iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Stone Fruit Custard Tart

Ingredients:
½ cup (1 stick) unsalted butter
½ cup (65 g) raw pistachios, divided
1 large egg
¼ cup (packed; 50 g) light brown sugar
2 cups (250 g) all-purpose flour
1 tsp. kosher salt
¾ tsp. baking powder
3 large eggs
⅔ cup (packed; 133 g) light brown sugar
¼ cup sour cream
1 Tbsp. vanilla bean paste or vanilla extract
1 tsp. ground cardamom
¾ tsp. ground ginger
¾ tsp.(packed) finely grated orange zest
¾ tsp. kosher salt
3 Tbsp (23 g) all-purpose flour
2½–3 lb. stone fruit (such as peaches, nectarines, apricots, and plums; all about the same size), cut into sixths or eighths, depending on their size
1 Tbsp. coarse sugar
Powdered sugar, whipped cream, or crème fraîche (for serving; optional)
A 9"-diameter springform pan

Instructions:
Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Set aside.
Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn’t wobble when gently shaken), 70–75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.
Plátanos Horneados con Crema y Queso (Baked Banana With Crema and Cheese)

Ingredients:
6 heirloom bananas or small plantains, ripe but not black, unpeeled
1 cup (230 g) crema or crème fraîche
1 cup (120 g) crumbled queso fresco

Instructions:
Preheat the oven to 400°F.
Place the whole bananas or plantains on a baking sheet and bake, turning them every 10 minutes, until the peel starts to split and the inside is tender when tested with a skewer, about 40 minutes. Remove from the oven but keep on the baking sheet. Carefully slice the peel lengthwise to just reveal the flesh and drizzle with some crema and sprinkle with cheese. Transfer to plates to serve individually, on a platter, or directly on the baking sheet on the table. Either way, people should carve out their own banana. Serve the remaining crema and cheese in bowls on the side, in case anyone wants more.
Tamale Pie with Fresh Tomato and Corn

Ingredients:
1/2 pound fresh chorizo, casings removed (about 2 links), or vegetarian substitute such as Lightlife Plant-Based Italian Sausage
1/2 pound ground beef, or vegetarian substitute such as Lightlife Plant-Based Ground
1 tablespoon tomato paste
2 1/2 teaspoons cumin
1 large onion, grated on a box grater, divided
1–2 medium jalapeños, thinly sliced, seeded if desired, divided
1 3/4 teaspoons kosher salt, divided
2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes
2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided
8 ounces cheddar cheese, grated (about 2 cups)
2 large eggs
6 tablespoons unsalted butter, melted
1/3 cup sour cream, plus more for serving
1 1/4 cups cornmeal
1 teaspoon baking powder

Instructions:
Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
Bake cornbread until golden brown, 15–18 minutes. Serve with sour cream alongside.
Charred-Peach Panzanella With Pickled Pepper Vinaigrette

Ingredients:
2 garlic cloves, finely grated
½ cup sliced hot pickled peppers (such as banana peppers), plus 1 Tbsp. pickle brine
1 Tbsp. stone-ground or whole grain mustard
1½ tsp. kosher salt
1½ lb. plum tomatoes (6–7 medium), sliced ½" thick
8 oz. thick-cut bacon (about 6 slices), cut into 1½" pieces
1 (10–12-oz.) loaf crusty multigrain bread, sliced ¾" thick
3 large slightly firm peaches (about 1¼ lb.)
preferably freestone
halved
pitted

Instructions:
Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you’re into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
Heat 2 Tbsp. reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
Heat another 1 Tbsp. bacon fat (if you’ve run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1"–1½" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
Transfer panzanella to a platter or individual bowls to serve.
Chicken Meatballs With Molokhieh, Garlic, and Cilantro

Ingredients:
1¾ oz/50g crustless sourdough bread, finely blitzed into crumbs, or 1 large zucchini (½ lb/220g), coarsely grated
1 lb 2 oz/500g ground chicken or turkey thighs
2 garlic cloves, crushed
1½ tsp ground cumin
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp chile flakes
½ cup/10g cilantro leaves, roughly chopped
½ cup/10g parsley leaves, roughly chopped
½ cup/10g mint leaves, roughly chopped
1 lemon: grate finely to get 1½ tsp zest, then cut into wedges
Salt and black pepper
2 tbsp olive oil
2 garlic cloves, crushed
1 lemon: shave the rind to get 4 strips, then juice to get 1½ tbsp
1¾ cups/450ml chicken stock
1¾ lb/800g frozen molokhieh (or 1¾ lb/800g frozen chopped spinach plus 7 oz/200g okra, thinly sliced—see note below)
½ tsp ground cinnamon
Salt and black pepper
½ cup/10g parsley leaves, roughly chopped
1 cup/20g cilantro leaves, roughly chopped
¼ cup olive oil
6 garlic cloves, crushed
½ tsp chile flakes
½ cup cilantro
roughly chopped

