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I am Kimberly Lallouz
and this is my test kitchen!
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00:00:05,205 --> 00:00:08,908
I take multiple lip-smacking,
sumptuous dishes,
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00:00:08,908 --> 00:00:12,345
and turn them into
One Big Recipe.
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00:00:12,345 --> 00:00:14,247
Now, you can cook a feast
for your peeps
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00:00:14,247 --> 00:00:16,116
all in one afternoon.
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00:00:16,116 --> 00:00:18,284
Download the One Big Recipe
right now!
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Follow along.
This is gonna be fun.
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00:00:26,393 --> 00:00:35,368
♪
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Welcome to my test kitchen.
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00:00:38,505 --> 00:00:40,840
Today, my menu
is all vegetarian.
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It's a meatless masterpiece.
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00:00:45,512 --> 00:00:49,816
Five mouth-watering plant-based
courses for six people.
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00:00:56,356 --> 00:00:58,391
Lemme show you what I got.
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The best part of any dinner
is the big dish.
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00:01:03,696 --> 00:01:07,534
My menu takes veggies
from side to centre stage.
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00:01:07,534 --> 00:01:11,171
Wait till you try my pasta
with peas and mint.
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Salad.
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00:01:12,238 --> 00:01:14,207
Can't do a vegetarian menu
without one.
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Here's a great idea.
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Grilled Treviso radicchio
with arugula pesto.
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00:01:21,281 --> 00:01:24,150
The almighty,
beloved Brussels sprout.
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But my take?
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Tangy spicy Korean flavours
and brown butter cashew.
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To kick things off,
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fresh bread with white
bean hummus and onion jam.
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That's four mouth-watering
vegetarian courses,
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but I need a show stopper.
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You're gonna be so surprised
by my salt-crusted baked potato.
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Five yummy veggie courses
all in one big recipe.
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00:01:54,347 --> 00:01:58,518
Easy to follow, easy to make,
and guaranteed to impress.
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Onions for my onion jam.
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Cook them slow
and the sugar releases
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00:02:13,600 --> 00:02:16,769
and it creates this delicious,
sweet onion jam.
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00:02:16,769 --> 00:02:19,572
I cool it down sometimes
and put it in butter,
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00:02:19,572 --> 00:02:22,242
make a nice compound butter
with caramelized onions.
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00:02:22,242 --> 00:02:23,243
It's a real treat.
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Low, low, low,
and slow, slow, slow.
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00:02:34,687 --> 00:02:37,423
I love kimchi
and Brussels sprouts!
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But together
in the same dish?
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Yep.
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First, I'm gonna
make them pretty.
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The first time I ever had kimchi
was a bit of a surprise,
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but we ate a lot of pickles
and ferments in my house
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from a very young age.
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It's kinda like one of those
things you get addicted to
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00:02:57,810 --> 00:02:58,945
and you just don't know why.
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And when I went to Asia
with my brother,
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boy, let me tell you,
I was in kimchi heaven!
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I actually have an uncle also
who couldn't pronounce my name
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and he would call me Kimchi.
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It stuck and he still does.
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Okay. Time to blanche.
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So, I'm blanching these-
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cooking them
quickly and briefly
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00:03:38,985 --> 00:03:41,087
and then shocking them
in an ice bath.
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Makes them stay
nice and green.
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00:03:44,524 --> 00:03:47,060
Gonna count to ten
and pull 'em out.
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♪
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Like so!
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00:04:07,180 --> 00:04:10,516
Next up, roasting garlic
and toasting pine nuts.
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I adore roasting garlic.
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00:04:20,226 --> 00:04:22,629
I usually make
at least one head a week.
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00:04:22,629 --> 00:04:26,099
You can literally just slather
it on bread like butter,
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put it into sauces,
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even make a dressing
with it.
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It's very versatile and by
caramelizing it like this,
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there's no more bite.
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A little olive oil.
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And now, all they need
is a little patience.
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I really love
buttery pine nuts.
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Important to set a timer
so they don't burn.
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♪
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Okay, I want
a bright green chive oil
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to go with
my salt-crusted potato.
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This is super simple.
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Just chives,
white pepper, oil.
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There is one
secret ingredient.
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It's one--
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one single ice cube.
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Just one!
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You know why?
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Because it keeps it cold
and cold keeps it bright green.
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Salt and pepper.
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This stuff makes me sneeze.
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Now, just blend.
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(Whirring)
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♪
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Beautiful bright green colour.
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I make these all the time at the
restaurants with different herbs
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and if you have some
that are laying in the fridge
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and looking kind of icky,
give it a shot.
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It just has to strain over this
cheesecloth and do its thing.
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This may take a while.
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Perfectly golden brown.
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Now, you gotta get them
right off the hot tray
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00:07:00,820 --> 00:07:03,122
because it stops
the cooking.
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Whoop.
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00:07:08,494 --> 00:07:10,730
All right, my onions
are caramelizing,
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00:07:10,730 --> 00:07:12,365
my garlic is roasting,
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00:07:12,365 --> 00:07:15,334
the pine nuts are toasted
and the Brussels are blanched.
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My chive oil is straining
as we speak.
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Up next,
fried sage and arugula pesto.
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Today it's all feast
and no beast.
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Five course dinner for six
all in one big recipe.
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And today,
all vegetarian delights!
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I love that.
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These onions are jammin',
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the Brussels sprouts
are blanched,
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and the garlic is roasting.
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Now, it's time to fry up
some sage leaves.
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Frying sage in olive oil
serves two purposes.
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First-
a crisp, intense garnish.
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And second-
well, it cleanses the room
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and balances the energy.
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Well, just kidding.
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It's actually
to use the olive oil
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and add an even more intense
sage flavour
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to the hummus
when it cools down.
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I do have sage at home
and smudge all the time.
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(Giggling)
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Spiritual gangsters
these days?
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♪ You are such a...
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All right.
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00:08:23,903 --> 00:08:25,671
♪..great lover
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♪ That's all I wanted to...
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00:08:27,974 --> 00:08:30,009
Ever since
I visited Tuscany,
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I want sage and roasted garlic
with my white beans.
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Such a delicious combination.
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♪
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You always wanna season right
when it comes out of the fryer
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so that it sticks
to what you fried.
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Yes.
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When this cools,
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00:09:01,908 --> 00:09:05,077
it's gonna add even more
sage flavour to my hummus.
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00:09:07,213 --> 00:09:09,682
Mmm, smells so good.
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This roasted garlic is ready.
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Beautiful golden brown bulbs
of floral garlic.
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I love it!
