iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Creamy White Onion Soup

Ingredients:
2 shallots, thinly sliced into rounds, 1/4 cup apple cider vinegar, 1/4 cup white wine vinegar, 1/4 cup sugar, 1 tablespoon olive oil, 1 medium red onion, thinly sliced, Kosher salt, 1/2 cup red wine, 1/4 cup red wine vinegar, 1 tablespoon sugar, 1/4 cinnamon stick, 1/2 star anise pod, 1/8 teaspoon crushed red pepper flakes, 1/8 teaspoon ground allspice, 1/4 cup olive oil, 4 large white onions, thinly sliced, 1 leek, white and pale-green parts only, thinly sliced, 2 celery stalks, chopped, 4 garlic cloves, 1 serrano chile, seeded, chopped, 2 tablespoons chopped peeled ginger, Kosher salt, 1/2 cup dry white wine, 1/2 cup mirin, 1 cup heavy cream, 2 tablespoons unsalted butter, 2 slices brioche, quartered, 4 ounces Fontina cheese, grated, 1 tablespoon chopped fresh chives

Instructions:
Place shallots in a small nonreactive bowl. Bring vinegars, sugar, and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Pour over shallots; chill.
DO AHEAD: Shallots can be pickled 5 days ahead. Cover and keep chilled.
Heat oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft, 5-7 minutes. Add wine, vinegar, sugar, cinnamon, star anise, red pepper flakes, and allspice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is thickened and syrupy, 40-45 minutes.
DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
Heat oil in a large pot over medium-high heat. Add onions, leek, celery, garlic, chile, and ginger; season with salt. Cook, stirring often, until soft (do not let brown), 10-12 minutes.
Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until onions are soft and translucent, 25-30 minutes. Let cool slightly, then purée in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt. Reheat soup in a clean pot.
DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.
Heat butter in a large skillet over medium heat. Cook bread until golden, about 3 minutes (you'll have 2 extra). Flip, top with cheese, cover, and cook until cheese is melted, about 4 minutes. Top toasts with pickled shallots and chives.
Spoon some jam into each bowl, pour soup around, and top with toasts.
Skate Wing Schnitzel

Ingredients:
6 cups torn country-style bread
2 large eggs, beaten to blend
1 cup all-purpose flour
1/2 cup finely chopped fresh herbs (such as flat-leaf parsley, chives, and/or tarragon), divided
Kosher salt, freshly ground pepper
4 6-ounce skate wing fillets
1/2 cup olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons drained capers
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Lemon wedges (for serving; optional)

Instructions:
Pulse bread in a food processor until semi-fine crumbs form. Place breadcrumbs, eggs, and flour in separate shallow bowls. Mix 1/4 cup herbs into breadcrumbs; season with salt and pepper.
Season skate with salt and pepper. Dredge skate in flour, shaking off excess, coat with egg, letting excess drip back into bowl, and coat with breadcrumbs; transfer to a plate.
Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Working in batches, sauté skate until golden brown and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate; season with salt.
Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes. Whisk in capers, lemon juice, mustard, and remaining 1/4 cup herbs.
Drizzle skate with brown butter sauce and serve with lemon wedges, if desired.
Striped Bass with Lime Broth

Ingredients:
2 tablespoons coriander seeds
1 tablespoon cracked cardamom pods
1 teaspoon Thai green curry paste
4 sprigs cilantro, stems and leaves separated
2 kaffir lime leaves or 1/2 teaspoon finely grated lime zest
1 tablespoon fish sauce
1/3 cup (or more) fresh lime juice
Kosher salt
1 grapefruit
1 lime
2 tablespoons vegetable oil
4 6-ounce striped bass fillets or snapper, John Dory, or black bass fillets, halved if long and narrow
Freshly ground black pepper
Fresh mint and basil leaves, extra-virgin olive oil, and flaky sea salt (such as Maldon; for serving)
Ingredient info: Thai green curry paste is available at Asian markets and in the Asian foods section of many supermarkets.

