iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Ginger and Almond Bars

Ingredients:
3 tablespoons (45 g) unsalted butter
1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons peeled and grated fresh ginger
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (45 g) minced candied ginger
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

Instructions:
Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
Store in an airtight container at room temperature for up to 1 week.
Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.
Magic Cèpe Mushroom Soup

Ingredients:
2 ounces (30 g) best-quality dried cèpe (porcini) mushrooms (or substitute dried morels)
2 cups (500 ml) heavy cream
2 tablespoons Cèpe Mushroom Powder
1/2 teaspoon fine sea salt
3 cups (750 ml) chicken stock or vegetable stock
Chopped fresh chives, for garnish
Extra-virgin olive oil or chive oil, for garnish
An electric spice mill; a small jar with a lid; a large jar with a lid; a 3-quart (3 l) heavy-duty saucepan with a lid; 8 warmed
shallow soup bowls.

Instructions:
Coarsely chop the dried mushrooms or cut them into pieces with scissors. Working in batches, grind them to a fine powder in the spice mill. [Makes 1/2 cup (8 tablespoons) powder.]
If time permits, combine the cream and 2 tablespoons mushroom powder in a jar, seal, and refrigerate for 24 hours to infuse the cream with the mushroom flavor and aroma. (Alternatively, combine the cream and mushroom powder in the heavy-duty saucepan, bring just to a simmer, cover, remove from the heat, and set aside for 30 minutes to infuse the cream.)
At serving time, in heavy-duty saucepan, combine the infused cream, salt, and stock and bring to a gentle simmer over medium heat. Remove from the heat and taste for seasoning.
Serve in the warmed soup bowls, garnished with chives and a drizzle of oil.
The soup can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator.
Add sliced raw domestic or wild mushrooms to the soup and cook for several minutes; add grilled, sliced fresh cèpes or domestic mushrooms; add truffle matchsticks at serving time.
Asian Chicken and Cilantro Meatballs

Ingredients:
12 fresh, frozen, or dried kaffir lime leaves, coarsely chopped
1 pound (500 g) boneless, skinless free-range chicken breast meat
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon Vietnamese fish sauce
3 tablespoons minced fresh ginger, or 1 tablespoon ground ginger
1 teaspoon fine sea salt
1/2 cup (40 g) plain dry bread crumbs
1/2 cup (125 ml) minced scallions, white and green parts
1 large egg, free-range and organic
1/4 cup minced fresh chives
1 cup loosely packed fresh cilantro leaves, plus more for garnish
1 tablespoon Kaffir Lime Powder (optional)
Chicken stock or vegetable bouillon, warmed, for serving
An electric spice mill; a small jar with a lid; a baking sheet lined with baking parchment; a food processor; a bamboo steamer.

Instructions:
In the spice mill, grind the leaves to a fine powder. Store in the jar with the lid securely tightened at room temperature for up to 1 month. (Makes 2 tablespoons powder.)
Cut the chicken into 1-inch (2.5 cm) cubes. Spread the meat in a single layer on the baking sheet, cover with plastic wrap, and freeze for 1 hour. The chicken should be stiff. (Freezing will help the food processor blade cut the meat cleanly rather than tearing or smearing it.)
Place the cubes in the food processor and process for about 15 seconds, until the chicken is coarsely ground. Transfer the chicken to a large bowl, add 1 tablespoon of the sesame oil and the remaining ingredients (except the stock), and use your hands to blend the mixture
To prevent the mixture from sticking, wet your hands with cold water, then shape the mixture into 1 1/2-inch (3 cm) balls, about the size of golf balls.
In a medium saucepan, bring 1 quart (1 l) water to a boil over high heat.
Arrange the meatballs side by side in the steamer, cover, and place on top of the saucepan. Steam until cooked through, about 5 minutes (see page 15 for best tips on steaming techniques and equipment). In a skillet, heat the remaining 1 tablespoon sesame oil over medium-high heat and sear the meatballs for a few minutes to create a crunchy, colorful exterior. Serve in the chicken stock or vegetable stock, and garnish with fresh cilantro leaves.
Black and White Croissant Bread Pudding

