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Hi, I'm Kimberly Lallouz--
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00:00:02,602 --> 00:00:05,638
and this is my test kitchen!
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00:00:05,638 --> 00:00:08,975
I take multiple lip-smacking,
sumptuous dishes,
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00:00:08,975 --> 00:00:12,112
and turn them into
One Big Recipe.
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00:00:12,112 --> 00:00:14,347
Now, you can cook a feast
for your peeps
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all in one afternoon.
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Download the One Big Recipe
right now.
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Follow along.
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This is gonna be fun.
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00:00:40,040 --> 00:00:41,274
Hi, guys!
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00:00:41,274 --> 00:00:43,376
Welcome to my test kitchen.
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Today's deluxe dinner menu
is a twist on classics.
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00:00:47,480 --> 00:00:50,383
Think old-school eats
with a Kimmy Shimmy!
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00:00:53,086 --> 00:00:56,656
Classics like shrimp cocktail,
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but none of that cocktail sauce.
No, siree!
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Apricot ketchup.
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Succulent prime rib.
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Super simple, my way.
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Sous vide.
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Meat loves potatoes,
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but how about a stand-alone
potato course?
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Potato pave.
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With the prime rib,
brown butter carrots
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and a pea and bacon salad.
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Dessert.
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A crazy hack
on vanilla ice cream--
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with lavender.
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Oh! And my favourite.
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Bread and butter.
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Eight recipes, four courses,
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all in One Big Recipe.
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Easy to follow, easy to make,
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and guaranteed to impress.
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Let's get started with this big,
beautiful prime rib roast.
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Gorgeous.
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(Snipping)
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See this? See how the roast sits
on the bones?
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That's called a cradle.
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00:01:56,282 --> 00:01:59,085
I often cook my meat on the bone
but not today.
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I'm gonna save them for a stock.
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(Pepper mill crunching)
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00:02:15,168 --> 00:02:16,903
And that's it!
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So, sous vide.
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Literally means "Under vacuum".
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I get my roast in the bag.
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This is how I make that vacuum.
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The water goes up,
the air comes out.
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Seal it--
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and that's it.
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Set the temp on this magic wand
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and now the water bath is gonna
stay at the same temperature
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for a perfect roast every time.
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You really got to get
one of these gizmos.
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Okay, when you're cooking
more than one dish,
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it's all about the prep.
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00:02:53,940 --> 00:02:57,110
My One Big Recipe walks you
through every step.
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Mise en place.
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AKA, everything in its place.
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00:03:01,981 --> 00:03:03,583
I do a little bit of it now
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00:03:03,583 --> 00:03:05,952
and I don't have
to worry about it later.
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Oregano, rosemary, thyme.
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♪ Oregano, rosemary, and thyme ♪
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The sound effects
to dropping herbs in the bowl.
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Whoop!
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Parsley!
(Sniffing)
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So fresh!
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Cutting these on an angle,
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try and get as little stems
as possible.
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This will be the garnish
of my shrimp
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and my prime rib roast.
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I love growing herbs
in my garden,
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because then I know exactly
where I got them from.
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00:03:47,427 --> 00:03:48,695
And that's it!
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The roast is in,
mise en place on the go.
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Let's start that potato pave.
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Just three ingredients--
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spuds, butter,
and salt and pepper.
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00:04:02,308 --> 00:04:03,676
Okay, four.
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First step, butter.
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00:04:15,221 --> 00:04:17,523
How about some arts and crafts?
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00:04:21,227 --> 00:04:22,829
Ooh! Just kidding.
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Having the right tool makes all
the difference.
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Check out these slices.
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Super thin.
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Makes you look like a wizard.
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Okay, butter.
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Watch this.
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Lots and lots of butter.
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Gonna get out on all the sides
so the parchment sticks.
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00:05:10,410 --> 00:05:12,945
We want lots of extra overhang.
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00:05:15,148 --> 00:05:16,816
More butter.
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Layer after layer of potato.
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I love me some spuds.
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More butter is never
too much butter.
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Season every layer.
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You see how this is working?
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00:06:02,929 --> 00:06:06,399
Just a few more layers
and into the oven.
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Okay, now this folds over.
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00:06:41,734 --> 00:06:44,737
And now into the oven
for a couple of hours.
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And when it's done,
a stand-alone potato course
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just like I promised.
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It wasn't so hard, right?
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We've got the beef going,
the potatoes,
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we even banged out
some mise en place.
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00:07:00,353 --> 00:07:02,822
Up next, a smoke break?
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Smoked goat butter.
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Okay, today's menu is all about
classics with a Kim twist.
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Prime rib, shrimp cocktail,
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all in one afternoon.
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Let's get smoking.
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Check out my smoking gun.
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Pew! Pew! Pew! Pew!
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Pew!
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And cooking stuff, too.
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Like smoked butter.
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This is goat butter.
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It's a little bit tangier
than regular butter.
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00:07:47,967 --> 00:07:50,503
It's not quite as complex
as single udder butter.
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00:07:50,503 --> 00:07:53,139
Definitely not as complex
as double udder butter.
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That's a lot of udders
in the butter.
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It's a surface area thing
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00:07:57,910 --> 00:08:02,415
and that surface area thing just
means more smoky infusion.
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♪ Brace yourself for the pace ♪
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00:08:18,564 --> 00:08:20,566
You know it's a party
when the fire shows up.
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Fireside!
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This smells so good,
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00:08:34,514 --> 00:08:38,017
it reminds me of my mother's
famous burnt toast.
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00:08:38,017 --> 00:08:40,119
(Laughing)
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The OBR tells me it's time to
boil water for blanching peas.
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I love shrimp cocktail.
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Grilled not boiled.
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And with a spicy
apricot ketchup.
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00:08:58,738 --> 00:09:00,706
It's easy as one, two, three.
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Sour vinegar.
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00:09:07,246 --> 00:09:09,982
Sweet sugar.
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And tart apricots.
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A pinch of salt.
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And I'll let that simmer.
139
00:09:19,992 --> 00:09:21,661
Time to start the shrimp.
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Remember this?
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00:09:56,028 --> 00:09:58,731
Chopped parsley as part of
our mise en place?
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00:10:04,670 --> 00:10:05,972
And--
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chili flakes.
144
00:10:07,373 --> 00:10:09,809
Because I like it spicy.
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00:10:18,284 --> 00:10:19,619
Woo!
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Big, beautiful beauties!
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Really good quality ice cream
that needs to soften up
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before it's lavender bliss.
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Time to take out the pave.
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00:11:35,995 --> 00:11:39,699
A paring knife should
pass through easily.
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00:11:39,699 --> 00:11:41,367
Whoop!
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00:11:41,367 --> 00:11:42,702
And if it's hot to touch,
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00:11:42,702 --> 00:11:44,670
then I know it's cooked
all the way through.
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This next step is what's gonna
elevate this dish by crushing it
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literally!
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These weights will--
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(Grunting)
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Compress this dish...
just kidding--
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for killer presentation.
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00:12:03,322 --> 00:12:04,957
Boiling water cooks.
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Ice stops and shocks.
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00:12:11,530 --> 00:12:14,433
Now, it's time for
the truffle and pea salad.
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Lardon. Think Italian bacon.
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(Sizzling)
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Nobody likes ushy,
mushy peas,
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so they take no time at all.
167
00:12:53,873 --> 00:12:56,442
You also know that they're ready
when they rise to the top.
168
00:13:01,180 --> 00:13:04,416
I want to make sure that
they stay green and crunchy.
169
00:13:07,520 --> 00:13:11,090
Now, the OBR tells me
to keep my water boiling
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00:13:11,090 --> 00:13:12,792
so I can do my carrots next.
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These guys are perfect.
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Nice and crunchy.
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Who doesn't love bacon bits?
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Wait until you see what I do
with this bacon fat.
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00:13:34,313 --> 00:13:35,748
Ooh! The carrots.
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Make sure that your carrots are
all the same size.
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00:13:43,322 --> 00:13:44,924
Woo!
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00:13:47,626 --> 00:13:48,894
Check it out.
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00:13:48,894 --> 00:13:52,331
The potato pave is cooling,
the beef is in the bath,
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00:13:52,331 --> 00:13:54,033
the shrimp cocktail
is almost done
181
00:13:54,033 --> 00:13:55,868
and the peas and carrots
are working.
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00:13:55,868 --> 00:13:57,603
So, what's next?
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My almost homemade
lavender ice cream.
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You won't want to miss this.
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Okay--
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00:14:16,622 --> 00:14:19,291
So, my menu today is a twist
on classics.
187
00:14:19,291 --> 00:14:21,227
So far, I have
the chilled shrimp,
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00:14:21,227 --> 00:14:23,295
my potato pave is done,
189
00:14:23,295 --> 00:14:25,898
and my prime rib is taking
a Jacuzzi.
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What's next?
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Ice cream!
192
00:14:30,970 --> 00:14:34,373
This is the best
dessert hack ever.
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00:14:34,373 --> 00:14:36,508
First, you take
vanilla ice cream
194
00:14:36,508 --> 00:14:38,711
and then you take
other yummy things
195
00:14:38,711 --> 00:14:41,947
that you want to put in it
like lavender.
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00:14:41,947 --> 00:14:44,216
(Sniffing)
Ah!
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Je suis en Provence.
198
00:14:46,218 --> 00:14:48,888
Your guests are gonna go wild
when they try this.
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00:14:48,888 --> 00:14:50,823
Step one.
200
00:14:50,823 --> 00:14:52,591
Blitz the lavender.
201
00:14:52,591 --> 00:14:54,293
Meet my cousin, Blitz.
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00:14:55,861 --> 00:14:58,230
(Blending)
203
00:15:00,499 --> 00:15:03,035
Then you blend.
204
00:15:08,240 --> 00:15:11,010
That's it! It's that simple.
205
00:15:11,010 --> 00:15:16,015
(Blending)
206
00:15:23,455 --> 00:15:25,658
Mmm-mmm-mmm.
207
00:15:25,658 --> 00:15:28,527
Now, that's ice cream
with an attitude.
208
00:15:28,527 --> 00:15:30,930
Wild, creamy,
209
00:15:30,930 --> 00:15:34,133
and just a hint of lavender.
210
00:15:34,133 --> 00:15:35,901
I wanted to say perfect.
211
00:15:35,901 --> 00:15:37,336
Because it's perfect.
212
00:15:43,876 --> 00:15:46,645
Your guests are gonna go wild
when they try this.
213
00:15:50,582 --> 00:15:52,284
And then back in the freezer.
214
00:15:55,988 --> 00:15:57,589
Okay, this is room temp,
215
00:15:57,589 --> 00:15:59,692
so it's time to stick it
in the fridge.
216
00:16:02,828 --> 00:16:06,332
Ooh! It's time to get back
to the bread and butter.
217
00:16:12,671 --> 00:16:16,175
Fresh bread from
my favourite bakery.
218
00:16:16,175 --> 00:16:17,676
(Smelling)
219
00:16:17,676 --> 00:16:20,546
Nothing smells as good
as fresh bread.
220
00:16:20,546 --> 00:16:21,914
Speaking of which--
221
00:16:21,914 --> 00:16:25,684
my mother had a bakery
and she went on vacation
222
00:16:25,684 --> 00:16:28,420
for the first time in,
I don't know, ten years.
223
00:16:28,420 --> 00:16:31,156
She put me in charge.
224
00:16:31,156 --> 00:16:34,293
Might I say, I was 15 years old.
225
00:16:34,293 --> 00:16:36,895
In the middle of the night,
I get a call.
226
00:16:36,895 --> 00:16:38,464
One baker only spoke French,
227
00:16:38,464 --> 00:16:40,766
the other guy only spoke English
228
00:16:40,766 --> 00:16:42,668
and they were in
a massive fight.
229
00:16:42,668 --> 00:16:45,738
Basically telling me they were
gonna leave--
230
00:16:45,738 --> 00:16:48,173
and not do the production
that night.
231
00:16:48,173 --> 00:16:51,577
So, I ran over and basically
that was
232
00:16:51,577 --> 00:16:54,747
my first ever experience
baking bread
233
00:16:54,747 --> 00:16:56,682
once I calmed them both down.
234
00:16:56,682 --> 00:16:59,318
They stayed and helped me make
235
00:16:59,318 --> 00:17:00,986
some of the worst bread
I've ever done,
236
00:17:00,986 --> 00:17:02,688
but some of the best
they ever did.
237
00:17:07,860 --> 00:17:10,429
Smells like a campfire.
238
00:17:12,031 --> 00:17:18,871
Mmm-mmm-mmm-mmm.
239
00:17:18,871 --> 00:17:22,207
Okay, let's finish
the apricot ketchup.
240
00:17:22,207 --> 00:17:25,310
The apricots are fully plumped
and soft.
241
00:17:25,310 --> 00:17:27,479
That's how I know it's time
to blend.
242
00:17:27,479 --> 00:17:29,815
But first, apricot jam.
243
00:17:37,456 --> 00:17:39,491
Smells divine.
244
00:17:39,491 --> 00:17:42,761
♪ Drop it! Drop it ♪
245
00:17:42,761 --> 00:17:44,897
Hand blender. $20.
246
00:17:44,897 --> 00:17:46,565
Pick one of these up.
247
00:17:46,565 --> 00:17:49,468
♪ Are you ready for this?
Are you ready for this? ♪
248
00:17:49,468 --> 00:17:57,242
♪ Oh, baby ♪
249
00:17:57,242 --> 00:18:01,280
♪
250
00:18:01,280 --> 00:18:04,049
This bowl will help it
cool down faster.
251
00:18:04,049 --> 00:18:05,984
It's a surface area thing.
252
00:18:10,255 --> 00:18:11,690
Come on!
253
00:18:11,690 --> 00:18:14,193
I'm mean mmm!
Mmm-mmm-mmm-mmm!
254
00:18:14,193 --> 00:18:15,928
Don't mind if I do.
255
00:18:15,928 --> 00:18:18,063
Let's get this in the fridge.
256
00:18:18,063 --> 00:18:20,766
♪ Drop it! Drop it! ♪
257
00:18:20,766 --> 00:18:25,771
I've got a groovy garnish
for my potato pave.
258
00:18:25,771 --> 00:18:29,775
Crème fraiche, tarragon,
and lemon.
259
00:18:31,844 --> 00:18:35,114
Crème fraiche is like sour cream
but only better.
260
00:18:35,114 --> 00:18:39,151
It's so fresh,
it's tarra-going-going gone!
261
00:18:39,151 --> 00:18:41,753
♪ I know I'm in a set paced nice
♪
262
00:18:41,753 --> 00:18:43,755
♪ Rip the set,
make the sketch get live ♪
263
00:18:43,755 --> 00:18:46,458
♪ Nice that they arrive to be ♪
264
00:18:46,458 --> 00:18:49,161
♪ Speaking in iree rhymes ♪
265
00:18:54,833 --> 00:18:58,470
Tarragon has a mild licorice
flavour.
266
00:18:58,470 --> 00:19:01,140
Definitely underused.
267
00:19:01,140 --> 00:19:03,742
(Sniffing)
268
00:19:03,742 --> 00:19:08,247
Don't you just love the smell
of fresh zested lemon?
269
00:19:08,247 --> 00:19:10,382
So zesty and citrusy.
270
00:19:25,330 --> 00:19:27,166
Always.
271
00:19:31,203 --> 00:19:33,071
Mmm-mmm-mmm-mmm-mmm!
272
00:19:33,071 --> 00:19:34,673
Can't wait.
273
00:19:42,748 --> 00:19:44,216
Mmm!
274
00:19:44,216 --> 00:19:45,484
So, this is done
275
00:19:45,484 --> 00:19:47,619
and it's almost enough
of a garnish
276
00:19:47,619 --> 00:19:51,123
to make my potato pave
a stand-alone dish.
277
00:19:51,123 --> 00:19:52,291
Almost.
278
00:19:52,291 --> 00:19:54,593
Flaky sea salt and maple sugar.
279
00:19:54,593 --> 00:19:56,962
These are gonna be killer
on my carrots.
280
00:20:00,199 --> 00:20:02,067
This is how I grind them.
281
00:20:08,607 --> 00:20:11,944
(Smashing)
282
00:20:11,944 --> 00:20:12,945
Voila!
283
00:20:16,048 --> 00:20:19,785
Now, let's take a look
at my prime rib.
284
00:20:19,785 --> 00:20:21,420
♪ Ooh! Oh, you fancy ♪
285
00:20:21,420 --> 00:20:23,789
♪
286
00:20:23,789 --> 00:20:25,357
Wa!
287
00:20:25,357 --> 00:20:28,393
You can't see it, so you're
gonna have to trust me,
288
00:20:28,393 --> 00:20:32,497
but it's perfectly cooked
medium-rare from end to end.
289
00:20:32,497 --> 00:20:34,166
It's just gonna rest a little
290
00:20:34,166 --> 00:20:36,768
and then sear it off
for a nice crust.
291
00:20:36,768 --> 00:20:39,805
Just wait to see the look on
your guests' faces
292
00:20:39,805 --> 00:20:41,206
when they dig into this!
293
00:20:41,206 --> 00:20:42,474
(Gasping)
294
00:20:42,474 --> 00:20:45,143
♪ Girl, you got it ♪
295
00:20:45,143 --> 00:20:47,112
Now, a crunchy, creamy, sweet,
296
00:20:47,112 --> 00:20:49,681
and salty pea and lardon salad.
297
00:20:53,819 --> 00:20:56,321
With a hint
of white truffle oil.
298
00:21:01,059 --> 00:21:02,461
Shallots.
299
00:21:05,397 --> 00:21:06,999
♪ Ooh! Oh, you fancy ♪
300
00:21:12,537 --> 00:21:15,240
Shallots are like a garlic
and onion on a date.
301
00:21:21,079 --> 00:21:22,681
♪ Ooh! Oh, you fancy ♪
302
00:21:22,681 --> 00:21:24,850
Sour cream--
303
00:21:24,850 --> 00:21:26,818
to tie it all together.
304
00:21:28,754 --> 00:21:30,555
Remember these guys?
305
00:21:30,555 --> 00:21:32,591
Italian bacon bits.
306
00:21:36,228 --> 00:21:37,796
♪ Ooh! Oh, you fancy ♪
307
00:21:43,168 --> 00:21:44,836
♪ Girl, you've got it ♪
308
00:21:46,638 --> 00:21:48,373
Fresh pepper!
309
00:21:50,642 --> 00:21:52,044
Ah!
310
00:21:52,044 --> 00:21:55,647
This is actually my last piece
of Parmigiano-Reggiano
311
00:21:55,647 --> 00:21:57,215
from a trip to Modena
312
00:21:57,215 --> 00:22:00,185
gifted to me from nobody other
than Massimo Bottura.
313
00:22:03,255 --> 00:22:05,457
When I got knighted
like actually.
314
00:22:05,457 --> 00:22:06,792
You know, like the whole like--
315
00:22:06,792 --> 00:22:08,393
baa-baa-baa-baa-baa!
316
00:22:08,393 --> 00:22:09,995
That whole kit and caboodle.
317
00:22:09,995 --> 00:22:11,830
They made me the ambassador,
318
00:22:11,830 --> 00:22:14,800
so I'm ambasciatrice
to the white truffle
319
00:22:14,800 --> 00:22:17,035
and Barolo wines of Alba.
320
00:22:18,670 --> 00:22:21,740
And a little bit
of white truffle oil.
321
00:22:21,740 --> 00:22:23,075
(Sniffing)
Ah!
322
00:22:23,075 --> 00:22:25,310
It takes me right back
to that day.
323
00:22:36,621 --> 00:22:37,989
Mmm!
324
00:22:39,725 --> 00:22:41,626
Perfecto!
325
00:22:42,961 --> 00:22:45,397
This is done!
326
00:22:45,397 --> 00:22:48,100
Now, it's time to finish
my apricot ketchup.
327
00:22:59,177 --> 00:23:00,479
Horseradish.
328
00:23:00,479 --> 00:23:03,915
This is what makes
my shrimp cocktail a kicktail!
329
00:23:09,354 --> 00:23:12,524
Awesome apricot
with a Kim twist.
330
00:23:12,524 --> 00:23:14,259
And pro-tip--
331
00:23:14,259 --> 00:23:16,128
I took the shrimps
out of the fridge
332
00:23:16,128 --> 00:23:17,629
so they wouldn't be fridge cold.
333
00:23:17,629 --> 00:23:19,631
They need to be cold,
but not too cold,
334
00:23:19,631 --> 00:23:21,533
because then you can't taste
your food
335
00:23:21,533 --> 00:23:23,268
and your tongue goes numb.
336
00:23:30,909 --> 00:23:32,244
Mmm!
337
00:23:32,244 --> 00:23:35,080
It's got a kick and a punch!
338
00:23:35,080 --> 00:23:37,849
It's all coming together
and don't forget,
339
00:23:37,849 --> 00:23:39,918
you can get the whole family
involved.
340
00:23:39,918 --> 00:23:41,486
Cooking is fun.
341
00:23:41,486 --> 00:23:43,922
Especially if you follow
the One Big Recipe.
342
00:23:43,922 --> 00:23:45,223
Knight Kim!
343
00:23:45,223 --> 00:23:47,225
The Knight of the Round Truffle.
344
00:23:47,225 --> 00:23:50,028
(Trumpeting)
345
00:23:50,028 --> 00:23:52,497
(Chuckling)
I have to stop doing that sound.
346
00:23:52,497 --> 00:23:53,999
It's terrible.
347
00:24:08,847 --> 00:24:10,348
(Sighing)
348
00:24:10,348 --> 00:24:13,585
Everything is under control.
349
00:24:13,585 --> 00:24:15,320
When you're cooking
all afternoon,
350
00:24:15,320 --> 00:24:19,024
it is so important to have
a built-in break.
351
00:24:19,024 --> 00:24:21,860
Chill, pick the wines
for dinner,
352
00:24:21,860 --> 00:24:23,695
and make a cocktail.
353
00:24:23,695 --> 00:24:26,865
A classic cocktail
for my classic menu.
354
00:24:26,865 --> 00:24:28,934
Vodka martini, anyone?
355
00:24:30,469 --> 00:24:32,170
Vodka martini.
356
00:24:32,170 --> 00:24:35,907
Vodka, ice, vermouth.
That's it.
357
00:24:35,907 --> 00:24:37,843
Let's it, that's all.
358
00:24:39,778 --> 00:24:42,681
The glass should be so cold
359
00:24:42,681 --> 00:24:46,485
that even a polar bear is like,
"Dude! That's c-c-c-cold!"
360
00:24:46,485 --> 00:24:48,086
That's the most important part.
361
00:24:50,822 --> 00:24:52,357
Vermouth.
362
00:24:52,357 --> 00:24:56,228
Legend has it that the martini
got its name
363
00:24:56,228 --> 00:24:58,530
from a famous kind of vermouth.
364
00:25:04,035 --> 00:25:06,805
I let mine sit there
as long as I can
365
00:25:06,805 --> 00:25:09,341
right until I'm gonna pour
the drink.
366
00:25:09,341 --> 00:25:11,042
So--
367
00:25:11,042 --> 00:25:12,377
Vodka.
368
00:25:12,377 --> 00:25:15,680
You could use gin too,
but vodka is always my go-to.
369
00:25:21,920 --> 00:25:24,089
You want to get this real cold
as well.
370
00:25:25,757 --> 00:25:27,626
All right, all right, all right.
371
00:25:29,995 --> 00:25:31,730
And now--
372
00:25:31,730 --> 00:25:33,532
We shake.
♪ Shake it ♪
373
00:25:33,532 --> 00:25:38,537
(Ice clinking)
374
00:25:39,771 --> 00:25:41,206
Some like it stirred.
375
00:25:41,206 --> 00:25:44,409
(Ice clinking)
But I like it shaked.
376
00:25:44,409 --> 00:25:47,579
Now, just swizzle them around.
377
00:25:49,180 --> 00:25:50,815
And dump them out.
378
00:25:52,250 --> 00:25:55,086
And then you pick
your favourite garnish.
379
00:25:55,086 --> 00:25:59,324
So, if you do a classic martini,
380
00:25:59,324 --> 00:26:01,059
everybody loves olives.
381
00:26:01,059 --> 00:26:04,863
They can be regular,
the can be blue cheese.
382
00:26:04,863 --> 00:26:07,432
I like to add a little bit
of the, you know,
383
00:26:07,432 --> 00:26:09,000
pickle juice or something.
384
00:26:09,000 --> 00:26:10,902
You can even put some chilies
in there.
385
00:26:12,704 --> 00:26:15,140
Down to the last drop.
386
00:26:15,140 --> 00:26:17,008
Classic martini.
387
00:26:17,008 --> 00:26:18,376
Olives.
388
00:26:18,376 --> 00:26:22,647
If you want to be a secret agent
like me, you do a twist--
389
00:26:22,647 --> 00:26:25,383
of lemon.
390
00:26:25,383 --> 00:26:28,353
And add cocktail onions
391
00:26:28,353 --> 00:26:29,888
and it becomes a Gibson.
392
00:26:29,888 --> 00:26:33,491
Apparently, named after
a teetotalling US ambassador
393
00:26:33,491 --> 00:26:35,060
who didn't drink alcohol,
394
00:26:35,060 --> 00:26:37,629
so he would put his onions
in his martini,
395
00:26:37,629 --> 00:26:39,564
so he could tell it apart
from the rest.
396
00:26:39,564 --> 00:26:41,633
Until everybody started
drinking them
397
00:26:41,633 --> 00:26:43,501
and it became all the rage!
398
00:26:52,177 --> 00:26:55,814
All right, so everybody's got
a martini in hand.
399
00:26:55,814 --> 00:26:57,849
Perfect to start the evening.
400
00:27:01,419 --> 00:27:03,588
Now, what were you thinking
to go with
401
00:27:03,588 --> 00:27:06,091
this big, beautiful feast?
402
00:27:06,091 --> 00:27:09,728
I'm thinking something nice
and light with a bit of spice.
403
00:27:09,728 --> 00:27:10,895
Vouvray!
404
00:27:14,799 --> 00:27:16,701
And now, for the red.
405
00:27:16,701 --> 00:27:18,970
Folks, it's prime rib!
406
00:27:18,970 --> 00:27:22,540
This here deserves
something big.
407
00:27:22,540 --> 00:27:26,077
Maple and brown butter,
pea and lardon,
408
00:27:26,077 --> 00:27:29,047
truffle and Parmigiano.
Come on!
409
00:27:29,047 --> 00:27:30,548
Amarone.
410
00:27:32,617 --> 00:27:35,153
And this will not break
the bank, so get two!
411
00:27:36,354 --> 00:27:38,890
So, everyone has
a martini in hand,
412
00:27:38,890 --> 00:27:40,258
the tunes are great,
413
00:27:40,258 --> 00:27:43,128
and the smells are wafting in
from the kitchen.
414
00:27:43,128 --> 00:27:44,429
You're chill.
415
00:27:44,429 --> 00:27:46,197
Can you imagine the look on
everybody's face
416
00:27:46,197 --> 00:27:47,799
when they see this feast?
417
00:27:47,799 --> 00:27:49,634
Cooking is fun!
418
00:27:49,634 --> 00:27:51,936
Especially, when you follow
the One Big Recipe.
419
00:27:53,405 --> 00:27:56,641
What do you say next we plate up
the bread and butter?
420
00:27:56,641 --> 00:27:57,809
Huh?
421
00:27:59,277 --> 00:28:01,546
Let's roll.
422
00:28:01,546 --> 00:28:03,948
♪ Everybody just do
what you do ♪
423
00:28:19,130 --> 00:28:21,533
Okay, so picture this.
424
00:28:21,533 --> 00:28:23,635
The guests are in
the other room,
425
00:28:23,635 --> 00:28:27,038
laughing, drinking, enjoying.
426
00:28:27,038 --> 00:28:29,140
It's showtime!
427
00:28:29,140 --> 00:28:32,377
Today's menu is a twist
on classics
428
00:28:32,377 --> 00:28:34,913
and what's more classic
than bread and butter?
429
00:28:34,913 --> 00:28:38,450
For my bread today,
I have a sweet bonus.
430
00:28:38,450 --> 00:28:39,684
Honey.
431
00:28:39,684 --> 00:28:42,053
(Sniffing)
I dare you to find something
432
00:28:42,053 --> 00:28:45,256
that smells better
than warm honey.
433
00:28:54,365 --> 00:28:55,700
And bonus--
434
00:28:55,700 --> 00:28:58,336
it helps the herbs stick to
the bread.
435
00:28:58,336 --> 00:29:00,105
Remember these?
436
00:29:00,105 --> 00:29:02,741
Everything in its place.
437
00:29:02,741 --> 00:29:04,309
Mise en place.
438
00:29:11,382 --> 00:29:13,017
With a Kim twist.
439
00:29:36,074 --> 00:29:38,777
Presentation is everything.
440
00:29:38,777 --> 00:29:42,881
And for my smoked goat butter,
black sea salt.
441
00:29:57,595 --> 00:30:00,064
Mmm! Heavenly!
442
00:30:00,064 --> 00:30:02,634
It brings me right back to
my Grandmother Mimi's
443
00:30:02,634 --> 00:30:04,602
freshly baked challah bread
444
00:30:04,602 --> 00:30:07,438
slathered with honey
on a Saturday morning.
445
00:30:07,438 --> 00:30:10,141
But with these herbs
and this smoked goat butter--
446
00:30:10,141 --> 00:30:11,409
Next level.
447
00:30:25,390 --> 00:30:28,359
So, that's for the middle of
the table and it's done.
448
00:30:28,359 --> 00:30:30,829
Now, for my shrimp cocktail.
449
00:30:34,432 --> 00:30:38,436
This plate surprises
with all the three T's.
450
00:30:38,436 --> 00:30:43,441
Taste, apricot ketchup.
That's new.
451
00:30:43,441 --> 00:30:45,944
♪ Going up,
never coming down ♪
452
00:30:45,944 --> 00:30:48,713
♪ I think I lift just
straight up off the ground ♪
453
00:30:48,713 --> 00:30:51,716
♪ See me on top headed
for the ground ♪
454
00:30:51,716 --> 00:30:54,619
Now, get your artist on.
455
00:30:54,619 --> 00:30:57,322
♪ Going up,
never coming down ♪
456
00:30:57,322 --> 00:31:00,258
♪ I think I lifted straight off
the ground ♪
457
00:31:00,258 --> 00:31:02,660
Temperature.
458
00:31:02,660 --> 00:31:04,762
These grilled
and chilled shrimps
459
00:31:04,762 --> 00:31:06,998
look like their hot,
but they're not.
460
00:31:06,998 --> 00:31:09,801
And if you want to get real
chefy about it,
461
00:31:09,801 --> 00:31:12,003
make it stand on the plate
nicely.
462
00:31:12,003 --> 00:31:14,472
Just cut off a little bit
of the bottom.
463
00:31:14,472 --> 00:31:16,674
♪ Going up,
never coming down ♪
464
00:31:16,674 --> 00:31:19,811
♪ I think I lifted straight off
the ground ♪
465
00:31:19,811 --> 00:31:22,347
♪ See me on top headed
for the ground ♪
466
00:31:22,347 --> 00:31:25,683
♪ Say that I'm the one that's
what they call me now ♪
467
00:31:25,683 --> 00:31:28,386
♪ Going up,
never coming down ♪
468
00:31:28,386 --> 00:31:31,289
♪ I think I lifted straight up
off the ground ♪
469
00:31:31,289 --> 00:31:34,158
♪ See me on top headed
for the ground ♪
470
00:31:34,158 --> 00:31:36,427
And now, texture.
471
00:31:36,427 --> 00:31:38,863
Microgreens are a great way
to add crunch
472
00:31:38,863 --> 00:31:42,200
and they're just so cute.
473
00:31:42,200 --> 00:31:45,203
♪ Courtney got no limit,
let me tell you how I feel ♪
474
00:31:45,203 --> 00:31:48,006
♪ Now that I'm up in it, let me
tell you how I feel ♪
475
00:31:48,006 --> 00:31:51,342
♪ Got me super lifted,
let me tell you how I feel ♪
476
00:31:51,342 --> 00:31:53,811
♪ Doing me was real
while I get myself a meal ♪
477
00:31:53,811 --> 00:31:55,313
Beautiful.
478
00:32:04,522 --> 00:32:06,591
Mmm! Mmm!
479
00:32:06,591 --> 00:32:10,028
Now, sit down and enjoy
and watch the look
480
00:32:10,028 --> 00:32:12,864
on your guests' faces
when they take their first bite.
481
00:32:24,542 --> 00:32:26,878
Okay, everybody's glass is full.
482
00:32:26,878 --> 00:32:28,479
Somebody's picking up the plates
483
00:32:28,479 --> 00:32:30,515
and the shrimp cocktail
was a hit!
484
00:32:30,515 --> 00:32:33,117
Now, it's time
for my potato pave.
485
00:32:48,666 --> 00:32:50,335
Ah!
486
00:32:58,977 --> 00:33:00,878
I don't know which side
I like better.
487
00:33:00,878 --> 00:33:02,780
The bottom or the top.
488
00:33:04,482 --> 00:33:05,817
Beautiful!
489
00:33:13,725 --> 00:33:15,827
This will make a perfect hash
490
00:33:15,827 --> 00:33:17,695
for my breakfast
tomorrow morning.
491
00:33:45,623 --> 00:33:47,959
Now, what's better than crispy
492
00:33:47,959 --> 00:33:51,195
golden brown fried potatoes?
493
00:33:51,195 --> 00:33:52,630
Watch this.
494
00:33:58,436 --> 00:34:03,441
(Sizzling)
495
00:34:45,216 --> 00:34:49,854
Bright, tart, lemon tarragon
crème fraiche.
496
00:34:58,629 --> 00:35:01,866
And one final coup de gras.
497
00:35:01,866 --> 00:35:03,167
Salmon roe.
498
00:35:14,946 --> 00:35:16,581
Voila!
499
00:35:28,192 --> 00:35:29,527
Mmm!
500
00:35:29,527 --> 00:35:31,629
Mmm-mmm-mmm-mmm!
501
00:35:31,629 --> 00:35:33,698
Crispy, buttery.
502
00:35:33,698 --> 00:35:36,567
I can taste every layer.
503
00:35:36,567 --> 00:35:40,004
The tarragon crème fraiche
reminds me of potato with latkes
504
00:35:40,004 --> 00:35:41,973
at my Grandmother Mimi's house.
505
00:35:56,621 --> 00:35:58,156
Now, you serve this spud
506
00:35:58,156 --> 00:36:00,925
and you've got about 20 minutes
to relax and chill.
507
00:36:00,925 --> 00:36:02,760
You've got it all worked out.
508
00:36:02,760 --> 00:36:05,163
It's time for prime rib.
509
00:36:21,746 --> 00:36:25,516
Okay, four courses,
six recipes,
510
00:36:25,516 --> 00:36:27,685
all in one afternoon.
511
00:36:27,685 --> 00:36:29,654
All in One Big Recipe.
512
00:36:29,654 --> 00:36:31,822
Today, a twist on classics.
513
00:36:31,822 --> 00:36:35,660
So far, chilled and grilled
shrimp with apricot ketchup
514
00:36:35,660 --> 00:36:39,163
and potato pave
with tarragon cream and caviar.
515
00:36:39,163 --> 00:36:40,598
It's been a hit.
516
00:36:40,598 --> 00:36:43,000
Now, it's time--
(Bell ringing)
517
00:36:43,000 --> 00:36:45,803
for prime rib!
The main event.
518
00:36:51,175 --> 00:36:54,245
This is brown butter
for my carrots.
519
00:36:54,245 --> 00:36:57,315
The slow heat caramelizes
the milk solids
520
00:36:57,315 --> 00:36:59,517
and creates a nutty aroma.
521
00:36:59,517 --> 00:37:01,819
Sous vide cooking is not
just simple,
522
00:37:01,819 --> 00:37:04,789
it's temperature control
from beginning to end
523
00:37:04,789 --> 00:37:07,358
for a perfect roast every time.
524
00:37:10,294 --> 00:37:13,564
Bacon fat for extra flavour.
525
00:37:21,806 --> 00:37:24,008
(Spoon clanking)
526
00:37:32,383 --> 00:37:37,388
(Sizzling)
527
00:38:03,547 --> 00:38:05,349
Woo!
528
00:38:08,686 --> 00:38:10,521
It's not just how it tastes,
529
00:38:10,521 --> 00:38:12,590
it's also how it feels
in your mouth.
530
00:38:12,590 --> 00:38:14,959
A crispy, seared crust.
531
00:38:23,000 --> 00:38:25,736
Time for a quick pan sauce.
532
00:38:25,736 --> 00:38:28,339
The brown bits add extra flavour
533
00:38:28,339 --> 00:38:32,276
and the red wine intensifies
and deglazes.
534
00:38:32,276 --> 00:38:37,281
(Sizzling)
535
00:38:39,383 --> 00:38:41,218
Veal demi-glace.
536
00:38:41,218 --> 00:38:43,754
I picked this up at my butcher.
Most butchers have it,
537
00:38:43,754 --> 00:38:46,023
so get it when you get
your roast.
538
00:38:51,295 --> 00:38:54,598
I want this to reduce by half.
539
00:38:54,598 --> 00:38:56,600
Back to my carrots.
540
00:38:59,837 --> 00:39:01,472
Whoa!
541
00:39:01,472 --> 00:39:05,209
(Sizzling)
542
00:39:05,209 --> 00:39:06,911
I pre-blanched my carrots,
543
00:39:06,911 --> 00:39:08,846
so now I just have to
warm them through.
544
00:39:21,659 --> 00:39:25,162
Cold butter.
The secret to any pan sauce.
545
00:39:28,799 --> 00:39:31,502
Three ingredients
in three minutes.
546
00:39:54,892 --> 00:39:57,495
Parsley at the end
so it stays nice and green.
547
00:39:59,296 --> 00:40:02,500
So, my roast is resting,
my pan sauce is done,
548
00:40:02,500 --> 00:40:04,835
and my carrots are nice
and glazy.
549
00:40:04,835 --> 00:40:08,372
Now, it's time to slice
and serve that prime rib.
550
00:41:27,017 --> 00:41:28,018
Whoop!
551
00:42:09,059 --> 00:42:12,096
Prime rib, pan-glazed carrots,
552
00:42:12,096 --> 00:42:14,732
and now it's time for
the truffle and pea salad.
553
00:42:16,634 --> 00:42:17,968
Ah!
554
00:42:17,968 --> 00:42:20,738
There's nothing like the smell
of white truffle oil.
555
00:42:34,718 --> 00:42:36,921
Food brings people together.
556
00:42:36,921 --> 00:42:38,889
It's a universal language.
557
00:42:38,889 --> 00:42:41,292
It's all about enjoyment.
558
00:43:00,678 --> 00:43:02,379
A little taste for me.
559
00:43:08,319 --> 00:43:10,187
Mmm-mmm-mmm!
560
00:43:10,187 --> 00:43:13,691
And I promised you blush pink
from end to end.
561
00:43:13,691 --> 00:43:16,794
Everyone will go wild
when this hits the table.
562
00:43:16,794 --> 00:43:20,264
Three courses down
and one smile to go.
563
00:43:20,264 --> 00:43:22,132
Lavender ice cream.
564
00:43:40,317 --> 00:43:43,153
Okay, so it's been about
half an hour.
565
00:43:43,153 --> 00:43:46,624
They think they've seen it all,
but uh-uh.
566
00:43:46,624 --> 00:43:49,493
There's still one more surprise.
567
00:43:49,493 --> 00:43:52,262
A sweet ending.
568
00:43:52,262 --> 00:43:55,199
I bought this from
a local bakery that I love.
569
00:43:55,199 --> 00:43:58,669
I hope you see how easy this is
and you're gonna try it.
570
00:44:19,356 --> 00:44:20,858
Mmm!
571
00:44:26,764 --> 00:44:28,599
Lavender ice cream--
572
00:44:28,599 --> 00:44:30,634
with a micro basil garnish?
573
00:44:30,634 --> 00:44:32,503
What's that?
574
00:44:32,503 --> 00:44:34,938
Trust me.
It's a new classic.
575
00:44:37,741 --> 00:44:39,209
Lavender ice cream.
576
00:44:39,209 --> 00:44:42,279
If you have not, you have to.
577
00:44:49,486 --> 00:44:50,621
Mmm!
578
00:44:50,621 --> 00:44:52,056
Mmm-mmm-mmm.
579
00:44:52,056 --> 00:44:53,924
The lavender is so wild,
580
00:44:53,924 --> 00:44:56,660
it takes it to
a whole new level.
581
00:44:56,660 --> 00:44:58,095
Now, get that to the table.
582
00:45:10,074 --> 00:45:11,809
Et voila!
583
00:45:11,809 --> 00:45:13,977
A feast for six in one afternoon
584
00:45:13,977 --> 00:45:15,679
and how easy was that?
585
00:45:15,679 --> 00:45:18,782
Anybody can order takeout,
but this?
586
00:45:18,782 --> 00:45:20,350
This is love, guys.
587
00:45:20,350 --> 00:45:23,721
Follow the One Big Recipe
and anyone can do it.
588
00:45:23,721 --> 00:45:25,422
I promise.
589
00:45:27,725 --> 00:45:27,991
♪
63057
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