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I'm Kimberly Lallouz.
And this is my test kitchen!
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00:00:05,338 --> 00:00:09,042
I take multiple, lip-smacking,
sumptuous dishes,
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00:00:09,042 --> 00:00:12,412
and turn them into
One Big Recipe.
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00:00:12,412 --> 00:00:14,414
Now, you can cook up a feast
for your peeps
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00:00:14,414 --> 00:00:16,249
all in one afternoon.
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00:00:16,249 --> 00:00:18,418
Download the One Big Recipe
right now!
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Follow along.
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This gonna be fun.
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00:00:29,429 --> 00:00:32,599
Welcome to my test kitchen.
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00:00:32,599 --> 00:00:36,436
Today's menu is all
about sweet kisses.
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00:00:36,436 --> 00:00:40,140
Savoury eats
with a little smooch of sweet.
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00:00:42,142 --> 00:00:44,744
What do I mean
by "sweet kisses"?
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00:00:44,744 --> 00:00:46,179
Honeydew melon.
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00:00:48,782 --> 00:00:52,652
Chilled gazpacho
with avocado and poblano.
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00:00:52,652 --> 00:00:56,156
More besitos
with my spicy cornbread.
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00:00:59,259 --> 00:01:02,562
And then, a sweet caress
with my honey butter.
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00:01:06,666 --> 00:01:09,836
Next, duck with
my crunchy granola
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00:01:09,836 --> 00:01:14,441
and a sweet kiss
from poached cherries.
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00:01:14,441 --> 00:01:17,277
Then, sweet, tart citrus kisses
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00:01:17,277 --> 00:01:21,047
all over my
butter-basted salmon.
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00:01:21,047 --> 00:01:22,582
And we'll serve that
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with some steaming Basmati rice.
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And you, my friend,
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can do this all
in one afternoon.
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Four courses,
enough for six people,
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00:01:33,126 --> 00:01:36,563
all in One Big Recipe.
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Easy to make, easy to follow,
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00:01:38,731 --> 00:01:42,268
and guaranteed to impress.
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00:01:42,268 --> 00:01:46,306
Mixed fruit
for my citrus salmon.
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Sliced super thin
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and cooked to a crisp
ready to eat.
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Skin and all.
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A little salt.
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A little sweet.
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00:01:57,050 --> 00:01:59,986
And into the oven
for a long time.
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00:02:13,233 --> 00:02:16,169
I'm using citrus
in three places.
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So, I'm gonna get
a little mise-en-place ready.
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00:02:18,738 --> 00:02:26,679
♪ Ooh, baby ♪
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00:02:32,619 --> 00:02:34,420
(Sighing)
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00:02:42,662 --> 00:02:45,798
♪ Ooh, baby ♪
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00:02:45,798 --> 00:02:47,667
♪ Yeah, yeah, yeah ♪
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00:02:47,667 --> 00:02:50,637
I've got my citrus zest
for the butter baste
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00:02:50,637 --> 00:02:53,806
and my citrus juice
for the cure.
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00:02:53,806 --> 00:02:55,842
The cure. You're gonna love
that one.
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00:02:55,842 --> 00:02:58,011
For some more mise-en-place,
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00:02:58,011 --> 00:03:01,080
this is what chefs call getting
all of the things ready
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00:03:01,080 --> 00:03:04,050
like chopping parsley
and chopping garlic,
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00:03:04,050 --> 00:03:06,519
because I'm going to use them
in multiple recipes later.
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00:03:11,424 --> 00:03:15,528
(Chopping)
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00:03:27,307 --> 00:03:28,575
Believe me.
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All of this hard work pays off.
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00:03:51,798 --> 00:03:55,668
This is a sauce for my duck.
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00:03:55,668 --> 00:03:57,870
Red wine reduction.
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00:03:57,870 --> 00:04:02,809
First step, infuse wine
with some herbs and spice.
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00:04:02,809 --> 00:04:06,246
Pinot Noir is a classic
combination with duck.
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00:04:06,246 --> 00:04:07,513
When you go buy your wine,
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ask somebody to help you
to pick one
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that's really nice and fruity.
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00:04:12,619 --> 00:04:14,921
And if they can't help you
choose the right wine,
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maybe change the place
where you're buying it.
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A little sugar.
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Black peppercorns.
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Rosemary, thyme,
and bay leaf.
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Let that simmer and infuse.
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00:04:37,210 --> 00:04:39,846
Next treat, honey butter.
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I've got
room-temperature butter.
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Get it in there
to start whipping.
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Whip it real good!
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Whip it!
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Real!
(Giggling)
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No, seriously,
whip it really good.
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See this?
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This is what I'm looking for.
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00:05:17,183 --> 00:05:21,387
It's pale yellow
and now it's kissy-kissy time.
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The fun part.
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Adding in my honey.
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Mmm!
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White pepper. Shh!
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00:05:44,777 --> 00:05:47,280
(Mixing)
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00:05:54,287 --> 00:05:58,858
This literally smells
like heaven.
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Honey, butter.
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These are some of
my favourite things.
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See, you can do this, right?
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You just have to follow
the One Big Recipe
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00:06:09,969 --> 00:06:13,606
and all of these little parts
come together at the end.
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So far--
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my citrus is drying out
in the oven,
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red wine sauce is reducing,
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00:06:24,550 --> 00:06:27,987
honey butter for my spicy
cornbread is done!
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00:06:27,987 --> 00:06:31,991
Next, finish that sauce
and walnut granola.
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Walnut granola.
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Walnut granola! Woo!
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Dinner for six, four courses,
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all in One Big Recipe.
