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3 Dinner Party Recipes - Paula's sharing an elegant dinner party menu, including a stuffed veal roast and a pumpkin roll cake recipe. Paula’s Home Cooking, Season 4, Episode 12.
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00:00 Intro
0:48 Veal Loin Stuffed with Roasted Bell Peppers, Goat Cheese, and Basil Recipe: https://www.pauladeen.com/recipe/veal-loin-stuffed-with-roasted-bell-peppers-goat-cheese-and-basil/
7:24 Crab Mousse Recipe: https://www.pauladeen.com/recipe/crab-mousse/
11:55 Pumpkin Roll Cake Recipe: https://www.pauladeen.com/recipe/pumpkin-roll-cake/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey, y'all, I'm Paula Dean.
0:03
You know, when it comes to making a good impression,
0:05
it's important to put your best dish forward.
0:08
And today I'm making a meal to impress the boss,
0:11
a mother-in-law or even the president.
0:14
And I'm going to be starting with a gorgeous veal loin,
0:17
that's stuff with roasted bell peppers, with goat cheese,
0:21
and basil, and it looks just as good as it tastes.
0:26
And then I'm putting together a delectable crab moose,
0:30
perfectly served in shells.
0:33
And for dessert is a sweet and spicy old timey
0:36
pumpkin roll cake that sure to earn you
0:40
extra brownie points.
0:42
So if y'all are expecting someone important soon,
0:45
stick around, you don't want to miss this one.
0:48
The first dish that I'm going to be starting off with
0:49
this morning is veal and can't go wrong with veal.
0:54
So let's go ahead and get started on it.
0:57
Now we're going to start with a long piece of boneless veal,
1:00
and this one's rather on the thin side.
1:02
So I'm going to cut it one time.
1:04
I'm going to butterfly this one time,
1:07
make it like a bi-fold.
1:11
And I'm going to make sure that I don't go
1:13
all the way through.
1:15
Make sure you've got a sharp knife for this.
1:18
Now that I've got it cut,
1:20
I can come on in here and finish butterflying it.
1:25
All right.
1:27
Now, this is what Girdy's been waiting on.
1:29
Isn't it, girl?
1:31
We're gonna cover this meat
1:36
so then I won't get meat juice all over me,
1:39
and we're just gonna start pounding.
1:42
We don't want it to come apart.
1:44
So we'll concentrate more on the edges.
1:48
This is going to help make it even more tender.
1:52
Somebody just said, I looked like Wilma Flintstone.
1:56
Okay, so I think that'll get it.
2:04
So now we've got it pounded out,
2:05
I'm going to put little house seasoning.
2:08
All right, I'm going to wash my hands real quickly.
2:13
Now we're gonna mix some cheeses together.
2:17
I'm going to mix an herb flavored goat cheese,
2:20
and a chive flavored cream cheese together.
2:24
And this is going to be part of the stuffing
2:27
that goes in our veal.
2:29
We're gonna save out about a quarter of this
2:33
because we're going to be making a sauce later on.
2:36
Now I've got a pot of boiling water.
2:39
We are gonna blanch and shock some arugula.
2:50
And that doesn't take, but just a minute, just that quick,
3:05
I'm putting that over here on my towel to dry.
3:07
All right, now I'm going to take about 16 leaves of basil,
3:12
nice big leaves, I'm going to do the same thing with that.
3:25
I'm getting ready to stop the veal.
3:30
All right, the first thing we're going to do
3:33
is take our arugula that we've blanched,
3:36
and we're going to lay it out and about
3:38
a two inch wide strip.
3:41
And then we're going to take roasted yellow peppers.
3:50
All right, now we're going to go with a layer
3:54
of sun dried tomatoes.
3:56
I just love them, love them.
3:58
And now we're going to go with our cheese.
4:01
We're going to save about a quarter of that
4:04
later on for our sauce.
4:05
So you'll want to make sure you remember to save you some.
