iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Triple-Cherries Jubilee

Ingredients:
1 (1-pound) bag frozen dark sweet cherries, thawed
2 cups plus 1 tablespoon cherry juice
1/2 cup dried tart cherries
3 tablespoons sugar
1 vanilla bean, split lengthwise
1 tablespoon arrowroot
1/4 cup thin matchstick-size strips orange peel (orange part only)
1/3 cup kirsch (clear cherry brandy)
1 quart vanilla or cherry-vanilla-swirl ice cream

Instructions:
Place sieve over bowl. Add thawed cherries; let drain. Pour drained juices into heavy medium skillet (set cherries aside). Mix 2 cups cherry juice, dried cherries and sugar into same skillet. Scrape in seeds from vanilla bean; add bean. Boil sauce until reduced to 1 1/2 cups, stirring occasionally, about 12 minutes. Mix arrowroot with remaining 1 tablespoon juice in small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel.
Heat kirsch in skillet over low heat. Remove from heat. Carefully ignite kirsch with match. Carefully pour flaming kirsch into sauce. Scoop ice cream into bowls. Spoon sauce over.
Instant Pot Shrimp Scampi

Ingredients:
1 1/2 lb. jumbo shrimp, peeled, deveined, 1/4 cup dry white wine, 4 garlic cloves, finely chopped, 2 tsp. kosher salt, 1/4 tsp. freshly ground black pepper, 6 Tbsp. unsalted butter, 1/4 cup finely chopped parsley, 2 tsp. fresh lemon juice, An Instant Pot

Instructions:
Toss shrimp, wine, and garlic in cooker insert; season with salt and pepper. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 1 minute at high pressure.
As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. The shrimp should be opaque all the way through. Using a slotted spoon, transfer shrimp to a medium bowl, leaving juices behind.
Select “Sauté” and simmer liquid until reduced by half, about 6 minutes. Add butter and stir until melted and incorporated and sauce is thick. Return shrimp to pot, add parsley and lemon juice, and toss to combine. Transfer to a platter to serve.
Instant Pot Choucroute Garnie

Ingredients:
1 lb. smoked slab bacon, cut crosswise into 4 pieces
2 Tbsp. extra-virgin olive oil or rendered goose or duck fat
1/2 head savoy cabbage, thinly sliced
2 onions, thinly sliced
4 large garlic cloves, chopped
1 lb. sauerkraut, drained
1 lb. medium Yukon Gold potatoes, pricked all over with a fork
2 tsp. dried juniper berries (optional)
1 tsp. caraway seeds
1 1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper
4 bay leaves
1 1/2 lb. pork ribs (spare or baby back), cut into 2-rib pieces
4 cooked knockwurst or bratwurst sausages (about 1 lb.)
1 cup dry white wine, preferably Riesling
Whole grain mustard and cornichons (for serving)
An Instant Pot

Instructions:
Toss bacon and oil in cooker insert and select “Sauté.” Cook, turning occasionally, until exterior of bacon pieces are golden brown and some of the fat is rendered, about 10 minutes. Transfer bacon to a plate; set aside.
Add cabbage, onions, and garlic to cooker insert and stir to coat. Add sauerkraut, potatoes, juniper berries, if using, and caraway seeds; season with 1/2 tsp. salt and 1/2 tsp. pepper and stir to combine.
Tuck in bay leaves, then push bacon down into mixture. Set ribs on top and season with 1 tsp. salt. Prick each sausage with a fork in a couple of places and layer over ribs. Pour in wine. Lock on lid, making sure steam release valve is in the proper position. Select “Manual” and program for 13 minutes at high pressure.
As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. The ribs and bacon should be tender when pierced with a small sharp knife.
Transfer meat to a cutting board and sauerkraut and potatoes to a platter. Cut bacon into 1/2" slices, each sausage into 3 or 4 pieces (the skins might have burst but that’s fine), and pork into individual ribs. Set meat on top of sauerkraut and potatoes. Serve with mustard and cornichons alongside.
Instant Pot Sticky Hoisin Baby Back Ribs

