iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Watercress Soup

Ingredients:
2 tablespoons (1/4 stick) unsalted butter
1 medium yellow onion, chopped
2 quarts low-salt chicken broth
1 pound russet potatoes, peeled, cut into 1/2" cubes
4 bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups)
1 1/2 teaspoons (or more) fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup chilled heavy cream
3 tablespoons thinly sliced fresh chives
divided

Instructions:
Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5-6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.
Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 teaspoons lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 tablespoons chives.
Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 tablespoons chives over.
Garlic, Oregano, and Lemon Vinaigrette

Ingredients:
2 garlic cloves
2 anchovy fillets packed in oil (drained)
1/2 teaspoon crushed red pepper flakes
kosher salt
1/2 seeded, finely chopped lemon (with peel)
1/4 cup (loosely packed) fresh oregano leaves
1/4 cup extra-virgin olive oil
fresh lemon juice

Instructions:
Finely chop 2 garlic cloves, 2 anchovy fillets packed in oil (drained), 1/2 teaspoon crushed red pepper flakes, and a pinch of kosher salt in a mini-processor. Add 1/2 seeded, finely chopped lemon (with peel) and 1/4 cup (loosely packed) fresh oregano leaves; pulse a few times to coarsely chop. Add 1/4 cup extra-virgin olive oil; process until a coarse purée forms. Season with more salt and fresh lemon juice, if desired. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Almond-Oat Strawberry Shortcakes

Ingredients:
1 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup slivered almonds
1/3 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
1 cup chilled heavy cream, divided, plus more for brushing
1 1/2 teaspoons vanilla extract, divided
4 cups fresh strawberries, hulled, sliced
1 tablespoon Grand Marnier or other orange liqueur (optional)

Instructions:
Preheat oven to 375°F. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground. Add butter; pulse until only pea-size pieces remain. Add 1/2 cup cream and 1 teaspoon vanilla; pulse until large moist clumps form. Transfer to a work surface.
Knead until dough comes together, about 4 turns. Pat into a 4x6" rectangle. Halve lengthwise, then crosswise into thirds. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tablespoon sugar.
Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes. Set biscuits on a wire rack; let cool. DO AHEAD: Biscuits can be made 8 hours ahead. Store cooled biscuits airtight at room temperature.
Meanwhile, combine strawberries, 1 tablespoon sugar, and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 tablespoon sugar, and 1/2 teaspoon vanilla in a small bowl until peaks form.
Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.
Easter Ham with Golden Breadcrumbs and Madeira Sauce

Ingredients:
1 16-pound whole bone-in smoked ham
2 cups (packed) dark brown sugar
1/2 cup Dijon mustard
1/4 cup extra-virgin olive oil
3 cups coarse fresh breadcrumbs made from six 1/2"-thick slices rustic white bread
3 cups Madeira
Cheesecloth

Instructions:
Arrange a rack on lowest level of oven; preheat to 300°F. Without trimming fat, remove outer rind from most of ham, leaving a band around end of shank bone. Spacing cuts 3/4" apart to make a diamond pattern, score fat on top of ham crosswise and then lengthwise on a diagonal (do not cut into meat). Place ham in a large roasting pan. Pour 3 cups water into pan and roast ham for 2 hours.
Meanwhile, stir brown sugar and mustard in a medium bowl until a thick paste forms; set aside. Heat oil in a large skillet over medium heat. Add breadcrumbs; toast, stirring often, until very crispy, 5-7 minutes. Set aside.
Remove ham from oven; increase temperature to 350°F. Spread half of sugar-mustard paste over scored top of ham. Bake until an instant-read thermometer inserted into thickest part of ham registers 145°F, about 1 hour. If pan juices have dried out, add 1 cup water to pan.
Remove ham from oven; increase temperature to 400°F. Spread remaining sugar-mustard paste over ham and pack breadcrumbs all over top.
Bake ham until crumbs are deep golden brown and crisp, 12-15 minutes. Transfer ham to a serving platter; let rest for 20 minutes before carving.
Line a fine-mesh sieve with cheesecloth. Set sieve over a medium pitcher or gravy boat. Spoon off fat from surface of juices in pan; discard. Add Madeira to pan. Place roasting pan over medium-high heat and simmer liquids briskly, scraping up browned bits, until sauce thickens and is reduced to 2 cups, about 15 minutes. Strain sauce through prepared sieve, pressing on solids; discard solids.
Carve ham. Serve sauce alongside.
Apricot-Anise Tarts

Ingredients:
2 cups dried California apricots (9 ounces)
3/4 cup sugar, divided
1/2 cup apricot preserves
1 1/4 teaspoons almond extract, divided
Master Sweet Dough
1 1/2 teaspoons whole aniseed
1 large egg
Powdered sugar (for dusting)
1 cup chilled heavy cream