Ingredients:
1 tablespoon unsalted butter, at room temperature
3 medium eggs, plus 3 additional yolks
1 cup heavy cream
1 cup whole milk
1/2 cup plus 1 tablespoon light brown sugar
2 teaspoons vanilla extract
5 one-day-old croissants
5 ounces bittersweet chocolate chips (70% cacao)
5 ounces white chocolate chips
1 cup crème fraîche or whipped cream

Instructions:
Preheat oven to 375°F. Butter the bottom of a 9x5x3-inch baking dish with your hands.
In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
Tear up croissants and mix with egg mixture until well combined.
Spoon half of the egg croissant mixture into the baking dish, sprinkle with dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
Remove from oven. Serve with a dollop of crème fraîche or whipped cream.
Saffron–Rose Water Brittle with Pistachios and Almonds

Ingredients:
Nonstick vegetable oil spray, 1/8 teaspoon finely ground saffron threads, 1 tablespoon rose water, 3/4 cup sugar, 1/2 cup light corn syrup, 3 tablespoons honey, 1/4 cup slivered almonds, 2 tablespoons unsalted butter, 1 teaspoon kosher salt, 1 teaspoon baking soda, 3 tablespoons chopped pistachios, 1 tablespoon coarsely ground dried rose petals, 1/2 teaspoon flaky sea salt, A candy thermometer

Instructions:
Line a rimmed baking sheet with parchment paper; lightly coat with nonstick spray. Dissolve saffron in rose water in a small bowl.
Bring sugar, corn syrup, honey, and 2 Tbsp. water to a boil in a medium saucepan fitted with candy thermometer over medium heat, stirring to dissolve sugar. Cook, swirling occasionally (do not stir once sugar is dissolved), until thermometer registers 290°F, about 5 minutes. Mix in almonds, butter, and kosher salt and cook, stirring often, until almonds are golden, butter is absorbed, and thermometer registers 300°F, about 2 minutes. Vigorously mix in baking soda, then rose water mixture (caramel will bubble at first but then look smooth and creamy). Immediately pour onto prepared baking sheet and spread out as thin as possible. Sprinkle pistachios, rose petals, and sea salt over brittle. Let cool, then break into bite-size pieces.
Brittle can be made 1 week ahead. Store airtight at room temperature.
Spiced Marinated Beets

Ingredients:
2 pounds red beets (about 6 medium), scrubbed
1/3 cup olive oil
2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds
2 dried bay leaves
1/4 cup red wine vinegar
Kosher salt

Instructions:
Preheat oven to 425°F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65–75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef’s knife, then tear into bite-size pieces and place in a large bowl.
Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
Beets can be marinated 5 days ahead. Cover and chill.
Smashed Cucumbers and Radishes in Yogurt Sauce

Ingredients:
1 small garlic clove, finely grated, 2 teaspoons fresh lemon juice, 1/2 cup plain whole-milk Greek yogurt, 2 tablespoons olive oil, Pinch of sugar, Kosher salt, freshly ground pepper, 4 ounces Persian cucumbers, 4 ounces red radishes, trimmed

Instructions:
Combine garlic and lemon juice in a small bowl and let sit 5 minutes.
Whisk yogurt, oil, and sugar in a large bowl; season with salt and pepper. Whisk in garlic mixture.
Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly whack cucumbers and radishes so they begin to split apart (but not so forcefully that you smash them to smithereens). Tear cucumbers and radishes into bite-size pieces with your hands and fold into yogurt mixture. Season salad with more salt and lots and lots of pepper.
Transfer salad to an airtight container; cover and chill at least 2 hours. Shake to combine before serving.
Salad can be made 3 days ahead. Keep chilled.
Grapefruit Marmalade with Vanilla and Anise

Ingredients:
1 3/4-pound ruby red grapefruit (about 2)
2 star anise pods
1 vanilla bean, halved lengthwise
2 cups sugar
1/4 cup fresh lemon juice

