Cooking my wedding amuses! Onion & lovage cone and an artichoke & pistachio tartelette | Fine dining
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- čas přidán 24. 07. 2024
- Hey guys! Today we’re going to make my wedding bites or amuse bouche. Last week Beau and I got married in Italy and to share a touch of the experience I thought it would be nice to share some recipes! We’re going to make an artichoke & pistachio tartelette and an onion cone with lovage and white onion cream. All great recipes, so enjoy guys!
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I love watching this channel. He must be the only fine dining chef who actually shares the complete recipe with us and shows us how to do it.
Why is he not at a million subscribers!
I agree! And what an amazingly beautiful picture at the end!
totally, other "fine dining" recipe channel are just upscale bistro recipe
Thank you so much Steve! Really appreciate the support, already can't believe I hit 100 K last month. Going for the million next 🍾
@@shadowremorse someone even suggested me Weissman a long time ago when I asked if there was one lol
I mean, he forked in a fine dining restaurant, but there are probably 3 vids in the whole channel that could be classified "fine"
@@mattia_carciola i mean there are times where he do like a tasting menu which is interesting and yeah you can call it fine but thats not the point of josh's channel
Very very generous about to share your knowledge and skills with us, I learned a lot from you, thank you so much and pls never stop this ❤🙏
Hey Jules, great video. What’s also great is that you now give some more information about why you do or add things. It makers it clearer!
Love both of the amuses!! Thank you ❤ thank you 🎉
simple, clear, nice english easy to undestand even for me that i'm italian , recepies are real
really thank you
This is amazing as all your content! congrats and many many thanks for sharing
This is such an amazing recipe! Thanks for teaching us real fine dining techniques!
Appreciate the support 🔥
Such a joy to watch you cook 👌🏻 Thanks for another great video and beautiful recipe!!
Thank you so much Ronald!
Congratulation Jules! Wishing you and the Mrs a life of happiness together.
Thank you! So kind 🙌🏼
Great work chef. Real techniques
This is awesome!!!! Thanks for sharing!
Everyone else is stressing just showing up to their own wedding. Jules, not only showing up looking awesome, but smashing the catering too... 😅 You're making us all look bad Jules, thank goodness you're married now otherwise there'd be no women left for the rest of us! 😉
Hahah legend!
Beautiful recipe, thank you.
Auguri chef! You deserve it all
Congrats with your marriage! 😊 and again great video. Thanks so much.
Would it perhaps be possible to share with your videos/recipes how many portions you will get out of it?
Congrats on your wedding! You are the best groom ever!
Thank you so much! Very kind 🙌🏼
Evviva gli sposi! - Best wishes for a long and happy life together!
Great video! I liked all the food science and ideas for leftovers.
Thanks mate! Appreciate it 🔥
Congratulations, Jules! I wish you and Beau the very best of everything.
My son and his husband have been together for 18 years now. In America some years ago they had to rush to New York between law changes to get legally married and so the rest of the family couldn't get there in time for the ceremony. I didn't get to see my own son get married. It wasn't like it is today, and even now it's still a challenge here sometimes. If people tout "family values" then for goodness sake just let families be families.
2 amazing amuse recipes, will give them a try soon hopefully. The whole menu must have been great, jealous of your guests haha
Haha it was amazing! Good food & good people, the perfect wedding
@@JulesCookingGlobalbonjour chef c'est quoi de la pâte filo ou a brick pour les cone ? merci
Congratulations with the wedding🎉 you are truly a beautiful couple👰♀️🤵♂️❤️🍾🥂
Thank you so much! Really appreciate it
Never thought about paring artichokes and pistachios, it seems delicious (both do)!
It's so good! Really one of my favorite combinations
Man, you are really one of the best on youtube sharing content of the highest quality, both aesthetically and conceptually. you would take it to another level if you would also explain flavor theory, contrasts, balances and so on. But by far a great channel that doesn't just stick to pinterest recipes.
Thanks for the suggestion! I’ll definitely look into it 🙏🏼
True, the lack of a serious fine dining channel was loud!
Wishing you a beautiful day's to come and happy life .
Your cutting board with metal tray underneath is awesome. Was it custom made?