Instructions:
Combine apricots and 2 cups water in a large heavy saucepan. Bring to a boil, reduce heat to medium, and simmer, stirring and mashing apricots occasionally, until fruit is very soft and broken down and most of liquid is evaporated, about 15 minutes. Add 1/2 cup sugar; stir until dissolved. Remove from heat and stir in preserves and 1 teaspoon almond extract. Let cool completely. DO AHEAD: Can be made 3 days ahead. Cover and chill.
Follow directions for Master Sweet Dough, adding aniseed as directed.
Punch down dough; divide in half. Place half of dough in the center of a 12"-square piece of parchment paper. Using your fingertips, shape dough into a 9" round. Slide dough on parchment paper onto one end of a large baking sheet. Repeat with remaining dough on another piece of parchment; transfer to other end of baking sheet. Divide apricot mixture between rounds, leaving a 3/4" plain border.
Loosely cover tarts with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
Meanwhile, arrange a rack in middle of oven; preheat to 375°F. Beat egg with 2 teaspoons warm water in a small bowl.
Brush border of dough with egg wash. Bake tarts until crusts are golden, 25-30 minutes. Transfer to a wire rack. DO AHEAD: Tarts can be baked 1 day ahead. Let cool completely. Wrap in foil and store at room temperature. Reheat in a 350°F oven until warm, 10-15 minutes. Alternatively, freeze in a resealable freezer bag for up to 1 month. Thaw before reheating.
Dust hot tarts with powdered sugar. Let cool slightly. Using an electric mixer, beat cream, remaining 1/4 cup sugar, and remaining 1/4 teaspoon almond extract in a medium bowl until soft peaks form. Serve tarts warm or at room temperature with almond whipped cream.
Fried Almonds

Ingredients:
1/2 cup olive oil
3 cups skin-on almonds
Coarse sea salt (such as Maldon)

Instructions:
Heat oil in a large skillet until hot but not smoking. Add almonds and cook, stirring occasionally, until browned and toasted through, 7-8 minutes. Using a slotted spoon, transfer to paper towels. Season generously to taste with salt. DO AHEAD: Can be made 1 day ahead. Store cooled nuts airtight at room temperature.
Coupe Glacée Meringue

Ingredients:
2 large egg whites
2/3 cup sugar
1 vanilla bean, split lengthwise
1 tablespoon honey
2 cups mixed fresh berries (such as raspberries, blackberries, strawberries, blueberries)
2 tablespoons honey
2 teaspoons fresh lemon juice
Vanilla ice cream
Fresh mint leaves

Instructions:
Preheat oven to 200°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites on medium-high speed in a medium bowl until white and foamy. With mixer running, gradually add sugar by tablespoonfuls, beating until meringue is stiff and glossy. Scrape in seeds from vanilla bean. Add honey and continue to beat until seeds are evenly dispersed and no streaks of honey remain. Drop meringue by heaping tablespoonfuls onto prepared baking sheet.
Bake until dry and slightly golden, about 2 hours. Let meringues cool on sheet (they will crisp as they cool).
Combine berries, honey, and lemon juice in a medium bowl. Toss to combine. Let stand at room temperature for at least 1 hour to allow juices to form.
Coarsely crumble meringues. Divide berries and juices among small bowls. Scoop vanilla ice cream into each bowl. Top with crumbled meringues. Garnish with mint.
Cherry-Almond Focaccia

Ingredients:
Master Sweet Dough
3 tablespoons extra-virgin olive oil, divided
2 cups drained pitted tart cherries in light syrup (such as Morello) plus 1 cup syrup (from a 24-28-oz. jar)
3 tablespoons granulated sugar
3/4 cup sliced almonds (with or without skins)
1/3 cup raw sugar
Ingredient info: Tart cherries in light syrup can be found at some supermarkets and at Middle Eastern markets and sahadis.com.

Instructions:
Punch down dough. Coat a large rimmed baking sheet (about 16x12") with 1 tablespoon oil. Press dough evenly into pan, leaving a 1 1/2" border. Loosely cover with plastic wrap or a kitchen towel; let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
Meanwhile, bring cherry syrup and granulated sugar to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer, stirring occasionally, until mixture is reduced to 1/3 cup, 8-10 minutes. Transfer to a small bowl; let cool completely.
Arrange a rack in middle of oven and preheat to 400°F. Using your fingertips, press dimples all over dough surface. Drizzle dough with remaining 2 tablespoons oil. Scatter cherries over, pressing them gently into dough. Drizzle reduced syrup over, allowing it to pool into nooks and crannies. Sprinkle almonds over, then raw sugar. Let rise until dough is doubled in size, 15-20 minutes.
Bake until focaccia is golden brown, 20-23 minutes. Let cool in pan on a wire rack for at least 15 minutes. Serve warm or at room temperature.
Buttermilk Green Goddess Dressing

