iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Herbed Lamb, Tomato, and Zucchini Kebabs

Ingredients:
1 large garlic clove
1 1/2 teaspoons salt
1/4 cup plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons black pepper
1 cup plus 2 tablespoons olive oil
1/4 cup finely chopped fresh thyme leaves
1 1/2 tablespoons finely chopped fresh rosemary leaves
1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3 medium zucchini (1 1/2 lb total)
24 large cherry tomatoes (3/4 lb total)
16 (12-inch) wooden skewers
soaked in warm water 1 hour

Instructions:
Mince garlic and mash to a paste with salt using a large heavy knife.
Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air. Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).
Orzo with Artichokes and Pine Nuts

Ingredients:
1 1/2 cups orzo (10 oz)
3 tablespoons pine nuts
1 (14-oz) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest

Instructions:
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.
Grilled Skirt Steak

Ingredients:
2 1/2 teaspoons whole black peppercorns
2 lb skirt steak (about three 1/2-inch-thick pieces)
1 tablespoon coarse sea salt
Accompaniment: chimichurri sauceepi:recipelink</epi:recipelink>

Instructions:
Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.</epi:recipelink>
While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches

Ingredients:
1 lb tomatoes, finely chopped (2 1/2 cups)
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/2 teaspoon black pepper
3/4 teaspoons salt
1 (8-oz) piece smoked cheese such as Gouda, mozzarella, or scamorza
4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)
2 (1-lb) eggplants

Instructions:
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.</epi:recipelink>
While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
Brush bread on both sides with 1 tablespoon oil per slice.
Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.
Chorizo Tamales

Ingredients:
36 dried corn husks, 2 cups frozen corn, 2 tablespoons olive oil, 3 teaspoons salt, 2 chipotle chilies, 2 tablespoons adobo sauce, 1/2 pound ground chorizo sausage, 2 pounds finely ground cornmeal, 1 tablespoon baking powder, 3/4 cup vegetable shortening, melted and cooled, 1 to 3 cups chicken stock

Instructions:
1. Soak 24 of the husks in warm water for 1 hour. Tear 2 husks lengthwise into 24 (1/2-inch-wide) strings.
2. Toss the frozen corn with the oil and 1 teaspoon of the salt, then spread it over a cookie sheet.
3. Roast in a 400°F oven until golden brown, about 20 minutes.
4. Puree the chilies with the adobo sauce. In a small bowl, combine the chorizo and chili puree.
5. In a large bowl, combine the cornmeal, baking powder, and the remaining salt. Add the shortening, chorizo mixture, and corn. Stir in the stock gradually until the mixture has the consistency of mashed potatoes.
6. Spoon 1/4 cup of the filling into the center of each husk. Roll to form a cylinder, fold the ends over, and tie with the husk strings.
7. Line a steamer with some of the remaining husks, add the tamales, and cover with more husks and the lid. Steam until tender, 1 to 1 1/2 hours.
Grilled Indian-Spiced Butter Chicken

Ingredients:
1 cup chopped onion (1 medium)
3 tablespoons finely chopped garlic
2 tablespoons finely chopped peeled fresh ginger
1 1/4 teaspoons salt
1 small green fresh Thai or serrano chile, coarsely chopped, including seeds
1 teaspoon white distilled vinegar
"1/3 cup thick plain yogurt, such as Greek yogurt or lebneh, or drained regular yogurt (see cooks note, below)", 1 1/2 tablespoons ground coriander
1 tablespoon vegetable oil
1 teaspoon ground turmeric
1/2 teaspoon cayenne
1 (3- to 3 1/2-lb) chicken, quartered, then backbone and as much skin as possible discarded
1 stick (1/2 cup) unsalted butter

Instructions:
Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
Serve chicken drizzled with any remaining ghee.
Coconut Flan

Ingredients:
3 cups sugar
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (14-ounce) can evaporated milk
6 large eggs
2 tablespoons coconut extract
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup shredded coconut

Instructions:
1. Preheat oven to 325°F.
2. Place 2 cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelized. Pour the caramel into a 9-inch-round, 3-inch-deep pan (or divide among 12 individual ramekins), turning to coat the bottom and sides. Set aside for 15 minutes.
3. In a large bowl, mix the milks, eggs, coconut extract, vanilla extract, and salt. Pour the mixture over the caramel. Set in a water bath and cover with foil.
4. Bake until the center is set, 2 1/2 to 3 hours. Chill for 3 hours or overnight.
5. Before serving, turn the flan onto a serving plate. Heat the remaining sugar in 1 cup water over medium-high heat until it dissolves, about 30 seconds. Stir in the coconut and spoon over the flan.
Veal Meatballs with Braised Vegetables

