iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Skillet Stuffing with Apples, Shallots, and Cranberries

Ingredients:
2 large shallots, roughly chopped
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
2 medium green apples, roughly chopped (do not peel)
2 garlic cloves, roughly chopped
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
freshly ground black pepper
1 medium loaf rustic country bread, cut into 1-inch cubes (about 10 cups)
1 1/2 cups low-sodium chicken broth, plus more if necessary
1/2 cup apple cider
1 teaspoon chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup dried cranberries
2 eggs
lightly beaten

Instructions:
Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.
Spiced Cranberry-Pear Sundaes

Ingredients:
1 tablespoon unsalted butter, 2 large Bartlett pears, quartered, cored and thinly sliced, 2 cups fresh or thawed, frozen cranberries, 1/3 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon grated orange zest, 1 tablespoon orange juice, 2 pints vanilla ice cream, Crumbled gingersnaps for garnish

Instructions:
In a medium saucepan, melt butter over medium heat and then add pears, cranberries, sugar, cinnamon, orange zest, and juice. Cook, stirring occasionally, until the fruit has softened and the liquid has reduced slightly, 10 to 15 minutes. Transfer to a serving bowl to cool before serving, at least 15 minutes.
To serve, scoop ice cream into bowls, top with cranberry-pear compote, and sprinkle with gingersnaps.
Chocolate Cream Pie

Ingredients:
2 1/2 cups whole hazelnuts, 1/4 cup sugar, 1 tablespoon unsweetened cocoa powder, 2 tablespoons unsalted butter, melted, 2/3 cups sugar, 1/4 cup cornstarch, 1/2 teaspoon salt, 4 egg yolks, 3 cups whole milk, 7 ounces bittersweet chocolate, melted, 2 tablespoons unsalted butter, at room temperature, 1 teaspoon pure vanilla extract, Coconut Milk Whipped Cream or regular whipped cream for topping

Instructions:
Heat the oven to 350°F. Have a 9-inch pie pan ready. To make the crust: Place the hazelnuts on a rimmed baking sheet. Toast in the oven until the nuts are lightly browned and release a nutty fragrance, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool. When nuts are completely cooled, use your hands to rub off as many of the skins as you can. Don't worry if you can't remove all of the skin; a little bit is OK.
In the bowl of a food processor fitted with a steel blade, process the hazelnuts, sugar, and cocoa powder until fine. Place in a bowl and add the melted butter, stirring to combine. Press the mixture onto the bottom and up the sides of the pie pan. Bake the crust until slightly crisp, about 25 minutes. Remove from the oven and cool on a wire rack.
In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuously. Bring to a boil over medium heat, whisking, then decrease the heat and simmer, whisking, for 1 minute more (the filling will be thick).
Force the filling through a fine-mesh sieve into a bowl, then whisk in the chocolate, butter, and vanilla. Cover the surface of the filling with a buttered round of waxed paper and cool completely, about 2 hours.
Spoon the filling into the crust. Chill the pie, loosely covered with plastic wrap, for at least 6 hours. Top with a thick layer of whipped cream.
Use a serrated knife to cut the pie into slices and use a cake server to gently place the slices on plates to serve. Note that the crust will be a little crumbly, so go easy.
Torta di Ricotta e Polenta

Ingredients:
1/2 cup organic butter
1/2 cup clear honey (preferably unheated)
Finely grated zest of 3 organic lemons
1/2 teaspoon ground vanilla powder or vanilla extract
4 eggs, separated
1 1/4 cups almond flour (or 1 1/4 cups almonds, blitzed into flour)
1 cup fine, organic GMO-free polenta
Generous 1 cup ricotta
1/2 cup flaked (slivered) almonds

Instructions:
Preheat the oven to 325°F. Line the base of an 8-inch springform tin with baking parchment and set aside.
Place the butter, half of the honey, the lemon zest and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together.
Whisk the egg whites in a separate bowl until softly peaking in a separate bowl. Add the remaining honey and continue whisking until peaking again and well blended.
Slowly fold the egg whites into the cake mixture. Turn the mixture into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. The center of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.
Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory

Ingredients:
One 10- to 12-pound turkey, giblets and neck reserved for another use, left at room temperature for 1 hour
Kosher salt
freshly ground black pepper
Vegetable oil, for grill grates
2 bunches young chicory such as escarole or frisée, trimmed and cut in half lengthwise
4 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
1 large garlic clove, minced
1 pound chanterelles or other mushrooms, cleaned and trimmed, left whole if small and cut in half or into thirds if larger
1/4 cup chopped fresh flat-leaf parsley
Gas or charcoal grill

Instructions:
With kitchen shears or a sharp knife, split the turkey through the breastbone (leaving the backbone intact) and press it out flat. Pat it dry on both sides with paper towels. Sprinkle with salt and pepper.
Heat an outdoor grill over medium heat. Brush the grate generously with oil. When the oil starts to smoke, add the turkey, bone-side down and grill, covered, until it browns and crisps on the first side, about 15 minutes. Turn the turkey skin-side-down, cover, and grill on the other side until the skin is dark golden brown, about 15 minutes more. Turn the turkey again, cover, and grill until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 10 to 15 minutes more. Transfer to a platter and let rest.
Meanwhile, prepare the mushrooms. In a large skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add the shallot, season lightly with salt, and sauté, stirring occasionally, until it softens, about 8 minutes. Add the garlic and sauté until the shallots are translucent, about 2 minutes, adjusting the heat as necessary so the garlic does not burn. Add the mushrooms, a pinch each of salt and pepper, and the remaining 2 tablespoons butter and 1 tablespoon oil and sauté until the mushrooms have released their liquid and it reduces into a light glaze, about 7 minutes. Stir in the parsley and season to taste with salt and pepper. Keep warm over low heat, stirring occasionally.
While the turkey rests, drizzle the chicory with a little oil, place it on the hottest part of the grill, and cook, turning once, until lightly charred, about 5 minutes. Cut the chicory into serving pieces and season to taste with salt and pepper.
Cut the turkey into serving pieces and serve with the mushrooms and chicory.
Duck-Fat Turkey Breasts with Green Onion Puree

Ingredients:
1 bone-in turkey breast
turkey breast half (about 4 1/2 pounds), preferably brined
Kosher salt
freshly ground black pepper
1/4 cup duck fat
2 tablespoons unsalted butter
1 bunch thyme
4 garlic cloves, smashed and peeled
1/2 pound green onions, trimmed and roughly chopped
1/2 cup low-sodium vegetable stock, preferably homemade
2 teaspoons cream cheese, at room temperature
Kosher salt

Instructions:
Preheat the oven to 400°F. Pat turkey breast dry with paper towels and season both sides liberally with salt and pepper.
Heat a large cast-iron skillet over very high heat. Add the duck fat to the skillet. When the fat shimmers, add the turkey breast, skin-side down, and cook until dark golden brown, 3 to 5 minutes.
Remove skillet from heat and remove the turkey from pan. Carefully stir the butter into the pan juices. Arrange the thyme branches in the skillet to make a bed for the turkey. Place the turkey, seared-side-up, on the thyme and sprinkle the garlic around the sides. Baste the turkey, and transfer the pan to the oven.
Roast, basting every 15 minutes, until a meat thermometer inserted into the thickest part of the breast without touching bone registers 155°F, about 1 hour. Baste once more and transfer the turkey to a platter. Let the turkey rest for at least 20 minutes before slicing and serving.
While the turkey roasts, prepare the puree. In a medium saucepan, heat the stock over medium-high, add the green onions, and simmer until tender, about 5 minutes. Using a slotted spoon, transfer the scallions to a blender, reserving the cooking liquid. Blend on high until very smooth, about 5 minutes, adding a splash of cooking liquid if necessary to help the blender puree the scallions. Add the cream cheese and blend for 2 minutes more. Season with salt to taste. Slice the turkey breast across the grain and serve with the green-onion puree.
Sausage with Sauerkraut, Apples, and Bok Choy

Ingredients:
1 teaspoon caraway seeds
2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided
1 pound baby bok choy, heads trimmed and quartered lengthwise
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 Honeycrisp or Gala apple, sliced into 1/4-inch wedges
8 links fresh sausage (about 2 pounds), such as hot or sweet Italian sausage
2 1/2 cups prepared sauerkraut, drained
1/2 cup low-sodium chicken broth
1 tablespoon cider vinegar
1 tablespoon unsalted butter
Grainy Dijon mustard
for serving

Instructions:
In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.
Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.
Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.
Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.
My Favorite Roast Turkey

Ingredients:
1 1/2 cups kosher salt
5 lemons, cut in half
1/2 cup honey
1 bunch thyme
1 bunch parsley
2 bay leaves
2 garlic heads, sliced in half crosswise
3 tablespoons whole black peppercorns
6 quarts ice water
18- to 20-pound turkey, thawed if frozen
3/4 cup (1 1/2 sticks) unsalted butter, cut in pieces
4 medium yellow onions, peeled and cut into 2-inch wedges
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces
3 tablespoons canola oil
3 tablespoons kosher salt
1 bunch rosemary
1 bunch thyme
2 bay leaves
1 garlic head, sliced in half crosswise
12-quart pot and a 20-quart food-safe container (or a 20-quart pot)
large roasting pan with rack
kitchen twine

Instructions:
If using a 12-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat. Transfer brine to 20-quart food-safe container, and add 6 quarts of ice water. Let cool completely.
If using a 20-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat and add 6 quarts of ice water. Let cool completely.
Lower the turkey into the brine and refrigerate for 24 hours.
After 24 hours, remove the turkey from the brine, pat dry, and place on a rimmed baking sheet, breast-side up, to air dry for a minimum of 24 hours in the refrigerator. Once the turkey is dried, it is ready to roast.
Preheat the oven to 450°F with the rack in the lower third of the oven. Remove the turkey from the refrigerator 1 hour before roasting.
In a medium saucepan, melt the butter over low heat. Remove and let stand 3 minutes. Skim off the froth and discard. Slowly pour butter into a medium bowl, leaving milky solids behind in the pot. Discard solids and reserve clarified butter in bowl.
Place the vegetables in the roasting pan and toss with oil. Place roasting rack on top of vegetables. Stuff the cavity of the bird with the rosemary, thyme, bay leaves, and garlic, and tie the legs together with kitchen twine. Place the air-dried turkey on the roasting rack, breast side up.
Brush the turkey skin with the clarified butter and season the skin generously with salt. Roast the turkey for 1 hour. Rotate the pan and cook until a thermometer inserted into the thickest part of the thigh reaches 150°F, 1 to 1 1/2 hours more.
Allow the turkey to rest at room temperature for 30 minutes before carving. This will allow the juices to be locked in and the turkey to carry over to an internal temperature of 165°F.
Apple, Pear, and Cranberry Coffee Cake

Ingredients:
1 cup oats
3/4 cup white rice flour
1 cup brown sugar, well packed
1 cup chopped nuts (optional)
1/2 cup melted unsalted butter
Pinch of ground cinnamon
1 pound (grapefruit-size portion) Apple Cider Brioche
Unsalted butter, for greasing the pan
2 small apples (1 tart and 1 sweet), thinly sliced
1 pear, thinly sliced
3 tablespoons brown sugar
Grated zest of half an orange
1 1/2 cups streusel topping (above)

Instructions:
Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix–you want a crumbly texture. Set aside.
Grease an 8- inch round spring-form pan with butter. Set aside.
Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.
Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.
Press the first piece of dough into the spring-form pan.
Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.
Allow the cake to rest for 60 minutes.
Preheat the oven to 350°F.
Bake the cake in the middle of the oven for 55 minutes.
Allow to sit for about 15 minutes, then remove it from the spring-form pan.
Allow to cool before serving.
Buckwheat Linzer Cookies

Ingredients:
1/4 cup plus 2 tablespoons (55 grams) white rice flour
1/2 cup plus 2 tablespoons (70 grams) buckwheat flour
2/3 cup (65 grams) oat flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup (100 grams) sugar
1/4 cup (60 grams) cream cheese, cut into chunks
12 tablespoons (1 1/2 sticks/170 grams) unsalted butter, cut into chunks and softened
1 tablespoon water
Buckwheat sablés dough, shaped into logs and chilled as directed
1/2 cup blackberry (or other) preserves
Powdered sugar for dusting
Baking sheets, lined with parchment paper
7/8-inch round cookie cutter (or bottle cap to improvise)
Sifter or medium-fine mesh strainer

