iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pomegranate-Mint Relish

Ingredients:
1/2 small shallot, chopped, 1 1/2 cups pomegranate seeds, 1/2 cup olive oil, 1 1/2 teaspoon finely grated lemon zest, 1 tablespoon fresh lemon juice, 1 tablespoon red wine vinegar, 1 cup finely chopped fresh mint, Kosher salt, freshly ground pepper

Instructions:
Combine shallot, pomegranate seeds, oil, lemon zest, lemon juice, vinegar, and chopped mint in a small bowl; season with salt and pepper.
DO AHEAD: Relish (without mint) can be made 1 day ahead. Cover and chill.
Pumpkin Spoon Bread

Ingredients:
2 1/2 cups whole milk
1/2 cup (1 stick) unsalted butter
2 teaspoons kosher salt
1 cup stone-ground yellow cornmeal
1 cup canned pure pumpkin purée
3 large eggs, separated
1 tablespoon chopped fresh chives
1/2 teaspoon chopped fresh thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Instructions:
Preheat oven to 350°F. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin purée.
Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture.
Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk 1/4 of whites into batter, then gently fold in remaining whites. Scrape batter into a 9x5" loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan, 30–40 minutes. Let cool slightly before serving.
Pumpkin Seed Brittle

Ingredients:
Nonstick vegetable oil spray
1 cup sugar
1/2 cup light corn syrup
1 cup raw shelled pumpkin seeds (pepitas)
2 tablespoons unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/4 teaspoon flaky sea salt
A candy thermometer

Instructions:
Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 tablespoons water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°F, 3–4 minutes.
Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°F, 3–4 minutes.
Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.
DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.
Pork Tenderloin with Date and Cilantro Relish

Ingredients:
3 tablespoons olive oil, divided
1 pork tenderloin (about 1 1/2 pounds)
Kosher salt, freshly ground pepper
2/3 cup Medjool dates (about 4 ounces), cut into small pieces
2 tablespoons fresh orange juice
3 tablespoons chopped fresh cilantro plus leaves for serving

Instructions:
Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6–8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°F, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.
Toss dates, orange juice, reserved pan drippings, 3 tablespoons chopped cilantro, and remaining 2 tablespoons oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.
DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.
Cornbread with Caramelized Apples and Onions

Ingredients:
3/4 cup plus 2 tablespoons unsalted butter
1 medium onion, thinly sliced
1 teaspoon kosher salt plus more
Freshly ground black pepper
2 medium red- or pink-skinned apples (such as Pink Lady), thinly sliced
5 tablespoons sugar, divided
3 teaspoons fresh thyme leaves, divided
1 1/2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 large eggs
1 1/2 cups buttermilk

Instructions:
Preheat oven to 400°F. Melt butter in an 8" cast-iron skillet over medium-high heat. Pour all but 2 tablespoons butter into a small bowl; set aside.
Add onion to butter in skillet; season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes. Add apples, 2 tablespoons sugar, and 2 teaspoons thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet.
Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 3 tablespoonss sugar in a large bowl. Gradually whisk in eggs, buttermilk, and 3/4 cup reserved melted butter until smooth (no lumps should remain). Fold in half of onion mixture and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 teaspoon thyme.
Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30–40 minutes. Let cool slightly before serving.
DO AHEAD: Cornbread can be made 6 hours ahead. Reheat before serving, if desired.
Braised Turkey Legs

Ingredients:
2 skin-on turkey drumsticks (about 1 1/2 pounds)
2 skin-on, bone-in turkey thighs (about 2 pounds)
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 medium onion, chopped
2 large leeks, whites and pale greens, chopped
6 celery stalks, thinly sliced
8 garlic cloves, crushed
1 1/2 cups dry white wine
4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
4 sprigs thyme
2 sprigs sage
6 cups low-sodium chicken broth
8 small carrots, tops trimmed, carrots halved lengthwise
1/4 cup chopped fresh chives

Instructions:
Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15–20 minutes per batch; transfer to a large plate.
Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.
Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes; season with salt and pepper.
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.
Wet Brine for Turkey

