Dana's Kitchen

Link Library Categories: Cooking

  • Slow Cooker Mexican Shredded Beef

  • Wild Rice with Mushrooms, Cranberries, and Chestnuts

    Wild Rice with Mushrooms, Cranberries, and Chestnuts Recipe
    Marcus Nilsson
    Active Time
    1 HR 10 MIN
    Total Time
    1 HR 30 MIN
    Yield
    Serves : 6 to 8
    By Alecia Moore and Robbie Grantham-Wise

    November 2019

    With just enough cranberries in each bite to balance out the earthiness in the rice blend and mushrooms, this rice salad can be served warm or at room temperature.

    Ingredients

    • 1 1/2 cups uncooked wild rice blend (such as Lundberg) (about 9 ounces)
    • 2 3/4 cups chicken broth, divided
    • 2 bay leaves
    • 1 1/2 teaspoons kosher salt, divided
    • 3 tablespoons olive oil, divided
    • 2 leeks, trimmed, halved lengthwise, and finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 2 shallots, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 teaspoons finely chopped fresh sage
    • 1 teaspoon fresh thyme leaves
    • 1 pound fresh wild mushrooms, cut into large pieces
    • 1 cup unsweetened dried cranberries
    • 1 cup roasted and peeled whole chestnuts (such as Gefen), or toasted pecans, chopped
    • 1 tablespoon white truffle oil, optional
    • Fresh sage leaves, for garnish

    How to Make It

    Step 1

    Stir together rice, 2 1/2 cups chicken broth, bay leaves, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high. Reduce heat to low, cover, and simmer until liquid is absorbed, 40 to 45 minutes. Remove from heat, and let stand, covered, until rice is tender, about 10 minutes. Fluff with a fork, and set aside.

    Step 2

    While rice cooks, heat 2 tablespoons oil in a large skillet over medium. Add leeks, carrots, celery, shallots, and garlic, and cook, stirring occasionally, until leeks are crisp-tender, about 8 minutes. Add chopped sage and thyme leaves, and cook, stirring constantly, until fragrant, about 1 minute. Add mushrooms and remaining 1 tablespoon oil, and cook, stirring often, until mushrooms are tender and lightly browned, 10 to 15 minutes. Transfer mushroom mixture to a large bowl; fold in wild rice, cranberries, chestnuts, remaining 1/4 cup chicken broth, remaining 1 1/4 teaspoons salt, and, if using, truffle oil until well mixed. Transfer to a serving dish, and top with sage leaves.

    Make Ahead

    This rice salad can be made 2 days ahead and refrigerated. Bring to room temperature and garnish with sage just before serving.

  • Crushed Potatoes with Spiced Olive Oil

    Crushed Potatoes with Spiced Olive Oil Recipe
    Victor Protasio
    Active Time
    30 MIN
    Total Time
    1 HR
    Yield
    Serves : 8
    By Justin Chapple

    November 2019

     Pressing the boiled potatoes through a wire baking rack is a neat trick for easily peeling and coarsely crushing them all at once. A trio of toasted and ground seeds—caraway, fennel, and coriander—mixed with extra-virgin olive oil gives these rustic potatoes a delicately fruity but warmly spiced flavor. Because of the generous amount of olive oil in this recipe, the potatoes are great served warm or at room temperature.

    Ingredients

    • 5 pounds medium-size Yukon Gold potatoes
    • 3 tablespoons kosher salt, divided
    • 2 teaspoons caraway seeds
    • 2 teaspoons coriander seeds
    • 2 teaspoons fennel seeds
    • 1 cup extra-virgin olive oil
    • 1 teaspoons black pepper

    How to Make It

    Step 1

    Place potatoes in a large pot. Add water to cover by 1 inch, and bring to a boil over medium-high. Add 2 tablespoons salt, reduce heat to medium, and simmer until tender, 25 to 30 minutes.

    Step 2    

    Meanwhile, combine caraway seeds, coriander seeds, and fennel seeds in a small skillet. Cook over medium, stirring constantly, until spices are very fragrant, toasted, and seeds begin to pop, about 5 minutes. Transfer to a mortar, and crush with a pestle. Stir together crushed seeds and olive oil in a medium bowl until well combined.

    Step 3    

    Drain potatoes, and cut in half lengthwise. Place a wire rack over a large bowl. Working in batches, place potato halves, cut side down, on rack, and press through until only the skin remains; discard skins. Fold spiced olive oil into potatoes; gently stir in pepper and remaining 1 tablespoon salt. Serve warm or at room temperature.

    Make Ahead

    The crushed potatoes can be refrigerated overnight. Reheat gently before serving.

  • Vegetarian Wild Mushroom Sourdough Dressing

    Vegetarian Wild Mushroom Sourdough Dressing Recipe
    Victor Protasio
    Active Time
    1 HR 15 MIN
    Total Time
    2 HR 10 MIN
    Yield
    Serves : 10
    By Kelsey Youngman

    November 2019

    Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until stock and eggs have absorbed into the bread completely and none is pooled at the bottom of the mixing bowl.

    Ingredients

    • 1 1/2 pounds rustic sourdough bread, torn into 1-inch pieces
    • 1/2 cup plus 2 tablespoons unsalted butter (5 ounces), divided, plus more for greasing dish
    • 2 cups chopped celery
    • 2 cups chopped yellow onion
    • 1 tablespoons finely chopped fresh thyme
    • 1 tablespoon finely chopped fresh rosemary
    • 2 pounds mixed fresh wild mushrooms (such as chanterelle, oyster, trumpet, and hen-of-the-woods), cut into 1/4-inch-thick slices, tough stems removed and discarded
    • 1 tablespoon dry sherry
    • 1/4 cup packed fresh flat-leaf parsley leaves, chopped
    • 1 to 2 teaspoons kosher salt
    • 1 teaspoon ground black pepper
    • 3 cups homemade or store-bought vegetable stock (such as Brodo Seaweed Mushroom Broth)
    • 2 large eggs

    How to Make It

    Step 1    

    Spread bread pieces in a single layer on 3 rimmed baking sheets, and let stand, uncovered, at room temperature 8 hours or overnight to dry out.

    Step 2    

    Preheat oven to 375°F. Heat 2 tablespoons butter in a deep 13- to 14-inch skillet over medium until sizzling. Add celery and onion; cook, stirring often, until just softened, 10 to 13 minutes. Add thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Transfer celery mixture to a large bowl.

    Step 3    

    Wipe skillet clean, and add 1/4 cup butter. Heat over medium until sizzling. Stir in mushrooms. Increase heat to high; cook, undisturbed, until bottoms of mushrooms are browned, about 3 minutes. Stir mushrooms, and cook, stirring occasionally, until mushrooms are browned all over, about 20 minutes. Remove skillet from heat, and let stand 30 seconds. Add sherry to skillet, stirring and scraping up any browned bits from bottom of skillet. Return skillet to heat over medium; add parsley, salt, pepper, and remaining 1/4 cup butter; stir until butter is melted. Add mushroom mixture to celery mixture; add dried bread, and toss to combine.

    Step 4    

    Whisk together stock and eggs until thoroughly blended. Stirring constantly, slowly pour stock mixture into bread mixture. Continue stirring until most of stock is absorbed. Grease a 13- x 9-inch baking dish with butter; spoon bread mixture into baking dish, and cover tightly with aluminum foil.

    Step
    Step 5    

    Bake in preheated oven until warmed through, about 30 minutes. Uncover and cook until lightly browned, 15 to 20 minutes. Let stand 10 minutes before serving.

    Make Ahead

    Dressing may be prepared through Step 4 up to 1 day ahead; cover and chill until ready to bake.

  • Smoky Mezcal-Fig Sour

    Smoky Mezcal-Fig Sour Recipe
    Victor Protasio
    Active Time
    20 MIN
    Total Time
    8 HR 50 MIN
    Yield
    Serves : 12
    By Ashtin Berry

    November 2019

    The spicy-sweet fig-ginger syrup rounds out the smoky mezcal and bright lemon juice in this cocktail. Mezcal is still the dominant flavor in this barely sweet drink that lets the liquor shine.

    Ingredients

    • 1 1/3 cups simple syrup
    • 10 dried figs, halved
    • 1 (4-inch) piece fresh ginger, peeled and thinly sliced (about 1/3 cup)
    • 1 (750-ml) bottle mezcal
    • 1 1/4 cups fresh lemon juice (from 8 large lemons)
    • 3/4 cup water
    • Whole nutmeg

    How to Make It

    Step 1    

    Combine simple syrup, figs, and ginger in a small saucepan. Bring to a boil over medium. Reduce heat to low, and simmer until figs are softened, about 5 minutes. Remove from heat, and let cool 30 minutes. Refrigerate mixture, covered, 8 hours or overnight. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Store in an airtight container up to 1 week.

    Step 2    

    Place mezcal in a pitcher. Pour 11/4 cups fig-ginger syrup through a fine-mesh sieve into pitcher, followed by lemon juice and 3/4 cup water. Refrigerate until chilled, 2 hours or up to overnight. Stir before serving. Pour over large ice cubes into rocks glasses. Garnish servings with freshly grated nutmeg.

    Make Ahead

    Fig-ginger syrup can be made up to 1 week ahead of time.

  • Roast Chicken with Sauce Chasseur

    Roast Chicken Sauce Chasseur Recipe
    Victor Protasio
    Active Time
    40 MIN
    Total Time
    1 HR
    Yield
    Serves : 4
    By Mary-Frances Heck

    October 2019

    Sauce Chasseur is classically thickened with a rich demi-glace, but this version uses cream which allows the flavors of the herbs, tomatoes, and acidic wine to come through.

    Ingredients

    • 1 tablespoon grapeseed or other neutral oil
    • 4 (8-ounce) skin-on airline chicken breasts or boneless skinless chicken breasts
    • 1 1/2 teaspoons kosher salt, plus more to taste
    • 1/2 teaspoon black pepper
    • 4 large shallots, halved lengthwise, root ends trimmed
    • 8 thyme sprigs
    • 1/2 cup dry white wine (such as Aligoté or lightly oaked Chardonnay)
    • 2 cups lower-sodium chicken broth
    • 2 tablespoons unsalted butter
    • 8 ounce fresh wild mushrooms, cleaned and cut into bite-size pieces (about 3 cups)
    • 1/2 cup heavy cream
    • 1 large plum tomato, chopped
    • 1 tablespoon finely chopped fresh chives
    • 1 tablespoon finely chopped fresh tarragon

    How to Make It

    Step 1    

    Preheat oven to 350°F. Heat oil in a 12-inch stainless steel ovenproof skillet over medium-high. Season chicken with salt and pepper. Sear chicken in skillet, skin side down, until skin is crisp and golden brown, about 4 minutes. Flip chicken; add shallots, cut sides down, and press into skillet. Cook chicken and shallots until shallots are browned, about 4 minutes. Add thyme and wine to skillet. Bring to a simmer over medium-high; add broth, and return to a simmer. Carefully transfer skillet (so skin of chicken stays dry) to preheated oven, and roast until thermometer inserted into thickest part of breast registers 155°F, about 20 minutes.

    Step 2    

    Remove skillet from oven. Using tongs, place chicken breasts and shallots on a plate; tent with aluminum foil to keep warm while making sauce. Pour broth mixture through a fine wire-mesh strainer into a heatproof bowl or measuring cup, and set aside. Wipe skillet clean, and return to high heat.

    Step 3    

    Melt butter in skillet, and add mushrooms in a single layer. Cook, without stirring, until browned on one side, about 2 minutes. Shake skillet to loosen mushrooms; cook, without stirring, until mushrooms just begin to release their juices, about 2 minutes. Add strained broth mixture and cream to skillet, and bring to a boil over high. Reduce heat to medium-low, and simmer, stirring occasionally, until mushrooms are tender and sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Remove from heat, and stir in tomato, chives, and tarragon; season with salt to taste.

    Step 4

    Slice chicken breasts crosswise into 1-inch-thick pieces. Divide chicken among plates, and serve with sauce chasseur.

    Suggested Pairing

    Herb-scented village Burgundy.

  • Pork Loin Braised with Mushrooms and Wine

    Pork Loin Braised with Mushrooms and Wine Recipe
    Greg DuPree
    Active Time
    1 HR 20 MIN
    Total Time
    50 MIN
    Yield
    Serves : 4
    By Food & Wine

    October 2019

    Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.

    Ingredients

    • 1 (2-pound) boneless center-cut pork loin, tied with kitchen twine
    • 1 1/2 teaspoons coarse sea salt
    • 1/2 teaspoon black pepper
    • 3 tablespoons olive oil
    • 1 pound white button mushrooms, quartered
    • 8 small white spring onions (about 10 ounces), trimmed, white parts only
    • 3 large garlic cloves, smashed
    • 1/2 cup (4 ounces) Corsican Muscat wine
    • 1 cup lower-sodium chicken stock
    • 3 rosemary sprigs
    • 6 thyme sprigs
    • 8 (3-inch) orange peel strips
    • Cooked polenta, for serving

    How to Make It

    Step 1

    Preheat oven to 400°F. Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high.

    Step 2

    Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside.

    Step 3

    Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes.

    Step 4

    Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.

    Step
    Step 5

    Remove and discard twine from pork. Slice pork against the grain. Serve over polenta with mushroom mixture.

    Notes

    If you can’t find Corsican Muscat, you can substitute Moscato d’Asti.

