Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:01,001 --> 00:00:03,336
Hi! I'm Kimberly Lallouz
2
00:00:03,336 --> 00:00:05,405
and this is my test kitchen!
3
00:00:05,405 --> 00:00:08,775
I take multiple lip-smacking
sumptuous dishes
4
00:00:08,775 --> 00:00:12,245
and turn them into
One Big Recipe.
5
00:00:12,245 --> 00:00:14,414
Now, you could cook a feast
for your peeps
6
00:00:14,414 --> 00:00:16,016
all in one afternoon.
7
00:00:16,016 --> 00:00:18,485
Download the one big recipe
right now!
8
00:00:18,485 --> 00:00:21,654
Follow along.
This is gonna be fun.
9
00:00:48,648 --> 00:00:51,284
Welcome to the test kitchen,
guys.
10
00:00:51,284 --> 00:00:54,854
I am so excited because
I've created a menu for you
11
00:00:54,854 --> 00:00:57,424
inspired by me!
Just kidding.
12
00:00:57,424 --> 00:00:59,125
Inspired by spring.
13
00:00:59,125 --> 00:01:00,860
But you can do it any time.
14
00:01:04,264 --> 00:01:08,435
Four courses for six people
all in one afternoon.
15
00:01:09,903 --> 00:01:12,372
Here's what I'm thinking.
16
00:01:12,372 --> 00:01:17,077
Starting with
a peachy scallop crudo.
17
00:01:19,579 --> 00:01:22,315
Asparagus.
18
00:01:22,315 --> 00:01:25,285
It is so beautiful
at the market right now.
19
00:01:25,285 --> 00:01:28,188
With a gribiche.
20
00:01:28,188 --> 00:01:30,924
Spring means lamb.
21
00:01:30,924 --> 00:01:32,625
And of course, with my lamb,
22
00:01:32,625 --> 00:01:36,129
I'm craving Yorkshire puddings.
23
00:01:36,129 --> 00:01:37,497
And to finish,
24
00:01:37,497 --> 00:01:40,767
a sweet, buttery halibut.
25
00:01:40,767 --> 00:01:43,269
It is my favourite fish
after all.
26
00:01:43,269 --> 00:01:47,307
With the halibut,
dill pesto mushrooms.
27
00:01:47,307 --> 00:01:48,775
(Exploding)
28
00:01:51,711 --> 00:01:54,147
Four courses for six people
29
00:01:54,147 --> 00:01:56,316
all in One Big Recipe.
30
00:01:56,316 --> 00:01:58,251
(Fingers snapping)
Easy to follow,
31
00:01:58,251 --> 00:02:00,787
easy to make,
and sure to impress.
32
00:02:12,098 --> 00:02:13,099
(Sniffing)
33
00:02:13,099 --> 00:02:14,100
(Exhaling)
34
00:02:14,100 --> 00:02:17,070
Cooking is all about
being organized.
35
00:02:17,070 --> 00:02:18,371
Mise en place.
36
00:02:18,371 --> 00:02:20,940
AKA, everything in its place.
37
00:02:24,210 --> 00:02:26,546
First step,
in One Big Recipe,
38
00:02:26,546 --> 00:02:28,781
is grouping all of your tasks.
39
00:02:28,781 --> 00:02:32,285
Like these! Parsley, garlic,
and shallots.
40
00:02:32,285 --> 00:02:33,786
And onion!
41
00:02:33,786 --> 00:02:37,690
(Chopping)
42
00:02:42,695 --> 00:02:45,165
One of my favourite
cookbook titles is
43
00:02:45,165 --> 00:02:46,966
It Started with an Onion.
44
00:02:46,966 --> 00:02:48,968
How fitting is that?
45
00:03:02,482 --> 00:03:04,217
(Chopping)
46
00:03:06,319 --> 00:03:10,190
(Chopping)
47
00:03:10,190 --> 00:03:11,357
Whoop!
48
00:03:21,834 --> 00:03:25,638
I'm using these for my gribiche.
49
00:03:28,508 --> 00:03:31,077
Soft-boiled
for maximum pleasure,
50
00:03:31,077 --> 00:03:32,612
so keep an eye on the time.
51
00:03:32,612 --> 00:03:36,916
This recipe will make you forget
that tartar sauce even existed.
52
00:03:36,916 --> 00:03:39,385
Pro-tip, guys.
53
00:03:39,385 --> 00:03:41,321
When you're toasting nuts--
54
00:03:41,321 --> 00:03:43,623
Woo! That's the perfect colour.
55
00:03:43,623 --> 00:03:45,158
Golden brown.
56
00:03:46,759 --> 00:03:49,696
You want to get them off the pan
as fast as possible
57
00:03:49,696 --> 00:03:52,332
so the carryover heat
doesn't burn them.
58
00:03:52,332 --> 00:03:54,300
I've burnt a lot of nuts
in my time.
59
00:03:54,300 --> 00:03:57,403
I'm just gonna turn down
the oven
60
00:03:57,403 --> 00:04:00,240
so that it's ready for my lamb
and how do you know that?
61
00:04:00,240 --> 00:04:02,275
It's all in the One Big Recipe.
62
00:04:03,943 --> 00:04:08,481
Okay, beautiful
spring lamb shanks for braising.
63
00:04:12,819 --> 00:04:15,188
Ha!
64
00:04:15,188 --> 00:04:18,191
Always get grass-fed lamb
for the best flavour.
65
00:04:20,193 --> 00:04:22,028
Season with pepper--
66
00:04:22,028 --> 00:04:23,730
but not salt.
67
00:04:23,730 --> 00:04:25,298
I'll show you why.
68
00:04:26,866 --> 00:04:29,669
Kalamata olives
and sundried tomatoes.
69
00:04:35,508 --> 00:04:39,579
You could totally go for some
oven-dried tomatoes if you want,
70
00:04:39,579 --> 00:04:42,515
but I like to bring the Sun
to my spring lamb.
71
00:04:51,824 --> 00:04:54,027
I adore olives.
72
00:04:54,027 --> 00:04:58,064
These Kalamata olives are nice
and briny and salty.
73
00:04:58,064 --> 00:05:00,199
You can use green ones
if you'd like.
74
00:05:00,199 --> 00:05:04,003
Some of those shrivelled up
Moroccan black olives.
75
00:05:04,003 --> 00:05:07,674
I'm Moroccan, but I'm not
shrivelled up quite yet.
76
00:05:07,674 --> 00:05:09,175
Did I actually say that?
77
00:05:10,910 --> 00:05:12,278
Ha!
