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What Tomorrow Brings
United States
เข้าร่วมเมื่อ 31 ม.ค. 2023
Pastry chef on a world food tour.
Hi! My name is Brigitte, and food has always been my passion.
In 2022, after major life changes, my husband and I decided to sell all of our belongings and close our cake shop to embark on a journey of learning about countries through their food.
I'll be in front of the camera doing my best to describe food to make you feel as though you're tasting right along with me.
My husband, who is passionate about creating engaging videos, is behind the camera capturing the food and people we encounter every day.
Together, we aim to seek out new cuisines and food customs to share with you. If you enjoy these food videos, we would love for you to subscribe and help us grow the channel.
Tap Like on watched videos to let us know you were here and leave us a comment, we'd love to here from you.👋🏼
P.S: We welcome any restaurant/food recommendations. This goes a long way in helping us map out food tours and get locals advice! 😃🗺
Hi! My name is Brigitte, and food has always been my passion.
In 2022, after major life changes, my husband and I decided to sell all of our belongings and close our cake shop to embark on a journey of learning about countries through their food.
I'll be in front of the camera doing my best to describe food to make you feel as though you're tasting right along with me.
My husband, who is passionate about creating engaging videos, is behind the camera capturing the food and people we encounter every day.
Together, we aim to seek out new cuisines and food customs to share with you. If you enjoy these food videos, we would love for you to subscribe and help us grow the channel.
Tap Like on watched videos to let us know you were here and leave us a comment, we'd love to here from you.👋🏼
P.S: We welcome any restaurant/food recommendations. This goes a long way in helping us map out food tours and get locals advice! 😃🗺
How to Make Tagliatelle al Ragù - The REAL "Pasta Bolognese"
You're probably familiar with Spaghetti Bolognese (a dish that has long been associated with Bologna, Italy) made of spaghetti noodles and tomato sauce with some meat. In countries like the UK it's even been given the nickname "Spag Bol".. It's literally spelled this way on menus. I don't know how we got here and it's probably a topic for another day. But the thing we should all know is that "Spaghetti Bolognese" does not exist in Bologna. The actual name is "Tagliatelle al Ragú". A flat pasta with meat sauce. And by meat sauce I mean, 90/10 meat with a hint of tomato for brightness. What gives this dish complexity is the ingredients that enhance the meat flavor, like the fatty-peppery Pancetta and the Italian Holy Trinity of onion, celery, and carrot; or simply put, Sofritto. Followed by a reduction period with red wine, a modest touch of tomato, and milk to balance acidity and tenderize the meat. And finally deglazing those concentrated flavors with a long simmer in beef broth. A minimum of 2 hours to be exact. Giving all the ingredients time to render themselves velvety and tender.
While the pot simmers gently, you'll have time to make your pasta from scratch.
Chefs Notes:
Bacon and Pancetta are both pork belly cuts but with a different curing process. So, although they aren't exactly the same, you can substitute them 1:1. The bacon will add a smokier flavor. The ground meat amounts to 2 pounds total . You can substitute for all beef or variations of beef, pork, veal, etc. to suit your preference. If you notice the pasta dough is a little dry or crumbly, add a few drops of water. Don't add too much water or the dough will become tacky and difficult to roll out. Pasta can be made a day ahead. Keep in the fridge over night and let it come to room temperature before rolling it out.
Tagliatelle al Ragú is a traditional Bolognese dish cooked by families over generations. Every family recipe has been modified over time to suit their palette or based on the ingredients available to them. Allow this recipe to serve as a guide which can be modified to your liking.
Tagliatelle al Ragú
Serves:4 as main course, 6 as first course
Prep time: 45 min
Cooking time: 2.5 -3 hrs
Wine pairing suggestion: Lambrusco
Ragú
5 oz Pancetta, small dice
1 1/2 Lbs 80% Lean ground beef
8 oz Pork sausage, without casing
2 Tbsp Olive oil
2 tsp Salt
Sofritto
1/2 Large yellow onion, chopped fine
1 Large celery stalk, chopped fine
1 Large carrot, chopped fine
1 Clove Garlic, minced
Liquid Ingredients
1 cup Red wine, Sangiovese preferred
1 cup crushed tomato or 3 tbsp paste
1/2 cup whole milk
3 - 4 cups of beef broth
Method:
1. Cook meat.
In a large, heavy-bottom pot or dutch oven, heat oil on med-high until shimmering. Add pancetta. Cook 7 min, or until browned. Add beef and pork. Cook 7-10 min till browned. Once meat is fully cooked, season with salt. Place meat mixture in a bowl, set aside.
