Original subtitles

Hi, 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.

Hi, guys!

Welcome to my test kitchen.

I'm calling today's menu The Wow Factor!

Let me show you what I mean.

How's about a brined

maple mustard marinated

six-boned veal loin roast?

I can hear all the "oohs" and "ahs" already!

Mussels. Everybody loves those, right?

How about chilled with a saffron aioli?

Call the Wow police on that one.

Everybody gets a baby butternut squash

with punchy salsa verde and zesty goat's cheese.

A wow vegetable dish, of course.

I'm gonna do my cast iron skillet bok choy

with a grainy mustard vinaigrette.

And now, to finish, a classic.

Mixed berries with whipped cream and Macadamia Streusel.

Four courses. Enough for six hungry people.

All (fingers snapping) in One Big Recipe.

Easy to make, easy to follow,

and guaranteed to impress.

Like wow impress.

Let's get that streusel started, shall we?

Macadamia.

Mother Nature's most magnificent morsel.

In other words, highest fat content.

Just give this a quick blitz.

(Blending)

This is the texture that I'm looking for.

A streusel is half a cookie, half a crumble.

And the secret to a good streusel

is ice-cold grated butter.

♪ From when the sun rise to the sunset ♪

♪ I gotta prove the world that we're up next ♪

♪ Keep myself proud, can't be upset ♪

♪ Just focus on my dreams and the success ♪

Flour, sugar,

and mixed with our hands.

This needs to be the texture of loose cookie dough.

This happens fast so stay close.

And we're there.

♪ It means that it's working ♪

♪ Don't second-guess your thoughts ♪

♪ 'Cause true indeed, you're worth it ♪

♪ That's why they lurkin' ♪

♪ From when the sun rise to the sunset ♪

♪ I gotta prove the world that we up next ♪

♪ Keep myself proud, can't be upset ♪

♪ Just focus on my dreams and the success ♪

Into the oven it goes.

The secret to being a good chef is getting organized.

Read your recipe three times over

and then start your mise-en-place.

Mise-en-place is getting all of these chopped

for multiple recipes

and then I don't have to think about it later.

(Sighing) Thyme.

Get all the prep stuff done early

so that you can focus on the fun stuff

like the cocktails, am I right?

Now, it's time to brine the veal.

Brining meat.

Especially chicken, turkey, or this veal

adds moisture and plumps it up.

It's a step worth taking, because it elevates the results.

Salt. This is what tenderizes it

and it also helps bring out the flavours.

What flavours you may ask?

I'm glad you did.

Brown sugar for one.

Coriander seeds.

Cloves.

And about a dozen bay leaves.

Heat to dissolve and then cool quickly.

(Water running)

So, this is ready to go.

We heated it to dissolve everything

and now cooling it quickly.

Here's how I do it.

So, this just has to cool completely,

because you want to put your cold meat in the cold brine.

Cold, cold,

don't forget to make sure it's cold.

If you don't have fridge space, add ice cubes

and it'll cool down faster.

In it goes.

See you later.

Ooh!

This is ready. I'll let it cool.

It smells so good.

Are you with me?

Isn't this exciting?

The streusel is done.

The veal is gaining flavour as I speak.

Up next, mussels, saffron aioli, and salsa verde.

One Big Recipe.

Today the menu is Wow Factor!

The veal roast is soaking in the brine.

Mise-en-place, Macadamia streusel.

Up next, mussel time!

I've got half my onions ready for my salsa.

The other half for the mussels.

And now, I'm just giving everything a rough chop,

because it's just for flavour.

Olive oil.

(Sizzling)

♪ You were such a great lover ♪

♪ It's all I wanted to... ♪

♪ You were ♪

♪ Such a great lover ♪

♪ It's all I wanted to... ♪

(Sizzling)

Ah! Divine!

Now, deglazing with a dry white wine,

but you can use whatever you have lying around.

Now, crank up the heat

and put the lid on nice and tight

and these will cook off.

While I'm here, for my aioli,

just add in a little bit of white wine vinegar

and a big pinch,

a big pinch of saffron for a big wow factor!

Look at that colour.

I'm just gonna turn it off and let it steep like tea.

A very luscious and luxurious tea.

Mexican salsa verde made with these.

Tomatillos.

And if you can't get fresh, canned is perfectly fine.

Back to those mussels.

These are ready to cool.

You can also use your mussels

to get out the other mussels,

so I've got my little tool here.

Pull them out just like that.

♪ Oh, you fancy ♪

♪ Girl, you got it ♪

Back to the salsa verde.

I've got my onions chopped and tomatillos

and you can make it as light or as spicy as you want.

I'm using a fresh jalapeno,

some canned serranos,

a sweet bell pepper, and a poblano for flavour.

These veggies will add a smoky mystique

and balance the sugar and acid.

These are ready!

Now, they just cool.

Saffron aioli from our mussels, are you ready?

Yeah! You're ready. So am I!

Homemade aioli is so much better than store-bought, guys.

Just the yolks.

And now--

chopped garlic.

Mise-en-place from earlier.

Dijon.

White wine vinegar.

Pulse.

(Blending)

Are you ready to add the Wow Factor?

Saffron.

See how steeping it like tea made this beautiful colour?

It changes everything.

(Blending)

It kind of matches my outfit.

I always say using a blender,

the hardest part is getting every last drop out.

Mmm! Saffron.

Worth every penny.

Saffron aioli is wrapped.

Let's get back to the salsa verde.

Anytime I can dance, I do it.

Get all of these in here.

They've cooled.

They're ready to get blitzed.

And they've got that mystical smokiness

from the broiling.

Mexican salsa verde is not complete without a hit of lime.

And of course, coriander.

Or as they say, fresh cilantro.

Cilantro.

A little rough chop.

Querida mia!

You ready?

A little bit of ajo. AKA, garlic.

(Blending)

One, two.

(Speaks Spanish) Yep!

Everything's cool in there! We're good.

Awesome sauce!

Quite literally.

Saffron aioli, salsa verde,

and the mussels are chilling.

Up next on my Wow Factor dinner for six,

marinade for the veal and baby butternut squash.

♪ One Big Recipe ♪

♪ It's a necessity ♪

♪ Who needs all the pages? ♪

♪ Sending you into rages ♪

♪ If you're gonna cook four courses in day ♪

♪ OBR makes all your troubles go away ♪

♪ Hey! Hey! ♪

Don't worry. I won't quit my day job.

So--

Wow Factor dinner for six!

So far, saffron aioli,

mussels, salsa verde,

rock and the roll. Ah-ah!

Yeah.

I promised you half cookie, half crumble.

This texture is perfect and deserves a little--

Mmm-mmm-mmm-mmm.

Mother Nature is not messing around

with the Macadamia morsel, let me tell you.

Just the right about of nuts. Not too sweet.

Hmm! I can smell the sunflower seeds.

Ah, yes!

Toasted sunflower seeds.

A quick and easy and delicious garnish

for my roasted baby butternut squash.

Mmm.

Now, it's time to prep the bok choy.

Did you know that bok choy

was part of the mustard green family?

Hmm?

That's a little dinner trivia for you and your guests.

A little grainy mustard vinaigrette

for my mustard greens.

Balancing flavour alert.

Balsamic for tart.

Honey for sweet.

Old-fashioned grainy mustard.

And beef stock.

Why? Because I need to thin it out.

I could use water,

but I never pass up an opportunity to add flavour.

Scallions.

Just the greens.

Garlic.

And thyme from earlier.

Hmm. Interesting.

Thyme from earlier.

Excellent.

And limón!

Gonna save this half for later.

That's it for the vinaigrette.

Now, the marinade.

Dijon mustard.

Maple syrup.

With natural hints of vanilla and caramel.

Mmm.

♪ And thyme ♪

♪ This is why the OBR makes life easier ♪

All right, enough of the singing.

Parsley.

Mmm!

Zippy!

Now, that wraps up more prep for the veal roast and bok choy

and now back to dessert.

Vanilla whipped cream over field berries.

Whipped cream over a field of berries.

Reminds me of picking berries when I was a kiddo.

You can totally use vanilla extract,

but I thought it would be fun to show you how to use this.

In it goes.

I'm gonna use this later.

You'll see!

(Mixing)

(Clanking)

I kind of just wanna jump in the tub.

(Laughing)

In this tub obviously.

So, these are washed and sorted berries.

I'm just gonna halve the strawberries

so that they're ready for later.

Every little step counts.

Baby butternut squash.

How cute are these?

I found them at my local farmer's market.

What a score!

But listen, any fall or winter mini squash will work.

♪ And I'm in a set-paced nicely ♪

♪ Rip the set, make the sketch get lively ♪

♪ Nicely I ride the beat ♪

♪ Speaking in irie rhymes... ♪

A little more dinner trivia for you.

Did you know that canned pumpkin

is usually made with butternut squash?

Because there's less seeds and more flesh.

♪ Kill 'em with the best bits patience ♪

♪ Militant on exit, fakin' ♪

♪ Scorched filaments ♪

♪ Raw scores, four scores basic ♪

♪ Living in a Porsche to be caught by the bailiffs ♪

♪ Strange living in the laws of the Matrix ♪

♪ Saw sorry pay slips ♪

♪ Stay embedded with the overly praised trips ♪

♪ Deep-fry everything ♪

♪ Deep guy, see I everything ♪

And then, we'll cook them flesh-side down

for caramelization and presentation.

But first,

let's finish the mussels.

Mussels!

Such an inexpensive, delicious treat.

They're so pretty and plump and full of flavour.

♪ Don't stop. That's right ♪

♪ Don't stop. Don't stop ♪

Ah!

♪ Don't stop ♪

Guys, we're closing in on dinnertime.

Everything is going to plan with the One Big Recipe

and now it's time to get the veal roast in the oven.

It's easier if you have someone that you love to help you.

But I can do it.

So can you.

♪ Nothing to prove ♪

♪ It's all about positive mental attitude ♪

♪ Yeah, yeah ♪

Ooh, yeah.

♪ For those of you who get it ♪

♪ Check it, living this life, life show ♪

♪ DIY style every night ♪

♪ NMFB bring it tight without all the hype ♪

♪ Just the Cruel Ville bandits killing the mic ♪

♪ Yeah, yeah ♪

♪ That's right. Come on ♪

♪ Come on, come on ♪

♪ Killing the mic ♪

Thank you, Mr. Brine.

We is all plump and juicy.

This is a game-changer.

It's time for the maple Dijon marinade.

Keep the bones clean.

Woo!

Prep list done!

Four courses for six people all in One Big Recipe.

You can do this.

Up next.

I think I have time to chill, take a beat,

hang out, and make a cocktail.

♪

♪

(Sighing contentedly)

When you're cooking all afternoon,

it's so important to factor in a built-in break -

take a beat, chill,

pick the wines, and make a cocktail.

Today's Wow Factor menu deserves a cocktail.

The Knight Cap, invented by my pal Chris.

This one is a wowtastic treat.

I can't wait for you to try it.

Prosecco - Italy's answer to champagne,

but also it's its own thing.

It's got dry, big, crunchy, bubbly structure.

Perfect for this cocktail.

(Popping)

Ahh!

♪

Just got to give it a minute.

It's good.

Next, Framboise -

raspberry liqueur.

So, just a spoonful in each.

♪

♪ Helps the medicine go down ♪

Then, the piece de resistance -

vanilla bean cognac.

So, whenever I cook with vanilla,

I always save the pods

and I slip them into a bottle of top shelf cognac,

let it sit there for a day,

a week, a month, a year, a generation.

Just kidding. You can do it for a few days

and you'll already have a nice infusion.

But keep adding to it

because it just gets better and better.

♪ Got love for the West Coast ♪

♪ Got love for the East Coast ♪

♪ Got love for the South side ♪

♪ Up top, homie, let's ride ♪

That's what that's what makes it a Knight Cap.

Garnish with these.

Got it?

Prosecco Framboise and vanilla cognac.

♪

Yum, Now, that's my favourite way to start any dinner.

How about we check out those wines?

♪ Yeah ♪

♪

All right, so everybody has a Knight Cap in hand,

perfect cocktail to start the dinner.

♪

Spicy,

the floral notes from the saffron,

the briny mussels,

and the rich baby butternut squash.

I'm thinking a light, crisp, refreshing

French Chablis.

♪

It's a chardonnay grape,

grown on French soil.

Now, to go with the mustardy, mapley veal roast,

I-I have an idea.

Why don't we stick to the chardonnay grape,

but go far, far away? South Africa far.

♪ A'ight, a'ight, yeah ♪

♪ You gotta look inside, you gotta look inside ♪

South Africa is the home of the big,

buttery, boozy chardonnay.

♪ Think for yourself, hey ♪

So, everyone has a cocktail in hand,

tunes are washing over,

and dinner smells great.

Can you imagine the look on their faces

when they see you serve them this Knight Cap

and feast on your proverbial white horse?

What do you say we plate those mussels

and get dinner to a trot?

Maybe just after a little bit more me time.

Where-- where is my knight, anyway?

Francisco? Roberto?

No, he's not here.

♪

Four course dinner for six,

all in my one big recipe,

and you can do this all in one afternoon.

Today's menu is about the wow factor -

wowing your guests,

getting your mom to call you the next day

to congratulate you. "Wow, dinner was so good!"

But don't worry, this is all you, not me.

♪

The guests are in the other room.

Cocktails, music, candles -

you've set the scene.

And now, it's time for the main event!

Let's get the show started with these mussels and aioli.

Beaucoup baguette.

♪

Beaucoup crunchy baguette.

♪

♪

My mom would be so proud.

(Laughing) Burnt toast.

Okay, now, crosshatch.

You can use tongs if you want,

but my Moroccan grandmother Mimi used her hands, so I do it too.

♪

(Blowing) This one's mine.

♪

While that's going...

...my saffron aioli and chilled mussels.

♪

Perfect.

♪

♪ Shake it ♪

My favourite three Ts are present in this dish.

Oh, yeah.

I've got my chilled mussels on the warm,

chewy, toasty baguettes.

And let's not forget the wow factor - the aioli.

Saffron makes this colour pop

and matches my outfit.

♪

Extra aioli!

Just like that.

♪

Mmm.

Now, these chilled mussels, they look delicious.

♪

Mmm. Mmm-mm-mmm!

♪

So, just a little parsley.

Why not go for that soigné plating?

♪

That crunchy baguette, the briny mussels

with the bright lemon,

the freshness of the parsley and that luscious creamy aioli -

this one is going to push them out of their seat,

you're going to go sit with them for 20 minutes,

and then pull them back in for that baby butternut squash.

Trust me.

♪

First course done.

Mussels were a hit.

Happy smiles all around the table,

and now you're going to make them cry.

♪

♪ This is street music ♪

♪ Cut it up ♪

♪ This is, this is, this is, this is, this is street music ♪

Ooh!

Beautiful. Roasting butternut squash

caramelizes the sugars and gives you this beautiful colour.

♪ Cut it up ♪

♪ This is, this is, this is, this is, this is street music ♪

♪

♪ Cut it up ♪

♪ Cut it up ♪

♪

♪ Cut it up, cut it up ♪

♪

Fresh goat cheese is tangy and creamy,

and is going to pull together

with the richness of the butternut squash

and the spicy salsa verde.

And for the garnish - my toasted sunflower seeds.

♪

So, simple,

so easy and so yummy.

A wow yummy for that.

Tidy up the plates; presentation is everything.

It's like a little boat.

It carries all the flavour on it,

sailing you into paradise.

♪

Mmm... Mmm...

That sweet roasted baby butternut squash,

paired with a tangy goat's cheese

and that mysterious smoky salsa verde,

finished with the toasted sunflower seeds.

So, now you take these babies out to the table,

sit, eat, tell a joke, and wait for the applause.

♪ Yo, yo, yo, yo, yo, yo, yo, yo, yo, yo, yo ♪

♪ Yo, yo, yo, yo, yo, yo ♪

♪

♪ Ah, yeah ♪

Dinner is rolling and wow, you are killing it.

Another 20 minutes before the veal, so enjoy.

You deserve it.

♪

We are halfway through our super fun,

Wow Factor four course dinner for six,

all in one afternoon.

Fun for one, if you follow the plan,

and even more, if you have another set of hands.

Recap: You threw your guests a curveball of chilled mussels

and they loved it,

then you sent them to second base with those baby butternut.

And now, you have them

sliding into third with this maple mustard roasted veal loin.

With the One Big Recipe, dinner is always a homerun.

So, I've taken the veal roast out of the oven, I benched it.

It needs to rest.

Do not skip this step because letting it rest

and relax juice-ifies it!

Yeah. I just made up that word - "juice-ify".

(Sizzling)

(Inhaling sharply) Ooh!

I love that sound.

(Sizzling)

♪ It's good to be rocked a little ♪

♪ It's good to be slightly twisted ♪

♪ A few random moments of madness ♪

♪ A few tandem zone outs of reckless ♪

♪ Ramp it up, up, up a notch ♪

Okay, now,

this is the char that I'm looking for.

♪ Ramp it up, up, up a notch ♪

Yeah!

♪ Let's do some-some-something fun ♪

♪ Are you ready to have this feeling? ♪

Time for the maple mustard vinaigrette.

Don't be shy. This has a double purpose -

it serves for sauce for the veal roast.

♪ Are you ready to have this feeling? ♪

(Sighing contentedly)

♪

Are you ready? Huh?

Brine marinated, roasted and rested.

We are now at the precipice.

Wait till you see how we knock this one out.

♪ Go slow, the river is low ♪

♪ Take a breather and rest your bones ♪

♪ You got me deep in a wakeful sleep ♪

♪ I take a dream of yours ♪

Beautiful.

♪ Now, I'm lost, I'm zoning ♪

♪ Beats looking for a way back home ♪

♪ Oh, come and let's sail on ♪

♪ Down, down, down, down, down ♪

♪ Down, down, down, down, down ♪

♪ Come right on down ♪

♪ Fly on down, down, down, down, down ♪

♪ Down, down, down, down, down ♪

♪ No, no, no, no, no, no, no, no, no, no ♪

♪ Down, down, down, down, down ♪

♪ Down, down, down, down, down ♪

♪

♪

Can you hear the "oohs" and the "aahs",

the swooning and the "wows"?

I can.

And remember, you,

you did this. You.

The meat is going to be shockingly tender.

That charred bok choy with the mustardy sauce...

So, now, is when you get out there and dig into some of this.

You've got three wows down and one to go.

I'll meet you at the home plate.

♪

So, it's about 30 minutes later.

Who are we kidding? 45 with the wine flowing.

Everybody loved the roast.

It almost got cold 'cause they were snapping pictures

for their social media. Almost.

And now, when they think that they're all wowed out,

a simple, classic dessert.

♪

(Sighing contentedly)

Smells bright and fresh.

That lime, it's going to make the berries pop.

♪

Ahh, macadamia streusel -

this rich, crunchy treat

is just what you need to send them home with a big smile.

♪

Using that fresh pod,

gives you these beautiful little flecks.

You can see it when you look at the whipped cream.

Just a little more crunch.

♪

Last hit of lime.

And you are mine!

♪

Mmm.

Mmm... (Humming)

♪

(Chuckling)

♪

♪

And voila,

a feast for six in one afternoon.

And how much fun was that, guys?

Sometimes you get inspired at the market

and end up whipping up a very, berry dessert.

Anybody can order takeout, but this, this is love.

Follow the One Big Recipe and you will rock this at home,

I promise.

Now, it's party time.

♪

♪ This is love ♪

♪ 'Cause this love ♪

♪ This is love ♪

♪ 'Cause this love ♪

♪