iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle Cakes

Ingredients:
4 (7-ounce single-serving) packs precooked udon noodles, still in their packages (see note)
Sea salt
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Pinch of sea salt
1 tablespoon sesame oil
2 garlic cloves, minced
1/4 cup faux chicken stock
2 cups packed pea shoots
4 Gardein breasts
Sea salt and freshly ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons extra-virgin olive oil
1 pound shiitake mushrooms, stemmed and cut into 1/4-inch slices
1 cup dry sake
1/2 cup faux chicken stock
1/2 cup Earth Balance
1 tablespoon minced fresh chives
Microgreens to garnish

Instructions:
1. Make the udon noodle cakes: Preheat the oven to 200°F. Remove the plastic from the noodles, keeping the noodles tightly packed. Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack.
2. Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
3. Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 minutes per side. Remove to a paper-towel-lined baking sheet and put in the oven to keep warm.
4. Make the chicken: Flatten the Gardein breasts with your hand to 1/2 inch thick, then cut each into 3 pieces. Season with salt and pepper, then dredge in the flour.
5. Wipe out the pan you used for the noodle cakes and add 2 tablespoons of the oil. Heat over medium heat, then add the Gardein pieces and cook until browned, about 3 minutes on each side. Remove to a plate and set aside.
6. Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes. Add the stock and cook for 2 more minutes.
7. Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn't separate. Stir in the chives. Return the Gardein to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.
8. Make the pea shoots: Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
9. Add the garlic and sauté for 30 seconds. Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted. Drain the excess liquid.
10. Assemble the dish: Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein. Spoon a little of the sake and mushroom sauce over the Gardein and drizzle it around the plate. Garnish with microgreens and serve immediately.
Nepenthe's Triple-Berry Pie

Ingredients:
Nepenthe Pie Dough
3 cups fresh strawberries
3 cups fresh blackberries
3 cups fresh raspberries
2 tablespoons Grand Marnier
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1 1/2 teaspoons cinnamon
2/3 cup flour
2/3 cup whole oats
2/3 cup firmly packed brown sugar
2/3 cup walnuts
1/2 cup (1 stick) cold butter

Instructions:
On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie pan, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
Preheat the oven to 350°F.
For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier. In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter. Finely chop the walnuts and add in along with the oats.
Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.
Pine Nut Tart with Rosemary Cream

Ingredients:
1 3/4 cups pine nuts
Unbleached all-purpose flour, for rolling
1/2 recipe Almond Sable Dough
4 tablespoons (1/2 stick) unsalted butter
1 cup packed dark brown sugar
1 cup light corn syrup
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
3 large eggs
1 1/2 cups heavy cream
3 sprigs rosemary
4 tablespoons granulated sugar, for garnish (optional)
"2 teaspoons confectioners sugar"

Instructions:
Preheat the oven to 350°F.
Spread the pine nuts out on a baking sheet and toast in the oven for 5 minutes, until fragrant. Transfer the sheet to a wire rack and let the nuts cool completely. Keep the oven on.
On a lightly floured surface, roll out the dough to an 11-inch round. Fit the dough into a 9 1/2 -inch fluted tart pan with a removable bottom. Press the dough into the edges of the pan, and use a paring knife to trim off the excess dough along the top edge. Prick the bottom all over with a fork and freeze until the dough is firm, about 10 minutes.
Line the chilled tart shell with a round of parchment paper or aluminum foil, leaving a 1-inch overhang. Fill it with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, 15 to 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until it is dry all over, about 5 minutes more. Transfer the tart shell to a wire rack and let it cool completely.
In a small saucepan, melt the butter over high heat until it is golden brown with a nutty fragrance, about 4 minutes. Remove it from the heat and set it aside.
In a large bowl, whisk together the brown sugar, corn syrup, salt, and vanilla. Add the eggs and whisk well to combine. Then add the browned butter. Fold in the pine nuts just to combine. Pour the filling into the tart shell and place the pan on a baking sheet. Bake, rotating the baking sheet once halfway through, until the filling is set around the edges but still slightly loose in the center, about 45 minutes. (If the crust is getting too dark, cover the tart loosely with foil for the last 10 minutes.) Transfer the tart to a wire rack to cool.
Meanwhile, make the rosemary cream: In a small saucepan, bring 3/4 cup of the cream just to a boil. Remove the pan from the heat and stir in 2 of the rosemary sprigs. Cover and let steep for 10 minutes.
While the cream is steeping, make the candied rosemary sprig for garnish, if you like: In a bowl, whisk together 2 tablespoons of the granulated sugar and 2 tablespoons of hot water. Put the remaining 2 tablespoons of sugar in a shallow bowl. Dip the remaining rosemary sprig in the sugar syrup to coat. Tap off any excess liquid on a paper towel, and then gently toss the wet sprig in the bowl of sugar. Set it on a paper towel to dry, about 5 minutes.
Set up an ice bath. Strain the steeped cream into a metal bowl, set the bowl into the ice bath, and chill the cream until cold, about 5 minutes. Whisk in the remaining 3/4 cup cream and the confectioners' sugar. Continue to whisk until the cream forms soft peaks. Remove the outer ring and serve the tart with the cream, garnished with the fresh or candied rosemary sprig.
Leek Bread Pudding

