OMG OMG OMG OMG, I’m such an idiot. I was so so so so upset when Bon Apetit stopped doing the gourmet makes videos because I loved Claire so much, I went through all 5 stages of grief and came to terms with the fact that I was never going to see her again. Anyway, I went back to rewatch some of my favourite gourmet makes videos and then decided to search Claire Saffitz on CZcams and OH MY GOD. I can’t believe she has her own channel and all of these videos!!! I’m so excited I could cry 😭.
I'd love a series where Claire "hosts" a dinner - where she has to cook an appetizer + main + dessert + drinks would be nice to see different pairings of flavors and how to think about multicourse meals
@@Iconologythat was a cool series but I prefer Claire on her own terms. BA seemed to enjoy getting Claire all riled up and it was uncomfortable to watch sometimes.
For all the garlic lovers, just make and keep an amazing middle eastern sauce called toum in your fridge. I say sauce but my version is essentially just an emulsion of like 70% garlic 30% neutral oil and some salt for flavoring. Generally find it annoying to peel garlic all the time and very few cases where a fine paste isnt a good substitute
@@schnibbyy also if you want garlic to really be a dominant flavor while something is off the heat just toss a teaspoon or so of toum in and it wont cook off the raw flavor that much
I grate my garlic cloves with the peel on (I just cut off the hard fibrous nub at the base before) because it acts as a protection for my fingers and I don't have to peel them beforehand. Works quite well :)
Would love more recipes playing with whole grains! Too often they're approached from *just* a health perspective, but they can have so much utility flavor/texture-wise, like the whole wheat in these knots, or the buckwheat blueberry pancake, the rye & honey cake, etc. Would love to see a new way to combine rye and chocolate after discovering the delicious flavor combo of using rye in brownies.
My grandma always made what she called Bohemian Kolaches but the dough was almost like a danish pastry dough and she made little stars out of a square section of the dough that she would fold over and put filling in the middle. I've never seen anyone do it that way on cooking videos, would like to see someone do it.
Yes, I second a kolache video! MY great grandma used to make prune ones and ones with cherry pie filling and they were insanely good. Most people I know don't even know about them and it would be so fun to see a video on it, especially Claire!
Claire, you should colab with Mythical Chef Josh Scherer! You're my favorite pastry/sweets chef, any time I make something sweet, I always check your book/videos first!
I’m so glad I found Claire a few weeks ago! Putting my first bannatons in the fridge (at 0200!!) These garlic knots are going to be our rolls for Christmas dinner. Thank you! Oh, I should mention what a delight it is to watch another lefty work out in the kitchen.
Hey Claire! I'd love it if you made a video with a recipe that's gluten-and-dairy-free! I absolutely adore making your recipes, but my partner has food restrictions ~ and I'd like to make her something she can eat! Much love xx
In her book what’s for dessert, the chocolate meringue cake is gluten free (almond flour) and dairy free! I make it once a month and it’s AWESOME! Almost like a lava cake ❤️
You could use the 2-bowl garlic peeling trick. Put unpeeled cloves in 2 bowls face to face. Shake and after about a minute of rattling around you will have fully peeled cloves. Great for doing large batches quickly.
I feel lucky to have grown up in a place that has a Round Table Pizza. They've had parmesan garlic twists as their main breadstick my whole life. Always had to get a dozen of them with every pizza.
