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I'm Kimberly Lallouz
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and this is my test kitchen.
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I take multiple,
lip-smacking, sumptuous dishes
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and turn them
into One Big Recipe.
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Now, you can cook
a feast for your peeps
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all in one afternoon.
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Download the One Big Recipe
right now.
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Follow along.
This is gonna be fun.
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♪
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Hey, guys.
Welcome back to my test kitchen.
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Are you ready to rock a feast?
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I've got three words for you:
surf and turf.
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Four courses, enough for six
people, all in one afternoon.
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Let me show you what I got.
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First up,
the spicier side of the sea
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with my chili crab cakes.
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Then, a rich
and creamy dish-- risotto.
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But not like
you've ever seen it before.
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For my surf,
big, juicy diver scallops.
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And then for my turf,
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a rich, braised osso bucco.
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And then, the marrow
from that veal shank,
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I can't wait
to show you guys this one.
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And you, you, my friend,
you can do this all in one day.
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Four courses,
enough for six people...
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(Snapping)
..all in One Big Recipe.
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Easy to follow, easy to make,
and guaranteed to impress.
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First up on any big dinner
is the mise en place.
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(Imitating sword slicing)
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The slice and dice.
You know.
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Getting the vegetables ready,
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carrot, celery, onion, garlic.
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♪
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♪
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Chefs call
these vegetables aromatics,
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because they smell so good.
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♪
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Osso bucco.
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No, that's not the name of
a card game from a spy movie.
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It's the Italian word for
this crosscut of veal shank.
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♪
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♪ Ahhhhh ♪
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Oh, yeah.
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♪
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Osso bucco!
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Doesn't everything
sound better in Italian?
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Keep the skillet hot, 'cause
we're comin' in with the veg.
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(Sizzling)
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♪
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Yeah!
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Ever wonder how chefs
get their sauces so dark?
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This here is the secret.
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Browning off your tomato paste.
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♪
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Next layer of flavour,
fruity and spicy white wine.
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Italian of course.
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♪
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Okay, we've deglazed
with the wine.
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Another layer of flavour,
beef stock.
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And, veal demi-glace.
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So luscious.
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♪
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All right,
and another layer of flavour,
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a "sachet d'epices" en Français.
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A "bustine de spezie" in
Italian.
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Literally just means
a little bag of spices.
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Now...
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(Sighing)
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..we pour it in.
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♪
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And now, ladies and gentlemen,
the magic of braising.
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All you have to do
is put this in the oven,
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let it cook
for a few hours, and chill.
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Broccoli rabe,
it's bitter, but in a good way.
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I'm gonna show you how
to make it perfect every time.
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♪
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So, I was really young
when we lived in Spain,
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but you still couldn't
keep me out of the kitchen.
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Had to have
my hands in everything,
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and this one time
my aunt came to visit...
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She didn't cook very well.
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She does now.
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Um, she would always get my help
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and I'd run in the kitchen
and give her a hand.
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So I see her prepping stuff.
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I grab a big handful
and shove it in my mouth.
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It was so bitter!
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It was broccoli rabe
and it wasn't even cooked yet.
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But, you know what?
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It's the kind of thing
that just grows on you
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and you start to crave it.
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So that was my first, but not
last, bite of broccoli rabe.
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And it certainly wasn't
the end of all my Spain stories.
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I'll get back to that later.
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So, what do you think so far?
Everything is under control.
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I've done
my slice and dice prep.
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I've got
my osso bucco in the oven.
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I even trimmed my broccoli rabe.
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Let's hit the surf
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and start with
my chili crab cakes.
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♪
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All right, here's the
surf and turf set up.
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Four courses,
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succulent dinner for six, all in
One Big Recipe,
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all in one afternoon.
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Cool?
(Laughing)
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So far I've got my osso bucco
braising in the oven over there.
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And now it's time
for my chilli crab cakes.
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Starting with
mayo and bread crumbs.
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♪
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This is the consistency
I'm looking for.
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Perfect to bind my crab cakes.
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And what puts the spice
in my crab cakes you might ask?
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Sambal oelek.
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(Sniffing)
Ah!
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It's an Indonesian hot sauce
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that has a nice kick,
but not like an "ouch kick."
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Just a bit of garlic
and other flavours.
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You can use your favourite
hot sauce if you prefer.
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♪
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Scallions.
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♪
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Gonna get the whites
nice and thin.
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They're going in the crab cakes.
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I honestly love this herb.
It's so diverse.
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And you can use
the whites for the crab cakes
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and green for the garnish.
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How cool is that?
Nature is cool.
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♪
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And now we're gonna
do a fancy chefy thing
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and cut the greens
on the (Unclear).
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♪
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♪ It's all I wanna do ♪
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Canned, lump blue crab.
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The secret to a good
crab cake is to not over mix.
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We keep it nice and loose.
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♪
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Whoop!
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♪
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Ta-da!
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♪
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Crab cakes love tartar sauce.
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This take was inspired
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by a trip that I took
with my brother to Singapore.
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We travelled quite a bit
around southeast Asia.
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Chilli crab in Singapore.
There's nothing quite like it.
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(Laughing, sniffing)
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Ah!
Thai basil.
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Some call this "holy basil,"
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because when you taste it
you're like, "Holy basil!"
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(Laughing)
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So, clearly we had to like,
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00:09:55,227 --> 00:09:57,363
Anthony Bordain
our way around the city.
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And there are
so many different cultures,
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and flavours,
and markets to go to.
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00:10:02,768 --> 00:10:05,338
It's just
like a foodie's Heaven.
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00:10:05,404 --> 00:10:07,607
We went to the tallest
building in Singapore
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and sat and had a cocktail,
a Singapore Sling of course,
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a bit kitsch,
but it had to be done.
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It was also like $24.00.
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Some of the best things I had
in Singapore were street food.
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Honestly, when you're there,
you just go down to the market
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and go to stall number seven,
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and ask them for
the best satay you've ever had.
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I promise.
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Okay, so, this holy basil
is getting chiffonade.
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We take all the leaves.
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Put them one on top
of the other, like so.
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Roll it up nice and tight, and
then give it a nice, fine chop.
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♪
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There you go.
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Nice chiffonade.