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Today's menu
is sweet meat savoury
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00:07:01,754 --> 00:07:04,557
and I'm calling it Sweet Kisses.
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00:07:06,859 --> 00:07:10,296
My citrus salmon garnish
is looking great.
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Now, let's go back to
the Pinot reduction.
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Mmm!
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The wine is infused
and bursting with flavour.
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00:07:36,889 --> 00:07:39,759
Now, low and slow
until dinner time.
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00:07:41,194 --> 00:07:42,795
That's why I needed the oven.
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Nutty granola crunch
for my duck.
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Oats, walnuts,
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did you know that granola
was made popular
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in the 1960s Woodstock Festival?
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Now, a sweet kiss
of brown sugar.
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We're gonna up
that walnut flavour
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with cold-pressed walnut oil.
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00:08:08,287 --> 00:08:11,357
And another sweet kiss
of maple syrup.
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00:08:19,765 --> 00:08:21,901
Last but not least, cinnamon.
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Spread it out.
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Loose clumps like this
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00:08:37,350 --> 00:08:39,919
and then bake it until
dry and toasty.
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I'm gonna need this in a bit.
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Melon garnish for my melon soup.
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Tiny cubes and make
cantaloupe caviar.
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00:09:14,420 --> 00:09:16,722
We chefs call this a brunoise.
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00:09:18,558 --> 00:09:21,661
There's something about teeny,
tiny cubes that I really love.
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Teeny, tiny.
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00:09:25,264 --> 00:09:28,935
Next, mint mascarpone schmear.
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00:09:30,570 --> 00:09:34,874
Mascarpone is essentially
Italian cream cheese.
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I'm using room temperature,
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00:09:36,943 --> 00:09:39,946
because it's gonna fold
in way better, and--
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00:09:39,946 --> 00:09:41,814
(Sniffing)
Ah! Mint.
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I'm stacking these leaves
so that I can roll them
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00:09:45,952 --> 00:09:48,554
and do a nice, tight chiffonade.
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00:09:50,957 --> 00:09:53,993
Cooking is all about
small victories.
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All this mise-en-place work
makes everything so much better.
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Creamy, cooling--
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what more could I ask for?
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♪ You were such a great lover ♪
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♪ It's all I wanted to ♪
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♪ You were... ♪
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00:10:34,033 --> 00:10:37,169
♪ Such a great lover ♪
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00:10:37,169 --> 00:10:39,639
♪ It's all I needed to... ♪
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00:10:39,639 --> 00:10:42,008
Golden, crunchy granola.
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♪ It's all I wanted to ♪
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Poblano peppers!
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00:10:50,583 --> 00:10:52,284
Native to Mexico.
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00:10:52,284 --> 00:10:55,221
A pinch of heat
and a punch of flavour.
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You're grilled peppers
right on the open fire.
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This is the kind of stuff
I used to do with my grandma.
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All the time!
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00:11:06,799 --> 00:11:08,968
That's the char
that I'm looking for
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00:11:08,968 --> 00:11:10,903
and you want it
all over the pepper.
147
00:11:12,204 --> 00:11:14,373
My grandmother used
to use her fingers to do this.
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00:11:14,373 --> 00:11:17,176
Can you imagine?
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00:11:17,176 --> 00:11:19,945
These guys are charred
to a crisp
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00:11:19,945 --> 00:11:24,150
and this little trick here
that Mémé taught me
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will make the peeling
so much easier.
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00:11:28,087 --> 00:11:30,423
The steam is gonna release
the skin.
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00:11:33,793 --> 00:11:36,996
Next step for
my citrus salmon garnish,
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00:11:36,996 --> 00:11:38,731
I'm gonna pop this
back in the oven.
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00:11:44,336 --> 00:11:48,140
My Pinot reduction is
thick and syrupy.
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00:11:48,140 --> 00:11:50,810
Gonna turn this off for now.
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00:12:02,588 --> 00:12:04,356
(Sniffing)
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00:12:04,356 --> 00:12:06,659
(Sighing)
From a local bakery.
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00:12:14,967 --> 00:12:18,604
Olive oil and seasoning
for the best crostinis.
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00:12:27,113 --> 00:12:28,714
Ha!
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Prepping everything to grill at
the same time is a time-saver.
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Crostinis for my green soup
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and corn and jalapenos
for my cornbread.
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00:13:05,050 --> 00:13:07,052
If you don't want your grill
to get clingy,
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00:13:07,052 --> 00:13:08,521
brush it with oil.
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00:13:44,056 --> 00:13:46,559
Let's check on those
steamy peppers.
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Just gently get all of
the charred skin off
168
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and all that's left is the dark,
rich, robust flavour
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00:14:08,113 --> 00:14:09,815
of these poblano peppers
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00:14:09,815 --> 00:14:12,318
and that'll be a perfect
addition to my green soup.
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00:14:14,620 --> 00:14:17,423
I'm letting my other vegetables
come to room temperature too,
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00:14:17,423 --> 00:14:20,025
because they don't need to be
hot when I work with them next.
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00:14:31,070 --> 00:14:34,840
You want to add a ton of flavour
to your next fish dish?
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Try a quick cure.
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The flavours penetrate the fish
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00:14:39,578 --> 00:14:41,747
and the acid kicks off
the cooking process.
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Equal parts sugar and salt.
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Salt pulls out the moisture,
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concentrates the flavour,
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00:14:49,255 --> 00:14:52,291
sugar goes in and adds depth.
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Pretty easy, right?
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I'm a couple of hours in.
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Salmon is curing,
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crostinis are done,
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the veggies are grilled,
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00:15:00,432 --> 00:15:03,002
and even the granola
and Pinot cherry sauce
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for my duck is done.
