iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Porchetta-Style Roast Turkey Breast

Ingredients:
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
2 tablespoons olive oil
2 ounces pancetta (Italian bacon), chopped
4 garlic cloves
3 sage leaves
1/2 cup parsley leaves
1/4 cup coarsely chopped fresh chives
1 teaspoon finely chopped fresh rosemary
2 teaspoons finely grated lemon zest
1 whole skin-on, bone-in turkey breast, bones removed
12 slices bacon
A spice mill or a mortar and pestle

Instructions:
Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine. Toss spice mixture and salt in a small bowl; set aside.
Heat oil in a small skillet over medium. Cook pancetta, stirring often, until brown and crisp, 5–8 minutes. Let cool. Transfer pancetta and fat in skillet to a food processor, add garlic, and process to a smooth paste. Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.
Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Run your fingers underneath fillets lengthwise to detach. Using a thin, sharp blade, position knife about 3" from neck end and cut downward at a 45ºF angle into the thickest part of the breast (do not cut all the way through; you're butterflying only the top portion). Open top flap you've just created like a book. Fold fillets in half and place in the top and bottom gaps between the breasts so tapered ends are facing in. The idea is to create a layer of meat of uniform thickness across the entire breast.
Sprinkle reserved spice mixture all over turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices. Roll up turkey breast left to right like a jelly roll to form a log; position seam side down and tuck skin under at each end. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don't tie too tightly or it will bulge when cooked).
Let rolled turkey sit 2 hours to bring to room temperature.
Preheat oven to 325ºF. Roast turkey on baking sheet until skin is golden and starting to crisp, 40–45 minutes. Remove from oven and carefully remove strings with kitchen shears. Drape with bacon slices, overlapping; tuck ends underneath turkey to secure. Roast until an instant-read thermometer inserted into the thickest part registers 140ºF, 30–40 minutes.
Increase oven temperature to 400ºF and cook until bacon is browned and crisp and thermometer registers 150ºF, 5–10 minutes longer. Transfer to a platter and let rest at least 40 minutes before slicing. Serve with pan juices.
Turkey breast can be rolled 1 day ahead. Chill uncovered on a rimmed baking sheet.
Gravy-Braised Turkey Legs With Cipolline Onions

Ingredients:
2 whole turkey legs (about 3 1/2 pounds), drumsticks and thighs separated, patted dry
Kosher salt, freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup plus 2 tablespoons all-purpose flour
1 large yellow onion, chopped
1 large leek, white and pale-green parts only, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
1 teaspoon black peppercorns
1 cup dry white wine
1/2 bunch thyme
2 dried bay leaves
6 cups turkey stock or low-sodium chicken broth, divided
1 pound cipolline or pearl onions
1 large egg yolk, room temperature
2 tablespoons heavy cream, room temperature
1/4 cup chopped fresh parsley

Instructions:
Generously season turkey all over with salt and pepper. Let sit on a large rimmed baking sheet about 1 hour to bring to room temperature.
Heat oil and butter in a large Dutch oven or other heavy pot over medium. Place 1 cup flour on a plate and dredge turkey in flour, coating only the skin (do not shake off excess). Cook, outer side down, until very well browned (do not cook on inner side), 5–8 minutes. Transfer to a plate.
Add yellow onion, leek, celery, garlic, and peppercorns to pot, season with salt, and cook, stirring often and scraping up brown bits from bottom of pot, until vegetables are softened and beginning to brown around the edges, 10–12 minutes.
Sprinkle in remaining 2 Tbsp. flour; cook, stirring, 2 minutes. Add wine, bring to a boil, stirring, and cook until pan is almost dry. Add thyme, bay leaves, and 3 cups stock, season with salt, and bring to a simmer. Place turkey back in pot, browned side up, and add stock as needed to almost completely cover without submerging browned skin (this will keep it from getting soggy). Bring liquid to a very gentle simmer and cook until turkey is cooked through and an instant-read thermometer inserted near bone of thigh registers 165°F, 35–45 minutes. Transfer turkey to plate.
Add cipolline onions and remaining stock to pot and simmer until tender, 20–25 minutes. Using a slotted spoon, transfer onions to plate with turkey. Simmer braising liquid until reduced to about 3 cups, 15–20 minutes.
Beat yolk and cream in a small bowl; stir in 1 Tbsp. braising liquid to warm. Whisking constantly, gradually add yolk mixture to braising liquid and remove from heat (if gravy boils after this point, it will curdle). Strain gravy into a large bowl. Wipe out pot. Return gravy to pot; taste and adjust seasoning with salt and pepper if needed. Return turkey, browned side up, and cipolline onions to pot and keep warm over low heat until ready to serve. Serve topped with parsley.
Legs can be seasoned 1 day ahead. Chill uncovered. Bring to room temperature before using.
Celery on Celery Salad

