Dana's Kitchen

Spices & Seasonings: Garlic

  • 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.

  • 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.

  • CSA Cooking: Salad Pickles (aka Waste Prevention Pickles) – Food in Jars

    Salad Pickles (aka Waste Prevention Pickles)

    Yield: Makes three pints

    Ingredients

    • 2 pounds hardy, leftover vegetables like asparagus, beans, scapes, or stems
    • 2 cups apple cider vinegar
    • 1 cup water
    • 2 tablespoons pickling or fine grain sea salt
    • 6 garlic cloves
    • 3 teaspoons mustard seed
    • 1 1/2 teaspoons red pepper flakes

    Instructions

    1. Prepare a boiling water bath canner and 3 pint jars.
    2. Wash, trim, and chop the vegetables you’re using (go for similar sizes so that everything pickles at the same rate).
    3. Combine the vinegar, water, and salt in a large saucepan. Set it over high heat and bring it to a boil.
    4. Once the brine is boiling, add all the chopped vegetables. Cook just until the brine returns to a boil and then remove the pot from the heat.
    5. Pull the jars out of the canner. Divide the garlic cloves, mustard seeds, and red pepper flakes between the jars.
    6. Using a slotted spoon, fill the jars with the chopped vegetables, leaving 1/2 inch headspace.
    7. Fill the jars with brine, taking care to retain the proper headspace.
    8. Tap the jars gently on the countertop to loosen air bubbles. Use a wooden or plastic chopstick to remove any stubborn ones.
    9. Wipe the rims, apply the lids and rings, and process the pickles in a boiling water bath canner for 10 minutes.
    10. When time is up, remove jars from the canner and set on a folded kitchen towel to cool.
    11. Sealed jars can be stored in a cool, dark place for up to a year. Any unsealed jars should be refrigerated and used promptly.
    12. I like to give this pickle at least a week of rest before I crack open a jar.