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00:15:08,307 --> 00:15:09,541
Up next.
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My citrus butter and my
totally chill green soup.
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Multi-course dinner for six
all in One Big Recipe
191
00:15:33,499 --> 00:15:36,735
that you can do at home all
in one afternoon.
192
00:15:36,735 --> 00:15:40,039
Today's menu I'm calling
"Sweet Kisses".
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00:15:40,039 --> 00:15:43,542
Sweet and savoury dishes across
four courses.
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00:15:43,542 --> 00:15:46,578
So far, walnut granola,
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00:15:46,578 --> 00:15:48,580
Pinot Noir cherry sauce,
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00:15:48,580 --> 00:15:53,118
grilled veggies, and salmon
curing in a citrus brine.
197
00:15:53,118 --> 00:15:57,723
And now, citrus butter
for my citrus salmon.
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00:15:57,723 --> 00:16:00,125
Did I say citrus yet?
199
00:16:00,125 --> 00:16:03,128
I've got my mise-en-place
from earlier.
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00:16:03,128 --> 00:16:04,997
All that zest.
201
00:16:08,400 --> 00:16:10,903
Parsley.
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00:16:10,903 --> 00:16:12,004
Garlic.
203
00:16:13,672 --> 00:16:15,607
♪ I'm in a set paced nicely ♪
204
00:16:15,607 --> 00:16:18,143
♪ Rip the set,
make the sketch get lively ♪
205
00:16:18,143 --> 00:16:19,979
♪ Nicely I ride the beat ♪
206
00:16:19,979 --> 00:16:23,082
♪ Speaking in irie rhymes ♪
207
00:16:23,082 --> 00:16:24,750
Who's ready for soup?
208
00:16:30,589 --> 00:16:32,524
Honeydew melon.
209
00:16:32,524 --> 00:16:34,893
When you're looking
for one that's ripe.
210
00:16:34,893 --> 00:16:37,229
It should smell
pleasantly floral,
211
00:16:37,229 --> 00:16:38,797
be nice and heavy,
212
00:16:38,797 --> 00:16:40,833
and cream-coloured skin.
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00:17:08,227 --> 00:17:13,232
(Blending)
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00:17:31,617 --> 00:17:35,020
I used to make my mom take
the seeds off my cucumbers
215
00:17:35,020 --> 00:17:37,322
for my cucumber sandwiches.
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00:17:37,322 --> 00:17:39,458
(Chopping)
217
00:17:42,594 --> 00:17:45,497
And now, for some
Latin flavours.
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00:17:45,497 --> 00:17:49,668
Cilantro and the poblanos.
219
00:18:06,151 --> 00:18:11,156
(Blending)
220
00:18:17,296 --> 00:18:19,198
The rest of my garlic.
221
00:18:19,198 --> 00:18:22,968
And avocados for creaminess
222
00:18:22,968 --> 00:18:25,404
and lime to brighten things up.
223
00:18:25,404 --> 00:18:26,472
♪ Lover love ♪
224
00:18:26,472 --> 00:18:27,873
♪ Tell me what it is ♪
225
00:18:27,873 --> 00:18:29,074
♪ And this man ♪
226
00:18:29,074 --> 00:18:30,409
♪ Got a master plan ♪
227
00:18:30,409 --> 00:18:31,743
♪ Came in the room ♪
228
00:18:31,743 --> 00:18:33,378
♪ Consumed with his cool ♪
229
00:18:33,378 --> 00:18:35,881
♪ Fool, walk away
smile, make you stay ♪
230
00:18:35,881 --> 00:18:37,116
♪ Talk for a minute ♪
231
00:18:37,116 --> 00:18:38,484
♪ Said he gonna leave ♪
232
00:18:38,484 --> 00:18:41,053
♪ If you wanna go,
just come with me ♪
233
00:18:41,053 --> 00:18:42,354
♪ We could go eat ♪
234
00:18:42,354 --> 00:18:43,856
♪ Relax, go home ♪
235
00:18:43,856 --> 00:18:45,290
♪ I'm the best ♪
236
00:18:45,290 --> 00:18:47,759
♪ Wanna be with me,
put the others to rest ♪
237
00:18:51,997 --> 00:18:57,002
(Blending)
238
00:19:06,278 --> 00:19:07,813
Yum!
239
00:19:07,813 --> 00:19:09,948
Chilled soup.
240
00:19:15,087 --> 00:19:18,423
And for my chilled soup,
chilled bowls.
241
00:19:35,207 --> 00:19:38,010
Who's ready to make
some cornbread?
242
00:19:38,010 --> 00:19:39,378
Me!
243
00:19:43,916 --> 00:19:47,853
Have you ever cut corn off
the cob like this?
244
00:19:51,790 --> 00:19:53,625
Magic.
245
00:19:53,625 --> 00:19:55,494
♪ Brace yourself for the bass ♪
246
00:20:04,203 --> 00:20:08,941
Too bad there's no trick to get
them in the bowl right after.