Ingredients:
1/3 cup olive oil
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
1/2 cup chopped fresh parsley
1/4 cup capers
1/2 medium celery root (celeriac), peeled, thinly sliced on a mandoline
5 celery stalks
thinly sliced into long ribbons on a mandoline

Instructions:
Whisk oil, lemon zest, and lemon juice in a large bowl; season with salt and pepper. Stir in parsley and capers.
Add celery root and celery to dressing; toss to coat. Let sit 5 minutes before serving.
Celery Root Hash

Ingredients:
1 large celery root (celeriac), peeled, cut into 3/4-inch pieces
1 pound sweet potatoes, peeled, cut into 3/4-inch pieces
2 sprigs thyme
1 bay leaf
1 cup low-sodium chicken broth
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 red onion, sliced
1 garlic clove, thinly sliced
Kosher salt, freshly ground pepper
5 slices bacon, cooked, crumbled
Chopped fresh chives (for serving)

Instructions:
Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil, and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables are just beginning to soften and liquid is evaporated, 15–20 minutes. Add onion and garlic; season with salt and black pepper and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30–35 minutes. Remove thyme and bay leaf and toss in bacon. Serve topped with chives.
Tomato and Cannellini Bean Soup

Ingredients:
1 cup dried cannellini or other small white beans, soaked overnight
1 onion, quartered through root end
4 garlic cloves, crushed
2 bay leaves
Kosher salt
4 Tbsp. olive oil, divided, plus more for drizzling
1 (28-ounce can) whole peeled tomatoes, drained
1/2 teaspoon (or more) crushed red Pepper flakes
Kosher salt
1 onion, chopped
1 fennel bulb, cored, chopped
4 garlic cloves, very thinly sliced
1 tablespoon Sherry vinegar
4 cups low-sodium vegetable broth
1 bunch Swiss chard, stems removed, leaves torn into pieces
Chopped unsalted
roasted almonds (for serving)

Instructions:
Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
Beans can be cooked 3 days ahead. Cover and chill.
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30–45 minutes.
Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.
Two-Way Chanterelle and Pear Bread Stuffing

Ingredients:
1 large loaf Pullman or other firm white bread
1 pound chanterelle mushrooms
1/3 pound pancetta, cut into small dice
10 tablespoons (1 1/4 sticks) butter, plus more for the muffin tins
1 large onion, chopped
1/4 cup minced shallots (about 3)
Salt and freshly ground black pepper
1/3 cup white wine
3 1/2 cups diced pears (about 4 or 5 ripe firm varieties like Bartlett or Anjou), plus 1 whole pear
1 teaspoon sugar
1/3 cup chopped fresh flat-leaf parsley
1/4 cup minced fresh chives
1 1/2 tablespoons finely chopped fresh thyme or 1 1/2 teaspoons dried thyme
2 cups turkey stock
or as needed (chicken broth can be used)

Instructions:
Tear the bread into small pieces (you should have about 16 cups) and put in a roasting pan or large bowl. Cover with paper towels and leave out overnight to dry. Or spread on a baking sheet, in batches, and lightly toast in a 300°F. oven, then put in a roasting pan or large bowl. Set aside.
Wipe the mushrooms clean with a damp towel. Trim the tough ends. Slice some thick, and chop the rest. Set aside.
Put the pancetta in a large skillet and cook over medium heat until the fat is rendered, about 7 minutes. Using a slotted spoon, remove the pancetta to a large plate.
Add 2 tablespoons of the butter to the fat remaining in the pan and turn the heat to medium-high. Add the onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft; do not brown. Remove to the plate holding the pancetta.
Add 3 tablespoons butter to the pan, then add the mushrooms, season with salt and pepper, and sauté until starting to brown. Remove to the plate.
Add the wine to the pan and deglaze over medium-high heat, stirring and cooking until the wine reduces by about half. Pour the liquid over the mushrooms.
Wipe out the pan and add the remaining 5 tablespoons butter. Add the diced pears and sugar, in batches if necessary, season with salt and pepper, and sauté until the pears begin to brown slightly. Remove from the heat.
Add the sauteéd ingredients to the bread and toss lightly to combine. Add the herbs and toss again. Slowly pour 1 cup of the stock over the mixture and toss.
Add enough additional stock to make a very moist stuffing. Taste and adjust for salt and pepper. (If you are stuffing a brined turkey, remember that the juices from the bird will add a bit more salt.)
Preheat the oven to 375°F. Generously butter 12 muffin cups.
Just before roasting the turkey, put some of the room-temperature stuffing lightly inside the cavity. Place the whole pear in the opening of the cavity to help hold the stuffing in the bird. Roast as directed.
Fill the muffin cups with the remaining stuffing, pressing down so each one is well filled. Top each with 1 tablespoon stock. Bake for 20 to 30 minutes, until a golden crust forms on the bottom.
To serve, use a butter knife to remove the stuffing muffins and invert onto the plates.
Makes enough stuffing for a 12- to 14-pound turkey and 12 muffins; if not stuffing a turkey, the recipe will fill 2 dozen muffin cups or a small casserole dish.
Spelt Spaghetti, Vine Tomatoes & Baked Ricotta

Ingredients:
Olive oil
1/2 bunch of fresh thyme (1/2 ounces)
4 cloves of garlic
1/2-1 fresh red chile
1 lemon
1 pound mixed-color cherry tomatoes, on the vine
8 ounces best-quality ricotta salata cheese
11 ounces dried spelt spaghetti
4 handfuls of arugula
Optional: balsamic vinegar

Instructions:
Preheat oven to 350°F. Pour 3 tablespoons of oil into a small bowl. Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. Peel the garlic, then finely slice it with the chile and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper, and mix together. Lay the cherry tomatoes in a 12–x 16-inch baking dish. Rub the flavored oil all over the ricotta and place in the center of the dish, then gently rub the remaining oil over the tomatoes. Add a splash of water to the dish, place in the oven, and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the package instructions.
Lift the ricotta out of the baking dish, then shake the tomatoes off the vines, discarding the stalks. Add half a cup of pasta water to the dish and gently shake to loosen all the sticky goodness from the base. Drain the spaghetti and toss straight into the dish with a squeeze of lemon juice, season to perfection, then break that beautiful ricotta over the top. Sprinkle over the arugula, toss together well, then serve. My missus likes this with a little drizzle of balsamic too.
Penne with Roasted Butternut Squash

Ingredients:
1 pound butternut squash, peeled and cut into 1/4-inch cubes, 6 tablespoons extra-virgin olive oil, 1 tablespoon plus 1 teaspoon salt, optional, 1 pound penne pasta, 1 large onion, finely chopped, 4 tablespoons grated Parmigiano cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon black pepper

Instructions:
1. Preheat the oven to 425°F.
2. Toss the squash cubes in a bowl with 1 tablespoon of the oil and 1/2 teaspoon of the salt (if using) and mix well. Spread onto a baking pan in a single layer and roast for 20 to 30 minutes until soft. Increase the oven temperature to broil and broil the squash for 2 minutes more.
3. When the squash is almost done, bring a large pot of water to a boil over high heat. Add 1 tablespoon of the salt (if using) and the penne and cook according to the package instructions until al dente. Reserve 1/3 cup of the cooking water and drain the pasta.
4. Place half of the squash into a blender along with the reserved pasta water and puree until it is smooth. It should have the consistency of tomato sauce.
5. Put 2 tablespoons of the oil in a large pan over low heat. Add the onion and the remaining 1/2 teaspoon of salt (if using) and cook until the onion is softened.
6. Add the squash puree and roasted squash cubes to the onion, and sauté for 1 minute.
7. Stir in the drained pasta, and remove the pan from the heat.
8. Stir in the Parmigiano, parsley, and pepper, and drizzle with the remaining 3 tablespoons of oil.
Rosemary Garlic Potato Bread

Ingredients:
2 large russet potatoes, well baked and still warm
1 garlic head, roasted and still warm
2 (1/4-ounce) envelopes active dry yeast
2 tablespoons sugar
3 tablespoons olive oil, plus extra for brushing
2 teaspoons kosher salt, plus more for sprinkling
4 cups all-purpose flour, plus more as needed
4 cups bread flour
1 1/2 tablespoons chopped fresh rosemary

Instructions:
1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
5. Preheat the oven to 400°F.
6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
Leek and Cannellini Bean Soup

Ingredients:
1/2 cup extra-virgin olive oil
2 cups chopped leeks
1 cup chopped carrots
1 cup chopped celery
1 cup diced turnip
1/2 tablespoon salt
6 cups chicken stock or water
1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
1/4 cup grated Parmigiano cheese

Instructions:
1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
3. Add the cannellini beans and simmer for another 2 minutes.
4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.
Almond, Kale, and Banana Smoothie

Ingredients:
1/2 orange, peeled, 2 Medjool dates, pitted, 1/4 cup almonds, 1 banana, peeled, cut into 1-inch pieces, 2 cups torn kale leaves, 1/4 cup unsweetened almond milk or coconut water

