iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Roast Chicken With Harissa And Schmaltz

Ingredients:
3 garlic cloves, smashed, peeled
1/3 cup sugar
1/4 cup coriander seeds
1 cup kosher salt, plus more
1 (4–4 1/2-pound) chicken, halved, backbone removed
1 cup Three-Chile Harissa
1/4 cup schmaltz (chicken fat) or olive oil

Instructions:
Bring garlic, sugar, coriander seeds, 1 cup kosher salt, and 8 cups water to a boil in a large saucepan, stirring to dissolve sugar and salt. Transfer to a large bowl and add 1 cup ice. Let cool. (You can also refrigerate or freeze brine if you want to speed things up.)
While brine is cooling, bone chicken breasts, leaving leg and thigh quarters intact. Start by cutting off wing tips; discard. Place chicken, skin side down, on a cutting board. Working with 1 chicken half at a time, angle the blade of a thin, sharp knife flush against breast bone and cut along bone to separate the rib cage from flesh. The only bones remaining should be in the wing, thigh, and drumstick. Repeat on the other side (save bones for making your next pot of stock).
Place chicken halves in cooled brine. Cover tightly and chill 12 hours.
Transfer chicken to a rimmed baking sheet or baking pan and pick off coriander seeds. Spread harissa all over chicken. Cover tightly and chill at least 1 hour and up to 12 hours.
Preheat oven to 400°F (if you have a convection oven, turn the convection fan on). Heat schmaltz in a large cast-iron pan over medium. Carefully place chicken halves, skin sides down, in pan, making sure all the skin is in the fat. Cook until skin darkens and starts to crisp, about 5 minutes. Transfer skillet to oven and roast chicken until skin is very dark and meat is more than halfway cooked through, 20–25 minutes.
Remove skillet from oven and carefully turn chicken. Return to oven and roast, skin side up, until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 8–12 minutes.
Transfer chicken to a large platter, placing skin side up. Drizzle some of the schmaltz over chicken and serve remaining schmaltz alongside.
Three-Chile Harissa

Ingredients:
3 ounces dried guajillo chiles (about 7 large or 15 small), seeds removed, torn into 1-inch pieces
1 ounce chipotle chiles (about 9 medium or 14 small), seeds removed, torn into 1-inch pieces
1 tablespoon nigella seeds
1 teaspoon coriander seeds
2 garlic cloves
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
2 tablespoons Champagne or white wine vinegar
Nigella seeds can be found at Indian markets, some supermarkets, or online.
A spice mill or a mortar and pestle

Instructions:
Place guajillo and chipotle chiles in a large heatproof bowl and pour in boiling water to cover. Let chiles soak until softened, 40–45 minutes; drain.
Grind nigella seeds and coriander seeds in a spice mill or with a mortar and pestle. Transfer to a food processor and add garlic, cumin, salt, and Aleppo pepper and pulse until garlic is very finely chopped. Add chiles and pulse until they are chopped. Add oil and vinegar and pulse just until incorporated (mixture should have the texture of a coarse paste).
Harissa can be made 1 week ahead. Cover and chill.
Horseradish-Pumpkin Seed Pesto

Ingredients:
1/2 cup unsalted, roasted pumpkin seeds (pepitas)
2 tablespoons grated peeled horseradish or 1 drained prepared horseradish
2 cups cilantro leaves with tender stems
1 tablespoon fresh lime juice
1/4 cup (or more) olive oil
Kosher salt

Instructions:
Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in 1/4 cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.
Pesto can be made 5 days ahead. Cover and chill.
Calabrian Chile Butter

Ingredients:
2 tablespoons olive oil
1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed
3/4 cup chopped garlic (about 1 head)
3/4 cup chopped shallots (about 2)
1 pound (4 sticks) unsalted butter, room temperature
2 scallions, dark green parts only, chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped oregano
1/2 teaspoon ground mustard
1/2 teaspoon smoked paprika
2 tablespoons kosher salt
plus more

Instructions:
Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10–12 minutes; let cool completely.
Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
Chile butter can be made 1 week ahead. Cover and chill.
Toasted Nori Mayonnaise

Ingredients:
3 toasted nori sheets, chopped, 1 cup mayonnaise, 2 teaspoons fresh lime juice, Kosher salt

Instructions:
Finely grind nori in a spice mill or a blender. Mix nori, mayonnaise, and lime juice in a small bowl; season with salt.
Mayonnaise can be made 5 days ahead. Cover and chill.
Roasted Veg With Nutritional Yeast

Ingredients:
2 small heads of broccoli, cut into florets with some stalk attached, or 1 medium acorn squash, seeds removed, cut into 1/2-inch slices
2 tablespoons virgin coconut oil, warmed to liquefy if needed
Kosher salt, freshly ground pepper
2 tablespoons nutritional yeast

Instructions:
Preheat oven to 425°F. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20–25 minutes. Let cool slightly, then toss with nutritional yeast.
Veggies can be made 5 days ahead. Cover and chill.
Cashew Caesar Dressing

Ingredients:
4 oil-packed anchovy fillets, 1/4 cup raw cashews, 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon garlic powder, 1/2 cup olive oil, Kosher salt

Instructions:
Blend anchovies, cashews, lemon juice, mustard, Worcestershire sauce, and garlic powder in a blender on low speed until cashews are broken up. Increase speed to high and blend until nuts are very finely ground. With motor running, gradually add oil and 2 Tbsp. water; blend, adding more water if too thick, until smooth. Season with salt.
Dressing can be made 5 days ahead. Cover and chill.
Berry, Beet, Mint, Lime, and Chia Seed Smoothie

Ingredients:
3/4 cup almond milk
3/4 cup frozen blackberries and/or blueberries
1/4 cup grated beet (from about 1 small)
1/4 cup mint leaves
2 tablespoons fresh lime juice
1 tablespoon ground chia seeds
1 tablespoon honey
Pinch of kosher salt

Instructions:
Using smoothie or ice crush setting, purée almond milk, blackberries, beet, mint, lime juice, chia seeds, honey, salt, and 1/2 cup ice in a blender until smooth.
Spinach Ohitashi

Ingredients:
1 cup Dashi
1/4 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 bunch mature spinach, trimmed
Kosher salt
Bonito flakes (for serving)

Instructions:
Combine dashi, soy sauce, and mirin in a small bowl.
Cook spinach in a large pot of boiling salted water just until wilted and bright green, a matter of seconds. Drain and transfer to a large bowl of lightly salted ice water; let cool. Drain and squeeze out excess liquid from greens. Pack into a cylinder shape. Cut in half crosswise or into bite-size lengths.
To serve, divide greens among bowls and top with broth. Scatter bonito flakes over top.
Banana, Coffee, Cashew, and Cocoa Smoothie

Ingredients:
1 banana, preferably frozen, 2 Medjool dates, pitted, 1/2 cup cold-brew coffee, 1/4 cup raw cashews, preferably soaked overnight, 3 tablespoons old-fashioned oats, preferably soaked overnight, 1 tablespoon unsweetened cocoa powder, Pinch of ground cardamom, Pinch of kosher salt

Instructions:
Using smoothie or ice crush setting, purée banana, dates, coffee, cashews, oats, cocoa powder, cardamom, salt, and 1/2 cup ice in a blender until smooth.
Sprouted Red Lentils

Ingredients:
1 cup red lentils

Instructions:
Rinse lentils in cold water; drain. Repeat 2 more times; transfer to a 1-qt. glass jar and add cold water to cover. Secure a layer of cheesecloth or a paper towel over top with a rubber band. Let sit 12 hours.
Drain lentils, re-cover, and let sit at room temperature, rinsing and draining 1 or 2 times daily, until sprouted, 1–2 days.
Lentils can be made 5 days ahead. Cover and chill.
Salmon Teriyaki

Ingredients:
1/2 cup sake
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
1 tablespoon vegetable oil, plus more if needed
4 (6-ounce) skin-on, boneless salmon fillets (about 1 inch thick)
Kosher salt
Sansho powder (for serving; optional)
Sansho powder is made from the ground berries of the prickly ash tree.

Instructions:
Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
Serve sprinkled with sansho powder, if desired.
Puffed Rice and Coconut Crunchies

Ingredients:
1/2 cup plain puffed brown rice, 1/4 cup unsweetened coconut flakes, 1 tablespoon virgin coconut oil, warmed to liquefy if needed, 1 1/2 teaspoons brown rice syrup or pure maple syrup, 2 teaspoons sesame seeds, 3/4 teaspoon poppy seeds, 1/2 teaspoon smoked paprika, Kosher salt

Instructions:
Preheat oven to 400°F. Toss puffed rice, coconut flakes, coconut oil, brown rice syrup, sesame seeds, poppy seeds, and paprika on a rimmed baking sheet until rice and coconut are evenly coated. Season with salt and roast until coconut is golden brown, about 4 minutes. Let cool.
Crunchies can be made 5 days ahead. Cover and chill.
Salted Red Cabbage

Ingredients:
1 teaspoon fennel seeds, 1/2 small red cabbage, core removed, leaves cut into 1-inch pieces, 2 tablespoons kosher salt, plus more, 3 tablespoons apple cider vinegar, 3 tablespoons olive oil, Pinch of sugar, Freshly ground black pepper

Instructions:
Toast fennel seeds in a dry small skillet over medium-low, tossing, until fragrant, about 2 minutes; transfer to a small bowl.
Toss cabbage and 2 Tbsp. salt in a large bowl. Massage vigorously until cabbage begins to release water and soften, about 2 minutes. Rinse in cold water until no longer too salty; squeeze out excess liquid and pat dry. Toss in a large bowl with vinegar, oil, sugar, and fennel seeds. Season with pepper.
Cabbage can be made 5 days ahead. Cover and chill.
Marinated Feta With Roasted Lemon

Ingredients:
1 lemon, sliced, seeds removed, 2 tablespoons plus 1/2 cup olive oil, 8 ounces feta, sliced 1/2 inch thick, 2 dried chiles de árbol or other dried red chiles, lightly crushed, 2 bay leaves, 2 tablespoons fresh lemon juice, Freshly ground black pepper

Instructions:
Preheat oven to 400°F. Toss lemon slices and 2 Tbsp. oil on a rimmed baking sheet; roast until caramelized and lightly charred in a few spots, 10–12 minutes; let cool.
Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining 1/2 cup oil in a small dish; season with pepper. Cover; chill 12 hours.
Feta can be made 5 days ahead. Cover and chill.
Real-Deal Aioli

Ingredients:
1 large egg yolk, 4 medium garlic cloves, finely grated, 1/2 teaspoon kosher salt, 1/2 cup olive oil

Instructions:
Whisk egg yolk, garlic, and salt in a medium bowl to combine. Mix in 1 tsp. water. Whisking constantly, add oil, drop by drop at first, then 1/8-teaspoonful at a time as mixture emulsifies and thickens. (Do not add oil too quickly or aioli will break and oil will separate.) Whisk until oil is incorporated and aioli is stiff enough to hold its shape when spooned.
Aioli can be made 1 day ahead. Cover and chill.
Rustic Canyon Family Meal Fried Chicken

Ingredients:
1 cup mirin (sweet Japanese rice wine)
1 cup soy sauce
1 cup unseasoned rice vinegar
1/2 cup chopped peeled ginger
1/2 cup garlic cloves (20–25), smashed, peeled
1 (3 1/2–4-pound) chicken, cut into 10 pieces
Vegetable oil (for frying; about 3 cups)
2 cups all-purpose flour
2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper
plus more

Instructions:
Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2–12 hours.
Preheat oven to 350°F. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°F.
Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and 1/2 tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.
Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10–15 minutes. Season with salt.
Steamed Japanese Rice

Ingredients:
2 cups Japanese short-grain white or haiga rice

Instructions:
Place rice in a large saucepan, add water to cover, and swirl rice with your hand (water will become cloudy). Drain through a fine-mesh sieve and return rice to saucepan. Repeat process until water is clear when mixed with rice (3 or 4 times). Drain rice a final time and cover sieve with a kitchen towel; let rest 15 minutes (this will help the grains hydrate evenly).
Return rice to same saucepan and add 2 cups water. Partially cover pot and bring to a boil. Stir once, cover, and reduce heat. Simmer until water is mostly absorbed and rice is very fragrant and tender, 10–12 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff rice with a large spoon, re-cover pot, and let sit 5 minutes before serving.
Charred Onion Petals

Ingredients:
3 sweet onions (such as Vidalia; about 2 1/2 pounds total)
2 tablespoons grapeseed oil or vegetable oil
Flaky sea salt

Instructions:
Preheat oven to 300°F. Halve onions through root ends (do not trim tops). Remove outermost papery layers from each onion.
Heat a large cast-iron skillet over high. Add oil and swirl to evenly coat skillet. (Oil should shimmer and start to smoke almost immediately.) Add onion halves, cut sides down, nestling them close together. Reduce heat to medium-low and cook, undisturbed, until cut sides are blackened, 18–20 minutes. Surfaces will look and smell burnt.
Transfer skillet to oven and roast onions until the innermost layers are no longer raw but are still rigid, 10–15 minutes. Remove skillet from oven and transfer onions to a large rimmed baking sheet, placing cut sides up.
Let onions cool slightly, then trim papery tops with kitchen shears. Separate layers into individual petals; discard root ends (some center pieces may not curve, which is okay). Arrange petals in a single layer and season with salt.
Dashi

Ingredients:
2 (6x5-inch) pieces dried kombu
1 1/2 ounces bonito flakes (about 3 packed cups)

Instructions:
Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids.
Dashi can be made 2 days ahead. Let cool; cover and chill.
Toasted Garlic-Beef Stock

Ingredients:
4 pounds beef bones
1/2 bunch celery, coarsely chopped
1 medium onion, coarsely chopped
4 medium carrots, scrubbed, coarsely chopped
1 tablespoon tomato paste
1/2 cup olive oil
1 head of garlic, cloves thinly sliced
1 bunch herb stems (such as parsley, cilantro, and/or thyme)
4 bay leaves
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds

Instructions:
Preheat oven to 450°F. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.
Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.
Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Coconut-Clam Stock

Ingredients:
1 tablespoon virgin coconut oil or vegetable oil
1 medium onion, coarsely chopped
1 fennel bulb, trimmed, coarsely chopped
1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
2 bay leaves
6 cherrystone or other large hard-shell clams, scrubbed
1 cup dry white wine
1 (13.5-ounce can) unsweetened coconut milk
Kosher salt

Instructions:
Heat oil in a large pot over medium-low. Add onion, fennel, lemongrass, and bay leaves. Cover and cook, checking and stirring halfway through to ensure no browning occurs, until softened, 8–10 minutes. (The flavor won't be ruined if the vegetables take on color, but the stock will end up grayish.)
Add clams and wine and increase heat to medium-high. Cover and cook until clams open, 12–15 minutes. Add coconut milk and 1 cup water. Bring to a boil, then reduce heat and simmer 15 minutes.
Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Season stock with salt. Blend with an immersion blender until smooth and emulsified, if desired.
Mixed Leafy Green Soup "Caldo Verde" with Chickpeas

Ingredients:
1 1/2 teaspoons olive oil
1 tablespoon plus 1 teaspoon chopped garlic
1 cup small-diced onions
1 teaspoon smoked paprika
8 cups mixed leafy greens (kale, collards, and mustard)
1 cup no-salt-added chickpeas (garbanzo beans)
1 quart unsalted chicken stock (such as Kitchen Basics)
Salt
Freshly ground black pepper

Instructions:
Pour the olive oil into a large pot, and place over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onions and paprika; lower the heat to medium; and cook, covered, until tender, 2 to 3 minutes.
Put the greens into a blender and blend until pureed (you may use a little water to help, or use the wand tool that comes with some blenders to force the greens to blend without water). Pour this mixture into the pot, increase the heat to high, and cook until the water has evaporated from the greens.
Pour two-thirds of the chickpeas into the blender with 1 cup of the stock and blend until smooth. Add the pureed chickpeas to the pot with the remaining chicken stock and chickpeas and bring to a simmer. Cook covered until the greens are tender and the soup has thickened, about 10 minutes. Season with salt and pepper. Ladle the soup into four bowls and serve.
Poached Chicken, Crunchy Vegetables, and Herb Dressing

Ingredients:
10 almonds (1 tablespoon), soaked
2 sprigs each of cilantro, basil, parsley and tarragon, leaves picked and stalks set aside
1 small clove of garlic, peeled
Sea salt
1/2 cup olive oil
2 (5-ounce) chicken breasts
1 clove of garlic, crushed with skin on
1 teaspoon sea salt
A handful (approx. 1/4 pound) of green beans
1 bulb of fennel
1 carrot
1 small zucchini
6 ripe cherry tomatoes, halved
Freshly ground black pepper
Lemon wedges
to serve

Instructions:
Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.
Breakfast Bowl With Quinoa and Berries

Ingredients:
4 cups mixed berries (raspberries, strawberries, blueberries, blackberries)
2 tablespoons hemp hearts (available in the natural section of most supermarkets in a variety of brands)
20 whole almonds, toasted and chopped
1/4 cup cooked quinoa

Instructions:
Divide the berries equally among four bowls. Place the remaining ingredients in another bowl, and toss to combine. Sprinkle the mixture over each of the four bowls and serve.
Minute Steak with Roasted Fennel and Arugula and Caper Dressing

Ingredients:
1 firm bulb of fennel
Olive oil
Sea salt and freshly ground black pepper
A squeeze of lemon juice
4 salted anchovies
1 tablespoon capers
1 sun-dried tomato (in olive oil)
1 small clove of garlic, peeled and crushed
4 green or Kalamata olives, pitted
1 bag (approx. 2 1/2 ounces) of arugula
1 ripe beefsteak tomato
Juice and zest of 1/2 a lemon
1 tablespoon extra-virgin olive oil
Olive oil
1/2 pound minute steak
Sea salt and freshly ground black pepper

Instructions:
Preheat the oven to 350°F. Cut the fennel into thin wedges and place on a baking sheet. Drizzle with olive oil, season, and squeeze the lemon juice over it. Roast in the oven for 15 to 20 minutes, until softened and lightly charred, turning once during cooking.
Meanwhile, make the dressing by putting all the ingredients (except the olive oil) into a blender and pulsing them a few times. Slowly add the olive oil while you are pulsing, but don't overdo it, as you want to keep some texture. Taste and adjust the seasoning as necessary.
For the beef, heat 1 tablespoon of olive oil in a non-stick frying pan until almost smoking. Season the fillet with salt and pepper until almost smoking. Season with fillet with salt and pepper and carefully add to the hot pan. Cook for 2 minutes on each side for rare; 3-4 medium; 4-5 for well done, then transfer to a plate or board, loosely cover with foil and allow to rest for a few minutes.
Arrange the fennel wedges on a serving platter. Slice the beef thinly and place in and around the fennel. Drizzle the arugula dressing over the top.