Up next in 10
Paula's making meals to warm you right up when the weather gets chilly. She's starting off with a creamy, cheesy Shrimp and Crab Au Grattin, and a Veal and Creamed Spinach that will have you reaching for a second helping. For dessert, it's sweet Caramel Apple Cheesecake Bars with a streusel topping. So come on in from the cold, grab a blanket and pop some of these winter warmers in your mouth!
Shrimp and Crab Au Grati - https://www.pauladeen.com/recipe/shrimp-and-crab-au-gratin/
Veal and Creamed Spinach - https://www.pauladeen.com/recipe/veal-and-creamed-spinach/
Caramel Apple Cheesecake Bars - https://www.pauladeen.com/recipe/caramel-apple-cheesecake-bars-with-streusel-topping/
Enjoy Y'all!
For more great recipes visit https://www.pauladeen.com
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0:00
hey y'all today's show is all about
0:03
winter warmers I'm gonna be starting off
0:06
with a cheesy creamy shrimp and crab all
0:09
gratin and then I'm cooking up veal and
0:11
creamed spinach it's gonna have you
0:14
reaching for second helping and for
0:16
dessert y'all I'm making sweet caramel
0:18
apple cheesecake bars with a streusel
0:21
topping so come on in from the cold
0:24
y'all grab a blanket because I've got a
0:27
meal it's gonna warm you inside and out
0:32
[Music]
0:38
[Music]
0:42
all right the first dish we're going to
0:44
make is one of those that just warm you
0:48
inside out from your head to your toes
0:50
and I'm gonna be making a shrimp and
0:54
crab or gratin I gotta wash my hands so
0:57
quickly cuz Cody needed just a little
1:00
loving so I had to give him a head
1:03
scratch
1:04
all right so y'all come on down and join
1:06
me at the stove this is such a easy
1:09
recipe to put together it's just great
1:14
on one of those cold nights and I've got
1:16
some water ball in here and I'm gonna
1:17
put a little crab seasoning in it and
1:20
I'm gonna take my shrimp and just pop
1:25
those over in there now this pound of
1:28
shrimp has been peeled and deveined and
1:31
these won't take but a second you know
1:34
I've said it a thousand times and I'll
1:36
probably say it another thousand times
1:38
don't overcook your shrimp especially in
1:41
this dish because it's gonna have more
1:43
cooking time to it so we just barely
1:45
wanna get our shrimp just kind of go in
1:49
a little bit you can see they're already
1:51
turning a nice pink for us all right
1:55
I'm gonna take these shrimp out they're
1:58
not completely done yet but that's kind
2:01
of the way I want them oops get back up
2:03
in here loose man because we're gonna be
2:09
baking our shrimp and crab gratin and
2:13
now what we're gonna do is I'm gonna
2:16
give a very light chop to our shrimp
2:19
that's kind of a duet
2:22
I'm gonna toss them in that bowl
2:28
all right now I've got two cans of crab
2:32
meat now this is just a pasteurized crab
2:35
meat that you can usually find in the
2:37
seafood section of your grocery store
2:39
I'm using a claw meat which has a great
2:43
deal of flavor but it it's already in
2:46
small pieces so you want to make sure
2:48
that you don't like mush it you want to
2:50
be real real gentle with it all right
2:54
now here in this pot I've got one stick
2:57
of melted butter now to our butter I'm
2:59
gonna add a half a cup of flour because
3:06
this is one of those thick thick dishes
3:11
get that mixed up and then I'm gonna
3:16
move over to my whisk because I want to
3:19
make sure that our sauce is nice and
3:22
smooth when that's looking good all that
3:25
flours breaking up in there and now I'm
3:28
gonna add a half a cup of milk to our
3:31
flour and butter mixture boy that's
3:37
getting thick quick Michael said his
3:40
mother used to make shrimp and crab off
3:43
gratin all the time he said it was one
3:46
of their favorite favorite meals as a
3:49
kid all right now to our roux I'm gonna
3:55
add a half a cup of white wine okay and
4:04
y'all can see how thick this is because
4:07
there's not gonna be another thing in
4:09
this dish other than our seafood our
4:13
sauce and cheese and this is one of
4:15
those dishes that you eat with a fork
4:17
you don't want it soupy all right
4:21
there's some black pepper and 1/8 of a
4:27
teaspoon of cayenne pepper and I'm gonna
4:31
put in a little salt
4:35
and maybe just a wee little crab
4:38
seasoning not much all right that looks
4:46
good so now I'm gonna take this and I'm
4:49
gonna pour it over our seafood I'm gonna
4:59
gently fold this in to our seafood
5:06
trying not to tear it up so that looks
5:11
really good and now I'm gonna add a
5:21
little lemon juice to it because the
5:24
lemon is so good with that shrimp and
5:29
crab okay perfect
5:36
all right now I'm just gonna fold that
5:39
in so now all we have to do is put this
5:43
in our casserole dish and I'm using an
5:46
oval dish
5:49
so I'm just gonna pile this in here just
5:54
like that and now I'm gonna cover our
5:58
casserole dish with one and a half cups
6:01
of sharp shredded cheddar cheese this is
6:05
gonna melt all down in there and it'd be
6:08
so good so we're gonna put this in the
6:12
oven at 350 we're gonna bake it for
6:15
about 25 or 30 minutes until it's hot
6:18
and bubbly I'm gonna do that while we're
6:21
on break and how does this grab you feel
6:25
and creamed spinach that's what we're
6:28
doing next so you're right back here in
6:31
a couple of minutes
6:34
[Music]
6:43
okay hey y'all it's time to taste my
6:47
favorite part of the show I've got that
6:50
crab and shrimp all gratin out of the
6:53
oven look at that I think maybe just a
7:04
little twist of lemon on it give it a
7:09
little squirt and a twist my gracious
7:20
mmm hits the belly mighty good on a cool
7:25
winter day well come on down here
7:28
because I've got a confession to make
7:30
this is the first time I've ever made
7:32
the veal and cream spinach dish I was
7:36
writing the next cookbook that was
7:39
coming into my life I didn't have a
7:41
recipe for veal and I really really
7:44
wanted a recipe using veal so during the
7:48
middle of the night I sat in my bed and
7:54
I formulated this recipe and you all I
7:59
never made it I've never cooked it
8:02
except in my head so here we go
8:06
I'm starting out with some nice thin
8:09
strips of veal and this may look like a
8:13
mirror but it's not it's a mallet but
8:18
certainly doubles as a mirror so I'm
8:21
just gonna pound out I feel like I said
8:23
this is quite thin so it's not gonna
8:25
take much pounding our veal is gonna
8:28
make it even more tender
8:34
like that's nice alright so I'm just
8:40
gonna quickly do all of this
8:57
okay so I'm definitely fixing to find
9:01
out if I'm half as clever as I think I
9:04
am
9:06
you know I've told y'all so many times
9:08
it doesn't matter what you're cooking it
9:11
doesn't matter how the food turns out
9:13
the important thing is that you're in
9:15
the kitchen with your family you're
9:16
making memories you're bonding you're
9:19
healing at the end of the day so I've
9:22
always said the food does not matter
9:26
alright now I've taken two eggs I'm
9:28
gonna take a little bit of my house
9:29
seasoning and my house seasoning is 1
9:32
cup of salt 1/4 of a cup of garlic
9:35
powder and 1/4 of a cup of pepper
9:38
I've got about 3 tablespoons of olive
9:40
oil over here in my pan heating up now
9:43
I'm gonna take my veal and I'm just
9:46
gonna put it into my eggs and then I'm
9:49
gonna put it in my crumbs now the crumbs
9:52
that I'm using are butter cracker crumbs
9:55
and I've crushed those up very nicely
9:59
ok so in my hot pan those go and these
10:04
are not gonna take much cooking at all
10:06
because they're very very thin you know
10:10
just a couple of minutes on each side
10:14
hopefully this is gonna be really really
10:17
crispy
10:22
and the last one goes right in and I'm
10:24
just gonna run down here and wash my
10:26
hands real quick light because they're
10:29
Gumpy they're gummy with the egg so
10:40
let's get back to our pan I'm gonna
10:42
check my heat I'm gonna turn that up
10:45
just a wee little bit so I think we're
10:48
ready to flip here oh look at that
10:51
look at that so far so good you know I
10:58
don't normally do a whole recipe and
11:01
just only cook it in my head I think
11:03
this is the only recipe that I've ever
11:06
done that with all right now I'm gonna
11:10
take our veal up and now I'm gonna add
11:14
about 1/4 of a cup of wine to deglaze
11:18
your pan you want to be real careful you
11:21
don't want to seems your eyebrows all
11:26
right now I'm gonna take an onion cuz I
11:29
love onion in my spinach and I love
11:32
garlic in my spinach so okay now I'm
11:43
just gonna chop my onion and I'm gonna
11:45
toss it over here in my pan it's just a
11:49
rough chop don't want less pieces of
11:53
onion to sing Oh get up and let those
12:00
sauté now I'm gonna put a squirt of
12:07
garlic you can buy these in the produce
12:11
section at your grocery store and they
12:14
come in lots of different flavors and I
12:17
just love the convenience of them those
12:20
are looking pretty good aren't they
12:22
alright now I'm gonna add one bunch
12:27
of fresh spinach and spinach doesn't
12:31
take but a second alright now to our
12:36
spinach I'm gonna add a quarter of a cup
12:40
of heavy cream doesn't that look
12:43
delicious
12:48
and I'm gonna pour my spinach and the
12:53
onions
12:53
bone to my platter and then I'm gonna
12:59
take my veal and put on top of it
13:13
and then I'm gonna top it with a few
13:16
green onion tops some fixing to taste
13:20
and see what we've got
13:34
the veal is so tender and I've got a
13:36
tartness from the wine and it really
13:39
really is good know when we come back
13:43
I'm gonna be making a wonderful caramel
13:46
apple cheesecake with a streusel topping
13:51
[Music]
13:58
hey y'all welcome back this next recipe
14:03
it's so good a caramel apple cheesecake
14:07
with a streusel topping then I'm gonna
14:10
start our crust by measuring out 2 cups
14:15
of all-purpose flour into my bowl that's
14:26
1/2 okay I've got 2 sticks of butter
14:31
that have been softened I'm gonna toss
14:34
in I've got 1/2 a cup of light brown
14:41
sugar I'm gonna put that in and now I'm
14:44
gonna use a pastry cutter to just blend
14:47
this until it's crumbly now if you don't
14:50
have one of these little pastry cutters
14:51
that's alright you can use a fork or
14:53
even - bread knives we want it to have
14:56
the consistency of cornmeal you know
14:59
like when you're cutting shortening into
15:01
your biscuits
15:02
okay that's cut in nicely now I'm gonna
15:06
take my casserole dish I've buttered the
15:09
bottom of it
15:09
now I'm gonna pour this in and we're
15:16
just gonna press that down and this is
15:19
gonna make a fabulous buttery crust for
15:22
our cheesecake well see how easy that's
15:24
pressing down now I'm gonna put this in
15:28
the oven at 350 degrees and I'm gonna
15:31
let this bake for 15 minutes okay so in
15:36
the oven this goes 350 for 15 minutes
15:42
and the beauty of this recipe is we're
15:48
not gonna have to make that crust cool
15:50
we can go ahead and make the cheesecake
15:53
and pour it on their own - our crust
15:56
warm so there's no wait time on it so
15:59
which is that's great that's great so
16:02
come on down here now I've got 2 8 ounce
16:05
packages of cream cheese that have been
16:08
softened
16:09
and I'm gonna add two eggs and a half a
16:19
cup of sugar and we just going to cream
16:26
this until the sugar has dissolved
16:30
[Applause]
16:34
okay so that's nice and creamy I'm gonna
16:38
let that sit there for a second because
16:40
I want to come over here and I want to
16:42
make our apple topping and I've got
16:44
three granny smith apples that I've
16:47
diced very finely I'm gonna add two
16:51
tablespoons of sugar I'm gonna add a
16:55
half a teaspoon of cinnamon and 1/4 of
17:00
teaspoon of nutmeg and I'm just gonna
17:04
toss that together all right now we're
17:09
going to take our crust out of the oven
17:11
it's been baking for 15 minutes look at
17:21
that pretty crust doesn't that look good
17:31
okay now we're gonna pour our cream
17:34
cheese over our crust and it's alright
17:38
that the crust is warm because this is
17:41
going back in the oven okay so there we
17:47
go
17:48
mmm all right now we're just gonna take
17:52
our apple topping and I'm just gonna
17:56
distribute that across the top of our
17:59
cheesecake mmm
18:06
so as good as this looks y'all we're not
18:10
done with it yet I'm gonna take a quick
18:12
break and we would come back I'm gonna
18:14
show you how to put the streusel topping
18:16
on this and we're gonna put it in the
18:18
oven and before you know it we're gonna
18:21
have another one of those wonderful
18:23
winter warmers
18:26
[Music]
18:35
so step on in here y'all let me show you
18:38
how to make this quick streusel topping
18:39
I've got one cup of all-purpose flour
18:42
I've got one stick of butter that's at
18:46
room temperature I've got one cup of
18:50
packed light brown sugar and 1/2 a cup
18:53
of quick cooking oats I'm just gonna
18:57
take my fork and cut all that in
18:59
together
19:00
and that doesn't take but just a second
19:02
because I got that butter really nice
19:05
and at room temperature so for any of
19:08
y'all that are just joining us today's
19:11
been all about winter warmers you know
19:14
dishes that just taste so good when
19:17
there's a nip in the air and nothing
19:20
will satisfy you but something warm
19:23
going down your belly mm-hmm okay so we
19:27
got our streusel mixed up now I'm just
19:29
gonna take this and just sprinkle it
19:32
over the top of those apples streusel is
19:38
a German word for sprinkling which is
19:41
just what I'm doing now
19:43
looks perfectly delicious doesn't it
19:46
okay so I'm gonna put this in the oven
19:48
350 degrees I'm gonna bake this for
19:51
about 30 minutes and I want to meet you
19:54
all over at the table and I'm gonna
19:55
share with y'all the winter warmer
19:57
dishes that I've done for today they're
20:00
just perfect for cool day so I'll meet
20:03
you at the table
20:05
I love cooking but I have to say I love
20:09
making those dishes that just scream
20:12
winter and cool weather how about that
20:15
crab and shrimp or gratin it's gonna be
20:17
so good going down the feeling creamed
20:21
spinach it's so good and what better
20:25
than a warm caramel apple cheesecake
20:28
with a streusel topping and a little
20:32
caramel drizzled on top of it look at
20:35
that I wish you were here to have some
20:40
with me but since you're not I'll have
20:43
your bite for you y'all have a great
20:47
time in the kitchen you know I always
20:48
send you love and best dishes from my
20:51
kitchen to yours
20:55
[Music]
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