Original subtitles

I am 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.

♪

Welcome to my test kitchen.

Today, my menu is all vegetarian.

It's a meatless masterpiece.

Five mouth-watering plant-based courses for six people.

Lemme show you what I got.

The best part of any dinner is the big dish.

My menu takes veggies from side to centre stage.

Wait till you try my pasta with peas and mint.

Salad.

Can't do a vegetarian menu without one.

Here's a great idea.

Grilled Treviso radicchio with arugula pesto.

The almighty, beloved Brussels sprout.

But my take?

Tangy spicy Korean flavours and brown butter cashew.

To kick things off,

fresh bread with white bean hummus and onion jam.

That's four mouth-watering vegetarian courses,

but I need a show stopper.

You're gonna be so surprised by my salt-crusted baked potato.

Five yummy veggie courses all in one big recipe.

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

Onions for my onion jam.

Cook them slow and the sugar releases

and it creates this delicious, sweet onion jam.

I cool it down sometimes and put it in butter,

make a nice compound butter with caramelized onions.

It's a real treat.

Low, low, low, and slow, slow, slow.

I love kimchi and Brussels sprouts!

But together in the same dish?

Yep.

First, I'm gonna make them pretty.

The first time I ever had kimchi was a bit of a surprise,

but we ate a lot of pickles and ferments in my house

from a very young age.

It's kinda like one of those things you get addicted to

and you just don't know why.

And when I went to Asia with my brother,

boy, let me tell you, I was in kimchi heaven!

I actually have an uncle also who couldn't pronounce my name

and he would call me Kimchi.

It stuck and he still does.

Okay. Time to blanche.

So, I'm blanching these-

cooking them quickly and briefly

and then shocking them in an ice bath.

Makes them stay nice and green.

Gonna count to ten and pull 'em out.

♪

Like so!

Next up, roasting garlic and toasting pine nuts.

I adore roasting garlic.

I usually make at least one head a week.

You can literally just slather it on bread like butter,

put it into sauces,

even make a dressing with it.

It's very versatile and by caramelizing it like this,

there's no more bite.

A little olive oil.

And now, all they need is a little patience.

I really love buttery pine nuts.

Important to set a timer so they don't burn.

♪

Okay, I want a bright green chive oil

to go with my salt-crusted potato.

This is super simple.

Just chives, white pepper, oil.

There is one secret ingredient.

It's one--

one single ice cube.

Just one!

You know why?

Because it keeps it cold and cold keeps it bright green.

Salt and pepper.

This stuff makes me sneeze.

Now, just blend.

(Whirring)

♪

Beautiful bright green colour.

I make these all the time at the restaurants with different herbs

and if you have some that are laying in the fridge

and looking kind of icky, give it a shot.

It just has to strain over this cheesecloth and do its thing.

This may take a while.

Perfectly golden brown.

Now, you gotta get them right off the hot tray

because it stops the cooking.

Whoop.

All right, my onions are caramelizing,

my garlic is roasting,

the pine nuts are toasted and the Brussels are blanched.

My chive oil is straining as we speak.

Up next, fried sage and arugula pesto.

Today it's all feast and no beast.

Five course dinner for six all in one big recipe.

And today, all vegetarian delights!

I love that.

These onions are jammin',

the Brussels sprouts are blanched,

and the garlic is roasting.

Now, it's time to fry up some sage leaves.

Frying sage in olive oil serves two purposes.

First- a crisp, intense garnish.

And second- well, it cleanses the room

and balances the energy.

Well, just kidding.

It's actually to use the olive oil

and add an even more intense sage flavour

to the hummus when it cools down.

I do have sage at home and smudge all the time.

(Giggling)

Spiritual gangsters these days?

♪ You are such a...

All right.

♪..great lover

♪ That's all I wanted to...

Ever since I visited Tuscany,

I want sage and roasted garlic with my white beans.

Such a delicious combination.

♪

You always wanna season right when it comes out of the fryer

so that it sticks to what you fried.

Yes.

When this cools,

it's gonna add even more sage flavour to my hummus.

Mmm, smells so good.

This roasted garlic is ready.

Beautiful golden brown bulbs of floral garlic.

I love it!

Kinda wanna dig in, but this needs to cool.

I always say that pesto time is the "besto" time.

But you know what? Instead of basil,

watch me get all peppery with arugula.