Instructions:
Toast coriander, cardamom, and curry paste in a medium saucepan over medium heat, stirring, until spices are fragrant and curry paste begins to caramelize, about 2 minutes. Add cilantro stems, kaffir lime leaves, fish sauce, and 1 cup water. Bring to a boil, reduce heat, and simmer gently until flavors meld, 8-10 minutes.
Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids. Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired.
Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl; discard membranes. Repeat with lime.
Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat. Season fish with salt and pepper. Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness. Continue cooking until skin is golden brown and fish is mostly cooked through, about 4 minutes; carefully turn fish and sauté until just cooked through, about 1 minute longer.
Divide lime broth and fish among shallow bowls. Scatter citrus segments, cilantro leaves, and mint and basil over; drizzle with olive oil and season with sea salt.
DO AHEAD: Broth can be made 1 day ahead (do not add lime juice). Cover and chill. Bring to room temperature and add lime juice just before serving.
Preserved Lemons

Ingredients:
4 lemons, 2/3 cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, 1/4 teaspoon ground turmeric, 1 clove

Instructions:
Boil 4 scrubbed lemons until softened, 10-12 minutes.
Transfer lemons to a bowl of ice water. Reserve cooking liquid.
Using a paring knife, deeply score lengthwise 4 times, leaving lemons intact.
Whisk 2/3 cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, 1/4 teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl. Transfer lemons to a 1-quart heatproof jar and add brine. Cover and chill at least 2 weeks.
Peach Galette

Ingredients:
3/4 cup unbleached all-purpose flour, plus more for working with the dough, 6 tablespoons whole wheat flour, 1 tablespoon granulated sugar, Scant 1/2 teaspoon kosher salt, 1/2 cup plus 1 tablespoon cold unsalted butter, cut into small chunks, 1 large egg, 1 1/2 teaspoons milk, 1 tablespoon beaten egg or heavy cream, Turbinado sugar, for sprinkling, 1/2 cup granulated sugar, 3 tablespoons unbleached all-purpose flour or tapioca flour, 1/2 teaspoon ground cinnamon, 6 to 8 soft peaches or with give, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges

Instructions:
To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
When the dough is well chilled, preheat the oven to 375°F.
Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.
Alexander McCream Spiced Pumpkin Ice Cream

Ingredients:
1 cup whole milk
1/2 cup heavy cream
2 egg yolks
1/2 cup plus 1 tablespoon superfine or granulated sugar
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon, plus extra for dusting
drop of vanilla extract
dash of dark rum (optional)

Instructions:
1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add 1/3 cup of the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon. Do not let boil.
3. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
4. Put the pumpkin, cinnamon, vanilla extract, remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until smooth. Add to the chilled custard and whisk well. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions.
5. When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours). Dust each portion with a little ground cinnamon before serving.
Hey Hey, My My

Ingredients:
1 1/2 ounces Aperol, 3/4 ounce fino Sherry, 1 ounce fresh grapefruit juice, 1/2 ounce fresh lemon juice, 1/4 ounce honey simple syrup

Instructions:
Combine 1 1/2 ounces Aperol, 3/4 ounce fino Sherry, 1 ounce fresh grapefruit juice, 1/2 ounce fresh lemon juice, and 1/4 ounce honey simple syrup (shake 3 tablespoons honey with 1 tablespoon hot water; chill) in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass.
Ginger-Peach Soda

Ingredients:
1 cup water
1 cup sugar
1 (2-inch) piece fresh ginger, the thickness of a thumb, peeled and minced
1 soft to gushy peach, halved, pitted, and thinly sliced
Ice cubes, for serving
Soda water, to fill
Fresh mint leaves
for garnish (optional)

