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 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.
Hi, guys!
Welcome to my test kitchen.
I'm calling today's menu
The Wow Factor!
Let me show you what I mean.
How's about a brined
maple mustard marinated
six-boned veal loin roast?
I can hear all the "oohs"
and "ahs" already!
Mussels. Everybody loves
those, right?
How about chilled
with a saffron aioli?
Call the Wow police on that one.
Everybody gets
a baby butternut squash
with punchy salsa verde
and zesty goat's cheese.
A wow vegetable dish, of course.
I'm gonna do my
cast iron skillet bok choy
with a grainy
mustard vinaigrette.
And now, to finish, a classic.
Mixed berries with whipped cream
and Macadamia Streusel.
Four courses.
Enough for six hungry people.
All [fingers snapping]
in One Big Recipe.
Easy to make, easy to follow,
and guaranteed to impress.
Like wow impress.
Let's get that streusel started,
shall we?
Macadamia.
Mother Nature's
most magnificent morsel.
In other words,
highest fat content.
Just give this a quick blitz.
[Blending]
This is the texture
that I'm looking for.
A streusel is half a cookie,
half a crumble.
And the secret
to a good streusel
is ice-cold grated butter.
♪ From when the sun rise
to the sunset ♪
♪ I gotta prove the world
that we're up next ♪
♪ Keep myself proud,
can't be upset ♪
♪ Just focus on my dreams
and the success ♪
Flour, sugar,
and mixed with our hands.
This needs to be the texture
of loose cookie dough.
This happens fast so stay close.
And we're there.
♪ It means that it's working ♪
♪ Don't second-guess
your thoughts ♪
♪ 'Cause true indeed,
you're worth it ♪
♪ That's why they lurkin' ♪
♪ From when the sun rise
to the sunset ♪
♪ I gotta prove the world
that we up next ♪
♪ Keep myself proud,
can't be upset ♪
♪ Just focus on my dreams
and the success ♪
Into the oven it goes.
The secret to being a good chef
is getting organized.
Read your recipe
three times over
and then start
your mise-en-place.
Mise-en-place is getting all
of these chopped
for multiple recipes
and then I don't have to think
about it later.
[Sighing]
Thyme.
Get all the prep stuff
done early
so that you can focus on
the fun stuff
like the c*ck,
am I right?
Now, it's time to brine
the veal.
Brining meat.
Especially chicken, turkey,
or this veal
adds moisture and plumps it up.
It's a step worth taking,
because it elevates the results.
Salt. This is what
tenderizes it
and it also helps
bring out the flavours.
What flavours you may ask?
I'm glad you did.
Brown sugar for one.
Coriander seeds.
Cloves.
And about a dozen bay leaves.
Heat to dissolve
and then cool quickly.
[Water running]
So, this is ready to go.
We heated it to dissolve
everything
and now cooling it quickly.
Here's how I do it.
So, this just has
to cool completely,
because you want to put your
cold meat in the cold brine.
Cold, cold,
don't forget to
make sure it's cold.
If you don't have fridge space,
add ice cubes
and it'll cool down faster.
In it goes.
See you later.
Ooh!
This is ready. I'll let it cool.
It smells so good.
Are you with me?
Isn't this exciting?
The streusel is done.
The veal is gaining flavour
as I speak.
Up next, mussels, saffron aioli,
and salsa verde.
One Big Recipe.
Today the menu is Wow Factor!
The veal roast is soaking
in the brine.
Mise-en-place,
Macadamia streusel.
Up next, mussel time!
I've got half my onions ready
for my salsa.
The other half for the mussels.
And now, I'm just giving
everything a rough chop,
because it's just for flavour.
Olive oil.
[Sizzling]
♪ You were such a great lover ♪
♪ It's all I wanted to... ♪
♪ You were ♪
♪ Such a great lover ♪
♪ It's all I wanted to... ♪
[Sizzling]
Ah! Divine!
Now, deglazing with
a dry white wine,
but you can use whatever you
have lying around.
Now, crank up the heat
and put the lid on
nice and tight
and these will cook off.
While I'm here,
for my aioli,
just add in a little bit of
white wine vinegar
and a big pinch,
a big pinch of saffron
for a big wow factor!
Look at that colour.
I'm just gonna turn it off
and let it steep like tea.
A very luscious
and luxurious tea.
Mexican salsa verde
made with these.
Tomatillos.
And if you can't get fresh,
canned is perfectly fine.
Back to those mussels.
These are ready to cool.
You can also use your mussels
to get out the other mussels,
so I've got my little tool here.
Pull them out just like that.
♪ Oh, you fancy ♪
♪ Girl, you got it ♪
Back to the salsa verde.
I've got my onions chopped
and tomatillos
and you can make it as light
or as spicy as you want.
I'm using a fresh jalapeno,
some canned serranos,
a sweet bell pepper,
and a poblano for flavour.
These veggies will add
a smoky mystique
and balance the sugar and acid.
These are ready!
Now, they just cool.
Saffron aioli from our mussels,
are you ready?
Yeah! You're ready. So am I!
Homemade aioli is so much better
than store-bought, guys.
Just the yolks.
And now--
chopped garlic.
Mise-en-place from earlier.
Dijon.
White wine vinegar.
Pulse.
[Blending]
Are you ready to add
the Wow Factor?
Saffron.
See how steeping it like tea
made this beautiful colour?
It changes everything.
[Blending]
It kind of matches my outfit.
I always say using a blender,
the hardest part is getting
every last drop out.
Mmm! Saffron.
Worth every penny.
Saffron aioli is wrapped.
Let's get back to
the salsa verde.
Anytime I can dance, I do it.
Get all of these in here.
They've cooled.
They're ready to get blitzed.
And they've got
that mystical smokiness
from the broiling.
Mexican salsa verde is not
complete without a hit of lime.
And of course, coriander.
Or as they say, fresh cilantro.
Cilantro.
A little rough chop.
Querida mia!
You ready?
A little bit of ajo.
AKA, garlic.
[Blending]
One, two.
[Speaks Spanish]
Yep!
Everything's cool in there!
We're good.
Awesome sauce!
Quite literally.
Saffron aioli, salsa verde,
and the mussels are chilling.
Up next on my Wow Factor
dinner for six,
marinade for the veal
and baby butternut squash.
♪ One Big Recipe ♪
♪ It's a necessity ♪
♪ Who needs all the pages? ♪
♪ Sending you into rages ♪
♪ If you're gonna cook
four courses in day ♪
♪ OBR makes all your troubles
go away ♪
♪ Hey! Hey! ♪
Don't worry.
I won't quit my day job.
So--
Wow Factor dinner for six!
So far, saffron aioli,
mussels, salsa verde,
rock and the roll. Ah-ah!
Yeah.
I promised you half cookie,
half crumble.
This texture is perfect
and deserves a little--
Mmm-mmm-mmm-mmm.
Mother Nature
is not messing around
with the Macadamia morsel,
let me tell you.
Just the right about of nuts.
Not too sweet.
Hmm! I can smell
the sunflower seeds.
Ah, yes!
Toasted sunflower seeds.
A quick and easy
and delicious garnish
for my roasted
baby butternut squash.
Mmm.
Now, it's time to prep
the bok choy.
Did you know that bok choy
was part of
the mustard green family?
Hmm?
That's a little dinner trivia
for you and your guests.
A little grainy mustard
vinaigrette
for my mustard greens.
Balancing flavour alert.
Balsamic for tart.
Honey for sweet.
Old-fashioned grainy mustard.
And beef stock.
Why? Because I need
to thin it out.
I could use water,
but I never pass up
an opportunity to add flavour.
Scallions.
Just the greens.
Garlic.
And thyme from earlier.
Hmm. Interesting.
Thyme from earlier.
Excellent.
And limón!
Gonna save this half for later.
That's it for the vinaigrette.
Now, the marinade.
Dijon mustard.
Maple syrup.
With natural hints
of vanilla and caramel.
Mmm.
♪ And thyme ♪
♪ This is why the OBR
makes life easier ♪
All right,
enough of the singing.
Parsley.
Mmm!
Zippy!
