I made Thomas Keller's Famous French Laundry canapé
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- Опубліковано 10 тра 2023
- Thomas Keller & The French Laundry's Famous Canapé: Salmon Tartare Cornets with Sweet Red Onion Créme Fraîche from the French Laundry cookbook.
Shout out to this video for the inspiration behind the black sesame seed decoration, among other things: • The French Laundry's S...
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Thomas Keller's French Laundry Cookbook:
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Music: www.epidemicsound.com
#frenchlaundry #thomaskeller #antichef
Recipe from The French Laundry cookbook from Thomas Keller
Ingredients for "6 servings"
Makes 24 Cornets
Cornets
1⁄4 cup plus 3 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt
8 tablespoons (4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds
Salmon Tartare(makes about 3⁄4 cup)
4 ounces salmon fillet (belly preferred) skin and any pin bones removed and very finely minced
3⁄4 teaspoon extra virgin olive oil
3⁄4 teaspoon lemon oil (see Sources page 315)
1 1⁄2 teaspoons finely minced chives
1 1⁄2 teaspoons finely minced shallots
1⁄2 teaspoon kosher salt, or to taste
Small pinch of freshly ground white pepper, or to taste
Sweet Red Onion Créme Fraîche
1 tablespoon finely minced red onions
1⁄2 cup créme fraîche
1⁄4 teaspoon kosher salt, or to taste
Freshly ground white pepper to taste
24 chive tips (about 1 inch long) - Розваги
The onions are washed to remove the airborne particulate that makes us cry. He wants you to taste the delicious tartare without your nose running from the onion smell. Edited to add that I am a huge fan of your videos. They are the high point of any day they get posted.
Oh. Well guess what I’ll be doing next time I cut onions lol. Pro tip is always in the comments!
Exactly. Italians presoak cut raw onions before eating them. Half an hour in cold water removes the harsh edge. Also wash your knife, cutting board, etc after you cut to stop the crying.
@Hugh Murphy washing them does not remove the particle that makes you cry. The particle is inside the cells of the onion, when you cut it it releases the particle which combines with the water in your eye to make an acid.
Agree
I love the edit to this comment. Very relatable and very lovely ❤
Got the knife in the mail today, thank you so much! Just in time for our move-in!
How's the knife treatin' ya
I was reading the comments when I reached the part of the video where he announces the winner and at the same time came across your comment. Congrats!
I think a kitchen towel, preferably cotton is most useful when handling oysters, and many other shellfish too. Think of how useful a cloth napkin is when used as a helmet works when opening a bottle of sparkling corked wine.
Such clunky Engish. I'm sure someone could explain it better. Anthony Bourdain surely would have.
I'm very late, but congratulations couple, on moving in :D
Jamie adding a tablespoon of salt instead of a teaspoon reminds me when he put 1/4 cup of sugar in the pastry dough when the recipe called for a 1/4 teaspoon. 😂😂😂😂
I did this with an orange juice soy sauce reduction. 1/4 cup of soy sauce 🤦🏽♀️
@@GOOPYgreensdamn 😭
I had to pause the video I was laughing so hard. We’ve all been there!
My wife and I went to The French Laundry a couple of years ago on a visit from the UK. I've had this cookbook for years (more coffee table reading than anything), and I was really excited to try the cornet. They brought them through and I smiled like a child being given a treat! My wife took hers and dropped it on the floor! I almost cried. They tasted as good as I anticipated, and thankfully the waiter saw the funny side of it and brought us out two more ... so I suppose her accident was more to my benefit in the end. Great to see you cooking these.
I usually forget that Jamie is Canadian until I hear him say about, it always makes me smile. His videos in general put a smile on my face.
I remember watching him before I confirmed he was Canadian and heard him say “out” and I immediately was suspicious
Too funny…Being Canadian, I don’t notice this. 🤷🏼♀️
Maybe that’s part of why I love Jamie so much. I do notice the odd Canadian colloquialism that he peppers into his vids and it makes me smile. He’s such a gem.
@@HeatherKathrynn 😂 I'm glad someone else gets "suspicious" if I hear a funny "about", "house" or "out" - sometimes I feel like the only one when people find out someone is Canadian and they're all like "oh I didn't know you were Canadian!" and I'm just like "guys, have you not heard the O's?!" I can pick out Canadian actors very, very quick with that little tip! loll Edit: Can't forget the "soorry"s too.
I... hes... WHAT? so the lack of the accent to my ears means 1 of 2 things hes either in central/southern Ontario OR Vancouver/British Columbia
@@richmondvand147 I believe he's living in New York now but he has spoken about being from Canada but not sure what part
Thomas Keller shows exactly what Michelin star cuisine does. It's *looking* fancy and *looking* complicated, but mostly just really high grade ingredients and pulling all steps off absolutely perfectly.
"Just" high grade ingredients and perfect technique? I wouldn't call that "just." That takes a lot of work and money
@@msjkramey lol yeah I didn't understand their comment at all. "It's not complicated, just source world class ingredients and have perfect technique, EZ.
@@Toastybees I'm glad I'm not the only one!
@@msjkramey Not really. I'm not a professional chef and have prepared this several times now. The preparation is rather straightforward, imho. The baking isn't too complicated; no yeast, no baking soda, no proofing, no resting, just throwing the ingredients together. Rolling the cornets is a bit tricky, but that's about it. The rest is basically chopping the other ingredients up very finely and throwing them together. The only mistake I made the first time I prepared it was using regular table salt instead of kosher salt, which made the cornets a bit too salty. It's also not that expensive, either. The only really expensive ingredient is the sushi grade salmon, but since this is literally just a bite, you only need a very small amount of it per person. The recipe says for 24 servings you need 4 ounces or 114 grams of salmon, i. e. just 0.17 ounces or 4.75 grams of salmon per person, so it shouldn't break your budget. Even half the recipe will still be enough to serve two cornets to 6 people. I think it's well worth it and the result is just amazingly delicious. Guests will be VERY impressed by it. I made it for a date and she's my wife now...! :-D
@@Toastybees They mean that the recipes are, at their core, simple, delicious foods that are elevated to perfection. They aren’t some ambrosial amalgamation above the comprehension of us mere morals, just good food done right.
I absolutely LOVE how you show us the fails along the way, like how you worked towards getting usable cornettes (including the footage proving you put a tablespoon of salt in). I love it not for the lols (although they're quality lols) but because of how it shows us who you are and offers others a blueprint for dealing with learning-by-doing. Lots of people (LOTS of people) have grown up in an environment where that was not encouraged/developed, and it can be a difficult mental/emotional barrier for some (probably many) to break through.
Edit: and the Bowl Me! gag NEVER gets old somehow. idk how you pull that off (that it never gets old, I mean) but they're just these beautiful little moments of surreality that happen and that NEVER GET TALKED ABOUT OR EXPLAINED and I love it.
I find that a lot of chefs in their cookbooks will state somewhere that they prefer Diamond Krystal Kosher salt so that's the measurements they give... and if you're using something like Morton's to always HALF the amount. Although that doesn't help when you swap teaspoons for tablespoons 😂😂 loving this series!!
ITA - I wish more chefs, cooking shows, etc specified what kind of salt they are using.
do you mean Malden?
This may sound weird, but i LOVE that you add the mistakes, we've all been there and by heck is it a bonding experience :D
It _so_ is!! 🖤
Years ago, I bought molds for making this recipe. They're still in the original packaging. After watching your video I'm brave enough to say the molds will remain in the original packaging. BUT, I'm going to make the cornets but leave them flat as a base for the salmon and creme fraiche. Thanks Jamie!
Dude- THEY LOOK SO GOOD. I’m not a pro either but I am a pro Masterchef watcher; most chefs struggle the hardest with those tuiles. Well done for getting any standing upright! Bravo 😂
Pro Masterchef watcher made me laugh, thank you /genuine
Answer is yes, you only get one each. But I still think about that salmon cornet nearly 20 years later. Enjoyed you’re cooking and humor again Jamie!!
Anthony Bourdain said the same thing haha. That's why Keller does what he does - create a meal you talk and think about years later
Love this series! I cooked my way through the French Laundry cookbook when I was learning how to cook in the early 2000s. The two best dishes I can remember are the sweet potato agnolotti and the sea bass dish with vanilla saffron sauce. Those 2 are still in my top 5 dishes of all time.
Can't wait to see you tackle more dishes. That book taught me more about cooking than all of culinary school.
Great job, man!
_'sea bass dish with vanilla saffron sauce'_
That sounds delicious. I'd like to see that one.
The sweet potato agnolotti is really good and is inexpensive to make. I cost it out for a video and is was less than $4 per portion. Will have to try the sea bass with vanilla saffron sauce.
Now I gotta grab the book just for that sea bass vanilla saffron dish
How refreshing and amusing are you❤ I am from Israel and it make me forget for atone our war and trouble
I once heard Anthony Bourdain say the reason that he hated food TV was because it was just fake. And that is why he was determined to be a central part of everything in his shows from the ground up. Because he wanted the authenticity to shine through. Even the screw-ups. He was quoted once it's saying what you see them do on TV were weeks in the making, with more bloopers than one television episode could hold.
He said the point of cooking was perfecting your technique and that takes practice. So kudos to you for sticking with it! I so miss Tony! He was my favorite food person on TV. It was nice to see that you had one of his books.
It literally looks like we're going over to pluck a cornet out of the garden. Very whimsical!
Black sesame seeds are delicious when put on rice. Gives it a nice nutty flavor
Here for the Cornets, stayed for the entertainment. I am loving your journey. Thank you for all you do.
Hey Jamie, I’ve made the coronets before. Instead of faffing with the template just ladle and smooth with a ladle like you do with your crêpés. Once the first side is set and you flip them over use a large ring mould or round cookie cutter to clean them up. Much easier and super clean results. The template is an unnecessary and over complicated manoeuvre. Cheers!
What a good idea. 💡 👏
Whenever I hear an ambulance too, I've trained my kids to close their eyes and wish those people well, and I loved the A team reference. Love it when a plan comes together indeed.
For the butter whisking, I recommend getting a ball whisk. It's open at the bottom and things don't clog up in it. Changed my baking game quite a bit, as I hate cleaning the KitchenAid/hand mixer all the time.
Quite agree. Ball whisks are the bomb.👍
This is amazing! By the way, you can use the 2lbs of sesame seeds to make black sesame pudding, a delicious, easy, light, hearty and warm dessert. That would be a treat for you. I actually wish I had a 2lb bag of black sesame seeds right now; my husband and I love the pudding ❤
Asian or middle eastern/med cuisine?
The other day, when I was watching some of your older videos, my 13 yr old niece walks in and says "Aww I love this guy, he reminds me of my dad! " Which is a HUGE compliment, her dad is an awesome dude like yourself 😊 Totally unrelated to the video content 😅
Much love from Perth Australia 🤘🤩🤘🦘🇦🇺🦘
When I'm asked to whisk something that doesn't really whisk, sometimes I start out with a potato masher, pastry cutter thing that you encorperate the shortening with, or a giant, really strong fork. If it gets more whiskable later, I then involve the whisk.
Edit: Also a suggestion for rolling the hot coronets. Put the mold down, then slip the back side of a thin spoon under the disk and use it to roll instead of your finger.
Ricer can be another good way to "whisk the unwhiskable". Gets things nice and fluffy.
Congratulations, Tiny Pine Tree!!
Thanks for the shout out! Way to go on not giving up and working on improving them. This is what cooking is all about! Your walk to get salmon took me back to when I use to work in NYC.
Your videos are so much fun! And i will always believe that Julia Child is dropping the bowls to you.😎
50% success rate floored me😂😂 rinsing the onion actually removes the bitterness tang of an onion after you taste it. TK wants a smooth mild onion taste. Just adore you Jamie...🙏
Dude! You nailed it! I hope you ate the other 2 off camera. I would have...greedily. maybe while slight pig noises escaped my butter and creme fraiche coated lips.
I love the reusable wrap and piping bag that you use!! Makes me happy to see those little sustainability changes where we can make them. The videos are always a highlight of my day, thanks for posting!
The bowl transitions are getting better- I mean- the angels are being more efficient with their bowl gifts
I find that the more the food is Michelin, the more it is handled, as in touched by hand. Doesn't stop the food from being absolutely amazing
Why would it stop it from being amazing?
@emmayoung3355 it's just the way it is. It's what one pays for. Fingered food 😋
Can you make a baby with a condom on? Can you make AMAZING food with gloves on all the time? Think about it…
@@juliakoltzoff6870 I mean if it's faulty condom
eh not necessarily, think you mean the more imaginative the dishes. There are lots and lots of really really high end (multiple star) restaurants that only do a few oils and keep the molecular gastronomy to a minimum such as Raymond Blanc, eater or epicurious does videos where they follow various sous chefs or the chef themselves during prep. Some also go that more science-y route to reduce food waste like what Fallow in London does with their mussel martini.
Jamie, I loved this. There was a commercial years ago in the US. A very large military man bragging about his little sister the pro chef, who makes "tiny food." Then she presents him with a plate of tiny food. It was cute. 😍
I like that you said you wanted more. Chef Keller has frequently stated that his goal when setting up a course is that you should want another bite when the course is finished. You should never feel satisfied with a dish, but always want more.
exactly, everyone always complains about the portion sizes and I'm like "dude if you have 12 of those courses you will feel stuffed" esp when you're dealing with big bold flavour and a mix of heavy and light
Put your sesame seeds in the freezer they will go rancid if you don’t use them fast enough! Great video!
My wife and I love watching you make something interesting at the end of a long day. Can I request you do the Fat Duck cookbook for your next iteration of Jamie & Chef
Your series inspired me to get TKs French Laundry cookbook and cook it cover to cover over however many years it will take me. I am starting with this recipe this weekend, going to need lots of luck!
Hey Ryan!
How'd it go? Were you successful?
You're so hilarious man! I love the Chaos!
I constantly eat raw salmon from regular supermarket - just can't resist - never had problems.
I almost spit out my water when you said "I need 2 TBS of black sesame seeds... this is a 2 lb bag."
Congrats to the tiny pine tree.
We Brits say 'shalLOT', it's not just GR. To be fair, the emphasis is on the last vowel in French and Spanish, too. That looked delicious and much more challenging to make than you'd think. I'm about to tackle tuiles this weekend for the first time so I got a lot of guidance from you - thank you 😊.
We pronounce it the same way as you do, in New Zealand, as well. 😊
I say it that way too sometimes and I'm American 😂
This dish was just a big ol smile. A truly so-fish-ticated recipe.
I do love a poki bowl so raw fish is super appealing when you want something healthy feeling...as I eat a piece of choco ganache cake after having pizza earlier... anyways... healthy is nice. Delightful looking salmon snacko, looking full of flavors and textures. It was almost a little too wild when the pastry bag was tipless but it worked...this time.
I do appreciate how as Jaime has gotten better technique wise, gotten better tools, better ingredients (okay I don't know who needs that many sesame seeds except for the Rose Parade tho even they would probably say. .whoa that's too much for us cut that down by half... ) and overall better vid quality, these vids still have that charm of being, um, homemade and personal. The close ups, the fun bits, and mistakes or just "stream of conscious" edits versus something too slick is why most of us are here I think.
It makes my heart happy to hear you pronounce shallots the correct way ❤❤
It’s been amazing to watch the progression of your kitchen skills. Watching you go from floundering in frustration to so many things being muscle memory is so fun to watch.
Very smart Jamie, to choose the salmon you did. 😊
I wonder if there may have been too much flour in the batter? I was surprised, when I got a digital food scale, to find out how much more flour there was when I measured in cups (even though I dipped and scraped it level, no tapping it down or anything…. And there was still about 100g more than there was supposed to be according to the recipe. So now, particularly with flour, I just measure in grams on teh digital scale.
I dare say you are the bravest chef (ani-chef?) on the internet! Kudos to you, sir!
Jamie, when you said you had to mold the fish into a dome of ice cream it made me think of fish ice cream. It's a thing ...alutiiq. You should try it!
I must say this kid is good. I really enjoy him
Jamie, your channel is my happy place. Thanks so much for the channel!
i love how unsure jamie is even with the final outcome. when his final result turns out 😮💨👌🏻, it makes me feel so much better about my cooking ability bc i low key do the same
Those Bounty sleeves are intimidating!!!!!!!
I’ve watched your different series for a while and today it hit me.. you and Penn Badgley resemble each other so much
Wow not sure how I feel about the idea of savoury cornets! I can't seem to think of them without thinking about ice cream.
The thought of making hundreds of those for a party just makes me want a nap 😂😂😂
Jamie: always practice safe piping; never pipe without a tip. While I’m sure Chef Keller’s food tastes great, the prep looks sooooooooo fussy. I’m all for attractive presentation but if it takes me a whole day to make a meal (while burning off my fingerprints in the process), I’m not doing that. They look great, Jamie. Keep on keepin’ on. Congrats!
I ate these at the FL on Nov 21, 1999 and I still remember them today.
such a stickler for a recipe and than forgets to have a glas of vine in another hand!? tstststs.......(nice presentation idea)
It's always a great day when Jamie uploads a new video!
I don’t even like salmon and want to taste this
You remind me so much of me when I cook 😂! I actually think you excersize way more patience than I have so good on ya and thank you so much for the content!!!
hahaha this is so hilarious because my experience was exactly the same. The first attempt was a total car crash and I pride myself on being methodical and careful when cooking. My first cornets looked just like yours and I just gave up. I haven't tried it again yet but this gives me hope.
YEEEEEES! Surprise update! Love your channel man! You made my day!😊😊❤❤
Hello, siren. Nice to hear from you again.
And a special guest appearance by car horn. Lovely.
Congratulations to the oyster knife winner. May you and your partner have many enjoyable shucks together. Use it in good health.
Congrats tiny pine tree for winning the knife! It was such a sweet comment which leads me to wonder how are jamie’s comments always so wholesome! Its always the nicest people writing about their wholesome memories or sincere thoughts I LOVE IT it’s like everyone is sharing their genuine sweet comments while watching jamie grow into a great chef aw the comments are a great part of watching jamie’s vids 🥹
Tuile is so hard to make because you have to work fast! If you dont mold them within seconds, you are doomed. But I remember in Culinary School, doing it ten times. I screamed in frustration, but when I got them right, it was so satisfying. You did a great job with this very finicky and tedious dish.
Lol love this. Nobody sticks to the cookbook hahaha we all improvise
Good tip about using the oven door to keep the tray hot. I totally would have just plopped it on the top of the stove.
P.S. salt is your nemesis 😁
You've inspired me to buy the French Laundry cookbook. Time to disappoint myself!
Your dicing skills are way beyond amazing.
12:05 I really dig how our man doesn’t seem to use cling film 👏👏👏👏👏
I was really hoping you would make this recipe! I am so excited for this new series. My daughter and I love watching you together! Side note, we both have watched the Scott episode multiple times because its so funny and honest. Thanks for the quality entertainment!
What's the Scott episode? I wanna check out your favourite! :)
I too am in dire need of being directed to the Scott episode 👀👀👀
@@bubblegumplastic Scott the snail. He found him in some of his greens I believe. Stuck him off to the side, after naming him Scott. Real small, less than half an inch. Don't ask me which episode. If you do choose to go through all his episodes to find it, I won't ruin it for you,. But if you do find it, it involves pathos and mood music. To me it was funny, but is it worth a search? I dunno.
That was sometime this year if memory serves correctly.
I wanna say it was the watercress soup episode?
washing onions is one way to make them less agressive in flavor. I've noticed Italian cooks remove the center of a garlic clove (it's the baby sprout) to make the garlic milder. Cooking the aliaceous plants until translucent is another way of making their flavor less agressive.
@anti-chef please, please, please do more from that that Thomas Keller cookbook!! 🙏🏼
That looks good enough for a “Gourmet” cover. Well done sir!
👍You are literally the only channel I watch and give it a immediate thumbs up 👍upon playing it cuz 100% know with out hesitation it’s “ YOU” I, we LOVE 💕 100%!
I find myself mimicking your contagious delightful phrases , e.g. “Order up!” You are such a delight!! In our everyday mundane of life 🙏🏼💕 thank you!!!
I'm actually learning to cook better, thanks to you!
Oh dude, you absolutely crack me up!
i enjoyed your shopping trip. love to see you going to butchers and talking to them, as well as the specialty ethnic stores and veggie/fruit stores … thanks! i enjoy your cheffing too
The rinsed red onion cuts down on the harshness soaking it in ice water does the same plus makes them super crunchy
Thank you for the happiest 18 min. of my day.
This looked frustrating but the end result looks AMAZING! And thanks for being conscious about food safety 🙃
I 💖 your Chives Jami, very pretty!👏🏻👏🏻👏🏻👏🏻
I spent the whole day binge watching your videos from the very beginning, it’s so crazy to see how you’ve grown from not even knowing what a stiff peak is to cooking all these fancy meals 😭😭😭 this is definitely my favorite cooking channel. Plus, since English is not my first language Ive also learned so much about cooking vocabulary haha
Katagiri is the oldest Japanese restaurant in NY,
Super cool
Don't feel bad Jamie about your high school grades.. I didn't give a s**t about mine either.. But I still went back to college as a mature student.. and suddenly I was a solid B+ student... Goes to show that with time to mature.. We can do anything we put our minds to! Keep up the great work!
Loving this series! You’ve come a long way
Ooh, a couple of dots of salmon roe would have been the cherry on top! Yum!
Beautiful salmon choice, love your videos Jamie, can’t wait to see what you do next 👍😍😜 your freaking hilarious, got my boys watching your channel too 😂
Loved the video! I legit get very excited when I get the alert you have posted a video. Always a highlight of my day!
Watching you make those cornets gave me the same anxiety I have when I make macarons. Looking through the oven glass and hoping against hope that they aren't an epic fail! Stay strong and brave! Good job as always. They are gorgeous!!!
Quick thought - I also have always named my appliances! Our mini-split is 'Wall-E' , the air purifier is 'Howard.' So, a client recently gifted me a beautiful espresso brown colored KitchenAid Stand mixer. I know, SO excited.!!I would be MOST honored if you had a name suggestion. ☺️
Quick Brown Fox
Cute!
Thsi looks really good and it gives me a lot of ideas! Thanks!!
living vicariously through you, Jamie. these look amazing
You are so awesome! Thank you for the amazing and honest content! Totally makes me feel better.
They looked great. Good job!
Love your style!
Good job man! I'm really impressed! 😊
@anti-chef
The difference between white pepper and black pepper is not just the black flakes. White pepper is used more as a seasoning where as black pepper is more of a warm spice.
The reason you wash the onions in cold water is to remove the sharp bite raw onions have.
Many people here have referenced you soak the onions in the cold water to keep you from crying. However you've already chopped the onions so that's irrelevant.
❤ loving the sound bite in the book shot.
I want to try this desperately omg. Love your videos so much, they make me smile :)!
Those look amazing!