White The Cookbook by hrenken

white T H E

C O O K B O O K

BY HALEY RENKEN

WHITE

white T H E

C O O K B O O K

BY HALEY RENKEN

Copyright ÂŠ 2015 by Haley Renken All Rights Reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. First Printing: 2015 Haley Renken Rhode Island School of Design 2 College Street #1330 Providence, RI 02903

Recipes are found from: www.myrecipes.com Tips are found from: www.foodnetwork.com

contents APPETIZERS

MEALS

SIDES

DESERTS

DRINKS

Chicken Sausage and Potato Pizza

Homemade Cream of Mushroom Soup

Shrimp-and-Vegetable Summer Rolls

White Bean & Tuna Quesadillas

Seared Tilapia with White Bean Orzo

Shrimp-Stuffed Triple-Baked Potatoes

Creamy Macaroni and Cheese

Rice Noodle Salad with Chicken

Chicken and Almond Stir-Fry

Alfredo Fettuccine

Cauliflower and Crab Ravioli

Coconut Rice

Cauliflower with Mornay Sauce

Coconut Pudding

Vanilla Angel Food Cake

4 5 Icy Vanilla-Rum Malted Milkshake 4 7 Ramos Gin Fizz

white (H)WÄŞT

ADJECTIVE

A : free from color

B : of the color of new snow or milk; specifically : of the color white C : light or pallid in color <white hair> <lips white with fear> D : lustrous pale gray : silvery; also : made of silver

HOW APPETIZING IS FOOD WITHOUT HINTS OF COLOR?

Time to surprise the dinner guests.

starters

Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500째 oven on the bottom rack to make it crispy.

2 . Top potatoes with sliced chicken sausage. Sprinkle INGREDIENTS

with fontina cheese and finely chopped rosemary.

Prebaked pizza crust

3 . Bake 10 minutes or until top is golden brown and

2 new potatoes (4 ounces), very thinly sliced 1 link precooked spicy chicken sausage Âž cup coarsely grated fontina cheese 1 Â˝ tablespoons finely chopped rosemary

potatoes are tender. Cut into 8 slices; serve.

top evenly with very thinly sliced new potatoes.

Y I E L D : Makes 8 servings (size: 1 slice)

1 . Place a prebaked pizza crust on a shallow baking pan;

APPETIZERS/SOUPS

C O O K : 10 minutes

P R E PA R AT I O N

P R E P : 12 minutes

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Chicken Sausage & Potato Pizza

Homemade Cream of Mushroom Soup P R E P : 25 Minutes Y I E L D : 5 cups

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½ cup butter, divided

P R E PA R AT I O N 1.

Melt 3 Tbsp. butter in a Dutch oven over medium-high heat;

½ cup all-purpose flour

evaporates. Transfer to a bowl.

2 cups whipping cream 1 (8-oz.) package cream cheese, softened 2 (1-oz.) containers home-style chicken stock

Reduce heat to medium. Melt remaining 5 Tbsp. butter in Dutch oven. Whisk in flour until smooth; whisk 1 minute. Gradually whisk in cream and next 2 ingredients. Cook, whisking constantly, 2 minutes or until melted and smooth. Remove from heat; stir in mushrooms. Use immediately, or cool completely. Freeze in 1 ¼ -cup portions in plastic freezer bags. Thaw before using.

add mushrooms, and sauté 10 to 12 minutes or until liquid

3 (8-oz.) packages fresh mushrooms, chopped

| APPETIZERS/SOUPS

INGREDIENTS

vegetables soften, 30 minutes. Drain. INGREDIENTS 2 cups shredded carrots 1 small onion, thinly sliced ¾ cup plus 2 tablespoons unseasoned rice vinegar ½ cup sugar 2 garlic cloves, smashed 1 tablespoon Asian fish sauce Sixteen 8-inch round rice papers

2 . In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic. 3 . Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the

16 cilantro sprigs

sides. Place the roll on a platter and repeat with the remaining

1 head Boston lettuce, separated

ingredients. Halve the rolls and serve with the sauce for dipping.