2. Sauté sofritto.
Return heat to med-high. Add onion, celery, and carrot. Cook till translucent. 10 min. Add garlic. Cook till fragrant 1 min. Add the meat mixture back in. Stir to combine.
3. Reduce, deglaze, and simmer.
Lower heat to medium. Add wine, reduce till liquid is absorbed, 5 min. Add crushed tomato and milk. Lower heat to med-low and simmer for 10 minutes. Add enough broth to cover the ragu. Cover and simmer for 2 hours. Stirring occasionally.
While the ragú is cooking, make the pasta.
Tagliatelle
300g '00' flour
3 whole eggs
1. Make pasta dough.
On a large clean surface, place flour and create a well in the center.
Place the eggs in the well and scramble with a fork, slowly pulling in the flour from the inside. Once the eggs are no longer runny, begin gently folding the mixture to create a dough. Knead the dough, by hand, for 10 minutes. When the dough is smooth and elastic, place it in plastic wrap. Rest for 30 min.
2. Roll dough.
When the dough has rested, place on a clean surface and begin rolling from the center outward. Roll out until it's thin and translucent when you place your hand under it. Allow the sheet of pasta to dry out for 10 min. Uncovered. This will keep the dough from sticking together when you cut it.
3. Cut dough.
Fold the pasta dough from both ends, to meet in the middle. Cut 1/4 to 1/2 inch wide slivers. Unfurl the rolls of pasta and gather into loose bunches.
4. Boil pasta. Fill a large pot with water and bring to a rolling boil.
When the water is boiling, add enough salt to make the water taste like sea water. Add the pasta, allow the water to come back up to a boil and cook for 3-4 min. Cook to al dente.
Drain the pasta and put back in the same pot. Pour the ragú onto the pasta. Combining in this order will allow the ragú to mix into the pasta more easily without having to over-stir.
Plate and top with more meat, as desired.
Serving suggestion: Serve with grated Parmigiano Reggiano.
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wtb.eats
While the pot simmers gently, you'll have time to make your pasta from scratch.
Chefs Notes:
Bacon and Pancetta are both pork belly cuts but with a different curing process. So, although they aren't exactly the same, you can substitute them 1:1. The bacon will add a smokier flavor. The ground meat amounts to 2 pounds total . You can substitute for all beef or variations of beef, pork, veal, etc. to suit your preference. If you notice the pasta dough is a little dry or crumbly, add a few drops of water. Don't add too much water or the dough will become tacky and difficult to roll out. Pasta can be made a day ahead. Keep in the fridge over night and let it come to room temperature before rolling it out.
Tagliatelle al Ragú is a traditional Bolognese dish cooked by families over generations. Every family recipe has been modified over time to suit their palette or based on the ingredients available to them. Allow this recipe to serve as a guide which can be modified to your liking.
Tagliatelle al Ragú
Serves:4 as main course, 6 as first course
Prep time: 45 min
Cooking time: 2.5 -3 hrs
Wine pairing suggestion: Lambrusco
Ragú
5 oz Pancetta, small dice
1 1/2 Lbs 80% Lean ground beef
8 oz Pork sausage, without casing
2 Tbsp Olive oil
2 tsp Salt
Sofritto
1/2 Large yellow onion, chopped fine
1 Large celery stalk, chopped fine
1 Large carrot, chopped fine
1 Clove Garlic, minced
Liquid Ingredients
1 cup Red wine, Sangiovese preferred
1 cup crushed tomato or 3 tbsp paste
1/2 cup whole milk
3 - 4 cups of beef broth
Method:
1. Cook meat.
In a large, heavy-bottom pot or dutch oven, heat oil on med-high until shimmering. Add pancetta. Cook 7 min, or until browned. Add beef and pork. Cook 7-10 min till browned. Once meat is fully cooked, season with salt. Place meat mixture in a bowl, set aside.
2. Sauté sofritto.
Return heat to med-high. Add onion, celery, and carrot. Cook till translucent. 10 min. Add garlic. Cook till fragrant 1 min. Add the meat mixture back in. Stir to combine.
