iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spiced Brisket with Leeks and Dried Apricots

Ingredients:
2 1/2 tablespoons honey
2 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 4 1/2- to 5 1/2-pound flat-cut (first-cut) brisket, well-trimmed
2 medium leeks (white and pale green parts only), sliced
1 medium onion, chopped
24 whole dried apricots, divided
10 garlic cloves, peeled
6 sprigs fresh thyme
2 Turkish bay leaves
2 cups dry red wine
1 tablespoon matzo cake meal
Chopped fresh cilantro

Instructions:
Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.
Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan.
Set oven temperature to 325°F. Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours. Uncover; cool 1 1/2 hours.
Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket; cover with foil. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices; add remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. (Can be made 2 days ahead. Cover brisket and sauce separately and chill.) Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.
Sprinkle brisket with cilantro and serve with sauce.
Lemon Olive-Oil Cake

Ingredients:
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
a 9-inch (24-cm) springform pan; parchment paper

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
Chilled Lemon Souffles with Caramel Sauce

Ingredients:
Vegetable oil, 1/4 cup water, 1 teaspoon unflavored gelatin, 3 large eggs, separated, 2 tablespoons cornstarch, 1 cup plus 2 tablespoons whole milk, 6 tablespoons sugar, divided, 6 tablespoons fresh lemon juice, 1 1/2 teaspoons finely grated lemon peel, Caramel Sauce

Instructions:
Lightly oil six 3/4-cup soufflé dishes or custard cups; set aside. Pour 1/4 cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium-high heat until mixture boils and thickens, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.
Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until instant-read thermometer inserted into mixture registers 140°F, about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.
Divide lemon custard among prepared soufflé dishes; level off tops with back of knife. Refrigerate soufflés uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.).
Run small knife around soufflés to loosen. Place small plate atop 1 soufflé and invert. Using both hands, hold plate and soufflé dish tightly together and shake gently, allowing soufflé to settle on plate (if soufflé does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds). Repeat with remaining soufflés. Spoon room-temperature Caramel Sauce generously over top of each soufflé and serve.
Steamed Chicken Salad with Sesame Sauce

Ingredients:
3-4 green onions
salt and pepper
2 small cucumbers
10 oz. boneless chicken thighs with skin
1 tablespoon sake
1 teaspoon sesame oil
small piece crushed ginger
1/4 cup liquid made up from the juices of the cooked chicken (and water if necessary)
4 tablespoons sesame paste
2 tablespoons soy sauce
2 tablespoons superfine sugar
1/2 tablespoon rice vinegar
2 teaspoons chili paste or to-ban-jan
2 tablespoons roughly ground sesame seeds
2 tablespoons finely shredded green onions
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic

Instructions:
1. Finely chop the green onion diagonally, reserving the green part for use during cooking the chicken. Soak in cold water for a few minutes to remove the bitterness of the onion, then drain and put aside to use later.
2. On a chopping board, sprinkle the cucumbers with a few pinches of salt, rubbing it into the flesh, then rinse. This lessens the aroma of the cucumber and gives it a good green color. Hit the cucumbers with a pestle (if you don't have a pestle, use a bottle) and break it apart with your hands, to make uneven pieces.
3. Pierce the chicken pieces with a skewer and place in a microwave-safe bowl. Add the salt, pepper, and oil and then place the green part of the green onion and the crushed ginger on top. Cover and microwave on medium for 4 minutes, or until cooked. Leave to cool. Keep the juice from the chicken to use in the sesame sauce.
4. Shred the chicken with your hands and place in a serving dish. Mix in the cucumber and put the chopped green onion on top.
5. Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.
Chilled Watercress Soup with Onion Cream

Ingredients:
3 tablespoons olive oil
2 medium onions, thinly sliced
1 large leek (white and pale green parts only), thinly sliced
4 cups vegetable broth
1 large bunch or 2 medium bunches watercress, thick stems removed (about 4 cups)
1 cup half and half
1/4 cup crème fraîche
2 green onions, thinly sliced, dark green part reserved for garnish
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon Worcestershire sauce

