Up next in 10
Paula visits the Carolina low country to get the key ingredient for today's dessert. Afterwards she goes back to the kitchen and whips up some old fashioned crowd pleasing favorites. Paula's Home Cooking Season 2, Episode 9.
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Paula's Daddy's favorite: chicken and dumplings:
https://www.pauladeen.com/recipe/chicken-dumplings/
Cherry Tomatoes and Cream:
https://www.pauladeen.com/recipe/cherry-tomatoes-and-cream/
Lady and Sons Onions and Cheese Bread:
https://www.pauladeen.com/recipe/lady-and-sons-onion-cheese-bread/
Carolina Gold Rice Pudding:
https://www.pauladeen.com/recipe/carolina-gold-rice-pudding/
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Show More Show Less View Video Transcript
0:00
hey y'all i'm paula dean and whether you
0:02
need to cook for 2 or 22. today's show
0:05
is a real crowd pleaser we're actually
0:08
going to head to the carolina lowcountry
0:10
to gather up the key ingredient for
0:12
today's dessert and then we're going to
0:13
head back to my kitchen where it's time
0:15
to get started preparing some of my
0:17
favorite dishes no party at my house
0:19
would be complete without my daddy's
0:21
favorite food chicken and dumplings and
0:24
then i'm gonna be fixing up my cherry
0:26
tomatoes with cream and the lady and
0:28
sons onion cheese bread on the side and
0:30
then finally it's a carolina gold rice
0:32
pudding with a buttery fruit sauce that
0:35
will have your guests sticking around
0:37
forever so y'all invite the whole
0:39
neighborhood cause today we're cooking
0:41
for everybody
0:43
[Music]
1:05
[Music]
1:13
good morning my mind's just ticking away
1:15
because i'm getting ready to cook for a
1:18
crowd on today's show
1:19
and some foods work very very well for a
1:22
crowd and one of those foods is rice so
1:25
we're gonna go get a very special rice
1:27
today y'all come along with me we're
1:29
gonna have a wonderful time
1:31
[Music]
1:34
would you believe my field trip
1:36
whitening i learned so much about rice
1:39
can't hardly wait to make that rice
1:42
pudding it's going to be delicious but
1:44
in the meantime we're going to start on
1:46
my chicken and dumplings so i've got our
1:48
pot getting hot here and we're going to
1:50
add our water
1:52
and we want to add enough foot to more
1:54
than adequately cover our chicken
1:57
so we're just gonna
1:59
put our chicken into our water
2:02
all right now we're gonna add onion
2:04
to our pot
2:06
and celery
2:08
and a couple chicken bouillon cubes and
2:12
i'm gonna put in maybe a teaspoon or so
2:16
of house seasoning now my favorite part
2:18
to the celery are the leaves on it so
2:21
i'm just gonna snap that off stick those
2:24
down in there and the last thing that's
2:26
going in our pot is bay leaves
2:28
so i'm gonna put our lid on there and
2:30
i'm gonna leave the lid cracked now i've
2:32
already got a pot of chicken ready right
2:35
here
2:36
and i'm going to go ahead and pull our
2:38
chicken out of here my mother and
2:41
grandmother made their chicken and
2:43
dumplings with whole pieces of chicken
2:46
now some people don't want any part of
2:48
the bone but like i said i love it just
2:51
like this
2:52
now we're going to move on over here and
2:55
make our dumplings now i've got a bowl
2:58
of just plain flour here and i'm going
3:00
to use about a teaspoon of salt i lost
3:03
my beautiful daddy
3:05
when when i was 19 and he was only 40.
