- This is my Lactaid pill,
'cause Brooklyn gave me everything dairy.
[laid back music]
- Hi Vogue, it's Brooklyn,
and today I'm gonna be cooking for my fiance, Nicola.
I'm gonna be making a pasta dish
in this giant cheese wheel.
It's actually the first time
I'll be opening the cheese wheel,
so hopefully it goes to plan.
I'm gonna try to impress her today,
try and do something cute and romantic.
Let's get into it.
I'm gonna start off by making my pasta dish.
And the first thing you have to do is,
I'm going to start by cutting the cheese.
Pretty heavy this thing, isn't it?
I started cooking through quarantine.
It was something that I did every day.
Had a glass of wine, cooked for my fiance.
So now I'm gonna use a cheese wedge.
Yeah. I just heard like a little pop.
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. Hopefully this goes to plan.
I'm almost around the whole thing.
Is a bit harder than I expected.
Am I all the way around yet?
[clock ticking]
Like properly sweating.
Can you see it on camera? I'm like dripping.
It's hot in here, no?. The video was made
It look a lot easier than it is.
So close.
Do you see it opening?
[audience clapping sound]
- Ooh.
I's not bad that, actually.
There it is, half an hour later, a bit of a workout,
but yeah, went well.
The second step is I'm going to make a well,
like a little dip in the middle.
My gosh, this is so fun.
I love cheese. It's like butter.
So just about finished with the well in the middle,
I'm going to set the wheel aside and I'm going to start on
my pasta.
I use Tipo 00 flour.
I add 3 egg yolks, 2 normal eggs,
bit of salt and a bit of oil. Can I wash my hands quickly?
My little sister is 100% the harshest critic and 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.
My mom just likes to eat.
I am starting to, basically, massage the dough.
The consistency that you want is, you know,
when you poke it, it starts to like
bounce back a little bit at you, right?
So I'm just going to 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.
[clock ticking]
- It's been resting for about half an hour. And now
I'm going to do half of it.
Smells so good.
I'm just putting some flour on
so now it doesn't stick to this.
We are putting it through the pasta wheel,
but just to help it, we are rolling 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 'cause once you wash it,
it's really messed up.
Start on number 0.
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 going to finish and make it your tagliatelle.
Yes, I got all my tagliatelle ready to be boiled.
So now I'm going to start making the sauce for my pasta.
I'm going to keep it really simple.
So you start off with a cast iron skillet,
the best pan that you can get. You to let it heat up before
you put your oil on there.
And now once the oil was all heated up, you put some garlic.
And as soon as I add it,
I'm going to turn it off because you don't want to burn your
garlic.
Let that cook.
The reason why I love fresh pasta,
is because it only takes between two to three minutes.
Now it's time to bring back our beautiful cheese wheel.
Add in the white wine.
You want to make a nice little puddle
and now I'm going to light on fire.
We're going to start moving it all around the size 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 first time that 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 going to put this garlic oil back in.
Smells so good. The garlic,
the cooked garlic smells so good.
So good.
So I think it's missing a bit of salt and a bit of cream.
As I'm twisting it and turning it,
I'm also scraping a bit more cheese off as I go.
I'm mostly going to add a tiny bit of butter
because why not?
That is a tiny bit, isn't it?
And I think the only thing it's missing now is a bit of
parsley.
Wow.
[soft music]
- Good.
I think she's going to be impressed.
I think she's going to be impressed when she sees the big
cheese. Hopefully she likes it.
I love it, but hopefully she does.
- It's so cute. I have no idea what Brooklyn cooks for me.
He just told me to meet him here.
And I'm really excited to see what he made.
- And now we're going to 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. I'm on all of that stuff.
Tiny bit of salt.
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.
And a bit of fast food.
Growing up in England, there's not much eating healthy.
It is 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 ate and why I put in my body.
So I got a really nice sear on there.
Now I'm just going to present it really nice.
Really simple amount, 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 micro greens,
its a nice little extra touch to it.
So the broccolini is done.
And now, before we start eating dinner,
I'm just going to quickly make some pecan pies.
I've got the dough all ready.
Now I just need to mix the ingredients are
chopped up pecans, white sugar, dark corn syrup, 3 eggs,
2 tablespoons of melted butter,
and my favorite, some vanilla extract. As you can see,
it's all really easy. You're not going to mix it too well.
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. I'm not really a big fan of pies.
The only pie I absolutely love is a pecan pie.
So hopefully my fiance likes it as much as I did.
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 going to bang these into the oven quickly.
And why those are baking for half an hour.
I'm going to go and bring the paths throughout to my fiance,
and see what she thinks.
- Oh, my God.
That looks amazing.
- You should've seen the process.
I am really nervous. I'm really nervous.
I made it all from scratch.
- Oh, my God. That's really good.
- Really good?
- Hm
- Try the broccolini.
- Broccolini is really, really good. Wow.
- You promise?
- Wait, honest, this cheese ball.
- It weighs 80 lb to 90 lb.
- What? No, It doesn't.
Is that a fact or is it Brooklyn fact?
- Promise you. In between to 80 lb to 90 lb.
- I remember the first thing you cooked for me was
in London and we needed to go grocery shopping,
but there were only like eggs and then peppers.
So you ended up making me like scrambled eggs and then you
cook the peppers.
- Simple stuff.
- So we actually met two years ago at Halloween.
- We met 5 years ago.
- Sorry
- Get with it, Brooklyn.
- Sorry.
So we met five years ago and we were just friends.
Like we hung out sometimes,
but we actually started dating two years ago.
And our first date, it was raining in London
and we were just wandering around the streets
really late at night.
And we found this random pub. Bar underground pub,
which is really cool. We went and had a few drinks there.
We stayed there for a while, but that was, I think,
one of the first dates.
- One of the first dates.
We never went on a proper like restaurant.
- Our favorite thing is staying in with face masks.
- Yes. It surely is.
- And in pajamas.
- Yeah.
- That's our favorite thing to do.
So growing up in my family, growing up in England,
when it was dinner time, there was a very strict.
No TV, no phone..
- So I grew up in a household that is different from
Brooklyn's. I have six brothers and sisters.
So much is going on.
- Her dad, Nelson. Who's the most loveliest man.
He watches ice hockey, he is a big ice hockey fan.
So he plays on like full volume. So it's, you know,
very different from how I.
- Yeah. Patriotic American.
- You did a really beautiful job.
It was amazing. It really, really is very yummy.
- Thank you, babe.
- Thank you so much.
- I made you a pecan pie as well.
- Oh, wow.
- Which you know is my favorite.
- Yes.
Oh, wow.
- Look at that.
Just a bit of powdered sugar.
I love a bit powdered sugar.
Here we are.
- That is so cute.
Oh wow. Okay, hold on.
- Hm.
- Hold on.
- It is so good.
- Oh, my God. That looks really good.
Oh, my God. That is actually dangerous.
Oh my God, Brooklyn.
- Well, she knows I hate pies. Most pies.
I hate cake.
I don't want, I don't like much sugar stuff,
but this is the one thing.
- I have the sweet tooth.
- [Camera] What are each other's guilty pleasure
like food-wise?
- 3, 2, 1, cottage cheese.
- Fries.
- Cottage cheese is the lamest thing ever.
- And it's not fries. It's chips, but she used it right.
She is right. She is right.
- He has never made a pie for me before.
So I am very blown away. You killed it.
- The reason why I love her so much,
because she's really honest with me.
Let's see. Yeah.
I'm happy with how it went.
- That was really cute. Thank you.
- Of course.
- I'm very proud of you. I ran in for it.