4:10
All right, now we're going to come with our basil,
4:13
roll it along and you can see all the beautiful colors
4:16
that this has.
4:18
All right, so now we're going to roll this up,
4:23
jelly roll style, just like that, tuck everything in.
4:28
All right, now I'm going to take about six pieces of twine
4:35
I know that probably most people do their entertaining
4:39
in restaurants now because our time schedules
4:42
are just horrid, but this is so nice,
4:47
if you can take time to do this.
4:50
This needs to go in the refrigerator
4:52
and sit for at least six hours.
4:54
So I would just wrap this one in plastic wrap,
4:57
and I've got one here ready.
5:07
And we gonna have to kind of curl him around
5:10
in the pan because I don't have a pen that wide.
5:14
So we just to curl him around.
5:18
Add just a little olive oil to that.
5:21
Now I'm going to just lay him down in this pan
5:26
and oh, he's all right.
5:27
I'll take a quick break, and when we come back,
5:30
we're going to get this in the oven.
5:32
So join me back because not only are we going
5:35
to finish cooking this,
5:36
we're going to be making a heavenly crab moose.
5:42
I so hope y'all are enjoying the show.
5:45
And if you do.
5:46
Be sure to click like, subscribe and
5:49
notification bell so you'll never miss a video.
5:53
And we'll be right back after the break.
5:59
While y'all were gone, I got the veal browned
6:01
and now we're ready to wrap him in a little pig,
6:05
and get him in the oven.
6:07
So I'm going to come over here,
6:08
I've got eight pieces of bacon.
6:11
Going to just nessel them up together.
6:15
There we go, all right.
6:18
Now we're going to take this luscious piece of meat
6:22
and lay it right there.
6:27
And then we're just going to fold our bacon overing,
6:32
just like that.
6:35
And then we're just going to tuck, tuck.
6:37
Now we're going to put him in a preheated 375 degree oven,
6:41
and we're going to cook him to an internal temperature
6:44
of about 140.
6:46
You can see how beautifully he's going to be
6:49
when we slicing him.
6:54
In the meantime, let's start on our sauce
6:57
that we're going to have to pour over him.
6:59
And I'm going to throw in our shallots.
7:05
I'm just going to run those around
7:06
in all those brown crispies.
7:09
Now I'm going to take some chicken stock
7:13
and pour over the shallots,
7:16
and let this cook until it's reduced to probably about
7:20
half that size.
7:22
And then we'll come back to that.
7:24
But for right now, let's move over to our crab moose.
7:26
This dish is so good.
7:29
All right, I'm going to take some water
7:30
and I've got one packet of plain gelatin.
7:34
So I'm just going to pour that over there
7:36
and let that bloom, let that just sit for a minute.
7:40
Give it a little stir.
7:43
All right, and in this sauce pan,
7:45
I'm going to add a can of cream of mushroom soup,
7:53
and an eight ounce package of softened cream cheese.
7:57
This is going to be just delectable.
8:00
All right, now we're going to hate these two ingredients
8:02
together until they're hot and bubbly,
8:05
and then we're going to be adding our gelatin
8:08
just as soon as it's dissolved.
8:10
And I think it's all right, so we'll pour that in
8:13
and that's gonna make our moose tighten up for us.
8:19
All right, you'll want to make sure that you use your whisk
8:22
so that this won't be lumpy.
8:25
And this is smoothing out beautifully though,
8:28
so that's great.
8:29
All right, now I'm going to add some spring onion
8:31
or green onion tops.
8:34
I'm going to add some celery.
8:40
And this is very close to done.
8:44
It's starting to bubble.
8:47
Now I'm going to want to switch utensils
8:50
because I'm going to be folding in our crab meat.
8:53
And I don't want to tear that up.
8:55
I want it to still be in those big clumpy lumps,
9:00
because we paid a lot of money for lump crab.
9:05
So in that goes.
