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.
Hey, guys!
Welcome to my test kitchen.
I created a menu I'm calling
"Upside Down".
Woo!
I had the idea of ending
with a starter
and working my way back
from there.
Six dishes, four courses.
Let me show you
what I'm thinking.
For my ending starter,
I'm thinking oysters
and champagne.
How to make that starter
an ending?
Champagne granité.
My favourite dessert is fruits
and nuts.
Grilled pears with blue cheese,
bacon, kale salad.
Meat is usually second to last,
so I'm going to do it second
to first
with my beef tartare sliders.
Pasta is right where
it needs to be.
In the middle.
Why don't we take that pasta
dish and turn it upside down
and put some Korean kimchi in
the pasta?
Kimchi pasta!
Usually, meat goes after fish,
but fish is gonna be
the main course.
Loup de mer en papillote.
And since it's a main,
écrasé de pommes de terre
with a beurre rouge.
Stop looking for subtitles.
I'll explain all of that later.
Six dishes, four courses,
all in One Big Recipe.
Easy to make, easy to follow,
and guaranteed to impress.
Let's get started
with that salad.
Bacon is good.
Preheat the grill for my pears.
And now, for a little
mise en place.
When you're cooking all day,
you start off with a few tasks
to get ahead.
These pears are gonna
get grilled
and then poached in red wine.
Now, let's grill these babies.
Cut side down.
In the restaurant business,
we call this presentation side.
♪ Brace yourself for the pace ♪
This is Moscato d'Asti.
A sweet Italian dessert wine
that gonna pair perfectly
with my pears.
[Snorting]
As the pears poach,
the alcohol will evaporate
and your kitchen is going to be
wafting with the sweet smell
of pears poaching in wine.
Wait until you see
how these turn out.
This bacon will go perfectly
with my juicy,
grilled wine-poached pears.
Mmm-mmm-mmm-mmm-mmm.
Smells so good.
Don't mind if I do.
Mmm-mmm-mmm-mmm-mmm!
Next, the One Big Recipe tells
me to start the mignonette
Remember these shallots?
Mise en place!
I'm adding sugar,
and champagne vinegar,
and heating so that it
dissolves.
And now, for the fun part.
[Cork popping]
Ah!
I'm using a flat pan lid
like this one
to make my champagne mignonette
granité for the oysters.
Here's how it works.
Every now and again, I come back
to flick up the ice
and get that amazing granité
texture.
We are well on our way.
The granité is chilling,
pears, bacon.
Up next, horseradish aioli.
Remind me to tell you
my horseradish story.
Quick review.
Pears are in the oven,
bacon is crispy and... bacony.
Champagne granité? Check it out.
Ooh! Look at this
flaky goodness.
The more you flake,
the finer the granité.
My beef tartare needs an aioli.
A horseradish aioli
with lots of garlic.
For aioli, just the yolks.
Woo! Look at that colour!
I'm making a drink
with these later.
I'm adding Dijon--
a little cayenne--
white wine vinegar--
and a pinch of salt.
[Blending]
Mmm! Yum!
This is homemade mayo, guys.
Better than anything you can buy
in the store.
And the horseradish.
One of my neighbours once told
me to plant horseradish
in my house to attract men!
Remember, the One Big Recipe
tells you every detail
even when to salt the water
for my potatoes
for my loup de mer.
Kale salad for my pears.
Kale is a tough green,
but if you get ahead
before dinnertime
and add some salt and oil,
and give it a nice massage.
Rub it down.
It'll be ready for dinnertime.
I love tarragon.
Definitely think it's underused.
It's got some nice
licorice flavour
and it'll go super well
with my boeuf tartare.
AKA, beef tartare.
Up next, beef tartare.
The Tartars were an
ancient culture in the east
that used to carry around swords
and chop things up really small.
Look at this beef.
This beef is so tender and lean.
I guess that's why
they call it tenderloin.
So, this is my tartare kit.
I'm taking all of my elements
and putting them in place
so that I can mix them up
fresh later.
Capers, shallots, my meat,
tarragon, and remember
this egg yolk?
Yeah.
Grilled and poached pears.
Super tender and ready to go.
This is for my potatoes.
This is for my seaweed garnish.
No need to boil multiple pots
of water.
[Sighing]
Don't you just love the smell
of fresh dill?
I'm separating the fronds from
the stems.
Those I will save for a garnish
at the very end.
