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Paula cooks up some classic Southern comfort food recipes, like turnip greens with cornmeal dumplings, sweet yams, and more. Paula's Home Cooking Season 02, Episode 04.
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0:00
hey everybody don't come on in I'm Paula
0:03
Deen and today I'm gonna give you the
0:05
lowdown on low country cooking but first
0:08
we got to go down the road for some of
0:10
my favorite farm style sure but but
0:13
that's just dessert next is back to the
0:16
house to pop this big ol ham and a
0:18
couple of juicy yams in the oven and let
0:21
them set while we work on our turnip
0:22
greens and some classic horn milled
0:25
dumplings that are simply to die for
0:27
and finally the angels will be singing
0:29
for these creamy squares of clouds and
0:32
sunshine
0:33
so kick it into low gear and call in the
0:35
neighbors cause today the lady is
0:37
cooking no and slow
0:41
[Music]
0:59
[Music]
1:05
[Music]
1:11
hi today's program is all about some
1:14
favorite foods of mine that I grew up on
1:17
in the south but don't ever
1:20
underestimate our sweet tooth before I
1:23
get started we're gonna go get some
1:25
heavenly treats so come on with me
1:33
[Music]
1:43
what you doing Joe hey Paula how are you
1:46
today you making me a banana split you
1:50
betcha
1:50
you knew us coming didn't you what kind
1:52
of flavors do you have in there well we
1:54
have orange sherbert raspberry sorbet
1:57
and strawberry ice cream
1:59
you're gonna help me eat this so aren't
2:00
just surely you didn't make me help me
2:06
no what did you say this was change ring
2:10
that's orange sherbert orange sherbet
2:12
that's why I've come for today I'm gonna
2:15
make you some fresh oh that's too bad
2:18
fresh ice cream the first thing we're
2:21
gonna do is put our ingredients in up
2:22
here and the first thing we're gonna
2:23
need is a little bit of milk you're
2:25
using whole milk aren't you Joe oh yeah
2:28
we're gonna add some water
2:29
uh-huh and then we're gonna add our
2:32
sugar this is what gives us all our
2:34
flavor I'm gonna add those right in here
2:36
also but that's very very powerful
2:38
witness yes they both are pretty
2:40
powerful it's quite a bit of flavoring
2:45
because we want to really juice it up a
2:47
little
2:58
is it soup yet Joe it looks ready for
3:17
[Music]
3:30
put this inside for you that up and
3:36
you're gonna be all set
3:37
Joe you've got me a perfect ending to a
3:40
perfect meal thank you so much thank you
3:42
I'll see you later you come back and
3:44
visit us again I'll do it
3:48
[Music]
3:57
do y'all think I got enough ice cream
4:00
that will feed a family of four
4:03
all right the very first thing that
4:06
we're going to start with now is one of
4:08
a southerners probably favorite meats
4:10
and that's French pork and I think we're
4:16
gonna go ahead and put him in a tray so
4:18
I can be just as sloppy as I wanna be
4:21
this had that been a mighty fat call it
4:27
mean just beautiful what we're gonna do
4:30
to him now is very very simple I'm gonna
4:32
sprinkle him with soy sauce and just
4:35
kind of rub that into him y'all know how
4:38
I like to rub my meat in touch for me
4:40
and I like to rub the seasonings into it
4:43
if I didn't rub my meat look it would
4:47
just sit there and roll off I want it to
4:49
get into it now we're gonna add our
4:52
house seasoning and y'all will hear me
4:54
say a hundred times what our house
4:56
seasoning is it's a cup of salt 1/4 of a
4:59
cup of black pepper and 1/4 of a cup of
5:02
garlic powder so we're just gonna coat
5:04
him good with that cuz like I said
5:06
that's that salt is gonna kind of form a
5:08
crust oning we're gonna throw him in the
5:10
oven and we're gonna put him in a 325
5:13
degree oven and we're gonna cook him
5:15
approximately 20 minutes a pound and
5:18
because we're cooking him in a slower
5:20
oven we're not even gonna have to cover
5:22