247
00:20:08,941 --> 00:20:10,909
♪ Yo! Yo! Yo! Yo! ♪
248
00:20:10,909 --> 00:20:13,178
♪ Uh-huh, uh-huh, yeah, yeah ♪
249
00:20:13,178 --> 00:20:14,713
♪ Uh-huh, uh-huh ♪
250
00:20:14,713 --> 00:20:16,615
♪ Uh-huh, uh-huh, yeah, yeah ♪
251
00:20:16,615 --> 00:20:18,317
♪ Uh-huh, uh-huh ♪
252
00:20:18,317 --> 00:20:20,385
♪ Uh-huh, uh-huh, yeah ♪
253
00:20:20,385 --> 00:20:22,487
♪ Uh-huh, uh-huh ♪
254
00:20:22,487 --> 00:20:24,356
♪ Uh-huh, uh-huh, yeah, yeah ♪
255
00:20:24,356 --> 00:20:26,425
♪ Yo, yo, yo... ♪
256
00:20:26,425 --> 00:20:27,993
♪ Yo, yo, yo, yo, yo ♪
257
00:20:27,993 --> 00:20:29,962
♪ Yo, yo, yo, yo, yo... ♪
258
00:20:29,962 --> 00:20:31,997
♪ Yo, yo, yo, yo, yo ♪
259
00:20:31,997 --> 00:20:33,765
♪ Yo, yo, yo, yo ♪
260
00:20:35,634 --> 00:20:36,969
Seeds and all.
261
00:20:40,672 --> 00:20:42,007
♪ Yeah ♪
262
00:20:54,686 --> 00:20:56,655
♪ Brace yourself for the bass ♪
263
00:21:04,796 --> 00:21:06,632
♪ Uh-huh, uh-huh, yeah ♪
264
00:21:06,632 --> 00:21:08,533
♪ Uh-huh, uh-huh ♪
265
00:21:08,533 --> 00:21:10,535
♪ Uh-huh, uh-huh, yeah, yeah ♪
266
00:21:10,535 --> 00:21:12,704
♪ Yo, yo, yo, yo ♪
267
00:21:12,704 --> 00:21:15,374
Let's make a dry mix
and a wet mix
268
00:21:15,374 --> 00:21:18,243
so that everything is laid out
for the cornbread later.
269
00:21:19,778 --> 00:21:21,213
Dry--
270
00:21:21,213 --> 00:21:24,483
Flour, cornmeal,
271
00:21:24,483 --> 00:21:28,820
salt, sugar, baking powder,
272
00:21:28,820 --> 00:21:30,889
baking soda,
273
00:21:30,889 --> 00:21:32,557
and--
274
00:21:32,557 --> 00:21:34,626
whisk it.
275
00:21:36,595 --> 00:21:37,996
Now, for the wet.
276
00:21:40,932 --> 00:21:42,401
Buttermilk.
277
00:21:45,370 --> 00:21:48,140
Creamed corn and eggs.
278
00:22:00,986 --> 00:22:03,722
The next few things
are gonna go by fast.
279
00:22:03,722 --> 00:22:04,923
Nothing difficult.
280
00:22:04,923 --> 00:22:06,925
Just a few tasks,
so pay attention.
281
00:22:12,331 --> 00:22:16,335
(Water running)
282
00:22:17,536 --> 00:22:19,738
♪ Go slow, the river is low ♪
283
00:22:19,738 --> 00:22:22,174
♪ Take a breather
and rest your bones ♪
284
00:22:23,775 --> 00:22:25,410
Nothing but net!
285
00:22:25,410 --> 00:22:26,778
Booya!
286
00:22:28,146 --> 00:22:30,148
♪ Now, lost on his own ♪
287
00:22:30,148 --> 00:22:32,784
♪ Looking for a way
back home ♪
288
00:22:32,784 --> 00:22:37,122
♪ Oh, come on, let's sail down ♪
289
00:22:39,057 --> 00:22:43,729
♪ Down, down, down, down ♪
290
00:22:45,864 --> 00:22:47,799
I'm just gonna pre-set my rice,
291
00:22:47,799 --> 00:22:49,568
but not cook it right away.
292
00:22:49,568 --> 00:22:54,373
♪ Down, down, down, down ♪
293
00:22:59,945 --> 00:23:01,380
Quick trim for the duck.
294
00:23:01,380 --> 00:23:02,781
Pro tip--
295
00:23:02,781 --> 00:23:05,951
take your meat out early and let
it come to room temperature.
296
00:23:05,951 --> 00:23:08,387
Result? Even cooking.
297
00:23:08,387 --> 00:23:09,654
First--
298
00:23:09,654 --> 00:23:11,556
finish the garnish for my soup
299
00:23:11,556 --> 00:23:14,626
and add some apple cider vinegar
to my cantaloupe.
300
00:23:14,626 --> 00:23:16,528
♪ Oh, you fancy ♪
301
00:23:18,997 --> 00:23:21,600
It's a quick pickle
if you didn't know.
302
00:23:21,600 --> 00:23:23,201
♪ Girl, you got it ♪
303
00:23:27,372 --> 00:23:30,876
Just take off some
of the excess fat.
304
00:23:30,876 --> 00:23:32,577
And then score.
305
00:23:36,214 --> 00:23:37,749
♪ Girl, you got it ♪
306
00:23:39,084 --> 00:23:41,586
Always make sure
to go edge to edge
307
00:23:41,586 --> 00:23:44,923
and not to go
all the way down the meat.
308
00:23:59,971 --> 00:24:02,407
It makes all the difference
for presentation.
309
00:24:04,242 --> 00:24:07,245
Now, it's all coming together.
310
00:24:07,245 --> 00:24:09,548
Don't forget to get
your family involved.
311
00:24:09,548 --> 00:24:11,483
Cooking is fun
312
00:24:11,483 --> 00:24:14,519
and it's easy if you follow
the One Big Recipe.
313
00:24:21,526 --> 00:24:22,894
Speaking of--
314
00:24:22,894 --> 00:24:24,930
my prep list is done.
315
00:24:24,930 --> 00:24:27,499
Up next, dinner time!
316
00:24:27,499 --> 00:24:28,867
Ha!
317
00:24:28,867 --> 00:24:32,170
But first, I'm gonna take
a break and make a cocktail.
318
00:24:50,021 --> 00:24:55,026
♪
319
00:24:58,997 --> 00:25:01,233
When you're cooking
all afternoon,
320
00:25:01,233 --> 00:25:05,036
it is so important to factor in
a built-in break.
321
00:25:05,036 --> 00:25:07,772
Relax, pick the wines,
322
00:25:07,772 --> 00:25:09,674
and make a cocktail.
323
00:25:11,576 --> 00:25:12,911
Today's cocktail?
324
00:25:12,911 --> 00:25:14,913
Sidecar.
325
00:25:14,913 --> 00:25:17,048
First step is brandy.
326
00:25:17,048 --> 00:25:19,417
This one is my favourite.
327
00:25:19,417 --> 00:25:20,986
It's Almanac.
328
00:25:20,986 --> 00:25:24,256
Distilled from grapes
of fine French wine
329
00:25:24,256 --> 00:25:27,726
and then barrel-aged
for this beautiful amber colour.
330
00:25:44,175 --> 00:25:46,711
Next, sweet liqueur.
331
00:25:46,711 --> 00:25:48,079
Orange is a classic,
332
00:25:48,079 --> 00:25:50,649
but I'm using cherry
for a Kim-tastic twist.
333
00:25:53,552 --> 00:25:54,986
Lemon on the rim.
334
00:25:54,986 --> 00:25:56,354
Why?
335
00:25:56,354 --> 00:25:59,391
Because this superfine sugar
336
00:25:59,391 --> 00:26:01,426
is gonna coat it with a little
(Smooching)
337
00:26:01,426 --> 00:26:02,827
something sweet.
338
00:26:02,827 --> 00:26:05,864
Now, you know why this cocktail
is so fitting for this menu.
339
00:26:16,641 --> 00:26:18,343
Two parts brandy,
340
00:26:18,343 --> 00:26:20,078
one part sweet liqueur,
341
00:26:20,078 --> 00:26:22,881
and one part lemon.
342
00:26:37,963 --> 00:26:39,698
And now, we shake,
343
00:26:39,698 --> 00:26:41,766
pour, and serve.
344
00:26:53,578 --> 00:26:57,649
(Ice clinking)
345
00:27:24,242 --> 00:27:25,477
Yum!
346
00:27:25,477 --> 00:27:27,245
Best way to start this dinner.
347
00:27:27,245 --> 00:27:28,847
Now, how about the wines?
348
00:27:36,588 --> 00:27:39,691
The Sidecar is sweet
and refreshing.
349
00:27:39,691 --> 00:27:42,761
It's gonna pair marvellously
with my cornbread.
350
00:27:46,731 --> 00:27:48,967
Well, the next one is obvious.
351
00:27:48,967 --> 00:27:52,704
Duck, walnuts, Pinot reduction.
352
00:27:52,704 --> 00:27:54,172
Obviously, a Pinot Noir.
353
00:27:54,172 --> 00:27:58,810
I'm thinking Old World
Burgundy from France.
354
00:27:58,810 --> 00:28:03,081
New World American
Pacific Northwest.
355
00:28:03,081 --> 00:28:04,416
Pinot Noir.
356
00:28:08,620 --> 00:28:11,222
I want something
that can handle citrus,
357
00:28:11,222 --> 00:28:15,493
melon, salmon,
and a little spice.
358
00:28:15,493 --> 00:28:18,129
Have you ever had a Riesling?
359
00:28:18,129 --> 00:28:21,966
They range from super sweet
to super dry.
360
00:28:21,966 --> 00:28:26,071
Find yourself a semi-dry one
from Austria or Germany
361
00:28:26,071 --> 00:28:29,040
and you're gonna be knocked out
by its richness.
362
00:28:31,576 --> 00:28:34,345
So, everyone has
a Sidecar in hand.
363
00:28:34,345 --> 00:28:37,382
Tunes are banging
and you're mellowed out.
364
00:28:37,382 --> 00:28:39,284
Can you imagine
the look on their faces
365
00:28:39,284 --> 00:28:42,053
when they see this feast
that you set before them?
366
00:28:42,053 --> 00:28:45,523
It's easy when you follow
the One Big Recipe.
367
00:28:47,492 --> 00:28:50,528
What do you say we plate
that spicy cornbread
368
00:28:50,528 --> 00:28:52,063
and get dinner rolling?
369
00:28:53,932 --> 00:28:57,202
Well, maybe after
a little more Sidecar.
370
00:29:21,893 --> 00:29:23,828
Here we go.
371
00:29:23,828 --> 00:29:25,864
My prep is done.
372
00:29:25,864 --> 00:29:28,967
The guests are feeling
warm and fuzzy.
373
00:29:28,967 --> 00:29:33,538
The One Big Recipe walks you
through every single set
374
00:29:33,538 --> 00:29:35,573
of my mouth-watering
Sweet Kisses
375
00:29:35,573 --> 00:29:38,443
four-course recipe
for six people.
376
00:29:38,443 --> 00:29:42,614
First up, my spicy cornbread
with honey butter, Baby.
377
00:29:45,683 --> 00:29:48,386
You can 100% do this, right?
378
00:29:48,386 --> 00:29:49,954
So easy.
379
00:29:56,594 --> 00:29:59,998
Wet goes into dry
and then into the skillet.
380
00:30:03,168 --> 00:30:06,337
(Sizzling)
381
00:30:20,118 --> 00:30:23,254
Quick bread, so set a timer
or risk losing it.
382
00:30:37,135 --> 00:30:40,572
Oh, my God! It smells so good!
383
00:30:46,477 --> 00:30:49,414
Just like a cake,
it should come out clean.