Instructions:
Blend orange, dates, almonds, and 3 Tbsp. water in a blender on low speed until almonds are finely ground. Increase speed to high and blend until mixture is no longer grainy, about 1 minute. Add banana, kale, almond milk, and 1/2 cup ice; blend until drink is smooth and thick.
Dry-Brined Turkey

Ingredients:
One 12- to 16-pound turkey, preferably a heritage or pasture-raised bird
About 1/2 cup kosher salt
1 tablespoon freshly ground black pepper
10 fresh thyme sprigs
1/2 bunch fresh flat-leaf parsley
2 small onions, halved
2 small apples, cored and halved
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups water or white wine

Instructions:
Two days before serving, rinse the turkey and pat dry. Rub all over with the salt, slipping salt under the skin where possible and rubbing some into the cavities; use about 1 tablespoon per every 4 pounds of bird. Put the bird in a large plastic bag and refrigerate.
On the second night, turn the turkey over.
A couple of hours before cooking, remove the turkey from the bag and pat dry.
Put in a roasting pan and allow to come to room temperature.
Preheat the oven to 450°F.
Sprinkle half the pepper into the main cavity of the turkey and add the thyme, parsley, half the onions, and half the apples. Tie the legs together with kitchen twine. Put the remaining apples and onions in the neck opening and tuck the neck skin under the bird.
Rub the butter under the breast skin and over the thigh meat. Sprinkle the bird with the remaining pepper.
Roast for 30 minutes.
Remove the turkey from the oven and reduce the heat to 350 degrees. Cover the breast of the bird and the wing tips with foil. Add 1 1/2 cups water (or white wine) to the roasting pan and roast the bird for another 2 hours or so, depending on size; figure on 12 minutes a pound for an unstuffed bird. Remove the foil from the breast in the last half hour so it browns.
When the turkey has roasted for 2 hours, begin to test for doneness by inserting an instant-read thermometer (digital is best) into two different places in the thigh, making sure not to touch bone; it should be at about 160 degrees.
When it is done, tip the turkey so the interior juices run into the pan. Remove the turkey to a rimmed baking sheet or a serving platter, cover with foil and then a damp kitchen towel, and allow to rest for at least 30 minutes.
Meanwhile, pour the fat and drippings from the pan into a measuring cup. Add the 1/2 cup white wine (or broth) to the pan, stirring to deglaze it, and pour that into same measuring cup. The fat and drippings can then be used to make gravy.
Chicken & Squash Cacciatore, Mushrooms, Tomatoes, Olives, Bread

Ingredients:
1 onion
1 leek
4 cloves of garlic
2 slices of smoked pancetta
2 sprigs of fresh rosemary
Olive oil
2 fresh bay leaves
1/2 a butternut squash or sweet potatoes (1 1/4 lbs)
3 1/2 ounces chestnut or cremini mushrooms
2 (12-oz cans) of plum tomatoes
1 cup Chianti or other good red wine
4 chicken thighs, bone in
8 black olives (with pits)
7 ounce whole-grain bread with seeds

Instructions:
Preheat oven to 375°F. Peel the onion and cut into eights, trim, wash, and slice the leek, peel and slice the garlic. Place a large ovenproof casserole pan over medium heat. Finely slice the pancetta, pick and finely chop the rosemary leaves, then place both in the pan with 1 tablespoon of oil and the bay leaves. Stir regularly for 2 minutes, then add the garlic, followed by the onion and leek. Cook for 10 minutes, stirring regularly.
Meanwhile, chop the squash or sweet potato (wash first) into bite-sized chunks, leaving the skin on and discarding any squash seeds. I like to cut the stalk and face off the mushrooms because it looks nice—just add the trimmings straight to the pan, along with the whole mushrooms and chopped squash or sweet potato. Remove and discard the chicken skin and add the chicken to the pan. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon. Half-fill each can with water, swirl about, pour into the pan, and mix it all together. Pit the olives, then poke them into the stew. Bring to a gentle simmer, then transfer to the oven to cook for 1 hour, or until thick, delicious, the chicken falls off the bone, and the squash or sweet potato is lovely and tender. Season to perfection, then serve with bread to mop up that tasty sauce.
Broccoli Cauliflower Casserole

Ingredients:
1 cauliflower head
1 large broccoli head
1/2 cup (1 stick) butter
1 medium onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
4 ounces cream cheese, at room temperature
1/4 teaspoon seasoned salt, more to taste
Kosher salt and black pepper to taste
1/4 teaspoon paprika, plus more for sprinkling
1/3 cup seasoned breadcrumbs
1 1/2 cups grated Monterey Jack cheese

Instructions:
1. Preheat the oven to 375°F.
2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.
5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika...then top the casserole with the buttery breadcrumbs.
7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.