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00:09:24,463 --> 00:09:27,233
Kinda wanna dig in,
but this needs to cool.
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00:09:36,242 --> 00:09:40,212
I always say that pesto time
is the "besto" time.
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00:09:40,212 --> 00:09:41,714
But you know what?
Instead of basil,
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watch me get all peppery
with arugula.
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A very good friend of mine,
Massimo Bottura,
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goes all around the world
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teaching people
how to make pesto
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from all different
ingredients.
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00:09:59,231 --> 00:10:02,234
We're doing that today.
We're using arugula and parsley.
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00:10:02,234 --> 00:10:05,471
Parsley for extra green
and fresh flavour.
149
00:10:10,042 --> 00:10:12,378
Then we've got
our usual suspects.
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Garlic,
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00:10:13,746 --> 00:10:17,116
pine nuts...
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00:10:17,116 --> 00:10:18,551
and blend.
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(Whirring)
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(Laughing)
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Voila!
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♪
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A hit of acid
with lemon juice.
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00:10:51,784 --> 00:10:54,487
I'd be in big trouble
with Massimo
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00:10:54,487 --> 00:10:57,523
if I didn't have a little bit of
Parmigiano-Reggiano in here.
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Mm. Mm. Mmm!
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00:11:12,038 --> 00:11:13,039
Mm-mm-mm.
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00:11:13,039 --> 00:11:16,509
This pesto
is so complex in flavours.
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It's de-licious!
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Now, I love to keep my pesto
in a super clean bowl...
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and then cover it
with some olive oil.
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This keeps it
bright green and clean.
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Grilled salad? Oh, yeah!
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I got a few prep jobs
in a row.
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Are you ready?
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00:11:49,442 --> 00:11:51,911
They're super simple.
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00:11:51,911 --> 00:11:54,747
Brown butter for my cashews.
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I gotta drain the Brussels.
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Gonna fry some capers
for a garnish,
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00:11:59,051 --> 00:12:01,821
and grill
this Treviso radicchio.
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00:12:04,724 --> 00:12:09,028
Treviso radicchio is
beautifully bitter and crunchy
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and it loves fire.
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♪
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00:12:31,183 --> 00:12:40,793
♪
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00:13:07,286 --> 00:13:09,221
Wait till you see what I do
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00:13:09,221 --> 00:13:12,224
with these little,
crispy flavour explosions.
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All right!
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The aroma of brown butter
already is so intoxicating,
183
00:13:19,398 --> 00:13:22,935
but adding nuts
to the nuttiness?
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00:13:22,935 --> 00:13:24,236
It's nuts!
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00:13:28,741 --> 00:13:30,843
I know that this seems
like a lot of stuff,
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00:13:30,843 --> 00:13:33,579
but it's so easy
and so much fun.
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00:13:33,579 --> 00:13:37,016
Look at these
golden beauties.
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This Treviso is charred
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00:13:38,484 --> 00:13:41,320
and now it's gotta go
to the fridge to cool.
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00:13:47,126 --> 00:13:50,462
How to make pasta
without actually making pasta?
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This right here.
192
00:13:51,730 --> 00:13:54,466
It's a French mandolin
and it's my secret weapon
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00:13:54,466 --> 00:13:57,570
to making vegetable ribbons.
194
00:14:01,207 --> 00:14:03,976
Let's make some pasta,
shall we?
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00:14:06,245 --> 00:14:15,487
♪
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00:14:22,428 --> 00:14:23,562
This is a neat trick.
197
00:14:23,562 --> 00:14:26,198
You salt your carrots
and then they're gonna soften up
198
00:14:26,198 --> 00:14:28,601
and we'll rinse off
the salt after.
199
00:14:58,697 --> 00:15:01,600
Now, this is
what I call a kit.
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00:15:01,600 --> 00:15:02,668
Everything is done.
201
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My mise en place is ready.
202
00:15:04,870 --> 00:15:07,539
All I need to do
is pull this out before service
203
00:15:07,539 --> 00:15:08,974
to plate my pasta.
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00:15:16,215 --> 00:15:18,350
Good job,
if you're doing this at home!
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00:15:22,721 --> 00:15:26,058
Quick recap. All the prep is
done for my grilled salad,
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00:15:26,058 --> 00:15:28,627
radicchio, arugula pesto.
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00:15:28,627 --> 00:15:31,430
I even got the garnishes done
for my potato course.
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00:15:31,430 --> 00:15:34,767
And that stunning kit
for the pasta.
209
00:15:34,767 --> 00:15:36,969
What's next?
Rockin' the hummus
210
00:15:36,969 --> 00:15:39,672
and the salt crust
for the potato dish.
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00:15:51,016 --> 00:15:54,219
A five course,
magnificent meatless meal
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00:15:54,219 --> 00:15:55,955
for six hungry guests,
213
00:15:55,955 --> 00:15:58,324
and you can do it all
in one afternoon
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00:15:58,324 --> 00:16:00,492
with the help
of One Big Recipe.
215
00:16:02,027 --> 00:16:05,331
So far, I've pestoed he pesto
and grilled the salad,
216
00:16:05,331 --> 00:16:08,767
and made a beautiful kit for
my pasta-free pasta course.
217
00:16:10,836 --> 00:16:13,839
Now, the magic of cooking down
onions all afternoon
218
00:16:13,839 --> 00:16:16,275
till they get
nice and sweet.
219
00:16:16,275 --> 00:16:18,310
Check out that colour.
220
00:16:18,310 --> 00:16:21,547
Gotta add another ingredient-
raisins.
221
00:16:23,182 --> 00:16:24,917
While I let this
do its thing,
222
00:16:24,917 --> 00:16:26,952
I'm gonna get started
on my white bean hummus.
223
00:16:26,952 --> 00:16:29,788
A little chef tip
to save time-
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00:16:29,788 --> 00:16:31,690
use canned white beans.
225
00:16:35,694 --> 00:16:37,896
This roasted garlic
is cooled
226
00:16:37,896 --> 00:16:38,897
and ready to go in
227
00:16:38,897 --> 00:16:42,968
with all of these rich
and complex flavours.
228
00:16:42,968 --> 00:16:45,637
Mmm. It's really gonna
elevate this hummus.
229
00:16:45,637 --> 00:16:48,040
Super easy
to squeeze it right out.
230
00:16:49,775 --> 00:16:51,777
Just a quick pulse
to get everything started.
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00:16:53,712 --> 00:16:55,247
(Whirring)
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00:16:59,251 --> 00:17:03,022
The zest and juice of one lemon
is gonna brighten it all up.