A very good friend of mine, Massimo Bottura,

goes all around the world

teaching people how to make pesto

from all different ingredients.

We're doing that today. We're using arugula and parsley.

Parsley for extra green and fresh flavour.

Then we've got our usual suspects.

Garlic,

pine nuts...

and blend.

(Whirring)

(Laughing)

Voila!

♪

A hit of acid with lemon juice.

I'd be in big trouble with Massimo

if I didn't have a little bit of Parmigiano-Reggiano in here.

Mm. Mm. Mmm!

Mm-mm-mm.

This pesto is so complex in flavours.

It's de-licious!

Now, I love to keep my pesto in a super clean bowl...

and then cover it with some olive oil.

This keeps it bright green and clean.

Grilled salad? Oh, yeah!

I got a few prep jobs in a row.

Are you ready?

They're super simple.

Brown butter for my cashews.

I gotta drain the Brussels.

Gonna fry some capers for a garnish,

and grill this Treviso radicchio.

Treviso radicchio is beautifully bitter and crunchy

and it loves fire.

♪

♪

Wait till you see what I do

with these little, crispy flavour explosions.

All right!

The aroma of brown butter already is so intoxicating,

but adding nuts to the nuttiness?

It's nuts!

I know that this seems like a lot of stuff,

but it's so easy and so much fun.

Look at these golden beauties.

This Treviso is charred

and now it's gotta go to the fridge to cool.

How to make pasta without actually making pasta?

This right here.

It's a French mandolin and it's my secret weapon

to making vegetable ribbons.

Let's make some pasta, shall we?

♪

This is a neat trick.

You salt your carrots and then they're gonna soften up

and we'll rinse off the salt after.

Now, this is what I call a kit.

Everything is done.

My mise en place is ready.

All I need to do is pull this out before service

to plate my pasta.

Good job, if you're doing this at home!

Quick recap. All the prep is done for my grilled salad,

radicchio, arugula pesto.

I even got the garnishes done for my potato course.

And that stunning kit for the pasta.

What's next? Rockin' the hummus

and the salt crust for the potato dish.

A five course, magnificent meatless meal

for six hungry guests,

and you can do it all in one afternoon

with the help of One Big Recipe.

So far, I've pestoed he pesto and grilled the salad,

and made a beautiful kit for my pasta-free pasta course.

Now, the magic of cooking down onions all afternoon

till they get nice and sweet.

Check out that colour.

Gotta add another ingredient- raisins.

While I let this do its thing,

I'm gonna get started on my white bean hummus.

A little chef tip to save time-

use canned white beans.

This roasted garlic is cooled

and ready to go in

with all of these rich and complex flavours.

Mmm. It's really gonna elevate this hummus.

Super easy to squeeze it right out.

Just a quick pulse to get everything started.

(Whirring)

The zest and juice of one lemon is gonna brighten it all up.

♪ Uh-huh, uh-huh, yeah, yeah

♪ Uh-huh, uh-huh

♪ Uh-huh, uh-huh, yeah, yeah

♪ Uh-huh, uh-huh

Adding lemon juice and tahini

are both classics for hummus,

but the white bean? Well, that's a fun surprise.

♪ Yo, yo, yo-yo

♪ Yo, yo-yo, yo yo

♪ Yo, yo-yo, yo, yo

And then, add in my sage-infused olive oil.

♪

Check out this beautiful creamy texture.

Can't resist.

Mm-mm!

These onions have slowly turned themselves

into a sweet, savoury jam.

But I have one last ingredient-

balsamic.

The queen of all vinegars.

♪ Yo, uh-huh, uh-huh

♪ Yeah, yeah

♪ Yo, yo, yo-yo

What a fabulous final touch.

So, I've designed a voracious multi-course veggie meal

for you to pull off in one afternoon.

It's fun for one but even more fun with a friend.

For my Brussels sprouts, I'm making a vinaigrette

with some of my favourite Asian flavours.

Like ginger, scallion, and Asian pear.

I still haven't been to Korea.

I really wanna go and eat there.

eat my way through all the markets,

find the best scallion pancake,

eat the best kimchi.

That would be a dream.

Asian pear.

Another one of my favourite fruits.

Ate these all the time growing up.

♪ I love my little set-pace life ♪

♪ Grip the set make the set get live ♪

♪ Nice, you see, I ride the beat ♪

♪ Speakin' in irie rhymes

If you haven't had one of these yet,

you gotta go buy one.

They're crunchy and light and crispy, and juicy.

It's like a cross between an apple and a pear.

♪ I love my little set-pace life ♪

♪ Speakin' in irie rhymes

Okay. Now, to build some flavours.

Gochujang.

This is a Korean spice paste.

Gotta get in there.

Some light miso.

Apple cider vinegar.

Soy sauce.

(Whirring)

Mm!

Now, gochugaru.

This chili flake is the essence of Korean food.

It's definitely worth a trip

to your local Korean market to pick some up!

Mm, mm, mm!

This is gonna be so good on the Brussels sprouts.

♪

Mm!

Kimmy Kimmy Kimchi vibes!

Now we're jammin'.

This has done all it needs to do.

Mm!

Oh, this is so tasty.

I'm just gonna leave it to cool.

Here's where you bake your potatoes in the oven

in a salt and egg crust.

The best ever, ever.

♪

♪ Let's run into the forest

♪ Where there ain't anybody watchin' us ♪

♪ We don't have to feel embarrassed ♪

♪ Create a world just for the two of us ♪

♪ We're running deep into the forest ♪

♪ Where there ain't anybody knowing us ♪

♪ We used to be the insecurest

♪ But found a place to be who we are ♪

♪ It's all love inside this forest ♪

♪ Where there ain't anybody watchin' us ♪

♪ We don't have to feel embarrassed ♪

♪ Create a world just for the two of us ♪

♪ We're running deep into the forest ♪

♪ Where there ain't anybody knowing us ♪

♪ We used to be the insecurest ♪

♪ But found a place to be who we are ♪

♪ It's all love inside this

Gotta use your hands.

It's good to feel your food.

See what I mean about cooking being fun?

It's kinda like being a kid again.

Pretty cool, right?

Wait till you taste it.

It's recap time.

Pasta kit, done.

Potatoes, baking.

Salad, grilled.

Brussels sprouts, vinaigrette,

it's all coming together.

Next up, dinner time!

But first, how 'bout a cocktail?

(Vibraphone music playing)

(Sighing)

Mm!

When you're cooking all afternoon,

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

Chill, pick the wines,

and make a cocktail.

Today at the market,

I was so inspired by these guys,

so tonight's cocktail is a white sangria.

(Chuckling)

First things first,

put some ice in there.

People always make red sangria,

but we're gonna keep it fresh and light,

and do white.

Now, gotta beautify this pitcher with all these amazing fruits.

Mm.

Starting with pear. Juicy pear.

Apples.

So far, these are classic sangria fruits.

Peaches. Mm.

Fresh green grapes.

And sour cherries.

It's a lot of little ingredients but I prepared myself a kit.

I did all the mise en place earlier

so I'm super organized and I can kimmify this cocktail.

Now I need a little bit of lime.

And some slices inside.

You can use orange, grapefruit,

but definitely get some citrus in there.

Like these.

We're gonna go a little rogue today and use some fresh basil.

This is gonna give it a really nice hint

of something herbaceous.

The most important part? The booze.

I'm using pinot grigio today for my white wine

but you can use whatever you have on hand.

Now, pear brandy.

White cranberry juice.

Ginger beer for a little zip.

And one last final touch.

Cava- a Spanish sparkling wine.

But you could use whatever bubbles you love.

(Popping)

Aah! (Giggling)

Woohoohoo! It's a party now!

Since we're doing all this mixing,

no need to grab your best bottles.

I'm telling you, I feel like Picasso today.

It's a Picasso-esque cocktail.

It's beautiful!

You could totally make this in advance

without the ice and add it last minute.

Bubbles too. You wait for that.

And pop it in front of your guests like I just did!

♪

And garnish with a little more basil.

Market fresh, beautiful, and--

muy delicioso!

Winner right here.

Now how about those wines?

So, everybody's breaking the ice with a white sangria.

Refreshing.

Now, I need something that's light,

and that's a bit of a palate cleanser

so it doesn't compete with all of the big flavours

on your plate. I'm thinkin' pinot grigio.

All right, now I need something

that's gonna go with my salted but not salty potato

and the pasta course.

I'm thinkin', let's stay with the pinot-- gris?

This pinot gris from Alsace

has more body than the Italian grigio.

It's gonna be perfect.

