iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pinhead Oat-Crusted Catfish, Roasted Cauliflower and Mustard Greens, and Lemon Cream

Ingredients:
2 packed cups (85 g) chopped mustard greens
3 tablespoons plus 1 teaspoon olive oil
Salt and freshly ground black pepper
1/2 head cauliflower
4 cloves garlic, peeled
2 tablespoons unsalted butter
1 large shallot, minced
1/2 cup (120 ml) white wine
1 cup (240 ml) heavy cream
Finely grated zest of 1/2 lemon
1 tablespoon freshly squeezed lemon juice
1/2 cup (90 g) raw pinhead (Scottish) oats
4 (6-ounce / 170-g) pieces catfish fillet

Instructions:
Preheat the oven to 400°F (205°C).
In a large bowl, toss the mustard greens with 1 teaspoon of the oil and season with salt and pepper. Set aside.
Trim the cauliflower and break it into florets. Put the cauliflower and garlic in a 9-by-13-inch (23-by-33-cm) baking dish, drizzle with 1 tablespoon of the oil, and sprinkle with salt and pepper to taste. Toss to coat with the oil. Roast until the cauliflower is very tender and golden brown, about 40 minutes.
Meanwhile, in a small saucepan, heat 1 tablespoon of the butter over medium-high heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until just starting to brown, about 5 minutes. Add the wine and cook until reduced by about half, then add the cream and lemon zest. Simmer over medium heat until reduced and thickened, about 6 minutes, then whisk in the lemon juice. Remove from the heat. Season with salt to taste and set aside, covered to keep warm.
Add the greens to the cauliflower and toss with a metal spatula. Sprinkle with a little water and roast until the greens are wilted and tender and beginning to crisp, 5 to 7 minutes.
In an extra-large sauté pan (or two large ones), heat the remaining 1 tablespoon butter and 2 tablespoons oil over medium-high heat. Spread the oats on a plate. Season the fish with salt and pepper and lay each fillet on the oats, pressing gently so the oats adhere to one side. Put the fish in the pan (or pans), oat side down, and cook without disturbing until the oats are nicely browned and the opaqueness has moved about a third of the way through the thickest part of the fish, about 4 minutes depending on the thickness of the fillets. Use a metal spatula to carefully turn the fish over and cook until just opaque throughout, about 4 minutes. Pile the cauliflower, garlic, and greens on 4 serving plates, top with the fish, and spoon some of the sauce over everything. Serve immediately.
Red Lentils and Kale with Miso

Ingredients:
1 cup dried red lentils, rinsed, 4 cups Brain-Boosting Broth, 3 cloves garlic, chopped, 1 sweet potato, peeled and chopped, 2 celery stalks, chopped, 1 yellow onion, chopped, 2 cups Roma tomatoes, chopped, 1 tablespoon white miso, 1 bunch kale, stemmed and chopped, Salt and freshly ground black pepper, 6 fresh sage leaves, finely chopped, plus extra for garnish, 1 sheet nori, julienned, for garnish

Instructions:
Place the lentils in a large saucepan and cover with 1 1/2 cups of the broth. Bring to a simmer over medium heat and cook, uncovered, until the lentils are tender, about 25 minutes. Stir in the garlic, sweet potato, celery, onion, tomatoes, and the remaining 2 1/2 cups of broth. Continue to cook, uncovered, for about 20 minutes, or until the sweet potato is tender. Stir in the miso, kale, and sage. Season to taste with salt and pepper, ladle into bowls, garnish with the nori, and serve.
Sweet Peach Smoothie

Ingredients:
1 1/2 cups apple juice
1 ripe peach, peeled, pitted, and chopped (about 3/4 cup)
3/4 ripe banana, peeled and chopped
1 tablespoon vanilla yogurt
6 ice cubes
2 teaspoons honey
2 teaspoons flaxseed oil

Instructions:
Combine the apple juice, peach, banana, yogurt, and ice in a blender and puree until smooth. Add the honey and flaxseed oil and puree briefly to incorporate.
Pour into glasses and serve right away.
Mini Cake Doughnuts

Ingredients:
1/2 cup (60 grams) white spelt or all-purpose flour
1/4 cup (30 grams) rye flour or whole-wheat flour
1/4 cup (30 grams) barley flour or all-purpose flour
1 teaspoon baking powder
1/3 cup (66 grams) cane sugar
Pinch freshly ground nutmeg
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/3 cup milk
1 teaspoon vanilla extract
1 egg
Semisweet chocolate
tempered or melted
or powdered sugar
for coating

Instructions:
Preheat the oven to 400°F and lightly grease a mini doughnut pan.
Sift the white spelt, rye, barley, and baking powder together. Whisk in the sugar, nutmeg, and salt. Set aside.
In a separate bowl, whisk together the melted butter, milk, vanilla, and egg. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix or your doughnuts may be rubbery.
Fill each doughnut cup 1/2 to 3/4 of the way full with the batter. You can do this with a spoon, but I prefer using a piping bag to fill each cup evenly and cleanly. It's important not to overfill or as the doughnuts rise, you'll lose the hole. Bake until the doughnuts spring back when touched, 6 to 10 minutes depending on the size of your doughnut pan. Let cool completely on a wire rack; then dip in melted chocolate or dust with powdered sugar.
Vanilla Snack Cakes

