iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate Toasted Almond Torte

Ingredients:
Vegetable oil for greasing pan
1 cup blanched almonds (5 ounces)
8 ounces fine quality bittersweet chocolate, chopped
5 large eggs, separated, at room temperature for 30 minutes
2/3 cup well-stirred coconut milk
1 teaspoon vanilla
1/3 cup matzoh cake meal
2 tablespoons potato starch
1/2 teaspoon salt
1/2 cup sugar
1/3 cup sugar
1/2 teaspoon potato starch
Sliced strawberries (about 1 quart; 3 cups)
About 1/4 cup sliced almonds preferably with skin, lightly toasted for garnish (optional)
a 9-to 9 1/2-inch (24 centimeter) spring-form pan; a coffee/spice grinder

Instructions:
Preheat oven to 350°F with rack positioned in middle.
Grease spring-form pan and line bottom and sides with parchment (greasing pan will help parchment stick).
Arrange almonds in a shallow baking pan and toast in oven until deep golden in color, about 15 minutes. Cool completely. Reduce oven temperature to 325°F.
While nuts cool, place chocolate in a heatproof bowl and melt over a pot of simmering water, stirring occasionally. Cool chocolate to warm.
Place cooled almonds with matzoh cake meal, potato starch and salt in a food processor and pulse until finely ground. (Be careful not to grind to a paste.)
Whisk yolks, coconut milk, and vanilla into chocolate until smooth, then whisk in half of almond mixture until combined (mixture will be slightly grainy).
Beat egg whites with a pinch of salt in the bowl of an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add sugar in a slow steady stream, beating, until whites hold stiff glossy peaks.
Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
Sprinkle remaining almond mixture over the top and fold in gently but thoroughly until combined. Pour batter into prepared pan, and bake until cake is firm to the touch and begins to pull away from sides (center will appear moist but will set once cool), 45 to 50 minutes.
Transfer to a rack and cool 30 minutes, then remove sides of spring-form and parchment and cool completely. Invert cake on rack and remove bottom and parchment, then reinvert cake onto a serving plate.
Grind sugar and potato starch together in coffee/spice grinder until powdery.
Just before serving, sprinkle top with sliced almonds (if desired) and dust with powdered sugar. Enjoy with berries alongside.
Key Lime Meringue Cake

Ingredients:
2 3/4 cups sifted cake flour (not self-rising; sift before measuring) plus more for pans
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened, plus more for pans
1 1/2 cups sugar
4 large eggs, warmed in shell in a bowl of warm water 5 minutes
1 tablespoon grated Key lime or lime zest
1 1/2 teaspoons pure vanilla extract
1 cup whole milk
3/4 cup sugar
1/4 cup cornstarch
Pinch of salt
3/4 cup water
3/4 cup fresh Key lime or lime juice
2 large eggs
3 tablespoons unsalted butter, cut into tablespoons
2 teaspoons grated Key lime or lime zest
2 large egg whites
"3/4 cup confectioners sugar", 2/3 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract
1 teaspoon fresh Key lime or lime juice
1/8 teaspoon salt
2 (9- by 2-inch) round cake pans; a powerful handheld electric mixer or a stand mixer

Instructions:
Heat oven to 350°F. with rack in middle. Butter cake pans, then line bottoms with rounds of parchment. Dust pans with additional flour, knocking out excess.
Sift flour, baking powder, and salt together into a bowl.
Beat together butter and sugar in a large bowl with an electric mixer (or a stand mixer fitted with the paddle attachment) at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each addition. Beat in zest and vanilla and continue beating until light and fluffy, 3 to 5 minutes more. At low speed, add flour mixture in 3 batches alternately with milk, beginning and ending with the flour mixture and mixing until batter is just smooth.
Divide batter between cake pans, spreading it evenly. Bake until a wooden toothpick inserted in the center of each cake comes out clean and cakes begin to pull away from sides of pans, 20 to 25 minutes.
Cool for 15 minutes in pans on racks. Run a thin knife around sides of pans, invert cake layers onto racks, and cool completely.
Whisk together sugar, cornstarch, and salt in a heavy 2-quart saucepan, then whisk in 3/4 cup water and juice until smooth. Whisk together eggs in a medium heat-proof bowl until well combined.
Bring juice mixture to a boil over medium heat, stirring with whisk, then reduce heat and continue to cook at a slow boil, stirring with whisk, 1 minute (mixture will be thick). Remove pan from heat.
Add half of hot juice mixture to eggs in a slow stream, stirring with whisk. Stir egg mixture into juice in pan and cook over medium-low heat, stirring, just until it reaches a simmer. Remove pan from heat and add butter and zest, stirring until butter is melted.
Cover filling with a buttered round of wax paper or parchment paper and chill until cold, about 1 hour.
Combine frosting ingredients in a large bowl with electric mixer (or stand mixer fitted with the whip attachment). Beat at high speed until frosting is thick and fluffy, 3 to 5 minutes.
Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or a large plate and spread with one-third of filling (about 2/3 cup).
Stack remaining cake layers using half of remaining filling between each layer.
Spread top and side of cake generously with frosting.
Homemade Dulce de Leche

