iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Shaved Broccoli Stalk Salad with Lime & Cotija

Ingredients:
Leaves and stalks from 1 bunch broccoli (about 3 stalks), cut into batons
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
1/4 cup crumbled cotija or feta cheese

Instructions:
Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.
Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.
Burnt-Caramel Custards

Ingredients:
1 quart heavy cream
1 vanilla bean, split lengthwise
3/4 cup plus 4 tablespoons sugar, divided
6 large egg yolks, room temperature
Pinch of kosher salt
Whipped cream (for serving; optional)
Flaky sea salt (such as Maldon
for serving; optional)

Instructions:
Preheat oven to 300°F. Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Remove from heat; set aside.
Bring 3/4 cup plus 2 tablespoons sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.
Remove vanilla pod from cream; discard. Slowly add cream to caramel (mixture will bubble vigorously). Heat over medium heat, stirring occasionally, until smooth, about 2 minutes.
Whisk egg yolks, kosher salt, and remaining 2 tablespoons sugar in a large bowl. Slowly stream in caramel cream, whisking constantly. Divide custard among eight 6-ounce ramekins or ovenproof bowls and place in a kitchen towel–lined large baking dish or roasting pan. Fill pan with water to come halfway up sides of ramekins. Bake until custard is just set but still jiggly in the center, 60–70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill custards, uncovered, at least 3 hours.
Top custards with whipped cream and sprinkle with sea salt.
DO AHEAD: Custards can be made 2 days ahead; cover and keep chilled.
Old-School Garlic Bread

Ingredients:
1/2 cup (1 stick) unsalted butter
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled, crushed
Large handful of fresh flat-leaf parsley leaves, finely chopped
1 baguette
Kosher salt
Finely grated Parmesan

Instructions:
Preheat oven to 450°F. Heat butter and oil in a small saucepan over medium heat. Add garlic and parsley and cook, stirring occasionally, until butter is completely melted.
Slice bread in half lengthwise, then place on a baking sheet and brush cut sides with butter mixture.
Slice crosswise 1" thick, without cutting all the way through; season with salt and top with Parmesan. Bake until golden, 10–15 minutes.
Sausage and Broccoli Rabe Frittata

Ingredients:
12 large eggs, 1/2 cup whole milk, 3/4 cup grated cheddar, divided, Kosher salt, coarsely ground pepper, 2 tablespoons vegetable oil, 1/2 medium onion, chopped, 1/2 pound fresh Spanish chorizo or hot Italian sausage links, casings removed, 1 bunch broccoli rabe, coarsely chopped

Instructions:
Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in 1/2 cup cheddar; season with salt and pepper and set aside.
Heat oil in a large skillet, preferably castiron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6–8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.
Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining 1/4 cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.
Cut frittata into wedges and serve warm or room temperature.
DO AHEAD: Frittata can be made 2 hours ahead. Let cool, then cover.
Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Ingredients:
1 bunch broccoli (about 1 1/2 pounds), cut into florets
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers

Instructions:
Preheat oven to 400°F. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12–15 minutes.
Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, 10–15 minutes.
Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.
Serve salmon and broccoli drizzled with chile-caper vinaigrette.
Evening in Kingston

Ingredients:
1 1/2 cups amber rum (such as Appleton Estate)
1 cup Campari
1 cup sweet vermouth
1–2 750 milliliter bottles sparkling wine
12 orange twists
if desired

Instructions:
Combine 1 1/2 cups amber rum (such as Appleton Estate), 1 cup Campari, and 1 cup sweet vermouth in a large pitcher; chill until very cold, at least 2 hours and up to 1 day. For each cocktail, pour 2 ounces into a Collins glass filled with ice and top off with 2–3 ounces chilled sparkling wine. Garnish with an orange twist, if desired.
Deviled Ham

Ingredients:
8 ounces coarsely chopped country ham or good deli ham
4 ounces room-temperature cream cheese
1/4 cup mayonnaise
1 tablespoon hot sauce
2 teaspoons whole grain mustard
1/8 teaspoon cayenne pepper (optional)
1 chopped scallion
2 tablespoons finely chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper

Instructions:
Pulse 8 ounces coarsely chopped country ham or good deli ham in a food processor until finely chopped. Transfer to a large bowl and mix in 4 ounces room-temperature cream cheese, 1/4 cup mayonnaise, 1 tablespoon hot sauce, 2 teaspoons whole grain mustard, and 1/8 teaspoon cayenne pepper (optional). Fold in 1 chopped scallion and 2 tablespoons finely chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.
Make-Ahead Sazerac

Ingredients:
3 cups rye whiskey, 1/3 cup simple syrup, 1 tablespoon absinthe, 1 1/2 teaspoons Angostura bitters, 12 lemon twists

Instructions:
Combine 3 cups rye whiskey, 1/3 cup simple syrup, 1 tablespoon absinthe, 1 1/2 teaspoons Angostura bitters, and 3/4 cup ice water in a large pitcher; chill until very cold, at least 2 hours and up to 1 day. Divide among chilled rocks glasses and garnish each with a lemon twist.
Collard and Pecan Pesto

