Up next in 10
Formal Entertainment | 3 Dinner Party Recipes - Paula is sharing dinner party ideas, including a brie puff pastry recipe and how to cook scallops in butter and garlic. Paula’s Home Cooking, Season 1, Episode 5.
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00:00 Intro
4:29 Mosaic Chicken Terrine Recipe: https://www.pauladeen.com/recipe/mosaic-chicken-terrine/
9:56 Brie en Croute Recipe: https://www.pauladeen.com/recipe/brie-en-croute/
15:05 Diver Scallops with Bacon & Whole Grain Mustard Rub Recipe: https://www.pauladeen.com/recipe/diver-scallops-w-bacon-whole-grain-mustard-rub/
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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
0:01
- Hey!
0:02
I'm Paula Dean,
0:03
and today I'm pulling out all the stops in my kitchen,
0:05
because even a down home girl like me
0:07
loves a fancy party from time to time.
0:10
And fancy doesn't mean fussy.
0:13
So first I'm gonna give you the tip
0:15
to no-muss, no-fuss
0:17
mosaic chicken terrine
0:19
that is worth the time that you saved on everything else.
0:22
Next, I'll show you my Brie en croute
0:24
that really makes your table look gorgeous
0:26
and takes no time at all.
0:29
And when we get that going,
0:31
there's my simple diver scallops,
0:33
seared in a secret sauce
0:35
that'll have everybody thinking you've been at it all day.
0:39
So pick out some pretty flowers
0:41
and get out Granny's linens,
0:43
because entertaining with style
0:44
has never been so easy.
0:46
I started cooking when I was 18 years old as a new bride.
0:50
I'm very lucky because I came from a family
0:52
of wonderful Southern cooks,
0:55
and at 42 years old,
0:56
I was faced with having to support myself and my two sons.
0:59
So I turned to my first love,
1:01
which is cooking.
1:02
And so I started cooking for a living.
1:05
I think food is such a big part of family,
1:08
and I hope that y'all can watch me
1:10
and learn to have fun with yours,
1:12
while building wonderful memories
1:14
around the food that you're preparing.
1:17
Hi, today's show is all about fancy food,
1:21
but don't be put off by the word fancy
1:23
because you know me.
1:24
This is gonna be the simplest fancy food you've ever seen.
1:28
And the center point of today's meal
1:29
is a Brie en croute.
1:31
It's a wonderful soft cheese baked inside a puff pastry,
1:34
and when you cut it
1:35
the cheese, and the brown sugar,
1:36
and the nuts just ooze out.
1:38
And believe it or not,
1:39
I found a group of nuns out in the country
1:41
that say they have the perfect cheese for my Brie en croute.
1:45
So today I'm gonna put my faith in the Lord
1:47
and go get that cheese.
1:49
So y'all come with me.
1:51
Sprout Creek Farm is a special place,
1:54
run by very special people.
1:56
Sister Karen and her team
1:58
have created an organic farm
1:59
using it to teach young people
2:01
how to appreciate nature
2:03
and create wonderful food,
2:05
including their own soft cheese
2:07
made in the French manner.
2:09
I just love visiting, not just for the food,
2:12
but for the great spirit the farm creates.
2:16
- Paula, I'd like to introduce you to Lisa and Brandon.
2:20
- [Paula] Hey, how are you all?
2:22
Lisa and Brandon make these Barat cheeses by hand,
2:25
just as they've done for centuries in Europe.
2:28
Brandon, what are you doing?
2:29
- After the cheese is made,
2:30
you unmold and salt it,
2:32
and it gets put in front of a fan,
2:34
because the salt brings the moisture out on the surface,
2:36
the fan dries it off.
2:38
And then it goes into the ripening room.
2:40
- [Paula] Well tell me, what makes your cheese so good here?
2:42
- Well the flavor of the cheese starts with the grass.
2:44
It's very important.
2:45
What you put into your cows
2:47
will depend what you're going to get out of your cows.
2:49
Here at Sprout Creek Farm,
2:50
what we try to do is feed our cows completely grass.
2:53
What they've found is that a legume based diet
2:56
actually lowers the bad cholesterol,
2:59
so we're very proud to say to people,
3:01
"You can eat our cheese."
3:02
(laughs)
3:03
One of the other things that's really important
3:04
is the kind of cow you have.
