Original subtitles

I'm Kimberly Lallouz

and this is my test kitchen.

I take multiple, lip-smacking, sumptuous dishes

and turn them into One Big Recipe.

Now, you 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 back to my test kitchen.

Are you ready to rock a feast?

I've got three words for you: surf and turf.

Four courses, enough for six people, all in one afternoon.

Let me show you what I got.

First up, the spicier side of the sea

with my chili crab cakes.

Then, a rich and creamy dish-- risotto.

But not like you've ever seen it before.

For my surf, big, juicy diver scallops.

And then for my turf,

a rich, braised osso bucco.

And then, the marrow from that veal shank,

I can't wait to show you guys this one.

And you, you, my friend, you can do this all in one day.

Four courses, enough for six people...

(Snapping) ..all in One Big Recipe.

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

First up on any big dinner is the mise en place.

(Imitating sword slicing)

The slice and dice. You know.

Getting the vegetables ready,

carrot, celery, onion, garlic.

♪

♪

Chefs call these vegetables aromatics,

because they smell so good.

♪

Osso bucco.

No, that's not the name of a card game from a spy movie.

It's the Italian word for this crosscut of veal shank.

♪

♪ Ahhhhh ♪

Oh, yeah.

♪

Osso bucco!

Doesn't everything sound better in Italian?

Keep the skillet hot, 'cause we're comin' in with the veg.

(Sizzling)

♪

Yeah!

Ever wonder how chefs get their sauces so dark?

This here is the secret.

Browning off your tomato paste.

♪

Next layer of flavour, fruity and spicy white wine.

Italian of course.

♪

Okay, we've deglazed with the wine.

Another layer of flavour, beef stock.

And, veal demi-glace.

So luscious.

♪

All right, and another layer of flavour,

a "sachet d'epices" en Français.

A "bustine de spezie" in Italian.

Literally just means a little bag of spices.

Now...

(Sighing)

..we pour it in.

♪

And now, ladies and gentlemen, the magic of braising.

All you have to do is put this in the oven,

let it cook for a few hours, and chill.

Broccoli rabe, it's bitter, but in a good way.

I'm gonna show you how to make it perfect every time.

♪

So, I was really young when we lived in Spain,

but you still couldn't keep me out of the kitchen.

Had to have my hands in everything,

and this one time my aunt came to visit...

She didn't cook very well.

She does now.

Um, she would always get my help

and I'd run in the kitchen and give her a hand.

So I see her prepping stuff.

I grab a big handful and shove it in my mouth.

It was so bitter!

It was broccoli rabe and it wasn't even cooked yet.

But, you know what?

It's the kind of thing that just grows on you

and you start to crave it.

So that was my first, but not last, bite of broccoli rabe.

And it certainly wasn't the end of all my Spain stories.

I'll get back to that later.

So, what do you think so far? Everything is under control.

I've done my slice and dice prep.

I've got my osso bucco in the oven.

I even trimmed my broccoli rabe.

Let's hit the surf

and start with my chili crab cakes.

♪

All right, here's the surf and turf set up.

Four courses,

succulent dinner for six, all in One Big Recipe,

all in one afternoon.

Cool? (Laughing)

So far I've got my osso bucco braising in the oven over there.

And now it's time for my chilli crab cakes.

Starting with mayo and bread crumbs.

♪

This is the consistency I'm looking for.

Perfect to bind my crab cakes.

And what puts the spice in my crab cakes you might ask?

Sambal oelek.

(Sniffing) Ah!

It's an Indonesian hot sauce

that has a nice kick, but not like an "ouch kick."

Just a bit of garlic and other flavours.

You can use your favourite hot sauce if you prefer.

♪

Scallions.

♪

Gonna get the whites nice and thin.

They're going in the crab cakes.

I honestly love this herb. It's so diverse.

And you can use the whites for the crab cakes

and green for the garnish.

How cool is that? Nature is cool.

♪

And now we're gonna do a fancy chefy thing

and cut the greens on the (Unclear).

♪

♪ It's all I wanna do ♪

Canned, lump blue crab.

The secret to a good crab cake is to not over mix.

We keep it nice and loose.

♪

Whoop!

♪

Ta-da!

♪

Crab cakes love tartar sauce.

This take was inspired

by a trip that I took with my brother to Singapore.

We travelled quite a bit around southeast Asia.

Chilli crab in Singapore. There's nothing quite like it.

(Laughing, sniffing)

Ah! Thai basil.

Some call this "holy basil,"

because when you taste it you're like, "Holy basil!"

(Laughing)

So, clearly we had to like,

Anthony Bordain our way around the city.

And there are so many different cultures,

and flavours, and markets to go to.

It's just like a foodie's Heaven.

We went to the tallest building in Singapore

and sat and had a cocktail, a Singapore Sling of course,

a bit kitsch, but it had to be done.

It was also like $24.00.

Some of the best things I had in Singapore were street food.

Honestly, when you're there, you just go down to the market

and go to stall number seven,

and ask them for the best satay you've ever had.

I promise.

Okay, so, this holy basil is getting chiffonade.

We take all the leaves.

Put them one on top of the other, like so.

Roll it up nice and tight, and then give it a nice, fine chop.

♪

There you go.

Nice chiffonade.

♪

(Laughing)

All right, ketchup and mayo.

I love that sweet tangy depth.

Lemongrass. Is it lemon?

(Sniffing) Is it grass?

Call it whatever you want, but it's goin' in the sauce.

And a little more of that sexy hot sauce.

Naturally.

♪

(Sniffing) Mm!

Lime.

First the zest and then the juice.

It's gonna give it that nice zip.

♪

Mm!

Oof, you're gonna lose your mind when you try this sauce.

Time to go green.

Parsley salad for my marrow toasts, anyone?

Here's another trick for chiffonade.

You roll it up like a fat cigar and then cut.

♪

Beautiful.

♪

Thai chili.

Whoop! (Laughing)

Take out the seeds, take out the heat.

Actually, you should also take out that vein on the inside.

This one right here.

'Cause a lot of the heat is in that too.

♪

Teeny tiny little pieces.

It's worth taking the time to do this part.

♪

I need these shallots

both in my parsley salad

and in my risotto carbonara

for a little bit later.

Mise en place to the rescue.

Chopped garlic from earlier.

This is also gonna come back for my risotto a little bit later.

And the rest is for my parsley salad.

You can do this too, you know.

All the steps are laid out in the One Big Recipe.

♪

(Sniffing) Mm.

♪

(Sniffing) Ah!

I just love the smell of fresh parsley and lemon.

It's like instant perfume. (Chuckling)

♪

The garnish for my crab cakes is a sizzling chili oil

with Asian aromatics.

Starting with the greens from the green scallions

and with all of these chilies.

Seeds and all because I want all the heat.

All of it!

Ginger. Another one of my go-to's.

We're gonna make cute, little match sticks.

♪

Whoop!

♪

And that's the chili oil prep.

♪

That's it.

That's the first round for my osso bucco.

Just crack the corner and let it cool

for now.

Chilli crab cakes, parsley salad,

slice and dice for the sizzling oil is done.

Beef is cooling.

I hope you guys are following along

because dinner is coming in fast.

Up next, risotto carbonara.

And...

♪ The sun'll come out to-marrow ♪

That's right! Marrow bones.

♪

Okay, my four course dinner for six

all with my patented,

one-of-a-kind, state-of-the-art,

One Big Recipe.

Anyone can do this.

So far, my chilli crab cakes

with sweet and spicy tartar sauce,

parsley salad, and osso bucco, is rockin'.

It's time to start my risotto.

In Italy, they say that there's as many types of pancetta

as there are valleys and mountains.

This looks like mountain pancetta.

(Laughing)

♪

This must be one of my favourite things to cook

just for the smell aroma alone.

(Sniffing) Ah!

♪

(Laughing)

♪

Uh-uh, don't throw this away.

You're gonna need that pancetta fat later.

♪

I love my chef kit preps.

Cold cube butter.

Done. Next.

Enoki mushrooms for my yummy, crispy garnish.

♪ Oh, you fancy ♪

♪

♪ Girl, you got it ♪

♪ Hey ♪

♪

♪ Ooh ♪ ♪ Ooh, you're fancy ♪

♪

♪ Girl, you got it, hey ♪

So, what makes this a risotto carbonara?

Egg yolks and cheese.

♪

This is pecorino cheese. It's sharp and tangy.

I wanna grate some in my mouth.

Oof! Do a little stretch.

Shake it out. And then get back to work.

It's like the whole butter thing.

Too much cheese is never too much!

But, this is...

just enough.

♪

♪ Ooh ♪ ♪ Ooh, you fancy ♪

Treat for me for that.

Mm!

You know what?

Just a little bit more.

♪

Ooh!

♪ Ooh, you fancy ♪

Oh, yeah.

This is exactly what I'm looking for.

We're not making an omelette.

We're making a risotto carbonara.

Chives, for the colour and the flavour.

♪

That's it.

That's the garnishes for my risotto.

♪

Now, it's time to put the water on for my broccoli rabe.

♪

These look and smell fantastico!

That's Italian for fantastic.

These are already so tender, but they're gonna keep on braising.

It's the perfect time to take out the bones.

♪

See these bones?

The middle is the marrow

and it's like butter meets meat.

♪

Mmm!

Mm-mm-mm-mm-mm!

Yes, it really made me do that.

And it will make you do it too.

Don't forget that you can do this all by yourself

all in one day, but, if you have friends,

they can help you do it as well.

More time to hang out.

♪

Cornstarch, water.

This is gonna make my sauce nice and velvety.

Mix with your fingers 'cause you don't want any lumps.

♪

My bustine de spezie has done its job.

Buh-bye!

♪

Now, this braising liquid is gonna become my sauce.

♪ I live in a set pace nice ♪

♪ Rip the set, make the sketch get live ♪

♪ Nice that you ride the beat ♪

♪ Speaking in irey rhyme ♪

♪ I live in a set pace life ♪

♪ Rip the set, make the sketch get live ♪

♪ Nice that you ride the beat ♪

♪ Speakin' in irey rhymes ♪

♪

See that? Perfect sauce.

♪

Okay, my osso bucco is presentation ready.

Now it's time to blanche my broccoli rabe.

♪

♪ Hey! ♪

♪

Blanching.

It's what separates the pros from the amateurs.

♪ Hey! ♪

♪

♪ Hey! ♪

♪

And this is the trick: ice water.

You stop the cooking and then you can finish off

right before plating.

♪

Okay, let's review.

Osso bucco? Braised.

Broccoli rabe, blanched and ready to go.

Chili crab cakes, parsley salad,

risotto, all working.

Basically, it's time for dinner.

So what's next?

Choosing wines and making a cocktail.

♪

(Playing quiet lounge music)

(Sighing)

It's so important when you're cooking all afternoon

to factor in a break.

Chill, pick the wines, and make a cocktail.

Okay, so today's cocktail

is classic bitter meets sweet Italian.

Kind of sounds like one of my trips to Italy already.

The Negroni.

It's super easy. Four equal parts of everything.

So, follow along. Starting with Campari.

Campari is an herbaceous, fruity, aperitivo.

♪

Next, red vermouth.

It's a little different than the vermouth

that we put into the martini,

'cause that one is white, and it's not as sweet.

Now, if you add soda to this, it becomes an Americano.

Back story is that this very handsome gentleman named Negroni

went to his bar and asked his barkeep to switch the soda

for gin because he wanted it a little stiffer.

You know?

I'm kind of liking this Señor Negroni.

♪

Now, if you wonder why there's, like, the shaken or the stirred,

this one is stirred because you get less water

coming off the ice and diluting your cocktail.

♪

And now, for the orange part.

Two nice strips, per person.

I like to put them in the side for a little drama.

♪

(Sniffing, sighing)

Perfectly balanced.

This is honestly my favourite way to start a dinner.

Especially when you're going with an Italiano vibe.

Too bad there's no hot Italian with it, right?

(Laughing)

Now it's time to check out the wines.

♪

Okay, so everybody has a Negroni in hand

and they're loving it.

Chili crab cakes, something to go with the marrow.

Let's do a white.

Two ways to go.

Either a crisp Chablis, or Chardonnay grape,

or, ooh la la, for a few bucks more, Sauternes

It's rich and it's syrupy and it's sweet, sweet, sweet.

Okay, let's stay white, shall we?

We've got the rich risotto, and the rich osso.

I'm thinking a rich, buttery, new world Chardonnay.

Australian, or even Canadian.

Did you know the Niagara region is on the same parallel

as Bordeaux, France, and northern California?

Worth checking out.

♪

Okay, so everybody has a cocktail in hand,

dinner smells great, and the tunes are jamming.

Can you imagine the look on their faces

when they see the feast that you're serving them?

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

♪

It's dinnertime. Picture this.

You've been cheffing all afternoon.

♪ Osso bucco loco, rockin' the risotto ♪

♪ Makin' moves on marrow ♪

And chillin' crab cakes.

I mentioned that these crab cakes are inspired

by a trip that I took.

And they are.

I was with my brother in Asia.

We did five weeks eating our way through

all of those delicious night markets.

You know, when you're in Singapore,

what you want is chili crab.

So, we're doing a riff on that for dinner tonight.

And I'm sure people are gonna voyage all the way.

Oof! That's chili if I ever smelt it.

♪

Chili oil for my chilies and aromatics.

♪

And now I wanna brown these babies.

♪

You know, when you travel,

you get to experience so many diverse cultures

and eating habits.

It is the way to really open your palate and open your mind.

Try things that you've never tried before.

Singapore, the chili crab, the satay, the spice,

it's just like a cultural melting pot of deliciousness.

Cutting the heat on the chili.

Just let it sit there and get massaged by the oil.

Perfect!

♪

These guys are gold and crispy.

I'm gonna get 'em out.

Mmmmm.

♪

That jumbo lump crab is so tender and sweet.

Your guests are gonna blow their mind on this one.

♪

All right, my sweet,

tangy tartar sauce 2.0.

I'm a saucy girl. I do like sauce.

I got 13 sauces with my chicken at Bird Bar.

Honestly, it's a lot of sauces. (Laughing)

Now, I don't want these little ramekins to move,

so, I'm gonna put more holy basil.

Two leaves. It's gonna be really cute.

Again, presentation is everything.

And, it's not gonna move when I bring it to the table.

That! (Laughing)

All right, let's get the crab cakes out.

♪

Ooh!

♪

My chili oil. Now, this is money right here.

Just get a little bit on the crab cakes.

Mm-mm-mm!

♪

Some of that gorgeous oil.

Don't tell me that your guests won't be impressed by this.

Can maybe put a couple more pieces

of this beautiful holy basil.

The little baby leaves for this part.

Gorge!

♪

Mm. Mm!

Mm-mm! Guys, these are so darn good.

The juicy crab, the fiery spice,

that fragrant holy basil,

and the ginger with the creamy tartar sauce.

Now is when you serve this to your guests.

You sit down and you enjoy

and you watch them take the first bite

and you're gonna get an applause.

This is for you.

Now, you have 20 minutes

to sit and enjoy the crab and the applause.

♪

Everybody loved the crab cakes.

They even licked their plates.

It's time for the marrow toasts.

My grill is hot for the bread.

My oven is on for the marrow bones.

♪

Multi-course dinners are a great way to make dinner an event.

Hang out with your friends.

♪

Freshly baked bread from a local baker.

(Sniffing) Ah, it smells so good.

♪

Hit these with a bit of olive oil, salt, and pepper.

So important to season your bread and do it on both sides.

♪

Pepper mills always remind me of the cha-cha-cha.

(Laughing) True story.

Grill is hot.

♪

Toast always reminds me of my mama,

especially when it's charred.

Rich, buttery bone marrow

and smoky toasts

are just begging for some brightness.

This parsley salad just needs a spritz of lemon

and a little smidgen of olive oil.

♪

(Sniffing, sighing)

Remember. The marrow is already cooked.

So this is just to warm it through.

You've got six plates to do and about another 20 minutes.

So, get somebody to help you top up the wine and serve.

Can you just see and hear the look on their faces

and oohs and ahs as you drop this plate?

It's so exciting!

♪

It's a masterpiece.

♪

(Crunching) Mm.

Mm!

That parsley salad really pulls out the nutty flavour

from the bone marrow.

And with that crunch? Ah, divine!

♪

See how all this works?

The heavy lifting gets done

early in the day

and then you just plate, sit,

and enjoy.

When I'm back, risotto carbonara.

♪

One Big Recipe, four courses

for six people all in an afternoon.

Today's menu? Surf and turf.

Chili crab cakes, marrow toast with parsley,

and if you're making those marrow toasts at home,

you know that people are going gaga over them.

Up next, risotto.

Starting with heating up my chicken stock.

♪

Remember this pan?

All those brown bits are full of flavour.

Perfect for starting my risotto.

Mise en place to the rescue.

Shallots and garlic ready to go in.

(Sizzling)

I love that sizzling sound.

Making sure to pick up all those yummy brown bits.

Carnaroli rice. This is perfect for my risotto.

It releases starch, but retains its shape.

I think my rice is ready to get drunk.

A little vino bianco.

♪

Chicken stock, stir, chicken stock, stir.

Perfect time to ask somebody to help you top up the wine.

It's always more fun when you have someone to help.

♪

This is looking great.

Taking the time to do it à la minute makes it special

and that much better.

Time for my fried enoki garnish.

And wait 'til you see what I do with these

to make them nice and crispy and golden brown.

First, a quick dust in corn starch, seasoned.

Then, a quick dip in hot oil.

(Sizzling)

And out they come.

Such a cool garnish.

♪

Hit them with salt right when they come out of the fryer.

♪

Yeah, this is a bit of a dance, but you've got this.

Time management and lots of fun.

Quiet frankly it's also really rewarding.

Look at that! Come on!

♪

Look at how creamy this is.

I just wanna eat it all.

Butter makes everything better.

♪

Now, my tangy, creamy, pecorino mix.

This is where you wanna work fast

and get it all incorporated,

'cause I don't want a scrambled egg.

Look at that creamy richness.

And now, my crispy pancetta bits.

They'll cut right through the richness,

saving some for garnish.

♪

♪

Guys, this is so cool.

♪

It's rich. It's creamy.

It's everything I ever wanted.

Seriously. It's emotionally delicious.

Oh, my God.

Can you imagine your friends' faces when you drop this bowl

in front of them?

Ah!

♪

Three courses down.

Chili crab cakes, marrow toast with parsley salad,

and that risotto carbonara.

The enoki mushroom clusters stole the show.

And, everybody agreed that it was mountain pancetta.

And now, drum roll please.

The act that you've all been waiting for.

Surf and turf.

Osso bucco with scallops and broccoli rabe.

This is my favourite way to cook broccoli rabe.

Just a quick toss in oil, seasoning, and on the grill.

We're looking for a nice char.

I mean, I cooked this in Spain with my auntie.

(Laughing) That was a day.

We would pass by all of these beautiful sunflower fields

and lemon trees.

It was a trip for all the senses.

Being a young girl,

not knowing what my life would be in the future,

now I understand why all of the food aspects of everything

popped out at me.

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

Whew! Hot!

♪

Just hit it with a little lemon zest.

♪

Surf's up, baby. Time for these scallops.

♪

Get that butter in, baby.

A little buttery butter for my buttery scallops.

♪

Are you ready for the final plate?

A bit of big, bold beef, succulent scallops,

a feast for all the senses.

♪

Ah!

♪

♪ It's good to be rocked a little ♪

♪ It's good to be slightly twisted ♪

♪ A few random moments of madness ♪

♪ A few tandems on out of reckless ♪

♪ Ramp it up, up, up a notch ♪

♪ Let's do some some something fun ♪

♪ Ramp it up, up, up a notch ♪

♪ Let's do some some something fun ♪

♪ Are you ready to have this feelin'? ♪

♪ Are you ready to have this feelin'? ♪

♪ Are you ready to have this feelin'? ♪

♪ Are you ready to have this feelin'? ♪

Look at that!

You're probably gonna get

a standing ovation for this, guys.

Did you prepare a speech?

♪

Mm. Mm-mm.

Speaking of speeches, I'm practically speechless.

The osso bucco is cooked to perfection with rich sauce.

Those succulent scallops are buttery.

And that broccoli rabe

with the char and the lemon zest?

It's magical.

Magical.

♪

Et voilà.

A feast for six in one afternoon.

And don't forget to stop at your local baker for a yummy dessert.

Anyone can order takeout, guys.

But this? This is love.

Follow the One Big Recipe and you're gonna rock this at home.

I promise. Cheers!

♪