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 up a feast
for your peeps
all in one afternoon.
Download the One Big Recipe
right now!
Follow along.
This gonna be fun.
Welcome to my test kitchen.
Today's menu is all
about sweet kisses.
Savoury eats
with a little smooch of sweet.
What do I mean
by "sweet kisses"?
Honeydew melon.
Chilled gazpacho
with avocado and poblano.
More besitos
with my spicy cornbread.
And then, a sweet caress
with my honey butter.
Next, duck with
my crunchy granola
and a sweet kiss
from poached cherries.
Then, sweet, tart citrus kisses
all over my
butter-basted salmon.
And we'll serve that
with some steaming Basmati rice.
And you, my friend,
can do this all
in one afternoon.
Four courses,
enough for six people,
all in One Big Recipe.
Easy to make, easy to follow,
and guaranteed to impress.
Mixed fruit
for my citrus salmon.
Sliced super thin
and cooked to a crisp
ready to eat.
Skin and all.
A little salt.
A little sweet.
And into the oven
for a long time.
I'm using citrus
in three places.
So, I'm gonna get
a little mise-en-place ready.
♪ Ooh, baby ♪
[Sighing]
♪ Ooh, baby ♪
♪ Yeah, yeah, yeah ♪
I've got my citrus zest
for the butter baste
and my citrus juice
for the cure.
The cure. You're gonna love
that one.
For some more mise-en-place,
this is what chefs call getting
all of the things ready
like chopping parsley
and chopping garlic,
because I'm going to use them
in multiple recipes later.
[Chopping]
Believe me.
All of this hard work pays off.
This is a sauce for my duck.
Red wine reduction.
First step, infuse wine
with some herbs and spice.
Pinot Noir is a classic
combination with duck.
When you go buy your wine,
ask somebody to help you
to pick one
that's really nice and fruity.
And if they can't help you
choose the right wine,
maybe change the place
where you're buying it.
A little sugar.
Black peppercorns.
Rosemary, thyme,
and bay leaf.
Let that simmer and infuse.
Next treat, honey butter.
I've got
room-temperature butter.
Get it in there
to start whipping.
Whip it real good!
Whip it!
Real!
[Giggling]
No, seriously,
whip it really good.
See this?
This is what I'm looking for.
It's pale yellow
and now it's kissy-kissy time.
The fun part.
Adding in my honey.
Mmm!
White pepper. Shh!
[Mixing]
This literally smells
like heaven.
Honey, butter.
These are some of
my favourite things.
See, you can do this, right?
You just have to follow
the One Big Recipe
and all of these little parts
come together at the end.
So far--
my citrus is drying out
in the oven,
red wine sauce is reducing,
honey butter for my spicy
cornbread is done!
Next, finish that sauce
and walnut granola.
Walnut granola.
Walnut granola! Woo!
Dinner for six, four courses,
all in One Big Recipe.
Today's menu
is sweet meat savoury
and I'm calling it Sweet Kisses.
My citrus salmon garnish
is looking great.
Now, let's go back to
the Pinot reduction.
Mmm!
The wine is infused
and bursting with flavour.
Now, low and slow
until dinner time.
That's why I needed the oven.
Nutty granola crunch
for my duck.
Oats, walnuts,
did you know that granola
was made popular
in the 1960s Woodstock Festival?
Now, a sweet kiss
of brown sugar.
We're gonna up
that walnut flavour
with cold-pressed walnut oil.
And another sweet kiss
of maple syrup.
Last but not least, cinnamon.
Spread it out.
Loose clumps like this
and then bake it until
dry and toasty.
I'm gonna need this in a bit.
Melon garnish for my melon soup.
Tiny cubes and make
cantaloupe caviar.
We chefs call this a brunoise.
There's something about teeny,
tiny cubes that I really love.
Teeny, tiny.
Next, mint mascarpone schmear.
Mascarpone is essentially
Italian cream cheese.
I'm using room temperature,
because it's gonna fold
in way better, and--
[Sniffing]
Ah! Mint.
I'm stacking these leaves
so that I can roll them
and do a nice, tight chiffonade.
Cooking is all about
small victories.
All this mise-en-place work
makes everything so much better.
Creamy, cooling--
what more could I ask for?
♪ You were such a great lover ♪
♪ It's all I wanted to ♪
♪ You were... ♪
♪ Such a great lover ♪
♪ It's all I needed to... ♪
Golden, crunchy granola.
♪ It's all I wanted to ♪
Poblano peppers!
Native to Mexico.
A pinch of heat
and a punch of flavour.
You're grilled peppers
right on the open fire.
This is the kind of stuff
I used to do with my grandma.
All the time!
That's the char
that I'm looking for
and you want it
all over the pepper.
My grandmother used
to use her fingers to do this.
Can you imagine?
These guys are charred
to a crisp
and this little trick here
that Mémé taught me
will make the peeling
so much easier.
The steam is gonna release
the skin.
Next step for
my citrus salmon garnish,
I'm gonna pop this
back in the oven.
My Pinot reduction is
thick and syrupy.
Gonna turn this off for now.
[Sniffing]
[Sighing]
From a local bakery.
Olive oil and seasoning
for the best crostinis.
Ha!
Prepping everything to grill at
the same time is a time-saver.
Crostinis for my green soup
and corn and jalapenos
for my cornbread.
If you don't want your grill
to get clingy,
brush it with oil.
Let's check on those
steamy peppers.
Just gently get all of
the charred skin off
and all that's left is the dark,
rich, robust flavour
of these poblano peppers
and that'll be a perfect
addition to my green soup.
I'm letting my other vegetables
come to room temperature too,
because they don't need to be
hot when I work with them next.
You want to add a ton of flavour
to your next fish dish?
Try a quick cure.
The flavours penetrate the fish
and the acid kicks off
the cooking process.
Equal parts sugar and salt.
Salt pulls out the moisture,
concentrates the flavour,
sugar goes in and adds depth.
Pretty easy, right?
I'm a couple of hours in.
Salmon is curing,
crostinis are done,
the veggies are grilled,
and even the granola
and Pinot cherry sauce
for my duck is done.
Up next.
My citrus butter and my
totally chill green soup.
Multi-course dinner for six
all in One Big Recipe
that you can do at home all
in one afternoon.
Today's menu I'm calling
"Sweet Kisses".
Sweet and savoury dishes across
four courses.
So far, walnut granola,
Pinot Noir cherry sauce,
grilled veggies, and salmon
curing in a citrus brine.
And now, citrus butter
for my citrus salmon.
Did I say citrus yet?
I've got my mise-en-place
from earlier.
All that zest.
Parsley.
Garlic.
♪ I'm in a set paced nicely ♪
♪ Rip the set,
make the sketch get lively ♪
♪ Nicely I ride the beat ♪
♪ Speaking in irie rhymes ♪
Who's ready for soup?
Honeydew melon.
When you're looking
for one that's ripe.
It should smell
pleasantly floral,
be nice and heavy,
and cream-coloured skin.
[Blending]
I used to make my mom take
the seeds off my cucumbers
for my cucumber sandwiches.
[Chopping]
And now, for some
Latin flavours.
Cilantro and the poblanos.
[Blending]
The rest of my garlic.
And avocados for creaminess
and lime to brighten things up.
♪ Lover love ♪
♪ Tell me what it is ♪
♪ And this man ♪
♪ Got a master plan ♪
♪ Came in the room ♪
♪ Consumed with his cool ♪
♪ Fool, walk away
smile, make you stay ♪
♪ Talk for a minute ♪
♪ Said he gonna leave ♪
♪ If you wanna go,
just come with me ♪
♪ We could go eat ♪
♪ Relax, go home ♪
♪ I'm the best ♪
♪ Wanna be with me,
put the others to rest ♪
[Blending]
Yum!
Chilled soup.
And for my chilled soup,
chilled bowls.
Who's ready to make
some cornbread?
Me!
Have you ever cut corn off
the cob like this?
Magic.
♪ Brace yourself for the bass ♪
Too bad there's no trick to get
them in the bowl right after.
♪ Yo! Yo! Yo! Yo! ♪
♪ Uh-huh, 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, yo, yo, yo, yo ♪
♪ Yo, yo, yo, yo, yo... ♪
♪ Yo, yo, yo, yo, yo ♪
♪ Yo, yo, yo, yo ♪
Seeds and all.
♪ Yeah ♪
♪ Brace yourself for the bass ♪
♪ Uh-huh, uh-huh, yeah ♪
♪ Uh-huh, uh-huh ♪
♪ Uh-huh, uh-huh, yeah, yeah ♪
♪ Yo, yo, yo, yo ♪
Let's make a dry mix
and a wet mix
so that everything is laid out
for the cornbread later.
Dry--
Flour, cornmeal,
salt, sugar, baking powder,
baking soda,
and--
whisk it.
Now, for the wet.
Buttermilk.
Creamed corn and eggs.
The next few things
are gonna go by fast.
Nothing difficult.
Just a few tasks,
so pay attention.
[Water running]
♪ Go slow, the river is low ♪
♪ Take a breather
and rest your bones ♪
Nothing but net!
Booya!
♪ Now, lost on his own ♪
♪ Looking for a way
back home ♪
♪ Oh, come on, let's sail down ♪
♪ Down, down, down, down ♪
I'm just gonna pre-set my rice,
but not cook it right away.
♪ Down, down, down, down ♪
Quick trim for the duck.
Pro tip--
take your meat out early and let
it come to room temperature.
Result? Even cooking.
First--
finish the garnish for my soup
and add some apple cider vinegar
to my cantaloupe.
♪ Oh, you fancy ♪
It's a quick pickle
if you didn't know.
♪ Girl, you got it ♪
Just take off some
of the excess fat.
And then score.
♪ Girl, you got it ♪
Always make sure
to go edge to edge
and not to go
all the way down the meat.
It makes all the difference
for presentation.
Now, it's all coming together.
Don't forget to get
your family involved.
Cooking is fun
and it's easy if you follow
the One Big Recipe.
Speaking of--
my prep list is done.
Up next, dinner time!
Ha!
But first, I'm gonna take
a break and make a c*ck.
♪
When you're cooking
all afternoon,
it is so important to factor in
a built-in break.
Relax, pick the wines,
and make a c*ck.
Today's c*ck?
Sidecar.
First step is brandy.
This one is my favourite.
It's Almanac.
Distilled from grapes
of fine French wine
and then barrel-aged
for this beautiful amber colour.
Next, sweet liqueur.
Orange is a classic,
but I'm using cherry
for a Kim-tastic twist.
Lemon on the rim.
Why?
Because this superfine sugar
is gonna coat it with a little
[Smooching]
something sweet.
Now, you know why this c*ck
is so fitting for this menu.
Two parts brandy,
one part sweet liqueur,
and one part lemon.
And now, we shake,
pour, and serve.
[Ice clinking]
Yum!
Best way to start this dinner.
Now, how about the wines?
The Sidecar is sweet
and refreshing.
It's gonna pair marvellously
with my cornbread.
Well, the next one is obvious.
Duck, walnuts, Pinot reduction.
Obviously, a Pinot Noir.
I'm thinking Old World
Burgundy from France.
New World American
Pacific Northwest.
Pinot Noir.
I want something
that can handle citrus,
melon, salmon,
and a little spice.
Have you ever had a Riesling?
They range from super sweet
to super dry.
Find yourself a semi-dry one
from Austria or Germany
and you're gonna be knocked out
by its richness.
So, everyone has
a Sidecar in hand.
Tunes are banging
and you're mellowed out.
Can you imagine
the look on their faces
when they see this feast
that you set before them?
It's easy when you follow
the One Big Recipe.
What do you say we plate
that spicy cornbread
and get dinner rolling?
Well, maybe after
a little more Sidecar.
Here we go.
My prep is done.
The guests are feeling
warm and fuzzy.
The One Big Recipe walks you
through every single set
of my mouth-watering
Sweet Kisses
four-course recipe
for six people.
First up, my spicy cornbread
with honey butter, Baby.
You can 100% do this, right?
So easy.
Wet goes into dry
and then into the skillet.
[Sizzling]
Quick bread, so set a timer
or risk losing it.
Oh, my God! It smells so good!
Just like a cake,
it should come out clean.
Being in India with my brother,
we were in Mumbai at
the beginning of the trip
and this marching band was right
outside the window.
I swear to God, I would look out
the window,
150 people marching.
[Trumpeting]
I'm like, "Joey! Joey! Joey!"
"Come and see
this marching band!"
Ran out of the shower, towel on,
like super annoyed with me.
"What? What?"
Looks out the window,
they're gone.
"I'm gonna finish my shower,"
blah, blah, blah.
Goes back inside,
they came around again.
I grab my phone and I'm like,
"They're there!"
[Trumpeting]
Anyways, called him
a second time.
Same thing happened.
They were gone.
Thank God for cameras.
Travelling is worth
every last effort.
You get to experience new things
and then taste the most amazing
street food.
Like those potatoes
that I had in India.
Ah! Still dreaming about that.
They did have gorgeous,
delicious,
sweet kisses of honey butter
just like my cornbread.
I can smell the jalapenos.
Can already feel that decadent
honey butter.
The crunch of the skillet.
Mmm.
Mmm-mmm-mmm.
You've got about 20 minutes,
so serve this to your guests
and can steal my India story
if you really want to.
Fresh cornbread
is as good as it gets.
And now, your guests are
mouth-wateringly hungry.
Next step, duck breasts
with a Pinot reduction
and cherries.
Best way to have
the perfect crispy skin
is skin-side down in a cold pan
and then medium heat.
Trust me.
First time I ever
had sour cherries
was on this cheesecake
and it was pretty good--
until I tried it with duck,
now that is a marriage
made in Heaven
with extra smooches.
And now, you do the duck dance.
Wa-wa-wa.
Na-na-na-na-na-na!
Wa-wa-wa-wa!
Na-na-na-na-na-na-na!
Wa-wa-wa-wa-wa!
No, don't do that.
It's not very becoming.
[Sizzling]
Sizzle! Sizzle!
Ooh!
[Sizzling]
♪ Da-na-na-na-na-na-na ♪
♪ Da-na-na-na-na-na-na-na ♪
♪ Wa-wa-wa-wa ♪
Ooh-la-la!
La-la-la-la!
While this rests,
let's finish the sauce.
I'm just gonna add
one more sweet kiss.
I just couldn't resist.
Add a couple knob of butter
off the heat
and watch it all come together.
Mmm!
I promise you guys crispy skin
and you got it,
because of that cold pan.
♪ That's right ♪
♪ Yes, yes, y'all
and we don't stop ♪
♪ And we don't stop ♪
♪ Yes, yes, y'all
and we don't stop ♪
Sour cherry Pinot Noir
reduction.
Crunchy walnut granola.
Texture is everything.
♪ Come on, come on ♪
Some bright, green chervil.
And flake sea salt.
Super important when you have
beautifully cooked meat
like this.
It just brings out
all the flavours.
Look at that!
Your guests are gonna ask
the maître d'
for a tour of the kitchen
and a signed menu.
Go, Chef!
Mmm! The rich duck, crispy skin.
Complexity of that Pinot Noir
reduction with cherries.
The crunch of the granola.
Your guests are gonna weep
when they try this dish.
Mmm!
Easy as that.
Two courses down, spicy
cornbread and decadent duck.
Two courses to go.
It's all in the One Big Recipe.
Up next, a refreshing break
with my chilled avocado
and honeydew melon gazpacho.
♪ Oh! Here's to the new ♪
Four courses for six people
all in a single afternoon.
All in One Big Recipe.
Today, I'm sending out
sweet kisses
of savoury comestibles
oscillated with saccharinity.
Too much?
Just got here? I'll fill you in.
Your guests devoured
the cornbread
and the duck with cherries
and granola
made them weep sweet tears.
But now, a surprise and delight.
Left turn with the chilled
honeydew melon soup.
Check this.
Ginger beer.
Not to be confused
with ginger ale.
This one has a zippity zip-zip
and a little spice at the end.
Zippy!
When you make a chilled soup.
Always taste it for seasoning,
because when it gets cold,
it changes a bit.
Cold soup in a cold bowl.
That's right.
We're chilling.
My mascarpone and mint.
Room temperature.
Perfect for making a schmear.
Just like so.
Use the back
of your spoon for this.
My pickled cantaloupe garnish.
The final touch.
Just a little chiffonade
of fresh mint.
I put the crostini on the side,
because now you can have it
in the soup,
out of the soup,
it's the garnish of your choice.
Mmm.
Mmm.
Mmm-mmm-mmm.
Mmm.
It's so bright and refreshing.
The creaminess of the avocado,
the sharpness of that
quick pickled cantaloupe,
the ginger beer
with its zippiness,
the crunch of the crostini,
and that smooth,
cooling mascarpone.
This is gonna be a show stopper.
I put this in my menu
as a palate break.
After the rich duck
and before my next course.
More time to sit
with your peeps,
pour some vino and relax.
The chilled soup surprised
and delighted.
Almost like I planned it.
The pickled cantaloupe and
creamy, cooling mascarpone
was the big takeaway.
Not too sweet,
not too not sweet?
[Chuckling]
So, what do you think so far?
You can totally do this.
Get someone to help you,
because it's always more fun
à deux.
[Sizzling]
[Sizzling]
Ever heard of butter basting?
It sounds fancy,
but it's actually quite simple.
[Sizzling]
No one will ever forget
this meal.
Now, let's make the rice as
special as the citrus salmon.
♪ That's right ♪
♪ Come on, people ♪
♪ The bass is back, yeah ♪
♪ Come on, people ♪
♪ That's right ♪
Perfectly fluffy Basmati rice.
Just a little avocado oil
and rice wine vinegar.
♪ That's right ♪
Some dried cranberries
and the rest of my parsley.
Thank you, mise-en-place.
Plating this one family-style
and I'm definitely not
tasting it before
I get to the table
with my guests.
Uh-uh.
Mothers will weep.
Children will shout
in exaltation.
Trumpets will blow
and the heavens will open.
Finally, a dish worthy
of the gods.
Butter-basted citrus salmon.
Et voilà!
A feast for six
in one afternoon.
And how much fun was that, guys?
Don't forget to stop
at your local bakery
and pick up a yummy dessert.
Anybody can order takeout, guys,
but this, this is love.
Follow the One Big Recipe
and I promise,
you will rock this at home.
♪ Everybody,
just do what you do ♪
♪ That's right, yeah ♪
♪ Don't stop ♪
♪ Don't stop ♪
♪
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01x05 - Sweet Kisses
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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.