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 could 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 the test kitchen,
guys.
I am so excited because
I've created a menu for you
inspired by me!
Just kidding.
Inspired by spring.
But you can do it any time.
Four courses for six people
all in one afternoon.
Here's what I'm thinking.
Starting with
a peachy scallop crudo.
Asparagus.
It is so beautiful
at the market right now.
With a gribiche.
Spring means lamb.
And of course, with my lamb,
I'm craving Yorkshire puddings.
And to finish,
a sweet, buttery halibut.
It is my favourite fish
after all.
With the halibut,
dill pesto mushrooms.
[Exploding]
Four courses for six people
all in One Big Recipe.
[Fingers snapping]
Easy to follow,
easy to make,
and sure to impress.
[Sniffing]
[Exhaling]
Cooking is all about
being organized.
Mise en place.
AKA, everything in its place.
First step,
in One Big Recipe,
is grouping all of your tasks.
Like these! Parsley, garlic,
and shallots.
And onion!
[Chopping]
One of my favourite
cookbook titles is
It Started with an Onion.
How fitting is that?
[Chopping]
[Chopping]
Whoop!
I'm using these for my gribiche.
Soft-boiled
for maximum pleasure,
so keep an eye on the time.
This recipe will make you forget
that tartar sauce even existed.
Pro-tip, guys.
When you're toasting nuts--
Woo! That's the perfect colour.
Golden brown.
You want to get them off the pan
as fast as possible
so the carryover heat
doesn't burn them.
I've burnt a lot of nuts
in my time.
I'm just gonna turn down
the oven
so that it's ready for my lamb
and how do you know that?
It's all in the One Big Recipe.
Okay, beautiful
spring lamb shanks for braising.
Ha!
Always get grass-fed lamb
for the best flavour.
Season with pepper--
but not salt.
I'll show you why.
Kalamata olives
and sundried tomatoes.
You could totally go for some
oven-dried tomatoes if you want,
but I like to bring the Sun
to my spring lamb.
I adore olives.
These Kalamata olives are nice
and briny and salty.
You can use green ones
if you'd like.
Some of those shrivelled up
Moroccan black olives.
I'm Moroccan, but I'm not
shrivelled up quite yet.
Did I actually say that?
Ha!
These guys are bringing the salt
to the party,
but who's bringing the ice?
I am.
These soft-boiled eggs are ready
to come out of the water
and straight into a nice bath
so that I can control
the cooking.
They are going to be perfect.
I can't wait to see these yolks!
But first--
the first step for lamb
is to sear the lamb shanks.
♪ Ah! ♪
Woo!
[Sizzling]
Oh, yeah!
[Giggling]
Lamb!
[Sizzling]
Ooh, baby!
Perfectly crispy and seared.
Excited.
[Sizzling]
Mise en place.
Kalamata olives
and sundried tomato,
aka, sunshine and salt.
Looking good! Looking good!
These are a huge time-saver.
I picked up
prepared chicken stock
and demi-glace from my butcher
when I got the lamb shanks.
Whoop!
Here's another trick
for you guys.
When I want some flavours but
I don't want the little bits.
You make a sachet.
Need me some scissors.
Or you could just be a mummy.
[Giggling]
Right into the middle.
So, I've got some black peppers
and some bay leaves
in my cheesecloth.
And now, I'm gonna make
a little bundle.
At least I learned how to tie
my shoes as a child.
Don't need to be pretty.
It's just gotta work.
So beautiful.
Okay, the lamb is in!
Dinner simplified thanks to
the One Big Recipe.
Next, when is a pudding
not a pudding?
When it's from Yorkshire.
Springtime menu
all in One Big Recipe.
I've already rocked a ton
of slice and dice prep.
The almonds are toasted,
the soft-boiled eggs are done,
and the lamb is braising
in the oven.
Now, it's time
for Yorkshire puddings.
This recipe is super simple.
One to one to one.
Eggs.
Milk.
And flour.
It's baking, guys.
Don't forget the salt.
It's an exact science.
That's it!
[Blending]
♪ You are ♪
♪ Such a great lover ♪
♪ It's all I want to do ♪
Ah!
Straining the batter is critical
and letting it rest will ensure
the proper lift-off!
So, make it early
and let it sit.
Quick garnish.
Gremolata!
I speak fluent Italian,
so that means a lot of
Gremlins--
or maybe not.
Just the fragrant zest.
Mmm.
More citrus is never
too much citrus.
Gremolata.
Garlic.
Parsley.
Parsley, garlic, citrus.
The perfect,
classic flavour combo.
It's time for
the compound butter
and I get to use this with this!
[Grunting]
I love doing this.
There we go.
Room temperature butter.
Spicy just like me.
I'm gonna add
some white balsamic
for a little touch of agrodolce.
