Name: ブルックリン・ベッカムが婚約者にふるまう、手料理のプレゼント。| VOGUE JAPAN
Uploaded: 2021-11-20T17:50:35.000Z
Duration: 12 min 29 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Transition words & phrases

this is my lactaid pill because Brooklyn gave me everything jerry.

Hi vogue is Brooklyn and today I'm gonna be cooking for my fiancee Nicola I'm gonna be making a pasta dish in this giant cheese wheel.

Future continuous

It's actually the first time I'll be opening the cheese wheel.

I'm going to try and impress us today, you know, try and do something cute and romantic.

I'm gonna start off by making my pasta dish and the first thing you have to do is I'm gonna start by cutting the cheese bloody heavy.

It was something that I did every day, had a glass of wine cooked for my fiance.

So that means, you know, the cracking process has actually begun, Which is a good sign.

My dad in England, he always had them in his wine cellar, so I've always been really curious of how to open one and the sweat on almost there.

I'm almost around the whole thing is a bit harder than I expected my all the way around yet, like properly sweating.

I'm like dripping all right, it's hot in here.

The video was made it look a lot easier than it is so close.

That actually there it is, half an hour later, a bit of a workout.

The second step is I'm gonna make a well, like a little dip in the middle.

So just about finished with the well in the middle, I'm gonna set the wheel aside and I'm gonna start on my pasta.

I use tipo flour, I add three egg yolks to normal eggs, a bit of salt and a bit of oil.

My little sister is 100% the harshest critic in my family by far.

That's usually my dad who likes to try all my stuff that I cook.

My mom cooks a lot more than my dad, sorry, the opposite, my dad cooks a lot more than my mom.

I am starting to basically massage the dough.

The consistency that you want is you know, when you poke it starts to like bounce back a little bit at you, right?

So I'm just gonna make this into a nice ball, put it in the fridge for about 25 to 30 minutes before I start cutting it, rolling it, making my pasta, it's been resting for about half an hour.

So now it doesn't stick to this, we are putting it through the pasta will, but just to help it, we are rolling it out a bit thinner.

I love this pasta maker, I've had it for a while with pasta makers, you're not supposed to wash it, never wash it because once you wash it It's really messed up, you start on number zero and you just start to and I usually put it through about three times each number, so that's how thin I like it.

So after you're happy with the thickness of it, you add this on, which is gonna finish and make it your tacky telly.

So I got all my tagliatelle we already to be boiled.

So now I'm gonna start making the sauce for my pasta.

So you start with a cast iron skillet, the best pan that you can get.

You let it heat up before you put your oil on there and now once the oil is all heated up you put some garlic and as soon as I add it, I'm gonna turn it off because you don't want to burn your garlic.

The reason why I love fresh pasta is because it only takes between 2-3 minutes.

Now it's time to bring back our beautiful cheese wheel, adding the white wine.

You want to make a nice little puddle and now I'm gonna light on fire, we're going to start moving it all around the sides to get ready to drop our pasta and I don't usually use a torch in my cooking, it's not my first time I've used one, but the first time I've done it on camera, the heat from the pasta and the bit of the pasta water will also help melt the cheese.

And now I'm gonna put this garlic oil back in.

The garlic, the cooked garlic, it smells so good, it's so good.

So I think it's missing a bit of salt and a bit of cream as I'm twisting and turning it.

I'm also scraping a bit more cheese off as I go, I'm also gonna add a tiny bit of butter because why not?

And I think the only thing it's missing now is a bit of parsley, wow good.

I think she's gonna be impressed when she sees the big cheese.

Hopefully she likes it, I love it, but hopefully she does.

I have no idea what broken cooked for me.

He just told me to meet him here and I'm really excited to see what he made and now we're gonna make a broccolini.

You add a little bit of oil to your cast iron skillet.

I'm going to add all of this and it cooks really quickly.

I love broccoli, broccolini and all of that stuff.

Ever since I've been going out with my fiance, I have been watching what I eat a little bit more, but you know, I do love a naughty meal every now and then, bit of fast food growing up in England, there's not much eating healthy, there's always fish and chips, bangers and mash, you know, really unhealthy food, but great food.

But I think like now that I live in the US, I am more aware of what I eat and what I put in my body.

Now, I'm just going to present it really nice, really simple and add a tiny bit more salt, a little bit of lemon and then we have all this leftover cheese.

So I'm actually just going to add a few of these microgreens, some nice little extra touch to it.

So the broccolini is done and now before we start eating dinner I'm just gonna quickly make some pecan pies, We've got the dough already.

Now I just need to mix the ingredients are chopped up, pecans, white sugar, dark corn syrup, three eggs, two tablespoons of melted butter and my favorite, some vanilla extract, as you can see it's all really easy.

You just want to obviously break the yolks and then you want to just nicely and really gently.

So pecan pie is actually a proper american dish.

I just, I love the flavors, I love pecans, it's really sweet.

So if you don't like sweet, you might not like this, the food out in the US, It tastes so much different than what I'm used to and what I grew up having in the UK.

The only pie I absolutely love is a pecan pie.

So hopefully my fiance likes it as much as I do.

So I've already got my pie crust ready now.

I just need to very gently scoop in the middle bit.

Now I'm just gonna bang these in the oven quickly and while those are baking for half an hour, I'm gonna go and bring the pastor out to my fiance.

Well promise, wait, I want to see this cheese ball.