Jamie Deen's family-friendly pastas and desserts

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Growing up in Georgia, Paula Deen cooked dinner for her family every night. Now her son, Jamie, is carrying on the tradition in his own home. Here, the cookbook author serves up a few of his family's favorites: three kinds of pasta, a lemon tart, pecan pie, and jelly salad.

Jack's favorite pasta salad with loads of veggies
Servings:

Makes 6 servings

Ingredients

    • 12 ounces wagon wheel pasta
    • 1 cup frozen shelled edamame
    • 2 carrots, well-scrubbed and cut into 1/2-inch chunks
    • 1 broccoli crown (12 ounces), cut into bite-size florets
    • 1 cup grape tomatoes, sliced in half
    • 1 cup shredded part-skim mozzarella
    • 3 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 1/4 cup mayonnaise
    • 1 teaspoon sugar

Preparation

Baking Directions:

Quick lemon and basil linguine
Servings:

Makes 4 to 6 servings

Ingredients

    • 1 pound linguine
    • 1/4 cup extra-virgin olive oil
    • 2 cloves garlic, thinly sliced
    • 1/4 cup heavy cream
    • Juice from 1 large lemon (about 1/4 cup)
    • Kosher salt and freshly ground black pepper
    • 1/2 cup freshly grated Parmesan cheese, plus more for serving
    • 2 teaspoons lemon zest
    • 1/2 cup thinly sliced fresh basil, plus more for serving

Preparation

Baking Directions:

Tips:

Baked eggplant rigatoni with four cheeses
Servings:

Makes 8 servings

Ingredients

    • 1 small eggplant (1 1/4 pounds), peeled and cut into 1-inch cubes
    • 1/4 cup olive oil
    • Kosher salt and freshly ground black pepper
    • 3 cups basic tomato sauce
    • 2 tablespoons torn fresh basil
    • 1 pound rigatoni pasta
    • 8 ounces fresh mozzarella, diced
    • 1 cup part-skim ricotta cheese
    • 3/4 cup grated fontina cheese
    • 1/4 cup finely grated Parmesan cheese

Preparation

Baking Directions:

Jelly salad
Servings:

Makes 6 to 8 servings

Ingredients

    • 8 ounces salted pretzels
    • 10 tablespoons unsalted butter, melted
    • 1/4 cup sugar
    • 1 package (8 ounces) cream cheese, at room temperature
    • 3/4 cup sugar
    • 1 container (8 ounces) whipped topping, thawed
    • 1 1/2 pounds fresh strawberries, hulled and sliced
    • 1 package (6 ounces) strawberry gelatin
    • 2 cups boiling water
    • 2 cups cold water

Preparation

Baking Directions:

The best lemon tart
Servings:

Makes 8 servings

Ingredients

  • For crust:

    • 1/4 cup blanched slivered almonds
    • 1 1/4 cups all-purpose flour, plus more for dusting
    • 1/2 cup confectioners
    • 1/4 teaspoon kosher salt
    • 10 tablespoons unsalted butter, chilled and sliced
    • 1 large egg, lightly beaten
  • For lemon curd:

    • 1 1/4 cups granulated sugar
    • 3/4 cup freshly squeezed lemon juice (from 4 to
    • 5 lemons)
    • 1/4 teaspoon kosher salt
    • 4 large eggs plus 1 large yolk
    • 6 tablespoons unsalted butter, chilled and sliced
    • Confectioners

Preparation

Baking Directions:

Salted caramel pecan pie with pretzel crust
Servings:

Makes 8 servings

Ingredients

    • 1 1/4 cups salted pretzel crumbs (from 5 ounces pretzels)
    • 2 tablespoons all-purpose flour
    • 3 tablespoons granulated sugar
    • 7 tablespoons unsalted butter, melted, plus 6 tablespoons, cut into pieces
    • 1 cup firmly packed dark brown sugar
    • 1 cup light corn syrup
    • 1 tablespoon flaky sea salt (preferably Maldon)
    • 3 large eggs, lightly beaten
    • 2 cups chopped pecans

Preparation

Baking Directions:

Tips:

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