iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Miso Clam Chowder

Ingredients:
1 tablespoon unsalted butter
3 ounces chopped pancetta (Italian bacon)
1/2 cup chopped onion
2 chopped garlic cloves
1 sprig thyme
1 cup dry white wine
1 pound russet potatoes, peeled and cut into 1/2" cubes
2 cups low-salt chicken broth
1 cup heavy cream
2 tablespoons miso
12 scrubbed littleneck clams
Tabasco
chopped flat-leaf parsley

Instructions:
Melt 1 tablespoon unsalted butter in a large saucepan over medium heat. Add 3 ounces chopped pancetta (Italian bacon). Cook until slightly rendered, 5-6 minutes. Add 1/2 cup chopped onion, 2 chopped garlic cloves, and 1 sprig thyme. Cook, stirring often, until onion is soft, 4-5 minutes. Add 1 cup dry white wine; bring to a boil. Reduce heat; simmer for 2 minutes. Add 1 pound russet potatoes, peeled and cut into 1/2" cubes, 2 cups low-salt chicken broth, 1 cup heavy cream, and 2 tablespoons miso. Simmer until potatoes are tender, 20-30 minutes. Add 12 scrubbed littleneck clams. Cover; cook until clams open, 5-7 minutes. Season with Tabasco; garnish with chopped flat-leaf parsley.
Green Beans with Miso Butter

Ingredients:
1/2 pound trimmed green beans, 2 tablespoons plus 2 teaspoons room-temperature unsalted butter, 2 teaspoons miso, 2 tablespoons vegetable oil, kosher salt, freshly ground black pepper, 2 teaspoons minced shallot, 1 minced garlic clove, 1/4 cup sake, 1/4 cup vegetable broth or water, sesame seeds

Instructions:
Cook 1/2 pound trimmed green beans in a large pot of boiling salted water until crisp-tender, 2-3 minutes; drain. Transfer to a bowl of ice water to cool; drain. Whisk 2 tablespoons plus 2 teaspoons room-temperature unsalted butter with 2 teaspoons miso in a small bowl. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in 2 teaspoons minced shallot and 1 minced garlic clove; cook for 1 minute. Add 1/4 cup sake; cook until almost evaporated, 1-2 minutes. Add 1/4 cup vegetable broth or water; cook until sauce thickens and reduces by half, about 1 minute. Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.
French Yogurt Cake

Ingredients:
nonstick vegetable oil spray, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon kosher salt, 1 cup sugar, 1 tablespoon finely grated lemon zest, 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, 1/2 teaspoon vanilla extract

Instructions:
Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend. Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Spring Vegetable Sauté

Ingredients:
Zest and juice from 1 lemon plus more juice for seasoning
2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
Kosher salt
1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces
2 tablespoons extra-virgin olive oil plus more for drizzling
1 tablespoon unsalted butter
1 medium red onion, finely chopped
Freshly ground black pepper
2 tablespoons thinly sliced fresh mint leaves

Instructions:
Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.
Savory Spring Vegetable and Goat Cheese Tart

Ingredients:
1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
5 spring onions or 12 scallions
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoons unsalted butter
8 ounces soft fresh goat cheese
1/4 cup crème fraîche
1/4 cup heavy cream
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh chives
2 teaspoons minced fresh tarragon
3 large eggs
A 10" tart pan with removable bottom

Instructions:
Roll out pie crust on a lightly floured surface to a 12" round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.
Preheat oven to 425°F. Line a baking sheet with foil. Cut off top 1 1/2" of asparagus tips; reserve. Slice stalks into 1/4" rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions). Slice pale-green parts into 1/4" pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12-15 minutes. Transfer to a small bowl. Reduce oven temperature to 375°F.
Meanwhile, heat remaining 1 tablespoon oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6-8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.
Whisk cheese and next 5 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips and spring onion bulbs over.
Bake tart until edges of crust are golden brown and filling is set, 20-22 minutes. Let cool in pan for 20 minutes or up to 4 hours.
Remove sides of pan. Serve tart warm or at room temperature.
Peruvian Ceviche

