I'm Kimberly Lallouz
and this is my test kitchen.
I take multiple,
lip-smacking, sumptuous dishes
and turn them into One Big Recipe.
Now, you can cook
a feast for your peeps
all in one afternoon.
Download the One Big Recipe
right now.
Follow along.
This is gonna be fun.
♪
Hey, guys.
Welcome back to my test kitchen.
Are you ready to rock a feast?
I've got three words for you:
surf and turf.
Four courses, enough for six
people, all in one afternoon.
Let me show you what I got.
First up,
the spicier side of the sea
with my chili crab cakes.
Then, a rich
and creamy dish... risotto.
But not like
you've ever seen it before.
For my surf,
big, juicy diver scallops.
And then for my turf,
a rich, braised osso bucco.
And then, the marrow
from that veal shank,
I can't wait
to show you guys this one.
And you, you, my friend,
you can do this all in one day.
Four courses,
enough for six people...
[Snapping]
..all in One Big Recipe.
Easy to follow, easy to make,
and guaranteed to impress.
First up on any big dinner
is the mise en place.
[Imitating sword slicing]
The slice and dice.
You know.
Getting the vegetables ready,
carrot, celery, onion, garlic.
♪
♪
Chefs call
these vegetables aromatics,
because they smell so good.
♪
Osso bucco.
No, that's not the name of
a card game from a spy movie.
It's the Italian word for
this crosscut of veal shank.
♪
™ª Ahhhhh ♪
Oh, yeah.
♪
Osso bucco!
Doesn't everything
sound better in Italian?
Keep the skillet hot, 'cause
we're comin' in with the veg.
[Sizzling]
♪
Yeah!
Ever wonder how chefs
get their sauces so dark?
This here is the secret.
Browning off your tomato paste.
♪
Next layer of flavour,
fruity and spicy white wine.
Italian of course.
♪
Okay, we've deglazed with the wine.
Another layer of flavour,
beef stock.
And, veal demi-glace.
So luscious.
♪
All right,
and another layer of flavour,
a "sachet d'epices" en Français.
A "bustine de spezie" in Italian.
Literally just means
a little bag of spices.
Now...
[Sighing]
..we pour it in.
♪
And now, ladies and gentlemen,
the magic of braising.
All you have to do
is put this in the oven,
let it cook
for a few hours, and chill.
Broccoli rabe,
it's bitter, but in a good way.
I'm gonna show you how
to make it perfect every time.
♪
So, I was really young
when we lived in Spain,
but you still couldn't
keep me out of the kitchen.
Had to have
my hands in everything,
and this one time
my aunt came to visit...
She didn't cook very well.
She does now.
Um, she would always get my help
and I'd run in the kitchen
and give her a hand.
So I see her prepping stuff.
I grab a big handful
and shove it in my mouth.
It was so bitter!
It was broccoli rabe
and it wasn't even cooked yet.
But, you know what?
It's the kind of thing
that just grows on you
and you start to crave it.
So that was my first, but not
last, bite of broccoli rabe.
And it certainly wasn't
the end of all my Spain stories.
I'll get back to that later.
So, what do you think so far?
Everything is under control.
I've done
my slice and dice prep.
I've got my osso bucco in the oven.
I even trimmed my broccoli rabe.
Let's hit the surf
and start with my chili crab cakes.
♪
All right, here's the
surf and turf set up.
Four courses,
succulent dinner for six, all in
One Big Recipe,
all in one afternoon.
Cool?
[Laughing]
So far I've got my osso bucco
braising in the oven over there.
And now it's time
for my chilli crab cakes.
Starting with
mayo and bread crumbs.
♪
This is the consistency
I'm looking for.
Perfect to bind my crab cakes.
And what puts the spice
in my crab cakes you might ask?
Sambal oelek.
[Sniffing] Ah!
It's an Indonesian hot sauce
that has a nice kick,
but not like an "ouch kick."
Just a bit of garlic
and other flavours.
You can use your favourite
hot sauce if you prefer.
♪
Scallions.
♪
Gonna get the whites nice and thin.
They're going in the crab cakes.
I honestly love this herb.
It's so diverse.
And you can use
the whites for the crab cakes
and green for the garnish.
How cool is that?
Nature is cool.
♪
And now we're gonna
do a fancy chefy thing
and cut the greens on the [Unclear].
♪
♪ It's all I wanna do ♪
Canned, lump blue crab.
The secret to a good
crab cake is to not over mix.
