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Southern Brunch | 4 Spring Brunch Recipes - Paula's sharing brunch ideas at home, including stuffed french toast and veggie pancakes. Paula’s Home Cooking, Season 1, Episode 2.
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00:00 Intro
3:03 Egg Casserole Recipe: https://www.pauladeen.com/recipe/egg-casserole/
7:35 French Toast with Bananas and Walnuts Recipe: https://www.pauladeen.com/recipe/french-toast-with-bananas-and-walnuts/
14:52 Vegetable Pancakes Recipe: https://www.pauladeen.com/recipe/vegetable-pancakes/
18:37 Peach Smoothie Recipe: https://www.pauladeen.com/recipe/peach-smoothie/
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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
- Hi, I'm Paula Deen,
0:02
and today I'm expecting some neighbors for Brunch,
0:05
so I thought I'd really put on the hog
0:07
and pound my table high with Southern delicacies.
0:10
But first, I'm gonna get out to the farm
0:13
to gather some of my ingredients,
0:15
and then I'm hightailing it back to the house,
0:17
to show you a simple egg casserole.
0:19
I mean no fuss at all.
0:21
And then next, there's French toast, stuffed to the gunnels
0:24
with bananas and walnuts.
0:26
And finally, there's these light, bright vegetable pancakes,
0:30
I could eat about 100 of them.
0:32
So wear some stretchy britches,
0:33
y'all, and belly up to the brunch Savannah style
0:38
Here in Savannah on the weekends,
0:40
we just love being lazy,
0:42
we like sleeping late
0:44
and then getting up to a scrumptious, sinful brunch.
0:47
And today I'm gonna be working
0:49
with different types of sweet things.
0:52
Instead of our normal syrup
0:53
we are going to change to honey.
0:56
And I went on a field trip,
0:58
to find out how these bees actually make the honey
1:00
and it was so fascinating.
1:03
So later on today,
1:04
I'm gonna be showing you some great dishes,
1:07
introducing that fabulous sweetener, honey.
1:13
My buddy Ray at Tousey honey farm,
1:14
is the King of all beekeepers.
1:17
He took me out
1:18
to show me where all his yummy honey comes from.
1:23
Well, let's take a look
1:24
and I have to tell you I am a little scared
1:27
but I'm gonna-
1:28
What we do is, we put a little smoke in the hive,
1:31
bees communicate with pheromones, with odors.
1:35
- Am I submitting a scared odor right now?
1:38
- I would say don't breathe heavily in the hive,
1:40
breathe slowly.
1:42
And what I do when I come in
1:43
and present a little smoke on the top of the hive,
1:46
that confuses them,
1:48
it breaks their lines of communication.
1:50
- I would be ever so grateful
1:51
if you would do that for Me.
1:52
- Right, so we'll, just open this up.
1:54
See how they calmed down.
1:56
- Yes.
1:57
- Went back down in there.
1:58
- Yeah, except for this one around my face.
2:00
What kind of honey is this?
2:01
- The taste the flavor of the honey
2:03
is dependent on the flower that it comes from.
2:06
For instance, if you take buckwheat honey
2:08
that's a very strong, clover honey is very light.
2:13
The flavor tends to be stronger
2:15
as the season goes on, a lot like maple syrup.
2:18
With maple syrup, the first flow is the lightest,
2:21
the last flows is the heaviest and the strongest in flavor.
2:25
- Well, tell me when you buy honey
2:26
that has the bees wax in it.
2:28
- Yes.
2:29
- Now are you to eat that or do you chew it
2:31
and get out the flavor?
2:32
Or is it just there to keep the flavor going?
2:35
What-
2:36
- You can eat the whole thing.
2:37
The whole thing is eatable.
2:38
You can chunk this up and barbecue with it.
2:41
You can put it on a pork loin
2:43
for the last few minutes of the baking cycle.
2:45
I've seen people do roast peaches with it and desserts.
2:48
You can put a slice on a piece of hot apple pie.
2:51
- That sounds great.
2:52
(soft music)
2:54
All right, let's head back and get some honey
2:57
because I gonna start cooking.
3:03
We gonna begin today's menu with an egg dish.
3:07
The beauty of this dish is not only is it good,
3:11
it's easy, you can prepare it the night before.
3:14
So I love those kinds of dishes,
3:16
especially when I know I'm gonna be sleeping late
3:19
and I'm gonna be a little on the lazy side.
3:22
All we have to do is take our boiled eggs
3:25
and slice them long ways
3:27
and line our casserole dish, just like this ,a brunch,
3:31
just didn't a brunch
3:32
unless you involve an egg dish.
3:34
And we do a lot of those in the South.
3:38
All right, we've got our eggs in a greased casserole dish
3:42
and this has been buttered with butter
3:44
and we gonna make just a simple white sauce
3:47
over medium heat.
3:49
We've melted our butter and we gonna add our flour.
3:52
And we just gonna stir that until it becomes pasty,
3:56
just like that.
3:58
Now we gonna add a half and half
4:03
and we just gonna stir this until it begins to thicken
4:08
and starts to bubble.
4:09
We gonna add a little salt, pepper and garlic powder.
4:13
These are just great fun to do,
4:16
when I do have a weekend off.
4:19
And it's so relaxing.
4:21
The time of the day is just perfect.
4:23
It's not lunch and it's not breakfast, it's brunch.
4:28
See how nice and thick this has gotten.
4:30
And now I'm gonna add a fourth of a teaspoon of dry mustard.
4:37
And for the best part of this dish, a cup of grow here.
4:42
Look at that, it's looking sinful.
4:44
Isn't it?
4:47
look at it, that cheese is starting to melt, oh.
4:52
Now to complete this simple dish,
4:55
all we gonna do, is pour this luscious white sauce
5:00
right on top of those eggs.
5:03
Wouldn't you love to be an egg about right now.
5:06
Just drinking up all that luscious cheese.
5:11
All we do now is just top it
5:13
with some grated Parmesan cheese
5:15
and we're ready to go into the oven.
5:17
So, so simple.
5:19
Now, if you're making this the day before
5:21
wait and top your Parmesan on it,
5:25
right before you get ready to bake it.
5:27
We just gonna pop this into a 450 degree oven
5:30
until hot and bubbly,
5:32
which won't take long
5:33
because you saw our sauce and the cheese,
5:35
it was already nice and hot when I covered the eggs.
5:39
So it won't take, but just a few minutes.
5:44
Now I have one ready here for us.
5:46
It's been in the oven about 30 minutes.
5:53
If you make this dish the night before
5:55
and it comes out of your refrigerator cold,
5:58
you'll want give it a little longer,
5:59
like I said, about 30 minutes, so I'll do the trick
6:01
but if you're putting it together that morning
6:03
and all your ingredients are nice and hot,
6:05
then it probably won't take more than 15, 20 minutes.
6:09
So let's see what we've got here.
6:12
Oh, it looks like a Cheesy Lasagna, doesn't it?
6:18
On Sunday mornings, at our house,
6:21
mother made sure that we had fresh sliced tomatoes
6:25
with every breakfast,
6:26
so that's what I'm gonna serve with this.
6:31
And just because it's Sunday and Sunday is a special day,
6:34
think I'll put just a little parsley on the plate,
6:37
just to satisfy Paula.
6:39
Looks delicious, doesn't it?
6:43
And you saw how very, very simple it was.
6:48
So hot.
6:59
And so sinful and wonderful.
7:03
Yeah, pour yourself a cup of coffee,
7:05
so you can stick around with me
7:06
because next I'm gonna be making a fabulous
7:09
Banana Walnut Stuffed French toast
7:12
to go along with that extraordinary honey I found.
7:18
I so hope y'all are enjoying the show.
7:21
And if you do.
7:23
Be sure to click like, subscribe and
7:26
notification bell so you'll never miss a video.
7:30
And we'll be right back after the break.
7:38
The next recipe we gonna be making,
7:40
is gonna make your family or friends
7:43
feel like you've really indulged them
7:45
in a really spoiling them.
7:47
You know, we all love French toast
7:48
the hot goopy buttery toast,
7:51
but we gonna take this French toast this morning
7:53
and send it over the top,
7:55
we just add a couple of very simple ingredients.
7:59
I've started here with a hollow bread.
8:02
It's nice and fresh and just rich in flavor.
8:09
So again, this is another one of those simple, simple dishes
8:12
and your family is gonna feel so very spoiled by it.
8:16
And we gonna start just by beating up some eggs.
8:19
You could actually use any kind of bread,
8:21
whatever your favorite bread is
8:24
but I do like to use a whole bread,
8:27
so that I can slice it myself.
8:28
I don't necessarily like the thickness of a bread
8:31
that you bought it's pre-sliced.
8:33
So we've gotten our eggs beaten up.
8:35
All we gonna do is add a little milk
8:39
and we gonna take our bananas
8:42
and just quickly peel them and mash them up.
8:47
You'll wanna use a nice ripe banana,
8:49
you won't wanna use a banana that is green
8:53
but this is the stage that I like to use my bananas in.
8:57
You can see it's getting just
8:59
a teeny bit of brown color on it.
9:01
Your real, real overripe bananas, that you can see.
9:05
Sometimes they'll bundle them up and put them on special,
9:08
they're in the produce section of the grocery store.
9:11
Those are great for banana breads,
9:14
a nice wrap soft banana.
9:18
One Elvis that loved fried banana sandwiches,
9:22
I believe it was,
9:23
he would have loved this dish, I bet.
9:26
Now you can use your fork,
9:28
you can use your hands
9:30
or you could even use a pastry cutter
9:32
or you could even throw them into a food processor.
9:35
But like I said, I love touching my food and feeling of it.
9:39
This is a good one for the children to help with.
9:42
I think sometimes, I'm still got a lot of kid in me
9:47
and I'm not gonna do it too, too smooth.
9:50
I'm gonna leave chunks of bananas
9:52
because when I bite into that toast,
9:54
I wanna know that it's a banana
9:57
and I'm gonna add just crush walnuts
9:59
and we gonna take some fresh nutmeg.
10:02
And it makes all the difference in the world.
10:08
And I normally cook with real butter
10:11
but I'm gonna fry these up today in margarine
10:13
because margarine has less tendency to burn.
10:18
So now we just gonna stuff our sandwiches.
10:24
So we just gonna take this
10:25
and we not gonna take it to the edge
10:28
because we gonna be kind of smashing him down.
10:33
That looks good enough to eat.
10:35
Just like that, doesn't it.
10:37
And we gonna top him with the other piece
10:39
and we gonna sit him over here and I egg and milk mixture.
10:46
And did I tell you all where I got this recipe from?
10:49
I don't know if I did or not
10:51
but before I moved to Wilmington Island onto the water,
10:54
I lived in a great little doll house downtown
10:58
pre-Civil war house.
10:59
And it sat right behind this huge mansion.
11:03
And here I was in this little bitty doll house.
11:06
And I got to know the girl that turned this old home
11:10
into a B&B.
11:11
And her name is Donna Sparks.
11:13
And Donna takes the most beautiful care of her guests.
11:17
In fact, one morning I had run over to see her
11:21
and we were sitting there giggling
11:22
and laughing and doing the girl stuff.
11:23
And I said, Donna,
11:24
what are you cooking up in the morning for your guests?
11:26
She said,
11:28
"Paula, I'm making them
11:28
"a wonderful banana walnut stuffed French oast."
11:30
She said,
11:32
"You've got to have the recipe."
