iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Oil-Poached Tuna Salad

Ingredients:
1 cup dried flageolet or navy beans, soaked overnight, drained, or one 15-ounce can navy beans, rinsed
Kosher salt
1 pound green and/or wax beans
3 cups olive oil
2 sprigs rosemary
2 garlic cloves
4 4-ounce bigeye or albacore tuna steaks (about 1" thick)
Freshly ground black pepper
4 anchovies packed in oil, drained, finely chopped
1 small shallot, finely chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup (or more) fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill plus small sprigs for serving
1 cup small Sun Gold or cherry tomatoes, halved
3/4 cup Kalamata olives, pitted, halved
A deep-fry thermometer

Instructions:
Bring flageolet beans and 4 cups water to a boil in a large saucepan, reduce heat, and simmer until beans are tender, 50-60 minutes; season with salt. Let beans cool; drain. Transfer to a medium bowl. (Do not cook canned beans.)
Cook green beans in another large saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain and transfer to a colander set in a bowl of ice water. Let cool; drain and set aside. Wipe saucepan dry.
Heat oil, rosemary, and garlic in same saucepan over medium-low heat until deep-fry thermometer registers 160°F. Season tuna with salt and pepper and cook in oil until opaque except for a bit of pink in the center, about 4 minutes per side. Using a slotted spatula, transfer tuna to a plate. Let poaching oil cool, then remove rosemary and garlic. Set aside 1/4 cup oil.
Whisk anchovies, shallot, parsley, lemon juice, mustard, chopped dill, and reserved poaching oil in a small bowl; season with salt, pepper, and more lemon juice, if desired. Add some vinaigrette to bowl with flageolet beans and toss to coat.
Break tuna into large pieces and arrange on a platter with flageolet and green beans, tomatoes, and olives. Top with a few dill sprigs and serve with remaining vinaigrette alongside.
DO AHEAD: Tuna can be made 1 day ahead. Return fish to cooled oil, cover, and chill. Serve at room temperature.
Ice Cream Sandwiches

Ingredients:
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 tablespoon light corn syrup
1 large egg yolk
1 teaspoon pure vanilla extract
1 tablespoon sour cream
1 pint ice cream (any flavor)

Instructions:
Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Using an electric mixer, beat butter, sugar, and corn syrup in another medium bowl until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat until combined.
Reduce mixer speed to low, add dry ingredients, and mix until just combined. Mix in sour cream. Form dough into a 3/4"-thick square, wrap tightly in plastic, and chill until firm, 2-3 hours.
Preheat oven to 350°F. Roll out dough between 2 sheets of parchment to about 1/8" thickness. Transfer dough (still between parchment) to a large baking sheet and chill until firm, at least 30 minutes. Remove top sheet of parchment (it will come away easily if dough is well chilled) and trim to a 14x10" rectangle. Bake cookie until dry and just set at edges, 8-10 minutes. Transfer baking sheet to a wire rack; let cookie cool.
Trim cookie to a 12x9" rectangle, then cut into twelve 3" squares. Scoop ice cream into a medium bowl and mix just until softened, 2-3 minutes. Turn 6 cookies bottom side up. Dividing evenly, scoop ice cream on top and flatten slightly; top with remaining cookies, pressing down gently. Place sandwiches on a parchmentlined baking sheet and freeze until firm, at least 4 hours. Cut sandwiches in half on a diagonal to make triangles. Wrap in parchment, if desired, and freeze until ready to serve.
DO AHEAD: Ice cream sandwiches can be made 1 week ahead. Keep frozen.
Spaghetti with Sun Gold Tomato Sauce

Ingredients:
2 tablespoons olive oil, 1 small onion, finely chopped, 2 garlic cloves, finely chopped, 2 sprigs basil, 1 sprig thyme, 1/2 sprig tarragon, 1 whole star anise pod, 1 whole clove, 4 cups Sun Gold or cherry tomatoes, halved, 2 teaspoons Sherry or red wine vinegar, Kosher salt, freshly ground pepper, 12 ounces spaghetti

Instructions:
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Season sauce with salt and pepper.
Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Reheat before tossing with spaghetti.
Grilled Corn with Herb Butter

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper
8 ears corn, shucked
1 tablespoon vegetable oil

Instructions:
Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.
Spiced Peppers and Eggplant

Ingredients:
1/4 cup olive oil
4 garlic cloves
3/4 teaspoon coriander seeds, crushed
3/4 teaspoon cumin seeds, crushed
Pinch of saffron threads (optional)
4 sweet peppers, any color (about 1 pound), cut into 2" strips
2 baby eggplants (about 1/2 pound), quartered lengthwise, or 1/2 large eggplant, cut into 2x1" pieces
Kosher salt, freshly ground pepper
2 tablespoons red wine vinegar
1 cup torn fresh basil leaves

