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I'm Kimberly Lallouz.
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00:00:03,203 --> 00:00:05,271
And this is my test kitchen!
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00:00:05,271 --> 00:00:08,975
I take multiple lip-smacking,
sumptuous dishes,
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00:00:08,975 --> 00:00:12,112
and turn them into
One Big Recipe.
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00:00:12,112 --> 00:00:14,214
Now, you can cook a feast
for your peeps
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all in one afternoon.
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00:00:15,882 --> 00:00:18,351
Download the One Big Recipe
right now.
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Follow along.
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00:00:19,519 --> 00:00:21,521
This is gonna be fun.
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00:00:32,032 --> 00:00:33,333
Hey, guys.
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00:00:33,333 --> 00:00:35,869
Welcome to my test kitchen.
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00:00:35,869 --> 00:00:39,105
Today's menu I'm calling
"All Spiced Up".
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Four courses using
my favourite spices and herbs.
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00:00:52,285 --> 00:00:54,821
Check it out.
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Red wine vinegar
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00:00:56,589 --> 00:01:00,193
and I'm spicing it up with this.
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Aromatic licoricey
fennel seeds.
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00:01:13,940 --> 00:01:16,843
A little sugar and salt.
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00:01:16,843 --> 00:01:19,979
Dinner for six
all in one afternoon.
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00:01:19,979 --> 00:01:21,581
Let me show you
what I'm thinking.
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00:01:23,616 --> 00:01:24,717
That vinegar?
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Ceviche with Arctic char.
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And a fresh tomato tart
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starring a bunch
of herbes de Provence.
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My family is from Morocco
and we love using spice blends,
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especially for
my Cornish game hen
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00:01:47,507 --> 00:01:50,577
and couscous royale.
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Mostarda is Italy's answer
to chutney
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00:01:53,947 --> 00:01:58,284
and I'm serving it with creamy,
luscious burrata cheese.
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00:01:58,284 --> 00:02:00,987
All in one afternoon.
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Four courses for six people
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all in One Big Recipe.
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Easy to follow, easy to make,
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and guaranteed to impress.
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Let's get started.
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Spicy!
37
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Your guests have probably had
ceviche before,
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but not like this.
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Secret ingredient? Rhubarb.
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Fresh or frozen depending on
the time of years.
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00:02:30,283 --> 00:02:33,686
My Moroccan grandmother taught
me how to make this spice blend
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and I use it every day!
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It's like air, water,
salt, vodka.
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An essential.
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00:02:41,361 --> 00:02:42,896
You know what I mean.
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00:02:46,065 --> 00:02:48,601
First up. Earthy cumin.
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Then light and fruity
coriander seed.
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Completely different,
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00:03:00,180 --> 00:03:02,448
but both just as essential
to this spice mix.
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00:03:06,152 --> 00:03:09,088
Turmeric for
its beautiful colour
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00:03:09,088 --> 00:03:13,760
and pungent almost sweet notes.
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Dried ginger for bite.
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00:03:18,364 --> 00:03:22,669
The all-mighty powerful clove.
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It's got a numbing sensation.
Just a few.
55
00:03:25,805 --> 00:03:27,240
Just a few.
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00:03:31,578 --> 00:03:34,147
(Blending)
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Ah!
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Raz à Lallouz!
(Laughing)
59
00:03:41,721 --> 00:03:44,557
Make extra so you can use it
every day like I do.
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00:03:51,130 --> 00:03:53,533
The smell reminds me of Morocco.
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00:03:53,533 --> 00:03:56,336
Being in Marrakech
with my family.
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Opening a random door
and finding a palace of mosaics.
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It's really a beautiful place.
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Lots more about that later.
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Easy so far, am I right?
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It's all in the One Big Recipe.
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00:04:10,750 --> 00:04:12,385
And with my tips and tricks,
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you are sure to nail
this dinner at home.
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00:04:21,894 --> 00:04:23,596
For my tomato tart later,
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I'm starting
an herbes de Provence blend.
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Ah! Beautiful sage.
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00:04:34,274 --> 00:04:36,409
I grow sage in
my garden every year
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and use it in pasta with butter.
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Where ever there's butter,
there's always sage in my house.
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00:04:42,849 --> 00:04:45,618
And of course, whenever
I'm using herbes de Provence.
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So much easier when you know
where it comes from.
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00:04:48,721 --> 00:04:50,423
And beautiful.
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00:04:50,423 --> 00:04:51,958
There's really nothing like it.
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00:04:51,958 --> 00:04:54,761
And you can make it nice
and crispy too.
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So--
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As always, a nice, tight bundle
for a fine chop.
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Ah! I can smell Provence
in my cuisine.
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00:05:20,320 --> 00:05:22,622
And now, another herb
that I grow
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all the time in my garden,
on my terrace,
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and in my kitchen. Basil!
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For now, all I need are these.
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Because if there's
flavour in it,
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I'll find a place to put it.
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00:05:44,610 --> 00:05:47,613
It smells so good and they're
snug as a bug in a rug.
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Voila!
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Mustard seeds for my mostarda.
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Makes sense, right?
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Dry toasting them and we'll know
they're ready
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00:06:08,568 --> 00:06:10,236
when they start popping.
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00:06:13,439 --> 00:06:17,810
(Popping)
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00:06:17,810 --> 00:06:20,346
Popping! Now, it's ready
for some fruit.
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00:06:31,457 --> 00:06:32,925
Sugar.
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00:06:34,727 --> 00:06:36,195
All right, I've got my sweet,
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so now, I need sour.
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(Sizzling)
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Mostarda loves wine.
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00:06:46,439 --> 00:06:47,974
Got a splash of that too.
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00:06:56,082 --> 00:06:59,752
Now, we need some warm heating
Dijon mustard.
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00:07:10,430 --> 00:07:11,964
Smells amazing!
105
00:07:16,402 --> 00:07:18,805
And these guys,
they go right in there.
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00:07:23,209 --> 00:07:24,777
Mmm. Wow!
107
00:07:24,777 --> 00:07:26,312
So cool.
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00:07:26,312 --> 00:07:28,347
This is something
they're never gonna expect.
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So, quick recap.
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Spice blend, rhubarb vinegar,
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mostarda all on the go.
112
00:07:40,793 --> 00:07:42,161
And when I'm back,
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trimming fish for ceviche
and building my tomato tart.
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00:07:58,611 --> 00:08:03,416
Four courses for six people
all in my One Big Recipe.
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00:08:03,416 --> 00:08:06,652
Today we're celebrating my love
for spices and herbs
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all spiced up!
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So far, mostarda
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and my vinegar rhubarb has
infused nicely,
119
00:08:14,527 --> 00:08:15,995
so it's time to strain.
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00:08:18,030 --> 00:08:20,967
Room temp and then
into the fridge.
121
00:08:20,967 --> 00:08:25,204
Now, it's time to trim this
terrific Arctic char
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for my take on ceviche.
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00:08:27,907 --> 00:08:29,809
I actually went to Peru
with my brother
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and that's where ceviche
was invented, did you know?
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00:08:32,712 --> 00:08:34,647
I'll tell you more
about that later.
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00:08:34,647 --> 00:08:37,717
Bring it as close to the edge
of your board for control,
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then a little cut
straight down for grip
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00:08:41,120 --> 00:08:42,788
and you turn your knife.
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00:08:42,788 --> 00:08:44,023
Get your knife flat.
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00:08:44,023 --> 00:08:47,193
Check both sides
and give it a go.
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Voila!
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Now, you can keep this
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and make crispy skin
for another treat.
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Ceviche in Peru is next level.
135
00:09:01,507 --> 00:09:03,809
When we were up in the mountains
in Cusco,
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it was mostly ceviche de trucha,
which is trout.
137
00:09:06,512 --> 00:09:08,214
And then when we were
down in Lima,
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it was whatever was fresh out
of the water.
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♪ You are such a great lover
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♪ It's all I wanted to
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These are ready to refrigerate
until later.
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First step to a tomato tart--
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tomatoes!
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I'm saving all of my tops,
tails, and discards.
145
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They're going
somewhere else later.
146
00:09:53,392 --> 00:09:56,529
It does take a few tomatoes
to make a tomato tart.
147
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Nothing goes to waste.
148
00:10:01,467 --> 00:10:04,070
These tops and tails
have another home.
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00:10:07,406 --> 00:10:09,208
Pat down your tomatoes.
150
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Sage and Dijon.
The base of my tart.
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I promised you a bunch
of herbes de Provence,
152
00:10:24,323 --> 00:10:26,225
so here they are.
153
00:10:29,362 --> 00:10:31,964
Parsley, rosemary, and thyme.
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00:10:43,843 --> 00:10:47,980
Ah!
(Speaks French)
155
00:10:47,980 --> 00:10:50,082
Now, for some cheese.
156
00:10:50,082 --> 00:10:52,918
Pecorino and Parmesan.
157
00:10:59,659 --> 00:11:01,327
Much like the tomatoes,
158
00:11:01,327 --> 00:11:03,462
I am going to need
a bit of cheese.
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00:11:06,032 --> 00:11:07,566
(Sighing)
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00:11:17,743 --> 00:11:19,612
These have dried off
161
00:11:19,612 --> 00:11:21,213
and I give them a little love.
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Drying off the excess liquid
is going to help
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this tart keep its structure.
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A little balsamic.
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Just that little zip of balsamic
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brings out the sweetness
in these tomatoes.
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Olive oil.
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Let's bring the Provence
to these tomates.
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Now, it's not a tart
without a pie shell
170
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and here's my secret.
Pre-made pie dough.
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Pick one up when you get
your favourite desserts.
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00:11:56,982 --> 00:11:59,852
So first, perforate.
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Basically, make little dots
in the dough.
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Then goes the parchment.
175
00:12:04,824 --> 00:12:08,094
And beans for flavour.
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Just kidding.
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00:12:11,630 --> 00:12:14,333
This is why we call it
a blind bake.
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Can you see the bottom
of the pie?
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Nope!
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00:12:17,303 --> 00:12:20,539
This will keep it nice, thin,
and crispy.
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00:12:26,178 --> 00:12:29,815
Now, it's time for the marinade
for the game hens.
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Three words,
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flavour, fat, and acid.
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Lemon. Acid juice to tenderize.
185
00:13:03,949 --> 00:13:06,685
Olive oil. Two-point bonus.
186
00:13:06,685 --> 00:13:09,622
Adds flavour
and carries other flavour.
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00:13:09,622 --> 00:13:11,524
Flavours like honey.
188
00:13:15,161 --> 00:13:18,898
More flavour with my
Raz à Lallouz?
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00:13:22,668 --> 00:13:23,969
It's coming together.
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00:13:23,969 --> 00:13:25,938
Fat, acid, flavour.
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00:13:25,938 --> 00:13:29,141
Strangely the name of
my favourite hip-hop MC.
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Oof.
193
00:13:32,511 --> 00:13:35,147
That's good.
194
00:13:35,147 --> 00:13:37,716
Mmm-mmm-mmm-mmm.
195
00:13:44,456 --> 00:13:46,592
This is ready.
196
00:13:46,592 --> 00:13:48,327
I just gotta let it cool
197
00:13:48,327 --> 00:13:51,630
and time to teach you a trick
for the perfect bird.
198
00:13:59,238 --> 00:14:01,173
Now, we're gonna debone it.
199
00:14:01,173 --> 00:14:03,776
It doesn't take much time
and worth the effort.
200
00:14:32,371 --> 00:14:35,507
You've got this, right?
It's no problem.
201
00:14:35,507 --> 00:14:37,776
It also works
for chickens, quails,
202
00:14:37,776 --> 00:14:40,846
buzzards, pterodactyls I assume.
203
00:14:58,664 --> 00:15:01,333
And all this needs
is a little time.
