Up next in 10
Full Episode Fridays: Paula Goes to Europe - 4 European-Inspired Recipes - Today, Paula's reminiscing about her trip to Europe, and bringing European-inspired recipes from their trip to you!
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0:45 Wiener Schnitzel - https://www.pauladeen.com/recipe/wiener-schnitzel/
06:53 Chicken and Sausage Paella - https://www.pauladeen.com/recipe/spanish-chicken-and-chorizo-paella/
13:40 Tuscan Carbonara - https://www.pauladeen.com/recipe/tuscan-carbonara/
18:24 Chocolate Crepes - https://start.pauladeen.com/recipe/crepes/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:00
you know a year or so ago michael and i
0:03
had the opportunity to go to europe and
0:05
it was so great it was my first and only
0:08
trip
0:09
so today i'm going to be bringing a
0:10
taste of europe to you with wiener
0:13
schnitzel which is just a delicious
0:16
breaded veal cutlet
0:18
and then spicy spanish chicken and
0:22
sausage paella
0:24
and then i'm going to be whipping up a
0:26
tuscan carbonyara
0:28
and finally sweet chocolate crepes so go
0:32
in there pack your bags cause paula's
0:35
gonna be taking you to europe
0:39
for this first dish i'm gonna tap into
0:42
my german heritage
0:44
i'm gonna be making us a wiener
0:47
schnitzel
0:49
it literally means a breaded veal cutlet
0:53
and to ensure
0:55
that my wiener schnitzel turns out real
0:57
crispy i'm gonna just take a paper towel
1:01
and get any moisture off of our meat
1:04
that might be there
1:06
so i've probably got
1:09
a quarter of an inch of vegetable all
1:12
heating up here in our skillet
1:15
now in this bowl
1:16
i'm going to add one cup of flour and
1:20
that doesn't have to be perfect because
1:22
it's just for coating
1:25
all right so i'm gonna crack two eggs
1:30
i'm checking them
1:31
one at the time as i go
1:33
and i'm gonna beat those up
1:36
and i'm gonna add about two tablespoons
1:40
of water
1:41
to our eggs
1:43
[Music]
1:59
and in this bowl i've got
2:02
two cups of plain breadcrumbs and i'm
2:06
using a store-bought breadcrumb
2:09
but you can certainly you know make your
2:11
own fresh breadcrumbs
2:13
all right now i'm just going to salt
2:16
and pepper our veal
2:27
i'm gonna run it through the flower
2:32
and then into the
2:34
egg making sure that's wet
2:38
and then the last step
2:39
is into our breadcrumbs
2:42
very very simple y'all
2:46
we've got all of our pieces
2:49
nice and coated
2:51
you know i would think
2:53
since this meat is so thin
2:56
that this has got to be a diet
2:59
a dietetic dish wouldn't you
3:04
surely it's not thick enough to be
3:06
fattening
3:16
okay so this is our last piece
3:24
all right
3:26
now i had to just wash the goop off my
3:28
hands for a second and while my hands
3:31
are damp
3:33
i'm just gonna
3:34
shake a little water into my oil and
3:37
make sure it's hot enough
3:40
so let's slip this in and see
3:44
oh yeah i think that's like just
3:47
perfect
3:51
as far as the temperature goes
3:57
and in that hot owl
3:59
goes our veal
4:04
so there we go
4:06
and you can see i've got enough oil in
4:08
the pan to cover the top of our veal
4:18
you want to see
4:21
did you see it
4:28
it looks delicious
4:37
so this is really
4:40
really a very quick entree
4:43
and down here i've got a poppy seed
4:46
noodle that i'm going to serve my wiener
4:49
snips along top off
4:54
okie okey-doke
4:56
so look at this now i'm gonna just drain
4:59
it real quickly
5:02
on some paper towels
5:06
just to absorb a little bit
5:09
of that grease
5:11
doesn't that look like fabuliosis
5:17
let's pop down here
5:24
and give this a little taste
5:28
i love noodles
5:30
i think everybody
5:33
probably
5:35
loves pasta don't they
5:38
all right so
5:40
i'm not even gonna need a knife
5:43
because that veal is so tender
5:52
oops
6:04
no
6:05
that is so good
6:08
so tender and so flavorful i think
6:10
you're gonna just love this
6:13
up next i'm gonna be making
6:16
a chicken and sausage paella
6:20
we're going to spain
6:23
and later i'm making a tustin carbonyara
6:26
and chocolate french crepes y'all
6:31
i so hope y'all are enjoying the show
6:33
and if you do be sure to click like
6:37
subscribe and the notification bell so
6:40
you'll never miss a video and we'll be
6:42
right back after the break
6:47
[Music]
6:49
hey y'all
6:51
today
6:52
i'm revisting europe
6:54
to some places that i didn't get to go
6:57
when michael and i went on that lovely
6:59
trip to london and paris
7:02
well i told you before we went on break
7:06
that i was going to be making us up
7:08
today
7:09
a dish that
7:11
originated in spain and it's called
7:14
chicken and sausage paella very humble
7:18
dish using chicken sausage rice a little
7:21
saffron and canned tomatoes
7:25
all right now y'all i'm just gonna
7:26
finish searing off my chicken and i've
7:30
seasoned the chicken