9:10
Along with the lemon juice, the Worcestershire,
9:15
and the seasoning salt.
9:20
And I'm just going to fold that in rather gently.
9:27
I'm going to serve mine in the shell
9:29
because I think they're so cute.
9:36
It's going to give us such a variety with our meal.
9:40
All right, you can see that I've reduced our chicken stock
9:44
and our shallots.
9:46
I'm going to throw in some lemon juice, some capers.
9:52
And I've got some fresh parsley.
9:55
And then I'm going to add our leftover cheeses,
10:00
goat cheese and cream cheese.
10:12
All right, now I'm going to whisk in our butter.
10:16
All right.
10:18
I hear the veal.
10:20
I know it's ready because Gurdy's sniffing.
10:26
Look how delicious.
10:30
All right.
10:39
He's just beautiful.
10:50
Now, how good are you going to look
10:51
when you serve this meal?
10:52
You'll have him eating out of your hands for at least a week
10:55
and I'm going to let him cool for a minute.
10:58
I can't hardly wait to taste.
11:07
I've just got to try our crab moose.
11:15
So yummy.
11:17
But this is what I can't wait to wrap my lips around.
11:26
It's so good.
11:28
All right, I've tasted our savory jelly roll.
11:31
Coming up next is a sweet jelly roll.
11:33
Pumpkin jelly roll, up next.
11:40
I hope y'all are enjoying the show
11:43
and I want to hear from you.
11:44
Tell me what recipes or videos you'd like to see me
11:47
make by just leaving a short comment below.
11:51
Now, let's get back to the show, y'all.
11:57
Well, we're going to go to just a little bit of trouble
11:59
for today's dessert, but it's going to be worth it.
12:02
I'm going to throw in some dark rum in the sauce pan,
12:06
and I'm going to put in some plain gelatin,
12:09
and we're going to just heat this up.
12:14
All right, that's dissolved,
12:15
so pour that in there and let it get cool.
12:20
Now to make our pumpkin roll cake,
12:22
I'm going to start by beating up our six egg whites
12:23
until they are stiff.
12:25
And I'm sorry, but this is the boring part.
12:36
All right.
12:39
Now we'll just push those over to the side.
12:41
Now over here, I've got three fourths of a cup
12:44
of cake flour, and we're just going to run those
12:47
through the sifter, along with cinnamon, ginger,
12:53
and some allspice.
12:59
All right, now I'm going to cream are six yolks,
13:05
granulated sugar, and my brown sugar.
13:10
And we're just going to cream this together.
13:19
We've got that nice and creamy and a pretty yellow color.
13:23
And now we're going to add our pumpkin.
13:27
This is just an ordinary canned pumpkin.
13:43
Okay, now I'm going to fold our batter into our egg whites.
13:53
Oh, it smells so good.
13:57
All right, so I'm going to take that and fold it together.
14:02
And I've got a prepared jelly roll pan sitting here waiting
14:05
on me that I've lined with parchment paper
14:08
because we want our cake to come out easy.
14:12
All right, now we're going to just pour our battery in.
14:16
We're going to put this into a preheated 375 degree oven.
14:22
And we're going to let it bake for about 15 to 18 minutes.
14:28
And you'll want to make sure that you level it out good,
14:32
so it'll be even.
14:35
Give it a little shake to ake sure it spreads out evenly.
14:40
All right, so three 75 for 15 to 18 minutes,
14:45
but you know I've got another cake ready.
14:47
You know, we ain't cooking just one cake.
14:50
So let's pull this one out and see if it's ready.
15:01
Oh, look at that cake.
15:04
All right, we'll want to be very gentle now at this point.
15:10
I'm going to ease him off.
15:16
Now I'm going to dust him with powdered sugar.
15:22
All right, now I'm very gently going to curl up this edge,
15:27
and the cake's still hot so you can use your towel
15:31
to roll him up.
15:33
And I'm going to pull that parchment paper away.