Ingredients:
2/3 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro leaves
1/2 ají limo or habanero chile, seeded
1/2 small red onion, chopped
1/2 cup bottled clam juice (optional)
Kosher salt
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2" cubes
1 small red onion, quartered and thinly sliced, divided
Kosher salt
Cilantro leaves
Ingredient info: Ají limo chiles are sold at Latin markets; look for habanero chiles at some supermarkets and at Latin markets.

Instructions:
Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3-4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
Pour water into a large pot fitted with a steamer basket to a depth of 1"; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
Meanwhile, add more water to same pot, if needed, to measure 1"; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2-3 minutes. Transfer to a plate; let cool completely.
Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.
Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
Wheat Berries with Charred Onions and Kale

Ingredients:
1 1/2 cups wheat berries
2 medium onions, halved, divided
5 sprigs thyme
1 tablespoon kosher salt plus more
8 tablespoons olive oil, divided
Freshly ground black pepper
1 bunch kale, stemmed, leaves torn into 2" pieces (about 8 packed cups)
1 tablespoon fresh lemon juice
Ingredient info: Wheat berries
also called hard wheat
are available at most natural foods stores.

Instructions:
Combine wheat berries, 1 onion half, thyme sprigs, and 1 tablespoon salt in a large saucepan; add water to cover by 2". Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.
Cut remaining 3 onion halves crosswise into 1/2" slices. Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries. Add 1 tablespoon oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.
Sweet Lavender Scones

Ingredients:
3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4" cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
1 1/2 cups store-bought lemon curd
Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores.

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
Serve warm or at room temperature with lemon curd.
Shaved-Radish Sandwiches with Herb Butter

Ingredients:
1/2 cup (1 stick) room-temperature salted butter
5 mashed drained anchovy fillets
1 grated small garlic clove
3 tablespoons finely chopped fresh chives
3 tablespoons fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
sea salt
freshly ground black pepper
32 slices of baguette diagonally cut 1/8" thick
12 very thinly sliced radishes
16 green radish leaves

Instructions:
Mix 1/2 cup (1 stick) room-temperature salted butter, 5 mashed drained anchovy fillets, 1 grated small garlic clove, 3 tablespoons each finely chopped fresh chives and fresh tarragon, 2 tablespoons fresh lemon juice, and 1 teaspoon finely grated lemon zest in a small bowl. Season with coarse sea salt and freshly ground black pepper.
Spread herb butter on one side of each of 32 slices of baguette diagonally cut 1/8" thick. Toss 12 very thinly sliced radishes with salt and pepper in a medium bowl. Top half of bread slices with 16 green radish leaves and radish slices. Top with remaining bread slices, butter side down.
Sesame-Crusted Crab and Mango Tea Sandwiches

Ingredients:
1/4 cup plain yogurt
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper
1/2 pound lump crabmeat (picked over)
1/2 cup finely diced mango
16 toasted 1/4"-thick slices Pullman or white sandwich bread
2 tablespoons toasted sesame seeds

Instructions:
Whisk 1/4 cup plain yogurt and 2 tablespoons vegetable oil in a medium bowl. Stir in 1/4 cup each chopped fresh cilantro and fresh mint, 1 teaspoon kosher salt, 1/4 teaspoon crushed red pepper flakes, and 1/8 teaspoon freshly ground black pepper. Fold in 1/2 pound lump crabmeat (picked over) and 1/2 cup finely diced mango. Thinly spread yogurt on one side of each of 16 toasted 1/4"-thick slices Pullman or white sandwich bread. Divide crab mixture among 8 slices; top with remaining bread, yogurt side down. Trim crusts. Cut each sandwich in half on a diagonal. Place 2 tablespoons toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.
Strawberries with Chamomile Cream