3:05
We have a lot of Jerseys and Guernsey cows
3:08
which give extremely rich milk.
3:10
One of the reasons our cheeses are so good
3:12
is very high, rich fat content.
3:16
Makes our cheeses very creamy,
3:17
almost buttery flavored.
3:19
- What are the mistakes that most people make
3:21
in storing their cheese, Lisa?
3:23
- These cheeses here are aged cheeses,
3:25
which means that they don't necessarily
3:27
have to be refrigerated.
3:28
If you're planning on buying a cheese
3:30
and taking it home and eating it right away,
3:32
what you might want to do is just put it on your counter
3:34
under a nice glass,
3:35
wipe off any moisture that forms,
3:38
and what you'll get is a nice full flavor from your cheese.
3:41
When it's refrigerated,
3:42
it kind of inhibits some of the flavors from coming out.
3:45
Well, what cheese are you recommending for me today
3:47
to substitute my Brie for?
3:49
- The Barat. This is our smallest cheese,
3:51
compared to the other two that we have.
3:53
- Well I have to say that I'm dying to taste it.
3:55
- Well follow me. I'll show you where you can taste it at.
3:59
- Sister Karen,
4:00
are you sure this cheese is gonna work for me?
4:02
- Why don't you try it?
4:07
- It's heavenly!
4:08
- Oh, ho ho ho.
4:10
- I think I like it better than Brie.
4:12
Thank you very much, Sister Karen,
4:14
for bringing me in here and letting me taste your cheese.
4:16
It's truly delicious.
4:18
- You're welcome.
4:25
- So in a minute, I'm gonna show you
4:26
what we're gonna do with these cheeses.
4:29
But first we're gonna start on a dish
4:30
that's gonna make you look
4:31
like you've worked very, very hard.
4:34
It's called mosaic chicken terrine.
4:36
We're gonna start by seasoning our chicken.
4:38
And I'm using a lemon pepper on it.
4:40
A nice plump fat breast.
4:43
And we're just gonna take 'em and wash 'em
4:44
into two beaten eggs.
4:47
And then we're gonna dip it in our Parmesan cheese.
4:50
And the egg will help that cheese to stick to it.
4:54
This is a wonderful, wonderful dish that
4:56
is great for birthday parties, holiday parties.
5:01
All the dishes that I'm doing will make people think
5:03
that I've worked a little harder than I really have.
5:06
And we're actually gonna serve this dish cold.
5:09
You can actually go ahead
5:10
and cook it and prepare it the day before,
5:12
because it really has to sit in the refrigerator
5:14
so that it can become a solid mass.
5:19
We're gonna start by putting our chicken breast
5:21
into the bottom of our loaf pan.
5:24
You can see that I've lined my loaf pan
5:27
with parchment paper.
5:28
This will prevent our dish from sticking to our pan.
5:33
And also it'll give us easy, easy removal from our terrine.
5:37
Now, on the next layer,
5:39
you can do whatever flavors you really like.
5:41
I'm using a mortadella and a salami.
5:44
Now our next step to our terrine,
5:47
we're gonna take just some ordinary canned artichokes,
5:50
not a marinated artichoke,
5:53
put it in our egg,
5:57
and run it through our Parmesan cheese also.
6:00
And we're just gonna kind of press that into it.
6:05
And these are nice and soft, so you can kind of mash them,
6:08
so they'll spread out.
6:11
And now, I'm going to the garden,
6:13
because I'm gonna put as my next layer fresh basil.
6:18
So I'll be right back.
6:30
I just love the smell of fresh basil.
6:34
Oh, it's heavenly.
6:36
So we're just gonna take these leaves,
6:39
we're gonna cover the top.
6:40
And this is so pretty when you slice into your terrine
6:43
and you see the different layers and textures.
6:47
And then we start all over again
6:49
with a layer of chicken.
6:51
We're gonna press that down.
6:54
Nice and firm.
6:55
And when we get ready to bake this,
6:56
I'm gonna show you another trick,
6:57
the trick that really weights it down.
7:00
My friend Martha Nesbitt shared this recipe with me.
7:04
Martha's such a great cook,
7:06
and I really trust her palate.
7:08
I think we have very similar taste,
7:11
and we both like to keep things simple.
7:14
So there it is. Just very simple.
