iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Kimchi Creamed Collard Greens

Ingredients:
3 tablespoons olive oil, 1 large yellow onion, minced, 1/2 pound slab bacon, minced, 2 pounds collard greens, trimmed and torn into bite-size pieces, 1/4 cup sherry vinegar, 1 tablespoon sorghum or maple syrup, 2 cups chicken stock, Kosher salt, 1 cup heavy cream, 1 cup finely chopped Classic Cabbage Kimchi

Instructions:
Place a large pot over medium heat and add the olive oil. Add the onion and sauté until it has some color. Add the bacon and cook for 10 minutes, or until fully rendered.
Add the collards and sauté until a bit limp, 4 to 5 minutes. Add the vinegar and cook down until almost dry. Add the sorghum, stock, 2 cups of water, and kosher salt to taste. Simmer, covered, for about 45 minutes, until the collards are tender.
While the collards are cooking, get the kimchi cream ready to roll: In a small saucepan, cook the cream over medium heat, watching it closely, until it has reduced by one-third, 4 to 5 minutes. Add the chopped kimchi.
When the collards are tender, stir the kimchi cream into the greens and cook to marry the flavors, about 10 minutes. Serve.
Classic Cabbage Kimchi

Ingredients:
6 pounds Napa cabbage
4 tablespoons kosher salt
2 tablespoons light brown sugar
1/3 cup minced garlic
1/3 cup minced fresh ginger
1/4 cup hot smoked paprika (pimentón)
1/4 cup Korean chile powder
1 tablespoon crushed red pepper flakes
2 tablespoons freshly squeezed lime juice
1/2 cup Asian fish sauce
1/2 cup brine shrimp (available in a jar at Asian food stores), finely chopped
2 bunches scallions
cut into 1/2-inch pieces (about 12 scallions)

Instructions:
Rinse the cabbage, and then quarter the heads lengthwise. Place the pieces in a large pot or bucket, and sprinkle 1 tablespoon of the salt over them. Set aside for 1 hour.
Rinse the cabbage under cold running water, and pat it dry. Cut the cabbage into 1-inch pieces, put them in a large bowl, and toss with the remaining 3 tablespoons salt. Let sit for 2 hours. The salt will draw out moisture from the cabbage.
Drain off the accumulated liquid and lightly rinse the cabbage. In a large bowl, combine the cabbage with all the remaining ingredients, and toss well. Transfer the mixture to a large crock and push the mixture down to force the liquid to rise to the top, somewhat submerging the cabbage in its spicy surroundings. Cover it with a lid and store it in a cool, dark place for 3 days to ferment and mature.
Once the kimchi is tasting all kinds of yummy, transfer it to clean jars (I like quarts), cap them, and store in the fridge (which will inhibit further fermentation) for up to a month or process according to the jar manufacturer's directions to store on the shelf for up to 9 months.
Ramp Jam

Ingredients:
1 teaspoon olive oil, 2 pounds ramps, white ends cut into thin rings, leaves cut into small squares, 1 tablespoon sea salt, 1/2 cup sugar, 1 cup white balsamic vinegar, 2 bay leaves, 1 teaspoon powdered pectin

Instructions:
In a medium saucepan, warm the olive oil over medium heat. Add the ramps and sea salt and cook for 10 minutes, stirring often to prevent any color from developing, but really cooking down the ramps to a softer consistency. Then raise the heat to high and add the sugar, vinegar, and bay leaves. Bring to a boil and reduce the liquid by about half, about 5 minutes. Remove the pan from the heat, whisk in the pectin, and return it to the heat. Continue whisking for a minute or so; the mixture will thicken.
Spoon the jam into 2 sterilized pint jars, and cap them with the lids and bands. The jars can be stored in the refrigerator for up to a month, or processed according to the jar manufacturer's directions and stored at room temperature for up to 9 months.
Griddled Asparagus, Piperade, Poached Eggs, and Grits

Ingredients:
2 cups chicken stock, 2 tablespoons unsalted butter, Sea salt, 1/2 cup white corn grits, 1/2 cup heavy cream, 3 tablespoons olive oil, 4 garlic cloves, thinly sliced, 1/2 cup thinly sliced shallots, 1 cup julienned red bell pepper, 2 roma tomatoes, peeled and coarsely chopped, 2 bay leaves, 1 teaspoon ground Espelette pepper, 1 tablespoon sherry vinegar, 1/2 pound asparagus, tough ends removed, spears peeled if thick, 4 Perfectly Poached Eggs

Instructions:
In a medium saucepan, combine the chicken stock, butter, and sea salt to taste, and bring to a boil over high heat. Whisk in the grits and stir for 1 minute with a wooden spoon. Reduce the heat to low and cook the grits, stirring often, for 20 minutes or until they are tender. Finish the grits with the cream, add more sea salt to taste, and stir well. Cover to keep warm. (I use the waxed paper from a stick of butter for this, placed butter side down over the grits so they don't develop an unseemly crust.)
Meanwhile, in a medium saucepan combine 2 tablespoons of the olive oil and the garlic. Slowly cook the garlic over medium-low heat, making sure not to allow any color to develop, for about 5 minutes. Add the shallots, bell peppers, and a few pinches of sea salt. Cook for 12 minutes or until tender. Add the tomatoes, bay leaves, and Espelette pepper. Continue to cook for 15 more minutes or until the consistency is much like a thick soup. Finish with the sherry vinegar and sea salt to taste, and cover and set aside to keep warm. Remove the bay leaves prior to serving.
Place a large cast-iron sauté pan over medium-high heat. In a mixing bowl, toss the asparagus, the remaining tablespoon of olive oil, and a few pinches of sea salt. When the pan is giving off a light smoke, place the asparagus in the hot pan and cook for 2 minutes. Turn the asparagus over and cook for an additional 2 minutes. The asparagus should have good, even char marks all around and be crisp-tender. Remove from the heat.
Spoon the grits evenly onto 4 plates. Place a poached egg on each plate, and arrange the griddled asparagus and pipérade over the top.
Beets Don't Kale My Vibe Salad

Ingredients:
2 red beets, peeled and cut into 1/2-inch cubes
1 small red onion, diced into 1/2-inch cubes
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon agave nectar
Salt and cracked pepper to taste
6-8 cups chopped kale
2-3 cups cooked wild rice, kept warm
2-3 grilled chicken breasts, diced and kept warm
Roasted beets (above)
Balsamic vinaigrette
4 oz good-quality goat cheese, crumbled
1/2 cup raw or roasted chopped pecans

Instructions:
Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 7–8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 5–7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)
Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.
Old Bay–Spiced Fish Sticks with Creamy Celery Root and Carrot Slaw

Ingredients:
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons country-style Dijon mustard
1 teaspoon honey or agave nectar
1/4 teaspoon ground coriander
6 tablespoons lemon juice, divided (about 2 lemons)
Kosher salt
2 large carrots, peeled
1/2 large celery root, peeled
1/2 cup parsley leaves, roughly chopped
Freshly ground black pepper
2 large eggs, beaten
1/4 cup cornstarch
1 cup stone-ground yellow cornmeal
1 tablespoon plus 2 teaspoons Old Bay seasoning
1 pound firm white fish (such as cod), cut into 16 even strips, about 3x1" each
Kosher salt
1/4 teaspoon freshly ground black pepper
Grapeseed or other neutral oil (for frying)

Instructions:
Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp. lemon juice, and 1/2 tsp. salt in a large bowl. Set aside 3/4 cup for dipping sauce. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root. Add carrots, celery root, parsley, and remaining 3 Tbsp. lemon juice to remaining yogurt mixture and toss to combine. Season slaw with salt and pepper.
Place eggs, cornstarch, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.
Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate.
Pour oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2–3 minutes per side. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months. Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer.
Pan-Grilled Black Bass with Flavored Butters