7:32
with paprika
7:34
and salt and pepper
7:37
so while our chicken is searing
7:40
i'm just over here finishing up our
7:42
vegetables which is just onions and bell
7:46
pepper
7:48
okay so i'm just going to finish dicing
7:50
those up
7:56
all right now your chicken doesn't have
7:59
to be completely done
8:01
because it's got some more cooking to do
8:05
so i'm going to take this out
8:08
take our chicken out
8:11
and i'm using a nice
8:12
heavy piece of my cast iron
8:15
to do this in all right now i'm just
8:18
gonna scoop my
8:20
bell peppers
8:22
and my onions
8:25
over into my pan
8:30
and let that saute
8:32
until it's soft
8:34
and it's picking up those flavors that
8:37
the chicken left in our pan
8:41
so now i'm going to add
8:43
a 14.5
8:45
ounce can of diced tomatoes
8:52
and i'm going to give that a stir
8:55
and then i'm going to add
8:57
our
8:58
chicken broth because we're going to add
9:01
rice and naturally rice requires
9:05
a wet ingredient
9:08
so
9:09
i'm gonna add
9:11
four cups
9:12
of chicken broth to our pan
9:15
all right so we're gonna
9:18
put in our
9:20
charizio sausage
9:24
this is a spanish sausage you can also
9:27
get mexican chorizo you can get
9:29
portuguese and so on
9:32
but the sausage that we're using
9:34
originated in spain
9:36
and it's made with a smoky
9:39
paprika which gives this sausage a lot
9:43
lot of flavor
9:44
all right
9:47
now we're going to add our rice and the
9:49
rice that i have here is called
9:52
arborio rice
9:54
and you can find this at the grocery
9:56
store
9:57
and this is a short fatter grain which
10:00
means this rice is going to really
10:03
absorb a lot of our liquid and that's
10:06
going to result in a lot more flavor
10:09
you can substitute but you know give
10:12
this rice a try it's really quite
10:15
delicious now i'm going to measure out
10:17
two cups
10:20
of our rice
10:22
and i've got one more ingredient here
10:26
left to go in and this ingredient is
10:29
saffron now i'm going to use a pinch of
10:32
this and i'm going to kind of quickly
10:34
tell you the story of why this is so
10:37
expensive
10:39
there is a purple flower that is grown
10:42
in spain
10:44
the women in the village pick these
10:47
beautiful purple flowers
10:50
and they put them in sacks and they take
10:52
them back to the village
10:54
and they dump these sacks out
10:57
giving them just
10:58
mounds and mounds of these beautiful
11:02
purple flowers
11:04
and by hand they go into the center of
11:07
this flower
11:08
and they remove
11:12
this saffron
11:14
from the very center
11:16
and after they get through removing the
11:19
saffron from the flowers the children
11:22
play and all these beautiful flowers and
11:26
i've never seen it firsthand but they
11:28
say it is a beautiful beautiful sight
11:32
so
11:34
our dish is looking good
11:36
now i'm just gonna add back our chicken
11:49
and i'm gonna take that
11:51
little bit of fat
11:54
that drained off our chicken and i'm
11:56
gonna make sure that gets back in our
11:59
pot
12:00
because
12:02
fat equals flavor
12:05
in 20 minutes this will be ready and
12:08
when we come back we're moving on east
12:11
y'all we're going to italy and i'm going
12:15
to be preparing for us a tuscan cabanara
12:20
and later chocolate french crepes y'all
12:24
i hope y'all are enjoying the show and i
12:26
want to hear from you tell me what
12:28
recipes or videos you'd like to see me
12:31
make by just leaving a short comment
12:33
below
12:34
now let's get back to the show y'all
12:39
[Music]
12:42
hey y'all welcome back we're still in
12:45
spain our chicken and sausage paella is
12:48
ready
12:49
now i'm gonna add a cup of green peas
12:53
i'm gonna just stir those peas into that
12:55
hot rice and sausage and chicken
12:58
and it won't take them but like five or
13:00
so minutes
13:02
oh and i got me a plate ready here y'all
13:05
i have thought several times while i was
13:08
making this
13:09
that this surely
13:11
must be
13:13
considered one of those
13:14
yummy
13:17
comfort foods
13:19
that you would find in spain
13:23
so let's give it a taste
13:27
um
13:31
it's so good but yet so simple
13:36
all right so come on over here
13:38
now we're going to italy
13:41
i've got some pancetta that i've had
13:43
saute in here and pancetta is like pork
13:47
belly y'all
13:49
i'm gonna add like one
13:51
kind of medium sized whole onion
13:55
there we go the pancetta is ready
13:58
so let's just go in
14:01
with our onions
14:03
into our pancetta
14:05
saute those off
14:07
now this dish got its name because the
14:11
word carbonara it's italian for charcoal
14:14
and they say that the the workers who
14:17
worked in charcoal
14:19
would come home and make this dish at
14:21
night because
14:22
it was one of those
14:24
economical easy and quick meals that
14:27
they could put
14:29
so
14:30
in this pot