7:16
We gonna finish it off with a little bit more basil,
7:19
and actually when we take this out and put it on a platter,
7:23
this is gonna be the bottom,
7:24
because it'll be inverted onto our tray.
7:28
So now we're to the part that I told you about
7:30
that we're gonna weight it down.
7:32
We're gonna take just a standard brick,
7:35
and we're gonna wrap it in tin foil.
7:37
Even though I've washed the brick,
7:39
I don't know where it's been.
7:40
So I want to make sure it's clean
7:41
and not carrying any germs.
7:43
And we're gonna take another piece of parchment paper,
7:47
and cover top of our terrine.
7:51
And then just simply lay our brick down in there
7:55
and put our weight on it,
7:58
and we're gonna bake it in this glass dish.
8:00
We're gonna fill it with a little water
8:04
so that the heat won't be too harsh
8:06
on our terrine as it bakes.
8:08
So we're gonna put this in the oven now,
8:10
we're gonna bake it for about two hours,
8:12
then we're gonna take it out
8:14
and we're gonna let it cool at room temperature.
8:16
And then we're gonna put it in the refrigerator,
8:17
and we're ready for a party.
8:20
This one I've had in the refrigerator all night.
8:22
Actually I'm gonna need two
8:23
to feed the size group that I'm having.
8:25
So I'm gonna take that parchment paper off,
8:27
and as you can see, I've removed the brick.
8:30
We're just gonna invert this onto our platter.
8:39
See how nice and easy that comes out?
8:41
Now I wanna show you how I like to garnish this.
8:45
It also looks like I've gone to a lot of trouble
8:47
when I really haven't.
8:48
I'm gonna take a tomato,
8:51
and make a tomato rose very quickly.
8:54
Take the skin, and go around the whole tomato
8:57
and hopefully I won't interrupt this
9:00
by it breaking on me.
9:02
You can see I've got a long, thin skin.
9:06
I'm gonna start by taking this end,
9:09
turning it inside out, starting right there,
9:13
and that's gonna be my bud of my rose.
9:16
I'm just gonna wrap that.
9:18
And then I'm gonna take my basil,
9:20
and put it right in the center,
9:22
and then put my tomato rose right on top.
9:25
And see how simple?
9:28
Y'all stick around,
9:29
because I really, really am praying
9:33
that Sister Karen's not gonna let me down.
9:37
I so hope y'all are enjoying the show.
9:40
And if you do.
9:41
Be sure to click like, subscribe and
9:44
notification bell so you'll never miss a video.
9:48
And we'll be right back after the break.
9:57
Well here's the cheese
9:59
that the nuns have promised me will work perfectly.
10:02
It's a Barat cheese, where normally for this dish
10:05
I would use a Brie.
10:07
So let's open this up and see what we have.
10:09
So I can't wait to try this.
10:13
We're gonna start first now with our puff pastry.
10:16
This is just an ordinary puff pastry
10:19
that you'll find in the freezer of your grocery store.
10:22
Don't confuse this with phyllo.
10:24
This is a puff pastry.
10:25
So we're gonna dust our rolling pin
10:28
with a little flour.
10:29
Because we don't want this to stick.
10:31
And inch out the size of our pastry just a little bit.
10:36
That looks perfect.
10:38
I've got a skillet heating here,
10:40
and I'm gonna saute off some walnuts,
10:43
just long enough to release the oils,
10:45
which is gonna help
10:46
give us our flavor that we're looking for.
10:48
I can already begin to smell those walnuts roasting.
10:53
You wanna make sure they don't burn.
10:54
You could use pecans in this dish,
10:56
or almonds as far as that goes.
10:58
I just love walnuts, though.
11:01
And, well, I'm a pecan girl too
11:03
since I come from a pecan state.
11:05
Now we're gonna start
11:06
by taking the top of the rind off of this cheese,
11:09
as you would the Brie.
11:11
Now some people don't bother removing any of the rind,
11:15
but for some reason
11:16
I just like the idea of whatever I'm topping it with
11:20
getting down in there.
11:21
And we're just gonna sit that in the center.
11:23
This is gonna look like you've worked so, so hard.
11:26
And you can see right now how simple it is.
11:29
Pile it up with those walnuts,
11:32
and we're just gonna sprinkle it with brown sugar.
11:36
And then I'm gonna take
11:37
about an eighth of a teaspoon of cinnamon,
11:39
and just sprinkle it like that.
