iamchum/robs.kitchen_recipe_dataset huggingface dataset:
She-Crab Soup

Ingredients:
6 live hard-shell sooks (female blue crabs with roe)
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 cup finely minced shallots (2 to 3 large)
Kosher salt and freshly ground black pepper
1 quart half-and-half
1 tablespoon plus 4 teaspoons dry sherry, preferably fino, plus more for serving
1 1/2 cups picked lump, backfin, or jumbo lump crab meat
Chopped fresh chives (optional)

Instructions:
1 Bring a large pasta pot two-thirds full of water to a boil, and using tongs, transfer 2 of the crabs to the pot. Cook until their shells turn bright orange, about 3 minutes, then transfer the cooked crabs to a colander set in the sink and run cold water over them. Add the next 2 crabs to the pot and repeat until all the crabs have been cooked.
2 As each cooked crab becomes cool enough to handle, slip your thumb beneath the place on its underside where the cape of shell tapers to a point, and lift the bottom shell up, pulling the entire carapace off the body of the crab. Clean out and discard the spongy-feathery gills on the body. Carefully pick out any orange roe you may see inside the body, and reserve. Then snap one of the smaller legs off the body of the crab to use as a pick, to tease out any roe in the hollows of the carapace that taper to a sharp point, and reserve. Repeat with the remaining crabs until all the roe has been picked. Then split the crab bodies and legs, pick the meat from them, and add it to the rest of the picked crab meat.
3 Pour off all but 3 cups of the cooking water, and add the picked crab bodies, legs, and carapaces, then return to a boil. Let boil until reduced by a third, about 10 minutes, and strain the crab broth into a 4-quart saucepan or Dutch oven.
4 Heat the broth over high heat until it simmers. Put the flour in a small bowl or ramekin, spoon 3 tablespoons of the hot broth into it, and whisk it to a smooth paste with a fork. Pour the remaining broth into a blender, add 1/4 cup of the crab roe, and liquefy until the roe is completely dissolved in the broth. With the blender running, add the flour paste to the broth.
5 Return the Dutch oven to the heat and melt the butter over medium-low heat until it's frothy. Add the shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the shallot is soft, fragrant, and translucent, but not brown, about 4 minutes. Add the half-and-half, the broth mixture, and 1 tablespoon of the sherry, and cover. When the soup comes to a simmer, turn the heat to low, uncover, and simmer gently, stirring occasionally, until the soup has reduced by about one-sixth, 12 to 15 minutes.
6 Add the crab meat and cook for 2 minutes over low heat, stirring to combine. Season the soup with salt and black pepper.
7 Pour a teaspoon of sherry into each bowl before serving, and garnish each bowl with about 11/2 teaspoons roe and chives, if using. Serve with additional sherry—in a shot glass for each guest, or in a cruet for passing around the table—for those who might want more.
Sour Cherry Crumble

Ingredients:
1 cup almond flour
1/2 cup cold butter, diced (1/4 inch)
1/2 cup plus 2 tablespoons bread flour
1/3 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon salt
4 cups pitted sour cherries
1/2 cup sugar
3 tablespoons flour
2 teaspoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon salt
Zest of 1/2 lemon
3 tablespoons butter
1/2 pound ricotta
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Instructions:
Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.
Chicken & Broccoli with Crispy Noodles

Ingredients:
1 tablespoon dry sherry
1 tablespoon cornstarch
1 tablespoon grated peeled fresh ginger
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup vegetable oil
4 ounces thin rice sticks or rice noodles
1 1/2 pounds broccoli (1-2 heads), cut into small florets, stalks reserved for another use
1/2 cup skinless almonds or raw cashews
3/4 cup kecap manis or 3/4 cup soy sauce mixed with 1/4 cup packed dark brown sugar
3/4 cup Chicken Stock
plus more if needed

Instructions:
In a large bowl, whisk together the sherry and cornstarch. Add the ginger, then add the chicken pieces and stir to coat. Set aside.
Heat the oil in a wok or a 12-inch skillet over high heat until it reaches 350 degrees on a deep-fat thermometer. The rice sticks cook almost instantly, so have a slotted spoon and paper towels ready before you start. Take a handful of rice sticks, break into 2- to 3-inch pieces, and drop into the hot oil. They should puff immediately and become opaque—remove them as soon as they do to prevent burning and drain on the paper towels. Repeat, bringing the oil back to 350 degrees before you add more rice sticks, until all of them are cooked.
Pour off all but 2 tablespoons of the oil and return the pan to the heat. When the oil is shimmering, add the chicken, broccoli, and almonds and cook, stirring frequently, until the chicken is lightly browned all over, about 3 minutes.
Add the kecap manis and chicken stock and bring to a boil, stirring. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and the broccoli is tender, 3 to 4 minutes; add a little more stock if the mixture becomes too dry.
Divide the chicken and broccoli among the plates, top with the crispy noodles, and serve.
Basic Sugar Glaze