204
00:15:09,575 --> 00:15:12,211
Are you ready for the reveal?
205
00:15:12,211 --> 00:15:13,712
I'm excited.
206
00:15:15,114 --> 00:15:18,183
And remember. You can keep these
beans for your next blind bake.
207
00:15:28,193 --> 00:15:29,795
Look at that.
208
00:15:29,795 --> 00:15:33,232
A perfectly baked
crispy tart shell.
209
00:15:33,232 --> 00:15:35,000
Now, let's build that tart.
210
00:15:37,102 --> 00:15:41,941
First layer of flavour
with the Dijon sage mixture.
211
00:15:41,941 --> 00:15:44,109
Nice and thin.
212
00:16:18,243 --> 00:16:19,878
It's a masterpiece.
213
00:16:19,878 --> 00:16:21,480
Masterpiece!
214
00:16:21,480 --> 00:16:23,248
A masterpiece of tart.
215
00:16:24,883 --> 00:16:26,352
Just think--
216
00:16:26,352 --> 00:16:29,788
with the One Big Recipe,
you can do this.
217
00:16:33,993 --> 00:16:36,195
Tomato tart is baking,
218
00:16:36,195 --> 00:16:38,630
game hens are marinating,
up next,
219
00:16:38,630 --> 00:16:40,466
couscous royale!
220
00:16:56,115 --> 00:16:58,250
A fab feast for six people.
221
00:16:58,250 --> 00:17:03,122
Easy to do in one afternoon
if you have One Big Recipe.
222
00:17:03,122 --> 00:17:06,225
Today I'm spicing things up.
223
00:17:06,225 --> 00:17:09,428
Ceviche, burrata, mostarda,
224
00:17:09,428 --> 00:17:12,865
roasted game hen,
and couscous royale.
225
00:17:12,865 --> 00:17:17,536
And this tomato tart
is looking tart-tastic!
226
00:17:17,536 --> 00:17:21,273
And while it cools, mostarda!
227
00:17:21,273 --> 00:17:23,242
Check out this texture.
228
00:17:23,242 --> 00:17:24,543
It's thick, jammy,
229
00:17:24,543 --> 00:17:27,112
looks about ready to eat,
but not yet.
230
00:17:32,217 --> 00:17:33,952
Grab that bundle.
231
00:17:37,956 --> 00:17:41,226
More blueberries is never too
many blueberries in my life.
232
00:17:44,963 --> 00:17:47,166
We've just got to let that
soften a bit
233
00:17:47,166 --> 00:17:49,668
and onto the couscous royale.
234
00:18:07,719 --> 00:18:10,622
Chicken stock, tomato paste,
saffron.
235
00:18:10,622 --> 00:18:12,758
Just bring to a boil
and let it simmer.
236
00:18:20,099 --> 00:18:24,002
Nothing like a blend of
local veggies from the market.
237
00:18:24,002 --> 00:18:28,340
And spicy merguez sausages.
My dad loves these!
238
00:18:29,875 --> 00:18:32,544
I've got some prep to do.
Let's go!
239
00:18:48,127 --> 00:19:03,275
♪ Brace yourself for the bass
240
00:19:16,822 --> 00:19:19,358
♪ Yo, yo, yo, yo
241
00:19:19,358 --> 00:19:20,792
Remember these?
242
00:19:20,792 --> 00:19:22,694
Waste not, want not.
243
00:19:26,565 --> 00:19:29,201
It's time to start
heating things up.
244
00:19:29,201 --> 00:19:30,869
Gonna get this going.
245
00:19:30,869 --> 00:19:32,471
♪ Uh-huh, uh-huh, yeah, yeah
246
00:19:32,471 --> 00:19:41,480
♪ Yo, yo, yo, yo
247
00:19:48,954 --> 00:19:50,722
♪ Yeah
248
00:20:00,098 --> 00:20:02,768
(Sizzling)
249
00:20:02,768 --> 00:20:04,937
♪ Brace yourself for the bass
250
00:20:04,937 --> 00:20:09,942
(Sizzling)
251
00:20:18,383 --> 00:20:20,419
♪ Yo, yo, yo, yo
252
00:20:26,491 --> 00:20:28,293
(Sizzling)
253
00:21:48,774 --> 00:21:51,543
Now, we add the
saffron chicken broth,
254
00:21:51,543 --> 00:21:53,478
cover, and let it simmer.
255
00:21:53,478 --> 00:21:56,682
(Sizzling)
256
00:22:02,120 --> 00:22:03,588
Mmm.
257
00:22:05,557 --> 00:22:07,993
It smells like home.
258
00:22:07,993 --> 00:22:11,063
In Morocco, they say a handful
of couscous
259
00:22:11,063 --> 00:22:14,333
is worth more than all
the gold in the world.
260
00:22:16,435 --> 00:22:21,173
Ooh! The mostarda is ready.
Here's a tip.
261
00:22:21,173 --> 00:22:23,208
Add seasoning
at serving temperature.
262
00:22:23,208 --> 00:22:25,077
It's really hot,
so I'm going to loopback
263
00:22:25,077 --> 00:22:26,411
and do that later.
264
00:22:34,119 --> 00:22:36,421
For ceviche,
raw fish cooked in liquid.
265
00:22:36,421 --> 00:22:39,124
An acidic liquid usually citrus,
266
00:22:39,124 --> 00:22:40,559
but I'm switching it up
267
00:22:40,559 --> 00:22:44,162
with my rhubarb-infused
red wine vinegar.
268
00:22:44,162 --> 00:22:47,032
This Arctic char ceviche is
going to be wow!
269
00:22:52,504 --> 00:22:54,673
Save half for presentation.
270
00:22:58,076 --> 00:22:59,778
It now goes back in the fridge.
271
00:23:20,432 --> 00:23:23,568
Couscous only takes
a few minutes to steam.
272
00:23:23,568 --> 00:23:26,638
This reminds me of couscous on
Fridays in Morocco,
273
00:23:26,638 --> 00:23:29,007
because everybody eats couscous
on Fridays.
