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Hi everyone, welcome to potluck food talks.

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Today we're going to talk about marjoram, our favorite herb.

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So what can you tell us about marjoram?

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I mean, what is that to say, you know?

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That is one of those herbs that I've never used in my life.

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And in the times I see it, like in a home kitchen, like in a corner, marjoram next to

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oregano and other herbs.

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I'm like, why, why, why does people, what's the use of this herb?

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Because you know, like then you use it and it doesn't make like a real difference.

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I don't know.

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What are you doing in my house?

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Yeah.

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It's like you use it and everything tastes like pizza sauce.

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No, let's talk about desserts.

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Uh, like quick ideas on desserts.

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Do you have like a, like a favorite quick dessert that you make at home or even if you

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have like a, an emergency in a restaurant, you know, like a battle horse.

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Oh, uh, an emergency desserts.

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I don't think I don't know.

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Actually I do.

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I do have, um, but I wouldn't call it emergency dessert because it's actually a really, really

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nice dessert, but it's like, sorry, chocolate cologne.

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No, no, no, no.

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I never made chocolate cologne actually.

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Never ever.

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Not since many, many years ago.

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Although you know, I don't actually hate chocolate colognes.

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I think like when the, like how we were making them in my go, they were very tasty.

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You know, how could you hate chocolate cologne?

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Why would you?

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What's wrong with chocolate colognes?

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But let's explain quickly what it is and how it's made.

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Yeah.

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Basically it's like a, well, you melt chocolate and butter, you mix it with eggs and you add

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a little bit of flour and then there is some sugar around as well.

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And this is those kinds of things that is actually hard to get them wrong.

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Like even if you don't have a recipe, if you've done it already, you already know a little

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bit of the ratios, the proportions, and you can just do it with, with your gut feeling,

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your eye and it will come out.

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Okay.

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You know, like you just put it in a, you can microwave it or make it in the oven and you

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have like this, how could I describe it?

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It's like this molten cake that is liquid in the inside.

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And yeah, it's like a super famous and popular dessert and it's super easy to do.

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Impressively easy.

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Yeah.

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I mean, there's a version also where you put like a little, you make a little ganache and

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you freeze it and you put it in the center and then you bake it, you know.

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Yeah, exactly.

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Like the original dessert was created by Michel Bras and I think it's actually the only food

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that I know that it got patented.

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This was like in the seventies.

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So he got a patent for that dessert, which demonstrates that patents and food are worthless

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because anybody can copy that and he can do anything about it.

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And then there is this story that, what's the name of this?

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Jan George von Gerichten, a chef from New York.

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He claims that he was sending this dessert like in a big banquet for 300 people and he

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made this chocolate cake, but the ovens went off.

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And when he sent it off, he was like, what happened?

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You idiots.

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He wanted to fire everybody.

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And when he got out to the kitchen, he got like a standing ovation because such a wonderful

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dessert, but it was just basically a raw cake.

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But I saw also an interview with Alain Ducasse where he said like, that's bullshit.

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Like that dessert was invented by Michel Bras, period.

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I think I believe Michel.

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I don't think that, I think George is full of shit.

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He's been in America too long.

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You know, he just, it's not European anymore.

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Yeah.

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But yeah.

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So the dessert that I like, if I, for example, I'm at a small restaurant, I need to come

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up with a quick dessert.

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I will do a set buttermilk.

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So I'll do like a, like a panna cotta, but with buttermilk with like a little bit of

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vanilla and some lemon and stuff like that.

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And it's just super like, if you make it right, it's just super delicious.

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You know, super, super tasty, like a buttermilk panna cotta.

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It's amazing.

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And then usually I do like some like coached apricots with it or something.

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That's just like a quick and easy fix.

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But at home, what the only dessert I ever really do at home, this too, is either I do

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a tiramisu or I will do an eaten mess.

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Eaten mess.

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I don't know that one.

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Yeah.

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I don't know what that is, but it's like eat and, but like eat and, E-T-O-N.

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So it's a place in the UK.

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It's a British dessert, which is basically like a big bowl full of like whipped cream

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with vanilla fruits, like stone fruit and not stone fruit berries, sorry, like raspberries,

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usually raspberries, you know, but I often use like a mix and meringue, crispy meringue.

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So you have this like layered sort of bowl and you like take it out and it's like crispy,

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fruity.

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It's like messy, but it's just kind of nice, you know?

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Okay.

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Okay.

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Nice.

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Another one that I do, which is usually when I have like vegan or vegetarian friends is

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also, again, stupidly easy.

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I don't remember the proportions, but basically you find like a good silken tofu and you mix

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a, you can do chocolate or fruit puree and the result will be like a creamy something

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like kind of like a pudding slash panna cotta, something like in that direction.

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It sets like a custard, but it's vegan and it's something super nice, you know?

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Like, and also it's just like a two step dessert.

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You just mix two things and then you have it.

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You just mix it together?

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Yeah.

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You just blitz it, you blend it and then you pour it on cups or whatever and you let it

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set in the fridge.

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That's it.

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You know?

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Three step dessert.

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You know, we had a guest chef the other day and what she did, I thought was really cool.

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She made a sorbet, a grapefruit sorbet and she stabilized it using bananas.

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Oh yeah.

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Yeah.

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I've seen those kind of things.

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And I like the texture was like, it wasn't like a, you know, like a, like a Pacojet sorbet

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or anything.

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It was like a little bit more rustic, but like, first of all, the banana flavor together

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with the grapefruit.

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It's very, very nice.

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And second of all, like it was just super easy.

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And I was like, man, you could just easily, easily do that at home, you know?

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Yeah.

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Nice.

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Nice.

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Yeah.

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The other one that I tried, I think we mentioned this already is making an ice cafe.

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I think that's much better to making an ice cream at home because ice creams at home

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are always full of ice crystals.

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It's never right.

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I've never seen a, even in small restaurants that have a cheap ice cream machine, you will

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see shitty ice creams.

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But a parfait, if you do it right, it's always right.

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And it's much easier and cleaner to pull it off, I think.

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For sure.

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I actually never make parfaits, but like I think a parfait, I think parfait is going

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to have a comeback, you know?

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Yeah, I do.

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I think they're timeless.

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They're like jeans, you know?

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You've been always there.

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You just don't see them.

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Hey, one of my, one of my all-time favorite desserts for, you know, where you are in the

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world at the moment is a, is a really nicely made torija.

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Oh, nice.

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Yeah.

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Yeah.

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That's actually, I had that, I was in charge of that dessert in my time in Mugaritz, which

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is actually the torija that became popular because it's a torija.

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If I'm not wrong, this torija was imported from the French by Martin Verasategui and

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he made it really popular here in the region.

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You will find it in many, many restaurants and they always do this.

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So torija is basically a French toast.

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And the one they do here is soak a mixture of cream, sugar, and eggs.

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That's it.

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And you let it soak for overnight, let's say.

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And then most people do it on the oven.

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The way it was done in Mugaritz, it was roasted on butter on a pan, pan roasted, and then it

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was caramelized like a creme brulee.

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But I mean, doing this at home, again, this is just soaking brioche.

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It's important that the brioche is kind of thick, you know, not, not, not like a sandwich

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slice of bread, like something like at least three sandwich slices of bread.

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You soak it in this mixture of cream, eggs, and sugar, and then it's just over.

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And that's it with a nice ice cream.

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That's a super dessert and super easy to do at home.

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Yeah, for sure.

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Yeah, super nice.

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Also, what I think is really underrated is like a nice tart, you know, like making a

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good tart.

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I feel like, like whether it's like a lemon tart, like a custard tart, you know, I feel

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like whenever you like go to a cafe and you get a tart, it's always like super disappointing,

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you know.

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But if you get it right and you cook it nicely, you know, it's just so nice.

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I like a tart, you know, like when was the last time you had a nice tart, but if you

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do it right, it's amazing.

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Yeah, right.

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And that that's another dessert that is super easy to do at home.

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Well, I've seen it was once invited to a dinner party and there was this tartatan that was

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not flipped, you know, it was like on the form with the, how do you say, with the cookie

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on top with the tartlet.

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So the idea is you flip it around so you have like the form of the apples on top.

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But I remember my host didn't like at all me commenting on that, like, it's wrong.

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Get out of my house.

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So let's make a top five of desserts if we had to do it together.

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I actually would put the chocolate coulant there somewhere because I've done it so many

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times.

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It's so easy to do.

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I've served it like in different contexts, like at home or in top restaurants and it

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has always worked nice.

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I'm finding this very difficult.

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I'm finding it very difficult to decide.

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But it doesn't have to be like your five favorites in history.

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Okay, I have another one.

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Like a nice, extremely buttery lemon or lime pie.

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That's you know, there's nothing wrong about it.

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Okay, you know, one of my all time favorite desserts, also super easy to do is but like

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only when it's made really, really well is a good creme brulee like a crema catalana.

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Right, I agree.

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When it's like intensely yellow and like caramel just perfect, it's one of the nicest desserts

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ever.

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But you know, you said something there like creme brulee and crema catalana have slight

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differences.

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Like the creme brulee is usually the custard is steamed in the oven, right?

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Well the crema catalana you do like a pastry cream and you pour it on the forms and then

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it settles.

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A crema catalana basically is a pastry cream that you burn and the other one is like a

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steamed custard.

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And usually the creme brulee, you usually use vanilla and the crema catalana has a mixture

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of lemon peel and cinnamon.

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I actually like the crema catalana better.

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That's really interesting.

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I knew about the lemon peel and cinnamon part is like this.

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This is this really Spanish flavor combination.

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Yeah and when it's on right, like you know, like the right amount because a lot of people

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put too much and that's not the idea.

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When it's really balanced, it's super nice.

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Yeah, that's really nice.

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But I didn't actually know they don't set it because I've never actually made it.

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That's a terrible chef.

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You know, one other thing that's like I will always love is a good rice pudding.

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Oh nice.

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Yeah.

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Like milk rice, you know, it's just like, but again, it's like, you know, if it's shit,

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it's shit.

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But if you make it right, it's like so nice.

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How is a good rice pudding for you?

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Because there are big variations.

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I like the way it's done here that it's super liquid.

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Yeah, I think like the first time I had it in Spain, I was like surprised, but I also

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really liked that.

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Especially if you add like what we just said, I talked about the cinnamon, a little bit

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of lemon zest, you know.

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I like rice pudding like a little bit thicker, but I eat it cold.

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Right?

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Yeah.

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Yeah.

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Yeah.

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Because for example, if we talk about like rice pudding in the UK, it's often baked and

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they eat it warm.

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The nicest rice puddings I had in Le Paratin in Paris, they just served rice pudding in

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a little glass as a dessert with like some Mirabelle plums on top.

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And it was just like super delicious.

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Super nice.

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Nice.

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Nice.

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Nice.

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So, the top five could be the Basque cheesecake that could be there.

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I saw a post of your version with miso.

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How was it?

252
00:13:21,000 --> 00:13:22,000
It was nice.

253
00:13:22,000 --> 00:13:23,000
Yeah.

254
00:13:23,000 --> 00:13:24,000
It was good.

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Like just with some miso into the mix, some like dark miso that you like, you can like

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bake it in the oven and just like caramelize it a little bit.

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It's good.

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It works really well with the cream cheese, the miso, you know.

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Yeah.

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I can imagine.

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It's nice.

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Yeah.

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Here in Spain, it has become like a trend of doing cheesecakes with anything, you know,

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like pistachios, this or that, different nuts, different colors, black sesame, blah, blah,

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blah, blah, blah, blah.

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Ah, no.

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Baked charcoal, matcha, beetroot powder.

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Yeah.

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I hate when they put stupid fucking bullshit on desserts for no reason, you know.

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A good dessert has to be simple and well executed.

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That's it.

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That's it for this week's episode of Potluck Food Talks.

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If you like what we're doing, make sure to subscribe to the podcast so you never miss

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You can also find us on Instagram and TikTok as Potluck Food Talks.

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The show airs every Monday.