Instructions:
Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.
Grilled Steak and Radishes with Black Pepper Butter

Ingredients:
1 tablespoon vegetable oil plus more for grill
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon coarsely ground black pepper plus more
1/2 teaspoon kosher salt plus more
1 1/2 pounds hanger, flank, or skirt steak
1 bunch radishes with greens, halved
Flaky sea salt (such as Maldon)
Lemon wedges (for serving)

Instructions:
Prepare grill for medium-high heat; lightly oil grill grate. Mix butter, 1 teaspoon pepper, and 1/2 teaspoon kosher salt in a small bowl; set aside.
Season steak with kosher salt and pepper. Grill, turning occasionally, 7-10 minutes for medium-rare. Let rest 5 minutes, then top with pepper butter.
Meanwhile, combine radishes and remaining 1 tablespoon oil in a medium bowl; season with kosher salt and pepper and toss to coat. Grill radishes until crisp tender, about 2 minutes per side.
Season steak with sea salt, slice, and serve with radishes and lemon wedges.
True Vanilla Ice Cream

Ingredients:
1 1/2 cups heavy cream
1 cup whole milk
1/4 cup sugar
A pinch of kosher salt
1/2 vanilla bean (or 1 teaspoon vanilla extract)
5 large egg yolks
1/4 cup sugar

Instructions:
Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
Pickled Nectarine Salad with Burrata

Ingredients:
2 nectarines, thinly sliced
1/4 small red onion, thinly sliced
1/4 cup white wine vinegar
1 teaspoon sugar
Kosher salt, freshly ground pepper
4 cups mixed bitter greens (such as arugula and mizuna)
1 cup fresh mint leaves
2 tablespoons olive oil plus more for drizzling
8 ounces burrata or fresh mozzarella
cut or torn into 1" pieces

Instructions:
Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.
Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 tablespoons oil, and 2-3 tablespoons reserved liquid; toss to combine.
Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper.
Summer Twang

Ingredients:
2 cups chopped cantaloupe, 3 tablespoons apple cider vinegar, 3 tablespoons honey, 2-3 ounces club soda

Instructions:
Purée 2 cups chopped cantaloupe, 3 tablespoons apple cider vinegar, and 3 tablespoons honey in a blender. Strain into a measuring cup or bowl, pressing on solids; discard solids. Divide among 4 Collins glasses filled with ice and add 2-3 ounces club soda to each. Garnish with cantaloupe wedges.
Citrus-Marinated Chicken Thighs

Ingredients:
1 bunch scallions, thinly sliced, 1/2 bunch cilantro, leaves and tender stems only, 2 garlic cloves, chopped, 1 teaspoon finely grated lime zest, 1 teaspoon finely grated orange zest, 1/4 cup fresh lime juice, 1/4 cup fresh orange juice, 1/4 cup reduced-sodium soy sauce, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, 2 pounds skin-on, bone-in chicken thighs

Instructions:
Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.
Creamy Summer Slaw

Ingredients:
2/3 cup buttermilk
1/3 cup mayonnaise
3 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
1 small bunch broccoli (about 12 ounces)
1/2 medium Napa cabbage, thinly sliced (about 6 cups)
2 scallions, thinly sliced
8 ounces sugar snap peas, thinly sliced
4 tablespoons chopped fresh chives
divided

Instructions:
Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.
DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.
Cherry-Bourbon Ice Cream

Ingredients:
1 1/2 cups halved pitted cherries, 2 tablespoons sugar, 1 tablespoon bourbon, 1 recipe True Vanilla Ice Cream

Instructions:
Cook 1 1/2 cups halved pitted cherries, 2 tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8-10 minutes. Remove from heat and stir in 1 tablespoon bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer.
Sichuan-Sesame Salt

Ingredients:
1 tablespoon Sichuan peppercorns, 1 teaspoon crushed red pepper flakes, 2 tablespoons flaky sea salt, 1 tablespoon sesame seeds

Instructions:
Coarsely grind 1 tablespoon Sichuan peppercorns and 1 teaspoon crushed red pepper flakes. Toss on a rimmed baking sheet with 2 tablespoons flaky sea salt and 1 tablespoon sesame seeds. Bake in a 350°F oven, stirring occasionally, until fragrant, about 5 minutes. Let cool.
Chai Blossom

Ingredients:
2 chai tea bags, 1/2 cup sugar, 1/2 cup fresh lime juice, 2-3 ounces club soda, Whole star anise pods, Lemon twists

