Up next in 10
4 Old-Fashioned Recipes - These delicious old-fashioned holiday meal recipes have been passed down through the generations. Paula’s Best Dishes, Season 3, Episode 10.
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00:00 Intro
1:07 Herb-Crusted Fresh Ham Recipe: https://www.pauladeen.com/recipe/herb-crusted-fresh-ham/
3:13 Herbed Monkey Bread Recipe: https://www.pauladeen.com/recipe/herbed-monkey-bread/
5:25 Virginia’s Green Beans Provencal Recipe: https://www.pauladeen.com/recipe/virginias-green-beans-provencal/
11:35 Grandma Hiers' Carrot Cake Recipe: https://www.pauladeen.com/recipe/grandma-hiers-carrot-cake/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
[Music]
0:00
You know how many times have y'all heard
0:02
me say, "I'm not a chef. I'm a cook."
0:05
Well, guess what, y'all? I got the real
0:08
deal in this kitchen with me today. My
0:11
friend and chef Virginia Willis is going
0:13
to help me put a French twist on some
0:16
southern classics, y'all. We're going to
0:18
start with a herb crusted fresh ham.
0:21
Y'all, it's incredible. Paired with a
0:23
savory herbed monkey bread. Then green
0:26
beans get the French treatment. It
0:29
smells divine. And grandma hires his
0:32
carrot cake. That'll make you safe on
0:36
y'all.
0:39
[Music]
0:41
Virginia and I have worked together on
0:43
occasion, haven't we? We have. We have.
0:44
And she's worked with so many people.
0:46
Martha Stewart. You've cooked for the
0:48
Clintons. You've cooked for Oka Julia
0:50
Child. What a treat for us. Well, it's a
0:53
treat for me. I get to cook with Pauly
0:55
Dean. Well, I I'm predicting that in our
0:59
future, y'all, the very near future,
1:02
we're going to have a little fresh pig
1:04
here. Yes. Is that right, Virginia? Yes,
1:06
exactly. Virginia is going to make for
1:08
us an herb crusted fresh ham. So, take
1:12
it away, girl. So, what I have here, we
1:14
have some rosemary and teragon and
1:17
thyme. And I'm basically making a fresh
1:20
herb to provence because it's a dried
1:23
spice combination um from the region of
1:25
Provence, southern France. And but what
1:28
I like to do is I like to use uh the
1:30
fresh herbs. Okay. A little special
1:32
treat with lavender. Lavender. M. That
1:35
smell incredible. M. Can I ask you to
1:37
please season this with salt and pepper
1:39
chop these herbs? So, normally And do
1:41
you like it pretty heavy or I do. I do.
1:43
Salt brings out the flavor. It darn sure
1:46
does, honey. Now that salt doesn't want
1:48
to Whoa, look at that girl.
1:50
[Music]
1:59
That lavender is kicking butt over here.
2:02
It It smells so good. But we just want
2:04
to use a little bit. If you use too
2:06
much, it winds up tasting sort of like
2:08
soap. You need to buy it from a spice
2:10
market or a online source or something.
2:13
People don't want to buy it from the
2:14
florist because it may have been treated
2:16
with pesticides. Right. So, what's meant
2:18
for poperri is not meant for fresh ham.
2:20
Yes. Yes. So, Paula, what I have here is
2:24
a tablespoon of thyme, a teaspoon of
2:27
rosemary, a teaspoon of teragon, and a
2:30
half a teaspoon of the lavender. Sounds
2:32
wonderful. So, this is a fresh herb to
2:34
provenance. I'm We'll sprinkle it over.
2:37
Uhhuh. You want me to kind of pat it in?
2:39
Yes, ma'am. Please do not say yes ma'am
2:41
to me. Now you know how you think I am.
2:46
So what we want to do is let this uh
2:48
wash off. Yes. So what we want to do is
2:51
we want to let that sort of marinade at
2:52
room temperature. Oh we are at 30
2:55
minutes.
2:56
I'm not advocating leaving pork out for
2:58
prolonged periods of time at room
2:59
temperature. What we want this first of
3:01
all we don't want the roast to go in a
3:03
cold into a hot oven because it'll take
3:05
longer to cook. Absolutely. And the
3:07
other thing is we want to to let the
3:08
flavor of these herbs penetrate. We got
3:11
the chef over here. Look what the cooks.
3:13
Look what the cook is moving around over
3:15
here. Canned biscuits.
