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 up a feast for your peeps

all in one afternoon.

Download the One Big Recipe right now!

Follow along.

This gonna be fun.

Welcome to my test kitchen.

Today's menu is all about sweet kisses.

Savoury eats with a little smooch of sweet.

What do I mean by "sweet kisses"?

Honeydew melon.

Chilled gazpacho with avocado and poblano.

More besitos with my spicy cornbread.

And then, a sweet caress with my honey butter.

Next, duck with my crunchy granola

and a sweet kiss from poached cherries.

Then, sweet, tart citrus kisses

all over my butter-basted salmon.

And we'll serve that

with some steaming Basmati rice.

And you, my friend,

can do this all in one afternoon.

Four courses, enough for six people,

all in One Big Recipe.

Easy to make, easy to follow,

and guaranteed to impress.

Mixed fruit for my citrus salmon.

Sliced super thin

and cooked to a crisp ready to eat.

Skin and all.

A little salt.

A little sweet.

And into the oven for a long time.

I'm using citrus in three places.

So, I'm gonna get a little mise-en-place ready.

♪ Ooh, baby ♪

(Sighing)

♪ Ooh, baby ♪

♪ Yeah, yeah, yeah ♪

I've got my citrus zest for the butter baste

and my citrus juice for the cure.

The cure. You're gonna love that one.

For some more mise-en-place,

this is what chefs call getting all of the things ready

like chopping parsley and chopping garlic,

because I'm going to use them in multiple recipes later.

(Chopping)

Believe me.

All of this hard work pays off.

This is a sauce for my duck.

Red wine reduction.

First step, infuse wine with some herbs and spice.

Pinot Noir is a classic combination with duck.

When you go buy your wine,

ask somebody to help you to pick one

that's really nice and fruity.

And if they can't help you choose the right wine,

maybe change the place where you're buying it.

A little sugar.

Black peppercorns.

Rosemary, thyme, and bay leaf.

Let that simmer and infuse.

Next treat, honey butter.

I've got room-temperature butter.

Get it in there to start whipping.

Whip it real good!

Whip it!

Real! (Giggling)

No, seriously, whip it really good.

See this?

This is what I'm looking for.

It's pale yellow and now it's kissy-kissy time.

The fun part.

Adding in my honey.

Mmm!

White pepper. Shh!

(Mixing)

This literally smells like heaven.

Honey, butter.

These are some of my favourite things.

See, you can do this, right?

You just have to follow the One Big Recipe

and all of these little parts come together at the end.

So far--

my citrus is drying out in the oven,

red wine sauce is reducing,

honey butter for my spicy cornbread is done!

Next, finish that sauce and walnut granola.

Walnut granola.

Walnut granola! Woo!

Dinner for six, four courses,

all in One Big Recipe.

Today's menu is sweet meat savoury

and I'm calling it Sweet Kisses.

My citrus salmon garnish is looking great.

Now, let's go back to the Pinot reduction.

Mmm!

The wine is infused and bursting with flavour.

Now, low and slow until dinner time.

That's why I needed the oven.

Nutty granola crunch for my duck.

Oats, walnuts,

did you know that granola was made popular

in the 1960s Woodstock Festival?

Now, a sweet kiss of brown sugar.

We're gonna up that walnut flavour

with cold-pressed walnut oil.

And another sweet kiss of maple syrup.

Last but not least, cinnamon.

Spread it out.

Loose clumps like this

and then bake it until dry and toasty.

I'm gonna need this in a bit.

Melon garnish for my melon soup.

Tiny cubes and make cantaloupe caviar.

We chefs call this a brunoise.

There's something about teeny, tiny cubes that I really love.

Teeny, tiny.

Next, mint mascarpone schmear.

Mascarpone is essentially Italian cream cheese.

I'm using room temperature,

because it's gonna fold in way better, and--

(Sniffing) Ah! Mint.

I'm stacking these leaves so that I can roll them

and do a nice, tight chiffonade.

Cooking is all about small victories.

All this mise-en-place work makes everything so much better.

Creamy, cooling--

what more could I ask for?

♪ You were such a great lover ♪

♪ It's all I wanted to ♪

♪ You were... ♪

♪ Such a great lover ♪

♪ It's all I needed to... ♪

Golden, crunchy granola.

♪ It's all I wanted to ♪

Poblano peppers!

Native to Mexico.

A pinch of heat and a punch of flavour.

You're grilled peppers right on the open fire.

This is the kind of stuff I used to do with my grandma.

All the time!

That's the char that I'm looking for

and you want it all over the pepper.

My grandmother used to use her fingers to do this.

Can you imagine?

These guys are charred to a crisp

and this little trick here that Mémé taught me

will make the peeling so much easier.

The steam is gonna release the skin.

Next step for my citrus salmon garnish,

I'm gonna pop this back in the oven.

My Pinot reduction is thick and syrupy.

Gonna turn this off for now.

(Sniffing)

(Sighing) From a local bakery.

Olive oil and seasoning for the best crostinis.

Ha!

Prepping everything to grill at the same time is a time-saver.

Crostinis for my green soup

and corn and jalapenos for my cornbread.

If you don't want your grill to get clingy,

brush it with oil.

Let's check on those steamy peppers.

Just gently get all of the charred skin off

and all that's left is the dark, rich, robust flavour

of these poblano peppers

and that'll be a perfect addition to my green soup.

I'm letting my other vegetables come to room temperature too,

because they don't need to be hot when I work with them next.

You want to add a ton of flavour to your next fish dish?

Try a quick cure.

The flavours penetrate the fish

and the acid kicks off the cooking process.

Equal parts sugar and salt.

Salt pulls out the moisture,

concentrates the flavour,

sugar goes in and adds depth.

Pretty easy, right?

I'm a couple of hours in.

Salmon is curing,

crostinis are done,

the veggies are grilled,

and even the granola and Pinot cherry sauce

for my duck is done.

Up next.

My citrus butter and my totally chill green soup.

Multi-course dinner for six all in One Big Recipe

that you can do at home all in one afternoon.

Today's menu I'm calling "Sweet Kisses".

Sweet and savoury dishes across four courses.

So far, walnut granola,

Pinot Noir cherry sauce,

grilled veggies, and salmon curing in a citrus brine.

And now, citrus butter for my citrus salmon.

Did I say citrus yet?

I've got my mise-en-place from earlier.

All that zest.

Parsley.

Garlic.

♪ I'm in a set paced nicely ♪

♪ Rip the set, make the sketch get lively ♪

♪ Nicely I ride the beat ♪

♪ Speaking in irie rhymes ♪

Who's ready for soup?

Honeydew melon.

When you're looking for one that's ripe.

It should smell pleasantly floral,

be nice and heavy,

and cream-coloured skin.

(Blending)

I used to make my mom take the seeds off my cucumbers

for my cucumber sandwiches.

(Chopping)

And now, for some Latin flavours.

Cilantro and the poblanos.

(Blending)

The rest of my garlic.

And avocados for creaminess

and lime to brighten things up.

♪ Lover love ♪

♪ Tell me what it is ♪

♪ And this man ♪

♪ Got a master plan ♪

♪ Came in the room ♪

♪ Consumed with his cool ♪

♪ Fool, walk away smile, make you stay ♪

♪ Talk for a minute ♪

♪ Said he gonna leave ♪

♪ If you wanna go, just come with me ♪

♪ We could go eat ♪

♪ Relax, go home ♪

♪ I'm the best ♪

♪ Wanna be with me, put the others to rest ♪

(Blending)

Yum!

Chilled soup.

And for my chilled soup, chilled bowls.

Who's ready to make some cornbread?

Me!

Have you ever cut corn off the cob like this?

Magic.

♪ Brace yourself for the bass ♪

Too bad there's no trick to get them in the bowl right after.

♪ Yo! Yo! Yo! Yo! ♪

♪ Uh-huh, uh-huh, yeah, yeah ♪

♪ Uh-huh, uh-huh ♪

♪ Uh-huh, uh-huh, yeah, yeah ♪

♪ Uh-huh, uh-huh ♪

♪ Uh-huh, uh-huh, yeah ♪

♪ Uh-huh, uh-huh ♪

♪ Uh-huh, uh-huh, yeah, yeah ♪

♪ Yo, yo, yo... ♪

♪ Yo, yo, yo, yo, yo ♪

♪ Yo, yo, yo, yo, yo... ♪

♪ Yo, yo, yo, yo, yo ♪

♪ Yo, yo, yo, yo ♪

Seeds and all.

♪ Yeah ♪

♪ Brace yourself for the bass ♪

♪ Uh-huh, uh-huh, yeah ♪

♪ Uh-huh, uh-huh ♪

♪ Uh-huh, uh-huh, yeah, yeah ♪

♪ Yo, yo, yo, yo ♪

Let's make a dry mix and a wet mix

so that everything is laid out for the cornbread later.

Dry--

Flour, cornmeal,

salt, sugar, baking powder,

baking soda,

and--

whisk it.

Now, for the wet.

Buttermilk.

Creamed corn and eggs.

The next few things are gonna go by fast.

Nothing difficult.

Just a few tasks, so pay attention.

(Water running)

♪ Go slow, the river is low ♪

♪ Take a breather and rest your bones ♪

Nothing but net!

