Family Meal Fridays: Carla and Molly

Should we say what we do here?

Like title or just like hey I'm Mollie?

Hi guys I'm Molly.

And I'm Carla.

And we are cooking Family Meal together

in the test kitchen today.

We're gonna be making butter beans

in our special way.

What are you doing?

I'm gonna help you out with some croutons

and then I'm gonna make

my patented skillet charred kale

and then we're gonna finish off the meal

with sunny side up eggs.

And our favorite secret condiment

which we will reveal when the time is right.

Okay we soaked these beans last night

because we thought ahead

which was super awesome of us.

And I'm gonna drain them.

I'm gonna cut these lemons.

Get a nice char on them

which is gonna be part of the bean broth.

For hard job where you're

on your feet all the time

being bale to count on a freshly cooked meal

that you're comrades make for you

is sort of always been a highlight.

I haven't gone out and paid for my own lunch

in about 20 years.

Yeah it's a huge financial savings

but also a privilege to be able

to eat a warm home cooked meal

in the middle of the day and eat exactly what you want.

So we're very lucky for that.

These are gonna go on medium heat.

The key to delicious magical beans

is a lot of fat and a lot of salt.

That was probably a cup of oil.

Sounds right.

And a half a cup of schmaltz.

And a big pinch of salt.

You want to grab herbs form the fridge.

Totally. Whatever we have.

Oregano and thyme. Perfect.

Great I'm taking them. Let's do it.

And then maybe some freshie,

freshies at the end?

Yeah we do kind of work in a restaurant.

The restaurant where we are the clientele

and the cooks.

Yes that's true. So kind of prefect.

So can I start bread

for you? Yeah.

Okay I'm gonna steal

this thing. Yep.

These smell good.

Smell like a mistake? Yeah.

But it's a good mistake. A good mistake.

All right that guy's ready.

All righty.

Okay so I'm just coating these generously

with olive oil and then I'm gonna throw 'em

in a 400 degree oven.

All right in the oven.

This is really a thing of beauty over here.

There was like a summer in there

when grilling the kale was the thing

and I loved it and it's delicious and it gets

all charred and smoky.

And so I started charring it in a dry hot cast iron.

I love that.

And they're a little bit crispy

and they're tender.

Do you tear kale the same way I do?

Yeah.

Right off the guy.

Uh huh. And not use a knife.

No. We didn't even talk

about that. No my dad has like

his famous kale salad that he makes every time we go home.

I see him going like this.

Uh huh.

Along the rib and it's like 45 minute later he's

halfway through one bunch of kale.

I'm like I would have been done with

that approximately 44 minutes ago.

All righty so should I make aioli

while you're doing that then?

So yeah I'm just gonna do a clover or two of grated garlic

in here and then one egg yolk.

Oh my God look at the color of that yolk.

Did you pepper?

I didn't pepper and I didn't salt yet.

Well now you're peppered

and I didn't even know if you wanted to be.

I'll start with the Grapeseed

and I'll finish with olive.

I'll see your cayenne and I'll raise you.

I'm starting kale.

Start kale.

Starting kale.

And I'm noticing that this aioli is getting

kind of thick right now

so I'm gonna add a little splash of water.

Smart. Just to thin it out BRB.

And I've got good color on my trail,

I've got good color on my trail.

Color on your trail?

Drive by trail.

[woman laughing]

There's good color on the kale

but not I'm almost there.

Were really moving through the olive oil.

Yeah.

Yeah this isn't the leanest meal we've ever made.

Yeah but. That's okay.

Energy. Energy.

Calories are energy.

Okay I'm gonna grab the crouts.

Ew good call.

They're beautiful, They're really beautiful.

They're perfect. With a bowl of beans,

I just want like little sprinklly bread crumbs everywhere.

I don't necessarily want to bite

into a whole crouton.

Yeah don't say anything about the special condiment

if there's any interlopers.

I know.

I need to find

a small bowl. Hot pot.

Hotta potta.

Parsley and chive. Perfect I love

to chop a chive.

You do? Uh huh.

I guess I,

they don't have to be that thin.

For what we are doing.

Well yeah then. But now I'm in the mode.

Then I realized as I became my own chef

that sometimes I like a chive that's this long.

Yeah a wider thing.

I know.

And sometimes it's beautiful and it doesn't have to be

a micro millimeter.

I could do more or we could just.

I'll finish up the parsley.

See I went into sous chef mode

and I shamed you about your parsley.

[laughing]

What the heck parsley shamer over here.

Maybe even the lemons are done now too.

Should we take 'em out?

They've given a lot of life.

They gave what they had to give.

This feels so right what I'm doing right now

just piles and piles

of fresh herbs. Do you still have a spoon.

Oh wait I'm jealous of us. I'm jealous of the beans.

I'm jealous of the garlic cloves

in there.

All we have to do is make the egg.

Crispy fried?

Yeah I want lacy edges.

It's kind of the BA way. Way.

We went through an entire bottle

of olive oil so I'm gonna stop us there.

This is the magic secret condiment.

Oh my God.

It is maybe the most legendary recipe

that's ever been published on our site,

we're all obsessed with it.

This is chili crisp.

I can't even look at it without salivating.

It's my favorite thing.

It's literally the only thing that matters.

I have been known to put fake labels on it.

Like old bones and hope

that nobody finds out that it's there.

Kale, this and this for the beans.

Yep. Eggs are ready.

This is there.

They are very lucky today.

Okay let's eat. I'll grab everyone.

Does anyone here prefer

a broken yolk fried egg?

I like a broken yolk.

Okay. Yeah.

Is that legit or are you just being really sweet to Molly?

I'm being nice.

Oh come on.

No I don't mind,

I don't mind.

No we have enough.

Andy are you still

on six eggs a day? Ah kind of.

Yeah I'm still on 10 or six eggs a day.

What are you doing with all those eggs?

Well I'll tell you guys a secret,

which is that I don't eat eggs

and I have not told anyone at work this

because it's like my biggest fear

that I have to like eat eggs.

but I'm eating the like crispy parts of this egg

with a bite and I really loved it.

My son took a,

well he went on a three year egg hiatus

wouldn't eat eggs any way I cooked 'em.

And then went over to my Mom's house one day

and she offered him scrambled eggs and he was like

Yeah that sounds good.

And then I just got there

and I was like are you kidding me

and then he ate them all and he was like,

he was like I don't want to say

this in a mean way,

but I think that she just makes better eggs.

No.

Can I take this?

No. No.

I had to try.

You know what

you guys have had enough,

[people laughing]