him and I've got one in the oven that's
5:24
been cooking for about 4 hours now and
5:26
how beautiful
5:33
now you're gonna want to open the oven
5:35
periodically and just spoon your juices
5:38
on top of him isn't he just beautiful
5:46
can you tell why of southerners love
5:49
pork it's gonna be so good the reason I
5:52
like this this cut of meat is because
5:55
three nights in a row you can have three
5:57
totally different meals tonight we're
5:59
going to slice it and serve it warm but
6:02
tomorrow at lunch we're gonna have a
6:05
nice fat sliced pork roast sandwich with
6:09
lettuce and tomato and onions and then
6:11
the next night I can chop it up toss it
6:13
in barbecue sauce and we've got pumping
6:15
cue sandwiches so it makes it so
6:17
versatile it's wonderful and while
6:19
that's sitting there resting we're gonna
6:20
start on our sweet potato yams now I
6:23
have put these yams in the oven and
6:26
baked them for about an hour and I've
6:29
let them cool long enough for me to
6:30
remove the skin and see how it'll just
6:35
peel right off for you all right we're
6:38
just gonna line them up like that then I
6:40
just slice them all at one time
6:42
because we're gonna be pouring sweet
6:44
sauce over them and I want them to go
6:46
all the way through to make our sauces
6:48
ever so simple we are gonna make what
6:52
they call a simple syrup and we've
6:54
started with balling water brown sugar
6:59
and I want y'all to take note of this
7:01
now I'm only using a half a stick of
7:03
butter which you have to admit is
7:07
unusual for me we're gonna drop a couple
7:11
of little pieces of cinnamon stick in
7:12
there and we're gonna put a little fresh
7:14
grated nutmeg once I discovered fresh
7:18
grated nutmeg I just can't
7:21
[Music]
7:23
this makes it so much better all we got
7:27
to do now is add an orange strip and
7:30
don't leave this out if you have to run
7:32
to the store to buy an orange by all
7:34
means do it we got one last thing to put
7:39
in here Oh number seven and we're gonna
7:43
put about a third of a cup and I'm gonna
7:46
use our little butter cup to measure and
7:48
that looks just about right so we've got
7:53
all of our ingredients in there all
7:55
we're gonna do at this point is put a
7:57
lid on it and let it simmer for about 30
8:00
to 45 minutes we want this to start
8:02
turning to a syrup thickening up just
8:06
like the syrup that we eat on our
8:07
pancakes my cooking buddy Reni actually
8:19
renews my eating buddy okay
8:24
I have a pot here that already made a
8:27
syrup so all we gonna do now is pour our
8:29
syrup over our potatoes we don't want to
8:34
be stingy with our syrup we want to give
8:37
those sweet potatoes plenty of juice to
8:43
cook in don't those look delicious
8:45
so we're gonna put these in the oven and
8:48
we're gonna bake these for about 30 to
8:49
45 minutes but while we're waiting on
8:53
that I've got some ready over here on
8:54
the counter that I think are ready for
8:57
us to taste oh and you can see how the
9:05
tops have kind of caramelized on us they
9:10
look perfectly heavenly delicious and
9:13
you know I can't eat a yam without a
9:16
little piece of pig to go with it
9:22
so far so good
9:30
Oh
9:31
[Laughter]
9:40
oh gosh you know this reminds me of my
9:45
mother's kitchen at Easter forgive that
10:00
it's out of this world but now just got
10:09
a taste some of that pork along with it
10:17
it's just perfect along with the yams
10:20
y'all don't leave me because next we're
10:23
gonna make some out-of-sight turnip
10:26
greens and cornmeal dumplings to go
10:28
along with this southern meal so y'all
10:30
come back
10:32
[Music]
10:38
[Music]
10:46
look at all these beautiful greens I
10:48
have over here wonderful fresh turnip
10:52
greens they do require a little care
10:54
though the first thing we're going to do
10:56
is strip the greens away from the stem
10:59
where the green starts you just stop and
11:02
