Donne Tempo - Rewine
SIT DOWN AND RE-WINE WITH 30 ROCK
by Jacquie Kubin
Taking a cue from the ever popular book clubs, Re-Wine presents a new way to enjoy popular media, the DVD, with a fun twist, easy recipes and wine/cocktail ideas to create a total “viewing party” with your best girlfriends.
This week we open our eyes to NBC’s 30-Rock Season One released on DVD by Universal Studios Home Entertainment on September 3, 2007.
The creators:
Details from the NBC/30 Rock Web Site
Thursdays on NBC (8:30/7:30c)
CREDITS
Starring: Tina Fey, Alec Baldwin, Tracy Morgan
Co-starring: Jane Krakowski, Scott Adsit, Jack McBrayer
Creator: Tina Fey
Produced by: Broadway Video in association with NBC Universal Television Studio
About:
30 Rock [sic] is told through the comedic voice of Tina Fey (Liz Lemon) and features Alec Baldwin (Jack Donaghy) as a top network executive and Tracy Morgan (Tracy Jordan) as the unpredictable star of Lemon's hit variety show, "TGS with Tracy Jordan." Lemon had her hands full this past season, juggling corporate interference from Donaghy and off-the-wall star antics from Jordan, all while attempting to salvage her own personal life.
The word to Rewine by:
30 Rock is about as refreshing as it gets and that says a lot considering that the time issue keeps me from watching many broadcast serial shows. Clicking in the first disc, I became quickly entranced by Tina Fey’s character, Liz Lemon, a television producer whose “The Girlie Show” was doing just fine until corporate big wig misogynist Jack Donaghy (Alec Baldwin) shows up to fix things.
The show is not so much about Liz’s role as producer/director/writer of the Girlie Show as it is about her place in the corporate phenom that is 30 Rockefeller Center, home to NBC, parent of Fey’s comedic alma mater Saturday Night Live and comedian Conan O’Brien.
The writing is brilliant as we watch the subtleties of Liz’s character emerge in her dance with Jack Donaghy, who is nothing more than the classic little boy needing everyone’s approval.
While watching the entire first season would take a day’s marathon (and a day well spent it might very well be) however the DVD Box Set breaks it down into three discs, one disc making a perfect night’s viewing.
by Jacquie Kubin
Taking a cue from the ever popular book clubs, Re-Wine presents a new way to enjoy popular media, the DVD, with a fun twist, easy recipes and wine/cocktail ideas to create a total “viewing party” with your best girlfriends.
This week we open our eyes to NBC’s 30-Rock Season One released on DVD by Universal Studios Home Entertainment on September 3, 2007.
The creators:
Details from the NBC/30 Rock Web Site
Thursdays on NBC (8:30/7:30c)
CREDITS
Starring: Tina Fey, Alec Baldwin, Tracy Morgan
Co-starring: Jane Krakowski, Scott Adsit, Jack McBrayer
Creator: Tina Fey
Produced by: Broadway Video in association with NBC Universal Television Studio
About:
30 Rock [sic] is told through the comedic voice of Tina Fey (Liz Lemon) and features Alec Baldwin (Jack Donaghy) as a top network executive and Tracy Morgan (Tracy Jordan) as the unpredictable star of Lemon's hit variety show, "TGS with Tracy Jordan." Lemon had her hands full this past season, juggling corporate interference from Donaghy and off-the-wall star antics from Jordan, all while attempting to salvage her own personal life.
The word to Rewine by:
30 Rock is about as refreshing as it gets and that says a lot considering that the time issue keeps me from watching many broadcast serial shows. Clicking in the first disc, I became quickly entranced by Tina Fey’s character, Liz Lemon, a television producer whose “The Girlie Show” was doing just fine until corporate big wig misogynist Jack Donaghy (Alec Baldwin) shows up to fix things.
The show is not so much about Liz’s role as producer/director/writer of the Girlie Show as it is about her place in the corporate phenom that is 30 Rockefeller Center, home to NBC, parent of Fey’s comedic alma mater Saturday Night Live and comedian Conan O’Brien.
