iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Concord Grape Jam

Ingredients:
5 lb Concord grapes, stemmed
5 cups sugar
3 tablespoons fresh lemon juice
7 (1/2-pt) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-qt deep pot; an instant-read thermometer; a food mill fitted with fine disk

Instructions:
Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.
Chill 2 small plates (for testing jam).
Slip skins from grapes and purée skins with 1 cup sugar in a food processor, then transfer to a 4- to 6-quart wide heavy pot. Stir in lemon juice, peeled grapes, and remaining 4 cups sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes. Force jam through food mill set over a large bowl. Discard remaining solids. Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes, then test for doneness.
To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute. Tilt plate: Jam should remain in a mound and not run. If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more.
Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle jam into jars, leaving 1/4 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.
Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave. Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids. Preserves will thicken as they cool.
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.
Coffee Fruitcake

Ingredients:
3 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants (3 1/3 cups)
1 lb raisins (3 cups)
1 cup lukewarm strong coffee
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)
2 (9- by 5- by 3-inch) loaf pans

Instructions:
Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.
Italian Sausage with Red Grapes

Ingredients:
2 tablespoons olive oil
2 lb sweet Italian sausage (about 12 3- to 4-inch links)
2 lb seedless red grapes, stemmed
1/4 cup balsamic vinegar
Accompaniment: sautéed greens with garlic

Instructions:
Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausages, turning over once, until well browned, about 8 minutes total. Add grapes and cook, stirring occasionally, until sausages are cooked through and grapes are softened, 10 to 12 minutes. Stir in vinegar and salt and pepper to taste.
Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino

Ingredients:
1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice
an adjustable-blade slicer

Instructions:
Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
Roasted Poussins with Green-Wheat Stuffing

Ingredients:
1 1/4 cups green wheat* (sometimes called frekeh or frik)
1 1/2 cups finely chopped onion (1 large)
2 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup dried currants
1/4 cup pine nuts, toasted
4 poussins (about 1 lb each)
2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter, melted and cooled
1/3 cup reduced-sodium chicken broth
1/3 cup water
1/2 teaspoon cornstarch whisked together with 2 teaspoons water
1/2 teaspoon fresh lemon juice
kitchen string; a 17- by 11-inch shallow flameproof baking pan fitted with a large flat rack; an instant-read thermometer

Instructions:
Soak wheat in a bowl of cold water, skimming off any debris that floats to the surface and changing water twice, 20 minutes total. Drain well in a sieve.
Cook wheat, uncovered, in a 3- to 4-quart pot of salted boiling water , stirring and skimming occasionally, until just tender, 12 to 15 minutes; drain well in a sieve and transfer to a bowl.
While wheat is boiling, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring frequently, until softened, about 7 minutes. Add coriander, ginger, cinnamon, salt, and pepper; cook, stirring, 1 minute more; stir into drained wheat with currants and pine nuts. Cool stuffing completely, about 20 minutes.
Put oven rack in middle position and preheat oven to 450°F. Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. Sprinkle salt and pepper inside and outside of birds, then stuff each body cavity with 1/2 cup stuffing. Spoon remaining stuffing into a small baking dish and cover with foil, then set aside. Tie legs together with string and arrange poussins, without crowding, on rack in pan. Brush melted butter generously over poussins, reserving remainder for basting.
Roast poussins, basting occasionally, until deep golden, 30 to 35 minutes. Reduce oven temperature to 375°F and roast until a thermometer inserted into a thigh (avoiding bone) registers 180°F, and into the stuffing, 165°F, about 10 to 20 minutes more. Transfer poussins to a platter, reserving pan, and loosely cover with foil. Reheat reserved stuffing in oven while making jus.
Remove rack from pan and tilt pan so fat and juices accumulate in one corner. Carefully spoon off almost all of fat. Straddle pan across 2 burners; add broth and water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Transfer to a 1- to 2-quart saucepan and simmer until reduced to about 1/2 cup, 3 minutes. Stir cornstarch mixture; stir into sauce and simmer 1 minute. Add lemon juice; season with salt and pepper to taste, then pour jus through a fine-mesh sieve into a gravy boat. Cut off string and serve poussins with jus and additional stuffing.
*Available at kalustyans.com.
Farmers Market Greens