11:42
I'm going to get everything towards the center.
11:44
And if you need to,
11:45
see you can just stretch your dough out by hand.
11:48
And if you find when we go to tuck him all together
11:51
and wrap him up,
11:52
if we haven't got it big enough,
11:52
that's easy to solve, too.
11:54
We'll just roll it out a little bit more.
11:57
So we're gonna take an ordinary kitchen twine,
12:00
and snip him off about like that.
12:02
You know, I don't think that there's any way
12:04
that you can mess this dish up.
12:06
You can see it's so very simple.
12:08
We really hadn't had to cook anything
12:10
except our walnuts.
12:12
So we're gonna bring this up,
12:14
like so,
12:15
working with the long points.
12:18
And we're gonna kinda just tuck in the shorter pieces,
12:21
like this,
12:22
kinda pressing together.
12:24
And then we're gonna take our cord.
12:27
Just tie him up, just like that.
12:30
Look at this pretty little bundle
12:32
that we're gonna have here.
12:34
These recipes have been around for quite a while,
12:38
using your cheese,
12:40
your nice soft cheeses,
12:42
and your Brie.
12:43
We want our little bundle of pastry to really shine,
12:46
so we're just gonna simply beat up an egg,
12:49
and take our little pastry brush,
12:51
and we're just gonna brush him,
12:53
like this.
12:54
Some people like the whites for your egg wash,
12:58
but I prefer the yellow too.
12:59
The yellow, I've just found that when I leave the yolk,
13:02
it gives it a pretty soft yellow color.
13:05
I'll tell you this, girls,
13:07
men just love this dish.
13:10
Hot bread and cheese.
13:12
Paint it
13:13
until we get all the pastry that's gonna be exposed painted.
13:18
This is kinda like us putting on our makeup.
13:21
We're just gonna transfer him to our baking dish,
13:23
and throw him into the oven until he's nice and brown.
13:27
You don't need to butter your pan
13:29
because there's so much butter in your puff pastry.
13:32
So he goes in just like that.
13:44
Now this is my sweet little Brie that I can always count on.
13:49
Look at that.
13:50
You can see the brown sugar
13:52
and the nuts and the butter just oozing out of it.
13:56
And now for the real test.
13:58
I'm gonna find out if that angelic, darling little nun
14:03
has lied to me.
14:06
(pastry crumbles)
14:14
Praise the Lord!
14:16
She didn't lie to me.
14:19
It's much more yellow than our Brie.
14:28
It's heavenly.
14:30
Buttery, it's sweet,
14:35
and tart all at the same time.
14:37
Thank you, Sister Karen.
14:39
Yum.
14:41
When we come back to finish our fancy food show today,
14:45
I'm gonna be diving for scallops.
14:49
I hope y'all are enjoying the show
14:51
and I want to hear from you.
14:53
Tell me what recipes or videos you'd like to see me
14:55
make by just leaving a short comment below.
14:59
Now, let's get back to the show, y'all.
15:06
Our final dish that I'm preparing today
15:08
is called seared diver scallops.
15:12
And when you think of scallops,
15:14
you just think fancy, kinda, don't you?
15:16
I don't know.
15:17
Maybe it's because they're a little on the pricey side.
15:19
But I promise you,
15:20
you're gonna have folks
15:22
swarming all over your table for this one.
15:25
And again,
15:25
it's very, very simple.
15:27
I'm starting by cutting up four pieces of bacon.
15:30
And you don't have to cut it up,
15:31
but I'm giving it just a little head start
15:33
in the Cuisinart.
15:34
And we're gonna take three tablespoons
15:37
of whole grain mustard.
15:40
We're gonna pulsate this until it's completely smooth.
15:44
(Cuisinart whirs)
15:48
So we're just gonna take our scallops,
15:53
mm, that smells good,
15:54
and we're just gonna pat our scallops with our rub
15:58
until we have them all done.
15:59
And I would probably figure about four scallops per person.
16:05
And there again, that depends on how big your scallops are.
16:08
Now we've got a nice count today.
16:10
These are nice and fat and plump.
16:12
And I wouldn't use a bay scallop for this
16:15
because they're tiny.
16:16
They're about the size of a marble,
16:18
and it would take you forever to do those.
16:20
I just love the sea scallops because of their size.
