iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Collard Green Gratin

Ingredients:
4 ounces very thinly sliced country ham or prosciutto
1 cup coarse fresh breadcrumbs
4 tablespoons olive oil, divided
1 teaspoon chopped fresh thyme
1 cup finely grated Parmesan, divided
Kosher salt, freshly ground pepper
2 bunches collard greens (about 1 pound), center ribs and stems removed
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon freshly grated nutmeg

Instructions:
Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.
Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.
Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.
Pecan-Orange Baklava Pie

Ingredients:
2/3 cup honey
2 (3") cinnamon sticks
1 1 /2 cups sugar, divided
3 tablespoons bourbon
3 cups raw pecans (about 12 ounces)
1/2 teaspoon ground cinnamon
1 teaspoon finely grated orange zest, plus 1 teaspoon orange curls
20 (17x12") sheets fresh phyllo pastry or frozen, thawed
1 cup (2 stick) unsalted butter, melted
A 9-inch springform pan

Instructions:
Preheat oven to 350°F. Bring honey, cinnamon sticks, 1 cup sugar, and 1 cup water to a boil in medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and continue to boil until syrup is reduced to about 1 1/2 cups, 15–18 minutes. Transfer to a medium bowl, stir in bourbon, and let cool.
Meanwhile, spread pecans on large rimmed baking sheet and toast until golden brown, 13–15 minutes. Let cool. Transfer nuts to a food processor. Add ground cinnamon, 1 tsp. orange zest, and remaining 1/2 cup sugar and pulse until coarsely chopped.
Place stack of phyllo sheets on a work surface. Keep any phyllo you're not currently working with covered under a layer of plastic wrap topped with a slightly damp kitchen towel. Using base of springform pan as a guide, and starting at edge of phyllo, carefully cut out 20 (9") circles, leaving as much phyllo remaining as possible. Cover phyllo circles. Using base of pan as a guide, cut remaining phyllo into 20 (4 1/2") half-circles.
Insert base into pan and secure the latch. Brush base with butter. Place 1 phyllo circle in pan and brush generously with butter. Top with 2 half-circles to create a full circle, brush with butter. Top with full circle, brush again. Top with 2 more half-circles at a 90° angle from the first half-circle layer, brush with butter. Top with a full circle, and brush again. You should have 5 layers of pastry (full circle - half-circles - full circle - half circles - full circle), with butter spread between each layer. Spread one-fifth of nut mixture over phyllo. Repeat layering 4 more times. Top with the 5 remaining phyllo circles; brush top with butter.
Using a sharp knife, score the top layer (do not cut through to bottom of pan) to divide into 4 quadrants. Working with 1 quadrant at a time, make 1 straight cut to divide the quadrant into 2 even wedges. Make 4 more straight cuts (2 each on either side of, and parallel to the quadrant division line), spacing evenly apart. Now working within each wedge, make 2 evenly-spaced cuts parallel to the outside edge of the quadrant, connecting at points with the previous cuts to form a diamond pattern. Repeat with the remaining quadrants to create a starburst pattern. Transfer pan to a rimmed baking sheet and bake until phyllo is golden brown, about 45 minutes.
Spoon cooled syrup over hot baklava in 4 additions. Place orange curls on top. Let cool completely in pan. Remove springform ring and cut baklava along the scored lines.
Syrup can be made 1 day ahead. Cover and chill. Baklava can be made 3 days ahead. Cover and store at room temperature.
Salted Brown Butter Cookies

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup lightly packed brown sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
Coarse-flake sea salt for sprinkling (preferably fleur de sel)

Instructions:
Preheat the oven to 325˚F. Line a cookie sheet with parchment paper.
In a saucepan over medium heat, melt the butter until it starts to brown. When the butter has browned and is ready, the foam will have subsided and it will have turned a nutty color. Watch closely so as not to burn the butter. Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined. Drop the dough by tablespoonfuls onto the cookie sheet. Sprinkle with sea salt and lightly press it into the top of cookies. Bake for 12 minutes.
Whole Wheat Cranberry Orange Cupcakes

Ingredients:
2 cups sifted whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
3/4 cup sugar
2 large eggs
1 cup whole milk
1 tablespoon freshly grated orange zest
1 1/2 cup fresh cranberries (you can substitute frozen, if necessary)
1 1/4 cups sifted confectioners’ sugar
1/2 teaspoon freshly grated orange zest
3 tablespoons freshly squeezed orange juice
1/4 teaspoon pure vanilla extract

Instructions:
Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups.
Sift together the flour, baking powder, and salt in a bowl, and set aside.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.
Slowly add the eggs, mixing after each addition.
Add one third of the flour mixture to the butter mixture, followed by one third of the milk. Mix slowly. Add another third of the flour mixture, followed by another third of the milk. Mix again slowly. Add the final third of the flour mixture, followed by the final third of the milk. Mix slowly, stopping to scape down the bowl.
Add the orange zest and mix until completely incorporated.
Using a spatula, gently fold in the cranberries.
Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
Whisk together all the ingredients in a small bowl, and warm in a small saucepan on low heat, stirring until fully mixed. Let the glaze cool for 10 minutes before drizzling on the cupcakes.
Serve in a lined basket, and enjoy for a delicious breakfast!
Butter Chicken

Ingredients:
2 pounds boneless, skinless chicken breast halves
1 tablespoon fresh lemon juice
1 teaspoon red (Kashmiri) chile powder
1 cup plain yogurt
1 teaspoon ground turmeric
1 teaspoon garam masala
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon sunflower or
Vegetable oil
1 teaspoon sea salt
2 tablespoons butter, melted
4 tablespoons (1/2 stick) butter
2 whole cloves
4 green cardamom pods
1 black cardamom pod
1 (2-inch) piece cinnamon stick
8 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon fenugreek seeds
1 or 2 red chiles, diced
1/4 cup tomato paste
1 (28-ounce) can crushed tomatoes
1 teaspoon red (Kashmiri) chile powder
3 cups chicken stock
1 teaspoon sea salt
1 tablespoon pure maple syrup
1 tablespoon crushed dried fenugreek leaves (find these at a specialty grocer or online)
1 cup heavy cream
1 tablespoon garam masala
Heavy cream
Fresh cilantro
Sliced red chiles
Rice or naan

Instructions:
Cut the chicken into 1-inch chunks and toss them with the lemon juice and chile powder. Transfer to a container and refrigerate for 20 minutes.
In a small dish, combine the yogurt, turmeric, garam masala, garlic, ginger, sunflower oil, and salt. Stir well. Massage the chicken with the yogurt marinade, cover the container, and refrigerate overnight or for at least 12 hours. Dream about delicious curry all night long.
Preheat the oven to 400°F. Soak 10 to 12 bamboo skewers in cold water for about 20 minutes.
Thread the chicken onto the skewers and transfer to a rack set on a baking sheet. Bake the chicken skewers, turning halfway through, for 12 minutes, or until the juices run clear and the chicken is cooked through. Brush the chicken all over with the melted butter and set aside.
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the cloves, cardamom pods, and cinnamon stick and cook for 2 to 3 minutes, until fragrant. Stir in the garlic, ginger, fenugreek seeds, chiles, and tomato paste and cook for 2 minutes, stirring often. Stir in the tomatoes and chile powder and cook, stirring often to keep the sauce from sticking to the pot, for 20 minutes.
Turn off the heat and purée the sauce directly in the pot with an immersion blender. (Alternatively, carefully transfer the sauce to a regular blender and purée—be careful when blending hot liquids.) Turn the heat to medium and stir in the stock and sea salt. Bring to a simmer and cook for 15 minutes, or until the sauce has started to thicken beautifully.
Remove the chicken pieces from the skewers and stir them into the curry, along with the maple syrup and dried fenugreek leaves. Cover and cook for 8 minutes. Turn the heat to medium- low and stir in the cream and garam masala. Simmer the sauce for a final 5 minutes.
Top each bowl of curry with a drizzle of cream, fresh cilantro, and sliced red chiles, if you like it spicy. Serve with rice or naan. Immediately enter comfort food heaven.
Fragrant Green Chicken Curry

Ingredients:
1 cup (200g) white rice
1 1/2 cups (375ml) water
Sea salt flakes
1 x quantity Thai Green Curry Paste
1 (400ml/13.5oz) can coconut milk
1 cup (250ml) chicken stock
8 (125g [1/4-pound]) chicken thigh fillets, trimmed and quartered
2 tablespoons fish sauce
4 kaffir lime leaves, stems removed and finely shredded
1/2 cup coriander (cilantro) leaves
1/2 cup (80g) roasted cashews, roughly chopped
1 long green chile, thinly sliced
Lime wedges
to serve

Instructions:
Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.
Simple Spinach and Ricotta Gnocchi

Ingredients:
1 teaspoon finely grated lemon zest
1/4 cup (60ml) lemon juice
2 tablespoons extra virgin olive oil
Sea salt and cracked black pepper
300g (10.5 oz) baby spinach leaves
"Cheats Ricotta Gnocchi Dough"

Instructions:
Place the lemon zest, lemon juice, oil, salt and pepper in a medium bowl. Mix to combine and set aside. Place the spinach in a large heatproof bowl, cover with boiling water and set aside for 1 minute. Drain, place in a clean tea towel, squeeze to remove the excess liquid and finely chop. Add the spinach to the gnocchi dough and mix to combine. Lightly dust a clean surface with flour. Divide the dough in half and roll each piece into a 3cm-wide (1-inch-wide) log. Slice into 2cm-thick (3/4-inch-thick) pieces and set aside on a lightly floured tray. Cook the gnocchi, in 2 batches, in a large saucepan of salted boiling water for 2 to 3 minutes or until risen to the surface. Remove with a slotted spoon and place on a serving plate. Top with the lemon oil, rocket and Parmesan to serve.
Minted Pea and Asparagus Risotto

Ingredients:
1 tablespoon coconut oil
1/2 cup small diced onion
1 cup short grain brown rice
8 ounces organic Chardonnay
About 32 ounces chicken or vegetable stock
1/2 cup (about 4 to 5 stalks) asparagus, cut into 1-inch pieces
1/2 cup frozen (thawed) or fresh shucked peas
1/2 teaspoon smoked sea salt
2 teaspoons sea salt
1/2 teaspoon fresh black pepper
2 teaspoon fresh chopped mint
2 to 3 tablespoons coconut butter

Instructions:
Heat a 2-quart sauce pot over medium-high heat. Melt the coconut oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavor. Pour in the white wine and allow it to reduce by half before adding 12 ounces of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 4-ounce increments and remembering to stir often.
When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Season with the salts, black pepper, and stir in the mint and coconut butter. Serve immediately.
Make-Ahead Whipped Cream

Ingredients:
1/2 cup (4 ounces) sugar
1/8 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1 1/2 cups (12 ounces) heavy cream
2 teaspoons vanilla extract or 1 vanilla bean
split lengthwise with a paring knife

Instructions:
Combine sugar, salt, cream, and vanilla extract, if using, in the bowl of a stand mixer fitted with the whisk attachment. If using a vanilla bean, run the flat of the blade down each half to scrape out the seeds and add them to the cream (reserve the pod for another project). Mix on medium-low speed to dissolve the sugar, about a minute, then increase to medium-high and whip until cream is thick enough to hold firm peaks, about 3 minutes.
Use immediately, or cover and refrigerate until needed, up to 8 hours.
Refrigerate leftovers in an airtight container for up to 1 week; before serving, briefly rewhip the cream to restore its light and silky texture.
Basil: This emerald-green variation has an herbal freshness that's perfect with strawberry shortcake. Grind the sugar with 2 ounces (2 cups loosely packed) fresh basil leaves in a food processor until the leaves disappear and the sugar looks wet, like pesto. Proceed as directed.
Cherry Pit: A light cherry-almond flavor thats perfect with a slice of cherry pie. Combine heavy cream with 3 3/4 ounces (1/3 cup) cherry pits, cover, and steep overnight in the fridge. Strain and whip as directed.
Cocoa: Combine the sugar with 1 ounce (1/3 cup) Dutch-process cocoa powder, such as Cacao Barry Extra Brute.
Freeze-Dried Fruit: This variation is as colorful as it is tasty. Grind sugar with 1/3 ounce (1/3 cup) freeze-dried fruit such as bananas, blueberries, cherries, or cranberries in a food processor until powdery and fine, then whip as directed. For a thicker consistency, pulse in the food processor bowl until thick, just 90 seconds or so.
Orange: Combine sugar with 1 tablespoon orange zest and 1/4 teaspoon orange flower water.
Strawberry: Double strawberry shortcake, anyone? Add 2 ounces (1/4 cup) chilled strawberry syrup to the cream and proceed as directed.
Mustard-Baked Chicken

Ingredients:
2 whole pasture-raised chicken legs, thighs, and drumsticks separated, 1/4 cup extra-virgin olive oil, 2 tablespoons whole-grain mustard, 4 garlic cloves, 1 teaspoon fennel seeds, 1 teaspoon apple cider vinegar, 2 teaspoons sea salt

Instructions:
Preheat the oven to 400˚F.
In a large bowl, toss all the ingredients together and allow the chicken to marinate for 15 minutes in the refrigerator. Transfer the chicken to a baking dish and spoon any excess marinade over it. Bake for 20 to 30 minutes, or until a nice brown crust forms on top of the meat. Serve warm.
Cast-Iron Roast Chicken

Ingredients:
1 (3 1/2–4-pound) whole chicken
Kosher salt
1 tablespoon olive oil

Instructions:
Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in skillet and roast until an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50–60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.Transfer chicken to a cutting board and carve legs off, followed by breasts.
Cast-Iron Roast Chicken with Caramelized Leeks

Ingredients:
1 (3 1/2–4-pound) whole chicken
Kosher salt
3 leeks, white and pale green parts only, halved lengthwise
3 tablespoons olive oil, divided
Freshly ground black pepper

Instructions:
Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Place a rack in upper third of oven and set a 12” cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
Meanwhile, toss leeks and 2 Tbsp. oil in a medium bowl to coat; season with salt and pepper.
Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange leeks around. Roast until leeks are browned at edges and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50–60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
Transfer chicken to a cutting board and carve. Serve with leeks.
Garlic and Achiote Fermented Hot Sauce

Ingredients:
2 garlic cloves
1 pound fresh red chiles (such as cayenne, Fresno, or Holland), coarsely chopped
3 tablespoons kosher salt
3 tablespoons sugar
1 cup olive oil
3 tablespoons achiote (annatto) seeds
2 teaspoons smoked paprika
3/4 cup distilled white vinegar
A 1-pint glass jar; a layer of cheesecloth
Achiote seeds can be found in specialty stores
in the spice section of some supermarkets
and online.

Instructions:
Pulse garlic in a food processor until finely chopped. Add chiles, salt, and sugar and pulse until chile pieces are no bigger than 1/2". Transfer mixture to jar and press down so chiles are slightly submerged in their own liquid. Cover with cheesecloth and fasten with kitchen twine or a rubber band. Let sit in a cool place away from direct sunlight at least 2 days and up to 5 days. The liquid will develop a slightly sour smell and there should be small bubbles scattered throughout. The longer you let it ferment, the more active it will become, but don’t go longer than 5 days.
Heat oil, achiote seeds, and paprika in a small saucepan over medium-high. As soon as small bubbles appear around the edges of the pan (2–3 minutes), let cook another 30 seconds; let cool. Strain oil through a fine-mesh sieve into a heatproof bowl; discard solids.
Blend achiote oil, vinegar, and two-thirds of chile mixture in a blender until smooth. Transfer to an airtight container and stir in remaining chile mixture.
Hot sauce can be made 2 weeks ahead; cover and chill.
Classic Applesauce

Ingredients:
4 pounds any combination of apples (about 8 large), rinsed, halved or quartered
1 (3-inch) cinnamon stick
2 tablespoons fresh lemon juice
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
A food mill

Instructions:
Combine apples, cinnamon stick, lemon juice, salt, and 1/4 cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35–45 minutes. Uncover pot and let apples cool slightly.
Working in batches, pass apples through food mill fitted with a medium disk into a large bowl; discard solids. If sauce is watery, return to pot and simmer over medium heat until thickened.
Applesauce can be made 4 days ahead. Let cool; cover and chill.
Thai Green Curry Paste

Ingredients:
1 teaspoon cumin seeds
1 tablespoon coriander seeds
3 long green chiles, roughly chopped
2 cloves garlic
30g galangal or ginger, peeled and chopped
6 kaffir lime leaves, stems removed and shredded
2 stalks lemongrass, white part only, thinly sliced
1 cup chopped coriander (cilantro) leaves, stems and roots (see note)
1 tablespoon peanut or vegetable oil
1/2 teaspoon shrimp paste
1 tablespoon grated palm sugar or brown sugar
3 green onions (scallions)
roughly chopped

Instructions:
Heat a small non-stick frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2–3 minutes or until fragrant and light golden.
Place in a small food processor and process until ground.
Add the chile, garlic, galangal, lime leaf, lemongrass, chopped cilantro, the oil, shrimp paste, sugar, and onion. Process into a paste, scraping down the sides of the bowl.
Creamy Vinaigrette for Salads

Ingredients:
2 teaspoons mustard, Salt and pepper to taste, 1/4 cup vinegar, 1 cup heavy cream, 1/4 cup extra-virgin olive oil, 2 tablespoons chopped chervil, or other delicate herb

Instructions:
Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.