Instructions:
Using a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit and discard (you won’t want all of the peel and pith in the marmalade). Slice flesh of both grapefruits into rounds; remove any seeds.
Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour in 4 cups water and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1 1/2 hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1–1 1/2 hours longer.
Let marmalade cool slightly, then stir in lemon juice. Spoon into clean jars and let cool.
Marmalade can be made 2 months ahead. Cover and chill.
Yogurt with Raisins, Cucumber, and Walnuts

Ingredients:
1/2 cup walnuts
1 Persian cucumber, finely chopped
3 cups plain whole-milk Greek yogurt
3 tablespoons chopped golden raisins
1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 tablespoon crushed dried mint leaves, plus more for serving
1 tablespoon olive oil, plus more for drizzling
2 teaspoons crushed dried rose petals; plus more for serving (optional)
Kosher salt, freshly ground pepper
2–3 tablespoons whole milk (optional)
Aleppo-style pepper (for serving)

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then finely chop.
Mix walnuts, cucumber, yogurt, raisins, green garlic, lemon zest, lemon juice, 1 Tbsp. mint, 1 Tbsp. oil, and 2 tsp. rose petals, if using, in a medium bowl to combine; season with salt and pepper. If yogurt looks thick, stir in milk as needed.
Serve topped with Aleppo-style pepper and more dried mint and rose petals and drizzled with more oil.
Yogurt can be made 1 day ahead. Keep chilled.
Roasted Cauliflower Larb

Ingredients:
1 large head of cauliflower, cut into large florets with some stalk attached
3 tablespoons olive oil
3 green Thai chiles, finely chopped
1 (3-inch) piece lemongrass, tough outer layers removed, finely chopped
4 kaffir lime leaves, finely chopped
1/4 cup fish sauce
1/4 cup fresh lime juice
1/4 cup glutinous (sticky) rice
5 scallions, thinly sliced
2 cups chopped pea shoots (tendrils)
1 cup chopped cilantro
1 cup chopped mint
Kosher salt
Sliced Persian cucumber and Bibb lettuce leaves (for serving)
A spice mill

Instructions:
Preheat oven to 450°F. Toss cauliflower with oil on a rimmed baking sheet. Roast, tossing occasionally, until tender and well browned, 35–45 minutes. Let cool slightly; chop into pea-size pieces. Transfer to a large bowl. Add chiles, lemongrass, lime leaves, fish sauce, and lime juice; toss well.
Meanwhile, place rice in a medium skillet and set over medium heat. Toast, shaking pan constantly to keep rice moving, until evenly browned, 10–15 minutes. Transfer to a plate; let cool. Grind in spice mill to a semifine powder.
Toss scallions, pea shoots, cilantro, mint, and 2 tsp. toasted rice powder into cauliflower mixture; season with salt. Serve with cucumber, lettuce, and remaining rice powder to make lettuce cups.
Veggie Sushi Hand Roll

Ingredients:
2 3/4 cups short-grain brown rice
4 cups water
1/4 cup unseasoned rice vinegar
1 carrot
1 cucumber, unpeeled
1 red bell pepper
1 yellow bell pepper
1/2 cup fresh chives
10 sheets nori (seaweed)
Low-sodium soy sauce for dipping (optional)

Instructions:
Place the rice in a coarse-mesh sieve and rinse with cold running water until water runs clear. Shake out excess water.
In a large saucepan, combine rice and water; heat to boiling over high heat. Reduce heat to low; cover and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat; let stand, covered, for 10 minutes. Transfer rice to a bowl and sprinkle with rice vinegar; toss and let cool.
Meanwhile, peel the carrot and cut into matchsticks. Cut the unpeeled cucumber lengthwise in half; discard seeds. Then cut cucumber into matchsticks. Slice peppers into matchsticks. Cut chives to match the length of the vegetables. All vegetables should be about the same length and thickness. Cut each nori sheet in half crosswise.
To prepare sushi, hold the nori in one hand, shiny side down. Dip your free hand in a small bowl of water to prevent sticking. Using your wet hand, shape 1/4 cup rice into a ball and place on the left side of nori sheet. Spread the rice to a 1/4-inch thickness, leaving about a 1-inch border of nori on the sides. With your finger, make a crosswise “well” in the center of rice where vegetables will go.
Place 1–2 sticks of each vegetable (carrot, cucumber, peppers, and chives) in the well and tightly press vegetables together. (Let kids pick combos of their favorites, but making colorful sushi is the goal!)
To roll sushi, start with bottom left edge of the nori and bring it up on a diagonal to the center of the rice and vegetable. Start rolling the sushi to the right to create a cone shape, using your free hand to tuck it all together tightly. With your fingertip, place a drop of water on the outside bottom corner of the nori to hold the sushi together.
Repeat steps 4–6 with remaining ingredients.
Place sushi rolls on a platter and serve with low-sodium soy sauce for dipping, if you like.
Turkish Lamb Chops with Sumac, Tahini, and Dill