Instructions:
Combine 2 chai tea bags and 1 cup boiling water in a small bowl; cover and let sit 8-10 minutes. Add 1/2 cup sugar; stir to dissolve. Discard tea bags and let cool. Stir chai syrup and 1/2 cup fresh lime juice in a pitcher to combine. Divide among 4 rocks glasses filled with ice and add 2-3 ounces club soda to each. Garnish with whole star anise pods and lemon twists.
Carrots with Almond Purée

Ingredients:
1/2 cup whole blanched almonds, 1/4 cup olive oil, 1/4 teaspoon white wine vinegar, Pinch of sugar, Kosher salt, 1/2 cup white wine vinegar, 2 tablespoons sugar, 1 teaspoon coriander seeds, 1/2 teaspoon kosher salt, 1/4 teaspoon crushed red pepper flakes, 4 small carrots, scrubbed, 2 thinly sliced lengthwise, 2 thinly sliced crosswise, 2 tablespoons olive oil, 12 small carrots, scrubbed, 2 garlic cloves, crushed, 1 tablespoon unsalted butter, Kosher salt, freshly ground pepper, 1 tablespoon fresh cilantro leaves, 1 tablespoon fresh mint leaves, 2 teaspoons toasted sesame seeds

Instructions:
Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes. Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool. Pulse almonds until finely chopped. With motor running, slowly add cooking oil, vinegar, sugar, and 1/4 cup water and process, adding water as needed, until just thinner than peanut butter; season with salt.
Bring vinegar, sugar, coriander, salt, and red pepper flakes to a boil in a small saucepan; reduce heat and simmer, stirring, until sugar is dissolved, about 3 minutes. Add carrots and let cool.
Heat oil in a large skillet over medium-high heat. Add carrots; cook, turning often, until golden and tender, 5-8 minutes. Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes. Season with salt and pepper.
Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds.
Heirloom Tomato Salad with Pickled Fennel

Ingredients:
1 whole star anise pod
1 teaspoon aniseed
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/4 lemongrass stalk, tough outer layer removed, crushed
Zest of 1/4 orange, removed with a vegetable peeler
1 medium fennel bulb, cored, thinly sliced
1 1/2 cups unseasoned rice vinegar
1/2 cup sugar
2 tablespoons kosher salt
2 pounds large heirloom tomatoes (about 3), cut into wedges
1 cup cherry tomatoes, preferably heirloom, halved
2 tablespoons white balsamic or Sherry vinegar
7 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
2 Cubanelle peppers or Anaheim chiles, sliced into 3/4" rings, seeded
Fennel fronds (for serving)
Cheesecloth

Instructions:
Toast star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds in a small skillet over medium-low heat, stirring often, until fragrant, about 3 minutes. Bundle toasted spices, lemongrass, and orange zest in a piece of cheesecloth and tie with kitchen twine to make a sachet. Place sachet and fennel in a 1-quart jar or bowl.
Bring vinegar, sugar, salt, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour vinegar mixture over sachet and fennel and let cool; discard sachet. Cover fennel and chill at least 12 hours.
DO AHEAD: Pickled fennel can be made 2 weeks ahead. Keep chilled.
Combine large and cherry tomatoes, vinegar, and 6 tablespoons oil in a medium bowl; season with salt and pepper. Let sit at room temperature 30 minutes.
Before serving, heat remaining 1 tablespoon oil in a medium skillet over high heat. Cook Cubanelle peppers, tossing often, until charred in spots, about 4 minutes.
Serve tomato salad topped with peppers, pickled fennel, and fennel fronds.
Kimchi Spread

Ingredients:
1 1/2 cups Napa cabbage kimchi (a 12-ounce jar; do not drain), chopped
2 tablespoons gochujang (Korean hot pepper paste)
Ingredient info: Gochujang is available at Korean markets and online.

Instructions:
Mix kimchi and gochujang in a small bowl.
DO AHEAD: Kimchi spread can be made 1 week ahead. Cover and chill.
PG-13 Singapore Sling

Ingredients:
3/4 cup pomegranate juice, 1/2 cup mango juice, 1/2 cup pineapple juice, 2 tablespoons fresh lime juice, 2-3 ounces tonic water

Instructions:
Combine 3/4 cup pomegranate juice, 1/2 cup mango juice, 1/2 cup pineapple juice, and 2 tablespoons fresh lime juice in a pitcher filled with ice and stir until cold. Divide among 4 Collins glasses filled with crushed ice and add 2-3 ounces tonic water to each. Garnish with mint sprigs.
Celery Collins

Ingredients:
4 chopped celery stalks, 1/3 cup fresh lemon juice, 1/3 cup Simple Syrup, 1/4 teaspoon Bittermens Hellfire Habanero Shrub or Angostura bitters*, 2-3 ounces club soda

