I am 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.
♪
Welcome to my test kitchen.
Today, my menu
is all vegetarian.
It's a meatless masterpiece.
Five mouth-watering plant-based
courses for six people.
Lemme show you what I got.
The best part of any dinner
is the big dish.
My menu takes veggies
from side to centre stage.
Wait till you try my pasta
with peas and mint.
Salad.
Can't do a vegetarian menu
without one.
Here's a great idea.
Grilled Treviso radicchio
with arugula pesto.
The almighty,
beloved Brussels sprout.
But my take?
Tangy spicy Korean flavours
and brown butter cashew.
To kick things off,
fresh bread with white
bean hummus and onion jam.
That's four mouth-watering
vegetarian courses,
but I need a show stopper.
You're gonna be so surprised
by my salt-crusted baked potato.
Five yummy veggie courses
all in one big recipe.
Easy to follow, easy to make,
and guaranteed to impress.
Onions for my onion jam.
Cook them slow
and the sugar releases
and it creates this delicious,
sweet onion jam.
I cool it down sometimes
and put it in butter,
make a nice compound butter
with caramelized onions.
It's a real treat.
Low, low, low,
and slow, slow, slow.
I love kimchi
and Brussels sprouts!
But together
in the same dish?
Yep.
First, I'm gonna
make them pretty.
The first time I ever had kimchi
was a bit of a surprise,
but we ate a lot of pickles
and ferments in my house
from a very young age.
It's kinda like one of those
things you get addicted to
and you just don't know why.
And when I went to Asia
with my brother,
boy, let me tell you,
I was in kimchi heaven!
I actually have an uncle also
who couldn't pronounce my name
and he would call me Kimchi.
It stuck and he still does.
Okay. Time to blanche.
So, I'm blanching these-
cooking them
quickly and briefly
and then shocking them
in an ice bath.
Makes them stay
nice and green.
Gonna count to ten
and pull 'em out.
♪
Like so!
Next up, roasting garlic
and toasting pine nuts.
I adore roasting garlic.
I usually make
at least one head a week.
You can literally just slather
it on bread like butter,
put it into sauces,
even make a dressing
with it.
It's very versatile and by
caramelizing it like this,
there's no more bite.
A little olive oil.
And now, all they need
is a little patience.
I really love
buttery pine nuts.
Important to set a timer
so they don't burn.
♪
Okay, I want
a bright green chive oil
to go with
my salt-crusted potato.
This is super simple.
Just chives,
white pepper, oil.
There is one
secret ingredient.
It's one--
one single ice cube.
Just one!
You know why?
Because it keeps it cold
and cold keeps it bright green.
Salt and pepper.
This stuff makes me sneeze.
Now, just blend.
[Whirring]
♪
Beautiful bright green colour.
I make these all the time at the
restaurants with different herbs
and if you have some
that are laying in the fridge
and looking kind of icky,
give it a shot.
It just has to strain over this
cheesecloth and do its thing.
This may take a while.
Perfectly golden brown.
Now, you gotta get them
right off the hot tray
because it stops
the cooking.
Whoop.
All right, my onions
are caramelizing,
my garlic is roasting,
the pine nuts are toasted
and the Brussels are blanched.
My chive oil is straining
as we speak.
Up next,
fried sage and arugula pesto.
Today it's all feast
and no beast.
Five course dinner for six
all in one big recipe.
And today,
all vegetarian delights!
I love that.
These onions are jammin',
the Brussels sprouts
are blanched,
and the garlic is roasting.
Now, it's time to fry up
some sage leaves.
Frying sage in olive oil
serves two purposes.
First-
a crisp, intense garnish.
And second-
well, it cleanses the room
and balances the energy.
Well, just kidding.
It's actually
to use the olive oil
and add an even more intense
sage flavour
to the hummus
when it cools down.
I do have sage at home
and smudge all the time.
[Giggling]
Spiritual gangsters
these days?
♪ You are such a...
All right.
♪..great lover
♪ That's all I wanted to...
Ever since
I visited Tuscany,
I want sage and roasted garlic
with my white beans.
Such a delicious combination.
♪
You always wanna season right
when it comes out of the fryer
so that it sticks
to what you fried.
Yes.
When this cools,
it's gonna add even more
sage flavour to my hummus.
Mmm, smells so good.
This roasted garlic is ready.
Beautiful golden brown bulbs
of floral garlic.
I love it!
Kinda wanna dig in,
but this needs to cool.
I always say that pesto time
is the "besto" time.
But you know what?
Instead of basil,
watch me get all peppery
with arugula.