Ingredients:
1 tablespoon Turkish red pepper or Aleppo pepper (or use red chile flakes)
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 pounds bone-in loin lamb chops, the thicker the better
Extra-virgin olive oil, for grilling
1/3 cup fresh lemon juice (from about 2 lemons)
2 to 3 garlic cloves, grated on a Microplane or minced
1 3/4 teaspoons kosher salt
1 cup tahini
1/2 teaspoon ground cumin
4 to 6 tablespoons ice water
Fresh dill sprigs
Ground sumac (optional)

Instructions:
Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl. Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant, 1 to 2 minutes. Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix. Don’t overdo it if you’ve gone electric here—the coarse texture is an essential part of the dish.
Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes, or uncovered in the fridge for up to 24 hours.
While the lamb is marinating, in a food processor, blend the lemon juice, garlic, and salt. Let the mixture sit for 10 minutes. Then add the tahini and ground cumin, and blend until a thick paste forms. With the processor running, gradually add the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle.
Heat a grill or broiler to high.
Drizzle the chops lightly with olive oil. Grill the chops until they are charred on the outside and cooked to taste within (or broil the chops on a broiler pan or rimmed baking sheet). Cooking time will depend on how thick your chops are, so watch them carefully: 2-inch-thick bone-in chops will take at least 3 to 5 minutes per side for rare. You’ll need less time for thinner chops, and more time if you like them cooked medium rare or beyond. Let the lamb rest for 5 minutes before serving.
To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Add a dusting of the red sumac if you like.
Persian Herb and Leek Frittata

Ingredients:
5 tablespoons vegetable oil, divided, 1 medium onion, finely chopped, 1 medium leek, white and pale-green parts only, finely chopped, 5 large eggs, 1 1/2 teaspoons kosher salt, 1 teaspoon baking powder, 1 teaspoon freshly ground black pepper, 1/2 teaspoon ground turmeric, 1 1/2 cups finely chopped cilantro, 1 1/2 cups finely chopped dill, 1 1/2 cups finely chopped parsley, 1 tablespoon dried fenugreek leaves

Instructions:
Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
Bucatini with Lemony Carbonara

Ingredients:
1 tablespoon olive oil
6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into 1/2-inch pieces
2 shallots, finely chopped
4 garlic cloves, thinly sliced
1 teaspoon freshly cracked black pepper
12 ounces bucatini or other long-strand pasta
Kosher salt
2 ounces Parmesan, grated, plus more
2 large egg yolks
1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving
2 tablespoons fresh lemon juice

Instructions:
Heat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6–8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
Add pasta to skillet along with 1/2 cup pasta cooking liquid and 1 oz. Parmesan and toss to coat. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce.
Divide pasta among bowls; top with sliced lemon zest and more Parmesan.
Gluten-Free Sticky Rice Buns

Ingredients:
2 cups white sushi rice
2 teaspoons kosher salt
1 teaspoon rice wine vinegar or white wine vinegar
2 scallions, finely chopped
2 tablespoons sesame seeds, plus more for serving
Sesame oil (for brushing)

Instructions:
Bring rice (do not rinse rice before cooking to ensure optimal stickiness), salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir in scallions and 2 Tbsp. sesame seeds.
Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4" round and 1/2" thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties.
Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a wire rack, then sprinkle with sesame seeds.
Rice buns can be formed, not cooked, 1 day ahead; keep wrapped and chill.