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Full Episode Fridays: Bistro Brunch - 3 Parisian Recipes with a Twist | Easy French Recipes
Jun 3, 2022
3 Parisian Recipes with a Twist | Easy French Recipes - Today, Paula's making homemade French fries and sharing how to make crème brûlée at home. Paula’s Best Dishes, Season 6, Episode 5.
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00:00 Intro
0:52 Chocolate Crème Brûlée Recipe: https://www.pauladeen.com/recipe/chocolate-creme-brulee/
7:13 Croque Madame Casserole Recipe: https://www.pauladeen.com/recipe/croque-madame-casserole/
12:46 Crispy French Fries with Mayonnaise Dip Recipe: https://www.pauladeen.com/recipe/crispy-french-fries-with-mayonnaise-dip/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
y'all just standing up here talking
0:02
about
0:02
our romantical trip to paris today y'all
0:06
michael and i are gonna put a spin on
0:08
some of our favorite parisian dishes
0:11
oh
0:12
my goodness my pick a croak madome
0:16
casserole it's nothing but a ham and
0:19
cheese sandwich y'all
0:20
and let me tell y'all how to make the
0:23
perfect french fry and i'm gonna be
0:25
serving it up with a creamy mayonnaise
0:27
dip and my boys show up just in time for
0:31
dessert it's a chocolate creme brulee
0:34
y'all get the picture don't you
0:36
[Music]
0:41
thank you so much we had a great time
0:43
dude let's do it again okay let's do it
0:45
well i can't do it today but why don't
0:47
we do it through the food let's do it
0:49
you want to what'd we cook how does
0:51
chocolate creme brulee sound to go dumb
0:54
custardy and creamy and
0:57
warm and coated with a melted sugar
1:00
topping
1:01
enough let's do it
1:04
so i've got eight eggs that i need to
1:06
separate y'all and i just need the yolks
1:09
and now you've got cream uh-huh three
1:12
cups of heavy cream
1:15
how long has it been since we made that
1:17
trip that's been a few years i think
1:19
maybe four years were we married
1:23
you know in a way it seems like it's
1:24
been forever i know instead of just
1:27
three or four years well we've packed a
1:29
lot in our
1:30
short marriage we have
1:33
we had to make up for lost time
1:36
in michael's pot now he's got a one
1:39
ounce square of unsweetened chocolate
1:42
that he's chopped
1:43
just watching michael in paris y'all
1:46
looking in all those store windows
1:49
with all the chocolate and the pastries
1:51
and the breads
1:52
michael was literally in hog heaven all
1:56
right now tell everybody what you're
1:57
doing michael i'll put two and a half
1:59
tablespoons of liqueur
2:01
a wonderful chocolate liqueur we're
2:04
gonna put three-fourths a cup of sugar
2:06
y'all
2:08
[Music]
2:10
one tablespoon and one and a half
2:12
teaspoons of cocoa
2:13
so you've got almost two tablespoons of
2:16
cocoa y'all three teaspoons make a
2:18
tablespoon so we're just a little shy of
2:22
two tablespoons
2:24
so you could always if you didn't want
2:26
to fool with
2:27
getting that precise you could always
2:30
just put in a couple of tablespoons
2:32
cause a little bit more chocolate ain't
2:34
gonna hurt anything
2:37
okay now
2:38
all right we'll add our vanilla last
2:41
people okay wait because we don't yeah
2:43
we don't want our vanilla flavoring to
2:45
cook out right
2:47
and then i'm just gonna beat these eggs
2:49
up and after this gets warm we're going
2:52
to temper our eggs and put it back in
2:54
here so tell me what was your favorite
2:58
favorite thing in paris chocolate shop
3:00
mason the chocolate it was maison
3:07
but it was an incredible place it had
3:09
all kind of chocolates and
3:11
i could have um
3:12
been locked up there overnight
3:15
that's a fantasy you want to know what
3:17
my favorite was can't remember the name