384
00:30:52,784 --> 00:30:54,419
Being in India with my brother,
385
00:30:54,419 --> 00:30:57,355
we were in Mumbai at
the beginning of the trip
386
00:30:57,355 --> 00:31:00,825
and this marching band was right
outside the window.
387
00:31:00,825 --> 00:31:03,328
I swear to God, I would look out
the window,
388
00:31:03,328 --> 00:31:06,931
150 people marching.
(Trumpeting)
389
00:31:06,931 --> 00:31:09,434
I'm like, "Joey! Joey! Joey!"
390
00:31:09,434 --> 00:31:11,102
"Come and see
this marching band!"
391
00:31:12,570 --> 00:31:15,907
Ran out of the shower, towel on,
like super annoyed with me.
392
00:31:15,907 --> 00:31:16,975
"What? What?"
393
00:31:16,975 --> 00:31:19,711
Looks out the window,
they're gone.
394
00:31:19,711 --> 00:31:21,346
"I'm gonna finish my shower,"
blah, blah, blah.
395
00:31:21,346 --> 00:31:25,183
Goes back inside,
they came around again.
396
00:31:25,183 --> 00:31:28,152
I grab my phone and I'm like,
"They're there!"
397
00:31:28,152 --> 00:31:29,921
(Trumpeting)
398
00:31:29,921 --> 00:31:31,990
Anyways, called him
a second time.
399
00:31:31,990 --> 00:31:34,325
Same thing happened.
They were gone.
400
00:31:34,325 --> 00:31:35,860
Thank God for cameras.
401
00:31:35,860 --> 00:31:39,297
Travelling is worth
every last effort.
402
00:31:39,297 --> 00:31:41,699
You get to experience new things
403
00:31:41,699 --> 00:31:45,336
and then taste the most amazing
street food.
404
00:31:45,336 --> 00:31:47,805
Like those potatoes
that I had in India.
405
00:31:47,805 --> 00:31:50,275
Ah! Still dreaming about that.
406
00:31:50,275 --> 00:31:53,544
They did have gorgeous,
delicious,
407
00:31:53,544 --> 00:31:57,649
sweet kisses of honey butter
just like my cornbread.
408
00:32:11,162 --> 00:32:14,999
I can smell the jalapenos.
409
00:32:14,999 --> 00:32:17,702
Can already feel that decadent
honey butter.
410
00:32:17,702 --> 00:32:19,737
The crunch of the skillet.
411
00:32:23,074 --> 00:32:24,609
Mmm.
412
00:32:28,479 --> 00:32:30,348
Mmm-mmm-mmm.
413
00:32:30,348 --> 00:32:32,483
You've got about 20 minutes,
414
00:32:32,483 --> 00:32:34,185
so serve this to your guests
415
00:32:34,185 --> 00:32:37,488
and can steal my India story
if you really want to.
416
00:32:53,538 --> 00:32:57,375
Fresh cornbread
is as good as it gets.
417
00:32:57,375 --> 00:33:01,045
And now, your guests are
mouth-wateringly hungry.
418
00:33:01,045 --> 00:33:03,748
Next step, duck breasts
419
00:33:03,748 --> 00:33:06,718
with a Pinot reduction
and cherries.
420
00:33:06,718 --> 00:33:09,988
Best way to have
the perfect crispy skin
421
00:33:09,988 --> 00:33:16,661
is skin-side down in a cold pan
and then medium heat.
422
00:33:16,661 --> 00:33:17,762
Trust me.
423
00:33:19,464 --> 00:33:21,966
First time I ever
had sour cherries
424
00:33:21,966 --> 00:33:23,835
was on this cheesecake
425
00:33:23,835 --> 00:33:26,270
and it was pretty good--
426
00:33:26,270 --> 00:33:29,474
until I tried it with duck,
427
00:33:29,474 --> 00:33:33,411
now that is a marriage
made in Heaven
428
00:33:33,411 --> 00:33:34,979
with extra smooches.
429
00:33:43,688 --> 00:33:46,290
And now, you do the duck dance.
430
00:33:46,290 --> 00:33:47,625
Wa-wa-wa.
431
00:33:47,625 --> 00:33:48,826
Na-na-na-na-na-na!
432
00:33:48,826 --> 00:33:50,028
Wa-wa-wa-wa!
433
00:33:50,028 --> 00:33:52,730
Na-na-na-na-na-na-na!
434
00:33:52,730 --> 00:33:54,565
Wa-wa-wa-wa-wa!
435
00:33:54,565 --> 00:33:56,200
No, don't do that.
436
00:33:56,200 --> 00:33:57,568
It's not very becoming.
437
00:33:59,670 --> 00:34:03,174
(Sizzling)
438
00:34:03,174 --> 00:34:04,842
Sizzle! Sizzle!
439
00:34:08,279 --> 00:34:10,348
Ooh!
440
00:34:10,348 --> 00:34:15,353
(Sizzling)
441
00:34:22,193 --> 00:34:24,629
♪ Da-na-na-na-na-na-na ♪
442
00:34:24,629 --> 00:34:25,930
♪ Da-na-na-na-na-na-na-na ♪
443
00:34:25,930 --> 00:34:27,465
♪ Wa-wa-wa-wa ♪
444
00:34:37,375 --> 00:34:39,710
Ooh-la-la!
445
00:34:39,710 --> 00:34:41,879
La-la-la-la!
446
00:34:41,879 --> 00:34:45,450
While this rests,
let's finish the sauce.
447
00:34:48,753 --> 00:34:52,690
I'm just gonna add
one more sweet kiss.
448
00:34:52,690 --> 00:34:54,792
I just couldn't resist.
449
00:34:58,763 --> 00:35:02,166
Add a couple knob of butter
off the heat
450
00:35:02,166 --> 00:35:04,769
and watch it all come together.
451
00:35:08,005 --> 00:35:09,774
Mmm!
452
00:35:14,178 --> 00:35:17,582
I promise you guys crispy skin
and you got it,
453
00:35:17,582 --> 00:35:19,650
because of that cold pan.
454
00:35:32,497 --> 00:35:35,032
♪ That's right ♪
455
00:35:35,032 --> 00:35:37,768
♪ Yes, yes, y'all
and we don't stop ♪
456
00:35:37,768 --> 00:35:40,571
♪ And we don't stop ♪
457
00:35:40,571 --> 00:35:43,074
♪ Yes, yes, y'all
and we don't stop ♪
458
00:35:43,074 --> 00:35:46,777
Sour cherry Pinot Noir
reduction.
459
00:36:01,626 --> 00:36:04,662
Crunchy walnut granola.
460
00:36:04,662 --> 00:36:06,497
Texture is everything.
461
00:36:11,135 --> 00:36:12,803
♪ Come on, come on ♪
462
00:36:12,803 --> 00:36:15,873
Some bright, green chervil.
463
00:36:19,310 --> 00:36:20,978
And flake sea salt.
464
00:36:22,713 --> 00:36:24,515
Super important when you have
465
00:36:24,515 --> 00:36:26,217
beautifully cooked meat
like this.
466
00:36:26,217 --> 00:36:28,452
It just brings out
all the flavours.
467
00:36:31,622 --> 00:36:33,991
Look at that!
468
00:36:33,991 --> 00:36:36,093
Your guests are gonna ask
the maître d'
469
00:36:36,093 --> 00:36:39,297
for a tour of the kitchen
and a signed menu.
470
00:36:39,297 --> 00:36:40,831
Go, Chef!
471
00:36:53,544 --> 00:36:57,481
Mmm! The rich duck, crispy skin.
472
00:36:57,481 --> 00:37:01,852
Complexity of that Pinot Noir
reduction with cherries.
473
00:37:01,852 --> 00:37:04,021
The crunch of the granola.
474
00:37:04,021 --> 00:37:07,692
Your guests are gonna weep
when they try this dish.
475
00:37:07,692 --> 00:37:09,060
Mmm!
476
00:37:15,800 --> 00:37:17,935
Easy as that.
477
00:37:17,935 --> 00:37:22,773
Two courses down, spicy
cornbread and decadent duck.
478
00:37:22,773 --> 00:37:24,642
Two courses to go.
479
00:37:24,642 --> 00:37:27,078
It's all in the One Big Recipe.
480
00:37:27,078 --> 00:37:28,980
Up next, a refreshing break
481
00:37:28,980 --> 00:37:33,884
with my chilled avocado
and honeydew melon gazpacho.
482
00:37:33,884 --> 00:37:36,454
♪ Oh! Here's to the new ♪
483
00:37:53,404 --> 00:37:58,376
Four courses for six people
all in a single afternoon.
484
00:37:58,376 --> 00:38:00,811
All in One Big Recipe.
485
00:38:00,811 --> 00:38:03,514
Today, I'm sending out
sweet kisses
486
00:38:03,514 --> 00:38:05,316
of savoury comestibles
487
00:38:05,316 --> 00:38:07,918
oscillated with saccharinity.
488
00:38:07,918 --> 00:38:09,854
Too much?
489
00:38:09,854 --> 00:38:12,923
Just got here? I'll fill you in.
490
00:38:12,923 --> 00:38:16,193
Your guests devoured
the cornbread
491
00:38:16,193 --> 00:38:18,996
and the duck with cherries
and granola
492
00:38:18,996 --> 00:38:21,399
made them weep sweet tears.
493
00:38:21,399 --> 00:38:24,735
But now, a surprise and delight.
494
00:38:24,735 --> 00:38:29,273
Left turn with the chilled
honeydew melon soup.
495
00:38:29,273 --> 00:38:31,008
Check this.
496
00:38:31,008 --> 00:38:32,310
Ginger beer.
497
00:38:32,310 --> 00:38:34,545
Not to be confused
with ginger ale.
498
00:38:34,545 --> 00:38:37,048
This one has a zippity zip-zip
499
00:38:37,048 --> 00:38:39,216
and a little spice at the end.
500
00:38:47,758 --> 00:38:49,860
Zippy!
501
00:38:49,860 --> 00:38:51,295
When you make a chilled soup.
502
00:38:51,295 --> 00:38:53,230
Always taste it for seasoning,
503
00:38:53,230 --> 00:38:56,701
because when it gets cold,
it changes a bit.
504
00:39:06,243 --> 00:39:09,413
Cold soup in a cold bowl.
505
00:39:09,413 --> 00:39:11,082
That's right.
We're chilling.
506
00:39:23,694 --> 00:39:26,931
My mascarpone and mint.
507
00:39:26,931 --> 00:39:28,566
Room temperature.
508
00:39:28,566 --> 00:39:31,869
Perfect for making a schmear.
509
00:39:31,869 --> 00:39:33,804
Just like so.
510
00:39:40,678 --> 00:39:42,880
Use the back
of your spoon for this.
511
00:39:51,922 --> 00:39:55,159
My pickled cantaloupe garnish.
512
00:40:01,899 --> 00:40:04,034
The final touch.
513
00:40:04,034 --> 00:40:07,338
Just a little chiffonade
of fresh mint.
514
00:40:09,473 --> 00:40:12,309
I put the crostini on the side,
515
00:40:12,309 --> 00:40:15,279
because now you can have it
in the soup,
516
00:40:15,279 --> 00:40:16,447
out of the soup,
517
00:40:16,447 --> 00:40:19,016
it's the garnish of your choice.
518
00:40:23,087 --> 00:40:24,388
Mmm.
519
00:40:26,991 --> 00:40:28,459
Mmm.
520
00:40:28,459 --> 00:40:31,595
Mmm-mmm-mmm.
521
00:40:33,697 --> 00:40:34,932
Mmm.
522
00:40:34,932 --> 00:40:37,067
It's so bright and refreshing.
523
00:40:37,067 --> 00:40:39,403
The creaminess of the avocado,
524
00:40:39,403 --> 00:40:42,373
the sharpness of that
quick pickled cantaloupe,
525
00:40:42,373 --> 00:40:44,742
the ginger beer
with its zippiness,
526
00:40:44,742 --> 00:40:46,377
the crunch of the crostini,
527
00:40:46,377 --> 00:40:49,880
and that smooth,
cooling mascarpone.
528
00:40:49,880 --> 00:40:52,850
This is gonna be a show stopper.
529
00:40:52,850 --> 00:40:56,353
I put this in my menu
as a palate break.
530
00:40:56,353 --> 00:40:59,523
After the rich duck
and before my next course.
531
00:40:59,523 --> 00:41:02,359
More time to sit
with your peeps,
532
00:41:02,359 --> 00:41:05,629
pour some vino and relax.
533
00:41:19,076 --> 00:41:22,713
The chilled soup surprised
and delighted.
534
00:41:22,713 --> 00:41:24,748
Almost like I planned it.
535
00:41:24,748 --> 00:41:28,619
The pickled cantaloupe and
creamy, cooling mascarpone
536
00:41:28,619 --> 00:41:30,654
was the big takeaway.
537
00:41:30,654 --> 00:41:35,459
Not too sweet,
not too not sweet?
538
00:41:35,459 --> 00:41:36,927
(Chuckling)
539
00:41:39,763 --> 00:41:41,432
So, what do you think so far?
540
00:41:41,432 --> 00:41:43,133
You can totally do this.
541
00:41:43,133 --> 00:41:44,668
Get someone to help you,
542
00:41:44,668 --> 00:41:47,171
because it's always more fun
à deux.
543
00:41:58,382 --> 00:42:01,218
(Sizzling)
544
00:42:04,788 --> 00:42:09,793
(Sizzling)
545
00:42:16,467 --> 00:42:18,536
Ever heard of butter basting?
546
00:42:18,536 --> 00:42:20,137
It sounds fancy,
547
00:42:20,137 --> 00:42:21,739
but it's actually quite simple.
548
00:42:23,741 --> 00:42:27,044
(Sizzling)
549
00:42:47,064 --> 00:42:49,934
No one will ever forget
this meal.
550
00:42:49,934 --> 00:42:53,704
Now, let's make the rice as
special as the citrus salmon.
551
00:42:59,777 --> 00:43:01,645
♪ That's right ♪
552
00:43:01,645 --> 00:43:04,548
♪ Come on, people ♪
553
00:43:04,548 --> 00:43:07,151
♪ The bass is back, yeah ♪
554
00:43:07,151 --> 00:43:09,386
♪ Come on, people ♪
555
00:43:09,386 --> 00:43:10,554
♪ That's right ♪
556
00:43:10,554 --> 00:43:13,357
Perfectly fluffy Basmati rice.
557
00:43:13,357 --> 00:43:17,161
Just a little avocado oil
and rice wine vinegar.
558
00:43:19,029 --> 00:43:20,164
♪ That's right ♪
559
00:43:20,164 --> 00:43:22,199
Some dried cranberries
560
00:43:22,199 --> 00:43:24,168
and the rest of my parsley.
561
00:43:27,871 --> 00:43:29,940
Thank you, mise-en-place.
562
00:43:40,084 --> 00:43:42,419
Plating this one family-style
563
00:43:42,419 --> 00:43:44,555
and I'm definitely not
tasting it before
564
00:43:44,555 --> 00:43:47,157
I get to the table
with my guests.
565
00:43:47,157 --> 00:43:48,392
Uh-uh.
566
00:44:29,900 --> 00:44:32,102
Mothers will weep.
567
00:44:32,102 --> 00:44:34,972
Children will shout
in exaltation.
568
00:44:34,972 --> 00:44:38,642
Trumpets will blow
and the heavens will open.
569
00:44:38,642 --> 00:44:43,213
Finally, a dish worthy
of the gods.
570
00:44:43,213 --> 00:44:46,150
Butter-basted citrus salmon.
571
00:45:02,599 --> 00:45:04,535
Et voilà!
572
00:45:04,535 --> 00:45:07,104
A feast for six
in one afternoon.
573
00:45:07,104 --> 00:45:09,640
And how much fun was that, guys?
574
00:45:09,640 --> 00:45:12,009
Don't forget to stop
at your local bakery
575
00:45:12,009 --> 00:45:14,078
and pick up a yummy dessert.
576
00:45:14,078 --> 00:45:15,913
Anybody can order takeout, guys,
577
00:45:15,913 --> 00:45:18,348
but this, this is love.
578
00:45:18,348 --> 00:45:21,719
Follow the One Big Recipe
and I promise,
579
00:45:21,719 --> 00:45:23,620
you will rock this at home.
580
00:45:27,524 --> 00:45:27,991
♪ Everybody,
just do what you do ♪
581
00:45:30,127 --> 00:45:32,296
♪ That's right, yeah ♪
582
00:45:32,296 --> 00:45:33,297
♪ Don't stop ♪
583
00:45:34,665 --> 00:45:36,900
♪ Don't stop ♪
584
00:45:36,900 --> 00:45:46,910
♪
62134
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