iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Roasted Lamb Shoulder (Agnello de Latte Arrosto)

Ingredients:
6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each
2 celery ribs, cut in 1-inch chunks (about 2 cups)
2 medium carrots, cut in 1-inch chunks (about 2 cups)
2 medium onions, cut in large chunks (about 3 cups)
3-inch piece cinnamon stick
6 garlic cloves, crushed and peeled
4 small branches fresh rosemary
8 fresh sage leaves
1/2 teaspoon coarsely ground black pepper
1 teaspoon coarse sea salt or kosher salt, or more to taste
2 cups dry white wine
1/3 cup red wine vinegar
cup extra-virgin olive oil
3 cups light stock (chicken, turkey, or vegetable broth), or more if needed
A large, heavy-duty roasting pan, 17 by 20 inches preferred
Aluminum foil

Instructions:
Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles.
Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally.
Heat the oven to 425°F. Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it firmly against the sides. Pierce a few slits in the foil as steam vents.
Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter.
To make the sauce, mash all the vegetables in the roasting pan, using a potato masher or a big spoon. Stir the pan juices around the sides and bottom of the pan to deglaze all the tasty caramelized bits. Pour everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve, scraping the pure into the bowl to thicken and flavor the sauce. Skim the fat from the surface, and adjust the seasoning to taste.
When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over it the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.
Bouillabaisse, Simplified

Ingredients:
2 tablespoons olive oil
2 cloves garlic, peeled and smashed
1 large onion, peeled and sliced
1 small fennel bulb, thinly sliced
1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
1 strip orange zest
1 (14-ounce) can whole peeled tomatoes, in juice
6 cups seafood stock (sold at most fish markets) or clam juice
Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
1 bunch Italian parsley
chopped

Instructions:
1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
6. Add any crabmeat.
7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.
The Easiest Chocolate Mousse Ever

Ingredients:
6 ounces good-quality semisweet chocolate (such as Valrhona), chopped, plus extra for shavings (optional)
1 cup milk (any fat content)
2 tablespoons brewed espresso
4 tablespoons butter (1/2 stick)
2 eggs (the freshest possible)

Instructions:
1. Place the chocolate in a blender.
2. Heat the milk, espresso, and butter in a small pot until the milk is scalded, about 3 minutes.
3. Pour the milk mixture into the blender and blend until the chocolate is dissolved and the mixture is smooth.
4. Add the eggs and blend until no lumps remain.
5. Pour into cups and chill until set, about 1 1/2 hours. Garnish with the chocolate shavings, if desired, and serve.
Sesame Balls with Drunken Fig Filling

Ingredients:
2 1/4 cups (15 3/4 ounces/448grams) dried figs, preferably Black Mission, stemmed and quartered
1/2 cup (3 1/2 ounces/98 grams) sugar
1 teaspoon salt
1/4 cup (2 ounces/56 grams) cognac or dark rum
1 cup (7 ounces/200 grams) sugar
1 tablespoon salt
1 1/2 teaspoons baking soda
5 1/3 ounces (150 grams) taro, deeply peeled and cut crosswise into 1/2-inch slices
3 1/2 cups (16 1/8 ounces/462 grams) glutinous rice flour
Canola, vegetable, or other neutral oil for deep-frying
1 cup (3 3/8 ounces/96 grams) white sesame seeds