Ingredients:
1 pound broccolini or broccoli rabe, trimmed
Kosher salt
2 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 (6-ounce) black bass or trout fillets or skinless cod or haddock fillets
1 cup all-purpose flour
Kosher salt, freshly ground pepper
"6 tablespoons unsalted butter
room temperature
divided Maître dHôtel Butter
Nasturtium Butter
and Chile-Cilantro Butter"

Instructions:
Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes. Drain and transfer to a bowl of ice water; let cool. Drain and pat dry with paper towels.
Heat butter in a medium skillet over medium until foaming. Add broccolini, lemon zest, and red pepper flakes; season with salt and pepper. Cook, tossing, just until broccolini is warmed through and coated in butter.
Heat a grill pan over medium-high until hot but not smoking. Pat black bass fillets dry; this will help keep the fish from sticking to the pan while cooking. Place flour on a plate and season generously with salt and pepper (you are not seasoning the fish itself). Working one at a time, dredge fillets in flour, shaking off excess. Spread butter over flesh side of fillets as if buttering a slice of bread.
Add fillets, flesh side down, to pan; they should sizzle upon contact. Cook just until grill marks appear and butter is browned, about 1 minute. Turn and cook, pressing gently so entire skin side is in contact with the pan's ridges, until skin is browned and crisp and fillets are cooked through, about 4 minutes longer.
Serve black bass fillets with broccolini and flavored butters, which will soften on contact with the warm fish.
Smoked Salmon with Horseradish Cream

Ingredients:
1/4 cup sugar
1/4 cup malt vinegar
2 tablespoons distilled white vinegar
1 teaspoon kosher salt
2 small shallots, thinly sliced
1 Fresno chile, thinly sliced into rings, seeds removed
1 jalapeño, thinly sliced into rings, seeds removed
1 small cucumber, cut into 1/2" spears
1 dried chile de árbol
1 cinnamon stick, lightly crushed
3 whole cloves
1 cup distilled white vinegar
1/2 cup sugar
1 teaspoon kosher salt
1 small red onion, thinly sliced into rings
3 tablespoons finely grated peeled horseradish
2 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon sugar
1/4 teaspoon English mustard powder
1/2 cup heavy cream
Kosher salt, freshly ground pepper
freshly ground pepper
6 ounces cold-smoked salmon, skin removed, cut into 1/2" pieces
Dill sprigs and parsley sprigs (for serving)

Instructions:
Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
Cucumber can be pickled 1 day ahead. Keep chilled.
Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
Let brine cool, then pour over onion.
Onion can be pickled 1 week ahead. Cover and chill.
Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.
Pasta alla Gricia

Ingredients:
1 tablespoon extra-virgin olive oil
6 ounces guanciale (salt-cured pork jowl), cut into 3/4" pieces
8 ounces rigatoni
Kosher salt
2 teaspoons coarsely ground black pepper, preferably ground with a mortar and pestle
3 ounces Pecorino Romano
finely grated on the small holes of a box grater (about 3 cups)

Instructions:
Heat oil in a large skillet over mediumlow. Cook guanciale, stirring often, until it starts to brown and crisp, 10–15 minutes; it will shrink dramatically as the fat renders. Transfer to a small bowl with a slotted spoon; reserve skillet (do not wipe out).
Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.
Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute. Add pasta and cook, tossing often and adding more pasta cooking liquid as needed, until pasta is al dente and a thick, glossy sauce forms, 5–7 minutes (this second cooking is why you undercook the pasta initially).
Increase heat to medium-high. Add guanciale, pepper, and two-thirds of Pecorino; toss well to combine and melt cheese. Serve pasta topped with remaining Pecorino.
Sea Bass and Tomato Ceviche