233
00:17:03,022 --> 00:17:04,223
♪ Uh-huh, uh-huh, yeah, yeah
234
00:17:04,223 --> 00:17:06,925
♪ Uh-huh, uh-huh
235
00:17:06,925 --> 00:17:08,460
♪ Uh-huh, uh-huh, yeah, yeah
236
00:17:08,460 --> 00:17:09,495
♪ Uh-huh, uh-huh
237
00:17:09,495 --> 00:17:12,264
Adding lemon juice
and tahini
238
00:17:12,264 --> 00:17:13,866
are both classics
for hummus,
239
00:17:13,866 --> 00:17:17,669
but the white bean?
Well, that's a fun surprise.
240
00:17:17,669 --> 00:17:19,204
♪ Yo, yo, yo-yo
241
00:17:19,204 --> 00:17:21,707
♪ Yo, yo-yo, yo yo
242
00:17:21,707 --> 00:17:23,575
♪ Yo, yo-yo, yo, yo
243
00:17:28,213 --> 00:17:31,483
And then, add in
my sage-infused olive oil.
244
00:17:33,118 --> 00:17:37,623
♪
245
00:17:37,623 --> 00:17:41,126
Check out this beautiful
creamy texture.
246
00:17:41,126 --> 00:17:42,394
Can't resist.
247
00:17:44,430 --> 00:17:45,664
Mm-mm!
248
00:17:52,738 --> 00:17:55,507
These onions have
slowly turned themselves
249
00:17:55,507 --> 00:17:58,177
into a sweet, savoury jam.
250
00:17:58,177 --> 00:17:59,678
But I have
one last ingredient-
251
00:17:59,678 --> 00:18:01,780
balsamic.
252
00:18:01,780 --> 00:18:03,682
The queen of all vinegars.
253
00:18:03,682 --> 00:18:05,217
♪ Yo, uh-huh, uh-huh
254
00:18:05,217 --> 00:18:06,318
♪ Yeah, yeah
255
00:18:06,318 --> 00:18:08,587
♪ Yo, yo, yo-yo
256
00:18:08,587 --> 00:18:11,390
What a fabulous final touch.
257
00:18:13,592 --> 00:18:17,396
So, I've designed a voracious
multi-course veggie meal
258
00:18:17,396 --> 00:18:20,165
for you to pull off
in one afternoon.
259
00:18:20,165 --> 00:18:23,469
It's fun for one but
even more fun with a friend.
260
00:18:25,671 --> 00:18:28,107
For my Brussels sprouts,
I'm making a vinaigrette
261
00:18:28,107 --> 00:18:30,676
with some of my favourite
Asian flavours.
262
00:18:30,676 --> 00:18:34,713
Like ginger, scallion,
and Asian pear.
263
00:18:38,884 --> 00:18:40,252
I still haven't been to Korea.
264
00:18:40,252 --> 00:18:42,454
I really wanna go
and eat there.
265
00:18:42,454 --> 00:18:44,423
eat my way through
all the markets,
266
00:18:44,423 --> 00:18:46,558
find the best
scallion pancake,
267
00:18:46,558 --> 00:18:48,360
eat the best kimchi.
268
00:18:48,360 --> 00:18:49,495
That would be a dream.
269
00:18:52,164 --> 00:18:53,365
Asian pear.
270
00:18:53,365 --> 00:18:55,534
Another one
of my favourite fruits.
271
00:18:55,534 --> 00:18:57,035
Ate these all the time
growing up.
272
00:19:00,072 --> 00:19:02,441
♪ I love my little
set-pace life ♪
273
00:19:02,441 --> 00:19:05,177
♪ Grip the set
make the set get live ♪
274
00:19:05,177 --> 00:19:07,246
♪ Nice, you see, I ride the beat
♪
275
00:19:07,246 --> 00:19:09,948
♪ Speakin' in irie rhymes
276
00:19:15,120 --> 00:19:16,321
If you haven't had
one of these yet,
277
00:19:16,321 --> 00:19:17,356
you gotta go buy one.
278
00:19:17,356 --> 00:19:21,226
They're crunchy and light
and crispy, and juicy.
279
00:19:21,226 --> 00:19:23,929
It's like a cross between
an apple and a pear.
280
00:19:23,929 --> 00:19:26,798
♪ I love my little
set-pace life ♪
281
00:19:26,798 --> 00:19:29,301
♪ Speakin' in irie rhymes
282
00:19:29,301 --> 00:19:32,971
Okay. Now,
to build some flavours.
283
00:19:32,971 --> 00:19:35,007
Gochujang.
284
00:19:35,007 --> 00:19:37,476
This is
a Korean spice paste.
285
00:19:38,477 --> 00:19:39,611
Gotta get in there.
286
00:19:39,611 --> 00:19:43,115
Some light miso.
287
00:19:43,115 --> 00:19:45,817
Apple cider vinegar.
288
00:19:45,817 --> 00:19:47,152
Soy sauce.
289
00:19:49,388 --> 00:19:51,190
(Whirring)
290
00:20:00,632 --> 00:20:01,833
Mm!
291
00:20:06,672 --> 00:20:08,674
Now, gochugaru.
292
00:20:08,674 --> 00:20:12,477
This chili flake is the essence
of Korean food.
293
00:20:12,477 --> 00:20:14,246
It's definitely
worth a trip
294
00:20:14,246 --> 00:20:16,215
to your local Korean market
to pick some up!
295
00:20:22,421 --> 00:20:24,022
Mm, mm, mm!
296
00:20:24,022 --> 00:20:26,024
This is gonna be so good
on the Brussels sprouts.
297
00:20:28,627 --> 00:20:32,064
♪
298
00:20:32,064 --> 00:20:33,065
Mm!
299
00:20:33,065 --> 00:20:35,634
Kimmy Kimmy Kimchi vibes!
300
00:20:35,634 --> 00:20:38,503
Now we're jammin'.
301
00:20:38,503 --> 00:20:41,106
This has done
all it needs to do.
302
00:20:44,810 --> 00:20:45,811
Mm!
303
00:20:47,145 --> 00:20:48,880
Oh, this is so tasty.
304
00:20:48,880 --> 00:20:50,415
I'm just gonna
leave it to cool.
305
00:20:53,185 --> 00:20:56,755
Here's where you bake
your potatoes in the oven
306
00:20:56,755 --> 00:20:59,191
in a salt and egg crust.
307
00:20:59,191 --> 00:21:01,560
The best ever, ever.
308
00:21:01,560 --> 00:21:10,068
♪
309
00:21:10,068 --> 00:21:12,170
♪ Let's run into the forest
310
00:21:12,170 --> 00:21:15,274
♪ Where there ain't
anybody watchin' us ♪
311
00:21:15,274 --> 00:21:18,076
♪ We don't have to
feel embarrassed ♪
312
00:21:18,076 --> 00:21:20,979
♪ Create a world
just for the two of us ♪
313
00:21:20,979 --> 00:21:23,715
♪ We're running deep
into the forest ♪
314
00:21:23,715 --> 00:21:26,652
♪ Where there ain't
anybody knowing us ♪
315
00:21:26,652 --> 00:21:29,421
♪ We used to be the insecurest
316
00:21:29,421 --> 00:21:32,491
♪ But found a place
to be who we are ♪
317
00:21:32,491 --> 00:21:35,127
♪ It's all love
inside this forest ♪
318
00:21:35,127 --> 00:21:38,130
♪ Where there ain't
anybody watchin' us ♪
319
00:21:38,130 --> 00:21:40,565
♪ We don't have to
feel embarrassed ♪
320
00:21:40,565 --> 00:21:43,969
♪ Create a world
just for the two of us ♪
321
00:21:43,969 --> 00:21:46,805
♪ We're running deep
into the forest ♪
322
00:21:46,805 --> 00:21:49,274
♪ Where there ain't
anybody knowing us ♪
323
00:21:49,274 --> 00:21:52,577
♪ We used to be
the insecurest ♪
324
00:21:52,577 --> 00:21:55,180
♪ But found a place
to be who we are ♪
325
00:21:55,180 --> 00:21:57,049
♪ It's all love inside this
326
00:22:03,221 --> 00:22:04,222
Gotta use your hands.
327
00:22:04,222 --> 00:22:05,891
It's good to feel your food.
328
00:22:23,575 --> 00:22:24,943
See what I mean
about cooking being fun?
329
00:22:24,943 --> 00:22:26,945
It's kinda like
being a kid again.
330
00:22:32,117 --> 00:22:33,118
Pretty cool, right?
331
00:22:33,118 --> 00:22:35,287
Wait till you taste it.
332
00:22:41,927 --> 00:22:43,462
It's recap time.
333
00:22:43,462 --> 00:22:44,863
Pasta kit, done.
334
00:22:44,863 --> 00:22:46,798
Potatoes, baking.
335
00:22:46,798 --> 00:22:48,367
Salad, grilled.
336
00:22:48,367 --> 00:22:49,835
Brussels sprouts,
vinaigrette,
337
00:22:49,835 --> 00:22:51,870
it's all coming together.
338
00:22:51,870 --> 00:22:55,006
Next up, dinner time!
339
00:22:55,006 --> 00:22:57,709
But first,
how 'bout a cocktail?
340
00:23:10,389 --> 00:23:11,690
(Vibraphone music playing)
341
00:23:11,690 --> 00:23:13,058
(Sighing)
342
00:23:13,058 --> 00:23:14,059
Mm!
343
00:23:16,895 --> 00:23:18,997
When you're cooking
all afternoon,
344
00:23:18,997 --> 00:23:23,068
it's so important
to factor in a built-in break.
345
00:23:23,068 --> 00:23:25,570
Chill, pick the wines,
346
00:23:25,570 --> 00:23:28,573
and make a cocktail.
347
00:23:28,573 --> 00:23:30,142
Today at the market,
348
00:23:30,142 --> 00:23:33,311
I was so inspired
by these guys,
349
00:23:33,311 --> 00:23:36,415
so tonight's cocktail
is a white sangria.
350
00:23:36,415 --> 00:23:37,416
(Chuckling)
351
00:23:40,051 --> 00:23:42,120
First things first,
352
00:23:42,120 --> 00:23:44,055
put some ice in there.
353
00:23:44,055 --> 00:23:46,958
People always make
red sangria,
354
00:23:46,958 --> 00:23:49,961
but we're gonna keep it
fresh and light,
355
00:23:49,961 --> 00:23:51,463
and do white.
356
00:23:51,463 --> 00:23:55,100
Now, gotta beautify this pitcher
with all these amazing fruits.
357
00:23:57,135 --> 00:23:58,203
Mm.
358
00:23:59,571 --> 00:24:01,206
Starting with pear.
Juicy pear.
359
00:24:04,309 --> 00:24:06,077
Apples.
360
00:24:06,077 --> 00:24:08,213
So far, these are classic
sangria fruits.
361
00:24:10,315 --> 00:24:11,783
Peaches. Mm.
362
00:24:17,355 --> 00:24:19,458
Fresh green grapes.
363
00:24:24,095 --> 00:24:26,031
And sour cherries.
364
00:24:26,031 --> 00:24:30,802
It's a lot of little ingredients
but I prepared myself a kit.
365
00:24:30,802 --> 00:24:32,938
I did all the mise en place
earlier
366
00:24:32,938 --> 00:24:36,107
so I'm super organized and
I can kimmify this cocktail.
367
00:24:36,107 --> 00:24:39,478
Now I need
a little bit of lime.
368
00:24:50,121 --> 00:24:52,757
And some slices inside.
369
00:24:52,757 --> 00:24:54,693
You can use orange,
grapefruit,
370
00:24:54,693 --> 00:24:56,795
but definitely get
some citrus in there.
371
00:24:56,795 --> 00:24:58,330
Like these.
372
00:24:59,865 --> 00:25:02,667
We're gonna go a little rogue
today and use some fresh basil.
373
00:25:02,667 --> 00:25:05,036
This is gonna give it
a really nice hint
374
00:25:05,036 --> 00:25:07,105
of something herbaceous.
375
00:25:07,105 --> 00:25:08,907
The most important part?
The booze.
376
00:25:08,907 --> 00:25:11,743
I'm using pinot grigio today
for my white wine
377
00:25:11,743 --> 00:25:14,546
but you can use
whatever you have on hand.
378
00:25:15,547 --> 00:25:17,649
Now, pear brandy.
379
00:25:23,088 --> 00:25:24,789
White cranberry juice.
380
00:25:27,192 --> 00:25:29,661
Ginger beer
for a little zip.
381
00:25:31,997 --> 00:25:34,266
And one last final touch.
382
00:25:34,266 --> 00:25:37,769
Cava-
a Spanish sparkling wine.
383
00:25:37,769 --> 00:25:39,371
But you could use
whatever bubbles you love.
384
00:25:39,371 --> 00:25:40,572
(Popping)
385
00:25:40,572 --> 00:25:42,007
Aah!
(Giggling)
386
00:25:42,007 --> 00:25:45,110
Woohoohoo!
It's a party now!