We keep it nice and loose.
♪
Whoop!
♪
Ta-da!
♪
Crab cakes love tartar sauce.
This take was inspired
by a trip that I took
with my brother to Singapore.
We travelled quite a bit
around southeast Asia.
Chilli crab in Singapore.
There's nothing quite like it.
[Laughing, sniffing]
Ah! Thai basil.
Some call this "holy basil,"
because when you taste it
you're like, "Holy basil!"
[Laughing]
So, clearly we had to like,
Anthony Bordain
our way around the city.
And there are
so many different cultures,
and flavours,
and markets to go to.
It's just
like a foodie's Heaven.
We went to the tallest
building in Singapore
and sat and had a c*ck,
a Singapore Sling of course,
a bit kitsch,
but it had to be done.
It was also like $24.00.
Some of the best things I had
in Singapore were street food.
Honestly, when you're there,
you just go down to the market
and go to stall number seven,
and ask them for
the best satay you've ever had.
I promise.
Okay, so, this holy basil
is getting chiffonade.
We take all the leaves.
Put them one on top
of the other, like so.
Roll it up nice and tight, and
then give it a nice, fine chop.
♪
There you go.
Nice chiffonade.
♪
[Laughing]
All right, ketchup and mayo.
I love that sweet tangy depth.
Lemongrass.
Is it lemon?
[Sniffing] Is it grass?
Call it whatever you want,
but it's goin' in the sauce.
And a little more
of that sexy hot sauce.
Naturally.
♪
[Sniffing] Mm!
Lime.
First the zest and then the juice.
It's gonna give it that nice zip.
♪
Mm!
Oof, you're gonna lose your mind
when you try this sauce.
Time to go green.
Parsley salad
for my marrow toasts, anyone?
Here's another trick for chiffonade.
You roll it up
like a fat cigar and then cut.
♪
Beautiful.
♪
Thai chili.
Whoop!
[Laughing]
Take out the seeds, take out the heat.
Actually, you should also take
out that vein on the inside.
This one right here.
'Cause a lot of the heat
is in that too.
♪
Teeny tiny little pieces.
It's worth taking
the time to do this part.
♪
I need these shallots
both in my parsley salad
and in my risotto carbonara
for a little bit later.
Mise en place to the rescue.
Chopped garlic from earlier.
This is also gonna come back for
my risotto a little bit later.
And the rest
is for my parsley salad.
You can do this too, you know.
All the steps are laid out
in the One Big Recipe.
♪
[Sniffing] Mm.
♪
[Sniffing] Ah!
I just love the smell
of fresh parsley and lemon.
It's like instant perfume.
[Chuckling]
♪
The garnish for my crab cakes
is a sizzling chili oil
with Asian aromatics.
Starting with the greens
from the green scallions
and with all of these chilies.
Seeds and all
because I want all the heat.
All of it!
Ginger.
Another one of my go-to's.
We're gonna make
cute, little match sticks.
♪
Whoop!
♪
And that's the chili oil prep.
♪
That's it.
That's the first round
for my osso bucco.
Just crack the corner
and let it cool
for now.
Chilli crab cakes, parsley salad,
slice and dice
for the sizzling oil is done.
Beef is cooling.
I hope you guys are following along
because dinner is coming in fast.
Up next, risotto carbonara.
And...
♪ The sun'll
come out to-marrow ♪
That's right!
Marrow bones.
♪
Okay, my four course dinner for six
all with my patented,
one-of-a-kind,
state-of-the-art,
One Big Recipe.
Anyone can do this.
So far, my chilli crab cakes
with sweet and spicy tartar sauce,
parsley salad,
and osso bucco, is rockin'.
It's time to start my risotto.
In Italy, they say that there's
as many types of pancetta
as there are
valleys and mountains.
This looks like mountain pancetta.
[Laughing]
♪
This must be one
of my favourite things to cook
just for the smell aroma alone.
[Sniffing] Ah!
♪
[Laughing]
♪
Uh-uh, don't throw this away.
You're gonna need
that pancetta fat later.
♪
I love my chef kit preps.
Cold cube butter.
Done. Next.
Enoki mushrooms
for my yummy, crispy garnish.
™ª Oh, you fancy ♪
♪
♪ Girl, you got it ♪
♪ Hey ♪
♪
♪ Ooh ™ª ™ª Ooh, you're fancy ♪
♪
™ª Girl, you got it, hey ♪
So, what makes this
a risotto carbonara?
Egg yolks and cheese.
♪
This is pecorino cheese.
It's sharp and tangy.
I wanna grate some in my mouth.
Oof! Do a little stretch.
Shake it out.
And then get back to work.
It's like
the whole butter thing.
Too much cheese is never too much!
But, this is...
just enough.
♪
♪ Ooh ™ª ™ª Ooh, you fancy ♪
Treat for me for that.
Mm!
You know what?
Just a little bit more.
♪
Ooh!
™ª Ooh, you fancy ♪
Oh, yeah.
This is exactly
what I'm looking for.
We're not making an omelette.
We're making a risotto carbonara.
Chives, for the colour
and the flavour.
♪
That's it.
That's the garnishes for my risotto.
♪
Now, it's time to put the water
on for my broccoli rabe.
♪
These look and smell fantastico!
That's Italian for fantastic.
These are already so tender, but
they're gonna keep on braising.
It's the perfect time
to take out the bones.
♪
See these bones?
The middle is the marrow
and it's like butter meets meat.
♪
Mmm!
Mm-mm-mm-mm-mm!
Yes, it really made me do that.
And it will make you do it too.
Don't forget that you can
do this all by yourself
all in one day,
but, if you have friends,
they can help you do it as well.
More time to hang out.
♪
Cornstarch, water.
This is gonna make
my sauce nice and velvety.
Mix with your fingers
'cause you don't want any lumps.
♪
My bustine de spezie has done its job.
Buh-bye!
♪
Now, this braising liquid
is gonna become my sauce.
™ª I live in a set pace nice ♪
™ª Rip the set,
make the sketch get live ♪
♪ Nice that you ride the beat ♪
™ª Speaking in irey rhyme ♪
™ª I live in a set pace life ♪
™ª Rip the set,
make the sketch get live ♪
♪ Nice that you ride the beat ♪
♪ Speakin' in irey rhymes ♪
♪
See that?
Perfect sauce.
♪
Okay, my osso bucco
is presentation ready.
Now it's time to blanche
my broccoli rabe.
♪
♪ Hey! ♪
♪
Blanching.
It's what separates
the pros from the amateurs.
♪ Hey! ♪
♪
♪ Hey! ♪
♪
And this is the trick:
ice water.
You stop the cooking
and then you can finish off
right before plating.
♪
Okay, let's review.
Osso bucco?
Braised.
Broccoli rabe,
blanched and ready to go.
Chili crab cakes, parsley salad,
risotto, all working.
Basically, it's time for dinner.
So what's next?
Choosing wines
and making a c*ck.
♪
[Playing quiet lounge music]
[Sighing]
It's so important when
you're cooking all afternoon
to factor in a break.
Chill, pick the wines,
and make a c*ck.
Okay, so today's c*ck
is classic bitter meets sweet Italian.
Kind of sounds like one
of my trips to Italy already.
The Negroni.
It's super easy.
Four equal parts of everything.
So, follow along.
Starting with Campari.
Campari is an herbaceous,
fruity, aperitivo.
♪
Next, red vermouth.
It's a little different
than the vermouth
that we put into the martini,
'cause that one is white,
and it's not as sweet.
Now, if you add soda to this,
it becomes an Americano.
Back story is that this very
handsome gentleman named Negroni
went to his bar and asked
his barkeep to switch the soda
for gin because
he wanted it a little stiffer.
You know?
I'm kind of liking
this Señor Negroni.
♪
Now, if you wonder why there's,
like, the shaken or the stirred,
this one is stirred
because you get less water
coming off the ice
and diluting your c*ck.
♪
And now, for the orange part.
Two nice strips, per person.
I like to put them
in the side for a little drama.
♪
[Sniffing, sighing]
Perfectly balanced.
This is honestly my favourite
way to start a dinner.
Especially when you're
going with an Italiano vibe.
Too bad there's no
hot Italian with it, right?
[Laughing]
Now it's time
to check out the wines.
♪
Okay, so everybody
has a Negroni in hand
and they're loving it.
Chili crab cakes,
something to go with the marrow.
Let's do a white.
Two ways to go.
Either a crisp Chablis,
or Chardonnay grape,
or, ooh la la,
for a few bucks more, Sauternes
It's rich and it's syrupy
and it's sweet, sweet, sweet.
Okay, let's stay white,
shall we?
We've got the rich risotto,
and the rich osso.
I'm thinking a rich,
buttery, new world Chardonnay.