1 pound cooked large shrimp, halved lengthwise 2 yellow bell peppers, cut into ¼-inch strips 3 ½ ounces bean thread vermicelli, soaked

the vinegar and 2 tablespoons of the sugar. Let stand until the

Y I E L D : 8 Servings

1 . In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of

APPETIZERS/SOUPS

T O T A L : 1 Hour 15 minutes

P R E PA R AT I O N :

P R E P : 40 minutes

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Shrimp & Vegetable Summer Rolls

meals

Heating the pan beforehand results in a nice crispy bottom.

bacon, and drain on paper towels. Crumble bacon. INGREDIENTS

2 . Heat a 12-cup muffin pan in oven 5 minutes.

6 bacon slices

3 . Combine cornmeal mix and sugar in a medium bowl; make

2 cups self-rising white cornmeal mix 1 tablespoon sugar 1½ cups buttermilk

a well in center of mixture. 4 . Stir together buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in melted

1 large egg

butter, cheese, and bacon. Remove pan from oven, and coat

4 tablespoons butter, melted

with cooking spray. Spoon batter into hot muffin pan.

1 cup (4 oz.) shredded sharp Cheddar cheese Vegetable cooking spray 8 large eggs 1 tablespoon water 1/2 teaspoon Creole seasoning 1 tablespoon butter

5 . Bake at 425°F for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes. 6 . Whisk together eggs, water, and seasoning in a medium bowl. Melt 1 Tbsp. butter in a skillet. Add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Draw cooked edges away from sides of pan to form large pieces. Cook 4 to 5 minutes or until eggs are thickened. Cut muffins in half, and spoon eggs over bottom halves.

medium-high heat 12 to 14 minutes or until crisp; remove

Y I E L D : Makes 1 dozen

1 . Preheat oven to 425°F. Cook bacon in a large skillet over

MEALS

C O O K : 15 Minutes

P R E PA R AT I O N

P R E P : 22 Minutes

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Scrambled Egg Muffin Sliders

mann's® or Best Foods® Mayonnaise Dressing with Olive Oil, lemon juice and salt. Evenly spread tuna salad onto 2

INGREDIENTS 1 can (16 oz.) white kidney beans, rinsed and drained 2 cans (5 oz. ea.) tuna in spring water, drained and flaked ¼ cup Hellmann's Mayonnaise Dressing with Olive Oil 2 teaspoons lemon juice ¼ teaspoon salt 4 (8-in.) fajita size flour tortillas 4 slices mozzarella or provolone cheese

tortillas, then top with cheese, and remaining tortillas. 2.

Cook in 10-inch nonstick skillet lightly sprayed with nonstick cooking spray over medium heat, turning once, 5 minutes or until golden and cheese is melted. Cut into wedges.

Lightly mash beans in medium bowl. Stir in tuna, Hell-

YIELD: 4

MEALS

C O O K : 5 Minutes

P R E PA R AT I O N

P R E P : 15 Minutes

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White Bean & Tuna Quesadillas

Feel free to sub another sustainable fish, such as flounder or red snapper, for the tilapia in this versatile dish.

2 . While pasta cooks, sprinkle fish with ¼ teaspoon salt and ¼ teaspoon black pepper. Heat a large nonstick skillet over medium-

INGREDIENTS ¾ cup uncooked orzo pasta 4 (6-ounce) tilapia fillets ½ teaspoon salt, divided ½ teaspoon black pepper, divided 1 ½ tablespoons olive oil, divided ½ teaspoon crushed red pepper

high heat. Add 1 tablespoon oil to pan; swirl to coat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm. 3 . Add remaining 1 ½ teaspoons oil to pan. Add crushed red pepper and garlic; sauté 30 seconds. Add spinach; sauté 1 minute or just until spinach wilts. Stir in tomatoes, beans, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minute or just until thoroughly heated. Remove pan from heat. Add pasta to

3 garlic cloves, minced

pan; toss to coat. Divide pasta mixture among 4 plates, and top

1 (15-ounce) can unsalted cannellini beans

with fish fillets. Serve with lemon wedges, if desired.

4 lemon wedges (optional)

1 . Cook orzo according to package directions, omitting salt and fat.

