Up next in 10
In today's episode of what's cooking with Paula Deen, Paula answers fan questions about how to get my three year old to eat veggies, and the inspirations behind her latest recipes and one viewers experience on cooking gourmet pizzas.
Show More Show Less View Video Transcript
0:00
hey y'all welcome to what's cooking with
0:03
Paula Dean this week and I'll tell you
0:05
what's cooking I've had so many answers
0:08
so many questions flooding in asking for
0:10
answers so I'm trying my first call from
0:13
Crystal and her question is how can I
0:17
get my three-year-old to eat
0:21
veggies I know that's a problem that so
0:23
many of you mothers and fathers have out
0:26
there so I'm going to share with Crystal
0:28
if I can get her what what I can suggest
0:32
to her because I've got hello Lisa
0:38
Crystal yes yes I'm calling Crystal this
0:42
is Paula Dean how are you hi
0:46
yourself I'm doing well thank
0:51
you hi I I received a question from you
0:56
uh and if you can't remember what it was
1:00
uh your question was how can I get my
1:02
three-year-old deep
1:05
veggies it's listen it's a challenge
1:08
it's a challenge isn't it Crystal oh yes
1:11
it is because at that age they're so
1:14
picky and they'll tell you because
1:16
listen I've got I've got two
1:19
three-year-olds and they'll look at me
1:21
and say I don't like it and I said well
1:24
when did you ever try it come to find
1:27
out they' never had it before but they
1:29
automatically going to tell you they
1:31
don't like
1:32
it so uh you know our our practice
1:37
around our house you know please just
1:40
taste it one time and then if you really
1:42
don't like it you don't have to eat
1:45
anymore but uh I I have found that if
1:50
you allow your children to help in the
1:53
preparation of the food that they're so
1:56
proud Crystal that they have a bigger
1:59
tendency to eat it oh okay uh is your
2:04
three-year-old interested in helping in
2:06
the kitchen oh yeah he's always tell me
2:09
how he wants to sit on the counter and
2:11
and help me out but you know dealing
2:13
with Stu sometimes I just I tell you
2:15
know it's better off if he just wait I I
2:18
know I know but if you can let him do
2:21
just a little
2:23
something uh without putting him in
2:26
danger and uh a good weight is always
2:29
hiding your vegetables in casserole
2:31
dishes and you know you can you can
2:34
actually put them in the blender and
2:36
blend them so that they can't see
2:39
them oh okay that sounds
2:43
amazing yes and at the grocery store I
2:46
keep these little packs in my
2:50
refrigerator uh and I keep vegetable
2:53
packs in there for for my grandchildren
2:56
so I'll give them one of these because
2:59
they still love sucking on stuff and
3:02
I'll give them one of those to supply
3:04
them with their
3:06
vegetables okay okay or you could cook
3:10
uh some of your things in like V8 juice
3:13
that have has uh the medal of all the
3:17
vegetables yeah so you could try thato I
3:20
got I got a recipe off your website for
3:23
um for chicken pot pie and that's what I
3:26
was going to make today so I guess I'll
3:28
just help our house and help me shut up
3:31
chicken and some there you go there you
3:34
go let him stir in the green peas and uh
3:38
maybe the carrots and brag on him and
3:42
say what a smart boy is and how proud
3:45
you are of him that he's putting
3:48
together his own meal that he's going to
3:50
cook and eat so yeah okay you know that
3:54
works pretty good
3:55
honey awesome thank you so much well
3:59
thank you for
4:02
listening no I needed the advice I
4:04
needed it yeah myy old is very picky I I
4:08
feel your pain I feel your pain because
4:12
we're dealing with the same thing in our
4:14
little family well good good luck to you
4:17
honey and uh I appreciate your
4:21
question no thank you for answering it I
4:23
can't believe actually speaking to you
4:26
well you are and listen get get back
4:29
with me and let me know if any of those
4:30
tricks work for you okay thank you so
4:34
much thank you I will thank you Crystal
4:37
best dishes and love to you you too
4:40
thank
4:41
you okay well this is a great time for
4:44
us to take a little break and see what
4:47
our sponsors got to say and I'll be
4:49
right back the space that you live in
4:53
really affects the way you feel so my
4:55
first recommendation is start by
4:58
updating your window treatments with
5:00
Smith and Noble Smith and Noble's
5:03
beautiful handcrafted blinds draped
5:05
Shades and shutters are custom made just
5:07
for you and they offer different service
5:10
options to fit your needs to get started
5:12
today contact Smith and Noble to get my
5:15
special limited time offer 25% off on
5:19
your winter treatments plus free design
5:22
consultation create a space that you're
5:25
going to love for details about my
5:28
special offer go to Smith and noble.com
5:31
slaa that's Smith and noble.com paaa or
5:36
call 1800
5:38
659
5:40
3300 that's 1 1800 659