Ingredients:
1 tablespoon Champagne vinegar
1/2 tablespoon finely chopped shallot
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
1 1/2 oz edible flowers (optional)

Instructions:
Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.
Chicken Stew with Okra

Ingredients:
1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces
1 teaspoon salt
1 (14- to 15-oz) can whole tomatoes in juice
1/4 cup water
2 tablespoons tomato paste
1/4 cup peanut or palm oil
1 medium onion, chopped
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 1/4 teaspoons cayenne
1/2 cup smooth peanut butter at room temperature
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 lb sweet potato
1 (10-oz) box frozen small okra, thawed
Accompaniment: rice

Instructions:
Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
Stir water into tomato paste in a small bowl until smooth.
Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
Honey-Roasted Pear Salad with Thyme Verjus Dressing

Ingredients:
1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
1/3 cup grapeseed oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
3 bunches fresh thyme sprigs
4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
1/4 cup honey
1 head of butter lettuce, coarsely torn
4 ounces baby arugula
6 ounces blue cheese, sliced or coarsely crumbled
1/2 cup hazelnuts
toasted
coarsely chopped

Instructions:
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.
Pistachio Crisps with Mascarpone Cheese and Grape Compote

Ingredients:
2 pounds large red seedless grapes, stemmed, halved
1/2 cup sugar
5 tablespoons frozen white grape juice concentrate, thawed
1/4 teaspoon Chinese five-spice powder
1 1/2 8-ounce containers mascarpone cheese*
5 tablespoons powdered sugar
1/2 large vanilla bean, split lengthwise
1/2 cup powdered sugar
1/2 cup shelled natural pistachios
1 frozen puff pastry sheet (half of 17.3-ounce package), thawed
Small grape clusters
Fresh mint sprigs

Instructions:
Stir grapes and sugar in heavy large skillet to coat. Let stand 5 minutes. Add juice concentrate and spice powder. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until syrup thickens enough to coat spoon, about 30 minutes. Pour compote into sieve set over medium bowl; drain grapes well. Transfer grapes to another medium bowl. Refrigerate grapes and syrup separately until cold, about 1 hour. (Can be made 1 day ahead. Cover each; keep refrigerated.)
Place mascarpone in small bowl; sift sugar over. Scrape in seeds from vanilla bean; stir to blend. Chill at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
Line 2 large rimmed baking sheets with parchment paper. Blend powdered sugar and nuts in processor until nuts are finely chopped. Sprinkle 10-inch square area on work surface with 1/3 cup nut sugar; top with pastry sheet. Sprinkle pastry with 1/3 cup nut sugar. Roll out pastry to 12-inch square. Roll up into 12-inch-long log. Cut into sixteen 3/4-inch-wide rounds. Roll out each to 4-inch-diameter round, sprinkling with more nut sugar as needed to prevent sticking. Arrange rounds on prepared sheets. Cover and chill at least 30 minutes.
Preheat oven to 375°F. Bake pistachio rounds uncovered until brown on bottom and golden on top, reversing sheets after 10 minutes, about 16 minutes total. Transfer crisps to racks and cool. (Can be made 1 day ahead. Store airtight at room temperature.)
Spread 2 tablespoons mascarpone cream on each of 8 crisps. Place on plates. Spoon cooked grapes atop cream. Cut 8 crisps in half. Drizzle each dessert with grape syrup, then garnish each with 2 crisp halves, grape cluster, and mint.
*Italian cream cheese; available in the cheese department of many supermarkets and at Italian markets.
Potato- and Chorizo-Stuffed Ancho Chiles

Ingredients:
8 large dried ancho chiles* (3 to 4 oz total)
1 (14- to 15-oz) can stewed tomatoes (with juice)
2 medium russet (baking) potatoes (1 lb total)
1/4 lb Spanish chorizo** (cured spiced pork sausage; not picante), casing discarded and sausage finely chopped (1 cup)
3/4 lb Monterey Jack cheese, cut into 1/3-inch cubes (2 1/3 cups)
an electric coffee/spice grinder

Instructions:
Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles.
Put oven rack in middle position and preheat oven to 350°F.
Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a 13- by 9- by 2-inch (3-quart) baking dish.
Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve into a shallow baking pan and spread evenly, then toast in oven, stirring occasionally, until dry, fragrant, and a few shades darker, 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in grinder (you will have about 1 tablespoon).
Purée tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 to 7 minutes.
Peel potatoes and cut into 1/3-inch cubes (about 2 1/2 cups). Cook in a 3-quart pot of boiling salted water until tender but not falling apart, 6 to 8 minutes. Drain in a colander and rinse under cold water to stop cooking.
Stir together potatoes, chorizo, cheese, and 1/4 teaspoon salt in a bowl, then fill chiles generously with stuffing (about 1/2 cup each; slit will not close over it). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.
Sauteed Duck Breasts with Wild Mushrooms

Ingredients:
4 8-ounce boneless duck breast halves with skin
2 tablespoons olive oil
1 1/4 pounds assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups)
1 cup thinly sliced shallots
1/2 cup dry red wine
1 tablespoon chopped fresh parsley

Instructions:
Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.
Honeyed Walnut Tart

Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon fine sea salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
3 cups toasted walnuts, chopped
1 1/2 cups (packed) golden brown sugar
2 tablespoons finely chopped candied orange peel
2 teaspoons finely grated lemon peel
1 1/2 teaspoons finely grated orange peel
3 large eggs
3 tablespoons honey
3 tablespoons fresh lemon juice
1 tablespoon orange-flower water*
1 egg
whisked to blend with 2 teaspoons water (for glaze)

Instructions:
Blend flour and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 5 tablespoons ice water; process until moist clumps form, adding water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic; let stand 1 hour (do not chill).
Mix first 5 ingredients in medium bowl. Whisk eggs, honey, lemon juice, and orange-flower water in another medium bowl. Add egg mixture to nut mixture; stir until well blended.
Position rack in center of oven and preheat to 400°F. Roll crust out on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom, allowing crust to drape over pan. Pour filling into crust, spreading evenly. Fold edges over filling, pleating as needed. Brush with egg glaze.
Bake tart until filling is deep golden and almost set, about 40 minutes. Transfer to rack; cool 15 minutes. Carefully insert small knife between top edge of crust and pan sides in several places to loosen tart. Gently push up on tart bottom to release tart from sides of pan. Cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut tart into wedges.
*Available in the baking or liquor section of some supermarkets and at liquor stores.
Manchego with Quince Paste

Ingredients:
4-ounce wedge Manchego cheese, room temperature, 4-ounce piece quince paste

Instructions:
Trim the rind from the Manchego cheese; cut into 6 wedges and place 1 cheese wedge on each of 6 plates. Cut quince paste into 6 slices; place 1 slice atop each wedge of cheese.
Baked Halibut with Orzo, Spinach, and Cherry Tomatoes

Ingredients:
4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 6- to 7-ounce halibut fillets
1 cup orzo (rice-shaped pasta)
1 garlic clove, minced
4 cups (packed) baby spinach
1 cup halved cherry tomatoes

Instructions:
Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.
Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.
Old-Fashioned Meatballs in Red Sauce

Ingredients:
1 pound ground round (15 percent fat)
1/2 pound sweet Italian sausage
1/3 cup plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 cup grated Pecorino Romano cheese
1 3/4 cups canned crushed tomatoes in heavy purée

Instructions:
Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
Walnut Torte with Coffee Whipped Cream

Ingredients:
1 cup plus 6 tablespoons walnuts (about 5 ounces)
4 large eggs, separated
1/2 cup sugar
1 cup chilled heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon instant coffee crystals dissolved in 2 teaspoons heavy whipping cream
3/4 teaspoon vanilla extract
Walnut halves

Instructions:
Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.