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The Art of The Craft 4K
United States
Приєднався 30 лис 2023
Food. Travel. Fun.
Pressure Cooker HACK for Perfect Short Rib Ragu & Fresh Homemade Pasta
Indulge in a delicious Italian feast with this easy pressure cooker short rib ragu, homemade pasta, and a refreshing tomato and burrata salad! This complete meal is perfect for a special occasion or a cozy night in.
#pressurecooker #italianfood #homecook
Ingredients:
4-6 short ribs of beef (or oxtail)
1/2 cup chicken stock (or beef stock)
28 ounces whole peeled tomatoes
1 tablespoon tomato paste
1 yellow onion, diced
3 carrots (2 diced, 1 whole)
3 celery stalks (2 diced, 1 whole)
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 teaspoons heavy cream
1/2 cup dry red wine
Herbs (e.g., rosemary, thyme, bay leaves)
Salt and pepper
2-3 ounces dried mushrooms, soaked in water and chopped
Instructions:
Prepare Short Ribs: Salt and pepper short ribs. Leave short ribs uncovered in the refrigerator for 12-24 hours.
Sear Short Ribs: In a pressure cooker, sear short ribs on one side until deeply browned. Remove and set aside.
Sauté Aromatics: In the same pressure cooker, sauté onion in the beef fat for 2-3 minutes. Add garlic, whole carrot, and celery (reserve diced amounts). Cook for 1-2 minutes.
Add Tomato Paste and Mushrooms: Stir in tomato paste and cook for 1 minute until fragrant. Add chopped mushrooms.
Deglaze and Add Liquids: Deglaze the pan with red wine and cook for 1 minute until the alcohol evaporates. Add crushed tomatoes, stock, and fresh herbs.
Return Short Ribs and Cook: Return the short ribs to the pressure cooker, ensuring they are covered. Season with salt and pepper. Seal the pressure cooker on high heat (around 12.5 psi) and cook for 30-45 minutes.
Release Pressure and Check Short Ribs: Carefully release pressure. If the short ribs are tender, remove them to a side dish and shred. If not, cook for another round.
Add Vegetables and Finish: Remove whole carrot and celery, along with any herb stems. Add the remaining diced vegetables and cook on high pressure for 5-10 minutes.
Combine and Serve: Open the pressure cooker, add shredded short ribs (or shred if needed). Stir in heavy cream, Dijon mustard, and season to taste. Adjust consistency as needed. Serve hot.
Fresh Pasta:
200g semolina flour
100g all-purpose flour
1/2 teaspoon salt
100g liquid (combination of egg, water, and olive oil - adjust to your preference):
You can use all eggs (richer flavor)
You can use all water (leaner pasta)
You can use a combination of eggs, water, and a touch of olive oil (adjustable for desired texture)
Boil Water: Bring a large pot of salted water to a boil.
Combine Dry Ingredients: In a bowl or pasta machine hopper, combine semolina flour, all-purpose flour, and salt.
Add Liquids: Add your chosen liquid combination and the machine will gradually incorporate the dry ingredients until a slightly rough dough forms.
Cut: Depending on your pasta machine or desired shape, extrude the dough. Use a pasta machine attachment or a sharp knife to cut the pasta into your preferred shape (tagliatelle, fettuccine, etc.).
Cook Pasta: Cook the freshly cut pasta in the boiling salted water for 2-3 minutes, or until desired doneness (al dente - slightly firm to the bite).
Drain and Serve: Drain the pasta and immediately toss with your favorite sauce (like the pressure cooker short rib ragu from the previous recipe!).
Tomato Salad:
Fresh herbs (e.g., basil, oregano, thyme), roughly chopped
1 large ball of burrata cheese
2 ripe tomatoes, roughly chopped into desired shape
1 clove garlic, minced
1 head lettuce (e.g., romaine, arugula), washed and torn into pieces
Salt and pepper
Olive oil
Balsamic vinegar
Prepare Tomatoes: Place chopped tomatoes in a bowl and sprinkle with 1/2 teaspoon salt. Let sit for 3-5 minutes to release excess juice. Drain the tomato water (you can save it for use in ragu or vinaigrette).
Combine Ingredients: Add chopped herbs and minced garlic to the tomatoes. Toss to combine.
Assemble Salad: Place a bed of lettuce on a serving plate. Top with the tomato mixture.
Garnish and Serve: Garnish with burrata cheese, a drizzle of olive oil, and a balsamic. Season with additional salt and pepper to taste.
In this episode:
============
Breville Pressure Cooker: amzn.to/3zZBJW2
Always in my kitchen:
============
Shun Paring Knife: amzn.to/44HAhCx
Shun Premier 7" Santoku: amzn.to/4dHtpJq
MIYABI Kaizen Hollow Edge Santoku: amzn.to/3V4l4bA
Miyabi Chef's Knife 9": amzn.to/3K6VWuc
Boos Block Carving Board: amzn.to/3QPbGps
Camera setup:
=============
DJI Ozmo Pocket 3: amzn.to/4ar327w
Google Pixel 8 Pro: amzn.to/4aqhSeK
Samsung t7 SSD: amzn.to/4bH0d3u
🗺 Connect on social:
============
🎥 Like & Subscribe to my UA-cam channel: @TheArtofTheCraft4K
🎞 Follow us on Instagram: theartofthecraft
📰 Check our my Linkedin page at: linkedin.com/maxjoseph/
0:00 Intro
0:20 Ingredients
2:50 Precooking
6:31 Pressure Cook
7:10 Finish the Ragu
7:54 Pasta
8:57 Tomato Salad
#pressurecooker #italianfood #homecook
Ingredients:
4-6 short ribs of beef (or oxtail)
1/2 cup chicken stock (or beef stock)
28 ounces whole peeled tomatoes
1 tablespoon tomato paste
1 yellow onion, diced
3 carrots (2 diced, 1 whole)
3 celery stalks (2 diced, 1 whole)
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 teaspoons heavy cream
1/2 cup dry red wine
Herbs (e.g., rosemary, thyme, bay leaves)
Salt and pepper
2-3 ounces dried mushrooms, soaked in water and chopped
Instructions:
Prepare Short Ribs: Salt and pepper short ribs. Leave short ribs uncovered in the refrigerator for 12-24 hours.
Sear Short Ribs: In a pressure cooker, sear short ribs on one side until deeply browned. Remove and set aside.
Sauté Aromatics: In the same pressure cooker, sauté onion in the beef fat for 2-3 minutes. Add garlic, whole carrot, and celery (reserve diced amounts). Cook for 1-2 minutes.
Add Tomato Paste and Mushrooms: Stir in tomato paste and cook for 1 minute until fragrant. Add chopped mushrooms.
Deglaze and Add Liquids: Deglaze the pan with red wine and cook for 1 minute until the alcohol evaporates. Add crushed tomatoes, stock, and fresh herbs.
Return Short Ribs and Cook: Return the short ribs to the pressure cooker, ensuring they are covered. Season with salt and pepper. Seal the pressure cooker on high heat (around 12.5 psi) and cook for 30-45 minutes.
Release Pressure and Check Short Ribs: Carefully release pressure. If the short ribs are tender, remove them to a side dish and shred. If not, cook for another round.
Add Vegetables and Finish: Remove whole carrot and celery, along with any herb stems. Add the remaining diced vegetables and cook on high pressure for 5-10 minutes.
Combine and Serve: Open the pressure cooker, add shredded short ribs (or shred if needed). Stir in heavy cream, Dijon mustard, and season to taste. Adjust consistency as needed. Serve hot.
Fresh Pasta:
200g semolina flour
100g all-purpose flour
1/2 teaspoon salt
100g liquid (combination of egg, water, and olive oil - adjust to your preference):
You can use all eggs (richer flavor)
You can use all water (leaner pasta)
You can use a combination of eggs, water, and a touch of olive oil (adjustable for desired texture)
Boil Water: Bring a large pot of salted water to a boil.