¼ cups pasta mixture and 1 fillet)

MEALS

Y I E L D : Serves 4 (serving size: 1

P R E PA R AT I O N

P R E P : 10 Minutes

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Tilapia with White Bean Orzo

Shrimp Triple Baked Potatoes P R E P : 10 Minutes Y I E L D : Serves 4

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6 medium potatoes (about 5 ounces each) 1 cup crème fraîche 2 garlic cloves, minced Salt and freshly ground white pepper 3 ½ tablespoons unsalted butter, softened ¾ cup heavy cream, warmed 12 medium shrimp—shelled

P R E PA R AT I O N 1 . Preheat the oven to 400°F. Prick the potatoes a few times with a fork and bake on a rack in the oven for about 40 minutes, or until tender. 2 . Meanwhile, in a small bowl, blend the crème fraîche with the garlic; season with salt and white pepper and let stand for at 15 minutes. 3 . Increase the oven temperature to 450°F. When the roasted potatoes are cool enough to handle, cut them in half lengthwise and scoop the flesh into a medium bowl, leaving a thin wall around the skins. Reserve 8 of the potato skin halves; set aside the rest for another use or discard. Mash the flesh well with a potato masher, then gently mash in 2 ½ tablespoons of the butter and the warm cream and season with salt and white pepper. 4 . Rub the remaining 1 tablespoon of butter all over the outsides of the 8 reserved potato skins and season with salt and pepper. Arrange the potato skins, cut sides up, on a baking sheet. Bake in the upper third of the oven for about 3 minutes, or until the skins are lightly crisp. Spoon the filling into the potato skins and continue baking for about 10 minutes, or until heated through and glazed on top. 5 . In a medium saucepan, heat the crème fraîche. Add the shrimp and cook over moderate heat, stirring occasionally, until pink and starting to curl, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate. Increase the heat to moderately high and simmer the crème fraîche until slightly reduced, about 2 minutes. Return the shrimp to the sauce. 6 . Set 2 baked potato halves on each plate. Spoon the shrimp and crème fraîche sauce over the stuffed potatoes and serve immediately.

INGREDIENTS

For testing purposes only, we used Kraft Cracker Barrel cheeses.

½ cup butter or margarine ½ cup all-purpose flour ½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon ground red pepper ¼ teaspoon granulated garlic 2 cups half-and-half 2 cups milk 2 (10-ounce) blocks Cheddar cheese, shredded 1 (10-ounce) block extra-sharp Cheddar cheese, shredded 1 (16-ounce) package elbow macaroni, cooked

minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened. 2 . Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat. 3 . Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese. 4 . Bake at 350°F for 20 minutes (bake 15 minutes longer for a crusty top).

INGREDIENTS

whisk in flour until smooth; cook, whisking constantly, 2

Y I E L D : Makes 6 to 8 servings

1 . Melt butter in a large skillet over medium-high heat. Gradually

MEALS

B A K E : 35 Minutes

P R E PA R AT I O N

P R E P : 35 Minutes

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Creamy Macaroni and Cheese

Rice Noodle Salad with Chicken P R E P : 30 Minutes T O T A L : Overnight chilling Y I E L D : 8 servings

This delicate, Asian-influenced chicken dish will go best with an equally delicate whiteâ&#x20AC;&#x201D;anything full-bodied and rich will taste clunky and coarse with it. Try a good-quality Pinot Giorgio. Many of them have almost no taste, but the best from Italy combine graceful melony fruit with bright, lively acidity.

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4 scallions, white and light green parts

INGREDIENTS

P R E PA R AT I O N 1 . In a soup pot, combine the dark scallion greens with the lemon

3 lemon grass stalks, smashed with the flat side of

grass, 2 tablespoons of the ginger and 2 tablespoons of the fish

¼ cup minced fresh ginger

sauce. Add 8 cups of water and bring to a boil. Simmer for 20

½ cup Asian fish sauce 1 ½ pounds boneless, skinless chicken breasts, halved lengthwise 2 serrano chilies, seeded and thinly sliced 1 large garlic clove, minced 1 tablespoon sugar ¼ cup mirin ¼ cup rice vinegar 1 pound pad thai rice noodles 1 small jicama (about 1 pound), peeled and cut into fine matchsticks

minutes. Add the chicken and simmer over low heat just until cooked, about 10 minutes. Remove the chicken. Strain the liquid into a heatproof bowl and let cool. Shred the chicken, add it to the liquid and refrigerate overnight. 2 . In a small bowl, combine the chilies, garlic, sugar, mirin and vinegar with the remaining 2 tablespoons of ginger and 6 tablespoons of fish sauce. Refrigerate overnight. 3 . Bring a large pot of water to a boil. Cook the noodles until al dente, about 6 minutes. Drain and cool under running water. Cut into 6-inch lengths and pat dry, shaking the colander occasionally. Transfer the noodles to a bowl along with the jicama, bean sprouts, sliced scallions and the dressing. Drain the

¼ pound mung bean sprouts

chicken and add it to the salad. Serve with peanuts, cilantro and

Peanuts, cilantro and lime wedges, for serving

lime wedges.

