Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Chef Keith Snow of Harvest Eating.com creates a delicious vegetarian dish from seasonal vegetables and mozzerella cheese.
Tags:Chef Keith Snow,cooking,food,harvest eating,healthy,howto,kitchen,organic,recipe,seasonal,vegetarian
Grab video code:
I am Chef Keith Snow, welcome to my kitchen. I want to show how to make Roasted Vegetables napoleon very simple dish. What I have here, are some seasonal vegetables summer squash zucchini at my own garden. Some egg plant and some roasted bell peppers. We also have some whole milk, mozzarella cheese and a little herbs to [Muffled] which is a little spice mixing. You can generally get anywhere if you don’t have it salt and pepper is fine. What we want to do is take our vegetables, were going to pop into this bowl here and make sure you use large enough bowl to make this job easy. And the peppers are already roasted so we do not need to do anything to those except stock them between the vegetables which I will show you.
So not that we have them in the bowl like that, we want to take a good quality., extra virgin olive oil and I am going to be quite generous with this because as you may know the eggplants are they can be a little thirsty. So we take some of these beautiful herbs and [Muffled] and we will give it a good heavy [Muffled]. Black pepper and some kosher salt. We will move this around give it a little flip over, just like that maybe just another little dazzle of olive oil again we do not want them to stick to the grill either and the eggplant they can drink up most of the oil which is fine. So now that they are in this state we will take them over to the grill and start grilling them.
Okay we have a nice hot grill here. I have got my vent hoods on because it could be a little Smokey and we will take these vegetables and lay them out on our grill pans. This is a nice heavy duty grill pan and what we are looking for is some nice grill marks on the vegetables and that will happen in one to two minutes per side and these are going to be finish in the oven so it is not critical that they are you know 100% cook thru on the grill top. We are just looking for those beautiful grill marks.
Okay I have taken the vegetables off the grill like I mentioned two minutes on the either side. What we were looking for are beautiful grill marks. You do not need to grill them very long because remember they are going to go into the oven after this to cook even further. So once you have a nice grill marked like that what we want to do is alternate some vegetables like that and put a little bit a cheese. You do not want a lot of cheese because it will sort of make a messy in the oven. This one needs a top over here a little more cheese, piece of roasted bell pepper and this have a lot of flavor to them with all that nice extra virgin olive oil and those beautiful seasonings but we will still just put a little tiny drizzle on top to help them cook just perfect in the oven. These are all ready to go I am going to pop them into a 350 degree oven for about five minutes no more they just need for the cheese to melt and for them to get them nice and warm. So that is all we need.
Okay our roasted vegetables stacks that were grilled prior are out of the oven let me show you what they looked like and how to plate them up. You have got a nice little plate over here. Cheese is all bubbling and oozy we will put two of this gorgeous stock on there and again this just the absolute essence of summer seasonal vegetables treated simply a little seasoning, grill them with put little bit of cheese. We will finish it up with just a little bit of olive oil on the plate and there you have it unbelievable Harvest Eating dish try this one today.
To see more tips, techniques and videos visit Harvest Eating.com Four Season, One Lifestyle.