iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spatchcocked Turkey with Anise and Orange

Ingredients:
5 teaspoons aniseed
1/2 cup kosher salt
1/4 cup finely grated orange zest, plus 4 wide strips orange zest
2 tablespoons dark brown sugar
1 tablespoon coarsely chopped fresh rosemary, sprig reserved
1 tablespoon fresh thyme leaves, sprigs reserved
2 teaspoons freshly ground black pepper
1 12–14-pound turkey (neck, giblets, and backbone removed and reserved)
2 medium onions, quartered
4 large carrots, peeled, halved
4 celery stalks
3 heads garlic, halved
1/2 cup olive oil

Instructions:
Toast aniseed in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes. Let cool; finely grind in a spice mill or a mortar and pestle. (Alternatively, chop with a knife.)
Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 teaspoons aniseed in a food processor.
Place turkey, skin side down, on a cutting board. Use a knife to score down long oblong bone in the center of breast. Turn skin side up and press down on breastbone to flatten. Rub all over with salt mixture; place turkey, skin side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, 6–18 hours.
Preheat oven to 450°. Arrange onions, carrots, celery, garlic, and thyme and rosemary sprigs in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.
Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
Brush turkey with oil, add 1/2 cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350° and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, about 1 hour longer.
Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.
Stuffing Hash

Ingredients:
1 small sweet potato, grated on the large holes of a box grater, 2 tablespoons unsalted butter, Salt and pepper, 2 cups leftover stuffing, Pure maple syrup, 4 poached large eggs for serving

Instructions:
Grate 1 small sweet potato on the large holes of a box grater. Heat 2 tablespoons unsalted butter in a medium nonstick skillet over medium heat. Add sweet potato, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add 2 cups leftover stuffing and cook, pressing down firmly, until brown and crisp on the bottom, 6–8 minutes. Turn, drain any excess liquid from pan, and continue to cook until other side is brown and crisp, 6–8 minutes.
Drizzle hash with pure maple syrup, season with salt and pepper, and serve with 4 poached large eggs.
Salted-Butter Apple Galette with Maple Whipped Cream

Ingredients:
1/4 cup (1/2 stick) salted butter
1/2 vanilla bean, split lengthwise
Basic Tart Dough
All-purpose flour (for dusting)
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced 1/8" thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup

Instructions:
Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.
Roll out dough on a lightly floured surface into a rough 14x10" rectangle about 1/8" thick (alternatively, roll out into a 12" round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1 1/2" border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.
Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
Do ahead: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.
Kale with Pomegranate Dressing and Ricotta Salata

Ingredients:
1 small shallot, finely chopped
2 tablespoons white wine vinegar
2 teaspoons pomegranate molasses
Kosher salt, freshly ground pepper
1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2" pieces
1/2 cup pomegranate seeds
2 tablespoons olive oil
2 ounces ricotta salata (salted dry ricotta)

Instructions:
Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.
Do ahead: Dressing can be made 4 hours ahead; cover and chill.
Chocolate-Caramel Pecan Tart

Ingredients:
2 cups pecans
Basic Tart Dough
All-purpose flour (for surface)
1 1/4 cups sugar
1/4 cup light corn syrup
1/4 cup heavy cream
2 tablespoons bourbon (optional)
1 ounce bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter, cut into pieces
1 teaspoon kosher salt
Flaky sea salt (such as Maldon)
A 10"-diameter tart pan with removable bottom

Instructions:
Place a rack in middle of oven and preheat to 350°. Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and darkened, 10–15 minutes (you want them well toasted). Let cool, then coarsely chop.
Roll out dough on a lightly floured surface into a 13" round. Transfer to pan. Lift up edge and allow dough to slump down into pan; trim excess. Prick dough in a few places with a fork to prevent bubbles. Cover with parchment paper or heavy-duty foil, leaving overhang. Fill with pie weights or dried beans.
Place pan on a rimmed baking sheet and bake until crust is just golden and dry around the edge, 10–15 minutes. Remove pie weights and parchment and bake until golden brown and surface looks dry, 10–15 minutes longer. Transfer pan to a wire rack and let crust cool.
Meanwhile, cook sugar and corn syrup in a medium pot over medium heat, stirring occasionally, until dark amber, 8–10 minutes. Remove from heat and, whisking, gradually add cream and bourbon, if using. Add chocolate, butter, and kosher salt, stirring until chocolate and butter are melted; stir in pecans. Scrape filling into crust; sprinkle with sea salt. Let sit at room temperature at least 1 hour before slicing.
Do ahead: Tart can be baked 3 days ahead. Store tightly wrapped at room temperature.
Cornbread, Chorizo, Cherry, and Pecan Stuffing

