I really like how claire gives her guests her full attentiom whenever they talk. Like when she asked followups about how they were cutting the onions, even though she's propably cut thousands of them throughout her career
The secret to being one of the best is to always be open to other people’s teachings! Never be too good to listen to other people’s tips. Cockiness often limits people’s growth, both professionally and socially. It’s nice that Claire is so gracious! Plus a lot of these extra tips are more for us anyway!
When shes telling the camera you shouldnt stir the onions too much at the beginning as Claire was stirring them😂i felt like she kept wanting to stir them SOO bad lmaoo
What a wonderful recipe! Found myself craving it throughout the whole video, but luckily, it's such an achievable meal that I'm absolutely gonna do it this weekend lol. Thank you Claire and Susan!
I so loved this duo. The chemistry was just amazing. I also love the fact that although Claire literally loves what she does and she’s very gifted she’s also very teachable and I love that. I hope that they’ll do another one and maybe we’ll see some others. It’s nice to see two like-minded people working together. This looks yummy and classy. Not a goat cheese person😊
@@tretower57So, a good sheep/goat milk feta might be good. I’m not a goat cheese person but I want to be. This seems like a great recipe to use, to start incorporating goat cheese into my diet. I used to gag at feta; I called it fetid. But with the help of Yotam Ottolenghi’s recipes, I’ve become a feta fanatic.
I may have impulse shopped and made this for dinner. The pie dough was challenging for me because I don't think I hydrated it quite enough, but once I got it rolled out and in the oven it turned out marvelous! Thanks for the leftovers!
I have already cooked several recipes from this great cookbook! It’s so great to see the author make the dish and I got even more tips than just the book. Thanks!
Claire, I can’t say how much I love your videos and am so pleased every time I see a new one. You are a true gem. Susan, I worked for Martha Stewart back when you did and you were so very kind to me. I sincerely appreciate it. My very best wishes to both of yo
Such a great class - pastry, savory, and cookbook talk! I already prepped my shopping list for tomorrow morning and cannot wait to bake this! Thinking it would be a wonderful addition to my holiday brunch, too (maybe even mini galettes). Thank you, Claire and Susan!
I’ve made hand pies with similar filling (plus caramelized cabbage, maybe smoked sausage) and topped with everything bagel seasoning and those are amazing. I’ll have to try this!
OH Susan -- I love Susan. Been a fan of her since her days at/on Martha. Lovely to see her cooking w Claire. Great episode. AND I am totally making this galetter (I have a huge amount of onions at the moment).
I absolutely love seeing two people who have such similar personalities that it almost creates tension between them. I felt that in this video. I was riveted. And I want to make the galette now. A+++
Hello team! I thoroughly enjoy all of your videos and I love how you let Claire's personality shine in your production. She's so endearing and always inspires me to be a better baker with her wonderful insights and masterclass level way of teaching. Thank you all!
Claire, I Loved the video! Tried it out on my husband tonight who is not a fufu food kind of guy and he loved it. No time in the house so I used dried oregano straight from Greece. Was awesome! Definitely putting this in our repertoire of meals. Love the video with you and Susan. Blessings to you and yours.
Watched the video this morning, made the galette for tonight’s dinner. My pastry only had an hour of hydrating, but was still the best I’ve ever made. The whole thing was a delicious delight.
I love any good galette, with all that crunchy crust. Can't wait to try this recipe. And will check out VEG Forward. (Vinny, I laughed at your thyme joke).
This looks delicious! I love making galettes. Boyohboy…many of us get used to doing things our way & struggle to relax & allow other ways of doing the minutia.
Actually I don’t know if I’ll make this recipe but I really liked the video. There were a number of minor techniques mentioned as they put it together. Well done.
I made this last night. It was delicious! I will say, I would use more water in my dough next time. It tried to crack a lot and i had to keep putting it back into the fridge so that the butter wouldn't melt. Other than that, though, this is actually pretty easy to put together. You could easily make the tart dough and caramelized onions a day or two ahead. If I were serving this as part of a whole spread, I would make it early in the day then serve it at room temp. It could be really annoying fiddling around with the potatoes if you have a bunch of other stuff going on. I also made sure to chill my completed tart before I baked it. I feel like it would have fallen apart if it had gone straight from assembly to the oven.
I love how the thumbnail looks like that's Susan Spungen on the left and on the right is our favourite dessert person Caramelized Onion and Potato Galette.
As someone who also sews 20:24 made me laugh 🙂 5/8 is generally the standard for clothes seams and 3/8 for seams around curves so if you sew regularly, you just might get some crossover baking skills as an added bonus!
Hey Claire? Any chance on releasing a pecan pie video for Thanksgiving? For my cousinsgiving I volunteered to make a pie and pecan got the majority vote
@@taral6581 lol - stupidity! 25 years ago, my first "adult" apartment, new hand blender, my first or second time using it. Something clogged up the blade so I turned it upside down to clear it out. My hand holding the blender was over the button and I accidentally squeezed it. I still have the scars on my left index finger from the mangling it received. I probably should have gone to ER, but I was embarrassed to tell anyone what I had done. So I recalled my first aid training and cleaned it well, put direct pressure on it, and held it overhead for a couple of hours until the bleeding stopped. I still have the same hand blender and use it regularly (mostly for soup). I always unplug it as soon as I take it out of the pot 😂
If a cutting implement is "not that sharp", it's more likely to cause injury owing to needing to put more pressure into cutting, gotta keep them sharp so your slicing the food, not the fingers... :) (he says with scarred thumbs from an under-sharpened knife slicing potatoes that slipped on more than one occasion and made cuts that it shouldn't have!)
"wHo gEtS a RULeR Out!?!?!?" ..... :: claire looks at camera laughing nervously: hahahaahahah this was a fun duo!
I caught that "WASTE OF THYME..." joke at 16:35 nicely done Vinny 🤣🤣🤣
it was definitely overshadowed i was like why didn't they at least scoff 🤣 maybe they didn't get it idk
Maybe he added a voice over for that? I can't believe Claire didn't catch it xD but it was fun xD
@@He_is_an_alien I think she did catch it, she kinda scrunched her nose afterwards
I love that Claire just affirms what she's told even though she's a professional 👏
We're looking at a very overthinking person interact with a person who overthinks nothing 😂 this one was very funny😂
Overthinks nothing is so funny
I really like how claire gives her guests her full attentiom whenever they talk. Like when she asked followups about how they were cutting the onions, even though she's propably cut thousands of them throughout her career
The secret to being one of the best is to always be open to other people’s teachings! Never be too good to listen to other people’s tips. Cockiness often limits people’s growth, both professionally and socially. It’s nice that Claire is so gracious! Plus a lot of these extra tips are more for us anyway!
@@LawnOrnamentwell said!
When shes telling the camera you shouldnt stir the onions too much at the beginning as Claire was stirring them😂i felt like she kept wanting to stir them SOO bad lmaoo
She’s fighting the urge the entire time while holding her wooden spoon 😂
Claire! Just wanted to say you’re a beautiful person inside and out, thank you for the knowledge and warmth you share
What a wonderful recipe! Found myself craving it throughout the whole video, but luckily, it's such an achievable meal that I'm absolutely gonna do it this weekend lol. Thank you Claire and Susan!
I lovee the touch of having a slightly different animated intro!! Idk it just feels cosy. Like inviting people over to hang out and have fun.
The chemistry between Claire and Susan here is beautiful.
This is exactly what I’m craving. Goat cheese and caramelized onion is the savory girl’s PSL for fall!
This is the Vinny pun appreciation post
I so loved this duo. The chemistry was just amazing. I also love the fact that although Claire literally loves what she does and she’s very gifted she’s also very teachable and I love that. I hope that they’ll do another one and maybe we’ll see some others. It’s nice to see two like-minded people working together. This looks yummy and classy. Not a goat cheese person😊
Me neither (re: goat cheese). I think maybe a layer of creamy Brie might be nice instead!
Susan recommended using ricotta if you don’t care for goat cheese. Sounds like she wanted to avoid using two gooey cheeses in it, texture-wise, maybe?
@@tretower57So, a good sheep/goat milk feta might be good. I’m not a goat cheese person but I want to be. This seems like a great recipe to use, to start incorporating goat cheese into my diet. I used to gag at feta; I called it fetid. But with the help of Yotam Ottolenghi’s recipes, I’ve become a feta fanatic.
I may have impulse shopped and made this for dinner. The pie dough was challenging for me because I don't think I hydrated it quite enough, but once I got it rolled out and in the oven it turned out marvelous! Thanks for the leftovers!
The pictures of the produce in that book were amazing
I have already cooked several recipes from this great cookbook! It’s so great to see the author make the dish and I got even more tips than just the book. Thanks!
Claire, I can’t say how much I love your videos and am so pleased every time I see a new one. You are a true gem. Susan, I worked for Martha Stewart back when you did and you were so very kind to me. I sincerely appreciate it. My very best wishes to both of yo
All I can say is: Claire is unbelievably patient
lol can i hire you to make all my thoughts more palatable for the public?
This butters a lil small…
Did I mention the butters small?
I wouldn't put my knife on a platter....
It was a lot
Well, I’m definitely making this this weekend! Such a great episode.
Could you do an episode with Erin Jeanne McDowell? It would be epic.
I think I might faint if I saw that! 😍😂
Yes!!!
@@kamnakartik4678 Right?!
@@larrywayne6254 We need to make this happen!
I agree completely! 👏🏻👏🏻👏🏻
love susan, she saying potatoes right out of the ground taste earthier is just so funny to me
I love that this woman puts Claire just a bit on edge lol
Just in time for our onion & potato galette themed Halloween Party!
Such a great class - pastry, savory, and cookbook talk! I already prepped my shopping list for tomorrow morning and cannot wait to bake this! Thinking it would be a wonderful addition to my holiday brunch, too (maybe even mini galettes). Thank you, Claire and Susan!
I’ve made hand pies with similar filling (plus caramelized cabbage, maybe smoked sausage) and topped with everything bagel seasoning and those are amazing. I’ll have to try this!
OH Susan -- I love Susan. Been a fan of her since her days at/on Martha. Lovely to see her cooking w Claire. Great episode. AND I am totally making this galetter (I have a huge amount of onions at the moment).
This looks tasty.
This duo dynamic was fun and also kind of felt like cooking with my grandma who can't help correct everything I do. ;)
that is exactly the vibe!!
I absolutely love seeing two people who have such similar personalities that it almost creates tension between them. I felt that in this video. I was riveted. And I want to make the galette now. A+++
"I never once pretended on this show. Maybe once..." I wanna know what that one time was
Hello team! I thoroughly enjoy all of your videos and I love how you let Claire's personality shine in your production. She's so endearing and always inspires me to be a better baker with her wonderful insights and masterclass level way of teaching. Thank you all!
I love onion pie so I know this is going to be off the hook yummy.
Claire, I Loved the video! Tried it out on my husband tonight who is not a fufu food kind of guy and he loved it. No time in the house so I used dried oregano straight from Greece. Was awesome! Definitely putting this in our repertoire of meals. Love the video with you and Susan.
Blessings to you and yours.
Okay Google doesn't know time from The spice thyme.
Claire is an angel! 🙏🏻
The doodle faces are the best
Watched the video this morning, made the galette for tonight’s dinner. My pastry only had an hour of hydrating, but was still the best I’ve ever made. The whole thing was a delicious delight.
Wow that looks incredibly delicious!! 😋 And it really looks pretty easy except for the mandolin lol I have a rational fear of those. Thank you ladies!
I thought you made a typo with "rational" but no. That fear is completely valid.
The missing piece of my right pinky finger agrees with you!
I learned so much through Susan's explanations! And Claire asked exactly the right questions too
I love any good galette, with all that crunchy crust. Can't wait to try this recipe. And will check out VEG Forward.
(Vinny, I laughed at your thyme joke).
OMG putting this book on my christmas list
ive been wanting Claire’s books! Smart idea, thats what im going to ask for Christmas now. Thanks lol!
I love the talk about recipe development!!
Ooooh her NY times Christmas cookie article/video was so inspiring. I just couldn’t get her chocolate honeycomb shortbread right.
Love ur videos and love when you have guests how fun ❤😊😊❤
Love Susan! Great episode and I am going to make the tart this weekend!
Spungen was a delight. She was a fun addition to dessert person🫶
This HAS to be delicious! I'm lazy these days but I will try it! Yum!
Not a single sniff or tear while cutting the onions. They're witches.
If you're crying cutting onions then your knife isn't sharp enough!
I loved the storyline of Claire outing a lot of pepper and the other woman not liking it but accepts it
that white lady dont like spice 😂
❤ ❤ ❤ ❤ ❤ Your cats! ❤ ❤ ❤ ❤ ❤
This looks delicious! I love making galettes. Boyohboy…many of us get used to doing things our way & struggle to relax & allow other ways of doing the minutia.
Actually I don’t know if I’ll make this recipe but I really liked the video. There were a number of minor techniques mentioned as they put it together. Well done.
this was a wonderful episode, thank you both for sharing the recipe.
Great collaboration Claire sounds amazing and beautifully done 😊❤😊😊
I really enjoyed this video with the 2 of you so much!! And I want to try to make this soon❤
Claire & team, please do a crumbl cookie series
This was delightful 😊.
Great classic flavours, I really wanna try it 😀
Another installment of my all time fav, Dessert People! - love this, and love watching you collaborate with others!
I made this last night. It was delicious! I will say, I would use more water in my dough next time. It tried to crack a lot and i had to keep putting it back into the fridge so that the butter wouldn't melt. Other than that, though, this is actually pretty easy to put together. You could easily make the tart dough and caramelized onions a day or two ahead. If I were serving this as part of a whole spread, I would make it early in the day then serve it at room temp. It could be really annoying fiddling around with the potatoes if you have a bunch of other stuff going on. I also made sure to chill my completed tart before I baked it. I feel like it would have fallen apart if it had gone straight from assembly to the oven.
I’m not sure whether this hit at the right time or wrong time, but that looked extremely tasty. I craving that crust.
That looks so good!
Get it my tummy!!!!!
That looks amazing! I will make this for sure 😋
Looks delicious. Does it freeze? Thank you.
I want to say “Yes,” but it would only reheat well in the oven.
that thing looks delicious
YUM!!!!
Great video!
omg that looks so yummy
Great duo. The combined knowledge makes this recipe really approachable. I wanna try it 🎉
First!? I’m astonished! 😯 Hi, Claire! Hi, all!
How delightful 😊
Susan did not want the pepper .... Count the mentions ...lol ... great video
I had to google it and I'm sure someone else also wonders. Yes, Susan IS Nancy's sister.
Sending love 💛
What an amazing episode im definitely going to check out her book and put it next to the Whats for dessert book I got
Love Claire’s dessert videos… I will make this galette for sure. What is that portable stove as I am currently looking for one ? Thanks!
It's made by Breville. Looks like the 'The Control Freak home' induction hotplate. It's on their site.
Omg it's that one women who did that nyt video with the Christmas cookie box video!!!!
i played this with just my headphones on without looking at the screen and i rushed to my laptop coz i thought "Did Claire invite Kamala to cook?" 😂
I'm pregnant and that looks amazing
I remember her from a Martha Stewart episode about 25 years ago. They made some sort of cake I can't remember what.
This should be a weekly show
I love how the thumbnail looks like that's Susan Spungen on the left and on the right is our favourite dessert person Caramelized Onion and Potato Galette.
How did you not cry while cutting and sautéing the onions?! 😢
20:23 Even worse! Between 1/4" and 1/8" is actually 3/16". 😆
We very much need to make the switch to metric.... 😂
@@AaronSummersEfflerexactly! What you really want is ceeentimetres/millimetres
Is there a good alternative to goats cheese?
How many onions were used to make the "batch" of caramelized onions?
As someone who also sews 20:24 made me laugh 🙂 5/8 is generally the standard for clothes seams and 3/8 for seams around curves so if you sew regularly, you just might get some crossover baking skills as an added bonus!
oh damn could you sub the onion for something else? I'm allergic but this sounds delicious!
Try fennel?
Hey Claire? Any chance on releasing a pecan pie video for Thanksgiving? For my cousinsgiving I volunteered to make a pie and pecan got the majority vote
There is a video for NYT where Claire does an entire Thanksgiving dinner and she bakes a pecan pie in it!
th-cam.com/video/0rHT0QPvLTc/w-d-xo.html
@@jenniferlafon7046 you're the friggin best!
@@lazyautomation3481she posted one today!!!
me during the quarter inch 3/8th of an inch discussion: just use milimeters!!!
What brand name is the burner?
My worst ever kitchen injury was from a hand blender - I am strangely relieved to learn that I’m not the only one 😂😂😂
What happened!? I came to the comments section to understand as I maintain a healthy fear of mandolines but not hand blenders…yet
@@taral6581 lol - stupidity! 25 years ago, my first "adult" apartment, new hand blender, my first or second time using it. Something clogged up the blade so I turned it upside down to clear it out. My hand holding the blender was over the button and I accidentally squeezed it. I still have the scars on my left index finger from the mangling it received.
I probably should have gone to ER, but I was embarrassed to tell anyone what I had done. So I recalled my first aid training and cleaned it well, put direct pressure on it, and held it overhead for a couple of hours until the bleeding stopped.
I still have the same hand blender and use it regularly (mostly for soup). I always unplug it as soon as I take it out of the pot 😂
Come on Claire spill the beans!! Im gonna have to say the side profile is giving baby!! Her face looks slimmer tho... Awww Congrats!
omg two icons in one room
If a cutting implement is "not that sharp", it's more likely to cause injury owing to needing to put more pressure into cutting, gotta keep them sharp so your slicing the food, not the fingers... :)
(he says with scarred thumbs from an under-sharpened knife slicing potatoes that slipped on more than one occasion and made cuts that it shouldn't have!)
Good Morning Claire and Susan.
mama a new dessert person video behind u
claire SAFFITZ 💜
@@constantartblock 😂❤
Lets GO!!!!!!!!
18:14 Oh Claire. Oh no.
Susan is so talented!
I hate "season to taste" because if I've never had it before I don't have any idea what it is supposed to taste like 🙂