iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Coconut, Beet, and Ginger Soup

Ingredients:
1 tablespoon ghee or olive oil, 1 large thumb-size piece fresh ginger, peeled and chopped, 1 small shallot, peeled and chopped, 3 sprigs fresh rosemary, 3 garlic cloves, smashed, 1 teaspoon sea salt, plus more as needed, 1/2 cup white wine, 2 pounds whole beets, greens removed, 1 cup coconut milk, 3 cups Chicken Bone Broth, 1 tablespoon white wine vinegar, 1 small orange, segmented, Finely grated zest of 1 small orange

Instructions:
In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
Prepare a bowl of ice water.
Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.
Cavatelli With Roman Cauliflower

Ingredients:
2 tablespoons salt
1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
6 tablespoons extra-virgin olive oil, plus extra for drizzling
3 shallots, finely chopped
1 teaspoon red pepper flakes
3 anchovy fillets, chopped
1 pound cavatelli
1/4 cup grated pecorino cheese
plus more for serving

Instructions:
Add 1 tablespoon of the salt and the cauliflower to a large pot of water and bring to a boil over high heat.
Cook for 3 minutes, then remove the cauliflower from the water. Retain the water.
Put half of the cauliflower into a blender along with 1 cup of the cooking water and 2 tablespoons of the oil. Blend until it turns into a puree. This will be the sauce for your pasta. You may need to add more of the cooking water to reach the desired consistency (as loose as tomato puree).
Heat the remaining 4 tablespoons of oil in a pan over medium heat. Add the shallots, red pepper flakes, and anchovies. Saute for 1 minute.
Increase the heat to high and add the reserved cauliflower florets. Saute for 2 minutes while stirring.
Add the puree to the pan and saute for 30 to 40 seconds while stirring.
To the pot with the reserved cauliflower cooking water, add the remaining 1 tablespoon of salt, return the water to a boil over high heat, and add the cavatelli. Cook according to the package instructions until al dente, 5 to 8 minutes.
Reserve 1 cup of the pasta cooking water. Drain the pasta, stir it into the pan with the sauce, and cook everything together for 30 seconds. Add a couple more tablespoons of the pasta cooking water for a looser consistency, if desired.
Remove the pan from the heat and stir in the cheese.
Drizzle each serving with olive oil and serve with extra grated cheese for sprinkling.
Savory Mushroom and Parmesan Palmiers

Ingredients:
1/4 cup olive oil, plus more for brushing
1 pound cremini mushrooms, trimmed and thinly sliced (5 cups)
3 large shallots, thinly sliced
6 large garlic cloves, chopped
2 bay leaves
1 sprig rosemary
2 sprigs thyme
3 sprigs tarragon
2/3 cup dry white wine
1/4 cup Marsala wine
6 tablespoons unsalted butter
1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
1/2 cup grated Parmesan (2 ounces)
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
All-purpose flour, for rolling
12 ounces all-butter puff pastry, frozen and thawed
Flaky sea salt, for sprinkling
Two large rimmed baking sheets; parchment paper

Instructions:
Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8–10 minutes before serving.
Shawarma-Spiced Braised Leg of Lamb

Ingredients:
1 (6-pound) bone-in leg of lamb, shank attached, frenched
Kosher salt, freshly ground pepper
2 tablespoons cumin seeds
2 teaspoons caraway seeds
2 teaspoons coriander seeds
2 Thai chiles, very finely chopped
4 garlic cloves, finely grated
1/2 cup olive oil
1 tablespoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
1/4 cup olive oil
1 large onion, thinly sliced
1 tablespoon ancho chile powder
1 tablespoon chipotle chile powder
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 (28-ounce) can crushed tomatoes
4 cups low-sodium chicken broth
Kosher salt
Herb Salad with Pickled Red Onion and Preserved Lemon (for serving)
A spice mill or a mortar and pestle

Instructions:
Trim excess fat from lamb and remove any membrane. Lightly score flesh with a knife and pat dry with paper towels. Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
Grind cumin, caraway, and coriander seeds in a spice mill or with a mortar and pestle to a powder. Transfer to a small bowl and stir in chiles, garlic, oil, paprika, and cinnamon; rub all over lamb. Chill uncovered on wire rack 12–24 hours.
Let lamb sit to come to room temperature, about 1 hour.
Preheat oven to 450°F. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce oven temperature to 250°F.
Meanwhile, grind caraway and coriander seeds in a spice mill or with a mortar and pestle to a powder.
Heat oil in a large Dutch oven or other heavy pot over medium (if lamb doesn't fit in the pot you have, set a roasting pan over two burners instead). Add onion and cook, stirring occasionally, until translucent, 5–7 minutes. Add ancho chile powder, chipotle chile powder, turmeric, black pepper, cinnamon, and ground seeds and stir to coat onion. Cook, stirring, until spices are fragrant, about 2 minutes. Add tomatoes and broth and bring liquid to a simmer; season lightly with salt.
Carefully place lamb in pot and add just enough water to cover if it is not submerged. Cover pot and braise lamb in oven until meat is very tender and bone wiggles easily in the joint, 4 1/2–5 1/2 hours. (If using a roasting pan, add water as needed so liquid comes halfway up side of leg, cover with foil, and turn lamb once during braising.) Transfer lamb to a platter and tent with foil to keep warm while you make the sauce.
Increase heat to medium-high and bring braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by half, 25–30 minutes. Taste sauce and season with salt if needed. Spoon over lamb. Serve with Herb Salad alongside.
Lamb can be braised 2 days ahead. Keep in braising liquid; cover and chill. Reheat, covered, over medium-low until liquid is simmering and meat is warmed through.
Lobster Toasts With Avocado and Espelette Pepper

Ingredients:
Kosher salt
One (1 1/2-pound) live lobster or 8 ounces pre-cooked lobster meat
3 tablespoons mayonnaise
1 tablespoon crème fraîche
2 teaspoons lemon juice, divided
1/2 teaspoon finely grated lemon zest
1 teaspoon finely chopped tarragon, plus more (for sprinkling)
1 teaspoon finely sliced chives
1 Hass avocado
Six (1/2-inch thick) slices brioche (4 ounces), crusts removed
"Piment dEspelette or cayenne pepper (for sprinkling)"

Instructions:
If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.
French Spiced Bread

Ingredients:
2 tablespoons melted unsalted butter
1/2 cup whole almonds
1/2 cup store-bought or homemade candied orange peel
1/2 cup dried apricots
1/2 cup dried plums
2 cups honey
1 1/4 cups whole milk
2 teaspoons kosher salt
6 (3") cinnamon sticks
3 star anise pods
3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon plus 1 teaspoon Reims N.39 spice mix
2 teaspoons baking soda
2 large eggs
2 (9x5") loaf pans

Instructions:
Preheat oven to 325°F. Grease loaf pans with melted butter.
Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6–8 minutes. Coarsely chop zest, apricots, plums, and toasted almonds. Transfer to a small bowl.
Bring honey, milk, salt, cinnamon, and star anise to a boil in a medium saucepan over medium heat. Meanwhile, whisk flour, baking powder, spice mix, and baking soda in a large bowl.
Strain honey mixture through a fine-mesh sieve into dry ingredients and whisk to combine. Add eggs and whisk until incorporated. Using a spatula, quickly fold in zest mixture.
Divide dough between prepared pans, filling each about three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35–40 minutes.
Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack.
Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.
Hot White Russian

Ingredients:
2 1/2 cups freshly brewed coffee, 1/2 cup heavy cream, 1/2 cup Kahlúa or other coffee-flavored liqueur, or to taste, 1/4 cup vodka, or to taste, whipped heavy cream for garnish if desired

Instructions:
In a saucepan stir together the coffee, the 1/2 cup cream, the Kahlúa, and the vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.
Luxe French Potatoes