3:17
This is so easy to make. Virginia. What
3:20
a sport you are. I know you've had
3:22
monkey bread. Yes. Being a southern
3:24
girl, being a Georgia girl. So, this is
3:27
going to be a savory monkey bread,
3:29
y'all. All right. Okay. Come.
3:34
See, eventually that little devil will
3:36
get you. All right, so over here, y'all,
3:39
I've got some fresh Parmesan cheese, and
3:42
I'm going to grate up about a cup of
3:45
this. This so delicious. Biscuits rolled
3:48
in butter and cheese.
3:50
You know, it's the simple things in
3:52
life, Virginia. Well, there really is a
3:55
Santa Claus, Virginia.
3:58
Then I'll add about two teaspoon of a
4:01
dried Italian seasoning. So, we're just
4:03
going to take our biscuits and uh we're
4:06
just going to roll them up in a bowl.
4:08
Okay.
4:09
Just like that. I mean, this is really
4:12
Well, you can't go wrong with butter and
4:14
parmesan. Thank you.
4:18
All right, Virginia. We can do that.
4:21
We've got a stick of melted butter. Yum.
4:24
Uh-huh. Melted butter. Can't go wrong
4:26
there. It's a party favor, honey. It's a
4:30
food group around here, isn't it, is it?
4:32
Absolutely is. Okay. So, into the
4:35
butter. Into the butter. You're like
4:38
moisturizing your hands at the same
4:40
time. Such a quick study girl. There you
4:43
go. So, we're just going to mound these
4:46
up in our bunt pan. This would be a
4:48
great dish to take to picnics or
4:51
something like that. Everyone will love
4:52
it. It's just easy, easy, easy. You know
4:55
what I'm going to do? I have an idea.
4:59
I'm just going to We're not going to let
5:00
that go away. You know, waste not, won't
5:03
not, honey. That's right. So, I'm just
5:05
going to kind of pour that over those
5:07
biscuits. How simple is that? Very
5:10
simple. And it's going to be wonderful
5:12
with that little pig you roasting off.
5:15
So, if you'd put that in the oven,
5:16
Virginia, 350, 375, y'all, for about 30
5:20
35 minutes. I'm going to wash my hands
5:24
and then we're going to get some green
5:26
beans going.
5:28
And I call them green beans. I'm sure
5:32
that Virginia calls them hair caught
5:34
birch things. Eric over there. See how
5:38
they're they're baby green beans.
5:40
They're just French stall green beans.
5:41
They're small. What I'm doing with these
5:43
is we have I just like to take the um
5:46
stem end off. I don't take that pretty
5:48
little tail off. I don't either. I just
5:50
found something awfully pretty and
5:52
whimsical about the little tips. No, I
5:56
think so too. We um I this is an example
5:58
of what I call refined southern cuisine
6:00
because it's green beans which you can't
6:02
get more southern than that. What I'm
6:04
going to do, we're going to blanch them.
6:06
Boil in salted water until they're crisp
6:08
tender. And then that shouldn't take but
6:10
just a minute. Exactly. Just a little
6:11
bit of time because these ary cove are
6:17
very tiny and they should be very
6:19
tender. Mhm. The next step, what we're
6:22
going to do is saute them in a skillet
6:24
with garlic and halamatada olives and
6:26
tomato and a little bit of vinegar. I
6:29
promise you it's good. I'll eat anything
6:32
girl that don't eat me first. We're
6:34
going to be adding the final touches to
6:37
our green beans. That's very good. Very
6:39
fresh tasting. And Virginia whips up an
6:42
incredible sauce to go with our fresh
6:45
ham. I can't wait to see how you do
6:47
this. and I'm going to be sharing one of
6:49
my family favorite recipes.
6:52
[Music]
6:54
I so hope y'all are enjoying the show
6:57
and if you do, be sure to click like,
7:00
subscribe, and the notification bell so
7:03
you'll never miss a video. And we'll be
7:06
right back after the break.