274
00:23:29,007 --> 00:23:30,976
Gonna leave it until
it's time to serve it.
275
00:23:30,976 --> 00:23:34,713
Now, it's time
for my basil crème fraîche.
276
00:23:34,713 --> 00:23:36,748
Basil is the last puzzle piece
277
00:23:36,748 --> 00:23:39,017
to my herbes de Provence
flavour combo.
278
00:23:39,017 --> 00:23:41,353
Remember? Sage in the crust,
279
00:23:41,353 --> 00:23:44,556
parsley, rosemary, and thyme
with the tomatoes
280
00:23:44,556 --> 00:23:46,892
and now basil crème fraîche.
281
00:23:48,727 --> 00:23:53,298
Crème fraîche. Creamy and tart.
282
00:23:53,298 --> 00:23:55,233
(Sighing)
283
00:23:55,233 --> 00:23:58,003
Fresh basil leaves
from the mise-en-place earlier.
284
00:24:00,505 --> 00:24:03,475
♪ There ain't anybody knowing us
♪
285
00:24:03,475 --> 00:24:06,044
♪ You used to be the insecurest
♪
286
00:24:06,044 --> 00:24:11,049
(Blending)
287
00:24:12,451 --> 00:24:14,052
♪ You've been screaming through
the air ♪
288
00:24:14,052 --> 00:24:15,654
♪ But can never find the words
289
00:24:15,654 --> 00:24:17,622
♪ No one understands
290
00:24:17,622 --> 00:24:20,225
♪ Yeah, you think that you're
the one and only ♪
291
00:24:20,225 --> 00:24:21,927
♪ Here feeling lonely
292
00:24:21,927 --> 00:24:24,896
♪ I need a change. I stay the
same, I feel the shame ♪
293
00:24:24,896 --> 00:24:26,164
♪ 'Cause you are brave
294
00:24:26,164 --> 00:24:27,933
Mmm! Mmm!
295
00:24:27,933 --> 00:24:31,036
Wait until you see how this
comes together on the plate.
296
00:24:36,575 --> 00:24:39,845
Now, it's time for a garnish
for the ceviche.
297
00:24:39,845 --> 00:24:41,613
How about we up our game
298
00:24:41,613 --> 00:24:45,851
and make some citrus supremes.
299
00:24:45,851 --> 00:24:48,954
♪ There ain't anybody
knowing us ♪
300
00:24:48,954 --> 00:24:51,790
♪ You used to be the insecurest
♪
301
00:24:51,790 --> 00:24:54,726
♪ Found a place to be who we are
♪
302
00:24:54,726 --> 00:24:56,561
♪ It's our love,
it's like a story ♪
303
00:24:56,561 --> 00:24:58,363
♪ Sticks and stones may break
your bones ♪
304
00:24:58,363 --> 00:25:01,333
♪ But they will never hurt you
305
00:25:01,333 --> 00:25:04,336
♪ And now you know
you're not alone ♪
306
00:25:04,336 --> 00:25:07,105
♪ Where everywhere just like you
♪
307
00:25:07,105 --> 00:25:10,075
♪ Now, take your time
and start over again ♪
308
00:25:10,075 --> 00:25:11,710
♪ Now, let it go
309
00:25:11,710 --> 00:25:14,179
♪ You're free
to spread your wings ♪
310
00:25:14,179 --> 00:25:16,581
This is the kind of thing
you can do with your friends.
311
00:25:16,581 --> 00:25:18,917
Get your family involved.
312
00:25:18,917 --> 00:25:21,987
Cooking is so much more fun
when you have somebody to bug
313
00:25:21,987 --> 00:25:24,089
and make them do things
like this for you.
314
00:25:24,089 --> 00:25:25,457
(Chuckling)
Just kidding.
315
00:25:25,457 --> 00:25:27,926
It's a great way
to get people together.
316
00:25:29,961 --> 00:25:31,496
Beautiful, isn't it?
317
00:25:31,496 --> 00:25:32,931
From simple to special.
318
00:25:32,931 --> 00:25:35,400
In no time, you become a star.
319
00:25:40,171 --> 00:25:41,740
What's this, you ask?
320
00:25:41,740 --> 00:25:43,108
You'll see.
321
00:25:58,690 --> 00:26:00,725
So now, it's serving temperature
and I'm gonna add
322
00:26:00,725 --> 00:26:03,862
a little bit more mustard
to my mostarda.
323
00:26:11,102 --> 00:26:15,273
I'm using grainy Dijon mustard
for texture and flavour.
324
00:26:17,676 --> 00:26:20,211
Mmm-mmm-mmm-mmm-mmm!
325
00:26:20,211 --> 00:26:22,314
Mmm! Mmm!
326
00:26:22,314 --> 00:26:24,082
The couscous is resting,
327
00:26:24,082 --> 00:26:25,717
the fish is curing,
328
00:26:25,717 --> 00:26:29,087
my mostarda is ready
and so is my tomato tart.
329
00:26:29,087 --> 00:26:30,622
With the One Big Recipe,
330
00:26:30,622 --> 00:26:33,925
all I need are some guests
and a reason to cook
331
00:26:33,925 --> 00:26:35,727
and make a cocktail.
332
00:26:47,205 --> 00:26:49,808
♪
333
00:26:49,808 --> 00:26:51,443
(Groaning)
334
00:26:53,645 --> 00:26:56,815
It is so important when you're
cooking all afternoon
335
00:26:56,815 --> 00:26:59,417
to factor in a built-in break.
336
00:26:59,417 --> 00:27:01,386
Chill, take a beat,
337
00:27:01,386 --> 00:27:05,223
pick the wines,
and make a cocktail!
338
00:27:06,958 --> 00:27:09,828
Spiced up menu, spicy cocktail.
339
00:27:09,828 --> 00:27:12,063
Today it's a Bloody Caesar
340
00:27:12,063 --> 00:27:16,201
with just a kiss,
a soupcon of rosemary smoke.
341
00:27:17,969 --> 00:27:20,071
Check this out.
342
00:27:20,071 --> 00:27:22,707
Fire signs like starting fires.
343
00:27:22,707 --> 00:27:24,342
(Laughing)
344
00:27:26,645 --> 00:27:29,047
Get it in here.
345
00:27:29,047 --> 00:27:32,317
Leave a little bit of space
for air to get in
346
00:27:32,317 --> 00:27:33,618
otherwise, it will blow out
347
00:27:33,618 --> 00:27:36,588
before I get enough smoky smoke
for my drink.
348
00:27:36,588 --> 00:27:38,823
Now, your favourite rimmer.
349
00:27:38,823 --> 00:27:41,726
Today I'm using
my homemade spice blend
350
00:27:41,726 --> 00:27:44,829
of course sea salt,
black peppercorns,
351
00:27:44,829 --> 00:27:48,199
and toasted, ground up
celery seeds.
352
00:27:48,199 --> 00:27:49,467
Tasty.
353
00:27:56,741 --> 00:27:58,243
Ice.
354
00:28:11,423 --> 00:28:12,991
Vodka.
355
00:28:17,729 --> 00:28:21,833
Now, we add some more flavours
starting with Worcestershire
356
00:28:21,833 --> 00:28:23,368
something or other sauce.
357
00:28:24,636 --> 00:28:26,137
It's Worcester Sauce.
358
00:28:29,708 --> 00:28:31,976
Your favourite hot sauce,
my favourite hot sauce.
359
00:28:31,976 --> 00:28:34,345
As long as there is
some hot sauce.
360
00:28:41,119 --> 00:28:43,354
A little hit
of fresh lime juice.
361
00:28:43,354 --> 00:28:44,756
Oh, yeah.
362
00:28:48,660 --> 00:28:52,764
Now, this takes it to
a whole 'nother level.
363
00:28:52,764 --> 00:28:55,567
Fresh horseradish.
364
00:29:01,506 --> 00:29:04,809
Bloody Mary is vodka
with tomato juice.
365
00:29:04,809 --> 00:29:09,380
Bloody Caesar is vodka
with tomato clam juice blend.
366
00:29:09,380 --> 00:29:11,349
And we're going to take
that blend
367
00:29:11,349 --> 00:29:12,984
and mix it in to the smoke.
368
00:29:12,984 --> 00:29:15,453
♪ Yes yes y'all,
and we don't stop ♪
369
00:29:15,453 --> 00:29:18,356
♪ And we don't stop
370
00:29:18,356 --> 00:29:21,159
♪ Yes yes y'all,
and we don't stop ♪
371
00:29:21,159 --> 00:29:22,627
♪ That's right
372
00:29:22,627 --> 00:29:23,862
Super cool.
373
00:29:23,862 --> 00:29:26,164
♪ Yes yes y'all,
and we don't stop ♪
374
00:29:26,164 --> 00:29:28,900
♪ And we don't stop
375
00:29:28,900 --> 00:29:31,569
♪ Yes, yes y'all,
and we don't stop ♪
376
00:29:31,569 --> 00:29:34,539
♪ And we don't stop
377
00:29:34,539 --> 00:29:37,008
♪ Yes, yes y'all,
and we don't stop ♪
378
00:29:37,008 --> 00:29:38,510
♪ Yes, yes y'all
379
00:29:38,510 --> 00:29:40,245
♪ Yes, y'all, yes, y'all
380
00:29:40,245 --> 00:29:41,513
Perfect.
381
00:29:42,614 --> 00:29:44,849
Give it a little swizzle.
382
00:29:47,218 --> 00:29:49,721
And then, my favourite part.
Garnish.
383
00:29:49,721 --> 00:29:51,990
Some people go crazy
with the garish.
384
00:29:51,990 --> 00:29:53,658
They put burgers on there.
385
00:29:53,658 --> 00:29:55,894
Chicken wings, oysters.
386
00:29:55,894 --> 00:29:57,762
We're gonna keep it simple today
387
00:29:57,762 --> 00:29:59,597
with a little celery stick,
388
00:30:01,132 --> 00:30:03,501
spicy beans,
389
00:30:03,501 --> 00:30:05,136
for my spicy treat.
390
00:30:07,939 --> 00:30:10,208
You can add pepperettes.
391
00:30:10,208 --> 00:30:11,743
You can add bacon.
392
00:30:11,743 --> 00:30:14,078
Since it's spicy,
that one's going in there.
393
00:30:14,078 --> 00:30:15,880
I'm going to eat mine later.
394
00:30:15,880 --> 00:30:17,582
Let's give this a taste.
395
00:30:17,582 --> 00:30:24,656
♪ Are you ready
to have this feeling? ♪
396
00:30:25,790 --> 00:30:27,225
Yum!
397
00:30:27,225 --> 00:30:28,927
Best way to start the dinner.
398
00:30:28,927 --> 00:30:31,830
Now, let's check out
those wines.
399
00:30:31,830 --> 00:30:33,464
Yum!
400
00:30:38,236 --> 00:30:42,574
This savoury cocktail will roll
nicely into the first course.
401
00:30:49,814 --> 00:30:52,150
Then we gotta switch to wine.
402
00:30:52,150 --> 00:30:54,419
I've got to find something
that's gonna go
403
00:30:54,419 --> 00:30:57,589
with the tomato tart
and the ceviche.
404
00:30:57,589 --> 00:31:01,993
Acidity like tomatoes, rhubarb,
red wine vinegar,
405
00:31:01,993 --> 00:31:03,862
these are not friends with wine.
406
00:31:03,862 --> 00:31:06,397
No, no. Except for one!
407
00:31:10,501 --> 00:31:12,270
Sauvignon blanc.
408
00:31:12,270 --> 00:31:15,073
Head down to the Marlborough
region of New Zealand
409
00:31:15,073 --> 00:31:17,175
where they're famous
for their citrus notes.