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♪
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(Laughing)
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All right, ketchup and mayo.
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00:11:04,463 --> 00:11:07,433
I love that sweet tangy depth.
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Lemongrass.
Is it lemon?
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(Sniffing)
Is it grass?
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Call it whatever you want,
but it's goin' in the sauce.
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And a little more
of that sexy hot sauce.
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Naturally.
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♪
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(Sniffing)
Mm!
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Lime.
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First the zest
and then the juice.
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It's gonna give it
that nice zip.
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♪
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Mm!
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00:12:01,020 --> 00:12:04,523
Oof, you're gonna lose your mind
when you try this sauce.
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Time to go green.
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Parsley salad
for my marrow toasts, anyone?
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00:12:12,231 --> 00:12:14,066
Here's another trick
for chiffonade.
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You roll it up
like a fat cigar and then cut.
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♪
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Beautiful.
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♪
197
00:12:34,386 --> 00:12:36,922
Thai chili.
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00:12:36,989 --> 00:12:39,125
Whoop!
(Laughing)
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Take out the seeds,
take out the heat.
200
00:12:42,061 --> 00:12:45,631
Actually, you should also take
out that vein on the inside.
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This one right here.
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'Cause a lot of the heat
is in that too.
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00:12:49,435 --> 00:12:54,073
♪
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00:12:54,140 --> 00:12:56,108
Teeny tiny little pieces.
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00:12:56,175 --> 00:12:58,110
It's worth taking
the time to do this part.
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00:12:58,177 --> 00:13:03,115
♪
207
00:13:11,257 --> 00:13:12,691
I need these shallots
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00:13:12,758 --> 00:13:15,261
both in my parsley salad
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00:13:15,327 --> 00:13:17,696
and in my risotto carbonara
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for a little bit later.
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00:13:19,398 --> 00:13:22,134
Mise en place to the rescue.
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00:13:22,201 --> 00:13:23,702
Chopped garlic from earlier.
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00:13:23,769 --> 00:13:27,239
This is also gonna come back for
my risotto a little bit later.
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00:13:27,306 --> 00:13:30,910
And the rest
is for my parsley salad.
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00:13:30,976 --> 00:13:32,444
You can do this too, you know.
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00:13:32,511 --> 00:13:35,648
All the steps are laid out
in the One Big Recipe.
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00:13:35,714 --> 00:13:39,985
♪
218
00:13:40,052 --> 00:13:41,554
(Sniffing)
Mm.
219
00:13:41,620 --> 00:13:46,325
♪
220
00:13:46,392 --> 00:13:47,860
(Sniffing)
Ah!
221
00:13:47,927 --> 00:13:50,930
I just love the smell
of fresh parsley and lemon.
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00:13:50,996 --> 00:13:54,233
It's like instant perfume.
(Chuckling)
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00:13:54,300 --> 00:13:59,305
♪
224
00:14:03,909 --> 00:14:07,546
The garnish for my crab cakes
is a sizzling chili oil
225
00:14:07,613 --> 00:14:10,182
with Asian aromatics.
226
00:14:10,249 --> 00:14:13,252
Starting with the greens
from the green scallions
227
00:14:13,319 --> 00:14:16,055
and with all of these chilies.
228
00:14:16,121 --> 00:14:18,424
Seeds and all
because I want all the heat.
229
00:14:18,490 --> 00:14:20,392
All of it!
230
00:14:20,459 --> 00:14:22,962
Ginger.
Another one of my go-to's.
231
00:14:23,028 --> 00:14:24,897
We're gonna make
cute, little match sticks.
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00:14:24,964 --> 00:14:29,969
♪
233
00:14:33,339 --> 00:14:34,740
Whoop!
234
00:14:34,807 --> 00:14:39,812
♪
235
00:14:44,984 --> 00:14:46,719
And that's the chili oil prep.
236
00:14:46,785 --> 00:14:51,790
♪
237
00:15:12,444 --> 00:15:13,512
That's it.
238
00:15:13,579 --> 00:15:15,948
That's the first round
for my osso bucco.
239
00:15:16,015 --> 00:15:18,150
Just crack the corner
and let it cool
240
00:15:18,217 --> 00:15:21,854
for now.
241
00:15:21,921 --> 00:15:24,556
Chilli crab cakes,
parsley salad,
242
00:15:24,623 --> 00:15:27,660
slice and dice
for the sizzling oil is done.
243
00:15:27,726 --> 00:15:29,061
Beef is cooling.
244
00:15:29,128 --> 00:15:30,362
I hope you guys
are following along
245
00:15:30,429 --> 00:15:32,865
because dinner
is coming in fast.
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00:15:32,932 --> 00:15:35,434
Up next, risotto carbonara.
247
00:15:35,501 --> 00:15:36,568
And...
248
00:15:36,635 --> 00:15:41,140
♪ The sun'll
come out to-marrow ♪
249
00:15:41,206 --> 00:15:43,709
That's right!
Marrow bones.
250
00:15:49,448 --> 00:15:54,386
♪
251
00:15:54,453 --> 00:15:58,290
Okay, my four course
dinner for six
252
00:15:58,357 --> 00:15:59,892
all with my patented,
253
00:15:59,959 --> 00:16:01,994
one-of-a-kind,
state-of-the-art,
254
00:16:02,061 --> 00:16:03,829
One Big Recipe.
255
00:16:03,896 --> 00:16:05,531
Anyone can do this.
256
00:16:05,597 --> 00:16:07,800
So far, my chilli crab cakes
257
00:16:07,866 --> 00:16:10,336
with sweet and
spicy tartar sauce,
258
00:16:10,402 --> 00:16:13,973
parsley salad,
and osso bucco, is rockin'.
259
00:16:14,039 --> 00:16:16,875
It's time to start my risotto.
260
00:16:16,942 --> 00:16:20,446
In Italy, they say that there's
as many types of pancetta
261
00:16:20,512 --> 00:16:23,248
as there are
valleys and mountains.
262
00:16:23,315 --> 00:16:26,185
This looks like
mountain pancetta.
