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 to my test kitchen.
Today's menu I'm calling
"All Spiced Up".
Four courses using
my favourite spices and herbs.
Check it out.
Red wine vinegar
and I'm spicing it up with this.
Aromatic licoricey
fennel seeds.
A little sugar and salt.
Dinner for six
all in one afternoon.
Let me show you
what I'm thinking.
That vinegar?
Ceviche with Arctic char.
And a fresh tomato tart
starring a bunch
of herbes de Provence.
My family is from Morocco
and we love using spice blends,
especially for
my Cornish game hen
and couscous royale.
Mostarda is Italy's answer
to chutney
and I'm serving it with creamy,
luscious burrata cheese.
All in one afternoon.
Four courses for six people
all in One Big Recipe.
Easy to follow, easy to make,
and guaranteed to impress.
Let's get started.
Spicy!
Your guests have probably had
ceviche before,
but not like this.
Secret ingredient? Rhubarb.
Fresh or frozen depending on
the time of years.
My Moroccan grandmother taught
me how to make this spice blend
and I use it every day!
It's like air, water,
salt, vodka.
An essential.
You know what I mean.
First up. Earthy cumin.
Then light and fruity
coriander seed.
Completely different,
but both just as essential
to this spice mix.
Turmeric for
its beautiful colour
and pungent almost sweet notes.
Dried ginger for bite.
The all-mighty powerful clove.
It's got a numbing sensation.
Just a few.
Just a few.
[Blending]
Ah!
Raz à Lallouz!
[Laughing]
Make extra so you can use it
every day like I do.
The smell reminds me of Morocco.
Being in Marrakech
with my family.
Opening a random door
and finding a palace of mosaics.
It's really a beautiful place.
Lots more about that later.
Easy so far, am I right?
It's all in the One Big Recipe.
And with my tips and tricks,
you are sure to nail
this dinner at home.
For my tomato tart later,
I'm starting
an herbes de Provence blend.
Ah! Beautiful sage.
I grow sage in
my garden every year
and use it in pasta with butter.
Where ever there's butter,
there's always sage in my house.
And of course, whenever
I'm using herbes de Provence.
So much easier when you know
where it comes from.
And beautiful.
There's really nothing like it.
And you can make it nice
and crispy too.
So--
As always, a nice, tight bundle
for a fine chop.
Ah! I can smell Provence
in my cuisine.
And now, another herb
that I grow
all the time in my garden,
on my terrace,
and in my kitchen. Basil!
For now, all I need are these.
Because if there's
flavour in it,
I'll find a place to put it.
It smells so good and they're
snug as a bug in a rug.
Voila!
Mustard seeds for my mostarda.
Makes sense, right?
Dry toasting them and we'll know
they're ready
when they start popping.
[Popping]
Popping! Now, it's ready
for some fruit.
Sugar.
All right, I've got my sweet,
so now, I need sour.
[Sizzling]
Mostarda loves wine.
Got a splash of that too.
Now, we need some warm heating
Dijon mustard.
Smells amazing!
And these guys,
they go right in there.
Mmm. Wow!
So cool.
This is something
they're never gonna expect.
So, quick recap.
Spice blend, rhubarb vinegar,
mostarda all on the go.
And when I'm back,
trimming fish for ceviche
and building my tomato tart.
Four courses for six people
all in my One Big Recipe.
Today we're celebrating my love
for spices and herbs
all spiced up!
So far, mostarda
and my vinegar rhubarb has
infused nicely,
so it's time to strain.
Room temp and then
into the fridge.
Now, it's time to trim this
terrific Arctic char
for my take on ceviche.
I actually went to Peru
with my brother
and that's where ceviche
was invented, did you know?
I'll tell you more
about that later.
Bring it as close to the edge
of your board for control,
then a little cut
straight down for grip
and you turn your knife.
Get your knife flat.
Check both sides
and give it a go.
Voila!
Now, you can keep this
and make crispy skin
for another treat.
Ceviche in Peru is next level.
When we were up in the mountains
in Cusco,
it was mostly ceviche de trucha,
which is trout.