Australian, or even Canadian.
Did you know the Niagara region
is on the same parallel
as Bordeaux, France,
and northern California?
Worth checking out.
♪
Okay, so everybody
has a c*ck in hand,
dinner smells great,
and the tunes are jamming.
Can you imagine
the look on their faces
when they see the feast
that you're serving them?
It's so easy when
you follow the One Big Recipe.
♪
It's dinnertime.
Picture this.
You've been
cheffing all afternoon.
™ª Osso bucco loco,
rockin' the risotto ♪
™ª Makin' moves on marrow ♪
And chillin' crab cakes.
I mentioned that these
crab cakes are inspired
by a trip that I took.
And they are.
I was with my brother in Asia.
We did five weeks
eating our way through
all of those
delicious night markets.
You know,
when you're in Singapore,
what you want is chili crab.
So, we're doing a riff
on that for dinner tonight.
And I'm sure people
are gonna voyage all the way.
Oof!
That's chili if I ever smelt it.
♪
Chili oil
for my chilies and aromatics.
♪
And now I wanna brown these babies.
♪
You know, when you travel,
you get to experience
so many diverse cultures
and eating habits.
It is the way to really open
your palate and open your mind.
Try things that
you've never tried before.
Singapore, the chili crab,
the satay, the spice,
it's just like a cultural
melting pot of deliciousness.
Cutting the heat on the chili.
Just let it sit there
and get massaged by the oil.
Perfect!
♪
These guys are gold and crispy.
I'm gonna get 'em out.
Mmmmm.
♪
That jumbo lump crab
is so tender and sweet.
Your guests are gonna
blow their mind on this one.
♪
All right, my sweet,
tangy tartar sauce 2.0.
I'm a saucy girl.
I do like sauce.
I got 13 sauces
with my chicken at Bird Bar.
Honestly, it's a lot of sauces.
[Laughing]
Now, I don't want
these little ramekins to move,
so, I'm gonna put more holy basil.
Two leaves.
It's gonna be really cute.
Again, presentation is everything.
And, it's not gonna move
when I bring it to the table.
That!
[Laughing]
All right,
let's get the crab cakes out.
♪
Ooh!
♪
My chili oil.
Now, this is money right here.
Just get a little bit
on the crab cakes.
Mm-mm-mm!
♪
Some of that gorgeous oil.
Don't tell me that your guests
won't be impressed by this.
Can maybe put a couple more pieces
of this beautiful holy basil.
The little baby leaves
for this part.
Gorge!
♪
Mm. Mm!
Mm-mm!
Guys, these are so darn good.
The juicy crab, the fiery spice,
that fragrant holy basil,
and the ginger with
the creamy tartar sauce.
Now is when
you serve this to your guests.
You sit down and you enjoy
and you watch them take the first bite
and you're gonna get an applause.
This is for you.
Now, you have 20 minutes
to sit and enjoy the crab
and the applause.
♪
Everybody loved the crab cakes.
They even licked their plates.
It's time for the marrow toasts.
My grill is hot for the bread.
My oven is on
for the marrow bones.
♪
Multi-course dinners are a great
way to make dinner an event.
Hang out with your friends.
♪
Freshly baked bread from a local baker.
[Sniffing]
Ah, it smells so good.
♪
Hit these with a bit
of olive oil, salt, and pepper.
So important to season your
bread and do it on both sides.
♪
Pepper mills always
remind me of the cha-cha-cha.
[Laughing] True story.
Grill is hot.
♪
Toast always
reminds me of my mama,
especially when it's charred.
Rich, buttery bone marrow
and smoky toasts
are just begging for some brightness.
This parsley salad just
needs a spritz of lemon
and a little
smidgen of olive oil.
♪
[Sniffing, sighing]
Remember.
The marrow is already cooked.
So this is
just to warm it through.
You've got six plates to do
and about another 20 minutes.
So, get somebody to help you
top up the wine and serve.
Can you just see and hear
the look on their faces
and oohs and ahs
as you drop this plate?
It's so exciting!
♪
It's a masterpiece.
♪
[Crunching] Mm.
Mm!
That parsley salad really
pulls out the nutty flavour
from the bone marrow.
And with that crunch?
Ah, divine!
♪
See how all this works?
The heavy lifting gets done
early in the day
and then you just plate, sit,
and enjoy.
When I'm back, risotto carbonara.
♪
One Big Recipe, four courses
for six people all in an afternoon.
Today's menu?
Surf and turf.
Chili crab cakes,
marrow toast with parsley,
and if you're making
those marrow toasts at home,
you know that people
are going gaga over them.
Up next, risotto.
Starting with heating up
my chicken stock.
♪
Remember this pan?
All those brown bits
are full of flavour.
Perfect for starting my risotto.
Mise en place to the rescue.
Shallots and garlic ready to go in.
[Sizzling]
I love that sizzling sound.
Making sure to pick up
all those yummy brown bits.
Carnaroli rice.
This is perfect for my risotto.
It releases starch,
but retains its shape.
I think my rice
is ready to get drunk.
A little vino bianco.
♪
Chicken stock, stir,
chicken stock, stir.
Perfect time to ask somebody
to help you top up the wine.
It's always more fun
when you have someone to help.
♪
This is looking great.
Taking the time to do it
à la minute makes it special
and that much better.
Time for my fried enoki garnish.
And wait 'til you see
what I do with these
to make them nice
and crispy and golden brown.
First, a quick dust
in corn starch, seasoned.
Then, a quick dip in hot oil.
[Sizzling]
And out they come.
Such a cool garnish.
♪
Hit them with salt right when
they come out of the fryer.
♪
Yeah, this is a bit of a dance,
but you've got this.
Time management and lots of fun.
Quiet frankly
it's also really rewarding.
Look at that!
Come on!
♪
Look at how creamy this is.
I just wanna eat it all.
Butter makes everything better.
♪
Now, my tangy,
creamy, pecorino mix.
This is where you wanna work fast
and get it all incorporated,
'cause I don't
want a scrambled egg.
Look at that creamy richness.
And now, my crispy pancetta bits.
They'll cut
right through the richness,
saving some for garnish.
♪
♪
Guys, this is so cool.
♪
It's rich.
It's creamy.
It's everything I ever wanted.
Seriously.
It's emotionally delicious.
Oh, my God.
Can you imagine your friends'
faces when you drop this bowl
in front of them?
Ah!
♪
Three courses down.
Chili crab cakes,
marrow toast with parsley salad,
and that risotto carbonara.
The enoki mushroom
clusters stole the show.
And, everybody agreed
that it was mountain pancetta.
And now, drum roll please.
The act that
you've all been waiting for.
Surf and turf.
Osso bucco with scallops
and broccoli rabe.
This is my favourite way
to cook broccoli rabe.
Just a quick toss in oil,
seasoning, and on the grill.
We're looking for a nice char.
I mean, I cooked this
in Spain with my auntie.
[Laughing] That was a day.
We would pass by all of these
beautiful sunflower fields
and lemon trees.
It was a trip for all the senses.
Being a young girl,
not knowing what my life
would be in the future,
now I understand why all of
the food aspects of everything
popped out at me.
That's the char
that I'm looking for.
Whew! Hot!
♪
Just hit it with a little lemon zest.
♪
Surf's up, baby.
Time for these scallops.
♪
Get that butter in, baby.
A little buttery butter
for my buttery scallops.
♪
Are you ready for the final plate?
A bit of big, bold beef,
succulent scallops,
a feast for all the senses.
♪
Ah!
♪
™ª It's good to be rocked a little ♪
™ª It's good to be
slightly twisted ♪
™ª A few random moments
of madness ♪
♪ A few tandems
on out of reckless ♪
™ª Ramp it up, up, up a notch ♪
™ª Let's do
some some something fun ♪
™ª Ramp it up, up, up a notch ♪
™ª Let's do
some some something fun ♪
♪ Are you ready
to have this feelin'? ♪
♪ Are you ready
to have this feelin'? ♪
™ª Are you ready
to have this feelin'? ♪
♪ Are you ready
to have this feelin'? ♪
Look at that!
You're probably gonna get
a standing ovation for this, guys.
Did you prepare a speech?
™ª
Mm. Mm-mm.
Speaking of speeches,
I'm practically speechless.
The osso bucco is cooked
to perfection with rich sauce.
Those succulent
scallops are buttery.
And that broccoli rabe
with the char and the lemon zest?
It's magical.
Magical.
Et voil .
A feast for six in one afternoon.
And don't forget to stop at your
local baker for a yummy dessert.
Anyone can order takeout, guys.
But this?
This is love.
Follow the One Big Recipe and
you're gonna rock this at home.
I promise.
Cheers!
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01x04 - Surf and Turf
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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.