Ingredients:
"1 1/2 cups (150 grams) confectioners sugar, sifted to remove any lumps", 3 to 4 tablespoons milk or water
2 teaspoons vanilla extract (optional)

Instructions:
1. Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
Chocolate Glaze

Ingredients:
"1 1/2 cups (150 grams) confectioners sugar", 4 tablespoons (27 grams) cocoa powder
2 tablespoons milk or water
2 teaspoons vanilla

Instructions:
1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
Michael Romano's Secret-Ingredient Soup

Ingredients:
2 tablespoons olive oil
3/4 cup finely chopped onion
3/4 cup finely chopped peeled carrot
3/4 cup well-washed thinly sliced leeks
1 teaspoon finely chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Aleppo pepper or red pepper flakes
8 ounces Italian fennel sausage (sweet or hot), casings removed
2 tablespoons medium-grind cornmeal (polenta)
5 cups Chicken or Vegetable Stock
4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
Grated Parmigiano-Reggiano for serving

Instructions:
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Stir in the greens and cook for 15 minutes more, or until tender.
Ladle into bowls and garnish with grated Parmigiano.
Lamb Rack with Cucumber Yogurt

Ingredients:
1 1/2 cups plain Greek-style yogurt
2 cucumbers
Salt
2 teaspoons lemon juice
1 tablespoon olive oil
1/2 clove garlic
1 1/2 tablespoons chopped dill
1 tablespoon canola oil
1 lamb rack (about 2 1/4 pounds), frenched and tied
Salt
2 tablespoons butter
5 sprigs thyme
1 clove garlic
crushed but kept whole

Instructions:
Line a colander with a quadruple layer of cheesecloth and pour the yogurt into the cheesecloth. suspend over a large bowl and refrigerate for 48 hours, allowing the moisture to drain from the yogurt.
Peel and grate the cucumbers on a box grater. season with 1 teaspoon of salt and hang in a quadruple layer of cheese-cloth to drain excess moisture, about 1 hour. Measure 1 cup of the drained yogurt and reserve the rest for another use. Combine the cup of yogurt and the drained cucumbers in a medium bowl. stir in the lemon juice and olive oil. Grate the garlic on a Microplane grater into the mixture and fold in the chopped dill. Mix well and season with salt to taste.
Preheat the oven to 300°F. Heat a large cast-iron skillet over high heat. season the lamb rack generously with salt. place the rack in the skillet fat side down and sear over high heat until browned, 2 1/2 to 3 minutes. Turn and sear the bottom for 1 minute. Turn the rack back onto the fat side and add the butter, thyme, and garlic. Baste the rack with the butter for 2 1/2 to 3 minutes. Transfer the lamb rack fat side up to a wire rack set in a rimmed baking sheet and roast in the oven for 10 minutes. Turn the lamb rack over, baste with butter, and return to the oven for another 10 minutes. remove the lamb rack from the oven, turn it back over, and baste once more. roast in the oven for another 10 to 15 minutes, until the internal temperature reaches 130° to 135°F. Let the lamb rack rest for 10 to 15 minutes before slicing. serve with the cucumber yogurt and heirloom tomatoes.
Date Shake with Toasted Nuts (Majoon)

Ingredients:
1 banana, peeled and frozen
8 Medjool dates, pitted
1/2 cup plain yogurt (not thick)
1/2 teaspoon vanilla extract
Pinch of ground cinnamon
Pinch of sea salt
2 cups ice cubes
3/4 cup to 1 cup water
1 tablespoon toasted unsweetened coconut flakes
1 tablespoon toasted almonds, coarsely chopped
1 tablespoon toasted walnuts, coarsely chopped
1 tablespoon toasted pistachios, coarsely chopped
1 tablespoon toasted sesame seeds

Instructions:
Cut the banana into 1-inch-thick slices and place them in a blender. Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes, and 3/4 cup water and blend until smooth. Add an additional 1/4 cup water if the shake is too thick. Pour into glasses, top with rows of coconut flakes, almonds, walnuts, pistachios, and sesame seeds, and serve.
Persian "Matzo Balls" with Chickpeas and Chicken (Gondi)

