iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Our Favorite Creamy Mashed Potatoes

Ingredients:
4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
6 large garlic cloves, peeled
1 tablespoon plus 2 teaspoons kosher salt, divided, plus more
1 1/4 cups whole milk
4 thyme sprigs
3/4 cup (1 1/2 sticks) plus 2 tablespoons unsalted butter, divided
3/4 teaspoon freshly ground black pepper, plus more
1/2 cup sour cream
A potato ricer or food mill

Instructions:
Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20–25 minutes.
Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
Remember the Alimony

Ingredients:
¾ oz (22 ml) London Dry gin
1½ oz (45 ml) Cynar
1½ oz (45 ml) Fino sherry
Orange twist
to garnish

Instructions:
Combine all the ingredients in a chilled rocks glass. Add one large ice cube and stir for 10 seconds. Garnish with an orange twist.
Creole Cream Cheese

Ingredients:
2 quarts skim milk, 1⁄4 cup buttermilk, 1 rennet tablet

Instructions:
In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.
Best Deviled Eggs

Ingredients:
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne
Garnishes: paprika and chopped fresh chives
Pastry bag fitted with 1/2-inch star tip (optional)

Instructions:
Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.
Mango Curry

Ingredients:
2 green, unripe mangoes, peeled and sliced (2 cups)
4 shallots, thinly sliced (about ½ cup)
4 Indian or Thai green chiles, halved lengthwise
1 (1-inch) piece ginger, peeled and cut into thin matchsticks
3 cloves garlic, cut into thin matchsticks
3 Tbsp coconut vinegar or white vinegar
1½ tsp salt
3 cups coconut milk
1 Tbsp coconut oil
1½ tsp black mustard seeds
4 dried red chiles, snapped in half
20 curry leaves
Fried Onions for garnish (optional)
Basmati Rice to serve

Instructions:
In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15–20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
Garnish with fried onions (if using). Serve with rice.
Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.
Iced Café de Olla

Ingredients:
¾ cup grated piloncillo or (packed) dark brown sugar
1 (3") canela or cinnamon stick
5 cardamom pods, cracked
5 allspice berries
1 tsp. black peppercorns
Pinch of kosher salt
3 wide strips orange zest
5–8 cups cold-brew coffee
Unsweetened coconut milk or half-and-half (for serving)

Instructions:
Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes. Add orange zest; let cool.
Strain spiced syrup through a fine-mesh sieve into a measuring glass; discard spices. (You should have about 1 cup.)
To make 1 drink, pour 1 cup cold-brew coffee into an ice-filled glass. Stir in 2–3 Tbsp. spiced syrup; top with 2–3 Tbsp. coconut milk.
Do Ahead: Syrup can be made 1 week ahead. Cover and chill.
Pumpkin Dutch Baby With Pumpkin Butter

Ingredients:
3 large eggs, room temperature
1 (15-ounce) can pumpkin purée, divided
1 cup milk, room temperature
3 Tbsp. unsalted butter, room temperature, divided
1 cup all-purpose flour
1 ½ tsp. cinnamon, divided
¼ tsp. allspice
¼ tsp. ground ginger
¼ tsp. nutmeg
Kosher salt
½ cup apple cider or juice
3 Tbsp. maple syrup
Powdered sugar
for serving

Instructions:
Place an 8-inch ovenproof skillet or cast-iron pan in the oven and preheat to 425°.
Once the oven reaches temperature, blend 3 large eggs in a blender until well combined and frothy, 1 minute. Add ¼ cup of the pumpkin purée, then 1 cup milk, and then 1 Tbsp. of the butter, blending for 30 seconds after each addition. Add 1 cup all-purpose flour, ¼ tsp. allspice, ¼ tsp. ground ginger, ¼ tsp. nutmeg, ½ tsp. salt, and 1 tsp. of the cinnamon in one addition. Blend again until combined and frothy, 1 minute (scraping down the sides of the blender if necessary).
Pull the hot pan from the oven and add the remaining 2 Tbsp. butter, swirling the pan so it melts evenly across the bottom (it will bubble and brown). Once the butter is melted, immediately pour in the Dutch baby batter and return to the oven. Bake until golden brown and slightly puffed, 20 minutes.
While the Dutch baby bakes, combine ½ cup apple cider, 3 Tbsp. maple syrup, the remaining ½ tsp. cinnamon, a pinch of salt, and the rest of the can of pumpkin purée (about 1 ¼ cups) in a small saucepan. Cook over medium-high heat until the mixture starts to bubble, then reduce to medium and cook, stirring frequently and scraping down the sides of the pot with a spatula, until dark and thickened with no raw pumpkin flavor remaining, 20 to 25 minutes. Slice the Dutch baby (it will start to sink as soon as you take it out of the oven) and serve with the pumpkin butter and powdered sugar.
Braised Chicken Legs With Grapes and Fennel

Ingredients:
4 chicken legs (thigh and drumstick; about 3½ lb.), patted dry
4½ tsp. kosher salt, divided
2 Tbsp. extra-virgin olive oil, divided
2 medium fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds
1 lb. Red Flame or green table grapes, stems removed (about 2 cups)
1 cup unsalted chicken broth
¼ cup honey
4 tsp. Calabrian chile paste or chopped Calabrian chiles
1 Tbsp. red wine vinegar

Instructions:
Place a rack in middle of oven; preheat to 375°F. Season chicken legs all over with 3 tsp. salt.
Swirl 1 Tbsp. oil in a large Dutch oven or other heavy pot to coat and heat over medium-high. Place 2 chicken legs, skin side down, in pot, making sure skin is in direct contact with pan. Cook, undisturbed, until dark golden, about 5 minutes. Turn over and cook until golden on other side, about 2 minutes. Transfer to a large plate. Repeat with remaining 2 chicken legs; reserve pot.
Meanwhile, working one at a time, stand a bulb, root end down, on a cutting board and slice off a short end to create a flat surface. Turn cut side down and slice ½" thick, starting from the top end of bulb so the root end can hold the layers in place while you slice. Discard last ¼" (root end) of each bulb and pop out and discard tougher center from slices. Transfer fennel to a large bowl and add half of the grapes, ½ tsp. salt, and remaining 1 Tbsp. oil; toss to coat. Set aside.
Reduce heat to medium and combine broth, honey, chile paste, and remaining 1 tsp. salt in reserved pot. Stir to combine and dissolve salt. Place remaining grapes in pot and arrange chicken legs, skin side up and overlapping if needed, over grapes. Top with dressed fennel and grapes. (Don’t worry if it looks crowded: Fennel will soften as it cooks.)
Transfer pot, uncovered, to oven and roast until fennel is slightly softened, with some crispy, caramelized edges, grapes on top are swollen and browned in spots, and chicken is cooked through, 30–40 minutes. Let cool 5 minutes.
Using a slotted spoon or tongs, transfer grapes and fennel to a bowl and chicken to a platter. Place pot over medium-high heat and bring braising liquid to a simmer. Cook until reduced by half (you should have about 1 cup liquid), 8–10 minutes. Remove from heat and stir in vinegar and fennel fronds.
Spoon sauce over chicken and serve with fennel and grapes alongside.
Old-Fashioned Scalloped Potatoes

Ingredients:
2 cups thinly sliced onion
9 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups milk
2 1/2 pounds boiling potatoes
1 1/2 cups coarsely grated sharp Cheddar (about 6 ounces)
1/3 cup dry bread crumbs

Instructions:
Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.
Yogurt and Spice Roasted Salmon

Ingredients:
500g skinless salmon fillet, cut into 4cm cubes, 4 tablespoons Greek yogurt, 1 tablespoon garlic granules, 1 heaped tablespoon rose harissa, 1 teaspoon ground turmeric, 1 teaspoon paprika, Finely grated zest of 1 unwaxed lime and a good squeeze of juice, 1 teaspoon olive oil, Generous amount of Maldon sea salt flakes and freshly ground black pepper, Tortilla wraps, Sliced tomatoes, Finely sliced onion, Coriander leaves, Greek yogurt

Instructions:
Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.
Tomato Brown Butter

Ingredients:
1 large tomato (about 8 oz. or 230 g)
½ cup (120 g) unsalted butter
Kosher salt
Freshly ground black pepper

Instructions:
Place the tomato in a blender and purée, then strain through a fine-mesh sieve; you should get about ½ cup (120 ml). Add the butter to a large skillet and gently cook over medium heat until it starts to brown and smell nutty. Stir in the smooth tomato purée (be careful; it might spatter) and simmer for another minute or so. You’re looking to slightly cook the purée but keep its brightness. The mix won’t emulsify, which is fine. Season with salt and pepper and set aside.
Maple-Roasted Acorn Squash

Ingredients:
3 acorn squash, unpeeled, halved through the stem, and seeded, 3 tablespoons unsalted butter, diced, 3 tablespoons pure maple syrup, plus extra for serving, Good olive oil, Kosher salt and freshly ground black pepper, Flaked sea salt, such as Maldon, for serving

Instructions:
Preheat the oven to 350°F.
Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef’s knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.
Coconut-Creamed Corn and Grains

Ingredients:
2 Tbsp. extra-virgin olive oil
1 serrano chile or jalapeño, thinly sliced
1 (3") piece fresh ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
2 scallions, thinly sliced, plus more for serving
½ tsp. ground turmeric
4 ears of corn, shucked, kernels removed
1 cup cooked grains (such as freekeh, farro, or quinoa)
1 cup unsweetened coconut milk, plus more for serving
Kosher salt
4 Tbsp. store-bought crispy onions or shallots (such as Lars Own, French’s, or Maesri)
Lime wedges (for serving)

Instructions:
Heat oil in a large nonstick skillet over medium. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, about 3 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 5 minutes.
Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have come together, about 3 minutes.
Divide corn mixture between plates or shallow bowls and drizzle with more coconut milk. Top with crispy onions and more scallion. Serve with lime wedges for squeezing over.
Tomato and Roasted Garlic Pie

Ingredients:
2½ pounds mixed heirloom tomatoes, cored, sliced (¼") thick
3 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt, divided, plus more
¼ teaspoon freshly ground black pepper, plus more
6 garlic cloves, peeled
½ cup (1 stick) unsalted butter
9 ounces Stoned Wheat Thins or other whole grain crackers
2 large eggs
10 ounces Taleggio cheese, rind removed, coarsely grated (about 1½ cups)
2½ ounces finely crumbled Parmesan (about ½ cup)
½ cup mayonnaise
1 tablespoon chopped thyme, plus ½ teaspoon leaves
1 small shallot, thinly sliced
Special Equipment: A (9"-diameter) springform pan

Instructions:
Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.
Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5–7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8–10 minutes. Transfer pan to a wire rack and let crust cool.
Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don’t press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60–75 minutes. Transfer to rack and let cool 1 hour before serving.
Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.
Paneer With Burst Cherry Tomato Sauce

Ingredients:
6 scallions, thinly sliced
1 (1") piece ginger, scrubbed, cut into matchsticks
2 garlic cloves, thinly sliced
1 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. black mustard seeds
½ tsp. Kashmiri chile powder or ¼ tsp. cayenne powder
¼ tsp. ground turmeric
3 Tbsp. extra-virgin olive oil, divided
8 oz. paneer, sliced into (¼"-thick) planks, patted dry
Kosher salt
12 oz. cherry tomatoes (about 2 cups)
4 oz. sugar snap peas (about 1 cup), strings removed, halved on a diagonal if large
Pinch of sugar (optional)
½ cup (lightly packed) mint leaves
Cooked rice (for serving)

Instructions:
Toss scallions, ginger, and garlic in a medium bowl to combine. Using a mortar and pestle or the side of a chef’s knife, coarsely crush coriander seeds and add to vegetables along with cumin seeds, black mustard seeds, chile powder and turmeric; set aside.
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange paneer in a single layer in pan and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Turn browned side up and season generously with salt.
Reduce heat to medium and add remaining 1 Tbsp. oil to same skillet. Cook reserved scallion mixture, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.
Add tomatoes, sugar snap peas, and 1 cup water to skillet and season with salt. Increase heat to medium-high and bring to a simmer. Gently smash each tomato open with a spatula (you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light). Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.
Remove pan from heat and toss in mint. Serve with cooked rice.
Sesame-Scallion Chicken Salad

Ingredients:
2 skinless, boneless chicken breasts (1–1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)

Instructions:
Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient—this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8–10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don’t have a small enough whisk, work in with the pestle). Taste and season with salt.
Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.