Instructions:
To make the syrup, in a saucepan, combine the water, sugar, and ginger over medium-low heat and stir until the sugar has dissolved. Remove from the heat, cover, and steep at room temperature for about 30 minutes.
Pour the syrup through a fine-mesh sieve to remove the ginger, pressing all the flavor out of the ginger with the back of a spoon against the sieve. Transfer to a jar or other storage container, cover, and refrigerate until well chilled.
Evenly distribute the peach slices among the glasses. Carefully smash the peaches with the end of a wooden spoon to release their juice. Pour about 2 tablespoons chilled syrup over the peaches in each glass. (The remaining syrup can be stored in the refrigerator for up to 2 weeks.) Add ice cubes and then top off each glass with soda water. Mix each drink with a straw or spoon to distribute the syrup, peach juices, and peach bits evenly. Float a few mint leaves on each serving, then serve immediately (especially on really hot days).
Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower

Ingredients:
1 large pheasant
1/2 teaspoon ground sumac
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 fresh sage leaves
6 cups pheasant or chicken stock or low-sodium chicken broth
2 tablespoons olive oil
1/2 cup diced fennel (reserve the fronds for garnish, if desired)
1/2 cup diced leek
1/2 cup white wine
2 cups arborio rice
2 tablespoons unsalted butter
1 tablespoon fine sea salt
1/2 tablespoon freshly ground black pepper
1 bunch asparagus, ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 head cauliflower, cut into florets
4 tablespoons extra-virgin olive oil
1/2 tablespoon fine sea salt
1 teaspoon freshly ground black pepper

Instructions:
Remove both breasts from the pheasant and season all over with sumac, salt, and pepper. Cover and refrigerate the breasts while you make the risotto and vegetables. If desired, use the rest of the pheasant to make stock to cook the risotto in.
In a medium saucepan over moderate heat, warm the stock. Keep hot.
In a second medium saucepan over moderate heat, warm the oil. Add the fennel and leek and sauté until tender. Add the wine and simmer the mixture until nearly dry. Add the rice and sauté, stirring, until lightly toasted. Add about 1 ladle's worth of hot stock and cook, stirring frequently, until absorbed. Continue adding the stock, 1 ladle's worth at a time, and cook, stirring frequently, until all the stock is absorbed and the risotto is creamy and tender but still al dente. Stir in the butter, season with salt and pepper, and keep warm.
In a medium bowl, toss together the asparagus, oil, salt, and pepper. Heat a grill pan over moderate heat then add the asparagus and grill until tender. Alternatively, toss the asparagus, oil, salt, and pepper together on a large baking sheet and roast in a 500°F oven until tender.
Preheat the oven to 500°F.
On a large baking sheet, toss together the cauliflower, oil, salt, and pepper. Roast until tender and caramelized.
In a large sauté pan over moderate heat, warm the oil. Add the pheasant and sear, flipping once, until both sides develop a rich brown color. Add the butter and sage and once the butter melts, use it to baste the breasts. Continue cooking until an instant read thermometer inserted into the thickest part of the pheasant (do not touch the bone) registers 165°F. Let the pheasant rest briefly then cut each breast in half.
Divide the risotto, asparagus, and cauliflower among 4 plates. Top each with 1/2 pheasant breast and garnish with the reserved fennel fronds, if desired.
Fennel and Orange Salad with Lemon-Ginger Vinaigrette

Ingredients:
1/4 baguette, very thinly sliced
2 tablespoons white wine vinegar
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 teaspoon finely grated peeled ginger
1/2 teaspoon coarsely ground black pepper
Kosher salt
3 tablespoons extra-virgin olive oil
2 navel oranges
1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
4 ounces mustard greens
center ribs and stems removed
leaves torn into bite-size pieces (about 4 cups)

Instructions:
Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.
Fermented Grape Soda

Ingredients:
4 teaspoons finely grated washed unpeeled organic ginger, divided (grate 1 teaspoon at a time over 4 days)
4 teaspoons sugar, divided
3 pounds red seedless grapes
A clean 1-liter plastic soda bottle with cap; cheesecloth

