Original subtitles

I am Kimberly Lallouz... and this is my test kitchen!

I take multiple lip-smacking, sumptuous dishes,

and turn them into One Big Recipe.

Now, you can cook a feast for your peeps

all in one afternoon.

Download the One Big Recipe right now!

Follow along. This is gonna be fun.

Hey, guys!

Welcome to my test kitchen.

I created a menu I'm calling "Upside Down".

Woo!

I had the idea of ending with a starter

and working my way back from there.

Six dishes, four courses.

Let me show you what I'm thinking.

For my ending starter,

I'm thinking oysters and champagne.

How to make that starter an ending?

Champagne granité.

My favourite dessert is fruits and nuts.

Grilled pears with blue cheese,

bacon, kale salad.

Meat is usually second to last,

so I'm going to do it second to first

with my beef tartare sliders.

Pasta is right where it needs to be.

In the middle.

Why don't we take that pasta dish and turn it upside down

and put some Korean kimchi in the pasta?

Kimchi pasta!

Usually, meat goes after fish,

but fish is gonna be the main course.

Loup de mer en papillote.

And since it's a main, écrasé de pommes de terre

with a beurre rouge.

Stop looking for subtitles.

I'll explain all of that later.

Six dishes, four courses, all in One Big Recipe.

Easy to make, easy to follow, and guaranteed to impress.

Let's get started with that salad.

Bacon is good.

Preheat the grill for my pears.

And now, for a little mise en place.

When you're cooking all day,

you start off with a few tasks to get ahead.

These pears are gonna get grilled

and then poached in red wine.

Now, let's grill these babies.

Cut side down.

In the restaurant business, we call this presentation side.

♪ Brace yourself for the pace ♪

This is Moscato d'Asti.

A sweet Italian dessert wine

that gonna pair perfectly with my pears.

(Snorting)

As the pears poach, the alcohol will evaporate

and your kitchen is going to be wafting with the sweet smell

of pears poaching in wine.

Wait until you see how these turn out.

This bacon will go perfectly with my juicy,

grilled wine-poached pears.

Mmm-mmm-mmm-mmm-mmm.

Smells so good. Don't mind if I do.

Mmm-mmm-mmm-mmm-mmm!

Next, the One Big Recipe tells me to start the mignonette

Remember these shallots?

Mise en place!

I'm adding sugar, and champagne vinegar,

and heating so that it dissolves.

And now, for the fun part.

(Cork popping)

Ah!

I'm using a flat pan lid like this one

to make my champagne mignonette granité for the oysters.

Here's how it works.

Every now and again, I come back to flick up the ice

and get that amazing granité texture.

We are well on our way.

The granité is chilling, pears, bacon.

Up next, horseradish aioli.

Remind me to tell you my horseradish story.

Quick review.

Pears are in the oven,

bacon is crispy and... bacony.

Champagne granité? Check it out.

Ooh! Look at this flaky goodness.

The more you flake, the finer the granité.

My beef tartare needs an aioli.

A horseradish aioli with lots of garlic.

For aioli, just the yolks.

Woo! Look at that colour!

I'm making a drink with these later.

I'm adding Dijon--

a little cayenne--

white wine vinegar--

and a pinch of salt.

(Blending)

Mmm! Yum!

This is homemade mayo, guys.

Better than anything you can buy in the store.

And the horseradish.

One of my neighbours once told me to plant horseradish

in my house to attract men!

Remember, the One Big Recipe tells you every detail

even when to salt the water for my potatoes

for my loup de mer.

Kale salad for my pears.

Kale is a tough green,

but if you get ahead before dinnertime

and add some salt and oil, and give it a nice massage.

Rub it down. It'll be ready for dinnertime.

I love tarragon.

Definitely think it's underused.

It's got some nice licorice flavour

and it'll go super well with my boeuf tartare.

AKA, beef tartare.

Up next, beef tartare.

The Tartars were an ancient culture in the east

that used to carry around swords

and chop things up really small.

Look at this beef.

This beef is so tender and lean.

I guess that's why they call it tenderloin.

So, this is my tartare kit.

I'm taking all of my elements and putting them in place

so that I can mix them up fresh later.

Capers, shallots, my meat,

tarragon, and remember this egg yolk?