3. Reduce, deglaze, and simmer.
Lower heat to medium. Add wine, reduce till liquid is absorbed, 5 min. Add crushed tomato and milk. Lower heat to med-low and simmer for 10 minutes. Add enough broth to cover the ragu. Cover and simmer for 2 hours. Stirring occasionally.
While the ragú is cooking, make the pasta.
Tagliatelle
300g '00' flour
3 whole eggs
1. Make pasta dough.
On a large clean surface, place flour and create a well in the center.
Place the eggs in the well and scramble with a fork, slowly pulling in the flour from the inside. Once the eggs are no longer runny, begin gently folding the mixture to create a dough. Knead the dough, by hand, for 10 minutes. When the dough is smooth and elastic, place it in plastic wrap. Rest for 30 min.
2. Roll dough.
When the dough has rested, place on a clean surface and begin rolling from the center outward. Roll out until it's thin and translucent when you place your hand under it. Allow the sheet of pasta to dry out for 10 min. Uncovered. This will keep the dough from sticking together when you cut it.
3. Cut dough.
Fold the pasta dough from both ends, to meet in the middle. Cut 1/4 to 1/2 inch wide slivers. Unfurl the rolls of pasta and gather into loose bunches.
4. Boil pasta. Fill a large pot with water and bring to a rolling boil.
When the water is boiling, add enough salt to make the water taste like sea water. Add the pasta, allow the water to come back up to a boil and cook for 3-4 min. Cook to al dente.
Drain the pasta and put back in the same pot. Pour the ragú onto the pasta. Combining in this order will allow the ragú to mix into the pasta more easily without having to over-stir.
Plate and top with more meat, as desired.
Serving suggestion: Serve with grated Parmigiano Reggiano.
Subscribe for more:
wtb.eats
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Loved watching this. All my fav dishes from our culture. Thank you for sharing
Hola Amiga Brigitte, You are so good,
❤❤❤👌 Amazing, Fantastic foods. Thank you for showing us Chania, places to go and eat. Yay! It seems every guy/ manger is called Yanis😅 We are heading to Chania in two weeks time.😊👍
You so beautiful ❤
It is the 1st time I have seen one of ur videos, I LOVED IT. YOU, did a great job, made me laugh, be hungry and also cried. The part when u taste the coconut limber, it felt so so real. Completely understood the feeling. Thank you for making such a pleasant to watch video. ❤ And Thank you for visiting us, come back soon. 😊👍👌💪🇵🇷
Thank you so much!!
i live here now 10 years its a fresh seafood pardise. we dont eat pork or chicken here beacause of the lack of laws with chemicals in there grow fast foods .
As a Italian Puerto Rican I like watching video likes this and your to sigue boricua voy ti 🤙✌️
Weppaa 🇵🇷:)
Thank you for showing the island it's beautiful right🎉❤🎉❤. From The Arecibeno 🥊🥊🥊🥊🥊🥊🥊🥊🥊🥊🥊🥊
I appreciate that!
I like watching the cooking video. 😍🥰😊
So glad! More to come :)
Excellent video, made like a true professional. The tasting, the reviews, the shots, and the editing, right on point. Reminds me of videos made by Andrew Zimmern or Anthony Bourdain. Thank you so much for such a great quality video, and for showing some of the interesting things the Island offers to everyone visiting. Blessings! ❤
Your So Cute 😘🥰
Making me hungry