3:19
of the restaurant but y'all it was
3:21
fabulous
3:22
they they wanted the roof over see they
3:25
hit this button and this ceiling folded
3:28
back you were sitting here in this
3:30
formal dining room and then all of a
3:32
sudden you were eating under the stars
3:34
it was fabulous had a moon roof
3:37
it did the restaurant moonroof
3:40
vanilla put that vanilla in there before
3:43
you have a baby i want you to hold off
3:46
on it but you go ahead and put it okay
3:50
all right now michael
3:51
i just want to see what this feels like
3:58
oh
3:58
my goodness that coffee liqueur i put
4:02
that vanilla extract in at the perfect
4:04
time i mean perfect timing
4:06
michael's always right y'all
4:08
you can say that again
4:10
michael's always right y'all
4:13
all right so this is warm enough michael
4:15
okay
4:16
so what i want you to do is just pour me
4:18
a little bit
4:21
because we want to temper that
4:23
and tempering just means slowly bringing
4:26
up the heat because we don't want our
4:28
brulee
4:29
to wind up like chocolate scrambled eggs
4:32
you touch the ball yes
4:36
okay
4:37
all right so now
4:40
we're just going to transfer this back
4:42
to the pot okay
4:44
and we're going to finish mixing it all
4:46
together
4:48
all right now pour it over in here mikey
4:51
[Music]
4:54
all right now michael
4:56
yes
4:57
i had my strainer up here just in case
5:00
that lumped up on us
5:01
but it didn't lump this is really
5:04
beautiful
5:06
now we're gonna cook these in a water
5:08
bath and what i want you to do michael
5:11
is get your ball in water and we're
5:14
going to fill up our baking dish y'all
5:16
about halfway so
5:19
yes go ahead and then that way i won't
5:21
have to worry about you dumping hot
5:23
water in my creme brulee
5:25
about halfway you say
5:26
perfect
5:28
can't get better and perfect no you
5:30
can't
5:32
all right
5:33
i'm just gonna fill up all these
5:35
ramekins
5:37
look at that
5:40
and i'm gonna have almost michael
5:43
six completely full cups
5:46
[Music]
5:52
we're going to cook it in a slow oven
5:54
y'all 300 degrees for about 30 to 45
5:57
minutes good i'm planning you know we'll
5:59
plan to eat for 45 minutes
6:02
dessert first dessert always dessert
6:04
first life is short dessert first that's
6:07
right
6:09
all right let's go
6:11
in the oven that goes and we'll see
6:13
y'all right back here
6:15
coming up i've got the perfect brunch
6:17
recipe y'all yes my dog you ready oh i
6:21
love it when you talk that way to me and
6:23
later when i've got homemade french
6:25
fries on the menu the dean boys are not
6:28
far behind
6:30
homemade french fries cooked only the
6:32
way that your mama can cook them
6:34
[Music]
6:37
i so hope you all are enjoying the show
6:40
and if you do be sure to click like
6:43
subscribe and the notification bell
6:46
so you'll never miss a video and we'll
6:49
be right back after the break
6:55
y'all thanks so much for joining us
6:58
today i've got the captain in the
7:00
kitchen and you know what we're
7:02
reminiscing about the trip that we took
7:05
to paris
7:06
so we can't go
7:08
but we're recreating our memories with
7:11
today's recipes and next we're fixing to
7:14
make a croque madame casserole
7:17
it's nothing but a ham and cheese
7:19
sandwich y'all
7:21
now michael's already started grating a
7:23
cup and a half of gruyere cheese now i'm
7:25
gonna make a wonderful bechamel sauce
7:28
and i am gonna start with six
7:30
tablespoons of butter
7:32
[Music]
7:34
so in the pan that goes
7:37
now to my butter i'm gonna add a fourth
7:39
of a cup of flour
7:42
and a bechamel saucer is really nothing
7:46
but a white sauce with butter flour and
7:50
milk you ready with that milk aren't you
7:52