Ingredients:
2 1/2 cups reduced-sodium chicken broth (20 fl oz)
1/3 cup matzo meal
7 oz brine-cured green olives (1 cup medium), pitted
2 garlic cloves, chopped
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
1 lb ground veal
5 tablespoons olive oil plus additional for greasing pan
2 medium fennel bulbs (sometimes called anise; 2 lb total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
1 tablespoon water
2 1/4 teaspoons potato starch
Accompaniment: lemon wedges

Instructions:
Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.
While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.
Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.
Preheat broiler. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.
Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
While meatballs are broiling, heat 3 tablespoons oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.
Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.
Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat). Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.
Lemon Cloud Tart with Rhubarb Compote

Ingredients:
4 large egg yolks
3 large eggs
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
1/2 cup hazelnuts, toasted
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup powdered sugar
1 tablespoon (packed) finely grated lemon peel
1 large egg yolk
1 1/4 cups all purpose flour
1/4 teaspoon fine sea salt
3/4 cup chilled heavy whipping cream
3/4 cup crème fraîche
3 tablespoons sugar
1 tablespoon finely grated lemon peel
Rhubarb Compote

Instructions:
Whisk yolks and eggs in medium bowl to blend. Combine lemon juice, butter, and 1/2 cup sugar in large metal bowl. Set bowl over saucepan of simmering water; whisk until butter melts and sugar dissolves. Gradually whisk 1/3 of hot butter mixture into eggs, then whisk mixture back into bowl with remaining butter mixture set over simmering water. Whisk constantly until custard thickens and thermometerinserted into mixture registers 180°F, about 5 minutes (do not boil). Pour lemon curd through strainer set over medium bowl. Place plastic wrap directly on surface of lemon curd; chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Finely grind hazelnuts in processor. Using electric mixer, beat butter, powdered sugar, and lemon peel in medium bowl until well blended. Add yolk and beat until smooth. Beat in hazelnuts, then flour, and salt. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
Preheat oven to 350°F. Roll dough out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom; press crust onto bottom and up sides of pan; trim excess dough overhang. Chill 20 minutes. Bake crust until golden brown and cooked through, pressing with fork if c rust bubbles, about 25 minutes. Cool crust in pan on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)
Using electric mixer, beat whipping cream, crème fraîche, 3 tablespoons sugar, and lemon peel in large bowl until stiff peaks form.
Spoon half of lemon curd and half of lemon crème fraîche into another large bowl. Using small rubber spatula, gently fold curd and lemon crème fraîche together, creating marble effect and being careful not to overmix to retain marbling. Spoon marbled mixture in dollops into cooled crust. Using tip of knife or small rubber spatula, swirl and pull mixture upwards in peaks. Repeat with remaining curd and crème fraîche mixture. Refrigerate tart at least 1 hour and up to 4 hours.
Remove pan sides. Place tart on platter. Serve with rhubarb compote.
Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives

Ingredients:
12 ounces spaghetti
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (about 4)
1 pound fresh shiitake mushrooms, stemmed, sliced
6 tablespoons fresh lemon juice
1 3/4 cups vegetable broth
1 tablespoon grated lemon peel
1 pound asparagus, tough ends trimmed, cut crosswise in thirds
1/4 cup chopped fresh chives
4 ounces shaved Asiago cheese*

Instructions:
Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
*Available at some supermarkets, and at Italian markets and specialty food stores.
Prosciutto-Wrapped Asparagus with Truffle Butter

Ingredients:
1 lb medium asparagus (18 to 20)
1/2 teaspoon white-truffle oil
2 tablespoons unsalted butter, softened
9 or 10 large thin slices prosciutto (1/3 lb)

Instructions:
Prepare a large bowl of ice and cold water. Trim asparagus to 5 inches long, then steam in a steamer over boiling water until crisp-tender, about 4 minutes. Transfer to cold water to stop cooking. Drain and pat dry. Season with salt.
Stir oil into butter until incorporated.
Cut prosciutto slices into roughly 3- by 3-inch pieces, then thinly coat with truffle butter and place an asparagus stalk at one edge. Roll up, leaving tip and end visible. Repeat with remaining asparagus and prosciutto.
Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing

Ingredients:
3 tablespoons apple cider vinegar
2 teaspoons country-style Dijon mustard
1/4 cup extra-virgin olive oil
2 cups fresh fava beans (from about 2 pounds fresh pods) or frozen double-peeled, thawed
10 medium radishes, very thinly sliced
1/4 cup chopped fresh herbs, such as tarragon, basil, thyme, and parsley
1 tablespoon butter
1 tablespoon canola oil
4 5- to 7-ounce filet mignon steaks
"1/3 cup crumbled goats milk feta cheese"

Instructions:
Whisk vinegar and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
Cook fava beans in large pot of boiling salted water until tender, about 2 minutes. Transfer to bowl of ice water to cool. Drain and peel (if using fresh). Transfer to paper towels to dry. Place fava beans, radishes, herbs, and dressing in medium bowl; toss to coat. Season with salt and pepper. Let salad stand at room temperature at least 20 minutes and up to 1 hour.
Melt butter with canola oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Cut each steak into 3 slices.
Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of cheese over each and serve.
Chocolate Hazelnut Torte

Ingredients:
1 stick (1/2 cup) unsalted butter plus additional for greasing pan
1 cup hazelnuts (5 oz)
6 oz fine-quality bittersweet chocolate (not unsweetened; not more than 60% cacao)
2 tablespoons potato starch
1/4 teaspoon salt
1/2 cup sugar
4 large eggs, separated, at room temperature for 30 minutes
1 teaspoon vanilla
Garnish: Passover confectioners sugar
a 9- to 91/2-inch springform pan; parchment paper

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper.
Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely.
Reduce oven temperature to 325°F.
While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water.
Pulse hazelnuts in a food processor with potato starch, salt, and 1/4 cup sugar until finely ground. (Be careful not to grind to a paste.)
Whisk together yolks and 2 tablespoons sugar in a large bowl. Whisk in chocolate mixture, then add nut mixture and vanilla and whisk until combined (mixture will be slightly grainy).
Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they hold soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, then bake until a wooden pick or skewer inserted in center comes out with a few moist crumbs adhering, 35 to 40 minutes. Transfer to a rack and cool completely in pan, about 1 hour. Run a knife around edge of torte to loosen, then remove side of pan. Dust with Passover confectioners sugar .
Mascarpone, Ham, and Asparagus Tart

Ingredients:
1 12-inch purchased pie crust
Bake crust until golden brown, about 12 minutes. Cool.
1 1/2 cups mascarpone cheese
2 tablespoons chopped fresh tarragon
4 teaspoons prepared horseradish
4 teaspoons coarse-grained mustard
Salt
Pepper
Drop in large pan of salted boiling water. Cook 3 minutes; drain. Cool in bowl of ice water. Drain, then slice each spear into 4 or 5 pieces:
1 pound asparagus, trimmed
5 cups arugula
8 ounces thinly sliced ham, cut into thin strips
1 tablespoon lemon juice
1 teaspoon lemon peel
Salt
Pepper

Instructions:
To assemble tart, spread filling evenly into cooled crust. Top with asparagus-ham-arugula mixture and serve.
Shrimp with Artichoke Pesto

Ingredients:
2 large artichokes
1 cup (packed) fresh basil leaves
1 garlic clove
1 cup extra-virgin olive oil
1 tablespoon freshly grated Pecorino Romano cheese
1 tablespoon freshly grated Parmesan cheese
32 cooked jumbo shrimp
peeled
deveined

Instructions:
To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
Cut artichoke hearts into quarters. Combine artichoke hearts, basil, and garlic in processor. Add oil and blend until smooth. Transfer to bowl. Mix in cheeses. Season artichoke pesto to taste with salt and pepper. Place pesto in center of platter. Surround with shrimp and serve.
Fresh Fruit Platter with Ginger-Mango Sauce

Ingredients:
To make Ginger-Mango Sauce, place in processor and process until smooth:, 1 large mango, seeded, peeled, quartered, 2 tablespoons water, 2 tablespoons sugar, 2 tablespoons maple syrup, 2 teaspoons chopped fresh ginger, 1 teaspoon vanilla extract

Instructions:
Spoon sauce into bowl or pitcher and serve with platter of sliced fresh fruit, such as:
Oranges
Cantaloupe
Kiwi
Strawberries
Bananas
Serve with:
Quartered limes
Yogurt
Granola