Yeah.

Grilled and poached pears.

Super tender and ready to go.

This is for my potatoes.

This is for my seaweed garnish.

No need to boil multiple pots of water.

(Sighing)

Don't you just love the smell of fresh dill?

I'm separating the fronds from the stems.

Those I will save for a garnish at the very end.

(Chopping)

My fish dish needs a sauce.

Beurre rouge.

A red wine buttery sauce.

It's called a beurre rouge for the rouge wine that we use.

It could be last night's wine, last week's wine,

any wine is fine! As long as it's rouge.

Black peppercorns.

Potatoes are boiling,

I've got my beef tartare kit, grilled pears,

and a red wine sauce redu-- reda-- reductioning!

Rock and roll!

So, what do you think so far?

You could do this, right?

What's next?

Italy goes Korean and it's gonna be so much fun.

♪ Everybody, just do what you do ♪

♪ Don't stop, that's right ♪

♪ Don't stop, go ♪

Hey, guys.

My Upside Down themed One Big Recipe is well on its way.

My pears are grilled and poached,

red wine sauce on the go and my potatoes are boiled.

Now, let's finish the seaweed garnish for my oyster.

Classic combination of lemon and EVOO.

Ah!

Smells like the lemony sea.

Nori. More seaweed.

It's the sushi go-to with a super satisfying flavour

and it's gonna be the garnish for my kimchi pasta.

Chives and blue cheese.

Perfect for my grilled pear salad.

Ooh.

And these are shiitake mushrooms for my kimchi pasta.

I love shiitake mushrooms.

Are you shiitalking to me?

(Giggling)

I literally crack myself up all day long.

Scallions.

AKA, green onions.

Also a garnish for my kimchi pasta.

Ah! Kimchi!

Korean sauerkraut with ginger and chilies.

Big flavour in a small package.

My uncle used to call be "Kimchi" actually.

True story.

So, here's another kit.

I know, I know, what are you thinking, Kim?

Shiitakes, kimchi, nori, scallion--

You're crazy, girl.

You're gonna have to trust me.

crasé potatoes.

Doesn't mean crazy potatoes.

Unless you mean crazy good.

En français, écrasé means crushed.

Butter.

Butter always makes it better.

And that butter is just gonna melt right in.

Zest.

Juice.

(Peppermill cracking)

Voila!

Mmm-mmm-mmm-mmm-mmm!

Buttery, lemony. These are crazy good.

Ever had a snow cone?

I used to have them all the time

at my Grandmother Mémé's house in Florida.

I'd get one on my walk to the dog races

to get her a ticket at seven years old?

I love my Mémé.

I got to watch her make so many classic old-school recipes.

What a blessing.

Let's start that beef tartare prep

so that there's nothing to do but plate later

and you get to spend more time with your peeps.

Tarragon.

Shallots.

Capers.

And the yolk.

See that mise en place is so helpful.

You do all that stuff before

and then you just have to assemble.

Dijon mustard.

(Peppermill cracking)

A little olive oil.

Now, these beef sliders need something to slide into.

My grandmother made brioche bread.

We call it challah.

Now, you're getting curious, right?

Look at what I did earlier when you were away.

All of the things I need for my loup de mer

European seabass en papillote.

It all starts with love.

So, I've made my heart shape

and I'm starting to make folds.

Using this to just flatten it. Don't want any holes.

It's a steamer after all.

And keep going all the way around--

flattening it down.

Take your time.

Make sure that it's well-sealed,

but there's also room for the fish to steam in there.

And then, at the last part,

I just tuck it in nice and tight.

Give it a couple extra folds

and then work my way back to the front,

or the back, front, back.

Et voila! En papillote.

♪ It's good to be, rocked a little ♪

♪ It's good to be slightly twisted ♪

♪ A few random moments of madness ♪

♪ A few tandem zone-outs of reckless ♪

♪ Ramp it up, up, up ♪

♪ Let's do some, some, something fun ♪

It's all coming together.

And don't forget, you can get the family involved,

because cooking is fun.

Especially if you follow the One Big Recipe.

I'm on the last tasks.

I've already got the prep done for beef sliders,

pears, kimchi pasta,

and even the horseradish aioli.

Don't I owe you a story for that?

I didn't forget.

