iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Blender Mayonnaise

Ingredients:
1 large egg, 4 teaspoons freshly squeezed lemon juice, or to taste, 1 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground white or black pepper*, 1 cup olive oil or a neutral vegetable oil or a combination of the two

Instructions:
In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
Basic French Vinaigrette

Ingredients:
2 tablespoons finely chopped shallots, 2 tablespoons red- or white-wine vinegar, 1/4 teaspoon fine sea salt, or to taste, 2 teaspoons Dijon mustard, 4 to 6 tablespoons extra-virgin olive oil, Freshly ground black pepper to taste

Instructions:
In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
Green Goddess Dressing

Ingredients:
1/2 cup purchased or homemade mayonnaise
1/4 cup sour cream
1 scallion, chopped (about 2 tablespoons)
1 1/2 to 2 teaspoons anchovy paste
1/3 cup chopped fresh flat-leaf parsley
2 to 3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
3 to 4 teaspoons freshly squeezed lemon juice (from 1 lemon)
Freshly ground black pepper

Instructions:
In a blender or food processor, blend together the mayonnaise, sour cream, scallion, anchovy paste, parsley, 2 tablespoons chives, tarragon, and 2 teaspoons lemon juice, stopping and scraping down the sides occasionally, and blending until the dressing turns green. Taste and blend in the remaining tablespoon chives and 1 teaspoon lemon juice, if desired. Season the dressing with freshly ground black pepper. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 4 days.
Russian Dressing

Ingredients:
1 tablespoon finely chopped onion
1 cup purchased or homemade mayonnaise
1/4 cup ketchup-style chili sauce or ketchup
4 teaspoons bottled (regular; not packed in beet juice) horseradish, or to taste
"1 teaspoon hot sauce, preferably Franks Red Hot Sauce", 1 teaspoon Worcestershire sauce
1/4 teaspoon sweet paprika
Fine sea salt

Instructions:
In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.
Cheese- or Walnut-Filled Crepes (Atayef)

Ingredients:
1 cup walnuts, chopped coarsely
5 Tbsp sugar
Zest of 1 orange
2 tsp cinnamon
2 Tbsp orange blossom water
10 oz akkawi cheese (desalted) or ricotta mixed with half of the mozzarella
3-4 oz fresh mozzarella cheese, grated
5 Tbsp sugar
1 Tbsp rosewater
2 1/2 cups flour
Pinch of salt
1 Tbsp sugar
1 tsp instant dry yeast
3 cups lukewarm water
1 tsp baking soda
2 cups of rose syrup
peanut oil, for deep-frying
1/2 cup ground pistachios
to garnish

Instructions:
To prepare the walnut filling, mix the walnuts, sugar, zest, cinnamon and orange blossom water. Set aside. To prepare the cheese filling, I start the process the night before. Desalt the akkawi cheese by slicing thin and immersing in cold water, leaving it to soak. Drain and change the water again after 1 hour, repeating five or six more times to get rid of all the salt. Taste the cheese before using it to ensure no saltiness remains. Mix the 2 cheeses, sugar and rosewater and set aside in a colander to drain any excess water.
Put the flour into a large bowl. Mix in the salt, sugar and yeast. Pour in the water gradually and beat vigorously with a whisk.
Beat in the baking soda. The batter should be creamy and pourable. Cover and leave aside to rise for 1 hour. Spread a clean lint-free tea towel on a cookie sheet and set aside. Heat a nonstick heavy-bottomed frying pan. Whisk the batter a little before ladling 1/4 cup in the pan to make 4-inch disks. Cook only on one side. Bubbles will start to form; they are ready when there are no more shiny wet spots on the top (about 1-2 minutes). Place each atayef, browned side down, on the tea towel to cool completely.
Take one atayef and cup it in your hand. Fill it with either one of the fillings. Bring the edges together to form a crescent, pinching around the edges with a little firmness to keep the filling enclosed. Fill the remaining and set aside while you prepare your "workstation." Pour 2 cups of rose syrup in a deep bowl. Line a plate with paper towels. Heat the oil in a heavy-bottomed saucepan to 350°F on the thermometer. Deep-fry the filled atayef no more than four at a time until golden brown on both sides. Remove with a slotted spoon and place on the paper towels. While hot, slide a couple at a time into the cool syrup for 1 minute to absorb. Remove with another slotted spoon. Serve hot, garnished with pistachios.
Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce

Ingredients:
Two 1 lb salmon fillets, skin on, center-cut and trimmed to be the same size, 1 tsp cinnamon, 1/2 cup walnuts, toasted, 4 cloves garlic, minced, 1/2 cup fresh cilantro, chopped coarsely, 1/2 cup flat-leaf parsley, chopped coarsely, Juice of 1/2 lemon, Zest of 1 lemon, 4 hot red chilies, seeded and chopped, 1 tsp paprika, 1 tsp cumin, 1/4 cup extra virgin olive oil, Salt and pepper, Kitchen twine

