Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
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.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
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.
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.
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.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
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.
Keeping it traditionally Lebanese, Chef Philippe Massoud reminds us that "cooking is tasting." Don't forget the Baba Ghannouj ...
and be sure to keep your mezze authentic by sipping award winning Paumanok wine.
For more tips, tricks and techniques, as well as featured member promotions, check out BehindtheBurner.com!
Tags:How to Prepare Lebanese Food,humus,Lebanese Food,Mediterranean food,Paumanok wine,Award Winning Wine,Behind the Burner,Caroline Alexa McBride,Chef Philippe Massoud,cooking,Divya Gugnani,exotic food,ilili,lebanese,Paumonok
Grab video code:
Hi I’m Caroline Alexa McBride. Welcome to New York’s hottest Lebanese Restaurant Ilili, which in Lebanese means “tell me”. After visiting Lebanon twice, I can assure you, there’s a lot to be said about this country’s remarkable cuisine. So let’s go behind the burner and meet the chef. We’re here at Ilili with the chef and owner Philippe Massoud. What are you making for us? Philippe: Well, we’re going to make a couple of dishes with, this one is one of my favorites, it’s Tabouli. We have parsley, tomato, onion, and bulghur which is cracked wheat. The most important thing is that we have to pick the leaves of parsley from the stems. The reason why you do that is because the stems are not as easily digestible as the leaves on their own. Most importantly you have to have a very sharp knife and you have to be very careful so that you don’t bruise the leaves. They have to be really cut with a knife that is very, very sharp. It makes the whole difference in how Tabouli is going to taste and how it is going to look. In cutting your Roma tomato, you want to cut the edges and then you want to go on a vertical and then you want to remove the core and the seeds from the inside of the tomato. We’re going to start with our parsley and mint mixture. A tablespoon of onion, bulghur, this is the cracked wheat, a cup to three quarters of a cup of diced tomatoes into the mixture, fresh lemon juice, extra virgin olive oil. Now luckily we get our extra virgin olive oil from Lebanon. Cooking is tasting. If you don’t taste, you’re not going to know where your dish is going and you’re going to make disastrous mistakes and tasting resolves most of your problems if not all of them. Caroline: So cooking is tasting. That’s your mantra. Philippe: Absolutely. So now we’re going to work on another one of my favorite dishes, Baba Ganoush, and more specifically eggplant is very prevalent in the Lebanese diet. So what you do is you have your eggplant, and you’re going to poke it at least five or six times and the reason why you do that is that when you’re going to cook it, it will explode if you don’t poke it. And you don’t want to have an exploding eggplant in your kitchen. That would not be fun. Straight onto the open flame, now this is going to make your mess at home. But if you want to be an authentic and a purist cook, you have to do it this way and you got to clean up after yourself. Now that you have your eggplant taken out of the flame, it’s very important to let it sit a little bit, so that it kind of, you know like when you’re cooking meat, you want it to sit a couple of minutes so that the juices will all flow back in and the eggplant is very similar and this is how you attain the flavor that we need to make this Baba Ganoush. We’re going to use tahini which is really sesame paste. And there is some, throughout the United States, it’s being produced in California and in many other areas. Ours comes straight from Lebanon because again, we feel it’s important that we provide the authenticity that we promise to our guests. Caroline: This looks spectacular. What are we eating and why so many dishes? Philippe: Well Lebanese is, Lebanese eating or Mezze eating which is very similar to tapas eating is all about eating many bites of lots of food. And it’s accompanied usually either by wine, we’re actually drinking one of my favorite wines which is Paumanok Chenin Blanc. Paumanok is a vineyard that is in North part of Long Island in Riverhead. It’s owned by Charles and Ursula Massoud who are, who is my uncle and aunt. Caroline: Wait a minute. So your uncle has a winery. You’re an amazing chef. What’s going on in your family? So cheers with the Paumanok. (Softik.) Soktik. Philippe: Yes. Well you would say Softik to me. Softik is from a lady. Soktik is masculine. Caroline: Oh you’re very masculine so Soktik. Philippe: Thank you. Caroline: The wine’s a very nice fruity blend and it’s very fresh, it’s very dry, clean. It has a very nice taste that goes perfectly with this meal. Behind the Burner members can take advantage of our exclusive promotion to enjoy award-winning Paumanok wines. Stay tuned to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire.