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The next recipe I'm sharing with y'all today,
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with the next video that I'm gonna be shooting.
0:14
And look, now Theresa has just finished cooking the Orzo.
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We cooked it for six minutes, y'all,
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and I, in the recipe.
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And this recipe is from my magazine,
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"Cooking With Paula Deen Magazine".
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And it said to cook it all in one pot.
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But I'm not because I wanna make sure
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that my broccoli is not overcooked.
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So, I like to cook my broccoli
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and cauliflower in um,
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in this little pot because I don't
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I don't lose my hot water and I can keep cooking with it.
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And now I'm dropping it in this ice bath over here
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because I want it to keep that pretty green color.
1:03
(metal colander thuds)
1:06
Oh, this little pot is so wonderful.
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I think that's gonna be plenty enough
1:19
although I got my hot pot.
1:21
So we'll go ahead and just do it all.
1:26
And maybe I can talk Michael Groover into eating some.
1:31
I can get him to eat broccoli.
1:35
So I'm gonna come over here
1:37
and the recipe says to do it with a whisk,
1:41
but I'm gonna put it in, well,
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what my orzo came in. Something that I can shake.
1:50
So I'm gonna add my olive oil,
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And my champagne vinegar, next.
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(spoon tapping resumes)
2:10
(spoon tapping resumes)
2:18
I'm gonna add two tablespoons of Dijon
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and I'm just gonna guess that this is one.
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All right, now I'm gonna add my fresh chopped basil.
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And Theresa prepped that, and it's so nice and fine.
2:50
All right, there's my salt.
2:55
Thank you Theresa. That's dry now.
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- Did you already add the Dijon?
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All I've gotta do next is add the tomatoes
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and I made, I don't know if I'll put these tomatoes
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I'll do some in here. More shake.
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Like I said, this is being made to go with the,
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with the next media that you're gonna see.
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Which we're serving this along with the fish.
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You see how easy that is to be able to shake it
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Cause when I try to whisk olive oil, where does it wind up?
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- [Theresa] All over you.
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- (whispers) All right.
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You know I love to eat my cold salads warm
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Now broccoli is gonna
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cause our broccoli is ice cold.
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Look how pretty this is ya'll.
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just left me a little while ago.
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They've been here with us for a couple of days
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(pot bangs in background)
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by my Peggy to see (pot bangs off screen)
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(indistinct) performance.
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And they would have loved,
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they would have loved this salad.
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So I wish they were here to eat it with us.
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So all we're gonna do is just stick
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this in the refrigerator
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and it's probably good up to a few days, isn't it Teresa?
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- [Theresa] Oh yes ma'am.
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- Probably one of those things that just gets better.
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- [Theresa] As it sits.
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The champagne vinegar,
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So depending on your taste,
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You know what kind of mood you're in,
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I would probably think about adding a teaspoon of sugar.
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- [Theresa] Want me get you some sugar?
5:49
- Nah, gimme some sugar. Gimme a kiss.
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I hate to waste this broccoli.
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- [Theresa] It is pretty.
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And this is good without,
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having to select a meat to go with it.
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It will go with any of your meats.
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Oh, I ate off that spoon and I meant
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I meant to throw it in the sink and I forgot.
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Okay, so it's ready to go
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into the refrigerator
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and sit there and wait for its fish.
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For it's mate. Next video.