387
00:25:45,110 --> 00:25:48,213
Since we're doing
all this mixing,
388
00:25:48,213 --> 00:25:49,848
no need to grab
your best bottles.
389
00:25:53,218 --> 00:25:55,120
I'm telling you,
I feel like Picasso today.
390
00:25:55,120 --> 00:25:57,055
It's a Picasso-esque cocktail.
391
00:25:57,055 --> 00:25:59,157
It's beautiful!
392
00:25:59,157 --> 00:26:00,559
You could totally make this
in advance
393
00:26:00,559 --> 00:26:02,594
without the ice
and add it last minute.
394
00:26:02,594 --> 00:26:04,329
Bubbles too.
You wait for that.
395
00:26:04,329 --> 00:26:06,865
And pop it in front of your
guests like I just did!
396
00:26:08,967 --> 00:26:17,108
♪
397
00:26:20,245 --> 00:26:22,147
And garnish
with a little more basil.
398
00:26:25,817 --> 00:26:28,019
Market fresh,
beautiful, and--
399
00:26:32,691 --> 00:26:34,960
muy delicioso!
400
00:26:34,960 --> 00:26:36,595
Winner right here.
401
00:26:36,595 --> 00:26:37,762
Now how about those wines?
402
00:26:42,634 --> 00:26:46,338
So, everybody's breaking the ice
with a white sangria.
403
00:26:46,338 --> 00:26:47,372
Refreshing.
404
00:26:50,909 --> 00:26:53,244
Now, I need
something that's light,
405
00:26:53,244 --> 00:26:55,947
and that's a bit
of a palate cleanser
406
00:26:55,947 --> 00:26:58,950
so it doesn't compete
with all of the big flavours
407
00:26:58,950 --> 00:27:03,021
on your plate.
I'm thinkin' pinot grigio.
408
00:27:07,926 --> 00:27:09,961
All right,
now I need something
409
00:27:09,961 --> 00:27:13,531
that's gonna go with my salted
but not salty potato
410
00:27:13,531 --> 00:27:15,767
and the pasta course.
411
00:27:15,767 --> 00:27:20,505
I'm thinkin', let's stay
with the pinot-- gris?
412
00:27:23,908 --> 00:27:25,377
This pinot gris from Alsace
413
00:27:25,377 --> 00:27:27,979
has more body
than the Italian grigio.
414
00:27:27,979 --> 00:27:29,280
It's gonna be perfect.
415
00:27:33,952 --> 00:27:36,955
So, everyone has
a yummy sangria in hand,
416
00:27:36,955 --> 00:27:38,657
the tunes are caliente,
417
00:27:38,657 --> 00:27:41,726
dinner smells great,
and you are chill.
418
00:27:41,726 --> 00:27:43,728
Can you imagine
the look on their faces
419
00:27:43,728 --> 00:27:46,264
when they see
this vegetarian feast?
420
00:27:46,264 --> 00:27:48,667
It's easy when you follow
the One Big Recipe.
421
00:27:50,702 --> 00:27:52,871
What do you say we plate up
that white bean hummus
422
00:27:52,871 --> 00:27:56,107
and get dinner rolling?
423
00:27:56,107 --> 00:27:59,644
Well, maybe after
a little bit more me time.
424
00:28:12,724 --> 00:28:21,032
♪
425
00:28:21,032 --> 00:28:25,537
Today's five star veg-tastic
five course feast for six,
426
00:28:25,537 --> 00:28:27,572
all in one afternoon.
427
00:28:27,572 --> 00:28:31,543
Made by you, with the help
of my One Big Recipe.
428
00:28:31,543 --> 00:28:33,545
Picture this-
429
00:28:33,545 --> 00:28:35,146
the guests have arrived,
430
00:28:35,146 --> 00:28:38,049
the sangria is flowing,
arriba!
431
00:28:38,049 --> 00:28:40,051
What can make it better?
432
00:28:40,051 --> 00:28:42,120
Dude,
is that a trick question?
433
00:28:42,120 --> 00:28:44,122
Food, duh!
434
00:28:44,122 --> 00:28:45,690
Let's get to it.
435
00:28:45,690 --> 00:28:48,560
First on the table,
my white bean hummus.
436
00:28:51,763 --> 00:28:55,633
I'm using naan because
it's like soft pillows of bread,
437
00:28:55,633 --> 00:28:57,736
and when I grill it
it's gonna have a little crunch-
438
00:28:57,736 --> 00:29:00,238
perfect to dip
into the white bean hummus.
439
00:29:03,074 --> 00:29:04,576
♪ Long as we're together
440
00:29:04,576 --> 00:29:07,946
♪ Yeah, together, yeah
441
00:29:07,946 --> 00:29:10,115
♪ Nothing can stop us
442
00:29:10,115 --> 00:29:11,549
♪ No one can see us
443
00:29:11,549 --> 00:29:16,121
♪ If we stick together, eh,
together, eh ♪
444
00:29:16,121 --> 00:29:17,722
♪ Who's gonna stop us
445
00:29:17,722 --> 00:29:20,959
♪ No, no, no one
446
00:29:20,959 --> 00:29:23,128
♪ Nothing in this world
447
00:29:23,128 --> 00:29:24,896
♪ That we can't conquer
448
00:29:24,896 --> 00:29:27,398
♪ Together side by side
449
00:29:27,398 --> 00:29:29,200
♪ Or in the night
450
00:29:29,200 --> 00:29:30,869
♪ Always down to ride
451
00:29:30,869 --> 00:29:33,271
♪ For each other anytime
452
00:29:33,271 --> 00:29:36,241
♪ Ooh, ooh, ooh oo-ooh
453
00:29:36,241 --> 00:29:38,209
♪ Ooh-ooh-ooh
454
00:29:38,209 --> 00:29:40,178
♪ Separate we're good
455
00:29:40,178 --> 00:29:41,513
♪ But we're really great
together ♪
456
00:29:41,513 --> 00:29:44,115
♪ Ooh, ooh, ooh, ooh-ooh
457
00:29:44,115 --> 00:29:46,451
♪ Ooh-ooh-ooh
458
00:29:46,451 --> 00:29:48,586
♪ When it's strong
who can suffer ♪
459
00:29:48,586 --> 00:29:51,322
♪ Long as we're together, eh
460
00:29:51,322 --> 00:29:52,957
♪ Together, eh
461
00:29:52,957 --> 00:29:54,392
♪ Nothing can stop us
462
00:29:54,392 --> 00:29:56,928
♪ No one can see us
463
00:29:56,928 --> 00:29:59,230
♪ If we stick together, eh
464
00:29:59,230 --> 00:30:00,899
♪ Together, eh
465
00:30:00,899 --> 00:30:03,601
♪ Who's gonna stop us
466
00:30:03,601 --> 00:30:05,103
♪ No, no, no one
467
00:30:06,504 --> 00:30:08,640
♪ No, no, no, no-no
468
00:30:08,640 --> 00:30:10,708
♪ No, no,
no, no-no ♪
469
00:30:10,708 --> 00:30:13,011
♪ No, no, no, no-no one
470
00:30:14,045 --> 00:30:15,446
♪ No one
471
00:30:15,446 --> 00:30:17,916
This is really just
a riff on a classic
472
00:30:17,916 --> 00:30:20,618
by switching up a few
of the main ingredients.
