iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cold Udon with Grapefruit Ponzu

Ingredients:
1 grapefruit, halved
1 lemon, halved
1 red chile (such as Fresno), seeds removed, finely chopped
1 (2") piece ginger, peeled, finely grated
1/3 cup unseasoned rice vinegar
3 Tbsp. soy sauce
1 tsp. sugar
2 pints cherry tomatoes
1 garlic clove, finely grated
1 Tbsp. extra-virgin olive oil
A pinch of kosher salt
18 oz. frozen udon noodles
2 medium Persian cucumbers, peeled, very thinly sliced on a diagonal
Cilantro sprigs
crumbled nori
and toasted sesame seeds (for serving)

Instructions:
Heat broiler. Squeeze grapefruit and lemon halves into a fine-mesh sieve set over a large bowl; discard pulp (you should have a little more than 1/2 cup juice). Mix in chile, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.
Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Broil until tomatoes are soft and lightly charred, 10–12 minutes. Let cool.
Cook noodles according to package directions; drain and rinse under cold water to stop the cooking. Transfer noodles to bowl with ponzu and toss to coat. Divide noodles and ponzu among bowls and top with charred tomatoes, cucumbers, cilantro, nori, and sesame seeds.
Fried-Bread Panzanella with Ricotta and Herbs

Ingredients:
6 oz. fresh ricotta, preferably sheep’s milk
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Flaky sea salt
Freshly ground black pepper
2 large heirloom tomatoes, cut into 1 1/2" pieces
1/2 small shallot, finely chopped
1/2 small garlic clove, finely grated
1/2 cup basil leaves
1/4 cup parsley leaves with tender stems
1 Tbsp. red wine vinegar
2 (1"-thick) slices sourdough bread

Instructions:
Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.
Toss tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl; season with salt. Heat 4 Tbsp. oil in a skillet large enough to fit bread in a single layer over medium. Fry bread until deep golden brown on one side, about 4 minutes. Transfer to a cutting board, sprinkle fried side with salt, and cut into 1 1/2" pieces. Toss into tomato mixture.
Spread ricotta mixture over plates and top with salad; drizzle with more oil.
Seared Halloumi with Peanut Dukkah and Honey

Ingredients:
1/4 cup skinless raw peanuts
2 Tbsp. toasted white sesame seeds
1 Tbsp. black sesame seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. finely ground black pepper
2 (8-oz.) packages Halloumi cheese
1/4 cup (or more) extra-virgin olive oil
1/4 cup honey, warmed
A spice mill or mortar and pestle

Instructions:
Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.
Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.
Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.
Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.
Arrange on a platter; drizzle with honey and sprinkle with some dukkah.
Dukkah can be made 2 weeks ahead. Store airtight at room temperature.
Swiss Chard–Tahini Dip

Ingredients:
2 bunches green-stemmed Swiss chard (about 1 1/2 lb.)
2/3 cup extra-virgin olive oil, divided, plus more
5 garlic cloves, finely chopped
1/2 cup tahini
1/3 cup fresh lemon juice
Kosher salt
Toasted flatbread and lemon wedges (for serving)

Instructions:
Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
Heat 1/3 cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about 1/2 cup liquid.)
Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and 1/3 cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
Dip can be made 3 days ahead. Cover and chill.
Crispy Fish with Brown Butter Sauce and Kohlrabi Salad

Ingredients:
1 tsp. honey
1/4 cup plus 2 tsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil, divided
1 tsp. kosher salt, plus more
2 small kohlrabi, peeled, halved lengthwise, thinly sliced crosswise
1 large green apple, cut into quarters lengthwise, thinly sliced lengthwise
1/2 red onion, thinly sliced
4 (5–6-oz.) skin-on Chilean sea bass or salmon fillets
Freshly ground black pepper
1/2 cup coarsely chopped blanched hazelnuts
6 Tbsp. unsalted butter, cut into pieces
Lemon wedges (for serving)

Instructions:
Whisk honey, 1/4 cup lemon juice, 2 Tbsp. oil, and 1 tsp. salt in a large bowl. Add kohlrabi, apple, and onion and toss to coat. Let sit while you cook the fish.
Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and pepper and place, skin side down, in cold skillet. Set over medium heat and cook until fat starts to cook out of fish, about 4 minutes. Gently press on fillets with a spatula so skin makes good contact with pan, then keep pressing, cycling from one fillet to the next every few seconds, until skin starts to crisp. Continue to cook without pressing until skin is super crisp and flesh is mostly opaque, 8–10 minutes total (adjust heat as needed, but don’t rush it). Turn over; cook until completely opaque, about 1 minute. Place skin side up on plates.
Wipe out skillet and return to medium heat. Cook hazelnuts and butter, swirling pan often, until butter foams, then browns, about 4 minutes. Remove from heat and stir in remaining 2 tsp. lemon juice; season brown butter sauce with salt and pepper.
Toss kohlrabi salad and serve alongside fish fillets, leaving excess dressing behind. Spoon brown butter sauce over fish and salad and serve with lemon wedges for squeezing over.
Lemony Cabbage with Mint

Ingredients:
1 cup fresh lemon juice
1/4 cup dried mint
1 medium head of cabbage (about 1 1/2 lb.), halved, very thinly sliced
2 tsp. kosher salt, plus more
1/4 cup extra-virgin olive oil
plus more

Instructions:
Combine lemon juice and mint in a large bowl. Add cabbage and 2 tsp. salt.
Toss cabbage with your hands for a few minutes, squeezing to help soften (the lemon juice and salt will continue to tenderize it as it sits). Add 1/4 cup oil and toss again to coat. Cover and chill at least 2 hours and up to 12 hours.
To serve, taste and season with more salt and drizzle with oil.
Custard Tart with Cream and Fresh Fruit

Ingredients:
Unsalted butter, room temperature (for pan)
3/4 cup plus 2 Tbsp. sugar; plus more for pan
8 large egg yolks
2 large eggs
2/3 cup cornstarch
1/2 tsp. kosher salt
3 cups whole milk
1 1/2 cups chilled heavy cream, divided
1 vanilla bean, split lengthwise, or 1 1/2 tsp. vanilla extract or paste
1 lb. stone fruit
cut into wedges
blueberries and/or blackberries

Instructions:
Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1–2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6–10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F.
Bake custard until top is deeply browned in spots, 40–50 minutes (it will still be wobbly in the center). Let cool.
Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
Custard can be baked 1 day ahead. Cover and chill.
Chocolate Budino with Candied Walnuts

Ingredients:
1/2 cup sugar
1 cup coarsely chopped walnuts
Kosher salt
1 cup bittersweet chocolate wafers (disks, pistoles, fèves; preferably 70%–74% cacao) or 5 oz. chocolate, finely chopped
1 cup heavy cream
1 cup whole milk
6 large egg yolks
1/4 cup sugar
3/4 tsp. kosher salt
1 Tbsp. extra-virgin olive oil (preferably Olio Verde), plus more for serving
Flaky sea salt
Freshly ground black pepper
Salted caramel gelato or ice cream (for serving; optional)

Instructions:
Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30–35 minutes.
Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15–18 minutes. Let cool, then break up into small pieces.
Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
Divide budino evenly among six 8–12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.
Herb-Rubbed Cast-Iron Chicken with Pan Sauce

Ingredients:
1 cup parsley leaves with tender stems
1 Tbsp. rosemary leaves
1 Tbsp. oregano leaves
2 garlic cloves, smashed
1/4 cup extra-virgin olive oil
1 (3 1/2–4-lb.) chicken, split in half through breastbone, backbone and wing tips removed
Kosher salt, freshly ground pepper
2 Tbsp. vegetable oil
1 Tbsp. fresh lemon juice

Instructions:
Finely chop parsley, rosemary, oregano, and garlic in a food processor. With the motor running, stream in olive oil and process until a coarse paste forms. Season chicken with salt and pepper and rub flesh side with herb purée. Place, skin side up, on a rimmed baking sheet. Chill, uncovered, at least 3 hours and up to 1 day.
Let sit at room temperature 1 hour before roasting. Place a rack in lower third of oven and set a large cast-iron skillet on rack; preheat oven to 450°F. Wrap the bottom of a medium cast-iron skillet in foil; set aside. As soon as oven is heated, carefully transfer skillet to stove and set over medium heat. Add vegetable oil. Once it begins to smoke, arrange both chicken halves skin side down with breasts touching in center and legs facing out. Place foil-wrapped skillet on top to weigh down. Cook, moving top skillet around to press on chicken in different spots, and shifting bottom skillet around burner every few minutes, until skin is deeply golden brown, 8–10 minutes.
Position top skillet on chicken legs, transfer to oven, and roast 7 minutes. Slide top skillet over so that weight is on breasts and continue to roast until an instant-read thermometer inserted into the thickest part of legs registers 165°F, 7–9 minutes longer. Remove top skillet and spoon off all but 1 Tbsp. fat from skillet with chicken; discard. Add lemon juice and 3/4 cup water. Let sit off heat 2 minutes. Transfer chicken to a platter; let rest while you make the sauce.
Bring liquid to a simmer over medium-high heat, stirring and scraping up browned bits; cook until an emulsified glossy sauce forms, 5–7 minutes. Season with salt. Pour sauce around chicken.
Sheet-Pan Roasted Squash and Feta Salad

Ingredients:
1 large or 2 small acorn or delicata squash (about 1 1/2 lb. total), halved lengthwise, seeded, cut into 1/4" slices
1/4 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil, divided
1 1/2 tsp. kosher salt, divided
4 slices country bread, cut into 1" cubes (about 4 cups)
1/2 lb. Greek feta, cut into 1" cubes
1/4 cup sherry or red wine vinegar
1 tsp. honey
1 tsp. thyme leaves
1 head of radicchio or 1/2 head of escarole, leaves separated, torn into large pieces
Aleppo-style pepper (for serving; optional)

Instructions:
Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10–15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8–10 minutes.
Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
Transfer to a platter and sprinkle with Aleppo pepper (if using).
Sheet-Pan Old Bay Trout and Succotash

Ingredients:
2 whole butterflied trout (about 12 oz. each), heads removed
2 tsp. Old Bay seasoning
3 Tbsp. unsalted butter, cut into small pieces, divided
1 lemon, thinly sliced
3 medium ears of corn, kernels cut from cobs (about 3 cups)
6 oz. green beans, cut into 1" pieces
1 large tomato, cut into 1" pieces
1 tsp. kosher salt
3/4 cup mayonnaise
1/4 cup fresh lemon juice
1/2 tsp. freshly ground black pepper

Instructions:
Arrange a rack in top third of oven; preheat to 450°F. Line an 18x13" rimmed baking sheet with foil. Lay trout open like a book, skin side down and alternating head-to-tail next to each other on one half of pan. Sprinkle flesh with Old Bay, then dot with half of butter. Arrange lemon slices over.
Drape a long (about 30") piece of foil crosswise over other half of pan. Toss together corn, green beans, tomato, salt, and remaining butter on foil. Fold edges up and over to create packet; pinch edges closed.
Roast until trout is opaque and cooked through, about 10 minutes. You want to check the thickest part of the flesh—if you need to lift a lemon to look at it, do so, and continue roasting until it’s totally opaque.
While fish is cooking, whisk mayonnaise, lemon juice, and pepper in a small bowl until smooth.
Divide trout and succotash among plates. Serve with mayonnaise sauce alongside.
Sheet-Pan Steak Fajitas

Ingredients:
1/4 cup extra-virgin olive oil
2 tsp. chili powder
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. kosher salt
1 large red onion, halved, sliced into 1/4" strips
3 large bell peppers, preferably mixed colors, sliced into 1/2" strips
1 lb. fajita steak or thinly sliced flank steak
8 flour tortillas
Sour cream
lime wedges
and hot sauce (for serving)

Instructions:
Place racks in top and lower thirds of oven; preheat broiler. Place an 18x13" rimmed baking sheet on top rack.
Stir oil, chili powder, coriander, cumin, and salt in a small bowl. Transfer half to a large bowl; set remaining oil mixture aside. Add onion and peppers to large bowl and toss to combine.
Carefully remove hot pan from oven. Transfer vegetable mixture to pan and arrange in a single layer; reserve bowl. Broil until beginning to brown and soften, about 5 minutes.
Toss steak and reserved oil mixture in reserved bowl. Push vegetable mixture to one side of pan. Arrange steak in an even layer on remaining side. Broil until steak is browned and cooked through, about 5 minutes.
Meanwhile, wrap tortillas in foil and place on another rimmed baking sheet. Bake on lower rack until warmed through, about 5 minutes.
Serve steak mixture with tortillas, sour cream, lime, and hot sauce alongside.
Passion Fruit Jell-O Whip

Ingredients:
2 cups [480 ml] passion fruit juice, 3 Tbsp granulated sugar, 1 standard packet [about 2 1/2 tsp] powdered gelatin, 1/2 cup [120 ml] heavy cream, Mixed berries and mint sprigs for garnish

Instructions:
Chill one cup [240 ml] of the juice and pour it into the bowl of a stand mixer fitted with the whisk attachment and set aside. Pour the other cup [240 ml] into a small saucepan, add the sugar, stir, and bring to a boil over medium-high heat. Sprinkle the gelatin over the cold juice in the mixer bowl and let sit for 1 minute. Pour the hot juice over the cold, and stir to combine. Place in the refrigerator until thickened and beginning to gel, about an hour and a half. The lightly set juice should still be wobbly, and when you tip the bowl slightly, it should cling to the side, rather than running up it like a liquid.
Remove the bowl from the refrigerator and using a rubber spatula, scrape up any bits of gelled juice from the bottom of the bowl. Attach the bowl to the stand mixer, and at medium-high speed, whisk until foamy and tripled in size, at least five to six minutes. You want to make sure you break up and liquefy all of the gelled juice.
Meanwhile, place the cream in a medium-sized bowl, and with an electric hand-mixer, beat the cream at medium to medium-high speed until the cream holds medium peaks, about 2 - 3 minutes. Fold the whipped cream into the gelatin mixture until fully incorporated and transfer to 5 small serving vessels. Refrigerate for 1 to 2 hours, until set.
Serve with mixed berries or a sprig or two of mint.
Passion Fruit Whip will keep tightly wrapped in plastic wrap in the refrigerator for up to 3 days.
Make-Ahead Sheet-Pan Meatballs

Ingredients:
2 cups coarsely torn white sandwich bread (from 2–3 slices)
1 1/2 cups whole milk
3 lb. ground beef
1 lb. sweet Italian sausage
4 large eggs, beaten to blend
1 1/2 cups finely grated Parmesan
2 tsp. kosher salt
Extra-virgin olive oil (for greasing)

Instructions:
Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong–size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8–10 minutes.
Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong–size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10–12 minutes.
Sheet-Pan Chicken with Tomatoes and Mozzarella

Ingredients:
3 pints grape tomatoes, halved
1/4 cup extra-virgin olive oil
1 tsp. white balsamic or white wine vinegar
2 garlic cloves, thinly sliced
1 Tbsp. plus 1 tsp. dried oregano
2 tsp. kosher salt, divided
4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
1 tsp. freshly ground black pepper
10 oz. fresh mozzarella, thinly sliced into rounds
1/2 small red onion, thinly sliced into rounds
1/2 cup peperoncini (about 3 oz.)
thinly sliced crosswise

Instructions:
Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8–10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2–4 minutes. Top with onion and peperoncini.
Filipino-Style Spiced Vinegar

Ingredients:
10 garlic cloves, peeled and sliced
1/4 cup (35 g) dried fruit, such as raisins, cherries, or mangos (optional)
5 whole bird’s-eye chiles
1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced
1 tablespoon whole black peppercorns
3 to 4 cups (720 ml to 1 L) white sugarcane vinegar
1/4 cup (60 ml) fish sauce

Instructions:
Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.