Up next in 10
3 Elegant Dinner Recipes - If you want to make a fancy dinner at home, learn how to make creme brûlée at home, duck burgundy, and broiled tomatoes. Paula’s Home Cooking, Season 5, Episode 2.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
1:47 Duck Burgundy Recipe: https://www.pauladeen.com/recipe/duck-burgundy/
7:27 Chocolate Creme Brûlée Recipe: https://www.pauladeen.com/recipe/chocolate-creme-brulee/
14:37 Broiled Parmesan Tomatoes Recipe: https://www.pauladeen.com/recipe/broiled-parmesan-tomatoes/
------------------------
For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
Show More Show Less View Video Transcript
0:00
- I don't want y'all to be fooled
0:02
by where I'm standing today or what you see around me,
0:05
because guess what; I'm not going to be cooking here today.
0:09
I'm going to take you up to a very,
0:11
very special place that none of these cameras
0:14
have ever been to,
0:15
the only camera that's been in this place is an Instamatic.
0:19
And it's in the basement of The Lady and Sons restaurant
0:22
where Paula's Cooking School is held.
0:25
I gathered down in the basement
0:26
along with about 50 people.
0:29
We had a wonderful time.
0:31
What we say and do there, stays there.
0:34
We cook together, but more importantly,
0:36
we chat and chat and chat.
0:39
And the bell's fixing to ring and the first session
0:42
is gonna be on duck burgundy.
0:44
Don't be scared, it's yummy and easy.
0:47
And then I wanna share with you
0:49
my recipe for chocolate creme brulee.
0:51
It'll keep you out of trouble with a teacher every time.
0:55
And finally, I wanna teach you how simple
0:57
can mean satisfying with a wonderful summer-broiled
1:01
Parmesan tomato.
1:03
So I want y'all to come along with me today
1:05
because you're fixing to see about 53 people
1:08
have a real good time.
1:12
- Hey y'all.
1:13
- [Audience] Hey!
1:15
- [Paula] Y'all are pretty!
1:16
(audience laughter)
1:18
This looks like an Oprah audience.
1:20
(audience laughter)
1:22
That's not where y'all came from, is it?
1:24
- No!
1:25
- [Paula] So I thought while I'm cooking,
1:28
y'all can be talking and I'll talk back to you.
1:32
Can we do that?
1:33
(audience agreement)
1:34
Because a lot of y'all have come a long way
1:36
and we have just a short time together
1:38
and I want us to visit, okay?
1:41
(laughter)
1:42
And y'all hold back your excitement.
1:44
(laughter)
1:46
Well today we're going to cook duck.
1:49
And it's really simple, isn't it?
1:51
You know, a lot of us are intimidated
1:53
by things that we may not cook often,
1:55
or we can't go to our regular grocery store and find,
1:59
but duck is one of those simple, simple foods,
2:02
it's really kind of like roasting a chicken.
2:04
So we've got our ducks and they've been washed.
2:08
All right, now I'm going to come in here
2:10
and I'm going to trim up my duck just a little bit
2:12
'cause I don't like this thing right here,
2:15
so I'm going to get rid of that.
2:18
And there's like plugs of fat down here around the hiney,
2:23
and I'm going to get rid of that 'cause I don't like those,
2:28
but I'm going to leave his, like, the last part
2:32
to go over the fence.
2:34
(audience laughter)
2:36
I'm going to leave that part on.
2:39
All right, so I've got garlic powder, I've got salt,
2:44
I've got black pepper, and I've got a poultry seasoning.
2:48
All right, so I'm gonna sprinkle him with salt
2:52
and y'all keep talking, you can talk amongst yourselves.
2:57
- [Audience Member] Paula, does Mike cook with you?
2:59
- Michael does all the outside cooking.
3:03
Just put a little in there.
3:07
All right, now I'm going to just start rubbing.
3:15
All right, now I'm going to put a little bit of oil,
3:17
no butter, just a little bit of oil.
3:20
- [Audience Member] Paula, I have a question.
3:22
- Okay.
3:23
- [Audience Member] I thought the duck was oily fowl.
3:27
- [Paula] He is real, real oily,
3:29
that's why we're not using butter,
3:30
that's why we're just using oil.
3:32
(laughter)
3:43
Well, this will help his skin get crisp,
3:46
so that's what we're doing right now.
3:48
All right, now I'm going to take a little soy sauce
3:51
and rub him with that so he'll have a nice tan.
3:54
- How much do the duck weigh, how big are those ducks?
3:58
- I would say four pounds,
4:02
four and a half pounds is what it feels like to me.
4:05
All right, I'm going to stuff a couple pieces of apple,
4:12
and these flavors are just gonna go in there with all of
4:16
that seasoning that we put in there.