Transcribed: Kitchen Aid with dough hook is easiest. Can be done with bowl and spoon.. Long cold fermentation is necessary. Flour and salt go into bowl. Put yeast in water and stir. Add to Flour/Salt. Mix until everything comes together (5 or 6 minutes) Will still be a little sticky. Let rest in covered mixing bowl for 5 minutes. Add the olive oil. Mix on low speed for 5 to 7 minutes until oil is absorbed and a smooth dough but still tacky. Lightly oil hands. Fold dough over on itself a few times. Slap and fold method. Put into clean oiled bowl. Cover and let it rise until 1.5 or double it’s start size. Then put it in the refrigerator (several hours or overnight). Scrape cold dough out onto work surface. Pat it down into a rectangle about ½” thick. Cut into about 12 equal strips with pizza cutter. Give a strip a little bit of a roll to stretch it out. Grab it in the center so you have about two equal lengths and twist the ends around each other a couple times and set on baking sheet. Cover and let proof about 30 minutes until a bit poofy. Use a pastry brush to cover with glaze and get chunky bits on it. Sprinkle with flaky salt and garlic powder. Bake until golden (20 minutes - ish). Cool a few minutes, brush with a bit of EVOO and serve. Butter mixture glaze. Peel whole head of garlic cloves and remove stem end. In small sauce pan, add butter, add olive oil, grate garlic into butter and oil, add a little rosemary (fresh if possible, 1 tbsp). Three strips of lemon zest (use veggie peeler). Bring it all up to sizzling for about 30 seconds, take off the heat. Add optional red pepper and mix well. Set aside.
I like to see Claire make something I grew up with.....Potica (po-TEET-zah) is a wonderful bread from Slovenia with a sweet, nutty filling. But not too doughy. We get ours from a bakery in Northern MN.
A.) these look delectable, and B) I for * sure * did a double-take and blinked my eyes a couple times when Harris walked in-frame and his shirt started changing haha
You know the feeling when you want something, but you don't know exactly what you want. Longing for that perfect bite - this looks exactly like it's going to scratch that itch! Where's my stand mixer?!
I made these the other day and I was thrilled with the amount of garlic…however I found that the high temperature bake left me with burned garlic bits on top of the twists…next time, I’ll just lightly coat the top of the buns with some of the butter/oil/garlic mixture and then pull them out at 17 minutes or so, add the rest of the topping mix and finish the bake. Quite good otherwise!
I’d appreciate if you told us the impact of an optional ingredient so we could decide whether it was optional for us. Is it for subtle flavor or chemistry?
Claire, the “Stem End” of the garlic to which you referenced, is botanically called the basal plate. Jacque Pepin’s 2- step technique for peeling garlic is; 1) he trims off the basal plate (1/16”) then, 2) he gives the garlic clove a smack, not a “smash” with the broad side of a knife (my preference is a Chinese vegetable cleaver).
Claire. Love your videos. They have encouraged me to cook more at home. I was wondering by if you can make New York Kaiser rolls. I grew up on Long Island and now I live in Chicago. I try to make bacon egg at home but I know the secret is the Kaiser roll. Also Italian bread for hero’s. I am also a diabetic with citrus allergies. Do you have any low sugar recipes? I make a lot of fruit desserts.
If you are worried about your rise doubling buy a small cambro that will fit in the fridge. I use a small one buy Rubbermaid for all my dough and a big one to hold my flour.
OMG OMG OMG OMG, I’m such an idiot. I was so so so so upset when Bon Apetit stopped doing the gourmet makes videos because I loved Claire so much, I went through all 5 stages of grief and came to terms with the fact that I was never going to see her again. Anyway, I went back to rewatch some of my favourite gourmet makes videos and then decided to search Claire Saffitz on CZcams and OH MY GOD. I can’t believe she has her own channel and all of these videos!!! I’m so excited I could cry 😭.
Yeah same ❤
I'd love a series where Claire "hosts" a dinner - where she has to cook an appetizer + main + dessert + drinks
would be nice to see different pairings of flavors and how to think about multicourse meals
Definitely second this!!!
oooooo yess i would watch that fs
Yeees
Now that she has the outdoor oven, I wish she could tackle the recipes from ZiXi of the channel LiZiQi and Aziza from the channel Country Life Vlog.
Ooh ooh garlic. Claire knows what I love. The minute I see she’s posted something I click and like Pavlov’s dog start drooling.
I think I'm literally addicted to garlic and it's hard to watch this video without immediately wanting to make more garlic knots than I could eat.
@@vigilantcosmicpenguin8721 oh yeah me too
Can we see more of Harris? He seems fun! Like him tasting the food with Claire and talking about taste and texture. Pleaseee
The panic on her face when she second guesses her salt math. Such a vibe. 😆
Now that you mention pizza dough, would a 'Claire makes pizzas' video be too much to ask for?!
there was a focaccia/cast iron pizza video awhile back
Can you imagine they just do a repeat of the BA perfect pizza and bring back the original cast
@@Iconologythat was a cool series but I prefer Claire on her own terms. BA seemed to enjoy getting Claire all riled up and it was uncomfortable to watch sometimes.
@@lemonz1769 Did Bon Appetit do something to push her away? I always liked Claire and her videos were she made desserts like Peach Cobbler
@@SuperKendomanthey drove many people away a while back
I would love to see a recipe for my favorite pastry, the kouign amann! If anyone can break down this intimidating recipe, it’s you, Claire!
She included a recipe for this in the Dessert Person book! :)
i love the mixer and saucepan smiling and blinking 🥺
made these yesterday! gone at the table within seconds. 11/10!
Love watching Claire work and handle dough, you can just see she's a pro.
I just made these and they are DELICIOUS!! Best bread I’ve ever made!
For all the garlic lovers, just make and keep an amazing middle eastern sauce called toum in your fridge. I say sauce but my version is essentially just an emulsion of like 70% garlic 30% neutral oil and some salt for flavoring.
Generally find it annoying to peel garlic all the time and very few cases where a fine paste isnt a good substitute
That sauce is so underrated. Trader Joe's has a premade version that is pretty good if you don't have the equipment to make at home.
What do you use it for/on?
@@schnibbyy EVERYTHING lol. Use it in marinades, on roasted vegetables, on pasta, use it as a dip for crudités, sandwich spread. There is no limit.
@@schnibbyy also if you want garlic to really be a dominant flavor while something is off the heat just toss a teaspoon or so of toum in and it wont cook off the raw flavor that much
I grate my garlic cloves with the peel on (I just cut off the hard fibrous nub at the base before) because it acts as a protection for my fingers and I don't have to peel them beforehand. Works quite well :)
Would love more recipes playing with whole grains! Too often they're approached from *just* a health perspective, but they can have so much utility flavor/texture-wise, like the whole wheat in these knots, or the buckwheat blueberry pancake, the rye & honey cake, etc. Would love to see a new way to combine rye and chocolate after discovering the delicious flavor combo of using rye in brownies.
I am a home cook and a home baker,,,,I so enjoy youre tips and tricks. Thanks Claire for all that you do
My grandma always made what she called Bohemian Kolaches but the dough was almost like a danish pastry dough and she made little stars out of a square section of the dough that she would fold over and put filling in the middle. I've never seen anyone do it that way on cooking videos, would like to see someone do it.
Yes, I second a kolache video! MY great grandma used to make prune ones and ones with cherry pie filling and they were insanely good. Most people I know don't even know about them and it would be so fun to see a video on it, especially Claire!
Claire, you should colab with Mythical Chef Josh Scherer! You're my favorite pastry/sweets chef, any time I make something sweet, I always check your book/videos first!
Love Josh and The Mythical Kitchen!
I’m so glad I found Claire a few weeks ago! Putting my first bannatons in the fridge (at 0200!!) These garlic knots are going to be our rolls for Christmas dinner. Thank you! Oh, I should mention what a delight it is to watch another lefty work out in the kitchen.
Anything garlic and you've got my attention!
I used 5 cloves of garlic because that was all I had in the house. Still turned out perfect! Can't wait to serve them with dinner tonight!
I love Garlic knots so perfect with marinara sauce ❤
I would love to see some sourdough recipes! I need some ideas for what to do with all of my discard!
Claire has an excellent sourdough discard pancake recipe that I make all the time. It’s always a big hit!
it makes me really happy to find the googly faces around the kitchen hehe
WOW do those look GOOD! Thanks, Claire!