473
00:30:20,618 --> 00:30:23,254
Perfect way
to blow away your guests.
474
00:30:23,254 --> 00:30:27,325
Now, I can already see them
digging into this at the table.
475
00:30:31,663 --> 00:30:32,730
Little taste of me.
476
00:30:35,733 --> 00:30:39,704
This onion jam is super jammy
and the sage is crispy.
477
00:30:39,704 --> 00:30:41,005
Ungh!
478
00:30:43,107 --> 00:30:44,609
Mmm.
479
00:30:46,578 --> 00:30:47,912
Exactly what I thought.
480
00:30:47,912 --> 00:30:50,748
Pillows of lusciousness,
481
00:30:50,748 --> 00:30:52,417
the intensity of the tahini,
482
00:30:52,417 --> 00:30:54,819
that light zip of lemon,
483
00:30:54,819 --> 00:30:57,288
and the crispy sage leaves.
484
00:30:57,288 --> 00:30:59,190
Perfect finishing touch.
485
00:30:59,190 --> 00:31:01,025
Here's how this works.
486
00:31:01,025 --> 00:31:05,196
You take this out to your guests
and then you sit down and enjoy.
487
00:31:05,196 --> 00:31:06,965
Your prep is done
for the next course,
488
00:31:06,965 --> 00:31:09,167
so spend some time with them.
489
00:31:12,170 --> 00:31:20,044
♪
490
00:31:27,785 --> 00:31:29,354
So, here we are.
491
00:31:29,354 --> 00:31:31,256
It's about 20 minutes later,
492
00:31:31,256 --> 00:31:34,425
your guests were diving
in that white bean hummus,
493
00:31:34,425 --> 00:31:36,661
and the wine is flowing.
494
00:31:36,661 --> 00:31:37,729
It's salad time!
495
00:31:42,433 --> 00:31:45,203
This grilled and chilled
radicchio salad
496
00:31:45,203 --> 00:31:46,938
is gonna be rad--
497
00:31:46,938 --> 00:31:49,941
and maybe a little bit
"radicchiously" good.
498
00:31:55,346 --> 00:31:58,149
Just a little dollop
of the arugula pesto.
499
00:32:01,185 --> 00:32:02,186
Mmm.
500
00:32:02,186 --> 00:32:06,724
And the Treviso,
slather that on.
501
00:32:06,724 --> 00:32:09,460
This'll help keep
the grapes in place
502
00:32:09,460 --> 00:32:11,729
and add all of that flavour.
503
00:32:11,729 --> 00:32:20,104
♪
504
00:32:27,445 --> 00:32:29,180
Sweet seedless grapes
505
00:32:29,180 --> 00:32:32,283
to counter-balance
the bitter radicchio.
506
00:32:42,593 --> 00:32:45,396
Crunchy, toasted,
buttery pine nuts.
507
00:32:45,396 --> 00:32:53,471
♪
508
00:33:01,446 --> 00:33:04,482
Mm! That grilled and chilled
radicchio,
509
00:33:04,482 --> 00:33:07,852
the arugula pesto
with a bit of spicy bite,
510
00:33:07,852 --> 00:33:11,189
those crunchy pine nuts
and the sweet grapes.
511
00:33:11,189 --> 00:33:13,291
This is a dazzling salad.
512
00:33:13,291 --> 00:33:15,593
Yeah, baby, yeah!
513
00:33:15,593 --> 00:33:17,528
So, you see how quickly
this works
514
00:33:17,528 --> 00:33:19,764
when all of your prep
is in place?
515
00:33:19,764 --> 00:33:22,700
That's what the One Big Recipe
is all about-
516
00:33:22,700 --> 00:33:24,168
more me time!
517
00:33:24,168 --> 00:33:26,838
Now, get somebody to help you
bring these plates out, chef.
518
00:33:29,307 --> 00:33:31,242
♪ Goin' up
as you're comin' down ♪
519
00:33:31,242 --> 00:33:34,278
♪ I think I'll lift you
straight up off the ground ♪
520
00:33:34,278 --> 00:33:36,714
♪ Sit me on top,
heading for the crown ♪
521
00:33:36,714 --> 00:33:39,984
♪ It's really got no one,
it's what they call me now ♪
522
00:33:44,355 --> 00:33:47,992
20 minutes and a glass
of pinot grigio later,
523
00:33:47,992 --> 00:33:51,229
big round of applause
for that grilled salad course.
524
00:33:54,465 --> 00:33:56,634
This is so easy when you have
everything all prepped up.
525
00:33:56,634 --> 00:33:58,903
And just because
you can do it by yourself
526
00:33:58,903 --> 00:34:00,204
doesn't mean
that you have to!
527
00:34:00,204 --> 00:34:03,307
♪ Ramp it up,
up, up a notch ♪
528
00:34:03,307 --> 00:34:04,575
Whew!
529
00:34:04,575 --> 00:34:08,646
♪ Then a nuh, nuh,
'nother notch ♪
530
00:34:08,646 --> 00:34:11,382
♪ Ramp it up,
up, up a notch ♪
531
00:34:12,884 --> 00:34:15,620
♪ Then a nuh, nuh,
'nother notch ♪
532
00:34:15,620 --> 00:34:19,891
♪ Are you ready
to have this feelin' ♪
533
00:34:19,891 --> 00:34:24,062
♪ Are you ready to have this
feelin' ♪
534
00:34:24,062 --> 00:34:27,832
My brother Joseph and I
went to Asia for five weeks,
535
00:34:27,832 --> 00:34:28,866
and he was like,
"Come on, Kim,
536
00:34:28,866 --> 00:34:31,169
"we gotta go eat our way
through the night market!"
537
00:34:31,169 --> 00:34:33,571
Or, "Eat our way
through the fish market!"
538
00:34:33,571 --> 00:34:36,307
When you travel,
it's like a painting in a plate.