🗣 -- 🛖🏝 "CÓMO PUERTORRIQUEÑOS 🇪🇸🏝🇵🇷 TENEMOS LA RESPONSABILIDAD, EL DERECHO Y LA OBLIGACIÓN DE CONTINUAR LUCHANDO, DEFENDIENDO Y PRÓTESTANDO POR NUESTRA CULTURA, DIGNIDAD, IDIOMA, IGUALDAD, MORALIDAD, IDENTITAD, RESPETO Y LIBERTAD PATRIÓTICA DE NUESTRA TIERRA QUERIDA, LÍBRE Y SOBERANA." ---- ¡PÁL CARAJO LA junta físcal, LA junta estatal Y LA junta federal; JUNTO CON LOS MALDITOS yanquís Y LOS MALDITOS vende patria DE NUESTRA QUERIDA ISLA, LÍBRE Y SOBERANA! ---- "YÁ... ES HORA DE LEVANTAR LOS MACHETES 🗡️✊️🗡️ EN MANO CONTRA LOS MALDITOS yanquís Y LOS MALDITOS vende patria DE NUESTRA PATRIA QUERIDA, LIBRE Y SOBERANA." ---- ¡SEGUIREMOS EN RESISTENCIA! ---- ¡VIVA LA LUCHA ANTI-IMPERIALISTA! ----"NO HAY TRIUNFO SÍN LUCHA, NÍ LUCHA SÍN SACRIFICIO." ---- "PUERTORRIQUEÑO DESPIERTA Y DEFIENDE TU PATRIA... ✊🗡️✊." ---- ¡QUÉ VIVA LA MADRE PATRIA ESPAÑA Y LATINOAMÉRICA UNIDA CÓMO HERMANOS QUE SOMOS... 🇵🇷 🇭🇹 🇩🇴 🇨🇺 🇨🇱 🇦🇷 🇻🇪 🇨🇷 🇺🇾 🇬🇹 🇵🇪 🇯🇲 🇦🇬 🇵🇭 🇵🇦 🇦🇼 🇬🇾 🇹🇹 🇪🇺 🇨🇬 🇵🇾 🇪🇨 🇭🇳 🇲🇽 🇵🇹 🇨🇴 🇮🇨 🇧🇴 🇧🇷 🇪🇸...⏰🗡💣💥🏝️ 🌎 ...! 😇🗡🙏-- ¡OREMOS POR NUESTRA LIBERTA Y SOBERANIA PUERTORRIQUEÑA! 😇🗡👊 ¡SALMO - 20... AMÉN, AMÉN Y AMÉN...!
I will go to Puerto Rico to visit my family after 15 years ill be there one month im exited 😁🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷
Amazing! Have a wonderful trip
Question does that restaurant sell the original Gyro made with lamb and other meats, accompanied with the taziki sauce, onion and tomatoes. I'm a Chicago girl and they have the best Greek food in this city.
Yes it does!
Plátanos!!‼️‼️‼️😤🤔plantain👌👍👩🏻🍳 Not bananas!‼️
This video is so amazing it made me so hungry now I wanna go to Puerto Rico
Weppaaa que video brutal. Me encanto. Perfect balance of food, scenery and history
Thank you so much!! Wepppaaa
Good review of the places where you were restaurants good images I like your narrative🇵🇷
Thank you so much 🙂
Your presentation was filled with love happiness good food and the beauty of the culture of PR. You yourself are very beautiful perfect description of the PR atmosphere. Perfectly described with precision and accuracy. Thank you from ABC Lou in NYC❤️ My dad is from Yacao (hoped spelled correctly). He passed August 2018. He wound loved this video . Gracias Amor🥰
Thank you so much 🙏😁
@@whatomorrowbrings No thank you for your warm kind description I as Well remember having the shaved ice with flavored juice. Pernil empanadas pasteles the best soul food on earth . If ever come to NYC I work for ABC News transmission engineer. Peace🙏🏼
Sweet heart, probably is spell Yauco!!. ❤ So sorry, u lost your papi. 😔💕
@@milagrosortiz7276 Tk u for correct spelling Thnx for well wishes😢
Im a filipino/ pinoy..we Love our pork and chicken almost everyday..I love the kawali!!
Loved this video! One of the best ❤
Thank you!
Oh wow...what an amazing person...what a great video. I will be visiting PR in Jan 2025. I can't wait!!!!
You made me hungry! You eat for real-will be watching for more!
I feel like you have completely copied Mark Weins style.
Barrachina is the place where Pina Colada was invented.
Hola!! Me encantó tu documental Quiero explicar q hay varios tipos de pan en PR El pan sobao tiende a ser medio dulce, eso para mí no es pan de verdad Yo soy del oeste, de Aguada, y aquí no comemos pan sobao Aquí tenemos pan de agua y pan de manteca... El de agua es el pan largo El de manteca es el corto No son dulces y tienen una textura diferente 🇵🇷🇵🇷
Hola! Pude probar el pan de agua mientras estuve aquí y tienes razón, no es nada dulce. El pan sobao si tiene un dulcecito único. Tengo muchas ganas de visitar el oeste de la isla y probar el propio pan de agua y pan de manteca. Gracias por su comentario informativo. 😃✨️
I LOVE that blue swimsuit!! Where is it from!???
PARADE! 😃 Highly recommend it. Super comfy and material is solid. yourparade.com/products/summer-skin-cutout-one-piece-ecosplash-swim-golden-hour?_pos=1&_sid=f9842ba88&_ss=r
@@whatomorrowbrings Thank You! I literally did a deep dive and found it 10 min after I watched your video 😄
I’ll be in Miami in the summer and only speak English what exactly am I asking for when I order?
