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Bonjour y'all! Today Paula sharing stories and recipes from her recent trip to France!
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#pauladeen #fullepisodefriday
Croque Madame - https://www.pauladeen.com/recipe/croque-madame/
French Onion Soup - https://www.pauladeen.com/recipe/french-onion-soup/
Chocolate Banana Crepes - https://www.pauladeen.com/recipe/chocolate-banana-filled-crepes/
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0:01
Bonjour y'all. I'm Paula Dean and today
0:05
I'm making some of my favorite French
0:08
food. When Michael and I took our very
0:11
first trip to Paris a little while ago,
0:13
we just could not believe how good the
0:15
food was. So, I'm going to duplicate
0:17
some of these dishes. And first of all,
0:20
I'm going to make a croak madame, which
0:22
is like our grilled ham and cheese
0:24
sandwich, only it's got a twist. And
0:27
then a cheesy and savory French onion
0:30
soup that's going to satisfy every soup
0:33
lover around. And for dessert, chocolate
0:36
banana crepes that's going to melt in
0:39
your mouth. So y'all run, grab your
0:41
passport, and pack your appetite because
0:44
we're having fabulous French fair.
1:18
Hey y'all. You've caught me standing up
1:20
here in my kitchen reminiscing about
1:22
about a very special time that's going
1:25
to be with me the rest of my life in my
1:27
heart and in my memory. And that's the
1:30
opportunity that Michael and I had to go
1:32
to Paris.
1:34
You know, you've always heard or I've
1:35
always heard, Paris is for lovers. And I
1:38
think that is so true. So, I thought,
1:43
what better time than to try to
1:45
reproduce some of the things that
1:47
Michael and I had while we were there.
1:50
So, the first thing that we're going to
1:51
make today is so super simple and it's
1:55
like our grilled ham and cheese
1:56
sandwich. And this is called Croc
1:58
Madame.
2:00
I'm just going to give this a light
2:02
spray.
2:04
I'm taking a regular sourdough bread.
2:06
We're just going to butter it. So, I'm
2:09
going to start by putting that down.
2:12
So, I'm going to do
2:15
I think like two sandwiches I'll be able
2:17
to fit on here.
2:20
So on our bread, I'm going to add some
2:22
cheese. And you can use a grier, you can
2:26
use Swiss, any any kind of cheese that
2:28
you want, cuz basically, you know, they
2:31
had all these fancy names for this, but
2:34
it's really kind of ham and cheese
2:36
sandwich. All right. Now, to this, I'm
2:40
going to add the ham. And these these
2:43
sandwiches
2:44
really are a male and female sandwich.
2:48
And I'll be showing you what I mean by
2:52
that as we go along.
2:55
I get teased a lot, y'all, because I I
2:58
refer to my food as he's and she's.
3:02
Well, you know what? I found out in
3:04
Paris they do the same thing. People
3:07
write me all the time and say, "Well,
3:09
Paula, why why do you call that a him
3:14
and why do you call that a her?" Well,
3:18
this sandwich that I'm making right now
3:21
is actually has a female and male
3:24
version. Now, this version at this stage
3:28
of the sandwich, it would be a male. It
3:31
would be a croc mazour. But when I get
3:34
finished with it, it's going to be a
3:35
croc madame. And do you know what makes
3:39
it a female?
3:43
I'm going to put an egg on top of it.
3:45
And the egg kind of looks like a breast.
3:48
So that's why the French called the
3:51
sandwich with an egg um madame. And now
3:56
I'm going to
3:58
slather this top with a homemade
4:00
mayonnaise.
4:03
All right. Now I'm going to top this
4:07
mayonnaise
4:08
with some more cheese. And then I'm
4:11
gonna run this sandwich
4:14
under the broiler and melt the cheese on
4:17
top of it.
4:22
So, I'm going to run this under the
4:24
broiler
4:32
and we're just going to broil that for a
4:34
minute.
4:35
All right. So, I'm going to leave my
4:37
door open on my oven because I don't
4:40
want it to get too hot and burn on me.
4:42
And my pan's ready. So, I'm just gonna
4:44
put me an egg in here. So, let's check
4:48
on our sandwiches and see.
4:51
Take a look at this, y'all.
4:55
How beautiful
4:57
is that?
4:59
All right. Now, let's see. Our egg is
5:01
ready.