Instructions:
To make the dough by hand, put the rice flour, buckwheat flour, oat flour, salt, baking soda, and sugar in a large bowl and whisk until thoroughly blended. Add the cream cheese, butter, and water. Use a fork or the back of a large spoon to mash and mix the ingredients together until all are blended into a smooth, soft dough.
To make the dough in a food processor, combine the rice flour, buckwheat flour, oat flour, salt, baking soda, and sugar. Pulse to mix thoroughly. Add the cream cheese, butter, and water. Process just until the mixture forms a ball of smooth, soft dough. Scrape the bowl and blend in any stray flour at the bottom with your fingers.
Scrape the dough onto a sheet of wax paper and form it into two 8-inch logs about 1 1/2 inches in diameter. Wrap tightly in the wax paper and refrigerate for at least 2 hours, but preferably longer or overnight.
Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
Use a sharp knife to cut the cold logs of dough into 1/4-inch slices. Place the cookies at least 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time, until the cookies are slightly darker brown at the edges and well browned on the bottom.
Set the pans or just the liners on racks to cool. Cool completely before stacking or storing. Cookies may be stored in an airtight container for at least 2 weeks.
Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
Slice the chilled logs less than 1/4 inch thick and place the slices 1 1/2 inches apart on the prepared baking sheets, dividing the total number equally between them. Bake for about 12 minutes. Remove the upper sheet of cookies and place it on the counter or stovetop. Press the cookie cutter gently into each cookie. If the centers lift out, fine; otherwise you can remove them later. Switch and rotate sheets, placing the first on the lower rack in place of the second. Bake for 10 to 15 minutes, or until the cookies are slightly darker at the edges and well browned on the bottom.
Set the pans or just the liners on racks to cool. Cool completely. Remove the cutouts. Unfilled cookies may be stored in an airtight container for at least 2 weeks.
Shortly before serving, spread 1/2 teaspoon of preserves on the cookies without holes. Sieve a little powdered sugar over the cookies with holes and place one on top of each jam-topped cookie.
Roasted and Raw Carrot Salad with Hazelnuts and Arugula

Ingredients:
1/4 cup extra-virgin olive oil, plus 2 tablespoons
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper
2 tablespoons honey
1/2 teaspoon ground cumin
1 1/2 pounds young carrots, trimmed, scrubbed and diagonally sliced into 3-inch long pieces
1 1/2 pounds young carrots, shaved into ribbons
2 cups arugula
1/4 cup chopped toasted hazelnuts

Instructions:
Preheat oven to 450°F.
In a small bowl, whisk together 1/4 cup oil with the vinegar and mustard. Season with salt and pepper.
In another small bowl, whisk together honey, 2 tablespoons oil, and cumin. Place carrot pieces on a large rimmed baking sheet, gently toss with honey mixture and season with salt and pepper. Roast until tender with brown edges, about 20 minutes. Let cool to room temperature.
Place raw carrot ribbons on a serving platter. Top with roasted carrot wedges, arugula, and hazelnuts; drizzle with dressing.
Wild Mushroom Polenta with Porcini Sauce

Ingredients:
1 ounce dried porcini mushrooms
1 tablespoon extra-virgin olive oil
1 small shallot, peeled and finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1 bay leaf
1 1/2 cups vegetable stock
1 tablespoon butter, room temperature
2 teaspoons all-purpose flour
Salt
freshly ground pepper
1 1/2 pounds mixed wild mushrooms (such as maitake, chanterelle, shiitake); large mushrooms torn into smaller pieces
1 tablespoon fresh thyme leaves
1/4 cup extra-virgin olive oil
Salt
freshly ground black pepper
1/2 teaspoon salt
2 cups polenta
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons unsalted butter

Instructions:
In a small bowl, combine porcini mushrooms and 1 cup warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.
While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 450°F. On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.
Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 1 cup, 15 to 20 minutes. Remove bay leaf.
In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.
In a large saucepan, bring 6 cups water and the salt to a boil. Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps. Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes. Remove from heat; stir in the cheese,and butter. Season with salt and pepper. Serve polenta immediately topped with porcini sauce and roasted mushrooms.
Spiced Poached Pears with Crème Fraîche and Amaretto Cookies

Ingredients:
2 cups granulated sugar, 1 cinnamon stick, 1 teaspoon whole cloves, 1 vanilla bean, split, 2 star anise, 1/2 lemon, 8 Bosc pears, peeled, cored, and quartered, 1/2 cup coarsely crushed amaretti cookies, 8 ounces crème fraîche or full fat Greek yogurt, Ground cinnamon, for serving

Instructions:
In a large pot, combine sugar with 8 cups water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.
Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes. Remove pot from heat and let the pears cool in their liquid at room temperature.
When ready to serve, use a slotted spoon to transfer pears to serving platter. Top with a dollop of crème fraîche, amaretti cookie crumbs, and a light dusting of cinnamon.