Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
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.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
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.”
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
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.
Palmiers are generally sweet,but Ina shows how to make a savory version.
Tags:sundried tomato basil palmiers recipe,appetize,Barefoot Contessa,basil,cheese,food network,holiday recipes,how to make sundried tomato basil palmiers,Ina Garten,palmiers,parmesan,pesto,puff pastry,savory,sundried tomatoes,thanksgiving,thanksgiving recipes
Grab video code:
I’m making sundried tomato palmiers. Now, I’ve always made sweet palmiers which are those—with sugar and I thought wouldn’t it be great to make savory ones?
So, the first thing is one and a quarter cups of sundried tomatoes. I’m just going to chop them up because they’re going to end up being ground up in the food processor. So, I’ve got one and a quarter cups of sundried tomatoes. It’s really like making pesto. You’re going to make it with basil, parmesan cheese, garlic. I think about nine cloves of garlic. I want about three tablespoons of minced garlic. You have to chop this so fine because the food processor is going to do all the work. Just put that in—the garlic and then that’s going to grind it up.
Okay, next thing is basil, lots of it. These are great flavors together basil and garlic and sundried tomatoes. I want about five cups of basil leaves. I'm just going to roughly take this off. I love the way it smells. Okay, right into the food processor and then a teaspoon of salt, just put a pepper. It really just looks like—pesto and then grind it all up.
And now, I’m going to add three quarters of a cup of olive oil and a cup of grated parmesan cheese. It smells great. Tomato, and basil, and garlic, wonderful to get over pasta. Puff pastry is a great little secret. It’s available in the freezer of every grocery store in America and if you ever made yourself, you never want to do it.
So, I’ve got one sheet that I have defrosted in the refrigerator. This is still cold but if it gets warm and it’s hard to work with, just chill it for about five minutes, just lightly roll it not too much.
So, I'm going to take some of the sundried tomato pesto. I’ll just it put right on top, it smells good. I can smell the garlic and the tomato and just spread it out. I supposed you can probably make savory puff pasty palmiers to all different kinds of things, just plain pesto or gruyere and parmesan. Just roll this right to the edge where every palmier that have the sundried tomato pesto on it. Just really smooth okay.
And I’ll show you how to roll it up, so you’re going to do it like, just follow this, so about halfway in just like that on both sides, and then halfway in again, so I may try it in the middle. So, what happen is those layers of butter when they heat from the oven heats the layers of butter, the water evaporates and causes the pastry to really puff up and that’s why it’s called puff pastry and then you just fold it over just like that okay, that’s a little nice package.
So, just size that—sizes. It’s like between a quarter and a half, but they don’t look like much now, but I think they’re going to taste great okay put egg wash which is an egg and a tablespoon of water just so they get nice and brown.
This is going to be a really hot temperature about 490 degrees for about 10 or 11 minutes. I want to flip them halfway through so they get nice and brown and crispy on both sides. This can be really good. How gorgeous is that.