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Walking Cookbook Calendar

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Walking Cookbook Calendar - Page Text Content

Dec 2013: DECEMBER

Dec 2013: Veggie Pot Pie adapted from, Yield: 1 pot pie (8 servings) | Preparation: Bring a large pot of water to a boil. Add the potatoes and cook for 15-20 minutes, until soft. At the 10-minute mark, add the dried shiitake mushrooms to reconstitute them. Save 2 cups of cooking water in a separate bowl, drain the rest and return to the pot. Meanwhile, heat olive oil in a large pan. Add the onion, celery, and carrot and cook until slightly translucent, about 4-6 minutes. Add the portobello mushrooms, rosemary sprigs, sage, and thyme. Cook for about 3 minutes. Pour in soy sauce and reserved potato cooking water and simmer for 5 minutes. Gradually add the flour, stirring until the liquid thickens and resembles a gravy. Turn off the heat and remove rosemary sprigs (the leaves can stay as long as the stems are gone). Pour the vegetable mixture over the potatoes and shiitake mushrooms. Stir thoroughly until incorporated. To make the crust, mix the flour and salt together, then cut in the shortening. Once the dough looks looks like it has large pearls of shortening in it (we don't want the lumps much bigger or smaller), add the water gradually and stir until the dough comes together. Divide the dough into two equal pieces. Roll them out on a floured surface to make two pie crusts (9" diameter). Line a pie tin with one of the crusts. Press gently around the bottom of the tin, so there is no air in between the tin and the crust. The crust edge should slightly hang over the edge of the tin. Fill the crust with the filling. Lay the second crust over the top. Pinch the edges closed and cut off the excess pie crust. With a fork, gently poke the top of the crust about 5 times. Put the pot pie in the oven for 30-40 minutes, until the crust has baked to a firm, golden-brown shell. | Ingredients: 2 cups all-purpose flour 2/3 cup vegetable shortening, chilled 5 tbsp ice water 1/2 tsp salt 5 red potatoes, cut into 1" cubes 1/2 yellow onion, cut into 1/2" thick half-rings 2 portobello mushroom caps, cut into 1" cubes 2 celery stalks, chopped 1 carrot, chopped 1 cup dried shiitake mushrooms, roughly chopped 1/4 cup soy sauce 5 tbsp all-purpose flour 3 tbsp olive oil 3 sprigs fresh rosemary 2 tsp dried sage powder 1 tsp dried thyme

Nov 2013: NOVEMBER

Nov 2013: Spinach Artichoke Dip adapted from Wolfgang Puck Yield: 6 (side) or 8 (appetizer) servings | Preparation: Heat oven to 375F. Cut the top off of the head of garlic so the cloves are barely visible. Drizzle olive oil on top and wrap in foil. Place on the top rack of the oven for about 30-35 minutes, until the garlic feels soft. Remove and let cool for five minutes before unwrapping and popping out 4 garlic cloves. Reduce the oven to 350F. While the garlic is roasting, blanch the spinach, one bunch at a time. In a large metal sieve, dunk the spinach in a large pot of boiling water for 1 minute. Remove and dunk into ice water for 30 seconds. Drain and set aside until all spinach has been blanched. Place artichoke hearts in a food processor and pulse until finely chopped. Add mayonnaise, cream cheese, greek yogurt, heavy cream, 1/4 cup parmesan, goat cheese, 4 roasted garlic cloves, lemon juice, salt, and pepper. Process until combined (about 5 seconds). Add the spinach and pulse until well blended but still with texture. Spoon the dip into a shallow ovenproof dish. Mix the remaining 1/4 cup parmesan and paprika. Spread across the top of the dip. Place the dish in the oven for about 30 minutes, until hot throughout with a golden brown top. Serve hot with crackers, bread, or crudites. | Ingredients: 10 oz. package of frozen artichoke hearts, thawed 3 bunches spinach, washed and stems removed 1 head garlic 1/2 cup mayonnaise 1/2 cup cream cheese 1/3 cup plain greek yogurt plus 1 tbsp heavy cream 3/4 cup shredded parmesan cheese* 2 tbsp goat cheese 2 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tsp salt 1/4 tsp black pepper 1/4 tsp paprika

Oct 2013: OCTOBER

Oct 2013: Misir Wat Red Lentils with Berbere (left of photo) adapted from Food & Wine Yield: 4 servings | Preparation: In a large casserole pan, heat the olive oil. Add the onions and cook over medium-high heat until they are soft and just beginning to brown (8 minutes).Add the garlic, ginger, berbere, nigella, cardamom, salt, and pepper and cook until fragrant and deeply colored (10 minutes). Add the red lentils and water and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until lentils are softened and the mixture has thickened (25 minutes). Season with salt and pepper and sprinkle with berbere. | Ingredients: 1/2 lb. red lentils 4 cups water 1/4 cup olive oil 1 1/2 red onions, minced 5 garlic cloves, minced 1" piece of ginger, peeled and minced 1 1/2 tbsp berbere 1 tsp nigella seeds 1/2 tsp ground cardamom


Sep 2013: Eggplant Parmesan adapted from Mario Batali's "Molto Mario" on Food Network Yield: 8 servings | Preparation: Heat the oven to 450F. Oil a baking sheet with the extra-virgin olive oil. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Salt and pepper each disk and place on the oiled baking sheet. Bake until the sliced begin to turn deep brown on top, about 12-15 min. Remove the eggplant from the oven and place on a separate dish to cool. Lower oven temperature to 350F. In 2 separate brownie or casserole dishes, place the 8 largest slices of eggplant evenly spaced apart. Top each disk with 1/4 cup marinara and 1 tsp basil. Place 1 slice of mozzarella on top and sprinkle with 1 tsp parmesan. Place the smaller slices of eggplant on each of the disks and repeat the layering process until all eggplant is used. Sprinkle the bread crumbs over the top of the dish and bake uncovered until the cheese melts and the tops turn light brown, about 20 min. Serve immediately. | Ingredients: Extra-virgin olive oil 4 large eggplant, about 4 lbs Salt and pepper 4 cups Marinara Sauce 2 bunches fresh basil leaves, chiffonade 2 lbs fresh mozzarella, sliced 1/8" thick* 1 cup parmesan cheese, grated 1/2 cup bread crumbs, lightly toasted under broiler

Aug 2013: AUGUST

Aug 2013: Mac and Cheese by Marja Vongerichten, adapted from Food & Wine Magazine Yield: 8-10 servings | Preparation: Preheat the oven to 350F. Bring water to a boil on the stove. Add the pasta and cook for 5-6 minutes (whole-wheat pasta) or 3 minutes (white pasta), until the outside of the pasta has softened but it is still uncomfortable to chew. Meanwhile, mix all grated cheeses with the cream, milk, nutmeg, eggs, and salt and pepper to taste. Butter the bottom and sides of a casserole dish or high-edge saucepan (about 10-12" diameter). Drain the semi-cooked pasta, rinse once with cool water, and add to the sauce mix. Pour into the casserole dish or pan, even out any huge clumps of cheese, and plop the cream cheese on top. Bake for 5 minutes, spread out the cream cheese on top, then bake for 30 more minutes, until bubbly and golden on top. | Ingredients: 3/4 lb. whole-wheat penne (or any other bite-sized pasta) 4 oz. extra sharp cheddar cheese, grated 4 oz. sharp cheddar cheese, grated 4 oz. colby jack cheese, grated 2 oz. parmesan cheese, grated 4 oz. cream cheese, cut into small chunks 2 cups heavy cream 1 cup milk 2 eggs 1/2 tbsp butter 1/2 tsp nutmeg salt pepper

Jul 2013: JULY

Jul 2013: Tuna Tartare adapted from On the Line Yield: 6 servings | Preparation: Put the ginger in a clean jar and add the oil. Seal tightly and let stand at room temperature for 2 hours or refrigerate overnight. Cut the tuna, first on the bias, then into a 1/4 inch dice. Remove any sinewy bits. Put in the refrigerator in a large bowl until ready to mix. Combine wasabi, scallion, jalapeño, cilantro, lime juice, Sriracha, salt, pepper, and half of the ginger oil in a measuring cup or bowl. Whisk and pour over tuna. Cut the avocado in half and remove the pit. Use a sharp knife to make 1/4 inch grid cuts in each half of the avocado. Scoop the avocado out of its skin onto the tuna and break the pieces apart. Mix gently, trying not to mash the avocado. Garnish with a lemon wedge and serve. | Ingredients: 4 oz ginger, peeled and minced 1/2 cup canola oil 1.5 lbs yellowfin tuna 1 lemon, cut into 6 wedges 1 avocado 3 tbsp minced scallion (white part only) | 3 tbsp chopped cilantro 3 tbsp lime juice 1 tbsp wasabi paste 1 tbsp minced serrano chile, seeds removed 1 tsp Sriracha chile sauce Salt and pepper

Jun 2013: JUNE

Jun 2013: No-Frills Chocolate Chip Cookies adapted from Handle the Heat Yield: 4 dozen cookies | Preparation: Preheat the oven to 350. In a large mixing bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve the baking soda into the hot water. Add the mixture and the salt. Mix in the flour gradually until incorporated. Fold in the chocolate chips. Place large, even spoonfuls of dough on a parchment-lined baking sheet. Bake for 10 minutes or until the edges are nicely browned. Let cool. | Ingredients: 3 cups all purpose flour 2 cups semi-sweet chocolate chips 1 cup white sugar 1 cup brown sugar, packed 1 cup unsalted butter, softened 2 eggs 2 tsp vanilla extract 2 tsp hot water 1 tsp baking soda 1/2 tsp salt

May 2013: MAY

May 2013: Shrimp, Scampi Style adapted from Lidia's Italian-American Kitchen Yield: 6 servings | Preparation: Heat the olive oil in a small skillet over medium heat. Add the garlic and cook until pale golden, about 1 minute. Stir in the shallots, season generously with salt and pepper, and continue cooking, shaking the skillet, until the shallots are wilted, about 2 minutes. Add 1/4 cup of wine and 1 tbsp lemon juice, bring to a boil, and cook until about half of the wine has evaporated. Transfer to a large plate and cool completely. Add to a bowl containing the butter and parsley and stir until blended. Spoon the compound butter onto a 12-inch length of plastic wrap and roll it into a log shape, completely wrapped in plastic. Chill thoroughly. Place the rack in the lowest position and preheat the oven to 475F. Peel, devein, and butterfly the shrimp, leaving the tail and last shell segment attached. Using some of the flavored butter, lightly grease a shallow baking pan into which the shrimp fit comfortably without touching. Arrange the shrimp, tails up, on the prepared pan. Cut half of the compound butter into 1/2-inch cubes and disperse the cubes among the shrimp. Save the rest for other uses. Mix the remaining 1/4 cup wine and 1 tablespoon lemon juice and add to the pan. Scatter the thyme sprigs over and around the shrimp. Season with salt and pepper and place the pan on the oven rack. Roast until the shrimp are firm and crunchy and barely opaque in the center, about 7 minutes. Transfer the shrimp to a hot platter and drain the pan juices into a small pan. Bring juices to a boil over high heat and boil until the sauce is lightly thickened, 1 to 2 minutes. Spoon the sauce over the shrimp and serve. | Ingredients: 18 extra jumbo (16/20) shrimp 8 sprigs fresh thyme 3 large garlic cloves, minced 1 stick unsalted butter at room temperature 1/2 cup dry white wine 2 tbsp shallots, finely chopped 2 tbsp extra virgin olive oil 2 tbsp fresh lemon juice 2 tsp fresh Italian parsley, minced salt and pepper

Apr 2013: APRIL

Apr 2013: Flour Tortillas from Blanca Díaz Yield: 18 tortillas | Preparation: Put all dry ingredients into a large mixing bowl. Add the shortening (cut in very small pieces) or oil and the hot water. Mix by hand until a pasty dough forms and all ingredients are incorporated. Knead the dough for 3 minutes. Let the dough sit covered at room temperature for 15 minutes. Separate the dough into portions of about 1.5 oz and form into balls. Keep the dough covered as you form balls out of the entire batch of dough. To form a tortilla, take one ball and place on a hard, flat, dry, and clean surface. Press down gently to flatten the ball into a patty. With a rolling pin, roll the tortilla into a small oval. Turn the oval 45 degrees and roll some more. Then turn 45 degrees a final time and roll until the tortilla is round. Get a dry griddle or pan very hot. Place the tortilla in the pan, cook, and flip when air bubbles start to form. Gently press out the air pockets that form with the back of a spatula. Flip again. After about 30 seconds, remove the tortilla from the heat. Wrap in a clean cloth and keep somewhere warm until you are ready to serve. | Ingredients: 3 1/2 cups all-purpose flour 3 1/2 oz vegetable shortening (or 7 tbsp vegetable oil) 1 cup very hot water 1 tsp salt 1/2 tsp baking powder

Mar 2013: MARCH

Mar 2013: Preparation Pad Thai Sauce: In a small saucepan, melt the tamarind pulp, fish sauce, and palm sugar together over a low flame. Add the chili powder or paprika teaspoon by teaspoon until reaching the desired level of spice. Bring to a simmer and continue to season until you like the flavor. Remove from the heat. Pad Thai (make 2 servings at a time): Soak the rice noodles in water until they are very al dente. Drain and break apart. Prepare all other ingredients as described in the ingredients list and set in containers near the stove. Heat a large wok over high heat until very hot, to the point of smoky. Add about 3-4 tablespoons of oil. Add 1/3 of the tofu to the pan (avoid including its liquids) and cook for one minute until the tofu is crisp and slightly brown at the edges. Add about 4 loosely packed cups of noodles and ladle about 1/2 cup of warm sauce. Stir vigorously, keep everything moving in the wok, and cook the noodles until soft. If the sauce evaporates too quickly, sprinkle a bit of water and keep stirring. Add a bit of oil if the noodles stick together. When the noodles are ready, push them up to one side of the wok and crack 2 eggs into the middle. Let set for 10-15 seconds and toss everything together. Add 1/3 of the shrimp, ground peanuts, and bean sprouts and cook for 1-2 minutes, until shrimp turn pink and are cooked through. Keep things moving. Add more sauce if it looks a little pale. Add a handful of garlic chives or green onions, turn off the heat, and serve. | Ingredients Pad Thai Sauce: 1/2 cup tamarind pulp (no sugar added) 1/2 cup fish sauce 1/2 cup palm sugar (about the color of cookie dough) 2-4 tsp Thai chili powder or paprika Pad Thai: 16 oz. thin rice noodles 42 medium shrimp, peeled, deveined, and tails removed 2 packs firm or extra-firm tofu, drained and cut into bite-sized pieces 6 eggs 3/4 cup roasted unsalted peanuts, finely chopped 12 garlic chives (or the green part of a green onion), cut into 2" pieces 3 cups bean sprouts 1 lime 2 cups safflower oil | Pad Thai adapted from Chez Pim Yield: 6 servings

Feb 2013: FEBRUARY

Feb 2013: Ingredients Curry Paste: 4-5 dried whole chiles (make your spiciness decision here) 1/2 cup shallots, peeled 1/4 cup garlic, peeled 3-4 tbsp lemongrass, chopped finely 2 tbsp salt 1 1/2 tbsp galangal (ginger works too) 1 tbsp cilantro root (the stem can work too, but it is a little stronger) 1 tbsp coriander 1 tbsp kaffir lime zest (normal lime is acceptable also) 1/2 tsp cumin 1/2 tsp pepper Pumpkin Curry: 2 chile peppers 2 cups coconut milk 8-10 kaffir lime leaves 4 lb. pumpkin 6-8 sprigs Thai basil 1 cup water 2-4 tbsp. vegetarian red curry paste | Thai Pumpkin Curry adapted from Thai Table Yield: 8 servings | Preparation Curry Paste: Soak dried chiles for 10 minutes until soft. Remove the stem and seeds. Squeeze out water. Add lemongrass pieces to a food processor. Pulse until minced. Add all ingredients to the food processor and blend until they become a firm, red-orange paste. Pumpkin Curry: Slice pumpkin open and remove seeds. Cut the pumpkin into chunks and cut off the peel. Cut the pumpkin flesh into 1 1/2 inch cubes. Remove basil and kaffir lime leaves from stem. Julienne red chili pepper. Pour half of the coconut milk into a pot over medium heat. Add the red curry paste and mix it well, stirring frequently. Add the pumpkin and kaffir lime leaves and stir to coat with curry sauce. Add the rest of the coconut milk and water. Season gradually with salt, tasting frequently (the curry paste provides plenty of salt, so you don't want to add too much). Simmer the pumpkin until soft, about 15 minutes, and longer if you want a thicker curry. Add Thai basil and sliced chile and remove the kaffir lime leaves. Serve hot with rice.

Jan 2013: JANUARY

Jan 2013: Ingredients: 1 container frozen chopped clams, thawed 3 tbsp. unsalted butter 1 yellow onion, diced 2 celery stalks, diced 2 garlic cloves, minced 2 tsp. chopped fresh thyme 2 lbs. yukon gold potatoes, peeled and diced 2 tbsp. all purpose flour 2 bay leaves 1 cup heavy cream 2 tsp. worchestershire sauce salt and pepper, to taste pinch of cayenne pepper 1 tbsp. fresh chopped chives red pepper flakes, to taste | Preparation: Strain the juices of the clams through a fine-mesh sieve lined with cheesecloth into a bowl. Add enough water to the juices to total 5 cups. Set aside the clam meat. Over medium heat, melt the butter in the pan. Add the onion, celery, garlic and thyme and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the potatoes, bay leaves and clam juice-water mixture and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Stir in the cream, Worcestershire, salt, black pepper and cayenne. Using a fork, lightly mash the potatoes against the side of the pot to thicken the soup. Add the clams and cook for 2 minutes. Remove the bay leaves and discard. Ladle the soup into warmed bowls or bread bowls and garnish with the chives and red pepper flakes. | Clam Chowder adapted from Williams-Sonoma Yield: 8 servings

BC: Keep cooking with the Walking Cookbook

FC: The Walking Cookbook Calendar 2013 12 months of recipes from The Walking Cookbook blog

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  • Title: Walking Cookbook Calendar
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  • Published: over 5 years ago