CLAIRE SAFFITZ MAKES DELICIOUS (NOT PERFECT) GARLIC KNOTS | DESSERT PERSON
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- Опубліковано 31 тра 2024
- CLAIRE SAFFITZ MAKES DELICIOUS (NOT PERFECT) GARLIC KNOTS | DESSERT PERSON
Join Claire Saffitz as she takes on the challenge of crafting the ultimate garlic knots. With pizza dough as her base, she creates a garlicky, buttery, and olive oil-infused mixture to brush over each knot. While the results are above average, Claire's pursuit of perfection continues. We hope you enjoy this episode, but we will be back with a Garlic Knot recipe that Claire is truly proud of.
#garlicknots #bread #clairesaffitz
DOUGH
450g bread flour
50g whole wheat flour
350g room temp water
10g salt
25g olive oil
1 teaspoon active dry yeast
GARLIC MIXTURE
1 head garlic, cloves separated and peeled
4 tablespoons unsalted butter
4 tablespoons olive oil
1 tablespoon finely chopped rosemary
1 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
½ teaspoon garlic powder
Flaky salt
What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfp
Dessert Person Online: www.dessertperson.com/
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa - Навчання та стиль
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 UA-cam 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.
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
Can we see more of Harris? He seems fun! Like him tasting the food with Claire and talking about taste and texture. Pleaseee
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
The panic on her face when she second guesses her salt math. Such a vibe. 😆
i love the mixer and saucepan smiling and blinking 🥺
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! :)
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!
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
Anything garlic and you've got my attention!
I just made these and they are DELICIOUS!! Best bread I’ve ever made!
Love watching Claire work and handle dough, you can just see she's a pro.
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 :)
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!
WOW do those look GOOD! Thanks, Claire!
I am a home cook and a home baker,,,,I so enjoy youre tips and tricks. Thanks Claire for all that you do
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.
Thanks, Claire- love this!
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.
Hope you have amazing relaxing weekend Claire ❤
Yum. That would be this weekend's project. Thank you.
I love Garlic knots so perfect with marinara sauce ❤
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!
Goodness! These look amazing. I can smell the garlic through my screen.
it makes me really happy to find the googly faces around the kitchen hehe
Harris's Mood Ring T-Shirt, very nice.
Looks so delicious!
Much appreciation for Harris's psychodelic shirt 🎉
i love the savory episodes
now im starving for some knots claire
Was I the only one who though RELEASE THE ALICIN when Claire started grating the garlic? 😂😂😂😂
these look incredible. I wonder if grating some parm on top of them could make them even better though.
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.
your shirt is so cute Claire, besides everything.
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!
looks delicious !
gonna make them this weekend! looks so so so great :)
Love the shirt today Claire!
The the dough looks much hydrated 😮
i love you claire!!! ❤️
Claire makes something thats not perfect? Impossible!
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 ❤️
They look delicious 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.
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
Curious how changing the flour ratios would effect the texture and workability. How high can I go with the whole wheat?
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!
A cannoli video would be incredible and really helpful to learn from!
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?
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!
Thetes something so gentle and sweet about the face on bowls 🥹🥹 this looks so delish omg
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 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.
They look delicious! My mouth was watering during the video. 😂
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!
Yay I found your channel!
Love Garlic 😁
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.
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 :)
Yum
You should bring back David Tamarkin! Y’all were so fun to watch and looked like y’all had lots of fun filming.
Claire can make next pumpkin flavored pastry’s and thanks so much ❤❤❤
would love to see an eggplant based dish ❤
I'd love to see you go back to Dessert Person, the book, and make something from that again
Yyyyyuuuuuummmmm!!!!! 💜
These hoops??? What a serve.
whenever claire talks about garlic i expect brad to suddenly appear from nowhere and talk about the alison forming
Harris without hesitation: No. Correct, there is never too much garlic.😂
A dash of parmisan cheese on top midway of baking would be 👌🏻
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.
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 😂😂😂
I really need to try those. how about Popovers to make at home?
Would love to see you make your challah. Good week for that video to come out! Shana Tova
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).
Love you 🥰
It was a good day for Harris to wear green for the camera 😂
The SPEED that I clicked this! 😂
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)
Whoooop bit of savoury content
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.
you're channeling dear Ina in this video :)
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.
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!
Claire id love to see you make a sausage roll if you know what they are
❤❤❤
haha I'd love to see you make pizzas with Brad Leone! Or maybe another fun traditional Jewish dish with your mom!
Ok totally random question but in Claire's old videos where she's in her apartment kitchen, where is that wood-top island thing from that she makes dough on?
Someone get this lady a garlic press!
I’m always sad when it’s Wednesday because it’s not yet Thursday with Claire x Dessert Person
Claire what's your best tip for getting garlic smells off your hands when cooking
Have you ever done a bienenstich?
To make the dough with sourdough would you do everything the same but of course without the active dry yeast?
I would start with a sourdough specific pizza dough and then go from there.
@@kjdude8765 that’s what I did and they turned out pretty good!
@@abbiwhite6198 glad you gave it a try and came out successful!
Where can i buy that Harris color-changing T?
🤤
Do a savory VS dessert pizza.
Can we get cheesey version of this? 🤩
Thank you
Video where Claire talks about whatever she wants while doing all the dishes she creates by the end of theses videos
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 !