129
00:05:56,467 --> 00:05:58,500
The base of my sauce
is plain, Greek yoghurt.
130
00:05:59,567 --> 00:06:01,400
And half a cup of tahini
131
00:06:01,467 --> 00:06:03,700
will add some rich nuttiness.
132
00:06:03,767 --> 00:06:05,166
Arayes are Middle Eastern,
133
00:06:05,166 --> 00:06:06,667
they're popular across
the Middle East,
134
00:06:06,667 --> 00:06:09,166
and tahini is a staple
of Middle-Eastern cooking.
135
00:06:10,300 --> 00:06:12,367
The juice of a lemon
to brighten things up.
136
00:06:13,200 --> 00:06:14,567
A couple of cloves of garlic.
137
00:06:17,200 --> 00:06:18,667
And the acidity in the yoghurt
138
00:06:18,667 --> 00:06:21,367
mellows out
the garlic so nicely.
139
00:06:22,700 --> 00:06:25,000
We'll finally chop some
cilantro and parsley.
140
00:06:26,367 --> 00:06:27,800
Toss it in.
141
00:06:27,867 --> 00:06:29,800
A little of the Baharat,
142
00:06:29,867 --> 00:06:32,100
to enhance the Baharat
that's in the meat.
143
00:06:32,100 --> 00:06:33,367
Some kosher salt.
144
00:06:34,266 --> 00:06:35,367
Black pepper.
145
00:06:36,700 --> 00:06:38,100
I'll bring it together
with some olive oil.
146
00:06:39,800 --> 00:06:41,867
And stir it up until
it's thick and creamy.
147
00:06:45,367 --> 00:06:47,467
I'll flip these over now.
148
00:06:47,467 --> 00:06:50,000
It's smelling
heavenly in here.
149
00:06:51,100 --> 00:06:53,367
These still need
a couple more minutes.
150
00:06:53,367 --> 00:06:54,700
I hate the term "date night"
151
00:06:54,767 --> 00:06:56,800
but occasionally we like
to shake things up,
152
00:06:56,867 --> 00:06:59,767
and find some elevation.
153
00:06:59,767 --> 00:07:03,467
One time we just went up
onto the parking garage,
154
00:07:04,266 --> 00:07:06,000
and looked out over the town.
155
00:07:06,066 --> 00:07:07,166
And it was exciting.
156
00:07:08,467 --> 00:07:09,967
We really are so boring.
157
00:07:10,567 --> 00:07:11,600
I'll package these up.
158
00:07:14,200 --> 00:07:15,467
Nick is gonna go crazy.
159
00:07:17,166 --> 00:07:18,900
I'll package up
some sauce, too.
160
00:07:19,900 --> 00:07:22,367
I am not waiting for Nick.
He will understand.
161
00:07:26,667 --> 00:07:27,867
Mm-hmm.
162
00:07:27,867 --> 00:07:30,867
The crispy and juicy textures,
163
00:07:30,867 --> 00:07:32,600
and all of the flavors
164
00:07:32,667 --> 00:07:35,967
that are happening
in this are fantastic.
165
00:07:39,867 --> 00:07:43,266
Coming up, a fun twist
on traditional pasta salad.
166
00:07:43,266 --> 00:07:45,367
It's chewy and salty
167
00:07:45,367 --> 00:07:47,500
with sweet, wait for it,
168
00:07:47,567 --> 00:07:49,700
dates! Duh!
169
00:07:49,767 --> 00:07:50,767
Scattered throughout.
170
00:08:00,767 --> 00:08:03,166
Between the kiddos
and Nick's farm season,
171
00:08:03,166 --> 00:08:05,266
we haven't had that
much time to get away
172
00:08:05,266 --> 00:08:07,033
for a legit date recently,
173
00:08:07,033 --> 00:08:08,500
but tonight's the night.
174
00:08:09,166 --> 00:08:11,100
To go along with my arayes,
175
00:08:11,166 --> 00:08:14,400
I'm whipping up
a couscous salad with
pistachios and dates
176
00:08:14,467 --> 00:08:18,667
that is such
a delicious combination
of sweet and salty,
177
00:08:18,734 --> 00:08:21,600
and it's got chewy dates
scattered throughout
178
00:08:21,667 --> 00:08:24,166
that are like sweet
little surprises.