Booya!

♪ Now, lost on his own ♪

♪ Looking for a way back home ♪

♪ Oh, come on, let's sail down ♪

♪ Down, down, down, down ♪

I'm just gonna pre-set my rice,

but not cook it right away.

♪ Down, down, down, down ♪

Quick trim for the duck.

Pro tip--

take your meat out early and let it come to room temperature.

Result? Even cooking.

First--

finish the garnish for my soup

and add some apple cider vinegar to my cantaloupe.

♪ Oh, you fancy ♪

It's a quick pickle if you didn't know.

♪ Girl, you got it ♪

Just take off some of the excess fat.

And then score.

♪ Girl, you got it ♪

Always make sure to go edge to edge

and not to go all the way down the meat.

It makes all the difference for presentation.

Now, it's all coming together.

Don't forget to get your family involved.

Cooking is fun

and it's easy if you follow the One Big Recipe.

Speaking of--

my prep list is done.

Up next, dinner time!

Ha!

But first, I'm gonna take a break and make a cocktail.

♪

When you're cooking all afternoon,

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

Relax, pick the wines,

and make a cocktail.

Today's cocktail?

Sidecar.

First step is brandy.

This one is my favourite.

It's Almanac.

Distilled from grapes of fine French wine

and then barrel-aged for this beautiful amber colour.

Next, sweet liqueur.

Orange is a classic,

but I'm using cherry for a Kim-tastic twist.

Lemon on the rim.

Why?

Because this superfine sugar

is gonna coat it with a little (Smooching)

something sweet.

Now, you know why this cocktail is so fitting for this menu.

Two parts brandy,

one part sweet liqueur,

and one part lemon.

And now, we shake,

pour, and serve.

(Ice clinking)

Yum!

Best way to start this dinner.

Now, how about the wines?

The Sidecar is sweet and refreshing.

It's gonna pair marvellously with my cornbread.

Well, the next one is obvious.

Duck, walnuts, Pinot reduction.

Obviously, a Pinot Noir.

I'm thinking Old World Burgundy from France.

New World American Pacific Northwest.

Pinot Noir.

I want something that can handle citrus,

melon, salmon, and a little spice.

Have you ever had a Riesling?

They range from super sweet to super dry.

Find yourself a semi-dry one from Austria or Germany

and you're gonna be knocked out by its richness.

So, everyone has a Sidecar in hand.

Tunes are banging and you're mellowed out.

Can you imagine the look on their faces

when they see this feast that you set before them?

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

What do you say we plate that spicy cornbread

and get dinner rolling?

Well, maybe after a little more Sidecar.

Here we go.

My prep is done.

The guests are feeling warm and fuzzy.

The One Big Recipe walks you through every single set

of my mouth-watering Sweet Kisses

four-course recipe for six people.

First up, my spicy cornbread with honey butter, Baby.

You can 100% do this, right?

So easy.

Wet goes into dry and then into the skillet.

(Sizzling)

Quick bread, so set a timer or risk losing it.

Oh, my God! It smells so good!

Just like a cake, it should come out clean.

Being in India with my brother,

we were in Mumbai at the beginning of the trip

and this marching band was right outside the window.

I swear to God, I would look out the window,

150 people marching. (Trumpeting)

I'm like, "Joey! Joey! Joey!"

"Come and see this marching band!"

Ran out of the shower, towel on, like super annoyed with me.

"What? What?"

Looks out the window, they're gone.

"I'm gonna finish my shower," blah, blah, blah.

Goes back inside, they came around again.

I grab my phone and I'm like, "They're there!"

(Trumpeting)

Anyways, called him a second time.

Same thing happened. They were gone.

Thank God for cameras.

Travelling is worth every last effort.

You get to experience new things

and then taste the most amazing street food.

Like those potatoes that I had in India.

Ah! Still dreaming about that.

They did have gorgeous, delicious,

sweet kisses of honey butter just like my cornbread.

I can smell the jalapenos.

Can already feel that decadent honey butter.

The crunch of the skillet.

Mmm.

Mmm-mmm-mmm.

You've got about 20 minutes,

so serve this to your guests

and can steal my India story if you really want to.

Fresh cornbread is as good as it gets.

And now, your guests are mouth-wateringly hungry.

Next step, duck breasts

with a Pinot reduction and cherries.

Best way to have the perfect crispy skin

is skin-side down in a cold pan and then medium heat.

Trust me.

First time I ever had sour cherries

was on this cheesecake

and it was pretty good--

until I tried it with duck,

now that is a marriage made in Heaven

with extra smooches.

And now, you do the duck dance.

Wa-wa-wa.

Na-na-na-na-na-na!

Wa-wa-wa-wa!

Na-na-na-na-na-na-na!

Wa-wa-wa-wa-wa!

No, don't do that.

It's not very becoming.

(Sizzling)

Sizzle! Sizzle!

Ooh!

(Sizzling)

♪ Da-na-na-na-na-na-na ♪

♪ Da-na-na-na-na-na-na-na ♪

♪ Wa-wa-wa-wa ♪

Ooh-la-la!

La-la-la-la!

While this rests, let's finish the sauce.

I'm just gonna add one more sweet kiss.

I just couldn't resist.

Add a couple knob of butter off the heat

and watch it all come together.

Mmm!

I promise you guys crispy skin and you got it,

because of that cold pan.

♪ That's right ♪

♪ Yes, yes, y'all and we don't stop ♪

♪ And we don't stop ♪

♪ Yes, yes, y'all and we don't stop ♪

Sour cherry Pinot Noir reduction.

Crunchy walnut granola.

Texture is everything.

♪ Come on, come on ♪

Some bright, green chervil.

And flake sea salt.

Super important when you have

beautifully cooked meat like this.

It just brings out all the flavours.

Look at that!

Your guests are gonna ask the maître d'

for a tour of the kitchen and a signed menu.

Go, Chef!

Mmm! The rich duck, crispy skin.

Complexity of that Pinot Noir reduction with cherries.

The crunch of the granola.

Your guests are gonna weep when they try this dish.

Mmm!

Easy as that.

Two courses down, spicy cornbread and decadent duck.

Two courses to go.

It's all in the One Big Recipe.

Up next, a refreshing break

with my chilled avocado and honeydew melon gazpacho.

♪ Oh! Here's to the new ♪

Four courses for six people all in a single afternoon.

All in One Big Recipe.

Today, I'm sending out sweet kisses

of savoury comestibles

oscillated with saccharinity.

Too much?

Just got here? I'll fill you in.

Your guests devoured the cornbread

and the duck with cherries and granola

made them weep sweet tears.

But now, a surprise and delight.

Left turn with the chilled honeydew melon soup.

Check this.

Ginger beer.

Not to be confused with ginger ale.

This one has a zippity zip-zip

and a little spice at the end.

Zippy!

When you make a chilled soup.

Always taste it for seasoning,

because when it gets cold, it changes a bit.

Cold soup in a cold bowl.

That's right. We're chilling.

My mascarpone and mint.

Room temperature.

Perfect for making a schmear.

Just like so.

Use the back of your spoon for this.

My pickled cantaloupe garnish.

The final touch.

Just a little chiffonade of fresh mint.

I put the crostini on the side,

because now you can have it in the soup,

out of the soup,

it's the garnish of your choice.

Mmm.

Mmm.

Mmm-mmm-mmm.

Mmm.

It's so bright and refreshing.

The creaminess of the avocado,

the sharpness of that quick pickled cantaloupe,

the ginger beer with its zippiness,

the crunch of the crostini,

and that smooth, cooling mascarpone.

This is gonna be a show stopper.

I put this in my menu as a palate break.

After the rich duck and before my next course.

More time to sit with your peeps,

pour some vino and relax.

The chilled soup surprised and delighted.

Almost like I planned it.

The pickled cantaloupe and creamy, cooling mascarpone

was the big takeaway.

Not too sweet, not too not sweet?

(Chuckling)

So, what do you think so far?

You can totally do this.

Get someone to help you,

because it's always more fun à deux.

(Sizzling)

(Sizzling)

Ever heard of butter basting?

It sounds fancy,

but it's actually quite simple.

(Sizzling)

No one will ever forget this meal.

Now, let's make the rice as special as the citrus salmon.

♪ That's right ♪

♪ Come on, people ♪

♪ The bass is back, yeah ♪

♪ Come on, people ♪

♪ That's right ♪

Perfectly fluffy Basmati rice.

Just a little avocado oil and rice wine vinegar.

♪ That's right ♪

Some dried cranberries

and the rest of my parsley.

Thank you, mise-en-place.

Plating this one family-style

and I'm definitely not tasting it before

I get to the table with my guests.

Uh-uh.

Mothers will weep.

Children will shout in exaltation.

Trumpets will blow and the heavens will open.

Finally, a dish worthy of the gods.

Butter-basted citrus salmon.

Et voilà!

A feast for six in one afternoon.

And how much fun was that, guys?

Don't forget to stop at your local bakery

and pick up a yummy dessert.

Anybody can order takeout, guys,

but this, this is love.

Follow the One Big Recipe and I promise,

you will rock this at home.

♪ Everybody, just do what you do ♪

♪ That's right, yeah ♪

♪ Don't stop ♪

♪ Don't stop ♪

♪