Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
EMMY NOMINATED SERIES directed by and starring Steve Buscemi is back for a second season!!! Park Bench is a local's take on the special people, places, and spirit of New York City. Through unscripted moments with average New Yorkers and Steve's celeb friends, Buscemi takes viewers on a funny, first-hand journey/misadventure, told in his unique voice.
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.
"Stricly Come Dancing presenter Tess Daly and The Saturdays' Rochelle Humes talk to mums about their experiences of being mum. Whether the daughter of a Rolling Stone, in one of the most famous girl bands the world has ever known, or a parent coping with disability as well as family life, each mother in Being Mum shows that the feelings, challenges and rewards of motherhood are universal no matter the surroundings you find yourself in."
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.
Female: Welcome to Le Gourmet TV. Today, we’re lucky enough to meet with Judith Finlayson, who has produced the Slow Cooker Comfort Food, and you know, comfort food.
Judith Finlayson: Comfort food.
Female: That’s a great choice.
Judith Finlayson: I'm not saying better for recessionary times. Comfort food is feel good food and it makes you feel good because it's usually associated with some very pleasant memory. Remember pièce de résistanceso it is usually hardy dishes that you remember like you’re grandmother used to make soups, stews, chilies, its different things for different people. For me, whose background is kind of Irish-Canadian, North American, it seems like baked beans, beef stew, chicken soup. If you’re Italian, it's a dish like we’re going to make today, the Italian chicken with potatoes which is a very simple stew.
But what it is, it’s particularly relevant I think for these recessionary times because it's generally inexpensive that use as less expensive cuts of me like stewing beef, lamb shanks and so on. Short ribs and short ribs in a Slow Cooker look fabulous. Our dried beans and things like whole grains, so it's very cost effective. And in recessionary times, high cost equals high stress.
Female: This is our low stress.
Judith Finlayson: And there is no better appliance to produce it than the slow cooker because you get your food into the slow cooker, you go out and do whatever it is you need to for to day. And when you come home, you are greeted by the most wonderful aroma of what has been cooking all day and you know you really do forget that you actually did work at one point.
Female: All is forgiven.
Judith Finlayson: It is.
Female: So to speak. What are we making today?
Judith Finlayson: Well, we’re making an Italian style chicken with potatoes, and it is a really easy dish to make and very inexpensive. We’re going to use chicken thighs and I like to use chicken thighs in the slow cooker because they do not dry out. We have the bone in because the bone is going to contribute to the taste in our sauce and we’ve taken the skin off because we don’t want. You can actually buy them de-skinned as well.
We don’t want skin or fat. We’re going to cut down on the fat that’s in here. We don’t even have to brown this, that’s one of the benefits using chicken thighs. They just cook out very nicely in the slow cooker if you put them by yourself
Female: They’re just sitting right on the bottom.
Judith Finlayson: They are.
Female: Now if removing the fat and the skin is a health conscious decision about the fat.
Judith Finlayson: Yes, absolutely. It's also I think the taste conscious decision because you don’t want a lot of you know a kind of greasy film floating on your dish. We are going to add a little bit of fat later in the form some olive oil because that’s a very healthy fat and it adds flavors as well.
So we have put in some potatoes that we’ve chopped up. Here, we just have salt pepper, oregano and some garlic and we’re just going to sprinkle that over our chicken, and potatoes. So just a can of tomatoes and I don’t use a lot of canned stuff in the cooking, but I certainly always have lots of canned tomatoes. They are great convenience food and for most of the year, the tomatoes taste much better in the can than they do, if you buy them fresh.
They are also terrifically convenient. You know these are diced, they just open the can for them and they create a lot of the wonderful flavor in a broth. I’m going to drizzle it with a little olive oil because that helps to keep everything moist and to keep it from drying out. Then we’re going to put our lid on and we’re going to turn it on for six hours. So we just set out timer to six. We’re going to turn it to low so we’re out of the house. So, that’s all that is.
Female: And just like that, so six hours later. I come back and --
Judith Finlayson: Six hours later and you come back.
Female: And dinner would be ready.
Judith Finlayson: You want to see what you have? What we have is a lovely --
Female: Actually, it has a wonderful smell to it. You’re right, it is very – I’ll just switch the others get out of your way.
Judith Finlayson: If your – you know arriving home, we’re going to take this out and then show how to finish it. Before I take it out, I'm going to stir in. This gives you a little bit of spice. This is cayenne pepper and I’ve dissolved in lemon juice.
Judith Finlayson: And the reason I that the lemon juice has a nice, little bit of flavor to this, a little bit of acid. But I’ve done that because it prevents it from clamping when you add it to your dish. So it’s just a little trick, you get it in there. It’s evenly distributed throughout the dish. I'm going to show you how good this is. Look at these chicken thighs just kind of falling off the bone, a delicious very delicious sauce.
Now all you’d really want to serve with this is maybe a green vegetable like some green beans, some nice, crusty bread. And then we garnish with the pièce de résistance, a little parsley and a little olive. And there you go.
Female: That’s great. Thank you so much. That’s smells wonderful. I look forward to maybe tasting it in a few moments.
Judith Finlayson: Yes absolutely.
Female: So thank you everyone for stopping by La Gourmet TV and check it out on this – Check it out again, we’ve got the Slow Cooker Comfort Food with Judith Finlayson.