Newlyweds

Hey y'all, I'm Paula Deen and I bet y'all know that I'm a newlywed. I bet you don't know that my son Jamie is too. In fact, I've got him here in the kitchen with me today to help me prepare some simple dishes that have just a little touch of romance to them

The first thing that Jamie and I are going to make is my shrimp and scallop fresh

It just literally melts in your mouth. And then we're going to be preparing my rich and creamy chicken divan

Every new cook should have this recipe. And of course, you know, us newlyweds can't survive without a dessert

So I'm going to be making my luscious lemon cake with a seven-minute frosting

Now, how's that for fast and delicious? So you take out those shiny new pots and pans, y'all

and join us in the kitchen, because today we're going to be cooking for all us newlyweds

Welcome to Paula's Home Cooking today, y'all

Just the thought of today's show, talking about it, getting the menus up for today

made me soft and gooshy inside. Because guess what the title and the theme of today's show is

It's all about newlyweds. which Jamie and I happen to be newlyweds

and he's even a newer newlywed than I am. How long now? Listen to him

He's like a sick puppy. Almost three months. Almost three months. But you know, I can understand because you've got a

beautiful, beautiful sweet wife. Greatest day of my life. I'm so glad. And you know what

50 years from now I hope y'all feel the same way about each other

50 years for me and Michael. I don't think we'll ever make it

But you know what? I'm planning on celebrating our marriage by the month

So hopefully we'll make 50 months. Because I don't think I'll be around in 50 years

Well, son, let's get started with today's meal. And you know what? I thought the first dish that we would do

would be the shrimp and scallop fresh. Now, we're going to start by making a creme fraiche

And it sounds like a very fancy title, but it's so, so simple

We're going to take one cup of heavy whipping cream. Okay, you're going to have to walk me through this

I've never done this before. Oh, well, it's just really, really nothing to it

And then we're going to stir two tablespoons of sour cream into the heavy cream

And then we're just going to cover it and set it down on the counter, or leave it at room temperature for 12 to 24 hours

And it's going to thicken, and it's going to be delicious. And this is what we're going to use to finish off our dish

Now over here, I'm going to melt a half a stick of butter

All right, so while our butter is melting, Jamie, if you would take our shrimp and scallops

and just season them, please, with the salt and pepper. All right, now to this, Jamie, I'm going to add the juice of one lemon

and three cloves of fresh minced garlic. What we're gonna do at this point

is we're just gonna saute off our seafood. And you'll wanna start with the scallops

because they're bigger than the shrimp and they'll take a little longer

So you're just, you're gonna eyeball these to when they're done? Are we gonna cook these all the way through or

No, they're done now. In fact, you can take them up. I have you a slotted spoon over there

And just dip them up and put them in that plate. Will you turn that fire off? Okay, and just make sure you leave all that juice in there

Those smell so good. Yeah. We're going to quickly finish up this dish

All right, son, I got you a little chicken stock right there. I've got you some corn starch

We're going to mix that with the chicken stock. This is just a slurry that's going to tighten up our sauce

All right, now I have a little cognac here, and I'm going to pour that in

And then I'm going to add a half a cup of the creme fraiche

And if I need to, then I'll add some more in a minute. Now let's just put your shrimp and scallops... Back

Mm-hmm. Back in there, just dump them in there. I think I gonna just add a little basil to this And we going to taste it And I fix us some angel hair pasta

or whatever kind of pasta you want in a little while. How's that? That's good. Just a little bit for me

Gosh. Just a little bit for me

There's not going to be any left for Brooke and Michael. Well, we love them, but let's don't take it too far

Cheers, Mom. Cheers to you, son. And congratulations. On what? Newlywed. Oh, thank you

Same to you. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm. Mm. I love this

And it's very easy. You can teach Brooke how to cook this in two minutes

In fact, speaking of easy dishes, coming up next, I want to share an old, old recipe that's been around for a long, long time

and it's called Chicken Dive In, and every new bride should have this recipe in her files

He's going to be so impressed when you pull out that dish

Welcome back, y'all. In case you've just tuned in, you're in the kitchen with Jamie and his mama

and we're being real, real soppy and sentimental today because today's show is all about newlyweds

and Jamie and I both qualify for that, don't we? We sure do

The next recipe that I want to share with you, if you're a courtin' or if you're a newlywed

you're going to want to put this recipe in your files. It's so good. It's one of those old, reliable recipes

and it's called Chicken Dive-An. So I have cooked a chicken, and I have picked it clean of skin and bones