Instructions:
Purée 4 chopped celery stalks and 1/4 cup water in a blender. Strain into a pitcher filled with ice, pressing on solids; discard solids. Add 1/3 cup fresh lemon juice, 1/3 cup Simple Syrup, and 1/4 teaspoon Bittermens Hellfire Habanero Shrub or Angostura bitters*; stir until cold. Divide among 4 Collins glasses filled with ice and add 2-3 ounces club soda to each. Garnish with celery stalks.
Grilled Branzino With Cilantro-Mint Relish

Ingredients:
1/4 small white onion, finely chopped
1/2 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
1 teaspoon grated peeled ginger
1 teaspoon sugar
1/2 cup finely chopped fresh mint plus 4 sprigs for stuffing
2 red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided
1/3 cup plus 1 tablespoon vegetable oil
Kosher salt
2 whole branzino or small red snapper, cleaned
1 lime
thinly sliced

Instructions:
Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt. Set relish aside.
Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 tablespoon oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.
DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.
José's Gin & Tonic

Ingredients:
1 lime wheel
1 strip lemon zest
1 lemon verbena leaf
3 juniper berries
"1 1/2 ounces gin (preferably Hendricks)"
3-4 ounces tonic water

Instructions:
Combine 1 lime wheel, 1 strip lemon zest (removed with a vegetable peeler), 1 lemon verbena leaf, 3 juniper berries, and 1 oversize ice cube in a stemless wineglass or goblet. Add 1 1/2 ounces gin (preferably Hendrick's), then 3-4 ounces tonic water; stir to combine.
Salted Meyer Lemon and Sage Pressé

Ingredients:
2 quartered Meyer or regular lemons, 1/4 cup fresh sage leaves, 1/2 cup Simple Syrup, 1/2 teaspoon kosher salt in a pitcher, 12-ounce can club soda

Instructions:
Muddle 2 quartered Meyer or regular lemons, 1/4 cup fresh sage leaves, 1/2 cup Simple Syrup, and 1/2 teaspoon kosher salt in a pitcher. Just before serving, add one 12-ounce can club soda and stir to combine. Divide among 4 rocks glasses filled with ice.
Fresh Pickle Relish

Ingredients:
1 large English hothouse cucumber (about 1 pound), finely chopped
1 teaspoon kosher salt plus more
1 tablespoon vegetable oil
2 teaspoons yellow mustard seeds
2 teaspoons grated peeled ginger
1 teaspoon ground turmeric
1/3 cup unseasoned rice vinegar
2 tablespoons sugar

Instructions:
Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 teaspoon salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse).
Meanwhile, heat oil in a small saucepan over medium heat. Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute. Mix in ginger and turmeric and cook until fragrant, about 1 minute. Add vinegar and sugar and cook until syrupy, about 5 minutes longer. Mix in cucumber; transfer to a small bowl and season with salt. Let cool.
DO AHEAD: Relish can be made 1 week ahead. Cover and chill.
Green Panzanella with Pickled Shallot

Ingredients:
1 large shallot, thinly sliced
1/2 cup red wine vinegar
Kosher salt, freshly ground pepper
3 1/2 pounds assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedges
1/2 cup extra-virgin olive oil
4 cups torn 1 1/2" pieces white country bread, with crusts (about 1/2 of a 1-pound loaf)
2 garlic cloves, lightly crushed
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 cups arugula
thick stems trimmed

Instructions:
Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.
Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.
Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Whisking constantly, gradually add oil; whisk until combined. Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired.
Add tomatoes and their juices to dressing and gently toss to coat. Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour.
Meanwhile, preheat oven to 350°F. Combine bread and garlic on a large rimmed baking sheet and drizzle with oil; season with salt and pepper. Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer.
Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool slightly, then discard garlic.
Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine. Drain pickled shallot. Serve panzanella topped with pickled shallot.
Oil-Poached Tomatoes

Ingredients:
1 pound plum tomatoes (about 6), halved, cored
1 head of garlic, cloves separated
2 sprigs rosemary
2 sprigs thyme
1 cup olive oil
1 teaspoon kosher salt

Instructions:
Preheat oven to 300°F. Toss tomatoes, garlic, rosemary and thyme sprigs, oil, and salt in a large baking dish.
Bake tomatoes until they are soft and skins begin to shrivel, 35-45 minutes. Let cool slightly, then slip off skins. Discard herbs.
DO AHEAD: Tomatoes can be made 5 days ahead. Cover tomatoes and oil and chill.
Chocolate-Malt Ice Cream

Ingredients:
6 ounces chopped bittersweet chocolate, 1 cup chopped malted milk balls

Instructions:
Strain hot custard over 6 ounces chopped bittersweet chocolate in a medium bowl; let stand 5 minutes, then whisk to combine. Let cool over a bowl of ice water. Process custard, adding in 1 cup chopped malted milk balls at the end.