iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette

Ingredients:
Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter)
3 tablespoons olive oil
Salt and pepper to taste
Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!)
Half cup plus half tablespoon hazelnut oil
5 shallots, sliced thin crosswise
2 teaspoons lemon juice
3 tablespoons sherry vinegar
2 tablespoons grated fresh ginger
2 garlic cloves
12 cups frisee (curly endive)
torn into pieces
washed thoroughly
and spun dry

Instructions:
1. Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes.
2. Remove salmon skin from fillet and reserve fillet for another use. Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside.
3. Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes.
4. In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately.
Drambuie-Flavored Crème Anglaise

Ingredients:
2 medium bowls, whisk, medium saucepan, long-handled wooden spoon, large fine-mesh strainer, large bowl, larger bowl
4 egg yolks
3 tablespoons granulated sugar
2 cups heavy cream
1 1/2 tablespoons sour cream
1 vanilla bean, split lengthwise and scraped
3 tablespoons Drambuie
or to taste

Instructions:
1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.
Sage Polenta

Ingredients:
5 cups water, plus more as needed, Coarse salt and freshly ground pepper, 1 cup coarse Italian polenta, 2 tablespoons finely chopped fresh sage, 3 tablespoons unsalted butter, room temperature

Instructions:
Bring the water to a boil in a large saucepan over high heat, then add 2 teaspoons salt. Whisking constantly, add polenta in a slow, steady stream and return to a boil. Reduce heat to a very low simmer. Cover partially; cook, stirring occasionally, until mixture is creamy and starting to pull away from the sides of the pan, about 40 minutes, adding sage in last 5 minutes. If polenta is too thick to stir, add more water (up to 1/2 cup), a little at a time, and continue cooking, stirring occasionally.
Remove from heat. Stir in butter, and season with pepper and more salt, as desired. Serve hot.
Persimmon Cake with Cream Cheese Icing

Ingredients:
3/4 cup (120 g) dried currants
1/4 cup (60 ml) brandy or whiskey
2 cups (280 g) all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 2/3 cups (355 g) granulated sugar
3/4 cup (6 ounces/170 g) unsalted butter, melted
1 1/2 cups (375 ml) persimmon purée
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
4 ounces (115 g) cream cheese
1 tablespoon salted butter, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2/3 cup (90 g) powdered sugar, sifted
4 or 5 teaspoons water

Instructions:
Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
This cake will keep for 4 days at room temperature.
If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.
Tomato Jam

Ingredients:
2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
2 1/4 cups (450 g) sugar
2 or 3 grinds of black pepper
Big pinch of salt
1 teaspoon freshly squeezed lemon juice

Instructions:
Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
The jam will keep for at least 6 months in the refrigerator.
Red Wine-Raspberry Sorbet

Ingredients:
1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
3 cups (15 ounces/400 g) raspberries

Instructions:
In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer's instructions.
For a lighter-tasting sorbet, use rosé in place of the red wine.
Gluten-Free Coconut Layer Cake

Ingredients:
3 cups heavy cream, chilled
9 ounces white chocolate, coarsely chopped
2 teaspoons coconut or golden rum
1/8 teaspoon fine sea salt
1 3/4 cup almond flour
2 tablespoons coconut flour
10 large eggs, at room temperature, separated
1 tablespoon coconut or golden rum
"2 cups confectioners sugar, sifted", 1/4 teaspoon cream of tartar
1/4 teaspoon fine sea salt
2 cups (3 ounces) unsweetened coconut flakes, for coating
Special equipment: 3 (9-inch) round cake pans

Instructions:
Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.
In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.
In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)
Preheat oven to 350F. Line bottoms of cake pans with parchment paper.
In large bowl, whisk together almond and coconut flours.
In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.
In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.
Gingered Pear and Raspberry Pandowdy

Ingredients:
1 tablespoon unsalted butter, at room temperature, for pan
1/2 cup (3 1/2 ounces) granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced (2 pounds prepped)
1 tablespoon freshly squeezed lemon juice
1 dry pint (2 cups or 9 ounces) raspberries, fresh or frozen
1 tablespoon cold unsalted butter, cut into small pieces
1 3/4 cups (8 3/4 ounces) all-purpose flour
3 tablespoons plus 1 tablespoon (1 3/4 ounces) granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
10 tablespoons (5 ounces) cold unsalted butter, cut into small cubes
1/3 cup (2 ounces) chopped candied ginger
2/3 cup plus 1 tablespoon cold buttermilk

Instructions:
Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.
Gently fold in the raspberries, then transfer the fruit to the prepared pan.
Distribute the butter atop the fruit.
To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.
Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.
Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
Allow to cool for 30 minutes before serving.
Golden Eggs

Ingredients:
Nonstick baking spray
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups nonfat buttermilk
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar and 1 teaspoon cinnamon mixed together in a small shallow bowl

Instructions:
Preheat the oven to 325°F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds. You can use a muffin pan or any other small baking molds.)
Sift together the flour, baking powder, salt, and nutmeg. Set aside.
In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy.
This can take up to 10 minutes, depending on the temperature of your butter.
As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar.
You can't make magic without a lot of patience. So keep whipping and keep scraping.
Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter.
Scrape down the bowl every now and again as well.
Add the vanilla.
Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly.
After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth.
Distribute the batter into your molds, filling each cavity a little less than halfway.
Bake for about 15 minutes. Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it.
Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar.
One warning: people are going to call you a stinking liar. They will not believe that these precious morsels aren't fried like a donut. But that's the cost of making magic.
Citrus Salad with Ginger Yogurt

