Up next in 10
3 Summer Produce Recipes - Paula's making squash casserole with Ritz crackers, a Southern tomato pie recipe, and a Southern creamed corn recipe! Paula’s Home Cooking, Season 1, Episode 20.
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00:00 Intro
3:09 Summer Squash Casserole Recipe: https://www.pauladeen.com/recipe/summer-squash-casserole/
9:03 Southern Tomato Pie Recipe: https://www.pauladeen.com/recipe/southern-tomato-pie-recipe/
15:16 Southern Creamed Corn Recipe: https://www.pauladeen.com/recipe/southern-creamed-corn-recipe/
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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
- [Paula] Well, hey there, I'm Paula Deen.
0:02
And today I'm gonna show you
0:04
around our beautiful farm country.
0:06
'Cause there's nothing that makes a meal better
0:09
than good local produce.
0:11
First, I've got a sweet summer squash casserole
0:14
that's just fit for a king.
0:17
Then I'm gonna show you the simplest, tastiest
0:19
tomato pie with my very own fresh basil from the garden.
0:24
You'll just be amazed at how fast you can make this one.
0:27
And finally, the creamiest, butteriest corn dish
0:31
in the whole wide world.
0:33
I promise you, the kids will be holding
0:36
up their plates for seconds.
0:37
Wouldn't your mama be proud?
0:41
Today's meal is all about fresh vegetables,
0:43
so I'm fixing to ride them hills out there.
0:46
And I'm on the hunt for tomatoes, corn,
0:49
and fresh squash for today's dishes.
0:51
And I would love for y'all to ride along with me.
0:54
(country music)
0:56
My old friend Ray is real, real busy
0:58
down at McEnroe's Farm,
1:00
but when he's in, he helps me pick
1:02
the most unique vegetables.
1:04
So let's just hope he's there.
1:06
- I'm here, how are you, Paula?
1:07
- There you are!
1:08
Good to see you. - Good to see you.
1:09
- I've been waiting on y'all.
1:11
I need just a little help.
1:13
All these are organic, right?
1:15
And that means no fertilizers, no.
1:17
- We don't have no synthetic pesticides,
1:20
herbicides, insecticides.
1:22
- So my children are safe.
1:23
They won't grow two heads.
1:24
- Well, that's right.
1:26
- Wonderful.
1:27
The tomatoes are beautiful.
1:28
I don't think I can resist making
1:31
a wonderful fresh tomato pie.
1:32
- Well, the first thing you want to do is get some
1:34
of these old heirloom tomatoes.
1:36
- Wait, now.
1:37
- This is a Cherokee purple,
1:38
and it's an old heirloom seed,
1:40
and they're not the prettiest-looking tomato
1:42
but they're gonna taste about as good
1:44
as anything you've ever had.
1:45
- Well, I've never seen one of these.
1:47
- [Ray] Well, they're a little different.
1:48
- How do you use this?
1:50
Do you use it just like you would
1:51
one of these tomatoes?
1:52
- Use that any way you want
1:53
and it's gonna be the best-eating tomato
1:55
to me and most of my customers.
1:57
- I'm gonna hold you to it now.
1:59
You better not screw up my tomato pie.
2:01
- I won't screw it up at all.
2:03
- [Paula] I'm gonna make a squash casserole.
2:05
And I think the zucchini is so pretty.
2:07
I think I'm actually gonna throw a few
2:09
of these in the pot.
2:10
- This is another particularly good one.
2:12
it's called roly poly.
2:14
If you just take that and slice it
2:15
and put it on the grill.
2:16
- [Paula] Let's go a little funky and different
2:18
on this casserole today.
2:20
All right, and the next thing I'm gonna do is creamed corn.
2:23
Now I've always used a Silver Queen cream corn.
2:26
- [Ray] We'll have Silver Queen next week.
2:29
- Next week.
2:31
- So, you're a week early.
2:32
(Paula laughs)
2:33
- Those, those days and weeks
2:35
are very important in produce, aren't they?
2:36
- Sure are.
2:37
You can't rush Mother Nature.
2:39
But these are nice ears of organic corn.
2:42
- Well, that sounds wonderful.
2:43
Well, thanks so much for your help today.
2:45
And I'm so glad you were here.
2:47
You're not always here when I come by.
2:48
I'm gonna let you know
2:49
about those tomatoes, those heirlooms.
2:51
- You'll be letting me know, I'm sure.
2:53
- Yes, I will.
2:55
Thank you so much. - Thank you.
2:58
- You know, when you've got good fresh products
3:01
to work with, you don't really have to worry
3:02
about a lot of camouflaging.
3:04
You can let that food stand up and speak for itself.
3:08
So what I'm fixing to prepare for y'all today
3:10
is our squash casserole.
3:12
And we're gonna start with just yellow squash.
3:14
But while I was up in the hills today,
3:16
I found a zucchini, and I've never used this before.
3:21
It's called a roly poly zucchini.
3:23
So we're gonna try these today and see how we turn out.
3:27
And we're gonna start by just slicing our squash up.
3:32
Really doesn't matter how you cut it
3:33
because this is going into the stewing pot.
3:36
So we're just gonna slice it like this.
3:39
And throw this into our pot.
3:44
And we're gonna do enough
3:45
so that we come up with like three cups.
3:49
And I just can't hardly wait to cut
3:50
into these little things.
3:52
Oh, my goodness.
3:53
It's very tender.
3:54
That cut probably more tender than the yellow squash.
3:58
And it's sticky.
4:00
I think I'm just gonna have to sample that raw.
4:07
It's delicious.
4:08
I think it's gonna make a great addition
4:10
to our casserole today.
4:11
Now, squash has a tendency to have a lot of water in it,
4:14
and when we get ready to put our casserole together
4:16
we're really not gonna want a lot of water.
4:19
So I'm gonna start with just a few drops,
4:21
just enough to get it going.
4:23
And probably six cups of raw squash will yield us
4:27
the three cups of cooked squash that we're gonna
4:29
need to put our casserole together.
4:31
Now we're just gonna cover this pot and let it stew down.
4:36
And in the meantime, I'm gonna come over here
4:38
and saute our onions that go in it.
4:41
And a lot of people say, well, Paula,
4:42
why don't you just throw your onions in with your squash?
4:45
I really don't like to do that because,
4:47
if we do our squash, it takes a little bit longer
4:50
to cook than our onions.
4:51
And I just love when you dip into that casserole
4:54
and put a big chunk of onion in your mouth.
4:57
So it just really seems to give it a lot more flavor
5:01
if you do it separately and don't overcook it.
5:04
We're just gonna kind of let those saute
5:05
until they kind of get a little clear on us.
5:08
I have to tell y'all, I can't help
5:09
but think of this telephone call that I got one day
5:12
from a young lady.
5:13
She said, Paula, I can't get my squash
5:15
to fit into my measuring cup.
5:17
I said, well, honey, what do you mean?
5:19
And I found out that she,
5:21
I did not say 'slice' in the recipe,
5:24
so she didn't slice it.
5:25
And she's there trying to cram all
5:28
of her squash into this cup.
5:30
Well, we laughed and we laughed
5:32
and we laughed and we laughed.
5:33
We probably laughed for 10 minutes.
5:36
And so every time I fix squash casserole
5:38
I think about that fun phone call I got that day,
5:42
and that taught me a lesson.
5:44
You have to be very explicit.
5:46
Now, in order to get the water
5:48
that I was talking about earlier,
5:50
in order to get it out, I've got a colander here.
5:53
And you can use just a clean rag
5:56
or cheesecloth, either one.
5:58
And we've gotten all of the water out of that,
6:00
and look how good and yummy it is.
6:02
And if you need to, at this point,
6:04
if your squash is not stewed down enough,
6:06
you can just simply take a potato masher
6:08
and mash it up some, or take your spoon
6:10
and just kind of do it like that.
6:12
So we're ready to mix all of our ingredients together now.
6:15
I'm just gonna put these back into our pot.
6:22
And we're gonna throw our onions in.
6:28
Just looks and smells delicious.
6:30
I can't tell you what the onions do to it.
6:33
They just really make it.
6:35
All right, we're gonna transfer our vegetables
6:37
into our mixing bowl.
6:39
All right, we've got our squash
6:41
and our onions mixed all together nicely.
6:44
And from here on out, it's just so simple.
6:45
We're gonna moisten our squash casserole with sour cream.
6:52
And we're gonna put a little salt, black pepper
6:54
and garlic powder, and we're gonna stir that up.
6:57
And then we're gonna put just
6:58
good old sharp cheddar cheese.
7:01
Look how delicious that looks.
7:04
I think I could actually eat this at this stage now.
7:07
Speaking of eating it at this stage
7:09
I'm gonna taste it to make sure my seasonings are right.
7:11
I wanna make sure I didn't miss the mark on my salt.
7:19
It's good.
7:20
All right, now we're just gonna turn this
7:22
into our buttered casserole dish.
7:35
Kind of spread it around evenly in your dish.
7:38
Now, at this point you can kind of do anything
7:40
you want to with it.
7:41
You can top it with straight cheese.
7:44
You could top it with,
7:45
there's a wonderful little product out there
7:47
that are canned onion rings.
7:49
You can top it with that,
7:50
only you'd need to wait till the last two minutes.
7:52
You'd need to go ahead and actually bake it like this
7:54
and then add the onion rings the last two minutes.
7:57
But one of my favorite toppings
7:58
is just a good buttery cracker.
8:01
And that's what we're gonna top ours with today.
8:04
And that's it.
8:05
It's that simple.
8:06
We're gonna put it in the oven and cook it
8:08
for about 30 minutes, and then it's gonna be ready to eat.
8:13
The best part about having two ovens
8:15
is that I can cook two things at once.
8:18
So my first casserole should be ready.
8:21
I can't hardly wait to taste those cute little roly polies
8:25
in the final dish.
8:27
And I'm gonna make sure I get one in this bite.
8:35
They're wonderful.
8:36
You've got to stay tuned,
8:37
because next I'm gonna be cooking you up a tomato pie.
8:41
Yes, a tomato pie.
8:46
I so hope y'all are enjoying the show.
8:48
And if you do.
8:50
Be sure to click like, subscribe and
8:53
notification bell so you'll never miss a video.
8:57
And we'll be right back after the break.
9:04
- Right now I'm fixing to show you my tomato pie.
9:07
Normally I would make my tomato pie
9:09
with just a regular vine-ripe tomato,
9:12
but Ray talked me into trying one of his heirloom tomatoes.
9:16
And this is a Cherokee, and it's beautiful.
9:20
You see how dark it is in color.
9:21
In fact, when I first saw them, I thought, gosh,
9:23
Ray's got some kind of rotten tomatoes up there.
9:26
But he insisted that I taste it.
9:28
So I promised him I was gonna try this
9:30
in my tomato pie today.
9:31
We're gonna start by cutting a little notch
9:33
through the skin of our tomato.
9:36
And we're gonna drop it into boiling water.
9:40
And we're gonna leave it for about 30 seconds, 45 seconds.
9:44
It doesn't take long.
9:45
You can lift it up in a few minutes,
9:47
and you can actually see that skin splitting on you.
9:50
Let's see if we can see.
9:53
The skin's already split on it just that quickly.
9:55
And that was probably less than 30 seconds.
9:58
And then we're gonna put it into the ice water.
10:00
The ice water stops the cooking on it,
10:02
and it makes it cool enough for us to handle.
10:05
See that skin will just slip right off.
10:08
That's so much easier.
10:10
Beautiful, perfectly peeled tomato.
10:13
We're gonna come over here now
10:15
and we're gonna slice these up,
10:17
and get them ready for our pie.
10:19
This is a dish that I serve
10:20
on all the major holidays, Thanksgiving
10:22
and Easter, Father's Day, Mother's Day.
10:25
We always serve tomato pie to our guests.
10:28
Because it is such a special dish.
10:31
Now, on your pie crust, you can either make your own
10:34
or you can just use a frozen.
10:35
When I'm doing cocktail parties, I buy little
10:38
frozen Fillo Shells, and I actually chop the tomatoes up
10:42
and fill them into these little shells.
10:44
And we pass them at cocktail parties,
10:46
and people just love them.
10:48
And right now I'm gonna take the tomatoes
10:50
that I've peeled, and I'm throwing them
10:51
into a colander, and I'm gonna just lightly salt 'em.
10:56
And we're gonna give these tomatoes just
10:58
a minute to drain,
11:00
because we don't want our pie crust all soggy,
11:02
even though that tomato juice is wonderful in there.
11:05
And while they're draining
11:06
we're gonna come over here and make our dressing.
11:09
And all we're doing here is taking a cup
11:11
of mayonnaise and mixing it with a cup
11:13
of cheddar cheese and a cup of mozzarella,
11:17
and we're just gonna stir that together.
11:19
How simple.
11:22
And we're just gonna throw a little salt into here,
11:27
and a little pepper.
11:28
And while I'm waiting for our tomatoes to drain
11:30
I'm just gonna run out here in the garden
11:32
and clip a little fresh basil.
11:34
If you'd like, come on along.
11:53
The basil is just wonderful.
11:55
It doesn't take a lot for your pie,
11:57
but it adds the greatest, greatest flavor.
12:01
So let's go over here and see if our tomatoes are ready.
12:03
I think we've got them drained pretty good.
12:05
So, all we're gonna do is just lay our tomatoes around
12:09
into the bottom of our crust.
12:11
Isn't that beautiful?
12:14
And next we're gonna top it with our spring onions,
12:17
but we're just gonna spread those
12:19
over the top of our pie.
12:21
Now, at this point, you can kind of just play with it
12:23
and do whatever you'd like.
12:24
You can go ahead and pinch your basil on the top,
12:27
or you could even mix it into your dressing,
12:29
which it doesn't matter.
12:30
But I think I'm just gonna pinch it
12:33
and make sure that no matter where you cut it
12:36
or where you dip, you're gonna get a bite
12:39
of that wonderful basil.
12:41
You know, this is one of those dishes that's so, so easy,
12:44
I almost don't even know how it could give you problems.
12:47
Probably the most important thing
12:49
to the whole dish is just getting as much juice
12:52
out of your tomatoes as you can
12:53
so that it won't make your pie crust soggy.
12:56
So, all we're gonna do now is just frost our pie
12:59
with our mayonnaise and cheese.
13:01
We just dot it around,
13:03
and I can't think of a meal that this pie's not good with.
13:07
On Mother's Day, my son invited me over for breakfast
13:11
before he sent me off to work, I might add.
13:14
Seems like he had the day off, but he fed me and sent me
13:17
on to work, and he had scrambled eggs and tomato pie.
13:22
And it was so wonderful together for breakfast.
13:25
It's fabulous with steak.
13:27
It's wonderful with fried chicken.
13:30
It's just great with just about everything
13:32
and every meal that I can think of.
13:34
There's just not a place that this pie won't go.
13:38
All we have to do now is just put this in the oven
13:41
until all of our ingredients are hot
13:43
and our frosting has melted.
13:45
And you're in for a real treat when it's ready.
13:48
I'll tell you right now.
13:50
I got so excited about my fresh vegetables,
13:53
I made two pies.
13:55
And I think the other one is ready.
13:57
Oh, look!
14:06
Look at our luscious pie.
14:08
The great thing about this tomato pie is this is
14:11
the only garnish you need, a fresh piece of basil.
14:14
I think I'm gonna have to go ahead and cut this pie
14:18
and give it a taste.
14:20
Look at the juice from the tomatoes.
14:36
Oh, my gosh.
14:39
A hot tomato sandwich with cheese.
14:42
Y'all hang around because next we're gonna have
14:46
great fun with some fresh corn.
14:49
And when I say great, I literally mean great.
14:53
So come back.
14:57
Mm!
15:01
I hope y'all are enjoying the show
15:03
and I want to hear from you.
15:05
Tell me what recipes or videos you'd like to see me
15:08
make by just leaving a short comment below.
15:11
Now, let's get back to the show, y'all.
15:18
- I promised y'all a great time.
15:20
And here I am, I'm grating it.
15:24
I was up in the valley this morning
15:26
looking for corn, tomatoes and squash.
15:29
And you can see that I'm grating this corn
15:32
on a little corn grater.
15:34
It's just a wonderful little invention.
15:37
I can't imagine trying to do creamed corn with a knife
15:39
because you've got to get in there
15:42
and actually get the cream and the milk out of that corn.
15:46
And it has a little blade right here that actually
15:49
busts the tops off.
15:50
And then in the center, it's got little arms
15:53
that stick up, and then down here on this blade
15:57
it actually removes the milk.
16:00
You know, I've spent many a summer as a young bride
16:04
putting up creamed corn for the winter,
16:06
and it really is a job,
16:07
but you just have to have to do this
16:11
with all this beautiful fresh corn coming in.
16:14
And just rotate your corn, just like I'm doing.
16:18
And you can turn him upside down
16:20
and get every drop of that milk out of him.
16:23
Look at that wonderful corn.
16:25
And like I said, there is no way
16:27
you can do this with a knife.
16:29
So we're just gonna keep going
16:30
until we have enough for supper.
16:32
You might want to wait and make creamed corn
16:34
when hubby's home so that he can lend you
16:37
some of his manpower.
16:40
And by the way, don't wear any good clothes
16:43
on creamed corn day.
16:44
(laughs)
16:47
You see I'm gonna be polka dottie
16:49
by the time we get through.
16:50
All right, we're all through having a great time now.
16:53
So we're gonna take our corn
16:54
and put it into a baking dish.
16:58
Now, if this corn had been a little on the dry side,
17:00
you could always just simply add a little bit of milk,
17:03
giving you more liquid.
17:04
But we've got so much juice in this corn.
17:07
I think it's gonna be fine.
17:09
The only way you can really mess
17:11
a fresh creamed corn dish up is by getting old corn.
17:15
If you got ahold of old corn, it's gonna be dry
17:17
and it's really not gonna be any good.
17:19
So, if I were you, I wouldn't even waste my time
17:21
and labor on trying to prepare it.
17:23
Now I'm fixing to taste this corn and see how sweet it is.
17:31
This is so delicious.
17:33
All I'm gonna add to this is straight butter.
17:36
At home, when I'm doing this dish,
17:38
this is the only food besides a baked potato
17:40
that I will sometimes cook in a microwave.
17:43
You can take this corn now and cover it in a plastic wrap,
17:46
put it in the oven for about four minutes,
17:48
take it out stir it, put it back in
17:50
for about four more minutes and you've got creamed corn.
17:53
But I'm gonna stick this in our regular oven today.
17:56
And we're gonna cook it for about 10 minutes.
17:58
Then we're gonna go into the oven and we're gonna
18:00
stir it up because it will begin to cook faster
18:03
around the edges than in the center.
18:05
So we're gonna keep stirring until that corn is evenly
18:07
cooked, and it doesn't take much.
18:11
Actually just heating it completely through,
18:14
and we'll be ready.
18:22
When we come back, I'm gonna show you how
18:24
to help make summer last all year long.
18:31
I so hope y'all are enjoying the show.
18:34
And if you do.
18:36
Be sure to click like, subscribe and
18:38
notification bell so you'll never miss a video.
18:43
And we'll be right back after the break.
18:49
- Before we say goodbye today, I want to share
18:51
with you just a few tips that were shared
18:54
with me years ago that were so, so much help.
18:56
The easiest vegetable or fruit that we have
19:00
to preserve is the tomato.
19:02
It's so very simple.
19:03
All you do is wash your tomatoes,
19:05
drop them in a plastic freezer bag.
19:09
Seal them up.
19:12
Throw them into the freezer.
19:14
And when you're ready for them in the winter,
19:16
you just take them out, hold them under hot water,
19:20
and the skin will peel off just like we blanched it.
19:23
So great, great way to preserve the tomato.
19:26
You can't make a tomato sandwich with it,
19:28
but you can have a great pot of pasta.
19:31
And the next thing I'd like to share with you is herbs.
19:33
All you have to do is take your herbs, tie them up
19:36
with regular kitchen cord and hang them in a dry place.
19:40
And after they dry, you just crush them up
19:42
and you'll have them all year long, too.
19:45
But one of the most important things to remember
19:47
is always wash your vegetables very well,
19:50
even your organic vegetables, because you never
19:53
know who's touched them or where they've been.
19:57
We've made some wonderfully scrumptious dishes today.
20:00
We've got our squash casserole
20:03
with these cute little roly polies,
20:04
these zucchini squash that I've never had
20:06
the pleasure of cooking with.
20:08
And of course we've got this magnificent, juicy tomato pie.
20:11
And I even had time to throw some collard greens
20:13
into the pot this afternoon,
20:15
and our sweet and mouthwatering creamed corn.
20:18
And as always, America, you know I send you love
20:21
and best dishes from my kitchen to yours.
20:27
Hey, y'all, it's Paula Deen.
20:28
Now, if you enjoyed this video, be sure to like it
20:32
and click the subscribe button as well as the notification
20:36
and bell to be alerted when I post a video.
20:40
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure