>> They say you are what you eat, so I don't eat chicken feet, but I love me some of Grandma's pickled beets.

Well cut it up, put it in the pan, throw it over your shoulder and see where it lands.

Right here in Farmer's Kitchen.

Maters, taters, beans and corn, the cows in the barn and the [MUSIC] [MUSIC] [MUSIC] sheep's been shorn.

Kids in the barnyard chasing Grandpa's chickens, chickens, chickens!

Spices, slices cuts and dices, going to slash your grocery prices right here in Farmer's kitchen.

Help you grow your garden good with recipes to suit your mood try some grub you've never tried before.

Smash it with a wooden mallet gonna educate your palate, right here in Farmer's kitchen.

In Tim Farmer's [MUSIC] Country Kitchen.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] We gonna cook somethin good now.

>> Hello, and welcome to the Farmers kitchen.

Hello, Mrs. Farmer, Mr. Farmer, how are you?

We're cooking tonight.

You know why?

Because we're starving.

I'm starving.

Because we're hungry.

Yes.

And this is a show when we cook, we're actually cooking our dinner.

It's not a fake set.

This is our kitchen and we're starving.

And a lot of times we cook, it's late at night because we have farming issues.

That's right.

And we're out and about and we like to be in the woods and on the water, which means we hunt and fish and we like to bring in fish, deer.

Mm-Hmm.

Even some other critters, rabbits.

We got some wild game going on tonight.

We caught some stripers.

Now, not too long ago, we talked about the fact if you had to order a striper from a restaurant, if you went out and you said, OK, I want some striper tonight, you didn't catch it yourself, but you went to a fish market, say, in Washington state.

Remember when were in Seattle, when they were throwing stripers out there?

It's $219.

That's unbelievable.

$219 for an eleven pound fish.

Yeah.

So a little piece like this, an eight ounce piece with the skin on you can buy for about $24 to $25.

Striper to me is wonderful whether it's on the grill, whether it's in the oven or fried.

But one way that I really like to do my fish is to pan sear it.

Delicious.

Just with a little bit of flour, salt and pepper.

Then what you do after that, you can go a lot of different ways.

But tonight I'm going to make a little balsamic reduction and it's absolutely wonderful.

Yum.

But, as we're cooking a meal, we want to get everything together.

time-wise.

You're going to start with our friend Lois's yeast roll recipe.

The sweet rolls.

They're so good.

And we're going to take them like mom used to do.

She used to take three little balls and put them in the muffin pan, and then they would grow.

They're so, you know, I'm, you notice I'm making this almost every week.

Yes, I know this one by heart because it's such a great recipe and it's really good.

Oh, it's really good >> and they're good for you.

Yeah, there's no calories.

It's simple.

It's really simple.

But how do you do it?

All right, we're going to start off, and it's actually really simple.

I got this all memorized.

I am going to take 1/3 cup of sugar.

All right.

Put this in the bowl and at that might sound weird to start.

And I'm going to do a whole packet yeast.

All right.

And I need 1 1/4 cup of warm water.

So what I think's unique about this is she has the sugar in there with the yeast.

So I start with that makes it work.

Yes.

Now I need half a teaspoon of salt and I have salt over there.

$1, $1.

Wow.

That's expensive.

I need the cash before you put it in there.

All righty.

Want me to dump it?

Yeah, thank you.

And now I have 1/3 cup of oil, that's just vegetable oil.

That's pretty much it for the wet.

And in her recipe, she says, use three cups of flour and then a little extra just to make sure it doughs up good.

So I have about three and a half cups.

OK.

So usually I just add a little bit in here.

Mix it as I go.

All right.

one thing nice about her this recipe is you can let it rise.

After it rises, put it in the fridge and let it sit until you need it.

So I like that.

Yeah.

So you got something do, right, around the farm or you want to go shopping?

Yes, that's right.

And that way, for me, if we're having people for dinner, I just make it in the morning and set it aside till we need it.

And how much do you knead it?

Just a little bit just to get a ball, she said.

So not a whole lot.

And that's why I get a little extra flour.

And if you think you need more flour, you can add it till you get it to where you want it, and I leave it a little bit sticky.

And this looks pretty good, and usually I let it sit on the counter for a couple of hours and rise.

And then after it's gotten to where I want it, I just put it in the fridge till we need it.

We're going to let that, I'm diggin it.

I know it.

That's so good.

Something about it when you cookin yeast bread in the oven.

Yeah.

So good.

It's really, really good.

All right, now that we have this, we're going to go ahead and let it rise on the counter a couple of hours.

Then after that, we can throw it in the fridge and then we can use it whenever we want.

Good to go, Yes, I like it.

[MUSIC] So we gotta have everything come together at once, how long does it take your yeast rolls to cook?

They only cook 15 minutes, but what I've done, I actually let this rise on the counter for probably two hours and it's been in the fridge.

So see how it is right now.

And it's cool.

It's doughy, it's doughy.

But you can sit in the fridge and I'm going to do what you said.

Your mom used to do this.

This is what she did.

Yes.

And I love it because you can split them in threes and it makes the top grow out.

Yeah.

Oh, it's good.

We're going to let these sit behind us and grow until they look good and we can actually put some butter on them to.

Now what temperature and for how long we're going to put these 425 and I'm going to give it 15, 20 mins.

We're going to watch them.

It happens pretty quick.

Yeah.

See, when they're brown and I'm going to, like I said, put >> butter on.

Now Nicki, while you're doing that?

Man, we're coming together fairly quickly here.

I'm gonna go ahead and put some oil out in this pan.

This is cast iron.

You love this.

This is enabled cast iron and probably one of my favorite dishes.

I really, really like it.

It's so versatile.

Use this all the time.

So what we're going to do is we're going to start getting ready here.

I've got my crab boiling over here, Now I've just got a small amount of crab that's to finish things up with.

So here's the process on the fish.

I'm going to get my oil hot, but not terribly hot, because I want to be able to just basically get that in there.

Get it nice and brown on each side, and you can watch this fish is kind of translucent.

You can watch as it cooks up to the middle of the fish.

Mmk.

You don't want to overcook striper or grouper or snapper or anything like that.

Now these are to me, they're in Kentucky waters, some of the best fish in the world for cooking.

You cut that little bit of red meat out and they're just absolutely wonderful.

We did a show with Chad Miles and the Kentucky Afield crew just a couple of days ago, and we've got lots of fish.

Yes you did.

A lot of fish.

And we got lots of fish.

We're going to eat lots of fish.

Now, Chad's coming over next couple days.

He's the one who took over when I left.

That's right.

About five years ago, and I'm going to introduce him to a new way to eat striper that I think he's going to like because he's got a lot of striper too to eat.

He's got a lot of striper too.

And I tell you, when you get one of these guys on, Oh my goodness, when you get a eight, twelve, fifteen pound striper and even bigger, they catch him up to 30-40 pounds.

They're hard to reel in.

They're hard to reel.

But oh, so much fun.

Yes.

Now what temperature?

And for how long?

We're going to put these at 425 and I'm going to give it 15-20 mins.

We're going kind of watch them.

It happens pretty quick.

Yeah.

Now, these aren't huge pieces here.

These are some of the smaller fish we caught.

We're going to take our fish, just put a little bit of olive oil on, and we're going to put them in flour, salt and pepper very lightly.

Then we're going to take them and put them in the pan.

Again, you do not want to overcook them.

You don't want your oil to get really, really hot.

You notice as you go along, you'll find out that some of the things you've been told over the years might not work the best for you, and you have to make your own plan as you go along.

I've noticed when I'm deep frying things in my cast iron dish, I don't get that oil to 350 Mm-Hmm.

A lot of times you get it to 350.

It's so easily goes on up from there and you ruin it rather quickly.

So I found it in the 325 to 340 range, it does real well and you don't have that outside exterior getting done really quick and the inside not being done.

>> As you're cookin' you can see how it's getting light around the edge there Nicki.

Mmhmm.

You can notice that all around the whole fish.

And if you look from the side, it comes up from the bottom right.

Again, you don't want to overcook this fish.

The worst thing you can do is overcook this fish.

And you know, you're gettin done when you get that good sizzle going.

Starting to smell good.

And you'll check the bottom.

Make sure it's nice and brown.

Turn it over.

Now you see, I just turn this over.

Can you see the color right there?

Look at the color in the middle right there.

We know we're getting done on this side.

You can almost watch it as it's cooking raise up through the middle.

And sometimes because striper has a little bit of a red color when it's cooking and it turns to solid white, you can let just a little bit of that pink stay before you put it in the oven Yeah, and just finishing in the oven for the for the last three or four minutes makes absolutely perfect.

And Mrs. Farmer, you know what?

It's probably time to start our beans.

Alrighty.

This is a stringless bean.

They have the best taste they do, and a lot of people call these dragon tongue.

But I've never seen them like that.

There's so many variations.

Yeah.

Those are beautiful.

From Mac?

They taste absolutely delicious.

Yeah, those from our CSA, >> they're absolutely wonderful.

Some of the best beans I've ever had.

We're going to do a little twist on that.

tonight that's very good.

We have in the last little bit been doing kind of what everybody else have been doing and we've been doing a long time.

We take our vegetables, put them some olive oil, roast them in the oven.

Little twist on that, tonight we're doing that first, then finish them with some cheese.

Yeah, really good.

These are some of the best beans I've ever heard.

They were really good.

Yes.

Well, I tell you what, it's such fun.

to catch one of these fish.

Now something about striper that you might find interesting.

Stripers are kind of like salmon and other fish.

They travel back and forth from freshwater to saltwater to spawn.

>> We decided a way back to send the group down there to actually catch fish.

South Carolina cooperated with the Department of Fish Wildlife to let some of the folks, including the former host of Kentucky Afield, Hope Carlton, to go down and catch the fish on rod and reel, transport them back to Kentucky.

Then we started breeding them in the fish hatcheries, and next thing you know, we've got stripers in Kentucky.

Now look what we got.

Yay.

That's the end product.

Looks good.

Let's pop that in the oven for just a few minutes.

He [MUSIC] [MUSIC] [MUSIC] [MUSIC] >> was born on a West Texas highway.

>> Somewhere near Abilene.

>> His daddy went to see the California gold rush.

His momma raised him all alone.

Times were hard.

Momma worked the diner.

At night she'd rock him to sleep singing La La.

La la la la la la la la la la la la la la la la.

Your [MUSIC] [MUSIC] >> daddy's gone >> to seek great fortunre.

It won't be long till he calls for us.. La la la la la la la la la la la la la la la la.

la la.

[MUSIC] [MUSIC] [MUSIC] >> The morning paper read forty niners mine collapsed.

100 men presumed dead.

And Mama cried when she got the Telegram, La La La La.

La la la la la la la la la la la la la [MUSIC] >> la.

>> Your daddy's gone to seek great fortune.

It won't be long till he calls me.

La la la la.

Let's.

La la la la la la.

La La La la.

We'll [MUSIC] [MUSIC] [MUSIC] >> bury him near West Texas Highway, somewhere near Abilene.

La la la la la la la la la.

La la la la la la.

La la la la >> la la la.

[MUSIC] [MUSIC] >> Your daddy's gone to seek great fortune.

It won't be long till he calls me.

La la la la.

La la la la la la la.

[MUSIC] >> My daddy's >> gone to seek great fortune.

[MUSIC] [MUSIC] >> This is a new way for green beans I really, really like this, and I think stringless beans would be better.

They don't have to be dragon tongue.

They can be just regular stringless green beans, right?

And I just >> cut the ends off of these.

Get those little pieces off.

I've cut them in half to what you think.

Make a little more bite size.

So she just cut these into a nice bite size beans.

We're going to put those in the oven at 375 and just kind of watch them till they start getting nice and little brown around the edges.

Crunchy.

You could turn it up a little bit more if you wanted.

I wouldn't go above 400 and then watch those 15 minutes or so to get them about like you want them.

Then when they get nice and brown around the edges, you know they're done.

Put some cheese on and finish with that cheese and let them get nice and brown.

Oh yes, absolutely.

And we're going to use parchment paper that helps it from making your pan messy and from sticking to the pan A little olive oil.

A little tossy tossy.

While you're doing that, I'm just put a little season salt in there.

A little more, too.

And if you want to make your own seasoned salt, I like something we talked about earlier and I just kind of use a little onion powder, a little garlic, little thyme, of course salt and pepper and little celery seed.

What do you think?

I like a salty taste.

Perfect seasoning?

I love it.

All right.

All right.

I think we're good.

Spread those out evenly.

All right.

Is that ready to go?

I think they're ready, and I kind of have them separated a little bit.

We're gonna throw this in at 375, OK?

And keep a close eye on it.

[MUSIC] [MUSIC] [MUSIC] When you workin with crab legs, so many people use crackers and so on and so forth.

When you're coming out with this piece right here, watch what happens.

See those little tendons pull it out, ligaments come out.

What that does when you do that, that pulls that meat down.

Then you further seat it like that right there.

Then you come back and you crack it right in the middle.

Now this is the one handed method.

And typically look at that.

You're professional.

That's the whole piece.

I've had lots of practice, so again, it's pop this piece out here and there's a little bit of meat in those upper pieces too.

Bring this out.

Pop it down.

Seat that down in there.

Crack it right in the middle.

And many times that will come out in one piece that was with one hand.

When we're in a restaurant.