Instructions:
1. To make the drunken fig filling: Put all the ingredients into a large mixing bowl and stir well to coat the figs with the sugar. Cover and set aside at room temperature for at least 30 minutes, or as long as overnight.
2. Transfer the figs and liquid to the bowl of a food processor or an electric mixer fitted with the paddle attachment. Process or beat the mixture until mashed to a paste. (You can also mash the mixture by hand with a fork.) Cover and refrigerate until ready to use; the filling can be kept for up to 2 weeks.
3. To make the sesame balls: Put the sugar, salt, and baking soda into the bowl of an electric mixer fitted with the paddle attachment and mix well; set aside.
4. Fill a large saucepan fitted with a steamer basket or rack with water to a dept of 2 inches and bring to a rolling boil. Put the taro in the basket and steam until very soft, about 10 minutes; it should fall apart if poked with a knife. Immediately add the taro to the sugar mixture, and beat on medium speed until smooth and pasty, about 5 minutes.
5. Meanwhile, bring 1 cup plus 2 tablespoons water to boil.
6. Turn the mixer speed to low and add the glutinous rice flour. When the mixture is crumbly, add the boiling water all at once. (The water must be boiling when added.) Continue beating until the dough is soft and only slightly sticky. Squeeze the dough into a ball, wrap in plastic wrap, and set aside until it cools to room temperature.
7. Shape the dough into a log 1 inch in diameter, and cut the log into 2-inch lengths. One at a time, flatten each piece of dough with your palm into a circle 4 inches in diameter and 1/4 inch thick. Put 1 tablespoon of the chilled fig filling into the center of the circle, then bring the edges together to form a half-moon and pinch to seal. Pinch off the excess dough at the two ends and roll the filled dumpling into a ball. Set aside.
8. Fill a deep, heavy saucepan with oil to depth of at least 3 inches and heat to 300°F. Fill a shallow dish with 1/8 inch of water and another shallow dish with the sesame seeds. Roll a sesame ball in the water, just enough to moisten, then roll in the sesame seeds until well coated. Press the seeds so they stick to the balls, if necessary. Carefully lower the coated ball into the oil and cook, without stirring, until it floats and is crisp and light golden brown, about 5 minutes. You can cook about 8 balls at a time, but do not overcrowd the pan. Carefully remove from the oil and drain on paper towels. Repeat with the remaining balls. Serve hot or at room temperature.
Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce

Ingredients:
1/2 pound fresh rhubarb, cut crosswise into 1/2-inch-thick slices (about 2 cups)
1/2 cup sugar
1 tablespoon water
1/2 cup raspberry jam
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) frozen unsalted butter
2/3 cup (or more) ice water
1 tablespoon whipping cream beaten with 1 tablespoon sugar (for glaze)
Vanilla Custard Sauce

Instructions:
Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.
Vanilla Custard Sauce

Ingredients:
1 1/2 cups half and half, 1 vanilla bean, split lengthwise, 6 large egg yolks, 1/3 cup sugar

Instructions:
Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.
Whisk yolks and sugar in medium bowl until thick. Gradually whisk half and half with vanilla bean into yolk mixture. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill. Discard vanilla bean before using.
Rhubarb Compote

Ingredients:
2 cups Pinot Noir or Cabernet Sauvignon
1 cup plus 2 tablespoons sugar
3 2-inch-long strips orange peel (orange part only)
2 2-inch-long strips lemon peel (yellow part only)
6 cups 1/2-inch pieces fresh rhubarb (about 2 pounds trimmed)
1/8 teaspoon salt

Instructions:
Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes. Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer. Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes. Pour syrup over rhubarb and cool, then cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Buttermilk Ice Cream

Ingredients:
2 cups heavy whipping cream, 8 large egg yolks, 1 cup sugar, 2 cups buttermilk, 1 cup crème fraîche*, 2 tablespoons fresh lemon juice, 1/4 teaspoon salt

Instructions:
Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.
*Sold at some supermarkets and at specialty foods stores.
Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote

Ingredients:
1 cup all purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons Homemade Baking Powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated orange peel
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
2 tablespoons coarsely crushed sugar cubes
Buttermilk Ice Cream
Rhubarb Compote

Instructions:
Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, 1/2 cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan; smooth top. Sprinkle with crushed sugar.
Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely. DO AHEAD: Can be made 8 hours ahead. Wrap in foil; let stand at room temperature.
Cut cake into wedges. Serve with Buttermilk Ice Cream and Rhubarb Compote alongside.
Cream Biscuits

Ingredients:
4 1/2 cups (or more) bleached all purpose flour
2 tablespoons Homemade Baking Powder
1 tablespoon coarse kosher salt
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
11/2 cups heavy whipping cream
3/4 cup half and half

Instructions:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Combine 41/2 cups flour, baking powder, and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir just until mixture is moistened and begins to clump together. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to 1/2-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals. Using 23/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart.
Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total. Transfer biscuits to cooling racks and cool slightly.
DO AHEAD: Biscuits can be baked 4 hours ahead. Let stand uncovered at room temperature. Place biscuits on ungreased rimmed baking sheets and rewarm in 375°F oven for 5 minutes before serving.
Whipped Sweet Potatoes with Honey

Ingredients:
4 pounds large red-skinned sweet potatoes (yams)
1/2 cup (1 stick) butter, room temperature
2 tablespoons (or more) honey.

Instructions:
Preheat oven to 350°F. Pierce sweet potatoes all over with fork. Place potatoes on rimmed baking sheet. Roast until potatoes are very soft, about 1 hour 45 minutes. Remove potatoes from oven and let stand until cool enough to handle. Peel potatoes and place flesh in mixing bowl; add butter. Using electric mixer, beat until mixture is fluffy and smooth. Mix in 2 tablespoons honey. Season to taste with salt and pepper and more honey by teaspoonfuls, if desired. Transfer sweet potatoes to serving bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave until heated through before serving.
Turnip Greens Cooked in Rich Pork Stock

Ingredients:
16 cups water
1 1-pound piece smoked pork shoulder or ham shanks, cut into 1/2-inch cubes
3 pounds coarsely chopped turnip greens, kale, or mustard greens, thick stems discarded
Thinly sliced sweet onion (such as Vidalia or Maui; optional)

Instructions:
Combine 16 cups water and pork in very large deep pot; bring to boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Using sieve or slotted spoon, remove pork pieces from broth and discard. DO AHEAD: Broth can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
Return broth to boil. Season lightly with salt and pepper. Add greens to broth by large handfuls, allowing greens to wilt slightly before adding more. Cover and boil gently over medium heat just until greens are tender, about 10 minutes for mustard greens and 20 minutes for turnip greens or kale.
Drain, reserving cooking liquid. Transfer greens to serving bowl. Moisten generously with cooking liquid (reserve remaining cooking liquid for another use). Season to taste with salt and generous amount of pepper. Scatter onion over, if desired, and serve.
Asparagus, Green Onion, Cucumber, and Herb Salad

Ingredients:
3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon coarse kosher salt, 1/2 teaspoon freshly ground black pepper, 3/4 cup extra-virgin olive oil, 3 pounds medium asparagus, trimmed, 4 cups thinly sliced green onions, 3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers, 1 tablespoon chopped fresh Italian parsley, 1 tablespoon chopped fresh chervil, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh mint, 2 teaspoons chopped fresh tarragon

Instructions:
Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
Arrange asparagus on platter. Spoon cucumber mixture over and serve.
Mustard and Coriander Roasted Potatoes

Ingredients:
1/4 cup Champagne vinegar, 2 tablespoons mustard seeds, 6 tablespoons Dijon mustard, 1 tablespoon coriander seeds, crushed, Coarse kosher salt, 3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes, 6 tablespoons vegetable oil

Instructions:
Preheat oven to 425°F. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.
Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.
Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.
Open-Face Butter and Radish Sandwiches

Ingredients:
2 1/2 bunches radishes, trimmed, Unsalted butter, room temperature, 20 1/4-inch-thick diagonal slices baguette, Maldon sea salt or coarse kosher salt

Instructions:
Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.
Sicilian-Style Potato Gratin

Ingredients:
1 garlic clove, halved
Olive oil for brushing plus 4 tablespoons, divided
2 cups chopped onions
Coarse kosher salt
2 1/4 pounds russet potatoes, peeled, very thinly sliced
8 tablespoons (packed) grated Pecorino Romano cheese, divided
3 tablespoons drained capers
2 cups low-salt chicken broth

Instructions:
Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil.
Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.
Farm Eggs with Watercress and Parsley Sauce

Ingredients:
10 large eggs (preferably local farm eggs), room temperature
2 tablespoons plus 1/2 teaspoon coarse kosher salt
1 small garlic clove, thinly sliced
2 tablespoons boiling water
1/4 cup coarsely chopped watercress
1/4 cup coarsely chopped fresh Italian parsley
1/8 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil

Instructions:
Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.