Hey Claire! I'd love it if you made a video with a recipe that's gluten-and-dairy-free! I absolutely adore making your recipes, but my partner has food restrictions ~ and I'd like to make her something she can eat! Much love xx
In her book what’s for dessert, the chocolate meringue cake is gluten free (almond flour) and dairy free! I make it once a month and it’s AWESOME! Almost like a lava cake ❤️
You could use the 2-bowl garlic peeling trick. Put unpeeled cloves in 2 bowls face to face. Shake and after about a minute of rattling around you will have fully peeled cloves. Great for doing large batches quickly.
these look incredible. I wonder if grating some parm on top of them could make them even better though.
Goodness! These look amazing. I can smell the garlic through my screen.
Hope you have amazing relaxing weekend Claire ❤
I feel lucky to have grown up in a place that has a Round Table Pizza. They've had parmesan garlic twists as their main breadstick my whole life. Always had to get a dozen of them with every pizza.
Yum. That would be this weekend's project. Thank you.
Claire makes something thats not perfect? Impossible!
Transcribed:
Kitchen Aid with dough hook is easiest. Can be done with bowl and spoon..
Long cold fermentation is necessary.
Flour and salt go into bowl. Put yeast in water and stir. Add to Flour/Salt. Mix until everything comes together (5 or 6 minutes) Will still be a little sticky. Let rest in covered mixing bowl for 5 minutes. Add the olive oil. Mix on low speed for 5 to 7 minutes until oil is absorbed and a smooth dough but still tacky. Lightly oil hands. Fold dough over on itself a few times. Slap and fold method. Put into clean oiled bowl. Cover and let it rise until 1.5 or double it’s start size. Then put it in the refrigerator (several hours or overnight).
Scrape cold dough out onto work surface. Pat it down into a rectangle about ½” thick. Cut into about 12 equal strips with pizza cutter. Give a strip a little bit of a roll to stretch it out. Grab it in the center so you have about two equal lengths and twist the ends around each other a couple times and set on baking sheet. Cover and let proof about 30 minutes until a bit poofy. Use a pastry brush to cover with glaze and get chunky bits on it. Sprinkle with flaky salt and garlic powder. Bake until golden (20 minutes - ish). Cool a few minutes, brush with a bit of EVOO and serve.
Butter mixture glaze. Peel whole head of garlic cloves and remove stem end. In small sauce pan, add butter, add olive oil, grate garlic into butter and oil, add a little rosemary (fresh if possible, 1 tbsp). Three strips of lemon zest (use veggie peeler). Bring it all up to sizzling for about 30 seconds, take off the heat. Add optional red pepper and mix well. Set aside.
Thanks, Claire- love this!
now im starving for some knots claire
Much appreciation for Harris's psychodelic shirt 🎉
Was I the only one who though RELEASE THE ALICIN when Claire started grating the garlic? 😂😂😂😂
Looks so delicious!
Harris's Mood Ring T-Shirt, very nice.
your shirt is so cute Claire, besides everything.
I like to see Claire make something I grew up with.....Potica (po-TEET-zah) is a wonderful bread from Slovenia with a sweet, nutty filling. But not too doughy. We get ours from a bakery in Northern MN.
i would love to see you use the ice cream machine again, idk what it is but i loved the salted caramel ice cream episode
Happy to make more ice cream!
A.) these look delectable, and B) I for * sure * did a double-take and blinked my eyes a couple times when Harris walked in-frame and his shirt started changing haha
You know the feeling when you want something, but you don't know exactly what you want. Longing for that perfect bite - this looks exactly like it's going to scratch that itch! Where's my stand mixer?!
The the dough looks much hydrated 😮
i love the savory episodes
whenever claire talks about garlic i expect brad to suddenly appear from nowhere and talk about the alison forming
A cannoli video would be incredible and really helpful to learn from!
I made these the other day and I was thrilled with the amount of garlic…however I found that the high temperature bake left me with burned garlic bits on top of the twists…next time, I’ll just lightly coat the top of the buns with some of the butter/oil/garlic mixture and then pull them out at 17 minutes or so, add the rest of the topping mix and finish the bake. Quite good otherwise!
These look sooooo yum. I kinda love very involved recipes...would you consider making a Paris-Brest? Thanks, Claire!!!