Ingredients:
4 lb. baby back pork ribs (about 2 racks)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/3 cup hoisin sauce
1/3 cup honey
1/3 cup soy sauce, preferably dark
2 Tbsp. Shaoxing rice wine or dry sherry
1 Tbsp. finely chopped fresh ginger
1/2 tsp. five-spice powder
Flaky sea salt
An Instant Pot

Instructions:
Cut meat between bones into individual ribs; season with kosher salt and pepper. Let sit at room temperature at least 30 minutes and up to 1 hour.
Whisk hoisin, honey, soy sauce, rice wine, ginger, and five-spice powder in cooker insert. Toss ribs in sauce to coat, then fit as many as possible in a single layer; set remaining ribs on top. Lock on lid, making sure steam release valve is in the proper sealed position. Select “Manual” and program for 12 minutes at high pressure.
As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. The ribs should be tender enough to easily pierce with a sharp knife. Transfer ribs to a platter.
Select “Sauté” and let cooking liquid simmer until reduced by about half, 10–15 minutes.
Meanwhile, prepare a medium direct fire on a gas or charcoal grill (or preheat broiler). Brush ribs with sauce. Place ribs on grate directly over fire, meaty side down. Close lid and grill until browned and crisp in places, about 5 minutes (or transfer them to a baking sheet, meaty side up, and broil the same way).
Return ribs to platter. Top with sea salt. Serve with remaining sauce alongside.
Cooks’ Note: For a fruitier spin on the sauce, substitute pineapple or orange juice for the honey and use a pinch of cayenne or crushed red pepper flakes instead of the five-spice powder.
Instant Pot Caldo Verde

Ingredients:
1/4 cup extra-virgin olive oil
12 oz. dry-cured Spanish chorizo or linguiça, casing removed, sliced into 1/4" rounds
1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces
2 lb. Yukon Gold potatoes, cut into 1" pieces
1 onion, chopped
2 garlic cloves, chopped
1 tsp. (or more) kosher salt
1/4 tsp. freshly ground black pepper
2 bay leaves
An Instant Pot

Instructions:
Pour oil into cooker insert and select “Sauté.” When it’s hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.
Lock on lid, making sure steam release valve is in the proper sealed position. Select “Manual” and program for 6 minutes at high pressure.
As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.
Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
Cooks’ Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.
Sunday Stash Marinara Sauce

Ingredients:
1/2 cup extra-virgin olive oil
2 Vidalia or other sweet onions, peeled, very coarsely chopped
6 garlic cloves, peeled
2 tsp. dried oregano
4 (28-oz.) cans whole peeled tomatoes
4 tsp. kosher salt, plus more
1 1/2 tsp. freshly ground black pepper
plus more

Instructions:
Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.
Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.
Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Ingredients:
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2" pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style white bread, cut into 1" pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)

Instructions:
Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
Vanilla Heart Cakes with Rosewater Icing

Ingredients:
1 x quantity One-Bowl Vanilla Cake batter
2 cups (320g) icing (confectioner’s) sugar, sifted
1/4 teaspoon rosewater
1/4 cup (60ml) boiling water
Edible dried rose petals
for sprinkling

Instructions:
Preheat oven to 160°C (325°F). Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper. Spread the cake batter into the tin and bake for 35–40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool completely. Place the sugar, rosewater and water in a large bowl and whisk until smooth. Use an 8cm heart-shaped cookie cutter to cut hearts from the cake. Spoon over the icing and top with petals. Refrigerate until just set.
Kefir-Battered Cast-Iron Fried Chicken

Ingredients:
1 1/2 cups organic plain whole-milk kefir
1 cup kosher salt
1 whole organic chicken (about 3 pounds)
1 1/2 cups grapeseed oil
1 cup panko breadcrumbs, crushed
1/2 cup organic whole wheat flour
1 tablespoon smoked paprika
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
Pinch of Maldon sea salt