Tarragon.
An amazing herb
with a licorice flavour.
Not used nearly enough.
[Chopping]
Now, gently fold together,
but don't over mix.
Just want to incorporate
all of these flavours.
Have you ever made
a compound butter?
It's just loads of flavour.
So, make extra!
I always make extra.
Now, watch this.
Whoop!
Cool, right?
This just has to firm up
in the fridge,
then slice and serve.
Wait until you see what
I slather it on.
Oh, do I love asparagus.
That's it!
Just kidding.
I'm gonna refine them
a little bit.
So, yes, asparagus has a place
in one of my favourite meals
of all time.
I was in England at
Heston Blumenthal's restaurant
with a pack of other
chef friends of mine
for an important event
and, you know, with all of the
centrifuges and labs,
I was like, "Where is the food?"
It was mad cool.
After having taken the train
from England to Paris
and meeting up with
another chef friend of mine,
we walked around the farm
with some friends
and pulled the fresh vegetables
right out of the earth.
The Sun was just barely up
in the sky.
It was really one of
those moments.
You can even remember
how it smelled out there.
I think I'll tell you the rest
of this story later.
You can totally keep all
the scraps and the bases
to make an asparagus soup.
Next, sauce gribiche.
Remember these?
These jammy yolks
are cooked exceptionally.
They surmount all
of my egg-pectations.
Some might even say that
they're cooked impe-egg-ably.
[Chuckling]
I crack me up!
[Laughing]
Egg-nough about that.
[Laughing]
Jammy yolks.
Sharp Dijon mustard.
Homemade mayonnaise, guys.
Cooked egg yolks is
what makes it a gribiche.
Perf!
Delicious with asparagus
and you gotta try it with fish.
Gribiche is like Tartar 2.0.
Tarra going, going, gone!
My mise en place shallots.
Parsley.
Briny capers
and savoury anchovies.
I can hear you,
all you naysayers.
Do not leave them out.
Looking good, looking good.
Mmm!
Mmm-mmm-mmm-mmm!
Mmm-mmm!
We've got the lamb in the oven,
the Yorkie batter,
the compound butter,
and this gribiche
for my asparagus.
You can do this.
Saturday afternoon--
play some tunes.
Cooking and dancing--
It's all in the One Big Recipe.
Next, dill pesto
and scallop crudo.
Sounds like spring to me.
Four courses for six people
in a single afternoon.
All in One Big Recipe.
I've got lamb shanks
braising in the oven
for a super cool appetizer.
Compound butter is done.
And even gribiche
for my asparagus.
And now, dill pesto.
Pesto is usually made
with basil,
but Springtime Kim is gonna make
the besto esto pesto with dill!
This parsley was
my mise en place this morning
and whoop!
Three recipes done.
So, pesto is herbs with garlic.
Nuts.
And I'm gonna add some shallots.
And fresh lemon juice
and the zest!
Ah! Gets me every time.
[Blending]
[Blending]
Mmm.
This olive oil creates a barrier
to help reduce the risk
of oxidization.
Too nerdy?
Extra olive oil!
Yum! Yum! Yum!
Ooh! Baby!
That lamb is looking luscious.
Ah! So good!
I'm gonna let this cool.
So, what do you think so far?
Pretty easy, right?
Next big job--
Scallop crudo.
Crudo, aka, raw,
aka, sashimi.
Have you been to Japan?
I mean, there is nothing quite
like it.
My brother and I ate our way
through the Tsukiji Market.
We even had sushi
before 8:00 AM.
Nothing weird about that.
Every morsel of food
I put in my mouth
from the $40 strawberry
to the best omelette I ever had
was phenomenal.
The most important part
about making a good crudo
is sashimi-grade scallops.
A good scallop smells like
an ocean breeze
on a warm spring day.
Mmm.
Surfing my way
to make a sashimi.
Next up, making a kit.
That's cook pro lingo for taking
a bunch of prepared items
and putting them on a tray
to make it easier
for plating later.
Pro-tip.
Choose six small plates
for plating this course
and put them in the fridge
at the same time.
Sachet.
Way better than fishing around
for peppercorns and bay leaves.
Looks so good!
Ooh! This is gonna rule!
I can't wait until I add Yorkies
to the mix.
Just gonna keep it
on the lowest heat.
Okay, the big jobs
are almost done.
Still plenty of time
to get ready.
I know that you can do this.
Dill pesto
and king oyster mushrooms.
These meaty babies are fresh
from the market
and available all year long.
Oil my pan a bit.
These mushrooms are so meaty.
Definitely one of my faves.
[Pepper mill cracking]
And they're ready for the grill.
Oop!
Oh! And you can do this
by yourself,
but nobody says you have to.
Grab a family member or friend
and make it a fun afternoon,
guys.
Check it out.
