iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate Torte with Calvados-Poached Figs

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup superfine sugar, divided, plus more for pan
8 ounces bittersweet chocolate, chopped
1 1/2 cups blanched hazelnuts
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
6 large eggs, separated
1 teaspoon vanilla extract
1/2 teaspoons cream of tartar
2/3 cup Calvados (apple brandy)
2/3 cup granulated sugar
2 cups dried black Mission figs or pitted prunes (about 8 ounces)
halved if large

Instructions:
Place a rack in middle of oven; preheat to 375°F. Butter a 9"-diameter springform pan or cake pan and line with a round of parchment. Butter parchment and sprinkle pan with superfine sugar.
Melt chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until smooth; let cool slightly.
Pulse hazelnuts, flour, cocoa powder, salt, and 1/2 cup superfine sugar in a food processor until finely ground; sift through a medium-mesh sieve. Pulse any larger pieces again in food processor, if needed.
Using an electric mixer on high speed, beat 1 cup butter and remaining 3/4 cup superfine sugar until light and fluffy, about 4 minutes. Add egg yolks, 1 at a time, beating to blend between additions. Beat in vanilla. Reduce speed to low; mix in melted chocolate. Gradually add dry ingredients, mixing just until combined.
Using clean beaters and with mixer on medium-high speed, beat egg whites and cream of tartar in a medium bowl until stiff peaks form.
Using a rubber spatula, fold 1/3 of whites into chocolate batter to loosen, then fold remaining whites into batter just until combined. Scrape batter into prepared pan.
Bake cake 20 minutes, then reduce oven temperature to 350°F and bake until a tester inserted into the center comes out clean, 30–40 minutes longer. Transfer pan to a wire rack; let cake cool 30 minutes before unmolding to cool completely.
DO AHEAD: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
Bring Calvados, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add figs, reduce heat to low, and simmer gently until figs are very soft, 20–25 minutes. Let cool.
Serve cake with figs and syrup.
DO AHEAD: Figs can be poached 1 week ahead. Cover and chill.
Crispy Chicken Breasts with Chermoula and Escarole

Ingredients:
4 tablespoons olive oil, divided
2 large skin-on, bone-in chicken breasts, bones removed (1 1/2–2 pounds)
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
1 teaspoon coriander seeds, chopped
1 teaspoon cumin seeds, chopped
1/2 teaspoon hot smoked paprika
1 medium shallot, sliced into rings
1/2 cup fresh cilantro leaves with tender stems
2 tablespoons (or more) fresh lemon juice
1/2 head escarole
torn into pieces

Instructions:
Heat 1 tablespoon oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10–12 minutes. Turn and cook until cooked through, 5–8 minutes longer. Transfer to a plate; reserve skillet.
Wipe out skillet and heat remaining 3 tablespoons oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper.
Combine cilantro, lemon juice, and 2 tablespoons garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.
Sticky Toffee Pudding with Blood Orange, Tangerine, and Whipped Crème Fraîche

Ingredients:
1/2 pound whole Medjool dates, pitted and chopped
1 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup dark-brown sugar
1/4 cup granulated sugar
2 extra-large eggs
1 recipe Toffee Sauce
3 blood oranges
2 tangerines
6 kumquats
1 cup heavy cream
2 tablespoons crème fraîche

Instructions:
Place the dates and baking soda in a bowl, and pour 1 cup boiling water over them. Let them sit for 1 hour, and then strain the dates (reserve the water). Purée them in a food processor, pour the liquid in, and pulse to combine.
Preheat the oven to 350°F.
Prepare a 9-inch springform pan by spreading butter on the inside surfaces, lining the bottom with parchment paper, and buttering the parchment.
Sift the flour and baking powder together. Stir in the salt.
In a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium-high speed for 4 to 5 minutes, until light and fluffy. Add the eggs, and beat until fluffy again. Add the date purée and the flour mixture, alternating, to the butter mixture, and combine well.
Pour the batter into the prepared pan. Bake for 35 minutes, until the pudding is dark brown. Immediately after removing the pudding from the oven, pour 1/2 cup of toffee sauce over the top. Let the pudding rest for 15 minutes before serving.
While the pudding is baking, cut the stem and blossom ends from the blood oranges. Place the oranges cut-side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. Slice each orange into 8 to 10 pinwheels.
Peel the tangerines, separate them into segments, and remove all the white veins, or pith. Slice the kumquats into pinwheels. Chill the fruit until you are ready to serve.
Using a stand mixer fitted with the whisk attachment (or by hand), whip the cream and crème fraîche together to soft peaks.
Slice six pieces of warm pudding (the pudding serves twelve) and place them on six dessert plates. Spoon the rest of the warm toffee sauce over the slices. On each plate, dollop a heaping tablespoon of the whipped crème fraîche next to each piece and arrange the citrus evenly over and around the pudding. Scatter the kumquats in a beautiful natural style.
Bran's Dram