[Chopping]
My fish dish needs a sauce.
Beurre rouge.
A red wine buttery sauce.
It's called a beurre rouge
for the rouge wine that we use.
It could be last night's wine,
last week's wine,
any wine is fine!
As long as it's rouge.
Black peppercorns.
Potatoes are boiling,
I've got my beef tartare kit,
grilled pears,
and a red wine sauce redu--
reda-- reductioning!
Rock and roll!
So, what do you think so far?
You could do this, right?
What's next?
Italy goes Korean
and it's gonna be so much fun.
♪ Everybody,
just do what you do ♪
♪ Don't stop,
that's right ♪
♪ Don't stop, go ♪
Hey, guys.
My Upside Down themed One Big
Recipe is well on its way.
My pears are grilled
and poached,
red wine sauce on the go
and my potatoes are boiled.
Now, let's finish the
seaweed garnish for my oyster.
Classic combination of lemon
and EVOO.
Ah!
Smells like the lemony sea.
Nori. More seaweed.
It's the sushi go-to
with a super satisfying flavour
and it's gonna be the garnish
for my kimchi pasta.
Chives and blue cheese.
Perfect for my grilled
pear salad.
Ooh.
And these are shiitake mushrooms
for my kimchi pasta.
I love shiitake mushrooms.
Are you shiitalking to me?
[Giggling]
I literally crack myself up
all day long.
Scallions.
AKA, green onions.
Also a garnish
for my kimchi pasta.
Ah! Kimchi!
Korean sauerkraut with ginger
and chilies.
Big flavour in a small package.
My uncle used to call be
"Kimchi" actually.
True story.
So, here's another kit.
I know, I know,
what are you thinking, Kim?
Shiitakes, kimchi,
nori, scallion--
You're crazy, girl.
You're gonna have to trust me.
crasé potatoes.
Doesn't mean crazy potatoes.
Unless you mean crazy good.
En français,
écrasé means crushed.
Butter.
Butter always makes it better.
And that butter is just gonna
melt right in.
Zest.
Juice.
[Peppermill cracking]
Voila!
Mmm-mmm-mmm-mmm-mmm!
Buttery, lemony.
These are crazy good.
Ever had a snow cone?
I used to have them all the time
at my Grandmother Mémé's house
in Florida.
I'd get one on my walk
to the dog races
to get her a ticket
at seven years old?
I love my Mémé.
I got to watch her make so many
classic old-school recipes.
What a blessing.
Let's start that
beef tartare prep
so that there's nothing to do
but plate later
and you get to spend more time
with your peeps.
Tarragon.
Shallots.
Capers.
And the yolk.
See that mise en place
is so helpful.
You do all that stuff before
and then you just
have to assemble.
Dijon mustard.
[Peppermill cracking]
A little olive oil.
Now, these beef sliders need
something to slide into.
My grandmother made
brioche bread.
We call it challah.
Now, you're getting curious,
right?
Look at what I did earlier
when you were away.
All of the things I need
for my loup de mer
European seabass en papillote.
It all starts with love.
So, I've made my heart shape
and I'm starting to make folds.
Using this to just flatten it.
Don't want any holes.
It's a steamer after all.
And keep going
all the way around--
Fl*ttening it down.
Take your time.
Make sure that it's well-sealed,
but there's also room
for the fish to steam in there.
And then, at the last part,
I just tuck it in nice
and tight.
Give it a couple extra folds
and then work my way back
to the front,
or the back, front, back.
Et voila! En papillote.
♪ 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 ♪
♪ Let's do some, some,
something fun ♪
It's all coming together.
And don't forget, you can get
the family involved,
because cooking is fun.
Especially if you follow
the One Big Recipe.
I'm on the last tasks.
I've already got the prep done
for beef sliders,
pears, kimchi pasta,
and even the horseradish aioli.
Don't I owe you
a story for that?
I didn't forget.
♪
[Sighing]
When you're cooking
all afternoon,
it is so important to factor in
a built-in break.
Relax, pick your wines,
and makes a c*ck.
Bourbon sour, anyone?
A smooth, elegant c*ck
before dinner
with a crazy mouth feel.
Why?
Egg whites!
Remember these from
mise en place earlier?
Bourbon is to the United States
of America
what scotch is
to Bonnie Scotland.
Bartending is all about ratios.
Super easy to remember.
For whisky sour,
it's four to one,
to one to one.
Four parts whisky.
It's gonna be a good diner.