Ingredients:
4 cups milk
1 1/4 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla
1 (14-ounce) can sweetened condensed milk

Instructions:
Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
Haroseth (Dried Fruit and Nut Paste)

Ingredients:
3/4 cup (3 ounces) walnuts, toasted and cooled
3/4 cup (4 ounces) raw almonds, toasted and cooled
1 cup tightly packed (3 ounces) dried apples
2/3 cup (5 ounces) Turkish apricots
2 (3-inch long by 1-inch wide) strips orange zest, any white pith removed
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup ruby Port or medium dry Concord grape wine
1/2 cup golden raisins (3 ounces)

Instructions:
Pulse toasted nuts in a food processor until coarsely chopped.
Add dried fruit, zest, and spices and pulse again until chopped.
Add Port and pulse until all ingredients are chopped and combined into a coarse paste.
Transfer to a bowl and stir in raisins.
Spring Chicken Soup with Matzo Balls

Ingredients:
3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
5 large carrots (about 1 pound), cut into thirds
2 celery ribs, cut into thirds
1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
1 small head garlic, halved crosswise
1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
15 long fresh flat leaf parsley stems
15 long fresh dill stems
12 black peppercorns
1 tablespoon kosher salt
4 quarts cold water
1 cup matzo meal, plus 1 tablespoon
1/3 cup finely chopped flat leaf parsley
3 tablespoons finely chopped fresh dill
3 tablespoons rendered chicken fat
1/2 cup chicken broth (reserved from recipe below)
4 large eggs, separated
Dill sprigs for garnish

Instructions:
Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
Add all remaining broth ingredients to pot and bring to a boil over medium heat.
Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
Stir together matzo meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
Stir one-third of egg whites into matzo mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after being chilled, the matzo mixture is still not firm, add 1 tablespoon additional matzo meal.
Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
Remove carrots from broth and once cool, cut into 1/2-inch pieces.
Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
With dampened hands, gently form chilled matzo mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzo balls; moisten hands as necessary to prevent sticking).
Simmer matzo balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzo ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
Stir carrots and chicken into hot soup to warm through before serving.
Garnish with dill sprigs.
Pot Roast in Rich Gravy

Ingredients:
1/4 cup matzoh cake meal
4 tablespoons vegetable or olive oil, divided
1 (4 1/2-to 5-pound) beef chuck roast, tied
1 large onion (about 1 pound), coarsely chopped (2 cups)
2 large carrots (about 1/2 pound), coarsely chopped
2 medium parsnips (about 1/2 pound), coarsely chopped
2 cups full-bodied red wine
4 cups chicken broth
1 (28-ounce) can diced tomatoes in juice
5 full sprigs fresh thyme
2 bay leaves
1 (3-inch long) cinnamon stick
Fresh horseradish root, peeled and finely grated for serving (optional)
a 6- to 7-quart-wide heavy pot with lid

Instructions:
Preheat oven to 350°F with rack in middle.
On a large plate mix together matzoh cake meal with 1 tablespoon kosher salt and 1/2 teaspoon pepper. Pat meat dry then coat with matzoh meal mixture, dusting off excess (discard matzoh meal but reserve plate).
Heat 3 tablespoons oil in a 6- to 7-quart-wide heavy pot over medium high heat until oil shimmers. Brown meat on all sides, totaling about 12 minutes. Transfer to plate.
Reduce heat to medium and add onions, carrots, and parsnips to pot with 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to soften and turn golden, 8 to 10 minutes.
Add wine to pot and boil, scraping up any bits from bottom of pan until wine is reduced by half.
Add chicken broth, tomatoes in juice, thyme, bay leaves, and cinnamon stick to pot and bring to a simmer. Return meat to pot and cover with lid. Place in oven and braise until meat is tender when pierced with a fork, about 3 hours.
Transfer meat to a cutting board. Remove thyme sprigs, bay leaves, and cinnamon stick. Transfer 2 cups braising liquid to a blender and purée until smooth (use caution when pureeing hot liquids). Stir pureed sauce into liquid in pot and adjust seasoning if necessary.
Discard strings from meat and cut into thick slices (it may fall apart as you slice it because it's so tender), then return meat to sauce and serve.
Salsa Borracha