So, everyone has a yummy sangria in hand,

the tunes are caliente,

dinner smells great, and you are chill.

Can you imagine the look on their faces

when they see this vegetarian feast?

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

What do you say we plate up that white bean hummus

and get dinner rolling?

Well, maybe after a little bit more me time.

♪

Today's five star veg-tastic five course feast for six,

all in one afternoon.

Made by you, with the help of my One Big Recipe.

Picture this-

the guests have arrived,

the sangria is flowing, arriba!

What can make it better?

Dude, is that a trick question?

Food, duh!

Let's get to it.

First on the table, my white bean hummus.

I'm using naan because it's like soft pillows of bread,

and when I grill it it's gonna have a little crunch-

perfect to dip into the white bean hummus.

♪ Long as we're together

♪ Yeah, together, yeah

♪ Nothing can stop us

♪ No one can see us

♪ If we stick together, eh, together, eh ♪

♪ Who's gonna stop us

♪ No, no, no one

♪ Nothing in this world

♪ That we can't conquer

♪ Together side by side

♪ Or in the night

♪ Always down to ride

♪ For each other anytime

♪ Ooh, ooh, ooh oo-ooh

♪ Ooh-ooh-ooh

♪ Separate we're good

♪ But we're really great together ♪

♪ Ooh, ooh, ooh, ooh-ooh

♪ Ooh-ooh-ooh

♪ When it's strong who can suffer ♪

♪ Long as we're together, eh

♪ Together, eh

♪ Nothing can stop us

♪ No one can see us

♪ If we stick together, eh

♪ Together, eh

♪ Who's gonna stop us

♪ No, no, no one

♪ No, no, no, no-no

♪ No, no, no, no-no ♪

♪ No, no, no, no-no one

♪ No one

This is really just a riff on a classic

by switching up a few of the main ingredients.

Perfect way to blow away your guests.

Now, I can already see them digging into this at the table.

Little taste of me.

This onion jam is super jammy and the sage is crispy.

Ungh!

Mmm.

Exactly what I thought.

Pillows of lusciousness,

the intensity of the tahini,

that light zip of lemon,

and the crispy sage leaves.

Perfect finishing touch.

Here's how this works.

You take this out to your guests and then you sit down and enjoy.

Your prep is done for the next course,

so spend some time with them.

♪

So, here we are.

It's about 20 minutes later,

your guests were diving in that white bean hummus,

and the wine is flowing.

It's salad time!

This grilled and chilled radicchio salad

is gonna be rad--

and maybe a little bit "radicchiously" good.

Just a little dollop of the arugula pesto.

Mmm.

And the Treviso, slather that on.

This'll help keep the grapes in place

and add all of that flavour.

♪

Sweet seedless grapes

to counter-balance the bitter radicchio.

Crunchy, toasted, buttery pine nuts.

♪

Mm! That grilled and chilled radicchio,

the arugula pesto with a bit of spicy bite,

those crunchy pine nuts and the sweet grapes.

This is a dazzling salad.

Yeah, baby, yeah!

So, you see how quickly this works

when all of your prep is in place?

That's what the One Big Recipe is all about-

more me time!

Now, get somebody to help you bring these plates out, chef.

♪ Goin' up as you're comin' down ♪

♪ I think I'll lift you straight up off the ground ♪

♪ Sit me on top, heading for the crown ♪

♪ It's really got no one, it's what they call me now ♪

20 minutes and a glass of pinot grigio later,

big round of applause for that grilled salad course.

This is so easy when you have everything all prepped up.

And just because you can do it by yourself

doesn't mean that you have to!

♪ Ramp it up, up, up a notch ♪

Whew!

♪ Then a nuh, nuh, 'nother notch ♪

♪ Ramp it up, up, up a notch ♪

♪ Then a nuh, nuh, 'nother notch ♪

♪ Are you ready to have this feelin' ♪

♪ Are you ready to have this feelin' ♪

My brother Joseph and I went to Asia for five weeks,

and he was like, "Come on, Kim,

"we gotta go eat our way through the night market!"

Or, "Eat our way through the fish market!"

When you travel, it's like a painting in a plate.

So, making these dishes here

brings back all these memories.

Starting off in Hong Kong.

There was a typhoon there.

That was a little crazy.

Went to the wet market. That was pretty crazy too.

Had the most amazing meal with a bunch of strangers.