Ingredients:
2 cups 1/2-inch-thick slices leeks (white and light green parts only)
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmentaler

Instructions:
Preheat the oven to 350°F.
Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
Add the leeks to the bread and toss well, then add the chives and thyme.
Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.
Beef Stew with Leeks

Ingredients:
3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
2 pounds beef stew meat, cut into 1 1/2-inch chunks
Kosher salt and cracked black pepper
1/2 large Spanish or sweet onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large leek, cut into thick rounds, washed well in cold water, drained
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons red wine vinegar
3 to 5 cups water
1 fresh bay leaf or 2 dried leaves
1 large sprig rosemary
1 sprig thyme
1 sprig sage
2 cinnamon sticks
Extra-virgin olive oil
Grated orange zest
1 tablespoon roughly chopped parsley

Instructions:
Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.
Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.
Corn Bread with Tomato Chutney

Ingredients:
4 ears fresh corn, shucked
2 cups unbleached all-purpose flour
1 cup polenta
2 tablespoons baking powder
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon mild chili powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 tablespoon black onion (nigella) seeds (see Tip)
2 tablespoons packed light brown sugar
2 poblano chiles, seeds and ribs removed, chopped
Butter to grease the pans
Tomato Chutney

Instructions:
1. Bring a large pot of water to a boil. Add the corn and simmer for 20 minutes. Strain. When the ears are cool enough to handle, cut the kernels from the cobs. Place 1 cup of the corn kernels in a bowl and set aside. Place the remaining kernels in a blender and puree. Set aside.
2. Preheat the oven to 375°F.
3. In a medium bowl, sift together the flour, polenta, baking powder, salt, pepper, chili powder, ginger, cardamom, and black onion seeds. Stir in the brown sugar, chiles, corn kernels, corn puree, and 2 cups water. Mix to combine.
4. Butter two 8 1/2 × 4 1/2-inch loaf pans and divide the batter evenly between them. Let rest for 20 minutes.
5. Place the pans in a shallow baking dish filled halfway with water and place in the oven. Bake for 1 hour. Cover with aluminum foil and bake for another 30 minutes.
6. Turn the loaves out onto a cooling rack and let cool. Serve with the tomato chutney.
Crab and Celery Remoulade

Ingredients:
1/3 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon drained capers, 8 ounces fresh crabmeat, picked over, 1/2 cup finely chopped celery, 3 tablespoons chopped fresh chives plus additional for garnish, 1 tablespoon fresh lemon juice, Purchased baked pita chips

Instructions:
Whisk first 3 ingredients in medium bowl to blend. Stir in crabmeat, celery, 3 tablespoons chopped chives, and lemon juice. Season with pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Transfer remoulade to serving bowl; surround with pita chips. Garnish with additional chives and serve.
Lemon Cranberry Florentines

Ingredients:
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
2/3 cup sugar
1/3 cup heavy whipping cream
3 tablespoons honey
1 1/4 cups slivered almonds, finely chopped
1 cup finely chopped Candied Lemon Peel , divided
1/2 cup dried cranberries, finely chopped
1/3 cup all purpose flour
9 ounces bittersweet or semisweet chocolate
finely chopped

Instructions:
Place butter, sugar, whipping cream, and honey in medium saucepan. Attach candy thermometer to side of pan. Bring mixture to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to low and boil without stirring until candy thermometer registers 230°F, about 4 minutes. Remove pan from heat. Immediately add chopped almonds, 1/2 cup Candied Lemon Peel, cranberries, and flour; stir until evenly distributed. Cool to room temperature (dough will thicken as it cools).
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Spoon generous rounded teaspoonfuls dough (about 1-inchdiameter rounds) onto prepared baking sheets, spacing about 4 inches apart. Bake until cookies spread out, bubble, and are golden brown, rotating baking sheets halfway during baking, about 16 minutes total. Place baking sheets on rack. If cookies are misshapen, use butter knife to push irregular edges in, forming round cookies. Slide parchment paper with cookies onto racks; cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining baking sheets with fresh parchment paper between batches.
Stir finely chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Using fork, drizzle melted chocolate over cookies. Decorate with remaining 1/2 cup finely chopped Candied Lemon Peel. Chill to set chocolate, about 20 minutes. DO AHEAD: Can be made 1 week ahead. Store layered between sheets of parchment paper in airtight containers in refrigerator.
Roasted Pear Tarte Tatin with Brown Sugar-Balsamic Swirl Ice Cream

Ingredients:
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small cubes
2 tablespoons light corn syrup
4 large Bosc pears (2 1/4 to 2 1/2 pounds), peeled, halved, cored
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 1/2 tablespoons pear nectar
Brown Sugar-Balsamic Swirl Ice Cream