Chicken & Almond Stir-Fry P R E P : 55 Minutes T O T A L : 55 min plus 4 hr for chilling Y I E L D : 4 servings

Korean rice cakes are available at many Asian markets. Although theyâ&#x20AC;&#x2122;re most often sold frozen, you can sometimes find bags of fresh rice cakes in the refrigerated section.

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1 large egg white

P R E PA R AT I O N 1 . In a medium bowl, whisk the egg white until frothy. Whisk in the

1 tablespoon cornstarch

cornstarch, 1 tablespoon of the sherry and 1 teaspoon of salt. Add the

3 tablespoons dry sherry

chicken breasts and toss to coat. Refrigerate for 4 hours or overnight.

Kosher salt

2 . Preheat the oven to 350°F. In a medium saucepan, cover the jasmine rice

1 pound skinless boneless chicken breasts

with 2 cups of water and bring to a boil. Cover the saucepan and cook

1 ¼ cups jasmine rice (½ pound), rinsed

over low heat for 12 minutes. Turn off the heat and let the rice stand,

½ cup sliced blanched almonds (2 ounces)

covered, for 5 minutes. Fluff the rice and transfer to a large rimmed

20 fresh or frozen Asian thin rice cakes (see Note) ¼ cup vegetable oil 4 ounces small white mushrooms, caps thinly sliced 1 tablespoon fresh lemon juice 1 medium white onion, finely chopped 2 large garlic cloves, minced

baking sheet; spread it out in an even layer. Let cool to room temperature, then cover and refrigerate until chilled. 3 . Spread the sliced almonds in a pie pan and bake for about 4 minutes, or until pale golden. Let cool. 4 . In a medium saucepan of boiling salted water, cook the rice cakes until tender but still chewy, about 7 minutes. Drain and spread them out on a

1 ½ tablespoons minced fresh ginger

large plate. Add 4 cups of water and 1 tablespoon of oil to the saucepan

Freshly ground white pepper

and bring to a boil. Add the chicken and simmer over low heat, stirring

½ cup unsweetened coconut milk

once or twice, until the outside turns white, about 25 seconds; drain. In a

Asian sesame oil, for drizzling

bowl, mix the mushrooms with the lemon juice. 5 . In a wok, heat the remaining 3 tablespoons of oil until shimmering. Add the onion and cook over moderate heat until translucent, 5 minutes. Add the garlic and ginger and stir-fry until fragrant, 4 minutes. Add the mushrooms and cook over moderately high heat until softened, 3 minutes. Add the chicken and rice cakes, season with salt and pepper and stir-fry for 1 minute. Add the remaining 2 tablespoons of sherry and simmer for 10 seconds. Add the rice and heat through. Add the almonds and daikon and toss again. Stir in the coconut milk. Off the heat, season with salt and pepper and a drizzle of sesame oil. Serve at once.

INGREDIENTS

Lower the fat in this classic pasta sauce by about 10 grams per serving by using half-and-half instead of whipping cream and decreasing the amount of butter and cheese ever so slightly.

1 tablespoon butter 1 ¼cups half-and-half ¾ cup (3 ounces) grated Parmesan cheese ½ teaspoon salt ¼ teaspoon black pepper P R E PA R AT I O N 1 . Cook pasta according to package directions, omitting salt and fat. 2 . Melt butter in skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.

1 pound uncooked fettuccine

INGREDIENTS

MEALS

Y I E L D : 6 servings (serving size: 1 ½ cups)

P R E P : 20 Minutes

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Alfredo Fettuccine

the butter in 2 teaspoons of the olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 2 minutes.

INGREDIENTS 1 ½ teaspoons unsalted butter 1 tablespoon plus 2 teaspoons olive oil,

Add the cauliflower florets and cook over moderately high heat, stirring, just until browned, about 3 minutes. Add the water, cover and cook until the cauliflower is tender, about 4 minutes. 2 . Add the heavy cream and simmer until slightly thickened, about

2 garlic cloves, minced

6 minutes. Add the crab meat and stir gently to heat through.

1 small head of cauliflower (1 pound), cut into

Season with salt and pepper and keep warm.

1-inch florets 2 tablespoons water

3 . Add salt and the remaining 1 tablespoon of oil to the boiling water and cook the pasta sheets until just tender, about 1

1 cup heavy cream

minute. Drain and return to the pot. Lightly drizzle the sheets

½ pound lump crab meat, picked over

with olive oil and, using 2 large spoons, toss lightly to coat.

Salt and freshly ground white pepper 8 Fresh Pasta Sheets with Parsley ½ cup freshly grated Parmesan cheese

4 . Place 1 pasta sheet on each of 4 warmed plates. Spoon the creamed crab and cauliflower onto the pasta sheets and sprinkle with half of the Parmesan cheese. Cover with the remaining pasta sheets and sprinkle with the remaining Parmesan. Serve right away.

1 . Bring a large pot of water to a boil. In a large, deep skillet, melt

Y I E L D : Serves 8

MEALS

T O T A L : 1 Hr 15 Minutes

P R E PA R AT I O N :

P R E P : 45 Minutes

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Cauliflower & Crab Ravioli

sides

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Coconut Rice

Y I E L D : 4 servings

INGREDIENTS 1 tablespoon olive oil ¼ cup finely chopped onion 1 teaspoon grated fresh ginger 1 garlic clove, minced 1 ¼ cups jasmine rice or basmati rice 1 (15-ounce) can light coconut milk ¾ cup chicken broth 1 (3-inch) cinnamon stick ½ teaspoon salt 1 tablespoon fresh lime juice P R E PA R AT I O N 1 . Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Stir in coconut milk, broth, cinnamon stick, and salt; bring to a boil. Cover and simmer 18 minutes or until liquid is absorbed and rice is tender. 2 . Remove from heat; let stand 5 minutes. Drizzle with lime juice, and fluff with a fork.

P R E P : 30 Minutes

Roasting intensifies the delicate flavor of this vegetable, lending it a sweet, nutty flavor and creamy texture. The dry cooking technique far surpasses boiling, which can leave cauliflower soggy, bland, and depleted of nutrients.

INGREDIENTS

2 . Place cauliflower on a large cutting board, stalk end down; cut lengthwise into 6 planks (about 1 inch thick).

1 (3-pound) head cauliflower, trimmed Cooking spray

3 . Place cauliflower on a large baking sheet coated with cooking spray. (You will have long cross sections as well as

1/4 teaspoon kosher salt

florets.) Spray cauliflower with cooking spray. Bake at 425°F

1 tablespoon all-purpose flour

for 30 minutes or until cauliflower is tender and browned,

¾ cup 2% reduced-fat milk

turning after 15 minutes. Remove cauliflower to a serving

¼ teaspoon salt 1 ½ ounces Gruyère cheese, shredded

platter. Sprinkle with salt. 4 . Place flour in a small saucepan. Gradually add milk and salt,

2 tablespoons sharp cheddar cheese, shredded

stirring constantly with a whisk until blended. Place over low

2 tablespoons coarsely chopped flat-leaf parsley

heat; cook until thick (about 5 minutes), stirring constantly. Remove from heat; add cheeses, stirring with a whisk until cheese melts and sauce thickens. Keep warm. 5 . Drizzle cheese sauce over cauliflower. Sprinkle with parsley.

1 . Preheat oven to 425°F.

Y I E L D : Serves 6

SIDES

P R E PA R AT I O N

P R E P : 40 Minutes

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Cauliflower with Mornay Sauce

deserts

INGREDIENTS 1 ½ cups sugar, divided 1 (2-inch) piece vanilla bean, split lengthwise 1 cup sifted cake flour (about 4 ounces) 12 large egg whites ½ teaspoon cream of tartar

bean, and add seeds to sugar; discard bean. Work the vanilla seeds into sugar with fingers until well combined. 3 . Lightly spoon flour into a dry measuring cup. Combine flour and sugar mixture, stirring with a whisk to combine. 4 . Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add

¼ teaspoon salt

remaining ¾ cup sugar, 2 tablespoons at a time, beating

1 teaspoon lemon juice

until stiff peaks form. Beat in juice. Sift flour mixture over egg white mixture,¼ cup at a time; fold in after each addition. 5 . Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325°F for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a metal spatula. Invert cake onto plate.

2 . Place ¾ cup sugar in a small bowl. Scrape seeds from vanilla

1 . Preheat oven to 325°F.

DESSERTS

Y I E L D : 12 servings (serving size: 1 slice)

P R E PA R AT I O N

P R E P : 15 Minutes | Cook: 50 Minutes

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Vanilla Angel Food Cake

Try unsweetened coconut flakes for a not-too-sweet topping.

1 cup sugar 5 tablespoons cornstarch ¼ teaspoon table salt 1 ¾ cups milk 1 ½ cups heavy cream 1 (13.5-oz.) can unsweetened coconut milk ¼ cup butter, cut into ½-inch pieces 2 teaspoons vanilla bean paste Sweetened whipped cream Garnish: toasted flaked coconut P R E PA R AT I O N 1 . Whisk together first 3 ingredients in a large heavy saucepan; whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. 2 . Whisk in butter and vanilla bean paste. Spoon pudding into serving dishes; cover and chill 4 hours. Dollop with sweetened whipped cream.

INGREDIENTS

Y I E L D : 10 to 12 servings

DESSERTS

T O T A L : 4 hours and 20 Minutes

P R E P : 20 Minutes

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Coconut Pudding

drinks

This recipe was developed to go in the Magic Bullet--that inexpensive blender that whips up one drink at a time. (If you don't have one, use a regular blender; just start with 2/3 cup ice and add more as needed.) Use bagged, small-piece ice over large, hard chunks.

specified (it’s important to really fill the cup up). INGREDIENTS ¼ cup 1% low-fat milk 1 tablespoon malted milk powder 1 ½ ounces golden rum ½ cup vanilla low-fat ice cream Ice to fill cup

Load ingredients into the 8-ounce cup in the order

Y I E L D : 1 (serving size: 1 ¼ cups)

DRINKS

P R E PA R AT I O N

P R E P : 5 Minutes

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Icy Vanilla-Rum Malted Milkshake

1 Part Cream ¾ Part Simple Syrup ¼ Part Lemon Juice ¼ Part Lime Juice 1 Splash Egg White 1 Dash Orange Flower Water Soda Water P R E PA R AT I O N : 1 . Fill a shaker with ice cubes. 2 . Add gin, cream, simple syrup, egg white, lemon juice, lime juice and orange flower water. 3 . Shake and strain into a highball glass. Top up with soda water.

2 Parts Gin

INGREDIENTS

DRINKS

Y I E L D : 1 Serving Size

P R E P : 12 Minutes

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Ramos Gin Fizz

tips

Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star. PA U L A D E E N

After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor. GERARD CRAFT

If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated. A N I TA L O

.For best results when you’re baking, leave butter and eggs at room temperature overnight. INA GARTEN

For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce. D AV I D B U R K E

When you’re going to sauté garlic, slice it rather than mincing it — it’s less likely to burn that way. AARTI SEQUEIRA

Taste as you go! ANNE BURRELL

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Smash garlic cloves inside a resealable wbag with the back of a knife. That way, your cutting board and knife won’t smell. LAURENT TOURONDEL

My grandfather taught me this tip: After you drain pasta, while it’s still hot, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to. GIADA DE LAURENTIIS

10.

Always use sharp knives. Not only is it safer but it will make your work much more efficient. APRIL BLOOMFIELD

11.

If you’re cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve. MICHAEL WHITE

12.

When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture and soak up the butter and cream easily. WOLFGANG PUCK

13.

Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen. CLAIRE ROBINSON

COLOPHON This book was designed for Franz Wernerâ&#x20AC;&#x2122;s Type III Class. The book its typeset in Avenir and Adobe Caslon Pro. It is printed by LuLu. Photographs were taken by designer. Haley Renken Spring 2015 Rhode Island School of Design