iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Confit Chicken Thigh and Andouille Sausage Cassoulet

Ingredients:
1 1/2 pounds skin-on, bone-in chicken thighs
Kosher salt, freshly ground pepper
1 head garlic, halved crosswise
2 large shallots, halved
4 sprigs thyme
2 bay leaves
4 juniper berries
1 cup olive oil
1 large onion, chopped
4 cloves garlic, chopped
1/2 (14.5-ounce) can whole peeled tomatoes
4 cups cooked large white beans (such as Tarbais; from 1 1/2 cups dried beans), plus 1 cup cooking liquid
Kosher salt, freshly ground pepper
2 large andouille or other smoked sausages
1 slice thick sourdough bread

Instructions:
Preheat oven to 225°F. Season chicken with salt and pepper and place in a small Dutch oven or other heavy pot. Arrange garlic, shallots, thyme, bay leaves, and juniper berries around chicken; drizzle oil over. Bring to a very low simmer over medium-low heat, cover, and transfer to oven. Cook until meat is very tender, 2–2 1/2 hours. Let cool in oil (preferably overnight).
Preheat oven to 350°F. Heat 1/3 cup oil from chicken confit in a large skillet over medium. Add onion and garlic; cook, stirring occasionally, until very soft, 10–12 minutes. Squeeze garlic cloves from chicken confit from their skins into skillet and add tomatoes, crushing with your hands. Bring to a boil and cook, stirring occasionally, until liquid is evaporated, about 5 minutes. Add beans and their cooking liquid. Skim off remaining fat from chicken confit and pour juices (about 1/2 cup) into skillet (reheat fat in pot just enough to loosen juices underneath if needed). Bring to a simmer; season with salt and pepper.
Transfer bean mixture to a 2–2 1/2-qt. baking dish. Nestle chicken into beans, leaving as much skin exposed as possible, then tuck sausage and shallots from confit chicken around. Cook until chicken skin is very crisp and cassoulet is nicely browned, about 2 hours.
Pulse bread in a blender or food processor to medium-fine crumbs. Toss crumbs in a small bowl with 1 Tbsp. oil from confit chicken (use remaining oil for sautéeing vegetables); season lightly with salt. Top cassoulet with breadcrumbs and cook until they are golden brown, 20–25 minutes.
Chicken can be cooked 3 days ahead. Cover and chill.
Roasted Short Ribs With Cauliflower And Celery

Ingredients:
4 cloves garlic
Kosher salt
1 tablespoon chopped rosemary
1 tablespoon olive oil
2 teaspoons soy sauce
1 teaspoon crushed red pepper flakes
4 (4-inch) English-style bone-in beef short ribs (about 3 pounds)
Freshly ground black pepper
1/2 head cauliflower (about 1 pound)
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1/3 cup heavy cream
1/2 cup blanched or skin-on hazelnuts
2 stalks celery, halved lengthwise, thinly sliced on a diagonal; plus 1/4 cup celery leaves
1/4 cup chopped parsley
1 tablespoon hazelnut oil or olive oil
1 tablespoon Sherry vinegar or red wine vinegar
Flaky sea salt
freshly ground pepper

Instructions:
Place racks in upper and lower thirds of oven and preheat to 275°F. Slice garlic, sprinkle with salt, and mash to a paste on a cutting board using the side of a chef’s knife; place in a small bowl. Mix in rosemary, oil, soy sauce, and red pepper flakes.
Season ribs generously with salt and pepper and place in a medium cast-iron skillet. Coat all over with garlic paste and cover skillet tightly with foil. Cook on upper rack in oven, checking for doneness after 1 1/2 hours, until meat is fork-tender and falling off the bone, 2 1/2–3 hours. Remove from oven.
Meanwhile, place cauliflower in a small baking dish. Rub all over with oil; season with salt and pepper. Cover with foil and place in oven next to ribs. Bake until cauliflower is very easily pierced with a paring knife, 1 1/2–2 1/2 hours.
Transfer hot cauliflower to a blender and add cream. Blend until very smooth; season with salt and pepper. Place in a medium saucepan and keep warm over low heat.
While the ribs and cauliflower are cooking, scatter hazelnuts on a rimmed baking sheet and toast on bottom rack, tossing once, until golden brown, 30–35 minutes. Let cool, then rub together in a kitchen towel to remove skins, if using skin-on nuts. Coarsely chop and set aside.
Increase oven temperature to 450°F. Uncover ribs and return to oven, placing on top rack. Roast, basting with fat from skillet every couple of minutes, until a deep brown crust develops, 12–15 minutes.
Toss celery, celery leaves, parsley, and reserved hazelnuts in a medium bowl to combine. Drizzle with oil and vinegar and toss to coat; season celery salad with salt and pepper.
Serve short ribs over cauliflower purée with celery salad on top.
Pork Enchiladas Rojas

Ingredients:
1 teaspoon coriander seeds
2 tablespoons cumin seeds
14 guajillo chiles, seeds removed
4 ancho chiles, seeds removed
3 morita chiles
4 cups homemade chicken stock or low-sodium chicken broth
8 cloves garlic, peeled
2 tablespoons tomato paste
1 teaspoon crushed Mexican or Italian oregano
1 tablespoon vegetable oil
1 pound boneless pork shoulder (Boston butt), fat trimmed
Kosher salt
2 bay leaves
1 cup vegetable oil
8 (6-inch) white corn tortillas
10 ounces queso fresco, crumbled, plus more for serving
1 avocado
2 tablespoons sour cream
1 tablespoon fresh lime juice
Kosher salt
1/2 onion, sliced into thin rings
Lime wedges, (for serving)
A spice mill or mortar and pestle

Instructions:
Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Bring guajillo, ancho, and morita chiles and stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
Preheat oven to 250°F. Heat oil in a medium heavy pot over medium-high. Season pork with salt and cook, turning occasionally, until browned on all sides, 10–12 minutes. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, 1 1/2–2 hours; season with salt.
Skim excess fat from chile sauce; discard bay leaves. Transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Mix 1/2 cup chile sauce into pork; season with salt. Set remaining sauce aside.
Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
Dip both sides of each tortilla in chile sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup pork mixture across the center of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake until sauce is bubbling and cheese is beginning to brown, 15–20 minutes. Let sit 10 minutes.
Meanwhile, purée avocado, sour cream, lime juice, and 1/4 cup water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.
Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over.
Pork can be braised 3 days ahead. Let cool in chile sauce (do not shred); cover and chill.
Black-Eyed Pea Chile Verde

Ingredients:
3 tablespoons vegetable oil, divided
2 smoked ham hocks
2 large onions, 1 chopped, 1 quartered
6 cloves garlic, thinly sliced
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
2 cups black-eyed peas, soaked overnight
3 poblano chiles, seeds removed
4 serrano chiles, seeds removed, divided
1 pound tomatillos, husks removed, rinsed, divided
Kosher salt
2 cups cilantro leaves
Freshly ground black pepper
Sour cream and sliced chives (for serving)

Instructions:
Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
Meanwhile, preheat oven to 400°F. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.
Chile verde can be made 3 days ahead. Cover and chill.
Blood Orange and Mixed Bean Salad With Sprouts

Ingredients:
1 red Thai chile or other small hot red chile, thinly sliced
1/4 cup olive oil
2 tablespoons fresh lime juice
2 teaspoons Sherry vinegar or red wine vinegar
Kosher salt, ground black pepper
2 cups cooked, cooled mixed beans (such as black-eyed peas, giant white lima beans, and/or gigante beans)
3 blood or navel oranges
2 small stalks celery, very thinly sliced on a diagonal
1 cup sprouts (such as alfalfa, radish, or broccoli), divided
1/2 cup cilantro leaves
divided

Instructions:
Combine chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.
Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into 1/4"-thick rounds.
Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.
Serve topped with remaining sprouts and cilantro.
Cheesy Grits With Poached Eggs, Greens, and Bacon

Ingredients:
4 large eggs, room temperature
Kosher salt
1 cup white grits (not instant)
4 ounces bacon, coarsely chopped
1 Fresno or other red chile, thinly sliced into rings
1 tablespoon Sherry vinegar or red wine vinegar
1 large shallot, finely chopped
8 cups torn Swiss chard leaves (from 1 large bunch)
Freshly ground black pepper
2 tablespoons unsalted butter
6 ounces cheddar
coarsely grated

Instructions:
Bring 4 1/2 cups water to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside.
Fish out any wispy pieces of cooked egg with slotted spoon; discard. Bring same saucepan of water to a boil and add a couple pinches of salt. Whisking constantly, gradually add grits. Reduce heat to low, cover saucepan, and cook grits, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25–40 minutes, depending on coarseness.
Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8–10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine chile and vinegar in another small bowl.
Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chile-soaking vinegar.
Remove grits from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more water if too thick.
Divide grits among bowls; top with chard, poached eggs, bacon, and chiles. Season eggs with salt and pepper.
Blood Orange–Chia Pudding

Ingredients:
1/2 cup plain yogurt
1/2 cup fresh blood orange juice
1/4 teaspoon orange-flower water
1 pinch kosher salt
2 tablespoons honey, plus more for serving
1/4 cup chia seeds
2 blood oranges
Chopped pistachios (for serving)

Instructions:
Whisk yogurt, blood orange juice, orange-flower water, salt, and 2 Tbsp. honey in a medium bowl. Whisk in chia seeds, cover, and chill at least 8 hours and up to 1 day.
Cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.
Give pudding a good stir and divide between small bowls, layering with some orange segments. Top with pistachios and remaining segments; drizzle with honey.
Yellowtail Crudo With Citrus and Avocado

Ingredients:
1 avocado
1 clove garlic, chopped
1 tablespoon crème fraîche or sour cream
2 serrano chiles, seeded, finely chopped, divided
2 tablespoons fresh lime juice, divided
Kosher salt
4 ounces sashimi-grade skinless, boneless yellowtail fillet
2 teaspoons olive oil
1 teaspoon fish sauce
1 teaspoon finely chopped shallot
1/2 teaspoon finely grated peeled ginger
1/2 teaspoon yuzu kosho
1 radish, trimmed, thinly sliced
Cilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)

Instructions:
Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season with salt.
Hold your knife at a 45° angle and slice fish with the grain into 1/2" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into 1/2" pieces.
Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl. Add yellowtail, season with salt, and gently toss crudo to combine.
Spread avocado mixture on plates. Top with yellowtail, radish, and cilantro. Serve with crackers.
Gluten-Free Lemon Bars

Ingredients:
Unsalted butter (for pan)
"Gluten-Free Multi-Purpose Sweet Pastry Dough (youll need one disc; freeze remaining disc for another use)", 4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose gluten-free flour
1 tablespoon finely grated lemon zest (from about 1 1/2 lemons)
1/2 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon kosher salt
Powdered sugar (for dusting)
An 8x8x2" baking pan

Instructions:
Position rack in center of oven; preheat to 350°F. Butter baking pan, then line with 2 layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
Press dough into bottom and about 3/4" up sides of prepared pan. Poke all over with a fork and chill at least 30 minutes.
Bake crust until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
Meanwhile, whisk eggs, granulated sugar, flour, lemon zest, lemon juice, and salt in a medium bowl. Pour filling into crust and bake bar until set and slightly golden brown at the edges, about 25 minutes. Transfer pan to a wire rack and let cool completely, then chill at least 2 hours or up to overnight.
Loosen edges with an offset spatula or butter knife, then use parchment overhang to remove bar from pan. Transfer bar on parchment to a cutting board and cut into 4 pieces lengthwise and 3 pieces crosswise to make 12 rectangular bars. Dust bars with powdered sugar.
Bars can be made 2 days ahead. Keep chilled in baking pan.
Chicken Meatballs with Ginger and Miso

Ingredients:
3/4 pound ground chicken
1 large egg
1/4 cup panko (Japanese breadcrumbs), or fresh breadcrumbs
2 tablespoons sliced scallions
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons white miso paste
1 teaspoon finely grated ginger
1/4 teaspoon kosher salt
Soy dipping sauce (such as Soy-Lime Dipping Sauce)
Vegetable oil (for grill)
4 cups chicken broth or water
Kosher salt
2 tablespoons vegetable oil

Instructions:
Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl. Using your hands, roll mixture into 1" balls, packing firmly. Transfer balls to a rimmed baking sheet or large plate.
Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking). If using wooden skewers, soak 15 minutes. Thread 2 skewers through each meatball, with 2–3 meatballs per pair of skewers.
Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat. Generously oil grates or grill pan. Grill meatballs until light grill marks form, 3–4 minutes. Turn and continue to grill until outside of meatballs are browned, 2 minutes longer.Brush meatballs with sauce, then turn and brush again. Baste and turn until meatballs are glazed and cooked through, about 1 minute more (if they start to burn, reduce heat or move to a cooler part of the grill). Serve with remaining dipping sauce.
Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt. Add meatballs and cook, covered, until cooked through, about 15 minutes.
Preheat oven to 425°F. Grease a glass or metal baking dish with oil.
Roll meatballs in oil until coated. Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.
Let meatballs cool 5 minutes in baking dish before serving.
Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.
Maple Syrup Candies

Ingredients:
2 cups pure light-grade maple syrup, (Grade A Golden Delicate)
A few drops of vegetable oil or butter

Instructions:
Fill a large pot partially with water. Bring to a boil, and note the temperature of the boiling water with a candy thermometer. (Since water boils at different temperatures in different locations, it is important to follow this step.) Set some candy molds into a jelly-roll pan. Set aside. (If using metal or wood molds, lightly grease them.)
Empty the large pot and place the syrup in it. Add a few drops of oil. (Boiling maple syrup will foam up; the oil keeps the foam down. Buttering the rim of the pot will also help.)
Boil carefully over high heat, without stirring, until the temperature of the boiling syrup is 28°F/17°C above the boiling point of your water (212°F/100°C at sea level).
Remove from the heat and let cool for 3 to 5 minutes. Do not stir or disturb the candy at this point; if the thermometer is attached to the pan, leave it there during the cooling period.
Stir evenly until the liquid loses its gloss, starts to become opaque, and begins to thicken. (This is the tricky part; if you stir too long the thickened syrup will “set up,” or harden, in the pan. If this happens, add a cup of water, and reheat slowly to dissolve the sugar, then start over. But if you don’t stir long enough, the sugar may not “set up” in the molds at all.)
Carefully pour the candy into the molds. It’s helpful to have an assistant spread the syrup in the molds while you continue to pour the mixture into the other molds.
Allow the candies to cool, remove from the molds, place on a rack to dry for a few hours, and enjoy.
Salmon with Potato Salad and Horseradish Yogurt

Ingredients:
1 1/2 pounds small Yukon Gold potatoes, scrubbed, sliced 1/2-inch thick
Kosher salt
1 1/2 pounds skin-on salmon fillet
2 tablespoons olive oil
Freshly ground black pepper
3/4 teaspoon caraway seeds, coarsely chopped
1/4 cup olive oil
1 tablespoon white wine vinegar
3 scallions
1 tablespoon torn tarragon
1 tablespoon finely grated peeled horseradish (from about a 2-inch piece)
1 teaspoon white wine vinegar
Kosher salt
1 cup plain Greek yogurt
1 tablespoon olive oil
Freshly ground black pepper
Kosher salt, freshly ground pepper
1/2 cup vegetable oil
1/2 cup mixed tender herb sprigs (such as parsley, tarragon, and sage)
1 tablespoon cornstarch
Flaky sea salt

Instructions:
Preheat oven to 250°F. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20–25 minutes.
Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25–30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yogurt.
Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of scallions and tarragon into dressing. Set remaining scallions and tarragon aside for serving.
Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yogurt and oil; season with salt and pepper.
As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.
Heat oil in a large saucepan over medium. Toss herbs and cornstarch in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you’d like to skip this step, we get it. Chop herbs instead.)
Dress salmon with fried herbs and sea salt. Toss potatoes to redistribute dressing and top with sea salt and reserved scallions and tarragon. Serve salmon with potatoes and horseradish yogurt alongside.
Fudgy Gluten-Free Cream Cheese Brownies

Ingredients:
8 ounces cream cheese, room temperature, 1/4 cup sugar, 1 large egg, room temperature, 1/4 teaspoon vanilla extract, 6 tablespoons unsalted butter, plus more for pan, 1/4 cup cornstarch, 1/4 cup unsweetened cocoa powder, 1 tablespoon instant coffee or espresso powder, 1/2 teaspoon kosher salt, 9 ounces semisweet chocolate, coarsely chopped, 1 cup sugar, 1 teaspoon vanilla extract, 3 large eggs, room temperature, An 8x8x2" baking pan

Instructions:
Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
Brownies can be made 3 days ahead. Store in an airtight container at room temperature.