iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chamomile Panna Cotta With Quince

Ingredients:
Small quinces (about 3 pounds)
1 bag chamomile tea
4 wide strips lemon zest
1 cup sugar
1/2 vanilla bean, split lengthwise
1 tablespoon fresh lemon juice
1 cup plain whole-milk Greek yogurt
1 1/2 cups heavy cream
1 1/2 cups whole milk
2/3 cup sugar
Pinch of kosher salt
4 bags chamomile tea
1/2 vanilla bean, split lengthwise
2 teaspoons unflavored powdered gelatin
Eight 6-ounce glasses or ramekins

Instructions:
Rub quinces with a damp paper towel to remove fuzz. Cut 4 quinces into large pieces (no need to peel, core, or remove seeds); set remaining 2 quinces aside. Place quince pieces in a large saucepan and add cold water to cover. Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until quinces are very soft, 60–75 minutes. Straincooking liquid into a large bowl; discard solids. Wipe out saucepan and reserve.
Meanwhile, peel reserved quinces and cut flesh off of cores into 4 lobes (be careful; core is very hard). Place in reserved saucepan and add tea bag, lemon zest, sugar, and quince cooking liquid. Scrape in vanilla seeds; add pod. Bring to a boil, then reduce heat and gently simmer, stirring occasionally, until quinces are a deep pinkish-red and tender and liquid is syrupy, 45–60 minutes. Let quinces cool in syrup, then stir in lemon juice. Remove pod.
Quinces can be poached 5 days ahead. Cover and chill.
Place yogurt in a medium bowl and gradually add heavy cream, whisking until smooth.
Bring milk, sugar, and salt to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Add tea bags and scrape in vanilla seeds; add pod. Remove from heat and let sit until flavors are infused, 15–20 minutes.
Meanwhile, sprinkle gelatin over 1/4 cup cold water in a small bowl; let sit 10 minutes to soften.
Reheat milk mixture over medium-low just until steaming. Remove from heat and add gelatin, stirring to dissolve. Strain into bowl with yogurt mixture; discard solids. Whisk until smooth. Pour into glasses or ramekins, dividing evenly. Chill panna cotta until set, at least 4 hours. Serve topped with poached quinces and syrup.
Panna cotta can be made 2 days ahead. Cover and keep chilled.
Tequila Highball

Ingredients:
1 teaspoon elderflower cordial or syrup
1 1/2 ounces añejo tequila
1 lemon
Club soda (for serving)

Instructions:
Stir 1 teaspoon elderflower cordial or syrup, 1 1/2 ounces añejo tequila, and two 3x1" strips lemon zest, thinly sliced lengthwise, in an ice-filled highball glass until very cold, about 30 seconds. Top off with club soda.
Using a small serrated knife, remove a 1" strip of peel from a lemon (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard.
Rib Eye With Bone Marrow and Radish Salad

Ingredients:
1 (2-pound) bone-in rib eye, about 2" thick
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
4 oil-packed anchovy fillets, finely chopped
2 tablespoons coarsely chopped drained capers
1 tablespoon olive oil
1 (6–8" piece) marrow bone, split lengthwise
6 radishes, preferably with tops
1/2 cup celery leaves or 2 celery stalks, thinly sliced
1/4 cup parsley leaves
1 tablespoon (or more) fresh lemon juice
Flaky sea salt (for serving)
Slices of country-style bread
toasted (for serving)

Instructions:
Season steak with kosher salt and pepper. Let sit at room temperature 2 hours, or chill up to 12 hours.
Preheat oven to 300°F. Heat vegetable oil in a large ovenproof skillet, preferably cast-iron, over medium-high. Cook steak until deep golden brown, 5–8 minutes per side. Add butter and spoon over steak a few times. Transfer skillet to oven and roast steak until an instant-read thermometer inserted into the thickest part registers 120°F for rare, 5–8 minutes. Transfer steak to a cutting board and let rest. Increase oven temperature to 425°F.
Combine anchovies, capers, and olive oil in a small bowl; season with kosher salt and pepper. Spread half of anchovy mixture onto cut sides of marrow bone. Roast bone on a rimmed baking sheet until top is browned and marrow is tender, 10–12 minutes.
Meanwhile, cut half of the radishes into quarters (leave the tops on, if using); trim and thinly slice remaining radishes crosswise. Toss radishes, celery leaves, parsley, lemon juice, and remaining anchovy mixture in a medium bowl. Season radish salad with kosher salt, pepper, and more lemon juice, if desired.
Cut steak off bone and slice 1/2" thick. Transfer meat to a platter, pour pan juices over, and sprinkle with sea salt. Serve alongside marrow bone, radish salad, and toast.
Vesper

Ingredients:
1 1/2 ounces Tanqueray gin, 1 ounce vodka, 1/2 ounce Lillet Blanc, 1 lemon

Instructions:
Stir 1/2 ounce Lillet Blanc, 1 ounce vodka, and 1 1/2 ounces Tanqueray gin in an ice-filled mixing glass until very cold, about 30 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass.
Using a small serrated knife, remove a 1" strip of peel from a lemon (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with a lemon twist.
Spiced Pear Upside-Down Cake

Ingredients:
2 tablespoons unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
3 tablespoons fresh orange juice
1/4 cup pomegranate molasses, plus more for serving
1 3/4 cups sugar, divided
4 small ripe Bosc pears (about 1 1/2 pounds), peeled, halved lengthwise, cored
1 cup unsalted, roasted walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
4 large eggs
1 teaspoon finely grated orange zest
1 cup olive oil

Instructions:
Preheat oven to 350°F. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, 1/4 cup pomegranate molasses, 1/4 cup sugar, and remaining 2 tablespoons butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.
Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up—don't let it freeze solid).
Pulse walnuts and remaining 1 1/2 cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt, and cardamom.
Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1 1/2 cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.
Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50–60 minutes. Transfer to a wire rack and let cool in pan, 15–20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.
Drizzle cake with more pomegranate molasses just before serving.
Cake can be baked 1 day ahead. Store tightly covered at room temperature.
"Burnt" Carrots and Parsnips

Ingredients:
1 1/2 pounds carrots, peeled, halved lengthwise, cut into 4" pieces, 1 1/2 pounds parsnips, peeled, cut into 4" pieces, 2 tablespoons olive oil, Kosher salt, freshly ground pepper, 1/4 medium onion, finely chopped, 4 tablespoons unsalted butter, cut into pieces, 1/4 cup bourbon, 3 tablespoons dark brown sugar

Instructions:
Preheat oven to 450°F. Toss carrots, parsnips, and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and charred in spots, 20–25 minutes.
Remove vegetables from oven, add onion, butter, bourbon, and brown sugar, and toss to coat. Roast, tossing occasionally, until sugars have caramelized and vegetables are completely softened, 8–10 minutes.
Transfer vegetables to a platter and pour any juices over.
D.I.Y. Apple Mille-Feuille

Ingredients:
1 package frozen puff pastry, thawed in refrigerator
All-purpose flour (for surface)
1 large egg, beaten to blend
2 tablespoons sugar, plus more for sprinkling
Nonstick vegetable oil spray
3 Pink Lady apples, scrubbed, thinly sliced crosswise into 1/8" rounds, seeds removed
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
Pinch of kosher salt
1/3 cup pure maple syrup, plus more for serving
3 tablespoons bourbon or applejack brandy, divided
4 tablespoons unsalted butter, cut into pieces
1 cup chilled heavy cream