A very good friend of mine,
Massimo Bottura,
goes all around the world
teaching people
how to make pesto
from all different
ingredients.
We're doing that today.
We're using arugula and parsley.
Parsley for extra green
and fresh flavour.
Then we've got
our usual suspects.
Garlic,
pine nuts...
and blend.
[Whirring]
[Laughing]
Voila!
♪
A hit of acid
with lemon juice.
I'd be in big trouble
with Massimo
if I didn't have a little bit of
Parmigiano-Reggiano in here.
Mm. Mm. Mmm!
Mm-mm-mm.
This pesto
is so complex in flavours.
It's de-licious!
Now, I love to keep my pesto
in a super clean bowl...
and then cover it
with some olive oil.
This keeps it
bright green and clean.
Grilled salad? Oh, yeah!
I got a few prep jobs
in a row.
Are you ready?
They're super simple.
Brown butter for my cashews.
I gotta drain the Brussels.
Gonna fry some capers
for a garnish,
and grill
this Treviso radicchio.
Treviso radicchio is
beautifully bitter and crunchy
and it loves fire.
♪
♪
Wait till you see what I do
with these little,
crispy flavour explosions.
All right!
The aroma of brown butter
already is so intoxicating,
but adding nuts
to the nuttiness?
It's nuts!
I know that this seems
like a lot of stuff,
but it's so easy
and so much fun.
Look at these
golden beauties.
This Treviso is charred
and now it's gotta go
to the fridge to cool.
How to make pasta
without actually making pasta?
This right here.
It's a French mandolin
and it's my secret weapon
to making vegetable ribbons.
Let's make some pasta,
shall we?
♪
This is a neat trick.
You salt your carrots
and then they're gonna soften up
and we'll rinse off
the salt after.
Now, this is
what I call a kit.
Everything is done.
My mise en place is ready.
All I need to do
is pull this out before service
to plate my pasta.
Good job,
if you're doing this at home!
Quick recap. All the prep is
done for my grilled salad,
radicchio, arugula pesto.
I even got the garnishes done
for my potato course.
And that stunning kit
for the pasta.
What's next?
Rockin' the hummus
and the salt crust
for the potato dish.
A five course,
magnificent meatless meal
for six hungry guests,
and you can do it all
in one afternoon
with the help
of One Big Recipe.
So far, I've pestoed he pesto
and grilled the salad,
and made a beautiful kit for
my pasta-free pasta course.
Now, the magic of cooking down
onions all afternoon
till they get
nice and sweet.
Check out that colour.
Gotta add another ingredient-
raisins.
While I let this
do its thing,
I'm gonna get started
on my white bean hummus.
A little chef tip
to save time-
use canned white beans.
This roasted garlic
is cooled
and ready to go in
with all of these rich
and complex flavours.
Mmm. It's really gonna
elevate this hummus.
Super easy
to squeeze it right out.
Just a quick pulse
to get everything started.
[Whirring]
The zest and juice of one lemon
is gonna brighten it all up.
♪ Uh-huh, uh-huh, yeah, yeah
♪ Uh-huh, uh-huh
♪ Uh-huh, uh-huh, yeah, yeah
♪ Uh-huh, uh-huh
Adding lemon juice
and tahini
are both classics
for hummus,
but the white bean?
Well, that's a fun surprise.
♪ Yo, yo, yo-yo
♪ Yo, yo-yo, yo yo
♪ Yo, yo-yo, yo, yo
And then, add in
my sage-infused olive oil.
♪
Check out this beautiful
creamy texture.
Can't resist.
Mm-mm!
These onions have
slowly turned themselves
into a sweet, savoury jam.
But I have
one last ingredient-
balsamic.
The queen of all vinegars.
♪ Yo, uh-huh, uh-huh
♪ Yeah, yeah
♪ Yo, yo, yo-yo
What a fabulous final touch.
So, I've designed a voracious
multi-course veggie meal
for you to pull off
in one afternoon.
It's fun for one but
even more fun with a friend.
For my Brussels sprouts,
I'm making a vinaigrette
with some of my favourite
Asian flavours.
Like ginger, scallion,
and Asian pear.
I still haven't been to Korea.
I really wanna go
and eat there.
eat my way through
all the markets,
find the best
scallion pancake,
eat the best kimchi.
That would be a dream.
Asian pear.
Another one
of my favourite fruits.
Ate these all the time
growing up.
♪ I love my little
set-pace life ♪
♪ Grip the set
make the set get live ♪
♪ Nice, you see, I ride the beat
♪
♪ Speakin' in irie rhymes
If you haven't had
one of these yet,
you gotta go buy one.