3:08
but his favorite food was chicken and
3:11
dumplings
3:12
and it meant so much to me
3:15
to be able to make his favorite dish
3:16
even though he wasn't around to eat them
3:18
but it was just
3:20
real important in case he came back
3:22
i could make him chicken and dumplings
3:25
so i'm going to start by using my hand
3:27
and i can already feel that dough
3:29
getting real real hard now i'm going to
3:31
add my ice water just a couple of
3:33
tablespoons at the time and then i'm
3:35
going to come around and i'm going to
3:38
keep building my ball of flour
3:40
okay so i'm going to come back
3:42
and get me a couple of more tablespoons
3:45
of water and just keep working that
3:47
dough
3:48
until all that flour is in there
3:51
all right we've worked up
3:53
almost every bit of that flour i'm going
3:56
to pick it up kind of work it like that
3:59
and now i'm going to bring it over here
4:01
and i'm going to put down plenty of
4:03
flour so here we go if this dough is
4:07
like it should be
4:08
this should be a fairly hard job so this
4:11
process does take a few minutes but
4:14
have patience or call in your man
4:17
and just keep working it and working it
4:20
and working it
4:22
all right now i'm just gonna dust that
4:24
with a little bit more flour i'm gonna
4:26
let that sit and dry for a few minutes
4:28
and while i'm waiting on that to dry i'm
4:31
gonna put in a can of cream of celery
4:33
soup and it's just amazing
4:36
the kick
4:38
that that can of soup is gonna give our
4:40
broth all right i'm just gonna stir
4:42
those up i like my dumplings seasoned up
4:45
with a black pepper so we're gonna add
4:48
some of that
4:50
can you know what i'm gonna do i think
4:52
just to make sure those bad boys are
4:54
peppered enough i'm gonna come over here
4:56
and do this cause i really do like those
4:59
flavored with the pepper
5:02
now we're gonna take just a butter knife
5:05
and then we're gonna start stripping our
5:07
dough in that pretty beautiful is that
5:10
dough
5:13
i can't think of one other dough that's
5:15
prettier than that kind
5:19
all right
5:22
look at that
5:23
beautiful thin
5:26
so we're just going to break it in two
5:28
and drop it into our pot and the most
5:30
important thing y'all about making your
5:32
dumplings is you don't want to stir your
5:35
pot because if you do there's a great
5:37
chance you could tear up your dumplings
5:40
and you don't want to do that
5:42
so this will take just about 10 minutes
5:45
and when they're done we're just going
5:47
to lay our our chicken back on top of
5:50
our dumplings
5:54
i'm ready to finish up our pot and all
5:56
i'm gonna do
5:59
is take a little fresh parsley
6:02
and give them a few wax because i do
6:04
love what the green does to it
6:09
and now i think it's safe for me to put
6:11
my spoon in the pot these dumplings
6:15
look just wonderful
6:18
all right now this is ready for our
6:20
chicken to go back in
6:22
and we're just gonna lay it on top of
6:24
our dumplings so i think they're ready
6:27
for me to sample
6:31
look how good that does look look at
6:34
that nice fat dumpling
6:40
and there is
6:42
there's been a bird out here raising
6:44
cane
6:45
i think i'm gonna go out there and
6:48
see he may be after my cat what a
6:51
perfect day
6:53
for chicken and dumplings
6:59
they bring back so many wonderful
7:01
memories
7:02
y'all stick around cause i'm gonna be
7:04
making some wonderful hot yummy lady and
7:08
sons
7:08
cheesy onion bread and cherry tomatoes
7:11
and cream
7:13
[Music]
7:19
[Music]
7:28
all right the next two dishes i'm gonna
7:29
start off with are just good easy simple
7:32
recipes i'm gonna start by putting about
7:36
three tablespoons of butter and a hot
7:38
cast iron skillet i'm gonna let that
7:41
melt and i'm gonna add about three
7:44
tablespoons of brown sugar and i'm gonna
7:46
add about
7:48
half a teaspoon of salt i'm just gonna
7:51
kind of let that brown sugar melt into
7:53
that butter
7:55
all right i'm gonna add about a quart of
7:58
cherry tomatoes oh that looks good good
8:02
good so we're gonna let these cook until
8:05
the skins start to split and i'm gonna
8:07
help them along by getting each one of
8:10
those tart little morsels bathed in that
8:14
brown sugar and butter
8:16
all right so i'm gonna let those cook
8:18
just a minute and in the meantime while
8:20
those are cooking i'm gonna come over
8:22
here to
8:24
our other pan and add about a tablespoon
8:26
of oil and i'm going to start sauteing
8:29
some onions because we're fixing to make
8:31
the lady and sons onion bread so we're
8:34
just going to kind of let those
8:36
cook until they're transparent and i'm
8:38
going to step back over here and give
8:40
our tomatoes another oh look at that
8:43
look at that caramel down in there looks
8:45
so good all right now they're starting
8:48
to split and now i'm going to pour in
8:51
heavy cream i bet you think i couldn't
8:54
make a tomato fattening didn't you don't
8:56
ever underestimate oh paula
8:58
[Laughter]
9:01
okay we're just gonna let those bubble
9:03
along and look at the butter rising to
9:05
the top over that cream
9:08
all right let's look at our onions over
9:09
here
9:12
i think those are good because we don't
9:14
we don't want these mushy either
9:16
so i'm going to pour them into our
9:20
bowl all right to make this dish is easy
9:24
and simple and quick because we're going
9:27
to start by using a biscuit mix in fact
9:31
i've got a special little friend out
9:33
there today that i want to actually
9:35
dedicate this recipe to
9:37
his name is casey
9:39
and his mother and daddy actually
9:41
brought him into the restaurant full
9:43
meal and he was so cute and i sat down
9:46
and talked with him and he told me that
9:48
he wanted to be a chef well casey a
9:52
couple of months ago became ill and he
9:54
told his mommy and daddy that he just
9:56
wanted a picture of paula to hang on the
9:58
wall in his hospital room
10:01
well i can't tell you how that touched
10:02
my heart so i immediately sent him
10:06
a picture
10:08
and his mom and daddy let me know that
10:10
he got it and it's hanging on his wall
10:12
so casey this recipe is for you because
10:15
as soon as you get well sun i want you
10:18
to go into the kitchen and make this up
10:20
for mommy and daddy because it's so easy
10:24
all right now i've added an egg
10:27
and milk to my biscuit mix
10:30
and now i'm gonna toss in some cheese a
10:33
nice sharp cheddar i'm gonna mix that up
10:36
just like that all right now i'm gonna
10:40
just put our batter into the pan that we
10:43
sauteed our onions in and hopefully the
10:46
heat from the pan will help get us
10:49
started with a nice crispy crust all
10:52
right now we're going to spread that out
10:54
evenly in our pan now i'm going to
10:57
sprinkle the top with a little onion
10:59
salt i'm gonna pour some butter over it
11:02
just drizzle that all over it all right
11:05
i'm gonna come in here and get me a
11:07
little chive
11:09
doesn't that look deliciously sinful all
11:13
right we're going to put this in our
11:14
oven
11:16
and let it start cooking
11:21
so that oven's good and hot now i've got
11:23
another one over here that's almost
11:25
ready and i've got a little extra grated
11:27
cheese that we're gonna throw on the top
11:29
of him
11:34
and he's getting nice and brown
11:44
now he'll be ready in just a minute and
11:46
while i'm waiting on that to brown i'm
11:48
gonna come up here and i'm gonna be
11:49
dipping up our tomatoes because they are
11:52
ready
11:53
these are so good to pile these on top
11:56
of a big old bowl of steaming rice oh
11:59
it's so good
12:02
i think i want just a few chives
12:05
sprinkled on top of those
12:08
does that look look delish or what
12:12
all right this should be ready now that
12:14
cheese should be
12:16
hot and ooey gooey oh and this one does
12:19
just look it it almost looks like
12:22
a cheese pizza doesn't it
12:24
speaking of pizza i think i'm gonna cut
12:27
him just like i would a pizza into
12:30
wedges all right let's see
12:34
i don't want to burn myself that
12:36
handle's hot
12:38
looks delicious
12:42
would y'all think too badly of me if if
12:45
i just eat out of the bowl
12:47
i hope not i think i'm going to stick
12:49
that bread
12:54
mmm
12:55
so incredible y'all stick around because
12:57
coming up next i'm going to be making
12:59
you the most delectable
13:01
rice pudding you've ever put in your
13:03
mouth with a buttery rum sauce on top
13:10
[Music]
13:22
look i want y'all to look outside today
13:24
it's raining my favorite time of all is
13:29
to get in my kitchen and cook when it's
13:31
raining so i'm fixing to share with you
13:33
today the richest creamiest rice pudding
13:36
that i've ever eaten and i'm gonna start
13:39
with three cups
13:41
of water that's been boiling
13:43
and i'm gonna pour it over in here
13:48
along with our rice
13:51
this rice is gonna make this pudding
13:53
dish so good all right i'm gonna pour
13:55
that in there and i'm gonna add about a
13:57
half a teaspoon of salt and then i'm
13:58
gonna put a lid on it and let it cook
14:01
for about 30 to 40 minutes and then i'll
14:04
check it in fact i'm gonna move this to
14:06
the back
14:07
because i have some that should be just
14:11
the right consistency and oh that looks
14:13
good all right oh yeah see it's
14:16
gummy and sticky just the way i like it
14:19
now we're gonna add about a half a stick
14:22
the butter to our rice
14:24
and i'm gonna add one can of sweetened
14:27
condensed milk so that's where we're
14:30
getting our sugar from
14:33
now we're gonna add our raisins and look
14:35
how that's looking all right now i'm
14:36
gonna put this back on our eye and i'm
14:39
gonna cover it up again and we're gonna
14:41
let that cook for about another 20
14:43
minutes and in the meantime we're going
14:45