You out eat me usually.

I can eat crab legs.

You can eat fast.

So we're going to top our fish with some crab meat.

All right.

And our reduction shall begin.

OK. Now you notice there's still flour and there's still oil in there.

The good stuff.

Does the flour bother me?

No, because it will thicken our whole reduction in a little bit.

I'm gonna come back with some shallots just one little bitty shallot.

Nicki just pulled rolls out.

Oh my goodness.

I'm gonna butter them up, is that alright?

Alright, now I'm going to come back with some butter.

I'll start with a half a stick.

Now doesn't matter if that butter gets a little bit brown, because that >> will just enhance the flavor of the reduction.

Now this is a rich, this is a rich sauce and it's beautiful.

If you can find somewhere around you, really good flavored balsamic vinegar.

And I have a citrus >> balsamic vinegar here.

So delicious.

And you can use regular balsamic vinegar and add citrus juice.

But this is a citrus flavor that I have.

I'm going >> to come back and this is about three tablespoons a little over three tablespoons.

Wow.

Yummy.

Of our balsamic vinegar look at how that.

That looks so good.

Look how that's coming up.

It's perfect, its beautiful.

We're going >> to come back.

This is from, I'll have you scoop that out.

This is about a tablespoon of Dijon >> and about that much honey so that, as you can see rather quickly, almost perfect doesn't take long.

You see those magic bubbles Mrs. Farmer.

That looks so good.

That means you got it the right temperature it's reducing.

It doesn't take long.

That's almost perfect.

>> Now, I'm going to turn this off rather quickly.

She's going to put the cheese on the beans and we're going to plate this stuff.

Alright Mrs. Farmer, a little [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] bit of lemon.

Yes.

That was intense, there coming together.

That reduction.

You get to watch your reductions.

You do good at that.

>> All right.

Oh, wow.

Now look at this fish.

Now look now, it's got the reduction on it.

But look how white and flaky that is and moist because we didn't overcook it.

That is so good.

Wow.

Hmm, [MUSIC] that's delicious.

That's really good.

I love your crab on too fresh crab.

Mmm.

Vinegar with a little tart.

Then you get the salt and balsamic vinegar.

The sweet.

Oh, with the honey and mustard just it's beautiful combination for this, and the green beans just absolutely fantastic.

I need to try one of those.

Aren't they good?

Look at that cheese where it turned brown.

Crunchy with the cheese.

Mm mmm.

Wow.

mmm.

mmm, mmm.

And of course, Lois' rolls, [MUSIC] split that one.

Those are always so good.

Look at them breaks apart at three little pieces, see how perfect that is.

That's the way mom did it.

Oh, I remember when we get sorghum and butter and put on a roll like this, those are so good.

Mmm.

Mmm.

Mmm, mmm.

Mmm.

Mmm, Mmm.

Mmm.

I [MUSIC] might have more.

We're going to kill this plate in a minute.

Mmmhmm.

But you know what a recipe we did not that long ago.

Seems like about 1000 years ago.

Yeah, but it was up at the cabin.

Mm hmm.

It's the time of year for pumpkin roll.

My favorite.

Oh, love it.

How we were going to redo it.

But hey, let's go back in the vault.

That's right.

See what we can [MUSIC] [MUSIC] [MUSIC] >> find.

Desserts, I love desserts.

Are in your corner.

All right.

This recipe looked really good to me because I like cream cheese and it had cream cheese.

So what we're going to make first is this is a you call it a roulade, is that what you call it?

So it's rolled.

That's that kind of rolled pastry.

You can do with meat.

>> There's actually a wellington roulade you can do, course we're not rolling the meat itself.

>> Well, this is going to be the middle.

We're going to make a pumpkin bread on the bottom.

But this is going to be our cream that's in the middle.

This is a roll.

It's a tasty tasty thing.

I could eat just this.

So what I've done is let this cream cheese get room temperature.

The whole package.

All right.

And then the same with the butter.

I have six tablespoons of butter.

[MUSIC] [MUSIC] Alright, alright.

Now we're going to add a teaspoon of vanilla.

Remember, >> as a kid thinking, smelling that thinking, Boy, that smells so good, I'm going to take a little swig of that.

That's not good, is it?

All right, >> and now our powdered sugar, and I know you don't like messes.

I try to be careful.

You want to pour it in for me slowly.

That way >> we won't make a mess, we'll work together.

Say when you want it.

Go ahead.

Doesn't that look good?

It does look good.

Tada.

[MUSIC] [MUSIC] [MUSIC] >> Wanna try it.