Instructions:
Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch diameter cake pan with 2-inch-high sides.Scatter butter cubes over sugar, then drizzle with light corn syrup. Arrange pear halves, cut side up and narrow end pointing toward center, snugly in cake pan (pears may not lie flat, but will shrink during cooking and fit evenly).
Place pan on center rack in oven. Bake pears until tender and dark brown in spots, about 2 3/4 hours.
Meanwhile, line large baking sheet with parchment paper. Unfold thawed puff pastry sheet on work surface. Using another 9-inch-diameter cake pan as guide, cut 9-inch round from pastry sheet. Place pastry round on prepared baking sheet. Place baking sheet on upper rack in oven and bake pastry round until puffed and golden brown, about 20 minutes. Cool pastry round completely.
Using slotted spoon, carefully lift pears from syrup in cake pan and transfer to large plate to cool. do ahead Pears and pastry round can be made 4 hours ahead. Reserve cake pan with syrup. Let pears, pastry, and syrup stand at room temperature. Before serving, place pastry round, flat side up, on platter. Carefully arrange pears, cut side down and narrow end in center, atop pastry round. Place pan with syrup over medium-high heat. Boil until syrup turns dark amber color, whisking occasionally, 2 to 3 minutes. Remove from heat. Add pear nectar (mixture will bubble up). Whisk until caramel is smooth, then spoon over pears.
Since this is a special meal, splurge a little by pouring a dessert wine. With the pear tarte Tatin, we like the 2005 Dolce from Napa Valley (California, $85 for 375 ml). This Sauternes-style wine is rich and elegant with dried apricot, honeysuckle, and toasted almond flavors. Because this is a sweet, intensely flavored wine, each guest needs only a small glass.
Clementine Negroni

Ingredients:
3 clementines, peeled
3 dashes of orange bitters
"1/4 cup Hendricks Gin*", 1/4 cup Campari
3 tablespoons sweet vermouth
Ice cubes
2 clementine slices (for garnish)
cocktail shaker

Instructions:
Place 3 whole peeled clementines and orange bitters in cocktail shaker and muddle until clementines are broken down. Add gin, Campari, and vermouth. Fill shaker 3/4 full with ice. Shake vigorously 30 seconds. Strain into 2 Martini glasses, dividing equally. Garnish each with clementine slice.
Available at some liquor stores and specialty foods store
Chocolate Peppermint Bark Cookies

Ingredients:
Nonstick vegetable oil spray
2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup finely chopped red-and-whitestriped hard peppermint candies or candy canes (about 3 ounces)
2 ounces high-quality white chocolate (such as Lindt or Perugina)

Instructions:
Preheat oven to 350°F. Spray 13 x 9 x 2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD: Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.
For a variation on this cookie, sprinkle the melted dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies.
Fresh Herb, Grapefruit, and Fennel Salad

Ingredients:
1 large ruby-red grapefruit or 3 blood oranges, 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin, 1 cup fresh Italian parsley leaves, 1/4 cup fresh mint leaves, Extra-virgin olive oil, Sea salt flakes

Instructions:
Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.
Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.
Pickled Shrimp

Ingredients:
3 cups unseasoned rice vinegar
3 cups olive oil
1 cup fresh lemon juice
1 cup paper-thin lemon slices
1 cup paper-thin red onion slices
1 cup sliced peeled garlic cloves (about 1 large head)
12 fresh bay leaves, coarsely torn
3 tablespoons celery seeds
3 tablespoons mustard seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
8 cups water
1 cup coarse kosher salt
10 Turkish bay leaves
6 fresh thyme sprigs
1 unpeeled whole head of garlic, cut crosswise in half
1/4 cup paprika
2 tablespoons mustard seeds
1 tablespoon whole allspice
1 tablespoon celery seeds
1 tablespoon cardamom pods
1 cinnamon stick
2 pounds uncooked large shrimp in shells
Ice cubes
Crusty bread

Instructions:
Stir rice vinegar, olive oil, lemon juice, lemon slices, onion slices, garlic cloves, bay leaves, celery seeds, mustard seeds, coarse kosher salt, and black pepper in large bowl until salt dissolves. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Place 8 cups water in large pot. Add coarse salt, bay leaves, thyme sprigs, garlic, paprika, mustard seeds, allspice, celery seeds, cardamom pods, and cinnamon stick. Bring to boil over high heat. Boil 5 minutes. Add shrimp; stir to separate. Boil just until shells turn pink, about 2 minutes. Using large skimmer, transfer shrimp to colander to drain.
Line rimmed baking sheet with layer of ice cubes. Scatter shrimp on ice to cool quickly, about 5 minutes. Peel and devein shrimp, leaving tails intact. Add peeled shrimp to pickling mixture; stir to blend. Cover and refrigerate at least 3 hours and up to 6 hours.
Using slotted spoon, lift shrimp from pickling mixture. Arrange on platter. Serve with crusty bread.
A special meal like this deserves a bubbly beginning. With the shrimp, pour a crisp Champagne. We like the Franck Bonville NV Brut Sélection (France, $30), which is fruity with citrus and mineral notes.