♪

(Sighing)

When you're cooking all afternoon,

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

Relax, pick your wines,

and makes a cocktail.

Bourbon sour, anyone?

A smooth, elegant cocktail before dinner

with a crazy mouth feel.

Why?

Egg whites!

Remember these from mise en place earlier?

Bourbon is to the United States of America

what scotch is to Bonnie Scotland.

Bartending is all about ratios.

Super easy to remember.

For whisky sour, it's four to one,

to one to one.

Four parts whisky.

It's gonna be a good diner.

In this case, I'm making two cocktails,

so that's eight.

Simple syrup is water and sugar.

Boil it, cool it, and you're ready to go.

This is gonna add the sweetness.

And because it's simple syrup and not sugar,

it just melts right into the drink.

Fresh lime juice.

This is why it's called a whisky sour.

Gotta get every last drop.

And for the last part, egg whites.

I also add a dash of bitters,

because it makes it taste more bitter,

I mean, uh, better.

Secret bartender trick is a dry shake.

Two or three rounds in the ring

and then you can put the ice.

(Boxing bell ringing)

Ah!

(Ice clanking)

Good workout, too.

Look at these beautiful glasses.

Sugar just on one side.

Some people serve it on ice.

Some people don't.

Today, I'm just gonna make sure that it has a cherry on top.

Beautiful.

Mmm-mmm!

Perfect for a before-dinner drink.

Now, let's check out those wines.

I need a big jammy red

to go with my blue cheese and bacon.

And the beef--

I'm thinking a California cabernet sauvignon.

To go with the kimchi pasta,

the loup de mer, and the oysters,

an old-world rosé.

Something light and crisp--

from France or Italy.

Everybody has a cocktail in hand,

dinner smells great, and the music is banging.

You're chill.

Can you imagine the look on their faces

when they see this feast that you've created?

It's easy!

Especially if you follow the One Big Recipe.

What do you say we plate that pear and blue cheese salad

and get this dinner on the road?

Eh--

Maybe after a little more me time.

My Upside Down dinner starts with beef

and ends with an oyster.

Right about now, your guests have arrived,

everybody has a cocktail and they're laughing.

It's almost time for dinner.

Time to plate my pear and blue cheese salad.

♪ I know I'm in a set paced nicely ♪

♪ Rip the set, make the sketch get lively ♪

♪ Nicely, I ride the beat ♪

♪ Speaking in irie rhymes ♪

This is how you turn a pear into a show-stopper.

♪ ...Get lively ♪

♪ Nicely, I ride the beat ♪

♪ Speaking in irie rhymes ♪

♪

(Kimberly humming)

♪ I know I'm in a set paced nicely ♪

♪ Rip the set, make the sketch get lively ♪

♪ Nicely, I ride the beat ♪

♪ Speaking in irie rhymes ♪

♪ I know I'm in a set paced nicely ♪

♪ Rip the set, make the sketch get lively ♪

♪ Nicely, I ride the beat ♪

♪ Speaking in irie rhymes ♪

See the kale?

We took the time to rub it with salt and oil

and now, it's perfectly tender and ready for dinnertime.

Balsamic glaze.

What a lifesaver that it's available everywhere now,

because I used to make this all the time.

Ah!

Gorgeous.

Mmm.

Mmm-mmm-mmm-mmm.

So now is when you take this amazing concoction

of a pear, blue cheese and kale salad.

Serve it to your guests and spend some time with them.

Okay, so it's about 20 minutes later.

Everybody loved the salad.

Someone is picking up the plates,

wine glasses are full,

laughs and love all-around.

Remember this beef tartare kit?

My beef, my little funky cocktail garnishes,

and the horseradish aioli.

That reminds me, the story.

(Chuckling)

So yeah, my neighbour had told me to plant some horseradish

so that the men would come. And I did.

I took the horseradish,

which is actually just the piece.

Plopped it in some water,

waited until a bit of sprouts came up

and then, you know, planted it in the dirt.

Well, can't say that it worked.

Because I'm still waiting for the men to bang on my door,

but I love horseradish, so at the very worst,

I'll have a little extra for all of my recipes.

Now, time for the beef.

You can get one of these pretty easily

and if you can't find it at, you know, a kitchen store,

go to a home renovation store and get a piece of a pipe.

It works just as well.

We call this un emporte-pièce.

It just really guides you to make a perfect little patty.

Smoosh it in there delicately.

Voila!

And magic.

Horseradish aioli.

And there you have it, friends.

Beef tartare sliders with horseradish aioli.

Mmm.

Mmm-mmm.

Everybody's gonna love this.

The really delicate tartare with that buttery brioche bun.

The sharp horseradish aioli.

Time for another service, friends.

Serve them this slider and watch them grin.

The beef sliders were a hit!

Everybody's asking you for the recipe.

You are a rock star.

(Making drum sounds)

We're gonna cook these shiitake mushrooms

just until they're a little bit golden brown.

It's going to be delicious.

That's the colour that I'm looking for.

Kimchi. A little savoury, a little tart,

and just a hint of spice.

(Sizzling)

♪

Words can't even describe how heavenly

my kitchen smells right now.

Whipping cream.

The sauce just needs to thicken a bit.

Ready!

A little trick.

Pour in some of that pasta water

so it helps the sauce cling to the noodles.

I'm just creating a nest in the ladle

and rolling it to create like a nice,

presentable shape for these little bowls.

You don't want to just wow your guests with the pasta,

but you also want to impress them with presentation.

Nori, scallions, and a little black sesame,

because they're just so dang cool.

Now, this is turning pasta on its head.

Kazamo!

This is so delicious.

Creamy, earthy mushrooms.

Sharp and intense kimchi, but not too much spice.

All ties together perfectly.

Put the fish in the oven so it has time to steam.

So, we've plated the pear and blue cheese salad,

the beef sliders,

even the kimi-kimi-kimchi pasta.

Everything is Kim-tastic.

Five mouth-watering courses for six hungry guests.

All in One Big Recipe.

Even you can create a feast in one afternoon.

Your guests loved the pasta course.

They practically licked the plate.

Let's get to the grand finale.

Loup de mer.

And with that, this beurre rouge sauce.

The wine has reduced and now it's ready to strain.

♪

Still warm--

which is important.

Beurre rouge.

Now, we add in the butter.

You gotta work fast.

♪ That's right ♪

♪

♪ Come on, people ♪

♪ The bass is back, yeah ♪

♪ Come on, people ♪

♪ That's right! Yeah ♪

♪

♪ Come on, people ♪

♪ Yeah ♪

♪

This is just right.

Time to plate the loup de mer en papillote.

Oh, yeah.

Perfectly steamed loup de mer.

My dill from earlier.

A little lemon.

Luscious.

Mmm-hmm.

Piping hot.

If you've never had sea bass before,

I've got two words for you.

Buttery and sweet.

This is a winner.

Now, serve it to your guests

and show them exactly what I just did.

Did you see the look on their faces

when you open that pouch and the aroma?

Uh! And just when they think there's nothing left,

one perfect oyster.

I learned how to shuck oysters a few years ago

from one of the best.

He was doing something like 38 oysters a minute.

Let's see if we can do two.

♪ New beginnings ♪

♪ Yeah, I'm starting off fresh ♪

♪ New beginnings ♪

♪ I expect nothing less than being at my best... ♪

If you have a pal that's a master shucker,

bring them into the kitchen,

because this recipe is even more fun with a team.

♪ New beginnings ♪

♪ Yeah, I'm starting off fresh ♪

♪ New beginnings ♪

♪ I expect nothing less ♪

♪ Than being at my best, no second guess ♪

♪ Oh, here's to the new ♪

♪ New beginnings ♪

So, yeah.

Seven-year-old me in the Sunshine State,

hanging out with my Grandma Mémé.

Would walk every day for my snow cone.

You know, one day it was red mouth,

one day it was blue mouth.

At least today, it's champagne mouth.

Mmm!

That takes me right back to Florida.

My last course for the day.

Let's hit the table.

Et voila!

A feast for six in one afternoon.

And how much fun was that, guys?

Don't forget to pick up

your favourite dessert from a local bakery.

Anyone can order takeout, guys, but this--

this is love.

Follow the One Big Recipe and I promise,

you're gonna rock this at home.

(Sighing)

Huh? I've got to walk my dog!

Esko!

Come here, Esko!

♪