11:33
So she shared the recipe with me
11:37
and I just couldn't believe it.
11:39
And as I said, normally I use butter
11:41
but this morning I'm using margarine
11:43
because I don't want my French toast to burn,
11:46
I want it to just brown.
11:48
And you can see this one's really, really
11:52
sopped up that egg and milk.
11:55
I mean, he's slicking my hand.
11:56
He's like kinda feels like a fish,
11:58
almost like I can't even hold on to him.
12:02
We gonna cook these on each side for about two minutes,
12:06
just long enough for that egg to cook
12:09
and to get the insides warming and steamy.
12:13
And I think these are probably ready to turn
12:17
and I ooh...
12:20
I don't know what I would do
12:21
without my grandmother's spatula.
12:22
You know, you just can't find tools like this anymore.
12:26
I just love it.
12:27
And that allows me to get down underneath there.
12:30
And I'm gonna add just a little bit more butter now,
12:33
'cause we don't want the other sides to dry out.
12:39
How delicious does that look?
12:42
You know, if it's yellow in a stick,
12:44
I call everything butter.
12:46
And I think I just said I was adding
12:47
a little bit more butter but I really didn't.
12:49
This is margarine that I'm using
12:51
because I don't want it to burn that bread,
12:54
where that delicate egg coating on the outside.
12:58
So I think these are ready.
13:06
Like I said, your family or your friends
13:08
are gonna feel like you've really gone to a lot
13:11
of extra trouble for them.
13:13
And you can see, we didn't go to any trouble at all.
13:15
Just throwing in a couple of ordinary ingredients
13:18
that you have around your house anyway.
13:22
So let's cut into him and see what he looks like.
13:29
Oh (laughs)
13:31
I bet Elvis would sing for this one.
13:34
I'm gonna just dress him up just a little bit.
13:36
I love powdered sugar with my French toast.
13:42
But now for the finale,
13:46
some of that beautiful honey that I found.
13:54
Look at the color of the honey on the toast.
13:58
It's actually much prettier than a dark syrup would be.
14:04
Mm, no, I can't wait to taste It.
14:17
They gonna love you.
14:20
If Elvis love fried banana sandwiches,
14:22
this would be the King right here.
14:25
Stick around,
14:26
'cause coming up next,
14:27
we're doing fried vegetable pancakes.
14:37
I hope y'all are enjoying the show
14:39
and I want to hear from you.
14:40
Tell me what recipes or videos you'd like to see me
14:43
make by just leaving a short comment below.
14:47
Now, let's get back to the show, y'all.
14:54
This next dish that we gonna be making,
14:56
is just made to order for the vegetarian.
15:00
This dish is wonderful in the fact that
15:02
it has so many different uses.
15:04
You can serve it as an order of
15:06
or a side dish to a meat entree,
15:09
great serve with scrambled eggs.
15:12
As an order of, it would be great topped
15:13
with sour cream and caviar.
15:16
And you could do them in little bites for your guests.
15:18
I love having a dish that will work in more than one way.
15:22
And this is definitely one of those dishes.
15:25
Now you can see I've sliced up some green onion
15:28
and I've started on a carrot,
15:30
I've started grating a carrot to go in there
15:33
and I'm gonna finish him up, just very, very quickly.
15:38
You gonna see that this is a little different
15:40
from an ordinary pancake
15:44
and we gonna take our zucchini, ordinary zucchini
15:50
and you can see the colors
15:51
are starting to already come alive.
15:55
I'm gonna go ahead, my plate's getting full.
15:57
So I'm gonna go ahead and dump them in there
16:00
and just kind of toss them together,
16:02
to see all the pretty colors
16:04
and the different textures that your onion gives it.
16:07
Simple, simple simple.
16:09
So we gonna take our milk
16:14
and an egg.
16:17
We just gonna whip those together,
16:20
just like that and toss them into our vegetables.
16:26
We'll give them a quick stir
16:29
and then we gonna come over here and mix up the ingredients.
16:34
That's gonna actually make our pancake
16:37
and that's gonna be flour and a half a teaspoon of salt
16:44
and a half a teaspoon of baking powder.
16:48
And that'll give them just a little fluff.
16:52
I think I'll use this.
16:54
And I smell our pan,
16:55
it starting to get hot.
16:56
So I'm gonna go ahead.
16:58
I have sprayed this pan with a non-stick spray,
17:01
which works great in your cast iron.
17:03
We gonna put just a little oil in there.
17:08
We gonna mix up our dry ingredients
17:12
and we just gonna toss this in
17:14
with our vegetables and our eggs.
17:17
And I think our pan's radius,
17:20
see that our grease
17:21
is starting to move around in our pan now.
17:24
So we gonna come over here and see what we've got.
17:29
See how simple that is.
17:31
And most of you would have these ingredients
17:32
in your kitchen as well.
17:34
Not something that you have to go out
17:36
and hunt high and low for.
17:43
And like I said, you can make these any size that you want,
17:48
depending on how you gonna use them.
17:54
And you can see how I'm rotating these around my pan.
17:57
And let's see if we ready here.
18:00
Look how pretty,
18:02
it gets the word pancake a whole different meaning,
18:05
doesn't it?
18:06
Our vegetable pancakes are almost ready to serve up.
18:09
You think these look good?
18:11
Wait until you see my fresh peach smoothie
18:14
and that's next.
18:18
I so hope y'all are enjoying the show.
18:21
And if you do.
18:23
Be sure to click like, subscribe and
18:26
notification bell so you'll never miss a video.
18:30
And we'll be right back after the break.
18:37
I thought this yummy mouthwatering breakfast,
18:39
deserves something rather than a glass
18:41
of just ordinary coffee or juice.
18:43
So I've made a delicious, cool, refreshing Peach Smoothie.
18:48
All you do is peel your peaches,
18:50
put them in a blender and add ice.
18:53
And today I'm gonna sweeten it with honey
18:55
rather than sugar or a sugar substitute.
19:00
I'm gonna just drizzle a little down in the center,
19:03
so that that sweetener can go all the way through
19:07
and then finished happening.
19:10
In speaking of honey,
19:13
sometimes if you don't need it quick enough,
19:15
you'll notice that it'll crystallize on you
19:18
or to fix that, all you have to do,
19:20
is pop it in the microwave just for a few seconds
19:24
and all the crystals will dissolve.
19:26
And by the way,
19:27
remember to store your honey at room temperature.
19:30
And one last thing before we go,
19:32
I'm real bad about letting bananas get to right bowl me.
19:35
And when that happens,
19:36
all I do is put them in a Ziploc bag,
19:40
throw them into the freezer
19:41
and on the day that I've got time,
19:43
I'll pull it out
19:44
and they're ready for my banana breads and my muffins.
19:49
I'm so pleased with my Brunch menu today.
19:52
I think that I really and truly have something
19:55
for everybody, for all tastes,
19:56
beginning with the Banana Walnut Stuffed French Toast.
19:59
I don't know who could resist that
20:01
and the Egg Casserole and the Bacon.
20:04
And I even had a chance to get some Popovers in the oven
20:07
and I can't wait to bust it apart and drizzle it with honey.
20:11
And you know,
20:12
I never did get to taste that vegetable pancake,
20:15
I think I'll just quickly get a nibble
20:18
before everybody comes to the table.
20:22
Mm, it's delicious.
20:25
So until next time,
20:27
America best dishes from My Kitchen to Yours.
20:34
Hey, y'all, it's Paula Deen.
20:36
Now, if you enjoyed this video, be sure to like it
20:39
and click the subscribe button as well as the notification
20:43
and bell to be alerted when I post a video.
20:47
Love and Best Dishes Y'all.
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