Ingredients:
8 ancho chiles, 1/2 cup fresh orange juice, 1/2 cup golden tequila, 1 garlic clove, minced, 4 tablespoons olive oil, Salt and freshly ground black pepper, 1/4 cup crumbled añejo or feta cheese

Instructions:
Cook the chiles in a dry sauté pan over high heat, turning them constantly, for 2 minutes, or until slightly toasted. Halve and seed the chiles. Tear them into small pieces and transfer the pieces to a blender.
Add the orange juice, tequila, garlic, and 2 tablespoons of the olive oil to the blender. Puree until the salsa is nearly smooth.
Heat the remaining 2 tablespoons olive oil in a sauté pan over high heat. Add the salsa and cook for 5 minutes, or until slightly thickened. Season the salsa with salt and pepper. Let it cool completely. (The salsa can be made 1 day ahead. Cover the sauce and keep it in the fridge.)
Serve the salsa topped with the crumbled añejo cheese.
Sesame Seed and Árbol Chile Salsa

Ingredients:
1 1/2 tablespoons vegetable oil, 1/4 cup minced onion, 2 large garlic cloves, 1/4 cup sesame seeds, toasted, 1/2 cup dried árbol chiles, 4 large tomatillos, husked and rinsed, Salt and freshly ground black pepper

Instructions:
Heat the vegetable oil in a large heavy sauté pan over medium-high heat. Add the onion and garlic cloves and sauté for 5 minutes, or until the garlic is golden brown. Add the sesame seeds and árbol chiles and cook for 5 minutes, or until the chiles are darkened in spots.
Meanwhile, heat a medium-size heavy sauté pan over high heat. Add the tomatillos and cook, turning them frequently, for 10 minutes, or until they are pale green and blackened in spots. Add the tomatillos to the chile mixture in the pan, pressing on them with a spatula to break them apart and release their juices. Cook for 5 minutes to blend the flavors. Remove from the heat and let cool slightly.
Transfer the contents of the pan to a blender, and add 1 1/2 cups water. Blend until the salsa is smooth. Season to taste with salt and pepper. Cool to room temperature, and then serve.
Tomatillo-Pasilla de Oaxaca Salsa

Ingredients:
2 1/2 pounds tomatillos, husked, rinsed, and quartered, 1 tablespoon lard or vegetable oil, 10 medium cloves garlic, 15 small pasilla de Oaxaca chiles, stemmed and seeded, Kosher or fine sea salt

Instructions:
1. In a small saucepan, combine the tomatillos with enough water to come about halfway up the side of the pan, cover, and cook over medium heat until they are soft, about 10 minutes; strain, reserving the liquid.
2. Meanwhile, on a plancha or in a heavy skillet, melt the lard over medium heat. Add the garlic and cook until soft and well charred on all sides, 5 to 10 minutes; transfer to the jar of an electric blender.
3. Add the chiles to plancha and toast for 2 minutes per side. Remove, tear them into pieces, and add them to the blender. Pour in the reserved cooking liquid, add a large pinch of salt, and blend until smooth. Add the tomatillos, blend, and taste to adjust the salt, as necessary.
Squash Gratin

Ingredients:
2 1/4 pounds of winter squash
2 slices of bacon 1/8 inch thick
4 garlic cloves (unpeeled but crushed)
1 sprig of rosemary
salt
a handful of dried pumpkin seeds
freshly ground black pepper
1 ounce of pecorino or Parmesan cheese

Instructions:
Peel 2 1/4 pounds of winter squash and cut into cubes.
Preheat the oven to 450°F.
In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.
Cover with parchment paper and put in the oven for 30 minutes.
Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.
In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.
When the squash is cooked, take the pot out of the oven and turn on the broiler.
Throw away the rosemary and the peel of the garlic cloves.
Remove the slices of bacon and cut into small lardons.
Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.
Sprinkle the top of the gratin with pumpkin seeds.
With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.
Put under the broiler for about 2 minutes to brown the top. Serve immediately.
Poached Lobster with Vegetable Macedonia

