Up next in 10
3 Italian Food Recipes with Cheryl Day - Get some Cheryl Day cake recipes along with a shrimp scampi pasta recipe. Plus, Cheryl & Paula are making a pizza appetizer recipe together! Paula’s Best Dishes, Season 10, Episode 2.
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00:00 Intro
1:02 Cheesy Pizza Dip with Pizza Crust Dippers Recipe: https://www.pauladeen.com/recipe/cheesy-pizza-dip-with-pizza-crust-dippers/
7:29 Shrimp Scampi with Artichokes and Basil Recipe: https://www.pauladeen.com/recipe/shrimp-scampi-with-artichokes-and-basil/
12:54 Cheryl Day's Tiramisu Baby Cakes Recipe: https://www.pauladeen.com/recipe/cheryls-tiramisu-baby-cakes/
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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
- Today is craving Italian day for me and Cheryl.
0:04
We're cooking up big Italian flavors
0:07
and big bliss in the kitchen today.
0:11
And we're starting with a dip
0:13
that's loaded with savory goodness.
0:15
Doesn't that smell delicious.
0:17
Cheesy pizza deal.
0:19
Then it's a delicious shrimp scampi,
0:22
swimming in a bed of garlic butter,
0:24
just like right up my Italian alley.
0:28
And for dessert,
0:29
we're putting our tantalizing twist on an Italian classic.
0:32
That's what I was banking on hunny.
0:35
Tiramisu Baby Cakes.
0:37
That is so stinking good.
0:40
(upbeat music)
0:44
Y’all, the other day I was in one of my favorite bakeries
0:47
here in town, Back In The Day Bakery.
0:50
- Thank you Paula.
0:51
- I was in there talking with Cheryl.
0:52
We were talking about Italian food.
0:54
And we're getting to go into the kitchen today together,
0:58
and fulfill our craving for Italian food.
1:01
The first thing we're gonna make today
1:03
is a cheesy pizza deal.
1:06
And this is so good.
1:08
Hunny, If you would get me up a half cup of mushrooms,
1:13
onions, and half that bell pepper.
1:15
- Sounds good.
1:16
- And I'll get to work in on our meat.
1:19
Now I'm going to put a little butter in our pans.
1:23
- Okay. We can't have dip without butter.
1:25
- No we got have little butter.
1:27
- Not (mumbles)
1:28
- `Cause we gonna saute the vegetables
1:31
in this one back here Cheryl, - Okay.
1:33
- and then I'm going to handle the meat here.
1:35
And for the meat,
1:37
I've got some Italian sausage. - Okay.
1:40
- We've taken the casing off.
1:43
So it's just kind of like ground beef.
1:45
I've got some wonderful Canadian bacon, Cheryl.
1:48
- Oh, I love that.
1:49
- You like Canadian bacon? - I do.
1:51
- And I'm just gonna dice this up.
1:53
- I'm gonna try to get this
1:54
- And get this in the pan.
1:55
So how's everything at the bakery?
1:58
- Things are great at the bakery, I tell you.
2:00
I get a lot of visitors
2:02
since I've been visiting you on this show.
2:04
We've been more sound.
2:05
People love to come talk.
2:07
- Ooh good,
2:09
- And I'm still loving it.
2:10
- Oh, I'm so, so glad. - I'm still loving it.
2:13
- And I've got a chunk of pepperoni.
2:16
- Yummy.
2:17
- So I adore pepperoni.
2:19
- I love pepperoni.
2:21
- In fact, that's my favorite pizza.
2:22
- Everything in that pot.
2:24
- I do too.
2:26
- All right. In with some of our pepperoni.
2:29
So you've got a small onion, a red bell pepper--
2:33
- And my chopping skills are much better.
2:35
Thank you, Paula.
2:37
Have been so, the first time you showed me how to chop.
2:40
(upbeat music)
2:45
can I go ahead and put that in there with your butter
2:47
- Yeah hunny?
2:49
- Your butter's molten now,
2:50
and I'm gonna just mash up my Italian sausage in here.
2:55
Then that smells delicious, that pepperoni.
2:59
Oh, it looks delicious.
3:01
- Excited about this house.
3:02
- Let me tell you,
3:03
what's really gonna bring this to the dip stage.
3:10
- That in the meat?
3:11
- In the pan, Cheryl.
3:12
- You're ready for it?
3:13
- I'm ready Cheryl.
3:15
We're putting two eight ounce packages of cream cheese.
3:19
- How bad can that be?
3:21
- This is looking so delicious.
3:23
- It's gonna be good.
3:25
- I'm just gonna go ahead and add our veges.
3:28
- So that's a quick and easy.
3:30
- Fun, quick and easy.
3:32
- So I have added mushrooms, onions
3:36
and our bell pepper to this.
3:38
I'm just gonna let that cream cheese melt.
3:40
I've got Italian seasoning,
3:42
and I'm gonna put one teaspoon to our cream cheese dish.
3:46
- Let me get that, I'll stir it for you.
3:47
- Please stir that up.
3:49
And we got some crispy bacon.
3:50
This is really a meaty, meaty dish shitting it.
3:56
- So I'm just gonna course chop.
3:58
It's gonna be so, so good.
4:01
- So good. I can't wait.
4:02
- In there is the bacon, if you'd stir that up.
4:04
- Okay.
4:05
- So I've got our pan spread.
4:06
Now we're gonna put this in the oven at 350 degrees,
4:11
and we're gonna bake it for 30 minutes.
4:13
- Okay sounds good.
4:15
- And while we're doing that,
4:16
we're gonna get our pizza crust in the oven.
4:20
- That looks so good.
4:21
- You know, Michael and I are really meat lovers, Cheryl.
4:25
- We are to Griffin and I.
4:27
So we're going in the oven.
4:28
- Yes, hunny. - Okay.
4:29
- In this oven 350 for 30 minutes.
4:35
- Okay baby.
4:36
- Let's move down here. - Okay.
4:37
- Now, since you work with dough so much,
4:40
- Yes.
4:41
- This is not a homemade dough.
4:41
- Okay.
4:43
- This is just like a frozen pizza dough
4:44
that you get at the grocery store.
4:46
- Right.
4:47
- And just throw it out.
4:47
And we're gonna roll it out just a little bit,
4:51
but not too, too much.
4:53
- Okay that should be good.
4:54
- This is gonna be our dipping sticks.
4:56
- And then I'm just blessing it
4:58
with a little bit of flour there.
4:59
- Now, I've got some Romano cheese
5:02
and I'm gonna grate this up.
5:04
And we're gonna sprinkle this on our bread.
5:07
- So we're gonna just cut these down.
5:09
- Okay babe, Cut, cut. Cut.
5:11
You could actually do them in long strips and twist them,
5:15
but I like the idea of just kind of squares,
5:18
so I can really get a lot of dip on my piece of breakfast.
5:21
- Yes, yes, yes.
5:23
- Let's go ahead and brush it With the olive oil.
5:26
- Okay.
5:27
You want to, and I'll just do that
5:29
and then you can get the brush and brush that in.
5:32
And then we'll sprinkle it with our Romano cheese.
5:35
- Oh that's gonna be so good.
5:37
Oh God, it's gonna be delicious.
5:39
- Yeah. Basically, we're turning this story
5:42
about cuisine into homemade.
5:44
- Yes. Simple, easy and delicious.
5:49
That's our cookie sheet lined with parchment.
5:52
- Okay.
5:54
I think that looks good.
5:56
(upbeat music)
5:58
- All right. So those are ready.
5:59
Are we ready to pop those in?
6:01
- Let's put them in.
6:02
We're gonna put them in this oven over here.
6:03
- Yeah. Let's put this in the other oven.
6:07
400 degrees, 10 to 12 minutes.
6:10
Delicious.
6:12
- Coming up next,
6:13
are pizza dippers ready to go.
6:16
Then a dish that's light on preparation.
6:18
Peppercorn flavor shrimp scampi.
6:21
Hunny We've got enough shrimp, for an army.
6:23
- I know.
6:24
- And for dessert,
6:25
it's rich and creamy Tiramisu Baby Cake.
6:29
- So good.
6:30
- They're delicious.
6:33
I so hope y'all are enjoying the show.
6:36
And if you do.
6:38
Be sure to like, subscribe in the notification.
6:41
Bale so you'll never miss a video.
6:45
And we'll be right back after the break.
6:49
(upbeat music)
6:51
- I'm ready to taste. That looks delicious.
6:53
- Doesn’t it look delicious?
6:55
You've got our pizza out of the oven.
6:57
- Got it out of the oven.
6:58
Oh my goodness.
7:00
It is kind of funky shapes, but you know,
7:02
that makes it look really, really homemade.
7:06
(upbeat music)
7:15
This is delicious.
7:16
- It's so good.
7:17
- So are you ready--
7:18
- You can always make a meal of this?
7:20
- I know.
7:21
It's meaty enough. Isn't it?
7:23
Are you ready for some shrimp scampi.
7:27
I'm so good.
7:28
- And this is a shrimp scampi with artichoke shell.
7:33
So while you're draining our noodle, Cheryl,
7:36
I'm gonna get started on our shrimp scampi.
7:39
- Okay
7:40
- And I'm gonna use about a half a stick of butter
7:45
and some olive oil.
7:47
Cheryl has just drained her angel hair spaghetti.
7:50
Shrimp scampi is one of those wonderful dishes
7:54
that don't take long at all to fix.
7:58
Yes. I'm gonna come over here and just knock
8:01
three cloves of garlic.
8:02
And then I'm gonna ask you to chop me up,
8:05
about a third of a cup of bison.
8:06
- Okay.
8:07
- And then we'll squirt the lemon juice own it.
8:10
The last second.
8:11
- Sounds good.
8:12
- But I'm just gonna need this to go
8:14
in the pot pretty quickly.
8:17
while you're doing that, Cheryl,
8:19
I'm gonna finish taking the tails off my shrimp.
8:21
I'd gotten started and didn't finish it.
8:23
- Okay.
8:24
- So I've got probably a couple of pounds
8:27
of a medium size shrimp.
8:29
And you know, I've told y'all before
8:31
Michael and I argue about tails on or tails off.
8:35
- So who wins?
8:36
- I do.
8:38
- Of course.
8:39
- The cook gets to win. - Absolutely.
8:41
- But for this particular dish,
8:43
I am going to take the tails off.
8:45
- Okay.
8:46
- If you'd measure me out about a third of a cup.
8:49
- Okay.
8:50
- We're gonna use a nice light white wine.
8:52
We're gonna add that to our garlic and our butter in
8:56
our olive oil.
8:57
And in goes our garlic.
8:59
- Okay. It's quick. Isn't it?
9:01
- Yes. I love it.
9:02
I'm gonna add our wine,
9:05
and just let that reduce for a second.
9:07
You can go ahead and toss in our bison.
9:09
- Okay.
9:11
- I've got some plucked red pepper.
9:14
- Okay.
9:15
- I'm gonna just put a pinch.
9:16
I've got some wonderful Parmesan cheese.
9:19
- Okay.
9:20
- If you would, - Feels good.
9:21
- Please grate that for me.
9:23
I'm gonna toss in our shrimp.
9:29
- How much do you think we need, Paula?
9:30
- About a half a cup. That should do.
9:33
- Okay.
9:34
- Alright. I'm gonna add a little salt and pepper.
9:44
Great.
9:47
Look at this Cheryl.
9:49
- Oh, that looks good.
9:50
- Let's get a little bit more bison in there.
9:52
- Oh sure.
9:54
- Yeah. Just a little bit more.
9:56
- So Paula, what's the secret
9:59
to not over cooking your shrimp?
10:02
- Just When it's lost its transparency, Cheryl,
10:07
it's when it's done.
10:08
You can see how that's still transparent.
10:11
- Right. Okay
10:12
- You want that to go away.
10:14
- So it just gets a pretty little pink color.
10:16
- Yes.
10:17
You know what? And I knew that I would do this.
10:21
- Put a little butter.
10:21
- All right. Now we've the whole steak of butter in there.
10:24
Add a jar of marinated artichoke hearts that I've drained.
10:29
- So good.
10:30
- Hunny, we've got enough shrimp for an army.
10:31
- I know.
10:33
- These have just about lost its transparency.
10:37
All right. Why don't you--
10:38
- Get a little pasta for us.
10:39
- Get us a little pasta.
10:41
Oh, you got tongs.
10:43
- I have tongs.
10:45
(upbeat music)
10:53
That looks perfect.
10:54
- Yes. I Wanna make sure you get some of that garlic.
10:58
- Okay.
10:59
- Wait, I wanna make sure you get some
11:01
of this wonderful juice too.
11:04
Wonderful, so, so yummy.
11:06
- Okay let's put a little cheese and I have another meal.
11:09
Oh, That was a lot of cheese,
11:11
to add to my repertoire.
11:14
That's great.
11:15
- I mean, how easy is that?
11:17
- They will love that.
11:18
That was really easy.
11:19
- Oh, I'm getting too, too many shrimp.
11:23
We lost the Fowler.
11:27
And we've got all this wonderful bison
11:30
from out of the gardens.
11:31
So I'll just put that right there.
11:36
Okay, honey, come on down here.
11:37
I got her napkins and I got a silverware ready.
11:40
(upbeat music)
11:45
To you baby.
11:53
- Not so good.
11:55
- Thank you for teaching me how to make this.
11:57
Add this to my repertoire.
11:59
- You are so welcome.
12:01
- Now, Paula, you've taught me to lunch dishes.
12:04
- Yes.
12:05
- Now I'm good for a dessert.
12:07
Next stop--
12:08
- That's what I was banking on hunny.
12:10
- Tiramisu Baby Cakes.
12:13
How does that sound?
12:14
- It sounds just like right up my Italian alley.
12:18
- Coming up next.
12:19
We're getting started on our light nary layer cake,
12:23
and then a heavenly feeling bar.
12:25
A mouthwatering, Tiramisu Baby Cake.
12:29
- That looks good.
12:32
I hope y'all are enjoying the show
12:34
and I want to hear from you.
12:36
Tell me what recipes or videos you'd like to see me
12:39
make by just leaving a short comment below.
12:43
Now, let's get back to the show, y'all.
12:46
(upbeat music)
12:49
- So Paula you've taken good care of me now.
12:51
You know, I'm passionate about baking.
12:53
So we're gonna do a Tiramisu Baby Cake.
12:56
- Put me to work.
12:57
- Okay.
12:58
- Put me to work. - Guess what?
12:59
I thought, we needed to put a southern spin on that.
13:03
So our Southern spin is going to be a Southern Chiffon cake.
13:07
And then we're gonna turn that into a Tiramisu Baby Cake.
13:11
- Okay, you know, a Tiramisu
13:13
is one of those things that it's an easy dish to
13:16
put your own spin on.
13:18
- It is.
13:19
So let's get started with the dry.
13:21
A cup of all purpose flour.
13:24
- Okay.
13:25
- Plus two tablespoons.
13:26
- Okay.
13:26
- Right into the sifter.
13:28
- Okay.
13:30
- And then we're going to add teaspoon
13:34
of baking powder to that.
13:38
And then we need a half a teaspoon of salt.
13:42
- Okay.
13:44
- So now I'm just gonna add my sugar.
13:46
And so we need a cup of sugar.
13:48
All right. Miss Paula,
13:49
if you would get started with five eggs thing,
13:52
just add the egg whites right into the bowl.
13:55
And then what we do is we get them
13:57
into a nice foamy texture.