Instructions:
Preheat oven to 400°F. Roll out pastry on a lightly floured surface to flatten and smooth creases. Trim slightly to make clean, straight edges; cut into 16 squares or rectangles. Transfer to a parchment-lined rimmed baking sheet; brush with egg and sprinkle with sugar. Coat another sheet of parchment with nonstick spray and place, oil side down, on top of pastry; top with another rimmed baking sheet. Bake until pastry is deep golden brown and puffed, 20–25 minutes. Let cool.
Reduce oven temperature to 350°F. Toss apples, vinegar, vanilla, salt, 1/3 cup maple syrup, and 2 tablespoons bourbon in a shallow 3-quart baking dish; dot surface with butter. Cover tightly with foil and bake until apples soften and have released their juices, 30–35 minutes. Remove foil, baste apples with juices, and roast until apples are very tender and curled around the edges and a thin layer of juice covers the bottom of the dish, 20–25 minutes.
Just before serving, whisk cream and remaining 2 tablespoons sugar in a small bowl to medium peaks. Whisk in remaining 1 tablespoon bourbon.
Let guests assemble individual mille-feuille, topping pastry with apples, whipped cream, and a drizzle of maple syrup.
Apples can be baked 2 hours ahead. Let cool; store tightly wrapped at room temperature. Gently reheat before using.
Classic Lemon Cheesecake

Ingredients:
1 cup all-purpose flour, 1/4 cup superfine sugar, 7 tablespoons unsalted butter, chopped, 3/4 pound cream cheese, softened, 1 pound ricotta, 4 eggs, 1 1/3 cups superfine sugar, 1/4 cup fresh lemon juice, 2 tablespoons finely grated lemon zest, 1/2 teaspoon vanilla extract, 1 1/2 tablespoons cornstarch, 1 1/2 tablespoons water, 1 cup whipping cream, whipped

Instructions:
Preheat oven to 300°F. Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 8" round springform pan lined with non-stick parchment paper. Bake the crust for 30 minutes or until golden and just cooked. Set aside.
To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and zest, and vanilla in a food processor and process until smooth. Place the cornstarch and water in bowl and mix until smooth. Add the cornstarch mixture to the cheese mixture and mix to combine. Pour over the crust and bake for 1 hour and 10 minutes or until light golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with the whipped cream to serve.
Corn and Jalapeño Chili Flatbread

Ingredients:
1 (14-ounce) can creamed corn
4 1/2 ounces grated haloumi
4 1/2 ounces grated mozzarella
1 tablespoon chopped pickled jalapeño peppers
1 tablespoon finely grated lime zest
Sea salt and cracked black pepper
Cracked black pepper
4–6 small pita breads, halved
Extra-virgin olive oil
for brushing

Instructions:
Preheat a grill pan or grill over high heat. Place the creamed corn, haloumi, mozzarella, jalapeños, lime zest, salt and pepper in a bowl and mix to combine. Spoon the mixture into the pita halves and press to fill to the edges. Brush the pitas with the oil and grill for 2–3 minutes on each side or until lightly charred and the cheese has melted. Cut into wedges to serve.
Sour Cream Biscuits With Sausage Gravy

Ingredients:
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups all-purpose flour, plus more
1/2 cup (1 stick) chilled unsalted butter, cut into pieces; plus
2 tablespoons, melted
1/2 cup sour cream
1/2 cup whole milk
8 ounces breakfast sausage links, chopped
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
Kosher salt, freshly ground pepper
A 2 1/4"-diameter biscuit cutter

Instructions:
Preheat oven to 425°F. Whisk baking powder, salt, and 2 cups flour in a large bowl to combine. Using a pastry cutter or your fingers, work chilled butter into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in sour cream and milk until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until 1/4" thick, then fold in half. Roll dough out again until 1/4" thick, then fold in half again. Repeat once more, rolling out to a 3/4"-thick round.
Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can't cut out any more (you should have 12 total). Transfer biscuits to a parchment-lined baking sheet, spacing 1" apart, and bake, rotating sheet once, until golden brown and baked through, 10–12 minutes. Brush biscuits with melted butter.
Dough can be made 1 day ahead. Cover and chill, or freeze up to 1 week.
While biscuits are baking, cook sausage in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5–8 minutes. Transfer to a small bowl with a slotted spoon.
Add butter to drippings in pan and melt over medium. Whisk flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about 2 minutes (don't let it color; this is a white gravy).
Gradually add milk, whisking until incorporated. Reduce heat to mediumlow and cook gravy, still whisking, until thickened, 8–10 minutes. Stir in sausage; season with salt and pepper.
Serve hot biscuits with gravy alongside for spooning over top.
Chiltern Firehouse's Negroni

Ingredients:
1 1/2 ounces gin, 1 ounce Carpano Antica Formula vermouth, 3/4 ounce Campari, 1 orange

Instructions:
Stir 1 1/2 ounces gin, 1 ounce Carpano Antica Formula vermouth, and 3/4 ounce Campari in an ice-filled mixing glass until very cold, about 30 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into an ice-filled rocks glass.
Using a small serrated knife, remove a 1" strip of peel from an orange (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with 3 very thin orange slices.
Backwoods Bourbon Punch

Ingredients:
6 ounces bourbon
3 ounces fresh grapefruit juice
2 ounces sweet vermouth
1 1/3 ounces grenadine
Lemon twists (for serving)
Maraschino cherries (for serving)

Instructions:
Combine bourbon, grapefruit juice, vermouth, and grenadine in a cocktail shaker filled with ice and shake vigorously until outside of shaker is frosty, about 20 seconds. Strain into ice-filled rocks glasses. Garnish each with a lemon twist and a cherry.
Duck Ragù with Creamy Polenta

Ingredients:
1 (4 1/2-pound) whole duck, cut into pieces, skin scored
Sea salt and cracked black pepper
1 leek, white part only, sliced
4 cloves garlic, sliced
3 1/2 ounces smoked pancetta, chopped
10 sprigs thyme
2 tablespoons tomato paste
1/3 cup malt vinegar
1 (14-ounce) can chopped tomatoes
2 1/2 cups port
Amaranth leaves, to serve
1 liter milk
1 cup instant polenta
1/4 cup (1/2 stick) unsalted butter, chopped
1/2 cup whipping cream
1 1/2 cups finely grated Parmesan, plus extra to serve
Sea salt and cracked black pepper

Instructions:
Heat a large heavy-based pot over medium heat. Add the duck, skin-side down, sprinkle with salt and pepper and cook for 7–8 minutes on each side or until browned. Remove from the pot and set aside. Drain the fat, reserving 1 tablespoon in the pot, and discard.
Add the leek, garlic, pancetta and thyme to the pot. Cook for 4–5 minutes or until browned. Add the tomato paste and vinegar and stir to combine. Add the tomatoes, port and the duck and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low and cook for 1 hour 30 minutes or until the duck is very tender.
Remove the duck from the liquid and allow to cool slightly. Shred the meat, using 2 forks, discarding the bones and skin. Return the shredded meat to the pot, stir to combine and keep warm.
To make the creamy polenta, place the milk in a large pot over medium heat and bring to a simmer. Gradually whisk in the polenta and cook, whisking continuously, for 2–3 minutes or until thickened. Add the butter, cream, Parmesan, salt and pepper and whisk to combine. Divide the polenta among serving plates, then top with the duck ragù, amaranth leaves and extra Parmesan to serve.
Chicken Skin With Peanuts, Chiles, and Lime

Ingredients:
1/4 cup peanut or vegetable oil
8 thinly sliced garlic cloves
2 thinly sliced jalapeños
2 thinly sliced scallions (green parts only)
1/2 cup chopped fresh cilantro
1/2 cup chopped salted, roasted peanuts
1 tablespoon fresh lime juice
Crispy Salt-and-Pepper Chicken Skin
Lime wedges

Instructions:
Heat 1/4 cup peanut or vegetable oil in a small saucepan over low and cook 8 thinly sliced garlic cloves, stirring occasionally, until translucent and soft, 8–10 minutes; let cool.
Transfer garlic to a medium bowl with a slotted spoon; save oil for another use. Add 2 thinly sliced jalapeños, 2 thinly sliced scallions (green parts only), 1/2 cup chopped fresh cilantro, 1/2 cup chopped salted, roasted peanuts, and 1 tablespoon fresh lime juice and toss to combine.
Gently toss in Crispy Salt-and-Pepper Chicken Skin. Serve with lime wedges.
Food Processor Carrot Cake

Ingredients:
1 pound carrots, peeled and roughly chopped, 1 cup pecans, 1 cup brown sugar, 1/2 cup superfine sugar, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 cup vegetable oil, 1/4 cup plain yogurt, 2 eggs, 2 teaspoons vanilla extract, 8 ounces cream cheese, softened, 1/4 cup fresh ricotta, 1/3 cup powdered sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla bean paste

Instructions:
Preheat oven to 325°F. Place the carrots and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, baking soda, cinnamon, oil, yogurt, eggs and vanilla, and pulse in short bursts until combined.
Pour the mixture into a 9" round springform pan lined with non-stick parchment paper and bake for 55–60 minutes or until just cooked when tested with a skewer. Cool in the pan.
To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon juice and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.
Dark Chocolate Pretzel Cake

Ingredients:
1/2 cup (1 stick) unsalted butter, chopped
16 ounces dark chocolate, chopped
4 eggs, separated
1/4 cup superfine sugar
2 teaspoons sea salt
1 cup mini pretzels

Instructions:
Preheat oven to 325°F. Lightly grease and line a 9-inch round springform pan with non-stick parchment paper. Place the butter and chocolate in a large bowl over a pot of simmering water and stir until melted and smooth. Remove the bowl from the heat and set aside. Place the egg whites in the bowl of an electric mixer and whisk on medium speed until soft peaks form. Gradually add the sugar and whisk until the mixture is thick and glossy.
Add the egg yolks and salt to the chocolate mixture and stir to combine. In 3 batches, gently fold the egg white mixture into the chocolate mixture until just combined. Pour into the pan and arrange the pretzels on top. Bake for 25 minutes or until the edges are cooked when tested with a skewer and the center is just set. Refrigerate for 3 hours or until chilled. Slice to serve.
Roast Chickens and Sausages for a Crowd

Ingredients:
1/2 cup kosher salt
2 tablespoons freshly cracked black pepper
2 bay leaves
10 sprigs rosemary, divided
1 orange, halved
2 (3 1/2–4-pound) chickens
1 large apple, quartered
1 large onion, unpeeled, quartered
4 tablespoons unsalted butter, melted
2 pounds sausages (such as andouille) or tasso
6 large shallots
unpeeled
halved

Instructions:
Bring salt, pepper, bay leaves, 4 rosemary sprigs, and 10 cups water to a boil in a large pot. Squeeze juice from orange halves into pot, add orange halves, and stir to combine. Let brine cool.
Place each chicken in a large resealable plastic bag and divide brine between bags; seal. Chill chickens 12–24 hours.
Preheat oven to 425°F. Remove chickens from brine and pat dry; discard brine. Scatter remaining 6 rosemary sprigs in a large roasting pan. Place chickens on top of rosemary sprigs and divide apple and onion between cavities of each bird. Brush chickens with melted butter and arrange sausages and shallots around each chicken.
Pour 1/2 cup water into pan and roast chickens, turning occasionally so they brown evenly, until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 50–60 minutes. Let rest 10 minutes.
Carve chickens and slice sausages; transfer to a platter. Arrange shallots alongside, then pour any pan juices over.
Chipotle-Glazed Ribs

Ingredients:
2 cups white wine vinegar
1 yellow onion, quartered
1 head of garlic, halved crosswise
2 tablespoons table salt
10 1/2 cups water
4 1/2 pounds (4 racks) American-style pork ribs
Lime wedges and pickled jalapeño peppers, to serve
Corn and Jalapeño Chile Flatbreads, to serve, optional
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons onion flakes
1 tablespoon Tabasco sauce
1 tablespoon Dutch cocoa powder
1/2 cup maple syrup
1/2 cup dark brown sugar
1 tablespoon sea salt

Instructions:
Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30–40 minutes or until the ribs are tender.
While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.
Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.