Ingredients:
1/2 small bunch collard greens, center ribs and stems removed, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, 1/4 teaspoons crushed red pepper flakes, Kosher salt, Freshly ground black pepper

Instructions:
Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.
Miso-Tofu Ranch Dip

Ingredients:
4 ounces drained soft (silken) tofu
3 tablespoons white miso (fermented soybean paste)
1 tablespoon fresh lemon juice
2 teaspoons Sherry vinegar or white wine vinegar
1/2 teaspoons garlic powder
1/2 teaspoons onion powder
1/4 teaspoons freshly ground black pepper
1/2 cup sour cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
Raw vegetables

Instructions:
Purée 4 ounces drained soft (silken) tofu, 3 tablespoons white miso (fermented soybean paste), 1 tablespoon fresh lemon juice, 2 teaspoons Sherry vinegar or white wine vinegar, 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, and 1/4 teaspoons freshly ground black pepper in a blender. Transfer to a medium bowl; mix in 1/2 cup sour cream, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh flat-leaf parsley. Top dip with more chives and serve with raw vegetables for dipping.
DO AHEAD: Dip can be made 3 days ahead. Cover and chill.
Kohlrabi and Apple Salad with Caraway

Ingredients:
1 teaspoon caraway seeds
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Kosher salt, freshly ground pepper
2 medium kohlrabi or 1 medium celery root (celeriac), peeled, thinly sliced on a mandoline
2 small heads frisée, torn into bite-size pieces (about 6 cups)
1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced
4 tablespoons chopped fresh chives
divided

Instructions:
Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.
Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.
Add kohlrabi, frisée, apple, and 2 tablespoons chives to bowl with dressing and toss to coat; season with salt and pepper.
Top salad with remaining 2 tablespoons chives just before serving.
Roasted Pear Crumble

Ingredients:
2 ripe but firm Anjou or Bartlett pears, halved, cored
2 teaspoons plus 2 tablespoons olive oil
1/4 cup raw almonds or pecan halves, coarsely chopped
1/4 cup shelled pumpkin seeds (pepitas)
2 tablespoons light brown sugar
2 tablespoons old-fashioned oats
Pinch of kosher salt
1 tablespoon sesame seeds, preferably black
1/2 cup mascarpone
2 teaspoons sugar

Instructions:
Place racks in upper and lower thirds of oven and preheat to 375°F. Place pears, cut side up, on a small baking sheet, drizzle with 2 teaspoons oil, and roast on upper rack until soft, 20–30 minutes. Let cool slightly.
Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 tablespoons oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10–12 minutes. Remove from oven and mix in sesame seeds. Let cool.
Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.
Cheddar and Horseradish Spread

Ingredients:
3 cups grated cheddar, 1/3 cup dry white wine, 1/3 cup sour cream, 3 tablespoons drained prepared horseradish, 1/2 teaspoons hot paprika, Kosher salt, Freshly ground black pepper

Instructions:
Process 3 cups grated cheddar, 1/3 cup dry white wine, 1/3 cup sour cream, 3 tablespoons drained prepared horseradish, and 1/2 teaspoons hot paprika in a food processor until smooth; season with kosher salt and freshly ground black pepper. Serve topped with more paprika.
Caramel Chicken

Ingredients:
2 tablespoons vegetable oil
2 1/2 pounds skin-on, bone-in chicken legs and thighs
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 1/4"-thick slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice (for serving)

Instructions:
Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
Return pot to medium-high heat and add 1/2 cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
Autumn Gin Sour

Ingredients:
2 1/4 cups London dry gin, 1 cup fresh lemon juice, 3/4 cup Grand Marnier, 4 large egg whites, 12 teaspoons orange marmalade

Instructions:
Combine 2 1/4 cups London dry gin, 1 cup fresh lemon juice, and 3/4 cup Grand Marnier in a large pitcher; chill until very cold, at least 2 hours and up to 1 day. Mix 4 large egg whites* in a small jar; chill until cold. For each cocktail, shake 2 1/2 ounces gin mixture, 1/2 ounces egg white, and 1 teaspoon orange marmalade in a cocktail shaker until very frothy, about 1 minute. Fill with ice; shake until outside is frosty, about 30 seconds. Strain into coupe glass.
Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées

Ingredients:
1 head purple cauliflower, cut into 1-inch pieces
1 cup heavy cream
1 tablespoon unsalted butter
1 cup olive oil
Fine sea salt
1 head yellow cauliflower, cut into 1-inch pieces
1 cup heavy cream
1 tablespoon unsalted butter
1 cup olive oil
Fine sea salt
2 cups chicken stock or low-sodium chicken broth
1 cup couscous
1 green apple, peeled, cored, and diced
1 tablespoon black sesame seeds, toasted
1/2 cup fine sea salt
1/4 cup Madras curry powder
1 tablespoon olive oil
12 sea scallops (about 1 pound)
3 limes, cut into wedges
1/2 cup purchased wakame seaweed (optional)
Food processor or blender