Well, dang! I went searching for recipes, and I see you've already done it!! Can't wait to check it out!
I'd love to see you go back to Dessert Person, the book, and make something from that again
You should bring back David Tamarkin! Y’all were so fun to watch and looked like y’all had lots of fun filming.
I’d appreciate if you told us the impact of an optional ingredient so we could decide whether it was optional for us. Is it for subtle flavor or chemistry?
looks delicious !
gonna make them this weekend! looks so so so great :)
Claire, the “Stem End” of the garlic to which you referenced, is botanically called the basal plate.
Jacque Pepin’s 2- step technique for peeling garlic is; 1) he trims off the basal plate (1/16”) then, 2) he gives the garlic clove a smack, not a “smash” with the broad side of a knife (my preference is a Chinese vegetable cleaver).
I would love to see you make pecan pie since we're entering fall, it's a delicious pie and I really want to see your spin on it :)
Claire. Love your videos. They have encouraged me to cook more at home. I was wondering by if you can make New York Kaiser rolls. I grew up on Long Island and now I live in Chicago. I try to make bacon egg at home but I know the secret is the Kaiser roll. Also Italian bread for hero’s. I am also a diabetic with citrus allergies. Do you have any low sugar recipes? I make a lot of fruit desserts.
Love the shirt today Claire!
Harris without hesitation: No. Correct, there is never too much garlic.😂
Curious how changing the flour ratios would effect the texture and workability. How high can I go with the whole wheat?
If you are worried about your rise doubling buy a small cambro that will fit in the fridge. I use a small one buy Rubbermaid for all my dough and a big one to hold my flour.
It was a good day for Harris to wear green for the camera 😂
These hoops??? What a serve.
The way Harris's shirt becomes a green screen 😆
They did that in the last video he was in. It makes me laugh SO hard 😂😂😂
Thetes something so gentle and sweet about the face on bowls 🥹🥹 this looks so delish omg
Love Garlic 😁
Yay I found your channel!
would love to see an eggplant based dish ❤
I would like those with a tossed green salad with an acidic dressing and a glass of red wine and call it a meal. Thanks.
Claire can make next pumpkin flavored pastry’s and thanks so much ❤❤❤
They look delicious! My mouth was watering during the video. 😂
i love you claire!!! ❤️
man i would never grate this much garlic, garlic press for the win here lol
(anyway that sounds like something i would love to make)
Video where Claire talks about whatever she wants while doing all the dishes she creates by the end of theses videos
I’m always sad when it’s Wednesday because it’s not yet Thursday with Claire x Dessert Person
The SPEED that I clicked this! 😂
yay, finally something with dough! As someone who doesn't eat ice cream, custard or chocolate, I've been looking forward to this kind of recipe!
A dash of parmisan cheese on top midway of baking would be 👌🏻
haha I'd love to see you make pizzas with Brad Leone! Or maybe another fun traditional Jewish dish with your mom!
Have you ever done a bienenstich?
Yum
They look delicious Claire ❤❤❤
I really need to try those. how about Popovers to make at home?
Yyyyyuuuuuummmmm!!!!! 💜
Would love to see you make your challah. Good week for that video to come out! Shana Tova
Claire id love to see you make a sausage roll if you know what they are
You should try and remake Panera breads “Bear claws”
As always if it is Claire it must be good!!!
Someone get this lady a garlic press!
Garlic is just the best, makes for a great social distancing device too, keeps the garlic haters at bay... :P
😂😂😂 facts! Works every time!
you're channeling dear Ina in this video :)
Love you 🥰
Claire what's your best tip for getting garlic smells off your hands when cooking
Anyone else thinking about using the King Arthur skillet pizza recipe and the garlic mixture together?
I like these videos, but this one I can smell, taste, and touch with all the descriptors Claire used when tasting. Mmm, indeed!
Do a savory VS dessert pizza.
Whoooop bit of savoury content
❤❤❤
i have celiac and i’m currently having a very hard time finding food i actually want to eat. i’d love to see more gluten free recipes !