iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad

Ingredients:
1 1/2 teaspoons butter
1 1/2 teaspoons all purpose flour
"1/2 cup goats milk", Pinch of ground nutmeg
1 tablespoon chicken fat or olive oil
1 1/2 pounds sweet onions (such as Vidalia or Maui), halved, thinly sliced
2 bay leaves (preferably fresh)
1 large fresh thyme sprig
1 1/2 teaspoons butter
1 1-pound russet potato, peeled, sliced into 1/8-inch-thick rounds
Vegetable oil (for deep-frying)
Melted butter
Chopped fresh thyme
4 ounces coarsely crumbled semiaged goat cheese (such as Midnight Moon from Cypress Grove or Onetik Chabrin; about 1/2 cup), divided
Heirloom Tomato Salad
4 4-inch-diameter tart pans with removable bottoms

Instructions:
Melt butter in small saucepan over medium heat. Whisk in flour. Cook 30 seconds, whisking constantly. Whisk in milk and nutmeg. Simmer until sauce thickens and comes to boil, 1 to 2 minutes. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Press plastic wrap onto surface and chill.
Preheat oven to 350°F. Heat chicken fat in large ovenproof skillet over medium-high heat. Add onions; sprinkle with salt. Sauté until onions are light golden, about 14 minutes. Stir in bay leaves and thyme sprig; dot with butter. Place skillet in oven; bake until onions are dark golden, stirring often, about 30 minutes. Transfer onions to bowl; discard bay leaves and thyme sprig. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Preheat oven to 375°F. Line large baking sheet with parchment paper. Soak potato slices in large bowl of cold water 15 minutes. Drain well; pat dry.
Add enough oil to heavy medium skillet to reach depth of 3/4 inch. Place over medium heat; attach deep-fry thermometer and heat oil to 325°F. Working in batches, add potato slices to oil and cook just until softened but not brown, about 2 minutes per batch. Using slotted spoon, transfer potato slices to prepared baking sheet in single layer and sprinkle with salt and pepper.
Brush inside of four 4-inch-diameter tart pans with melted butter. Line each pan with overlapping potato slices. Cover bottom of each potato crust with 1/4 of onions; sprinkle with chopped thyme. Spread 1 generous tablespoon béchamel over. Sprinkle each with 1 tablespoon goat cheese.
Place tarts on small baking sheet. Bake until filling is heated through and potato crust browns, 18 to 20 minutes. Sprinkle each with remaining goat cheese.
Push up pan bottoms, releasing tarts. Arrange tarts on plates. Spoon Heirloom Tomato Salad alongside and serve.
Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet

Ingredients:
3/4 cup water
3/4 cup sugar
2 tablespoons light corn syrup
Pinch of salt
3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)
1 1/3 cups coarsely filtered sake
2 tablespoons water
3/4 teaspoon unflavored gelatin
1 1/2 cups water
1 1/2 cups sugar
4 ruby red grapefruits or white grapefruits
2 large unpeeled Asian pears
Fresh fennel fronds (optional; for garnish)
Ice cream maker

Instructions:
Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
Process pear mixture in ice cream maker according to manufacturer's instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.
Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.
Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.
Barbecue Chicken Hoecakes with Vinegar Slaw

Ingredients:
1 1/2 pounds skinless boneless chicken thighs
Olive oil
Brown Sugar and Coffee Barbecue Sauce
1 cup yellow cornmeal
1/2 cup all purpose flour
2 teaspoons sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 cup water
2 tablespoons (1/4 stick) butter, melted, plus additional for griddle
3/4 cup coarsely grated sharp cheddar cheese
Vinegar Slaw
2 cups wood chips (such as hickory
apple
or cherry)
soaked in 2 cups water for 1 hour
then drained; 13x9x1-inch disposable aluminum foil baking pan