263
00:16:26,251 --> 00:16:27,686
(Laughing)
264
00:16:27,753 --> 00:16:32,758
♪
265
00:16:37,262 --> 00:16:39,565
This must be one
of my favourite things to cook
266
00:16:39,631 --> 00:16:42,935
just for the smell aroma alone.
267
00:16:43,002 --> 00:16:44,670
(Sniffing)
Ah!
268
00:16:44,737 --> 00:16:49,742
♪
269
00:16:51,910 --> 00:16:53,779
(Laughing)
270
00:16:53,846 --> 00:16:58,851
♪
271
00:17:00,452 --> 00:17:01,820
Uh-uh, don't throw this away.
272
00:17:01,887 --> 00:17:03,922
You're gonna need
that pancetta fat later.
273
00:17:03,989 --> 00:17:08,994
♪
274
00:17:14,433 --> 00:17:16,869
I love my chef kit preps.
275
00:17:16,935 --> 00:17:18,704
Cold cube butter.
276
00:17:18,771 --> 00:17:20,572
Done. Next.
277
00:17:20,639 --> 00:17:24,743
Enoki mushrooms
for my yummy, crispy garnish.
278
00:17:24,810 --> 00:17:26,145
♪ Oh, you fancy ♪
279
00:17:26,211 --> 00:17:31,150
♪
280
00:17:31,216 --> 00:17:32,451
♪ Girl, you got it ♪
281
00:17:32,518 --> 00:17:34,153
♪ Hey ♪
282
00:17:34,219 --> 00:17:39,158
♪
283
00:17:39,224 --> 00:17:40,893
♪ Ooh ♪
♪ Ooh, you're fancy ♪
284
00:17:40,959 --> 00:17:44,963
♪
285
00:17:46,732 --> 00:17:48,267
♪ Girl, you got it, hey ♪
286
00:17:48,333 --> 00:17:51,070
So, what makes this
a risotto carbonara?
287
00:17:51,136 --> 00:17:54,106
Egg yolks and cheese.
288
00:17:54,173 --> 00:17:57,776
♪
289
00:17:57,843 --> 00:18:02,047
This is pecorino cheese.
It's sharp and tangy.
290
00:18:02,114 --> 00:18:04,183
I wanna grate some in my mouth.
291
00:18:04,249 --> 00:18:06,385
Oof! Do a little stretch.
292
00:18:06,452 --> 00:18:10,456
Shake it out.
And then get back to work.
293
00:18:10,522 --> 00:18:11,990
It's like
the whole butter thing.
294
00:18:12,057 --> 00:18:15,060
Too much cheese
is never too much!
295
00:18:15,127 --> 00:18:17,463
But, this is...
296
00:18:17,529 --> 00:18:22,468
just enough.
297
00:18:22,534 --> 00:18:25,204
♪
298
00:18:25,270 --> 00:18:26,572
♪ Ooh ♪
♪ Ooh, you fancy ♪
299
00:18:26,638 --> 00:18:29,308
Treat for me for that.
300
00:18:29,374 --> 00:18:30,843
Mm!
301
00:18:30,909 --> 00:18:33,212
You know what?
302
00:18:33,278 --> 00:18:37,716
Just a little bit more.
303
00:18:37,783 --> 00:18:40,018
♪
304
00:18:40,085 --> 00:18:41,019
Ooh!
305
00:18:41,086 --> 00:18:42,187
♪ Ooh, you fancy ♪
306
00:18:44,323 --> 00:18:45,290
Oh, yeah.
307
00:18:45,357 --> 00:18:47,759
This is exactly
what I'm looking for.
308
00:18:47,826 --> 00:18:49,595
We're not making an omelette.
309
00:18:49,661 --> 00:18:52,264
We're making
a risotto carbonara.
310
00:18:54,433 --> 00:18:57,136
Chives, for the colour
and the flavour.
311
00:18:57,202 --> 00:19:02,141
♪
312
00:19:05,110 --> 00:19:06,211
That's it.
313
00:19:06,278 --> 00:19:08,714
That's the garnishes
for my risotto.
314
00:19:08,780 --> 00:19:12,985
♪
315
00:19:13,051 --> 00:19:15,754
Now, it's time to put the water
on for my broccoli rabe.
316
00:19:15,821 --> 00:19:20,826
♪
317
00:19:21,860 --> 00:19:24,863
These look and smell fantastico!
318
00:19:24,930 --> 00:19:27,032
That's Italian for fantastic.
319
00:19:29,535 --> 00:19:33,672
These are already so tender, but
they're gonna keep on braising.
320
00:19:33,739 --> 00:19:35,874
It's the perfect time
to take out the bones.
321
00:19:35,941 --> 00:19:40,946
♪
322
00:19:58,964 --> 00:20:00,299
See these bones?
323
00:20:00,365 --> 00:20:02,501
The middle is the marrow
324
00:20:02,568 --> 00:20:05,737
and it's like butter meets meat.
325
00:20:05,804 --> 00:20:10,809
♪
326
00:20:13,111 --> 00:20:17,182
Mmm!
327
00:20:17,249 --> 00:20:20,819
Mm-mm-mm-mm-mm!
328
00:20:20,886 --> 00:20:22,955
Yes, it really made me do that.
329
00:20:23,021 --> 00:20:25,724
And it will make you do it too.
330
00:20:25,791 --> 00:20:28,594
Don't forget that you can
do this all by yourself
331
00:20:28,660 --> 00:20:32,197
all in one day,
but, if you have friends,
332
00:20:32,264 --> 00:20:33,999
they can help you do it as well.
333
00:20:34,066 --> 00:20:35,701
More time to hang out.
334
00:20:35,767 --> 00:20:40,772
♪
335
00:20:42,007 --> 00:20:44,443
Cornstarch, water.
336
00:20:44,509 --> 00:20:48,113
This is gonna make
my sauce nice and velvety.
337
00:20:51,283 --> 00:20:55,087
Mix with your fingers
'cause you don't want any lumps.
338
00:20:55,153 --> 00:21:00,092
♪
339
00:21:00,158 --> 00:21:04,896
My bustine de spezie
has done its job.
340
00:21:04,963 --> 00:21:06,198
Buh-bye!
341
00:21:06,265 --> 00:21:09,401
♪
342
00:21:09,468 --> 00:21:14,172
Now, this braising liquid
is gonna become my sauce.
343
00:21:14,239 --> 00:21:15,874
♪ I live in a set pace nice ♪
344
00:21:15,941 --> 00:21:18,610
♪ Rip the set,
make the sketch get live ♪
345
00:21:18,677 --> 00:21:21,046
♪ Nice that you ride the beat ♪
346
00:21:21,113 --> 00:21:23,582
♪ Speaking in irey rhyme ♪
347
00:21:23,649 --> 00:21:25,817
♪ I live in a set pace life ♪
348
00:21:25,884 --> 00:21:28,353
♪ Rip the set,
make the sketch get live ♪
349
00:21:28,420 --> 00:21:30,689
♪ Nice that you ride the beat ♪
350
00:21:30,756 --> 00:21:33,158
♪ Speakin' in irey rhymes ♪
351
00:21:33,225 --> 00:21:37,696
♪
352
00:21:37,763 --> 00:21:40,465
See that?
Perfect sauce.
353
00:21:40,532 --> 00:21:45,537
♪
354
00:22:01,753 --> 00:22:04,690
Okay, my osso bucco
is presentation ready.
355
00:22:04,756 --> 00:22:07,292
Now it's time to blanche
my broccoli rabe.
356
00:22:07,359 --> 00:22:12,364
♪
357
00:22:15,434 --> 00:22:16,802
♪ Hey! ♪
358
00:22:16,868 --> 00:22:19,971
♪
359
00:22:20,038 --> 00:22:21,239
Blanching.
360
00:22:21,306 --> 00:22:24,776
It's what separates
the pros from the amateurs.
361
00:22:26,278 --> 00:22:27,446
♪ Hey! ♪
362
00:22:27,512 --> 00:22:30,615
♪
363
00:22:30,682 --> 00:22:31,883
♪ Hey! ♪
364
00:22:31,950 --> 00:22:35,954
♪
365
00:22:37,155 --> 00:22:39,624
And this is the trick:
ice water.
366
00:22:39,691 --> 00:22:42,461
You stop the cooking
and then you can finish off
367
00:22:42,527 --> 00:22:43,829
right before plating.
368
00:22:43,895 --> 00:22:46,832
♪
369
00:22:46,898 --> 00:22:48,200
Okay, let's review.
370
00:22:48,266 --> 00:22:50,135
Osso bucco?
Braised.
371
00:22:50,202 --> 00:22:53,138
Broccoli rabe,
blanched and ready to go.
372
00:22:53,205 --> 00:22:55,507
Chili crab cakes, parsley salad,
373
00:22:55,574 --> 00:22:57,342
risotto, all working.
374
00:22:57,409 --> 00:22:59,945
Basically, it's time for dinner.
375
00:23:00,011 --> 00:23:01,413
So what's next?
376
00:23:01,480 --> 00:23:03,615
Choosing wines
and making a cocktail.
377
00:23:08,720 --> 00:23:12,724
♪
378
00:23:15,260 --> 00:23:18,230
(Playing quiet lounge music)
379
00:23:18,296 --> 00:23:20,665
(Sighing)
380
00:23:20,732 --> 00:23:24,102
It's so important when
you're cooking all afternoon
381
00:23:24,169 --> 00:23:26,271
to factor in a break.
382
00:23:26,338 --> 00:23:31,276
Chill, pick the wines,
and make a cocktail.
383
00:23:32,677 --> 00:23:34,813
Okay, so today's cocktail
384
00:23:34,880 --> 00:23:38,116
is classic bitter
meets sweet Italian.
385
00:23:38,183 --> 00:23:41,052
Kind of sounds like one
of my trips to Italy already.
386
00:23:41,119 --> 00:23:42,954
The Negroni.
387
00:23:43,021 --> 00:23:46,358
It's super easy.
Four equal parts of everything.
388
00:23:46,425 --> 00:23:50,295
So, follow along.
Starting with Campari.
389
00:23:50,362 --> 00:23:54,533
Campari is an herbaceous,
fruity, aperitivo.
390
00:23:54,599 --> 00:23:58,503
♪
391
00:23:58,570 --> 00:24:01,440
Next, red vermouth.
392
00:24:01,506 --> 00:24:03,074
It's a little different
than the vermouth
393
00:24:03,141 --> 00:24:04,476
that we put into the martini,
394
00:24:04,543 --> 00:24:06,645
'cause that one is white,
and it's not as sweet.
395
00:24:09,648 --> 00:24:13,819
Now, if you add soda to this,
it becomes an Americano.
396
00:24:13,885 --> 00:24:17,923
Back story is that this very
handsome gentleman named Negroni
397
00:24:17,989 --> 00:24:21,460
went to his bar and asked
his barkeep to switch the soda
398
00:24:21,526 --> 00:24:24,563
for gin because
he wanted it a little stiffer.
399
00:24:24,629 --> 00:24:25,730
You know?
400
00:24:25,797 --> 00:24:27,566
I'm kind of liking
this Señor Negroni.
401
00:24:27,632 --> 00:24:32,637
♪
402
00:24:39,544 --> 00:24:43,748
Now, if you wonder why there's,
like, the shaken or the stirred,
403
00:24:43,815 --> 00:24:46,618
this one is stirred
because you get less water
404
00:24:46,685 --> 00:24:48,620
coming off the ice
and diluting your cocktail.
405
00:24:48,687 --> 00:24:53,692
♪
406
00:24:55,093 --> 00:24:58,797
And now,
for the orange part.
407
00:24:58,864 --> 00:25:02,501
Two nice strips, per person.
408
00:25:02,567 --> 00:25:05,036
I like to put them
in the side for a little drama.
409
00:25:05,103 --> 00:25:10,108
♪
410
00:25:25,090 --> 00:25:27,259
(Sniffing, sighing)
411
00:25:29,895 --> 00:25:31,596
Perfectly balanced.
412
00:25:31,663 --> 00:25:34,766
This is honestly my favourite
way to start a dinner.
413
00:25:34,833 --> 00:25:37,502
Especially when you're
going with an Italiano vibe.
414
00:25:37,569 --> 00:25:39,204
Too bad there's no
hot Italian with it, right?
415
00:25:39,271 --> 00:25:40,272
(Laughing)
416
00:25:40,338 --> 00:25:42,407
Now it's time
to check out the wines.
417
00:25:42,474 --> 00:25:47,379
♪
418
00:25:47,445 --> 00:25:51,850
Okay, so everybody
has a Negroni in hand
419
00:25:51,917 --> 00:25:54,119
and they're loving it.
420
00:25:54,185 --> 00:25:57,689
Chili crab cakes,
something to go with the marrow.
421
00:25:57,756 --> 00:26:00,392
Let's do a white.
422
00:26:00,458 --> 00:26:01,726
Two ways to go.
423
00:26:01,793 --> 00:26:05,297
Either a crisp Chablis,
or Chardonnay grape,
424
00:26:05,363 --> 00:26:10,302
or, ooh la la,
for a few bucks more, Sauternes
425
00:26:10,368 --> 00:26:14,639
It's rich and it's syrupy
and it's sweet, sweet, sweet.
426
00:26:14,706 --> 00:26:17,642
Okay, let's stay white,
shall we?
427
00:26:17,709 --> 00:26:22,147
We've got the rich risotto,
and the rich osso.
428
00:26:22,213 --> 00:26:27,018
I'm thinking a rich,
buttery, new world Chardonnay.
429
00:26:27,085 --> 00:26:29,721
Australian, or even Canadian.
430
00:26:29,788 --> 00:26:33,224
Did you know the Niagara region
is on the same parallel
431
00:26:33,291 --> 00:26:36,494
as Bordeaux, France,
and northern California?
432
00:26:36,561 --> 00:26:38,396
Worth checking out.
433
00:26:38,463 --> 00:26:43,335
♪
434
00:26:43,401 --> 00:26:46,271
Okay, so everybody
has a cocktail in hand,
435
00:26:46,338 --> 00:26:49,674
dinner smells great,
and the tunes are jamming.
436
00:26:49,741 --> 00:26:51,376
Can you imagine
the look on their faces
437
00:26:51,443 --> 00:26:53,945
when they see the feast
that you're serving them?
438
00:26:54,012 --> 00:26:57,115
It's so easy when
you follow the One Big Recipe.
439
00:27:03,188 --> 00:27:08,193
♪
440
00:27:13,064 --> 00:27:17,135
It's dinnertime.
Picture this.
441
00:27:17,202 --> 00:27:19,604
You've been
cheffing all afternoon.
442
00:27:19,671 --> 00:27:23,642
♪ Osso bucco loco,
rockin' the risotto ♪
443
00:27:23,708 --> 00:27:26,011
♪ Makin' moves on marrow ♪
444
00:27:26,077 --> 00:27:27,912
And chillin' crab cakes.
445
00:27:31,950 --> 00:27:34,953
I mentioned that these
crab cakes are inspired
446
00:27:35,020 --> 00:27:36,287
by a trip that I took.
447
00:27:36,354 --> 00:27:37,656
And they are.
448
00:27:37,722 --> 00:27:40,025
I was with my brother in Asia.
449
00:27:40,091 --> 00:27:42,661
We did five weeks
eating our way through
450
00:27:42,727 --> 00:27:45,430
all of those
delicious night markets.
451
00:27:45,497 --> 00:27:47,032
You know,
when you're in Singapore,
452
00:27:47,098 --> 00:27:51,536
what you want is chili crab.
453
00:27:51,603 --> 00:27:53,905
So, we're doing a riff
on that for dinner tonight.
454
00:27:53,972 --> 00:27:57,976
And I'm sure people
are gonna voyage all the way.
455
00:27:58,043 --> 00:28:01,312
Oof!
That's chili if I ever smelt it.
456
00:28:01,379 --> 00:28:04,315
♪
457
00:28:04,382 --> 00:28:06,317
Chili oil
for my chilies and aromatics.
458
00:28:06,384 --> 00:28:11,089
♪
459
00:28:11,156 --> 00:28:13,958
And now I wanna
brown these babies.
460
00:28:14,025 --> 00:28:18,029
♪
461
00:28:19,731 --> 00:28:22,100
You know, when you travel,
462
00:28:22,167 --> 00:28:25,236
you get to experience
so many diverse cultures
463
00:28:25,303 --> 00:28:26,705
and eating habits.
464
00:28:26,771 --> 00:28:31,676
It is the way to really open
your palate and open your mind.
465
00:28:31,743 --> 00:28:34,145
Try things that
you've never tried before.
466
00:28:36,347 --> 00:28:41,086
Singapore, the chili crab,
the satay, the spice,
467
00:28:41,152 --> 00:28:45,156
it's just like a cultural
melting pot of deliciousness.
468
00:28:46,725 --> 00:28:48,827
Cutting the heat on the chili.
469
00:28:48,893 --> 00:28:52,063
Just let it sit there
and get massaged by the oil.
470
00:28:55,200 --> 00:28:56,167
Perfect!
471
00:28:56,234 --> 00:29:01,172
♪
472
00:29:06,010 --> 00:29:08,379
These guys are gold and crispy.
473
00:29:08,446 --> 00:29:09,481
I'm gonna get 'em out.
474
00:29:13,451 --> 00:29:15,487
Mmmmm.
475
00:29:15,553 --> 00:29:18,990
♪
476
00:29:19,057 --> 00:29:23,261
That jumbo lump crab
is so tender and sweet.
477
00:29:23,328 --> 00:29:26,297
Your guests are gonna
blow their mind on this one.
478
00:29:26,364 --> 00:29:31,369
♪
479
00:29:35,073 --> 00:29:36,541
All right, my sweet,
480
00:29:36,608 --> 00:29:40,011
tangy tartar sauce 2.0.
481
00:29:43,014 --> 00:29:47,185
I'm a saucy girl.
I do like sauce.
482
00:29:47,252 --> 00:29:50,054
I got 13 sauces
with my chicken at Bird Bar.
483
00:29:50,121 --> 00:29:54,659
Honestly, it's a lot of sauces.
(Laughing)
484
00:29:54,726 --> 00:29:59,664
Now, I don't want
these little ramekins to move,
485
00:29:59,731 --> 00:30:04,669
so, I'm gonna
put more holy basil.
486
00:30:04,736 --> 00:30:07,272
Two leaves.
It's gonna be really cute.
487
00:30:07,338 --> 00:30:09,908
Again, presentation
is everything.
488
00:30:09,974 --> 00:30:13,211
And, it's not gonna move
when I bring it to the table.
489
00:30:13,278 --> 00:30:15,413
That!
(Laughing)
490
00:30:15,480 --> 00:30:18,216
All right,
let's get the crab cakes out.
491
00:30:18,283 --> 00:30:23,288
♪
492
00:30:26,591 --> 00:30:27,892
Ooh!
493
00:30:27,959 --> 00:30:32,964
♪
494
00:30:41,806 --> 00:30:45,610
My chili oil.
Now, this is money right here.
495
00:30:45,677 --> 00:30:47,879
Just get a little bit
on the crab cakes.
496
00:30:50,448 --> 00:30:51,449
Mm-mm-mm!
497
00:30:51,516 --> 00:30:55,520
♪
498
00:30:57,322 --> 00:30:59,791
Some of that gorgeous oil.
499
00:30:59,858 --> 00:31:04,162
Don't tell me that your guests
won't be impressed by this.
500
00:31:04,229 --> 00:31:06,598
Can maybe put
a couple more pieces
501
00:31:06,664 --> 00:31:10,068
of this beautiful holy basil.
502
00:31:10,134 --> 00:31:13,338
The little baby leaves
for this part.
503
00:31:13,404 --> 00:31:14,339
Gorge!
504
00:31:14,405 --> 00:31:19,410
♪
505
00:31:24,616 --> 00:31:26,851
Mm. Mm!
506
00:31:26,918 --> 00:31:31,089
Mm-mm!
Guys, these are so darn good.
507
00:31:31,155 --> 00:31:34,158
The juicy crab, the fiery spice,
508
00:31:34,225 --> 00:31:36,861
that fragrant holy basil,
509
00:31:36,928 --> 00:31:40,531
and the ginger with
the creamy tartar sauce.
510
00:31:40,598 --> 00:31:43,401
Now is when
you serve this to your guests.
511
00:31:43,468 --> 00:31:45,403
You sit down and you enjoy
512
00:31:45,470 --> 00:31:47,171
and you watch them
take the first bite
513
00:31:47,238 --> 00:31:49,841
and you're gonna
get an applause.
514
00:31:49,908 --> 00:31:50,909
This is for you.
515
00:31:52,010 --> 00:31:53,177
Now, you have 20 minutes
516
00:31:53,244 --> 00:31:56,414
to sit and enjoy the crab
and the applause.
517
00:31:56,481 --> 00:32:01,419
♪
518
00:32:06,424 --> 00:32:09,427
Everybody loved the crab cakes.
519
00:32:09,494 --> 00:32:12,130
They even licked their plates.
520
00:32:12,196 --> 00:32:15,733
It's time for the marrow toasts.
521
00:32:15,800 --> 00:32:17,802
My grill is hot for the bread.
522
00:32:17,869 --> 00:32:20,338
My oven is on
for the marrow bones.
523
00:32:20,405 --> 00:32:24,742
♪
524
00:32:24,809 --> 00:32:29,414
Multi-course dinners are a great
way to make dinner an event.
525
00:32:29,480 --> 00:32:30,748
Hang out with your friends.
526
00:32:30,815 --> 00:32:35,820
♪
527
00:32:37,322 --> 00:32:39,991
Freshly baked bread
from a local baker.
528
00:32:42,794 --> 00:32:44,595
(Sniffing)
Ah, it smells so good.
529
00:32:44,662 --> 00:32:49,667
♪
530
00:32:52,971 --> 00:32:55,473
Hit these with a bit
of olive oil, salt, and pepper.
531
00:32:57,675 --> 00:33:01,846
So important to season your
bread and do it on both sides.
532
00:33:01,913 --> 00:33:05,917
♪
533
00:33:07,785 --> 00:33:09,654
Pepper mills always
remind me of the cha-cha-cha.
534
00:33:09,721 --> 00:33:12,824
(Laughing)
True story.
535
00:33:15,493 --> 00:33:16,427
Grill is hot.
536
00:33:16,494 --> 00:33:26,504
♪
537
00:33:36,381 --> 00:33:38,816
Toast always
reminds me of my mama,
538
00:33:38,883 --> 00:33:40,551
especially when it's charred.
539
00:33:42,854 --> 00:33:45,723
Rich, buttery bone marrow
540
00:33:45,790 --> 00:33:47,458
and smoky toasts
541
00:33:47,525 --> 00:33:49,460
are just begging
for some brightness.
542
00:33:49,527 --> 00:33:53,331
This parsley salad just
needs a spritz of lemon
543
00:33:53,398 --> 00:33:55,566
and a little
smidgen of olive oil.
544
00:33:55,633 --> 00:34:00,571
♪
545
00:34:06,110 --> 00:34:07,478
(Sniffing, sighing)
546
00:34:13,251 --> 00:34:15,319
Remember.
The marrow is already cooked.
547
00:34:15,386 --> 00:34:17,288
So this is
just to warm it through.
548
00:34:20,124 --> 00:34:24,195
You've got six plates to do
and about another 20 minutes.
549
00:34:24,262 --> 00:34:28,433
So, get somebody to help you
top up the wine and serve.
550
00:34:28,499 --> 00:34:31,803
Can you just see and hear
the look on their faces
551
00:34:31,869 --> 00:34:35,573
and oohs and ahs
as you drop this plate?
552
00:34:35,640 --> 00:34:38,042
It's so exciting!
553
00:34:38,109 --> 00:34:43,114
♪
554
00:34:48,786 --> 00:34:49,987
It's a masterpiece.
555
00:34:50,054 --> 00:34:57,929
♪
556
00:34:57,995 --> 00:35:01,566
(Crunching)
Mm.
557
00:35:03,067 --> 00:35:04,368
Mm!
558
00:35:04,435 --> 00:35:07,839
That parsley salad really
pulls out the nutty flavour
559
00:35:07,905 --> 00:35:09,040
from the bone marrow.
560
00:35:09,107 --> 00:35:12,009
And with that crunch?
Ah, divine!
561
00:35:12,076 --> 00:35:17,081
♪
562
00:35:23,888 --> 00:35:25,857
See how all this works?
563
00:35:25,923 --> 00:35:27,291
The heavy lifting gets done
564
00:35:27,358 --> 00:35:28,559
early in the day
565
00:35:28,626 --> 00:35:30,361
and then you just plate, sit,
566
00:35:30,428 --> 00:35:31,662
and enjoy.
567
00:35:31,729 --> 00:35:34,932
When I'm back,
risotto carbonara.
568
00:35:40,671 --> 00:35:45,676
♪
569
00:35:49,647 --> 00:35:52,650
One Big Recipe,
four courses
570
00:35:52,717 --> 00:35:55,353
for six people
all in an afternoon.
571
00:35:55,419 --> 00:35:57,622
Today's menu?
Surf and turf.
572
00:35:57,688 --> 00:36:01,259
Chili crab cakes,
marrow toast with parsley,
573
00:36:01,325 --> 00:36:03,661
and if you're making
those marrow toasts at home,
574
00:36:03,728 --> 00:36:07,598
you know that people
are going gaga over them.
575
00:36:07,665 --> 00:36:09,600
Up next, risotto.
576
00:36:09,667 --> 00:36:11,402
Starting with heating up
my chicken stock.
577
00:36:11,469 --> 00:36:16,474
♪
578
00:36:17,708 --> 00:36:19,110
Remember this pan?
579
00:36:19,177 --> 00:36:23,181
All those brown bits
are full of flavour.
580
00:36:23,247 --> 00:36:25,883
Perfect for starting my risotto.
581
00:36:25,950 --> 00:36:28,052
Mise en place to the rescue.
582
00:36:28,119 --> 00:36:30,288
Shallots and garlic
ready to go in.
583
00:36:30,354 --> 00:36:32,056
(Sizzling)
584
00:36:32,123 --> 00:36:36,260
I love that sizzling sound.
585
00:36:36,327 --> 00:36:40,198
Making sure to pick up
all those yummy brown bits.
586
00:36:40,264 --> 00:36:45,203
Carnaroli rice.
This is perfect for my risotto.
587
00:36:45,269 --> 00:36:49,740
It releases starch,
but retains its shape.
588
00:36:49,807 --> 00:36:52,243
I think my rice
is ready to get drunk.
589
00:36:52,310 --> 00:36:54,078
A little vino bianco.
590
00:36:54,145 --> 00:36:59,083
♪
591
00:36:59,150 --> 00:37:01,986
Chicken stock, stir,
chicken stock, stir.
592
00:37:02,053 --> 00:37:06,190
Perfect time to ask somebody
to help you top up the wine.
593
00:37:06,257 --> 00:37:08,392
It's always more fun
when you have someone to help.
594
00:37:08,459 --> 00:37:11,395
♪
595
00:37:11,462 --> 00:37:13,531
This is looking great.
596
00:37:13,598 --> 00:37:17,235
Taking the time to do it
à la minute makes it special
597
00:37:17,301 --> 00:37:19,370
and that much better.
598
00:37:22,673 --> 00:37:25,009
Time for my fried enoki garnish.
599
00:37:26,577 --> 00:37:29,146
And wait 'til you see
what I do with these
600
00:37:29,213 --> 00:37:31,882
to make them nice
and crispy and golden brown.
601
00:37:34,619 --> 00:37:39,357
First, a quick dust
in corn starch, seasoned.
602
00:37:39,423 --> 00:37:42,627
Then, a quick dip in hot oil.
603
00:37:42,693 --> 00:37:47,632
(Sizzling)
604
00:37:47,698 --> 00:37:50,935
And out they come.
605
00:37:51,002 --> 00:37:52,737
Such a cool garnish.
606
00:37:52,803 --> 00:37:54,905
♪
607
00:37:54,972 --> 00:37:57,842
Hit them with salt right when
they come out of the fryer.
608
00:37:57,908 --> 00:38:02,847
♪
609
00:38:09,053 --> 00:38:12,757
Yeah, this is a bit of a dance,
but you've got this.
610
00:38:12,823 --> 00:38:15,893
Time management and lots of fun.
611
00:38:15,960 --> 00:38:18,929
Quiet frankly
it's also really rewarding.
612
00:38:18,996 --> 00:38:20,064
Look at that!
Come on!
613
00:38:20,131 --> 00:38:25,136
♪
614
00:38:37,381 --> 00:38:39,784
Look at how creamy this is.
615
00:38:42,687 --> 00:38:46,490
I just wanna eat it all.
616
00:38:46,557 --> 00:38:48,359
Butter makes everything better.
617
00:38:48,426 --> 00:38:53,431
♪
618
00:38:56,867 --> 00:39:00,604
Now, my tangy,
creamy, pecorino mix.
619
00:39:00,671 --> 00:39:02,606
This is where
you wanna work fast
620
00:39:02,673 --> 00:39:04,141
and get it all incorporated,
621
00:39:04,208 --> 00:39:07,378
'cause I don't
want a scrambled egg.
622
00:39:07,445 --> 00:39:11,382
Look at that creamy richness.
623
00:39:11,449 --> 00:39:14,585
And now,
my crispy pancetta bits.
624
00:39:14,652 --> 00:39:16,687
They'll cut
right through the richness,
625
00:39:16,754 --> 00:39:18,089
saving some for garnish.
626
00:39:18,155 --> 00:39:28,165
♪
627
00:39:42,980 --> 00:39:51,455
♪
628
00:39:51,522 --> 00:39:54,291
Guys, this is so cool.
629
00:39:54,358 --> 00:39:59,363
♪
630
00:40:01,899 --> 00:40:04,402
It's rich.
It's creamy.
631
00:40:04,468 --> 00:40:08,239
It's everything I ever wanted.
632
00:40:08,305 --> 00:40:10,274
Seriously.
It's emotionally delicious.
633
00:40:10,341 --> 00:40:11,742
Oh, my God.
634
00:40:11,809 --> 00:40:15,312
Can you imagine your friends'
faces when you drop this bowl
635
00:40:15,379 --> 00:40:17,114
in front of them?
636
00:40:17,181 --> 00:40:18,149
Ah!
637
00:40:18,215 --> 00:40:28,225
♪
638
00:40:30,327 --> 00:40:32,363
Three courses down.
639
00:40:32,430 --> 00:40:36,600
Chili crab cakes,
marrow toast with parsley salad,
640
00:40:36,667 --> 00:40:39,103
and that risotto carbonara.
641
00:40:39,170 --> 00:40:42,406
The enoki mushroom
clusters stole the show.
642
00:40:42,473 --> 00:40:46,243
And, everybody agreed
that it was mountain pancetta.
643
00:40:46,310 --> 00:40:50,381
And now, drum roll please.
644
00:40:50,448 --> 00:40:53,717
The act that
you've all been waiting for.
645
00:40:53,784 --> 00:40:55,686
Surf and turf.
646
00:40:55,753 --> 00:40:59,190
Osso bucco with scallops
and broccoli rabe.
647
00:41:01,992 --> 00:41:05,229
This is my favourite way
to cook broccoli rabe.
648
00:41:05,296 --> 00:41:10,234
Just a quick toss in oil,
seasoning, and on the grill.
649
00:41:10,301 --> 00:41:12,870
We're looking for a nice char.
650
00:41:12,937 --> 00:41:15,239
I mean, I cooked this
in Spain with my auntie.
651
00:41:15,306 --> 00:41:17,875
(Laughing)
That was a day.
652
00:41:17,942 --> 00:41:22,079
We would pass by all of these
beautiful sunflower fields
653
00:41:22,146 --> 00:41:23,481
and lemon trees.
654
00:41:23,547 --> 00:41:26,317
It was a trip
for all the senses.
655
00:41:26,383 --> 00:41:27,952
Being a young girl,
656
00:41:28,018 --> 00:41:30,521
not knowing what my life
would be in the future,
657
00:41:30,588 --> 00:41:33,891
now I understand why all of
the food aspects of everything
658
00:41:33,958 --> 00:41:34,992
popped out at me.
659
00:41:37,695 --> 00:41:40,764
That's the char
that I'm looking for.
660
00:41:40,831 --> 00:41:42,766
Whew! Hot!
661
00:41:42,833 --> 00:41:47,838
♪
662
00:41:49,840 --> 00:41:51,542
Just hit it with
a little lemon zest.
663
00:41:51,609 --> 00:41:56,614
♪
664
00:42:00,518 --> 00:42:03,454
Surf's up, baby.
Time for these scallops.
665
00:42:03,521 --> 00:42:08,526
♪
666
00:42:26,877 --> 00:42:28,946
Get that butter in, baby.
667
00:42:29,013 --> 00:42:31,982
A little buttery butter
for my buttery scallops.
668
00:42:32,049 --> 00:42:42,059
♪
669
00:42:59,109 --> 00:43:01,478
Are you ready
for the final plate?
670
00:43:01,545 --> 00:43:05,683
A bit of big, bold beef,
succulent scallops,
671
00:43:05,749 --> 00:43:08,452
a feast for all the senses.
672
00:43:08,519 --> 00:43:12,222
♪
673
00:43:12,289 --> 00:43:13,223
Ah!
674
00:43:13,290 --> 00:43:18,295
♪
675
00:43:23,400 --> 00:43:27,204
♪ It's good to be
rocked a little ♪
676
00:43:27,271 --> 00:43:31,442
♪ It's good to be
slightly twisted ♪
677
00:43:31,508 --> 00:43:35,646
♪ A few random moments
of madness ♪
678
00:43:35,713 --> 00:43:39,516
♪ A few tandems
on out of reckless ♪
679
00:43:39,583 --> 00:43:43,420
♪ Ramp it up, up, up a notch ♪
680
00:43:43,487 --> 00:43:47,758
♪ Let's do
some some something fun ♪
681
00:43:47,825 --> 00:43:51,929
♪ Ramp it up, up, up a notch ♪
682
00:43:51,996 --> 00:43:55,265
♪ Let's do
some some something fun ♪
683
00:43:55,332 --> 00:43:59,303
♪ Are you ready
to have this feelin'? ♪
684
00:43:59,370 --> 00:44:03,107
♪ Are you ready
to have this feelin'? ♪
685
00:44:03,173 --> 00:44:07,544
♪ Are you ready
to have this feelin'? ♪
686
00:44:07,611 --> 00:44:11,615
♪ Are you ready
to have this feelin'? ♪
687
00:44:11,682 --> 00:44:14,018
Look at that!
688
00:44:14,084 --> 00:44:15,452
You're probably gonna get
689
00:44:15,519 --> 00:44:17,688
a standing ovation
for this, guys.
690
00:44:17,755 --> 00:44:19,556
Did you prepare a speech?
691
00:44:19,623 --> 00:44:24,628
♪
692
00:44:26,730 --> 00:44:29,333
Mm. Mm-mm.
693
00:44:29,400 --> 00:44:32,803
Speaking of speeches,
I'm practically speechless.
694
00:44:32,870 --> 00:44:37,808
The osso bucco is cooked
to perfection with rich sauce.
695
00:44:37,875 --> 00:44:40,444
Those succulent
scallops are buttery.
696
00:44:40,511 --> 00:44:41,712
And that broccoli rabe
697
00:44:41,779 --> 00:44:44,148
with the char
and the lemon zest?
698
00:44:44,214 --> 00:44:47,084
It's magical.
699
00:44:47,151 --> 00:44:48,118
Magical.
700
00:44:48,185 --> 00:44:57,494
♪
701
00:45:00,364 --> 00:45:02,199
Et voilà.
702
00:45:02,266 --> 00:45:05,002
A feast for six
in one afternoon.
703
00:45:05,069 --> 00:45:08,906
And don't forget to stop at your
local baker for a yummy dessert.
704
00:45:08,972 --> 00:45:10,874
Anyone can order takeout, guys.
705
00:45:10,941 --> 00:45:13,577
But this?
This is love.
706
00:45:13,644 --> 00:45:17,147
Follow the One Big Recipe and
you're gonna rock this at home.
707
00:45:17,214 --> 00:45:20,617
I promise.
Cheers!
708
00:45:20,684 --> 00:45:27,991
♪
79752
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