Ingredients:
2 yellow onions
1 egg
3 cloves garlic, minced
2 teaspoons ground cardamom
1 teaspoon ground turmeric
2 tablespoons grapeseed oil
Sea salt and freshly ground black pepper
2 cups chickpea flour
1 pound ground chicken or turkey
12 cups chicken or vegetable stock
8 cups chicken or vegetable stock
1 large carrot, thinly sliced
2 cups cooked chickpeas (one 15-ounce can, drained and rinsed)
4 dried limes, soaked in hot water to cover for 15 minutes
2 cups loosely packed coarsely chopped fresh dill, flat-leaf parsley, or cilantro
Sea salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Instructions:
To make the matzo balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.
Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.
In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center. Remove them with a slotted spoon. The cooking stock can be strained and used for the soup broth, or reserved for another use.
In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil. Pierce the limes several times with a fork and add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes. Add the herbs and season to taste with salt and pepper. Stir in the lemon juice just before serving. Divide the gondi among soup bowls, ladle the broth over the top, and serve.
Ivory Carrot Soup with a Fine Dice of Orange Carrots

Ingredients:
1 tablespoon butter, 1 tablespoon olive oil, 1 onion, thinly sliced, 1 pound white carrots, scrubbed and thinly sliced, 1 tablespoon raw white rice, Sea salt, 1/2 teaspoon sugar, 1 thyme sprig, 4 cups water or light chicken stock, Few tablespoons finely diced orange carrots and/or other colored carrots, Freshly ground pepper, About 1 tablespoon minced fine green carrot tops

Instructions:
Warm the butter and oil in a soup pot and add the onion, white carrots, rice, 1 teaspoon salt, and the sugar and thyme. Cook over medium heat for several minutes, turning everything occasionally. Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water. When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes.
While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain.
When ready, let cool slightly, then remove and discard the thyme sprig. Puree the soup until smooth in a blender. Taste for salt and season with the pepper. Reheat if it has cooled.
Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve.
Fresh Herb Platter (Sabzi Khordan)

Ingredients:
8 ounces feta cheese
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
1/3 cup extra-virgin olive oil
Coarse salt, such as Maldon salt, fleur de sel, or kosher salt
2 bunches whole fresh herbs, in any combination: spearmint, basil, cilantro, flat-leaf parsley, tarragon, dill, chives, marjoram
1 bunch scallions, quartered crosswise, roots removed
2 cups walnuts (see Note below)
6 radishes, trimmed and quartered
Lavash or other flatbread

Instructions:
Drain the feta and place it in a medium bowl. Grind the spices coarsely, if desired. Heat a small skillet over high heat. Add the coriander, cumin, and caraway seeds, and shake the pan continuously until the spices start to release their aroma, about 2 minutes. Immediately transfer to a bowl and pour in the olive oil. Add a pinch of coarse salt. Swirl the spices in the oil and steep for a few minutes. Pour the mixture over the feta. You can even work it in with your hands, gently crumbling the feta, if desired.
Wash and dry the herbs. Trim the stems, but leave them intact. Place the herbs on a large platter in a few fluffy piles. Place the walnuts on the platter, along with the radishes and lavash. Transfer the feta to the platter and garnish it with coarse salt.
For a single serving, pick up a few stalks of herbs. Tear the flatbread into a manageable piece and stuff it with the herbs, walnuts, a small piece of cheese, and a radish or two. Fold and eat like a sandwich.
Peas with Baked Ricotta and Bread Crumbs

Ingredients:
Olive oil
1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
2 to 3 tablespoons fresh bread crumbs
4 teaspoons butter
2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
5 small sage leaves, minced (about 1 1/2 teaspoons)
1 1/2 pounds pod peas, shucked (about 1 cup)
Grated zest of 1 lemon
Sea salt and freshly ground pepper
Chunk of Parmesan cheese
for grating

Instructions:
Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.
If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn't drained.)
When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don't let them turn gray. Season with salt and a little freshly ground pepper, not too much.
Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.
Vegetable and Feta Baked Frittata

Ingredients:
1 teaspoon olive oil, 8 cremini mushrooms, thinly sliced, 1/4 cup thinly sliced shallots, 4 asparagus spears, cut into 1-inch pieces, 1 scallion, thinly sliced, 1/4 cup peas, 1 tablespoon fresh chopped dill, 4 egg whites, lightly beaten, 1 ounce reduced-fat feta, crumbled, 4 slices grilled Canadian turkey bacon

Instructions:
Heat oven to 350°F.
In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes.
Season with salt and black pepper. Mix in asparagus, scallion, peas and dill.
Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes.
Serve immediately with turkey bacon on the side.
Sautéed Shishito Peppers: Summer's Best New Bite

Ingredients:

Instructions:
Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.
You can probably do fancier, cheffy things with them, but they're terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.
Steamed Asparagus with Shallot Vinaigrette

Ingredients:
Asparagus, Red wine vinegar, Extra-virgin olive oil, Finely chopped shallots, Chopped fresh flat-leaf parsley, Kosher salt, Freshly ground black pepper

Instructions:
Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.
The Sweet Pea

Ingredients:
2 tablespoons fresh (or frozen, thawed) peas
1 lemon wedge
1 teaspoon sugar
2 ounces vodka
1 pea tendril (optional)

Instructions:
Muddle 2 tablespoons fresh (or frozen, thawed) peas, 1 lemon wedge, and 1 teaspoon sugar in a cocktail shaker until peas are completely mashed. Add 2 ounces vodka; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Pour through a fine-mesh strainer into a chilled coupe glass. Garnish with a pea tendril (optional).
Chawan Mushi with Shrimp and Spring Peas

Ingredients:
2 teaspoons instant dashi powder (Japanese soup stock granules)
1 tablespoon plus 2 teaspoons mirin (sweet Japanese rice wine)
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon toasted sesame oil
1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed
12 baby shrimp or 4 large shrimp, peeled, deveined, coarsely chopped if large
4 large shiitake mushroom caps, finely chopped
3 large eggs
2 scallions, whites and pale greens only, thinly sliced
Ingredient info: Dashi powder is available at Japanese markets. Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.

Instructions:
Combine dashi powder, 1 tablespoon mirin, and 2 cups warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard.
Set a large bamboo steamer over a large pot filled with 1" of simmering water. If using fresh peas, place in a small wide bowl and set bowl in steamer. Cover and cook until peas are tender, about 5 minutes (if using frozen peas, do not cook). Repeat with shrimp and mushrooms, placing each in separate small wide bowls, and cook in steamer until shrimp are just opaque and mushrooms are softened, about 2 minutes for each.
Gently mix eggs in a large bowl to blend (do not create bubbles); stir in dashi mixture reserved for custard. Pour custard through a fine-mesh sieve into a large bowl or a 4-cup measuring cup.
Toss peas, mushrooms, and scallions in a medium bowl and combine. Divide all but 2 tablespoons pea mixture among 6 small heatproof bowls or 8-ounce ramekins (set remaining pea mixture aside for serving); pour dashi custard over pea mixture, dividing evenly. Tightly cover each bowl with plastic wrap.
Place bowls in steamer, cover, and cook until custard is just set but still jiggles slightly in the center, 10-15 minutes.
Top custards with reserved dashi sauce, pea mixture, and shrimp.
Olive-Orange Vinaigrette

Ingredients:
1 thinly sliced shallot, 1/3 cup chopped pitted oil-cured black olives, 1/4 cup extra-virgin olive oil, 1/4 cup Sherry vinegar, 2 teaspoons finely grated orange zest, 1/4 cup fresh orange juice, 1 teaspoon coarsely chopped aniseed, Kosher salt

Instructions:
Mix 1 thinly sliced shallot, 1/3 cup chopped pitted oil-cured black olives, 1/4 cup extra-virgin olive oil, 1/4 cup Sherry vinegar, 2 teaspoons finely grated orange zest, 1/4 cup fresh orange juice, and 1 teaspoon coarsely chopped aniseed in a small bowl. Season with kosher salt.
Bacon and Egg Sandwiches with Pickled Spring Onions

Ingredients:
4 spring onions or 6 scallions, whites only, thinly sliced, 1/4 cup apple cider vinegar, 2 teaspoons sugar, 1 teaspoon kosher salt, 12 slices thick-cut bacon, 2 tablespoons pure maple syrup, 1/4 cup mayonnaise, 1 tablespoon Sriracha, 8 slices white sandwich bread, such as Pullman, 1/4 cup mayonnaise, 2 tablespoons unsalted butter, 4 large eggs, Kosher salt, ground pepper, 1 cup arugula leaves

Instructions:
Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.
Mix mayonnaise and Sriracha in a small bowl to combine; set aside.
Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.
Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.
Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.
Strawberry Lemonade Smash

Ingredients:
3 hulled strawberries, 2 ounces white rum, 1 ounce fresh lemon juice, 1 ounce simple syrup, 1 strawberry

Instructions:
Muddle 3 hulled strawberries in a cocktail shaker. Add 2 ounces white rum, 1 ounce fresh lemon juice, and 1 ounce simple syrup. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Fill a highball glass with crushed ice. Strain strawberry mixture into glass. Garnish with a strawberry, and serve with a straw.