16:24
And I've got my pan searing over here.
16:26
You can see it's smoking.
16:28
And I'm gonna pour just a little oil in there,
16:31
so hopefully they won't stick.
16:33
And we don't have to cook them.
16:35
We just wanna kind of sear them and brown them.
16:37
Because these are gonna finish off in our oven.
16:41
Don't just buy scallops from anybody.
16:44
You'll wanna sure they're good and fresh.
16:45
You get them from a person that you can trust.
16:48
Now I would recommend
16:50
that you prepare this early in the day.
16:52
Do your coating,
16:54
put them on a piece of wax paper,
16:56
and keep them in the refrigerator
16:57
until your ready to cook them.
16:59
And that way,
17:00
it would give the coating time to adhere to them.
17:03
So that's another thing that really appeals to me
17:06
about this dish when you're having company,
17:09
because you've got so much to do.
17:11
So any time that you can save a little time by doing ahead,
17:14
I'm all for that.
17:17
This menu that I'm doing today
17:18
is really meant to just impress people.
17:21
Make them think that we know what we're doing.
17:23
Now we're just gonna sear them,
17:25
maybe just for a minute on each side.
17:27
You can see I've already turned a few of them.
17:30
And these are done.
17:31
Look how delicious those look.
17:33
And the smell so wonderful.
17:34
You know, scallops are so unique
17:38
in their texture and their flavor and their taste.
17:42
It's like no other seafood.
17:45
Doesn't taste a thing like shrimp,
17:48
doesn't taste a thing like fish.
17:51
I think I'd like a little paprika on mine,
17:53
just to help give it a nice brown color.
17:56
So I'm gonna go back and sprinkle these,
17:58
so when they come out of the oven,
18:00
they'll be a pretty chestnut brown.
18:04
All right, these are ready.
18:05
So I'm gonna cut off my pan
18:06
and go ahead and transfer these over.
18:09
I'm taking some of the coating that's gone into our pans
18:13
and I'm just gonna add it back to our scallops.
18:16
So all we have to do now is throw these in the oven
18:19
and let them finish cooking.
18:20
And remember, with all your seafood,
18:22
you don't want to overcook.
18:24
So this will take just only a few minutes.
18:31
These should be ready now.
18:34
Oh and they are.
18:35
They look just great.
18:37
You can see what the paprika has done to them.
18:39
And you can see the bacon coming out of each one of them.
18:43
They look and smell so, so good.
18:45
So that completes our scallop dish.
18:47
And when we come back,
18:48
I'm gonna share a few tips with you
18:50
that'll make your life a lot easier.
18:54
I so hope y'all are enjoying the show.
18:57
And if you do.
18:59
Be sure to click like, subscribe and
19:01
notification bell so you'll never miss a video.
19:05
And we'll be right back after the break.
19:12
So I'd like to share a few last minute tips with you.
19:15
If you have any puff pastry left over,
19:17
you can take your cookie cutters
19:19
and cut them into delicate little shapes
19:22
and garnish your platters with them.
19:26
My table and the food on it
19:28
look so beautiful today.
19:29
It looks like I've gone to a lot of trouble,
19:31
but I really hadn't.
19:32
I started here with a cheese tray
19:35
with a little apple on it,
19:36
which is absolutely no problem.
19:38
Just garnish it and you're ready to go.
19:40
And the Brie en croute,
19:42
you can wrap your Brie, or cheese of your choice,
19:45
in the puff pastry,
19:46
put it in the refrigerator until it's time to bake off.
19:49
And the chicken terrine is such a beauty,
19:52
because it is actually cooked the day before.
19:55
So all you have to do is unmold it onto a platter.
19:58
You can coat your scallops early in the day in your rub,
20:01
and put them in the refrigerator and let them sit
20:03
until you fry them at the last minute.
20:05
The party eye of round that I have prepared today
20:08
was cooked this morning,
20:09
and it's to be served at room temperature.
20:12
And I've made a wonderful pot
20:13
of creamed fresh mashed potatoes that will be divine
20:17
with your beef or your scallops,
20:20
even your chicken.
20:21
So all of these dishes are beautiful, tasty, and easy.
20:25
Which is gonna mean that I'm gonna have fun with my guests.
20:29
(claps hands)
20:29
So until next time, America,
20:31
best dishes from my table to yours.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
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