Combine Dry Ingredients: In a bowl or pasta machine hopper, combine semolina flour, all-purpose flour, and salt.
Add Liquids: Add your chosen liquid combination and the machine will gradually incorporate the dry ingredients until a slightly rough dough forms.
Cut: Depending on your pasta machine or desired shape, extrude the dough. Use a pasta machine attachment or a sharp knife to cut the pasta into your preferred shape (tagliatelle, fettuccine, etc.).
Cook Pasta: Cook the freshly cut pasta in the boiling salted water for 2-3 minutes, or until desired doneness (al dente - slightly firm to the bite).
Drain and Serve: Drain the pasta and immediately toss with your favorite sauce (like the pressure cooker short rib ragu from the previous recipe!).
Tomato Salad:
Fresh herbs (e.g., basil, oregano, thyme), roughly chopped
1 large ball of burrata cheese
2 ripe tomatoes, roughly chopped into desired shape
1 clove garlic, minced
1 head lettuce (e.g., romaine, arugula), washed and torn into pieces
Salt and pepper
Olive oil
Balsamic vinegar
Prepare Tomatoes: Place chopped tomatoes in a bowl and sprinkle with 1/2 teaspoon salt. Let sit for 3-5 minutes to release excess juice. Drain the tomato water (you can save it for use in ragu or vinaigrette).
Combine Ingredients: Add chopped herbs and minced garlic to the tomatoes. Toss to combine.
Assemble Salad: Place a bed of lettuce on a serving plate. Top with the tomato mixture.
Garnish and Serve: Garnish with burrata cheese, a drizzle of olive oil, and a balsamic. Season with additional salt and pepper to taste.
In this episode:
============
Breville Pressure Cooker: amzn.to/3zZBJW2
Always in my kitchen:
============
Shun Paring Knife: amzn.to/44HAhCx
Shun Premier 7" Santoku: amzn.to/4dHtpJq
MIYABI Kaizen Hollow Edge Santoku: amzn.to/3V4l4bA
Miyabi Chef's Knife 9": amzn.to/3K6VWuc
Boos Block Carving Board: amzn.to/3QPbGps
Camera setup:
=============
DJI Ozmo Pocket 3: amzn.to/4ar327w
Google Pixel 8 Pro: amzn.to/4aqhSeK
Samsung t7 SSD: amzn.to/4bH0d3u
🗺 Connect on social:
============
🎥 Like & Subscribe to my UA-cam channel: @TheArtofTheCraft4K
🎞 Follow us on Instagram: theartofthecraft
📰 Check our my Linkedin page at: linkedin.com/maxjoseph/
0:00 Intro
0:20 Ingredients
2:50 Precooking
6:31 Pressure Cook
7:10 Finish the Ragu
7:54 Pasta
8:57 Tomato Salad
Переглядів: 93
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Trip Report: Anguilla Island, Belmond Cap Juluca & Zemi Beach House
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Trip Report: Anguilla Island, Belmond Cap Juluca & Zemi Beach House
Fantastic job!! Thank you❤
I am glad you liked it, make sure to let me know if you get a chance to sail!
Breathtakingly beautiful and modern ship but I hear there are 3 places people smoke on bord and the smoke leaks out. I would never set foot on the ass end of the ship- if it stinks! That's one nauseating way to kill luxury! There should be a Tropic of Cancer line that's exclusively smoking taking passengers on a tour of every pot and tobacco plantation to get them off of lines I want to take.
It was a lovely ship for sure. The only smoking I noticed was in the cigar lounge but I am sure there are some limited outdoor places too. It never interfered with our cruise but can absolutely understand why this could be of concern if you've had a bad experience.
Can't wait to try this. 3 questions: At what temperature do you bake the chicken/bread crumbs and for how long? Do you cover it with foil for all or part of the cooking time? Thanks!
