iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chicken with Tomatillo Sauce and Braised Fruit

Ingredients:
1 (3-pound) chicken, quartered
1 tablespoon dried oregano (preferably Mexican)
2 tablespoons vegetable oil
1 large onion, halved, thinly sliced crosswise
4 large garlic cloves, chopped
2 tablespoons minced chipotle chiles (from canned chipotles in adobo)*
2 pounds tomatillos, husked, rinsed, quartered
1 cinnamon stick
1 pound pears, peeled, cored, cut into 1/2-inch cubes
4 ounces dried apricots (about 2/3 cup)
3 ounces dried cherries (about 1/2 cup packed)
3 green onions, chopped
10 large fresh epazote leaves,** finely chopped (optional)
Warm corn tortillas
*Available at some supermarkets and at specialty foods stores and Latin markets.
**A fresh herb that is available at Latin markets.

Instructions:
Rub chicken with salt, pepper, and oregano. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Heat oil in a heavy large pot over medium-high heat. Add chicken pieces and cook until browned, about 5 minutes per side. Transfer chicken to plate. Add onion to pot; sauté 2 minutes. Add garlic and chipotles; stir 1 minute. Stir in tomatillos and cinnamon stick; return chicken pieces to pot. Reduce heat to low; cover and simmer until chicken is cooked through, stirring occasionally, about 35 minutes. Add pears, apricots, and cherries and simmer until pears are tender, stirring occasionally, about 15 minutes. Transfer to serving dish; sprinkle with chopped green onions and epazote, if desired. Serve with warm tortillas.
Stacked Chicken Enchiladas with Salsa Verde and Cheese

Ingredients:
2 poblano chiles* (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde , divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.

Instructions:
Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
Vanilla-Poached Apricots with Zabaglione

Ingredients:
1/2 vanilla bean, halved lengthwise
1 1/2 cups water
1 cup sugar
3 (4- by 1-inch) strips fresh lemon zest
1/8 teaspoon salt
1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted
3 large egg yolks
1/3 cup sugar
2 tablespoons dry white wine (preferably Swiss)

Instructions:
Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.
Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.
Mâche, Frisée, and Radish Salad with Mustard Vinaigrette

Ingredients:
1 tablespoon coarse-grain mustard
2 tablespoons minced shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white-wine vinegar
1/3 cup extra-virgin olive oil
"4 cups loosely packed mche (lambs lettuce)", 2 cups loosely packed frisée (French curly endive), torn into bite-size pieces (from 1 head)
4 medium radishes, trimmed and thinly sliced
3 tablespoons chopped fresh chives

Instructions:
Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.
Asparagus with Morels and Tarragon

Ingredients:
1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon

Instructions:
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
Veal Rolls Stuffed with Spinach and Gruyère

Ingredients:
1 tablespoon anchovy paste
1 stick (1/2 cup) unsalted butter, softened
6 veal cutlets (scallopini; preferably cut from round; no more than 1/4 inch thick; 1 1/2 pounds total)
3 ounces Gruyère, coarsely grated (1 1/2 cups)
2 ounces baby spinach leaves (1 1/4 cups)
1/3 cup dry white wine
3 tablespoons finely chopped fresh flat-leaf parsley

Instructions:
Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
Put oven rack in middle position and preheat oven to 425°F.
Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.
Creamy Leek Soup

Ingredients:
8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small boiling potato (6 ounces)
1/2 cup dry white wine
3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
3 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream

Instructions:
Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
Appenzeller Cheese Crisps

Ingredients:
1/3 cup whole milk
1/4 pound Appenzeller cheese, coarsely grated (1 1/2 cups)
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
2 large eggs, lightly beaten
1/3 cup beer (not dark)
1 quart vegetable oil
a 12-ounce plastic squeeze bottle with a 1/16-inch hole in tip; a deep-fat thermometer

Instructions:
Bring milk just to a boil over moderate heat in a 3-quart heavy saucepan and remove from heat. Whisk in cheeses until melted, then cool to room temperature, about 15 minutes.
Meanwhile, whisk together flour, baking powder, salt, and pepper in a large bowl.
Stir eggs and beer into cheese mixture, then stir into flour mixture until combined. Force batter through a medium-mesh sieve into a 2-quart measure or bowl and let stand, uncovered, 30 minutes.
Transfer batter to squeeze bottle.
Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) until thermometer registers 320°F. Working very quickly, squeeze batter into hot oil in loose swirls to form 4 (2 1/2-inch) lacy rounds, then fry, turning over once, until golden, about 1 minute total. (Rounds will expand to about 3 inches as they cook.) Transfer with a slotted spoon to paper towels to drain in 1 layer. Make more crisps in same manner. Serve warm or at room temperature.
Cynar and Vermouth Cocktails

Ingredients:
6 ounces (3/4 cup) Cynar
3 ounces (6 tablespoons) sweet vermouth
8 ounces (1 cup) fresh orange juice
12 ounces (1 1/2 cups) chilled club soda or seltzer
Garnish: thin orange wedges

Instructions:
Stir together Cynar, vermouth, and orange juice in a pitcher. Divide among 6 (12-ounce) glasses filled with ice cubes, then top off drinks with club soda.
Yucatecan-Style Pork

Ingredients:
6 pound boneless pork shoulder (not lean), cut into 3-inch chunks
2 1/2 teaspoons salt
1/2 cup fresh Seville (bitter) orange juice
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon whole allspice
3 tablespoons annatto (achiote) seeds
6 garlic cloves
1 teaspoon dried oregano (preferably Mexican), crumbled
1 large white onion, halved lengthwise, then cut crosswise into 1/2-inch slices
3 fresh or thawed frozen banana leaves
Accompaniments: habanero salsa ; warm tortillas or rice
an electric coffee/spice grinder; a 15- by 1O-inch roasting pan (2 inches deep)

Instructions:
Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
Toss pork with paste to coat well. Add onion and toss to combine.
Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
Discard foil and open banana leaves, then serve pork with salsa and tortillas.
Dulce de Leche Ice Cream

Ingredients:
2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups; preferably La Salamandra brand)
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2 1/2 to 3 oz), toasted
an ice cream maker

Instructions:
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
Freeze mixture in ice cream maker until almost firm, then fold in pecans.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Roasted Beets with Cumin and Mint

Ingredients:
1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint
coarsely chopped

Instructions:
Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
Toss warm beets with dressing. Stir in mint just before serving.
Potato-and-Cheese Purée

Ingredients:
2 pounds Yukon Gold potatoes (6 medium)
4 garlic cloves
1 1/4 teaspoons salt
3 tablespoons unsalted butter, softened
3/4 cup whole milk
3/4 pound Cantal or Gruyère cheese, coarsely grated on large holes of a box grater (5 cups)
1/2 teaspoon black pepper
2/3 cup chilled heavy cream
2 tablespoons drained bottled horseradish
a potato ricer or a food mill fitted with medium disk; 1 (2-quart) ceramic or metal shallow baking dish or 6 (1-cup) shallow gratin dishes

Instructions:
Cover potatoes with salted water > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.
Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.
When potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into cleaned saucepan. Add butter, garlic paste, and milk and cook over moderately low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is melted, smooth, and almost taffylike, about 10 minutes.
Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)
Transfer potato mixture to baking dish, smoothing top.
Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.
Cashew Cookies

Ingredients:
3/4 cup raw cashews (3 1/2 ounces)
1/2 cup all-purpose flour
1/3 cup cornstarch
3/4 stick (6 tablespoons) unsalted butter, softened
1/4 cup sugar
1/8 teaspoon salt
parchment paper

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Pulse 1/2 cup nuts in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan. Toast nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6 to 8 minutes. Cool completely in pan.
Whisk together flour and cornstarch in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add toasted ground nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms.
Form dough into a rectangular block and roll out between 2 (12-inch-long) sheets of parchment with a rolling pin into a 10- by 8-inch rectangle.
Chill dough in parchment on a baking sheet until firm, about 10 minutes.
Meanwhile, coarsely chop remaining 1/4 cup nuts.
Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts. Bake until golden, 14 to 16 minutes. Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands.
Coconut Mousse

Ingredients:
2 cups boiling-hot water
1/2 pound unsweetened dried coconut (2 3/4 cups)
1 (13- to 14-ounce) can sweetened condensed milk
About 1/4 cup whole milk
2 1/2 teaspoons unflavored gelatin (from two 1/4-ounce packages)
1/2 cup well-chilled heavy cream
4 large egg whites
Garnish: toasted sweetened flaked coconut; fresh lime zest
cheesecloth

Instructions:
Pour boiling-hot water over dried coconut in a blender, then blend, scraping down sides as necessary, until combined well, about 30 seconds (use caution when blending hot liquids). Cool in blender until cool enough to handle.
Line a large fine-mesh sieve with several layers of cheesecloth and set it over a bowl. Pour coconut mixture into lined sieve and squeeze out as much liquid as possible.
Whisk together sweetened condensed milk and 1 cup coconut milk in a large bowl.
Pour remaining coconut milk into a 1-cup glass measure and add enough whole milk to bring total to 1 cup, then transfer to a small saucepan.
Sprinkle gelatin over milk mixture in saucepan and let stand 1 minute to soften, then heat over moderate heat, whisking occasionally, until gelatin is dissolved (do not let boil). Whisk into sweetened condensed milk mixture in large bowl until combined. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until mixture is the consistency of raw egg whites, about 10 minutes. Remove bowl from ice bath.
Beat cream with an electric mixer until it holds soft peaks, then fold cream into coconut mixture gently but thoroughly.
Using cleaned beaters, beat egg whites with a pinch of salt until they hold soft peaks, then fold into coconut mixture gently but thoroughly. Chill, covered, until set, about 1 hour.
Chayote and Hearts-of-Palm Salad

Ingredients:
1 garlic clove
3/4 teaspoon salt
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
2 pound chayotes (also called mirlitons; 4 medium)
2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
2 large celery ribs, thinly sliced
1/3 cup fresh flat-leaf parsley leaves
1/4 cup fresh cilantro leaves

Instructions:
Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.
Brazilian Fish Stew (Moqueca Capixaba)

Ingredients:
8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
1/4 cup fresh lime juice
1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
2 tablespoons finely chopped garlic (3 cloves)
2 teaspoons salt
1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment
1 1/2 pound tomatoes, cut into 1/2-inch cubes
1 large onion, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
2 yellow plantains, peeled and each cut diagonally into 8 pieces
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Accompaniments: soft manioc polenta ; malagueta pepper sauce

Instructions:
Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
Serve stew over soft manioc polenta .
Rouille

Ingredients:
3 tablespoons water
3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
3 garlic cloves
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons extra-virgin olive oil

Instructions:
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.