179
00:08:24,166 --> 00:08:26,266
I've got my couscous
simmering away already,
180
00:08:26,266 --> 00:08:27,500
and now I'll make
the dressing,
181
00:08:27,567 --> 00:08:29,166
which is super tasty,
182
00:08:29,166 --> 00:08:31,100
I'm gonna start
by grilling a lemon,
183
00:08:31,934 --> 00:08:33,266
which is such an easy way
184
00:08:33,266 --> 00:08:35,767
to bring in some new
personality to a lemon.
185
00:08:35,767 --> 00:08:38,200
When you grill it in
a hot skillet like this,
186
00:08:38,266 --> 00:08:40,867
it caramelizes,
and mellows out,
187
00:08:40,867 --> 00:08:42,500
and gets a little sweet,
188
00:08:42,567 --> 00:08:44,400
and it also looks cool.
189
00:08:44,467 --> 00:08:47,100
I'll let this just hang out
until it starts to brown,
190
00:08:47,100 --> 00:08:49,166
and I'll grab
my other ingredients
in the meantime.
191
00:08:50,400 --> 00:08:52,300
What I love about
this salad is that,
192
00:08:53,033 --> 00:08:54,567
it eats like a pasta salad,
193
00:08:54,567 --> 00:08:57,667
but you're basically making
a deconstructed pesto,
194
00:08:57,734 --> 00:09:00,467
and tossing the greens,
with the pasta,
195
00:09:00,467 --> 00:09:02,367
so you get kinda
two sides in one.
196
00:09:02,367 --> 00:09:05,367
You get all your veggies
in this pasta salad.
197
00:09:05,367 --> 00:09:06,767
Let me actually check on this,
198
00:09:06,767 --> 00:09:08,934
because this seems to be
browning really quickly.
199
00:09:09,767 --> 00:09:11,266
Oh, it's getting there.
200
00:09:11,266 --> 00:09:14,567
I want, like, three times
the amount of brown color.
201
00:09:16,266 --> 00:09:18,033
So I'll work on
my greens mixture,
202
00:09:18,033 --> 00:09:21,066
I'm gonna add three big
handfuls of Swiss chard
203
00:09:21,066 --> 00:09:24,767
that's coarsely chopped
to my food processor.
204
00:09:24,767 --> 00:09:27,467
Swiss chard
is so nice and sturdy,
and it's also bitter,
205
00:09:27,467 --> 00:09:30,834
and the bitterness with
the sweetness of the dates
is so tasty.
206
00:09:32,100 --> 00:09:33,200
You can also use kale,
207
00:09:33,266 --> 00:09:35,967
or even collard greens
would be good, or spinach.
208
00:09:35,967 --> 00:09:38,834
I'll coarsely chop
three scallions.
209
00:09:38,834 --> 00:09:40,100
Since this is all
getting blended up,
210
00:09:40,100 --> 00:09:42,500
I don't need to be too precise
with the chopping.
211
00:09:43,567 --> 00:09:46,767
And then one cup each
of cilantro and parsley.
212
00:09:49,867 --> 00:09:53,367
And then a half cup of mint
for such delicious freshness.
213
00:09:53,367 --> 00:09:55,834
This is a great pasta salad
to make over the summer
214
00:09:55,834 --> 00:09:58,367
if your garden
is overflowing with herbs.
215
00:09:58,367 --> 00:10:00,767
You definitely wanna
bring toothpicks when
you eat this salad,
216
00:10:00,834 --> 00:10:02,867
but it is 100% worth it.
217
00:10:06,367 --> 00:10:07,367
Let me check my lemons.
218
00:10:08,667 --> 00:10:10,467
That's the color
that I'm looking for!
219
00:10:11,266 --> 00:10:12,934
I can smell the smokiness.
220
00:10:13,834 --> 00:10:15,867
All of those greens
just blended up
221
00:10:15,867 --> 00:10:18,467
into that little,
tiny, bitty amount.
222
00:10:19,166 --> 00:10:20,967
Carrying on with my dressing.
223
00:10:20,967 --> 00:10:23,367
I'll heat up four
tablespoons of olive oil,
224
00:10:23,367 --> 00:10:24,834
a quarter cup,
225
00:10:24,834 --> 00:10:29,166
and sprinkle in two teaspoons
of coarsely cracked
coriander seeds.
226
00:10:29,166 --> 00:10:31,667
I love the flavor
of coriander,
227
00:10:31,734 --> 00:10:33,867
which is kinda citrus-y,
228
00:10:33,867 --> 00:10:35,667
but I also love
the texture of it.
229
00:10:35,734 --> 00:10:37,600
It'll add some
crunch to the salad,
230
00:10:37,667 --> 00:10:41,367
and Aleppo pepper,
which is smoky,
231
00:10:41,367 --> 00:10:43,100
and not too spicy.
232
00:10:43,100 --> 00:10:45,567
And all I'm doing
is warming the spices,
233
00:10:45,567 --> 00:10:49,066
allowing them
to infuse the olive oil.
234
00:10:49,066 --> 00:10:53,500
The oil is starting to take
on that red, orange-y color
of the Aleppo pepper,
235
00:10:53,567 --> 00:10:55,367
and that's all
I'm really looking for.
236
00:10:55,367 --> 00:10:56,934
I don't need to heat
this for too long.
237
00:10:57,667 --> 00:10:59,066
So I'll season with some salt,
238
00:10:59,066 --> 00:11:01,266
I'm adding kind of a lot
of salt right now,
239
00:11:01,266 --> 00:11:04,066
because it'll season
the couscous in addition
to the dressing.
240
00:11:04,066 --> 00:11:06,266
And it's squeezing
my charred lemon.
241
00:11:07,300 --> 00:11:08,767
This'll be just a really nice,
242
00:11:08,767 --> 00:11:11,166
light dressing
on the couscous.
243
00:11:11,166 --> 00:11:15,266
This isn't your typical,
mayonnaise-y pasta salad.
244
00:11:15,266 --> 00:11:17,100
This one is super bright.
245
00:11:17,100 --> 00:11:19,367
I'll whisk this up.
246
00:11:19,367 --> 00:11:21,767
I think the couscous
is done cooking.
247
00:11:21,767 --> 00:11:22,867
I'll give it a little fluff.
248
00:11:23,567 --> 00:11:24,700
It's kinda like rice,
249
00:11:24,700 --> 00:11:27,166
where you wanna fluff it
with a fork when it's done.
250
00:11:27,166 --> 00:11:28,567
You don't wanna get
in there with a spoon
251
00:11:28,567 --> 00:11:29,867
or spatula and compact it.
252
00:11:29,867 --> 00:11:31,166
You want it to be fluffy.
253
00:11:32,200 --> 00:11:34,667
Okay. I'll toss the couscous
with the dressing.
254
00:11:41,667 --> 00:11:45,934
Now, into my bowl
I'll chop up two Persian
cucumbers to toss in.
255
00:11:45,934 --> 00:11:49,166
I love these little guys.
They're so flavorful.
256
00:11:50,600 --> 00:11:52,066
One cup of feta.
257
00:11:52,066 --> 00:11:55,934
Feta is salty,
and a little creamy.
258
00:11:55,934 --> 00:11:59,033
I love it. Oh,
I can't forget my greens.
259
00:11:59,033 --> 00:12:01,867
Mm. [sniffs]
So fresh and herby.
260
00:12:01,934 --> 00:12:03,667
And then the true
stars of the show,
261
00:12:03,667 --> 00:12:06,266
chopped, roasted,
salted pistachios.
262
00:12:06,266 --> 00:12:08,767
Pistachios are the best nut,
because they're green.
263
00:12:08,767 --> 00:12:12,667
And lastly, chewy sweetness,
in some chopped dates.
264
00:12:13,767 --> 00:12:15,266
Ooh, they're so sticky.
265
00:12:16,200 --> 00:12:18,667
Mm, mm! I love dates!
266
00:12:19,967 --> 00:12:21,000
Okay, I'm gonna toss this.
267
00:12:21,000 --> 00:12:22,033
Look at all these
pretty colors!
268
00:12:23,000 --> 00:12:25,400
There's a lot going on
in this salad,
269
00:12:25,467 --> 00:12:27,600
but it all works
so well together.
270
00:12:31,400 --> 00:12:32,400
Mm!
