Formal Entertainment

Hey, I'm Paula Deen and today I'm pulling out all the stops in my kitchen

Cause even a down home girl like me loves a fancy party from time to time

And fancy doesn't mean fussy. So first I'm going to give you the tip to a no muss, no fuss mosaic chicken terrine

that is worth the time that you've saved on everything else. Next I'll show you my brion crout that really makes your table look gorgeous and takes no

time at all. And when we get that going, there's my simple diver scallops, seared in a secret sauce that'll

have everybody thinking you've been at it all day. So pick out some pretty flowers and get out Granny's linens, cause entertaining with style

has never been so easy

I started cooking when I was 18 years old as a new bride. I'm very lucky because I came from a family of wonderful Southern cooks

And at 42 years old, I was faced with having to support myself and my two sons

So I turned to my first love, which is cooking. And so I started cooking for a living

I think food is such a big part of family. And I hope that y'all can watch me and learn to have fun with yours

while building wonderful memories around the food that you're preparing. Hi, today's show is all about fancy food, but don't be put off by the word fancy because

you know me. This is going to be the simplest fancy food you've ever seen. And the center

point of today's meal is the Brion Croup. It's a wonderful soft cheese baked inside a

puff pastry and when you cut it, the cheese and the brown sugar and the nuts just ooze

out. And believe it or not, I found a group of nuns out in the country that say they have the

perfect cheese for my Brion crew. So today I'm going to put my faith in the Lord and go get that

cheese. So y'all come with me. Sprout Creek Farm is a special place run by very special people

Sister Karen and her team have created an organic farm using it to teach young people how to

appreciate nature and create wonderful food, including their own soft cheese made in the

French Manor. I just love visiting, not just for the food, but for the great spirit the farm creates

Paula, I'd like to introduce you to Lisa and Brandon. Hey, how are y'all? Lisa and Brandon

make these Barrett cheeses by hand, just as they've done for centuries in Europe

Brandon, what are you doing? After the cheese is made, we unmold, we salt it

and it gets put in front of a fan. Because the salt brings the moisture out on the surface

the fan dries it off, and then it goes into the ripening room. Well, tell me, what makes your cheese so good here

Well, the flavor of the cheese starts with the grass. It's very important what you put into your cows

will depend what you're going to get out of your cows. Here at Sprout Creek Farm, what we try to do

is feed our cows completely grass. What they found is that a legume-based diet

actually lowers the bad cholesterol. So we're very proud to say to people, you can eat our cheese

One of the other things that's really important is the kind of cow you have. We have a lot of Jerseys and Guernsey cows, which give extremely rich milk

One of the reasons our cheeses are so good is very high, rich fat content

It makes our cheeses very creamy, almost buttery flavored. What are the mistakes that most people make in storing their cheese, Lisa

These cheeses here are aged cheeses, which means that they don't necessarily have to be refrigerated

If you're planning on buying a cheese and taking it home and eating it right away, what you might want to do is just put it on your counter under a nice cheese glass

wipe off any moisture that forms, and what you'll get is a nice full flavor from your cheese

When it's refrigerated, it kind of inhibits some of the flavors from coming out

Well, what cheese are you recommending for me today to substitute my brie for

The Barra. This is our smallest cheese compared to the other two that we have

Well, I have to say that, you know, I'm dying to taste it. Well, follow me. I'll show you where you can taste it at

Sister Karen, are you sure this cheese is going to work for me? Why don't you try it

It's heavenly. Oh, I think I like it better than Brie. Thank you very much, Sister Karen, for bringing me in here and let me taste your cheese

It's truly delicious. You're welcome. So in a minute, I'm going to show you what we're going to do with these cheeses

But first, we're going to start on a dish that's going to make you look like you've worked very, very hard

It's called Mosaic Chicken Tareen. We're going to start by seasoning our chicken, and I'm using a lemon pepper on it

A nice, plump, fat breast. And we're just going to take them and wash them into two beaten eggs

and then we're going to dip it in our parmesan cheese. And the egg will help that cheese to stick to it This is a wonderful wonderful dish that is great for birthday parties holiday parties

All the dishes that I'm doing will make people think that I've worked a little harder than I really have

And we're actually gonna serve this dish cold. You could actually go ahead and cook it

and prepare it the day before because it really has to sit in the refrigerator

so that it can become a solid mass. We're gonna start by putting our chicken breast

into the bottom of our loaf pan. You can see that I've lined my loaf pan

with parchment paper. This will prevent our dish from sticking to our pan

and also it'll give us easy, easy removal for our terrine. Now, on the next layer

you can do whatever flavors you really like. I'm using a mortadella and a salami

Now our next step to our terrine, we're going to take just some ordinary canned artichokes, not a marinated artichoke, put

it in our egg and run it through our parmesan cheese also. And then we're just going to

kind of press that into it. And these are nice and soft so you can kind of mash them

so they'll spread out. And now I'm going to the garden because I'm going to put as my

next layer of fresh basil. So I'll be right back. I just love the smell of fresh basil

