Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
This video will show how to fill the tart shells and plate the mushroom tartlets.
Tags:Mushroom Tartlets - Filling the Tart Shells and Pl,monkey see,appetizer,cocktail snack,monkeysee,mushroom,mushroom tartlets,shitake pastry,tartlet recipe
Grab video code:
Hi, this is Chef Bryan with Chef Bryan's Kitchen and we are working on Mushroom Tartlets. What we are going to do now, I have taken the mushrooms out of the skillet, I have got them sitting in this little container here. While they are still hot, what we are going to do is we are going to add a little bit of cheese to it. You can do it in the pan. It is completely up to you. If you do it in the pan, be very careful have your bowl ready to go, so the cheese doesn’t burn. What I like to do is take it out, put it in a container, I am just going to kind of put it in a separate bowl, sprinkle it with a little bit of Parmesan cheese. What this is going to do is this is going to allow the residual heat from the mushrooms to melt the cheese. So it is not going to fully melt, it is going to soften and it is going to break down a little bit but it is not going to fully, completely melt. It just kind of helps with the texture of the tart, so I am letting the residual heat melt the Parmesan cheese and now I am ready to fill my tart shells. I am using some pre-baked tart shells today, but there are some different options you can do with these. These are pre baked, got them at the grocery store, but you can take your favorite pie dough, favorite tart dough and bake these in mini muffin tins. You just roll your pie or tart dough out, take a cookie cutter, cut a round dough, put it into a little mini muffin pan, take your fingers and push it down and let the dough come up around the sides. Pop it in the oven and follow the cooking directions on the package that you use, or the recipe which you are using for the dough. You can also make the tart shells out of Fillo dough. Same process, if you have worked with Fillo dough before, you brush butter on three different layers of Fillo dough, put them together and then the same process. Cookie cutter, put them in, push them down, let the dough come up around the sides and then bake them for about for 15 minutes. When they come out, you have your little tart shells, they look like this. So what we are going to do is we are going to take our filling and we are just going to start filling the tart shells. You don’t want them to be over filled to where mushrooms falling out the edges. Basically what you want to do is just get a nice, full tart shell. So basically what I am going to do is just go ahead and finish filling these tart shells and as you can see I have gone ahead and filled the tart shells with the filling that we made and I am going to put them in the oven. Our filling is hot in this case, so we don’t really need to put them in the oven that long but if you are making these ahead of time, what you would want to do is put the shells in to heat them up for three, four or maybe five minutes at 350 degrees. So now since we are doing a small dinner party, I have got a small plate here that we are going to put our tarts on and what we are going to do is we are just going to garnish it with a little bit of greenery, little bit of basil, maybe a little bit of parsley and maybe a lemon crown. So we are going to take our knife and make a little lemon crown, it kind of adds to the look of our plate and we are just going to go around with a large knife, in the middle of the tomato, at about 45 degree angle, until we make a nice little lemon crown. We set that right in the middle. Take a little bit of chopped parsley, sprinkle over the top of it and then we will be all set for our platter for our tarts. And like I said the tarts don’t need to be in very long, don’t want them to be hot, you just want them to be warm. Especially if you made it ahead of time, you want to make sure that you definitely take the chill off, you don’t want to serve these completely cold, room temperature is okay but cold is not. So we are going to take a little bit of parsley, I am going to sprinkle that on, a lemon, we are going to take our tarts out of the oven and then we are just going to arrange them on the platter. You can arrange them however you want, you can do these on a large platter but again I would not suggest—like I said you want these to be kind of warm so you want to do them in small amounts on your platters. What you can do is once you get them heated, you can take this sheet pan, drop your oven down to a 175-200 degrees and just let them set in the oven throughout the party and then what you can do is, as they need replaced, you just take your plate to the kitchen, open the oven, take a couple out, refill the plate and take the plate back out. But just make sure that you keep the oven at 175-200 degrees and they will stay warm in the oven without cooking, so there you go the Red Wine Mushroom Tartlets and for a final finish we are going to sprinkle the mushroom tartlets with a little bit of Parmesan cheese.