They're crunchy and light
and crispy, and juicy.
It's like a cross between
an apple and a pear.
♪ I love my little
set-pace life ♪
♪ Speakin' in irie rhymes
Okay. Now,
to build some flavours.
Gochujang.
This is
a Korean spice paste.
Gotta get in there.
Some light miso.
Apple cider vinegar.
Soy sauce.
[Whirring]
Mm!
Now, gochugaru.
This chili flake is the essence
of Korean food.
It's definitely
worth a trip
to your local Korean market
to pick some up!
Mm, mm, mm!
This is gonna be so good
on the Brussels sprouts.
♪
Mm!
Kimmy Kimmy Kimchi vibes!
Now we're jammin'.
This has done
all it needs to do.
Mm!
Oh, this is so tasty.
I'm just gonna
leave it to cool.
Here's where you bake
your potatoes in the oven
in a salt and egg crust.
The best ever, ever.
♪
♪ Let's run into the forest
♪ Where there ain't
anybody watchin' us ♪
♪ We don't have to
feel embarrassed ♪
♪ Create a world
just for the two of us ♪
♪ We're running deep
into the forest ♪
♪ Where there ain't
anybody knowing us ♪
♪ We used to be the insecurest
♪ But found a place
to be who we are ♪
♪ It's all love
inside this forest ♪
♪ Where there ain't
anybody watchin' us ♪
♪ We don't have to
feel embarrassed ♪
♪ Create a world
just for the two of us ♪
♪ We're running deep
into the forest ♪
♪ Where there ain't
anybody knowing us ♪
♪ We used to be
the insecurest ♪
♪ But found a place
to be who we are ♪
♪ It's all love inside this
Gotta use your hands.
It's good to feel your food.
See what I mean
about cooking being fun?
It's kinda like
being a kid again.
Pretty cool, right?
Wait till you taste it.
It's recap time.
Pasta kit, done.
Potatoes, baking.
Salad, grilled.
Brussels sprouts,
vinaigrette,
it's all coming together.
Next up, dinner time!
But first,
how 'bout a c*ck?
[Vibraphone music playing]
[Sighing]
Mm!
When you're cooking
all afternoon,
it's so important
to factor in a built-in break.
Chill, pick the wines,
and make a c*ck.
Today at the market,
I was so inspired
by these guys,
so tonight's c*ck
is a white sangria.
[Chuckling]
First things first,
put some ice in there.
People always make
red sangria,
but we're gonna keep it
fresh and light,
and do white.
Now, gotta beautify this pitcher
with all these amazing fruits.
Mm.
Starting with pear.
Juicy pear.
Apples.
So far, these are classic
sangria fruits.
Peaches. Mm.
Fresh green grapes.
And sour cherries.
It's a lot of little ingredients
but I prepared myself a kit.
I did all the mise en place
earlier
so I'm super organized and
I can kimmify this c*ck.
Now I need
a little bit of lime.
And some slices inside.
You can use orange,
grapefruit,
but definitely get
some citrus in there.
Like these.
We're gonna go a little rogue
today and use some fresh basil.
This is gonna give it
a really nice hint
of something herbaceous.
The most important part?
The booze.
I'm using pinot grigio today
for my white wine
but you can use
whatever you have on hand.
Now, pear brandy.
White cranberry juice.
Ginger beer
for a little zip.
And one last final touch.
Cava-
a Spanish sparkling wine.
But you could use
whatever bubbles you love.
[Popping]
Aah!
[Giggling]
Woohoohoo!
It's a party now!
Since we're doing
all this mixing,
no need to grab
your best bottles.
I'm telling you,
I feel like Picasso today.
It's a Picasso-esque c*ck.
It's beautiful!
You could totally make this
in advance
without the ice
and add it last minute.
Bubbles too.
You wait for that.
And pop it in front of your
guests like I just did!
♪
And garnish
with a little more basil.
Market fresh,
beautiful, and--
muy delicioso!
Winner right here.
Now how about those wines?
So, everybody's breaking the ice
with a white sangria.
Refreshing.
Now, I need
something that's light,
and that's a bit
of a palate cleanser
so it doesn't compete
with all of the big flavours
on your plate.
I'm thinkin' pinot grigio.
All right,
now I need something
that's gonna go with my salted
but not salty potato
and the pasta course.
I'm thinkin', let's stay
with the pinot-- gris?
This pinot gris from Alsace
has more body
than the Italian grigio.
It's gonna be perfect.
So, everyone has
a yummy sangria in hand,
the tunes are caliente,
dinner smells great,
and you are chill.
Can you imagine
the look on their faces
when they see
this vegetarian feast?
It's easy when you follow
the One Big Recipe.
What do you say we plate up
that white bean hummus
and get dinner rolling?
Well, maybe after
a little bit more me time.
♪
Today's five star veg-tastic
five course feast for six,
all in one afternoon.
Made by you, with the help
of my One Big Recipe.
Picture this-
the guests have arrived,
the sangria is flowing,
arriba!
What can make it better?
Dude,
is that a trick question?
Food, duh!
Let's get to it.
First on the table,
my white bean hummus.
I'm using naan because
it's like soft pillows of bread,
and when I grill it
it's gonna have a little crunch-
perfect to dip
into the white bean hummus.
♪ Long as we're together
♪ Yeah, together, yeah
♪ Nothing can stop us
♪ No one can see us
♪ If we stick together, eh,
together, eh ♪
♪ Who's gonna stop us
♪ No, no, no one
♪ Nothing in this world
♪ That we can't conquer
♪ Together side by side
♪ Or in the night
♪ Always down to ride
♪ For each other anytime
♪ Ooh, ooh, ooh oo-ooh
♪ Ooh-ooh-ooh
♪ Separate we're good
♪ But we're really great
together ♪
♪ Ooh, ooh, ooh, ooh-ooh
♪ Ooh-ooh-ooh
♪ When it's strong
who can suffer ♪
♪ Long as we're together, eh
♪ Together, eh
♪ Nothing can stop us
♪ No one can see us
♪ If we stick together, eh
♪ Together, eh
♪ Who's gonna stop us
♪ No, no, no one
♪ No, no, no, no-no
♪ No, no,
no, no-no ♪
♪ No, no, no, no-no one
♪ No one
This is really just
a riff on a classic
by switching up a few
of the main ingredients.
Perfect way
to blow away your guests.
Now, I can already see them
digging into this at the table.
Little taste of me.
This onion jam is super jammy
and the sage is crispy.
Ungh!
Mmm.
Exactly what I thought.
Pillows of lusciousness,
the intensity of the tahini,
that light zip of lemon,
and the crispy sage leaves.
Perfect finishing touch.
Here's how this works.
You take this out to your guests
and then you sit down and enjoy.
Your prep is done
for the next course,
so spend some time with them.
♪
So, here we are.
It's about 20 minutes later,
your guests were diving
in that white bean hummus,
and the wine is flowing.
It's salad time!
This grilled and chilled
radicchio salad
is gonna be rad--
and maybe a little bit
"radicchiously" good.
Just a little dollop
of the arugula pesto.
Mmm.
And the Treviso,
slather that on.
This'll help keep
the grapes in place
and add all of that flavour.
♪
Sweet seedless grapes
to counter-balance
the bitter radicchio.
Crunchy, toasted,
buttery pine nuts.
♪
Mm! That grilled and chilled
radicchio,
the arugula pesto
with a bit of spicy bite,
those crunchy pine nuts
and the sweet grapes.
This is a dazzling salad.
Yeah, baby, yeah!
So, you see how quickly
this works
when all of your prep
is in place?
That's what the One Big Recipe
is all about-
more me time!
Now, get somebody to help you
bring these plates out, chef.
♪ Goin' up
as you're comin' down ♪
♪ I think I'll lift you
straight up off the ground ♪
♪ Sit me on top,
heading for the crown ♪
♪ It's really got no one,
it's what they call me now ♪
20 minutes and a glass
of pinot grigio later,
big round of applause
for that grilled salad course.
This is so easy when you have
everything all prepped up.
And just because
you can do it by yourself
doesn't mean
that you have to!
♪ Ramp it up,
up, up a notch ♪
Whew!
♪ Then a nuh, nuh,
'nother notch ♪
♪ Ramp it up,
up, up a notch ♪
♪ Then a nuh, nuh,
'nother notch ♪
♪ Are you ready
to have this feelin' ♪
♪ Are you ready to have this
feelin' ♪
My brother Joseph and I
went to Asia for five weeks,
and he was like,
"Come on, Kim,
"we gotta go eat our way
through the night market!"
Or, "Eat our way
through the fish market!"
When you travel,
it's like a painting in a plate.
So,
making these dishes here
brings back
all these memories.
Starting off in Hong Kong.
There was a typhoon there.
That was a little crazy.
Went to the wet market.
That was pretty crazy too.
Had the most amazing meal
with a bunch of strangers.
We played this game
that was like,
you know,
all these tapping things
and drinking beer.
Pretty cool!
Then we went to Taipei
in search of the best
scallion pancake ever
and found this guy who was
really, really good at making it
and then we flew to this really
small island named Krabi
but I don't know why
it's called Krabi
'cause there were no crabs.
The water was so clear!
And then we avoided
another hurricane,
so went to the Tsukiji market,
had sushi for breakfast,
and then went to Hokkaido.
People are so polite in Japan,
it's insane.
Have you ever taken
the metro there?
Well, have you?
[Radio scanning channels]
After all that,
we didn't make it to Korea
but these Brussels sprouts
are gonna take us there now.
These Brussels
are smashing with spice,
a little sweet-savoury
Korean flavours.
These guys already look
delicious enough to eat,
but we're gonna hit them
with so much umami.
You're never gonna look back.
♪
Brown butter cashews,
rough chopped.
Black sesame seeds.
Final touch.
Mmm.
Wow! Super tight balance
of the five S's-
sweet, sour, salty,
spicy, and savoury.
We had white bean hummus,
that scrumptious salad,
and these little nuggets
of Brusselly goodness.
My no beast feast
is well underway.
I promised you
an over-the-top potato dish,
and I intend
on keeping that promise.
Five vegetarian courses
for six people,
sprouting sentiments
of herbaceous seduction
and tantalizing taste buds.
In your kitchen,
made by you,
with the help
of the One Big Recipe.
Those Brussels sprouts
were a sensation,
and the vinaigrette
opened hearts and minds.
Honestly?
Even dropped some jaws.
A little bed of crispy fried
capers for my salt baked potato.
But it ain't salty.
Yep, that's right.
You're gonna serve a potato
all by itself
and they're gonna go,
"Whaaaaat is this? Love it!"
You ready?
Let's get crackin'.
Gonna use my boxing strength
for this.
♪ Ooh!
♪ Ooh, you fancy
Imagine the look
on their faces
when you do this table-side.
I mean, come on!
Gotta take a minute
to appreciate this.
Just get off any
of that excess salt.
♪ Girl, you've got it
Whew! Hot potato!
♪
Whew!
♪ Ooh! You fancy
I made you a promise
and I think I delivered.
Chive oil.
♪ Ooh! Ooh, you fancy
♪ Girl, you've got it
Mmm!
It's perfectly cooked through,
the crispy capers
bring this delicious crunch,
the chive oil
and that rosemary!
It peeks
right through the salt.
Potato, po-tah-to,
whatever you call it,
this is the best bud
you've ever had.
Now you've got about 15 or 20
minutes until the next course.
Switch to pinot gris
and get ready to watch their
jaws drop again! Ungh!
The salt-crusted potatoes
went out,
and just as you had
the knife in the air,
your nephew yells,
"Wait! Stop!"
And he starts filming you,
and then you go viral,
and then you get fan mail
from Ireland, Bolivia, Peru!
Sounds about right.
Well, now it's time to top that
with my pasta giardino.
That's right.
Pasta but not made with pasta.
Nn-mm.
This beautiful rainbow
of veggies
is making me feel
like Picasso again.
Or maybe like Jinaki, my friend
who made this apron for me.
Isn't it colourful?
The giardino, AKA garden,
is this pasta course.
And the noodles
are my veggie ribbons.
How cool is that?
Isn't it alluring?
Elegant? Exquisite?
You'll see.
♪
Crank the heat up
for the carrots.
You don't wanna cook these
too long-
just soften up the veggies.
And taste the rainbow.
♪
Whoop!
♪ Come on, people
♪ The ace is back, yeah
♪ Come on, people
♪ That's right, yeah
♪ Come on, people, yeah
♪
♪ The ace is back
♪ That's right!
♪ Come on, people
♪ The ace is back, yeah
♪ Come on, people, yeah
♪
Nothing like the smell
of fresh lemon zest.
Fresh mint.
♪
This ricotta salata
dry ricotta
is the perfect garnish
for this dish.
Look at how the white pops
against the colours.
This is a plant-based
masterpiece.
[Sighing]
Fresh mint.
[Sniffing]
Let's smell it again.
As they say in Italy,
perfecto.
Mmm.
It's light, refreshing,
vivacious.
That mint, those ribbons,
the crunchy peas.
What a way
to end a veggie day.
Et voila!
A feast for six
in one afternoon.
And how much fun
was that, guys?
Don't forget to stop
at your favourite bakery
and pick up
a yummy 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.
Cheers!
♪
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01x08 - Vegetarian Dinner
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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.