Original subtitles

Hi! I'm Kimberly Lallouz

and this is my test kitchen!

I take multiple lip-smacking sumptuous dishes

and turn them into One Big Recipe.

Now, you could cook a feast for your peeps

all in one afternoon.

Download the one big recipe right now!

Follow along. This is gonna be fun.

Welcome to the test kitchen, guys.

I am so excited because I've created a menu for you

inspired by me! Just kidding.

Inspired by spring.

But you can do it any time.

Four courses for six people all in one afternoon.

Here's what I'm thinking.

Starting with a peachy scallop crudo.

Asparagus.

It is so beautiful at the market right now.

With a gribiche.

Spring means lamb.

And of course, with my lamb,

I'm craving Yorkshire puddings.

And to finish,

a sweet, buttery halibut.

It is my favourite fish after all.

With the halibut, dill pesto mushrooms.

(Exploding)

Four courses for six people

all in One Big Recipe.

(Fingers snapping) Easy to follow,

easy to make, and sure to impress.

(Sniffing)

(Exhaling)

Cooking is all about being organized.

Mise en place.

AKA, everything in its place.

First step, in One Big Recipe,

is grouping all of your tasks.

Like these! Parsley, garlic, and shallots.

And onion!

(Chopping)

One of my favourite cookbook titles is

It Started with an Onion.

How fitting is that?

(Chopping)

(Chopping)

Whoop!

I'm using these for my gribiche.

Soft-boiled for maximum pleasure,

so keep an eye on the time.

This recipe will make you forget that tartar sauce even existed.

Pro-tip, guys.

When you're toasting nuts--

Woo! That's the perfect colour.

Golden brown.

You want to get them off the pan as fast as possible

so the carryover heat doesn't burn them.

I've burnt a lot of nuts in my time.

I'm just gonna turn down the oven

so that it's ready for my lamb and how do you know that?

It's all in the One Big Recipe.

Okay, beautiful spring lamb shanks for braising.

Ha!

Always get grass-fed lamb for the best flavour.

Season with pepper--

but not salt.

I'll show you why.

Kalamata olives and sundried tomatoes.

You could totally go for some oven-dried tomatoes if you want,

but I like to bring the Sun to my spring lamb.

I adore olives.

These Kalamata olives are nice and briny and salty.

You can use green ones if you'd like.

Some of those shrivelled up Moroccan black olives.

I'm Moroccan, but I'm not shrivelled up quite yet.

Did I actually say that?

Ha!

These guys are bringing the salt to the party,

but who's bringing the ice?

I am.

These soft-boiled eggs are ready to come out of the water

and straight into a nice bath

so that I can control the cooking.

They are going to be perfect.

I can't wait to see these yolks!

But first--

the first step for lamb is to sear the lamb shanks.

♪ Ah! ♪

Woo!

(Sizzling) Oh, yeah!

(Giggling)

Lamb!

(Sizzling)

Ooh, baby!

Perfectly crispy and seared.

Excited.

(Sizzling)

Mise en place.

Kalamata olives and sundried tomato,

aka, sunshine and salt.

Looking good! Looking good!

These are a huge time-saver.

I picked up prepared chicken stock

and demi-glace from my butcher when I got the lamb shanks.

Whoop!

Here's another trick for you guys.

When I want some flavours but I don't want the little bits.

You make a sachet.

Need me some scissors.

Or you could just be a mummy.

(Giggling)

Right into the middle.

So, I've got some black peppers

and some bay leaves in my cheesecloth.

And now, I'm gonna make a little bundle.

At least I learned how to tie my shoes as a child.

Don't need to be pretty.

It's just gotta work.

So beautiful.

Okay, the lamb is in!

Dinner simplified thanks to the One Big Recipe.

Next, when is a pudding not a pudding?

When it's from Yorkshire.

Springtime menu all in One Big Recipe.

I've already rocked a ton of slice and dice prep.

The almonds are toasted,

the soft-boiled eggs are done,

and the lamb is braising in the oven.

Now, it's time for Yorkshire puddings.

This recipe is super simple.

One to one to one.

Eggs.

Milk.

And flour.

It's baking, guys. Don't forget the salt.

It's an exact science.

That's it!

(Blending)

♪ You are ♪

♪ Such a great lover ♪

♪ It's all I want to do ♪

Ah!

Straining the batter is critical

and letting it rest will ensure the proper lift-off!

So, make it early and let it sit.

Quick garnish.

Gremolata!

I speak fluent Italian,

so that means a lot of Gremlins--

or maybe not.

Just the fragrant zest.

Mmm.

More citrus is never too much citrus.

Gremolata.

Garlic.

Parsley.

Parsley, garlic, citrus.

The perfect, classic flavour combo.

It's time for the compound butter

and I get to use this with this!

(Grunting)

I love doing this.

There we go.

Room temperature butter.

Spicy just like me.

I'm gonna add some white balsamic

for a little touch of agrodolce.

Tarragon.

An amazing herb with a licorice flavour.

Not used nearly enough.

(Chopping)

Now, gently fold together, but don't over mix.

Just want to incorporate all of these flavours.

Have you ever made a compound butter?

It's just loads of flavour.

So, make extra!

I always make extra.

Now, watch this.

Whoop!

Cool, right?

This just has to firm up in the fridge,

then slice and serve.

Wait until you see what I slather it on.

Oh, do I love asparagus.

That's it!

Just kidding.

I'm gonna refine them a little bit.

So, yes, asparagus has a place

in one of my favourite meals of all time.

I was in England at Heston Blumenthal's restaurant

with a pack of other chef friends of mine

for an important event

and, you know, with all of the centrifuges and labs,

I was like, "Where is the food?"

It was mad cool.

After having taken the train from England to Paris

and meeting up with another chef friend of mine,

we walked around the farm with some friends

and pulled the fresh vegetables right out of the earth.

The Sun was just barely up in the sky.

It was really one of those moments.

You can even remember how it smelled out there.

I think I'll tell you the rest of this story later.

You can totally keep all the scraps and the bases

to make an asparagus soup.

Next, sauce gribiche.

Remember these?

These jammy yolks are cooked exceptionally.

They surmount all of my egg-pectations.

Some might even say that they're cooked impe-egg-ably.

(Chuckling)

I crack me up!

(Laughing)

Egg-nough about that.

(Laughing)

Jammy yolks.

Sharp Dijon mustard.

Homemade mayonnaise, guys.

Cooked egg yolks is what makes it a gribiche.

Perf!

Delicious with asparagus

and you gotta try it with fish.

Gribiche is like Tartar 2.0.

Tarra going, going, gone!

My mise en place shallots.

Parsley.

Briny capers and savoury anchovies.

I can hear you, all you naysayers.

Do not leave them out.

Looking good, looking good.

Mmm!

Mmm-mmm-mmm-mmm!

Mmm-mmm!

We've got the lamb in the oven,

the Yorkie batter, the compound butter,

and this gribiche for my asparagus.

You can do this.

Saturday afternoon--

play some tunes.

Cooking and dancing--

It's all in the One Big Recipe.

Next, dill pesto and scallop crudo.

Sounds like spring to me.

Four courses for six people in a single afternoon.

All in One Big Recipe.

I've got lamb shanks braising in the oven

for a super cool appetizer.

Compound butter is done.

And even gribiche for my asparagus.

And now, dill pesto.

Pesto is usually made with basil,

but Springtime Kim is gonna make

the besto esto pesto with dill!

This parsley was my mise en place this morning

and whoop!

Three recipes done.

So, pesto is herbs with garlic.

Nuts.

And I'm gonna add some shallots.

And fresh lemon juice and the zest!

Ah! Gets me every time.

(Blending)

(Blending)

Mmm.

This olive oil creates a barrier

to help reduce the risk of oxidization.

Too nerdy?

Extra olive oil! Yum! Yum! Yum!

Ooh! Baby!

That lamb is looking luscious.

Ah! So good!

I'm gonna let this cool.

So, what do you think so far?

Pretty easy, right?

Next big job--

Scallop crudo.

Crudo, aka, raw,

aka, sashimi.

Have you been to Japan?

I mean, there is nothing quite like it.

My brother and I ate our way through the Tsukiji Market.

We even had sushi before 8:00 AM.

Nothing weird about that.

Every morsel of food I put in my mouth

from the $40 strawberry

to the best omelette I ever had was phenomenal.

The most important part about making a good crudo

is sashimi-grade scallops.

A good scallop smells like an ocean breeze

on a warm spring day.

Mmm.

Surfing my way to make a sashimi.

Next up, making a kit.

That's cook pro lingo for taking a bunch of prepared items

and putting them on a tray

to make it easier for plating later.

Pro-tip.

Choose six small plates for plating this course

and put them in the fridge at the same time.

Sachet.

Way better than fishing around for peppercorns and bay leaves.

Looks so good!

Ooh! This is gonna rule!

I can't wait until I add Yorkies to the mix.

Just gonna keep it on the lowest heat.

Okay, the big jobs are almost done.

Still plenty of time to get ready.

I know that you can do this.

Dill pesto and king oyster mushrooms.

These meaty babies are fresh from the market

and available all year long.

Oil my pan a bit.

These mushrooms are so meaty.

Definitely one of my faves.

(Pepper mill cracking)

And they're ready for the grill.

Oop!

Oh! And you can do this by yourself,

but nobody says you have to.

Grab a family member or friend

and make it a fun afternoon, guys.

Check it out.

I've done all the prep for the lamb, the asparagus.

Don't I owe you a story about that still?

The scallop crudo.

And now, it's time to chill,

call my mom and make a cocktail.

♪

♪

(Sighing)

Everything is under control.

When you're cooking all afternoon,

it is so important to have a built-in break.

Chill.

Pick the wines.

And make a cocktail.

A bright, fresh margarita

to go with my spring menu.

I love me a margarita!

Okay, first step, salt the rim.

Little trick from my travels.

Chili-lime spice to the mix.

Margaritas are so simple.

I like to get a little extra on one side.

Once you get the hang of these,

it's gonna be your go-to right after work,

after the club, first thing on a Sunday.

I'm not judging.

This chili-lime seasoning is not too spicy,

but just gives it a little extra kick.

Perfect!

Four ingredients in a margarita.

Starting with tequila.

Tequila is made from a cactus

or an agave plant, which is huge!

Went to a few agave farms in Mexico

and tried to help harvest one of them,

which is a lot easier said than done.

They work hard for our benefit.

Next up--

Orange liqueur.

Then limes.

You can definitely add lemon or orange

or grapefruit even, but I'm going classic today.

Last but not least, the hardest part.

Simple syrup.

50% water, 50% sugar.

You boil it up on the stove, let it cool.

throw it in the fridge and voila!

For any margarita emergency, it's there to save you.

And now, for the fun part.

The cool part.

Ice.

♪ Baby! If you want me ♪

♪ And you're ready ♪

♪ Come and get it ♪

♪ I say, "Baby" ♪

♪ Come and get it ♪

Best part--

Shake.

♪ Baby! If you want me ♪

♪ And you're ready ♪

♪ Come and get it ♪

♪ I say, "Baby" ♪

♪ If you want me ♪

♪ And you're ready ♪

♪ Come and get it ♪

♪ I say, "Baby" ♪

♪ If you want me ♪

♪ And you're ready ♪

♪ Come and get it ♪

♪ Baby! If you want me ♪

♪ Come and get it ♪

(Lip-smacking) Mmm!

♪ Ah ♪

Sunshine in a glass.

This margarita goes great as a pre-dinner cocktail

and it's gonna go perfectly with my peach and scallop crudo.

Now, I've turned the menu on its head

by serving the lamb as a second course.

See what I did there?

So, I need a medium-bodied New World wine

that has big legs and lots of fruit.

Like a Zinfandel.

Little secret.

Wine hates asparagus.

Except for one.

Groovy.

Now, Gruner Veltliner,

or as I call it, the Groovy,

is the grape that Austria drinks the most

and it's gonna go perfectly with the halibut

and dill pesto mushrooms.

Can you imagine the look on everybody's face

when you serve them this feast?

It's easy when you follow the One Big Recipe.

What do you say we plate up some of that scallop crudo

to go with this margarita.

Maybe just after a little bit more me time.

Okay, the ultimate four-course Springtime menu

is in the homestretch.

What do you think so far?

As I get all these tasty treats out onto the table,

I'm imagining how impressed your guests are gonna be--

with this crazy, cool spread.

First up, scallop crudo with peaches and olives.

Mmm. Sweet, plump,

fresh, juicy scallops.

♪ Ooh! Oh, you fancy ♪

♪

♪ Girl! You got it ♪

♪

♪ Ooh! Oh, you fancy ♪

♪

♪ Girl! You got it ♪

♪

Chives.

Lime zest.

♪

♪ Ooh! Oh, you fancy ♪

♪

Flaky sea salt.

♪

♪ Ooh! Oh, you fancy ♪

♪

♪ Girl! You got it ♪

♪

♪ Ooh! Oh, you fancy ♪

♪

♪ Girl! You got it ♪

Presentation is so important.

♪

Avocado oil.

One of my favourites these days

and it's a superfood.

Bonus!

♪

And these--

toasted slivered almonds.

The first thing that I did today in my mise en place.

It's got the three T's.

Temperature from the cold plate,

the sweet, plump scallops for taste,

and the nuts and flake salt bring the texture.

Okay, now is when you take your absolute

knockout of a first course to the table.

Serve your friends, pour some wine,

sit down and enjoy,

and look at all the smiles on their face

when they take the first bite.

Okay, first course is done!

Scallops were a huge hit.

Somebody is picking up the plates

and now it's time to start the lamb.

The secret to good Yorkies--

hot oil, cold batter, and work fast.

These are only gonna take about ten minutes.

Uh ah!

(Grunting)

Whoa!

Ooh la la!

Look at these perfect, puffy pockets of flavour!

Look at that lift!

♪ Brace yourself for the pace ♪

♪

There is nothing grim about this gremolata.

♪ Yo! Yo! Uh-huh ♪

♪ Yeah! Yeah! Uh-huh! Uh-huh! ♪

♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪

♪ Uh-huh! Uh-huh! ♪

♪ Uh-huh! Uh-huh! Yeah! ♪

♪ Uh-huh! Uh-huh! ♪

♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪

♪ Yo! Yo! Yo! Yo! ♪

Ah!

♪ Yo! Yo! Yo! Yo! Yo! ♪

♪

♪ Yeah ♪

You can do this, you know.

It's all in One Big Recipe.

♪ Brace yourself for the pace ♪

Mmm!

The sundried tomatoes and olives add character.

The Yorkies are puffed to perfection

and that gremolata brightens up the whole dish.

If this was a main, it would be too small,

but as an early course, it's a keeper.

♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪

♪ Uh-huh! Uh-huh! ♪

♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪

♪ Uh-huh! Uh-huh! ♪

Now, the lamb has hit the dinner table--

happy guests!

Everybody's smiling.

Tunes are twinkling and glasses are full.

Nice!

When I'm back, asparagus and halibut.

Don't I still owe you the rest

of the story about that asparagus?

Dinner for six in one afternoon.

All in One Big Recipe.

I've got two courses down and two to go.

What's in the bag?

Scallop crudo with peaches

and braised lamb with Yorkshire puddings.

Everyone is settled in.

What's next?

Asparagus with gribiche.

Get ready to blow some minds.

So, back to that asparagus story.

We were all on the farm walking the grounds.

Essentially, picking and choosing our vegetables

and whatnot for suppertime.

I have never experienced something like this before.

These massive trunks of white asparagus!

They looked like little trees in a forest.

We dusted them off, cooked them away.

Some were even shaved raw.

One of the best salads I've ever had in my life.

♪ Come on, people ♪

♪ The bass is back ♪

♪ Yeah ♪

♪ Come on, people ♪

♪ That's right ♪

Mmm!

Mmm-mmm-mmm-mmm-mmm!

Takes me right back to the farm.

Okay, so now we take it to the table,

sit, eat--

tell your favourite asparagus story.

Take a beat and enjoy.

So far, dinner is a hit!

Everybody wants your gribiche recipe.

How did you cook those asparagus so perfectly?

Now, it's time to really take it home.

Seared halibut and dill pesto mushrooms.

Halibut.

Fresh from a local fishmonger that I know and trust.

I picked halibut for the main course

not only for its firm and meaty texture,

but also because it's my favourite.

I'm for the halibut.

Just a quick sear.

(Sizzling)

Oh, yeah.

Oh! Hi!

(Sizzling)

Woo!

(Sizzling)

Just a minute for it to cook through.

If I had to pick oil or butter for the rest of my life,

butter would win.

We make an amazing caramelized onion butter at Monsieur,

but this agrodolce compound butter--

is my favourite bonbons de beurre.

Use a warm knife for best results.

(Sizzling)

Such a neat trick, you gotta make extra.

Now, watch this magic trick.

Shroom-a-palooza.

I love plating my main courses family style.

It's the best way to go.

Speaking of family--

I have a big one.

You can grab one or two sets of hands

and get them to help you

and then it's really a party.

Are you ready for this?

Are you ready?

I promised you an instant sauce.

Are you seeing this?

This pink peppercorn butter becomes a sauce.

Halibut and its best friend, dill.

Pink peppercorn butter with agrodolce

from the white balsamic,

meaty king oyster mushrooms

with just a hint of smoke from the grill.

Et voila!

A feast for six in one afternoon.

And how much fun was that?

Don't forget to stop at your local baker

to pick up the yummy dessert.

Anyone can order takeout, guys.

But this--

this is love.

Follow the One Big Recipe and you will rock this at home.

I promise.

Cheers.

♪ Every one has to make big decisions ♪

♪ Follow your brain but don't forget your heart ♪

♪ We always fight against our own illusions ♪

♪ Anahata is the central path ♪

♪ Everyone has to make big decisions ♪

♪ Follow your brain but don't forget your heart ♪

♪ We always fight against our own illusions ♪

♪ Anahata is the central path ♪

♪ I can see the light ♪

♪ I can reach my strengthful source ♪

♪ I can see the light ♪