5:02
So, let's make this
5:07
the madame.
5:14
And this is going to be our msour
5:19
because he doesn't have an egg. He's
5:21
totally flat. Aren't those beautiful
5:24
looking? Now, if you really really
5:26
wanted to spiff up these sandwiches, you
5:30
could make a wonderful bashamel or some
5:32
kind of white sauce and just kind of
5:35
ladle on top of that egg like or even a
5:38
Holland sauce, you know, like eggs
5:40
benedict. It would be yummy. All right,
5:43
I think I'm going to sample this one.
5:46
And I want to just cut in to this egg
5:51
and show y'all what it looks like. How
5:54
delicious does that look?
6:02
Oops, [laughter]
6:05
it fell in the butter.
6:12
M.
6:14
This is absolutely out of this world.
6:17
The homemade mayonnaise on it gives it
6:20
such a wonderful rich flavor. and the
6:23
fact that you have so many layers of
6:25
cheese and then of course the surprise
6:27
of the egg. But we've only just begun,
6:29
[music] y'all, because the next dish I'm
6:32
going to be doing
6:34
is a fabulous [music] French onion soup.
6:36
So, I'll see y'all back in a minute.
7:07
Welcome back, y'all. Today is a French
7:10
show. I'm reliving my visit to Paris,
7:13
and it was fabulous. And I think there's
7:15
one thing that Michael Groover and I
7:17
both agree on. The onion soup is
7:20
probably one of our favorites, and
7:23
that's what I'm going to be making
7:24
today. Now, I'm taking about eight
7:27
onions, and I'm slicing them very thin,
7:31
and I'm going to add them to the pot.
7:33
And about a four or a third of a cup of
7:35
oil's already in that pot.
7:38
And I'm going to caramelize these onions
7:40
down, which will take us about 20
7:43
minutes. to do that. But you'll want to
7:46
cut your onions rather on the thin side,
7:49
not have real thick pieces of onion. In
7:52
fact, I've got a pot over here where
7:54
I've already caramelized the onions. So,
7:56
we're ready to go with this soup.
7:59
And you can see
8:01
how these onions really cook down a lot.
8:06
All right. Now, I'm going to add eight
8:08
cups of a nice beefto. Now, this can be
8:12
a homemade beeftock or it can be a
8:15
canned.
8:20
And to this pot now, I'm going to add a
8:23
couple of cloves of minced garlic.
8:26
I'm going to add a bay leaf.
8:29
I'm going to add about a half a teaspoon
8:33
of dried thyme. And I'm going to add a
8:37
four of a cup of white wine.
8:41
a little fresh ground pepper
8:45
and a little salt. Now, you'll want to
8:48
be careful with your salt because if I
8:50
made a homemade stock, it might not be
8:53
as salty as like a canned stock. And
8:56
this is where my French onion soup is a
8:59
little different from most people's. I
9:01
cooked some short ribs yesterday and
9:03
I've got some leftover. So, I'm going to
9:05
cut this up
9:07
in small small pieces.
9:12
All right. And I'm going to add this to
9:15
our broth and our onions.
9:20
You know, I've I've still got a few
9:21
pieces of short rib in here with the
9:23
bones. So, I think I'm just going to
9:25
throw those down in the pot and just
9:29
pull that extra flavor off those bones.
9:32
And then we're going to let that cook
9:34
for about 20 minutes. In fact, I have a
9:37
pot ready back here for us.
9:41
So, I'm going to let that cook for about
9:43
20 minutes.
9:45
But in the meantime,
9:49
let's see what we've got here.
9:52
Oh, look at the richness of that soup.
9:56
All right, so our soup's ready to go.
9:58
I've got a nice loaf of French bread
10:00
over here, and I'm just going to cut it.
10:03
So, I want this bread to kind of fit
10:06
that bowl. So, I'm going to cut it
10:07
diagonally. so it'll take up more
10:11
coverage on the top of the soup. And I'm
10:13
just going to butter this. And there's a
10:15
couple of different ways you can do
10:17
this. You can do this in the oven. You
10:19
can do this earlier in the day and then
10:21
just heat it right back up. Or you can
10:23
do it in a skillet the way I'm fixing to
10:26
do it. And because of my love of butter,
10:30
I'm going to butter both sides of my
10:33
bread.
10:35
Now, I have chosen for my soup today to
10:38
cover my my French bread with a griier
10:42
cheese, uh, which I think is is what
10:45
most French cover their soup with. I'm
10:48
not quite sure on that one, but I do
10:50
know that over there they love grier and
10:52
they use a lot of it, but you could also
10:55
use a stringy mozzarella. That would be
10:58
good. I'm just going to flip these over.
11:01
Toast them real good on both sides.
11:04
Now, I'm going to just reach in here,
11:06
and I'm not going to take out the whole
11:10
short ribs that were dropped in for the
11:13
flavor and the
11:16
richness.
11:18
Now, I'm just going to float our piece
11:20
of toast
11:22
on top, and I'm going to cover it with a
11:24
griier cheese.
11:27
Just like that. And I like lots of
11:30
cheese.
11:32
In fact, I like a little soup with my
11:36
cheese toast. Now, I'm going to just
11:39
transfer this now under the broiler.
11:41
Here we go.
11:44
And this is going to take a steady hand
11:47
for me to do this because I don't want
11:50
to slosh out my my soup. Whoops. Like I
11:54
just did, y'all.
11:58
All right. I'm just going to slide that
12:00
in. And I'm gonna watch this very, very
12:02
closely because I have my croc of soup
12:05
up pretty high underneath the brawler
12:07
and I don't want it to burn. But I
12:10
promise you when you come back in about
12:11
two minutes, this soup is going to be
12:14
ready and we're going to taste it and
12:15
it's just going to be sensational.
12:18
And then guess what else? A chocolate
12:21
banana crepe.
12:24
No wonder Michael liked Paris.
12:27
It was full of crepe.
12:39
Welcome back, y'all. Today is all about
12:42
French food. And I've got my French
12:45
onion soup that's ready to come out of
12:47
the oven. Look at Look at that grier
12:51
cheese and that buttered French bread.
12:54
This is going to be so
12:57
incredibly delicious.
13:03
Look,
13:12
it's so wonderful.
13:14
But it could still stand to cool off
13:16
just a little. So, while that's cooling
13:18
off, let's move on down here and get
13:21
started with our crepes. Now, the first
13:23
thing we're going to do is make our
13:24
batter because this batter actually has
13:27
to sit about 20 minutes. And that's
13:29
that's because we need it to flatten out
13:32
and all the bubbles leave. But it's very
13:34
very simple to make. I've sifted one cup
13:37
of allpurpose plain flour. And I'm going
13:41
to add one whole egg. And then I'm going
13:45
to add the yolk of a second egg.
13:54
And then I'm going to slowly add some
13:56
milk. And I'm going to add a little bit
13:58
at a time because if you add a lot of
14:02
liquid to a bowl of flour, there's a
14:04
good chance it's going to lump on you.
14:06
And I don't want this full of lumps.
14:13
Now, I've got one tablespoon of butter
14:15
melted back here
14:18
that I'm going to add to our batter.
14:25
All right, I'm going to add about a half
14:27
a teaspoon of vanilla flavoring to our
14:29
batter. And we're going to let that sit
14:31
there for about 20 minutes. And I've
14:34
already got some that's been mixed. And
14:37
I'm using a regular omelette pan. And
14:40
I've already sprayed it with a non-stick
14:42
spray. And now I'm going to add about a
14:44
four of a cup of batter to that.
14:48
And I'm immediately going to roll that
14:51
batter
14:53
around in that pan to just get a thin
14:55
coating all over the bottom.
15:00
Okay.
15:02
Now, I think our crepe is ready to turn.
15:04
And I'm going to I'm going to turn this
15:06
crepe by using an offset spatula.
15:10
All right. Look how beautiful that crepe
15:12
is. This was done without a crepe
15:15
machine. And it takes about 60 seconds
15:19
to get it to this brownness.
15:24
Now, I may have had too much batter in
15:26
that one, but I didn't want to short
15:29
change
15:31
this one cuz I short changed the last
15:33
one by about a teaspoon. And that looks
15:36
perfect right there. Now, I think while
15:40
that's cooking,
15:44
I think I'm going to start putting our
15:46
crepe together.
15:48
And I'm going to do that by putting a
15:51
little chocolate
15:54
hazelnut
15:55
spread onto our crepe. Look at that. All
15:59
right. Now, on top of our
16:02
chocolate, I'm going to add a thin layer
16:05
of banana slices.
16:08
Doesn't that look yummy? All right. Now,
16:11
I'm going to fold this up
16:14
and then fold it again.
16:18
So, that's half. Oh, and I I need a
16:21
longer reach here.
16:25
All right. Now, I'm going to take a
16:28
scoop of my chocolate
16:31
and spread out onto the crepe. And I'm
16:35
just going to put a thin
16:38
slice of bananas.
16:43
All right. Fold
16:46
in half. And in half again.
16:52
I think I'm going to try these while
16:54
they're still kind of warm. And I'm
16:56
going to put just a little dab.
17:00
Well, your dab and my dab may be
17:02
different, but I'm going to put a little
17:04
dab of fresh sweetened whipped cream.
17:06
And I'm going to dust it with powdered
17:08
sugar.
17:11
And then I think I'm going to swirl just
17:14
a little bit of chocolate on top of
17:16
that.
17:23
Look at the banana peeking out of there.
17:32
You know, that was better than Paris's.
17:37
So, I think we could all save ourselves
17:39
a lot of money,
17:41
stay home,
17:44
and eat the best food you can get your
17:46
hands on right in your own kitchen. What
17:49
could be better after you eat a crepe?
17:52
Maybe.
17:55
I'm going to show you a way to make
17:56
homemade mayonnaise in just a second.
17:59
And it don't get no better than homemade
18:01
mayonnaise.
18:02
Well, maybe chocolate banana [music]
18:04
crepe.
18:12
Y'all, you won't believe what I'm what
18:15
I'm sitting here looking at. What I have
18:19
is an old timey mayonnaise maker and
18:22
it's made of glass. So, I'm going to
18:25
quickly make a homemade mayonnaise. And
18:28
mayonnaise is so easy [music] to make.
18:31
I'm just going to separate the eggs. And
18:34
I'm going to start with two egg yolks.
18:36
I'm going to put in two tablespoons of
18:39
Dijon mustard.
18:44
I'm going to give a squirt of lemon
18:45
juice to those two ingredients.
18:49
And I'm going to put in a little fresh
18:51
pepper.
18:54
Little bit of salt.
18:57
And I'm just going to beat these until
18:59
that starts to really get light and
19:02
fluffy and frothy for me.
19:07
Now, I'm going to add some oil.
19:15
You know, it's hard to make things like
19:17
this strictly because we only have two
19:20
hands.
19:23
It would be nice to maybe come back as
19:25
an octopus when we're doing things like
19:27
this. I could get a lot of work knocked
19:29
out.
19:32
All right. And I'm going to just keep on
19:34
filling this with oil until I've used
19:39
all of it. And we've got mayonnaise.
19:43
Now, if you don't have an old mayonnaise
19:45
maker, [music] you can always do this in
19:47
a food processor or blender, and it'll
19:50
work out completely wonderful. In fact,
19:52
it [music] might even be a little
19:54
easier.
19:57
All this food is so delicious that I
19:59
prepared [music] today, and it brings
20:01
back so many wonderful memories for me
20:04
that Michael and I shared [music] in
20:06
Paris. Oh, the crepes. I've never seen
20:09
so many crepes in all my life. [music]
20:11
But I have to tell you, I think the
20:14
banana and the hazelnut chocolate was
20:18
just [music] so much better than what I
20:21
had in Paris. Uh don't mean to offend
20:24
anybody, but they're just that yummy.
20:26
And the French onion [music] soup,
20:28
you'll find if you'll put a little bone
20:31
in there and a little beef, it will
20:33
[music] really kick up that French onion
20:35
soup like you've never had before.
20:38
And of course [music] they have really
20:40
done something spectacular to a ordinary
20:44
grilled [music] ham and cheese sandwich.
20:46
They have turned this sandwich into a
20:48
croc madame
20:50
that is so delicious. [music]
20:54
I hope that maybe one day y'all will get
20:56
to Paris and uh see the site, smell the
21:00
smells, [music]
21:01
and taste the food. But if you can't get
21:04
there,
21:06
you can always try some of these [music]
21:07
recipes. I think you're gonna just love
21:10
them. So until next time, y'all, [music]
21:12
I send you love and best dishes from my
21:16
Paris kitchen to yours.
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