Ingredients:
1/2 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped fresh chives
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
2 anchovy fillets packed in oil (drained, chopped)
1 chopped garlic clove until smooth
kosher salt
freshly ground black pepper

Instructions:
In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
Béarnaise Sauce

Ingredients:
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon

Instructions:
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
Chilled Asparagus Soup

Ingredients:
6 tablespoons olive oil, divided, plus more for drizzling, 2 medium onions, thinly sliced, 3 pounds asparagus cut into 1/2" pieces, Kosher salt and freshly ground black pepper, 4 cups low-salt chicken broth, 8 ounces fresh spinach, 6 thin asparagus spears, tips removed, stalks halved crosswise, thinly sliced lengthwise

Instructions:
Heat 4 tablespoons oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8-10 minutes. Add 1/2" asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 4-5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8-10 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.
Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. Stir remaining 2 tablespoons oil into soup; season to taste with salt and pepper. Cover and chill until cold, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. Drizzle each with a few drops of oil.
Easter Bread (Tsoureki)

Ingredients:
6-7 large eggs
Food coloring (optional)
Master Sweet Dough
All-purpose flour (for dusting)

Instructions:
Place 5 or 6 eggs in a medium pot. Pour in cold water to cover by 1" and bring to a boil over medium-high heat. Remove from heat, cover pot, and let stand for 10 minutes. Transfer eggs to a medium bowl of ice water; let cool completely.
If desired, color eggs according to food-coloring package directions. Transfer eggs to paper towels to dry. DO AHEAD: Eggs can be dyed up to 1 week ahead. Cover and chill.
Line a large baking sheet with parchment paper. Punch down dough. Divide into 3 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16"- long rope with tapered ends. (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax.)
Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf will be about 12" long). Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes. Arrange a rack in middle of oven; preheat to 375°F. Whisk remaining egg with 2 teaspoons warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instantread thermometer inserted into center of loaf registers 190°F, 20-25 minutes. Let cool on a wire rack. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely and store airtight at room temperature.
Parmesan Pistachio Crisps

Ingredients:
1 cup grated Parmigiano-Reggiano (4 ounces)
2 tablespoons finely chopped unsalted pistachios
a large nonstick baking sheet or nonstick baking liner such as silpat (optional)

Instructions:
Preheat oven to 350°F with rack in middle.
Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
Let crisps cool on sheet 1 minute then transfer to a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.
Pork Loin Roast with Fennel-Garlic Rub

Ingredients:
2 tablespoons chopped garlic (4 to 5 cloves)
1 tablespoon kosher salt
1 tablespoon chopped fresh thyme
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 6 pound bone-in pork loin roast
1 cup dry white wine
1 cup water
2 tablespoons cold unsalted butter, cut into pieces
a coffee/spice grinder; an instant read thermometer

Instructions:
Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
Preheat oven to 350°F.
Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
Transfer the bones to a large serving platter and arrange meat on the bone.
Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
Serve sauce alongside meat.
Simple Strawberry Dulce de Leche Shortbread Tart

Ingredients:
1 cup all-purpose flour
1/3 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla
1 cup chilled heavy cream
1/2 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla
1/2 cup homemade dulce de leche (or store-bought)
1 pound strawberries
hulled and sliced

Instructions:
Heat oven to 350°F with rack in middle. Lightly butter a large baking sheet.
Whisk together flour, cornstarch, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, then beat in egg yolks and vanilla. Reduce speed to low and mix in flour mixture until combined.
Form dough into a disk and roll out between 2 large sheets of parchment paper into an 11-inch round (about 1/8 inch thick). Peel off and discard top piece of parchment. Slide round (still on bottom piece of parchment) onto baking sheet. (Butter on sheet will help keep parchment in place.)
Bake until round is firm to the touch and pale golden around edges, 12 to 16 minutes. Slide round on parchment onto a rack to cool completely.
Beat cream with sour cream, sugar, and vanilla using an electric mixer until soft peaks form.
Carefully slide cool tart from parchment onto a flat platter or cutting board. Gently spread dulce de leche onto crust (an offset spatula is helpful for this), taking care not to break crust. Spoon cream on top of dulce de leche and top with strawberries.
Serve immediately.
Asparagus Green Onion Sauté

Ingredients:
2 pounds asparagus, tough ends discarded and halved crosswise at a sharp diagonal
1/2 pound string beans, tops trimmed and halved crosswise at a sharp diagonal
1 bunch scallions (about 8)
2 tablespoons extra virgin olive oil

Instructions:
Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.
Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.
Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions and continue to sauté until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper.
Piquant Bell Peppers

Ingredients:
3 pounds (about 7) bell peppers, a combination of red, yellow and/or orange
1/4 cup olive oil
1/2 cup red wine vinegar
2 tablespoons sugar

Instructions:
Cut peppers lengthwise into 1/2 inch thick strips.
Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoon salt. Cook, stirring, until wilted, 10 to 15 minutes.
Add vinegar, sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.