15:39
And a tip that I have in my dessert book on jelly rolls,
15:45
when you're making jelly roll cakes,
15:47
you can always trim the edges off your jelly roll,
15:51
and then roll up nice and easy for you.
15:54
Now we're going to pop him in the fridge and let him chill
15:56
because we can't run the risk of using a cold filling
16:00
in a warm cake.
16:02
So this has gotten to chill, this is a must.
16:13
Okay, but I've got one chilled in here.
16:18
And I've got some whipping cream.
16:26
Now we're going to gently unroll this cake.
16:33
All right, that's as far as I'm going to open
16:35
the jelly roll, and I'm going to take some fresh
16:37
whipped cream, and I'm going to fold in our gelatin and rum.
16:46
It smells good.
16:48
And I'm going to take six tablespoons of an English toffee.
16:53
These are English toffee bits,
16:56
and you can buy them in the bacon section
16:58
at the grocery store.
17:02
All right, and then we're going to take some extra
17:04
toffee chips and just run them close to that line.
17:11
Look how beautiful he looks.
17:16
So now I'm just gonna fold that gently back together.
17:21
Now I'm going to take a knife
17:23
and I'm going to cut mine in two,
17:26
place him on the platter, seam side down.
17:39
Start by dusting it was some powdered sugar,
17:42
and I'm going to drizzle it with a nice caramel sauce.
17:51
Little extra topping.
17:57
How beautiful is that?
17:59
When we come back, I'm going to share
18:01
a good quick one with you.
18:06
I so hope y'all are enjoying the show.
18:09
And if you do.
18:11
Be sure to click like, subscribe and
18:14
notification bell so you'll never miss a video.
18:18
And we'll be right back after the break.
18:24
Got a little tip for you,
18:26
and we're going to quickly make us stuffing for mushrooms.
18:29
But I've got enough chopped parsley, chopped green onions,
18:33
a little Parmesan cheese, and the cream cheese.
18:36
And then I'm going to add the crab meat,
18:41
along with a little house seasoning.
18:48
All right, now I'm just going to stuff
18:50
this into our mushrooms.
18:54
And the cream cheese with the crab is delicious.
18:58
And that's all it is to it.
18:59
Now we're going to stick that in the oven
19:01
and we're going to bake it until it's hot.
19:03
Now I'm going to top them with a little breadcrumbs.
19:10
I'm going to give it a spray
19:12
with some nonstick cooking spray,
19:14
and that'll just help it brown.
19:16
Now, if you've got a portabella that needs to be used up,
19:20
just take the gills out of the portabella,
19:24
stuff him with our crab and cream cheese,
19:30
a little house seasoning, a little breadcrumbs, a squirt.
19:40
And in about 20 minutes, I'll have a hot appetizer
19:44
and I will serve this at the table.
19:46
And it's yummy and no trouble.
19:50
So I hope you liked this one.
19:54
I am so excited to share these recipes with y'all today.
19:57
The veal loin that's stuffed with that fresh basil
20:01
and the goats cheese, and the crab moose,
20:04
it's just perfect for any time of year.
20:07
And I don't think I have to say a word
20:08
about this pumpkin jelly roll cake.
20:11
I think it probably speaks for itself.
20:14
Whether you got a boss coming, a client,
20:18
or maybe even a new mother-in-law,
20:21
I think all these recipes will have you shining
20:24
like a bright star, and I've got one thing left to do,
20:29
and that's to taste this pumpkin jelly roll cake.
20:34
And I'll try to leave a little topping for the others.
20:39
Until next time, America, I send y'all best dishes and love,
20:43
from my fancy table to yours.
20:49
Hey, y'all, it's Paula Deen.
20:50
Now, if you enjoyed this video, be sure to like it
20:54
and click the subscribe button as well as the notification
20:58
and bell to be alerted when I post a video.
21:02
Love and Best Dishes Y'all.
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