271
00:12:34,867 --> 00:12:37,033
Really good texture
is that south couscous,
272
00:12:37,033 --> 00:12:38,934
with the crunchy nuts.
273
00:12:38,934 --> 00:12:41,200
And all the fresh
greens in there,
274
00:12:41,266 --> 00:12:44,100
I feel like I have
Swiss chard in every single
one of my teeth right now,
275
00:12:44,166 --> 00:12:47,667
so I'm gonna cover up
my teeth with my lips.
276
00:12:47,667 --> 00:12:50,567
I'll finish this just
by sprinkling with some
extra Aleppo pepper.
277
00:12:51,967 --> 00:12:53,100
Pretty.
278
00:12:53,166 --> 00:12:55,567
Next, I'm stepping
up my side game
279
00:12:55,567 --> 00:12:59,867
with something bold,
cold and oh, so gold,
it's incredible!
280
00:13:06,767 --> 00:13:08,567
I'm packing up
a picnic to eat with Nick
281
00:13:08,567 --> 00:13:11,233
at our super exclusive
date night spot.
282
00:13:11,233 --> 00:13:13,767
Next up,
cold curry cauliflower.
283
00:13:13,834 --> 00:13:15,233
I'm just gonna roast
some cauliflower
284
00:13:15,233 --> 00:13:18,667
and toss it with a really
delightful curry oil,
285
00:13:18,734 --> 00:13:21,033
and some crushed
nuts and raisins.
286
00:13:21,967 --> 00:13:24,634
It's super easy
and super flavorful.
287
00:13:24,634 --> 00:13:26,433
To start, I've got
a head of cauliflower
288
00:13:26,433 --> 00:13:27,867
that I've chopped
into florets.
289
00:13:27,867 --> 00:13:30,367
And I'll just scatter it
on my rimmed baking
sheet here.
290
00:13:31,767 --> 00:13:34,033
We roast a lot
of veggies at our house.
291
00:13:34,033 --> 00:13:36,266
I'll bring it together
with some olive oil.
292
00:13:36,266 --> 00:13:39,100
Cauliflower is a great
canvas for curry oil,
293
00:13:39,100 --> 00:13:41,100
because it takes
on the beautiful,
294
00:13:41,100 --> 00:13:42,767
yellow color from the curry.
295
00:13:42,834 --> 00:13:47,333
I'll toss this with some
olive oil and a good
pinch of salt.
296
00:13:47,333 --> 00:13:49,467
And then I'll spread
it out all over my pan,
297
00:13:49,533 --> 00:13:51,367
I don't want it to clump
together and steam,
298
00:13:51,433 --> 00:13:54,233
because then
it won't get crispy.
299
00:13:54,233 --> 00:13:56,767
I'll roast this at 400 degrees
for 20 to 30 minutes,
300
00:13:56,767 --> 00:13:58,166
until it's crisp.
301
00:13:59,066 --> 00:14:00,667
I'll just be infusing
some neutral oil
302
00:14:00,667 --> 00:14:02,667
with an onion
and curry powder,
303
00:14:03,834 --> 00:14:06,867
It'll be really lovely,
and it'll just get glossy
304
00:14:06,867 --> 00:14:09,166
and delicious
on the cauliflower.
305
00:14:09,166 --> 00:14:12,333
Really, the cauliflower
is just a vehicle
for curry oil.
306
00:14:13,667 --> 00:14:16,634
I'll get a tablespoon
of neutral oil heating
in my saucepan.
307
00:14:18,367 --> 00:14:19,667
I'll soften up my onion.
308
00:14:20,567 --> 00:14:23,367
This is the type
of dish that Nick loves.
309
00:14:23,367 --> 00:14:24,967
He's a big vegetable eater.
310
00:14:24,967 --> 00:14:26,567
He's quite the health nut,
311
00:14:26,567 --> 00:14:29,567
and having a salad
like this around,
312
00:14:29,634 --> 00:14:31,166
just hanging out
in the refrigerator,
313
00:14:31,233 --> 00:14:32,634
means that when he comes in
314
00:14:32,634 --> 00:14:35,667
for a quick break
from the tractor,
he can just grab it.
315
00:14:37,333 --> 00:14:38,333
These onions are soft.
316
00:14:39,166 --> 00:14:40,767
They're nice and sweet now.