14:00
And then once you get them foamy,
14:01
we're gonna add just a quarter teaspoon
14:04
of the cream of tartar.
14:05
And that's gonna stabilize it for us.
14:08
To give those nice, stiff peaks.
14:10
- Basically gonna make a meringue.
14:12
- Exactly. We're making a meringue.
14:14
So while you're doing that, we've got all our dry.
14:17
And so I'm just gonna sieve that up.
14:19
(upbeat music)
14:21
And this bowl, what we're gonna do is,
14:23
we're gonna have three egg yolks directly into there.
14:27
And then we've got some water, so a third of a cup of water.
14:32
And then we're going
14:33
to add just a teaspoon of almond extract.
14:38
And then we need a fourth, a cup of oil.
14:41
- You're calling this a chiffon cake.
14:44
- I am.
14:44
- Oh, now that's not like an angel food. Is it?
14:47
- Well, you know, they're related,
14:49
but it's a little bit different
14:51
because it's got egg yolks in it.
14:53
So all I'm gonna do is whisk those together.
14:56
And then you're gonna get those frothy.
14:59
- Okay gotcha.
15:00
- So into that, all we do is we're gonna add
15:02
all of our dry ingredients right into the bowl.
15:05
We'll mix these up,
15:07
until we get it nice and smooth.
15:10
I mean, is this easy.
15:11
- Oh what?
15:12
- It's easy.
15:14
- And see how nice and pretty that is.
15:16
- Beautiful.
15:17
- All right. These are starting to get nice and frothy.
15:21
It's starting to get stiff.
15:23
How much sugar.
15:24
- Let's do three tablespoons.
15:26
Just to kind of sweeten it up a little bit.
15:28
Let me get that for you.
15:29
I'm going to add that in.
15:32
- Look up here, it's either sugar
15:35
Is already stiffening - It's stiffening right up.
15:38
So that's two.
15:39
(mixer roaring)
15:42
Paula, I wish I could have you
15:43
as an assistant in my kitchen.
15:47
- This looks ready to me, what do you think?
15:49
- Okay, that's well.
15:50
That's perfect.
15:51
- It looks like a beautiful, perfect meringue.
15:55
- Okay. So here's the fun part.
15:57
This is just a simple folding technique.
15:59
And what I do is I'll put in like about a third at a time,
16:03
and then just kinda fold it in.
16:06
- It does look gorgeous. - It looks gorgeous.
16:09
And then we're gonna add,
16:10
actually, Paula, if you want to continue
16:12
to fold that for me, if you don't mind.
16:14
- I'll do it.
16:15
- Then we're just gonna add about a teaspoon of
16:19
- Lemon zest. - delicious lemon zest.
16:22
This is gonna be a really light dessert
16:24
to go with that meal that you made me.
16:26
That looks good.
16:28
- And I'll turn that back over to you.
16:30
- Okay. And it's just very light.
16:32
- Look, it's so light.
16:34
- Look at that, light as feather.
16:36
And then all we're gonna do, Paula,
16:38
is we're gonna put these right into this half.
16:41
- Okay. So we're not going to bake it in,
16:44
- Not like a layer cake.
16:46
- In layers okay.
16:47
- And then what we'll do
16:48
is we'll kind of mail
16:50
and then we'll build our cute little cake.
16:52
So all you have to do is pour that right in.
16:56
- Delicious.
16:57
- Yum.Yes.
16:59
- I just like to spread it out evenly.
17:02
And it's gonna be nice and kind of flat,
17:04
where we can scoop it out and make our little layer cakes.
17:08
So cute, you can taste it.
17:11
I'm just kind of tap that down a little bit
17:14
to get the air out.
17:15
So what did you say we pop this one out.
17:17
- I'm ready. - Okay.
17:18
I'm ready. Cheryl.
17:19
- Going to just pop this in a 325 for about 20 Minutes.
17:27
- Coming up next.
17:28
We're mixing up a sinfully sweet feeling.
17:31
Fabulous and layering up the flavors.
17:34
- I am so, so ready.
17:38
I so hope y'all are enjoying the show.
17:41
And if you do.
17:43
Be sure to like, subscribe in the notification.
17:46
Bale so you'll never miss a video.
17:50
And we'll be right back after the break.
17:54
(upbeat music)
17:56
- Welcome back.
17:59
It's tiramisu time. I can eat this pan.
18:04
Oh my goodness. That is beautiful in light.
18:08
Alright. Let's get started
18:10
on the feeling for these baby cakes.
18:12
And we're starting with one pound of cream cheese.
18:16
- And we're just gonna make a filling.
18:19
So we're gonna add cream to that three and a fourth cup.
18:26
So that's quite there.
18:27
- And this is heavy cream, right?
18:29
- This is heavy cream.
18:31
I like to make things easy when I'm baking.
18:33
I mean, why not just go ahead
18:34
and put vanilla right into that.
18:36
- I'm gonna turn this down.
18:37
So I won't slide all over that beautiful little pink dress.
18:42
- Slowly add a happy whipping cream.
18:46
- This is just gonna be
18:49
- So good. - So delicious.
18:52
- All right. So one and a half cups of sugar,
18:55
- Of powdered sugar.
18:56
- Yes. Cause I like it sweet.
19:00
- You can use 4X or 10X.
19:02
- Right. And then we're gonna just continue
19:05
to add the heavy cream into that.
19:10
How's it tasting?
19:15
We're almost there almost.
19:17
- We're almost.
19:19
It's just like out of this world.
19:21
- All right. So, now all we're gonna do is decorate it.
19:25
- Now we're just gonna start cutting out the cakes
19:28
from our dough.
19:30
- One for you.
19:32
(upbeat music)
19:37
All we have to do now,
19:39
is we're gonna brush on the coffee syrup.
19:41
- Cheryl's got a coffee flavored, simple syrup
19:44
to just brush on top of our cake layers.
19:48
- Actually I can get you to do that.
19:50
- Okay.
19:51
- And then I will continue to cut these little cakes out.
19:54
- Okay, perfect.
19:55
(upbeat music)
19:59
- Then we're just gonna put our filling on.
20:01
(upbeat music)
20:04
We'll just do like this.
20:07
And then we'll do the filling.
20:09
- So how many layers do you wanna make?
20:11
We're gonna do three.
20:13
So we'll put this third one on.
20:15
- A big, okay dollop on that.
20:19
- Okay
20:19
- And then Paula, the fun part is decorating.
20:24
- Let me work on this.
20:25
- So all I would do is, this is just Cocoa.
20:29
And then--
20:30
- That looks beautiful Cheryl.
20:32
- These are the cute chocolate sprinkles.
20:36
- I like that.
20:38
- And I think little pink sugars.
20:42
And then we'll put some of these and that's really it.
20:46
Move it, now.
20:48
There you go, Paula.
20:50
That's gonna be good.
20:51
What do you think fresh little orchid.
20:54
- I think I love it.
20:57
- Look at that.
20:59
And then we'll do a
21:01
- Oh, I love the orchid on it.
21:02
- You know what I love of it? - Gorgeous!
21:05
- It's not perfect, but it's perfect.
21:07
You know what I mean?
21:08
- That's exactly right.
21:09
- Perfect imperfection.
21:10
- I like that Cheryl.
21:11
It's not perfect, but it's perfect.
21:14
- Oh my goodness.
21:15
- Okay, here's my favorite part.
21:18
- we had no--
21:19
- All right. Are you ready?
21:21
- I am so, so ready.
21:26
- Well, thanks for having me.
21:28
- Ooh hunny! Thank you for coming.
21:33
Hey, y'all, it's Paula Deen.
21:34
Now, if you enjoyed this video, be sure to like it
21:38
and click the subscribe button as well as the notification
21:42
and bail to be alerted when I post a video.
21:46
Love and Best Dishes Y'all.
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