Instructions:
Stir 1 teaspoon ginger, 1 teaspoon sugar, and 4 cups water in a 32-ounce canning jar to combine. Cover jar with cheesecloth; secure with a canning jar band (without lid). Let sit 1 day out of direct sunlight at room temperature.
Stir in 1 teaspoon ginger and 1 teaspoon sugar and let sit 1 day. Repeat twice more. Mixture (ginger bug) should have bubbles throughout and release more when agitated.
After 3 days, purée grapes in a blender until smooth. Strain, pressing on solids (you should have about 4 cups juice).
Combine juice and 1/2 cup ginger bug in a large nonreactive bowl. Cover with cheesecloth; secure with a large rubber band. Let sit out of direct sunlight at room temperature, skimming white mold from surface, until mixture is slightly foamy and releases bubbles when stirred, 3-4 days. Strain into bottle, cap, and let sit at room temperature until bottle feels pressurized, about 1 day longer. Chill.
DO AHEAD: Soda can be made 2 weeks ahead. Keep chilled.
Pasta with Chorizo and Chickpeas

Ingredients:
2 tablespoons olive oil
2 small shallots, chopped
3/4 pound fresh Mexican chorizo or hot Italian sausage, casings removed
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
2 cups low-sodium chicken broth
1 15-ounce can chickpeas, rinsed
12 ounces small dried pasta (such as malloreddus or orecchiette)
Kosher salt
2 tablespoons chopped fresh flat-leaf parsley (optional)
Finely grated Parmesan and lemon zest (for serving)

Instructions:
Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add chorizo and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.
Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thick-ened, 15-20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
Serve pasta topped with parsley, if using, Parmesan, and lemon zest.
Buttermilk Cake with Sour Milk Jam and Gin-Poached cherries

Ingredients:
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more
2 cups all-purpose flour plus more
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup sugar
2 large eggs
1 cup buttermilk
1 cup whole milk
1/2 cup sugar
1 cup crème fraîche
1 cup dried tart cherries
1 cup gin
1/2 cup sugar
2 teaspoons juniper berries
Fennel fronds (for serving)
A 9"-diameter cake pan

Instructions:
Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
Using an electric mixer, beat sugar and 1 1/4 cups butter in another medium bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and scraping down sides of bowl.
Reduce mixer speed to low and, with motor running, add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan.
Bake until cake is golden and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack and let cake cool before turning out.
DO AHEAD: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Bring milk and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer gently, whisking occasionally, until mixture measures a scant 1/4 cup, 20-25 minutes. Transfer to a small bowl; let cool (it will thicken as it sits). Whisk in crème fraîche, cover, and chill.
DO AHEAD: Jam can be made 2 days ahead. Keep chilled.
Bring cherries, gin, sugar, juniper berries, and 1 cup water to a boil in a medium saucepan; reduce heat and simmer until liquid is syrupy, 6-8 minutes. Let cool.
Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.
DO AHEAD: Cherries can be poached 3 days ahead. Cover and chill.
Panko-Fried Peaches

Ingredients:
Canola oil, for deep-frying, 5 to 6 soft large peaches, peeled and halved, All-purpose flour, for dredging, 2 eggs, beaten, 2 cups panko

Instructions:
Pour the oil to a depth of at least 3 inches into a deep-fryer, wok, or deep, heavy saucepan and heat to 300°F.
Meanwhile, cut the peaches into 1/2-inch-thick slices. Spread the flour on a plate and spread the panko on a second plate.
When the oil is ready, using chopsticks or tongs, dredge a peach slice in the flour, shaking off the excess, and then dip in the egg, allowing the excess to drip off. Finally, dredge the slice in the panko, covering it as evenly as possible with the light flakes.
Carefully place the peach slice in the hot oil. It should immediately begin to bubble and hiss. While the first slice is cooking, continue to dredge and dip more slices in the flour, egg, and panko and add them to the oil. Fry no more than 3 or 4 slices at a time, making sure they do not touch one another, for about 1 minute, until evenly golden. Using a wire skimmer, transfer the finished slices to a wire rack set over a shallow bowl or pan to drain briefly. Serve piping hot.