Ingredients:
1 1/4 cup Diamond Crystal kosher salt (or 1 cup Morton kosher salt or 2/3 cup fine table or sea salt)
1 gallon cool water
1 (12- to 14- pound) turkey,* neck and giblets removed
*Avoid brining a kosher turkey, which has already been salted.
Equipment: 1 heavy-duty brining bag or 2 oven-roasting bags; 1 twist tie or rubber band; large roasting pan or extra-large bowl
N/A 1 twist tie or rubber band
N/A large roasting pan

Instructions:
In a heavy large stockpot, combine the salt and water, and stir to dissolve. Place the turkey inside 1 heavy-duty brining bag or a double layer of oven-roasting bags and place inside a large roasting pan or extra-large bowl to guard against leaks or spills. Carefully pour the brine into the brining bag then squeeze as much air as possible out of the bag, and use a twist tie or rubber band to seal the bag closed.
Arrange the pan or bowl in the refrigerator, preferably near the bottom, and let brine at least 8 (and up to 18) hours. For best results, turn the turkey every 6 to 8 hours, so it brines evenly. After at least 8 (and up to 18) hours, remove the turkey from the brine, draining off any excess. If you'd like, give the turkey a quick rinse under cool water. Dry the turkey thoroughly then let it sit for an hour or so at room temperature before roasting according to your favorite recipe.
Sweet Potato–Chickpea-Quinoa Burgers

Ingredients:
1/3 cup quinoa
1 medium orange sweet potato (3/4 pound)
1 1/2 cups cooked chickpeas or one 15-ounce can, rinsed and thoroughly drained
1 heaping tablespoon finely minced fresh ginger
1 teaspoon minced or crushed garlic
3 scallions (whites plus light greens), cut into 1-inch pieces
3/4 teaspoon salt, or more to taste
2 teaspoons cumin seeds, lightly toasted
2-3 tablespoons fresh lemon juice, or to taste
6 tablespoons quinoa flour
1 cup green peas (steamed fresh or defrosted frozen)
1 cup unsalted peanuts, lightly toasted (optional)
Crushed red pepper
About 2 tablespoons grapeseed or high-oleic safflower oil for frying
Nonstick cooking spray

Instructions:
1. Combine the quinoa and 1/2 cup water in a very small saucepan with a lid. Bring to a boil, cover the pot, and lower the heat to the slowest possible simmer, with a heat diffuser, if you have one, underneath. You'll have cooked quinoa in about 20 minutes. Uncover, fluff with a fork, and set aside.
2. Meanwhile, cut the sweet potato into rounds about 1 1/2 inches thick and steam over or cook in boiling water until fork-soft, about 15 minutes. Cool until comfortable to handle. Strip off and discard the peels and transfer to a food processor.
3. Add the chickpeas, ginger, garlic, scallions, 3/4 teaspoon salt, cumin, and 2 tablespoons of the lemon juice to the sweet potato and process until reasonably blended. It doesn't need to be completely smooth.
4. Transfer the mixture to a bowl, then sprinkle in the cooked quinoa and the quinoa flour. Stir until all the quinoa disappears into the mixture. Gently fold in the green peas and peanuts, if using. Taste to see if it needs more salt or lemon juice and add a few big pinches of crushed red pepper flakes to taste.
5. Place a medium skillet over medium heat for about a minute, then add a scant 1/2 tablespoon oil and swirl to coat the pan. Heat for a little longer, until the oil is hot enough to instantly sizzle a dot of the sweet potato mixture. Turn the heat to low.
6. Use a nonstick-sprayed 1/3-cup measure to scoop-shape the batter as uniformly as possible. Carefully transfer as many burgers as will fit in a single layer to the hot, oiled pan, knocking the cup handle assertively against the side of the pan or using the back of a spoon to release the batter. Smooth the top surface with a dinner knife, so the burgers will crisp evenly, and push in the sides to help them keep their shape as they cook.
7. Cook over low heat for 8 to 10 minutes, or until golden brown on the bottom. (Longer cooking is OK—just not hotter. The sugar content of sweet potatoes causes them to burn easily at higher temperatures.) Use a small spatula with a thin blade to carefully loosen each burger and flip it over, adding more oil as needed and pushing the burgers back into shape if they slump or break.
8. Cook on the second side for 8 to 10 minutes, or until the bottoms are nicely browned. Continue to cook in batches until all the batter has been used. Serve hot or warm.
Toasted peanuts on top * Steamed peas on top * Yogurt or Raita * Salsa Verde * A drizzle of pomegranate molasses
Coconut-Mango Rice Noodle Salad

