From left: Fish and Chips, Malt Vinegar Slaw
SET THE SCENE
Serving a meal on disposable dinnerware is easy:
Just gather a few basic materials, and it’s a wrap!
RECIPES BY NICK FAUCHALD; FOOD STYLING BY VIVIAN JAO; PROP STYLING
FISH AND CHIPS BROWICE CREAM SANDWICHES
SERVE IN Origami boxes SERVE IN Parchment wrappers
MATERIALS Craft or butcher paper, MATERIALS Parchment paper
rubber stamps or markers (optional) (available at grocery stores),
PREP Cut the paper into 12-inch Johnson & Johnson first-aid
squares and decorate with stamps waterproof tape
or markers. (For folding instructions, PREP Cut the paper into 5-by-6-inch
BY LUCY ATTWATER; ORIGAMI BY YUKIKO KODA.
visit rachaelraymag.com/paper.) rectangles. Wrap each sandwich
SHORTCUT Instead of folding the like a present and seal with tape.
boxes, double paper lunch bags SHORTCUT Wrap in aluminum foil.
and snip off or roll down the tops.
Call it a disposable feast: very great dinner party ends with an hour or two of SPICY CHICKPEA SNACK MIX
dirty work—unless you can figure out a way around the
At this smartly designed party, dishwashing. Graphic designers Willy Schwenzfeier and
MALT VINEGAR SLAW
SERVE IN Chinese takeout boxes
SERVE IN Paper
Craft or butcher paper,
the dinnerware gets tossed. Patrick Fenton have invited friends over for a casual MATERIALS Paper takeout boxes colorful stickers
($5.50 for 50, papermart.com), PREP Cut the paper into 8-inch
summer supper, and they’re serving all of their food on, in or
disposable chopsticks ($.60 for squares, roll into a cone shape
PHOTOGR APHY BY JIM FRANCO wrapped with paper. After the guests polish off the last of the 30 pairs, asianfoodgrocer.com) and seal with a sticker.
ice-cream dessert, every cup, plate and makeshift origami bowl SHORTCUT Ask a Chinese restaurant SHORTCUT Serve in paper or
will go in the trash. Total cleanup time: 2.5 minutes. to sell you boxes and chopsticks. aluminum-foil muffin cups.
112 DAY WITH RACHAEL RAY rachaelraymag.com DAY WITH RACHAEL RAY 113
Brownie Ice Cream Sandwiches
MAKES 8 SANDWICHES
PREP TIME 30 min (plus freezing)
COOK TIME 12 min
1½ sticks (6 ounces) unsalted butter,
plus more for greasing
NO-FUSS FRYING A tabletop ¾ cup unsweetened cocoa powder
fryer makes for easy cooking. 1½ cups granulated sugar
We used ours to precook
2 teaspoons pure vanilla extract
the potatoes (instead of
2 large eggs
boiling them) before the final
fry—this dirtied one less pot, 1 cup all-purpose flour
and the kitchen stayed cool. Pinch of salt
Bourbon Iced Tea
1½ quarts ice cream (any flavor),
1. Preheat the oven to 350°. Line a
12-by-16-inch jelly-roll pan or rimmed
baking sheet with aluminum foil,
tucking the foil around the edges of
the pan. Butter the foil.
2. In a medium saucepan over low
heat, melt the butter. Remove from
the heat and whisk in the cocoa
powder, sugar and vanilla until
smooth. Add the eggs, 1 at a time,
stirring after each addition. Add the
flour and salt and stir until smooth.
Hosts Willy Schwenzfeier (center) and Patrick Fenton (right) deal with paper every day, designing business 3. Scrape the batter into the prepared
cards, wedding invitations and brochures at their graphic-design studio, Swayspace (swayspace.com). They baking pan and smooth into an even
print most of their work, including the invitations to this party, on antique letterpress machines.
⅛-inch-thick layer. Bake until the
surface feels dry, about 10 minutes.
(The brownie should be soft.) Let
cool in the pan for 10 minutes. Invert
Fish and Chips golden at the edges, about 3 minutes per Malt Vinegar Slaw the pan to release the brownie and
8 SERVINGS batch (allow the oil to return to 325° between 8 SERVINGS WEB carefully remove the foil. Using the
PREP TIME 30 min batches). Transfer the partially cooked PREP TIME 30 min (plus chilling) pan, press down firmly on the brownie
COOK TIME 1 hr potatoes to paper towels and let cool while to flatten. Let cool 30 minutes,
you prepare the fish. 1 head green cabbage, shredded pressing occasionally to flatten.
Vegetable oil, for frying 2. Heat the frying oil to 375°. In a medium 1 head radicchio, shredded 4. Cut the brownie into 2-by-4-inch
4 large russet potatoes bowl, whisk the beer into 1½ cups of the flour 1 large carrot, coarsely grated rectangles, discarding the tough
One 12-ounce bottle of beer until smooth. Season the fish with salt and 1 small red onion, thinly sliced edges. Working quickly, spread a
(preferably ale) pepper. Place the remaining ½ cup of flour on 1 cup mayonnaise 1-inch layer of the softened ice cream
2 cups all-purpose flour a plate. Dredge the fish in the flour, shake off ¼ cup coarse-grain mustard onto a brownie, top with a second
3 pounds cod or haddock fillets, any excess flour, then dip in the beer batter. ½ cup malt vinegar brownie, wrap in parchment paper
cut into 1-inch strips Slowly lower the battered fish into the hot oil 2 tablespoons granulated sugar and freeze immediately. Repeat with
Salt and freshly ground pepper and fry, a few pieces at a time, until golden Juice of 1 lemon (about 2 tablespoons) the remaining brownies.
1 teaspoon chili powder brown, about 4 minutes per batch (allow Salt and freshly ground pepper
½ teaspoon Old Bay Seasoning the oil to return to 375° between batches). Hot sauce
Malt vinegar Transfer the fried fish to the prepared baking ½ cup hulled sunflower seeds
sheet in the oven and keep warm.
1. Preheat the oven to 200°. Line a baking 3. Meanwhile, stir together the chili powder, In a large bowl, combine the cabbage,
sheet with parchment paper and place in the Old Bay Seasoning and 1 teaspoon of salt. radicchio, carrot and onion. In a small
oven. In a deep fryer or a deep pot fitted With the oil at 375°, fry the potatoes a bowl, whisk together the mayonnaise,
with a candy thermometer, heat 3 to 4 inches second time, in 3 or 4 batches, until crisp mustard, malt vinegar, granulated sugar
of oil to 325°. Peel the potatoes and cut into and golden brown, about 4 minutes per and lemon juice and season to taste with
½-inch-thick sticks, placing them in a large batch. Remove the chips to fresh paper salt, pepper and hot sauce. Toss the slaw
bowl of cold water as you work. Soak for towels to drain and immediately season with the dressing, cover with plastic wrap
5 minutes, drain and pat dry. Fry the with the spice mixture. Serve the chips and refrigerate for at least 1 hour, then
potatoes in 3 or 4 batches until slightly with the fish and malt vinegar. toss with the sunflower seeds.
114 DAY WITH RACHAEL RAY rachaelraymag.com