Ingredients:
2 carrots with tops, 3 turnips with tops, 2 handfuls of French beans, a handful of fresh peas, 1 3/4 cups of white wine, 10 black peppercorns, a 1 1/2-pound lobster, 2 scallions, 1/2 cup Greek-style yogurt, an unwaxed lemon, "a pinch of Piment dEspelette or hot paprika", salt, freshly ground black pepper

Instructions:
Peel and wash 2 carrots with tops and 3 turnips with tops. Wash and de-string 2 handfuls of French beans. Cut these vegetables into very small dice (brunoise).
Shell a handful of fresh peas.
Heat salted water in a saucepan and prepare a bowl of water and ice cubes.
Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water. Drain once more, put in a large bowl, and set aside.
Pour 3 quarts of water and 1 3/4 cups of white wine into a large cooking pot. Add 10 black peppercorns and bring to a boil. Plunge a 1 1/2-pound lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.
Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws. Remove the black intestinal vein. Take the sand sac from the head and collect the coral.
Cut the shell of the head and tail in half lengthwise. Rinse and dry them.
Cut up the meat and add it to the bowl of vegetables.
Trim, wash, and finely chop 2 scallions and put them in a bowl. Add the lobster coral, 1/2 cup Greek-style yogurt, the juice of an unwaxed lemon, a little of its grated zest, and a pinch of Piment d'Espelette or hot paprika. Taste and correct the seasoning with salt and freshly ground black pepper.
Pour this sauce into the bowl of vegetables and lobster. Stir gently, then distribute this mixture into the shells of the half tails and half heads.
Arrange on a dish and keep cold until serving.
Slow-Cooked Lamb with Sage and Pearl Barley

Ingredients:
1 shoulder of young lamb, 4 carrots, 2 stalks of celery, 4 red onions, 4 splashes olive oil, 3 squashed garlic cloves, 12 sage leaves, 8 peppercorns, 1 1/4 cups red wine, 1 1/4 cups chicken stock, 3/4 cup of pearl barley, salt, 12 fresh almonds, freshly ground black pepper

Instructions:
Trim the fat from 1 shoulder of young lamb. Peel, wash, and thinly slice 4 carrots and 2 stalks of celery. Peel 4 red onions and cut into small wedges.
Preheat the oven to 300°F. Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides. Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil.
Put in half the vegetables and sweat for 2 to 3 minutes, stirring. Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish.
Pour in 1 1/4 cups of red wine and reduce by half. Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time.
Take out the casserole dish. Remove the shoulder, wrap it in aluminium foil, and keep warm. Keep the casserole dish on hand.
Shortly before the end of cooking the lamb, put 3/4 cup of pearl barley to soak for 10 minutes.
Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables, and cook for 2 minutes, stirring. Drain the pearl barley and add to the vegetables. Stir, season with salt, and cook for 1 to 2 minutes.
Take a ladleful of the cooking liquid from the lamb casserole dish and pour it into the barley casserole dish. Let it swell with the liquid and cook for 15 to 18 minutes, adding more of the liquid as and when it is absorbed.
Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil. Stir and check the seasoning.
Cut the shoulder into large pieces and return them to their casserole dish. Add the contents of the other casserole dish and a generous twist of freshly ground black pepper and serve in the casserole dish.
Kool-Aid Marshmallows

Ingredients:
1 (.16-ounce) packet unsweetened Kool-Aid drink mix, any flavor*
1/2 cup cold water
5 teaspoons unflavored powdered gelatin
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon fine sea salt
1/2 cup Classic Coating, plus more for dusting
4 packets Pop Rocks, for sprinkling (optional)
*I use Tropical Punch for these hot pink marshmallows.

Instructions:
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the Kool-Aid mix, cold water, and gelatin in a small bowl. Let it soften for 5 minutes.
STIR TOGETHER the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan. Bring the syrup to a boil over high heat, stirring occasionally, until it reaches 240°F. Pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the mixer bowl. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more. The finished marshmallow will be tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating generously over top. Let it set for 6 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into shapes and dip the sticky edges in Pop Rocks or more coating, patting off the excess.
Maple-Bacon Marshmallows

Ingredients:
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
2/3 cup sugar
1/2 cup Grade A dark or Grade B maple syrup*
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (about 1 1/2 ounces) finely chopped candied bacon**
1/2 cup Classic Coating, plus more for dusting
*The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.
**To make candied bacon
lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized
30 to 35 minutes. Let cool before chopping into bits.

Instructions:
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.
STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed-this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust them with more coating.