Ingredients:
1 pink grapefruit, peeled, 2 large tangerines or Minneolas, peeled, 3 navel oranges, 1/2 cup dried cranberries, 2 tablespoons honey, 1/4 teaspoon ground cinnamon, 1 16- or 17.6-ounce container Greek yogurt, 2/3 cup minced crystallized ginger, 1/4 cup golden brown sugar, Additional dried cranberries

Instructions:
Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.
Cardamom Sour-Cream Waffles

Ingredients:
1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, Rounded 1/4 teaspoon salt, 1 teaspoon ground cardamom, 1 cup whole milk, 1 cup sour cream, 1 teaspoon pure vanilla extract, 1 tablespoon mild honey, 2 large eggs, 3 tablespoons unsalted butter, melted, Accompaniment: lingonberry preserves, Garnish: confectioners sugar

Instructions:
Preheat a waffle iron until hot.
Whisk together flour, baking powder, baking soda, salt, and cardamom.
Whisk together remaining ingredients in another bowl, then whisk into flour mixture until just combined.
Lightly brush waffle iron with oil and cook waffles according to manufacturer's instructions.
Homemade Corn Tortillas

Ingredients:
2 cups corn masa mix (see Note)
1 1/2 cups warm water

Instructions:
1. Combine the masa mix and warm water in a medium bowl, mixing until a soft dough forms. You can use a wooden spoon for mixing, but you will have better results if you use your hands. Turn the dough out onto a floured surface and knead until it is smooth.
If the dough seems dry, add more water, a tablespoon at a time, as necessary.
2. To form the tortillas, one at a time, pinch off small handfuls (about 3 tablespoons) of the dough and roll each one between the palms of your hands into a ball. Cover the dough balls with a damp cloth as you form them, to keep them from drying out.
3. Cut a quart-size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line a tortilla press as you shape the tortillas, so they do not stick: Lay one side of the plastic over the bottom of the press, place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla press firmly down on the dough to shape the tortilla. (See Note.)
4. Heat a griddle until hot. Place a tortilla on the griddle and cook for 1 1/2 minutes. Using a spatula, flip it over and continue to cook, flipping it occasionally, until both sides are covered with small brown spots. Transfer to a plate and cover with a kitchen towel to keep warm while you cook the remaining tortillas, stacking the finished tortillas on the plate. Serve immediately.
Blood Orange Champagne Cocktail

Ingredients:
1/4 cup crème de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)

Instructions:
Spoon 1 1/2 teaspoons crème de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
Tacos of Carnitas Roasted with Orange, Milk, and Pepper

Ingredients:
3 pounds boneless pork shoulder (butt) or boneless country pork ribs
1 tablespoon lard
1/2 teaspoon salt
1/2 orange, well washed
1 cup whole milk
About 2 cups water
1/2 teaspoon fresh-ground black pepper
Warm corn tortillas
Diced avocado, lightly salted
Raw tomatillo salsa
Chicharrónes espumas (skin), crumbled (see note)
Diced white onion
Cilantro sprigs

Instructions:
1. Preheat the oven to 350 degrees.
2. Cut the pork into 6 or 8 pieces. Melt the lard in a heavy Dutch oven just large enough to hold the meat in one layer. Brown the meat on all sides and season with salt.
3. Squeeze the orange over the meat and toss the rind into the pan. Pour the milk over the meat and add enough water to almost cover the meat. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender.
4. To finish, uncover the meat and break into into largish pieces. Remove the orange rind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges.
5. To assemble the tacos, fill a warm tortilla with shredded pork. Top with avocado and salsa, a little of the chicharrón, and finish with generous amounts of onion and cilantro.
Mushroom, Rajas, and Corn Taco with Queso Fresco

Ingredients:
2 Anaheim chiles
1 poblano chile
1 cup fresh corn kernels (about 1 ear)
1 1/2 tablespoons olive oil
Kosher salt
1/2 white onion, peeled and cut into 1/2-inch dice
1 large clove garlic, thinly sliced
6 ounces cremini or white button mushrooms, trimmed and quartered
6 fresh epazote leaves, chopped (about 1 tablespoon, optional)
Fresh-ground black pepper
1/2 cup queso fresco, cut into small cubes
6 warm corn tortillas
Salsa quemada
1/4 cup grated cotixa or añejo cheese
Cilantro sprigs

Instructions:
1. Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice.
2. Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
3. In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt. Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds. Have a lid ready in case the kernels begin to pop. Remove the roasted corn from the pan.
4. In the same pan, heat 2 teaspoons of the olive oil. Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
5. Reduce the heat and add the remaining olive oil. Add the garlic and mushrooms. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes. Return the corn and chiles to the pan and stir to reheat.
6. Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco.
7. To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all. Top with a cilantro sprig.
Hudson Bay

Ingredients:
1 oz. (2 Tbsp.) gin
1/2 oz. (1 Tbsp.) cherry brandy
1/2 oz. (1 Tbsp.) fresh orange juice
1 1/2 tsp. 151-proof rum
1 tsp. fresh lime juice
lime slice

Instructions:
Shake liquid ingredients with ice. Strain into chilled glass; garnish with lime slice.