7:11
Hey y'all, welcome back. I'm in here in
7:13
the kitchen with Virginia Willis. She is
7:16
a fabulous Georgia chef. Her cookbook is
7:20
named Bonapetit, y'all, because Virginia
7:24
studied in France. And the next thing
7:27
I'm looking forward to her doing is
7:29
putting this pig in the oven. Let's get
7:31
this started. We She is doing an herb
7:35
crusted fresh pork ham, y'all, with some
7:39
delicious green beans. What are you
7:42
thinking about your cooking time on
7:44
that? It's basically 25 minutes per
7:46
pound. Going to take it to 150. Then
7:49
we're going to take it out and let the
7:50
meat rest. And the juices are going to
7:52
redistribute. And the temperature, of
7:54
course, as you know, will continue to
7:55
rise to about 160, 165. And that's going
7:58
to be perfectly cooked. So, these look
8:00
bright green. These look really good.
8:01
These look bright green and pretty. Do
8:03
those suit you? Yes, ma'am. So, what I
8:05
want to do is drain these. Okie do. So,
8:08
let's see. Don't burn yourself. I'm
8:10
sorry. I promise.
8:14
All right. So, this is a trick that I
8:15
love to do. Put them in the colander in
8:17
the ice bath so you're not fishing your
8:19
green beans out of the ice. Yes, I like
8:21
that. That sounds great.
8:24
So, now this is the provenance part.
8:27
Okay. Oh, okay. So, we have some more
8:29
herbs. We've got some garlic. May I ask
8:31
you to chop the tomato? Absolutely. What
8:34
size do you want these done in? Do you
8:36
want Just a dice.
8:42
All right. So, I've got a tomato. You
8:44
want me to put a little olive oil in
8:45
your pan? Yes, please. About a
8:47
tablespoon or so. Not too much. Here I
8:49
have a clove. And I'm just going to Mhm.
8:55
Tap. Mhm. And that'll let this peel come
8:57
off. Okay.
8:59
We think about Atlanta traffic.
9:04
Will you grab a pinchful of salt for me,
9:06
please? Yes. That girl is so fast with a
9:09
knife, y'all. I wouldn't I wouldn't
9:11
cross her in a dark alley for nothing.
9:13
So, just sprinkle a little pinch of salt
9:15
on it. Okay. And what's going to happen
9:16
is that's going to act as an abrasive.
9:18
Uhhuh. And that's going to help take
9:19
that garlic down even further. And then
9:21
I use my knife like a pallet knife.
9:24
You are making a paste. And we're using
9:27
a kosher salt, which is grainy. And it
9:30
did just break down that garlic, didn't
9:32
it? This is going to be delicious. So,
9:36
let's uh add the green beans. Okie do.
9:42
And then the garlic. We'll put the
9:44
potatoes in. Okay.
9:48
Isn't this beautiful already? It's
9:51
beautiful. Okay. So, these are the
9:52
colomatada olives. Uhhuh. And we've have
9:55
them. Okay. Cuz we don't we don't want
9:57
to. Exactly.
10:00
So, the last bit we're going to do,
10:01
let's add some basil. Okay. I think
10:03
basil and tomatoes go really well
10:04
together.
10:06
Do you want salt and pepper or anything
10:07
in this Virginia? We just going to let
10:09
this I think black pepper would be good.
10:11
Just a little bit of salt because the uh
10:13
the olives are so salty. Okie do.
10:17
So, I'm going to add some basil. So,
10:19
just roll the basil leaves up into a
10:21
cigar.
10:23
And I love this. And you know what? I
10:24
actually use this technique with collard
10:26
greens. That's how I do cut my collard
10:30
greens. So, we'll add the basil. Smells
10:32
so great. The smell is just like Mhm.
10:35
very very nice. It's nice. It's fresh.
10:38
It lets the flavors of the green beans
10:39
and the tomato shine through. Last
10:41
little bit, which is kind of a surprise
10:44
as I'm just going to splash a little bit
10:45
of red wine in there. And that acid
10:48
really makes the flavors pop. Oh, I bet
10:50
it does. Okay, that's it. And I think we
10:53
have a serving dish. Just that simple.
10:57
Uh, it smells divine.
11:01
A taste. Mhm.
11:05
They really are good.
11:08
I'm tasting a little bit of the red wine
11:10
vinegar now and I'm getting a a little
11:13
taste of that basil. Exactly.
11:16
And it really is good. It's simple. It
11:19
is. It's simple and it's different and
11:23
you know it's very very healthy.
11:26
So we eat like this so we can also eat
11:28
the fresh ham. until we can eat the
11:30
fresh ham. And my grandmother hires his
11:33
carrot cake. Yum. My little grandmother
11:35
was like 4' 10, never reached 5t except
11:38
in her 3-in heels, and she could make
11:41
some fabulous cakes. So, I'm just going
11:44
to start working on this cream cheese
11:48
icing.