410
00:31:17,175 --> 00:31:19,611
It's like an orange, a lemon,
a grapefruit
411
00:31:19,611 --> 00:31:22,080
wrestling on the couch and like,
"Hey, hey, hey!"
412
00:31:22,080 --> 00:31:23,681
You want to snuggle up
to ceviche?
413
00:31:23,681 --> 00:31:26,017
Yes, I do. Yes, I do.
I'm excited about that.
414
00:31:26,017 --> 00:31:28,253
It works. It totally works.
415
00:31:28,253 --> 00:31:32,657
Now, I gotta find something that
goes with the spice.
416
00:31:32,657 --> 00:31:36,060
And why not go
to where it all began?
417
00:31:36,060 --> 00:31:39,264
The South Americans brought
chili all over the world.
418
00:31:39,264 --> 00:31:42,967
Totally makes sense that they
know how to pair with the heat.
419
00:31:42,967 --> 00:31:46,070
For that, we're gonna go
to Argentina.
420
00:31:46,070 --> 00:31:47,772
The Malbec region.
421
00:31:47,772 --> 00:31:50,074
It tastes like you dropped
a chocolate bar
422
00:31:50,074 --> 00:31:53,945
inside of a cigar box filled
with pomegranate molasses.
423
00:31:53,945 --> 00:31:54,946
And you know what?
424
00:31:54,946 --> 00:31:56,547
It can really take
a hit of spice.
425
00:31:56,547 --> 00:31:57,882
It's like,
"Come here, come here!"
426
00:31:57,882 --> 00:31:59,484
"You got more spice?
What do you mean?"
427
00:31:59,484 --> 00:32:00,852
"That's all you've got?"
428
00:32:00,852 --> 00:32:02,887
It's gonna work perfectly.
429
00:32:06,791 --> 00:32:10,261
So, everyone has a spiced up
Bloody Mary in hand,
430
00:32:10,261 --> 00:32:12,797
dinner smells great,
the tunes are flowing,
431
00:32:12,797 --> 00:32:14,265
and you are chill.
432
00:32:14,265 --> 00:32:16,067
Can you imagine the look on
their faces
433
00:32:16,067 --> 00:32:18,036
when you serve them this feast?
434
00:32:18,036 --> 00:32:19,637
What do you say
we get dinner rolling
435
00:32:19,637 --> 00:32:21,572
and plate up that tomato tart?
436
00:32:21,572 --> 00:32:24,642
Maybe just after
a little bit more me time.
437
00:32:24,642 --> 00:32:26,210
And a pepperette.
438
00:32:41,459 --> 00:32:43,428
One Big Recipe.
439
00:32:43,428 --> 00:32:46,064
Four courses, a feast for six.
440
00:32:46,064 --> 00:32:47,365
Family, friends,
441
00:32:47,365 --> 00:32:50,902
and a menu designed to spice up
your appetite.
442
00:32:54,339 --> 00:32:55,773
How's it going so far?
443
00:32:55,773 --> 00:32:58,843
I started the long process,
did all my prep,
444
00:32:58,843 --> 00:33:01,179
it was fun!
Anyone can do this.
445
00:33:03,548 --> 00:33:06,217
If you're doing this at home
and following the steps.
446
00:33:06,217 --> 00:33:09,287
This is the part where
the cocktails have been poured,
447
00:33:09,287 --> 00:33:12,123
your guests are hungry,
and they have no idea
448
00:33:12,123 --> 00:33:13,691
how much time and effort
449
00:33:13,691 --> 00:33:16,761
you put in constructing
this tomato tart.
450
00:33:16,761 --> 00:33:19,230
♪ Ooh! Oh, you fancy
451
00:33:19,230 --> 00:33:22,467
Herbes de Provence everywhere!
452
00:33:22,467 --> 00:33:24,469
Sage in the crust!
453
00:33:24,469 --> 00:33:27,672
You've got rosemary, thyme,
and parsley!
454
00:33:27,672 --> 00:33:31,542
And this basil crème fraîche.
455
00:33:31,542 --> 00:33:33,478
♪ Ooh! Oh, you fancy
456
00:33:39,384 --> 00:33:41,219
♪ Girl, you got it
457
00:33:44,889 --> 00:33:46,491
Mmm.
458
00:33:55,800 --> 00:33:57,468
Ooh-la-la!
459
00:33:58,636 --> 00:34:02,273
Golden brown crust.
Perfectly crisp.
460
00:34:02,273 --> 00:34:04,609
It's a guarantee
from the blind bake.
461
00:34:04,609 --> 00:34:07,478
Market fresh tomatoes.
Super ripe.
462
00:34:07,478 --> 00:34:10,448
Pecorino and Parmesan. Umami!
463
00:34:10,448 --> 00:34:12,050
♪ Girl, you got it
464
00:34:18,389 --> 00:34:19,624
♪ Ooh! Oh, you fancy
465
00:34:19,624 --> 00:34:20,825
Masterpiece.
466
00:34:25,730 --> 00:34:27,265
♪ Girl, you got it
467
00:34:43,548 --> 00:34:44,816
Mmm.
468
00:34:54,859 --> 00:34:56,127
Mmm.
469
00:34:59,430 --> 00:35:01,032
(Speaks French)
470
00:35:01,032 --> 00:35:04,102
Mmm! I can taste the smell of
471
00:35:04,102 --> 00:35:06,737
the warm, blue
Mediterranean Sea.
472
00:35:06,737 --> 00:35:11,109
I hear the lyrics of French
tunes playing on the radio.
473
00:35:11,109 --> 00:35:13,611
This is Provence
474
00:35:13,611 --> 00:35:16,647
and here's how
the next part goes.
475
00:35:16,647 --> 00:35:20,218
Laughs, drinks,
eats tasty tart.
476
00:35:20,218 --> 00:35:22,120
Go on! Your public awaits you.
477
00:35:41,405 --> 00:35:42,807
It's 20 minutes later
478
00:35:42,807 --> 00:35:46,177
and that tomato tart
bent some brains.
479
00:35:46,177 --> 00:35:49,814
Ear to eat smiles,
love, happiness,
480
00:35:49,814 --> 00:35:53,384
and that basil crème fraîche
was perfect.
481
00:35:53,384 --> 00:35:54,719
Good job.
482
00:35:58,055 --> 00:36:01,726
The game hens are roasting in
the oven for the main event,
483
00:36:01,726 --> 00:36:06,030
but now it's time to plate
that Arctic char ceviche.
484
00:36:15,173 --> 00:36:17,742
Ceviche was invented in Peru
485
00:36:17,742 --> 00:36:21,345
and it's one of
my favourite places on Earth.
486
00:36:21,345 --> 00:36:24,582
We ate so much of
this gorgeous stuff.
487
00:36:24,582 --> 00:36:27,885
The chilled bowls make
all the difference.
488
00:36:27,885 --> 00:36:30,421
So, in Lima, as I was saying,
489
00:36:30,421 --> 00:36:32,523
you pick your fish
and they just make
490
00:36:32,523 --> 00:36:34,592
the ceviche fresh right then
and there.
491
00:36:34,592 --> 00:36:36,961
A hit of acid,
a couple of herbs.
492
00:36:36,961 --> 00:36:38,429
Nothing else.
493
00:36:38,429 --> 00:36:41,532
This one is slightly
more elevated
494
00:36:41,532 --> 00:36:45,503
and definitely a surprise
with the amazing vinegar.
495
00:36:45,503 --> 00:36:48,639
The rhubarb is gonna be a trip.
496
00:36:48,639 --> 00:36:50,908
Like to Peru, but at the table.
497
00:36:56,013 --> 00:36:59,717
A little bit more
of this rhubarb vinegar.
498
00:37:05,256 --> 00:37:08,459
Machu Picchu, the history in
this country.
499
00:37:08,459 --> 00:37:11,095
You can taste it in the food,
500
00:37:11,095 --> 00:37:13,397
especially something
like a ceviche.
501
00:37:13,397 --> 00:37:15,399
It's really wild.
502
00:37:19,036 --> 00:37:20,471
Cilantro?
503
00:37:20,471 --> 00:37:23,708
Micro cilantro?
This is a classic with ceviche.
504
00:37:29,013 --> 00:37:31,515
I love using micros
for a garnish
505
00:37:31,515 --> 00:37:33,084
and this just fits perfect.
506
00:37:33,084 --> 00:37:34,785
Oh! Before I serve,
507
00:37:34,785 --> 00:37:37,655
I'm gonna get my couscous back
in the oven to reheat.
508
00:37:59,210 --> 00:38:01,078
Mmm!
509
00:38:01,078 --> 00:38:02,246
Bam!
510
00:38:02,246 --> 00:38:05,082
That is refreshing
and surprising.
511
00:38:05,082 --> 00:38:07,618
The rhubarb vinegar,
micro cilantro,
512
00:38:07,618 --> 00:38:09,287
and that tender fish,
513
00:38:09,287 --> 00:38:11,022
it's one of
my favourite textures.
514
00:38:17,695 --> 00:38:19,463
This goes out now
515
00:38:19,463 --> 00:38:22,233
and won't it be
a gorgeous surprise?
516
00:38:22,233 --> 00:38:23,701
Let them take their photos.
517
00:38:23,701 --> 00:38:28,205
Up next, the dish that's gonna
bring the whole meal home.
518
00:38:28,205 --> 00:38:29,340
To my home!
519
00:38:29,340 --> 00:38:32,910
Roasted Cornish game hen
and couscous royale.
520
00:38:51,729 --> 00:38:53,164
So me?
521
00:38:53,164 --> 00:38:55,933
I'm making a four-course
dinner for six
522
00:38:55,933 --> 00:39:00,104
all in one afternoon,
all in One Big Recipe.
523
00:39:00,104 --> 00:39:02,239
And you? Well, if you're lucky,
524
00:39:02,239 --> 00:39:05,676
you're serving this right now
to six smiling faces
525
00:39:05,676 --> 00:39:08,512
and feeling all the love.
526
00:39:08,512 --> 00:39:12,383
So far, the Provence inspired
tomato tart
527
00:39:12,383 --> 00:39:15,820
left them speechless and begging
for all of your secrets
528
00:39:15,820 --> 00:39:17,421
and then how to follow?
529
00:39:17,421 --> 00:39:20,291
You serve them
an Arctic char ceviche
530
00:39:20,291 --> 00:39:22,960
that made them feel like
they were in Peru.
531
00:39:22,960 --> 00:39:25,162
Ah! The rhubarb.
532
00:39:25,162 --> 00:39:26,497
Mmm! The citrus!
533
00:39:26,497 --> 00:39:28,866
And that perfectly tender fish.
534
00:39:35,539 --> 00:39:38,209
Couscous royale.
535
00:39:38,209 --> 00:39:41,445
This takes me back to
family dinner when I was a kid.
536
00:39:43,981 --> 00:39:46,784
You know, in Morocco,
they spend the whole day
537
00:39:46,784 --> 00:39:49,086
prepping lunch
or prepping dinner
538
00:39:49,086 --> 00:39:53,124
and then everybody gets together
for a family-style meal.
539
00:39:53,124 --> 00:39:56,026
Most times it's featuring
a couscous royale
540
00:39:56,026 --> 00:39:57,728
just like this one.
541
00:39:57,728 --> 00:40:00,865
This majestic medley
of market vegetables
542
00:40:00,865 --> 00:40:03,234
just nestled into these fluffy,
543
00:40:03,234 --> 00:40:05,936
golden grains of couscous.
544
00:40:05,936 --> 00:40:10,908
And of course, seasoned with my
homemade Moroccan spice blend
545
00:40:10,908 --> 00:40:12,076
that I'm dubbing, uh--
546
00:40:12,076 --> 00:40:14,445
Raz à Lallouz.
