iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chicken and Potato Gratin With Brown Butter Cream

Ingredients:
3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon
cut into wedges (optional)

Instructions:
Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5–8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don’t place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don’t get too crispy when they bake.
Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5–10 minutes.
Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5–7 minutes. Let cool.
To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
Kale and Pumpkin Falafels With Pickled Carrot Slaw

Ingredients:
¾ cup (120g or 4½ oz) toasted pepitas (pumpkin seeds)
3 cups (90g or 3 oz) shredded kale, stems removed (about 3 large leaves)
1 clove garlic, crushed
1 (16 oz or 400g ) can chickpeas (garbanzo beans), rinsed, drained
1½ teaspoons ground turmeric
½ cup (6g or ¼ oz) coriander (cilantro) leaves
Sea salt and cracked black pepper
3 cups (450g or 1 lb) firmly packed grated pumpkin
Extra virgin olive oil, for brushing
Plain Greek-style yogurt and hulled tahini, to serve
6 carrots, shredded using a julienne peeler
2 tablespoons apple cider vinegar
2 tablespoons honey
2 large red chiles, sliced
½ cup (6g or ¼ oz) coriander (cilantro) leaves

Instructions:
Preheat oven to 220°C (425°F).
Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.
Maple and Chile Roasted Squash With Quinoa Tabouli

Ingredients:
1 (2kg or 4 lb or 4 oz) butternut squash or 2 (1kg or 2 lb or 3 oz) butternut squash, halved
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon chile flakes
Sea salt and cracked black pepper
1/4 cup (40g or 1 ½ oz) roasted almonds, chopped
2 cups (320g or 11 ¼ oz) cooked quinoa
½ cup (8g or ¼ oz) torn mint leaves
60g (2 oz) wild rocket (arugula) leaves
½ cup (140g or 5 oz) hulled tahini
⅔ cup (160ml or 5 ½ fl oz) lemon juice
1 cup (250ml or 8 ½ fl oz) water
1 clove garlic, crushed
Sea salt flakes

Instructions:
Preheat oven to 220°C (425°F).
Scoop the seeds from the squash and discard. Place squash, cut side up, onto a baking tray. Using the tip of a sharp knife, make some shallow slashes into the squash flesh. Combine the oil, maple, chile, salt and pepper and brush over the squash. Cover with aluminium foil and roast for 20 minutes. Remove the foil and roast for a further 40 minutes or until the squash is golden and soft.
To make the quinoa tabouli, in a large bowl combine the quinoa, mint, and arugula.
To make the lemon tahini dressing, in a small bowl, place the tahini, lemon juice, water, garlic and salt. Mix to combine.
To serve, place the squash onto a serving platter and top with the tabouli. Drizzle with the lemon tahini dressing and sprinkle over almonds.
Chhena Poda (Spiced Cheesecake)

Ingredients:
Ghee, for the cake pan
8 ounces paneer, preferably homemade
¼ cup confectioners’ sugar
½ teaspoon ground cardamom
2 tablespoons semolina
1½ tablespoons ghee, store-bought or homemade
¼ cup whole milk
2 tablespoons roasted cashews
2 tablespoons golden raisins
3 tablespoons granulated sugar
Freshly whipped cream or sliced almonds (optional)
for serving

Instructions:
Preheat the oven to 350°F. Butter a 9-inch nonstick metal cake pan with some ghee.
In a large bowl, stir together the paneer, confectioners’ sugar, and cardamom until incorporated but still slightly chunky. Add the semolina, ghee, and milk and whisk until smooth. Stir in the cashews and raisins and set aside.
Sprinkle the granulated sugar over the bottom of the prepared cake pan. Set the pan on the stove over medium heat and once the sugar just begins to bubble and turn pale golden brown (the sugar will continue to caramelize in the oven, so don’t let it get any darker right now), after 8 to 10 minutes, remove the pan from the heat using tongs. (This step is a bit tricky and you might be tempted to move the sugar around with a spoon while it is bubbling, but don’t touch it—just let it caramelize on its own.) You will know it’s ready for the cake batter when it’s bubbling but is still slightly grainy and just turning a pale golden color. Pour the batter into the pan, using a rubber spatula to scrape the bowl clean. It should settle into an even layer on its own, but if it doesn’t, use the spatula to create a smooth surface.
Wearing oven mitts, carefully transfer the pan to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a wire rack and cool in the pan to room temperature. Run a paring knife around the cake’s edges and then place a serving platter larger than the diameter of the cake over the cake and gently flip the cake over—it should slide out, with caramel coming out with it like you would see in a flan (though some caramel will be left in the pan—this is fine).
Slice and serve with freshly whipped cream or sliced almonds, if desired. The cake will keep in a covered container in the refrigerator for up to 3 days.
Note: To clean the pan, add some boiling water to the pan and let it sit for at least 30 minutes to loosen up the browned sugar sticking to the surface of the pan before cleaning it.
Paneer

Ingredients:
2 quarts whole milk, Juice of 2 lemons, ½ teaspoon kosher salt

Instructions:
In a medium saucepan, heat the milk to 195°F over medium heat. Using a wooden spoon, stir frequently during the heating process to prevent the milk from scalding. Be sure to scrape the bottom of the pan when you stir because this is where the milk is most prone to sticking. The milk will become foamy and bubbles will form on its surface once it reaches the desired temperature.
Remove from the heat and stir in the lemon juice until evenly distributed, which will cause the separation of curds from the whey. The process should begin right away, but don’t fret if it takes a minute or two. Cover the pan and set aside at room temperature for 10 minutes to let the acid work its magic. Check the mixture at this point: It should be slightly yellow and the curds should have completely separated from the whey. Don’t panic if this hasn’t happened completely yet. Simply add another teaspoon of acid and set aside for a few minutes more. This should do the trick.
Line a fine-mesh sieve with cheesecloth and set the sieve over a bowl. Ladle the curds and whey into the sieve. Reserve the whey for another use. Season the curds (still in the sieve) with salt, stirring it in using a wooden spoon, then gather up the edges of the cheesecloth into a tight bundle and squeeze the excess whey from the curds. Place the cheesecloth and curds on a large plate and shape them into a square. Wrap the cheesecloth edges around the paneer and place a second plate on top of it to compress it. Set aside at room temperature for 30 minutes. At this point the paneer is ready to use or it can be refrigerated in a covered container for up to 3 days.
Sloppy Joe Shirred Eggs With Spinach

Ingredients:
1 medium carrot, top removed and cut into about 6 pieces
1 (14.5-ounce) can diced tomatoes, or 2 scant cups roughly chopped fresh tomatoes
2 tablespoons extra virgin olive oil, divided
3 garlic cloves, minced
8 ounces fresh spinach (4 cups packed)
3 teaspoons kosher salt, divided
1 pound ground turkey
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground black pepper
½ cup R-Rated Onions
2 tablespoons red wine vinegar
4 large eggs Parmigiano Reggiano
for serving (optional)

Instructions:
Preheat your oven to 400°F. Combine the carrot, tomatoes plus their juice, and 1 cup water in a blender. Blitz till it’s as smooth as your blender allows.
In an ovenproof 12-inch sauté pan or skillet set over medium heat, cook 1 tablespoon of the olive oil and the minced garlic. Watch for the garlic to start sizzling, then stir in the spinach and ½ teaspoon of the salt. Continue stirring for a minute, until all the spinach is wilted. Remove it from the pan and set aside.
Add the final tablespoon olive oil to the pan, raise the heat to medium, and add the turkey plus 1 teaspoon salt. Using a wooden spoon or spatula, break the turkey up into small morsels as it browns. When you have browned turkey, add the cumin, paprika, and black pepper. Stir to incorporate, toasting the spices for about 30 seconds.
Add the carrot-tomato mixture, the R-Rated Onions, vinegar, and ½ teaspoon salt. Let this cook for about 15 minutes, uncovered, stirring occasionally. You may need to lower the heat to prevent Joe from sticking or splattering. When the ragout is done it will be thick and juicy. If it seems too dry, stir in a little water. Taste the ragout for seasoning and adjust as you like.
Turn the heat off and make four indentions in the ragout. Divide the spinach and put equal amounts in each indentation. Top each section of spinach with a cracked egg. Sprinkle the eggs with the remaining 1 teaspoon salt.
Slide the skillet onto the middle rack of your preheated oven. Bake for 10 to 12 minutes, until the whites are set and the yolks are slightly runny.
To serve, scatter ribbons of Parmigiano Reggiano or another hard cheese over the top. If bread is your thing, this is great with toast.
R-Rated Onions

Ingredients:
4–5 large or 6–8 medium yellow or white onions, 1 Tbsp olive or vegetable oil, 1 tsp kosher salt

Instructions:
Peel your onions and cut them in half through their stem ends—longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don’t have to stand over it like risotto, but don’t go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that’s good. Just scrape them up and stir them in. A little color building as you go is okay, but don’t rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized
About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you’re smiling over a soft, creamy, fragrant pile of mahogany onions, you’re done.
Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months.
Miso-Squash Ramen

Ingredients:
1 Tbsp. extra-virgin olive oil
1 Tbsp. white miso
2 tsp. pure maple syrup or brown sugar
1 tsp. regular soy sauce or tamari
1 small kabocha squash (about 2 lb.), peeled, cut into 1"-thick wedges, or 1 small butternut squash (about 2 lb.), peeled, cut into 1" pieces
1 Tbsp. extra-virgin olive oil
1 (1") piece ginger, coarsely chopped
2 garlic cloves, coarsely chopped
4 cups low-sodium vegetable broth
2 Tbsp. white miso
Kosher salt, freshly ground pepper
1 large bunch broccolini (8–10 oz.), halved crosswise, thicker stalks halved lengthwise
4 (5-oz.) packages wavy ramen noodles, preferably fresh
Handful of cilantro leaves with tender stems

Instructions:
Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25–30 minutes.
Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat.
Set 8 roasted squash wedges (or about 2 cups if using butternut) aside for serving. Add miso and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper. (Alternatively, you can let broth cool slightly, then purée with sqush and miso in a regular blender.)
Meanwhile, bring a large pot of salted water to the boil and cook broccolini until crisp-tender, about 3 minutes. Using tongs, transfer to a plate.
Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls.
Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top. Scatter cilantro over.
Spicy Coconut Pumpkin Soup

Ingredients:
2 tablespoons coconut oil, 1 pound calabaza pumpkin, seeded, peeled, and cut into chunks, 1 small onion, minced, 3 garlic cloves, minced, 1 ají dulce pepper, seeded and minced, 1 teaspoon dark brown sugar, ½ teaspoon ground cumin, 2 cups coconut milk, 1 cup chicken broth or vegetable broth, Salt and freshly ground black pepper, 2 tablespoons chopped fresh cilantro

Instructions:
Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.
Baigan Chokha

Ingredients:
2 large Italian eggplants, 1 tablespoon canola oil, ½ medium onion, chopped, 2 cloves garlic, finely chopped, 1 small tomato, chopped, ¼ teaspoon coarse salt, or to taste, Freshly ground black pepper to taste, 1 tablespoon coarsely chopped cilantro, Roti, for serving

Instructions:
Prepare a hot grill or preheat the broiler.
With a fork, pierce the eggplants all over, and place on the grill or under the broiler. Grill or broil until completely charred and soft, about 20 minutes, turning frequently (the eggplants will brown and blister quickly). Remove and allow to cool.
Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
Heat the canola oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1 to 2 minutes.
Stir in the mashed eggplant and cook for about 2 minutes. Season with salt and black pepper to taste. Garnish with the cilantro and serve with roti.
Dad’s Curried Chicken

Ingredients:
1 (4-pound) chicken, cut into 8 pieces, skin removed
1 tablespoon freshly squeezed lime juice
2 tablespoons Green Seasoning
1 teaspoon coarse salt
1 Scotch bonnet pepper or other hot red chili pepper, finely chopped
2 cloves garlic, crushed
¼ cup Trinidad Curry Powder
2 tablespoons canola oil
1 medium onion, chopped
1 cup chicken stock or water
Roti or white rice
for serving

Instructions:
Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat—do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.
Trinidad Curry Powder

Ingredients:
6 cardamom pods
1 cup coriander seeds
¼ cup cumin seeds
1 Tbsp. mustard seeds
1 Tbsp. fenugreek seeds
10-15 curry leaves (optional)
¼ cup whole black peppercorns
6 whole cloves
⅓ cup plus 1 Tbsp. ground turmeric

Instructions:
Break open the cardamom pods, remove the seeds, and discard the pods.
Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.
Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
Store in an airtight container. If stored properly, curry powder will keep for at least two months.
Shrimp Creole

Ingredients:
3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice
prepared according to package instructions but without butter or margarine

Instructions:
In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
Serve shrimp and sauce over coked rice.
Green Seasoning

Ingredients:
3 Tbsp. chopped fresh chives, 1 Tbsp. chopped fresh shado beni or cilantro leaves, 2 Tbsp. chopped fresh thyme, 1 Tbsp. chopped fresh oregano, 1 Tbsp. chopped fresh parsley, 4 cloves garlic

Instructions:
Process all the ingredients in a food processor until the mixture forms a thick paste. (Alternatively, process in a blender with 2 Tbsp. vinegar.)
Use immediately, or store in a tightly sealed glass jar in the refrigerator for up to 1 week.
Chicken Pelau

Ingredients:
1 cup dry or 1 (12-ounce) can pigeon peas, pinto beans, or black-eyed peas
2 cups long-grain rice
3 tablespoons canola oil
3/4 cup sugar (white or brown)
1 (3-pound) chicken, cut into 8 pieces, skin removed
1 small onion, chopped
1 clove garlic, finely chopped
1 cup coconut milk
1 bay leaf
2 teaspoons Green Seasoning
1/2 cup chopped parsley
1 sprig thyme
2 carrots, peeled and chopped
5 scallions, chopped (white and green parts)
Kosher salt
2 cups cubed fresh calabaza or butternut squash
1 small whole Scotch bonnet pepper
1/2 cup ketchup
1 tablespoon butter

Instructions:
If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.
Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.
Stir in 2 cups of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Remove bay leaf, thyme sprig, and hot pepper.
Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes to allow the meat to get tender. In Tobago, pelau is often made with crab. West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.