11:50
So, confectioner sugar and cream cheese.
11:52
Yeah, just a 16 oz package. I tell you
11:55
what, since you've got those fabulous
11:58
chopping skills, if you would chop me up
12:02
some pecans,
12:04
that's room temperature, right? Room
12:06
temperature, so it'll beat up. Well,
12:08
I've got a stick of butter at room
12:10
temperature. I'm going to drop that down
12:12
in there. I'm going to put a teaspoon or
12:15
two
12:17
of vanilla extract.
12:21
And then I'm just going to beat this up
12:23
a little bit.
12:24
And then I'm going to add the rest of
12:26
our confectionate sugar. Do you use
12:29
salted or unsalted butter? You know, I'm
12:31
so glad that you asked me that. I use
12:33
unsalted cuz you can always add salt,
12:35
but you can't take it out. And I use
12:37
salted cuz I love the taste of salted
12:40
butter. I love a salty sweet. Are these
12:43
pecans fun enough for you? Them pecans
12:45
are perfect, girl.
12:48
And you did that quicker than I could
12:50
beat up that cream cheese.
12:54
So that ham is starting to smell good.
12:57
It is starting to smell really good. And
12:58
what we're going to do is we'll take it
13:00
out. We're going to add some chicken
13:01
stock and make almost like a zoo. Oh
13:04
gosh, I love a little zoo. I know what
13:07
zoo is. Just going to kind of clean that
13:11
off.
13:12
[Music]
13:16
Just dump them in there. Here we go.
13:23
I love that. I can't wait to make the
13:26
cake that goes underneath that. There
13:27
you go. It's going to be all good,
13:30
y'all. Virginia and I are going to mix
13:32
up my grandma hires this carrot cake.
13:35
Then she's going to show me how to make
13:37
a delicious sauce for a ham. That is
13:40
delicious, Virginia. And don't miss that
13:43
monkey bread coming out of the oven.
13:47
I hope y'all are enjoying the show. And
13:49
I want to hear from you. Tell me what
13:52
recipes or videos you'd like to see me
13:54
make by just leaving a short comment
13:56
below. Now, let's get back to the show,
13:59
y'all.
14:03
Hey y'all. I'm in here with Virginia
14:06
Willis, the fellow Georgian who is a
14:09
very accomplished chef. The theme today
14:12
is Southern Generations. We have married
14:15
two of the finest foods in the whole
14:16
world together, French and southern.
14:20
Her book, Bonapetit, y'all, kind of says
14:24
it all. So, I'm going to start mixing
14:26
up. My grandmother hires this carrot
14:28
cake recipe. Now, over here in my bowl,
14:31
I'm going to start with four eggs. I
14:33
have had so much fun being in here in
14:35
the kitchen with you today, Virginia. A
14:37
blast. So, tell everybody all your
14:41
accomplishments. I feel so fortunate
14:43
about what I've got to do in my career
14:45
and the people I've gotten to work with.
14:47
I lived and worked in France. I just
14:49
think that the respect that the French
14:51
give the food is is is fantastic. Yes,
14:54
they're very serious about it, aren't
14:56
they? All right. Now, in my big bowl,
14:58
I'm going to measure out two cups of
15:01
allpurpose flour. Which side would you
15:03
like for me to grate it on? Well, I kind
15:05
of like the small side. Oh, yeah. Cuz
15:07
it's it almost melts in the cake. Yes,
15:09
it it does.
15:11
two cups of sugar,
15:14
two teaspoon of baking soda,
15:18
one teaspoon of salt,
15:21
and then I'm going to add two teaspoon
15:23
of ground cinnamon.
15:29
Oh, I can smell that cinnamon. Doesn't
15:31
that cinnamon smell good? I'm going to
15:33
measure out 1 and 1/2 cups of vegetable
15:35
oil, which tells you right off the bat,
15:39
this is going to be a wonderful moist
15:40
cake. Very tender.
15:44
But this cake is so easy. You know, you
15:47
just plop everything in there. Just
15:50
blend it all up real good. All right.
15:54
Perfect. Perfect. This should come,
15:56
y'all, to about three cups of carrots.
16:00
And that looks just right. Got it.
16:03
That's perfect. You are so talented.
