iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Oil-Poached Halibut with Tomatoes and Fennel

Ingredients:
8 garlic cloves, smashed and peeled
3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices
1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved
1 teaspoon fennel seeds
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
3 (3- by 1-inch) strips orange zest
1 quart extra-virgin olive oil
1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick)
a 5- to 6-quart heavy pot (at least 4 inches deep)

Instructions:
Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.
Roasted Tomatoes and Onions with Fresh Ricotta

Ingredients:
4 medium-size onions, thickly sliced, 1/2 cup extra-virgin olive oil, 8 ripe plum tomatoes, halved lengthwise, 3/4 pound fresh ricotta, 1/2 cup slivered fresh basil, Toasted peasant bread

Instructions:
1. Preheat oven to 425°F.
2. On 2 baking sheets, arrange onion slices in a single layer; brush both sides with olive oil.
3. Place the tomatoes in 1 or 2 shallow pans, cut-sides up, and brush the cut sides with olive oil.
4. Bake onions for 25 minutes (cook in 2 batches), turning after 15 minutes, until golden brown. Set aside. Roast tomatoes for 25 minutes, until centers are soft.
5. To serve, spoon ricotta in the center of a large plate. Separate the onion slices into rings and place in 4 even piles around the cheese. Arrange the tomatoes between the onions. Season with salt and pepper. Drizzle with any remaining olive oil. Sprinkle with basil and serve with toasted peasant bread.
Chocolate Dulce de Leche Bars

Ingredients:
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1 cup heavy cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60%-cacao bittersweet chocolate
finely chopped (preferably in a food processor)

Instructions:
Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.
Wax Bean, Pea, and Chorizo Salad

Ingredients:
2 bunches new onions (1 inch in diameter), trimmed, or 1/2 pound boiling onions
1 pound fresh peas in pods, shucked (1/2 to 1 cup)
2 pounds wax beans, trimmed
3 ounces Spanish chorizo (cured sausage; 5 inches long),peeled, halved lengthwise, and sliced 1/8 inch thick
1/4 cup extra-virgin olive oil
1/4 cup Sherry vinegar

Instructions:
Cut an X in root end of each onion, then cook onions in an 8-qt pot of boiling salted water (2 1/2 tablespoons salt for 5 quart water) until tender, 8 to 10 minutes. Transfer with a slotted spoon to an ice bath to stop cooking (keep pot of water at a boil), then drain onions well. Discard any skins and squeeze onions at stem end so small layers slip out separately.
Boil peas until just tender, about 2 minutes, cooling and draining in same manner as onions, then wax beans, 4 to 6 minutes. Transfer onions, peas, and beans to a large serving bowl.
Warm chorizo, oil, and vinegar in a heavy medium skillet over medium-low heat. Remove from heat. Add 1 tsp salt and 1/2 tsp pepper, then pour over vegetables and toss to coat.
Lisu Spice-Rubbed Roast Pork

Ingredients:
About 2 tablespoons lard or bacon drippings
About 1 1/2 pounds boneless pork butt or loin, no more than 2 inches thick at its thickest
2 teaspoons freshly grated nutmeg
1 1/2 teaspoons dry-roasted Sichuan peppercorns, ground
1/2 teaspoon freshly ground black pepper
1 teaspoon salt

Instructions:
Place a rack in the center of the oven and preheat the oven to 350°F. Use a little of the lard or bacon drippings to grease the bottom of a roasting pan.
Rinse off the meat and dry thoroughly. Set aside.
Put all the spices and the salt in a small bowl and stir to mix well. Use your fingertips to rub the spice blend all over the meat. Place the meat in the roasting pan with its largest surface facing up. With your fingers or a spoon, dab the remaining lard or drippings all over the top of the meat.
Roast for 50 minutes to 1 hour, until cooked through (timing will vary with the thickness of the meat; if it is 2 inches at its thickest point, it will take closer to an hour). Remove and let stand for 5 minutes.
Thinly slice the meat. If you wish, deglaze the pan with a little water and pour the pan gravy over the slices of meat. Grilled Spice-Rubbed Pork: You can come closer to the original fire-cooked pork of the Lisu if you cook the meat over a charcoal grill. Use pork butt or loin cut crosswise into 3/4- to 1-inch-thick slabs. Rub on both sides with the spice blend, then grill slowly (over medium heat), turning the meat once partway through, and basting it with a little lard or oil to keep it moist, until it is cooked through (20 to 30 minutes). Thinly slice before serving.
Mascarpone-Filled Cake With Sherried Berries