Ingredients:
1 cup chilled heavy cream, divided, 2 best-quality chamomile tea bags or 2 teaspoons dried chamomile flowers, 2 pints fresh strawberries, hulled, quartered, 3 tablespoons sugar, divided

Instructions:
Heat 1/2 cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Remove pan from heat; add chamomile. Let steep 20 minutes. Transfer to a medium bowl. Cover; chill until cold, about 2 hours.
Meanwhile, toss strawberries with 2 tablespoons sugar in a medium bowl to coat. Set aside to allow juices to form.
Strain chamomile cream through a fine-mesh sieve into a medium bowl. Add remaining 1/2 cup cream and remaining 1 tablespoon sugar. Using an electric mixer, beat chamomile cream until soft peaks form.
Divide berries among bowls. Spoon chamomile whipped cream over berries.
Fattoush

Ingredients:
4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons (or more) fresh lemon juice
2 tablespoons (or more) pomegranate molasses
2 small garlic cloves, minced
2 teaspoons (or more) white wine vinegar
1/2 teaspoon dried mint
3/4 cup extra-virgin olive oil
Kosher salt
2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1/4 cup extra-virgin olive oil
Kosher salt
3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
6 scallions, thinly sliced
2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4" strips
2 cups (loosely packed) flat-leaf parsley leaves
2 cups purslane leaves or additional 3/4"-strips romaine lettuce
1 cup fresh mint leaves
Ground sumac (optional)
Ingredient info: Sumac
a tart
citrusy spice
is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets and at Middle Eastern markets. Both are sold at kalustyans.com.

Instructions:
Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.
Blackberry Financiers

Ingredients:
1/2 cup plus 5 tablespoons unsalted butter
1 cup sliced almonds
1/2 cup all-purpose flour
1 1/2 cups plus 2 tablespoons powdered sugar; additional for dusting
5 large egg whites
2 tablespoons honey
Nonstick vegetable oil spray
2 cups fresh (or frozen, thawed) blackberries, halved
A mini muffin pan

Instructions:
Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6-7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3-4 minutes.
Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; whisk in 1 1/2 cups plus 2 tablespoons powdered sugar. Add egg whites; mix until smooth. Fold in honey.
Fold browned butter into batter. DO AHEAD: Batter can be made 3 days ahead. Cover and chill.
Arrange a rack in middle of oven; preheat to 375°F. Coat muffin cups with nonstick spray. Pour 1 generous tablespoon batter into each prepared muffin cup. Top with 3-4 blackberry halves. Bake until cakes are golden brown and just cooked through, 15-16 minutes.
Let cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.
White Bean Ragout with Toast

Ingredients:
3 medium onions, chopped
1 red bell pepper, chopped
1/2 cup extra-virgin olive oil plus more
Kosher salt
freshly ground pepper
4 garlic cloves, 3 finely grated, 1 halved
2 teaspoons tomato paste
4-6 1"-thick slices grilled or toasted ciabatta
8-10 tablespoons finely grated Parmesan, divided
2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley

Instructions:
Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1 cup); add to bowl and mix well.
Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.
Meanwhile, preheat oven to 375°F. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 tablespoon Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3-4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan. Season with salt and pepper.
Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 tablespoons Parmesan and parsley. Drizzle with oil, if desired.
Poached Wild Salmon with Peas and Morels

Ingredients:
2 (6–8-ounce) center-cut wild salmon fillets (each about 1 1/2" thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
4 tablespoons (1/2 stick) unsalted butter
4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms
1/2 cup shelled fresh (or frozen, thawed) peas
1/2 cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or 2 pea tendrils

Instructions:
Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2". Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.
Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.
Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Ingredients:
1/4 cup pine nuts
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
6 ounces frisée, torn into 2-inch pieces (5 cups)
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt
Freshly ground black pepper
A mandoline

Instructions:
Heat oven to 350°F with rack in middle.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.