Ingredients:
1 bag berry herbal tea, 1 1/2 ounces white rum, 1/2 ounce fresh lemon juice, 1 teaspoon honey, A lemon twist

Instructions:
Steep 1 bag berry herbal tea in a mug with 6 ounces hot water, 2–3 minutes; discard tea bag and stir in 1 1/2 ounces white rum, 1/2 ounce fresh lemon juice, and 1 teaspoon honey. Garnish with a lemon twist.
Bell Peppers with Shrimp and Coconut Rice

Ingredients:
4 teaspoons vegetable oil, 1 tablespoon chopped fresh ginger, 4 teaspoons chopped garlic, 1 cup jasmine rice, rinsed and drained, 3/4 cup light coconut milk, 1 teaspoon finely grated lime zest, 1 teaspoon sugar, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 pound medium shrimp, thawed if frozen, peeled and deveined, 4 medium red bell peppers, 2 tablespoons fresh lime juice, 1/4 cup chopped fresh basil, 1/3 cup roughly chopped roasted, unsalted cashews

Instructions:
Heat oven to 350°. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.
Portobello Mushrooms with White Beans and Prosciutto

Ingredients:
4 large portobello mushroom caps, gills removed
4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1/4 cup finely chopped shallots
2 teaspoons finely chopped garlic
1 teaspoon chopped fresh rosemary
1 can (19 ounces) cannellini beans, rinsed and drained
1/4 cup reduced-sodium chicken broth
1 ounce prosciutto, chopped
2 tablespoons finely chopped flat-leaf parsley
3/4 cup baby spinach
2 tablespoons panko breadcrumbs
2 tablespoons grated fresh Parmesan
Olive oil cooking spray

Instructions:
Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft, 2 minutes. Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper. Remove from heat, stir in prosciutto and parsley and transfer to a bowl. In the same skillet over medium heat, cook spinach until wilted, 1 minute. Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture. Stuff caps with bean mixture and spinach. In a bowl, combine panko and Parmesan; divide among caps. Coat caps with cooking spray; bake until panko is golden, 10 minutes.
Eggplant with Lentils and Goat Cheese

Ingredients:
2 globe eggplants (1 pound each), halved lengthwise
Vegetable oil cooking spray
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil
1 medium onion, finely chopped
2 diced celery stalks
1 large carrot, peeled and diced
2 cloves garlic, finely chopped
"2 cups packaged steamed lentils (such as Melissas)", 1/2 cup low-sodium vegetable broth
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint, plus torn leaves for serving
2 ounces crumbled goat cheese

Instructions:
Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.
Classic Caramel Sauce

Ingredients:
3/4 cup heavy whipping cream
1/2 cup (3 1/2 ounces) granulated sugar
2 tablespoons water
1 teaspoon honey
4 tablespoons (2 ounces, 1/2 stick) unsalted butter, softened
1/2 teaspoon pure vanilla extract

Instructions:
Bring the cream to a boil in a 1-quart saucepan over medium heat.
Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing.
Cook the mixture over high heat, without stirring, until it turns amber colored, 6–8 minutes. Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla.
Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm.
Apple Crisp

Ingredients:
1 cup all-purpose flour
2/3 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
2 pounds firm, sweet apples (4 to 5 medium-large apples)
Up to 1/4 cup water
Vanilla ice cream or heavy cream
Equipment: 8-inch-square baking dish
preferably ceramic
glass
enamel-coated cast-iron
or stainless steel (avoid aluminum or uncoated cast-iron)

Instructions:
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.
Position a rack in the center of the oven and preheat to 375°F.
Peel the apples and cut them in half lengthwise. Scoop out the cores and discard. Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total. Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly. Drizzle up to 1/4 cup of water over the apples—use less water if the apples are particularly juicy.
Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream. DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day. Reheat, uncovered, in a warm oven until heated through.
Caramel Swirl Cheesecake

Ingredients:
2 cups (9 ounces) walnuts
2 tablespoons firmly packed light brown sugar
4 tablespoons (2 ounces, 1/4 stick) unsalted butter, melted and cooled
Nonstick baking spray
2 pounds cream cheese, room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (3 ounces) firmly packed light brown sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 1/2 cups sour cream
1 recipe Classic Caramel Sauce
1 (9 1/2-inch) round springform pan

Instructions:
Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
Serve the cheesecake at room temperature.
Sweet Potatoes with Cuban-Style Beef Picadillo