I've got six cups of chicken here. I've got two 10-ounce packages of chopped frozen broccoli

You'll wanna make sure that you drain that good in a colander and press the water out of it

because you don't want this dish to be- Super wet. No, you don't want it to be real, real watery

So, Jamie, if you would mix up the sauce part, I'm going to spray our pan

Okay. I'm taking my broccoli, and I've squeezed out all the excess water

and I'm going to press that down, and then I'm going to put my chicken in

Okay, Jamie, you've got your mushroom soup. You've got your mayonnaise. Cup of mayonnaise, cup of sour cream

Cheddar cheese. I love cheese. a half a cup of white wine

a tablespoon of lemon juice, and the key ingredient to chicken divan

and that's going to be one teaspoon of curry powder. All right, and you'll mix that up

The lemon juice and the wine are going to give it a little sharp flavor

So it definitely needs some salt and pepper. Don't you think? Whoa

Yeah. That's the wine, but that'll mellow out, though, as the dish cooks

All right. Now, right here, I've got a half a cup of grated Parmesan cheese

And I've got a half a cup of fresh breadcrumbs. And I've got a couple of tablespoons of melted butter

and I'm going to just drizzle that over our cheese and crumbs

You could just put slices of butter on top, but I love mixing mine in

so that every one of those crumbs gets some butter. That curry is a powerful flavor

Curry is very, very powerful, y'all. If you're not sure if you like it or not

you'll want to add just a little bit at a time because it's very, very powerful

You want me to be topping this while you're doing that? Please, just pour that over our casserole

and then we'll top it with our crumbs. Okay, if you'll put the crumbs on this, everything in this dish is done

It's not going to have to cook. It's just going to have to heat all the way through

and we'll want it hot and bubbly. So we're going to put this in the oven, 350, preheated oven

and we going to bake it until it hot and bubbly and that probably take about because of the depth of our dish it probably take about 45 minutes That a thick dish All right son if you want to put

that in the oven, and I've got another one over here ready to show everybody, just slip this one

in and I'll take this one out. Look how pretty that looks. Now the thing I like about chicken

divan is you can kind of change it around a little bit. I top this one with fresh bread

crumbs and parmesan cheese, but I have to tell you, I really, really, really dig my divan's

topped with like a Gruyere or a cheddar. But there's just something about that cheese

Oh, look at the steam. But of course we've got some cheddar cheese inside of it

Does that look good or what? Gracious. With some yummy rice. And you're all set because you've got your meat

You got your vegetables. Yeah. And I'm so full of scallops and shrimp, I just have to fight through it

I know it. Me too. You take the biggest bite, son. Got a big mouth

Mmm. Isn't this yummy, son? Mmm. It is so good. It brings back memories

Speaking of memories, I'm going to be doing a lemon cake. It's a very old southern recipe

So please don't leave us. I want y'all to be here while we're making that lemon cake

So we'll see you back in a minute. Hey, we're back

And you know, you couldn't have a wedding show without something sweet, could you, son

Can't. Can't. Well, this is a very simple cake. It's called a one-two-three-four cake

We're going to use one cup of butter, two cups of sugar, three cups of flour, and four eggs

Sounds good. One-two-three-four. So I want you to start by putting your butter in there

adding your sugar, and beating it until it's creamy. Okay. And then to that, I want you to add one egg at the time

Okay. And then alternately, I want you to add your self-rising flour that's been sifted

I want you to begin with your flour and end with your flour

Otherwise, your batter won't be as creamy. And while you're doing that, I'm going to make the filling for this lemonade

And I'm going to take this other half a stick of butter. The cake is kind of a simple cake

This is what really sets it apart, all the flavors and the icing and the filling

I use this basic recipe, Jamie, to make so many cakes. All right, I'm gonna add a cup and a half of sugar