Instructions:
In a bowl, mix the kefir with 1/2 cup of the kosher salt. Set aside.
Trim and cut the chicken into 10 pieces: 2 drumsticks; 2 thighs; 2 wings; and 2 breasts, each cut in half (leave the breasts on the rib cage). Pat all the pieces dry with a paper towel, then add the chicken to the kefir mixture. Cover and let sit overnight in the refrigerator. When ready to cook, pull the bowl out of the refrigerator about 30 minutes prior to cooking.
Preheat the oven to 425°F. Set a wire rack in a rimmed baking sheet near the stove.
Place a 9-inch cast-iron pan on the stovetop and pour in the grapeseed oil. Begin warming the oil over medium-high heat. In a bowl, mix together the panko, flour, paprika, black pepper, cayenne, and remaining 1/2 cup kosher salt.
Remove one piece of chicken at a time from the kefir marinade and dredge it in the panko/flour mixture, making sure that all surfaces are covered. Lift the piece of chicken up, gently shake it off, and place on a plate. Repeat until all chicken pieces are coated.
Take a small amount of the panko/flour mixture and place it in the hot oil in the cast-iron pan. It should bubble up around the sides and brown slowly. If it browns too quickly, turn the heat down and wait a few minutes and try again. If it does not bubble at all, turn the heat up, wait a few minutes and try again.
Once the oil is at the right temperature, place about half of the chicken pieces in the pan, leaving room between the pieces. You should be able to fry all the chicken in two batches. When one side of a piece of chicken is brown, 7 to 10 minutes, gently flip it in the pan using tongs or a slotted spatula. Repeat on the other side until golden brown. Remove each piece from the pan once browned and place on the rack in the baking sheet. Repeat until all pieces are browned. Place the baking sheet pan in the oven and bake for about 15 more minutes. Remove from the oven and sprinkle each piece with a touch of sea salt.
Magic Mushroom Frittata

Ingredients:
1 cup plus 2 tablespoons extra virgin olive oil
1 cup sliced shiitake mushrooms
Maldon sea salt
1/2 cup firmly packed lacinato (Tuscan) kale, plus a few extra leaves for garnish (optional)
1 clove garlic, sliced
1/4 cup sliced red onion
6 large brown eggs
3/4 cup organic plain whole-milk kefir
Kefir Farmer Cheese, crumbled
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme

Instructions:
In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the kefir, 1/2 cup of the olive oil, the farmer cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)
Truffle, Porcini, and Pecorino Cheese Polenta

Ingredients:
5 cups water
1 tablespoon kosher salt
1 cup polenta (I like Anson Mills)
2 cups organic plain whole-milk kefir
3 tablespoons extra virgin olive oil
1/2 pound porcini mushrooms, sliced
1 cup grated pecorino cheese
A generous pinch truffle salt, 1 tablespoon truffle oil, or 1 fresh truffle, for garnish
Maldon sea salt (if not using truffle salt for garnish)

Instructions:
In a large, heavy-bottomed pot, bring the water to a boil and add the kosher salt. Slowly stir in the polenta with a whisk, then reduce to a simmer. Continue stirring this mixture until all of the lumps are smoothed out and the polenta is fully incorporated. Simmer for 45 minutes to 1 hour—the polenta should bubble slightly—stirring occasionally with a wooden spoon. (Be sure to scrape the bottom as you go, to prevent sticking.) Toward the end of the simmering, remove the polenta from the heat and stir in the kefir.
While the polenta is cooking, in a saucepan, heat the olive oil over medium-high heat. Add the porcinis, evenly distributing them over the bottom of the pot. Let the mushrooms sit, without stirring, until browned, 7 to 10 minutes. (Do not stir them too early; listen for the sizzling sound of moisture evaporating before stirring.) Once the moisture has evaporated, give them a quick stir, then remove the pan from the heat.
Ladle the polenta into a medium/large shallow bowl, topping with the mushrooms and pecorino cheese. Sprinkle the entire platter with the truffle salt or the truffle oil or shave the fresh truffle over it; don’t use more than one of these options or it will overpower the dish. If not using truffle salt, sprinkle with a generous pinch of Maldon sea salt.
Roasted Niçoise Salad with Halibut