Instructions:
Prepare barbecue (medium-high heat). Spread drained wood chips in disposable foil pan. Remove grill racks from barbecue. Place foil pan with wood chips directly atop hot coals (for charcoal barbecue) or over flames (for gas barbecue). Return grill rack to barbecue. Brush chicken with oil; sprinkle with salt and pepper. When wood chips begin to smoke, place chicken on grill rack above pan with wood chips. Cover grill and smoke chicken until cooked through, turning occasionally, about 18 minutes. Transfer to large bowl and cool slightly. Shred chicken into bite-size strips; place in same bowl. Mix 2 1/2 cups barbecue sauce into chicken. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm chicken in barbecue sauce over medium-low heat before using, adding more barbecue sauce to moisten mixture, if needed.
Preheat oven to 300°F. Mix first 5 ingredients in medium bowl. Add 1 cup water and melted butter and whisk until well blended. Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Using back of spoon, immediately spread batter for each cake into oval shape about 4x21/2 inches; cook until bottom is golden brown, about 2 minutes. Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer. Place hoecakes on baking sheet and transfer to oven to keep warm while making remaining cakes. Place 2 hoecakes on each of 6 plates; sprinkle 1 tablespoon cheddar cheese over each cake. Top each with warm chicken in barbecue sauce. Spoon Vinegar Slaw atop chicken and serve.
Individual Carolina Peach Tarte Tatins with Lemon Ice Cream

Ingredients:
1 cup plus 2 tablespoons sugar plus additional for sprinkling
1/4 cup water
6 tablespoons (3/4 stick) unsalted butter
4 ripe peaches, peeled, halved, pitted
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 egg yolk, beaten to blend with 1 teaspoon water (for glaze)
Lemon Ice Cream
9 3/4-cup custard cups

Instructions:
Combine 1 cup plus 2 tablespoons sugar and 1/4 cup water in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add butter and allow to melt (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Immediately divide caramel evenly among eight 3/4-cup custard cups; cool slightly. Place 1 peach half, cut side up, atop caramel in each custard cup. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Place 1 puff pastry sheet on lightly floured surface. Using extra 3/4-cup custard cup as template, place cup upside down on puff pastry sheet. Using small sharp knife, cut around cup, forming dough round. Cut 3 more dough rounds from same puff pastry sheet. Repeat with second puff pastry sheet, making 8 rounds total. Place 1 dough round atop peach in each custard cup, tucking edges of dough around peach in each cup. Brush dough with egg glaze; sprinkle lightly with sugar.
Bake tarte Tatins until pastry is puffed and deep golden, about 25 minutes. Using oven mitts to protect hands, invert 1 tarte Tatin onto each of 8 plates. Let stand until tarte Tatins cool slightly, 10 to 15 minutes. Place scoop of Lemon Ice Cream alongside each and serve.
Custom-Made Ice Cream Sandwich

Ingredients:
1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon espresso, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1/4 cup smooth peanut butter, 2 tablespoons strawberry jam, 3 tablespoons chopped maraschino cherries, 3 tablespoons chopped candied orange, 3 tablespoons chopped pistachios, 3 tablespoons chopped semisweet chocolate, 3 tablespoons smooth peanut butter, 1 small banana, diced, 1/4 cup mini marshmallows, 1/4 cup dulce de leche, 1/2 cup chopped malted milk balls, 2 tablespoons chocolate malted powder, 1/2 cup coarsely chopped semisweet chocolate, 2 teaspoon espresso powder, 1/2 cup coarsely chopped fresh raspberries, 2 tablespoons pureed and strained blackberries, 3 tablespoons fudge sauce, 1/4 cup crushed peppermint candies

Instructions:
1. Preheat the oven to 350°F. Lightly grease 2 baking sheets.
2. Sift the fl our, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve.
3. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well.
4. Add the reserved dry ingredients and mix until just combined.
5. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula.
6. Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.
Soften a 14-ounces container of vanilla ice cream in the refrigerator for about 30 minutes. Place the ice cream in a bowl and swirl in ingredients. You'll get the best results if you use a dinner knife to stir. Return the mixture to the freezer to harden, about 1 hour.
Place a scoop of ice cream on the bottom cookie. Gently press a second cookie over the ice cream. For even more variations, pat chopped nuts, shaved chocolate, toasted coconut, chopped M&M;'s, or sprinkles onto the sides of the sandwiches. Or spread jam on the inside of the cookies for another layer of fl avor. Freeze until ready to serve. The ice cream variations and sandwiches are best eaten the day they are made.
Greek Yogurt Ice Cream

Ingredients:
1 cup whole milk, 3/4 cup sugar, divided, 3 large egg yolks, 1 cup whole-milk Greek-style yogurt*, Pinch of salt, Ice cream maker

Instructions:
Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan. Bring mixture to simmer, stirring until sugar dissolves. Whisk 3 large egg yolks and remaining 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended. Return mixture to saucepan and stir over mediumlow heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Pour custard through strainer set over medium bowl. Place bowl with custard in larger bowl filled halfway with ice and water. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate custard until well chilled.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Braised Beef with Pears and Fresh Ginger

Ingredients:
6 pounds meaty beef neck bones
1/4 cup olive oil plus additional for brushing
5 cups chopped onions (about 1 1/4 pounds)
2 1/2 cups diced celery
2 cups diced carrots
3 tablespoons chopped peeled fresh ginger
6 large garlic cloves, chopped
1 1/2 cups dry red wine
10 whole fresh Italian parsley sprigs plus chopped for garnish
6 large fresh thyme sprigs
5 large fresh rosemary sprigs
4 Turkish bay leaves
1 1/2 teaspoons juniper berries*
"2 pigs feet, split in half lengthwise", 8 cups beef broth (preferably organic)
1 tablespoon all purpose flour
2 large ripe unpeeled Bartlett pears
halved
cored
each half cut into 4 wedges

Instructions:
Preheat broiler. Stand neck bones (close together for support), meat side up, in row in heavy large roasting pan. Brush meaty tops with oil; sprinkle with salt and pepper.
Broil until meat is deep brown, turning pan for even cooking, about 12 minutes. Transfer bones to rimmed baking sheet. Reduce oven temperature to 350°F.
Place roasting pan over 2 burners. Add 1/4 cup oil, onions, celery, and carrots. Sauté over medium-high heat until tender and beginning to brown, about 20 minutes. Transfer 1 cup vegetable mixture to small bowl and reserve for sauce.
Add ginger and garlic to pan; stir 30 seconds. Add wine and boil until reduced to glaze, about 5 minutes. Return neck bones to pan, arranging flat side down in single layer. Nestle in herb sprigs, bay leaves, and juniper berries. Top with pig's feet, cut side down. Pour broth over and bring to boil.
Cover roasting pan tightly with foil and place in oven. Braise until meat is very tender and falling off bones, about 3 hours. Using tongs, transfer neck bones to rimmed baking sheet to cool. Discard pig's feet.
Strain pan juices into large bowl, pressing on solids in strainer to release all juices; discard solids. Spoon all fat off surface of pan juices, reserving 1 tablespoon fat for sauce. Return juices to roasting pan. Boil over 2 burners until reduced to 3 1/2 cups, about 20 minutes, occasionally stirring up browned bits. Transfer juices to large pot. Add reserved 1 cup vegetable mixture. Stir 1 tablespoon reserved fat and flour in small bowl to smooth paste; whisk into sauce. Boil until reduced to 3 1/2 cups, about 12 minutes. Add pears to sauce. Simmer pears, uncovered, until tender, about 8 minutes.
Pull all meat off bones; cut meat into bite-size pieces. Sprinkle lightly with salt and pepper. Mix meat into sauce in pot. DO AHEAD: Stew can be made 1 day ahead. Cool 1 hour; cover and refrigerate. Rewarm before continuing.
Spoon stew into large bowl. Sprinkle with chopped parsley and serve.
Citrus Arancine with Pecorino Cheese

Ingredients:
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots (about 2 large)
1 1/2 cups arborio rice (about 10 ounces)
1 teaspoon salt
3/4 cup dry white wine
4 1/2 to 5 cups low-salt chicken broth, divided
1 teaspoon fennel pollen* or freshly ground fennel seeds
1 teaspoon finely grated orange peel
3/4 teaspoon finely grated lemon peel
1/2 teaspoon finely grated lime peel
"30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheeps-milk cheese", 3 large eggs
1/4 cup whole milk
3 cups panko (Japanese breadcrumbs)** or fresh breadcrumbs made from crustless French bread
6 cups vegetable oil (about; for deepfrying)
Orange
lemon
and/or lime wedges (optional)

Instructions:
Melt butter with oil in heavy large pot over medium heat. Add shallots and sauté until soft, about 4 minutes. Add rice, sprinkle with 1 teaspoon salt, and stir until rice starts to become translucent, 3 to 4 minutes. Add wine and cook until absorbed, stirring often, about 3 minutes. Add 1/2 cup broth and simmer, stirring often, until absorbed, about 3 minutes. Continue to add broth, 1/2 cup at a time, until risotto is creamy and rice is tender, stirring often and allowing broth to be absorbed each time before adding more, about 25 minutes total.
Remove risotto from heat. Mix in fennel pollen and all citrus peels. Season with pepper and more salt, if desired. Spread risotto out on large rimmed baking sheet and cool completely, about 1 hour.
Place cheese in small bowl. Beat eggs and milk in medium bowl. Place panko in another medium bowl. Using wet hands, shape 1 heaping tablespoonful risotto into ball; enclose 1 cheese cube in rice. Dip rice ball into egg mixture, then into crumbs to coat. Place on clean rimmed baking sheet. Repeat with remaining risotto, cheese, and coating. Cover with plastic wrap and chill on sheet at least 6 hours and up to 1 day.
Preheat oven to 300°F. Place large rimmed baking sheet in oven. Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan. Heat oil over medium-high heat to 340°F to 350°F. Add 4 to 5 arancine at a time; fry until golden brown and crisp, adjusting heat to maintain temperature, about 5 minutes. Transfer to baking sheet in oven to keep warm.
Mound arancine on platter. Garnish with citrus wedges, if desired, and serve hot.
A spice extracted from wild fennel plants; available at specialty foods stores and from zingermans.com.
** Available in the Asian foods section of some supermarkets and at Asian markets.
Trail Mix Freezer Cookies

Ingredients:
3/4 cup all purpose flour
1/2 cup white whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
1/2 cup unsweetened flaked coconut
2 cups trail mix
coarsely chopped

Instructions:
Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.
Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart. Do Ahead For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.
Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.
"Pizza" Sandwiches

Ingredients:
4 tablespoons extra-virgin olive oil plus additional for drizzling
4 large garlic cloves, pressed
2 6-ounce cans tomato paste
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
4 ciabatta rolls or other Italian bread rolls, split horizontally
2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels
2 cups arugula or mixed greens (optional)

Instructions:
Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.
Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Spread 1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in half; wrap. DO AHEAD: Can be made 1 day ahead. Chill.
Hummus and Crudités

Ingredients:
1 15-to 16-ounce can garbanzo beans (chickpeas), drained
1 small garlic clove, pressed
6 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground cumin

Instructions:
Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Fig Salad with Goat's Milk Yogurt and Pepper Cress

Ingredients:
"1/2 cup goats milk yogurt", 1/2 cup soft fresh goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon (scant) vanilla extract
2 tablespoons fresh lemon juice
24 ripe black Mission figs, halved lengthwise
Fleur de sel*
2 bunches pepper cress or watercress, thick stems trimmed (about 4 cups)
1 cup (loosely packed) small mint leaves
Extra-virgin olive oil
1 dried Indonesian long pepper**

Instructions:
Whisk together first 5 ingredients in medium bowl. Season with salt and reserve. Sprinkle figs with fleur de sel; set in center of plate. Drizzle dressing on figs; scatter pepper cress and mint over. Season with olive oil and Indonesian pepper.
A type of sea salt; available at some supermarkets and at specialty foods stores.
** Also known as Balinese long pepper; available at specialty foods stores, Middle Eastern markets, and from zingermans.com.
Clam and Calamari Seafood Stew with Salsa Verde

Ingredients:
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
1 teaspoon whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1 2 1/4-to 2 1/2-pound whole striped bass, scaled, gutted, boned, head removed; fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth
5 cups water
5 tablespoons extra-virgin olive oil
1 2/3 cups chopped red onion
1 2/3 cups chopped fresh fennel bulb
2 garlic cloves, thinly sliced
1/2 teaspoon (scant) dried crushed red pepper
1/4 cup tomato paste
20 large brine-cured green olives (such as Castelvetrano or Cerignola)
16 Manila clams, scrubbed
4 ounces cleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved
8 1/2-inch-thick slices country bread

Instructions:
Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours.
Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes; strain broth into bowl.
Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté until very soft but not brown, about 25 minutes. Mix in crushed red pepper; stir 1 minute. Add tomato paste and stir until beginning to darken, about 5 minutes. Add broth and olives and bring to simmer. Add all fish and seafood. Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open). Season seafood stew to taste with salt and pepper.
Toast bread. Cut each slice in half. Place 2 bread halves in each of 4 shallow bowls. Ladle stew over bread, dividing equally. Drizzle stew with salsa verde. Serve, passing remaining bread and salsa verde separately.