16:06
All right. Grandma Hires used nuts in
16:10
her frosting as well as her cake. And
16:13
see, I love the double nut thing. Oh,
16:15
yeah. Well, it's like building those
16:16
layers of flavor that that really makes
16:19
everything taste so good. And we're
16:21
going to need about a cup and a half of
16:22
chopped pecans. Look at the girl. Go.
16:26
Go Virginia. Go.
16:29
Is that fine enough for you? That is
16:31
perfect. Okay. So, if you toss those in
16:34
there and I'll fold those in. All right.
16:38
And I'll get the cake pan. Okie do. I've
16:40
got three cake pans, y'all, that have
16:41
been fled, greased, and lined with
16:44
parchment paper. And that's going to
16:46
assure our cake coming out nice and
16:49
even.
16:51
So, these are great. I kind of knock
16:53
mine on the counter. Oh, okay. To um to
16:56
just release those air bubbles. Okay.
17:00
And in the oven these go, y'all at 350
17:03
for about 40 minutes. Y'all look at
17:06
this. Yum. Yum. All right. What I'm
17:09
going to do do this.
17:13
That smells incredible, doesn't it,
17:15
y'all? The herbs that Virginia has on
17:18
this is smelling so delicious.
17:22
It's just overpowered. I like what I
17:25
can't wait to get a hold of is some of
17:26
that skin. Yeah. Oh my gosh. I love Oh,
17:30
and it's hard.
17:32
All right, so I'm just going to turn
17:34
this monkey bread out on this plate. I
17:38
can't wait, honey, to dip that down in
17:41
that zoo you fixing to make. Look at
17:44
that. Oh my gosh, it's gorgeous. Look at
17:46
that brown yummy cheesy goodness.
17:47
Gorgeous. And smell that cheese. And I
17:50
can't wait to see how you do this. Well,
17:53
now are you gonna leave all that fat and
17:55
everything? I think I might. And we're
17:57
making a zoo just like the natural
18:00
juices. Just going to add some chicken
18:02
stock. About two cups. Look how nice
18:05
that is. And the the flavor of the herb
18:09
is that crusted the ham. Uhhuh. And then
18:12
we just want to season this with a
18:15
little bit of salt. Uh-huh.
18:17
And a little bit of pepper.
18:22
Virginia, that is you. Looks fabulous.
18:26
I'm going to top our carrot cake with
18:28
our yummy cream cheese frosting. Look
18:31
how delicious that looks. And our savory
18:33
monkey bread gets the final touch.
18:36
You're one hell of a chef.
18:40
I so hope y'all are enjoying the show.
18:43
And if you do, be sure to click like,
18:46
subscribe, and the notification bell so
18:49
you'll never miss a video. And we'll be
18:52
right back after the break.
18:57
Hey y'all, these southern generations
19:00
are about to get our meal together. My
19:03
granny's carrot cake has cooled off.
19:06
We've dumped them out. Now I'm just
19:08
going to spread that cream cheese icing
19:10
between each of the layers.
19:12
And you can see because we only had two
19:15
cups of flour and two cups of sugar,
19:17
they don't make real thick layers.
19:21
Virginia is buttering up our monkey
19:24
bread. It smells incredible. And then
19:26
we're going to
19:29
a little bit of cheese on top. What is
19:31
enough, Virginia? There's no such thing.
19:33
That is enough.
19:36
Okay. Well, you're done there. Why don't
19:38
you go ahead and and get that ham ready?
19:41
I'll get started on this crackling.
19:44
I cannot wait to eat that skin.
19:48
[Music]
19:52
Oh, this looks delicious.
19:57
Oh, got you a nice little crackling
19:59
there on top. Uh-oh. Look how delicious
20:02
that looks. My darling angel, Grandma
20:06
Hires,
20:07
come and give this a try. Oh, look at
20:10
that. Ain't that pretty? That's so
20:13
pretty. I'm cutting you carrot cake.
20:16
Thank you. I'm having meat skins.
20:22
This is delicious. Mhm.
20:27
It's moist and the pecans and both the
20:30
cake and in the frosting. It's just like
20:32
carrot cake supposed to taste. You know,
20:36
what can I say?
20:42
Hey y'all, it's Paula Dean. Now, if
20:44
y'all enjoyed this week's full episode
20:47
Friday, be sure to like it and click the
20:50
subscribe button as well as the
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notification bell to be alerted when I
20:55
post a video.
20:57
Love and best dishes, friends.
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