78
00:05:12,278 --> 00:05:14,213
These guys are bringing the salt
to the party,
79
00:05:14,213 --> 00:05:15,882
but who's bringing the ice?
80
00:05:15,882 --> 00:05:17,183
I am.
81
00:05:17,183 --> 00:05:20,520
These soft-boiled eggs are ready
to come out of the water
82
00:05:20,520 --> 00:05:22,955
and straight into a nice bath
83
00:05:22,955 --> 00:05:25,224
so that I can control
the cooking.
84
00:05:25,224 --> 00:05:28,594
They are going to be perfect.
85
00:05:28,594 --> 00:05:30,997
I can't wait to see these yolks!
86
00:05:30,997 --> 00:05:32,265
But first--
87
00:05:32,265 --> 00:05:35,968
the first step for lamb
is to sear the lamb shanks.
88
00:05:41,974 --> 00:05:44,510
♪ Ah! ♪
89
00:05:44,510 --> 00:05:46,179
Woo!
90
00:05:46,179 --> 00:05:47,847
(Sizzling)
Oh, yeah!
91
00:05:50,883 --> 00:05:52,418
(Giggling)
92
00:05:52,418 --> 00:05:53,886
Lamb!
93
00:05:53,886 --> 00:05:58,891
(Sizzling)
94
00:06:21,781 --> 00:06:23,116
Ooh, baby!
95
00:06:23,116 --> 00:06:25,985
Perfectly crispy and seared.
96
00:06:25,985 --> 00:06:27,487
Excited.
97
00:06:30,556 --> 00:06:32,725
(Sizzling)
98
00:06:32,725 --> 00:06:34,193
Mise en place.
99
00:06:36,996 --> 00:06:39,532
Kalamata olives
and sundried tomato,
100
00:06:39,532 --> 00:06:42,535
aka, sunshine and salt.
101
00:06:42,535 --> 00:06:44,036
Looking good! Looking good!
102
00:06:45,638 --> 00:06:48,741
These are a huge time-saver.
103
00:06:48,741 --> 00:06:51,177
I picked up
prepared chicken stock
104
00:06:51,177 --> 00:06:54,714
and demi-glace from my butcher
when I got the lamb shanks.
105
00:06:58,551 --> 00:07:00,253
Whoop!
106
00:07:08,961 --> 00:07:11,330
Here's another trick
for you guys.
107
00:07:11,330 --> 00:07:14,767
When I want some flavours but
I don't want the little bits.
108
00:07:14,767 --> 00:07:16,569
You make a sachet.
109
00:07:18,304 --> 00:07:20,206
Need me some scissors.
110
00:07:24,277 --> 00:07:26,579
Or you could just be a mummy.
111
00:07:26,579 --> 00:07:27,814
(Giggling)
112
00:07:32,051 --> 00:07:34,020
Right into the middle.
113
00:07:38,991 --> 00:07:40,326
So, I've got some black peppers
114
00:07:40,326 --> 00:07:43,763
and some bay leaves
in my cheesecloth.
115
00:07:43,763 --> 00:07:46,032
And now, I'm gonna make
a little bundle.
116
00:07:49,368 --> 00:07:52,271
At least I learned how to tie
my shoes as a child.
117
00:07:52,271 --> 00:07:53,673
Don't need to be pretty.
118
00:07:53,673 --> 00:07:55,208
It's just gotta work.
119
00:08:00,580 --> 00:08:02,315
So beautiful.
120
00:08:14,527 --> 00:08:17,730
Okay, the lamb is in!
121
00:08:17,730 --> 00:08:20,967
Dinner simplified thanks to
the One Big Recipe.
122
00:08:20,967 --> 00:08:23,903
Next, when is a pudding
not a pudding?
123
00:08:23,903 --> 00:08:25,838
When it's from Yorkshire.
124
00:08:48,361 --> 00:08:51,931
Springtime menu
all in One Big Recipe.
125
00:08:51,931 --> 00:08:55,535
I've already rocked a ton
of slice and dice prep.
126
00:08:55,535 --> 00:08:57,136
The almonds are toasted,
127
00:08:57,136 --> 00:08:59,438
the soft-boiled eggs are done,
128
00:08:59,438 --> 00:09:03,309
and the lamb is braising
in the oven.
129
00:09:03,309 --> 00:09:06,512
Now, it's time
for Yorkshire puddings.
130
00:09:06,512 --> 00:09:08,781
This recipe is super simple.
131
00:09:08,781 --> 00:09:10,650
One to one to one.
132
00:09:10,650 --> 00:09:12,552
Eggs.
133
00:09:12,552 --> 00:09:14,787
Milk.
134
00:09:14,787 --> 00:09:16,355
And flour.
135
00:09:18,491 --> 00:09:21,193
It's baking, guys.
Don't forget the salt.
136
00:09:21,193 --> 00:09:22,695
It's an exact science.
137
00:09:22,695 --> 00:09:24,697
That's it!
138
00:09:24,697 --> 00:09:26,132
(Blending)
139
00:09:26,132 --> 00:09:28,668
♪ You are ♪
140
00:09:28,668 --> 00:09:31,571
♪ Such a great lover ♪
141
00:09:31,571 --> 00:09:36,175
♪ It's all I want to do ♪
142
00:09:36,175 --> 00:09:37,810
Ah!
143
00:09:42,748 --> 00:09:44,850
Straining the batter is critical
144
00:09:44,850 --> 00:09:48,921
and letting it rest will ensure
the proper lift-off!
145
00:09:48,921 --> 00:09:51,924
So, make it early
and let it sit.
146
00:09:51,924 --> 00:09:53,593
Quick garnish.
147
00:09:53,593 --> 00:09:55,027
Gremolata!
148
00:09:55,027 --> 00:09:56,996
I speak fluent Italian,
149
00:09:56,996 --> 00:09:59,765
so that means a lot of
Gremlins--
150
00:09:59,765 --> 00:10:01,567
or maybe not.
151
00:10:01,567 --> 00:10:03,436
Just the fragrant zest.
152
00:10:06,806 --> 00:10:08,007
Mmm.
153
00:10:08,007 --> 00:10:12,144
More citrus is never
too much citrus.
154
00:10:12,144 --> 00:10:14,146
Gremolata.
155
00:10:18,351 --> 00:10:20,419
Garlic.
156
00:10:20,419 --> 00:10:22,188
Parsley.
157
00:10:28,227 --> 00:10:30,363
Parsley, garlic, citrus.
158
00:10:30,363 --> 00:10:33,165
The perfect,
classic flavour combo.