I've done all the prep
for the lamb, the asparagus.
Don't I owe you a story
about that still?
The scallop crudo.
And now, it's time to chill,
call my mom and make a c*ck.
♪
♪
[Sighing]
Everything is under control.
When you're cooking
all afternoon,
it is so important to have
a built-in break.
Chill.
Pick the wines.
And make a c*ck.
A bright, fresh margarita
to go with my spring menu.
I love me a margarita!
Okay, first step,
salt the rim.
Little trick from my travels.
Chili-lime spice to the mix.
Margaritas are so simple.
I like to get a little extra
on one side.
Once you get the hang of these,
it's gonna be your go-to
right after work,
after the club,
first thing on a Sunday.
I'm not judging.
This chili-lime seasoning
is not too spicy,
but just gives it
a little extra kick.
Perfect!
Four ingredients in a margarita.
Starting with tequila.
Tequila is made from a cactus
or an agave plant,
which is huge!
Went to a few agave farms
in Mexico
and tried to help harvest
one of them,
which is a lot easier said
than done.
They work hard for our benefit.
Next up--
Orange liqueur.
Then limes.
You can definitely add lemon
or orange
or grapefruit even,
but I'm going classic today.
Last but not least,
the hardest part.
Simple syrup.
50% water, 50% sugar.
You boil it up on the stove,
let it cool.
throw it in the fridge
and voila!
For any margarita emergency,
it's there to save you.
And now, for the fun part.
The cool part.
Ice.
♪ Baby! If you want me ♪
♪ And you're ready ♪
♪ Come and get it ♪
♪ I say, "Baby" ♪
♪ Come and get it ♪
Best part--
Shake.
♪ Baby! If you want me ♪
♪ And you're ready ♪
♪ Come and get it ♪
♪ I say, "Baby" ♪
♪ If you want me ♪
♪ And you're ready ♪
♪ Come and get it ♪
♪ I say, "Baby" ♪
♪ If you want me ♪
♪ And you're ready ♪
♪ Come and get it ♪
♪ Baby! If you want me ♪
♪ Come and get it ♪
[Lip-smacking]
Mmm!
♪ Ah ♪
Sunshine in a glass.
This margarita goes great
as a pre-dinner c*ck
and it's gonna go perfectly with
my peach and scallop crudo.
Now, I've turned the menu
on its head
by serving the lamb
as a second course.
See what I did there?
So, I need a medium-bodied
New World wine
that has big legs
and lots of fruit.
Like a Zinfandel.
Little secret.
Wine hates asparagus.
Except for one.
Groovy.
Now, Gruner Veltliner,
or as I call it,
the Groovy,
is the grape that Austria drinks
the most
and it's gonna go perfectly
with the halibut
and dill pesto mushrooms.
Can you imagine the look on
everybody's face
when you serve them this feast?
It's easy when you follow
the One Big Recipe.
What do you say we plate up
some of that scallop crudo
to go with this margarita.
Maybe just after a little bit
more me time.
Okay, the ultimate four-course
Springtime menu
is in the homestretch.
What do you think so far?
As I get all these tasty treats
out onto the table,
I'm imagining how impressed
your guests are gonna be--
with this crazy, cool spread.
First up, scallop crudo
with peaches and olives.
Mmm. Sweet, plump,
fresh, juicy scallops.
♪ Ooh! Oh, you fancy ♪
♪
♪ Girl! You got it ♪
♪
♪ Ooh! Oh, you fancy ♪
♪
♪ Girl! You got it ♪
♪
Chives.
Lime zest.
♪
♪ Ooh! Oh, you fancy ♪
♪
Flaky sea salt.
♪
♪ Ooh! Oh, you fancy ♪
♪
♪ Girl! You got it ♪
♪
♪ Ooh! Oh, you fancy ♪
♪
♪ Girl! You got it ♪
Presentation is so important.
♪
Avocado oil.
One of my favourites these days
and it's a superfood.
Bonus!
♪
And these--
toasted slivered almonds.
The first thing that I did today
in my mise en place.
It's got the three T's.
Temperature from the cold plate,
the sweet, plump scallops
for taste,
and the nuts and flake salt
bring the texture.
Okay, now is when you take
your absolute
knockout of a first course
to the table.
Serve your friends,
pour some wine,
sit down and enjoy,
and look at all the smiles
on their face
when they take the first bite.
Okay, first course is done!
Scallops were a huge hit.
Somebody is picking up
the plates
and now it's time to start
the lamb.
The secret to good Yorkies--
hot oil, cold batter,
and work fast.
These are only gonna take
about ten minutes.
Uh ah!
[Grunting]
Whoa!
Ooh la la!
Look at these perfect,
puffy pockets of flavour!
Look at that lift!
♪ Brace yourself for the pace ♪
♪
There is nothing grim
about this gremolata.
♪ Yo! Yo! Uh-huh ♪
♪ Yeah! Yeah! Uh-huh! Uh-huh! ♪
♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪
♪ Uh-huh! Uh-huh! ♪
♪ Uh-huh! Uh-huh! Yeah! ♪
♪ Uh-huh! Uh-huh! ♪
♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪
♪ Yo! Yo! Yo! Yo! ♪
Ah!
♪ Yo! Yo! Yo! Yo! Yo! ♪
♪
♪ Yeah ♪
You can do this, you know.
It's all in One Big Recipe.
♪ Brace yourself for the pace ♪
Mmm!
The sundried tomatoes and olives
add character.
The Yorkies are puffed
to perfection
and that gremolata brightens up
the whole dish.
If this was a main,
it would be too small,
but as an early course,
it's a keeper.
♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪
♪ Uh-huh! Uh-huh! ♪
♪ Uh-huh! Uh-huh! Yeah! Yeah! ♪
♪ Uh-huh! Uh-huh! ♪
Now, the lamb has hit
the dinner table--
happy guests!
Everybody's smiling.
Tunes are twinkling
and glasses are full.
Nice!
When I'm back,
asparagus and halibut.
Don't I still owe you the rest
of the story about
that asparagus?
Dinner for six in one afternoon.
All in One Big Recipe.
I've got two courses down
and two to go.
What's in the bag?
Scallop crudo with peaches
and braised lamb
with Yorkshire puddings.
Everyone is settled in.
What's next?
Asparagus with gribiche.
Get ready to blow some minds.
So, back to
that asparagus story.
We were all on the farm
walking the grounds.
Essentially, picking and
choosing our vegetables
and whatnot for suppertime.
I have never experienced
something like this before.
These massive trunks
of white asparagus!
They looked like little trees
in a forest.
We dusted them off,
cooked them away.
Some were even shaved raw.
One of the best salads
I've ever had in my life.
♪ Come on, people ♪
♪ The bass is back ♪
♪ Yeah ♪
♪ Come on, people ♪
♪ That's right ♪
Mmm!
Mmm-mmm-mmm-mmm-mmm!
Takes me right back to the farm.
Okay, so now we take it
to the table,
sit, eat--
tell your favourite
asparagus story.
Take a beat and enjoy.
So far, dinner is a hit!
Everybody wants
your gribiche recipe.
How did you cook those asparagus
so perfectly?
Now, it's time to really
take it home.
Seared halibut
and dill pesto mushrooms.
Halibut.
Fresh from a local fishmonger
that I know and trust.
I picked halibut
for the main course
not only for its firm
and meaty texture,
but also because
it's my favourite.
I'm for the halibut.
Just a quick sear.
[Sizzling]
Oh, yeah.
Oh! Hi!
[Sizzling]
Woo!
[Sizzling]
Just a minute for it
to cook through.
If I had to pick oil or butter
for the rest of my life,
butter would win.
We make an amazing caramelized
onion butter at Monsieur,
but this agrodolce
compound butter--
is my favourite
bonbons de beurre.
Use a warm knife
for best results.
[Sizzling]
Such a neat trick,
you gotta make extra.
Now, watch this magic trick.
Shroom-a-palooza.
I love plating my main courses
family style.
It's the best way to go.
Speaking of family--
I have a big one.
You can grab one
or two sets of hands
and get them to help you
and then it's really a party.
Are you ready for this?
Are you ready?
I promised you an instant sauce.
Are you seeing this?
This pink peppercorn butter
becomes a sauce.
Halibut and its best friend,
dill.
Pink peppercorn butter
with agrodolce
from the white balsamic,
meaty king oyster mushrooms
with just a hint of smoke
from the grill.
Et voila!
A feast for six
in one afternoon.
And how much fun was that?
Don't forget to stop
at your local baker
to pick up the yummy dessert.
Anyone can order takeout, guys.
But this--
this is love.
Follow the One Big Recipe
and you will rock this at home.
I promise.
Cheers.
♪ Every one has to
make big decisions ♪
♪ Follow your brain
but don't forget your heart ♪
♪ We always fight against our
own illusions ♪
♪ Anahata is the central path ♪
♪ Everyone has to make big
decisions ♪
♪ Follow your brain but don't
forget your heart ♪
♪ We always fight against our
own illusions ♪
♪ Anahata is the central path ♪
♪ I can see the light ♪
♪ I can reach my strengthful
source ♪
♪ I can see the light ♪
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01x01 - Classics with a Twist
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The idea of having to take on four recipes on four different pages and figure out how to get them all done at once can be complicated and sometimes confusing for home cooks.
The idea of having to take on four recipes on four different pages and figure out how to get them all done at once can be complicated and sometimes confusing for home cooks.