Ingredients:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup well-shaken buttermilk
1/2 cup Fino (dry) Sherry
1/2 cup sugar
4 cups mixed berries, cut if large
8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
1/4 cup sugar
confectioners sugar

Instructions:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
Sift together flour, baking powder, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.
Squid and Pork Noodle Salad

Ingredients:
1 pound buckwheat noodles
2 teaspoons canola oil
3 cloves garlic, finely chopped
1/2 pound ground pork
1 teaspoon salt
3/4 pound fresh squid, cut into bite-size pieces
"3-6 red Thai bird chiles, finely chopped (found in grocery stores Asian section)", 3 cloves garlic, finely chopped
1 cup lime juice (from 4 to 5 limes)
1/4 cup plus 1 tablespoon fish sauce
1/4 cup plus 1 tablespoon sugar
1 cucumber, seeded and sliced
1 cup grape tomatoes, halved
1 cup mixed fresh mint and cilantro
1/2 cup finely chopped celery hearts
1/2 cup thinly sliced red onion
1/4 cup crushed peanuts

Instructions:
Cook noodles as directed on package. Drain, rinse with cold water and set aside. Heat oil in a large nonstick pan over medium-high heat 1 minute. Cook garlic 30 seconds (do not brown). Reduce heat to medium. Add pork and salt; cook until browned, about 2 minutes. Add squid; sauté 1 minute. Cover. Cook until squid is opaque, about 2 minutes. Remove from heat. Sauce: Whisk all ingredients in a bowl. Salad: Toss all ingredients in another bowl. Add noodles to pork and squid; pour half of sauce over the top; toss. Divide among 8 bowls and top with salad. Serve remaining sauce on the side.
Curried Chicken Salad with Spiced Chickpeas and Raita

Ingredients:
1 medium onion, chopped (1 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
2 medium tomatoes, chopped (1 cup)
1 cup plain yogurt
2 tablespoons cilantro
1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
1 cup red grapes, halved
1 tablespoon vegetable oil
1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 cup plain yogurt
1 seedless cucumber, peeled, cored, and chopped (2 cups)
2 tablespoons chopped mint
1/2 cup sliced almonds, toasted
4 (16-ounce) wide jars or containers with lids

Instructions:
Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.
Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.
Orecchiette with Salsa Cruda and Ricotta

Ingredients:
1 medium shallot, minced
2 small garlic cloves, forced through a garlic press
2 tablespoons extra-virgin olive oil
1 1/2 pounds tomatoes, chopped
1/4 teaspoon hot red-pepper flakes
1/3 cup coarsely chopped basil
1 pound dried orecchiette
3/4 cup ricotta (preferably fresh)
Small basil leaves

Instructions:
Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.
Chilled Red Bell Pepper and Habanero Soup

Ingredients:
4 medium red bell peppers
2 pounds tomatoes
1 sweet onion (1/2 pound), chopped
2 garlic cloves, chopped
4 to 6 fresh habanero chiles, finely chopped (2 to 3 tablespoons), stems and seeds discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 3/4 cups reduced-sodium chicken broth
Crackers
flatbread
or bread

Instructions:
Roast bell peppers on racks of gas burners over high heat (or on a broiler pan about 2 inches from broiler), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel, then halve lengthwise, discarding stems and seeds.
Cut a shallow X in bottom of each tomato, then blanch tomatoes in simmering water 20 seconds and transfer to an ice bath. Peel and coarsely chop, reserving juices.
Cook onion, garlic, chiles, 1 teaspoon salt, and 1/4 teaspoon pepper in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over medium heat, stirring occasionally, until softened and pale golden, about 8 minutes. Add tomatoes with juices, bell peppers, broth, and 1/4 teaspoon salt and simmer, covered, until peppers are tender, about 5 minutes.
Purée soup in 2 or 3 batches in a blender (use caution when blending hot liquids), drizzling remaining 1/4 cup oil into first batch with motor running. Quick-chill soup in a metal bowl set in an ice bath, stirring often, 10 to 15 minutes. Season with salt.
Ancho Chile Sauce

Ingredients:
1 dried ancho chile, stemmed, seeded, coarsely torn*
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon (packed) dark brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin

Instructions:
Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
* Available at many supermarkets and at specialty foods stores and Latin markets.
Southwestern Barbecued Brisket with Ancho Chile Sauce

Ingredients:
4 teaspoons coarse kosher salt
1 tablespoon (packed) golden brown sugar
2 teaspoons ancho chile powder*
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon coarsely ground black pepper
1 5-to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side
4 cups hickory or oak wood chips, soaked in water 1 hour
4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill)
2 11 3/4 x 8 1/2x1 1/4-inch disposable aluminum pans (for brisket)
Heavy-duty aluminum foil
Ancho Chile Sauce

Instructions:
Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours.
Remove top rack from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300°F.
Remove top rack from barbecue. Prepare barbecue (low heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain 2 cups wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue. Heat barbecue to 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.)
Unwrap brisket and arrange fat side up in 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan; place pan over unlit part of barbecue. Cover barbecue. Cook brisket until instant-read thermometer inserted into center registers 160°F, adjusting vents or adding more charcoal as needed (if using charcoal grill) or adjusting gas levels (if using gas grill) to maintain temperature inside barbecue grill at 250°F, about 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan. Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer. Transfer brisket in pan to rimmed baking sheet. Let rest at least 1 hour and up to 2 hours.
Carefully unwrap brisket, saving any juices in foil. Transfer juices to small pitcher. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter. Brush brisket with some of juices. Serve with any remaining juices and Ancho Chile Sauce.
* Available in the spice section of many supermarkets and at Latin markets.
Blueberry Pie with Cornmeal Crust and Lemon Cream

Ingredients:
2 1/2 cups all purpose flour
1/4 cup cornmeal (preferably stone-ground, medium grind)
3 tablespoons sugar
3/4 teaspoon salt
1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup nonhydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces
4 tablespoons (or more) ice water
5 cups fresh blueberries (about 27 ounces)
3/4 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 tablespoon water
Milk (for brushing)
1 1/2 tablespoons raw sugar*
Lemon Cream

Instructions:
Blend flour, cornmeal, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 10 minutes at room temperature before rolling out.
Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend. Let stand at room temperature until juices begin to form, about 30 minutes.
Preheat oven to 400°F. Place rimmed baking sheet in bottom of oven. Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet; invert dough into 9-inch-diameter glass pie dish. Carefully peel off second parchment sheet. Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang. Spoon filling into pie crust.
Roll out second dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet. Carefully and evenly invert dough atop filling. Peel off second parchment sheet. Trim overhang of both crusts to 1 inch. Fold overhang under and press to seal. Crimp edges decoratively. Cut five 2-inch-long slits in top crust of pie to allow steam to escape during baking. Lightly brush top crust (not edges) with milk. Sprinkle with raw sugar.
Bake pie 15 minutes. Reduce oven temperature to 350°F and continue baking until crust is golden brown and filling is bubbling thickly through slits, about 1 hour 15 minutes. Cool pie completely on rack. Cut into wedges and serve with Lemon Cream.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
Peach and Blackberry Cobbler With Crystallized Ginger

Ingredients:
1 2/3 cups all purpose flour
1/4 cup chopped crystallized ginger
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 hard-boiled egg yolk, finely grated on Microplane or small holes of box grater
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon heavy whipping cream
2 pounds peaches, halved, pitted, cut into 3/4-inch-thick slices (about 5 cups)
1 1/2-pint container fresh blackberries
1/4 cup sugar
1/4 cup chopped crystallized ginger
1 tablespoon cornstarch
2 tablespoons raw sugar*
Vanilla ice cream or lightlysweetened whipped cream

Instructions:
Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. DO AHEAD: Biscuits can be made 2 hours ahead. Cover and chill.
Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form, tossing occasionally, about 30 minutes.
Position rack in center of oven; preheat to 350°F. Butter 2-quart baking dish or 11x7x2-inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar.
Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream.
* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.