Their menu is in English and Spanish, but you can just ask for a Frita. Enjoy!
Dont dip the rice on vinegar just the meat only...is unusual in the philippines...
Thanks for the info
I love it ❤ and I'm Mexican 🌯 and Italian 🍕. 😎👌
Ok. Now I really need to go to Paris 😋😋😋👍🏽
Never thought about rubbing some garlic directly on the bread 🤯. Brilliant! ❤🇵🇷❤
Best chinchorreo video on TH-cam. Thanks for sharing! ❤🇵🇷❤
Can’t wait to come this September ! My family is from Chania. Looking forward to speaking Greek again !!
September is such a great time, too! Have a wonderful trip :)
Hi Bridgette Hola, Please make some videos on coffeeshop or fastfood,because your style smile is really great my friend,and this is humble request to you, Jesus bless you forever Muchas Gracias adios.
Thank you for sharing this amazing video.🙏🏼❤️🇵🇷
Glad you enjoyed it!
thank you for appreciating the Filipino food. and good job for using the spoon for the rice and fork for the meat. not a knife. hehe.
TREMENDO VIDEO 👏🏼👏🏼👏🏼👏🏼👏🏼
😄
9:54 sorry I hate to tell you that medalla beer isn't the original; the original beer of Puerto Rico is the difunct cerveceria Corona how I know this because my grandfather Don Heriberto Davila Sanchez used to work at the brewery the brewery went out of business because the owners didn't want to give the workers a raise the people went on strike thus bring the brewery to it's knees Medalla is a continuation of ceveza india I'm not sure when the name changed or even what I'm saying is true but I do know about cerveceria Corona anyways look it up
Thanks for sharing your knowledge on this.
@@whatomorrowbrings you welcome so I was basing my knowledge on erroneous facts as I was digging into more information about both beers and asking my 83 year old mother I find out that my grandparents had moved from barceloneta to santurce Puerto Rico in 1950 to which cerveceria Corona was founded in 1950 and that was the reason my grandfather had moved to santurce because he landed a job at the newly inaugurated beer company and so I was digging even deeper and I found the information I needed to verify that cerveceria India was founded in 1937 Nov 2nd under the name cervecera de Puerto Rico in October 1938 they launch it's first product cerveza India and later malta india makind india beer the original Puertorican beer then in 1980 medalla light was introduced expanding cervecera de Puerto Rico portfolio and it was a hit winning several medals so my friend I was wrong you are partially right India beer is the original 1937/1938 Corona beer was second 1950 where my grandfather worked and medalla light came in 1980 by the same makers of India beer there you go thanks Anyone can google this information
I'm surprised they served you plain rice and not garlic rice that would have gone great with those dishes - expecially, the lechon kawali and the bbq.
It's possible they season it with garlic, but I didn't ask since I don't have an allergy to allium. I do really enjoy garlic rice! 🍚
@@whatomorrowbrings Garlic rice has actual garlic in it....not seasoned with garlic powder. 🙂Perhaps, next time you should try it. It complements a lot of the deep-fried and grilled dishes.
Thanks for showing off our island! I’m from Springfield MA and my family has a house in Rio Grande which is like 10-15 away from Luquillo! We vacation at least once a year there and I’m so grateful you showed it off properly! Only bad thing about it is having to work off all the good eats and drinks we go through tho!!! 😂🇵🇷🇵🇷🇵🇷🇵🇷😂
“Pork Taffy” 😂 ima use that one!
iykyk 😆
So many calories to burn. 😄
Wow you did it all
I'm so sorry.but i have to Say it....damn q hermosa eres...😍😍
Very underrated channel. Great vlog.
Much appreciated!
Beautiful video!! 🇵🇷❤️💙🤍
Thank you! 😃
🍺!!!!!'!!!!!!!!!!!🇵🇭🇵🇭🇵🇭
🍻
Where did you stay in Sifnos. I think the link may be missing?
www.airbnb.com/rooms/338444?viralityEntryPoint=1&s=76
Great video u have a very nice way of describing the food and textures , ur also very pretty. My Latina lady
Thank you!
This is the best food tour ever!!!You are so amazing and charming lady. Thank you for this video ❤
Wow, thank you!