Instructions:
In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
In a large saucepan over moderate heat, combine the yellow cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
In a medium saucepan, bring the chicken stock to a boil. Remove from the heat then add the couscous, stir, cover, and let sit for 5 minutes. Using a fork, fluff the couscous then fold in the apple and sesame seeds. Cover and keep warm.
In a small bowl, stir together the salt and curry powder.
In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side. Cut each scallop in half horizontally and season with the curry salt.
Divide the purple and yellow cauliflower purées among 4 plates. Arrange a scoop of couscous on 1 side of each plate. Arrange 6 scallops halves on the other side of each plate. Garnish with the lime wedges and wakame seaweed, if desired.
Peanut Butter Pie

Ingredients:
1 1/4 cups graham cracker crumbs, 3 tablespoons unsalted butter, melted, 1 cup heavy cream, 8 ounces cream cheese, at room temperature, 1 1/4 cups creamy peanut butter, 3/4 cup packed light brown sugar, 2 tablespoons pure vanilla extract

Instructions:
Preheat the oven to 350°F.
In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!
Roasted Carrots with Citrus Vinaigrette

Ingredients:
1 pound carrots, cut into 1-inch pieces, 1 cup plus 2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground black pepper, 1/4 cup freshly squeezed orange juice, 1/4 cup Champagne vinegar, 2 tablespoons honey, 1 tablespoon minced shallots

Instructions:
Preheat the oven to 400°F.
Line a baking sheet with aluminum foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes.
Meanwhile, make the dressing: In a large bowl, add the orange juice, Champagne vinegar, honey, and a pinch of salt and whisk to combine. Add the remaining 1 cup of oil in a slow stream, whisking continuously.
When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold.
Mac Sauce (Béchamel 101)

Ingredients:
3 cups whole milk, 1/2 cup unsalted butter, 1/2 cup all-purpose flour, 2 teaspoons kosher salt or 1 teaspoon table salt

Instructions:
Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from the heat.
Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.
Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal.
Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Use the spoon test to make sure it's ready: Dip a metal spoon into the sauce—if the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt.
The Mac Sauce is ready to use immediately and does not need to cool. Store it in the fridge for a day or two if you want to make it ahead of time—it will get a lot thicker when put in the fridge, so it may need a little milk to thin it out a bit when it comes time to melt in the cheese. Try melting the cheese into the sauce first, and if it is too thick then add milk as needed.
Roast Chicken with Carrots

Ingredients:
1 whole chicken (4 to 5 lbs), rinsed (make sure cavity is clean)
1 lemon, zested
10 sprigs of fresh thyme, divided
3 to 4 cloves garlic
1 1/2 tsp kosher salt, divided
1 tsp pepper, divided
2 T butter, softened (or olive oil)
2 onions, cut in wedges
4 carrots
cut into 1 to 2-inch chunks

Instructions:
Preheat oven to 350 degrees.
Rinse chicken and pat dry with paper towels. Zest the lemon and set zest aside. Cut the zested lemon into 6 wedges, and place inside the chicken cavity along with 4 sprigs of thyme.
Mince garlic, and mix with 1 tsp kosher salt. Remove leaves from 6 stems of thyme, and mix with the garlic, along with the lemon zest. Using your fingers or the end of a wooden spoon, separate the chicken skin from the breasts, starting at the neck. Using fingers, insert paste under the skin, working it across the breast.
Rub the whole chicken with butter (or olive oil). Sprinkle all sides with remaining salt and pepper. Place a roasting rack in your roasting pan, and scatter onions and carrots around the edges. Place chicken breast-side-down in roasting pan.
Roast chicken in preheated oven for 20 minutes. Rotate bird on its side, and roast another 20 minutes. Rotate bird to the opposite side and roast for 20 more minutes. Place chicken breast-side-up for the remaining 30 to 40 minutes. When juices run clear when cut into between the leg and thigh, the bird is done. (Total cooking time will be 1 hour 30 minutes to 1 hour 40 minutes.) Remove from oven and tent with foil; let rest for 10 minutes. Skim fat off pan juices and set aside.
Plate chicken with carrots and onions scattered around, pour juices over chicken and veggies, and serve.
Chocolate Shortbread Cookies

Ingredients:
1 1/2 C flour
1/2 C unsweetened cocoa*
1/4 tsp coarse salt
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 C granulated sugar
1 tablespoon cacao nibs*
*Use a high quality chocolate such as Scharfen Berger.

Instructions:
In a small bowl, sift flour and cocoa together. Add coarse salt and set aside.
With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar and cacao nibs and continue to beat until very light in color, about 2 minutes more. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour.
Preheat oven to 325 degrees.
Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies on lined baking sheets. Bake until firm, 17 to 20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.
Zucchini Lasagna

Ingredients:
2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 (28-ounce) can diced tomatoes
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (2 ounces)

Instructions:
1. Preheat the oven to 375°F.
2. In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
3. Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.
4. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.