Now, that wraps up more prep for
the veal roast and bok choy
and now back to dessert.
Vanilla whipped cream
over field berries.
Whipped cream
over a field of berries.
Reminds me of picking berries
when I was a kiddo.
You can totally use
vanilla extract,
but I thought it would be fun
to show you how to use this.
In it goes.
I'm gonna use this later.
You'll see!
[Mixing]
[Clanking]
I kind of just wanna jump
in the tub.
[Laughing]
In this tub obviously.
So, these are washed
and sorted berries.
I'm just gonna halve
the strawberries
so that they're ready for later.
Every little step counts.
Baby butternut squash.
How cute are these?
I found them at my local
farmer's market.
What a score!
But listen, any fall or winter
mini squash will work.
♪ And I'm in
a set-paced nicely ♪
♪ Rip the set,
make the sketch get lively ♪
♪ Nicely I ride the beat ♪
♪ Speaking in irie rhymes... ♪
A little more
dinner trivia for you.
Did you know that canned pumpkin
is usually made
with butternut squash?
Because there's less seeds
and more flesh.
♪ k*ll 'em with the best bits
patience ♪
♪ Militant on exit, fakin' ♪
♪ Scorched filaments ♪
♪ Raw scores,
four scores basic ♪
♪ Living in a Porsche to be
caught by the bailiffs ♪
♪ Strange living in the laws
of the Matrix ♪
♪ Saw sorry pay slips ♪
♪ Stay embedded with
the overly praised trips ♪
♪ Deep-fry everything ♪
♪ Deep guy, see I everything ♪
And then, we'll cook them
flesh-side down
for caramelization
and presentation.
But first,
let's finish the mussels.
Mussels!
Such an inexpensive,
delicious treat.
They're so pretty and plump
and full of flavour.
♪ Don't stop. That's right ♪
♪ Don't stop. Don't stop ♪
Ah!
♪ Don't stop ♪
Guys, we're closing in
on dinnertime.
Everything is going to plan
with the One Big Recipe
and now it's time to get
the veal roast in the oven.
It's easier if you have someone
that you love to help you.
But I can do it.
So can you.
♪ Nothing to prove ♪
♪ It's all about positive mental
attitude ♪
♪ Yeah, yeah ♪
Ooh, yeah.
♪ For those of you who get it ♪
♪ Check it, living
this life, life show ♪
♪ DIY style every night ♪
♪ NMFB bring it tight
without all the hype ♪
♪ Just the Cruel Ville bandits
k*lling the mic ♪
♪ Yeah, yeah ♪
♪ That's right. Come on ♪
♪ Come on, come on ♪
♪ k*lling the mic ♪
Thank you, Mr. Brine.
We is all plump and juicy.
This is a game-changer.
It's time for
the maple Dijon marinade.
Keep the bones clean.
Woo!
Prep list done!
Four courses for six people
all in One Big Recipe.
You can do this.
Up next.
I think I have time to chill,
take a beat,
hang out, and make a c*ck.
♪
♪
[Sighing contentedly]
When you're cooking
all afternoon,
it's so important to factor
in a built-in break -
take a beat, chill,
pick the wines,
and make a c*ck.
Today's Wow Factor menu
deserves a c*ck.
The Knight Cap,
invented by my pal Chris.
This one is
a wowtastic treat.
I can't wait
for you to try it.
Prosecco -
Italy's answer to champagne,
but also it's its own thing.
It's got dry, big,
crunchy, bubbly structure.
Perfect for this c*ck.
[Popping]
Ahh!
♪
Just got to give it a minute.
It's good.
Next, Framboise -
raspberry liqueur.
So, just a spoonful in each.
♪
♪ Helps the medicine go down ♪
Then, the piece de resistance -
vanilla bean cognac.
So, whenever
I cook with vanilla,
I always save the pods
and I slip them into
a bottle of top shelf cognac,
let it sit there for a day,
a week, a month,
a year, a generation.
Just kidding.
You can do it for a few days
and you'll already
have a nice infusion.
But keep adding to it
because it just
gets better and better.
♪ Got love for
the West Coast ♪
♪ Got love for
the East Coast ♪
♪ Got love for
the South side ♪
♪ Up top, homie,
let's ride ♪
That's what that's what
makes it a Knight Cap.
Garnish with these.
Got it?
Prosecco Framboise
and vanilla cognac.
♪
Yum, Now, that's my favourite
way to start any dinner.
How about we check out
those wines?
♪ Yeah ♪
♪
All right, so everybody
has a Knight Cap in hand,
perfect c*ck
to start the dinner.
♪
Spicy,
the floral notes
from the saffron,
the briny mussels,
and the rich baby
butternut squash.
I'm thinking a
light, crisp, refreshing
French Chablis.
♪
It's a chardonnay grape,
grown on French soil.
Now, to go with the
mustardy, mapley veal roast,
I-I have an idea.
Why don't we stick to the
chardonnay grape,
but go far, far away?
South Africa far.
♪ A'ight, a'ight, yeah ♪
♪ You gotta look inside,
you gotta look inside ♪
South Africa
is the home of the big,
buttery, boozy chardonnay.
♪ Think for yourself, hey ♪
So, everyone has
a c*ck in hand,
tunes are washing over,
and dinner smells great.
Can you imagine
the look on their faces
when they see you
serve them this Knight Cap
and feast on your
proverbial white horse?
What do you say
we plate those mussels
and get dinner to a trot?
Maybe just after
a little bit more me time.
Where--
where is my knight, anyway?
Francisco?
Roberto?
No, he's not here.
♪
Four course dinner for six,
all in my one big recipe,
and you can do this
all in one afternoon.
Today's menu is
about the wow factor -
wowing your guests,
getting your mom to
call you the next day
to congratulate you.
"Wow, dinner was so good!"
But don't worry,
this is all you, not me.
♪
The guests are
in the other room.
c*ck, music, candles -
you've set the scene.
And now, it's time
for the main event!
Let's get the show started
with these mussels and aioli.
Beaucoup baguette.
♪
Beaucoup crunchy baguette.
♪
♪
My mom would be so proud.
[Laughing]
Burnt toast.
Okay, now, crosshatch.
You can use tongs if you want,
but my Moroccan grandmother Mimi
used her hands, so I do it too.
♪
[Blowing]
This one's mine.
♪
While that's going...
...my saffron aioli
and chilled mussels.
♪
Perfect.
♪
♪ Shake it ♪
My favourite three Ts
are present in this dish.
Oh, yeah.
I've got my chilled
mussels on the warm,
chewy, toasty baguettes.
And let's not forget
the wow factor - the aioli.
Saffron makes this colour pop
and matches my outfit.
♪
Extra aioli!
Just like that.
♪
Mmm.
Now, these chilled mussels,
they look delicious.
♪
Mmm. Mmm-mm-mmm!
♪
So, just a little parsley.
Why not go for that
soigné plating?
♪
That crunchy baguette,
the briny mussels
with the bright lemon,
the freshness of the parsley
and that luscious creamy aioli -
this one is going to push them
out of their seat,
you're going to go sit
with them for 20 minutes,
and then pull them back in for
that baby butternut squash.
Trust me.
♪
First course done.
Mussels were a hit.
Happy smiles all
around the table,
and now you're going
to make them cry.
♪
♪ This is street music ♪
♪ Cut it up ♪
♪ This is, this is, this is,
this is, this is street music ♪
Ooh!
Beautiful.
Roasting butternut squash
caramelizes the sugars and gives
you this beautiful colour.
♪ Cut it up ♪
♪ This is, this is, this is,
this is, this is street music ♪
♪
♪ Cut it up ♪
♪ Cut it up ♪
♪
♪ Cut it up, cut it up ♪
♪
Fresh goat cheese
is tangy and creamy,
and is going to pull together
with the richness
of the butternut squash
and the spicy salsa verde.
And for the garnish -
my toasted sunflower seeds.
♪
So, simple,
so easy and so yummy.
A wow yummy for that.
Tidy up the plates;
presentation is everything.
It's like a little boat.
It carries all
the flavour on it,
sailing you into paradise.
♪
Mmm...
Mmm...
That sweet roasted baby
butternut squash,
paired with a
tangy goat's cheese
and that mysterious
smoky salsa verde,
finished with the toasted
sunflower seeds.
So, now you take these babies
out to the table,
sit, eat, tell a joke,
and wait for the applause.
♪ Yo, yo, yo, yo, yo, yo,
yo, yo, yo, yo, yo ♪
♪ Yo, yo, yo, yo, yo, yo ♪
♪
♪ Ah, yeah ♪
Dinner is rolling and wow,
you are k*lling it.
Another 20 minutes
before the veal, so enjoy.
You deserve it.
♪
We are halfway through
our super fun,
Wow Factor four course
dinner for six,
all in one afternoon.
Fun for one,
if you follow the plan,
and even more, if you have
another set of hands.
Recap: You threw your guests a
curveball of chilled mussels
and they loved it,
then you sent them to second
base with those baby butternut.
And now, you have them
sliding into third with this
maple mustard roasted veal loin.
With the One Big Recipe,
dinner is always a homerun.
So, I've taken the veal roast
out of the oven, I benched it.
It needs to rest.
Do not skip this step
because letting it rest
and relax juice-ifies it!
Yeah. I just made up
that word - "juice-ify".
[Sizzling]
[Inhaling sharply]
Ooh!
I love that sound.
[Sizzling]
♪ 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 a notch ♪
Okay, now,
this is the char
that I'm looking for.
♪ Ramp it up, up, up a notch ♪
Yeah!
♪ Let's do
some-some-something fun ♪
♪ Are you ready to
have this feeling? ♪
Time for the
maple mustard vinaigrette.
Don't be shy.
This has a double purpose -
it serves for sauce
for the veal roast.
♪ Are you ready to
have this feeling? ♪
[Sighing contentedly]
♪
Are you ready? Huh?
Brine marinated,
roasted and rested.
We are now at the precipice.
Wait till you see how
we knock this one out.
♪ Go slow, the river is low ♪
♪ Take a breather
and rest your bones ♪
♪ You got me deep
in a wakeful sleep ♪
♪ I take a dream of yours ♪
Beautiful.
♪ Now, I'm lost,
I'm zoning ♪
♪ Beats looking for
a way back home ♪
♪ Oh, come and let's sail on ♪
♪ Down, down, down, down, down ♪
♪ Down, down,
down, down, down ♪
♪ Come right on down ♪
♪ Fly on down, down,
down, down, down ♪
♪ Down, down, down, down, down ♪
♪ No, no, no, no, no, no,
no, no, no, no ♪
♪ Down, down, down, down, down ♪
♪ Down, down,
down, down, down ♪
♪
♪
Can you hear the "oohs"
and the "aahs",
the swooning and the "wows"?
I can.
And remember, you,
you did this. You.
The meat is going to be
shockingly tender.
That charred bok choy
with the mustardy sauce...
So, now, is when you get out
there and dig into some of this.
You've got three wows
down and one to go.
I'll meet you at the home plate.
♪
So, it's about 30 minutes later.
Who are we kidding?
45 with the wine flowing.
Everybody loved the roast.
It almost got cold 'cause
they were snapping pictures
for their social media. Almost.
And now, when they think that
they're all wowed out,
a simple, classic dessert.
♪
[Sighing contentedly]
Smells bright and fresh.
That lime, it's going
to make the berries pop.
♪
Ahh, macadamia streusel -
this rich, crunchy treat
is just what you need to send
them home with a big smile.
♪
Using that fresh pod,
gives you these beautiful little
flecks.
You can see it when
you look at the whipped cream.
Just a little more crunch.
♪
Last hit of lime.
And you are mine!
♪
Mmm.
Mmm...
[Humming]
♪
[Chuckling]
♪
♪
And voila,
a feast for six
in one afternoon.
And how much fun was that, guys?
Sometimes you get
inspired at the market
and end up whipping up
a very, berry 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.
♪
♪ This is love ♪
♪ 'Cause this love ♪
♪ This is love ♪
♪ 'Cause this love ♪
♪
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
01x06 - Wow Factor
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.