iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad

Ingredients:
"1/2 cup spicy brown mustard (such as Guldens)", 1/4 cup fresh lemon juice
2 teaspoons dry mustard
1/2 cup vegetable oil
4 tablespoons sugar, divided
3 tablespoons drained capers
1 1/2 tablespoons minced shallot
2 fennel bulbs, trimmed (fronds reserved), quartered, cored, thinly sliced crosswise (about 2 cups)
4 medium Persian or Japanese cucumbers, thinly sliced on diagonal (about 2 cups)
Butter lettuce
1 pound assorted smoked fish (such as salmon, trout, whitefish, sturgeon, and black cod)
Caper berries
Lemon wedges
Hard-boiled eggs
peeled
sliced (optional)

Instructions:
Mix first 3 ingredients in 2-cup glass measuring cup; gradually whisk in oil. Season with pepper. Pour half of mixture into small bowl; mix in 3 tablespoons sugar, capers, and shallot for sauce. Mix 1 tablespoon sugar into remaining mixture. Reserve for dressing salad.
Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 3 tablespoons; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.
Cover large platter with lettuce leaves. Arrange smoked fish and salad atop lettuce. Garnish with caper berries, lemon wedges, and eggs (if desired). Serve with bread, butter, and Mustard-Caper Sauce.
Crispy Eggplant Fritters With Smoked Mozzarella

Ingredients:
2 large eggplants (2 pounds total)
1 1/4 teaspoons salt, divided
Olive oil (for brushing and frying)
2 large eggs
3/4 cup finely grated Parmesan cheese
1 1/4 cups plain dry breadcrumbs, divided
1/4 cup finely chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1/4 teaspoon ground black pepper
1 1/2 tablespoons all purpose flour
4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)
*Also called mozzarella affumicata; available at some specialty foods stores and at cheese shops.

Instructions:
Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.
Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.
Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.
Penne with Grilled Eggplant and Radicchio Sauce

Ingredients:
2 small eggplants (about 1 1/2 pounds total)
1 large head of radicchio (about 8 ounces), quartered, cored
7 tablespoons olive oil, divided
1/3 cup finely chopped onion
3 garlic cloves, thinly sliced
2 tablespoons fresh Italian parsley leaves
1 tablespoon chopped fresh thyme
1 cup chopped seeded peeled tomatoes
1/2 cup low-salt chicken broth
1/3 cup dry white wine
1/2 cup coarsely chopped fresh basil
1/4 teaspoon dried crushed red pepper
12 ounces penne or fusilli (spiral-shaped pasta), freshly cooked
6 ounces soft fresh goat cheese
crumbled

Instructions:
Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle eggplant lightly with salt; let stand 30 minutes.
Prepare barbecue (medium-high heat). Pat eggplant dry. Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt. Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
Toss pasta with 1 tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.
Toasted-Marshmallow Topping

Ingredients:
1 cup plus 2 tablespoons light corn syrup, 1 cup water, 3/4 cup sugar, 3 large egg whites, 1/4 teaspoon cream of tartar, 1/8 teaspoon vanilla extract

Instructions:
Stir corn syrup, 1 cup water, and sugar in medium saucepan over medium-high heat until sugar dissolves. Attach candy thermometer to side of pan. Boil syrup without stirring until thermometer registers 238°F, occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.
Meanwhile, place egg whites, cream of tartar, and vanilla in bowl of heavy-duty mixer fitted with whisk. When thermometer in syrup registers 230°F, beat whites at medium-low speed until peaks form. When thermometer registers 238°F, pour hot syrup down sides of bowl, beating until marshmallow topping is shiny and thick, about 2 minutes.
Scrape topping into glass pie dish. DO AHEAD Can be made 1 day ahead. Cover with inverted bowl (plastic wrap will stick). Let stand at room temperature. If topping hardens, microwave in 10-second intervals before browning.
Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately.
Grilled Pineapple and Banana Sauce with Honey and Lime

Ingredients:
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons honey
2 tablespoons golden brown sugar
1 tablespoon fresh lime juice
1/2 vanilla bean, split lengthwise
5 1/2-inch-thick rounds peeled cored pineapple
2 medium bananas
peeled

Instructions:
Place butter, honey, brown sugar, and lime juice in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, whisking until smooth. DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Remove vanilla bean and rewarm sauce before using.
Prepare barbecue (medium-high heat). Brush both sides of pineapple with some sauce. Grill 1 minute per side. Transfer to plate; cut into 1/2-inch cubes and place in large bowl, leaving juices behind. Mix remaining sauce into pineapple. Cut bananas into 1/2-inch chunks; fold into pineapple mixture.
Nectarine-Red Wine Sauce

Ingredients:
1 cup dry red wine
1 cup sugar
1/2 cup water
1 3-inch cinnamon stick
1 3x1/2-inch strip lemon peel
1 3x1/2-inch strip orange peel
3 1/2 cups 1/2-inch cubes nectarines with peel (from 4 to 5 medium)

Instructions:
Stir first 6 ingredients in medium saucepan over medium heat until sugar dissolves. Increase heat and boil syrup 1 minute. Reduce heat. Add nectarines. Simmer until nectarines are tender but still hold shape, about 10 minutes. Transfer sauce to bowl; cool. DO AHEAD Can be made 1 day ahead. Cover; chill.
Blueberry-Lemon Sauce

Ingredients:
6 tablespoons sugar, 4 teaspoons cornstarch, 4 teaspoons fresh lemon juice, 1 cup water, 2 1/2 cups fresh blueberries, divided, 1 teaspoon finely grated lemon peel

Instructions:
Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.
Macadamia Brittle with Fleur de Sel

Ingredients:
1 cup unsalted macadamia nuts, toasted, chopped, cooled, 1 tablespoon chilled butter, diced, 1 teaspoon baking soda, 1/2 teaspoon fleur de sel or other coarse sea salt, 1 cup sugar, 1/2 cup water, 2 tablespoons light corn syrup

Instructions:
Place large sheet of foil on work surface; butter foil. Combine nuts and next 3 ingredients in medium bowl.
Stir sugar, 1/2 cup water, and corn syrup in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove caramel from heat. Immediately stir in nut mixture (caramel will bubble up). Pour caramel onto prepared foil; spread thinly. Cool brittle until hard; chop. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.
Corn Pudding with Basil

Ingredients:
4 cups corn (from 6 ears)
1 cup packaged fresh basil leaves, torn
3 tablespoons all-purpose flour
1 tablespoon sugar
1 cup milk
1 cup heavy cream
4 large eggs
lightly beaten

Instructions:
Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.
Peaches 'n' Cream Eclairs with Bourbon Caramel Sauce

Ingredients:
6 tablespoons unsalted butter, 3/4 cup water, 1/4 teaspoon salt, 3/4 cup all-purpose flour, 3 large eggs, 1 cup sugar, 1/2 cup water, 1/8 teaspoon salt, 1/2 stick unsalted butter, cut into 4 pieces, 2 tablespoons bourbon or dark rum, 1 pound firm-ripe peaches or nectarines, 2 tablespoons sugar, divided, 1 1/4 cups chilled heavy cream, 1 teaspoon bourbon or dark rum, Equipment: a large pastry bag fitted with a 3/4-inch plain tip

Instructions:
Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
Bring butter, water, and salt to a boil in a small heavy saucepan over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Add eggs 1 at a time, beating well with an electric mixer at high speed after each addition.
Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.
Bake éclairs 15 minutes, then reduce temperature to 400°F and continue to bake until golden, puffed, and crisp, about 15 minutes more (leave oven on). Immediately pierce side of each éclair with tip of a paring knife and return to oven to dry, propping door slightly ajar, 5 minutes. Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.
Heat sugar in a 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Remove from heat and immediately spoon about 1 teaspoon of caramel along top of each éclair, spreading it with back of spoon. Add water and salt to remaining caramel in skillet and simmer, stirring occasionally, until all of caramel is dissolved. Add butter and bourbon, swirling skillet to incorporate. Remove from heat and keep sauce warm, covered.
Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
Halve éclairs horizontally. Put bottom halves of éclairs on plates and top with whipped cream and peaches, then cover with top halves of éclairs. Drizzle plates with caramel sauce.
Apple Celery Granita

Ingredients:
1 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon
1/3 cup sugar
3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks
6 medium celery ribs without leaves (1 pound)
1/2 teaspoon wasabi paste or powdered wasabi
1 to 1 1/2 teaspoons water
Flaky sea salt such as Maldon
1 to 2 tablespoons fruity extra-virgin olive oil
Equipment: an electric juice extractor

Instructions:
Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
Stir together wasabi and enough water to make a pourable sauce.
Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.
Frozen Mango, Blackberry Cassis, and Vanilla Mosaic

Ingredients:
2 pints mango sorbet (4 cups)
1 pint vanilla ice cream (2 cups)
6 ounces fresh blackberries (1 1/2 cups)
1/4 cup sugar
2 tablespoons crème de cassis (black-currant liqueur)
Equipment: a 9- by 5- by 3-inch loaf pan or other 7- to 8-cup capacity mold

Instructions:
Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour.
Meanwhile, purée blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth.
Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side.
Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry purée as you go. Smooth top, pressing down with back of spoon to eliminutesate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours.
To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment.
Cut mosaic into 1/2-inch-thick slices.
Peach Praline Semifreddo with Amaretti

Ingredients:
1 (7-ounce) box amaretti (Italian almond macaroons; 16 paper-wrapped packets), finely ground in a food processor (1 1/4 cups)
1/2 stick unsalted butter, melted
1/4 cup coarsely chopped almonds with skin
1/4 cup sugar
1 1/4 pound firm-ripe peaches
1 (500-mg) vitamin C tablet (ascorbic acid), crushed to a powder with back of a spoon
1/2 cup plus 2 tablespoons sugar, divided
6 large egg yolks
3/8 teaspoon pure almond extract
1 cup heavy cream
1 pound firm-ripe peaches
1 (500-mg) vitaminutes C tablet, crushed to a powder
1/4 cup sugar, or to taste
Equipment: a 9- to 9 1/2-inch (24-cm) round springform pan (2 inches deep); a handheld electric mixer

Instructions:
Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide semifreddo off bottom), then lock on side and oil pan.
Stir together ground amaretti and melted butter in a bowl until combined well, then press evenly over bottom and up side of springform pan. Bake until crust is firm and a shade darker, about 10 minutes. Cool completely in pan on a rack, 20 to 30 minutes. Leave oven on.
Spread nuts in a shallow baking pan and toast in oven, stirring once or twice, until fragrant and golden, about 10 minutes. Transfer nuts to a bowl. Lightly oil same baking pan.
Cook sugar in a heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber.
Immediately stir in nuts, then pour mixture into oiled baking pan and let stand to harden and cool completely, about 15 minutes.
Break praline into pieces, then pulse in cleaned food processor until finely chopped.
Pit and coarsely chop peaches, with skins if desired, then purée in cleaned food processor with crushed vitaminutes C, 1/2 cup sugar, and 1/8 teaspoon salt. Force thourough a medium-mesh sieve set over a large metal bowl, pressing on and then discarding solids.
Stir in egg yolks, then place bowl over a saucepan of barely simmering water and beat with mixer until mixture is thick and pale and registers 140°F on an instant-read thermometer, then beat 3 minutes more (do not let boil).
Remove bowl from saucepan and set in a larger bowl of ice and cold water. Add almond extract and beat until cold, about 6 minutes.
Beat cream with remaining 2 tablespoons sugar in another bowl using cleaned beaters until it just holds soft peaks.
Fold one third of cream into peach mixture, then fold in praline and remaining cream gently but thoroughly. Pour mixture into cooled crust and freeze, covered with plastic wrap, until firm, at least 3 hours. Let stand in refrigerator 30 minutes to 1 hour before serving.
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Peel peaches and cut into 1/2-inch wedges.
Toss peaches with crushed vitaminutes C and sugar and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.
Spoon peaches over semifreddo with a slotted spoon just before serving.
Raspberry Chocolate Ice Pops

Ingredients:
6 ounces fresh raspberries (1 1/4 cups)
1/3 cup water
1/4 cup light corn syrup
3 tablespoons sugar
1 tablespoon framboise (raspberry liqueur; optional)
2 teaspoons fresh lemon juice, or to taste
3/4 cup water
1/4 cup corn syrup
3 tablespoons sugar
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon pure vanilla extract
Equipment: 8 (3-ouncec) ice pop molds and sticks

Instructions:
Blend together all raspberry-ice ingredients in a blender until smooth. Force thourough a fine-mesh sieve set over a bowl, discarding solids.
Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.
Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.
Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.
Put molds in a container with room-temperature water up to 1/4 inch from top of molds. Let stand 30 seconds, then remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
Summer Pudding with Blueberries and Raspberries

Ingredients:
1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded
4 cups blueberries (1 pound)
5 cups raspberries (18 ounces)
1 cup sugar
1 teaspoon fresh lemon juice
Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom); a platter with a lip
1 platter with a lip
Accompaniment: lemon verbena ice cream

Instructions:
Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
Basil Vodka Gimlets

Ingredients:
1 cup basil lemon syrup
3/4 cup vodka
3/4 cup fresh lemon juice
1 cup ice cubes
Garnish: fresh basil sprigs (preferably lemon basil); lemon zest strips
lemon zest strips

Instructions:
Stir together all ingredients in a pitcher until cold, then strain into 8- to 10-ounce glasses (such as Old Fashioned) half filled with ice.
Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette

Ingredients:
1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
3/4 pound cherry tomatoes
6 tablespoons olive oil, divided
4 (6-ounces) skinless mahimahi fillets (1 inch thick)
1 tablespoon red-wine vinegar
2 teaspoons black or green tapenade (olive paste)
Accompaniment: plain or parmesan couscous

Instructions:
Preheat broiler and line a large shallow baking pan with foil.
Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.
Penne with Pea Pesto

Ingredients:
1 (10-ounce) package frozen peas
2 large garlic cloves
1/2 cup pine nuts (2 ounce)
1/2 cup grated Parmigiano-Reggiano plus additional for serving
1/3 cup olive oil
1 pound penne

Instructions:
Cook peas on the stove or in a microwave according to package directions, then drain well.
With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.