And then when we were
down in Lima,
it was whatever was fresh out
of the water.
♪ You are such a great lover
♪ It's all I wanted to
These are ready to refrigerate
until later.
First step to a tomato tart--
tomatoes!
I'm saving all of my tops,
tails, and discards.
They're going
somewhere else later.
It does take a few tomatoes
to make a tomato tart.
Nothing goes to waste.
These tops and tails
have another home.
Pat down your tomatoes.
Sage and Dijon.
The base of my tart.
I promised you a bunch
of herbes de Provence,
so here they are.
Parsley, rosemary, and thyme.
Ah!
[Speaks French]
Now, for some cheese.
Pecorino and Parmesan.
Much like the tomatoes,
I am going to need
a bit of cheese.
[Sighing]
These have dried off
and I give them a little love.
Drying off the excess liquid
is going to help
this tart keep its structure.
A little balsamic.
Just that little zip of balsamic
brings out the sweetness
in these tomatoes.
Olive oil.
Let's bring the Provence
to these tomates.
Now, it's not a tart
without a pie shell
and here's my secret.
Pre-made pie dough.
Pick one up when you get
your favourite desserts.
So first, perforate.
Basically, make little dots
in the dough.
Then goes the parchment.
And beans for flavour.
Just kidding.
This is why we call it
a blind bake.
Can you see the bottom
of the pie?
Nope!
This will keep it nice, thin,
and crispy.
Now, it's time for the marinade
for the game hens.
Three words,
flavour, fat, and acid.
Lemon. Acid juice to tenderize.
Olive oil. Two-point bonus.
Adds flavour
and carries other flavour.
Flavours like honey.
More flavour with my
Raz à Lallouz?
It's coming together.
Fat, acid, flavour.
Strangely the name of
my favourite hip-hop MC.
Oof.
That's good.
Mmm-mmm-mmm-mmm.
This is ready.
I just gotta let it cool
and time to teach you a trick
for the perfect bird.
Now, we're gonna debone it.
It doesn't take much time
and worth the effort.
You've got this, right?
It's no problem.
It also works
for chickens, quails,
buzzards, pterodactyls I assume.
And all this needs
is a little time.
Are you ready for the reveal?
I'm excited.
And remember. You can keep these
beans for your next blind bake.
Look at that.
A perfectly baked
crispy tart shell.
Now, let's build that tart.
First layer of flavour
with the Dijon sage mixture.
Nice and thin.
It's a masterpiece.
Masterpiece!
A masterpiece of tart.
Just think--
with the One Big Recipe,
you can do this.
Tomato tart is baking,
game hens are marinating,
up next,
couscous royale!
A fab feast for six people.
Easy to do in one afternoon
if you have One Big Recipe.
Today I'm spicing things up.
Ceviche, burrata, mostarda,
roasted game hen,
and couscous royale.
And this tomato tart
is looking tart-tastic!
And while it cools, mostarda!
Check out this texture.
It's thick, jammy,
looks about ready to eat,
but not yet.
Grab that bundle.
More blueberries is never too
many blueberries in my life.
We've just got to let that
soften a bit
and onto the couscous royale.
Chicken stock, tomato paste,
saffron.
Just bring to a boil
and let it simmer.
Nothing like a blend of
local veggies from the market.
And spicy merguez sausages.
My dad loves these!
I've got some prep to do.
Let's go!
♪ Brace yourself for the bass
♪ Yo, yo, yo, yo
Remember these?
Waste not, want not.
It's time to start
heating things up.
Gonna get this going.
♪ Uh-huh, uh-huh, yeah, yeah
♪ Yo, yo, yo, yo
♪ Yeah
[Sizzling]
♪ Brace yourself for the bass
[Sizzling]
♪ Yo, yo, yo, yo
[Sizzling]
Now, we add the
saffron chicken broth,
cover, and let it simmer.
[Sizzling]
Mmm.
It smells like home.
In Morocco, they say a handful
of couscous
is worth more than all
the gold in the world.
Ooh! The mostarda is ready.
Here's a tip.
Add seasoning
at serving temperature.
It's really hot,
so I'm going to loopback
and do that later.
For ceviche,
raw fish cooked in liquid.
An acidic liquid usually citrus,
but I'm switching it up
with my rhubarb-infused
red wine vinegar.
This Arctic char ceviche is
going to be wow!
Save half for presentation.
It now goes back in the fridge.
Couscous only takes
a few minutes to steam.
This reminds me of couscous on
Fridays in Morocco,
because everybody eats couscous
on Fridays.
Gonna leave it until
it's time to serve it.
Now, it's time
for my basil crème fraîche.
Basil is the last puzzle piece
to my herbes de Provence
flavour combo.
Remember? Sage in the crust,
parsley, rosemary, and thyme
with the tomatoes
and now basil crème fraîche.
Crème fraîche. Creamy and tart.
[Sighing]
Fresh basil leaves
from the mise-en-place earlier.
♪ There ain't anybody knowing us
♪
♪ You used to be the insecurest
♪
[Blending]
♪ You've been screaming through
the air ♪
♪ But can never find the words
♪ No one understands
♪ Yeah, you think that you're
the one and only ♪
♪ Here feeling lonely
♪ I need a change. I stay the
same, I feel the shame ♪
♪ 'Cause you are brave
Mmm! Mmm!
Wait until you see how this
comes together on the plate.
Now, it's time for a garnish
for the ceviche.
How about we up our game
and make some citrus supremes.
♪ There ain't anybody
knowing us ♪
♪ You used to be the insecurest
♪
♪ Found a place to be who we are
♪
♪ It's our love,
it's like a story ♪
♪ Sticks and stones may break
your bones ♪
♪ But they will never hurt you
♪ And now you know
you're not alone ♪
♪ Where everywhere just like you
♪
♪ Now, take your time
and start over again ♪
♪ Now, let it go
♪ You're free
to spread your wings ♪
This is the kind of thing
you can do with your friends.
Get your family involved.
Cooking is so much more fun
when you have somebody to bug
and make them do things
like this for you.
[Chuckling]
Just kidding.
It's a great way
to get people together.
Beautiful, isn't it?
From simple to special.
In no time, you become a star.
What's this, you ask?
You'll see.
So now, it's serving temperature
and I'm gonna add
a little bit more mustard
to my mostarda.
I'm using grainy Dijon mustard
for texture and flavour.
Mmm-mmm-mmm-mmm-mmm!
Mmm! Mmm!
The couscous is resting,
the fish is curing,
my mostarda is ready
and so is my tomato tart.
With the One Big Recipe,
all I need are some guests
and a reason to cook
and make a c*ck.
♪
[Groaning]
It is so important when you're
cooking all afternoon
to factor in a built-in break.
Chill, take a beat,
pick the wines,
and make a c*ck!
Spiced up menu, spicy c*ck.
Today it's a Bloody Caesar
with just a kiss,
a soupcon of rosemary smoke.
Check this out.
Fire signs like starting fires.
[Laughing]
Get it in here.
Leave a little bit of space
for air to get in
otherwise, it will blow out
before I get enough smoky smoke
for my drink.
Now, your favourite rimmer.
Today I'm using
my homemade spice blend
of course sea salt,
black peppercorns,
and toasted, ground up
celery seeds.
Tasty.
Ice.
Vodka.
Now, we add some more flavours
starting with Worcestershire
something or other sauce.
It's Worcester Sauce.
Your favourite hot sauce,
my favourite hot sauce.
As long as there is
some hot sauce.
A little hit
of fresh lime juice.
Oh, yeah.
Now, this takes it to
a whole 'nother level.
Fresh horseradish.
Bloody Mary is vodka
with tomato juice.
Bloody Caesar is vodka
with tomato clam juice blend.
And we're going to take
that blend
and mix it in to the smoke.
♪ Yes yes y'all,
and we don't stop ♪
♪ And we don't stop
♪ Yes yes y'all,
and we don't stop ♪
♪ That's right
Super cool.