Ingredients:
2 tablespoons fresh lime juice
1/4 teaspoon minced or crushed garlic
Up to 2 teaspoons agave nectar or sugar
1/2 teaspoon salt
2 tablespoons grapeseed or peanut oil
3/4 cup reduced-fat coconut milk (half a 14- to 15-ounce can)
3 cups water
4 ounces medium-thin rice noodles
1/3 pound slender green beans, trimmed and halved either lengthwise or crosswise
1/2 cup Pickled Red Onions
1 small (6-inch) cucumber (peeled if the skin is bitter), diced
1 medium carrot, coarsely grated
1 ripe, sweet mango, peeled, pitted, and cut into 1/2-inch dice, or 1 heaping cup diced defrosted frozen mango
About 10 fresh mint leaves, cut into thin strips
1 cup lightly toasted cashews
chopped or whole

Instructions:
1. Combine the lime juice, garlic, agave or sugar, and salt in a large bowl and whisk to blend. Keep whisking as you drizzle in the oil until it is completely incorporated; set aside.
2. Place a colander on a plate next to the stove and have a pair of tongs or a spider skimmer handy.
3. Combine the coconut milk and water in a medium saucepan and bring to a boil. Add the noodles and cook for exactly 3 minutes (best to use a timer). Use the skimmer or tongs to lift them out (leaving the pot on the heat) and transfer them to the colander. (They will be noticeably al dente.) Shake the colander over the plate to drain and dry the noodles, then transfer them directly to the marinade in the bowl. Turn and lift with tongs and/or a fork to get them coated.
4. Return the colander to the plate (emptied of any water) near the stove. Add the green beans to the simmering water-coconut milk mixture. Cook them for about 5 minutes, or until just tender. Use the skimmer or tongs to lift them into the colander to drain. You can save the coconut broth to make a little soup snack for yourself.
5. Add the green beans (it's OK if they're still hot) along with the Pickled Red Onions to the noodle mixture, mixing gently until combined. (Use a fork to grab the onions, leaving their liquid behind.)
6. Let the salad cool to room temperature, then add the cucumber and carrot. Cover and chill until serving time; the optimal marinating-chilling time is about 2 hours.
7. Stir in the mango, mint, and most of the cashews shortly before serving. Serve topped with the remaining cashews and any combination of the Enhancements.
Minced jalapeño scattered through * Touch of lime zest mixed in to give it more zing * Lime wedges * Toasted unsweetened coconut on top * Minced fresh basil (regular or Thai) and/or cilantro on top * Chili paste or Sriracha on the side
Pickled Red Onions

Ingredients:
1 large red onion (3/4 pound)
3 tablespoons vinegar (cider, red or white wine, or balsamic)
1-2 teaspoons agave nectar, light-colored honey, or sugar
1/4 teaspoon salt

Instructions:
1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.
For beautiful, exotic pickled fruit, add fresh or frozen cherries, blueberries, or raspberries—or some small watermelon chunks—to the onion after the first hour of sitting time * Add any of the following to the pickle mixture: Raw broccoli stems, peeled and cut into slender matchsticks * Raw fennel, cut into thin slices * Lightly steamed carrot slices * Lightly steamed cauliflower, cut into 1-inch florets
Beef and Kale Tacos

Ingredients:
1 tablespoon olive oil
1/2 pound ground grass-fed beef
2 carrots, grated
2 garlic cloves, chopped
1/2 teaspoon sea salt
1 tablespoon mild chili powder
1 teaspoon ground cumin
2 tablespoons tomato paste
1 cup water
12 corn taco shells
2 cups kale leaves sliced into thin strips
1 cup shredded cheddar or pepper Jack cheese (organic if possible)
12 teaspoons jarred salsa