Ingredients:
1/4 medium red onion, chopped, plus thin slices for serving
1 large celery stalk, chopped
2 garlic cloves, smashed
1/4 habanero chile, seeded
1 tablespoon chopped peeled ginger
1/2 teaspoon sugar
1 tablespoon kosher salt, plus more
1/3 cup coarsely chopped fresh cilantro
1 pound sea bass fillet, skin, bones, and bloodline removed
1/2 cup passion fruit juice or fresh orange juice, strained
1/2 cup (or more) fresh lime juice, strained
1 pound mixed heirloom tomatoes
whole or cut into wedges
depending on size Microgreens (for serving)

Instructions:
Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 tablespoon salt, and 1/4 cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.
Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into 1/4"-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.
Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about 1/2 cup; this is your "leche de tigre"). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.
Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.
Pomelo Salad with Chile, Lime, Peanuts, and Coconut

Ingredients:
2 tablespoons palm sugar or light brown sugar, 2 red or green Thai chiles, finely chopped, 2 garlic cloves, finely chopped, 1/4 cup fresh lime juice, 3 tablespoons fish sauce, Kosher salt, 1/2 cup unsweetened shredded coconut, 1/2 cup vegetable oil, 2 shallots, thinly sliced, divided, 1/4 cup peanuts, preferably skin-on, 2 pomelos or 3 ruby red grapefruit, 3/4 cup torn cilantro leaves with tender stems, 2 tablespoons dried shrimp

Instructions:
Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.
Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt.
Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
Coconut Cream Pie with Macaroon Press-In Crust

Ingredients:
Nonstick vegetable oil spray
1 large egg white
1 3/4 cups unsweetened shredded coconut
1/4 cup sugar
2 tablespoons unsalted butter, room temperature
1/4 teaspoon kosher salt
2 ounces bittersweet chocolate, melted, slightly cooled
2 wide strips lime zest
1 pandan leaf (optional)
1 3/4 cups whole milk
3/4 cup unsweetened coconut milk
1/4 cup raw skin-on almonds, coarsely chopped
2 tablespoons unsweetened shredded coconut
2 ounces bittersweet chocolate, melted, slightly cooled
3 large egg yolks
1/4 cup cornstarch
1/4 teaspoon kosher salt
1/2 cup plus 2 tablespoons sugar
2 tablespoons chilled unsalted butter
1 teaspoon fresh lime juice
1 1/2 cups heavy cream

Instructions:
Preheat oven to 325°F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15–20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Cover and let sit off heat 30 minutes.
Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes. Let cool. Toast coconut on same baking sheet, tossing once, until edges are golden, about 4 minutes.
Stir almonds into melted chocolate in a small bowl. Spread in an even layer on a sheet of parchment paper. Sprinkle toasted coconut over chocolate almonds and chill until firm, 8–10 minutes. Coarsely chop, then cover and chill.
Pluck out lime zest and pandan leaf from milk mixture; discard. Return milk mixture to a simmer. Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine. Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture. Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding). Remove from heat and whisk in butter and lime juice.
Scrape custard into crust and press a piece of plastic wrap against surface. Chill until set, about 2 hours.
Just before serving, whip cream and remaining 2 tablespoons sugar in a small bowl to medium-stiff peaks. Spoon over custard, leaving about a 1" border, and swirl decoratively. Scatter chocolatealmond mixture around perimeter.
Pie (without whipped cream) can be made 3 days ahead; keep chilled.
Zucchini-Herb Fritters with Garlic Yogurt

Ingredients:
1/2 cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
2 small zucchini, ends trimmed
1 small russet potato, peeled
1/2 medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
1/2 teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving
Freshly ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup vegetable oil
Olive oil (for serving)

Instructions:
Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt. Let vegetables sit until they release their liquid, 30–40 minutes.
Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.
Strawberry-Almond Cornmeal Cake

Ingredients:
1/2 cup raw skin-on almonds
2 ounces freeze-dried strawberries
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 ounces almond paste
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 pound strawberries, hulled, half halved, half quartered
Powdered sugar (for serving)
A 9" springform pan

Instructions:
Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain.
Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients.
Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.