539
00:34:36,307 --> 00:34:38,309
So,
making these dishes here
540
00:34:38,309 --> 00:34:41,612
brings back
all these memories.
541
00:34:41,612 --> 00:34:44,916
Starting off in Hong Kong.
542
00:34:44,916 --> 00:34:46,317
There was a typhoon there.
543
00:34:46,317 --> 00:34:47,385
That was a little crazy.
544
00:34:49,821 --> 00:34:52,090
Went to the wet market.
That was pretty crazy too.
545
00:34:52,090 --> 00:34:55,526
Had the most amazing meal
with a bunch of strangers.
546
00:34:55,526 --> 00:34:57,328
We played this game
that was like,
547
00:34:57,328 --> 00:34:59,330
you know,
all these tapping things
548
00:34:59,330 --> 00:35:02,033
and drinking beer.
Pretty cool!
549
00:35:02,033 --> 00:35:03,734
Then we went to Taipei
550
00:35:03,734 --> 00:35:05,736
in search of the best
scallion pancake ever
551
00:35:05,736 --> 00:35:07,672
and found this guy who was
really, really good at making it
552
00:35:07,672 --> 00:35:09,941
and then we flew to this really
small island named Krabi
553
00:35:09,941 --> 00:35:11,309
but I don't know why
it's called Krabi
554
00:35:11,309 --> 00:35:12,310
'cause there were no crabs.
555
00:35:12,310 --> 00:35:13,744
The water was so clear!
556
00:35:13,744 --> 00:35:15,646
And then we avoided
another hurricane,
557
00:35:15,646 --> 00:35:17,014
so went to the Tsukiji market,
558
00:35:17,014 --> 00:35:18,316
had sushi for breakfast,
559
00:35:18,316 --> 00:35:19,550
and then went to Hokkaido.
560
00:35:19,550 --> 00:35:21,686
People are so polite in Japan,
it's insane.
561
00:35:21,686 --> 00:35:23,054
Have you ever taken
the metro there?
562
00:35:23,054 --> 00:35:24,222
Well, have you?
563
00:35:24,222 --> 00:35:27,959
(Radio scanning channels)
564
00:35:27,959 --> 00:35:30,194
After all that,
we didn't make it to Korea
565
00:35:30,194 --> 00:35:33,131
but these Brussels sprouts
are gonna take us there now.
566
00:35:36,334 --> 00:35:38,870
These Brussels
are smashing with spice,
567
00:35:38,870 --> 00:35:41,873
a little sweet-savoury
Korean flavours.
568
00:35:44,375 --> 00:35:46,811
These guys already look
delicious enough to eat,
569
00:35:46,811 --> 00:35:49,514
but we're gonna hit them
with so much umami.
570
00:35:49,514 --> 00:35:50,915
You're never gonna look back.
571
00:36:04,328 --> 00:36:13,771
♪
572
00:36:29,253 --> 00:36:30,488
Brown butter cashews,
573
00:36:30,488 --> 00:36:32,557
rough chopped.
574
00:36:38,129 --> 00:36:39,964
Black sesame seeds.
575
00:36:39,964 --> 00:36:41,632
Final touch.
576
00:36:42,900 --> 00:36:44,268
Mmm.
577
00:36:53,311 --> 00:36:57,381
Wow! Super tight balance
of the five S's-
578
00:36:57,381 --> 00:36:59,250
sweet, sour, salty,
579
00:36:59,250 --> 00:37:02,286
spicy, and savoury.
580
00:37:02,286 --> 00:37:05,156
We had white bean hummus,
that scrumptious salad,
581
00:37:05,156 --> 00:37:07,558
and these little nuggets
of Brusselly goodness.
582
00:37:07,558 --> 00:37:10,728
My no beast feast
is well underway.
583
00:37:10,728 --> 00:37:13,231
I promised you
an over-the-top potato dish,
584
00:37:13,231 --> 00:37:15,800
and I intend
on keeping that promise.
585
00:37:32,783 --> 00:37:36,153
Five vegetarian courses
for six people,
586
00:37:36,153 --> 00:37:39,390
sprouting sentiments
of herbaceous seduction
587
00:37:39,390 --> 00:37:41,492
and tantalizing taste buds.
588
00:37:41,492 --> 00:37:44,595
In your kitchen,
made by you,
589
00:37:44,595 --> 00:37:46,497
with the help
of the One Big Recipe.
590
00:37:46,497 --> 00:37:49,700
Those Brussels sprouts
were a sensation,
591
00:37:49,700 --> 00:37:53,137
and the vinaigrette
opened hearts and minds.
592
00:37:53,137 --> 00:37:54,138
Honestly?
593
00:37:54,138 --> 00:37:55,673
Even dropped some jaws.
594
00:37:57,141 --> 00:38:01,379
A little bed of crispy fried
capers for my salt baked potato.
595
00:38:01,379 --> 00:38:03,514
But it ain't salty.
596
00:38:03,514 --> 00:38:05,016
Yep, that's right.
597
00:38:05,016 --> 00:38:07,785
You're gonna serve a potato
all by itself
598
00:38:07,785 --> 00:38:12,189
and they're gonna go,
"Whaaaaat is this? Love it!"
599
00:38:12,189 --> 00:38:13,224
You ready?
600
00:38:13,224 --> 00:38:16,794
Let's get crackin'.
601
00:38:16,794 --> 00:38:18,829
Gonna use my boxing strength
for this.
602
00:38:18,829 --> 00:38:19,830
♪ Ooh!
603
00:38:19,830 --> 00:38:21,732
♪ Ooh, you fancy
604
00:38:25,303 --> 00:38:27,905
Imagine the look
on their faces
605
00:38:27,905 --> 00:38:28,973
when you do this table-side.
606
00:38:33,177 --> 00:38:34,211
I mean, come on!
607
00:38:34,211 --> 00:38:38,783
Gotta take a minute
to appreciate this.
608
00:38:38,783 --> 00:38:41,085
Just get off any
of that excess salt.
609
00:38:41,085 --> 00:38:42,820
♪ Girl, you've got it
610
00:38:42,820 --> 00:38:44,689
Whew! Hot potato!
611
00:38:44,689 --> 00:38:53,331
♪
612
00:38:53,331 --> 00:38:54,432
Whew!
613
00:39:04,275 --> 00:39:06,610
♪ Ooh! You fancy
614
00:39:09,513 --> 00:39:11,515
I made you a promise
and I think I delivered.
615
00:39:14,218 --> 00:39:16,187
Chive oil.