4:19
Going to stick a little orange,
4:21
that orange is gonna just be phenomenal up there.
4:26
- [Lisa] Paula?
4:27
- Yes?
4:28
- How did you get your idea to start The Bag Lady?
4:31
- Well, I tell you what, what's your name?
4:33
- Lisa.
4:36
- I was in a point in my life where I knew
4:40
I had to do something. I was uneducated,
4:44
I had worked in a bank off and on most of my life
4:48
when I was able to work,
4:50
because I suffered from agoraphobia,
4:52
so the only thing I knew anything about, Lisa, was cooking.
4:57
So I would lay awake at night thinking,
5:01
now how could I start a food business with no money?
5:05
I had heard about this lady in Atlanta
5:08
that served finger foods in beauty shops,
5:12
and I thought, well, if she can do that,
5:15
why can't I do meals?
5:18
So that's how The Bag Lady was born.
5:21
And I had two beautiful sons,
5:26
and I said I can pimp them out,
5:28
(audience laughter)
5:30
send them out on the streets,
5:34
and then they brought home two beautiful girlfriends.
5:39
And I looked at them up and down
5:41
and I said, well, I believe
5:43
the lawyer's offices would like these two.
5:48
So I started another route. So that's how it all started,
5:51
and I'm ever so grateful.
5:53
So that's my serious moment.
5:55
(audience laughter)
5:57
All right, now can everybody see those beautiful ducks?
6:00
Look how pretty they are.
6:02
Now before I put them in the oven,
6:04
I'm going to brush them with a burgundy wine,
6:09
and then about every 10 minutes,
6:12
brush these birds with that wine.
6:16
All right, we're going to put him in a 350 preheated oven
6:21
and we're going to cook them about 10 to 15 minutes a pound.
6:25
All right, in the oven he goes.
6:30
We got to take a quick break, and when we come back,
6:33
I'm going to show y'all how to make
6:35
Uncle Bubba's chocolate creme brulee,
6:38
because y'all are watching today
6:40
Paula's Cooking School along with all my friends.
6:44
(applause)
6:48
I so hope y'all are enjoying the show.
6:51
And if you do.
6:53
Be sure to click like, subscribe and
6:56
notification bell so you'll never miss a video.
7:00
And we'll be right back after the break.
7:06
- So welcome back y'all.
7:07
For those that have just joined me,
7:09
we're fixing to leave to go back
7:11
to a very special little kitchen that's tucked away
7:14
in the basement of the restaurant at The Lady and Sons,
7:17
and we're going to be joining our friends
7:19
and learning more about each other, maybe,
7:22
than we do about the cooking.
7:25
I'm so glad you could join us,
7:27
and guess what, y'all, we're fixing to make next:
7:30
chocolate creme brulee.
7:32
I'm going to put a quart of heavy cream.
7:34
Who makes creme brulee?
7:37
Why don't y'all make creme brulee?
7:39
- [Audience] Scared of it.
7:40
- Don't be scared, it ain't nothing to be scared about.
7:44
All right, I'm going to add some sugar
7:46
and I'm going to add some chocolate.
7:52
I'm going to come over here 'cause I need some yolks.
7:56
All right, now I'm just going to bust these real quick like.
8:00
Anything y'all want to talk about?
8:02
- Of everything that you've ever cooked,
8:03
what is the most challenging recipe?
8:06
- You know, I can't think of anything
8:09
being a real challenge because
8:11
one of the reasons I'm able to get in the kitchen
8:14
and have such a good time is because everything is simple.
8:18
Your simple preparations,
8:20
your simple flavors to me are the best.
8:23
(audience yelling)
8:26
(applause)
8:28
(laughter)
8:35
- All right, I really am going to show y'all how to do it.
8:40
There ain't nothing to be afraid of.
8:44
Oh, that's so funny,
8:45
y'all got my mind off my cooking now.
8:48
All right. So now I'm going to come over here
8:50
and I'm going to add some vanilla
8:54
and we're going to add our cocoa.
8:56
Oh my goodness, y'all got me sweating now.
9:01
All right. A square of chocolate.
9:03
- [Audience Member] Paula,
9:04
is that sweetened or unsweetened chocolate that you put in?
9:07
- I use a semi, I don't like unsweetened,
9:10
can't imagine anybody liking an unsweetened.
9:16
Now what we're going to do now
9:17
is I'm going to slowly temper my eggs
9:21
with my hot whipping cream.
9:24
Do y'all know what I mean when I say temper?
9:27
Well, you want to slowly,
9:28
slowly add your heat to your yolks
9:33
so we won't have scrambled eggs brulee.
9:37
All right, so now what we're going to do now
9:39
is run this through the strainer
9:42
because we're going to have chocolate
9:44
that didn't completely melt.