Ingredients:
4 pounds Yukon Gold potatoes, peeled, cut into 1 1/2" pieces
Kosher salt
4 garlic cloves, forced through a press or finely chopped
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon freshly ground white pepper
3/4 pound Gruyère, coarsely grated (about 4 cups)
1/2 pound fresh mozzarella, coarsely grated (about 1 1/2 cups)
A 4-quart gratin or casserole dish; a potato ricer or food mill; a pastry bag fitted with a 3/4-inch star tip

Instructions:
Place rack in middle of oven and preheat to 350°F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35–40 minutes.
Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.
Sunshine Cake

Ingredients:
1/2 cup (1 stick) unsalted butter, melted, cooled, plus more for pan
1/2 cup all-purpose flour, plus more for pan
2 large eggs
3/4 cup granulated sugar
1 teaspoon almond extract
1/2 teaspoon kosher salt
1/4 cup sliced almonds
Pearl sugar (for sprinkling; optional)
A 9-inch pie plate (not deep dish) or tart pan

Instructions:
Preheat oven to 350°F. Butter and flour 9-inch pie plate.
Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale, about 30 seconds. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated. Pour into prepared pie plate. Top with almonds and pearl sugar, if using.
Bake cake until top is golden brown and a toothpick inserted into the center comes out clean, 20–25 minutes. Transfer pan to a wire rack and let cake cool slightly before serving.
Cake can be made 1 day ahead; store tightly wrapped at room temperature.
3-Ingredient Dark Chocolate Peppermint Bark

Ingredients:
12 ounces high-quality dark chocolate, coarsely chopped, 1/2 teaspoon peppermint extract, 5 candy canes, coarsely crushed

Instructions:
Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
Freeze until hardened, about 5 minutes. Break into pieces and serve.
Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.
Spiced Rum Punch with Citrus and Luxardo

Ingredients:
1 cup high-proof rum (preferably Smith & Cross)
1 cup spiced rum (preferably Sailor Jerry)
1 cup fresh grapefruit juice, strained
3/4 cup fresh orange juice, strained
1/2 cup fresh lemon juice, strained
1/3 cup Luxardo maraschino liqueur
1/4 cup simple syrup
"2 teaspoons Peychauds bitters", 1 grapefruit, sliced into rounds
1 blood orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup kumquats
sliced into rounds

Instructions:
Fill 2 small freezer-safe shallow containers with 1 1/2" hot water and freeze until solid to make giant ice cubes, about 4 hours. (The bottoms of clean half-gallon milk cartons work great.)
Combine both rums, grapefruit juice, orange juice, lemon juice, liqueur, simple syrup, and bitters in a punch bowl.
Unmold ice (dip containers in warm water if needed) and add to punch along with citrus slices. Serve punch in 6-ounce glasses filled with ice.
Punch can be mixed 3 hours ahead. Chill.
Hanger Steak With Tangy Tomato Relish

Ingredients:
1 1/4 pounds hanger steak (about 2 pieces), center membrane removed, or flank steak
Fine sea salt and freshly ground black pepper, to taste
2 teaspoons canola or vegetable oil
Flaky sea salt (optional)
Fresh flat-leaf parsley leaves, for garnish
Tangy tomato relish, recipe follows
2 14-ounce cans cherry tomatoes, drained, or three cups fresh
2 tablespoons olive oil
Fine sea salt and freshly ground black pepper to taste
1 teaspoon yellow mustard seeds
1 medium red onion, chopped
2 garlic cloves, minced
1/8 teaspoon red pepper flakes, such as Aleppo or Marash
1 1/2 tablespoons fresh ginger, peeled and minced
1/4 cup fresh orange juice
1 tablespoon Worcestershire sauce

Instructions:
Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
Preheat the oven to 425˚F.
Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.
Quiche Sardou

Ingredients:
1/2 cup (1 stick) chilled unsalted butter, cut into cubes
1/8 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus more for surface
1 large egg yolk
5 ounces baby spinach (about 4 packed cups)
2 tablespoons unsalted butter
1 medium onion, thinly sliced
1/2 cup frozen artichoke hearts, thawed, coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs
2/3 cup heavy cream
2/3 cup whole milk
A 9-9 1/2-inch round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice

Instructions:
Pulse butter, salt, and 1 1/4 cups flour in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add 1/4 cup ice water; pulse 1–2 times just until moistened. Turn out dough and gather into a ball, kneading once or twice. Flatten into a disc, wrap in plastic, and chill until firm, about 30 minutes.
Position rack in middle of oven and preheat oven to 375°F. Roll out dough on a lightly floured surface to an 11" round. Press into bottom and up sides of tart pan; trim excess. Prick bottom of shell all over with a fork and freeze 10 minutes.
Line shell with parchment paper and fill with pie weights. Bake until pastry is nearly dry, about 30 minutes.
Beat egg yolk with 2 Tbsp. water in a small bowl just to combine. Remove parchment and pie weights and brush bottom and sides of shell lightly with egg yolk mixture. Return to oven and continue baking until lightly golden, about 25 minutes more. Let cool on a wire rack. Reduce oven temperature to 350°F.
Cook spinach and 2 Tbsp. water in a large skillet, stirring occasionally, until wilted, about 5 minutes. Transfer spinach to a colander; reserve skillet. Drain spinach, pressing out excess liquid, then coarsely chop.
Melt butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until caramelized, about 15 minutes. Add artichokes and cook, stirring, until warmed through, about 5 minutes more. Stir in chopped spinach and season with salt and pepper. Spread vegetable mixture into crust.
Whisk eggs, cream, and milk in a medium bowl and pour over vegetable mixture. Bake quiche until set and lightly golden, 30–35 minutes. Transfer to a wire rack and let cool 15 minutes. Serve warm or at room temperature.
Crust can be baked 1 day ahead; let cool and store tightly wrapped at room temperature. Filling can be prepared 1 day ahead; keep chilled. Return to room temperature before filling crust.
Triple-Ginger Cream Sandwiches

Ingredients:
1 tablespoon ground ginger
1 teaspoon finely grated peeled fresh ginger
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups all-purpose flour, plus more for surface
1 cup (packed) dark brown sugar
1 stick (1/2 cup) unsalted butter, room temperature
2 large egg yolks
1/3 cup unsulphured molasses
Pure cane or sanding sugar (for sprinkling)
12 ounces cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup finely chopped candied ginger
A 2" round cutter

Instructions:
Whisk ground ginger, fresh ginger, pepper, cinnamon, salt, baking soda, nutmeg, cloves, and 2 cups flour in a medium bowl; set aside.
Beat brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, 3–4 minutes. Add egg yolks and molasses and beat until combined. Add dry ingredients and beat on medium-low speed until well combined, about 3 minutes.
Divide dough between 2 pieces of plastic wrap and flatten each into an 8"-diameter disk. Wrap each disk in plastic and chill until firm, about 1 hour.
Position racks in upper and lower thirds of oven; preheat to 350°F. On a lightly floured surface, roll out 1 disk of dough to an 1/8" thickness. Using 2" round cutter, cut out rounds, rerolling scraps once (you should have 36 rounds).
Arrange rounds on 2 parchment-lined baking sheets at least 1/2" apart; sprinkle with cane sugar. Bake, rotating sheets halfway through, until cookies are puffed and edges are lightly golden, 8–10 minutes. Transfer sheets to wire racks and let cookies cool. Repeat with remaining dough.
Beat cream cheese, powdered sugar, and candied ginger in the bowl of stand mixer fitted with the whisk attachment on medium-high speed until smooth and fluffy, about 2 minutes.
Just before serving, spread about 1 tsp. filling on flat side of half of the cookies. Sandwich with remaining cookies, sugared sides up.
Unfilled cookies can be made up to 1 week ahead; store in an airtight container at room temperature. Filling can be made 3 days ahead; chill in an airtight container. Let filling come to room temperature and fill cookies just before serving.