pull and it's out of there and before
11:06
you know it you'll have a big bowl full
11:08
and you're gonna think oh my gosh I
11:10
don't have a pot big enough for these
11:11
well let me tell you let me tell you a
11:13
little secret about turnip greens you
11:15
can have a barrel this big and that deep
11:18
and when you get through cooking them
11:20
it's gonna go down to about this size
11:22
right here the other thing I want to
11:24
tell you about greens is they can be
11:26
very very gritty because they grow down
11:28
into the dirt so you're gonna want to
11:30
make sure you wash them very very good
11:32
get all that grit out of them so we've
11:35
got our greens and over here in this pot
11:37
I've had ham hock cooking for about an
11:41
hour and a half now if you would like
11:43
you can certainly swap out ham hock for
11:46
smoked turkey wings and you can find
11:49
these in most any of your grocery stores
11:51
they make a great seasoning and you
11:53
won't have to cook them about the same
11:56
length of time that you will the hem hot
11:57
now these greens that I have up here
12:00
that I've destem have been washed three
12:02
times they're nice and clean so here we
12:05
go that water's boiling and we're just
12:07
gonna broth and you can see how quickly
12:13
they'll break down so depending on the
12:17
greens they could take anywhere from 30
12:20
minutes to 45 minutes to an hour
12:21
depending on whether they're young or
12:23
they're older greens so you'll just have
12:26
to test your greens and while those are
12:28
cooking I'm gonna be preparing the roots
12:30
that we're going to put in there so to
12:32
prepare your root just trim both ends
12:35
off and peel them like so these take
12:40
about 12 to 15 minutes so we'll add
12:44
those two it's at the very end of our
12:45
cooking time and we'll just slice them
12:48
just like we would a potato a cottage
12:52
potato
12:54
just like that now I'm gonna come back
12:57
to our pot now that our greens have kind
13:00
of wilted down and I'm gonna add a
13:02
chicken bouillon cube and remember this
13:05
contains a lot of salt too so I'm gonna
13:08
drop that in and one other thing I'm
13:12
going to do these turnip greens that my
13:13
grandmother Paul did not do I'm gonna
13:16
put a little ground ginger in them just
13:19
a pinch all right so I'm gonna cover
13:25
these up and while they're cooking I'm
13:27
gonna go on to make my grandmother's
13:31
cornmeal dumplings when I was cooking my
13:35
turnip greens I put in a little extra
13:37
broth so that I could have the extra
13:40
broth to pull out so we're gonna mix up
13:42
our cornmeal dumplings by starting with
13:46
a white medium ground plain cornmeal a
13:51
little bit of salt a little bit of
13:54
chopped onion and I like adding a little
13:57
green onions they just add a lot of
14:00
interest in color and one egg
14:12
all right now we're just gonna pour a
14:14
little bit of that broth and you'll want
14:16
to do a little bit at the time because
14:18
remember you can always add two but it's
14:21
hard to pull it back out but see how
14:24
simple that was so all we gonna do is
14:28
pick up a spoonful of our dough and mold
14:30
it and we're just gonna drop those down
14:33
in the hot ball and liquor and it seems
14:36
to be holding together nicely now we're
14:38
gonna let those cook for oh gosh maybe
14:41
about ten minutes it really doesn't take
14:43
them very long because we're gonna let
14:45
them fall pretty good oh look at that
14:50
pot of turnip greens now I've added a
14:53
sliced turnip roots they've cooked and
14:55
look how beautiful they are now I'm
14:57
gonna take our corn mill dumplings and
14:59
I'm just gonna lay them around on the
15:02
greens just like granny taught me to do
15:07
how wonderful do they look I want to
15:12
make sure I get me a little piece of
15:14
everything
15:15
talking about putting some South in your
15:17
mouth
15:18
this is it and then I'm gonna grab me a
15:22
corn stick
15:32
they're so good but there's still a
15:37
sweet ending doll this so don't y'all
15:39
leave me
15:49
[Music]
15:55
[Music]
16:05
when I was a little girl I think my very
16:08
favorite ice cream in the whole entire
16:10
world was called a Dreamsicle it had a a
16:14
white vanilla center and it was covered
16:17
with an orange sherbet and I just loved
16:20
him I thought that they were named
16:22
appropriately so we're gonna recreate
16:24
that Dreamsicle by very simply making us
16:28
a layer of orange sherbet now we're
16:31
gonna make our bottom layer which is
16:34
actually gonna wind up a top layer we're
16:36
gonna make it about an inch thick I've
16:39
softened this sherbet so we can easily
16:41
get it into our Bowl and then we're
16:43
going to come with our next layer about
16:46
an inch deep and do the vanilla ice
16:51
cream just kind of take your finger and
16:55
work your ice cream to form that next
17:00
layer alright so here we go with another
17:02
sherbet layer we're just gonna kind of
17:08
slide him right off the spoon all right
17:13
we're gonna finish up now with the
17:15
vanilla layer and it's actually gonna be
17:17
the bottom alright we've smoothed him
17:21
out now we're just gonna cover him with
17:22
wax paper and put him into the freezer
17:24
and let him stay until he's good good
17:27
and hard and I have one right here
17:30
that's ready so we're gonna see what our
17:36
Dreamsicle tastes like see if it's what
17:38
we remember I'm gonna invert him onto
17:44
this plate and you can see he's still
17:49
sitting in the container so just in case
17:55
that happened I had a rag over here
17:58
soaking in warm water and I'm just gonna
18:00
lay it on top of this and that should
18:03
release the ice cream from the bowl see
18:06
how pretty and how easy he just slipped
18:09
right out of our mold all I'm gonna do
18:12
now to garnish him is just put
18:13
fresh men in there and look at this
18:15
fresh orange zest how pretty is that
18:18
this desert looks like we've gone to a
18:21
lot of trouble but in reality we haven't
18:23
and so before he melts I think I want to
18:26
tasting though don't you and see if my
18:28
dream circle is a reality or a dream
18:42
I'm six years old again it's out of this
18:47
world y'all stick around because coming
18:50
up next I got a few tips to share with
18:52
you
18:55
[Music]
19:01
you
19:03
[Music]
19:08
before I leave y'all today
19:10
I want to just share with you a few tips
19:11
that might make your southern meal go
19:14
just a little bit smoother moving on
19:16
down to our meats the kind of meats that
19:18
you cook your greens in my first
19:20
preference is ham hock but if you can't
19:22
find it for some reason and you can't
19:24
find the smoked turkey wings you can
19:26
always get a nice smoked slab of bacon
19:29
you can slice this in thick strips and
19:32
fry it up in your pan get the seasoning
19:35
out of it and then add your water and to
19:38
add just a little extra zest and crunch
19:40
to your sweet potatoes you can take
19:42
pecans or even walnuts and just crush
19:45
them up and toss them over your potatoes
19:48
let's talk about greens by second
19:51
there's a lot of different greens that
19:52
you can cook but to be true to my
19:55
heritage I have to say that I prefer
19:57
collards turnips or mustard the mustard
20:01
green is even harder than the turnip
20:04
green and it'll make you a fabulous pot
20:06
of greens I hope that I've managed to
20:09
bring a little Savannah sunshine to
20:11
y'all with my southern comfort food the
20:14
yams are so good and the pork roast and
20:18
don't forget the turnip greens and
20:20
cornmeal dumplings with that ham hock in
20:23
there and look at all the things that
20:25
you can do with that pork roast and
20:26
don't forget the delectable Dreamsicle
20:30
dessert so until we eat again America
20:34
best dishes from my kitchen to yours
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