to come over and make us a buttery fruit
14:47
sauce to go on top of our rice pudding
14:51
and i'm going to start by putting our
14:53
butter in a hot little black skillet
14:56
and i'm going to add just like a fruit
14:58
cocktail to it and just let that sizzle
15:01
in that butter for a few minutes
15:04
okay so i've got our our fruit just
15:07
bathing in that butter
15:10
i'm gonna get my potato masher and i
15:12
just
15:13
bust up and break down that fruit just a
15:16
little bit so it won't be chunky all
15:19
right i'm gonna add our sugar and some
15:22
lemon juice doesn't that look
15:24
good i'm going to add some orange juice
15:28
and actually i'm going to put a little
15:29
orange juice right here because i need a
15:32
little bit to break down my cornstarch
15:36
so i'm going to
15:38
take that cornstarch and just stir it
15:40
into that orange juice and then when
15:43
this starts to boil i'm gonna add that
15:46
to the fruit and that'll thicken it okay
15:49
our
15:50
fruit sauce is
15:52
boiling rapidly so i'm going to take our
15:55
cornstarch that i've
15:57
mixed with a little orange juice pour
15:59
that into our pot and that should
16:01
immediately start getting thick on us
16:05
and we're going to just let that
16:06
continue to rapidly boil until he's the
16:10
thickness that i want him
16:13
and i'm gonna let him cook for just a
16:15
minute while he's thickening up i'm
16:17
gonna come over here and check our rice
16:19
and that looks
16:20
so good now i've just got one more
16:23
ingredient to add to this and that's the
16:25
vanilla
16:28
so i put a teaspoon and a half
16:31
in there and we want to do this at the
16:33
last so that vanilla won't evaporate out
16:36
we want him to stay in there good this
16:38
is gonna be just delicious all right now
16:40
i'm gonna come in here and add half a
16:42
teaspoon of rum flavoring all right i'm
16:43
gonna spray these lightly
16:46
i mean ever so lightly oh i know it
16:49
isn't that rain just out of this world
16:52
all right now i'm gonna put our rice
16:54
pudding
16:54
in our little custard cups now you can
16:57
actually serve it out of this cup or you
16:59
can unmold it i have already have some
17:02
made and i put it in the fridge so let's
17:05
go see if
17:07
that's looking pretty good and oh
17:10
look at this now as i said you can let
17:12
this sit on the counter and chill and
17:15
thicken or you can stick it in your
17:16
refrigerator and kind of rush it along
17:19
so i'm gonna
17:22
unmold one of these now and loosen up
17:25
that pudding
17:27
and just unmold him
17:30
onto my plate oh look how pretty he
17:33
looks
17:34
and i'm gonna take a little fresh nutmeg
17:37
and just grate all on top of him and
17:40
i'm gonna bring it around my plate so
17:43
that when i come back and get me some of
17:45
that sauce that'll be there
17:52
doesn't that look gummy
17:53
now i've actually got me two bowls up
17:56
here
17:56
i'm gonna grate a little fresh nutmeg on
17:58
that warm
18:00
and then i'm going to try the one that's
18:03
kind of chilled and see which one i
18:06
really like the best
18:08
look at that that nice fat raisin
18:16
um
18:17
the fruit sauce gives it a totally
18:20
different taste now for you die hard
18:23
pudding rice pudding fans
18:27
you may want to just eat it straight up
18:29
and warm
18:36
they're both yummy though
18:39
well it looks like it's almost about to
18:41
quit raining
18:43
so i guess i'll end my cooking for the
18:45
day want it
18:47
but y'all stick around anyway cause i'm
18:49
gonna share some tips with you on how to
18:52
cook for a crowd with no sweat
18:58
[Music]
19:08
lord knows i have cooked for some big
19:10
crowds in my day so i just want to share
19:13
a few tips with you we cook tons of rice
19:16
a year at the restaurant every speck of
19:18
rice that we cook is actually baked in a
19:21
pan in our oven and you can serve your
19:24
rice pudding right out of this put you
19:26
some fresh nutmeg and sauce on the side
19:28
and let everybody dig in
19:30
and for your breads you can actually
19:33
make them in the shape of a biscuit or a
19:35
muffin
19:36
using an ice cream scoop bake them off
19:39
throw them in the freezer pull them out
19:41
the day of your party cover them with
19:43
cheese and run them back in the oven and
19:45
then you're all ready to be the hit of
19:47
the party
19:49
my table is just grown in with all the
19:51
food that's sitting on it right now
19:54
i hope that when it's time for y'all to
19:56
cook for a crowd that you'll enjoy the
19:58
lady and sons cheesy onion bread or the
20:01
creamed tomatoes are just out of this
20:03
world and the chicken and dumplings what
20:06
can i say they'll cure what ails you and
20:08
last but not least this yummy rice
20:11
pudding so casey honey this show is for
20:14
you today and i'm sending you love and
20:17
best dishes from my kitchen just to you
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