Ingredients:
3/4 cup (90 grams) white spelt or all-purpose flour
1/4 cup (30 grams) ground millet or cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/3 cup (66 grams) cane sugar
2 tablespoons honey
1/4 cup (2 ounces) water
2 tablespoons safflower oil
4 egg yolks
1 teaspoon vanilla extract
1 batch (about 1 cup) Snack Cake Crème

Instructions:
Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate.
Butter Crackers

Ingredients:
1/3 cup (45 grams) white spelt or all-purpose flour
2/3 cup (90 grams) white whole-wheat flour
1/4 cup (30 grams) oat or cake flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons cane sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon flaxseed or olive oil
1/4 cup (2 ounces) ice water, divided
1 egg
1 tablespoon milk
2 tablespoons unsalted butter, melted
1/4 teaspoon salt

Instructions:
Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.
Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll.
Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.
In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.
Bake just until the crackers begin to brown, 5 to 10 minutes.
While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.
Brussel Leaf and Baby Spinach Sauté

Ingredients:
1 pound brussels sprouts, 2 tablespoons extra-virgin olive oil, 1 tablespoon white wine or champagne vinegar, 1 tablespoon maple syrup, 4 cups baby spinach, 2 generous pinches of sea salt, 1/2 cup Marcona almonds

Instructions:
Working with one brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
Sprinkle with the salt and Marcona almonds and serve immediately.
Brussels Sprouts with Shallots and Salt Pork

Ingredients:
1 cup 1/4" cubes salt pork or pancetta (about 8 ounces)
2 large shallots, peeled, quartered (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved
1-2 tablespoons juice from jarred dill pickles

Instructions:
Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel- lined plate to drain. Set aside. DO AHEAD: Salt pork can be blanched 1 day ahead. Cover and chill.
Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan.
Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.
Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.
Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD: Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing.
Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.
Whipped Potatoes with Horseradish

Ingredients:
2 tablespoons unsalted butter, melted, divided, plus 1/2 cup (1 stick), cut into 1" cubes, room temperature
2 1/2 pounds russet potatoes, peeled, cut into 2" pieces
Kosher salt
4 ounces cream cheese, cut into 1" cubes, room temperature
2 tablespoons prepared horseradish
2/3 cup whole milk, warmed
Freshly ground black pepper
1 bunch scallions, white and pale-green parts only, minced (about 2/3 cup loosely packed)
Hungarian sweet paprika

Instructions:
Brush an 8x8x2" or other 6-cup baking dish with 1 tablespoon melted butter. Place potatoes in a large pot and add cold water to cover by 1". Add a large pinch of salt; bring to a boil, then reduce heat to medium-low. Cover with lid slightly ajar and gently simmer until potatoes are tender, about 20 minutes.
Drain potatoes; return to same pot. Shake and stir with a wooden spoon over very low heat until dry. Then, using a potato masher, mash coarsely. Using a hand mixer, beat 1/2 cup butter into potatoes, a few pieces at a time, until blended. Beat in cream cheese, adding a few pieces at a time, then horseradish. With motor running, gradually add milk, beating until potatoes are light and fluffy, 4-5 minutes. Season well with salt and pepper.
Stir in scallions. Scrape potatoes into prepared dish.3 Use a spatula to create peaks across the surface. Drizzle potatoes with remaining 1 tablespoon melted butter and sprinkle with paprika. DO AHEAD: Potatoes can be made 1 day ahead. Let stand at room temperature to cool. Cover and chill.
Preheat oven to 350°F. Bake potatoes, uncovered, until they are heated through and top is golden, about 40 minutes (if chilled, add 10 minutes).
Day-After Turkey Stock

Ingredients:
3 chopped celery stalks
1 chopped onion
1 turkey carcass (broken into pieces)
and water to cover (12-14 cups)

Instructions:
Combine 3 chopped celery stalks, 1 chopped onion, 1 turkey carcass (broken into pieces), and water to cover (12-14 cups) in a stockpot. Set over high heat and bring to a boil. Reduce heat and simmer until broth is reduced by 1/3, about 3 1/2 hours. Strain; discard solids. Let cool; cover and chill. DO AHEAD Stock will keep chilled for 3 days or frozen for 3 months.
Creamy Millet with Roasted Portobellos

Ingredients:
1 cup millet
2 1/2 cups milk
Sea salt and freshly ground pepper
1/2 teaspoon freshly grated nutmeg
2 tablespoons fresh thyme leaves
1/2 to 3/4 cup grated Pecorino cheese, plus more for garnish
1/4 cup crumbled Gorgonzola
4 portobello mushrooms, stemmed
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons herbes de Provence
1 bunch lacinato (Tuscan) kale, stemmed and coarsely chopped
Pinch of red pepper flakes (optional)