In this case,
I'm making two c*ck,
so that's eight.
Simple syrup is water and sugar.
Boil it, cool it,
and you're ready to go.
This is gonna add the sweetness.
And because it's simple syrup
and not sugar,
it just melts right into
the drink.
Fresh lime juice.
This is why it's called
a whisky sour.
Gotta get every last drop.
And for the last part,
egg whites.
I also add a dash of bitters,
because it makes it taste
more bitter,
I mean, uh, better.
Secret bartender trick
is a dry shake.
Two or three rounds in the ring
and then you can put the ice.
[Boxing bell ringing]
Ah!
[Ice clanking]
Good workout, too.
Look at these beautiful glasses.
Sugar just on one side.
Some people serve it on ice.
Some people don't.
Today, I'm just gonna make sure
that it has a cherry on top.
Beautiful.
Mmm-mmm!
Perfect for
a before-dinner drink.
Now, let's check out
those wines.
I need a big jammy red
to go with my blue cheese
and bacon.
And the beef--
I'm thinking a California
cabernet sauvignon.
To go with the kimchi pasta,
the loup de mer,
and the oysters,
an old-world rosé.
Something light and crisp--
from France or Italy.
Everybody has a c*ck
in hand,
dinner smells great,
and the music is banging.
You're chill.
Can you imagine the look on
their faces
when they see this feast
that you've created?
It's easy!
Especially if you follow
the One Big Recipe.
What do you say we plate
that pear and blue cheese salad
and get this dinner on the road?
Eh--
Maybe after a little more
me time.
My Upside Down dinner starts
with beef
and ends with an oyster.
Right about now,
your guests have arrived,
everybody has a c*ck
and they're laughing.
It's almost time for dinner.
Time to plate my pear
and blue cheese salad.
♪ I know I'm in a set
paced nicely ♪
♪ Rip the set,
make the sketch get lively ♪
♪ Nicely, I ride the beat ♪
♪ Speaking in irie rhymes ♪
This is how you turn a pear into
a show-stopper.
♪ ...Get lively ♪
♪ Nicely, I ride the beat ♪
♪ Speaking in irie rhymes ♪
♪
[Kimberly humming]
♪ I know I'm in a set
paced nicely ♪
♪ Rip the set,
make the sketch get lively ♪
♪ Nicely, I ride the beat ♪
♪ Speaking in irie rhymes ♪
♪ I know I'm in a set
paced nicely ♪
♪ Rip the set,
make the sketch get lively ♪
♪ Nicely, I ride the beat ♪
♪ Speaking in irie rhymes ♪
See the kale?
We took the time to rub it
with salt and oil
and now, it's perfectly tender
and ready for dinnertime.
Balsamic glaze.
What a lifesaver that
it's available everywhere now,
because I used to make this
all the time.
Ah!
Gorgeous.
Mmm.
Mmm-mmm-mmm-mmm.
So now is when you take
this amazing concoction
of a pear, blue cheese
and kale salad.
Serve it to your guests
and spend some time with them.
Okay, so it's about
20 minutes later.
Everybody loved the salad.
Someone is picking up
the plates,
wine glasses are full,
laughs and love all-around.
Remember this beef tartare kit?
My beef, my little funky
c*ck garnishes,
and the horseradish aioli.
That reminds me,
the story.
[Chuckling]
So yeah, my neighbour had told
me to plant some horseradish
so that the men would come.
And I did.
I took the horseradish,
which is actually just
the piece.
Plopped it in some water,
waited until a bit
of sprouts came up
and then, you know,
planted it in the dirt.
Well, can't say that it worked.
Because I'm still waiting for
the men to bang on my door,
but I love horseradish,
so at the very worst,
I'll have a little extra for all
of my recipes.
Now, time for the beef.
You can get one of these
pretty easily
and if you can't find it at,
you know, a kitchen store,
go to a home renovation store
and get a piece of a pipe.
It works just as well.
We call this un emporte-pièce.
It just really guides you
to make a perfect little patty.
Smoosh it in there delicately.
Voila!
And magic.
Horseradish aioli.
And there you have it, friends.
Beef tartare sliders
with horseradish aioli.
Mmm.
Mmm-mmm.
Everybody's gonna love this.
The really delicate tartare
with that buttery brioche bun.
The sharp horseradish aioli.
Time for another service,
friends.
Serve them this slider
and watch them grin.
The beef sliders were a hit!
Everybody's asking you
for the recipe.
You are a rock star.
[Making drum sounds]
We're gonna cook these
shiitake mushrooms
just until they're a little bit
golden brown.
It's going to be delicious.
That's the colour
that I'm looking for.
Kimchi. A little savoury,
a little tart,
and just a hint of spice.
[Sizzling]
♪
Words can't even describe
how heavenly
my kitchen smells right now.
Whipping cream.
The sauce just needs
to thicken a bit.
Ready!
A little trick.
Pour in some of that pasta water
so it helps the sauce cling
to the noodles.
I'm just creating a nest
in the ladle
and rolling it to create like
a nice,
presentable shape
for these little bowls.
You don't want to just wow
your guests with the pasta,
but you also want to
impress them with presentation.
Nori, scallions,
and a little black sesame,
because they're just
so dang cool.
Now, this is turning pasta
on its head.
Kazamo!
This is so delicious.
Creamy, earthy mushrooms.
Sharp and intense kimchi,
but not too much spice.
All ties together perfectly.
Put the fish in the oven
so it has time to steam.
So, we've plated the pear
and blue cheese salad,
the beef sliders,
even the kimi-kimi-kimchi pasta.
Everything is Kim-tastic.
Five mouth-watering courses
for six hungry guests.
All in One Big Recipe.
Even you can create a feast
in one afternoon.
Your guests loved
the pasta course.
They practically licked
the plate.
Let's get to the grand finale.
Loup de mer.
And with that,
this beurre rouge sauce.
The wine has reduced
and now it's ready to strain.
♪
Still warm--
which is important.
Beurre rouge.
Now, we add in the butter.
You gotta work fast.
♪ That's right ♪
♪
♪ Come on, people ♪
♪ The bass is back,
yeah ♪
♪ Come on, people ♪
♪ That's right!
Yeah ♪
♪
♪ Come on, people ♪
♪ Yeah ♪
♪
This is just right.
Time to plate the loup de mer
en papillote.
Oh, yeah.
Perfectly steamed loup de mer.
My dill from earlier.
A little lemon.
Luscious.
Mmm-hmm.
Piping hot.
If you've never
had sea bass before,
I've got two words for you.
Buttery and sweet.
This is a winner.
Now, serve it to your guests
and show them exactly what
I just did.
Did you see the look
on their faces
when you open that pouch
and the aroma?
Uh! And just when they think
there's nothing left,
one perfect oyster.
I learned how to shuck oysters
a few years ago
from one of the best.
He was doing something like
38 oysters a minute.
Let's see if we can do two.
♪ New beginnings ♪
♪ Yeah, I'm starting off fresh ♪
♪ New beginnings ♪
♪ I expect nothing less than
being at my best... ♪
If you have a pal
that's a master shucker,
bring them into the kitchen,
because this recipe is
even more fun with a team.
♪ New beginnings ♪
♪ Yeah, I'm starting off fresh ♪
♪ New beginnings ♪
♪ I expect nothing less ♪
♪ Than being at my best,
no second guess ♪
♪ Oh, here's to the new ♪
♪ New beginnings ♪
So, yeah.
Seven-year-old me in
the Sunshine State,
hanging out with
my Grandma Mémé.
Would walk every day
for my snow cone.
You know, one day it was
red mouth,
one day it was blue mouth.
At least today,
it's champagne mouth.
Mmm!
That takes me right back
to Florida.
My last course for the day.
Let's hit the table.
Et voila!
A feast for six
in one afternoon.
And how much fun was that, guys?
Don't forget to pick up
your favourite dessert
from a local bakery.
Anyone can order takeout, guys,
but this--
this is love.
Follow the One Big Recipe
and I promise,
you're gonna rock this at home.
[Sighing]
Huh? I've got to walk my dog!
Esko!
Come here, Esko!
♪
Welcome to our World! Where we serve you cookies to ensure you get the best viewing experience on our site.
Did you know that you can remove censorship board-wide, use our advanced search functions, be notified when new content is posted, join our memberships, set episodes to show in any order you want & more if you are logged into your account?
Register or sign in here: ucp.php?mode=register
Did you know that you can remove censorship board-wide, use our advanced search functions, be notified when new content is posted, join our memberships, set episodes to show in any order you want & more if you are logged into your account?
Register or sign in here: ucp.php?mode=register
01x03 - Upside Down
Watch/Buy Amazon
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.