You got to.

No [MUSIC] calories in that.

We'll set that aside for later.

That's going to go inside after we make our pumpkin, so we don't throw that in the fridge for us now is our pumpkin mixture.

How much of that?

This is two thirds of pumpkin, and that's just canned, canned, 100% pumpkin.

That's right.

Check your labels if you're buying it now.

Some of that stuff is not really pumpkin.

Yeah.

Two eggs we're actually gonna use three.

We're going to save the last for the end here.

OK.

So I'm just going to mix this up.

And our hen is still broody.

Yes [MUSIC] >> she is.

Very simple, [MUSIC] >> and now we need three quarters of a cup of and this is a bread flour that we used before, alright.

Three of those in.

And now we need actually about a teaspoon of soda and one cup of sugar.

Some people have cinnamon, allspice, whatever you want to add.

Let's add our last egg, so we >> have three eggs all together.

We [MUSIC] >> had to fight [MUSIC] for those eggs.

I know we do all right now, some are going to do here.

We're actually going to cook this on a cookie sheet.

This is a smaller cookie sheet and this is something I like to use is wax paper.

And the reason I do is that we don't come off easier because we're gonna have to roll this later.

You know how long it took me to get that wax on there, that you did this.

All right.

And ten I had to put it on that roll.

I bet.

I like to do this and measure, see how we kind of make a little line here and I'm gonna cut it with my wonderful scissors.

I love these scissors.

Tracey got us.

Use them for everything.

When I used to do wedding cakes i'd always put wax underneath too, because that way the cake comes out and doesn't, you don't want it sticking.

Now we got that perfect.

All right.

Now this gonna pour this in there.

Should I be preheating the oven to any particular temperature.

Yes, we need the oven at 350 for 25 minutes.

And so you're just making this small and thin.

So I suppose later on, you'll put the cream cheese on top of them so we can roll it.

And that wax paper is going to help it come out easier for us.

So it'll just nothing's going to stick.

Now we've had some of these and you pulled them out of the freezer, so they're pretty yummy.

It can last.

So you leave it in the freezer?

Yes.

And it says they can stay in there a couple of months from what I understand.

So let's make 800 of these.

Let's do it and just you can eat them all day.

Stick in the oven for 25 minutes.

All right, I'll help you with that.

[MUSIC] That looks perfect.

And it smells quite beautiful.

Yes.

And let's let that cool for a little bit, and then we're going to flip it out on something else so we can start rolling it.

And I'll put another sheet on here because we're going to dump this off and we don't want it sticking to that pan either.

But [MUSIC] it looks like they came out pretty good.

The wax paper makes it wonderful, see how it keeps it.

Very nice.

Nice piece of pumpkin.

Hmm.

Oh yeah.

See where it's going here.

This this looks like something you would buy at the store when it's done.

I mean, it's just a beautiful thing and it tastes and the butter and cream cheese.

Just thank goodness there's only two calories per slice, right?

All right.

Doesn't have to be perfect, cause now wer'e just gonna roll.

All right, you ready?

Mm hmm.

Pull the wax [MUSIC] as we go, this one back up like that.

And I'm going to tuck it like this, cause we're gonna put that in the freezer.

That's it.

That's it.

And then later on, you made that look pretty darn easy.

Yeah, just be careful the wax paper.

We're gonna freeze that and we're going to have perfect little slices.

Isn't [MUSIC] that pretty?

Mm mmm.

Oh, wow.

Moist and delicious.

That's a beautiful thing.

I love that.

Mmm.

Where'd yours go?

I ate it.

OK, now if that doesn't scream fall, I don't know what does.

It's delicious, and that's very nice.

Mmm, mmm, Mmm.

It was intense, [MUSIC] >> yes, but it was delicious.

It's always intense, you got to have everything coming together the right time, that gets difficult sometimes.

Yes, it does.

But we pull it off.

Yes, we did.

Mrs. Farmer.

And if you'd like to know how to pull it off and you want to look up some recipes, where would you go?

I go to Tim Farmer's Country Kitchen dot com.

We have a gazillion recipes on there.

How-tos all kinds of fun stuff.

Mrs. Farmer that wraps up a half hour.

We still have a plate of food to devour and I'm starving and we are starving.

But it's all about good times, good friends, really good eats you ready to plow into that plate?

Where's that plate?

Let's eat.

See you next week on Tim Farmer's Country Kitchen.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] >> Funding for Tim Farmer's Country Kitchen is brought to you by.

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[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] To order a cookbook email Tim Farmer C K at Gmail dot com.