Instructions:
Preheat the oven to 375°F. Prepare the salmon fillets by trimming the extra thin belly part. Use tweezers to pull out any bones. Blot dry and sprinkle half of the cinnamon on the meat side of each fillet and set aside to make the filling.
In a food processor, place the walnuts, garlic, cilantro, parsley, lemon juice and zest, chilies, paprika, cumin, cinnamon, olive oil, salt and pepper. Pulse a couple of times until all the ingredients are chopped. Don't overprocess—try to keep a slightly coarse texture.
Place one fillet skin side down on a working surface and place enough of the spicy walnut filling to fully coat the fish. Cover with the other fillet skin side up. Using the kitchen twine, gently tie up the fish to ensure the filling stays in place. Drizzle olive oil in the baking dish and put in the prepared fillet, drizzling a little more oil on top. Season with salt and pepper. Bake for about 20-25 minutes until done. Serve with tabbouleh and spicy tahini sauce on the side to drizzle over the cooked fish.
Citrus and Almond Prawns Wrapped in Knafe Pastry

Ingredients:
1 pkg (1 lb) knafe dough, defrosted
1 cup toasted flaked almonds
Zest of 1 lemon
Zest of 1 orange
Zest of 1 lime
Salt and pepper
20 medium fresh prawns, shelled, cleaned and butterflied with tails intact
Peanut oil for deep-frying

Instructions:
Spread the knafe dough on a working surface and cover with a damp cloth. In a small bowl, mix the almonds with the lemon, orange and lime zests. Season the prawn with salt and pepper and open the backs. Take a pinch of the almond mixture and place in the open area of the prawn. Close together to encase the filling and continue until all prawns are filled.
Take a few strands of the knafe pastry dough, lay them down flat and spread away from you. Place a filled prawn at the end closest to you and roll the dough around the prawn, ensuring the filling does not come out. Leave the tails exposed. It will look like a cocoon. Proceed to wrap all the prawns in the same way. Keep covered until ready to fry.
Heat the oil in a heavy-bottomed saucepan to 350°F. Using tongs, gently lower the wrapped prawn in the hot oil, one at a time. Don't let go of the rolled prawn with the tongs in the oil until it holds together. Fry about 5 at a time until golden and crisp. Remove and place on absorbent paper. Serve immediately.
Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing

Ingredients:
2 medium eggplants, 1/4 cup peanut and olive oil, combined, Sea salt, 2 tsp whole fennel seeds, 1 clove garlic, 1/4 cup balsamic vinegar, 1/4 cup honey, Juice of 1 lemon, 1 Tbsp Dijon mustard, 1/4 cup pomegranate molasses, 1/4 cup extra virgin olive oil, 4 large handfuls arugula leaves, 1 small red onion, thinly sliced, 2 cups cherry tomatoes, sliced, Salt and pepper, 1/2 cup toasted pine nuts, 1/2 cup fresh pomegranate seeds

Instructions:
Preheat the oven to 400°F.
Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.
Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée

Ingredients:
1 tablespoon olive oil, 5 cipollini onions, peeled and cut into quarters, 1/2 medium shallot, minced, Salt, 5 tablespoons heavy cream, 3 tablespoons walnut oil, 2 ounces fresh chanterelle mushrooms, cleaned and trimmed, 2 ounces fresh black trumpet mushrooms, cleaned and trimmed, 2 ounces fresh royal trumpet mushrooms, cleaned, trimmed, and cut into quarters, 4 sprigs fresh sage, Salt, 8 medium red beets, trimmed and scrubbed, 8 medium golden beets, trimmed and scrubbed, 1/4 cup olive oil, Zest and juice of 1 Meyer lemon, 2 tablespoons minced fresh chives, Salt, 1/4 cup pumpkin seeds, 2 tablespoons walnut oil, Salt, 20 English peas, shelled, Salt, 1/4 cup goat cheese

Instructions:
In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
Preheat the oven to 425°F.
Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
Preheat the oven to 375°F.
Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
Fill a large bowl with ice water.
In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.
Pork Sausage with Braised Purple Cabbage and Apple Chutney

Ingredients:
3/4 pound pork butt, cut into cubes, 4 ounces bacon, 4 ounces fatback, 1 1/2 tablespoons packed dark brown sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3 dashes Worcestershire sauce, All-natural hog casing, soaked in water 30 minutes and then flushed with water, 1 to 2 tablespoons olive oil, 1 tablespoon butter, 1/4 cup olive oil, 1 medium red onion, diced, 3 cloves garlic, minced, 1 head purple cabbage, shredded, 3/4 cup cider vinegar, 2 cups chicken stock or low-sodium chicken broth, Salt and freshly ground black pepper, 2 medium Granny Smith apples, cored and diced, 1 medium red onion, diced, 1/2 cup packed dark brown sugar, 1/2 cup cider vinegar, 1/4 cup water, Salt and freshly ground black pepper, Meat grinder fitted with a medium die

