Such a great experience learning about Kolaches with Jesse Griffiths! Make sure to stay tuned and subscribe for upcoming episodes in Austin, TX. Drop a comment and share which city you'd want us to explore next!
Jesse was so cool! What a gentle giant. Clearly so passionate and thoughtful, soft spoken too. He knows his craft very well. I’d love to see him again!!
Shout out to you both from Czech Republic! Thanks for showing little bit of our culture. I especially appreciate the effort of writing down the correct spelling of "koláč" and "klobásník". Claire, I am fan of yours for so many years, you literary saved me during quarantine. Sending love and wish you all the best
I love that she came back bigger and better this year! Dessert person is soaring to new highs. Hats off to the producers and everyone who manages to bring this all together you guys are brilliant!
A lot of the time, the 'Farm to Table' or 'Field to Table' moniker is a sales pitch as much as it is a culinary approach, but Jesse Griffiths is the real deal. His knowledge of the plants and animals that he cooks with, from their environment/habitat, their lifecycle, their biology, comes through in his cooking, the books he writes, and when we get to see him in videos like this... Really, who else has ever sounded that passionate about a persimmon? Thanks for having him on! (Now I'm off to go find a disappointing Kolache in Phoenix and think up an excuse to get back to Austin soon.))
So glad to see a Kolache episode! I lived in Texas most of my life and Slovacek's was the place/gas station, I got my kolaches when driving to Austin from Dallas! Can't wait to watch the other videos!
Dai dui is such an incredible restaurant. I worked as a cook in Austin for years and that place was a constant stop for me and other cooks on days off. Solid food, great people. They absolutely understand the dynamic of fine, local cuisine.
I love Claire with other chefs. She never talks over them… you can see her get more excited for certain people so she’ll be chatty, but it never becomes a competition to talk. I also like her curiosity because she asks the questions I would 😂
From TX here- I usually stop in West at the Czech Stop on my way between Austin & Dallas or vice versa. So the part about getting these at gas stations is true 😊
This feels nice to see! When I saw the title, I had a sneaky suspicion it's gonna be Czecho-Slovak (as someone who was born and still lives in Slovakia, and having had these regularly, this just feels good to see and to know Texas is keeping the mid-European tradition going from over the ocean).
OMGGGGG Rhoda!!!! We miss you! I learned so much in this video, it was amazing. My family is distantly Czech and learning anything about that part of my heritage feels really awesome. Thank you Claire and Chef Jesse!
Hey guys, greetings from Prague, Czech republic. Nice to see how our history is part of the life in Texas. And don't worry about your Czech words Jesse ;-) Better word for "posypka" would be "drobenka", which kind of means something like "crumbles/crumbling", but your usage of the word was OK 🙂
Posypka is the common term in Texas. In Ukrainian that word would mean “to sprinkle, to rain, to pour”, which is literally what you do with it, to sprinkle it on top with your fingers. Does modern Czech have a word with that Slavik root?
Better czech word for streusel is "drobenka" or " žmolenka" (a bit old fashioned). Drobenka from the word "drobit" = crumble. But "posypka" is also OK.
Oh my gosh, I got emotional seeing Rhoda and Claire together again on camera 😩 They look delish, I love spicy foods so I’d defo gobble up the savoury ones ❣️
2:18 i’m czech, koláč isn’t really a translation for cake, cake is “dort” and it’s just a normal cake like a birthday cake…koláč would be closer to “pie”, since we also call stuff like apple pie “jablečný koláč”. there’s usually a traditional filling holy trinity - poppy seeds, quark and povidla (plum jam). also, this is my first time hearing about klobásník, but apparently it’s a thing in some czech regions:o the more you know
My god! 😍 slovak baker here 👋 i love your recipes, actually bakes a lot of them at our bakery. When i saw “moravské koláče” here, it made my day. We usualy put “tvaroh” inside them. Tvaroh is kind of cow cheese typical for czech and slovakia, kind of like cottage cheese. Then we put the prunes and “mrvenička” on top. We bake them on sheet individually, so they do not touch. It takes much less time ☺️ love your videos and recipes ❤️ great work 💪
I grew up on kolaches as breakfast on the way to school -- love this episode and excited to make some kolaches for my family when I visit them in Texas! Definitely a staple!
Wow, I had no idea koláče were a thing in the US! It's cool to see that a bit of Czecho-Slovak culinary tradition made it over there. I can reassure Jesse we won't be angry at him, his pronunciation is pretty good! It does sound a little odd to hear the word pluralized, since koláče is already plural (singular being koláč), but all in all I think Jesse did the pastry justice.
Here in the panhandle of Texas we primarily eat savory kolaches filled with cheese and sausages, which are technically klobasneks. We usually eat them at breakfast because they’re served at donut shops. It’s great to find out the origins and history.
Just to clarify for the Muricans here: one kolach, two kolache (koláče in Czech). Kolaches doesn't make any sense. Btw for the best kolache stop by in Czechia! 😊
Made these today. The savory ones. I used a smoked sausage and wrapped each chunk with poblano pepper. Boyfriend was so happy he’s already asking me to make another batch for his family. Very happy, great recipe and thank you 🙏🩷
This was a great episode. Very interesting to hear from Chef Jesse! The wild persimmon sounds interesting. And for your sponsors, I'd never heard of Made In cookware before watching your videos and now I would definitely consider buying their cookware.
Persimmon jam looks gorgeous when you top in dough is almost resembles caviar. It great to hear Chef Griffiths describe how he enjoys sourcing his foods from locals or himself doing the job. My favorite fruit for right now is mango.
As a native Minnesotan, I think high bush cranberries cannot be beat for a gorgeous jelly/jam that is AMAZEBALLS on a homemade biscuit or a toasted slice of homemade bread. Tart and tamarind-ish, with a distinctive smell. So yum! I'm sure it would be fantastic in kolaches, too.
SO cool to see you in Austin- hope you had a great time while you were here, Claire! I always think our food scene doesn't get enough love and hype. Dai Due is the best. :)
1:33 How is "being made" in italy a factor that you love about this pan? What is the country ranking on best pan making ? I know it's an ad, but they really can't find anything better for her to say, what she loves about the pan? Besides that, nice video and cool guest.
I REALLY LOVE CLAIRE'S RECIPES SHE'S LIKE A SCIENTIST AND MUSICIAN WHEN IT GETS TO COOKING AND BAKING. SCIENTIST HAVE THE FACTS EVIDENCE BASED ON PEER REVIEWS GREAT MUSICIANS HAVE AWESOME TECHNIQUE ASK ALBERT EINSTEIN AND BUDDY RICH🥁👍👀
Omg I live in Austin and I love your channel - it’s so fun to see you just walking around town❤haha. Also I LOVE comadre panadería and Hijita, I’m so glad you went there. Truly an amazing place, and they do such great community things. Also yes there a lots of Czech gas stations as you drive around. Some nicer and some classically gas station-y, but that’s kind of fun.
Claire, this made me so happy and nostalgic! Kolaches are my fiancé’s favorite, but you don’t see kolaches in Virginia, so I’ve been wanting to learn how to make them. When we still lived in Houston and drove out toward Austin to visit his parents, we’d always stop at Hruska’s (one of those fancy gas stations, haha) for some kolaches.
I love Claire coming down to Austin and showing off her baking and kneading skills in front of all these professional chefs. You can tell how impressed they are
The seams on jalapenos that look like stitches are from swelling. When the plant gets too much water in a short period of time, usually a storm, the pepper will grab the extra water and grow. The problem is the skin is used to stretching at a normal rate and tears, after a day or two the seams heal and look like the stitches. Letting a Jalapeno start to grow red will make it sweeter but really does seem to make them hotter than normal. Also, St Louis, Mo loves Kolache too, we have 2 rival chains of Kolache bakeries.
I was JUST thinking about kolaches yesterday! Also, I’m from south Louisiana and was very happy to see that boudin was the main ingredient in the savory one!
I can't tell you how excited I am to try to make these! I love kolaches, but it is hard to find the sweet ones where I live. Thanks for doing this recipe!