The writing is brilliant as we watch the subtleties of Liz’s character emerge in her dance with Jack Donaghy, who is nothing more than the classic little boy needing everyone’s approval.
While watching the entire first season would take a day’s marathon (and a day well spent it might very well be) however the DVD Box Set breaks it down into three discs, one disc making a perfect night’s viewing.
TALK AMONGST YOURSELVES ...
How does Liz lemon’s character subtly evolve,
physically and emotionally, over the course of
the
show?
What is Jenna’s biggest fear? Is it something you worry about?
What does the show say to you about dysfunctional relationships?
Liz and Dennis have a co-dependency of sorts.
Is the Girlie show funny?
Is Tracey Jordan funny?
How do you see this cast growing to become an ensemble?
show?
What is Jenna’s biggest fear? Is it something you worry about?
What does the show say to you about dysfunctional relationships?
Liz and Dennis have a co-dependency of sorts.
Is the Girlie show funny?
Is Tracey Jordan funny?
How do you see this cast growing to become an ensemble?
DRINKS FOR THE EVENING
JACK’S SPARKLING VOUVRAY WINE
Vouvray wine hails from Loire Valley of France and is available in both Sparkling and Still varietys. Of course, Jack Donaghy would always insist on the celebratory vivre of the sparkling variety. Vouvray is made exclusively from Chenin Blanc grapes, which have been grown in the Loire region since the 4th century. On average, 60% of each vintage is made into still wine and 40% is made sparkling. A Sparkling Vouvray shows all the qualities of the still wine with a more pronounced flavor making it an ideal wine to drink with a meal.
Vouvray wines are packaged under 8 different labels (that I know of). As your wine seller to help you choose one for you. The varietals include:
Sec - dry. In average growing seasons, Vouvray is bottled as a dry, crisp white wine.
Sec-tendre/Demi-sec - off-dry. Growing seasons that allow a little extra grape hang time in the sun often produce wine with more sweetness balanced by still-present mouthwatering acidity.
Moelleux - "marrow" or mellow. This is where a long, mellow growing season makes for pleasantly plump grapes that, while sweet, are not over sugared.
Liquoreux - oh so sweet.
LIZ’S LEMONADE
INGREDIENTS:
1 cup of organic sugar
1 cup of water,
1 cup (4-6 lemons) of fresh squeezed lemon juice.
4 cups (or more to taste) cold still or sparkling water.
DIRECTIONS:
Combine 1 cup sugar and 1 cup water and heat until the sugar is dissolved and slightly thick or syrupy (this is know as “simple syrup” and is used in making sweet drinks, including a great basil mojito.)
In a large pitcher add the simple syrup (cooled to room temperature), the lemon juice and water to taste. For tarter lemonade, add more lemon juice or less simple syrup for a sweeter lemonade, add more syrup.
This is a to your taste recipe and will make about 6 servings of Lemonade.
NOTES:
Make Liz’s Lemonade your own by adding concentrated, unsweetened teas, lavender being a favorite of mine, slices of lemon or orange, basil, or for an alcholic drink, lemon rum or vodka!
Vouvray wine hails from Loire Valley of France and is available in both Sparkling and Still varietys. Of course, Jack Donaghy would always insist on the celebratory vivre of the sparkling variety. Vouvray is made exclusively from Chenin Blanc grapes, which have been grown in the Loire region since the 4th century. On average, 60% of each vintage is made into still wine and 40% is made sparkling. A Sparkling Vouvray shows all the qualities of the still wine with a more pronounced flavor making it an ideal wine to drink with a meal.
Vouvray wines are packaged under 8 different labels (that I know of). As your wine seller to help you choose one for you. The varietals include:
Sec - dry. In average growing seasons, Vouvray is bottled as a dry, crisp white wine.
Sec-tendre/Demi-sec - off-dry. Growing seasons that allow a little extra grape hang time in the sun often produce wine with more sweetness balanced by still-present mouthwatering acidity.
Moelleux - "marrow" or mellow. This is where a long, mellow growing season makes for pleasantly plump grapes that, while sweet, are not over sugared.
Liquoreux - oh so sweet.
LIZ’S LEMONADE
INGREDIENTS:
1 cup of organic sugar
1 cup of water,
1 cup (4-6 lemons) of fresh squeezed lemon juice.
4 cups (or more to taste) cold still or sparkling water.
DIRECTIONS:
Combine 1 cup sugar and 1 cup water and heat until the sugar is dissolved and slightly thick or syrupy (this is know as “simple syrup” and is used in making sweet drinks, including a great basil mojito.)
In a large pitcher add the simple syrup (cooled to room temperature), the lemon juice and water to taste. For tarter lemonade, add more lemon juice or less simple syrup for a sweeter lemonade, add more syrup.
This is a to your taste recipe and will make about 6 servings of Lemonade.
NOTES:
Make Liz’s Lemonade your own by adding concentrated, unsweetened teas, lavender being a favorite of mine, slices of lemon or orange, basil, or for an alcholic drink, lemon rum or vodka!
FOOD TO VIEW BY
New York Style Push Cart Hotdogs
To create a true New York Hotdog start with a bun length, beef hotdog such as Sabrett or Nathan’s Hotdogs and a soft bun. Then start adding the “fixins” – ketchup, yellow mustard, chopped onions, and of course,
Push Cart Style Onion Sauce
INGREDIENTS:
2 Tbs. Oil (prefer olive oil, but can also use Cannola, Vegetable or Safflower)
2 Medium onions cut into 1/4” slices
3 Cloves of Garlic, crushed
1/4 Cup Ketchup or Marinara Sauce
Pinch ground cinnamon
1/8 Tsp. Chili Powder and/or Crushed Peppers (to taste)
Paprika, hot pepper sauce and salt to taste (go easy, a dash of any should be all you need)
1/2 Cup (or more) Water as needed
DIRECTIONS:
In a medium-sized skillet, heat the oil over medium heat, adding the crushed garlic and onion slices. Sautee onions until golden and limp, 6-8 minutes depending on heat. Do not overcook or darken the edges. The onions will release some juice that you do not want to cook off.
Mix in the ketchup/marinara sauce, adding the cinnamon, chili powder/crushed peppers, mix and taste adding paprika, hot pepper sauce and salt to taste. Slowly pour in the water and stir until boiling. Do not add too much water. This is not soup.
Reduce heat and simmer, uncovered, for about 10 minutes, until most of the water is reduced. Serve over hot dogs. Serves 6-8.
Can be made the day before and microwaved till warm prior to serving.
Pete’s Potatoes Au Gratin
Liz Lemon’s right-hand man is Pete (Scott Adsit), and these cheesy potatoes will sit nicely next to those New York Style hotdogs. (This dish best made the night before as the flavor increases).
INGREDIENTS:
4 russet potatoes, sliced into 1/4 inch slices.
1 onion, sliced
sea salt and pepper to taste
4 tablespoons non-salted* butter (reserve 1 tbsp for coating potatoes).
3 tablespoons all-purpose flour
1/4-1/2 teaspoon sea salt
2 cups organic milk
1 1/2 cups shredded Cheddar cheese.
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C) and butter a 1 quart casserole dish.
Blanch or quickly cook the potatoes in a pot of boiling water with sea salt for 2-3 minutes until still very firm but fork tender. Watch closely, you do not want to cook until soft. only to take them from very hard to fork tender.
Remove from heat and immediately submerge/rinse in cold water to stop cooking process.
Lightly coat the potatoes with a small amount of melted butter. You may also put a very, very light sprinkling of fine grain sea salt and white pepper* on the potatoes **
In a medium-size saucepan, melt 3 TBS non salted butter over medium heat. Mix in the flour and sea salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened and then add in cheese, continuing to stir until the cheese is melted.. Stir in cheese continuing to stir until melted, about 30 to 60 seconds. This is not the time to leave the stove as the cheese will lump together if left alone.
In a large bowl or right in the saucepan, combine the sauce with the potatoes and onions.
Cover the dish with foil and bake 1 1/2 hours in the preheated oven. May be prepared the evening before and half baked. Refridgerate after cooled covered with foil. Finish baking process prior to serving removing foil the lat 15 minutes to brown the top.
Potatoes may be garnished with bread crumbs, bacon or ham bites, chunks of sour cream or salsa.
NOTES:
* The flavor of the potatoes is directly related to the cheese. Tilamook cheese, which melts easily, is available in most dairy sections, however any quality shredded cheese will work in this recipe. Remember, the better the cheese the better the dish.
** White pepper can be purchased in the seasoning section in those handy grinder mills. White pepper, when used in cooking is a finer grain and milder taste than black pepper which can be course and bitter. Coating the just slightly cooked potatoes in a small amount of melted butter and seasoning increases the richness of the potatoes in this dish.
TJ’s Brownie bites
Typical of the young celebrity’s of today, Tracey Jordan (Saturday Night Live alum Tracey Morgan) is ruled by his inner child, and the result is not good. But what child doesn’t love the taste of sweet, chewy brownies?
INGREDIENTS:
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
4 large organic eggs
2 cups organic sugar
1 teaspoon real (not imitation) vanilla extract
1/2 teaspoon salt
1/2 cup all purpose flour
DIRECTIONS:
Preheat oven to 325°F and lightly butter a small cupcake pan or a 13x9x2-inch baking pan. Remember, glass, metal and silicon baking dishes all cook differently, so watch your brownies the last 15 minutes, checking for doneness.
Either using a double boiler, or watching all the time, melt 1 cup of unsalted butter on the stove top, adding in 6 oz. of chopped and 1/2 a teaspoon of salt. When melted let this mixture cool naturally. Do not put into refrigerator to cool
In a mixer combine 2 cups of sugar with four eggs till well combined and fluffy. Beat in 1 Tbs of vanilla and add the cooled chocolate butter mixture. Finally fold in 1/2 cup of flour into the batter.
Spray the wells of a mini-muffin pan with nonstick spray or use mini cupcake liners. Fill each well 3/4 of the way.
Cook the mini muffin pan for 25 minutes for chewy brownie bites. If using a regular sized muffin pan cook for 30-35 minutes.
NOTES:
Experiment with your brownie bits, adding walnuts, a touch of Tabasco or all spice for a spicier brownie. Reduce the amount of melted dark chocolate by 2 oz. and melt 2oz of white chocolate, swirl a bit into each brownie bite. Tuck a piece of candy, such a chocolate or peanut butter chips into each bite or garnish with powdered sugar, candy wafers or sprinkles.
To create a true New York Hotdog start with a bun length, beef hotdog such as Sabrett or Nathan’s Hotdogs and a soft bun. Then start adding the “fixins” – ketchup, yellow mustard, chopped onions, and of course,
Push Cart Style Onion Sauce
INGREDIENTS:
2 Tbs. Oil (prefer olive oil, but can also use Cannola, Vegetable or Safflower)
2 Medium onions cut into 1/4” slices
3 Cloves of Garlic, crushed
1/4 Cup Ketchup or Marinara Sauce
Pinch ground cinnamon
1/8 Tsp. Chili Powder and/or Crushed Peppers (to taste)
Paprika, hot pepper sauce and salt to taste (go easy, a dash of any should be all you need)
1/2 Cup (or more) Water as needed
DIRECTIONS:
In a medium-sized skillet, heat the oil over medium heat, adding the crushed garlic and onion slices. Sautee onions until golden and limp, 6-8 minutes depending on heat. Do not overcook or darken the edges. The onions will release some juice that you do not want to cook off.
Mix in the ketchup/marinara sauce, adding the cinnamon, chili powder/crushed peppers, mix and taste adding paprika, hot pepper sauce and salt to taste. Slowly pour in the water and stir until boiling. Do not add too much water. This is not soup.
Reduce heat and simmer, uncovered, for about 10 minutes, until most of the water is reduced. Serve over hot dogs. Serves 6-8.
Can be made the day before and microwaved till warm prior to serving.
Pete’s Potatoes Au Gratin
Liz Lemon’s right-hand man is Pete (Scott Adsit), and these cheesy potatoes will sit nicely next to those New York Style hotdogs. (This dish best made the night before as the flavor increases).
INGREDIENTS:
4 russet potatoes, sliced into 1/4 inch slices.
1 onion, sliced
sea salt and pepper to taste
4 tablespoons non-salted* butter (reserve 1 tbsp for coating potatoes).
3 tablespoons all-purpose flour
1/4-1/2 teaspoon sea salt
2 cups organic milk
1 1/2 cups shredded Cheddar cheese.
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C) and butter a 1 quart casserole dish.
Blanch or quickly cook the potatoes in a pot of boiling water with sea salt for 2-3 minutes until still very firm but fork tender. Watch closely, you do not want to cook until soft. only to take them from very hard to fork tender.
Remove from heat and immediately submerge/rinse in cold water to stop cooking process.
Lightly coat the potatoes with a small amount of melted butter. You may also put a very, very light sprinkling of fine grain sea salt and white pepper* on the potatoes **
In a medium-size saucepan, melt 3 TBS non salted butter over medium heat. Mix in the flour and sea salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened and then add in cheese, continuing to stir until the cheese is melted.. Stir in cheese continuing to stir until melted, about 30 to 60 seconds. This is not the time to leave the stove as the cheese will lump together if left alone.
In a large bowl or right in the saucepan, combine the sauce with the potatoes and onions.
Cover the dish with foil and bake 1 1/2 hours in the preheated oven. May be prepared the evening before and half baked. Refridgerate after cooled covered with foil. Finish baking process prior to serving removing foil the lat 15 minutes to brown the top.
Potatoes may be garnished with bread crumbs, bacon or ham bites, chunks of sour cream or salsa.
NOTES:
* The flavor of the potatoes is directly related to the cheese. Tilamook cheese, which melts easily, is available in most dairy sections, however any quality shredded cheese will work in this recipe. Remember, the better the cheese the better the dish.
** White pepper can be purchased in the seasoning section in those handy grinder mills. White pepper, when used in cooking is a finer grain and milder taste than black pepper which can be course and bitter. Coating the just slightly cooked potatoes in a small amount of melted butter and seasoning increases the richness of the potatoes in this dish.
TJ’s Brownie bites
Typical of the young celebrity’s of today, Tracey Jordan (Saturday Night Live alum Tracey Morgan) is ruled by his inner child, and the result is not good. But what child doesn’t love the taste of sweet, chewy brownies?
INGREDIENTS:
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
4 large organic eggs
2 cups organic sugar
1 teaspoon real (not imitation) vanilla extract
1/2 teaspoon salt
1/2 cup all purpose flour
DIRECTIONS:
Preheat oven to 325°F and lightly butter a small cupcake pan or a 13x9x2-inch baking pan. Remember, glass, metal and silicon baking dishes all cook differently, so watch your brownies the last 15 minutes, checking for doneness.
Either using a double boiler, or watching all the time, melt 1 cup of unsalted butter on the stove top, adding in 6 oz. of chopped and 1/2 a teaspoon of salt. When melted let this mixture cool naturally. Do not put into refrigerator to cool
In a mixer combine 2 cups of sugar with four eggs till well combined and fluffy. Beat in 1 Tbs of vanilla and add the cooled chocolate butter mixture. Finally fold in 1/2 cup of flour into the batter.
Spray the wells of a mini-muffin pan with nonstick spray or use mini cupcake liners. Fill each well 3/4 of the way.
Cook the mini muffin pan for 25 minutes for chewy brownie bites. If using a regular sized muffin pan cook for 30-35 minutes.
NOTES:
Experiment with your brownie bits, adding walnuts, a touch of Tabasco or all spice for a spicier brownie. Reduce the amount of melted dark chocolate by 2 oz. and melt 2oz of white chocolate, swirl a bit into each brownie bite. Tuck a piece of candy, such a chocolate or peanut butter chips into each bite or garnish with powdered sugar, candy wafers or sprinkles.