159
00:10:35,401 --> 00:10:37,436
It's time for
the compound butter
160
00:10:37,436 --> 00:10:39,538
and I get to use this with this!
161
00:10:48,414 --> 00:10:50,282
(Grunting)
162
00:10:52,118 --> 00:10:53,986
I love doing this.
163
00:10:55,855 --> 00:10:58,524
There we go.
164
00:10:58,524 --> 00:11:00,092
Room temperature butter.
165
00:11:03,195 --> 00:11:04,930
Spicy just like me.
166
00:11:04,930 --> 00:11:07,800
I'm gonna add
some white balsamic
167
00:11:07,800 --> 00:11:09,969
for a little touch of agrodolce.
168
00:11:13,339 --> 00:11:14,774
Tarragon.
169
00:11:14,774 --> 00:11:18,044
An amazing herb
with a licorice flavour.
170
00:11:18,044 --> 00:11:20,379
Not used nearly enough.
171
00:11:20,379 --> 00:11:23,015
(Chopping)
172
00:11:27,219 --> 00:11:30,690
Now, gently fold together,
but don't over mix.
173
00:11:30,690 --> 00:11:34,593
Just want to incorporate
all of these flavours.
174
00:11:41,867 --> 00:11:44,303
Have you ever made
a compound butter?
175
00:11:44,303 --> 00:11:47,073
It's just loads of flavour.
176
00:11:47,073 --> 00:11:49,041
So, make extra!
177
00:11:49,041 --> 00:11:51,043
I always make extra.
178
00:11:51,043 --> 00:11:52,478
Now, watch this.
179
00:12:03,723 --> 00:12:05,157
Whoop!
180
00:12:14,633 --> 00:12:16,335
Cool, right?
181
00:12:16,335 --> 00:12:18,170
This just has to firm up
in the fridge,
182
00:12:18,170 --> 00:12:19,739
then slice and serve.
183
00:12:24,777 --> 00:12:27,113
Wait until you see what
I slather it on.
184
00:12:29,815 --> 00:12:32,017
Oh, do I love asparagus.
185
00:12:40,326 --> 00:12:41,694
That's it!
186
00:12:41,694 --> 00:12:42,862
Just kidding.
187
00:12:42,862 --> 00:12:44,530
I'm gonna refine them
a little bit.
188
00:12:44,530 --> 00:12:47,233
So, yes, asparagus has a place
189
00:12:47,233 --> 00:12:49,535
in one of my favourite meals
of all time.
190
00:12:49,535 --> 00:12:51,937
I was in England at
Heston Blumenthal's restaurant
191
00:12:51,937 --> 00:12:54,140
with a pack of other
chef friends of mine
192
00:12:54,140 --> 00:12:55,674
for an important event
193
00:12:55,674 --> 00:12:59,145
and, you know, with all of the
centrifuges and labs,
194
00:12:59,145 --> 00:13:01,480
I was like, "Where is the food?"
195
00:13:01,480 --> 00:13:03,382
It was mad cool.
196
00:13:03,382 --> 00:13:06,252
After having taken the train
from England to Paris
197
00:13:06,252 --> 00:13:08,220
and meeting up with
another chef friend of mine,
198
00:13:08,220 --> 00:13:10,289
we walked around the farm
with some friends
199
00:13:10,289 --> 00:13:13,259
and pulled the fresh vegetables
right out of the earth.
200
00:13:13,259 --> 00:13:16,295
The Sun was just barely up
in the sky.
201
00:13:16,295 --> 00:13:17,696
It was really one of
those moments.
202
00:13:17,696 --> 00:13:20,065
You can even remember
how it smelled out there.
203
00:13:20,065 --> 00:13:23,135
I think I'll tell you the rest
of this story later.
204
00:13:23,135 --> 00:13:26,505
You can totally keep all
the scraps and the bases
205
00:13:26,505 --> 00:13:28,140
to make an asparagus soup.
206
00:13:31,577 --> 00:13:33,813
Next, sauce gribiche.
207
00:13:36,482 --> 00:13:38,784
Remember these?
208
00:13:38,784 --> 00:13:42,655
These jammy yolks
are cooked exceptionally.
209
00:13:47,726 --> 00:13:51,330
They surmount all
of my egg-pectations.
210
00:13:54,767 --> 00:13:57,970
Some might even say that
they're cooked impe-egg-ably.
211
00:13:57,970 --> 00:14:00,005
(Chuckling)
212
00:14:02,374 --> 00:14:03,976
I crack me up!
213
00:14:03,976 --> 00:14:05,978
(Laughing)
214
00:14:12,585 --> 00:14:14,086
Egg-nough about that.
215
00:14:14,086 --> 00:14:15,588
(Laughing)
216
00:14:21,694 --> 00:14:23,028
Jammy yolks.
217
00:14:24,263 --> 00:14:26,665
Sharp Dijon mustard.
218
00:14:53,959 --> 00:14:55,761
Homemade mayonnaise, guys.
219
00:14:55,761 --> 00:14:58,163
Cooked egg yolks is
what makes it a gribiche.
220
00:14:59,999 --> 00:15:02,468
Perf!
221
00:15:02,468 --> 00:15:05,137
Delicious with asparagus
222
00:15:05,137 --> 00:15:07,840
and you gotta try it with fish.
223
00:15:07,840 --> 00:15:10,743
Gribiche is like Tartar 2.0.
224
00:15:16,815 --> 00:15:20,252
Tarra going, going, gone!
225
00:15:20,252 --> 00:15:22,821
My mise en place shallots.
226
00:15:22,821 --> 00:15:24,990
Parsley.
227
00:15:24,990 --> 00:15:28,060
Briny capers
and savoury anchovies.
228
00:15:28,060 --> 00:15:30,362
I can hear you,
all you naysayers.
229
00:15:30,362 --> 00:15:32,197
Do not leave them out.
230
00:15:33,766 --> 00:15:35,467
Looking good, looking good.
231
00:15:39,939 --> 00:15:41,073
Mmm!
232
00:15:41,073 --> 00:15:42,374
Mmm-mmm-mmm-mmm!
233
00:15:42,374 --> 00:15:44,310
Mmm-mmm!
234
00:15:44,310 --> 00:15:46,445
We've got the lamb in the oven,
235
00:15:46,445 --> 00:15:49,248
the Yorkie batter,
the compound butter,
236
00:15:49,248 --> 00:15:51,884
and this gribiche
for my asparagus.
237
00:15:55,521 --> 00:15:57,189
You can do this.
238
00:15:57,189 --> 00:15:59,191
Saturday afternoon--
239
00:15:59,191 --> 00:16:00,926
play some tunes.
240
00:16:00,926 --> 00:16:02,695
Cooking and dancing--
241
00:16:02,695 --> 00:16:04,930
It's all in the One Big Recipe.
242
00:16:04,930 --> 00:16:08,600
Next, dill pesto
and scallop crudo.
243
00:16:11,904 --> 00:16:13,639
Sounds like spring to me.
244
00:16:41,233 --> 00:16:44,703
Four courses for six people
in a single afternoon.
245
00:16:44,703 --> 00:16:47,306
All in One Big Recipe.
246
00:16:47,306 --> 00:16:49,541
I've got lamb shanks
braising in the oven
247
00:16:49,541 --> 00:16:51,710
for a super cool appetizer.
248
00:16:51,710 --> 00:16:53,946
Compound butter is done.
249
00:16:53,946 --> 00:16:56,348
And even gribiche
for my asparagus.
250
00:16:56,348 --> 00:16:58,584
And now, dill pesto.
251
00:16:58,584 --> 00:17:01,387
Pesto is usually made
with basil,
252
00:17:01,387 --> 00:17:03,655
but Springtime Kim is gonna make
253
00:17:03,655 --> 00:17:07,159
the besto esto pesto with dill!
254
00:17:07,159 --> 00:17:09,561
This parsley was
my mise en place this morning
255
00:17:09,561 --> 00:17:11,030
and whoop!
256
00:17:11,030 --> 00:17:13,365
Three recipes done.
257
00:17:13,365 --> 00:17:17,169
So, pesto is herbs with garlic.
258
00:17:18,804 --> 00:17:20,339
Nuts.
259
00:17:22,007 --> 00:17:24,610
And I'm gonna add some shallots.
260
00:17:27,212 --> 00:17:30,082
And fresh lemon juice
and the zest!
261
00:17:31,717 --> 00:17:33,819
Ah! Gets me every time.
262
00:17:43,162 --> 00:17:45,531
(Blending)
263
00:17:48,867 --> 00:17:52,771
(Blending)
264
00:17:59,678 --> 00:18:01,780
Mmm.
265
00:18:12,424 --> 00:18:15,327
This olive oil creates a barrier
266
00:18:15,327 --> 00:18:18,497
to help reduce the risk
of oxidization.
267
00:18:18,497 --> 00:18:19,965
Too nerdy?
268
00:18:19,965 --> 00:18:22,234
Extra olive oil!
Yum! Yum! Yum!
269
00:18:42,554 --> 00:18:43,922
Ooh! Baby!
270
00:18:43,922 --> 00:18:47,392
That lamb is looking luscious.
271
00:18:47,392 --> 00:18:49,027
Ah! So good!
272
00:18:49,027 --> 00:18:51,396
I'm gonna let this cool.
273
00:18:51,396 --> 00:18:53,799
So, what do you think so far?
274
00:18:53,799 --> 00:18:55,334
Pretty easy, right?
275
00:18:55,334 --> 00:18:57,069
Next big job--
276
00:18:57,069 --> 00:18:59,037
Scallop crudo.
277
00:18:59,037 --> 00:19:01,173
Crudo, aka, raw,
278
00:19:01,173 --> 00:19:03,509
aka, sashimi.
279
00:19:03,509 --> 00:19:05,177
Have you been to Japan?
280
00:19:05,177 --> 00:19:08,480
I mean, there is nothing quite
like it.
281
00:19:08,480 --> 00:19:11,583
My brother and I ate our way
through the Tsukiji Market.
282
00:19:11,583 --> 00:19:14,319
We even had sushi
before 8:00 AM.
283
00:19:14,319 --> 00:19:16,455
Nothing weird about that.
284
00:19:16,455 --> 00:19:18,891
Every morsel of food
I put in my mouth
285
00:19:18,891 --> 00:19:20,826
from the $40 strawberry
286
00:19:20,826 --> 00:19:25,297
to the best omelette I ever had
was phenomenal.
287
00:19:25,297 --> 00:19:28,300
The most important part
about making a good crudo
288
00:19:28,300 --> 00:19:30,836
is sashimi-grade scallops.
289
00:19:30,836 --> 00:19:33,906
A good scallop smells like
an ocean breeze
290
00:19:33,906 --> 00:19:36,041
on a warm spring day.
291
00:19:38,410 --> 00:19:40,012
Mmm.
292
00:19:42,447 --> 00:19:44,883
Surfing my way
to make a sashimi.
293
00:19:47,786 --> 00:19:50,189
Next up, making a kit.
294
00:19:50,189 --> 00:19:53,792
That's cook pro lingo for taking
a bunch of prepared items
295
00:19:53,792 --> 00:19:55,494
and putting them on a tray
296
00:19:55,494 --> 00:19:57,629
to make it easier
for plating later.
297
00:20:54,953 --> 00:20:56,622
Pro-tip.
298
00:20:56,622 --> 00:20:58,857
Choose six small plates
for plating this course
299
00:20:58,857 --> 00:21:00,993
and put them in the fridge
at the same time.
300
00:21:26,018 --> 00:21:27,452
Sachet.
301
00:21:27,452 --> 00:21:31,590
Way better than fishing around
for peppercorns and bay leaves.
302
00:21:35,894 --> 00:21:37,763
Looks so good!
303
00:22:07,726 --> 00:22:11,496
Ooh! This is gonna rule!
304
00:22:11,496 --> 00:22:14,099
I can't wait until I add Yorkies
to the mix.
305
00:22:20,505 --> 00:22:22,607
Just gonna keep it
on the lowest heat.
306
00:22:25,744 --> 00:22:28,847
Okay, the big jobs
are almost done.
307
00:22:28,847 --> 00:22:30,482
Still plenty of time
to get ready.
308
00:22:30,482 --> 00:22:32,718
I know that you can do this.
309
00:22:34,052 --> 00:22:36,621
Dill pesto
and king oyster mushrooms.
310
00:22:41,960 --> 00:22:44,296
These meaty babies are fresh
from the market
311
00:22:44,296 --> 00:22:47,399
and available all year long.
312
00:22:47,399 --> 00:22:48,967
Oil my pan a bit.
313
00:23:26,138 --> 00:23:29,608
These mushrooms are so meaty.
314
00:23:29,608 --> 00:23:31,743
Definitely one of my faves.
315
00:23:36,181 --> 00:23:39,050
(Pepper mill cracking)
316
00:23:39,050 --> 00:23:40,819
And they're ready for the grill.
317
00:23:52,964 --> 00:23:54,433
Oop!
318
00:24:16,087 --> 00:24:19,057
Oh! And you can do this
by yourself,
319
00:24:19,057 --> 00:24:21,159
but nobody says you have to.
320
00:24:21,159 --> 00:24:22,894
Grab a family member or friend
321
00:24:22,894 --> 00:24:26,865
and make it a fun afternoon,
guys.
322
00:24:26,865 --> 00:24:28,166
Check it out.
323
00:24:28,166 --> 00:24:31,636
I've done all the prep
for the lamb, the asparagus.
324
00:24:31,636 --> 00:24:34,573
Don't I owe you a story
about that still?
325
00:24:34,573 --> 00:24:36,475
The scallop crudo.
326
00:24:36,475 --> 00:24:38,109
And now, it's time to chill,
327
00:24:38,109 --> 00:24:41,012
call my mom and make a cocktail.
328
00:24:47,519 --> 00:24:50,489
♪
329
00:24:57,696 --> 00:25:02,701
♪
330
00:25:08,640 --> 00:25:09,875
(Sighing)
331
00:25:09,875 --> 00:25:12,344
Everything is under control.
332
00:25:12,344 --> 00:25:14,145
When you're cooking
all afternoon,
333
00:25:14,145 --> 00:25:17,616
it is so important to have
a built-in break.
334
00:25:17,616 --> 00:25:19,084
Chill.
335
00:25:19,084 --> 00:25:20,819
Pick the wines.
336
00:25:20,819 --> 00:25:23,455
And make a cocktail.
337
00:25:23,455 --> 00:25:26,525
A bright, fresh margarita
338
00:25:26,525 --> 00:25:28,760
to go with my spring menu.
339
00:25:28,760 --> 00:25:31,062
I love me a margarita!
340
00:25:31,062 --> 00:25:34,900
Okay, first step,
salt the rim.
341
00:25:34,900 --> 00:25:37,135
Little trick from my travels.
342
00:25:37,135 --> 00:25:39,671
Chili-lime spice to the mix.
343
00:25:41,840 --> 00:25:45,710
Margaritas are so simple.
344
00:25:45,710 --> 00:25:47,979
I like to get a little extra
on one side.
345
00:25:49,714 --> 00:25:51,116
Once you get the hang of these,
346
00:25:51,116 --> 00:25:53,919
it's gonna be your go-to
right after work,
347
00:25:53,919 --> 00:25:57,689
after the club,
first thing on a Sunday.
348
00:25:57,689 --> 00:25:59,157
I'm not judging.
349
00:26:02,460 --> 00:26:05,130
This chili-lime seasoning
is not too spicy,
350
00:26:05,130 --> 00:26:07,232
but just gives it
a little extra kick.
351
00:26:10,302 --> 00:26:11,570
Perfect!
352
00:26:13,371 --> 00:26:15,840
Four ingredients in a margarita.
353
00:26:16,841 --> 00:26:19,744
Starting with tequila.
354
00:26:19,744 --> 00:26:21,980
Tequila is made from a cactus
355
00:26:21,980 --> 00:26:24,683
or an agave plant,
which is huge!
356
00:26:26,418 --> 00:26:28,720
Went to a few agave farms
in Mexico
357
00:26:28,720 --> 00:26:31,156
and tried to help harvest
one of them,
358
00:26:31,156 --> 00:26:34,159
which is a lot easier said
than done.
359
00:26:34,159 --> 00:26:36,628
They work hard for our benefit.
360
00:26:38,730 --> 00:26:40,065
Next up--
361
00:26:40,065 --> 00:26:41,733
Orange liqueur.
362
00:26:50,375 --> 00:26:52,577
Then limes.
363
00:26:56,514 --> 00:26:59,351
You can definitely add lemon
or orange
364
00:26:59,351 --> 00:27:03,755
or grapefruit even,
but I'm going classic today.
365
00:27:03,755 --> 00:27:07,058
Last but not least,
the hardest part.
366
00:27:07,058 --> 00:27:08,493
Simple syrup.
367
00:27:08,493 --> 00:27:11,596
50% water, 50% sugar.
368
00:27:11,596 --> 00:27:13,732
You boil it up on the stove,
let it cool.
369
00:27:13,732 --> 00:27:15,767
throw it in the fridge
and voila!
370
00:27:15,767 --> 00:27:19,137
For any margarita emergency,
it's there to save you.
371
00:27:19,137 --> 00:27:21,272
And now, for the fun part.
372
00:27:21,272 --> 00:27:23,241
The cool part.
373
00:27:23,241 --> 00:27:24,376
Ice.
374
00:27:24,376 --> 00:27:27,579
♪ Baby! If you want me ♪
375
00:27:27,579 --> 00:27:29,648
♪ And you're ready ♪
376
00:27:29,648 --> 00:27:31,716
♪ Come and get it ♪
377
00:27:31,716 --> 00:27:33,785
♪ I say, "Baby" ♪
378
00:27:33,785 --> 00:27:36,221
♪ Come and get it ♪
379
00:27:36,221 --> 00:27:37,789
Best part--
380
00:27:37,789 --> 00:27:38,790
Shake.
381
00:27:38,790 --> 00:27:41,593
♪ Baby! If you want me ♪
382
00:27:41,593 --> 00:27:43,628
♪ And you're ready ♪
383
00:27:43,628 --> 00:27:45,797
♪ Come and get it ♪
384
00:27:45,797 --> 00:27:47,799
♪ I say, "Baby" ♪
385
00:27:47,799 --> 00:27:49,934
♪ If you want me ♪
386
00:27:49,934 --> 00:27:52,137
♪ And you're ready ♪
387
00:27:52,137 --> 00:27:54,105
♪ Come and get it ♪
388
00:27:54,105 --> 00:27:56,141
♪ I say, "Baby" ♪
389
00:27:56,141 --> 00:27:58,443
♪ If you want me ♪
390
00:27:58,443 --> 00:28:00,412
♪ And you're ready ♪
391
00:28:00,412 --> 00:28:03,081
♪ Come and get it ♪
392
00:28:03,081 --> 00:28:06,618
♪ Baby! If you want me ♪
393
00:28:06,618 --> 00:28:08,153
♪ Come and get it ♪
394
00:28:08,153 --> 00:28:09,587
(Lip-smacking)
Mmm!
395
00:28:09,587 --> 00:28:10,889
♪ Ah ♪
396
00:28:10,889 --> 00:28:14,092
Sunshine in a glass.
397
00:28:14,092 --> 00:28:17,595
This margarita goes great
as a pre-dinner cocktail
398
00:28:17,595 --> 00:28:22,600
and it's gonna go perfectly with
my peach and scallop crudo.
399
00:28:29,174 --> 00:28:31,476
Now, I've turned the menu
on its head
400
00:28:31,476 --> 00:28:34,479
by serving the lamb
as a second course.
401
00:28:34,479 --> 00:28:35,680
See what I did there?
402
00:28:35,680 --> 00:28:37,882
So, I need a medium-bodied
New World wine
403
00:28:37,882 --> 00:28:41,219
that has big legs
and lots of fruit.
404
00:28:41,219 --> 00:28:42,754
Like a Zinfandel.
405
00:28:42,754 --> 00:28:44,155
Little secret.
406
00:28:44,155 --> 00:28:46,291
Wine hates asparagus.
407
00:28:46,291 --> 00:28:47,992
Except for one.
408
00:28:47,992 --> 00:28:49,627
Groovy.
409
00:28:49,627 --> 00:28:51,730
Now, Gruner Veltliner,
410
00:28:51,730 --> 00:28:54,666
or as I call it,
the Groovy,
411
00:28:54,666 --> 00:28:57,235
is the grape that Austria drinks
the most
412
00:28:57,235 --> 00:29:00,405
and it's gonna go perfectly
with the halibut
413
00:29:00,405 --> 00:29:03,908
and dill pesto mushrooms.
414
00:29:03,908 --> 00:29:06,478
Can you imagine the look on
everybody's face
415
00:29:06,478 --> 00:29:08,413
when you serve them this feast?
416
00:29:08,413 --> 00:29:11,316
It's easy when you follow
the One Big Recipe.
417
00:29:13,818 --> 00:29:16,287
What do you say we plate up
some of that scallop crudo
418
00:29:16,287 --> 00:29:18,923
to go with this margarita.
419
00:29:18,923 --> 00:29:21,059
Maybe just after a little bit
more me time.
420
00:29:47,652 --> 00:29:51,256
Okay, the ultimate four-course
Springtime menu
421
00:29:51,256 --> 00:29:53,458
is in the homestretch.
422
00:29:53,458 --> 00:29:55,693
What do you think so far?
423
00:29:55,693 --> 00:29:58,830
As I get all these tasty treats
out onto the table,
424
00:29:58,830 --> 00:30:02,000
I'm imagining how impressed
your guests are gonna be--
425
00:30:02,000 --> 00:30:05,236
with this crazy, cool spread.
426
00:30:05,236 --> 00:30:09,240
First up, scallop crudo
with peaches and olives.
427
00:30:13,845 --> 00:30:16,281
Mmm. Sweet, plump,
428
00:30:16,281 --> 00:30:19,250
fresh, juicy scallops.
429
00:30:19,250 --> 00:30:20,652
♪ Ooh! Oh, you fancy ♪
430
00:30:20,652 --> 00:30:25,290
♪
431
00:30:25,290 --> 00:30:26,925
♪ Girl! You got it ♪
432
00:30:26,925 --> 00:30:31,930
♪
433
00:30:33,565 --> 00:30:34,999
♪ Ooh! Oh, you fancy ♪
434
00:30:34,999 --> 00:30:39,003
♪
435
00:30:40,872 --> 00:30:42,473
♪ Girl! You got it ♪
436
00:30:42,473 --> 00:30:47,478
♪
437
00:30:53,751 --> 00:30:55,920
Chives.
438
00:30:55,920 --> 00:30:58,156
Lime zest.
439
00:30:58,156 --> 00:31:02,160
♪
440
00:31:04,128 --> 00:31:05,763
♪ Ooh! Oh, you fancy ♪
441
00:31:05,763 --> 00:31:08,199
♪
442
00:31:08,199 --> 00:31:09,968
Flaky sea salt.
443
00:31:09,968 --> 00:31:14,973
♪
444
00:31:19,043 --> 00:31:20,879
♪ Ooh! Oh, you fancy ♪
445
00:31:20,879 --> 00:31:24,883
♪
446
00:31:26,651 --> 00:31:28,052
♪ Girl! You got it ♪
447
00:31:28,052 --> 00:31:33,057
♪
448
00:31:34,292 --> 00:31:36,261
♪ Ooh! Oh, you fancy ♪
449
00:31:36,261 --> 00:31:40,265
♪
450
00:31:41,833 --> 00:31:43,735
♪ Girl! You got it ♪
451
00:31:43,735 --> 00:31:45,737
Presentation is so important.
452
00:31:45,737 --> 00:31:47,872
♪
453
00:31:47,872 --> 00:31:49,440
Avocado oil.
454
00:31:49,440 --> 00:31:51,109
One of my favourites these days
455
00:31:51,109 --> 00:31:53,111
and it's a superfood.
456
00:31:53,111 --> 00:31:54,879
Bonus!
457
00:31:54,879 --> 00:31:59,884
♪
458
00:32:02,453 --> 00:32:03,955
And these--
459
00:32:03,955 --> 00:32:06,090
toasted slivered almonds.
460
00:32:06,090 --> 00:32:08,559
The first thing that I did today
in my mise en place.
461
00:32:23,274 --> 00:32:25,743
It's got the three T's.
462
00:32:25,743 --> 00:32:27,578
Temperature from the cold plate,
463
00:32:27,578 --> 00:32:30,682
the sweet, plump scallops
for taste,
464
00:32:30,682 --> 00:32:33,885
and the nuts and flake salt
bring the texture.
465
00:32:33,885 --> 00:32:36,688
Okay, now is when you take
your absolute
466
00:32:36,688 --> 00:32:39,157
knockout of a first course
to the table.
467
00:32:39,157 --> 00:32:42,160
Serve your friends,
pour some wine,
468
00:32:42,160 --> 00:32:44,362
sit down and enjoy,
469
00:32:44,362 --> 00:32:46,464
and look at all the smiles
on their face
470
00:32:46,464 --> 00:32:48,466
when they take the first bite.
471
00:33:20,631 --> 00:33:23,735
Okay, first course is done!
472
00:33:23,735 --> 00:33:26,270
Scallops were a huge hit.
473
00:33:26,270 --> 00:33:27,939
Somebody is picking up
the plates
474
00:33:27,939 --> 00:33:30,508
and now it's time to start
the lamb.
475
00:33:34,412 --> 00:33:36,881
The secret to good Yorkies--
476
00:33:36,881 --> 00:33:41,352
hot oil, cold batter,
and work fast.
477
00:34:00,905 --> 00:34:03,908
These are only gonna take
about ten minutes.
478
00:34:06,978 --> 00:34:08,346
Uh ah!
479
00:34:12,917 --> 00:34:13,918
(Grunting)
480
00:34:15,319 --> 00:34:16,788
Whoa!
481
00:34:21,726 --> 00:34:24,462
Ooh la la!
482
00:34:24,462 --> 00:34:28,199
Look at these perfect,
puffy pockets of flavour!
483
00:34:28,199 --> 00:34:29,600
Look at that lift!
484
00:34:29,600 --> 00:34:44,482
♪ Brace yourself for the pace ♪
485
00:34:44,482 --> 00:34:49,487
♪
486
00:34:55,793 --> 00:34:58,729
There is nothing grim
about this gremolata.
487
00:34:58,729 --> 00:35:01,165
♪ Yo! Yo! Uh-huh ♪
488
00:35:01,165 --> 00:35:03,167
♪ Yeah! Yeah! Uh-huh! Uh-huh! ♪
489
00:35:03,167 --> 00:35:05,837
♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪
490
00:35:05,837 --> 00:35:07,905
♪ Uh-huh! Uh-huh! ♪
491
00:35:07,905 --> 00:35:09,707
♪ Uh-huh! Uh-huh! Yeah! ♪
492
00:35:09,707 --> 00:35:11,542
♪ Uh-huh! Uh-huh! ♪
493
00:35:11,542 --> 00:35:13,611
♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪
494
00:35:13,611 --> 00:35:15,113
♪ Yo! Yo! Yo! Yo! ♪
495
00:35:15,113 --> 00:35:16,314
Ah!
496
00:35:16,314 --> 00:35:21,452
♪ Yo! Yo! Yo! Yo! Yo! ♪
497
00:35:21,452 --> 00:35:26,457
♪
498
00:35:29,927 --> 00:35:31,562
♪ Yeah ♪
499
00:35:31,562 --> 00:35:34,065
You can do this, you know.
500
00:35:34,065 --> 00:35:36,300
It's all in One Big Recipe.
501
00:35:44,075 --> 00:35:46,043
♪ Brace yourself for the pace ♪
502
00:35:46,043 --> 00:35:47,411
Mmm!
503
00:35:47,411 --> 00:35:50,481
The sundried tomatoes and olives
add character.
504
00:35:50,481 --> 00:35:53,184
The Yorkies are puffed
to perfection
505
00:35:53,184 --> 00:35:56,120
and that gremolata brightens up
the whole dish.
506
00:35:56,120 --> 00:35:58,222
If this was a main,
it would be too small,
507
00:35:58,222 --> 00:36:00,625
but as an early course,
it's a keeper.
508
00:36:00,625 --> 00:36:03,461
♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪
509
00:36:03,461 --> 00:36:05,062
♪ Uh-huh! Uh-huh! ♪
510
00:36:05,062 --> 00:36:07,231
♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪
511
00:36:07,231 --> 00:36:09,700
♪ Uh-huh! Uh-huh! ♪
512
00:36:09,700 --> 00:36:12,503
Now, the lamb has hit
the dinner table--
513
00:36:12,503 --> 00:36:14,105
happy guests!
514
00:36:14,105 --> 00:36:15,573
Everybody's smiling.
515
00:36:15,573 --> 00:36:18,576
Tunes are twinkling
and glasses are full.
516
00:36:18,576 --> 00:36:19,844
Nice!
517
00:36:19,844 --> 00:36:22,346
When I'm back,
asparagus and halibut.
518
00:36:23,481 --> 00:36:24,916
Don't I still owe you the rest
519
00:36:24,916 --> 00:36:26,517
of the story about
that asparagus?
520
00:36:47,438 --> 00:36:49,874
Dinner for six in one afternoon.
521
00:36:49,874 --> 00:36:51,909
All in One Big Recipe.
522
00:36:51,909 --> 00:36:54,679
I've got two courses down
and two to go.
523
00:36:54,679 --> 00:36:55,780
What's in the bag?
524
00:36:55,780 --> 00:36:57,748
Scallop crudo with peaches
525
00:36:57,748 --> 00:37:00,418
and braised lamb
with Yorkshire puddings.
526
00:37:00,418 --> 00:37:01,986
Everyone is settled in.
527
00:37:01,986 --> 00:37:04,422
What's next?
528
00:37:04,422 --> 00:37:06,390
Asparagus with gribiche.
529
00:37:06,390 --> 00:37:09,627
Get ready to blow some minds.
530
00:37:09,627 --> 00:37:12,196
So, back to
that asparagus story.
531
00:37:12,196 --> 00:37:15,533
We were all on the farm
walking the grounds.
532
00:37:15,533 --> 00:37:18,035
Essentially, picking and
choosing our vegetables
533
00:37:18,035 --> 00:37:20,504
and whatnot for suppertime.
534
00:37:20,504 --> 00:37:23,274
I have never experienced
something like this before.
535
00:37:23,274 --> 00:37:26,611
These massive trunks
of white asparagus!
536
00:37:26,611 --> 00:37:29,013
They looked like little trees
in a forest.
537
00:37:29,013 --> 00:37:31,515
We dusted them off,
cooked them away.
538
00:37:31,515 --> 00:37:33,751
Some were even shaved raw.
539
00:37:33,751 --> 00:37:36,254
One of the best salads
I've ever had in my life.
540
00:37:50,101 --> 00:37:51,836
♪ Come on, people ♪
541
00:37:51,836 --> 00:37:53,037
♪ The bass is back ♪
542
00:37:53,037 --> 00:37:54,505
♪ Yeah ♪
543
00:37:54,505 --> 00:37:56,274
♪ Come on, people ♪
544
00:37:56,274 --> 00:37:57,808
♪ That's right ♪
545
00:38:57,034 --> 00:38:58,769
Mmm!
546
00:38:58,769 --> 00:39:01,138
Mmm-mmm-mmm-mmm-mmm!
547
00:39:01,138 --> 00:39:03,507
Takes me right back to the farm.
548
00:39:03,507 --> 00:39:06,477
Okay, so now we take it
to the table,
549
00:39:06,477 --> 00:39:08,779
sit, eat--
550
00:39:08,779 --> 00:39:11,115
tell your favourite
asparagus story.
551
00:39:11,115 --> 00:39:12,783
Take a beat and enjoy.
552
00:39:26,964 --> 00:39:29,433
So far, dinner is a hit!
553
00:39:29,433 --> 00:39:32,236
Everybody wants
your gribiche recipe.
554
00:39:32,236 --> 00:39:36,741
How did you cook those asparagus
so perfectly?
555
00:39:36,741 --> 00:39:39,410
Now, it's time to really
take it home.
556
00:39:39,410 --> 00:39:42,680
Seared halibut
and dill pesto mushrooms.
557
00:40:20,785 --> 00:40:22,153
Halibut.
558
00:40:22,153 --> 00:40:26,290
Fresh from a local fishmonger
that I know and trust.
559
00:40:26,290 --> 00:40:28,759
I picked halibut
for the main course
560
00:40:28,759 --> 00:40:31,028
not only for its firm
and meaty texture,
561
00:40:31,028 --> 00:40:33,197
but also because
it's my favourite.
562
00:40:33,197 --> 00:40:34,231
I'm for the halibut.
563
00:40:45,743 --> 00:40:47,845
Just a quick sear.
564
00:40:50,881 --> 00:40:53,050
(Sizzling)
565
00:41:08,732 --> 00:41:10,034
Oh, yeah.
566
00:41:10,034 --> 00:41:11,869
Oh! Hi!
567
00:41:11,869 --> 00:41:15,639
(Sizzling)
568
00:41:15,639 --> 00:41:17,575
Woo!
569
00:41:17,575 --> 00:41:19,310
(Sizzling)
570
00:41:38,362 --> 00:41:40,231
Just a minute for it
to cook through.
571
00:41:44,101 --> 00:41:47,137
If I had to pick oil or butter
for the rest of my life,
572
00:41:47,137 --> 00:41:48,973
butter would win.
573
00:41:48,973 --> 00:41:52,142
We make an amazing caramelized
onion butter at Monsieur,
574
00:41:52,142 --> 00:41:54,812
but this agrodolce
compound butter--
575
00:41:54,812 --> 00:41:56,447
is my favourite
bonbons de beurre.
576
00:42:03,220 --> 00:42:05,890
Use a warm knife
for best results.
577
00:42:12,730 --> 00:42:14,965
(Sizzling)
578
00:42:21,071 --> 00:42:23,207
Such a neat trick,
you gotta make extra.
579
00:42:49,333 --> 00:42:50,734
Now, watch this magic trick.
580
00:43:01,812 --> 00:43:03,514
Shroom-a-palooza.
581
00:43:03,514 --> 00:43:08,252
I love plating my main courses
family style.
582
00:43:08,252 --> 00:43:10,287
It's the best way to go.
583
00:43:10,287 --> 00:43:11,655
Speaking of family--
584
00:43:11,655 --> 00:43:13,490
I have a big one.
585
00:43:13,490 --> 00:43:15,626
You can grab one
or two sets of hands
586
00:43:15,626 --> 00:43:16,827
and get them to help you
587
00:43:16,827 --> 00:43:18,162
and then it's really a party.
588
00:43:39,116 --> 00:43:40,584
Are you ready for this?
589
00:43:40,584 --> 00:43:43,387
Are you ready?
590
00:43:43,387 --> 00:43:48,058
I promised you an instant sauce.
591
00:43:48,058 --> 00:43:49,760
Are you seeing this?
592
00:43:49,760 --> 00:43:52,429
This pink peppercorn butter
becomes a sauce.
593
00:44:31,935 --> 00:44:34,571
Halibut and its best friend,
dill.
594
00:44:34,571 --> 00:44:37,207
Pink peppercorn butter
with agrodolce
595
00:44:37,207 --> 00:44:38,876
from the white balsamic,
596
00:44:38,876 --> 00:44:40,544
meaty king oyster mushrooms
597
00:44:40,544 --> 00:44:42,946
with just a hint of smoke
from the grill.
598
00:44:54,758 --> 00:44:57,094
Et voila!
599
00:44:57,094 --> 00:44:59,363
A feast for six
in one afternoon.
600
00:44:59,363 --> 00:45:00,864
And how much fun was that?
601
00:45:00,864 --> 00:45:03,200
Don't forget to stop
at your local baker
602
00:45:03,200 --> 00:45:05,169
to pick up the yummy dessert.
603
00:45:05,169 --> 00:45:07,304
Anyone can order takeout, guys.
604
00:45:07,304 --> 00:45:08,338
But this--
605
00:45:08,338 --> 00:45:09,740
this is love.
606
00:45:09,740 --> 00:45:13,644
Follow the One Big Recipe
and you will rock this at home.
607
00:45:13,644 --> 00:45:15,212
I promise.
608
00:45:15,212 --> 00:45:16,447
Cheers.
609
00:45:17,681 --> 00:45:19,917
♪ Every one has to
make big decisions ♪
610
00:45:19,917 --> 00:45:22,553
♪ Follow your brain
but don't forget your heart ♪
611
00:45:22,553 --> 00:45:25,589
♪ We always fight against our
own illusions ♪
612
00:45:25,589 --> 00:45:26,824
♪ Anahata is the central path ♪
613
00:45:28,625 --> 00:45:31,161
♪ Everyone has to make big
decisions ♪
614
00:45:31,161 --> 00:45:33,731
♪ Follow your brain but don't
forget your heart ♪
615
00:45:33,731 --> 00:45:36,567
♪ We always fight against our
own illusions ♪
616
00:45:36,567 --> 00:45:39,603
♪ Anahata is the central path ♪
617
00:45:39,603 --> 00:45:43,574
♪ I can see the light ♪
618
00:45:45,075 --> 00:45:50,047
♪ I can reach my strengthful
source ♪
619
00:45:50,047 --> 00:45:54,818
♪ I can see the light ♪
65320
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.
Afrikaans
Albanian
Amharic
Arabic
Armenian
Azerbaijani
Basque
Belarusian
Bengali
Bosnian
Bulgarian
Catalan
Cebuano
Chichewa
Chinese (Simplified)
Chinese (Traditional)
Corsican
Croatian
Czech
Danish
English
Esperanto
Estonian
Finnish
French
Frisian
Galician
Georgian
German
Greek
Gujarati
Haitian Creole
Hawaiian
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Kazakh
Khmer
Korean
Kurdish (Kurmanji)
Kyrgyz
Lao
Latvian
Lithuanian
Luxembourgish
Macedonian
Malagasy
Malay
Maltese
Maori
Mongolian
Myanmar (Burmese)
Nepali
Norwegian
Pashto
Polish
Portuguese
Romanian
Russian
Samoan
Serbian
Sesotho
Shona
Sinhala
Slovak
Slovenian
Somali
Spanish
Swahili
Swedish
Tajik
Thai
Turkish
Ukrainian
Urdu
Uzbek
Vietnamese
