The Ultimate Dinner Platter - Grand Aioli with Claire Saffitz | Dessert Person Dinners

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The Ultimate Dinner Platter - Grand Aioli with Claire Saffitz | Dessert Person Dinners
This episode of Dessert Person Dinners brings you a breezy, veg-forward dinner that requires one saucepan, a bowl, and minimal cooking overall. It’s called Le Grand Aioli, a southern French dish consisting of cooked and raw vegetables, creamy potatoes, boiled eggs, and shrimp or seafood served with the most delicious dip of all time, aioli. This dish proves beyond a shadow of a doubt that very few things cannot be improved by the addition of garlicky, tangy mayonnaise. This dinner is on repeat all year long in Claire’s house, but especially in spring and summer when all the good veg is available. It’s the perfect intersection of good and easy.
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

Опубликовано:

1 окт 2024

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Комментарии : 250

@CSaffitz Год назад

Good Morning!

@ellieisanerd Год назад

Good morning! And I have to say, I love all the extra Felix lately :)

@tomicostanza Год назад

good morning claire💖 love from argentina 🇦🇷

@cassidyjones8740 Год назад

i love thursday mornings because i get to wake up, workout, make breakfast and watch claire while i eat :)

@LostInSpaces Год назад

So excited whenever I get a notification on your videos, and can’t wait for the new book! Hugs from Costa Rica 💕

@ArgentAbendAzure Год назад

Good Morning back. Did Felix manage to nab a shrimp? 😼😹

@sydneygowen6117 Год назад

I would LOVE if Claire did a savory book next!

@elizabethbingheim5963 Год назад

On her book tour she said this is likely her next move!

@andrewmccrea37 Год назад

Claire going savoury is always a special treat- her wings, ribs, and chicken sandwiches are all awesome!

@andip4016 Год назад

Queen please start captioning your videos. Auto captions sucks and deaf people need them. The auto caption said you said this is great within a pair of teeth 🤨

@JamesD17 Год назад

Claire is the only recipe developer I watch religiously! Just realized its Thursday because of her :)

@lovingthelessloved3679 Год назад

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. 😍

@cheerfullcynic Год назад

And the freshly harvested potatoes!

@myerklamb8529 Год назад

"The right amount of food is always too much." You and my Mom would get along well Claire

@lauraamo4848 Год назад

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

@Ainepham Год назад

She thawed them from frozen, so cooking here is just to heat the shrimp up to temp and kill all of the bacteria :)

@DonnaBorooah Год назад

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!

@WendyS1822 Год назад

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! ❤

@katiemakenna6407 Год назад

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!!!

@gnext2 Год назад

Am I stupid, or weren't those shrimp pre cooked?

@christinalucas5540 Год назад

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 🇨🇦!

@BowlerHatHatHatHat Год назад

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..."

@jaderoberson5896 Год назад

aioli is traditionally just oil and garlic-- no egg! Americans like to add the egg, but technically that makes it a mayonnaise.

@bof224 Год назад

Claire, I love you, but 6/7 ads in a 20 minute video is pushing it

@dedoubecool Год назад

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 🤷‍♀️😁

@chelsmeister Год назад

She studied cooking en France :)

@jeffgreenwell4426 Год назад

This recipe looks wonderful! I can't wait to try it. Thank you for sharing it!

@CSaffitz Год назад

Thanks Jeff!

@emilykpaige Год назад

FYI if you want to start the cold eggs in cold water it’s 10 minutes once it starts boiling

@lizhutchinson6978 Год назад

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.

@nicholaspickolas- Год назад

But weren't those shrimp already cooked? I thought shrimp were grey when raw..? Just curious :)

@janmcmahon7358 Год назад

Key west pinks are pink even when raw

@francesvachon9516 Год назад

Where can I get those bottles your oil is stored in... they're fantastic!

@yarnexpress Год назад

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!

@xyzpdq1122 Год назад

“I just think they’re neat!” Back to back Claire potato videos!

@ocelots1010 Год назад

why do you cook the shrimp again? is it just to heat them?

@twocvbloke Год назад

Can't beat a good bit of garlic, and by a bit, I mean a lot, to the point vampires will declare you're committing acts ofchemical warfare... :P

@GregScavezze Год назад

Her shrimp looked pre cooked and she just warmed them?

@Unassuming_Gay Год назад

Yup, shrimps are gray-blueish and turn red when cooked, and I'm fairly sure that the bouncy spot she refers to is a sign of overdone shrimps

@ichhabekeineahnung2462 Год назад

I cannot wait to make this for the party with just myself :P

@cajunmusician Год назад

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….

@brokenglassshimmerlikestar3407 Год назад

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!

@oldvlognewtricks Год назад

There is no end to how much I love that this starts with a Nigella quote ❤

@annamarasco262 Год назад

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.

@annamarasco262 Год назад

"The right amount of food is too much" is practically my family's motto.

@8julies Год назад

I'm looking for the scoop that was used for getting the eggs out of the water. Any ideas on brand?

@thefunkybabaganoush Год назад

I'm loving the new book. I'm going to make something from it this weekend!

@CSaffitz Год назад

Which recipe are you thinking you'll start with?

@thefunkybabaganoush Год назад

@@CSaffitz the sticky pumkin-chestnut gingerbread since those are all in season now, so I would be a fool to not try it now.

@oldcowbb Год назад

making mayo is a good way to realize eating mayo is not a good idea for your health

@SOLmeMAYBE Год назад

I wish you could be on the Try Guys' Without a Recipe. Ultimate combo!

@christineansorge5519 8 месяцев назад

Seems like perfect picnic food.

@akhorr7560 Год назад

I saw the thumbnail and thought Claire made gado-gado 😅

@zxs7170 Год назад

Claire, I frequently do something very similar. I change up the dip. It’s easy, satisfying & healthy! 👍🏼

@ciannemg Год назад

I’ve always wondered what the sticks with the blue tops in Claire’s salt are.🤔

@ShesAaRebel Год назад

Ok fancy people, you're going to have to explain this dish to me, cause I'm confused on how to serve it/eat it. She calls it a "Dinner Platter". Does that mean it's a meal? Cause this looked like too much for one person. But the fact that it's all on one plate confuses me. It's so nicely arranged. Why put in that effort, and then split it up? Or is this considered an appetizer? Something you would put out on the table when guests are over, and they can snack on it while socializing? Or is it a dish? Like, you would bring this to a potluck, and people pick through it and put what they like on their plates?

@biana7775 Год назад

Is a savory cookbook in the works??

@PD-vs7vf Год назад

LOVE this so much Claire! This looks so delicious I'm going to be making this tonight! Yummy🤤

@TheBereangirl Год назад

Good morning, Claire! If you steam your fresh eggs, they peel just fine.😊 The only thing that beautiful platter needs is some olives!

@civilizeddiva Год назад

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😀

@unit--ns8jh Год назад

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 :)

@m.p.6039 Год назад

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.

@aliciaf1055 Год назад

Le Grand Aioli is a pretty regular summer dinner for us - so delicious.

@chanwinsern8814 Год назад

I was always wanted something different for Christmas dinners, and this is the answer! Thx Chef Claire

@TPark-rf3lt Год назад

3:35 this is a great tip... i had no idea! Thanks Claire!

@DamonNestell Год назад

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.

@gojbbf4095 Год назад

"To me, the right amount of food is always too much." ❣❣

@annmarienoone9879 Год назад

I would throw all the veg in the airfryer for extra taste.

@JoshKeatonFan Год назад

I realized that that Claire has (Felix) and Louis Rossman has (Mr. Clinton) If you don't know who Louis Rossman is, then I highly recommend you check out some of his videos as he is a cool dude.

@spencerallegra Год назад

Claire’s love for potatoes is really speaking to me..

@nickcutler3802 Год назад

19:33 greatest assortment of words ever spoken in a RU-vid video

@AdventuresinEverydayCooking Год назад

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!

@ReasonImprisoned Год назад

Excellent as always but this video seems really out of season. New potatoes, summer squash, asparagus? It's november

@jungtothehuimang Год назад

Fun fact chickens love eggs and if you have leftover whites or yolks and you scramble them up your chickens will happily eat it.

@crashlikewaves Год назад

I wish Claire talked about her own dishes the way she talks about fresh broccoli 🥹

@bethwalker355 Год назад

Hey! Your insights into cooking and food are so vast and light giving. Thanks for sharing!!

@devynlapatina Год назад

i love this dessert person dinners segment hope to see more!

@LightBrightLocs Год назад

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!

@nikkilovesrocks Год назад

Ok 😂 By the # of comments I can tell most people saw the thumbnail & had a mental "ew" happen BUT I'm so glad I clicked! I will be making this for my temporary KETO family. Thank You~Claire *Actually looks delicious 😋

@TaxTheChurches. Год назад

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.

@moishglukovsky Год назад

The idea of salt damaging a pot if it’s added to cold water before it boils is utter nonsense. Complete nonsense.

@Hollis_has_questions Год назад

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? ❤❤❤❤❤

@gabriellearthurs3258 Год назад

Guys, where are the measurements? Have I missed them? They are not in the description.

@bobluu5353 Год назад

Looking forward to more dinner recipes!!!

@lindsayhaugen7660 Год назад

For a second I thought you were going to say that Nigella Lawson once said, "meekrowahvay" (microwave)

@ybab-j Год назад

Amazing! If you like this kind of thing, you should read Tamar Adler's book An Everlasting Meal, which features this recipe and many other things that are classics for a reason.

@ellieeveritt Год назад

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 💡 🍤 🦐 😋

@omgitsBenjamin Год назад

I love that my favorite baker (Claire) knows of my favorite home cook (Nigella) enough to quote her! 🤩😊👏🏻

@ashleygramolini7876 Год назад

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? 🙏🙏🙏

@nikeipod1 Год назад

Will try this! Great recipe idea! May I ask you to change your sieve? You don't need to be super concerned but it looks like there is some rust on its edges. Rust is not safe to consume! Great video otherwise. Thanks.

@sirjoe88 Год назад

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.

@bonnyporter3521 Год назад

As a chef, I totally understand the “it’s easy to steam” factor but a blanching video is 100% more worthwhile here.

@franklee538 Год назад

A good host always has too much. You ca. always finish the extras but you can’t get more if you run out. Well you can but you’ll have to go get lore during a gathering…which means you’re a bad host

@offtomilan Год назад

OMGGGGGG looks INCREDIBLEEEEE!!!!!!!! I don't even like shrimp :/

@RhondaBlanchard-b6f 15 дней назад

Garcia Jeffrey Wilson Anthony Gonzalez Margaret

@francesvachon9516 Год назад

p,.s. I have heard of smooth cooking tops cracking/shattering if a lid sticks to them! Be careful!

@ericabug Год назад

Claire!! Can you pretty please make NY style black and white cookies!!!!🥺🥺🙏❤

@Ughurhajiyevz-g9y 19 дней назад

Clark Shirley Johnson Ronald Lee Elizabeth

@temp_name_change_later Год назад

Life hack: attach a laser pointer to the pot filler to determine where the water will go

@MistressOP Год назад

felix getting shrimp would have made it perfect.

@adb1917 Год назад

So what is the actual emulsification happening in aioli between, oil and garlic? I thought it had to be between two liquids.

@christianhansen3292 Год назад

she is stinkin' cute and geeky & probably the hardest working Chef on RU-vid.

@anapatricialopezblanco6774 Год назад

Claire please mention that Alioli is an Spanish sauce from the Mediterranean coast which oroginally is made up of only garlic oil and salt.

@esztercsaki1 Год назад

Of you take away the shrimp, Add good bread and paprika , you end up with what I ate about daily growing up

@jennverstraete7829 Год назад

Me watching this at the time Girl Dinner is a trend haha! Love it, it looks delicious and easy! :)

@ryph3 Год назад

grand aioli slayed

@DolaAktar-w7k 19 дней назад

Hernandez Gary Anderson Elizabeth Anderson Susan

@amandabartee3004 Год назад

This looks great! Are the measurements somewhere?

@bionance Год назад

i think this looks yummy, but prob not a dish i would cook here in mid-november - seems more like a spring/summer dish to me...

@iancryar6431 Год назад

I used to say there was no potato dish that I wouldn’t eat then I took a bite of a potato dish that I didn’t like but on the whole my potato eating has been enjoyable

@iancryar6431 Год назад

I throughly like tater tots because they’re basically bite sized hash browns

@cuttwice3905 Год назад

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.