9:46
So I'm just going to kind of go like this.
9:51
So what I'm going to do now,
9:52
I'm going to pour this into a measuring cup
9:59
so I'll have a little bit more control
10:02
when I put it over here in our custard cups.
10:07
Our pan has been lined with paper towels
10:10
so that our custard bowls won't slip and slide on us.
10:15
All right, now I'm going to take this over
10:16
and I'm going to put it in a preheated 350 degree oven,
10:20
and I'm going to get my pitcher of water,
10:22
and you want to be very careful
10:24
that you don't slosh that water in there.
10:27
And then I'm going to bake it until it's just set.
10:30
All right. So we're going to bake that off.
10:35
And when those are done,
10:36
we're going to take them out and let them cool,
10:38
we're going to put them in the refrigerator
10:39
and let them sit for probably a couple of hours
10:42
'cause your brulee needs to be really cold,
10:44
and I happen to have some already ready.
10:47
- [Audience] Mm.
10:49
- [Paula] Maybe I can get somebody
10:50
to come up here and help me.
10:53
Come up here.
10:57
How y'all doing?
10:58
- Good, how are you?
10:59
- What's y'all's names?
11:00
- Beth.
11:01
- Julie.
11:02
- Beth and Julie, I'm Paula.
11:04
- Hi Paula.
11:08
- How are y'all doing?
11:09
- Just fine.
11:09
- So y'all have never made a creme brulee?
11:11
- Never.
11:12
- Do you know how to get the caramelized topping on it?
11:14
- It's with a torch, but I've never done it.
11:17
- It's so, so simple. You've never torched anything?
11:24
All right, now what we're going to do
11:25
is we're going to coat the tops of our creme brulee
11:28
with just a granulated sugar.
11:30
Now you can raw sugar, you could use brown sugar,
11:35
but I think this white sugar just works fine.
11:38
Now the one thing you'll want to make sure
11:39
is that you don't get too much sugar,
11:42
and you want to make sure that they're even.
11:45
All right, I'm going to do this first one
11:46
and then y'all can do the next ones, how about that?
11:49
Now the thing we want to do is make nice even strokes
11:54
until that sugar melts, you see it melting?
11:57
And it's going to get like a hard crack.
12:00
Okay, who wants to go first?
12:03
- I will.
12:06
- Don't be scared.
12:07
- I'm not.
12:17
- [Paula] Now do y'all see how easy
12:18
that creme brulee was to make?
12:20
- [Beth] Yeah.
12:21
- [Paula] There's no reason to be scared, is it?
12:24
Okay doll baby, you're next.
12:26
- All right, fun. Scared of fire.
12:31
- [Paula] Isn't that cool?
12:34
I think yours was just about wonderfully perfect.
12:38
- Woo hoo.
12:40
- [Paula] All right, y'all ready to dig in?
12:42
- [Beth] We're ready.
12:43
- Let's eat this one right here, y'all want to?
12:45
- Let's do it.
12:45
- You can hear it cracking.
12:46
- [Julie] Ooh, yum.
12:56
That's good!
12:56
- Oh, that's delicious.
13:00
- [Paula] Eat some more.
13:02
You eat, 'cause we got to take a quick break.
13:05
- Okay.
13:08
- And we'll come back to y'all in just a minute.
13:10
We're going to do broiled Parmesan tomatoes.
13:14
(applause)
13:19
I hope y'all are enjoying the show
13:21
and I want to hear from you.
13:23
Tell me what recipes or videos you'd like to see me
13:26
make by just leaving a short comment below.
13:30
Now, let's get back to the show, y'all.
13:36
Hey, y'all welcome back.
13:37
I'm so glad that it worked out
13:39
that you could be with me today,
13:40
so what you say let's slip back down in the basement,
13:43
do a little bit more chatting and a little bit more cooking.
13:46
See you in the basement!
13:49
All right, hey, I want to welcome y'all back.
13:52
We've had the best time while we were on break,
13:56
we talked about all kinds of good stuff,
13:59
but now it's time to cook again.
14:00
All right, now y'all look at these ducks.
14:07
Oh, look at them.
14:09
And I'm going to let them just kind of sit over here
14:11
and just rest.
14:13
And his little legs are moving.
14:17
You know how to test a bird, don't you?
14:19
You move his little leg and see if it moves freely.
14:24
He's ready.
14:26
But oh, I can't wait to cut that one for y'all.
14:29
And who has never eaten duck?
14:33
Well, we gonna change that.
14:36
All right, so I want to move down now to the next side dish.
14:40
This dish is unbelievably delicious
14:44
and it's something that you keep in your pantry.
14:47
It's a can of just whole tomatoes.
14:50
And we're going to just take these tomatoes and drain them.