We played this game that was like,

you know, all these tapping things

and drinking beer. Pretty cool!

Then we went to Taipei

in search of the best scallion pancake ever

and found this guy who was really, really good at making it

and then we flew to this really small island named Krabi

but I don't know why it's called Krabi

'cause there were no crabs.

The water was so clear!

And then we avoided another hurricane,

so went to the Tsukiji market,

had sushi for breakfast,

and then went to Hokkaido.

People are so polite in Japan, it's insane.

Have you ever taken the metro there?

Well, have you?

(Radio scanning channels)

After all that, we didn't make it to Korea

but these Brussels sprouts are gonna take us there now.

These Brussels are smashing with spice,

a little sweet-savoury Korean flavours.

These guys already look delicious enough to eat,

but we're gonna hit them with so much umami.

You're never gonna look back.

♪

Brown butter cashews,

rough chopped.

Black sesame seeds.

Final touch.

Mmm.

Wow! Super tight balance of the five S's-

sweet, sour, salty,

spicy, and savoury.

We had white bean hummus, that scrumptious salad,

and these little nuggets of Brusselly goodness.

My no beast feast is well underway.

I promised you an over-the-top potato dish,

and I intend on keeping that promise.

Five vegetarian courses for six people,

sprouting sentiments of herbaceous seduction

and tantalizing taste buds.

In your kitchen, made by you,

with the help of the One Big Recipe.

Those Brussels sprouts were a sensation,

and the vinaigrette opened hearts and minds.

Honestly?

Even dropped some jaws.

A little bed of crispy fried capers for my salt baked potato.

But it ain't salty.

Yep, that's right.

You're gonna serve a potato all by itself

and they're gonna go, "Whaaaaat is this? Love it!"

You ready?

Let's get crackin'.

Gonna use my boxing strength for this.

♪ Ooh!

♪ Ooh, you fancy

Imagine the look on their faces

when you do this table-side.

I mean, come on!

Gotta take a minute to appreciate this.

Just get off any of that excess salt.

♪ Girl, you've got it

Whew! Hot potato!

♪

Whew!

♪ Ooh! You fancy

I made you a promise and I think I delivered.

Chive oil.

♪ Ooh! Ooh, you fancy

♪ Girl, you've got it

Mmm!

It's perfectly cooked through,

the crispy capers bring this delicious crunch,

the chive oil and that rosemary!

It peeks right through the salt.

Potato, po-tah-to,

whatever you call it,

this is the best bud you've ever had.

Now you've got about 15 or 20 minutes until the next course.

Switch to pinot gris

and get ready to watch their jaws drop again! Ungh!

The salt-crusted potatoes went out,

and just as you had the knife in the air,

your nephew yells, "Wait! Stop!"

And he starts filming you,

and then you go viral,

and then you get fan mail from Ireland, Bolivia, Peru!

Sounds about right.

Well, now it's time to top that with my pasta giardino.

That's right.

Pasta but not made with pasta. Nn-mm.

This beautiful rainbow of veggies

is making me feel like Picasso again.

Or maybe like Jinaki, my friend who made this apron for me.

Isn't it colourful?

The giardino, AKA garden,

is this pasta course.

And the noodles are my veggie ribbons.

How cool is that?

Isn't it alluring?

Elegant? Exquisite?

You'll see.

♪

Crank the heat up for the carrots.

You don't wanna cook these too long-

just soften up the veggies.

And taste the rainbow.

♪

Whoop!

♪ Come on, people

♪ The ace is back, yeah

♪ Come on, people

♪ That's right, yeah

♪ Come on, people, yeah

♪

♪ The ace is back

♪ That's right!

♪ Come on, people

♪ The ace is back, yeah

♪ Come on, people, yeah

♪

Nothing like the smell of fresh lemon zest.

Fresh mint.

♪

This ricotta salata dry ricotta

is the perfect garnish for this dish.

Look at how the white pops against the colours.

This is a plant-based masterpiece.

(Sighing)

Fresh mint.

(Sniffing) Let's smell it again.

As they say in Italy, perfecto.

Mmm.

It's light, refreshing, vivacious.

That mint, those ribbons, the crunchy peas.

What a way to end a veggie day.

Et voila!

A feast for six in one afternoon.

And how much fun was that, guys?

Don't forget to stop at your favourite bakery

and pick up a yummy 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.

Cheers!

♪