Instructions:
Preheat the oven to 300°F.
Heat a large skillet over medium-high heat. Add the olive oil, then add the beef, carrots, and garlic. Sprinkle with the salt. Cook for 4 to 5 minutes, stirring occasionally, until meat begins to brown and the vegetables soften. Add the chili powder, cumin, and tomato paste. Cook for an additional 1 to 2 minutes, until the spices become fragrant. Add the water, reduce the heat, and simmer for 4 to 5 minutes, until the beef is no longer pink in the center.
Meanwhile, place the taco shells in the oven for 5 to 10 minutes to warm them (or warm them in the toaster oven). Assemble each taco by spooning in 2 tablespoons of the meat and some of the kale and cheese into each shell. Top each taco with 1 teaspoon salsa and serve immediately.
Duck Egg Cake with Rosemary

Ingredients:
Unsalted butter or duck fat, for greasing, 4 duck eggs, 3/4 cup sugar, 3 tablespoons olive oil, 7 tablespoons duck fat, melted, 2 tablespoons minced fresh rosemary, 1 1/2 cups cake flour, 1 tablespoon baking powder, Healthy pinch of kosher salt

Instructions:
Preheat the oven to 325°F. Grease a 9-inch loaf pan with butter.
Crack the duck eggs into a large bowl, add the sugar, and beat with a whisk until well combined and slightly frothy. Drizzle in the oil and duck fat while stirring the mixture. Once the fat is well incorporated into the mixture, sprinkle the rosemary on top.
In a second bowl, whisk together the flour, baking powder, and salt. Using the whisk, stir the flour into the egg-fat mixture until combined.
Pour the batter into the prepared pan and bake for 50 minutes. Stick a toothpick into the center of the cake, and if it comes out clean, the cake is ready. If not, bake for another 10 minutes.
Let the cake cool in the pan on a cooling rack for 5 minutes, then turn it out onto the rack. Slice and eat warm or at room temperature.
Duck Bigarade

Ingredients:
1 1/2 to 2 pounds duck breasts
Kosher salt
1 tablespoon all-purpose flour
1 cup Basic Duck Stock or chicken stock
Juice of 1 orange, preferably Seville (1/2 cup)
1 shot glass Grand Marnier or other orange liqueur, optional
1 tablespoon cider vinegar or sherry vinegar
1 teaspoon sugar
Grated zest of 1 orange
1/2 sweet orange
quartered and thinly sliced

Instructions:
Remove the duck breasts from the refrigerator, salt them well, and set them aside at room temperature for 30 minutes.
Pan sear the duck breasts. You may have to do this in batches. When the breasts are cooked, set them aside skin side up on a cutting board and let them rest, tented with aluminum foil, while you make the sauce.
To make the sauce, pour off all but about 2 tablespoons of the fat from the pan and place the pan over medium heat. Sprinkle the flour into the pan and stir to combine and make a roux. Let it cook, stirring occasionally, for 4 to 5 minutes, until it is the color of coffee with cream.
Add a pinch of salt and stir to combine, then slowly stir in the stock, orange juice, liqueur, and vinegar. Everything will spatter at first, but it will calm down. Add any accumulated juices from the duck to the sauce. Let this boil down until it is a little thinner than the consistency of Thanksgiving gravy. Add the sugar, then taste and adjust with salt. If you want a more refined sauce, pour it through a fine-mesh sieve into a bowl.
To serve, slice the breasts. Spoon some sauce on each plate and top with breast slices. Garnish with the orange zest and orange slices.
Goose Stew with Barley and Celery Root

Ingredients:
8 goose legs (2 to 3 pounds)
3 tablespoons duck fat, lard, or unsalted butter
Kosher salt and freshly ground pepper
1 large yellow or white onion, sliced
1 pound small mushrooms (such as yellow foot chanterelle or beech), halved or left whole
2 teaspoons dried marjoram
7 cups Basic Duck Stock or beef stock
1 cup pearled barley
1 cup peeled and sliced carrots
1 celery root, peeled and cut into 1-inch cubes
2 tablespoons chopped fresh dill
4 to 6 tablespoons sour cream

Instructions:
Trim the legs of any excess fat. In a Dutch oven or other large, heavy pot with a lid, heat the duck fat over medium-high heat. Add the legs and brown them, salting them as they cook. Take your time to get them well browned. Transfer them to a plate and set aside.
Add the onion and mushrooms to the pot, turn the heat to high, and stir to combine. Sauté for 6 to 8 minutes, until the onion begins to brown. Add the marjoram, return the legs to the pot, and then pour in the stock. Bring to a simmer, cover, and cook for 2 to 3 hours, until the meat is tender. If a lot of fat begins to accumulate on the surface of the stew, skim it off.
When the goose legs are tender, remove them, let them cool a bit, and then pull all of the meat off the bones. Return the meat to the pot. Add the barley, carrots, and celery root, stir well, and cook for about 30 minutes, until the barley and celery root are tender. Season with salt.
Serve garnished with the dill and a sprinkle of black pepper, and top each bowl with a dollop of sour cream at the table.
Turkey Ramen

Ingredients:
Carcass from 1 (12- to 14-pound) turkey, including skin, or 2 rotisserie chicken carcasses
1 pound bone-in country ham steak or prosciutto, diced
1 large onion, diced
2 medium carrots, peeled and diced
1 (6-inch) daikon radish, peeled and diced
5 cloves garlic, peeled
1 (2-inch) knob ginger, peeled and sliced
1 lemon, cut in half
About 1 gallon water
2 large eggs
2 tablespoons red miso
1 tablespoon fish sauce
2 1/2 teaspoons soy sauce
2 teaspoons white distilled vinegar
A few dashes of hot sauce
12 ounces ramen noodles (from 4 packages ramen soup) or thin spaghettini
10 ounces soft tofu, drained and diced (about 1 1/3 cup total)
6 ounces shiitake mushrooms, trimmed and thinly sliced
1 avocado, peeled, pitted, and thinly sliced
2 scallions, chopped
1 bunch fresh watercress (thin stems and leaves only)
2 cups pulled cooked turkey or chicken (from the carcass used for stock)
3/4 ounce Parmesan cheese, freshly grated (about 1/4 cup total)
About 1 teaspoon freshly squeezed lemon juice

Instructions:
Pull about 2 cups of meat off the turkey carcass and reserve for the soup. Using a large chef's knife, chop the turkey carcass into small fist-size pieces. Transfer to a large pot and add the country ham, onion, carrots, daikon radish, garlic, ginger, and lemon halves. Add enough water to cover the ingredients by 1 inch and bring to a boil, skimming off any foam that rises to the top. Lower the heat to moderately low and let the stock simmer, adjusting the heat as necessary to maintain a very gentle simmer, until richly aromatic, about 4 hours. Let the stock cool slightly then pour through a fine-mesh sieve into a large bowl, discarding solids. Measure 8 cups of stock for the ramen bowls and reserve the rest for later use. DO AHEAD: The turkey stock can be prepared ahead and kept, covered in the refrigerator, up to 4 days, or frozen, in an airtight container, up to 3 months.
Fill a medium bowl with cold water.
Bring a small saucepan of water to a boil. Using a slotted spoon, gently lower the eggs, 1 at a time, into the boiling water. Make sure the water returns to a boil then cook the eggs for 7 minutes. Using a slotted spoon, transfer the eggs to the bowl of cold water. Once the eggs are cool enough to handle, with the back of a knife, gently tap on the shell to crack it. Carefully peel the eggs then cut them in half and set aside.
While the eggs are boiling, in a large pot, bring 8 cups of the turkey stock to a boil. Add the miso, fish sauce, soy sauce, vinegar, and hot sauce and stir to combine. Add the ramen noodles, discarding the flavor packet if using packaged ramen soup, and boil until tender but still firm, about 3 minutes.
Divide the ramen noodles and broth evenly into 4 bowls. Into each bowl, evenly divide the tofu, mushrooms, avocado, scallions, watercress, turkey, and soft-boiled egg halves. Garnish with freshly grated Parmesan then squeeze a few drops of lemon juice over the bowls and serve immediately. Mix everything together and let the broth warm all the ingredients before eating.