♪ Yes yes y'all,
and we don't stop ♪
♪ And we don't stop
♪ Yes, yes y'all,
and we don't stop ♪
♪ And we don't stop
♪ Yes, yes y'all,
and we don't stop ♪
♪ Yes, yes y'all
♪ Yes, y'all, yes, y'all
Perfect.
Give it a little swizzle.
And then, my favourite part.
Garnish.
Some people go crazy
with the garish.
They put burgers on there.
Chicken wings, oysters.
We're gonna keep it simple today
with a little celery stick,
spicy beans,
for my spicy treat.
You can add pepperettes.
You can add bacon.
Since it's spicy,
that one's going in there.
I'm going to eat mine later.
Let's give this a taste.
♪ Are you ready
to have this feeling? ♪
Yum!
Best way to start the dinner.
Now, let's check out
those wines.
Yum!
This savoury c*ck will roll
nicely into the first course.
Then we gotta switch to wine.
I've got to find something
that's gonna go
with the tomato tart
and the ceviche.
Acidity like tomatoes, rhubarb,
red wine vinegar,
these are not friends with wine.
No, no. Except for one!
Sauvignon blanc.
Head down to the Marlborough
region of New Zealand
where they're famous
for their citrus notes.
It's like an orange, a lemon,
a grapefruit
wrestling on the couch and like,
"Hey, hey, hey!"
You want to snuggle up
to ceviche?
Yes, I do. Yes, I do.
I'm excited about that.
It works. It totally works.
Now, I gotta find something that
goes with the spice.
And why not go
to where it all began?
The South Americans brought
chili all over the world.
Totally makes sense that they
know how to pair with the heat.
For that, we're gonna go
to Argentina.
The Malbec region.
It tastes like you dropped
a chocolate bar
inside of a cigar box filled
with pomegranate molasses.
And you know what?
It can really take
a hit of spice.
It's like,
"Come here, come here!"
"You got more spice?
What do you mean?"
"That's all you've got?"
It's gonna work perfectly.
So, everyone has a spiced up
Bloody Mary in hand,
dinner smells great,
the tunes are flowing,
and you are chill.
Can you imagine the look on
their faces
when you serve them this feast?
What do you say
we get dinner rolling
and plate up that tomato tart?
Maybe just after
a little bit more me time.
And a pepperette.
One Big Recipe.
Four courses, a feast for six.
Family, friends,
and a menu designed to spice up
your appetite.
How's it going so far?
I started the long process,
did all my prep,
it was fun!
Anyone can do this.
If you're doing this at home
and following the steps.
This is the part where
the c*ck have been poured,
your guests are hungry,
and they have no idea
how much time and effort
you put in constructing
this tomato tart.
♪ Ooh! Oh, you fancy
Herbes de Provence everywhere!
Sage in the crust!
You've got rosemary, thyme,
and parsley!
And this basil crème fraîche.
♪ Ooh! Oh, you fancy
♪ Girl, you got it
Mmm.
Ooh-la-la!
Golden brown crust.
Perfectly crisp.
It's a guarantee
from the blind bake.
Market fresh tomatoes.
Super ripe.
Pecorino and Parmesan. Umami!
♪ Girl, you got it
♪ Ooh! Oh, you fancy
Masterpiece.
♪ Girl, you got it
Mmm.
Mmm.
[Speaks French]
Mmm! I can taste the smell of
the warm, blue
Mediterranean Sea.
I hear the lyrics of French
tunes playing on the radio.
This is Provence
and here's how
the next part goes.
Laughs, drinks,
eats tasty tart.
Go on! Your public awaits you.
It's 20 minutes later
and that tomato tart
bent some brains.
Ear to eat smiles,
love, happiness,
and that basil crème fraîche
was perfect.
Good job.
The game hens are roasting in
the oven for the main event,
but now it's time to plate
that Arctic char ceviche.
Ceviche was invented in Peru
and it's one of
my favourite places on Earth.
We ate so much of
this gorgeous stuff.
The chilled bowls make
all the difference.
So, in Lima, as I was saying,
you pick your fish
and they just make
the ceviche fresh right then
and there.