It's a very nice dish and it looks delicious, thanks chef
Glad you like it 🔥
@@JulesCookingGlobal Indeed, you are a very professional chef, and I am happy when I receive a logo from your CZcams clips, I follow you from Saudi Arabia 🌹😇
Amazing content Chef! Could you share a link of the tartelette mold and cone that you use?
love the recipes, anyone know what sort of wall oven he is using?
Belated congratulations on your wedding Jules. Your wife is a very lucky lady to be married to such an amazing chef - although I’m sure she is also an amazing woman. 💍🥂
Awesome techniques 👌🏽
Thanks mate 🙌🏼
Welcome back Jules !
Next one coming very soon 😉
Congratulazioni per il tuo matrimonio!!!!
Thank you so much! Really appreciate it 🙌🏼
Congrats on the wedding!
Thank you!
I love how you talk more about on how you do rather than the voice over.
Congratulations on your wedding! Great video, thanks for the beautiful recipes. Where can you get so many tartelette molds😮?
Thanks a lot! I bought them at a local shop in Amsterdam. It's called "Duikelman"
Im truly inspired. Ill one day be as good as you
great ideas. what blender/grinder do you use J
Congratulations and all the best.
Thank you so much!
Amazing chef
Thank you!
Nice work chef where can buy the mini tartelette shape
I will definatelly make the artichoke tartelette
Hope you like it 🙌🏼
Gefeliciteed Jules!! en wederom een super gerecht weer!
Dankjewel Ricky!
What pastry sheets you are using?
What kind of little blender are you using Jules?
Hey Jules,
What size are the tart shells
Whats the name of the paper you use to make the cone?
Question, I can't find artichokes, is it the same if I use frozen ones?
Does the onion cream also works in the kidde?
Congratulations for your wedding Chef! I wish you have a long and happy marriage!!!
I have a question!
When the weather is too hot, how we prevent the tart dough from melting too quickly?! Because if I try to roll it it melts and tears!😅
Thanks! This dough you can always prepare without any trouble. There's nothing in the dough that melts, so it does not really matter if it's cold or at room temperature
@@JulesCookingGlobal Oh thank you Chef! Mostly I was referring to tart doughs containing butter!
chef where i can buy that blender
Congratulations on you wedding! There is no one on youtube that makes these magical recepies like you. The only channel that come close is Bruno Albouze.
Numero 1❤
As much as i understand that a weeding can be personnal, if you ever recorded some videos, i would love to see what your weeding looked like!
Again, congratz!
No video at all, way to busy with cooking 😂 You can find some beautiful photo's on my instagram though 🙌🏼
would be interested to see your take on a vol au vent.
Can I please know the diameter and the capacity of the pot you use for reference? Or even a link if you have it. Thank you so much! Awesome video as always!!
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
@@JulesCookingGlobalThe big stock pot is not on the list sadly 😢
By the way, that salt water you made at 0:45 is just a tad bit under a 1.7 M (Molar) solution, which is about 70% "saltier" than the 0.1 M salt solution in which I cook pasta, so that sounds just perfect for fresh artichokes.
That's also almost exactly 1/3 of the "saltiness" of typical seawater, which is about 0.5 M and is the strength in which I both cook and shock green beans before finishing them in a pan with a little fat.
I'm on a mission to get people to dust off their Fifth Grade science textbooks and get back into the habit of precisely measuring what they do in their personal laboratory, also known as a kitchen, so they can better achieve accurate repeatability.
It would be great if there was a list of ingredients,the recipe is perfect
what is the dough for the cones
Brick dough, find a written recipe on my website www.julescooking.com 👌🏼
@@JulesCookingGlobal cant find brock dough
@@masterrayo90it’s brick and not brock
@@JulesCookingGlobal sorry, do you buy it or make it ? I cant find it on your site.
@@masterrayo90 I buy it, but you can also use spring roll dough or filo pastry. This is a link to the written recipes. www.julescooking.com/single-post/cooking-my-wedding-amuses-onion-lovage-cone-and-an-artichoke-pistachio-tartelette
Woooow that really beautiful and very elegant, you sooooo good & deserve 7 star
Have a very secssuful life
Congratulations for ur wedding
Thanks a lot! You're far to kind
gefeliciteerd pik
Thanks!
Did he say 50g of salt 😶
No idea what recipe, but find all my written recipes on my website www.julescooking.com 👌🏼
Mooie video jules
Dankjewel!
You look like The Rock wrestler 😇
What kind of small blender are you using?
Mr pistachio!