Ingredients:
4 medium sweet potatoes, 2 teaspoons olive oil, 1/2 cup finely chopped onion, 2 teaspoons finely chopped garlic, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 12 ounces 90-percent-lean ground beef, 1/4 cup dry sherry, 3/4 cup canned crushed tomatoes, 1/4 cup dried cherries, roughly chopped, 1/4 cup pimento-stuffed green olives, sliced in rounds, 1 tablespoon capers, 1/4 teaspoon kosher salt, 2 tablespoons chopped fresh cilantro, plus more leaves for serving

Instructions:
Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.
Perfect Pear Salad

Ingredients:
10 slices thick-cut bacon, cut into large dice
6 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
4 cups (loosely packed) baby spinach leaves
1 Anjou pear, peeled, cored, and cut lengthwise into 1/4-inch-thick slices
3/4 cup coarsely grated Asiago cheese (about 5 ounces)
1/2 cup red bell pepper, cut into fine dice
2 tablespoons shallot
minced

Instructions:
1. In a large skillet over moderately high heat, sauté the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel–lined plate to drain. Set aside.
2. In a medium bowl, whisk together the oil, vinegar, salt, and pepper. In a large bowl, toss the spinach with half the dressing.
3. Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper, and shallot over each plate. Drizzle with the remaining dressing and serve immediately.
Acorn Squash with Kale and Sausage

Ingredients:
2 medium acorn squash, halved down the middle, seeds removed, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, Olive oil cooking spray, 3 teaspoons olive oil, divided, 8 ounces hot Italian turkey sausage, casings removed, 1 large leek, white and light green parts only, halved and sliced, 2 cloves garlic, finely chopped, 4 cups tightly packed torn kale, 1/3 cup reduced-sodium chicken broth, 1/4 cup chopped walnuts, 2 tablespoons grated fresh Parmesan, 2 tablespoons panko breadcrumbs

Instructions:
Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.
Panettone Dressing Squares

Ingredients:
4 echalion or banana shallots, or 2 onions (approx. 8 ounces total)
2 apples (approx. 8 ounces total)
14 ounces pancetta slices or rindless streaky bacon
2 stalks celery
4 large fresh sage leaves
3 tablespoons garlic-flavored oil
1 1/2 cups (approx. 7 ounces) vacuum-packed chestnuts
zest and juice 1 unwaxed lemon
1 pound panettone (or pandoro), slightly stale, sliced
2 eggs
olive oil, for greasing
aluminum foil pan or ovenproof dish approx. 9 x 13 inches

Instructions:
Peel and halve the shallots (or peel and quarter the onions) and quarter and core the apples, and roughly cut up the pancetta (or bacon). Drop the shallot or onion and the apple pieces into the bowl of a food processor along with the celery stalks, snapped in half, and the sage leaves, and process in a short burst to start the chopping, before adding the roughly cut pancetta (or bacon), and then blitz at full speed until finely chopped. Don't worry about the mixture's wetness; mush is what I expect. You can chop everything by hand, though; in which case, don't expect to get everything as ground up as it would in the processor. Anything goes.
Heat the garlic-flavored oil in a wide, heavy frying pan and fry this mixture, stirring every now and again, for 10–15 minutes, until the vegetables et al. have softened. Remove the fried mixture to a large bowl, crumble in the chestnuts, grate in the lemon zest and squeeze in the juice, then tear and crumble in the panettone, and—I use my hands for this—combine everything into a squidgy, fragrant paste. (If you're making this in advance, leave it to cool at this stage, then cover and transfer to the refrigerator where it can stand for up to 2 days.)
When you are ready to cook this, preheat the oven to 400°F and let the dressing come to room temperature. Uncover the bowl, beat the eggs and mix them in, then spread the mixture into a foil pan or lightly greased ovenproof dish, and bake for 25–30 minutes, until the edges brown and begin to come away from the pan or dish and a cake tester comes out clean.
For appetizers, let the pan cool for 30 minutes and then cut into 48 little bite-sized squares—or into 24 larger pieces to accompany roasted meat, if you'd prefer.
Puerto Rican Coconut Eggnog (Coquito)

Ingredients:
One 12-ounce can evaporated milk, 2 large egg yolks, One 15-ounce can unsweetened coconut milk, One 14-ounce can sweetened condensed milk, 1 cup white rum, 1/4 teaspoon ground cinnamon, Pinch of salt

Instructions:
Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.
Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.
Boiled Yuca (Yuca Hervida)

Ingredients:
3 pounds fresh yuca, peeled and cut into 3-inch sections (about 2 pounds trimmed weight), or 2 pounds frozen yuca
1 tablespoon salt

Instructions:
Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes. Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot.