Up next in 10
Paula and Jamie Deen, both newlyweds, cook up a shrimp and scallop fraiche, chicken divan, and a luscious lemon cake with frosting. Paula's Home Cooking, Season 6, Episode 1.
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0:00
hey y'all i'm paula dean
0:02
and i bet y'all know that i'm a newlywed
0:05
i bet you don't know that my son jamie
0:07
is too in fact i've got him here in the
0:09
kitchen with me today to help me prepare
0:12
some simple dishes that have just a
0:14
little touch of romance to them the
0:16
first thing that jamie and i are gonna
0:17
make is my shrimp and scallop fresh
0:20
that just literally melts in your mouth
0:24
and then we're gonna be preparing my
0:26
rich and creamy chicken divine
0:29
every new cook should have this recipe
0:32
and of course you know us newlyweds
0:34
can't survive without a dessert
0:36
so i'm going to be making my luscious
0:39
lemon cake with a seven-minute frosting
0:42
now how's that for fast and delicious so
0:45
you take out those shiny new pots and
0:47
pans y'all and join us in the kitchen
0:49
cause today
0:51
we're gonna be cooking for all us
0:53
newlyweds
0:54
paula's home cooking today y'all
0:57
just the thought of today's show talking
1:00
about it getting the menus up for the
1:02
day made me soft and gushy inside
1:05
because guess what the title and the
1:07
theme of today's show is
1:10
it's all about
1:11
newlyweds
1:14
which jamie and i
1:16
happen to be newlyweds and he's even a
1:19
newer newlywed than i am
1:22
how long now listen to him he's like a
1:24
sick puppy uh almost uh three months
1:28
almost three months but you know i can
1:30
understand cause you've got a beautiful
1:33
beautiful
1:34
sweet wife greatest day of my life i'm
1:38
so glad and you know what
1:40
50 years from now i hope y'all feel the
1:42
same way about each other
1:45
50 years for me and michael
1:47
i don't think we'll ever make it but you
1:49
know what
1:50
i'm planning on celebrating our our
1:53
marriage
1:54
by the month
1:56
so hopefully we'll make 50 months
1:59
[Laughter]
2:00
because i don't think i'll be around in
2:02
50 years well son let's get started with
2:05
today's meal and you know what i thought
2:07
the first dish that we would do would be
2:09
the shrimp and scallop fresh
2:12
now we're going to start by making a
2:13
creme fraiche and it sounds like a very
2:16
fancy title but it's so so simple we're
2:19
going to take one cup of heavy whipping
2:22
cream okay you're gonna have to walk me
2:24
through this i've never done this before
2:25
oh it's just really really nothing to it
2:28
and then we're gonna stir two
2:30
tablespoons of sour cream into the heavy
2:33
cream
2:36
and then we're just going to cover it
2:38
and set it out on the counter leave it
2:39
at room temperature for 12 to 24 hours
2:43
and it's gonna thicken and it's gonna be
2:46
delicious and this is what we're gonna
2:47
use to finish off our dish now over here
2:51
i'm going to melt a half a stick of
2:53
butter
2:54
all right so while our butter's melting
2:56
jamie if you would take our shrimp and
2:59
scallops
3:00
and just season them please with the
3:02
salt and pepper all right now to this
3:05
jamie i'm gonna add the juice of one
3:07
lemon
3:11
and three cloves of fresh minced garlic
3:15
what we're gonna do at this point is
3:17
we're just going to saute off our
3:18
seafood and you'll want to start with
3:20
the scallops because they're bigger than
3:23
the shrimp
3:24
and they'll take a little longer
3:26
so you just you're going to eyeball
3:28
these to when they're done
3:30
are we going to cook these all the way
3:31
through or no they're done now in fact
3:33
you can take them up
3:34
i
3:35
have you a slotted spoon over there okay
3:38
and just dip them up and put them in
3:39
that plate we turn that fire off
3:48
okay and just make sure you leave all
3:50
that juice in there
3:56
those smell so good yeah
3:58
[Music]
4:00
we're gonna quickly finish up this dish
4:02
all right son i got you a little chicken
4:04
stock right there i've got you some
4:06
cornstarch we're gonna mix that with the
4:09
chicken stock this is the slurry that's
4:11
gonna tighten up our sauce all right now
4:13
i have a little cognac here
4:15
and i'm gonna pour that in
4:18
and then i'm gonna add
4:21
a half a cup
4:23
of the creme fraiche
4:25
and if i need to
4:26
then i'll add some more in a minute now
4:29
let's just put your shrimp and scallops
4:32
back
4:34
back in there just jump em in there
4:39
i think i'm gonna
4:40
just add a little basil
4:43
to this
4:45
and we're gonna taste it and i'll fix
4:47
this
4:49
some angel hair pasta or whatever kind
4:51
of pasta you want in a little while
4:52
how's that
5:05
just a little bit for me
5:11
gosh
5:18
just a little bit for me
5:22
there's not gonna be any left for brook
5:24
and michael
5:26
well we love them but let's don't take
5:28
it too far
5:30
cheers mom cheers to you son
5:34
and congratulations
5:35
on
5:36
what newlyweds oh thank you same to you
5:44
[Music]
5:49
i love this and it's very easy you can
5:53
you can teach brooke how to cook this in
5:56
two minutes
5:57
in fact speaking of easy dishes
6:01
coming up next i want to share
6:03
uh an old old recipe that's been around
6:06
for a long long time and it's called
6:08
chicken divine
6:10
and every new bride should have this
6:13
recipe in her files
6:15
he's gonna be so impressed
6:18
when you pull out that dish
6:27
[Music]
6:35
welcome back y'all in case you've just
6:37
tuned in you're in the kitchen with
6:39
jamie and
6:41
his mama and we're being real real soppy
6:44
and sentimental today because today's
6:47
show is all about newlyweds and jamie
6:49
and i both qualify for that don't we we
6:52
sure do
6:54
uh the next recipe that i want to share
6:56
with you if you're courting or if you're
6:58
a newlywed you're going to want to put
7:00
this recipe in your files it's so good
7:03
it's one of those old reliable recipes
7:06
and it's called chicken divine so i have
7:09
cooked a chicken
7:10
and i have picked it clean of skin and
7:13
bones
7:14
i've got six cups of chicken here
7:17
i've got two 10 ounce packages of
7:20
chopped frozen broccoli you'll want to
7:22
make sure that you drain that good in a
7:24
colander and press the water out of it
7:27
because you you don't want this dish to
7:29
be um super wet no you don't want it to
7:32
be real real watery
7:34
so jamie if you would mix up
7:36
the sauce part i'm gonna spray our pan
7:39
okay i'm taking my broccoli and i've
7:41
squeezed out all the excess water and
7:44
i'm gonna press that down and then i'm
7:45
gonna
7:47
put my chicken in
7:49
okay jamie you've got your mushroom soup
7:53
you've got your mayonnaise a cup of
7:55
mayonnaise sour cream cheddar cheese
8:02
i love cheese
8:05
a half a cup of white wine
8:12
a tablespoon of lemon juice
8:16
and the
8:17
key ingredient to chicken divine and
8:19
that's going to be one teaspoon of curry
8:22
powder
8:25
all right and you'll mix that up
8:29
the lemon juice and the wine are gonna
8:31
give it a little sharp flavor
8:34
so it definitely needs some salt and
8:36
pepper
8:38
don't you think
8:39
whoa
8:40
yeah mm-hmm that's the wine but
8:43
that'll mellow out though as the dish
8:45
cooks
8:46
all right now right here i've got a half
8:48
a cup of grated parmesan cheese
8:52
and i've got a half a cup of fresh bread
8:55
crumbs
8:57
and i've got a couple of tablespoons of
9:00
melted butter
9:02
and i'm gonna just drizzle that over
9:05
our cheese and crumbs you could just put
9:08
slices of butter on top but i love
9:11
mixing mine in
9:13
so that every one of those
9:16
crumbs gets some butter
9:18
that curry is a powerful flavor curry is
9:21
very very powerful y'all if you're not
9:23
sure if you like it or not you'll want
9:25
to add just a little bit at the time
9:28
because it's very very powerful you want
9:31
me to be topping this while you're doing
9:32
that please just
9:34
pour that over a casserole and we'll top
9:36
it with our crumbs okay if you'll put
9:38
the crumbs on this everything in this
9:40
dish is done
9:42
it's not gonna have to cook it's just
9:44
gonna have to heat
9:45
all the way through and we'll want it
9:48
hot and bubbly so we're going to put
9:50
this in the oven
9:52
350 preheated oven
9:54
and we're going to bake it until it's
9:56
hot and bubbly and that'll probably take
9:58
about because of the depth of our dish
10:00
it'll probably take about 45 minutes
10:02
this is a thick dish
10:04
all right son if you want to put that in
10:06
the oven and i've got another one over
10:08
here ready to show everybody just slip
10:11
this one in and i'll take
10:14
i'll take this one out
10:23
look how pretty that looks now the thing
10:26
i like about chicken divine is you can
10:29
kind of change it around a little bit i
10:31
topped this one with fresh uh bread
10:33
crumbs and parmesan cheese but i have to
10:36
tell you i really really really dig my
10:40
divines topped with like a gruyere or a
10:44
cheddar but there's just something about
10:48
that cheese look at the steam
10:53
but of course we've got some cheddar
10:55
cheese inside of it
10:58
does that look good or what gracious
11:05
when some yummy rice
11:08
and and you're all set because you've
11:10
got your meat you got your vegetables
11:12
yeah and i'm so full of scallops and
11:14
shrimp i just have to fight through it
11:17
i know it me too
11:20
you take the biggest bite son
11:22
about a big mouth
11:26
in this yummy sun
11:28
it is so good brings back memories
11:31
speaking of memories
11:33
i'm gonna be doing
11:35
a lemon cake it's a very old southern
11:38
recipe
11:39
so please don't leave us
11:42
i want y'all to be here
11:44
while we're making that lemon cake
11:46
so we'll see you back in a minute
11:54
[Music]
12:03
hey we're back
12:04
and you know you couldn't have a wedding
12:06
show without something sweet could you
12:08
sign paint
12:11
well this is a very simple cake it's
12:13
called a one two three four cake yup
12:16
we're gonna use one cup of butter okay
12:18
two cups of sugar three cups of flour
12:22
and four eggs one two three four so i
12:26
want you to start by putting your butter
12:27
in there adding your sugar and beating
12:30
it till it's creamy okay and then to
12:32
that i want you to add one egg at the
12:34
time okay and then alternately i want
12:37
you to add your self-rising flour that's
12:39
been sifted i want you to begin with
12:42
your flour and end with your flour
12:44
otherwise your batter won't be as creamy
12:47
and while you're doing that i'm gonna
12:49
make the the fillings
12:51
for this lemonade
12:53
and i'm going to take this other half a
12:55
stick of butter because the cake is kind
12:57
of a simple cake this is what really
12:59
sets it apart all the flavors and the
13:01
icing and the filling
13:03
i use this basic recipe jamie to make so
13:06
many cakes all right i'm gonna add a cup
13:09
and a half of sugar
13:13
and i'm gonna need eight egg yolks
13:17
i've got six already in the bowl
13:22
this is kind of looking like butter is
13:23
this creamy enough
13:25
you want it really really nice and
13:26
creamy
13:30
and then add one egg at the time and let
13:33
it just
13:34
cream up after every egg all right i'm
13:37
gonna toss in eight egg yolks
13:40
and i'm not gonna have to temper these
13:42
because our dish is completely
13:46
cold right now but i'm safe there so
13:49
we're going to stir that into the sugar
13:52
and butter
13:53
i'm going to add
13:55
the juice of three lemons
13:58
and the zest of three lemons
14:00
so this filling is going to be real real
14:03
tart so i'm going to stir this over a
14:06
rolling bowl
14:07
until it gets thick
14:10
how are you doing son
14:13
well that works out perfect because my
14:16
lemon filling is done and i'm going to
14:18
take this off and move it to the side
14:21
because we have to let this cool okay
14:23
mom so i'm going to put these batter in
14:25
these uh mm-hmm
14:26
all you need to do now
14:29
i greased and floured your pans for you
14:32
all you want to do is evenly
14:35
divide your batter and that's very
14:37
important that it be as even as you can
14:40
possibly get it
14:42
and while you're doing that i'm gonna
14:44
come over here and i'm gonna make our
14:45
divinity icing in my double boiler over
14:47
here son
14:49
i have a cup and a half of sugar
14:52
a fourth of a teaspoon of cream of
14:53
tartar
14:54
i'm just gonna stir that together
14:57
i've got the whites of two eggs
15:04
i'm gonna stir that in and then i'm
15:06
gonna add a third of a cup of just plain
15:09
old tap water
15:11
and then i'm gonna beat this for seven
15:13
minutes and i wanna show you a trick now
15:15
when you're preparing your cakes for the
15:17
oven
15:18
i like to drop them
15:21
and that will cause the air bubbles to
15:23
rise to the top and you can see the
15:25
bubbles
15:27
coming to the top after you drop it
15:30
it's a neat trick
15:31
isn't that a neat trick all right now
15:33
what i need you to do now is put those
15:35
in the oven we're going to put them on a
15:37
350 degree preheated oven we're going to
15:40
bake them for about 25 minutes
15:42
and when you put your pans in there make
15:44
sure that the pans don't touch each
15:47
other why is that i don't know it may be
15:49
an old wives tale but mama and grandma
15:52
just told me not to let them touch
15:54
so i don't let them touch
15:59
all right i've already got three cakes
16:02
out of the oven that's cool
16:04
you can bring that rack over here and if
16:06
you would
16:07
you'd be stacking the cakes together on
16:09
our cake stand
16:11
and filling them with the
16:13
lemon filling and the lemon fillings
16:15
right over there all right now i want to
16:18
just show you a little
16:21
thing that really helps me when i'm
16:22
doing cakes
16:24
i dabble just a little bit of that
16:26
filling or icing whatever i'm doing with
16:28
it like a tasty glue yeah yeah and it
16:32
doesn't take but just a little drop just
16:34
enough to kind of hold your your cake in
16:36
place that's great
16:38
all right so pick up your cakes and take
16:41
your hands and run around the side
16:44
to get rid of the loose crumbs and
16:47
see if it's in the center
16:50
all right
16:51
and then you'll want to make sure you
16:53
have some toothpicks handy
16:55
when you get ready to stack the other
16:57
one so our cake won't look like the
16:59
leaning towel of peas on us
17:03
if you want to you can poke your
17:05
your cake with
17:07
a fork and that'll allow that lemon
17:09
filling to go down in there so i'm going
17:12
to add
17:14
a teaspoon of vanilla right here at the
17:16
end and if you would just help me by
17:18
lifting this bowl out of here for me
17:22
make sure it's not too hot for you now
17:26
okay i'm just gonna bring it right over
17:28
here and just beat it for a couple of
17:30
minutes until i have that vanilla
17:37
this looks dumb huh
17:38
how about that
17:41
that's perfect
17:43
looks delicious all right i'm gonna
17:46
start icing
17:47
our cake
17:48
and i like to start
17:50
by dropping some icing
17:52
in a dollop on the
17:55
side of the cake
17:56
and then i just kind of let it calm down
17:59
just like that
18:01
we gotta take a quick break son
18:04
and while we're on break if you would
18:07
get me some lemons ready for garnish and
18:09
when we come back y'all i'm gonna have
18:11
this cake all frosted
18:13
and then i want to share a tip with you
18:16
that makes a great gift for newlyweds
18:20
and it won't break the bank so i'll see
18:22
y'all in a minute
18:29
[Music]
18:36
you know when you get married these
18:38
little newlyweds they're young and don't
18:40
necessarily have a lot of money and need
18:42
everything from
18:43
oh gosh a recipe down to a trash can
18:47
well my tip for you today is to go out
18:50
first of all pick out your favorite
18:52
recipe
18:53
go buy a casserole dish buy all the
18:56
ingredients
18:57
pile it into the casserole dish along
19:00
with the recipe
19:02
and everything that you're going to need
19:04
to put that recipe together and i'm
19:07
going to include some beautiful little
19:10
measuring spoons that signify love
19:13
they'll treasure it forever along with
19:15
that handwritten favorite recipe that
19:18
came
19:19
just from you
19:22
well guess what time it is jamie oh
19:25
it's time to close this show
19:27
and i've had so
19:29
much fun being here with you thanks for
19:32
having me mom oh listen it's been great
19:35
being in the kitchen with you and
19:38
cooking all these wonderful dishes the
19:40
chicken divine you know it's just got to
19:43
go in a in a new cooks file
19:46
and the shrimp and scallops fresh
19:48
is so good it looks like you've really
19:51
really gone to a lot of trouble and of
19:54
course you know if those two dishes
19:56
don't get them
19:57
this lemon cake is a shoo-in but i would
20:01
like to propose a toast to you and
20:02
brooke before we close the show
20:05
may y'all always love each other as
20:07
passionately
20:08
at the end of your time together as you
20:11
did
20:12
the first day that you became man and
20:15
wife oh thanks mom and until next time i
20:18
send y'all love and best dishes to all
20:21
you newlyweds out there
20:24
next time
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