Instructions:
Heat oil in heavy large saucepan over medium heat. Add onions and sauté until soft, stirring often, about 10 minutes. Add leek and sauté 5 minutes. Add vegetable broth and bring to boil. Reduce heat to low, cover, and simmer 10 minutes. Allow broth to cool uncovered 15 minutes.
Place 3 cups watercress in blender. Pour half of warm broth mixture over watercress and blend until smooth.
Add half and half and blend until combined. Transfer soup to bowl. Puree remaining broth mixture in blender until smooth; stir into soup in bowl. If more watercress flavor is desired, puree 1/2 cup watercress with 2 cups soup in same blender. Repeat with more watercress, if desired. Season soup to taste with salt and pepper. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
Whisk crème fraîche, white and pale green parts of green onions, and all remaining ingredients in small bowl. (Can be made 1 day ahead. Cover and chill.)
Divide soup among 6 shallow bowls. Drizzle with green onion cream; sprinkle with sliced dark green onion tops.
Grilled Artichokes with Artichoke-Mint Dip

Ingredients:
8 whole artichokes
1 cup (packed) fresh mint leaves
6 ounces cream cheese
3 tablespoons extra-virgin olive oil

Instructions:
Prepare barbecue (medium heat). Using scissors, cut off spiky tips from artichokes. Using spoon, scrape out chokes from centers. Wrap each artichoke in foil. Using tines of fork, poke holes in foil. Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes. Unwrap artichokes. Discard any outer leaves that may be charred and any tough inner leaves. Arrange 6 artichokes on platter. Remove leaves from remaining 2 artichokes and place on platter. Transfer artichoke hearts to processor. Add mint, cream cheese, and oil; blend until smooth. Season to taste with salt and pepper. Transfer dip to bowl and place on platter.
Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls

Ingredients:
1 4 1/2- to 5-pound chicken, cut into 8 pieces, rinsed well, excess skin and fat cut away and discarded
Boiling water
5 quarts cold water
1 tablespoon coarse kosher salt
1 pound onions, quartered
1 1-pound yam (red-skinned sweet potato), peeled, cut in half crosswise
3/4 pound carrots, peeled, thickly sliced
1/2 pound parsnips, peeled, thickly sliced
4 large celery stalks, cut into 2-inch pieces
10 large fresh dill sprigs
10 large fresh Italian parsley sprigs
Parsley-Sage Matzo Balls
3 to 4 tablespoons fresh lemon juice
8 thin lemon slices

Instructions:
Place chicken in large bowl. Add boiling water to cover. Let stand 2 minutes; drain well. Using small knife, scrape skin to remove any surface fat. Rinse with cold water; drain again. Bring 5 quarts water to boil in heavy large pot. Add chicken. Return to boil, skimming impurities . Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes. Add onions, yam, carrots, parsnips, and celery. Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours. Add dill and parsley to soup; simmer 3 minutes. Remove from heat and let stand 1 hour. Strain into clean pot. (Can be made 2 days ahead. Chill uncovered until cold, then cover and chill.) Add matzo balls to soup and rewarm over medium heat. Season to taste with lemon juice, salt, and pepper. Ladle into bowls. Add 1 lemon slice and matzo balls to each.
Wine Cake with Macerated Strawberries

Ingredients:
1/2 cup matzo cake meal
1/2 cup potato starch
1/4 teaspoon salt
2/3 cup medium-dry Concord-grape wine
3 tablespoons fresh lemon juice
6 large eggs, separated, at room temperature for 30 minutes
1 1/2 teaspoons finely grated fresh lemon zest
1 1/4 cups granulated sugar
2 lb strawberries (2 qt), trimmed and quartered (6 cups)
1/4 cup medium-dry Concord-grape wine
4 teaspoons granulated sugar
Passover confectioners sugar
a 10-inch tube pan (4 1/2 inches deep) with removable bottom

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Whisk together matzo cake meal, potato starch, and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.
Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.
With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.
Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.
While cake cools, gently stir together strawberries, wine, and sugar until sugar is dissolved, then let stand at least 30 minutes.
Dust cake with Passover confectioners sugar and serve with strawberries.
Garam Masala Deviled Eggs

Ingredients:
6 hard-boiled eggs
3 1/2 tablespoons mayonnaise
3 tablespoons minced green onion
1 tablespoon minced seeded jalapeño chile
1 1/2 teaspoons minced mango chutney
1/2 teaspoon (scant) garam masala
Finely chopped radishes

Instructions:
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.
Spoon yolk mixture into whites. Top generously with chopped radishes . (Can be made 4 hours ahead. Cover loosely and refrigerate.)
Strawberry Tiramisu

Ingredients:
1 1/4 cups strawberry preserves
1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
52 (about) crisp ladyfingers (boudoirs or Savoiardi)
1 1/2 pounds strawberries
divided

Instructions:
Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
Slice remaining strawberries. Arrange over tiramasù and serve.
*Italian cream cheese available at supermarkets and at Italian markets.
Winter Vegetable and Beef Soup

Ingredients:
2 tablespoons olive oil
2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
4 large carrots, peeled, diced
1 large onion, chopped
6 garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh thyme or chopped fresh marjoram
6 cups (or more) beef broth
1 28-ounce can diced tomatoes in juice
3 cups coarsely chopped green cabbage
2 large Yukon Gold potatoes, peeled, diced
1 cup frozen corn kernels
1 cup frozen peas

Instructions:
Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes. Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.
Chicken, Asparagus, and Broccoli Stir-Fry

Ingredients:
2 tablespoons Asian sesame oil, divided, 2 garlic cloves, chopped, 2 cups 1 1/2-inch pieces asparagus, 2 cups small broccoli florets, 6 tablespoons low-salt chicken broth, divided, 1 1/4 pounds skinless boneless chicken breast halves, thinly sliced crosswise, 4 large green onions, chopped, 3 tablespoons hoisin sauce*, 1 tablespoon oyster sauce

Instructions:
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and 4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.
Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
*Available in the Asian foods section of many supermarkets and at Asian markets.
Kansas City Steaks with Lobster Béarnaise Sauce

Ingredients:
1 2 1/3-pound live lobster
1 cup (2 sticks) unsalted butter, divided
1 shallot, sliced
2 garlic cloves, chopped
1 dried red chile, such as Japones or de árbol
1/2 teaspoon paprika
1/4 cup Sherry wine vinegar
2 tablespoons chopped shallot
1 tablespoon capers, chopped
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon water
1 tablespoon chopped fresh tarragon
6 14- to 16-ounce 1 1/4-inch-thick New York strip steaks with bone, or 9-ounce boneless New York strip steaks
Coarse kosher salt

Instructions:
Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)
Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.
Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Ingredients:
4 cups chopped red onions (about 2 large)
1 1/2 tablespoons sunflower oil or canola oil
1 teaspoon nigella seeds*
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
3 tablespoons sunflower or canola oil
4 teaspoons curry powder
2/3 cup Greek yogurt
2 green onions, thinly sliced
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 small head of cauliflower, halved, cored, cut into 1/3-inch-thick slices, broken into pieces (about 3 cups)
1 medium white onion, chopped
3 tablespoons curry leaves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon turmeric
4 1/2 cups vegetable broth
6 bay leaves
1 9-ounce bag baby spinach leaves
1 14- to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes
Chopped fresh parsley

Instructions:
Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.
Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.
Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.
Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.
*Nigella seeds are pungent and peppery, from a flowering plant of the same name. Also called kalonji or black onion seeds. Available at indianfoodsco.com.
Caramelized Apples

Ingredients:
6 tablespoons (3/4 stick) unsalted butter
1/3 cup sugar
2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes
2/3 cup whipping cream

Instructions:
Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm apples over medium heat.)