    Suggested Pairing

    Aromatic Corsican white

  • Marinated Olives with Vanilla and Cinnamon

    Marinated Olives with Vanilla and Cinnamon Recipe
    Victor Protasio
    Active Time
    15 MIN
    Total Time
    1 HR 15 MIN
    Yield
    Serves : 8

    By Rebekah Peppler

    October 2019

    Harissa ties in a smoky element, while the warm cinnamon and vanilla bring out the sweet fruitiness in inky black dry-cured olives.

    Ingredients

    • 1/4 cup extra-virgin olive oil
    • 2 garlic cloves, thinly sliced
    • 2 teaspoons coarsely ground coriander
    • 2 teaspoons coarsely ground fennel seeds
    • 1/2 teaspoon freshly ground black peppercorns
    • 2 cinnamon sticks
    • 2 cups dry-cured Moroccan olives (such as Mina)
    • 2 tablespoons (1 ounce) dry vermouth
    • 1 to 2 teaspoons harissa
    • 1/2 vanilla bean pod, split, seeds scraped and reserved, or 1 teaspoon vanilla extract
    • 2 thyme sprigs
    • 1/2 teaspoon lemon zest plus 1 tablespoon fresh lemon juice

    How to Make It

    Step

    Heat olive oil in a medium saucepan over medium. Add garlic, coriander, fennel, ground peppercorns, and cinnamon sticks, and cook, stirring constantly, until garlic is golden and spices are fragrant, about 2 minutes. Add olives, vermouth, harissa, vanilla bean seeds, and thyme sprigs, and continue to cook, stirring often, until liquid reduces by half and coats the olives, about 3 minutes. Remove pan from heat, and stir in the lemon zest and juice. Transfer olives to an airtight container, and chill at least 24 hours or up to 2 weeks. Let olives stand at room temperature 1 hour before serving.

  • Boiled Peanut Chaat

    Boiled Peanut Chaat
    Victor Protasio
    Active Time
    15 MIN
    Total Time
    3 HR 45 MIN
    Yield
    Serves : 6
    By Vishwesh Bhatt

    August 2019

    Ingredients

    • 12 cups water
    • 3 cups shelled raw peanuts
    • 1 (1-inch) piece fresh ginger
    • 1/2 serrano chile
    • 2 garlic cloves
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons plus 1/2  teaspoon kosher salt, divided
    • 1/4 teaspoon ground turmeric
    • 2 tablespoons peanut oil
    • 1/2 teaspoon cumin seeds
    • 8 fresh curry leaves (from 1 sprig)
    • 1 cup salted dry-roasted peanuts
    • 1 small red onion, finely chopped (about 1 cup)
    • 2 plum tomatoes, seeded and finely chopped (about 1 cup)
    • 1/2 (15-ounce) English cucumber, seeded and finely chopped (about 1 cup)
    • 1/3 cup loosely packed fresh cilantro leaves, chopped
    • 5 tablespoons fresh lime juice
    • 1/4 cup loosely packed fresh mint leaves, chopped
    • 1 serrano chile, finely chopped
    • 1 1/2 teaspoons chaat masala (such as MDH Chunky Chat Masala)
    • 1 teaspoon honey
    • 1/4 teaspoon cayenne pepper

    How to Make It

    Step 1

    Bring 12 cups water, raw peanuts, ginger, serrano half, garlic, lemon juice, 2 tablespoons salt, and turmeric to a boil in a Dutch oven over high. Reduce heat to medium, cover, and gently boil until peanuts are tender, but not mushy, about 3 hours and 30 minutes. Drain peanut mixture; discard ginger, serrano half, and garlic. Place peanuts in a large bowl; set aside to let cool.

    Step 2

    Meanwhile, heat oil in a large skillet over medium. Add cumin seeds and curry leaves; stir until seeds and leaves crackle and become very fragrant, about 1 minute. Add dry-roasted peanuts; toss to coat, and remove from heat.

    Step 3

    Add roasted peanut mixture, onion, tomatoes, cucumber, cilantro, lime juice, mint, chopped serrano, chaat masala, honey, cayenne, and remaining 1/2 teaspoon salt to boiled peanuts; toss to coat. Serve immediately.

  • Chickpea and Salami Salad Cups with Pickled Vegetables

    Chickpea and Salami Salad Cups with Pickled Vegetables
    Victor Protasio
    Active Time
    1 HR 15 MIN
    Total Time
    1 HR 35 MIN
    Yield
    Serves : 4 to 6

    By Taylor Thornhill

    August 2019

    Inspired by a salad that his mother made every year for the holidays, chef Taylor Thornhill, of Bateau in Seattle, calls this recipe the “pantry salad.” It can lean on a well-stocked refrigerator, coming together in minutes or, with some quick pickling, about an hour, making it perfect for weeknight dinners or effortless dinner parties. A combination of jarred preserved vegetables, creamy canned chickpeas, and quick-pickled mushrooms bring sweet, hearty, earthy flavor to balance the milky mozzarella and rich diced salami. Little Gem lettuce cups essential here; they ground the acidic, spicy flavors of the salad and add a hydrating crunch. Thornhill also encourages home cooks to take creative license as the seasons, and pantry shelves, change. Try swapping aged provolone for the mozzarella or cauliflower or romanesco for the dilly beans.

    Ingredients

    MARINATED MUSHROOMS

    • 1/4 cup extra-virgin olive oil, divided
    • 2 1/2 pounds fresh button mushrooms, cleaned and stems trimmed
    • 1 1/2 teaspoons kosher salt, or to taste, divided
    • 1 cup dry white wine
    • 1/2 cup Champagne vinegar

    VINAIGRETTE

    • 1/2 cup red wine vinegar
    • 3 1/2 teaspoons Dijon mustard
    • 1 small garlic clove, smashed
    • 2 teaspoons nutritional yeast
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon black pepper
    • 1/2 cup extra-virgin olive oil

    SALAD

    • 1 (15.5-ounce) can chickpeas, drained and rinsed
    • 10 ounces salami, cut into 1/2-inch cubes (about 2 cups)
    • 8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
    • 3/4 teaspoon kosher salt, or to taste
    • 4 to 6 heads Little Gem lettuce, leaves separated
    • 1/2 cup pickled carrots (such as Tillen Farms), cut into 2-inch pieces
    • 1/2 cup dilly beans (such as Tillen Farms), cut into 2-inch pieces
    • 1/2 cup pickled red onions (see Notes)

    How to Make It

    Step 1    Make the marinated mushrooms
    Heat 2 tablespoons oil in a large skillet over medium-high. Add half of the mushrooms; cook, stirring occasionally, until lightly browned and slightly softened, 6 to 8 minutes. Sprinkle with 1/4 teaspoon salt, and cook, stirring occasionally, until liquid starts to seep out of mushrooms and a paring knife inserted in stem meets some resistance, about 3 minutes. Transfer mushrooms to a plate. Repeat procedure with remaining 2 tablespoons oil, remaining half of mushrooms, and 1/4 teaspoon salt.
    Step 2    
    Return all mushrooms to skillet over medium-high, and cook, stirring often, until mushrooms have released most of their moisture, about 4 minutes. Stir in wine and vinegar. Bring to a boil over high. Boil, stirring occasionally, until liquid is reduced by slightly more than half, 10 to 12 minutes. Season with remaining 1 teaspoon salt or to taste. Transfer mixture to a large bowl; refrigerate, uncovered, until cool, about 30 minutes. Drain mushrooms before using; discard liquid.
    Step 3    Make the vinaigrette
    Combine vinegar, Dijon, garlic, nutritional yeast, salt, and pepper in a blender. Process on high speed until blended, about 5 seconds. With blender running on medium speed, pour olive oil through center opening in a slow, steady stream, processing until creamy and smooth, about 40 seconds.
    Step 4    Make the salad
    Toss together drained marinated mushrooms, chickpeas, salami, mozzarella, and 1/2 cup vinaigrette in a large bowl. Season with salt. Stack lettuce leaves as needed to form cups, and divide evenly among 4 to 6 plates. Spoon mushroom mixture into lettuce cups; drizzle 2 tablespoons vinaigrette over each. Top salads evenly with pickled carrots, dilly beans, and red onions.

    Make Ahead

    Mushrooms may be marinated up to 4 days in advance; store covered and chilled in pickling liquid.

    Notes

    PICKLED RED ONIONS
    1 1/2 cups thinly sliced red onion
    1/2 cup water
    1/4 cup white wine vinegar
    1/4 cup fresh lemon juice
    1/4 cup granulated sugar
    2 teaspoon kosher salt

    Place onion in a medium-size heatproof glass bowl or jar, and set aside. Bring 1/2 cup water, vinegar, lemon juice, sugar, and salt to a simmer in a small saucepan over medium-high, whisking occasionally, until sugar dissolves. Remove from heat, and pour over onion, pressing onion to submerge in pickling liquid. Let cool; cover and chill until ready to use.

    Serve With

    Bright, red-fruited Barbera d’Asti.