616
00:39:20,391 --> 00:39:21,926
♪ Ooh! Ooh, you fancy
617
00:39:27,932 --> 00:39:29,100
♪ Girl, you've got it
618
00:39:35,673 --> 00:39:36,741
Mmm!
619
00:39:36,741 --> 00:39:39,210
It's perfectly cooked through,
620
00:39:39,210 --> 00:39:42,313
the crispy capers
bring this delicious crunch,
621
00:39:42,313 --> 00:39:44,849
the chive oil
and that rosemary!
622
00:39:44,849 --> 00:39:47,017
It peeks
right through the salt.
623
00:39:47,017 --> 00:39:48,853
Potato, po-tah-to,
624
00:39:48,853 --> 00:39:50,154
whatever you call it,
625
00:39:50,154 --> 00:39:52,590
this is the best bud
you've ever had.
626
00:39:52,590 --> 00:39:57,194
Now you've got about 15 or 20
minutes until the next course.
627
00:39:57,194 --> 00:39:59,597
Switch to pinot gris
628
00:39:59,597 --> 00:40:02,800
and get ready to watch their
jaws drop again! Ungh!
629
00:40:07,605 --> 00:40:09,673
The salt-crusted potatoes
went out,
630
00:40:09,673 --> 00:40:12,109
and just as you had
the knife in the air,
631
00:40:12,109 --> 00:40:14,512
your nephew yells,
"Wait! Stop!"
632
00:40:14,512 --> 00:40:15,679
And he starts filming you,
633
00:40:15,679 --> 00:40:16,914
and then you go viral,
634
00:40:16,914 --> 00:40:20,217
and then you get fan mail
from Ireland, Bolivia, Peru!
635
00:40:20,217 --> 00:40:21,752
Sounds about right.
636
00:40:21,752 --> 00:40:26,757
Well, now it's time to top that
with my pasta giardino.
637
00:40:26,757 --> 00:40:28,526
That's right.
638
00:40:28,526 --> 00:40:31,395
Pasta but not made with pasta.
Nn-mm.
639
00:40:31,395 --> 00:40:34,198
This beautiful rainbow
of veggies
640
00:40:34,198 --> 00:40:37,134
is making me feel
like Picasso again.
641
00:40:37,134 --> 00:40:40,438
Or maybe like Jinaki, my friend
who made this apron for me.
642
00:40:40,438 --> 00:40:42,139
Isn't it colourful?
643
00:40:42,139 --> 00:40:45,109
The giardino, AKA garden,
644
00:40:45,109 --> 00:40:48,045
is this pasta course.
645
00:40:48,045 --> 00:40:50,214
And the noodles
are my veggie ribbons.
646
00:40:50,214 --> 00:40:52,583
How cool is that?
647
00:40:52,583 --> 00:40:54,218
Isn't it alluring?
648
00:40:54,218 --> 00:40:56,654
Elegant? Exquisite?
649
00:41:00,591 --> 00:41:02,860
You'll see.
650
00:41:02,860 --> 00:41:12,636
♪
651
00:41:19,944 --> 00:41:23,147
Crank the heat up
for the carrots.
652
00:41:23,147 --> 00:41:24,648
You don't wanna cook these
too long-
653
00:41:24,648 --> 00:41:26,383
just soften up the veggies.
654
00:41:29,820 --> 00:41:31,388
And taste the rainbow.
655
00:41:31,388 --> 00:41:40,297
♪
656
00:41:48,072 --> 00:41:49,073
Whoop!
657
00:41:49,073 --> 00:41:50,541
♪ Come on, people
658
00:41:50,541 --> 00:41:53,444
♪ The ace is back, yeah
659
00:41:53,444 --> 00:41:55,813
♪ Come on, people
660
00:41:55,813 --> 00:41:57,314
♪ That's right, yeah
661
00:42:03,287 --> 00:42:05,956
♪ Come on, people, yeah
662
00:42:08,726 --> 00:42:18,736
♪
663
00:42:18,736 --> 00:42:20,571
♪ The ace is back
664
00:42:24,642 --> 00:42:25,743
♪ That's right!
665
00:42:27,578 --> 00:42:29,146
♪ Come on, people
666
00:42:29,146 --> 00:42:32,216
♪ The ace is back, yeah
667
00:42:32,216 --> 00:42:34,818
♪ Come on, people, yeah
668
00:42:38,856 --> 00:42:46,397
♪
669
00:42:54,405 --> 00:42:57,274
Nothing like the smell
of fresh lemon zest.
670
00:43:06,684 --> 00:43:08,686
Fresh mint.
671
00:43:22,266 --> 00:43:31,442
♪
672
00:43:48,459 --> 00:43:50,861
This ricotta salata
dry ricotta
673
00:43:50,861 --> 00:43:54,365
is the perfect garnish
for this dish.
674
00:43:54,365 --> 00:43:58,035
Look at how the white pops
against the colours.
675
00:43:58,035 --> 00:44:00,170
This is a plant-based
masterpiece.
676
00:44:03,774 --> 00:44:04,908
(Sighing)
677
00:44:04,908 --> 00:44:06,477
Fresh mint.
678
00:44:06,477 --> 00:44:07,678
(Sniffing)
Let's smell it again.
679
00:44:24,128 --> 00:44:26,664
As they say in Italy,
perfecto.
680
00:44:36,407 --> 00:44:37,408
Mmm.
681
00:44:37,408 --> 00:44:40,711
It's light, refreshing,
vivacious.
682
00:44:40,711 --> 00:44:44,815
That mint, those ribbons,
the crunchy peas.
683
00:44:44,815 --> 00:44:48,252
What a way
to end a veggie day.
684
00:44:57,761 --> 00:45:00,197
Et voila!
685
00:45:00,197 --> 00:45:02,533
A feast for six
in one afternoon.
686
00:45:02,533 --> 00:45:04,401
And how much fun
was that, guys?
687
00:45:04,401 --> 00:45:07,004
Don't forget to stop
at your favourite bakery
688
00:45:07,004 --> 00:45:08,539
and pick up
a yummy dessert.
689
00:45:08,539 --> 00:45:10,874
Anybody can order takeout
but this-
690
00:45:10,874 --> 00:45:12,076
this is love.
691
00:45:12,076 --> 00:45:15,779
Follow the One Big Recipe
and you will rock this at home.
692
00:45:15,779 --> 00:45:17,114
I promise!
693
00:45:17,114 --> 00:45:19,149
Now, it's party time.
694
00:45:19,149 --> 00:45:20,384
Cheers!
695
00:45:25,255 --> 00:45:27,991
♪
79384
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