Oh, it's heavenly. So we're just going to take these leaves, we're going to cover the

top and this is so pretty when you slice into your terrine and you see the different layers

and textures. And then we start all over again with a layer of chicken. We're going to press

that down nice and firm. And when we get ready to bake this, I'm going to show you another

trick, the trick that really weights it down. My friend Martha Nesbitt shared this recipe

with me. Martha's such a great cook and I really trust her palate. I think we have very similar

taste, and we both like to keep things simple. So there it is, just very simple. We're going

to finish it off with a little bit more basil. And actually when we take this out and put

it on a platter, this is going to be the bottom because it'll be inverted onto our tray. So

now we're to the part that I told you about that we're going to weight it down. We're

going to take just a standard brick and we're going to wrap it in tinfoil. Even though I've

wash the brick, I don't know where it's been, so I wanna make sure it's clean and not carrying any germs

We're gonna take another piece of parchment paper and cover the top of our terrine

and then just simply lay our brick down in there and put our weight on it

and we're gonna bake it in this glass dish. We're gonna fill it with a little water

so that the heat won't be too harsh on our terrine it bakes. So we're going to put this in the oven now, we're going to bake it for about

two hours. Then we're going to take it out, we're going to let it cool at room temperature

and then we're going to put it in the refrigerator and we're ready for a party. This one I've

had in the refrigerator all night, actually I'm going to need two to feed the size group

that I'm having. So I'm going to take that parchment paper off and as you can see I've

removed the brick. We're just going to invert this onto our platter. See how nice and easy

that comes out? Now I want to show you how I like to garnish this. It also looks like

I've gone to a lot of trouble when I really haven't. I'm going to take a tomato and make

a tomato rose very quickly. Take the skin and go around the whole tomato and hopefully

I won't interrupt this by it breaking on me. You can see I've got a long, thin skin

I'm gonna start by taking this end, turning it inside out, starting right there, and that's

gonna be my bud of my rose. I'm just gonna wrap that, and then I'm gonna take my basil and put right in the center

and then put my tomato rose right on top. See how simple

stick around because I really really am praying that sister Karen is not gonna

let me down. Well here's the cheese that the nuns have promised me will work perfectly. It's a

the barra cheese where normally for this dish I would use a brie So let open this up and see what we have So I can wait to try this We going to start first now with our puff pastry This is just an ordinary puff pastry that you find in the freezer

of your grocery store. Don't confuse this with phyllo. This is a puff pastry. So we're

going to dust our rolling pin with a little flour because we don't want this to stick

inch out the size of our pastry just a little bit. That looks perfect. I've got a skillet

heating here. I'm going to saute off some walnuts, just long enough to release the oils, which

is going to help give us our flavor that we're looking for. I can already begin to smell

those walnuts roasting. You want to make sure they don't burn. You could use pecans in this

dish or almonds as far as that goes. I just love walnuts though and well I'm a pecan girl too since

I come from a pecan state. Now we're going to start by taking the top of the rind off of this

cheese as you would the brie. Now some people don't bother removing any of the rind but for

some reason I just like the idea of whatever I'm topping it with getting down in there

And we're just going to sit that in the center. This is going to look like you've worked so so

hard and you can see right now how simple it is. Pile it up with those walnuts and we're

just going to sprinkle it with brown sugar and then I'm going to take about an eighth

of a teaspoon of cinnamon and just sprinkle it like that. I'm going to get everything

towards the center and if you need to see you can just stretch your dough out by hand

and if we find when we go to tuck him all together and wrap him up, if we haven't got

it big enough, that's easy to solve too. We'll just roll it out a little bit more. So we're going to

take an ordinary kitchen twine and snip him off about like that. You know, I don't think there's

any way that you can mess this dish up. You can see it's so very simple. We really hadn't had to

cook anything except our walnuts. So we're going to bring this up like so, working with the long

points and we're going to kind of just tuck in the shorter pieces like this, kind of press

him together, and then we're going to take our cord, just tie him up just like that

Look at this pretty little bundle that we're going to have here. These recipes have been

around for quite a while using your cheese, your nice soft cheeses, and your brie. We

want our little bundle of pastry to really shine so we're just gonna simply beat up an egg and take

our little pastry brush and we're just gonna brush him like this. Some people like the whites for your

egg wash but I prefer the yellow too. The yellow I've just found that when I leave the yolk it gives

it a pretty soft yellow color. I'll tell you this girls, men just love this dish. Hot bread and cheese

paint it until we get all the pastry that's going to be exposed painted

This is kind of like us putting on our makeup. We're just going to transfer him to our baking dish and throw him into the oven until he's nice and brown

You don't need to butter your pan because there's so much butter in your puff pastry

So he goes in just like that. Now this is my sweet little brie that I can always count on

Look at that. You can see the brown sugar and the nuts and the butter just oozing out of it

And now for the real test. I'm going to find out if that angelic darling little nun has lied to me

Praise the Lord

She didn't lie to me. It's much more yellow than our brie

heavenly, buttery and sweet and tart all at the same time. Thank you, Sister Karen. Yum

When we come back to finish our fancy food show today, I'm going to be diving for scallops

Our final dish that I'm preparing today is called seared diver scallops

And when you think of scallops, you just think fancy kind of, don't you? I don't know

Maybe it's because they're a little on the pricey side. But I promise you, you're going to have folks swarming all over your table for this one

And again it very very simple I starting by cutting up four pieces of bacon And you don have to cut it up but I giving it just a little head start in the Cuisinart And we going to take three tablespoons of whole grain mustard

We're going to pulsate this until it's completely smooth. So we're just going to take our scallops

Mmm, smells good. and we're just going to pat our scallops with our rub until we have them all done

And I would probably figure about four scallops per person. And there again, that depends on how big your scallops are

Now we've got a nice count today. These are nice and fat and plump

And I wouldn't use a base scallop for this because they're tiny

They're about the size of a marble, and it would take you forever to do those

I just love the sea scallops because of their size. and I've got my pan searing over here

You can see it's smoking. I'm going to pour just a little oil in there

so hopefully they won't stick. We don't have to cook them. We just want to kind of sear them and brown them

because these are going to finish off in our oven. Don't just buy scallops from anybody

You want to make sure they're good and fresh. You get them from a person that you can trust

Now I would recommend that you prepare this early in the day

Do your coating, put them on a piece of wax paper, and keep them in the refrigerator until

you're ready to cook them. And that way it would give the coating time to adhere to them

So that's another thing that really appeals to me about this dish when you're having company

because you've got so much to do. So any time that you can save a little time by doing a head, I'm all for that

This menu that I'm doing today is really meant to just impress people

them think that we know what we're doing. Now we're just going to sear them maybe just for a

minute on each side. You can see I've already turned a few of them and these are done. Look

how delicious those look and they smell so wonderful. You know, scallops are so unique

in their texture, in their flavor, in their taste. It's like no other seafood

It doesn't taste a thing like shrimp, it doesn't taste a thing like fish

I think I'd like a little paprika on mine, just to help give it a nice brown color

So I'm going to go back and sprinkle these, so when they come out of the oven they'll

be a pretty chestnut brown. All right, these are ready, so I'm going to cut off my pan and go ahead and transfer these over

I'm taking some of the coating that's gone into our pans, and I'm just going to add it back to our scallops

So all we have to do now is throw these in the oven and let them finish cooking

And remember, with all your seafood, you don't want to overcook. So this will take just only a few minutes

These should be ready now. Oh, and they are. They look just great

You can see what the paprika's done to them, and you can see the bacon coming out of each one of them

They look and smell so, so good. So that completes our scallop dish, and when we come back, I'm going to share a few tips with you that'll make your life a lot easier

So I'd like to share a few last minute tips with you. If you have any puff pastry left over, you can take your cookie cutters and cut them into delicate little shapes and garnish your platters with them

My table and the food on it looks so beautiful today. It looks like I've gone to a lot of trouble, but I really hadn't

I've started here with a cheese tray with a little apple on it, which is absolutely no problem

Just garnish it and you're ready to go. and the brie en croute. You can wrap your brie or cheese of your choice in the puff pastry

put it in the refrigerator until it's time to bake off. And the chicken terrine is such a beauty

because it is actually cooked the day before. So all you have to do is unmold it onto a platter

You can coat your scallops early in the day in your rub and put them in the refrigerator and let

them sit until you fry them at the last minute. The party I've round that I prepared today was

cooked this morning and it's to be served at room temperature. And I've made a wonderful pot of

creme fraiche mashed potatoes that will be divine with your beef or your scallops, even your chicken

So all of these dishes are beautiful, tasty, and easy, which is going to mean that I'm going to

have fun with my guest. So until next time, America, best dishes from my table to yours

Thank you