Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
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.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
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.
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.”
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.
Learn how to make a cheese plate or tete de moine in this video with Chef Cathal Armstrong.
Tags:Make a Cheese Plate or Tete de Moine,monkey see,cathal armstrong,cheese plate,monkeysee,monkfish,Mussels recipe,restaurant eve,spring cooking,springtime,tete de moine,tuna tartar
Grab video code:
I am Cathal Armstrong of Restaurant Eve in Alexandria, Virginia. For our third course in our spring menu, I am going to prepare a little cheese. We are going to do Tete de Moine and I am going to show you how to pickle some vegetables and make a little jam to go with it.
The tools and the ingredients that you will need for this dish are a little bit of pickling spice, some golden raisins, a little bit of sugar, some carrots, some baby lettuces to garnish, a little water, a little champagne vinegar, some sauterne, girolle, and Tete de Moine which is a cheese that monks had. You can find it probably most easily on the Internet at marscheese.com, but most gourmet stores will be able to find it for you and order it for you.
To prepare this cheese, the presentation that we need is what's called girolle. It's easily found again on the Internet. So if you look up, the cheese Tete de Moine, you will find information about girolle. So the first thing I am going to do is just cut the top off the cheese, put that rind part away, then we will take the handle off and just carefully push it right down the middle onto our girolle. Then we’ll place the handle on top and the cheese is ready for us. So I want to teach you today how to prepare a pickled vegetable. Today, we are going to pickled carrots. It’s very simple. What we want to do is place the carrots into a little pot and we want to cover it with equal parts of champagne vinegar and water. Then into the pot, we will add for flavor just a little bit of pickling spice and a pinch of sugar just to balance the acidity from the vinegar. Very simply, what we are going to do is to bring the vegetable to a boil and then take it off and let it cool down at room temperature.
So while that's working, we are going to do the next garnish for the dish which is a golden raisin jam. So again, into a small sauce pot, I will add just a little bit of golden raisins, then I want to cover that with sauterne. The sauterne I am using today is Chateau Bastor-Lamontagne. You can find just an inexpensive sauterne in the grocery stores. We want to cook that until the raisins are plump and tender for probably about 5 minutes.
Once the raisins are cooked, we will put it into a food processor and puree it until we have a nice jam like texture. What we look for here is just a sweetness of the raisin jam and then that would be contrasted by the acidity of the pickled carrot.
So we just use a little pastry brush, I want to brush the jam nice and gently onto the plate like this, make a nice little band. Then we will garnish it with just a couple of the pickled carrots on either sides, then we do the very complicated part. Just gently without too much pressure, twist the handle of the cheese and you will see that it gradually twists the cheese off and you can make a nice beautiful flower which looks really elegant. Then we will garnish that with just a little bit of baby lettuces. There we have a beautiful Tete de Moine with pickled carrots and golden raisin jam.
So thank you for joining me today. I hope you enjoy your spring menu in the springtime. We look forward to see you at the restaurant soon.