i'm ready when you're ready aren't you
7:53
mister
7:55
yes my dog
7:56
you ready oh i love it when you talk
7:58
that way to me say it one more time
8:02
i love it
8:03
all right so michael now if you would
8:05
slowly pour slowly they're two cups of
8:08
milk okay yes i don't want it all at one
8:10
time okay all right i want to
8:12
incorporate that
8:14
you know the french really love their
8:17
sauces
8:18
okay
8:19
mister i would love some more
8:26
looks good okay now you can go ahead
8:28
and pour it all in mikey
8:31
okay
8:34
this is gonna be so delicious
8:37
all right
8:38
now i'm gonna add two tablespoons
8:40
of dijon mustard
8:42
and this is gonna give it just a little
8:43
twang
8:44
and michael you might wanna
8:47
just keep that
8:49
whisk handy okay
8:51
and just keep stirring that for me i'll
8:54
do it i don't want it to lump up
8:56
i'm gonna add about three fourths of a
8:59
teaspoon of salt
9:01
about a half a teaspoon of pepper
9:05
all right now i'll take over this if you
9:07
would grate me
9:08
about a half a teaspoon of fresh nutmeg
9:11
right over my pan please okay you tell
9:13
me when
9:14
okay a little nutmeg goes a long way
9:17
young
9:18
so you don't want to put too
9:20
much it's real strong it's real strong
9:23
so i think that's about enough peeps
9:27
okay okay
9:29
perfect
9:30
okay michael
9:31
now if you don't like the pepper showing
9:35
you could always use a white pepper but
9:38
i love the little specks
9:40
of black pepper swimming around in there
9:43
so i'm just gonna turn this temperature
9:45
up and let it
9:46
come to a good little ball
9:48
and we're gonna take our casserole dish
9:50
in fact michael if you'll get our
9:52
casserole dish okay let me spray it
9:55
please give that a spray
9:58
and bring it over here and we're gonna
10:00
start layering
10:02
our ingredients
10:04
and we're going to make two layers y'all
10:07
using just a plain old white bread
10:12
y'all get the picture don't you
10:13
[Music]
10:16
all right we're going to start with a
10:17
little bechamel
10:20
let me just spread that out and now
10:22
we'll cover our sauce with six slices of
10:26
bread
10:28
if it don't fit force it that's what i
10:31
do
10:34
now we're using a very very thin
10:38
deli ham i wouldn't suggest using a
10:41
thick ham and i've probably got
10:44
maybe three quarters of a pound
10:46
okay
10:47
that's a bit yeah just do that one
10:49
little piece cause
10:50
all right michael now cheese about half
10:53
that cheese okay
10:55
that's what i was thinking
10:57
[Music]
10:59
and then more sauce a little bit more
11:02
sauce
11:04
and another layer of bread
11:07
and a little bit more ham
11:10
mm-hmm
11:14
all right so if you'd put the rest of
11:16
that cheese
11:18
and then i'm gonna finish up
11:21
with our bechamel
11:25
yum
11:27
okay michael uh-huh
11:29
put that in this oven please i'll do it
11:33
400 degrees y'all
11:35
but 30 minutes
11:38
when that comes out of the oven we're
11:40
gonna turn this into a crook madone
11:43
up next oh look at that y'all
11:47
yum our crook madome gets some finishing
11:50
touches
11:52
and one of my all-time favorites y'all
11:54
french fries
11:56
and later my boys stopped by for a truly
12:00
magical dessert now you see it
12:04
now you're gone
12:07
[Music]
12:09
i hope y'all are enjoying the show and i
12:11
want to hear from you tell me what
12:13
recipes or videos you'd like to see me
12:15
make by just leaving a short comment
12:18
below
12:19
now let's get back to the show y'all
12:26
welcome back y'all michael and i are
12:28
reminiscing about our trip to paris
12:31
oh look at that y'all our croak madam
12:35
casserole now we baked that at 400
12:38
degrees for 30 minutes and let me tell
12:41