Ingredients:
1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
2 (12-oz.) jars marinated artichoke hearts, drained
5 Tbsp. extra-virgin olive oil, divided
1 1/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 lb. green beans, preferably haricots verts, trimmed
1/2 cup pitted Kalamata olives, halved
1 1/2 lb. skinless halibut fillets
1/2 cup mayonnaise
1 tsp. finely grated lemon zest, preferably Meyer
3 Tbsp. fresh lemon juice, preferably Meyer
1/4 cup basil leaves (from about 1/2 bunch)

Instructions:
Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.
Winter Fruit Kefir Salad

Ingredients:
2 1/2 cups organic coconut-flavored whole-milk kefir
1 bunch mint, 1/2 roughly chopped, 1/2 picked leaves
Juice of 2 limes
1 cup bite-size cantaloupe pieces
1 cup bite-size honeydew pieces
1⁄2 cup finely diced persimmon
Seeds (arils) of 1 medium pomegranate
2 medium kiwi, peeled and sliced
1 medium mango, pitted, peeled, and diced
1/4 cup plus 2 tablespoons toasted sesame oil
Pinch of Maldon sea salt

Instructions:
In a bowl, mix together the kefir, chopped mint, and lime juice. Pour the kefir mixture onto a large platter with a slight lip. In the same bowl, mix all of the fruit, 1/4 cup of the sesame oil, and any leftover kefir clinging to the bowl. Loosely arrange the fruit on top of the kefir mixture. Drizzle the fruit with the remaining 2 tablespoons sesame oil, sprinkle with the picked mint leaves, and sprinkle evenly with the salt.
Raspberry Chocolate Chip Scones

Ingredients:
1 stick (4 ounces) cold unsalted butter
2 cups whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon Maldon sea salt
1/3 cup firmly packed dark brown sugar, or 1/2 cup coconut sugar
1/2 cup dark chocolate chips
1 cup organic plain whole-milk kefir
1/2 pint raspberries

Instructions:
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Dice the butter into pea-size pieces and chill for 5 minutes. Meanwhile, sift together the flour, baking soda, baking powder, sea salt, and sugar.
Add the chilled butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by the kefir, mixing gently until loosely incorporated. (The dough should be “shaggy” looking.) Add the raspberries and as you incorporate them into the dough, crush them gently with your spoon. Chill the mixture in the refrigerator for 10 minutes to set.
Scoop out 2 heaping tablespoons of the mixture and use your hands to loosely form a small disk or triangular scone shape. Place on the lined baking sheet. Bake for 12 minutes and let rest for an additional 10 minutes before enjoying.
Cashew and Coconut Shrimp

Ingredients:
1/2 cup mango peach jam
2 tablespoons white vinegar
1/4 teaspoon red pepper flakes, or to taste
3/4 cup raw cashews
3/4 cup panko bread crumbs
3/4 cup shredded, unsweetened coconut
1/2 cup all-purpose flour
1/2 teaspoon sea salt
Freshly ground black pepper
1 pound large shrimp (this will be about 18), shelled and deveined
Canola oil
2 large eggs
lightly beaten

Instructions:
Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.
Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.
Perfect Pot Roast

Ingredients:
Sea salt and freshly ground black pepper
1/2 teaspoon ground fennel
1 (3-pound) chuck roast
Extra virgin olive oil
3 large carrots, peeled and cut into 2-inch-long chunks
1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
3 garlic cloves, smashed
1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
3 1/2 cups beef broth
6 fresh thyme sprigs
1 fresh rosemary sprig
1 fresh or dried bay leaf
2 tablespoons all-purpose flour
2 tablespoons tomato paste

Instructions:
Preheat the oven to 325ºF.
Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
Skim off any fat that has risen to the top.
Purée the braising liquid in a blender.
To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or—for your Irish friends—Guinness. The booze gives the meat an extra dimension but won’t get the family hammered.