Instructions:
Preheat the oven to 400°F. Rinse and drain the millet. Put it in a heavy pot (enameled cast-iron, if you have one). Add the milk, 2 cups water, and a big pinch of salt. Stir. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook, stirring occasionally so the bottom doesn't burn, until tender, 20 to 25 minutes. Stir in the nutmeg and thyme and cook another 3 minutes. The consistency should be like that of a soft polenta with some millet nuggets in it. If it starts to thicken too much or the texture is too coarse, add another 1/2 cup water as it cooks. Stir in both cheeses, taste, and add salt and pepper, if desired. Turn off the heat and leave the lid ajar.
In a large bowl, stir together the oil, vinegar, herbes de Provence, and 1/2 teaspoon of salt. Brush both sides of the mushrooms with the dressing and gently toss the kale with the remaining dressing. Put the mushrooms on a rimmed baking sheet, stem side up. Bake until the mushrooms have shrunk down and softened, 10 to 12 minutes. Remove the baking sheet from the oven, spread the kale in the remaining space, sprinkle with the red pepper flakes, and roast until the kale is just softened and crisped a bit, another 5 minutes.
To serve, place a generous scoop of the cheesy millet on each plate. Top with a portobello, some roasted kale, some Pecorino, and serve.
Greek Yogurt Cheesecake with Pomegranate Syrup

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups fine graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
1/4 cup sugar
2 teaspoons powdered gelatin
1 1/2 pounds cream cheese, room temperature
1 1/2 cups plain whole-milk Greek yogurt
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups flash-pasteurized pomegranate juice
1/2 cup sugar
2 tablespoons light corn syrup
Pomegranate seeds
A 9"-diameter springform pan

Instructions:
Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well). Chill until firm, at least 1 hour or up to 1 day.
Place gelatin and 1 1/2 tablespoons cold water in a heatproof bowl. Let stand until softened, 5-10 minutes.
Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
Pour water to a depth of 1/2" into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
With processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top. Cover tightly with plastic wrap and chill for at least 6 hours before serving. DO AHEAD: Cheesecake can be made 2 days ahead. Keep chilled.
Bring first 3 ingredients to a simmer in a medium saucepan over medium-low heat; simmer, whisking occasionally, until syrup is thickened, shiny, and measures a generous 1/2 cup, 35-40 minutes. Let cool. DO AHEAD: Pomegranate syrup can be made 5 days ahead. Cover; chill. Rewarm slightly before serving.
Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates. Drizzle pomegranate syrup over and scatter pomegranate seeds around.
Hearty Greens with Kumquats

Ingredients:
12 cups mixed hearty greens (such as escarole, mustard greens, and kale)
1 cup kumquats, cut into thin rounds, seeded
1/2 cup Granny Smith Apple Cider Vinaigrette
Kosher salt and freshly ground black pepper
1/4 cup 1" pieces chives
3 tablespoons roasted salted shelled pumpkin seeds (pepitas)

Instructions:
Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags. Chill greens and kumquats overnight. Before serving, empty bags with greens and kumquats into a large bowl. Add 1/2 cup Granny Smith Apple Cider Vinaigrette to salad and toss to evenly coat.
Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Transfer to a serving bowl and scatter 1/4 cup 1" pieces chives and, for a little crunch, 3 tablespoons roasted salted shelled pumpkin seeds (pepitas) over.
The House Salad

Ingredients:
1 large head butter or bibb lettuce
1 small jicama, peeled and cut into 1/4-inch matchsticks (roughly 1/2 cup)
1/3 cup pomegranate seeds
1 cup large shavings Asiago or Parmesan cheese
2 1/2 tablespoons crème fraîche
2 tablespoons extra-virgin olive oil
1 teaspoon honey
1 scallion, white part only, finely chopped
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Instructions:
To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.
Mini Herbed Pommes Anna

Ingredients:
1/2 cup (1 stick) unsalted butter
12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped leaves
1 garlic clove, minced
1 3/4 pounds small waxy potatoes (such as Yukon Gold or German Butterball), each slightly larger than a golf ball
2 teaspoons kosher salt
Freshly ground black pepper
A standard 12-cup muffin pan; a mandoline

Instructions:
Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.
Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16" thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment. DO AHEAD: Potatoes can be made 1 day ahead. Cover; chill.
Increase heat to 425°F. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.
Slow-Roasted Green Beans with Sage

Ingredients:
2 1/2 pounds tender green beans, trimmed
3 bunches scallions, trimmed with 1" green tops still attached, halved lengthwise
6 large garlic cloves, each cut lengthwise into 4 slices
1/2 cup olive oil
2 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper

Instructions:
Preheat oven to 375°F. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)
Chopped Cucumber, Pear, and Fennel Salad

Ingredients:
2 pounds cucumbers
1 large fennel bulb cut into 1/2" squares
Fresh lemon juice
2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups)
3/4 cup pomegranate seeds
3/4 cup Granny Smith Apple Cider Vinaigrette
Kosher salt
Freshly ground black pepper

Instructions:
Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.