A hit of acid,
a couple of herbs.
Nothing else.
This one is slightly
more elevated
and definitely a surprise
with the amazing vinegar.
The rhubarb is gonna be a trip.
Like to Peru, but at the table.
A little bit more
of this rhubarb vinegar.
Machu Picchu, the history in
this country.
You can taste it in the food,
especially something
like a ceviche.
It's really wild.
Cilantro?
Micro cilantro?
This is a classic with ceviche.
I love using micros
for a garnish
and this just fits perfect.
Oh! Before I serve,
I'm gonna get my couscous back
in the oven to reheat.
Mmm!
Bam!
That is refreshing
and surprising.
The rhubarb vinegar,
micro cilantro,
and that tender fish,
it's one of
my favourite textures.
This goes out now
and won't it be
a gorgeous surprise?
Let them take their photos.
Up next, the dish that's gonna
bring the whole meal home.
To my home!
Roasted Cornish game hen
and couscous royale.
So me?
I'm making a four-course
dinner for six
all in one afternoon,
all in One Big Recipe.
And you? Well, if you're lucky,
you're serving this right now
to six smiling faces
and feeling all the love.
So far, the Provence inspired
tomato tart
left them speechless and begging
for all of your secrets
and then how to follow?
You serve them
an Arctic char ceviche
that made them feel like
they were in Peru.
Ah! The rhubarb.
Mmm! The citrus!
And that perfectly tender fish.
Couscous royale.
This takes me back to
family dinner when I was a kid.
You know, in Morocco,
they spend the whole day
prepping lunch
or prepping dinner
and then everybody gets together
for a family-style meal.
Most times it's featuring
a couscous royale
just like this one.
This majestic medley
of market vegetables
just nestled into these fluffy,
golden grains of couscous.
And of course, seasoned with my
homemade Moroccan spice blend
that I'm dubbing, uh--
Raz à Lallouz.
Can you imagine the look
on their faces
when you serve them this feast?
♪ Come on, people
♪ Yeah
Perfectly marinated
and spiced birds.
They look so juicy and tender.
Beautifully golden
on the outside.
Ah!
♪ Come on, people
♪ Yeah
♪ Come on, people
♪ Yeah
♪ Come on, people
♪ Yeah
♪ Come on, people
♪ Yeah
You are going to feel
like a chef
when you drop this at the table.
You are a chef.
Especially with the help of
the One Big Recipe.
This is like being back
in Morocco.
The merguez, the saffron,
the spice blend.
The perfectly cooked veggies
with the fluffy couscous
and the marinated
roasted Cornish game hen.
Ah! I'm telling you!
This right here.
This is the big deal.
But alas, I still owe you
some mostarda.
Couscous royale with
roasted Cornish game hen
was a revelation.
But you are not finished yet.
Uh-uh.
Ah! From my favourite bakery.
Blueberry, jammy,
mustardy mostarda.
Burrata cheese.
Picture this.
Warm mozzarella in the making.
Handsome master cheesemaker,
Giuseppe,
is pulling and stretching
this cheese,
forming a pouch and inside--
a beautiful, hot shot of cream.
Pure decadence.
Mmm-mmm-mmm.
Mmm.
Blueberries, the mustard
is such a surprise.
A touch of herbs, wine,
and cheese, and fruit.
You'll want to keep it all
for yourself, because I do.
But sharing is caring.
Et voila.
A feast for six in one afternoon
and how much fun was that, guys?
After the burrata mostarda,
you may not want dessert,
but if you do,
stop by a local bakery
and pick up something yummy.
Anybody can order
take-out, guys,
but this, this is love.
Follow the One Big Recipe
and I promise
you will rock this at home.
Now, it's time for you
to spice up your kitchen.
Cheers!
♪ Everybody,
just do what you do ♪
♪ That's right. Yeah
♪ Don't stop
♪ Everybody,
just do what you do ♪
♪ That's right. Yeah
♪ Don't stop
♪
♪ Everybody,
just do what you do ♪
♪ That's right. Yeah
♪ Don't stop
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01x07 - Spiced Up!
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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.