Instructions:
To make the meatballs, place the breadcrumbs in a small bowl and cover with water. Stir, then drain through a colander, squeezing out most of the moisture from the bread. (If using grated zucchini, toss it with ½ tsp of salt and place in a sieve set over a bowl. Let to sit for 20 minutes, then use your hands to squeeze out as much liquid as possible.)
Transfer the crumbs to a large bowl with the chicken, garlic, spices, herbs, lemon zest, ¾ tsp salt, and plenty of black pepper. Using well-oiled hands, shape into about 30 small balls; roughly a scant 1 oz/25g each.
Put 1 tbsp of oil into a large nonstick sauté pan with a lid, and place over high heat. Once hot, add half the meatballs and cook for 2–3 minutes, turning throughout, until golden brown all over. Transfer the meatballs to a baking sheet and set aside. Keep the pan on the heat and continue with the remaining 1 tbsp of oil and remaining meatballs in the same way.
Return the same pan to medium-high heat. Add the 2 garlic cloves, lemon rind, and stock and bring to a boil—this should take about 3 minutes. Add the molokhieh (or the spinach and okra combination), cinnamon, 2 tsp of salt, and plenty of black pepper, then decrease the heat to medium and cook, covered, for about 20 minutes, or until the molokhieh is bubbling and completely defrosted. Add the meatballs, parsley, and ½ cup/10g of cilantro and cook, covered, for another 10 minutes, or until completely cooked through. Stir in the lemon juice.
To make the adha, meanwhile, put the olive oil into a small frying pan over medium-high heat. Add the garlic and cook for about 3 minutes, stirring occasionally, or until golden and crispy. Add the chile flakes, then remove from the heat and pour into a bowl. Stir in the cilantro and set aside.
Divide the soup among four bowls and top with the fried garlic and remaining ½ cup/10g cilantro. Serve at once, with lemon wedges alongside.
Instant Pot Bisibelabath

Ingredients:
2 Tbsp. (30 mL) vegetable oil, divided
2 Tbsp. (30 mL) unsweetened coconut ﬂakes
1 ½ Tbsp. (22 mL) coriander seeds
1 ½ Tbsp. (22 mL) dried chana dal
5 black peppercorns
Pinch fenugreek seeds
1 (2-inch or 5-cm) cinnamon stick
3 whole cloves
Pinch asafoetida (optional)
1 dried red chile, crushed
1 onion, chopped
1 Tbsp. (15 mL) kosher salt
2 green chiles, minced
2 tsp. (10 mL) ground turmeric
1 tsp. (5 mL) yellow mustard seeds
1 cup (250 mL) white basmati rice, rinsed
1 cup (250 mL) dried lentils (toor or masoor dal)
2 cups (500 mL) chopped trimmed acorn or butternut squash
"2 cups (500 mL) chopped mustard greens (see Cooks Note)", 2 cups (500 mL) no-added-salt vegetable broth or water
Special Equipment: Coﬀee/spice grinder

Instructions:
Using the Sauté function on High, heat 1 teaspoon (5 mL) oil in the inner pot for 1 minute, until shimmering. Add the coconut, coriander seeds, chana dal, peppercorns, fenugreek seeds, cinnamon stick, cloves, asafoetida (if using) and dried chile; cook for about 2 minutes, until fragrant. Transfer the mixture to a clean coﬀee/spice grinder and grind to a powder.
Using the Sauté function on High, heat the remaining 5 teaspoons (25 mL) oil in the inner pot for 1 minute, until shimmering. Add the onion, salt, green chiles, turmeric and mustard seeds; cook for about 2 minutes, until the mustard seeds begin to pop. Add the rice, lentils, squash, and mustard greens; stir to combine. Stir in the toasted spices, then the broth. Secure the lid and cook on high pressure for 3 minutes.
Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Remove the lid and stir. Transfer to a bowl; serve.
If you can’t find mustard greens, use turnip greens, kale or any other sturdy greens.
Tahini-Walnut Magic Shell