5:44
3300 hey y'all we're back and I'm trying
5:47
to call uh Lisa Pierce she's just got
5:51
her phone number with no question so
5:54
let's see if she'll answer this strange
5:56
number I Ed
6:00
after leaving a message you can hang up
6:02
or press pound for more
6:04
options hey Lisa it's Paula Dean and I'm
6:08
sorry I missed you girl
6:11
byebye all right the next one is from
6:13
dick let's see what Dick's got to
6:17
say what are The Inspirations for your
6:21
new ideas for
6:23
recipes well let's see what Dick's doing
6:25
this morning let's see if he's taking
6:27
his phone calls
6:30
hello is this
6:33
dick yes it is well this is Paula
6:38
Dean hey Paul how are you I'm great
6:41
honey how are you
6:42
doing doing great thank you very very
6:45
much Gr good uh I'm so happy you
6:48
answered your phone because quite often
6:51
if people see a strange number coming
6:53
through they won't answer
6:54
it well I always answer my phone thank
6:57
you well good and you know what I'm
6:59
curious I always answer mine
7:02
too they say curiosity killed the cat
7:06
well uh I can't stand the anticipation
7:10
of who might be trying to get in touch
7:11
with me well you had a question you had
7:14
a question for me didn't you
7:17
dick I did what was the
7:21
question well maybe you've got a new
7:24
question uh what are The Inspirations
7:27
for your new ideas for recipes
7:30
there you go that was it that was it
7:33
that was it yes well I tell you what
7:36
there there's a team there's a village
7:38
of us out there you know that work on
7:41
new
7:42
recipes and uh you can get them
7:46
from
7:47
everywhere uh I can get some by watching
7:50
maybe a cooking show which I don't do
7:52
very often uh but just watching the way
7:58
uh some people have a way of doing
8:00
things different from how I would do
8:03
them uh and we really get inspiration
8:06
kind of off of each other uh you know
8:10
because I've got my magazine team I've
8:12
got my evine team uh I've got my home
8:16
team so it's it's definitely takes a a a
8:21
village you know to help help raise the
8:24
idiot you might
8:26
say you've heard that expression before
8:30
so I've got not exactly that
8:33
way variations of that yes well I've got
8:37
so many wonderful people uh on our on
8:41
our team that we all work together and
8:44
share share new ideas although you know
8:48
I'm one of definitely one of those girls
8:51
that um I I love sticking with what
8:55
grandma taught
8:57
me and what was that uh well how to cook
9:01
really good southern
9:04
food you know she she played a big role
9:08
in my life because she and my
9:10
grandfather with in the uh restaurant
9:13
and lodging
9:14
business so my earliest memories are
9:18
standing by my grandmother in her
9:20
commercial kitchen cooking for hundreds
9:24
of people so it it was uh
9:30
I had an exposure to that at you know
9:33
the age of three
9:38
so that's definitely my biggest
9:41
inspiration is having cooked with my
9:44
grandmother until she passed at 91 years
9:48
old so good number yeah so do you like
9:52
to
9:53
cook you know I I love to cook and uh I
9:57
used to work one of my first jobs I
9:59
worked for a uh a woman down the street
10:02
and she had a cook and so we would work
10:06
in our foral garden in her vegetable
10:08
garden and then we go in for lunch and
10:11
uh Mrs Morgan sat in the dining room and
10:13
I sat in the kitchen with Ivy Thompson
10:16
uhhuh and uh and Ivy was from the south
10:20
and she made her own iced tea that was
10:23
you know with mint and simple syrup and
10:26
yes lemons and it was unbelievable and
10:29
made her own dressing she made hot dogs
10:31
taste great and so I used just watch her
10:36
and then I went to Cornell's Hotel
10:37
school and worked in the restaurant
10:39
business and hotels for a number of
10:41
years and uh so I've always enjoyed
10:44
cooking and I on the side I make uh
10:47
homemade Gourmet pizzas oh and I do I do
10:51
a uh I can doing it about 20 years for
10:55
friends and family and I do a
10:57
caramelized onion go cheese and sauce
10:59
Pizza wow I do a uh a bacon lettuce and
11:03
tomato
11:04
pizza uh a Fong Pizza a smoked sausage
11:08
pizza a smoked salmon pizza and you you
11:11
make your own crust
11:13
dick no I just I get the crust from uh
11:17
the Publix I've made my own crust but um
11:21
it's not a thin neopolitan pizza it's a
11:24
a little bit thicker than than that but
11:27
the ingredients are about uh two times
11:30
the size the width of of the pizza
11:35
so I bet it's delicious people love it
11:38
now what kind of uh what kind of vessel
11:42
do you cook it
11:43
in uh I cook it on a pizza stone okay so
11:48
you have a pizza do in the oven or the
11:50
grill oh okay so you don't like have a
11:53
pizza
11:55
oven I don't have a pizza oven now but I
11:57
just have a pizza stone the stone
12:01
St my
12:03
husband my husband my husband has a a
12:07
green
12:08
egg and they they say that those cook
12:11
