Love the use of a strainer as a steamer basket. Can we get more ideas for using basic tools in ways other than intended. So a person with limited kitchen ware can use what they do have to get the job done. 🥰 also love the symbiosis of getting eggs from your chickens and then feeding scraps to the chickens, they give and take from the same meal. 😍
One of my sister's favourites (and mine)! This will be great in place of the usual cheese board/charcuterie board. Fingerlings would be SO cute. If you have an immersion blender and are nervous about hand-whisking aioli, pick a narrow jug (or sealable jar to save on dishes) and place all ingredients except the oil at the bottom, then add the immersion blender and pour the oil over top. Blend and very slowly lift the blender to incorporate the oil. Foolproof!
Wow! Usually I watch your videos with my sweet tooth ready and when you do savory, I salivate… looks so incredibly delicious! Thanks as always, Claire! ❤
Simple cooking highlights the quality of your produce. One of the best things I've ever had was boiled shrimps dipped in aioli. So simple and yet so good!
What a great platter for a low key dinner on a Friday night! I would serve this with a bottle of sparkling wine and your cherry crisp for dessert. I just received your “What’s for dessert?” book, and I have a long to do list for Christmas. Greetings from Ottawa, Canada 🇨🇦!
Made this last week when my daughter was visiting. A hit with everyone even the cook(me). Since there were only 3 of us, there were leftovers aplenty--probably 8 servings including a few lunches. Had to sub some veg no asparagus. Used green beans & rainbow baby carrots. The carrots were the biggest hit. Going into our normal rotation. Thinking of always having shrimp in the freezer then clearing out the fridge with those odds & ends of veggies. Also will start topping some of the eggs with anchovy. Thanks, Claire!
If you use a mild olive oil it is neutral (and cheaper). I just use a cheap Trader Joe's olive oil for my mayonnaise and it doesn't get that bitter taste that it would get if I used my better olive oil. Also, this is such a great idea! I can't wait to try it.
Claire ! Hello from Marseille 🇨🇵❤️ I was not expecting to see such a local specialty on this channel! It's definitely more of a lunch over here... and we just call it Aïoli 🤷♀️😁
I love this! PLEASE, if you're feeling up to it - share more...non-sugar meals! I love the deserts but my body is too stupid to learn "Saving that isn't gonna ever get used..."
Just me and my partner around the holidays. Usually, after Thanksgiving and Christmas, I’m “over” cooking, so I make finger foods for New Year’s Eve. Last few years I’ve made oven fried wings and crab cakes. This dish is PERECT. I don’t do potatoes, so I may substitute it with cauliflowers, and get some lovely prawns from Costco. Because we’re greedy, I’ll make a “plate” for each of us. For my plates, I use Crate and Barrel’s, Essential coupe bowls-11.75 inch. Makes a great presentation😀
I'm confused by the shrimp. were they pre-cooked? they already looked pink and opaque to me before she cooked them. the raw ones I've seen were kind of a clear blue/gray tone
The shrimp were raw and frozen to start. She let them thaw so they’d cook evenly. Some shrimp are grey when raw (like what you mostly find in the US) but some types of shrimp are light pink when raw, these turn bright pink when cooked.
Thank you, this was delightful. I think in my parent's house they would call this a Russian salad, and they would use cod fish instead of shrimp. Love the cat and love the dog, never change.
Oh that would be good with gruene sosse from Frankfurt. So good with the eggs and potatoes. One of those sauces that you aren't sure about on first tasting then get cravings for.
Yeah the broccoli stems really taste like kohlrabi - it hit me when I had a kohlrabi cream soup at a fancy restaurant and it tastet just like broccoli soup to me :)
As a lover of cumbersome tools i appreciate the high spout of the stove. however its probably 10% of your use case. how about adding a second spout? since the plumbing is already run its as simple as adding a T connector. Joy for all!
With regards to using the broccoli stalk, once you have chopped off all of the florets, starting at the bottom with a paring knife you can easily peel the outer tough layer, and what is left is tender and delicious.
If you want to eat patty pan squash raw you have to harvest it very young. I've noticed that the pale green skin varieties are the best in my experience.
I agree - fervently - about adding French fries, and how about wedges of Greek-seasoned roasted potatoes? There's more than one way to eat a potato LOL 😊 Have you ever made tater tots, Claire? Or Scotch eggs? ❤❤❤❤❤
My biggest concern when I throw parties is having a bountiful table of food. Nobody should ever leave my home hungry. It gets stressful trying to come up with the correct amount, but I will forever have leftovers. Friends or family who stay later or help cleanup always get the most Togo food 🤣... My mom did a smaller food tray like this a few years ago, and one of the sauces was aioli, but the other was a whipped goat cheese with lemon juice and chives. So good with fingerling potatoes! Shrimp is a great idea 💡 🍤 🦐 😋
Please make Japanese jiggly cake! I have made 6 test cakes. None came out the same. Only two were fails, but I served them to our concierges anyway, who also got the successes, too. They taste great whether they fail or not.
Greetings from Pittsburgh! Wonderful idea!! Thank you for sharing, Claire. Will definitely serve when my family visits from FL next month 😎❄️🎄 My cat loves to jump on the counter while I am cooking / prepping so he can see what I am doing 🐈😁
Where are the chickens!?!? They got two shout outs in this video but haven't been seen for weeks now. I've been so worried about them, their cameos are truly such a treat. Please feature the glorious silkies again soon? 🙏🙏🙏
I love this video both for the idea and recipe, but mainly for it finally telling me why the pot filler was so damn high. I assumed it was because of a really tall pot, but still needed it confirmed.
I’ve never seen pink shrimp that were not cooked!! I wish we could have seen a before picture of the shrimp because I think the steamer just warmed them up….
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
Good Morning!
Good morning! And I have to say, I love all the extra Felix lately :)
good morning claire💖 love from argentina 🇦🇷
i love thursday mornings because i get to wake up, workout, make breakfast and watch claire while i eat :)
So excited whenever I get a notification on your videos, and can’t wait for the new book! Hugs from Costa Rica 💕
Good Morning back.
Did Felix manage to nab a shrimp?
😼😹
I would LOVE if Claire did a savory book next!
On her book tour she said this is likely her next move!
Claire going savoury is always a special treat- her wings, ribs, and chicken sandwiches are all awesome!
Love the use of a strainer as a steamer basket. Can we get more ideas for using basic tools in ways other than intended. So a person with limited kitchen ware can use what they do have to get the job done. 🥰 also love the symbiosis of getting eggs from your chickens and then feeding scraps to the chickens, they give and take from the same meal. 😍
And the freshly harvested potatoes!
Claire is the only recipe developer I watch religiously! Just realized its Thursday because of her :)
One of my sister's favourites (and mine)! This will be great in place of the usual cheese board/charcuterie board. Fingerlings would be SO cute. If you have an immersion blender and are nervous about hand-whisking aioli, pick a narrow jug (or sealable jar to save on dishes) and place all ingredients except the oil at the bottom, then add the immersion blender and pour the oil over top. Blend and very slowly lift the blender to incorporate the oil. Foolproof!
"The right amount of food is always too much."
You and my Mom would get along well Claire
It’s my first time hosting my family Christmas this year at my place and I was lost on things to make.
100% will make this….thank you Claire!!!
Wow! Usually I watch your videos with my sweet tooth ready and when you do savory, I salivate… looks so incredibly delicious! Thanks as always, Claire! ❤
There is no end to how much I love that this starts with a Nigella quote ❤
“I just think they’re neat!”
Back to back Claire potato videos!
"To me, the right amount of food is always too much." ❣❣
Simple cooking highlights the quality of your produce. One of the best things I've ever had was boiled shrimps dipped in aioli. So simple and yet so good!
What a great platter for a low key dinner on a Friday night! I would serve this with a bottle of sparkling wine and your cherry crisp for dessert. I just received your “What’s for dessert?” book, and I have a long to do list for Christmas. Greetings from Ottawa, Canada 🇨🇦!
Made this last week when my daughter was visiting. A hit with everyone even the cook(me). Since there were only 3 of us, there were leftovers aplenty--probably 8 servings including a few lunches. Had to sub some veg no asparagus. Used green beans & rainbow baby carrots. The carrots were the biggest hit. Going into our normal rotation. Thinking of always having shrimp in the freezer then clearing out the fridge with those odds & ends of veggies. Also will start topping some of the eggs with anchovy. Thanks, Claire!
If you use a mild olive oil it is neutral (and cheaper). I just use a cheap Trader Joe's olive oil for my mayonnaise and it doesn't get that bitter taste that it would get if I used my better olive oil.
Also, this is such a great idea! I can't wait to try it.
This recipe looks wonderful! I can't wait to try it. Thank you for sharing it!
Thanks Jeff!
Claire ! Hello from Marseille 🇨🇵❤️ I was not expecting to see such a local specialty on this channel! It's definitely more of a lunch over here... and we just call it Aïoli 🤷♀️😁
She studied cooking en France :)
As a chef, I totally understand the “it’s easy to steam” factor but a blanching video is 100% more worthwhile here.
3:35 this is a great tip... i had no idea! Thanks Claire!
I love this! PLEASE, if you're feeling up to it - share more...non-sugar meals! I love the deserts but my body is too stupid to learn "Saving that isn't gonna ever get used..."
Claire, I frequently do something very similar. I change up the dip. It’s easy, satisfying & healthy! 👍🏼
Just me and my partner around the holidays. Usually, after Thanksgiving and Christmas, I’m “over” cooking, so I make finger foods for New Year’s Eve. Last few years I’ve made oven fried wings and crab cakes. This dish is PERECT. I don’t do potatoes, so I may substitute it with cauliflowers, and get some lovely prawns from Costco. Because we’re greedy, I’ll make a “plate” for each of us. For my plates, I use Crate and Barrel’s, Essential coupe bowls-11.75 inch. Makes a great presentation😀
Hey! Your insights into cooking and food are so vast and light giving. Thanks for sharing!!
I'm loving the new book. I'm going to make something from it this weekend!
Which recipe are you thinking you'll start with?
@@CSaffitz the sticky pumkin-chestnut gingerbread since those are all in season now, so I would be a fool to not try it now.
I was always wanted something different for Christmas dinners, and this is the answer! Thx Chef Claire
Le Grand Aioli is a pretty regular summer dinner for us - so delicious.
19:33 greatest assortment of words ever spoken in a TH-cam video
I wish you could be on the Try Guys' Without a Recipe. Ultimate combo!
I'm confused by the shrimp. were they pre-cooked? they already looked pink and opaque to me before she cooked them. the raw ones I've seen were kind of a clear blue/gray tone
She thawed them from frozen, so cooking here is just to heat the shrimp up to temp and kill all of the bacteria :)
The shrimp were raw and frozen to start. She let them thaw so they’d cook evenly.
Some shrimp are grey when raw (like what you mostly find in the US) but some types of shrimp are light pink when raw, these turn bright pink when cooked.
Seems like perfect picnic food.
My heart lights up every time we get savory Claire
Thank you, this was delightful. I think in my parent's house they would call this a Russian salad, and they would use cod fish instead of shrimp. Love the cat and love the dog, never change.
I love that my favorite baker (Claire) knows of my favorite home cook (Nigella) enough to quote her! 🤩😊👏🏻
FYI if you want to start the cold eggs in cold water it’s 10 minutes once it starts boiling
i love this dessert person dinners segment hope to see more!
I have failed many times at aioli, but seeing this, I am ready to try again. I will probably go with a roast instead of a steam for all my vegetables.
"The right amount of food is too much" is practically my family's motto.
Oh that would be good with gruene sosse from Frankfurt. So good with the eggs and potatoes. One of those sauces that you aren't sure about on first tasting then get cravings for.
Good morning, Claire! If you steam your fresh eggs, they peel just fine.😊 The only thing that beautiful platter needs is some olives!
More dog cam footage, please! Vinny's dog is just adorable.
LOVE this so much Claire! This looks so delicious I'm going to be making this tonight! Yummy🤤
Yeah the broccoli stems really taste like kohlrabi - it hit me when I had a kohlrabi cream soup at a fancy restaurant and it tastet just like broccoli soup to me :)
As a lover of cumbersome tools i appreciate the high spout of the stove. however its probably 10% of your use case. how about adding a second spout? since the plumbing is already run its as simple as adding a T connector. Joy for all!
Looking forward to more dinner recipes!!!
This is such a good idea for those lazy weekday nights but also great when you have people come over! I bet kids would love this too! :D
That platter looks amazing! Everything delicious is one place. This would be perfect for Thanksgiving snacking while I cook dinner.
I cannot wait to make this for the party with just myself :P
With regards to using the broccoli stalk, once you have chopped off all of the florets, starting at the bottom with a paring knife you can easily peel the outer tough layer, and what is left is tender and delicious.
If you want to eat patty pan squash raw you have to harvest it very young. I've noticed that the pale green skin varieties are the best in my experience.
Definitely doing this--my husband loves to eat these types of meals.
I agree - fervently - about adding French fries, and how about wedges of Greek-seasoned roasted potatoes? There's more than one way to eat a potato LOL 😊
Have you ever made tater tots, Claire? Or Scotch eggs? ❤❤❤❤❤
My biggest concern when I throw parties is having a bountiful table of food. Nobody should ever leave my home hungry. It gets stressful trying to come up with the correct amount, but I will forever have leftovers. Friends or family who stay later or help cleanup always get the most Togo food 🤣... My mom did a smaller food tray like this a few years ago, and one of the sauces was aioli, but the other was a whipped goat cheese with lemon juice and chives. So good with fingerling potatoes! Shrimp is a great idea 💡 🍤 🦐 😋
OLIVE'S LITTLE SNORE AT THE END! bless
Where can I get those bottles your oil is stored in... they're fantastic!
delicious! thank you. love this look into your dinners
Such a perfect easy combo for a dinner party
Please make Japanese jiggly cake! I have made 6 test cakes. None came out the same. Only two were fails, but I served them to our concierges anyway, who also got the successes, too. They taste great whether they fail or not.
Me watching this at the time Girl Dinner is a trend haha! Love it, it looks delicious and easy! :)
Can’t wait to see you talk later today in St. Louis!
I’ve always wondered what the sticks with the blue tops in Claire’s salt are.🤔
grand aioli slayed
aioli is traditionally just oil and garlic-- no egg! Americans like to add the egg, but technically that makes it a mayonnaise.
she is stinkin' cute and geeky & probably the hardest working Chef on TH-cam.
This looks delicious. And so easy!
Truly a perfect dinner.
I learned so much this episode!
Claire!! Can you pretty please make NY style black and white cookies!!!!🥺🥺🙏❤
Omg the little potato animation at 11:00
I grew Patty pan yummy so under appreciated.
the way claire peeled that hardboiled egg was remakable
Greetings from Pittsburgh! Wonderful idea!! Thank you for sharing, Claire. Will definitely serve when my family visits from FL next month 😎❄️🎄
My cat loves to jump on the counter while I am cooking / prepping so he can see what I am doing 🐈😁
Claire’s love for potatoes is really speaking to me..
looks divine! will make this next weekend
Fun fact chickens love eggs and if you have leftover whites or yolks and you scramble them up your chickens will happily eat it.
Where are the chickens!?!? They got two shout outs in this video but haven't been seen for weeks now. I've been so worried about them, their cameos are truly such a treat. Please feature the glorious silkies again soon? 🙏🙏🙏
I'm looking for the scoop that was used for getting the eggs out of the water. Any ideas on brand?
YOUR THE GREATEST CLAIRE!! ❤❤❤
I wish I would have known that salt tip years ago. I just learned it this year and it's too late for a few of my stainless steel pots. SO sad!
Claire please mention that Alioli is an Spanish sauce from the Mediterranean coast which oroginally is made up of only garlic oil and salt.
I love this video both for the idea and recipe, but mainly for it finally telling me why the pot filler was so damn high. I assumed it was because of a really tall pot, but still needed it confirmed.
I love you Claire!
I’ve never seen pink shrimp that were not cooked!! I wish we could have seen a before picture of the shrimp because I think the steamer just warmed them up….
I wanna eat that egg. The rest too, but that egg looks particularly magical
Omg more Olive cam soon pls
See you tonight at your tour!!
I was impressed.
Cannot wait to try the hot chocolate recipe from your new book!
This is such a good way to make a special dinner that is kinda forced no muss and no fuss.
This looks like my top 5 dream dish oh lawd 🤤🤤🤤
Good morning Claire!!!
Oooh love this! Is there any other protein you recommend? Shrimp have perfect little handles but not everyone in my family eats them.
Is a savory cookbook in the works??
SO EXCITED!! ❤❤❤
Aïoli 😍😍😍😍😍😍😍❤️❤️❤️❤️
I wish Claire talked about her own dishes the way she talks about fresh broccoli 🥹
This looks delicious, Claire!
Such a great dish
Omg! This was delicious!
OMG!! Looks so Delicious and so beautiful 😊
p,.s. I have heard of smooth cooking tops cracking/shattering if a lid sticks to them! Be careful!