14:54
Don't throw away the juice in these,
14:56
because you can use it for a Bloody Mary
15:00
or throw it in with some rice or some gravy.
15:05
We're going to have a lot of juice,
15:06
so just don't throw that away.
15:08
So we're just going to lay these out.
15:10
- [Audience Member] Paula,
15:11
what was your grandmother Paul like?
15:13
- Oh honey.
15:16
I wish that everybody had the opportunity
15:20
to have had a grandmother like I did,
15:22
in fact, both of my grandmothers I just adored.
15:26
My father's mother was about four foot ten,
15:29
she was the finest Christian woman that you ever met.
15:32
She had like a fourth grade education
15:34
and could recite the whole Bible.
15:37
You know, and I said I just couldn't believe
15:39
that this little woman that knew so little about everything
15:43
could do that.
15:44
And my grandmother Paul was about five-ten or five-eleven,
15:49
and where my grandmother Hiers had little halos,
15:53
Grandma Paul had little horns.
15:58
And she was just wonderful.
16:03
But my grandmother was a piece of work.
16:05
She was this strong, she was what I hope to be one day.
16:10
I've said since I was 25 years old,
16:12
I said, Lord, just let me live long enough
16:14
because I want to become a woman of substance.
16:18
And that's what my grandmothers were.
16:21
And I hope, I hope one day
16:22
I can say, well, I think you made it, Paula.
16:26
All right, y'all want to know
16:27
what I'm doing to these tomatoes?
16:31
I put a pat of butter on every one of them,
16:35
and I put salt and pepper,
16:37
and I've put some grated Parmesan cheese,
16:41
and we're going to run these under the broiler
16:42
and we're just going to cook them til the cheese melts
16:45
and they're going to be so yummy.
16:47
All right, so we're going to put these tomatoes in here
16:51
and those won't take but just a minute.
16:53
So I want somebody that's never eaten duck to come up here
16:57
and taste this duck with me.
17:00
Come on, honey.
17:02
- Just bite into it?
17:03
- Well, however you eat your legs.
17:08
- That's really good.
17:09
- [Paula] Isn't it yummy?
17:10
- It's very tender.
17:11
- [Paula] Come on up and get some.
17:13
In fact, we're going to take a quick break
17:15
and I want anybody that wants to taste the duck
17:17
to come on up here.
17:19
(applause)
17:20
Anybody that wants some duck, come on up.
17:28
I so hope y'all are enjoying the show.
17:30
And if you do.
17:32
Be sure to click like, subscribe and
17:35
notification bell so you'll never miss a video.
17:39
And we'll be right back after the break.
17:45
I'm so glad y'all could join me today.
17:48
As you know, we're in the basement
17:49
of The Lady and Sons restaurant
17:50
and we're having fun in Paula's Cooking School.
17:54
So we got some friends down there in the basement
17:56
waiting on us, so what you say let's creep back down?
17:59
Oh, and did I forget to tell you?
18:02
They say the basement's haunted,
18:04
that there's a ghost living in the cellar,
18:07
but I didn't tell them that.
18:09
(applause)
18:12
Well have y'all had a good time today?
18:14
- Yes!
18:15
- I've had so much fun being with y'all,
18:18
and what a fun group y'all are.
18:20
And before we start playing games, this is my tip today:
18:26
have fun,
18:28
have fun, because it concerns me
18:31
that maybe we're getting too far away from our childhood.
18:35
So I've selected a game for y'all.
18:38
Do you want to know what we're going to do?
18:40
- Yes!
18:41
- [Paula] Today's game is musical chairs.
18:44
So y'all get up, we're fixing to play a game,
18:48
I've got the winning package here,
18:51
so get up y'all!
18:54
While y'all are doing that,
18:55
think about that fabulous duck burgundy
18:58
and the Parmesan tomatoes and the creme brulee.
19:02
You saw how quickly and easily that we made all of them.
19:06
I want to thank all y'all for joining me today
19:09
for Paula's Cooking School.
19:10
I've had so much fun being with y'all,
19:13
and I appreciate all y'all out there watching,
19:16
and hopefully one day you can come to Savannah and join us.
19:19
So when I count to three and say one, two, three, go,
19:22
I want y'all to scrounge for a chair,
19:24
make your circle, scrounge for a chair,
19:27
y'all pretend like y'all are racing
19:29
to get that chocolate creme brulee.
19:32
So one,
19:33
two,
19:34
three,
19:35
go!
19:37
Go!
19:39
Go!
19:44
Hey, y'all, it's Paula Deen.
19:46
Now, if you enjoyed this video, be sure to like it
19:50
and click the subscribe button as well as the notification
19:53
and bell to be alerted when I post a video.
19:57
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure