iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Peppery Pasta Carbonara with Poached Egg

Ingredients:
2 bacon slices, cut into 1-inch pieces, 1/4 pound spaghetti, 1/2 tablespoon unsalted butter, 1/3 cup grated Parmigiano-Reggiano plus additional for serving, 1 to 2 tablespoons chopped tarragon or parsley, 1 large egg

Instructions:
Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 1/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.
Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese, and a rounded 1/4 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 1 tablespoon tarragon and toss. Season with salt and pepper.
Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness (we prefer a firm white with a runny yolk, 2 to 3 minutes).
Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.
Red Wine Caramel Apples

Ingredients:
8 small McIntosh apples, stemmed, washed well, and dried
1 1/2 cups red wine
2 cups sugar
1/2 cup water
6 tablespoons heavy cream
8 wooden ice-pop sticks; a candy thermometer

Instructions:
Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.
Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.
Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.
Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.
Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts

Ingredients:
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon sugar
1 teaspoon kosher or sea salt
Freshly ground pepper
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
"2/3 cup hazelnuts
toasted (see Cooks Notes) and chopped"

Instructions:
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.
Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they're hot to a clean kitchen towel. (Use a clean towel that is old or you don't mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).
You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.
Brown Butter Pound Cake

Ingredients:
2 1/4 sticks unsalted butter
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract

Instructions:
Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2-by 4 1/2-inch loaf pan.
Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
Whisk together flour, baking powder, and salt.
Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.
At low speed, mix in flour mixture until just incorporated.
Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
Classic Mashed Potatoes

Ingredients:
4 large russet potatoes (about 2 pounds total)
1 teaspoon salt
3/4 cups milk
6 tablespoons unsalted butter
Freshly ground pepper

Instructions:
Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3-to 4-quart saucepan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling.
Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven.
Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts

Ingredients:
1 1/4 pounds russet (baking potatoes)
1 (3/4-pound) sweet potato
1 large egg
1/2 teaspoon grated nutmeg
1/3 cup grated Parmigiano-Reggiano plus more for serving
1 1/2 to 2 cups all-purpose flour plus more for dusting
1/3 cup extra-virgin olive oil
1 cup sage leaves (from 1 bunch)
1/3 cup bottled roasted chestnuts, very thinly sliced with an adjustable-blade slicer or a sharp vegetable peeler
2 tablespoons unsalted butter
Equipment: a potato ricer or a food mill fitted with fine disk

Instructions:
Preheat oven to 450°F with rack in middle.
Pierce russet and sweet potatoes in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.
Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.
Lightly flour 2 or 3 large baking sheets or line with parchment paper.
Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.
Repeat with remaining 5 pieces of dough.
Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.
Fry chestnuts in 3 batches, stirring, until golden and crisp, about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt. Reserve oil in skillet.
Add butter to oil in skillet with 1/2 teaspoon salt and cook until golden-brown, 1 to 2 minutes. Remove from heat.
Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.
Heat gnocchi in skillet over medium heat, stirring to coat.
Serve sprinkled with fried sage and chestnuts and grated cheese.
Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy

Ingredients:
1 large yellow onion, chopped
1 large carrot, peeled and chopped
1 large rib celery, chopped
2 cloves garlic, minced
7 fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
Freshly ground pepper
One 12-to 16-pound brined turkey made with Juniper Brine
1/2 cup (1 stick) unsalted butter, melted
Chanterelle Mushroom Gravy

Instructions:
Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.
Oven-Fried Panko Chicken

Ingredients:
2 cups panko (Japanese bread crumbs)
1/2 teaspoon cayenne
1 stick unsalted butter, softened
1 chicken (about 3 1/2 pounds)
rinsed
patted dry
and cut into 10 serving pieces (breasts cut crosswise in half)

Instructions:
Preheat oven to 450°F with rack in middle.
Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.
Rich Chocolate Mousse

Ingredients:
8 ounces bittersweet chocolate (no more than 60% cacao), chopped
3/4 stick unsalted butter, cut into 6 pieces
3 large eggs, separated
1 tablespoon Cognac or other brandy
1 cup very cold heavy cream
1/8 teaspoon salt

Instructions:
Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water, gently stirring occasionally until smooth. Remove from heat.
Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve, 2 to 4 minutes. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks.
Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks.
Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly. Transfer to stemmed glasses, 4-ounces ramekins, or a serving dish.
Portobello Buffalo Burgers with Celery Apple Slaw

Ingredients:
1 medium onion, chopped
10 ounces portobello mushrooms, trimmed and quartered
2 tablespoons plus 2 teaspoons olive oil, divided
1 pound ground buffalo
2 celery ribs
1/2 Granny Smith apple, cored (left unpeeled)
1 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar
1 teaspoon olive oil
1 teaspoon whole-grain mustard
Rounded 1/4 teaspoon sugar
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade
Accompaniment: 4 hamburger buns or kaiser rolls
split and toasted

Instructions:
Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
Cut celery and apple into 2-inch-long thin julienne with slicer.
Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
Serve burgers, topped with slaw, on buns.
Breakfast Burritos

Ingredients:
1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
4 (9-to 11-inch) flour tortillas
"7 to 8 ounces Mexican chorizo (see cooks note, below), casings removed", 4 large eggs
1 teaspoon water
1 tablespoons olive oil
1 cup coarsely grated Monterey Jack (about 4 ounces)
1 avocado, sliced
About 1/4 cup fresh or bottled salsa

Instructions:
Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
Italian Vegetable Stew (Ciambotta)

Ingredients:
1/3 cup olive oil
2 medium onions, chopped
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1 1/4 pounds eggplant, cut into 1-inch pieces
1/2 cup water
1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 2 medium)
peeled and cut into 1-inch pieces

Instructions:
Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Napkin Rings and a Decorated Vase from Corrugated Cardboard

Ingredients:
Scissors
1 small roll corrugated cardboard or 3 sheets approximately 10 by 15 inches (available at craft stores)
1 empty cardboard roll from paper towels (optional)
Double-sided tape
18 to 26 strands Raffia
12 to 24 small dried or fresh flowers
1 glass cylinder vase (3 inches in diameter)

Instructions:
Cut a strip of corrugated cardboard measuring 2 inches across the ridges and 10 inches down. This will create a natural roll. If available, use an empty paper towel roll as a form for making the rings. Roll the length of corrugated cardboard to form a ring, securing it inconspicuously in a couple of places with tape. Wrap 2 or 3 strands of raffia around the middle of the napkin ring several times, and then double knot it. Cut the ends so they are 1 inch long. If using dried flowers, cut the stems so they are 1½ inches long and slide them through the raffia to secure them. If using fresh flowers, wait until 1 hour before guests arrive to trim the stems and attach them to the napkin rings.
Cut 1 piece of corrugated cardboard measuring 3 inches across the ridges and 15 inches down the ridges. This will create a natural roll. Roll the length of corrugated cardboard around the center of the vase. Secure it inconspicuously with tape. Wrap 2 or 3 strands of raffia several times around the middle and then double knot it. Cut the ends so they are 1 inch long or tie a bow and trim the ends. Slip 2 dried flowers, with the stems cut 1 1/2-inch-long, through the raffia to secure them. Arrange flowers in the vase.
Harvest Topiary

Ingredients:
Florist foam (used for dried arrangements)
Knife
Two 6-inch terra cotta pots
2 to 3 large bunches dried wheat
2 to 3 large bunches dried rye
Thin wire (30 gauge)
2 pounds mixed nuts (pecans, walnuts, filberts)
Scissors or wire cutter
1 yard French wire ribbon

Instructions:
Cut 2 pieces of florist foam into 2 1/2-by-3-inch cubes. Place 1 inside each terra-cotta pot. Mix the dried wheat and rye and divide into 2 bunches 3 to 3 1/2 inches in diameter. Wrap and secure each one with wire about halfway down the sheath, and again about 1 inch from the bottom. Hold a bunch securely and press firmly into the florist foam, making sure it is straight vertically. Fill the pot with mixed nuts, mounding them at the center. Cut the ribbon in half, making two 18-inch long pieces. Wrap each ribbon around a bunch several times, covering the wire, and tie with a bow.
Tri-Tip Steak Frites with Red Wine Sauce

Ingredients:
28 to 30 ounces frozen french fries
3 tablespoons vegetable oil, divided
1 (1 1/2-to 2-pounds) tri-tip beef roast (also called triangular roast; about 2 inches thick), cut into 4 steaks
2 teaspoons cracked black peppercorns
1/4 cup dry red wine
1/2 cup water
2 tablespoons unsalted butter, cut into tablespoons
3 tablespoons finely chopped tarragon (optional)
Accompaniment: Dijon mustard

Instructions:
Preheat oven to 475°F with racks in upper and lower thirds, with a 4-sided sheet pan in lower third.
Toss fries with 2 tablespoons oil in hot sheet pan, then bake according to package instructions until golden and crisp.
Meanwhile, pat steaks dry, then rub with peppercorns and 1/2 teaspoon salt.
Heat remaining tablespoon oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks on all sides, about 3 minutes total. Transfer skillet to upper third of oven and roast 9 to 10 minutes for medium-rare. Transfer steaks to a plate and let rest 5 minutes.
Add wine to skillet and boil, scraping up brown bits, until reduced by half, about 1 minute. Add water and meat juices from plate and boil briskly until reduced by half, 3 to 4 minutes. Whisk in butter until incorporated. Season with salt and pepper.
Sprinkle fries with tarragon. Serve steaks with sauce and fries.