And I'm gonna need eight egg yolks. I've got six already in the bowl

This is kind of looking like butter. Is this creamy enough to add eggs? Good, yeah. You want it really, really nice and creamy

and then add one egg at a time and let it just cream up after every egg

All right, I'm gonna toss in eight egg yolks, and I'm not gonna have to temper these

because our dish is completely cold right now, but I'm safe there

So we're gonna stir that into the sugar and butter. I'm gonna add the juice of three lemons

and the zest of three lemons. So this filling is going to be real, real tart

So I'm going to stir this over a rolling ball until it gets thick

How are you doing, son? That's the last of the job. You got the cake ready? Well, that works out perfect because my lemon filling is done

and I'm going to take this off and move it to the side because we have to let this cool

Okay, Mom, so I'm going to put these batter in these... Mm-hmm. All you need to do now, I greased and floured your pans for you

All you want to do is evenly divide your batter, and that's very important that it be as even as you can possibly get it

And while you're doing that, I'm going to come over here and I'm going to make our divinity icing

In my double boiler over here, son, I have a cup and a half of sugar

a fourth of a teaspoon of crema tartar. I'm just going to stir that together

I've got the whites of two eggs. I'm gonna stir that in

And then I'm gonna add 1 third of a cup of just plain O tap water

And then I gonna beat this for seven minutes And I wanna show you a trick now When you preparing your cakes for the oven I like to drop them

and that will cause the air bubbles to rise to the top

And you can see the bubbles coming to the top after you drop it

That's a neat trick. Isn't that a neat trick? All right, now what I need you to do now

is put those in the oven. We're gonna put them on a 350 degree preheated oven

We're going to bake them for about 25 minutes. And when you put your pans in there

make sure that the pans don't touch each other. Why's that? I don't know

It may be an old wives' tale, but Mama and Grandma just told me not to let them touch

So I don't let them touch. All right, I've already got three cakes out of the oven

It's cool. You can bring that rack over here, and if you would, You be stacking the cakes together on our cake stand

and filling them with the lemon filling, and the lemon filling's right over there

All right, now I want to just show you a little thing

that really helps me when I'm doing cakes. I dabble just a little bit of that filling or icing

whatever I'm doing with it. Like a tasty glue. Yeah, yeah, and it doesn't take but just a little drop

Just enough to kind of hold your cake in place. That's great

All right, so pick up your cakes and take your hands and run around the side

to get rid of the loose crumbs. See if it's in the center

All right. And then you'll want to make sure you have some toothpicks handy

when you get ready to stack the other one so our cake won't look like the leaning towel

He's on us. If you want to, you can poke your cake with a fork, and that'll allow that lemon filling to go down in there

So I'm going to add a teaspoon of vanilla right here at the end

And if you would just help me by lifting this bowl out of here for me

Make sure it's not too hot for you now. Okay, I'm just going to bring it right over here

and just beat it for a couple of minutes until I have that vanilla

This looks dumb, huh? How about that? That's perfect. Looks delicious. All right, I'm going to start icing our cake

And I like to start by dropping some icing in a dollop on the side of the cake

and then I just kind of let it come down just like that

We've got to take a quick break, son. And while we're on break

if you would get me some lemons ready for garnish, and when we come back, y'all

I'm going to have this cake all frosted. And then I want to share a tip with you

that makes a great gift for newlyweds, and it won't break the bank

So I'll see y'all in a minute. You know, when you get married, these little newlyweds

they're young and don't necessarily have a lot of money and need everything from, oh gosh, a recipe down to a trash can

Well, my tip for you today is to go out. First of all, pick out your favorite recipe

Go buy a casserole dish, buy all the ingredients, pile it into the casserole dish along with the recipe

and everything that you're going to need to put that recipe together

And I'm going to include some beautiful little measuring spoons that signify love

They'll treasure it forever along with that handwritten favorite recipe that came just from you

Well, guess what time it is, Jamie. Aw. It's time to close this show

and I've had so much fun being here with you. Thanks for having me, Mom

Oh, listen, it's been great being in the kitchen with you and cooking all these wonderful dishes

The chicken divan, you know, it's just got to go in a new cook's file

and the shrimp and scallops fresh is so good. It looks like you've really, really gone to a lot of trouble

And, of course, you know, if those two dishes don't get them, this lemon cake is a shoo-in

But I would like to propose a toast to you and Brooke before we close the show

May y'all always love each other as passionately at the end of your time together

as you did the first day that you became man and wife

Oh, thanks, Molly. And until next time, I send y'all love and best dishes to all you newlyweds out there

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