547
00:40:14,445 --> 00:40:17,281
Can you imagine the look
on their faces
548
00:40:17,281 --> 00:40:19,283
when you serve them this feast?
549
00:40:25,189 --> 00:40:27,324
♪ Come on, people
550
00:40:27,324 --> 00:40:30,194
♪ Yeah
551
00:40:30,194 --> 00:40:33,531
Perfectly marinated
and spiced birds.
552
00:40:33,531 --> 00:40:35,800
They look so juicy and tender.
553
00:40:35,800 --> 00:40:38,035
Beautifully golden
on the outside.
554
00:40:38,035 --> 00:40:39,603
Ah!
555
00:40:39,603 --> 00:40:41,472
♪ Come on, people
556
00:40:41,472 --> 00:40:43,507
♪ Yeah
557
00:41:10,968 --> 00:41:13,103
♪ Come on, people
558
00:41:13,103 --> 00:41:15,105
♪ Yeah
559
00:41:15,105 --> 00:41:17,575
♪ Come on, people
560
00:41:17,575 --> 00:41:19,810
♪ Yeah
561
00:41:25,115 --> 00:41:27,518
♪ Come on, people
562
00:41:27,518 --> 00:41:29,386
♪ Yeah
563
00:41:31,989 --> 00:41:35,559
You are going to feel
like a chef
564
00:41:35,559 --> 00:41:37,828
when you drop this at the table.
565
00:41:39,463 --> 00:41:40,998
You are a chef.
566
00:41:40,998 --> 00:41:44,502
Especially with the help of
the One Big Recipe.
567
00:41:58,115 --> 00:42:01,452
This is like being back
in Morocco.
568
00:42:01,452 --> 00:42:04,622
The merguez, the saffron,
the spice blend.
569
00:42:04,622 --> 00:42:08,325
The perfectly cooked veggies
with the fluffy couscous
570
00:42:08,325 --> 00:42:11,729
and the marinated
roasted Cornish game hen.
571
00:42:11,729 --> 00:42:13,631
Ah! I'm telling you!
572
00:42:13,631 --> 00:42:16,867
This right here.
This is the big deal.
573
00:42:16,867 --> 00:42:20,604
But alas, I still owe you
some mostarda.
574
00:42:36,453 --> 00:42:40,524
Couscous royale with
roasted Cornish game hen
575
00:42:40,524 --> 00:42:42,426
was a revelation.
576
00:42:42,426 --> 00:42:45,062
But you are not finished yet.
577
00:42:45,062 --> 00:42:46,397
Uh-uh.
578
00:42:50,434 --> 00:42:52,336
Ah! From my favourite bakery.
579
00:43:12,122 --> 00:43:14,425
Blueberry, jammy,
580
00:43:14,425 --> 00:43:16,594
mustardy mostarda.
581
00:43:25,736 --> 00:43:27,671
Burrata cheese.
582
00:43:27,671 --> 00:43:29,673
Picture this.
583
00:43:29,673 --> 00:43:32,743
Warm mozzarella in the making.
584
00:43:32,743 --> 00:43:36,113
Handsome master cheesemaker,
Giuseppe,
585
00:43:36,113 --> 00:43:38,682
is pulling and stretching
this cheese,
586
00:43:38,682 --> 00:43:41,852
forming a pouch and inside--
587
00:43:41,852 --> 00:43:45,422
a beautiful, hot shot of cream.
588
00:43:45,422 --> 00:43:47,458
Pure decadence.
589
00:44:11,548 --> 00:44:14,051
Mmm-mmm-mmm.
590
00:44:14,051 --> 00:44:15,052
Mmm.
591
00:44:18,355 --> 00:44:22,192
Blueberries, the mustard
is such a surprise.
592
00:44:22,192 --> 00:44:26,130
A touch of herbs, wine,
and cheese, and fruit.
593
00:44:26,130 --> 00:44:30,267
You'll want to keep it all
for yourself, because I do.
594
00:44:30,267 --> 00:44:33,137
But sharing is caring.
595
00:44:52,122 --> 00:44:54,024
Et voila.
596
00:44:54,024 --> 00:44:56,593
A feast for six in one afternoon
597
00:44:56,593 --> 00:44:58,729
and how much fun was that, guys?
598
00:44:58,729 --> 00:45:00,964
After the burrata mostarda,
599
00:45:00,964 --> 00:45:02,966
you may not want dessert,
but if you do,
600
00:45:02,966 --> 00:45:06,136
stop by a local bakery
and pick up something yummy.
601
00:45:06,136 --> 00:45:08,338
Anybody can order
take-out, guys,
602
00:45:08,338 --> 00:45:10,641
but this, this is love.
603
00:45:10,641 --> 00:45:13,077
Follow the One Big Recipe
and I promise
604
00:45:13,077 --> 00:45:15,679
you will rock this at home.
605
00:45:15,679 --> 00:45:18,982
Now, it's time for you
to spice up your kitchen.
606
00:45:18,982 --> 00:45:20,584
Cheers!
607
00:45:22,753 --> 00:45:25,089
♪ Everybody,
just do what you do ♪
608
00:45:25,089 --> 00:45:27,458
♪ That's right. Yeah
609
00:45:27,458 --> 00:45:27,991
♪ Don't stop
610
00:45:29,693 --> 00:45:32,463
♪ Don't stop
611
00:45:32,463 --> 00:45:34,698
♪ Everybody,
just do what you do ♪
612
00:45:34,698 --> 00:45:36,967
♪ That's right. Yeah
613
00:45:36,967 --> 00:45:41,438
♪ Don't stop
614
00:45:41,438 --> 00:45:46,443
♪
615
00:45:51,381 --> 00:45:53,717
♪ Everybody,
just do what you do ♪
616
00:45:53,717 --> 00:45:56,120
♪ That's right. Yeah
617
00:45:56,120 --> 00:46:00,090
♪ Don't stop
67088
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