Great questions: I baked at 475f. The timing takes about 45min-1hr. I would also turn the chicken half way thru the process. I don't cover with foil as I don't want to trap moisture and leave the chicken skin/bread soggy.
Nice presentation! Is your recipe included?
Wow I can't believe I forgot this, I have updated the video. Thank you for the catch! Make sure to let my know how it turns out!
Love the shout out and the save-the-date on the fridge!!!! Best chicken ever!
You are famous!
Would love some a’ras!
I suggest this for family holiday gathering!
ا😊😊❤❤غ٧فبتب🎉🎉ف😂😂😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢
This was awesome! It does look easy but next time I’ll just come over for extras!
At your service!
Wounderful ship sailed on her in June Rome to Venice . And book on her for next June Barcelona to Lisbon😃❤️
Great, glad you enjoyed. I'll be on over Xmas and am excited to do a follow up to see what has changed. Make sure to report back and let me know what you think!
Do you know if the bed can be converted into 2 twins??
I know some rooms can. You'll have to ask your travel agent to request that. Ours was a Queen so I think splitting it would be too small for a true twin.
It has to be a king for two Twins! 😊
Great video of one of the most beautiful ships I've seen. It is so well done. I have a few private questions for you, but I can't find any way to DM you. How can I contact you? Or I can give you my email if that is better
Feel free to reach out at max.m.joseph@gmail.com
This is a really good rundown thanks. Staff to guest ratio here seems amazing. Been really curious about Explora Journeys as well it seems like a similar level of experience to this.
Staff to guest is really great, almost 1:1. Seabourn is a close second, but I was on their Ovation ships so a generation different. Explora is supposed to be a great line too. I think their ship are a bit bigger and a bit more glitzy in a showy kind of way. That's just what I've garnered so please report back if you go!
Excellent!! I loved how you focused on the Restaurants first!
Food isn't the most important; but it's up there with oxygen as far as I am concerned :)
Amazing. Who wants to land. 😂
Sick! Very high quality video. You deserve more views
Thank you, I try to learn one new thing for my videos each time.
This is super underrated. I can't believe you only got 300 views for this killer review. Keep doing what you do!
Thanks so much! This was one of the first videos I recorded, it just took a long time to get uploaded. Should have more on the way!
Class video!
Nauseating gushing commentary aimed at idiots. Why use one adjective when you can cobble together five🥱
ف
✌️😘 qué es lo que tú dijiste que lo que tú dices
I can only dream :-( but this was lovely to see, thank you
We got these tickets using points. We got one way tickets for 80,000 American Airlines points and about $15.00!
I’ve been waiting for this video! Terrific recipe!
Its simple, but people really enjoy it. I recommend finding whatever is fresh near you. Save the dressing (in our case, lemon, olive oil, and salt) until just before you serve it.
I travel on Silver sea for one month in 2018, We have wonderful experience and the food are very delicious from breakfast to dinner oooh. LOVE it especially dinner with Captain. ❤
I am glad you had such a great experience. We will be on the Nova at the end of the year and are looking forward to sharing a 6mo follow up; be sure to check back!
I traveled on the Silver Nova for 17 day’s last September 2023 as a fare paying passenger and two things I noticed the most , the ship was two big for what’s inside her , lacking in that personal club private yacht atmosphere. It’s monotonous decor which lacked in originality and far worse is how the food quality and menu choice has deteriorated as the selection and service which has become far worse than our previous trips on Silversea over the last 17 years . Royal Caribbean in its early days with few ships was a extremely good cruise line with good food and excellent entertainment .I haven’t traveled on RCCL for many years but from what I gather the influence of this now massive cruise company has creeped into Silversea which I expected. Disappointing.We have done over ninety cruise and traveled on all the luxury lines.We like modern clothes and decor so we are not old mentality fuddy duddies.
I'm so sorry to hear about your experience! I don't have 17 years of experience with Silversea so I can't comment on their trends over time. Many luxury brands offer ambassador programs for frequent or loyal guests. Have you considered contacting them directly? In my past experience working for a luxury hospitality company, we took guest feedback very seriously. We believed in consistent excellence and strived to address any shortcomings. I'm confident Silversea would appreciate your input. On a brighter note, I'd love to hear about any future cruises you recommend!
