It was great being able to see the 1/4 tsp sugar in the actual recipe, when you were holding a 1/4 cup sugar in your hand while evidently verifying for the third time that your measurement was correct. You make me feel so normal, Jamie. I am also always right.
I once bought $80 worth of cheese for a mac n cheese recipe because I read 6 cups as 6 pounds. I double checked, husband double checked when we saw how much cheese that was, bought all $80 of it and didn't realize our mistake until actually making it.
The problem with the non-dispersal of the cream is because you used the mandolin, which made for overly thin and uniform slices that pack too densely. You need more rustic, variable and generally thicker hand cut slices to leave some natural space that will eventually be filled with the liquid.
This makes sense! But I was wondering if setting the lid on top to remove while pouring on the cream mix, then put it back on, would work? OR poke more holes only as adding the cream & cover them with garnish?
@@marshawargo7238 Slightly thicker slices and a few more holes would probably have done it, yeah. Or just skip that part and just make it a saucy thing on the side or sth. Certainly an interesting step to see, though.
Yukon Gold potatoes were named after the Yukon River that flows through Canada and Alaska. Dr. Johnston selected the Yukon River as inspiration for the potato as he had previously used other river names, such as the Huron and Rideau, for previous potato cultivars. The Yukon River played a historic role as the primary method of transportation in the Klondike Gold Rush from 1896 to 1899. Historians also note that potatoes were a valued commodity among miners, also known as prospectors, during the Gold Rush, further cementing Yukon as a fitting name.
I was guessing (as an Aussie who has not that much detailed knowledge of American history) that a golden potato gets named after something related to the gold rush. Thank you for the more detailed info!
Hahaha I literally sang "I was petrified" as soon as Jamie said "First I was afraid".....just sad we didnt get a full on rendition of "I will survive".....maybe next time
The reason you had difficulty getting the cream mixture to disperse around. The inside of the torte is because your potatoes were too thin and they create a laminated barrier effect… I wouldn’t go any less than a scant quarter inch of thickness on the potatoes.
@@stpaley I was thinking of using the injector that I have (it's designed for the "internal basting" of meats) for getting that liquid all around inside the "pastry bundle" of potatoes.
Just thinking back to your early videos, wanting to show that Jamie THIS Jamie- the one saying things like "I'll know the pastry dough is good when i see it" and "i don't want the basil to oxidize while i fiddle around with other things." BRAVO, Chef!!!! ❤
I thought the same thing about the basil ... I thought you sounded like a professional chef !! And chopping the chives ... "mad knife skills", Jamie !!!
If, like me, you sometimes spill things on the bottom of your oven, cover it in salt. It will absorb any liquid, stop the burning, and any smoke rolling out of your oven from continuing. Then once the oven is cool, use a firm edged but non-scratchy tool (I use a pancake turner that is metal with a coating on it) dislodge the salt and what it covers. Then use a whisk broom and dust pan to sweep out the oven. Then clean as needed.
@@kaybrown4010 Thanks!! Oh and if it's a wet or sticky spill...my normal is pie filling...keep adding salt until it no longer looks wet, and like white salt granules. If it doesn't look like a thick layer of pure white salt, add more salt. I ended up putting almost 2 lbs last Thanksgiving when my turkey broth slipped badly. But dont leave the salt past the oven cooling, depending on what is absorbed, it can put the enamel with repeated heating and cooling cycles.
I love the vids because julia cook books are basically cooking while deciphering a riddle. It's fascinating watching the evolution of cook books. The 1/4tsp is just the icing on the potatoes.
Not really. Jamie likes to ham it up for entertainment purposes in the videos, but most of the confusion and mistakes have nothing to do with the recipes. A lot of the recipes are incredibly time consuming and needlessly complex when more simple methods would produce identical results, but there is nothing cryptic about them.
@@Rowgue51"not really" how? Have you cooked from the early Julia books? They're set up in crazy ways. A recipe will take place in vastly different chapters of the book! It's set up like an old reference book. It does not necessarily read from left to right with just a simple recipe. It's pretty crazy
@@kenken6550 That's because it's different than a cookbook of random common recipes. Her books are designed to teach you a specific methodology and style of cooking. One that involves the repeated use of many recipes as components of other recipes. You're meant to learn the basic recipes as a foundation and then when you get into the more complex stuff you don't need to refer back to the recipe when something else tells you to prepare one of the mother sauces, etc. It's a perfectly logical way to set things up if you're actually trying to teach people to cook. It's not a good way to set things up for people that are just going to pull the book out once a year and jump straight to one of the most complex things in it as a gimmick.
And for the record, I gasped when I saw the sugar mishap, was cheering when all the spuds were sliced, sad when the cream decided to rebel, and giggled when you did the little happy dance. 😊 Yay potatoes! 😂
Little tip for rolling pastry into a circle: Turn the dough 45 degrees everytime you roll. Because youre lifting it, it prevents sticking to the worktop, leads to less cracks along the edge and because of the even distribution of rolls in all directions all but guarantees a circular outcome. Hope this helps
@@MyPoptART Really. I was thinking it was the circulation pump. I had this vision of Jamie cooking something while a refrigerator repairman labored in the background.
I love, love, LOVE tourte limousine. When I pour in the custard, I start at a tilt and jam the funnel fairly deep as I make my way around the pie. The overdose of sugar in the crust was a special touch!!
I'm sad... 😢 I've officially watched the entire Jamie & Julia series. Almost finished with your entire library, actually. So happy I found your channel!
@@Menuchah What a timely (sarc), pedantic and incorrect reply: Shepherd's pie Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked.
I think something should be named Julia. But I don't know if it should be the food processor. Maybe the mandolin. The food processor could be named Ralph. After Wreck-it- Ralph. The measuring tape could be named Thing after Thing from the Addams Family. Thing was always right there when you needed him. Always real handy. 😏 Or maybe Gomez. I like Gomez better. Even though after Jamie uses the measuring tape he could say, thank you Thing.
This one looks like one I can actually cook. I think for the chimney part I’d take a thick syringe to distribute the cream everywhere. Looks quite delicious
Tourte Limousine is an attractive recipe from the Limoges region of France and, as an old 4-H kid who spent a lot of time around livestock ... there is a breed of wonderful French beef cattle called Limousin! They are hardy and active, heavily muscled, rich gold in color, have great "fertility," have higher than average dressing percentage (ratio of carcass to live weight) and yield (ratio of meat to carcass), high feed conversion efficiency, and their ability to produce lean, tender meat.
Yeah it is pâté limousin there. And there should be a pork sausage meat filling. Parsley goes in the pork meat. While cooking the pork meat absorbs the cream and eggs as well as all the lipophilic aromatics from the herbes that went in the fat of the cream and butter. Herbs are parsley and chives, no basil. I know a lot of people use taragon in their familial recipes and I approve.
You've quickly become one of my favorite comfort channels. You're so relatable and the effort you put into each dish is so inspiring.... especially when you have to try again or make mistakes. Thank you for showing so much care for a beautiful craft - you inspire this artist to keep on creating. ♥
I worked in a bakery for a French bakery, he was from the Limoges area. We made some very similar with puff pastry, but opened the entire lid after it was baked and poured on cream fraiche
I love these videos!!! Any good craft/bakeware shop will have a "pie chimney" for sale. Your "chimney" was too narrow to allow the cream to flow through the potato layers adequately. Usually, the "chimney" is the shape of a blackbird with an open beak. Here's why: Sing a song of sixpence; A pocket full of rye. Four and twenty blackbirds Baked in a pie. When the pie was opened The birds began to sing. Wasn't that a dainty dish to set before the king?
I love my pie bird. When I'm stacking apple slices and entombing him in pie dough his open singing beak looks more like he's screaming in horror at his fate. His name is Anthony.
It's Saturday morning here in Australia and this looks absolutely delicious for a brunch dish. I'm wondering if maybe the reason the cream mix didn't disperse properly is because the potato slices were cut quite thin? Perhaps if they were thicker they would have held their shape better after the initial cook and allowed space for the cream mix to get between the layers?
@Jessica Haythorpe, I was thinking the same thing. The thin potato slices probably fused together, making it impossible for the cream mixture to permeate the dish. Thicker slices would allow more pockets for the cream to get into. An alternative would be to dice the potatoes instead of slicing them, though it would make for a much less elegant presentation. Maybe call that variation Tourte Limousine à la Rustique...?? 😛
@@upstreamification I was thinking that perhaps using multiple chimneys around the top crust would not only help steam escape, but also provide more places around the pie to pour in the egg cream mixture to help provide more even dispersal of the egg cream mixture throughout the pie.
Im not sure if it would help spread the cream, but instead of pouring the cream/egg mixture into the pie maybe use a Turkey baster or Turkey injector to get it farther into the pie while tipping it on it's side. And let the pie cool a bit before you pour the cream in there. The egg looks to be cooking as soon as it gets near the hot potatoes so it doesn't spread throughout the potatoes. Just a thought. I'm definitely going to try this though, i think you did a great job! It looks delicious.
I am fairly new to your Channel Jamie. If there is one thing I have learn from you. You give it your all no matter if you struggle or the dish wasn’t exactly. What I love is your passion about cooking. That’s all that matters. Cheers Jamie 🍷🍷💯💯
So funny story, I went to bed not feeling very well, saw this vlog pop up and thought hmm who doesn’t love a good potato recipe, woke up seeing cabbage and the deserts and lastly cassoulet ?? Checked the library and found 4 vlogs later you helped me some rest and now I’m feeling better going to watch them again 😂😂😂
Hi, thanks for the video. Fyi the limousine in tourte limousine mean the pie is from Limousin a french region. But you were very close because the main city is Limoges. I'm from France and it's so cool to see peoples overseas that are interested in our culinary culture to this extend.
In a case where you have difficulty getting the cream in again for the same reasons, cut the pastry around the edges to create a pastry lid, pour the cream in all over, then replace the lid.
Darn near fell off my chair let my eyes bug out when you said "I love making pastry dough, its so damn easy!" 😂 I have to commiserate with you on this, I once accidentally mixed up salt for all the sugar in an apple crumble. Ewww, so bad i can still taste it years later. One tiny bite and it defined my baking life for a time.
My grandmother kept canning salt around, for canning. I had no idea it was even a thing, and the crystals are about the same as plain old sugar... I added it to my tea once on accident lol...
Oh dear goddess I can taste that and I've only screwed up once by accidentally misreading the brownie recipe, scrambling the eggs. Oooops. My brain was a bit scrambled that day, don't worry.
I can relate to that. I put 1 Tbsp of baking soda in a single layer chocolate cake recipe instead of 1 tsp when I was 8. I still feel my grandfather’s pain. But I was undeterred. Eventually.
@@Platypi007 Oh dear, they are not 2 things you want to mix up. Lol... my apples never cooked and the crumble tasted like sour bitter alcohol. It was chemistry not bakery.
French-Canadian here. We have a treat called "potato candies" where you mix mashed potatoes with powder sugar to make a dough and spread jam or peanut butter on it... you just bring it to a whole new level! And "limousine" means "from the Limousin". It is a department in France.
My mother had a glass "funnel" she put in savoury pies. It was specifically made for that purpose. I haven't seen anything like it for years, but I bet Julia had one :). Love your channel!
You had me at potato. But I would have simply made enough of that creme sauce to put it between all of the layers, and then with my cheese loving self, I would have added parmesan to the creme sauce and when it was done, poured some on the finished potato slice. 🤣Your show is both funny and endearing. Keep it up...I adore you and Julia.☺
This is so relatable, thank you for your content. I feel like I'm the only one who makes mistakes throughout making dishes. They usually turn out well, (or so my family says) but I always second guess it since I make so many mistakes all the way through or it doesn't go the way the recipe says. Thank you for not editing out all the mishaps. It's genuine and makes us feel normal in the kitchen.
If you roll the dough out using an arch motion like you are drawing a half circle it will roll out into a circle easier. I am not sure if that makes sense in words it is a visual thing. You will not have any issues. I also rest my dough in a circular shape. That makes it easier too.
Just googled some other recipes for this out of curiosity. Apparently you are supposed to just cut a hole in the pastry crust, lift it up from the potatoes with the handle of a table spoon if necessary, and then pour the mixture on top of the potatoes and under the crust so it seeps through to the bottom of the pie.
Yes, you need the lid cooked like a roof, but I would add the cream on top like this… much easier than through a tiny hole… plus potatoes once cooked are too dense.😊
A good hack i learned in culinary school is to try and roll your pastry dough on a big matt or board and to put it in the fridge or freezer for a couples hours before you roll it out and it will help keep your dough from melting to fast
I want to make this! Probably going to get the ingredients this weekend too! It’s cold and rainy where I live ❤️ I need pastry and potatoes in my life.
You’re killing me! I’m on a low carb diet right now, but I ❤ potatoes! What would happen if you put the top crust on in such a way that you could remove it to pour in the cream and egg mixture? Or, perhaps, cut a few vent holes around the top crust? It does look good! 😄
I had to go back and check when you said you checked and it's a 1/4 cup... I've done the same thing with an apple crumble. I used 1 cup of cinnamon, instead of 1 tablespoon. It was fine, though.
Life is about perfect now….I have Jamie, snuggled in bed with cat, hubby and daughter nearby, and it’s Friday night. Sigh. ❤️ Perfection and bliss! Oh, and I’m watching a dish about potatoes being made…so yum. 😊
I saw that chimney arrangement and KNEW it was going to overflow when he tried pouring something that viscous in it. I started thinking back to a method of making a Welsh Lamb pie on the old Cooking show, Two Fat Ladies. Clarissa Dickson-Wright cut an x in the center of the pie then folded back the edges, which baked into a sort of crust fumarole. Into this she poured a lamb stock to make a gravy. I wonder if Jaime could make a ring of those things to get the cheese-egg mixture to disperse more? Plus ¼ cup sugar? Dayum.
This is *exactly* what I was thinking. I know that Two Fat Ladies episode of which you speak, and was very much hoping he would make a larger hole in the middle. Maybe next time. 🤷♀️
That looks like a delicious pie to take on a picnic, especially if there’s some ham added to the potato mix. Thank you Jamie for another really enjoyable video; you are one of my 3 favourite TH-camrs.
It’s a bit more labour intensive but I find cutting the potatoes by hand helps with the eventual dispersion of the egg mixture. The inevitable irregularities prevents the potatoes from sticking to each other so easily.
I’ve made these many times. I have found to take the chimney out. Then use a piping bag with a large tip to pipe in the egg and cream mixture. I have also found a little grated nutmeg to the mixture add a kick to the dish.
Le Limousin is a region of France, hence the name of la tourte from there. The end result looks really nice. I've never tested this dish, this will change soon.
I don't think I've ever experienced a cooking show story arc before! Initial hesitation and trepidation turn to fun, nay, dare I say joy?! But! Alas, darkness spreads across the land and Jamie plunges from mirth to frustration and sadness. Will he overcome? Stay tuned! So much fun. Thank you!
It looks so delicious it makes me hungry. I never knew much about French cooking till I started watching your videos and I’m so impressed that you use butter and cream and things like that. It seems like nowadays everybody’s afraid to use all the good tasting stuff. I can’t wait to try this recipe.
No matter what you do, no cream is going to migrate through layered potatoes. I think I would try gently heating the cream and when you put your serving of potato pie on your plate, pour the cream around it and pull the potato through the cream with your fork. Watching your journey has been like being the fly on the wall watching my 3 sons as they moved far from home and began doing the same thing. Challenging themselves , learning to cook more complicated meals. The mistakes, the redos, the triumphs and the laughter along the way. So thanks Jaime for this insight.
I thought of that as a solution to the 'adding-the-cream/egg-mixture' danger of overflow. But what I suggested is adding the cream/egg mixture before lidding the top with the pastry, then cutting a chimney for expected overflow. Either seems like it would work.
This looks so good! I love potatoes, no matter how they are cooked. Maybe a larger steam hole next time? About the size of a half dollar. You can use a piece of foil to make a larger tube or cone shape even push the potatoes aside so you have a clear area to pour into. That might help a bit, also don't pull the pastry quite as tight so there is space between the potatoes and the top crust. I think your errors were little ones and easy fixes if you decide to make this again. Julia can be vague with her directions sometimes which for beginners that can be tricky.
Julia's recipes look far more like Grandma's kitchen notes than a proper recipe. Or more like a medieval recipe from a literal master chef, which iirc she was.
I was thinking your vent was too small for this torte. The other possible reason it didn't flow through the layers was that it could have been too cold/thick and set as soon as it hit the hot potatoes.
It is beautiful- the cream will cook and be absorbed on the crust! Great to see other people have problems! But as Julia says - no one is in the kitchen!
THAT'S A 1/4 TEASPOON OF SUGAR JAMIEEEEEE 😂😂😂😂
LOL wow what is wrong with me
Absolutely nothing. ;)
@@antichef I already know it's going to turn out great anyway!
I read 1/4 teaspoon of sugar.
I think I need glasses
It was great being able to see the 1/4 tsp sugar in the actual recipe, when you were holding a 1/4 cup sugar in your hand while evidently verifying for the third time that your measurement was correct. You make me feel so normal, Jamie. I am also always right.
I once bought $80 worth of cheese for a mac n cheese recipe because I read 6 cups as 6 pounds. I double checked, husband double checked when we saw how much cheese that was, bought all $80 of it and didn't realize our mistake until actually making it.
@Laura Stenberg ha, that's great. But really there's no such thing as too much cheese! Cheddar freezes really well
Jamie is all of us 🖤🤣👏🏼
@@msjkramey I eat pizza without the cheese
@@wombatlittle1 you menace😭😭
The problem with the non-dispersal of the cream is because you used the mandolin, which made for overly thin and uniform slices that pack too densely. You need more rustic, variable and generally thicker hand cut slices to leave some natural space that will eventually be filled with the liquid.
Came here to point that out, had it in France and it was thick slices
I was hoping someone would address how to fix that, thank you!😀
This makes sense! But I was wondering if setting the lid on top to remove while pouring on the cream mix, then put it back on, would work? OR poke more holes only as adding the cream & cover them with garnish?
Use a Turkey injector to inject the cream/ egg mixture. Just a thought
@@marshawargo7238 Slightly thicker slices and a few more holes would probably have done it, yeah.
Or just skip that part and just make it a saucy thing on the side or sth. Certainly an interesting step to see, though.
Yukon Gold potatoes were named after the Yukon River that flows through Canada and Alaska. Dr. Johnston selected the Yukon River as inspiration for the potato as he had previously used other river names, such as the Huron and Rideau, for previous potato cultivars. The Yukon River played a historic role as the primary method of transportation in the Klondike Gold Rush from 1896 to 1899. Historians also note that potatoes were a valued commodity among miners, also known as prospectors, during the Gold Rush, further cementing Yukon as a fitting name.
Thank you for the history lesson! I have wondered for a while about the name of that potato.
Plus they look like giant gold nuggets. 😏
I was guessing (as an Aussie who has not that much detailed knowledge of American history) that a golden potato gets named after something related to the gold rush. Thank you for the more detailed info!
Capybaras poop and pee in body of waters. Yup.
@@TheMimiSard Well... Canadian.
Im a video editor and I just wanted to say your "bowl me" cuts are freaking flawless.
I concur!!
Yes. Julia's timing is impeccable 😂
I'm a newer fan of the channel and LOVE those cuts so much!
What do you mean "the cuts" ? It's the Genie in the ceiling fan tossing the pans to him DUH :)
@eric_d4073
Yes, a genie named Julia.
Hahaha I literally sang "I was petrified" as soon as Jamie said "First I was afraid".....just sad we didnt get a full on rendition of "I will survive".....maybe next time
Me too.
I did, too haha
😂😂😂yup
😂😂😂
So did my husband who was in the hallway 🤣
The reason you had difficulty getting the cream mixture to disperse around. The inside of the torte is because your potatoes were too thin and they create a laminated barrier effect… I wouldn’t go any less than a scant quarter inch of thickness on the potatoes.
Good tip
Not only that, but the recipe directs "by the spoonful"... Don't try pouring it from the bowl, Jamie!
that is better than what i was considering, possibly multiple chimneys
I was also thinking - there’s a funnel right there, why use the piping tip
@@stpaley I was thinking of using the injector that I have (it's designed for the "internal basting" of meats) for getting that liquid all around inside the "pastry bundle" of potatoes.
Just thinking back to your early videos, wanting to show that Jamie THIS Jamie- the one saying things like "I'll know the pastry dough is good when i see it" and "i don't want the basil to oxidize while i fiddle around with other things."
BRAVO, Chef!!!! ❤
I thought the same thing about the basil ... I thought you sounded like a professional chef !! And chopping the chives ... "mad knife skills", Jamie !!!
Basil oxidizes??????
Well today we accidentally learned that potatoes and cookies are a great combo.
😂😂😂
If, like me, you sometimes spill things on the bottom of your oven, cover it in salt. It will absorb any liquid, stop the burning, and any smoke rolling out of your oven from continuing. Then once the oven is cool, use a firm edged but non-scratchy tool (I use a pancake turner that is metal with a coating on it) dislodge the salt and what it covers. Then use a whisk broom and dust pan to sweep out the oven. Then clean as needed.
Great tip!
@@kaybrown4010 Thanks!! Oh and if it's a wet or sticky spill...my normal is pie filling...keep adding salt until it no longer looks wet, and like white salt granules. If it doesn't look like a thick layer of pure white salt, add more salt. I ended up putting almost 2 lbs last Thanksgiving when my turkey broth slipped badly. But dont leave the salt past the oven cooling, depending on what is absorbed, it can put the enamel with repeated heating and cooling cycles.
I always use a reusable baking mat, one of the black thin ones on a roll you can cut to your liking.
Salts cheap. Drown that spill. When looks like enough add some more.
This is genius! ... I wish I had this advice a week ago. It smoked so bad, tat I was afraid my neighbours would call the fire fighters XD
I love the vids because julia cook books are basically cooking while deciphering a riddle. It's fascinating watching the evolution of cook books.
The 1/4tsp is just the icing on the potatoes.
Cooking while deciphering a riddle. Perfect. Thank you for the words that describe my own experience cooking from Julia’s cookbooks
Truth!! I gave up on Julia’s cookbooks a long time ago.
Not really. Jamie likes to ham it up for entertainment purposes in the videos, but most of the confusion and mistakes have nothing to do with the recipes. A lot of the recipes are incredibly time consuming and needlessly complex when more simple methods would produce identical results, but there is nothing cryptic about them.
@@Rowgue51"not really" how? Have you cooked from the early Julia books? They're set up in crazy ways. A recipe will take place in vastly different chapters of the book! It's set up like an old reference book. It does not necessarily read from left to right with just a simple recipe.
It's pretty crazy
@@kenken6550
That's because it's different than a cookbook of random common recipes. Her books are designed to teach you a specific methodology and style of cooking. One that involves the repeated use of many recipes as components of other recipes. You're meant to learn the basic recipes as a foundation and then when you get into the more complex stuff you don't need to refer back to the recipe when something else tells you to prepare one of the mother sauces, etc.
It's a perfectly logical way to set things up if you're actually trying to teach people to cook. It's not a good way to set things up for people that are just going to pull the book out once a year and jump straight to one of the most complex things in it as a gimmick.
And for the record, I gasped when I saw the sugar mishap, was cheering when all the spuds were sliced, sad when the cream decided to rebel, and giggled when you did the little happy dance. 😊 Yay potatoes! 😂
Little tip for rolling pastry into a circle:
Turn the dough 45 degrees everytime you roll. Because youre lifting it, it prevents sticking to the worktop, leads to less cracks along the edge and because of the even distribution of rolls in all directions all but guarantees a circular outcome.
Hope this helps
No one rolls out dough worse than I...
Except for Jamie!
haha
Oh thank you I will try this tomorrow (I made pie dough today)
The Whirling Dervish. Jaime must call his food processor The Whirling Dervish.
And until he gets a repairman, that fridge deserves a nickname, too.
How about the Acme Super Deluxe? After the Acme Co. from Looney Tunes cartoons. Meep meep.
@@nellgwenn The Food Processor or the fridge?
@@steveolson2095 The refrigerator
@@MyPoptART Really. I was thinking it was the circulation pump. I had this vision of Jamie cooking something while a refrigerator repairman labored in the background.
👏 👏 👏
I love, love, LOVE tourte limousine. When I pour in the custard, I start at a tilt and jam the funnel fairly deep as I make my way around the pie. The overdose of sugar in the crust was a special touch!!
I'm sad... 😢 I've officially watched the entire Jamie & Julia series. Almost finished with your entire library, actually. So happy I found your channel!
If you added a layer of ground beef with finely-chopped onions, you could make a Shepherds Limousine.
😂😂
mmmm
That would actually be a Cottage Limousine. Shepherds is lamb.
@@Menuchah What a timely (sarc), pedantic and incorrect reply: Shepherd's pie
Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked.
Very serious question here... why doesn't the food processor get a cool name like The Silver Fox!?
I’m on board with this comment. You need to name the food processor Jamie. 😊
I thought that, too❣️
I'm still waiting for the tape measure to get a cool name....he has been with Jamie longer.
I think something should be named Julia. But I don't know if it should be the food processor. Maybe the mandolin.
The food processor could be named Ralph. After Wreck-it- Ralph. The measuring tape could be named Thing after Thing from the Addams Family. Thing was always right there when you needed him. Always real handy. 😏
Or maybe Gomez. I like Gomez better. Even though after Jamie uses the measuring tape he could say, thank you Thing.
How about "The Black Assassin"?
This one looks like one I can actually cook. I think for the chimney part I’d take a thick syringe to distribute the cream everywhere. Looks quite delicious
Yeah - I was thinking maybe one of those marinade injectors the sell in the grill section of the hardware store
A baster?
see i was thinking multiple chimney holes but yours is also a good idea
@@valkyriedragon2986 wow i had the same thought but quickly discounted thinking how would i know
If he'd cut the pots thicker and layered them looser it woulda spread.
How this channel doesn't have millions of subs is beyond me. I can't stop watching your content!
Tourte Limousine is an attractive recipe from the Limoges region of France and, as an old 4-H kid who spent a lot of time around livestock ... there is a breed of wonderful French beef cattle called Limousin! They are hardy and active, heavily muscled, rich gold in color, have great "fertility," have higher than average dressing percentage (ratio of carcass to live weight) and yield (ratio of meat to carcass), high feed conversion efficiency, and their ability to produce lean, tender meat.
It's called Pate de pomme de terre in the Limousin.
Yeah it is pâté limousin there. And there should be a pork sausage meat filling. Parsley goes in the pork meat.
While cooking the pork meat absorbs the cream and eggs as well as all the lipophilic aromatics from the herbes that went in the fat of the cream and butter.
Herbs are parsley and chives, no basil. I know a lot of people use taragon in their familial recipes and I approve.
A Julia Child themed POTATO-OFF sounds interesting and honestly mouth watering! Please make it happen Jamieeeee!
I second that.
imagine butter off for finale
I'm impressed with "Jamie's Herb Garden" 💚
Thank you for this, my parents have a house in Limoges, I am 100% making this for them!
You've quickly become one of my favorite comfort channels. You're so relatable and the effort you put into each dish is so inspiring.... especially when you have to try again or make mistakes. Thank you for showing so much care for a beautiful craft - you inspire this artist to keep on creating. ♥
Tasting history with Max Miller is a great comfort channel, also!
A little bit of white onion and some cheese I will be adding when I do this, brilliant recipe.
This exists & is called Tartiflette
Onion! Yes!
look at you knowing how to flop your pie lid dough over the rolling pin like a pro....so impressed with how far you've come. 👏
I worked in a bakery for a French bakery, he was from the Limoges area. We made some very similar with puff pastry, but opened the entire lid after it was baked and poured on cream fraiche
How much water to add to the pie dough? Eye ball it, I’ll know it when I see it! Oh, Jamie! You’ve come a long way!
Exactly what I said to myself. And chopping those chives like a freaking pro!! 🎉
I’m astonished by how many people offer “tips”……….I just enjoy your videos so much. Great content and keep it up for us!
I love these videos!!! Any good craft/bakeware shop will have a "pie chimney" for sale. Your "chimney" was too narrow to allow the cream to flow through the potato layers adequately. Usually, the "chimney" is the shape of a blackbird with an open beak. Here's why:
Sing a song of sixpence;
A pocket full of rye.
Four and twenty blackbirds
Baked in a pie.
When the pie was opened
The birds began to sing.
Wasn't that a dainty dish to set before the king?
. . . and now, we know! Thank you!
I love my pie bird.
When I'm stacking apple slices and entombing him in pie dough his open singing beak looks more like he's screaming in horror at his fate.
His name is Anthony.
@@-Ghostess Ah, to die immersed in apple pie filling. Yum.
It's Saturday morning here in Australia and this looks absolutely delicious for a brunch dish. I'm wondering if maybe the reason the cream mix didn't disperse properly is because the potato slices were cut quite thin? Perhaps if they were thicker they would have held their shape better after the initial cook and allowed space for the cream mix to get between the layers?
@Jessica Haythorpe, I was thinking the same thing. The thin potato slices probably fused together, making it impossible for the cream mixture to permeate the dish. Thicker slices would allow more pockets for the cream to get into. An alternative would be to dice the potatoes instead of slicing them, though it would make for a much less elegant presentation. Maybe call that variation Tourte Limousine à la Rustique...?? 😛
@@upstreamification I was thinking that perhaps using multiple chimneys around the top crust would not only help steam escape, but also provide more places around the pie to pour in the egg cream mixture to help provide more even dispersal of the egg cream mixture throughout the pie.
@@SarahRenz59 Perhaps that variation could be called Tourte Renault. 😉
(Jamie said that his Tourte Limousine was rustic already.)
I was thinking it was the extra sugar.
It just all fused😅😅
I think it has too much sugar and potato slices are too thin. Make the chimney steeper so it disperses evenly. ❤️
Im not sure if it would help spread the cream, but instead of pouring the cream/egg mixture into the pie maybe use a Turkey baster or Turkey injector to get it farther into the pie while tipping it on it's side. And let the pie cool a bit before you pour the cream in there. The egg looks to be cooking as soon as it gets near the hot potatoes so it doesn't spread throughout the potatoes. Just a thought. I'm definitely going to try this though, i think you did a great job! It looks delicious.
I grew up close to guelph and moved away, amazing to know I lived close to one of the best cooks on youtube I watch!!
I've Made this 7 ways from Sunday. With basil, dandelion leaves, spinach, dill, sorrel, you name it. A Great Dish! Spuds rule!
I’ve watched all the episodes! All! I’m addicted. Seeing this new episode tonight was like a drug!!
Haha. Me too!
Looks wonderful. You put the bottom of your spring form in upside down, btw. Makes it harder to seal or release.
Fellow Guelph-ite here! Super cool that you’re from the Royal City :)
I did the exact same gasp at the exact same time as you when you spilled the egg cream all over the top of the crust🤣
I laughed so hard. He's hilarious.
I love the show. I cook for a living and I love how your show pulls back the curtain and hopefully gives people confidence to make beautiful food.
What a fantastic start to Friday evening! Cheers, Jamie!
Amazing to hear you are from Canada. Guelph no less! Fantastic! Keep us Canucks proud..
You mean you couldn't tell? I'm not from Canada, and I noticed the difference of his Canadian accent to the US one...
I am fairly new to your Channel Jamie. If there is one thing I have learn from you. You give it your all no matter if you struggle or the dish wasn’t exactly. What I love is your passion about cooking. That’s all that matters. Cheers Jamie 🍷🍷💯💯
So funny story, I went to bed not feeling very well, saw this vlog pop up and thought hmm who doesn’t love a good potato recipe, woke up seeing cabbage and the deserts and lastly cassoulet ?? Checked the library and found 4 vlogs later you helped me some rest and now I’m feeling better going to watch them again 😂😂😂
I love u!!! Always so happy to see a new video so early❤
🙌🏼
Hi, thanks for the video.
Fyi the limousine in tourte limousine mean the pie is from Limousin a french region. But you were very close because the main city is Limoges.
I'm from France and it's so cool to see peoples overseas that are interested in our culinary culture to this extend.
Omg yay!!! I needed a Jamie video today. :)
Aww! Lookit our lil baby Jams having his own herb garden now!! I'm so proud!
I legit replayed that 1/4 cup sugar part like 10 times and then paused it. Where did you get 1/4 cup? LOL
I really have no idea! I’ve also been watching this footage for the past few days and I didn’t notice it until the comments 😅😅😅
😂😂😂😂
Did it taste different than non-sugar crust?
Right below the measurement for sugar is the word "cup"...
I was thinking “he’s going to notice that says 1/4 tsp” 😂 at least it still turned out well!
In a case where you have difficulty getting the cream in again for the same reasons, cut the pastry around the edges to create a pastry lid, pour the cream in all over, then replace the lid.
Darn near fell off my chair let my eyes bug out when you said "I love making pastry dough, its so damn easy!" 😂
I have to commiserate with you on this, I once accidentally mixed up salt for all the sugar in an apple crumble. Ewww, so bad i can still taste it years later. One tiny bite and it defined my baking life for a time.
My grandmother kept canning salt around, for canning. I had no idea it was even a thing, and the crystals are about the same as plain old sugar... I added it to my tea once on accident lol...
Oh dear goddess I can taste that and I've only screwed up once by accidentally misreading the brownie recipe, scrambling the eggs. Oooops. My brain was a bit scrambled that day, don't worry.
I can relate to that. I put 1 Tbsp of baking soda in a single layer chocolate cake recipe instead of 1 tsp when I was 8. I still feel my grandfather’s pain. But I was undeterred. Eventually.
@@Platypi007 Oh dear, they are not 2 things you want to mix up. Lol... my apples never cooked and the crumble tasted like sour bitter alcohol. It was chemistry not bakery.
My favourite TH-cam cooking series, besides tasting history ugh please collab
15:46 the look on you're face Jamie is priceless!! I love you're messy ways and your oopsies! From a fellow Torontonian!
How do you spell "your" wrongly twice but correctly once
I live in the Limousin, and my neighbour taught me to make this many years ago. Delicious. It is called Pate de Pomme de terre here.
French-Canadian here. We have a treat called "potato candies" where you mix mashed potatoes with powder sugar to make a dough and spread jam or peanut butter on it... you just bring it to a whole new level! And "limousine" means "from the Limousin". It is a department in France.
We have potato candy where I live in Western Pennsylvania
@@veronicavatter6436 No! Really? That's interesting!
@@veronicavatter6436 one of my HS English teachers made us homemade potato candy. I still think about it 20 years later.
@@unfurlinglotusflower6939 in a good or a bad way?
@@sandralachance1424 good. They were quite tasty.
Impressive, and pleasurable for the random glitches experienced in pie production. ❤
My mother had a glass "funnel" she put in savoury pies. It was specifically made for that purpose. I haven't seen anything like it for years, but I bet Julia had one :). Love your channel!
my mom had one -- looked like the top 2'' or so of a coke bottle, thick glass with a kind of spiral pattern.
The Chaos Energy in this episode is extra peaked.
Representation matters! Lol. In every one of his videos I see myself
You had me at potato. But I would have simply made enough of that creme sauce to put it between all of the layers, and then with my cheese loving self, I would have added parmesan to the creme sauce and when it was done, poured some on the finished potato slice. 🤣Your show is both funny and endearing. Keep it up...I adore you and Julia.☺
This is so relatable, thank you for your content. I feel like I'm the only one who makes mistakes throughout making dishes. They usually turn out well, (or so my family says) but I always second guess it since I make so many mistakes all the way through or it doesn't go the way the recipe says. Thank you for not editing out all the mishaps. It's genuine and makes us feel normal in the kitchen.
I love Potato dishes and this looks sublime! Love you and Julia man! ❤❤😊😊
You have become a full-fledged chef! Kudos!
Gloria Gaynor lyric made it into a cooking show. Well played!
It's so late here where i am, but I love your videos and I also just bought a whole bunch of potatoes for next to nothing. Thank you Jamie!
Watching your videos makes my day, every time. You are such a joy to watch.
Maybe some extra vent holes and a turkey baster full of egg/cream mixture.
If you roll the dough out using an arch motion like you are drawing a half circle it will roll out into a circle easier. I am not sure if that makes sense in words it is a visual thing. You will not have any issues. I also rest my dough in a circular shape. That makes it easier too.
Just googled some other recipes for this out of curiosity. Apparently you are supposed to just cut a hole in the pastry crust, lift it up from the potatoes with the handle of a table spoon if necessary, and then pour the mixture on top of the potatoes and under the crust so it seeps through to the bottom of the pie.
Yes, you need the lid cooked like a roof, but I would add the cream on top like this… much easier than through a tiny hole… plus potatoes once cooked are too dense.😊
A good hack i learned in culinary school is to try and roll your pastry dough on a big matt or board and to put it in the fridge or freezer for a couples hours before you roll it out and it will help keep your dough from melting to fast
“I gotta clean up this mess” Story of my life in my kitchen haha! 😂
If I could only have a pit crew in my kitchen to handle this dreaded part, all my cooking dreams will come true
Your knife skills have improved a 100 % since I’ve started watching and you seem more at ease. Love it it when you bake, make these recipes.
Sugar is a major help with browning, so that's why a small amount is called for even in savory dishes.
Might be why sides & bottom of crust browned so well. He may have invented a new back.
I want to make this! Probably going to get the ingredients this weekend too! It’s cold and rainy where I live ❤️ I need pastry and potatoes in my life.
You’re killing me! I’m on a low carb diet right now, but I ❤ potatoes!
What would happen if you put the top crust on in such a way that you could remove it to pour in the cream and egg mixture? Or, perhaps, cut a few vent holes around the top crust?
It does look good! 😄
From Woodstock Ontario! Love to here when people are also from SouthWestern Ontario!
I have to imagine the "yukon gold" moniker is referencing the gold rush, so they are being likened to gold nuggets.
A limousine is a long overcoat. So maybe the pastry is the limousine.
Love your videos. Love from Sweden
I had to go back and check when you said you checked and it's a 1/4 cup... I've done the same thing with an apple crumble. I used 1 cup of cinnamon, instead of 1 tablespoon. It was fine, though.
Whoa Nellie! That's a bucket load of Cin!
I bet she was spicy.
1 CUP
@@JanicePhillips Thankfully I had otherwise doubled the recipe, so it was not nearly as bad as it could have been...
Absolutely gorgeous torte. Full of a lot of Jamie character!
I’ve never heard about a potato limousine before either! Wow that looks awesome I’m going to give that a try! Great job As always Jamie! 😊
Mr. Potato Head had one for his travels.
Life is about perfect now….I have Jamie, snuggled in bed with cat, hubby and daughter nearby, and it’s Friday night. Sigh. ❤️ Perfection and bliss! Oh, and I’m watching a dish about potatoes being made…so yum. 😊
I saw that chimney arrangement and KNEW it was going to overflow when he tried pouring something that viscous in it.
I started thinking back to a method of making a Welsh Lamb pie on the old Cooking show, Two Fat Ladies. Clarissa Dickson-Wright cut an x in the center of the pie then folded back the edges, which baked into a sort of crust fumarole. Into this she poured a lamb stock to make a gravy. I wonder if Jaime could make a ring of those things to get the cheese-egg mixture to disperse more?
Plus ¼ cup sugar?
Dayum.
This is *exactly* what I was thinking. I know that Two Fat Ladies episode of which you speak, and was very much hoping he would make a larger hole in the middle. Maybe next time. 🤷♀️
@@tamarawerner3136 Yah. The Picnic one, I think.
@@steveolson2095 I think you’re right. They were in Wales.
him spilling the mixture and being so shocked about it was so funny
That looks like a delicious pie to take on a picnic, especially if there’s some ham added to the potato mix. Thank you Jamie for another really enjoyable video; you are one of my 3 favourite TH-camrs.
I don't even like ham that much, but damn!!! You nailed it!
Omg, Jamie! My pie dough ALWAYS comes out in a square. You are my spirit animal.
The mandolin fits over a bowl Jamie, that's what the side slits are for.
EDIT: Maybe next time try a larger chimney?
It’s a bit more labour intensive but I find cutting the potatoes by hand helps with the eventual dispersion of the egg mixture. The inevitable irregularities prevents the potatoes from sticking to each other so easily.
I’ve made these many times. I have found to take the chimney out. Then use a piping bag with a large tip to pipe in the egg and cream mixture. I have also found a little grated nutmeg to the mixture add a kick to the dish.
Le Limousin is a region of France, hence the name of la tourte from there.
The end result looks really nice. I've never tested this dish, this will change soon.
Yay for Guelph shout out! 🎉
Actually the word limousine is referring to the region of Limousin, where the city of Limoges is located.
More history, more context! Yay! And who hasn't heard of Limoges?
Jamie and Julia makes a great night. I cooked from her books for years. You rock.
I don't think I've ever experienced a cooking show story arc before! Initial hesitation and trepidation turn to fun, nay, dare I say joy?! But! Alas, darkness spreads across the land and Jamie plunges from mirth to frustration and sadness. Will he overcome? Stay tuned!
So much fun. Thank you!
It looks so delicious it makes me hungry. I never knew much about French cooking till I started watching your videos and I’m so impressed that you use butter and cream and things like that. It seems like nowadays everybody’s afraid to use all the good tasting stuff. I can’t wait to try this recipe.
"And by 'safe' I mean very dangerous bet." I'm gonna use that one. 😂
That looks as if it would be great for a picnic. Great job!
If you love the food processor so much you should name it like you did the Silver Fox. So anyone got any ideas on what the name should be?
Hows about the tazmanian devil? /j
No matter what you do, no cream is going to migrate through layered potatoes. I think I would try gently heating
the cream and when you put your serving of potato pie on your plate, pour the cream around it and pull the potato through the cream with your fork.
Watching your journey has been like being the fly on the wall watching my 3 sons as they moved far from home and began doing the same thing. Challenging themselves , learning to cook more complicated meals. The mistakes, the redos, the triumphs and the laughter along the way.
So thanks Jaime for this insight.
I thought of that as a solution to the 'adding-the-cream/egg-mixture' danger of overflow. But what I suggested is adding the cream/egg mixture before lidding the top with the pastry, then cutting a chimney for expected overflow. Either seems like it would work.
May be over-thinking this, but I wonder if you could layer the potatoes in specific pattern so as to form egg-cream channels?
This looks so good! I love potatoes, no matter how they are cooked. Maybe a larger steam hole next time? About the size of a half dollar. You can use a piece of foil to make a larger tube or cone shape even push the potatoes aside so you have a clear area to pour into. That might help a bit, also don't pull the pastry quite as tight so there is space between the potatoes and the top crust. I think your errors were little ones and easy fixes if you decide to make this again. Julia can be vague with her directions sometimes which for beginners that can be tricky.
Julia's recipes look far more like Grandma's kitchen notes than a proper recipe. Or more like a medieval recipe from a literal master chef, which iirc she was.
GUELPH!! My hometown too!
I was thinking your vent was too small for this torte. The other possible reason it didn't flow through the layers was that it could have been too cold/thick and set as soon as it hit the hot potatoes.
It is beautiful- the cream will cook and be absorbed on the crust! Great to see other people have problems! But as Julia says - no one is in the kitchen!