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00:00:01,301 --> 00:00:05,205
I am Kimberly Lallouz...
and this is my test kitchen!
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00:00:05,205 --> 00:00:08,908
I take multiple lip-smacking,
sumptuous dishes,
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00:00:08,908 --> 00:00:12,345
and turn them into
One Big Recipe.
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00:00:12,345 --> 00:00:14,247
Now, you can cook a feast
for your peeps
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00:00:14,247 --> 00:00:16,116
all in one afternoon.
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00:00:16,116 --> 00:00:18,284
Download the One Big Recipe
right now!
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00:00:18,284 --> 00:00:21,554
Follow along.
This is gonna be fun.
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00:00:35,935 --> 00:00:37,037
Hey, guys!
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00:00:37,037 --> 00:00:39,606
Welcome to my test kitchen.
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00:00:39,606 --> 00:00:43,243
I created a menu I'm calling
"Upside Down".
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00:00:45,011 --> 00:00:46,646
Woo!
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00:00:46,646 --> 00:00:49,649
I had the idea of ending
with a starter
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00:00:49,649 --> 00:00:51,484
and working my way back
from there.
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00:01:06,733 --> 00:01:09,135
Six dishes, four courses.
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00:01:09,135 --> 00:01:10,804
Let me show you
what I'm thinking.
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00:01:12,038 --> 00:01:13,440
For my ending starter,
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00:01:13,440 --> 00:01:15,975
I'm thinking oysters
and champagne.
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00:01:15,975 --> 00:01:18,344
How to make that starter
an ending?
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00:01:18,344 --> 00:01:20,647
Champagne granité.
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00:01:20,647 --> 00:01:24,384
My favourite dessert is fruits
and nuts.
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00:01:24,384 --> 00:01:27,287
Grilled pears with blue cheese,
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00:01:27,287 --> 00:01:30,090
bacon, kale salad.
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00:01:30,090 --> 00:01:32,892
Meat is usually second to last,
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00:01:32,892 --> 00:01:35,328
so I'm going to do it second
to first
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00:01:35,328 --> 00:01:39,032
with my beef tartare sliders.
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00:01:39,032 --> 00:01:41,568
Pasta is right where
it needs to be.
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00:01:41,568 --> 00:01:42,969
In the middle.
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00:01:42,969 --> 00:01:45,805
Why don't we take that pasta
dish and turn it upside down
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00:01:45,805 --> 00:01:49,042
and put some Korean kimchi in
the pasta?
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00:01:49,042 --> 00:01:50,743
Kimchi pasta!
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00:01:50,743 --> 00:01:52,512
Usually, meat goes after fish,
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00:01:52,512 --> 00:01:54,814
but fish is gonna be
the main course.
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00:01:54,814 --> 00:01:57,217
Loup de mer en papillote.
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00:01:57,217 --> 00:02:00,687
And since it's a main,
écrasé de pommes de terre
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00:02:00,687 --> 00:02:02,722
with a beurre rouge.
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00:02:02,722 --> 00:02:04,390
Stop looking for subtitles.
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00:02:04,390 --> 00:02:07,293
I'll explain all of that later.
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00:02:07,293 --> 00:02:12,132
Six dishes, four courses,
all in One Big Recipe.
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00:02:12,132 --> 00:02:16,102
Easy to make, easy to follow,
and guaranteed to impress.
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00:02:18,671 --> 00:02:21,107
Let's get started
with that salad.
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00:02:21,107 --> 00:02:24,077
Bacon is good.
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00:02:24,077 --> 00:02:26,179
Preheat the grill for my pears.
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00:02:26,179 --> 00:02:28,915
And now, for a little
mise en place.
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00:02:28,915 --> 00:02:30,717
When you're cooking all day,
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00:02:30,717 --> 00:02:33,520
you start off with a few tasks
to get ahead.
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00:02:33,520 --> 00:02:36,623
These pears are gonna
get grilled
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00:02:36,623 --> 00:02:39,225
and then poached in red wine.
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00:03:09,856 --> 00:03:12,825
Now, let's grill these babies.
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Cut side down.
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00:03:14,627 --> 00:03:18,331
In the restaurant business,
we call this presentation side.
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00:03:33,279 --> 00:03:40,887
♪ Brace yourself for the pace ♪
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00:03:42,889 --> 00:03:45,258
This is Moscato d'Asti.
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A sweet Italian dessert wine
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00:03:48,094 --> 00:03:51,497
that gonna pair perfectly
with my pears.
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(Snorting)
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As the pears poach,
the alcohol will evaporate
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00:04:04,844 --> 00:04:08,281
and your kitchen is going to be
wafting with the sweet smell
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00:04:08,281 --> 00:04:11,050
of pears poaching in wine.
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00:04:11,050 --> 00:04:13,419
Wait until you see
how these turn out.
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00:04:26,766 --> 00:04:29,869
This bacon will go perfectly
with my juicy,
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00:04:29,869 --> 00:04:32,605
grilled wine-poached pears.
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00:04:32,605 --> 00:04:34,574
Mmm-mmm-mmm-mmm-mmm.
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00:04:38,011 --> 00:04:41,948
Smells so good.
Don't mind if I do.
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00:04:41,948 --> 00:04:44,484
Mmm-mmm-mmm-mmm-mmm!
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00:04:46,386 --> 00:04:50,256
Next, the One Big Recipe tells
me to start the mignonette
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00:04:52,959 --> 00:04:54,227
Remember these shallots?
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00:04:54,227 --> 00:04:55,828
Mise en place!
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00:04:58,398 --> 00:05:02,935
I'm adding sugar,
and champagne vinegar,
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00:05:02,935 --> 00:05:05,138
and heating so that it
dissolves.
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00:05:10,910 --> 00:05:13,112
And now, for the fun part.
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00:05:17,383 --> 00:05:18,718
(Cork popping)
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Ah!
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I'm using a flat pan lid
like this one
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to make my champagne mignonette
granité for the oysters.
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00:05:46,779 --> 00:05:48,281
Here's how it works.
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Every now and again, I come back
to flick up the ice
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00:05:51,050 --> 00:05:53,419
and get that amazing granité
texture.
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00:05:55,054 --> 00:05:57,290
We are well on our way.
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The granité is chilling,
pears, bacon.
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00:06:00,927 --> 00:06:03,863
Up next, horseradish aioli.
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00:06:03,863 --> 00:06:06,699
Remind me to tell you
my horseradish story.
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Quick review.
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Pears are in the oven,
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bacon is crispy and... bacony.
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Champagne granité? Check it out.
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00:06:32,759 --> 00:06:37,063
Ooh! Look at this
flaky goodness.
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The more you flake,
the finer the granité.
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00:06:46,672 --> 00:06:49,108
My beef tartare needs an aioli.
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00:06:49,108 --> 00:06:51,878
A horseradish aioli
with lots of garlic.
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00:07:03,790 --> 00:07:08,194
For aioli, just the yolks.
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00:07:08,194 --> 00:07:10,863
Woo! Look at that colour!
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00:07:27,480 --> 00:07:30,049
I'm making a drink
with these later.
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I'm adding Dijon--
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00:07:37,857 --> 00:07:39,759
a little cayenne--
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white wine vinegar--
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and a pinch of salt.
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00:07:53,039 --> 00:07:58,044
(Blending)
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00:08:07,353 --> 00:08:08,821
Mmm! Yum!
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00:08:10,990 --> 00:08:13,326
This is homemade mayo, guys.
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00:08:13,326 --> 00:08:16,195
Better than anything you can buy
in the store.
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00:08:22,401 --> 00:08:24,370
And the horseradish.
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00:08:24,370 --> 00:08:27,773
One of my neighbours once told
me to plant horseradish
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00:08:27,773 --> 00:08:30,076
in my house to attract men!
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00:08:34,981 --> 00:08:39,185
Remember, the One Big Recipe
tells you every detail
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00:08:39,185 --> 00:08:41,754
even when to salt the water
for my potatoes
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00:08:41,754 --> 00:08:43,489
for my loup de mer.
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00:08:50,663 --> 00:08:54,000
Kale salad for my pears.
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Kale is a tough green,
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00:08:55,735 --> 00:08:58,104
but if you get ahead
before dinnertime
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00:08:58,104 --> 00:09:02,842
and add some salt and oil,
and give it a nice massage.
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00:09:04,744 --> 00:09:07,613
Rub it down.
It'll be ready for dinnertime.
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00:09:13,085 --> 00:09:15,922
I love tarragon.
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00:09:15,922 --> 00:09:17,924
Definitely think it's underused.
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It's got some nice
licorice flavour
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00:09:20,560 --> 00:09:24,130
and it'll go super well
with my boeuf tartare.
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00:09:24,130 --> 00:09:25,698
AKA, beef tartare.
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00:09:39,245 --> 00:09:42,381
Up next, beef tartare.
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00:09:42,381 --> 00:09:45,318
The Tartars were an
ancient culture in the east
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00:09:45,318 --> 00:09:47,353
that used to carry around swords
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and chop things up really small.
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Look at this beef.
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This beef is so tender and lean.
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00:10:02,702 --> 00:10:05,004
I guess that's why
they call it tenderloin.
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So, this is my tartare kit.
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00:10:48,914 --> 00:10:52,118
I'm taking all of my elements
and putting them in place
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00:10:52,118 --> 00:10:54,220
so that I can mix them up
fresh later.
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00:10:54,220 --> 00:10:58,424
Capers, shallots, my meat,
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00:10:58,424 --> 00:11:02,161
tarragon, and remember
this egg yolk?
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00:11:02,161 --> 00:11:03,863
Yeah.
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00:11:23,249 --> 00:11:25,251
Grilled and poached pears.
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Super tender and ready to go.
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This is for my potatoes.
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This is for my seaweed garnish.
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00:11:38,297 --> 00:11:41,167
No need to boil multiple pots
of water.
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00:11:56,382 --> 00:11:58,017
(Sighing)
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00:11:58,017 --> 00:12:00,753
Don't you just love the smell
of fresh dill?
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00:12:04,323 --> 00:12:07,526
I'm separating the fronds from
the stems.
138
00:12:07,526 --> 00:12:12,098
Those I will save for a garnish
at the very end.
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00:12:24,343 --> 00:12:28,180
(Chopping)
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00:12:33,185 --> 00:12:35,921
My fish dish needs a sauce.
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00:12:35,921 --> 00:12:38,090
Beurre rouge.
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00:12:38,090 --> 00:12:40,359
A red wine buttery sauce.
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00:13:07,820 --> 00:13:11,624
It's called a beurre rouge
for the rouge wine that we use.
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00:13:11,624 --> 00:13:14,927
It could be last night's wine,
last week's wine,
145
00:13:14,927 --> 00:13:17,563
any wine is fine!
As long as it's rouge.
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00:13:24,136 --> 00:13:25,871
Black peppercorns.
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Potatoes are boiling,
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I've got my beef tartare kit,
grilled pears,
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00:13:32,678 --> 00:13:36,515
and a red wine sauce redu--
reda-- reductioning!
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00:13:36,515 --> 00:13:38,317
Rock and roll!
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00:13:38,317 --> 00:13:39,785
So, what do you think so far?
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00:13:39,785 --> 00:13:41,554
You could do this, right?
153
00:13:41,554 --> 00:13:42,855
What's next?
154
00:13:42,855 --> 00:13:47,526
Italy goes Korean
and it's gonna be so much fun.
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00:13:47,526 --> 00:13:50,296
♪ Everybody,
just do what you do ♪
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00:13:50,296 --> 00:13:52,031
♪ Don't stop,
that's right ♪
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00:13:52,031 --> 00:13:53,666
♪ Don't stop, go ♪
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00:14:02,575 --> 00:14:03,976
Hey, guys.
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00:14:03,976 --> 00:14:08,214
My Upside Down themed One Big
Recipe is well on its way.
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00:14:08,214 --> 00:14:10,649
My pears are grilled
and poached,
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00:14:10,649 --> 00:14:14,053
red wine sauce on the go
and my potatoes are boiled.
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00:14:29,935 --> 00:14:33,205
Now, let's finish the
seaweed garnish for my oyster.
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Classic combination of lemon
and EVOO.
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Ah!
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00:15:02,368 --> 00:15:04,303
Smells like the lemony sea.
166
00:15:06,705 --> 00:15:09,141
Nori. More seaweed.
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00:15:09,141 --> 00:15:13,145
It's the sushi go-to
with a super satisfying flavour
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00:15:13,145 --> 00:15:15,681
and it's gonna be the garnish
for my kimchi pasta.
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00:15:35,567 --> 00:15:37,903
Chives and blue cheese.
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00:15:37,903 --> 00:15:40,005
Perfect for my grilled
pear salad.
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Ooh.
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00:16:14,707 --> 00:16:18,477
And these are shiitake mushrooms
for my kimchi pasta.
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00:16:30,255 --> 00:16:32,091
I love shiitake mushrooms.
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00:16:35,127 --> 00:16:37,262
Are you shiitalking to me?
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00:16:37,262 --> 00:16:38,564
(Giggling)
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00:16:42,234 --> 00:16:46,271
I literally crack myself up
all day long.
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00:16:49,575 --> 00:16:51,477
Scallions.
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00:16:51,477 --> 00:16:53,045
AKA, green onions.
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00:16:53,045 --> 00:16:54,880
Also a garnish
for my kimchi pasta.
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00:17:12,965 --> 00:17:15,567
Ah! Kimchi!
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00:17:15,567 --> 00:17:18,704
Korean sauerkraut with ginger
and chilies.
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00:17:18,704 --> 00:17:23,008
Big flavour in a small package.
183
00:17:23,008 --> 00:17:25,677
My uncle used to call be
"Kimchi" actually.
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00:17:25,677 --> 00:17:27,079
True story.
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00:17:40,159 --> 00:17:41,560
So, here's another kit.
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00:17:41,560 --> 00:17:44,363
I know, I know,
what are you thinking, Kim?
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00:17:44,363 --> 00:17:48,734
Shiitakes, kimchi,
nori, scallion--
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00:17:48,734 --> 00:17:50,002
You're crazy, girl.
189
00:17:50,002 --> 00:17:51,770
You're gonna have to trust me.
190
00:17:53,639 --> 00:17:55,641
crasé potatoes.
191
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Doesn't mean crazy potatoes.
192
00:17:57,810 --> 00:18:00,145
Unless you mean crazy good.
193
00:18:02,848 --> 00:18:06,351
En français,
écrasé means crushed.
194
00:18:12,324 --> 00:18:13,692
Butter.
195
00:18:13,692 --> 00:18:16,061
Butter always makes it better.
196
00:18:16,061 --> 00:18:18,764
And that butter is just gonna
melt right in.
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00:18:24,136 --> 00:18:25,404
Zest.
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00:18:28,440 --> 00:18:30,709
Juice.
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00:18:30,709 --> 00:18:33,545
(Peppermill cracking)
200
00:18:39,785 --> 00:18:41,186
Voila!
201
00:18:44,523 --> 00:18:47,092
Mmm-mmm-mmm-mmm-mmm!
202
00:18:47,092 --> 00:18:51,497
Buttery, lemony.
These are crazy good.
203
00:18:54,233 --> 00:18:55,901
Ever had a snow cone?
204
00:18:55,901 --> 00:18:57,803
I used to have them all the time
205
00:18:57,803 --> 00:18:59,972
at my Grandmother Mémé's house
in Florida.
206
00:18:59,972 --> 00:19:02,641
I'd get one on my walk
to the dog races
207
00:19:02,641 --> 00:19:05,677
to get her a ticket
at seven years old?
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00:19:07,412 --> 00:19:08,847
I love my Mémé.
209
00:19:08,847 --> 00:19:12,117
I got to watch her make so many
classic old-school recipes.
210
00:19:12,117 --> 00:19:13,552
What a blessing.
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00:19:13,552 --> 00:19:15,687
Let's start that
beef tartare prep
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00:19:15,687 --> 00:19:18,357
so that there's nothing to do
but plate later
213
00:19:18,357 --> 00:19:22,027
and you get to spend more time
with your peeps.
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00:19:22,027 --> 00:19:24,396
Tarragon.
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00:19:24,396 --> 00:19:27,366
Shallots.
216
00:19:27,366 --> 00:19:28,667
Capers.
217
00:19:33,438 --> 00:19:34,506
And the yolk.
218
00:19:34,506 --> 00:19:36,775
See that mise en place
is so helpful.
219
00:19:36,775 --> 00:19:38,610
You do all that stuff before
220
00:19:38,610 --> 00:19:40,946
and then you just
have to assemble.
221
00:19:40,946 --> 00:19:42,748
Dijon mustard.
222
00:19:45,484 --> 00:19:48,020
(Peppermill cracking)
223
00:19:49,188 --> 00:19:50,789
A little olive oil.
224
00:19:57,396 --> 00:20:00,365
Now, these beef sliders need
something to slide into.
225
00:20:10,943 --> 00:20:13,212
My grandmother made
brioche bread.
226
00:20:13,212 --> 00:20:14,846
We call it challah.
227
00:20:42,007 --> 00:20:43,909
Now, you're getting curious,
right?
228
00:21:06,298 --> 00:21:09,034
Look at what I did earlier
when you were away.
229
00:21:09,034 --> 00:21:11,937
All of the things I need
for my loup de mer
230
00:21:11,937 --> 00:21:14,840
European seabass en papillote.
231
00:21:14,840 --> 00:21:16,708
It all starts with love.
232
00:22:33,218 --> 00:22:35,087
So, I've made my heart shape
233
00:22:35,087 --> 00:22:37,322
and I'm starting to make folds.
234
00:22:37,322 --> 00:22:42,294
Using this to just flatten it.
Don't want any holes.
235
00:22:42,294 --> 00:22:44,429
It's a steamer after all.
236
00:22:44,429 --> 00:22:47,833
And keep going
all the way around--
237
00:22:47,833 --> 00:22:49,901
flattening it down.
238
00:22:49,901 --> 00:22:51,603
Take your time.
239
00:22:51,603 --> 00:22:55,040
Make sure that it's well-sealed,
240
00:22:55,040 --> 00:22:57,843
but there's also room
for the fish to steam in there.
241
00:23:02,581 --> 00:23:03,882
And then, at the last part,
242
00:23:03,882 --> 00:23:07,018
I just tuck it in nice
and tight.
243
00:23:07,018 --> 00:23:09,187
Give it a couple extra folds
244
00:23:09,187 --> 00:23:12,691
and then work my way back
to the front,
245
00:23:12,691 --> 00:23:14,826
or the back, front, back.
246
00:23:16,528 --> 00:23:18,897
Et voila! En papillote.
247
00:23:35,847 --> 00:23:39,584
♪ It's good to be,
rocked a little ♪
248
00:23:39,584 --> 00:23:44,022
♪ It's good to be
slightly twisted ♪
249
00:23:44,022 --> 00:23:48,293
♪ A few random moments
of madness ♪
250
00:23:48,293 --> 00:23:50,462
♪ A few tandem zone-outs of
reckless ♪
251
00:23:51,963 --> 00:23:56,134
♪ Ramp it up, up, up ♪
252
00:23:56,134 --> 00:24:00,305
♪ Let's do some, some,
something fun ♪
253
00:24:00,305 --> 00:24:02,407
It's all coming together.
254
00:24:02,407 --> 00:24:04,776
And don't forget, you can get
the family involved,
255
00:24:04,776 --> 00:24:06,878
because cooking is fun.
256
00:24:09,414 --> 00:24:11,783
Especially if you follow
the One Big Recipe.
257
00:24:13,618 --> 00:24:15,220
I'm on the last tasks.
258
00:24:15,220 --> 00:24:18,390
I've already got the prep done
for beef sliders,
259
00:24:18,390 --> 00:24:20,592
pears, kimchi pasta,
260
00:24:20,592 --> 00:24:23,295
and even the horseradish aioli.
261
00:24:23,295 --> 00:24:25,497
Don't I owe you
a story for that?
262
00:24:25,497 --> 00:24:27,232
I didn't forget.
263
00:24:41,413 --> 00:24:44,516
♪
264
00:24:44,516 --> 00:24:45,984
(Sighing)
265
00:24:45,984 --> 00:24:47,752
When you're cooking
all afternoon,
266
00:24:47,752 --> 00:24:51,289
it is so important to factor in
a built-in break.
267
00:24:53,225 --> 00:24:55,827
Relax, pick your wines,
268
00:24:55,827 --> 00:24:57,863
and makes a cocktail.
269
00:24:57,863 --> 00:24:59,531
Bourbon sour, anyone?
270
00:25:03,602 --> 00:25:06,872
A smooth, elegant cocktail
before dinner
271
00:25:06,872 --> 00:25:08,773
with a crazy mouth feel.
272
00:25:08,773 --> 00:25:09,774
Why?
273
00:25:09,774 --> 00:25:10,976
Egg whites!
274
00:25:10,976 --> 00:25:13,378
Remember these from
mise en place earlier?
275
00:25:13,378 --> 00:25:16,081
Bourbon is to the United States
of America
276
00:25:16,081 --> 00:25:19,518
what scotch is
to Bonnie Scotland.
277
00:25:19,518 --> 00:25:22,988
Bartending is all about ratios.
278
00:25:22,988 --> 00:25:24,456
Super easy to remember.
279
00:25:24,456 --> 00:25:27,893
For whisky sour,
it's four to one,
280
00:25:27,893 --> 00:25:29,628
to one to one.
281
00:25:31,463 --> 00:25:33,298
Four parts whisky.
282
00:25:37,168 --> 00:25:38,837
It's gonna be a good diner.
283
00:25:44,175 --> 00:25:46,578
In this case,
I'm making two cocktails,
284
00:25:46,578 --> 00:25:48,079
so that's eight.
285
00:25:50,916 --> 00:25:53,652
Simple syrup is water and sugar.
286
00:25:53,652 --> 00:25:56,855
Boil it, cool it,
and you're ready to go.
287
00:25:59,891 --> 00:26:01,760
This is gonna add the sweetness.
288
00:26:01,760 --> 00:26:03,895
And because it's simple syrup
and not sugar,
289
00:26:03,895 --> 00:26:06,364
it just melts right into
the drink.
290
00:26:08,433 --> 00:26:10,368
Fresh lime juice.
291
00:26:10,368 --> 00:26:12,704
This is why it's called
a whisky sour.
292
00:26:33,058 --> 00:26:35,060
Gotta get every last drop.
293
00:26:35,060 --> 00:26:37,696
And for the last part,
egg whites.
294
00:26:45,503 --> 00:26:48,306
I also add a dash of bitters,
295
00:26:48,306 --> 00:26:51,076
because it makes it taste
more bitter,
296
00:26:51,076 --> 00:26:52,811
I mean, uh, better.
297
00:26:54,646 --> 00:26:57,983
Secret bartender trick
is a dry shake.
298
00:26:57,983 --> 00:26:59,884
Two or three rounds in the ring
299
00:26:59,884 --> 00:27:01,620
and then you can put the ice.
300
00:27:01,620 --> 00:27:02,721
(Boxing bell ringing)
301
00:27:07,425 --> 00:27:09,027
Ah!
302
00:27:16,668 --> 00:27:18,236
(Ice clanking)
303
00:27:22,340 --> 00:27:23,908
Good workout, too.
304
00:27:28,079 --> 00:27:31,716
Look at these beautiful glasses.
305
00:27:31,716 --> 00:27:33,518
Sugar just on one side.
306
00:27:41,960 --> 00:27:44,029
Some people serve it on ice.
307
00:27:44,029 --> 00:27:45,497
Some people don't.
308
00:27:45,497 --> 00:27:50,135
Today, I'm just gonna make sure
that it has a cherry on top.
309
00:27:50,135 --> 00:27:51,503
Beautiful.
310
00:28:02,981 --> 00:28:05,183
Mmm-mmm!
311
00:28:05,183 --> 00:28:07,118
Perfect for
a before-dinner drink.
312
00:28:07,118 --> 00:28:09,454
Now, let's check out
those wines.
313
00:28:25,103 --> 00:28:28,873
I need a big jammy red
314
00:28:28,873 --> 00:28:31,443
to go with my blue cheese
and bacon.
315
00:28:31,443 --> 00:28:32,977
And the beef--
316
00:28:32,977 --> 00:28:36,915
I'm thinking a California
cabernet sauvignon.
317
00:28:36,915 --> 00:28:39,050
To go with the kimchi pasta,
318
00:28:39,050 --> 00:28:42,620
the loup de mer,
and the oysters,
319
00:28:42,620 --> 00:28:45,890
an old-world rosé.
320
00:28:45,890 --> 00:28:48,460
Something light and crisp--
321
00:28:48,460 --> 00:28:50,662
from France or Italy.
322
00:28:54,399 --> 00:28:56,935
Everybody has a cocktail
in hand,
323
00:28:56,935 --> 00:29:00,305
dinner smells great,
and the music is banging.
324
00:29:00,305 --> 00:29:01,539
You're chill.
325
00:29:01,539 --> 00:29:03,675
Can you imagine the look on
their faces
326
00:29:03,675 --> 00:29:06,111
when they see this feast
that you've created?
327
00:29:06,111 --> 00:29:07,579
It's easy!
328
00:29:07,579 --> 00:29:10,315
Especially if you follow
the One Big Recipe.
329
00:29:13,051 --> 00:29:15,954
What do you say we plate
that pear and blue cheese salad
330
00:29:15,954 --> 00:29:17,956
and get this dinner on the road?
331
00:29:17,956 --> 00:29:19,023
Eh--
332
00:29:19,023 --> 00:29:21,226
Maybe after a little more
me time.
333
00:29:39,210 --> 00:29:42,380
My Upside Down dinner starts
with beef
334
00:29:42,380 --> 00:29:44,082
and ends with an oyster.
335
00:29:49,287 --> 00:29:51,990
Right about now,
your guests have arrived,
336
00:29:51,990 --> 00:29:55,059
everybody has a cocktail
and they're laughing.
337
00:29:55,059 --> 00:29:57,395
It's almost time for dinner.
338
00:29:59,030 --> 00:30:03,735
Time to plate my pear
and blue cheese salad.
339
00:30:03,735 --> 00:30:05,403
♪ I know I'm in a set
paced nicely ♪
340
00:30:05,403 --> 00:30:07,806
♪ Rip the set,
make the sketch get lively ♪
341
00:30:07,806 --> 00:30:09,974
♪ Nicely, I ride the beat ♪
342
00:30:09,974 --> 00:30:12,811
♪ Speaking in irie rhymes ♪
343
00:30:12,811 --> 00:30:16,147
This is how you turn a pear into
a show-stopper.
344
00:30:16,147 --> 00:30:18,016
♪ ...Get lively ♪
345
00:30:18,016 --> 00:30:19,684
♪ Nicely, I ride the beat ♪
346
00:30:19,684 --> 00:30:22,253
♪ Speaking in irie rhymes ♪
347
00:30:23,321 --> 00:30:30,728
♪
348
00:30:30,728 --> 00:30:32,030
(Kimberly humming)
349
00:30:32,030 --> 00:30:34,666
♪ I know I'm in a set
paced nicely ♪
350
00:30:34,666 --> 00:30:36,868
♪ Rip the set,
make the sketch get lively ♪
351
00:30:36,868 --> 00:30:39,304
♪ Nicely, I ride the beat ♪
352
00:30:39,304 --> 00:30:41,739
♪ Speaking in irie rhymes ♪
353
00:30:41,739 --> 00:30:44,242
♪ I know I'm in a set
paced nicely ♪
354
00:30:44,242 --> 00:30:46,477
♪ Rip the set,
make the sketch get lively ♪
355
00:30:46,477 --> 00:30:49,380
♪ Nicely, I ride the beat ♪
356
00:30:49,380 --> 00:30:51,416
♪ Speaking in irie rhymes ♪
357
00:30:55,820 --> 00:30:57,055
See the kale?
358
00:30:57,055 --> 00:30:59,891
We took the time to rub it
with salt and oil
359
00:30:59,891 --> 00:31:03,127
and now, it's perfectly tender
and ready for dinnertime.
360
00:31:11,069 --> 00:31:12,971
Balsamic glaze.
361
00:31:12,971 --> 00:31:15,773
What a lifesaver that
it's available everywhere now,
362
00:31:15,773 --> 00:31:18,176
because I used to make this
all the time.
363
00:31:23,715 --> 00:31:25,416
Ah!
364
00:31:25,416 --> 00:31:27,051
Gorgeous.
365
00:31:38,463 --> 00:31:39,530
Mmm.
366
00:31:39,530 --> 00:31:41,833
Mmm-mmm-mmm-mmm.
367
00:31:41,833 --> 00:31:44,936
So now is when you take
this amazing concoction
368
00:31:44,936 --> 00:31:47,772
of a pear, blue cheese
and kale salad.
369
00:31:47,772 --> 00:31:51,109
Serve it to your guests
and spend some time with them.
370
00:32:06,357 --> 00:32:08,893
Okay, so it's about
20 minutes later.
371
00:32:08,893 --> 00:32:11,029
Everybody loved the salad.
372
00:32:11,029 --> 00:32:13,197
Someone is picking up
the plates,
373
00:32:13,197 --> 00:32:15,366
wine glasses are full,
374
00:32:15,366 --> 00:32:17,702
laughs and love all-around.
375
00:32:17,702 --> 00:32:20,004
Remember this beef tartare kit?
376
00:32:20,004 --> 00:32:24,542
My beef, my little funky
cocktail garnishes,
377
00:32:24,542 --> 00:32:26,711
and the horseradish aioli.
378
00:32:26,711 --> 00:32:28,846
That reminds me,
the story.
379
00:32:28,846 --> 00:32:31,416
(Chuckling)
380
00:32:31,416 --> 00:32:34,352
So yeah, my neighbour had told
me to plant some horseradish
381
00:32:34,352 --> 00:32:36,821
so that the men would come.
And I did.
382
00:32:36,821 --> 00:32:38,156
I took the horseradish,
383
00:32:38,156 --> 00:32:39,857
which is actually just
the piece.
384
00:32:39,857 --> 00:32:41,059
Plopped it in some water,
385
00:32:41,059 --> 00:32:43,494
waited until a bit
of sprouts came up
386
00:32:43,494 --> 00:32:46,364
and then, you know,
planted it in the dirt.
387
00:32:46,364 --> 00:32:49,901
Well, can't say that it worked.
388
00:32:49,901 --> 00:32:52,570
Because I'm still waiting for
the men to bang on my door,
389
00:32:52,570 --> 00:32:56,507
but I love horseradish,
so at the very worst,
390
00:32:56,507 --> 00:32:59,811
I'll have a little extra for all
of my recipes.
391
00:33:03,281 --> 00:33:05,717
Now, time for the beef.
392
00:33:09,988 --> 00:33:12,490
You can get one of these
pretty easily
393
00:33:12,490 --> 00:33:15,126
and if you can't find it at,
you know, a kitchen store,
394
00:33:15,126 --> 00:33:18,696
go to a home renovation store
and get a piece of a pipe.
395
00:33:18,696 --> 00:33:21,065
It works just as well.
396
00:33:21,065 --> 00:33:23,368
We call this un emporte-pièce.
397
00:33:25,670 --> 00:33:29,574
It just really guides you
to make a perfect little patty.
398
00:33:29,574 --> 00:33:32,744
Smoosh it in there delicately.
399
00:33:40,485 --> 00:33:41,819
Voila!
400
00:33:53,931 --> 00:33:56,134
And magic.
401
00:33:58,669 --> 00:34:00,338
Horseradish aioli.
402
00:34:31,669 --> 00:34:33,638
And there you have it, friends.
403
00:34:33,638 --> 00:34:37,275
Beef tartare sliders
with horseradish aioli.
404
00:34:44,048 --> 00:34:45,216
Mmm.
405
00:34:45,216 --> 00:34:47,919
Mmm-mmm.
406
00:34:47,919 --> 00:34:49,987
Everybody's gonna love this.
407
00:34:49,987 --> 00:34:54,792
The really delicate tartare
with that buttery brioche bun.
408
00:34:54,792 --> 00:34:58,096
The sharp horseradish aioli.
409
00:34:58,096 --> 00:35:00,398
Time for another service,
friends.
410
00:35:00,398 --> 00:35:03,301
Serve them this slider
and watch them grin.
411
00:35:18,483 --> 00:35:21,886
The beef sliders were a hit!
412
00:35:21,886 --> 00:35:24,322
Everybody's asking you
for the recipe.
413
00:35:24,322 --> 00:35:26,724
You are a rock star.
414
00:35:26,724 --> 00:35:29,360
(Making drum sounds)
415
00:35:37,101 --> 00:35:39,337
We're gonna cook these
shiitake mushrooms
416
00:35:39,337 --> 00:35:41,873
just until they're a little bit
golden brown.
417
00:35:41,873 --> 00:35:43,574
It's going to be delicious.
418
00:35:51,149 --> 00:35:54,118
That's the colour
that I'm looking for.
419
00:35:54,118 --> 00:35:58,122
Kimchi. A little savoury,
a little tart,
420
00:35:58,122 --> 00:36:01,058
and just a hint of spice.
421
00:36:01,058 --> 00:36:04,195
(Sizzling)
422
00:36:04,195 --> 00:36:11,169
♪
423
00:36:11,169 --> 00:36:14,205
Words can't even describe
how heavenly
424
00:36:14,205 --> 00:36:16,240
my kitchen smells right now.
425
00:36:18,342 --> 00:36:20,178
Whipping cream.
426
00:36:24,549 --> 00:36:26,417
The sauce just needs
to thicken a bit.
427
00:36:32,590 --> 00:36:34,058
Ready!
428
00:36:40,965 --> 00:36:42,466
A little trick.
429
00:36:42,466 --> 00:36:44,502
Pour in some of that pasta water
430
00:36:44,502 --> 00:36:47,004
so it helps the sauce cling
to the noodles.
431
00:37:05,122 --> 00:37:07,792
I'm just creating a nest
in the ladle
432
00:37:07,792 --> 00:37:10,394
and rolling it to create like
a nice,
433
00:37:10,394 --> 00:37:12,997
presentable shape
for these little bowls.
434
00:37:20,905 --> 00:37:23,274
You don't want to just wow
your guests with the pasta,
435
00:37:23,274 --> 00:37:26,177
but you also want to
impress them with presentation.
436
00:37:47,265 --> 00:37:50,701
Nori, scallions,
and a little black sesame,
437
00:37:50,701 --> 00:37:52,937
because they're just
so dang cool.
438
00:37:58,309 --> 00:38:01,746
Now, this is turning pasta
on its head.
439
00:38:08,319 --> 00:38:10,288
Kazamo!
440
00:38:10,288 --> 00:38:11,722
This is so delicious.
441
00:38:11,722 --> 00:38:14,392
Creamy, earthy mushrooms.
442
00:38:14,392 --> 00:38:17,895
Sharp and intense kimchi,
but not too much spice.
443
00:38:17,895 --> 00:38:20,131
All ties together perfectly.
444
00:38:30,508 --> 00:38:34,111
Put the fish in the oven
so it has time to steam.
445
00:38:38,215 --> 00:38:40,551
So, we've plated the pear
and blue cheese salad,
446
00:38:40,551 --> 00:38:41,619
the beef sliders,
447
00:38:41,619 --> 00:38:44,055
even the kimi-kimi-kimchi pasta.
448
00:38:44,055 --> 00:38:46,390
Everything is Kim-tastic.
449
00:39:02,006 --> 00:39:06,477
Five mouth-watering courses
for six hungry guests.
450
00:39:06,477 --> 00:39:09,246
All in One Big Recipe.
451
00:39:09,246 --> 00:39:12,283
Even you can create a feast
in one afternoon.
452
00:39:12,283 --> 00:39:15,553
Your guests loved
the pasta course.
453
00:39:15,553 --> 00:39:18,122
They practically licked
the plate.
454
00:39:18,122 --> 00:39:20,324
Let's get to the grand finale.
455
00:39:20,324 --> 00:39:21,892
Loup de mer.
456
00:39:21,892 --> 00:39:24,695
And with that,
this beurre rouge sauce.
457
00:39:24,695 --> 00:39:28,332
The wine has reduced
and now it's ready to strain.
458
00:39:28,332 --> 00:39:33,337
♪
459
00:39:48,619 --> 00:39:49,887
Still warm--
460
00:39:49,887 --> 00:39:51,756
which is important.
461
00:39:51,756 --> 00:39:53,491
Beurre rouge.
462
00:39:53,491 --> 00:39:55,192
Now, we add in the butter.
463
00:39:55,192 --> 00:39:56,794
You gotta work fast.
464
00:40:01,766 --> 00:40:03,701
♪ That's right ♪
465
00:40:03,701 --> 00:40:05,102
♪
466
00:40:05,102 --> 00:40:07,405
♪ Come on, people ♪
467
00:40:07,405 --> 00:40:09,273
♪ The bass is back,
yeah ♪
468
00:40:09,273 --> 00:40:12,009
♪ Come on, people ♪
469
00:40:12,009 --> 00:40:14,145
♪ That's right!
Yeah ♪
470
00:40:14,145 --> 00:40:18,149
♪
471
00:40:19,583 --> 00:40:21,752
♪ Come on, people ♪
472
00:40:21,752 --> 00:40:23,754
♪ Yeah ♪
473
00:40:23,754 --> 00:40:26,424
♪
474
00:40:26,424 --> 00:40:29,193
This is just right.
475
00:40:47,244 --> 00:40:50,581
Time to plate the loup de mer
en papillote.
476
00:41:12,703 --> 00:41:14,505
Oh, yeah.
477
00:41:21,445 --> 00:41:24,181
Perfectly steamed loup de mer.
478
00:41:27,685 --> 00:41:29,386
My dill from earlier.
479
00:41:29,386 --> 00:41:31,222
A little lemon.
480
00:41:48,939 --> 00:41:50,774
Luscious.
481
00:42:07,057 --> 00:42:09,660
Mmm-hmm.
482
00:42:09,660 --> 00:42:11,262
Piping hot.
483
00:42:11,262 --> 00:42:13,631
If you've never
had sea bass before,
484
00:42:13,631 --> 00:42:15,399
I've got two words for you.
485
00:42:15,399 --> 00:42:17,935
Buttery and sweet.
486
00:42:17,935 --> 00:42:19,370
This is a winner.
487
00:42:19,370 --> 00:42:21,472
Now, serve it to your guests
488
00:42:21,472 --> 00:42:23,841
and show them exactly what
I just did.
489
00:42:38,989 --> 00:42:40,691
Did you see the look
on their faces
490
00:42:40,691 --> 00:42:44,628
when you open that pouch
and the aroma?
491
00:42:44,628 --> 00:42:47,698
Uh! And just when they think
there's nothing left,
492
00:42:47,698 --> 00:42:50,534
one perfect oyster.
493
00:42:55,039 --> 00:42:57,308
I learned how to shuck oysters
a few years ago
494
00:42:57,308 --> 00:42:59,209
from one of the best.
495
00:42:59,209 --> 00:43:03,914
He was doing something like
38 oysters a minute.
496
00:43:03,914 --> 00:43:06,083
Let's see if we can do two.
497
00:43:06,083 --> 00:43:08,018
♪ New beginnings ♪
498
00:43:08,018 --> 00:43:10,187
♪ Yeah, I'm starting off fresh ♪
499
00:43:10,187 --> 00:43:12,289
♪ New beginnings ♪
500
00:43:12,289 --> 00:43:17,127
♪ I expect nothing less than
being at my best... ♪
501
00:43:17,127 --> 00:43:19,430
If you have a pal
that's a master shucker,
502
00:43:19,430 --> 00:43:20,831
bring them into the kitchen,
503
00:43:20,831 --> 00:43:24,068
because this recipe is
even more fun with a team.
504
00:43:24,068 --> 00:43:25,970
♪ New beginnings ♪
505
00:43:25,970 --> 00:43:28,472
♪ Yeah, I'm starting off fresh ♪
506
00:43:28,472 --> 00:43:30,574
♪ New beginnings ♪
507
00:43:30,574 --> 00:43:33,210
♪ I expect nothing less ♪
508
00:43:33,210 --> 00:43:38,115
♪ Than being at my best,
no second guess ♪
509
00:43:38,115 --> 00:43:41,986
♪ Oh, here's to the new ♪
510
00:43:41,986 --> 00:43:44,288
♪ New beginnings ♪
511
00:43:44,288 --> 00:43:45,456
So, yeah.
512
00:43:45,456 --> 00:43:47,758
Seven-year-old me in
the Sunshine State,
513
00:43:47,758 --> 00:43:50,361
hanging out with
my Grandma Mémé.
514
00:43:50,361 --> 00:43:53,030
Would walk every day
for my snow cone.
515
00:43:53,030 --> 00:43:55,833
You know, one day it was
red mouth,
516
00:43:55,833 --> 00:43:58,435
one day it was blue mouth.
517
00:43:58,435 --> 00:44:00,604
At least today,
it's champagne mouth.
518
00:44:06,310 --> 00:44:07,544
Mmm!
519
00:44:20,891 --> 00:44:23,861
That takes me right back
to Florida.
520
00:44:23,861 --> 00:44:25,963
My last course for the day.
521
00:44:25,963 --> 00:44:27,865
Let's hit the table.
522
00:44:49,653 --> 00:44:51,255
Et voila!
523
00:44:51,255 --> 00:44:53,624
A feast for six
in one afternoon.
524
00:44:53,624 --> 00:44:55,659
And how much fun was that, guys?
525
00:44:55,659 --> 00:44:57,261
Don't forget to pick up
526
00:44:57,261 --> 00:45:00,164
your favourite dessert
from a local bakery.
527
00:45:00,164 --> 00:45:02,933
Anyone can order takeout, guys,
but this--
528
00:45:02,933 --> 00:45:04,968
this is love.
529
00:45:04,968 --> 00:45:07,604
Follow the One Big Recipe
and I promise,
530
00:45:07,604 --> 00:45:09,406
you're gonna rock this at home.
531
00:45:11,375 --> 00:45:13,077
(Sighing)
532
00:45:16,613 --> 00:45:18,782
Huh? I've got to walk my dog!
533
00:45:20,217 --> 00:45:21,618
Esko!
534
00:45:21,618 --> 00:45:23,387
Come here, Esko!
535
00:45:27,558 --> 00:45:27,991
♪
57742
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