Ingredients:
¼ cup raw walnuts, 3 oz. white chocolate, chopped, ⅓ cup refined coconut oil, ¼ cup tahini, 2 tsp. vanilla bean paste or vanilla extract, Pinch of kosher salt

Instructions:
Preheat oven to 350°F. Spread out walnuts on a small rimmed baking sheet; toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
Meanwhile, microwave white chocolate, oil, and tahini in a small microwave-proof bowl on low heat in 15 second bursts, stirring after each burst, until melted and combined.
Process walnuts in a food processor until a paste forms. Scrape down sides of bowl and add vanilla bean paste and salt and pulse to combine. With motor running, gradually pour in white chocolate mixture and process until smooth. Use immediately.
Django Reinhardt

Ingredients:
3 oz. dry white vermouth
¾ oz. fresh lemon juice
¾ oz. simple syrup (see note)
3 orange slices

Instructions:
Combine the vermouth, lemon juice, simple syrup, and 2 of the orange slices in a cocktail shaker and muddle to break down the orange. Add ice cubes to fill the shaker three-quarters full, cover, and shake to chill, about 15 seconds.
Fill a rocks glass with ice cubes and strain the cocktail over the ice. Garnish with the remaining orange slice.
Rosé All Day

Ingredients:
2 strawberries, hulled, 4 oz. rosé wine, chilled, 1 oz. Aperol, ½ oz. fresh lemon juice, Soda water, chilled

Instructions:
Muddle the strawberries in a mixing glass or cocktail shaker. Add the rosé, Aperol, and lemon juice, and stir to incorporate. Pour into a wineglass, add a handful of ice cubes, and top with a splash of soda water.
Lentil Burgers

Ingredients:
1 cup French green or brown lentils
½ cup whole-milk Greek yogurt
¼ tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
2 garlic cloves, finely grated, divided
Kosher salt
6 oz. crimini mushrooms, stems trimmed, finely chopped
2 Tbsp. white miso
¼ tsp. smoked paprika
4 Tbsp. (or more) extra-virgin olive oil, divided
¼ cup (or more) oat flour, gluten-free 1:1 blend, or all-purpose flour
Whole wheat or gluten-free buns
sprouts and/or lettuce
and pickle slices (for serving)

Instructions:
Place lentils in a large saucepan and pour in water to cover by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain well, then let cool at least 10 minutes.
Meanwhile, mix together yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt.
Mash mushrooms, miso, paprika, 2 Tbsp. oil, and remaining garlic in a medium bowl with a spoon to combine. Add lentils and mix and smash until partly mashed but with lots of whole lentils still remaining. Add flour and vigorously stir until mixture holds together when squeezed in your hand; if it doesn’t, continue to mash until it does, adding another 1–2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.
Heat 1 Tbsp. oil in a large nonstick skillet (patties will stick to a regular skillet) over medium. Cook 3 patties until deeply browned and crisp underneath, about 3 minutes. Carefully turn over; cook, adding more oil as needed to maintain a light coating around patties, until deeply browned and crisp on the other side, about 3 minutes. Transfer to a plate. Repeat with remaining patties and 1 Tbsp. oil.
Spread cut side of buns with reserved yogurt mixture. Build burgers with buns, patties, sprouts, and pickles.
Nurse

Ingredients:
3 oz. Noilly Prat dry vermouth, 1 oz. club soda, Garnish: 1 cucumber wheel

Instructions:
Build in a chilled wine glass filled with ice. Garnish with the cucumber wheel.
Salad Ramen

Ingredients:
½ cup seasoned rice vinegar
¼ cup extra-virgin olive oil
¼ cup fresh lime juice
¼ cup soy sauce
2 Tbsp. toasted sesame seeds
1 tsp. mild red pepper flakes (such as Aleppo-style or Maras)
1 tsp. toasted sesame oil
20 oz. fresh or 12 oz. dried ramen noodles
Kosher salt
5-6 cups shredded or shaved vegetables (such as radishes
carrots
scallions
cabbage
lettuce
zucchini
and/or cucumbers)

Instructions:
Whisk vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set dressing aside.
Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large bowl, add half of reserved dressing, and toss to coat.
Divide noodles among bowls. Top with vegetables and drizzle with remaining dressing.
Miso-Glazed Salmon With Sushi Rice

Ingredients:
2 cups short-grain white sushi rice, rinsed until water runs clear
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
3 tsp. sugar
½ cup unseasoned rice vinegar, divided
¼ cup pure maple syrup
¼ cup red or white miso
¼ cup tamari or regular soy sauce
½ tsp. crushed red pepper flakes, plus more for serving
2 Tbsp. extra-virgin olive oil
4 (5–6-oz.) skin-on salmon fillets
6 scallions, thinly sliced
1 Tbsp. toasted sesame seeds
Lime wedges (for serving; optional)

Instructions:
Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18–20 minutes. Remove from heat and let sit, covered, 10 minutes.
Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside.
Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7–9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.
Grilled Carrots With Avocado and Mint

Ingredients:
1 tsp. cumin seeds
3 Tbsp. fresh lemon juice
2 tsp. honey
¼ cup plus 2 Tbsp. extra-virgin olive oil
1 serrano chile, seeds removed if desired, thinly sliced
1 (1") piece ginger, peeled, finely grated
Kosher salt
1½ lb. medium carrots with tops (about 5), tops trimmed to about ½", scrubbed, halved lengthwise
2 avocados, cut into large pieces
½ cup mint leaves

Instructions:
Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
Coarsely crush cumin seeds with a mortar and pestle (or on a cutting board with the flat side of a chef’s knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil, then add chile and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chile and ginger time to infuse into dressing).
Toss carrots and remaining 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.
Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.
Tiger Fruit Salad

Ingredients:
1 lb. underripe stone fruit (such as plums, nectarines, or peaches), pears, or mangoes, thinly sliced
1 serrano chile, seeds removed if desired, thinly sliced
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
½ tsp. kosher salt, plus more
1 bunch cilantro
4 scallions, thinly sliced on a diagonal
2 celery stalks, thinly sliced on a diagonal
2 tsp. toasted sesame oil
1 tsp. low-sodium soy sauce
Zest of 1 lime
2 Tbsp. toasted sesame seeds
Lime wedges (for serving)

Instructions:
Gently toss fruit, chile, vinegar, sugar, and ½ tsp. salt in a medium bowl to combine. Let sit until fruit is spicy and flavorful, about 10 minutes.
Meanwhile, gather cilantro into a bundle and cut into 2"-long pieces. Transfer to a medium bowl, add scallions and celery, and toss to combine.
Drain fruit in a fine-mesh sieve set over a small bowl; set fruit aside. Add oil, soy sauce, and lime zest to marinating liquid in bowl and whisk to combine. Pour dressing over cilantro mixture and toss to coat. Add reserved fruit and sesame seeds and toss gently to combine. Taste and season with more salt if needed.
Transfer salad to a platter and serve with lime wedges.
Grilled Pork Shoulder With Butter Vinegar Sauce

Ingredients:
1 Tbsp. fennel seeds
2 Tbsp. dried oregano
2–2½-lb. boneless pork shoulder (Boston butt)
Grapeseed or other neutral oil (for pork)
1 Tbsp. kosher salt, plus more
3 chiles de árbol, torn in half, seeds removed if desired
½ cup apple cider vinegar
½ cup (1 stick) unsalted butter
2 Tbsp. sugar
Special Equipment: A spice mill or mortar and pestle

Instructions:
Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden brown and starting to pop, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to a small bowl and mix in oregano. Place pork on a wire rack set inside a rimmed baking sheet and rub with oil. Season all over with 1 Tbsp. salt, then rub with spice mixture, packing it on. Let sit at room temperature 2 hours or chill, uncovered, up to 2 days.
Bring chiles, vinegar, butter, and sugar to a simmer in a small saucepan over medium-high heat; cook, stirring occasionally, until sugar is dissolved and sauce is reduced by about a third, about 5 minutes. Season with salt; cover and keep warm over low heat until ready to use.
Prepare a grill for medium heat. Drizzle pork all over with oil, then grill, turning every 5 minutes or so, until extremely, gorgeously browned and crisp and an instant-read thermometer inserted into thickest part registers 120°F, 35–45 minutes. Continue to grill, brushing with sauce and turning not quite every minute (you’re going to see flare-ups, but don’t worry), until pork is glazed and shiny and temperature on thermometer has risen to 130°F, 5–10 minutes more. Transfer pork to a platter and let rest 30 minutes; reserve remaining sauce.
Transfer pork to a cutting board and pour any accumulated juices on platter into reserved sauce. Return sauce to a simmer. Slice pork against the grain ¼" thick. Arrange on platter, spoon some sauce over, and season with salt. Serve remaining sauce alongside.
If using a charcoal grill, a bed of medium-hot coals will gradually lose heat. Get a chimney started when the meat first hits the grill. About halfway through, throw some new glowing coals on the pile to keep things going.