14:32
i've got one pound
14:34
box of spaghetti that i've cooked off
14:38
all right so i'm just gonna sit that
14:40
over there and let that drain
14:42
and here let me move this pot out of the
14:44
way
14:45
so y'all can get in here into our
14:47
skillet
14:48
and see our carbonyara
14:51
as i'm putting it together
14:53
all right i've got five egg yolks
14:59
i separated these eggs earlier
15:02
and i'm going to give them a quick beat
15:06
and to our eggs i'm going to add a
15:08
fourth of a cup of heavy cream
15:14
and we're gonna mix our yolks and our
15:16
heavy cream together
15:24
and i've got some parmigiana reggiana
15:28
cheese let's just call them parm and red
15:33
you know since we're on a first name
15:35
basis
15:36
and i'm gonna need a cup of this
15:38
and i think that i've got a cup here
15:41
already grated so i'm just gonna quit
15:44
before i cut my hands on my grater
15:48
now i'm gonna add our cheese
15:51
to our eggs and our heavy cream
15:55
i'm gonna add a little salt
15:59
and just a little black pepper but when
16:02
i get our dish together i'm really gonna
16:04
top it with a heavy hand
16:07
all right
16:11
we're going to take our noodles that
16:12
i've had draining over here in the sink
16:15
and i'm just going to add those drain
16:16
noodles to the panchata and onions and i
16:20
really want to get that tossed in
16:22
so that that pasta can
16:25
soak up that fat from our pancetta
16:28
now into our
16:30
spaghetti we are gonna
16:34
pour our
16:36
parm red cheese
16:39
that's got our heavy cream in it
16:41
our five egg yolks and a little salt and
16:43
pepper
16:45
so there we go
16:48
and just that quickly y'all
16:50
we have this meal pulled together
16:53
doesn't that look yummy
16:55
i can't get over y'all this is much how
16:58
we make our macaroni and cheese down
16:59
south you know we make it with eggs and
17:02
cream
17:12
oh it looks so good
17:16
now
17:18
we're gonna come in here
17:20
with a heavy hand
17:24
okay
17:27
all right let's dig in here
17:44
that black pepper i mean it keeps it
17:47
y'all
17:48
whoo
17:49
listen keep your travel shoes on because
17:52
we're going to france
17:56
we're going to be cooking up some crepes
18:00
[Music]
18:02
i so hope y'all are enjoying the show
18:04
and if you do
18:06
be sure to click like subscribe and the
18:09
notification bell so you'll never miss a
18:12
video and we'll be right back after the
18:15
break
18:17
[Music]
18:19
you ready for us to finish up our trip
18:21
today in europe our last stop is paris
18:26
i'm fixing to make our crepe batter i've
18:28
got three eggs
18:30
that are gonna go into our crepes
18:34
all right now i'm gonna take my whisk
18:39
okay so there we go i'm gonna put a
18:42
pinch of salt
18:47
three quarters of a cup all-purpose
18:49
flour
18:55
i'm making a chocolate crepe for us
18:57
today so two tablespoons of cocoa
19:03
now don't worry a little lumps won't
19:06
hurt a thing
19:08
now i'm gonna whisk in
19:10
six tablespoons of melted butter
19:14
you know these are gonna be delicious
19:19
now i'm gonna add one in a third
19:22
cup of milk
19:24
now i'm gonna let this batter sit for
19:26
about 20 minutes
19:29
i've already got some that's been
19:31
sitting out about 20 minutes
19:36
our batter you can see is very very thin
19:39
now i've got my pan here over medium
19:42
heat and i'm gonna brush that with a
19:44
little butter
19:45
and i'm gonna
19:47
pour in a fourth of a cup of batter
19:51
immediately spreading our batter in our
19:54
pan
19:55
and this doesn't take but just a minute
19:59
i'm using a teflon pan so i have no
20:02
worry of our crepe sticking
20:07
a little bit more on that side and her
20:10
crepe will be ready
20:14
all right there we go
20:16
look at that beautiful crepe this worked
20:19
out perfectly all right now let's bring
20:22
our crepes on down here
20:24
i think i'm definitely
20:26
gonna just smear a little butter
20:31
a little powdered sugar with our
20:34
hazelnut sauce
20:37
i think i might like a few strawberries
20:40
in there
20:42
maybe a few bananas too
20:47
all right now i'm gonna fold my crepe up
20:50
with a little extra powdered sugar
20:54
i'm gonna come in
20:56
i think
20:57
maybe just a wee bit of chocolate sauce
21:03
all right now i think i'm gonna top it
21:07
with a little cream
21:12
a pretty little cherry
21:15
grated white chocolate
21:19
some few pretty little peanuts
21:23
i forgot my vegetable y'all
21:26
great time of day what am i thinking
21:33
hey y'all it's paula dean now if y'all
21:36
enjoyed this week's full episode friday
21:39
be sure to like it and click the
21:41
subscribe button as well as the
21:44
notification bell to be alerted when i
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post a video
21:49
love and best dishes friends
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