you something else that's
12:42
one of my favorite french foods
12:45
french fries
12:48
i just love them and let me tell y'all
12:50
how to make the perfect french fry
12:54
you slice them up early in the day put
12:56
them in water
12:58
when it's time to cook them you drain
13:00
off the water
13:02
and up to four hours before you want to
13:04
serve your french fry yes you heard me
13:06
right up to four hours y'all
13:09
i will come in here and i will fry my
13:11
french fries for about two minutes and
13:14
then i spread them out on a cookie sheet
13:16
let them drain real good then right
13:19
before the meal
13:20
i'm gonna drop them again
13:22
let them cook for about a minute and a
13:24
half
13:25
then take them up let them sit for a
13:27
minute
13:28
re-drop them until they're golden brown
13:30
and you're talking about the perfect
13:33
french fry so while michael's slicing up
13:35
two pounds of russet potatoes yawn i'm
13:38
gonna start the next step of our crooked
13:40
madonna casserole i'm gonna fry up my
13:43
eggs
13:44
and for that size dish i think six will
13:47
be enough and michael likes his eggs
13:50
over life y'all
13:52
so i'm gonna cook them over medium
13:55
because that's the way i like them
13:58
ready drop them
13:59
now we've got our peanut all preheated
14:02
to 350 degrees
14:04
all right shake those taters mike
14:08
shake those taters
14:10
all right i'm fixing to turn our eggs
14:12
and then just right into our casserole
14:15
and i'll get the next two started
14:18
all right now we're going to take those
14:19
out let them rest let them rest for a
14:22
second all right
14:25
let me make some salt yes if you'd make
14:27
the sauce please
14:29
now we're gonna make a mayonnaise sauce
14:31
y'all for our french fries now michael
14:33
we're gonna use almost equal parts of
14:37
dijon mustard and mayonnaise a little
14:39
heavier actually on the mayonnaise okay
14:43
all right now what i want you to do now
14:45
is i want you to take your french fries
14:52
[Music]
14:58
we're going in for the second drop y'all
15:04
so this is our last two eggs michael
15:09
all right so now we're going to pull
15:10
them back out
15:15
michael grate up a little cheese that'd
15:18
be great on top of that that would be
15:19
great wouldn't it and i'm in the
15:21
meantime going to cut this on brawl
15:25
and let you just stick it back in the
15:27
oven
15:30
i'm fixing to drop the french fries for
15:32
the last time and i'm going to fry these
15:35
for about a minute and a half y'all and
15:38
all total these french fries will
15:40
probably cook about six minutes y'all
15:45
all right look at there y'all just that
15:47
quick
15:48
we have got
15:50
the perfect french fry
15:52
y'all i'm gonna let them drain a second
15:56
now sprinkle this on yes
15:58
and then throw it back in the oven just
16:00
for a second all right now michael we
16:02
got that on broil so don't shut it all
16:04
the way and you have to stand right
16:06
there and watch it
16:07
and in the meantime kiss my dog
16:12
in the meantime i'm taking our french
16:14
fries up
16:16
yes salt them while they're still hot
16:19
and wet
16:23
okay there we go
16:25
i know
16:27
and we're just gonna serve them in these
16:29
little jars that's been lined with
16:31
parchment paper
16:33
that looks
16:34
good oh michael ah doesn't that look
16:37
great see it needed that extra cheese
16:40
didn't it it sure did that is a fancy
16:42
ham and cheese yes it is
16:44
you ready to eat i am
16:47
my favorite thing in the house
16:51
listen
16:52
this is like deja vu
16:54
i remember y'all doing this to me in
16:56
paris i didn't know y'all were coming
17:00
but amazing
17:01
bonjour
17:03
we went to paris as one is probably the
17:05
most talked about show where people love
17:07
us coming and surprising y'all i know
17:10
gosh perfect french fries right this
17:12
time they're my food vice
17:14
i mean
17:16
bobby orders a salad and french
17:18
funny
17:19
let's see guys
17:23
yo i'm gracious
17:25
hmm
17:27
say ball
17:28
say bones
17:29
at home
17:30
i think that's good
17:32
[Music]
17:35
for big man you're pretty cool perfect
17:37
yeah
17:38
i'm fast on my feet
17:41
[Music]
17:44
i got so excited with this wonderful
17:45
dish i forgot i've got creme brulee
17:48
chocolate creme brulee would y'all like
17:50
some sure you better hurry i'm filling
17:53
up fast oh you talked me into it
17:57
coming up so are y'all ready for the
17:59
grand finale
18:00
a dessert so delicious the only thing to
18:03
say is
18:05
we we
18:07
[Music]
18:10
i so hope y'all are enjoying the show
18:13
and if you do be sure to click like
18:16
subscribe and the notification bell
18:19
so you'll never miss a video and we'll
18:22
be right back after the break
18:28
so are y'all ready for the grand finale
18:30
all right i'm gonna finish up our
18:33
chocolate brule and i'm just gonna
18:35
sprinkle a little sugar on these y'all
18:38
and then i'm gonna fire em
18:40
that fire is gonna
18:42
make that sugar just melt
18:45
all on top of these now i've chilled
18:47
these brules
18:49
in the refrigerator so they're nice and
18:51
cold y'all
18:53
look i'm making a mess with the sugar
18:55
and i don't care
18:57
that's absolutely fine because
18:59
i want to get it evenly over it
19:02
all right so here we go y'all ready
19:06
hope the hair spray doesn't explode
19:12
here we go
19:14
i love doing this
19:16
you just want to be careful that you
19:18
don't scorch
19:20
but you don't know that you don't catch
19:22
this on fire yes that's one of the
19:25
things you have to be careful of
19:29
as i get these done
19:31
would you curl me some chocolate
19:35
and i'm gonna put a little bit more
19:36
sugar see i like
19:38
sugar all around those edges
19:41
i want a lot of crystal mm-hmm
19:47
really really good doesn't it look
19:49
really really good really really good
19:51
i'm just waiting on something to catch
19:52
fire
19:54
and it'll probably be my hair
19:56
i hope not because i'm really close to
19:58
your head
20:02
all right now jamie's curling us some
20:04
chocolate
20:07
whoa
20:09
and it won't take the sugar y'all
20:12
whoa
20:14
it won't take it but just a second
20:17
to harden up
20:19
and when we go to eat this it's gonna
20:22
cry
20:23
all right aren't these beautiful though
20:25
they look great
20:26
[Music]
20:28
i love the bananas
20:31
all right there you go bobby
20:36
then you grab it again
20:38
well let's see it's cold on the bottom
20:40
because they've been refrigerated
20:42
it's just no i got my own but thank you
20:44
love button
20:46
all right love button
20:49
look at that
20:52
whoops i lost my vegetable
20:56
vegetable would you like a mine
20:59
hmm
21:00
oh my gosh look at it so great no it's
21:02
so frustrating good i love it it's one
21:04
of my favorite things look y'all
21:06
see that caramelized sugar
21:08
now you see it
21:10
now you don't
21:12
this has been so much fun recreating our
21:14
trip to paris and you know what guys
21:18
i want to thank y'all for loving me
21:23
thank you for loving us you're very
21:25
welcome people you're damn lucky
21:30
you can say that again
21:33
thank you for loving me
21:38
hey y'all it's paula dean now if you
21:40
enjoyed this video be sure to like it
21:43
and click the subscribe button as well
21:46
as a notification bell to be alerted
21:49
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21:51
love and best dishes y'all
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