wonderful pizzas have you ever cooked a
12:13
pizza on the Green Egg I've never cooked
12:16
on a green egg it uh I have used a green
12:19
egg a couple times uhuh it just said it
12:21
gets it so hot and right I like I like
12:25
the temperature of the pizza stone to be
12:28
around 400° or so okay anything more
12:31
because it's the uh it takes longer to
12:34
cook these pizzas they take seven to 10
12:38
minutes to cook uhhuh so it can't be
12:40
that hot and I don't want the crust to
12:42
get burned uh plus I use cornmeal on the
12:45
bottom right of the pizza right and that
12:47
adds an extra crunchiness to it and also
12:51
a uh it helps support the thick Pizza
12:54
okay now I I have not I've maybe cooked
12:57
pizza two or three times s in uh since I
13:01
was 18 years old I know I've probably
13:03
done some on a show but you do that so
13:05
quickly you don't retain much of what
13:07
you're doing
13:10
um but you you just make your you buy
13:14
the frozen pizza
13:16
crust I either buy I buy the fresh I go
13:19
to publ and we have the the fresh pizza
13:22
crust uh the dough actually and I'll cut
13:26
that into quarters and then pound it out
13:29
so it's sort of a oong
13:32
piece and then I'll put uh my tomato
13:36
sauce the mozzarella cheese and if I do
13:38
the uh the caramelized onions I'll do a
13:41
row of caramelized onions and then next
13:43
to that the goat cheese and the sausage
13:47
and so I'll have two rows going and then
13:49
I'll cut it into lengthwise and so I
13:52
have squares and so in every bite you
13:55
get the caramelized onion go cheese and
13:58
get sausage so you make yours you make
14:00
yours in a rectangular shape in a
14:03
rectangular you know it's Unique it's
14:05
different and then cut it it's different
14:08
now where do you where do you find the
14:10
uh fresh pizza dough in
14:13
Publix just they they typically have a a
14:17
pizza area it's a refrigerator they'll
14:20
have the sauce they'll have the the
14:23
pepperonis or whatever and have the so
14:25
it is in a refrig refrigerated section
14:29
public y okay I
14:32
don't in in Atlanta have you ever been
14:34
to the Decat Farmers Market no I had
14:37
well I have but it's been like a hundred
14:39
years years ago yeah yeah so I mean most
14:43
most shops I think whole car so most
14:47
places theyig car to well I'll have to
14:50
check that out well I have enjoyed
14:53
chatting with you dick I didn't mean to
14:54
keep you so
14:56
long no no no I uh you know it's a small
15:00
world because I've uh just been in
15:02
contact with hofman media
15:05
yes and uh we are a content provider we
15:11
do commercials and video content for a
15:14
lot of companies and one of them we do
15:16
is for Forbes Magazine uhuh and we do
15:19
branded content for them and so I know
15:23
with Hof and media you guys have the the
15:26
uh the Branded content that you all are
15:28
doing yes yes talking with John
15:33
Adamson and Ray Reed so yes well Hoffman
15:38
produces my magazine well that would be
15:41
that would be wonderful dick well thank
15:44
you so much dear for sending in the
15:47
question and thank you very much for
15:49
calling and hopefully one day I'll get
15:51
to meet you that'd be nice okay D we can
15:55
cook together yeah we can make pizza
15:59
there you go thank you thank you dick
16:01
you
16:02
too thank you so much oh well that was
16:06
Dick he I I didn't mean for uh us to
16:09
have that I didn't mean to keep him that
16:11
long y'all but uh he he was an
16:13
interesting guy and he was so willing to
16:16
share with me how he makes his
16:18
pizzas so since I talked to dick so long
16:22
I think this uh little segments going to
16:24
have to be finished up here uh but he
16:28
was an interest guy and he was sharing
16:30
with me lots of information on how to
16:32
cook a good pizza because Pizza is
16:35
definitely not part of my uh repertoire
16:39
so there's always so much out there for
16:41
me to learn as well y'all so I hope that
16:44
y'all have enjoyed the uh questions and
16:47
answers for today's little show and we
16:50
will do it again sometimes thank y'all
16:54
so
16:55
much and I will see y'all soon
17:00
love to y'all the space that you live in
17:04
really affects the way you feel so my
17:07
first recommendation is start by
17:10
updating your window treatments with
17:12
Smith and Noble Smith and Noble's
17:14
beautiful handcrafted blinds draped
17:16
Shades and shutters are custom made just
17:19
for you and they offer different service
17:21
options to fit your needs to get started
17:24
today contact Smith and Noble to get my
17:26
special limited time offer
17:29
25% off on your witer treatments plus
17:32
free design consultation create a space
17:36
that you're going to love for details
17:39
about my special offer go to Smith and&
17:41
noble.com
17:43
slpa that's Smith and noble.com
17:46
paala or call 1800
17:50
659
17:51
3300 that's 1 800 659 3300
#Food & Drink
#Hobbies & Leisure