Jenji Kohan - Orange Is the New Black Presents: The Cookbook: Bites, Booze, Secrets, and Stories from Inside the Big House

EDITOR: Samantha Weiner

DESIGNER: Paul Kepple & Ralph Geroni at Headcase Design, www.headcasedesign.com

PRODUCTION MANAGER: Anet Sirna-Bruder

PROP STYLIST: Sarah Smart

FOOD STYLIST: Christine Albano

Library of Congress Control Number: 2014940778

ISBN: 978-1-4197-1420-7

TM & 2014 Lions Gate Entertainment Inc.
All Rights Reserved.

Published in 2014 by Abrams Image, an imprint of ABRAMS. All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher.

This book is intended only as an informative guide for those wishing to know more about cooking and related issues. Information in this book is general in nature and is offered with no guarantees on the part of the authors or publishers. In no way is this book intended to replace or conflict with any advice you may receive from your doctor or other health professionals. The ultimate decision regarding your health and what you decide to consume should be made between you and such professionals. The authors and publisher disclaim all liability in connection with the use of this book.

WARNING: There may be content contained in this cookbook that is not suitable for children.

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CONTENTS

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I am in here because I am no different from anybody else in here. I made bad choices. I committed a crime. And being in here is no ones fault but my own.

PIPER CHAPMAN

GLORIAS CHUNKY OATMEAL

BY GLORIA MENDOZA

Id never run a kitchen before. I never worked in the food service industry, not even so much as a stint at McDonalds when I was skippin Mr. Estradas class. Did I complain when I was put in charge? Nope. Cause it was a hell of a lot better than grounds crew. Global warming, my ass. Have you seen how cold it gets lately? Just last year, twenty inches of snow in less than a day. Anyway, its like pulling off a holiday dinner three times a day. Learn how to read a few recipe cards, adapt the recipes with whats in the walk-in, and boss around your girls without being a bitch. You gotta work with what you got. Otherwise, youre back out in the cold.

SERVES

INGREDIENTS

teaspoon salt

2 cups (180 g) instant rolled oats

cup (90 g) raisins

teaspoon ground cinnamon

One 5-ounce (147-ml) can evaporated milk

4 tablespoons ( stick; 55 g) unsalted butter

cup (40 g) brown sugar, plus more for serving

cup (90 g) chopped toasted walnuts

cup (50 g) sweetened coconut flakes

INSTRUCTIONS

In a medium saucepan, bring the 2 cups (600 ml) of water to a boil over high heat and add the salt. Gradually add the oats, return to a boil, then lower the heat to medium and cook, stirring, for 1 to 2 minutes, until thickened. Add the raisins and cinnamon and cook for 1 minute. Add the evaporated milk and bring to a simmer. Add the butter and brown sugar and stir until melted. Remove from the heat, spoon into bowls, and top each serving with brown sugar, walnuts, and coconut.

POST-PRISON UPGRADE: Substitute chopped dates for the raisins and replace the evaporated milk with organic heavy cream.

WAFFLES AND SCRAMBLED EGGS

BY LORNA MORELLO

Sometimes, right before I open my eyes and remember where I am, I like to pretend Im back in my old life. Breakfast in bed is one of those luxuries couples get to enjoy on the weekends. I liked to sleep in, so Christopher would sneak downstairs and put on a pot of coffee. Id wake up smelling the aroma, smile, and turn over for a few more minutes of beauty rest. I could hear the eggs gettin cracked or a sizzling frying pan. It was like a warm blanket for my ears, knowing that the man I loved was making me breakfast. Soon, hed be coming up the stairs. Id pretend to still be asleep so hed think he was the first thing I set eyes on. Fresh flowers, always fresh flowers on the tray. Hed set it on my lap and kiss me. Id look at my Christopher and think how lucky I am to be marrying such a wonderful man. Time to get up now. Theyre serving scrambled eggs and waffles, and Ill take what I can get.

SERVES 4 TO 6 (makes about twelve 4-inch/10-cm square waffles, more or less depending on the size of your waffle iron)

INGREDIENTS

WAFFLES

2 cups (300 g) all-purpose flour

2 tablespoons sugar (optional; omit for savory Gloria-style waffles)

1 tablespoon baking powder

teaspoon salt

3 large eggs, at room temperature, beaten

1 cups (360 ml) whole milk, at room temperature

6 tablespoons (85 g) unsalted butter, melted and cooled

Vegetable oil cooking spray

SCRAMBLED EGGS

8 large eggs

Salt and freshly ground white or black pepper

2 tablespoons unsalted butter

INSTRUCTIONS

MAKE THE WAFFLES:

Preheat a waffle iron according to the manufacturers directions and preheat the oven to 200F (95C).