@@TheArtofTheCraft4KNobody was more disappointed than me .Really surprised how it had deteriorated.A lot of obvious pretence and lacking in quality and taste of food .I can’t be bothered to complain unfortunately I had to do enough of that on the ship with little reaction,which is really unusual compared to some of our amazing experiences on previous cruises where nothing was too much trouble.The cigar lounge was the best part of the ship.Silver-note is a good idea but the food was more akin to canapés served with a drink at a function.A joke .Anyway you’ve made it sound like it should be but isn’t.
So great to see Mr. Michael and you on this series together. ❤️
It was a real treat to be able to share this with the man who has given so much to me.
Wonderful video!
Thank you! Cheers!
Fantastic video of the Silver Ray. Bravo 👏👏👏👏👏
Thanks Drew, I worked really hard on it and am glad you enjoyed it! It was a great experience and I have plans to do a 6mo follow up!
Erttttterttttrtyyyytyuuuuyuiiiiuuoooo the same the same the same the
Rtyyyyyytyuuuuuyuiopoiuio
Tyuuuuuuyuiiiiiiuioooooo
How about those blinis, though?
I just booked this via AA for April 26th 2025! (DFW-ORD-HND-SGN…FIRST CLASS 80,000 AA miles!!!)
I forgot to write back, how was the experience? I am working on the return flight as we speak - even better on the way back! I can't wait to share!
You explained things well and presented the video nicely. Mussels look great too. Well done and thanks for the 7 minutes of educational entertainment! =)
Thanks for the feedback! They really are such a easy meal to prepare I hope you give em a try and let me know how they turn out!
Is that a toller in the background?!?
Quality control.
Now make the pitas!
I've done it! ... but I still go to the store to get them most of the time TBH :)
It’s cute you think I have these things in my pantry but guess I need to have them to be an adult?
What don't you have? Anchovies?
Thankfully I get to enjoy all the "research" for these videos.😂
True true 🎉
Go Ponies!
So hard to find that shirt - had to show it off!
Japan Airlines in general is a great airline btw nice video
Your right! From top to bottom a great experience!
Loved the Southpark reference. 😂
I am glad someone got it!
I love Zemi! I have yet to experience Belmond Cap Juluca. I will definitely plan it this year!
I hope you share you next trip!
Hi great video I am a travel advisor just letting you know all rooms while are ocean facing at Cap Juluca they do not all have private pools important to note
Great to know! I guess I should have said "all the rooms I saw had pools" :)
Hey I know that guy
Great guy
Did you need a rental car in Anguilla or could you get by with cabs? (We’re staying at Zemi)
Great question! The hotel can arrange taxi for you and you will likely make friends and have the same driver the entire stay. We were able to pay cash (USD) or charge to the hotel for a 10% fee (taxi didn't prefer this). The cost was about $40-$50 or about the same as a whole day with a rental. So if you want the flexibility I would say rent a car, if you are only going out one night then a cab should be fine,
😂😂😂😂
If anyone believes you made this in 90 seconds, they probably voted for trump twice and can't wait for their third opportunity.
Ohh sorry about this. The 90sec was in reference to the length of the clip not the total time for the meal :) sorry for the confusion! I am still learning this whole UA-cam thing, there is a longer video that is more in depth so this was the instagram/shorts version.
@@TheArtofTheCraft4K yeah clickbait bs. Terrible content and can't wait til I never see you again. Keep the trash coming tho
This was a really great review as I am planning to travel to Anguilla at some point.
You will have a wonderful time, enjoy the sun, sand, and RUM!
Looks yummy!
It sure was, and remember the base of the soup stays the same - you can adjust the mushrooms for different types or different vegetables all together!
Thanks for having me, Max! Cheers 🍸
It was fun, can't wait until next episode!
Moar butter! 3:41