Instructions:
At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.
In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.
Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.
In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.
In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.
Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.
Divide the cabbage among 4 plates then top with sausage and apple chutney.
Grilled Chicken and Peach Salad

Ingredients:
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)

Instructions:
Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.
Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce

Ingredients:
2 cups chopped peeled and cored fresh pineapple
1/2 yellow bell pepper, halved lengthwise again and seeded
1 fresh red jalapeño, halved lengthwise and seeded
Juice of 1 lime juice
Salt and freshly ground black pepper to taste
1/2 head white cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 bunch red radishes, greens trimmed and radishes sliced thin
1 bunch cilantro, stems reserved for another use and leaves thinly sliced or minced
1 cup mayonnaise
1 cup sour cream
3 chipotles in adobo, minced, plus 4 tablespoons adobo sauce
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
1 pound mahi mahi fillet, skinned
1 tablespoon sweet paprika
1 tablespoon cayenne pepper
Salt and freshly ground black pepper to taste
8 corn or flour tortillas
cilantro sprigs for garnish

Instructions:
In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeño to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.
In a large bowl toss together the cabbages, the radishes, and the cilantro.
In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
Prepare a grill for moderately high heat.
While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.
Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the packets from the grill and keep warm in a kitchen towel.
Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.
Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.
Lamb Broth with Cucumber & Mint Yogurt

Ingredients:
1 lamb shank, about 1lb (500g)
1 carrot, peeled and cut into chunks
1 turnip, peeled and cut into chunks
1 onion, peeled and cut into chunks
2 garlic cloves
1 bay leaf
1 sprig of thyme
8 1/2 cups (3 1/2 pints/2 liters) water
4 tsp sea salt
1 cucumber, cut into thin strands or "spaghetti" (see note)
plain (natural) yogurt
a few sprigs of mint
black pepper

Instructions:
Put all the ingredients into a saucepan over medium heat and bring to a boil. Boil for 3—4 minutes and skim off the froth that forms on the surface, then reduce the heat to low and simmer gently for 1 1/2—2 hours, until the lamb is tender and almost falling off the bone, then remove from the heat.
Remove the shank from the stock, then pass the stock through a fine strainer or sieve into a clean saucepan (discard the vegetables) and keep hot. Taste and adjust the seasoning if necessary. Shred the lamb meat from the bone.
To serve, divide the shredded lamb meat among 6 soup bowls. Gather the cucumber strips into 6 bundles and add one to each bowl, then pour over the hot stock and add a tablespoon of yogurt. Finish with a few mint sprigs and a grinding of black pepper. Serve immediately.
Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée

Ingredients:
1 ear of corn, shucked, 4 tablespoons grated queso fresco, 2 tablespoons chopped cilantro, Juice of 1/2 lime, 1 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, 2 tablespoons olive oil, Salt and freshly ground pepper to taste, 1/2 medium yellow onion, minced, 2 medium tomatoes, seeded and diced, 1/4 fresh jalapeño chile, minced, Juice of 1 lime, 3 tablespoons chopped fresh cilantro, 1/2 tablespoon ground cumin, Salt to taste, 1/2 ripe avocado, pitted, 1/2 mango, peeled and flesh coarsely chopped, Juice of 1/2 lime, Juice of 1/2 lemon, 1/4 cup water, Salt to taste, 3 tablespoons unsalted butter, 2 tablespoons chopped cilantro, 4 tiger prawns or jumbo shrimp, peeled and deveined, Salt to taste

Instructions:
Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.
Hummus & Curried Cauliflower Tartine

Ingredients:
1/2 cauliflower, washed, dried and broken into very small florets
2 tsp ground turmeric
1 tsp cumin
1 pinch of freshly grated nutmeg
1 pinch of cinnamon
1 sprig of thyme, leaves only
2 tbsp extra virgin olive oil
sea salt
1 2/3 cups (13oz/400g) canned chickpeas, drained (reserve the liquid)
2 tbsp tahini
juice of 1/4 lemon
1 tbsp extra virgin olive oil
1 pinch of sea salt
4 slices of sourdough bread
1 scallion (spring onion), chopped
2 tbsp extra virgin olive oil

Instructions:
Start by making the curried cauliflower. Preheat the oven to 425°F (220°C/gas mark 7). In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well. Transfer to an ovenproof dish and roast in the oven for 10-15 minutes, until lightly brown on top. Remove from the oven and set aside to cool.
Place all the hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée. Refrigerate for at least 30 minutes.
To serve, spread the hummus on the bread and top with the curried cauliflower. Sprinkle the scallion (spring onion) on top and drizzle with the olive oil.
Minestrone Salad

Ingredients:
12 ounces fingerling or baby red potatoes
8 ounces green beans, cut in half
1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound gemelli or tubetti (or any short pasta you choose)
1/2 cup pesto
one 15 1/2-ounce can cannellini beans (drained and rinsed)
one 6-ounce jar roasted peppers, sliced into strips
salt and pepper to taste

Instructions:
1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.
2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.
3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.
4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.