317
00:14:40,767 --> 00:14:42,867
I'll sprinkle in a tablespoon
of curry powder,
318
00:14:43,767 --> 00:14:45,033
and allow it to toast.
319
00:14:45,033 --> 00:14:46,667
I love curry powder.
320
00:14:46,734 --> 00:14:48,834
It's got some
of the same ingredients
321
00:14:48,834 --> 00:14:51,266
as the Baharat
that's in the arayes,
322
00:14:51,333 --> 00:14:53,000
but it's also got
turmeric and ginger,
323
00:14:53,000 --> 00:14:55,166
and I love
smelling that ginger.
324
00:14:56,467 --> 00:14:58,867
Okay, I'll let this
toast come to life.
325
00:14:58,934 --> 00:15:03,000
There have been some amazing
smells in this kitchen today.
326
00:15:03,000 --> 00:15:06,867
I'll add about a half
a cup of neutral oil.
327
00:15:06,867 --> 00:15:09,467
I'll heat this for just
about a minute or two,
328
00:15:09,533 --> 00:15:11,734
so that the oil can pick up
on the sweetness of the onion,
329
00:15:11,734 --> 00:15:14,100
and the curry flavors.
330
00:15:14,100 --> 00:15:16,133
Okay, and then I'll remove
this from the heat,
331
00:15:16,133 --> 00:15:18,266
and I'll let it
cool, undisturbed,
332
00:15:18,333 --> 00:15:20,667
so that the spices
can seep to the bottom,
333
00:15:20,667 --> 00:15:21,767
and same thing
with the onions,
334
00:15:21,767 --> 00:15:23,667
because when I pour it out,
I only want the oil.
335
00:15:24,667 --> 00:15:27,367
All right, I think I'm still
on my cauliflower.
336
00:15:27,367 --> 00:15:30,567
That's got some good
brown bits on there,
this'll be nice.
337
00:15:30,567 --> 00:15:32,100
I'll let this cool briefly,
338
00:15:32,100 --> 00:15:34,667
and work on the remaining
ingredients in my dressing.
339
00:15:34,667 --> 00:15:36,834
I'll combine a splash
of apple cider vinegar,
340
00:15:37,467 --> 00:15:38,634
got some good brightness,
341
00:15:38,634 --> 00:15:40,867
and also the apple notes
are good with the curry.
342
00:15:40,934 --> 00:15:42,567
A tablespoon of Dijon mustard,
343
00:15:43,533 --> 00:15:44,867
for that zing.
344
00:15:44,867 --> 00:15:46,166
It also helps
emulsify the dressing.
345
00:15:47,066 --> 00:15:48,867
A tablespoon of honey,
346
00:15:48,867 --> 00:15:50,567
to balance this out
with sweetness.
347
00:15:51,667 --> 00:15:53,567
And a tablespoon
of fresh lemon juice.
348
00:15:54,567 --> 00:15:56,734
I'll drizzle in my curry oil.
349
00:15:56,734 --> 00:15:59,166
I'm gonna leave the spices
and the onion behind.
350
00:15:59,934 --> 00:16:01,133
Okay.
351
00:16:02,767 --> 00:16:06,066
This is a really nice
combination of sweet and sour.
352
00:16:06,066 --> 00:16:08,967
They're good supporting
flavors for the curry.
353
00:16:08,967 --> 00:16:11,066
It's such a pretty,
bright yellow color.
354
00:16:11,066 --> 00:16:12,533
And I'll season this
with salt and pepper.
355
00:16:17,066 --> 00:16:19,467
This cauliflower is so
delicious at any temperature,
356
00:16:19,533 --> 00:16:22,467
which is why
it's awesome for a picnic.
357
00:16:22,467 --> 00:16:25,634
Okay, this is combined,
it's thickened slightly,
'cause it's emulsified.
358
00:16:29,000 --> 00:16:31,767
And I'll get this cauliflower
coated with this vinaigrette.
359
00:16:33,934 --> 00:16:35,467
And to add some excitement,
360
00:16:35,533 --> 00:16:37,166
I've got roasted almonds
for some good crunch.
361
00:16:38,333 --> 00:16:40,767
Nick loves them,
we always have
almonds at hand.
362
00:16:41,967 --> 00:16:44,033
And golden raisins
for pops of sweetness.
363
00:16:46,734 --> 00:16:48,533
Oh yeah, I went
heavy on the nuts.
364
00:16:48,533 --> 00:16:50,734
This is gonna
be good. [exhales]
365
00:16:51,367 --> 00:16:52,867
Okay, let me take a taste.
366
00:16:57,967 --> 00:16:59,133
Mm!
367
00:17:00,266 --> 00:17:03,066
It's light, it's bright,
it's happy 'cause it's yellow.
368
00:17:03,767 --> 00:17:04,934
Yeah, that's good.
369
00:17:06,667 --> 00:17:07,800
Still to come,
370
00:17:07,800 --> 00:17:10,533
creamy white chocolate,
crispy potato chips.
371
00:17:10,533 --> 00:17:12,867
I'm about to rock
Nick's date night world,
372
00:17:12,867 --> 00:17:14,967
with an easy,
addictive dessert.
373
00:17:14,967 --> 00:17:16,033
Mm!
374
00:17:21,934 --> 00:17:23,767
We're doing a date
night dinner to go,
375
00:17:23,767 --> 00:17:26,934
so dessert has gotta
be easy and handheld.
376
00:17:26,934 --> 00:17:28,867
I'm talking potato chips
377
00:17:28,867 --> 00:17:31,934
covered in white chocolate
and fizzy rocks.
378
00:17:31,934 --> 00:17:33,634
These are dead simple,
379
00:17:33,634 --> 00:17:36,834
but so delicious
and hilarious to eat,
380
00:17:36,834 --> 00:17:38,467
because when was the last
time you ate fizzy rocks?
381
00:17:39,467 --> 00:17:41,266
To start, I am chopping up
382
00:17:41,333 --> 00:17:43,367
eight ounces
of white chocolate.
383
00:17:43,367 --> 00:17:46,467
I really like the added
sweetness of white chocolate
384
00:17:46,467 --> 00:17:48,233
with the super salty chips.
385
00:17:48,233 --> 00:17:50,000
Good combo.
386
00:17:50,000 --> 00:17:53,367
And this will
also look really pretty,
with the fizzy rocks.
387
00:17:53,367 --> 00:17:55,233
And I'll melt this
in my double boiler
388
00:17:55,233 --> 00:17:57,433
with a tablespoon
of coconut oil,
389
00:17:57,433 --> 00:17:59,166
and it's important
to always melt chocolate
390
00:17:59,166 --> 00:18:02,266
either in a double boiler
or gently in the microwave,
391
00:18:02,333 --> 00:18:05,333
because if you get it too hot,
it could seize up,
392
00:18:05,333 --> 00:18:07,934
and then it won't coat
the potato chips nicely.
393
00:18:09,100 --> 00:18:11,000
And this is
refined coconut oil,
394
00:18:11,000 --> 00:18:12,834
so I'm not getting
that coconut flavor,
395
00:18:12,834 --> 00:18:14,133
which will help
keep the chocolate
396
00:18:14,133 --> 00:18:17,133
a little bit soft,
once it sets up.
397
00:18:17,133 --> 00:18:19,867
These potato chips
are inspired by our town
chocolate shop.
398
00:18:19,934 --> 00:18:21,634
So I'm doing something
a little different,
399
00:18:21,634 --> 00:18:23,467
I don't wanna, like,
blatantly copy them.
400
00:18:23,467 --> 00:18:25,133
I'm adding the fizzy rocks,
401
00:18:25,133 --> 00:18:27,367
which will add extra texture.
402
00:18:28,233 --> 00:18:31,000
And conversation topics.
403
00:18:31,000 --> 00:18:35,266
This is melted and smooth.
I'll remove it from the heat,
and then get my potato chips.
404
00:18:35,333 --> 00:18:37,166
I've got five ounces
of chips here,
405
00:18:37,166 --> 00:18:39,467
and I like the crinkle
cut ones for this,
406
00:18:39,533 --> 00:18:41,233
because they can
catch the chocolate.
407
00:18:42,266 --> 00:18:43,333
Now, to coat this,
408
00:18:43,333 --> 00:18:45,066
I'm not gonna be
too precious about it,
409
00:18:45,066 --> 00:18:46,834
and dip each one individually.
410
00:18:46,834 --> 00:18:49,333
I'll just drizzle some
of the chocolate
over the bowl.
411
00:18:51,233 --> 00:18:52,967
Just don't wanna break
up the potato chips.
412
00:18:54,000 --> 00:18:55,166
Give it another toss.
413
00:18:57,033 --> 00:18:58,467
I'll spread these out
onto my baking sheet
414
00:18:58,533 --> 00:19:00,767
that's lined with parchment,
so they don't set.
415
00:19:03,533 --> 00:19:05,533
And then I'll spread
them out evenly,
416
00:19:05,533 --> 00:19:09,000
so that I have access
to as much potato chip
417
00:19:09,000 --> 00:19:10,567
surface area as I can.
418
00:19:11,734 --> 00:19:14,000
I wanna make this
my phone background.
419
00:19:14,000 --> 00:19:15,967
Oh no, but first I have
to add the fizzy rocks.
420
00:19:18,567 --> 00:19:20,433
These are so fun!
421
00:19:20,433 --> 00:19:23,567
And what's really
cool is that once
the chocolate hardens,
422
00:19:23,567 --> 00:19:25,934
the fizzy rocks
maintain their fizziness.
423
00:19:27,266 --> 00:19:28,767
I think I wanna
eat some first.
424
00:19:30,734 --> 00:19:32,567
[laughs]
425
00:19:37,233 --> 00:19:38,266
Mm-mm-mm!
426
00:19:39,734 --> 00:19:41,467
Now it's, like, tie dye.
427
00:19:43,533 --> 00:19:44,934
I feel like a child
at summer camp.
428
00:19:45,867 --> 00:19:47,567
I'll finish with a pinch
of nonpareils,
429
00:19:47,567 --> 00:19:50,066
just for a little extra
crunch and color.
430
00:19:51,767 --> 00:19:53,767
I think it's gonna
be impossible
431
00:19:53,834 --> 00:19:56,166
not to have a fun
date night with these.
432
00:19:56,934 --> 00:19:58,100
Okay!
433
00:19:58,100 --> 00:20:00,433
These just take a few minutes
to set in the fridge.
434
00:20:01,100 --> 00:20:02,433
And then it's date night.
435
00:20:05,066 --> 00:20:06,367
[Molly] Such good
views out here.
436
00:20:08,166 --> 00:20:09,367
You can see so many things.
437
00:20:10,767 --> 00:20:12,367
And you can see the guy
on top of city hall.
438
00:20:13,100 --> 00:20:14,133
[Nick] Yeah.
439
00:20:16,867 --> 00:20:18,467
[Molly] Okay, so the first
time we came up here,
440
00:20:18,533 --> 00:20:20,166
we went there, right?
441
00:20:20,166 --> 00:20:22,266
It was before that
building was built.
442
00:20:22,266 --> 00:20:24,433
Did you find it comical
that when I said
443
00:20:24,433 --> 00:20:26,634
"let's go to the highest point
we can in Grand Forks,"
444
00:20:26,634 --> 00:20:28,767
I went to a three-story
parking garage?
445
00:20:28,834 --> 00:20:29,834
Yeah.
446
00:20:30,567 --> 00:20:31,967
But it was still really fun.
447
00:20:33,367 --> 00:20:34,467
[Molly] Mm!
448
00:20:34,467 --> 00:20:35,800
[Nick] I will tell you,
449
00:20:35,800 --> 00:20:38,166
-two things have changed
in my life since I met you.
-Okay.
450
00:20:38,867 --> 00:20:40,166
I eat cauliflower,
451
00:20:40,233 --> 00:20:41,467
and I hang out
on parking garages.
452
00:20:41,533 --> 00:20:42,834
[laughs]
453
00:20:42,834 --> 00:20:44,166
[Nick] This is great.
454
00:20:44,166 --> 00:20:46,333
-We should make
this a tradition.
-Yeah.
455
00:20:46,333 --> 00:20:49,367
We should do this,
this time next year.
456
00:20:49,433 --> 00:20:51,166
Every seven, eight years.
457
00:20:51,166 --> 00:20:52,433
Every seven years.
458
00:20:52,433 --> 00:20:53,634
That'll work.
459
00:20:56,233 --> 00:20:58,467
[Molly] Seven year tradition.
Just like my OOF-da taco.