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
1/4 cup white wine vinegar
1/2 cup dried tart cherries
10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight
1/3 cup coarsely chopped pecans
1/4 cup olive oil
1 pound fresh chorizo, casings removed
2 medium onions, chopped
4 celery stalks, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1/4 cup finely chopped fresh parsley

Instructions:
Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15-20 minutes.
Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10–15 minutes. Let cool. Place in a very large bowl.
Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Let cool; add to bowl.
Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8–10 minutes. Transfer to bowl with a slotted spoon.
Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining 1/4 cup butter.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
Crispy Jerusalem Artichokes with Aged Balsamic

Ingredients:
2 tablespoons olive oil
2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
Kosher salt, freshly ground pepper
4 sprigs rosemary
1/4 cup (1/2 stick) unsalted butter
3 tablespoons aged balsamic vinegar

Instructions:
Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
Sourdough, Italian Sausage, and Chestnut Stuffing

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
10 cups coarsely torn sourdough bread, dried out overnight
2 tablespoons plus 1/4 cup olive oil
1/2 cup chopped roasted chestnuts
Kosher salt, freshly ground pepper
1 pound sweet Italian sausage, casings removed
2 medium onions, chopped
4 celery stalks, chopped
2 chiles de árbol
1 large Pink Lady apple, thinly sliced
2 garlic cloves, finely chopped
1/4 cup finely chopped fresh sage
1/2 cup very dry Sherry
2 large eggs
3 cups chicken stock or low-sodium chicken broth
divided

Instructions:
Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
Heat 2 tablespoons oil in a small saucepan over medium heat. Add chestnuts, season with salt and pepper, and cook, stirring often, until chestnuts are golden and crisp, about 5 minutes. Transfer to bowl with bread with a slotted spoon.
Heat remaining 1/4 cup oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 8–10 minutes. Transfer to bowl with slotted spoon.
Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5–7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5–7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
Charred-Bread Powder

Ingredients:
Dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, 4 ounces torn stale crusty country-style bread

Instructions:
Preheat oven to 200°.
Heat a dry medium ovenproof skillet over medium-high. Toast 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes and 4 ounces torn stale crusty country-style bread, stirring occasionally, until bread is charred in spots, 6–8 minutes.
Transfer pan to oven and bake until bread is dry and crisp, 1–1 1/2 hours.
Working in batches, grind chiles and bread in a spice mill to a fine powder.
Extra-Buttery Mashed Spuds

Ingredients:
4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
1 tablespoon kosher salt
1 1/2 cups whole milk
3 thyme sprigs, optional
2 bay leaves
3/4 cup (1 1/2 sticks) unsalted butter

Instructions:
Place 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1". Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).
Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted. Remove from heat.
Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
Serve mashed potatoes with a few pats of butter on top.
Sautéed Collard Greens with Caramelized Miso Butter

Ingredients:
2 tablespoons white miso
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3 tablespoons vegetable oil
4 garlic cloves, crushed
Kosher salt
2 large bunches collard greens, ribs and stems removed, leaves torn into large pieces (about 8 cups)
Freshly ground black pepper
1 lemon
quartered

Instructions:
Heat miso in a large skillet over medium, stirring constantly, until it starts to caramelize and brown (it will be very dark), about 3 minutes. Add mirin and vinegar, scraping up any browned bits. Reduce heat to low and, stirring constantly, add butter one piece at a time; stir until emulsified. Transfer miso butter to a small bowl and set aside.
Wipe out skillet. Heat oil over medium and cook garlic, smashing with a spoon, until golden brown and broken into bits, about 4 minutes. Using a slotted spoon, transfer garlic to a small bowl; season with salt.
Working in batches, add collard greens to same skillet, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until all greens are wilted, bright green, and crisp-tender, about 5 minutes. Add half of reserved miso butter and toss to coat.
Transfer collard greens to a large serving bowl and drizzle with remaining miso butter. Top with reserved garlic and squeeze lemon over.
Roasted Citrus Relish

Ingredients:
1 1/2 pink grapefruit
1 1/2 navel orange
3 lemons
3 tablespoons sugar
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup parsley leaves
Flaky sea salt (such as Maldon)

Instructions:
Slice 1/2 pink grapefruit, 1/2 navel orange, and 1 lemon crosswise into paper-thin rounds; remove seeds. Toss in a medium bowl with 3 tablespoons sugar, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Roast on a parchment-lined baking sheet in a 350° oven until golden in spots and crisp, 20–30 minutes; let cool.
Meanwhile, cut all peel and white pith from 1 pink grapefruit, 1 navel orange, and 2 lemons. Working over a medium bowl, cut along sides of membranes to release segments into bowl; discard membranes. Tear roasted citrus into pieces and toss with segments, breaking up larger segments. Stir in 1/4 cup parsley leaves; season with flaky sea salt (such as Maldon).
Herb Powder

Ingredients:
2 bunches tender herbs (such as dill, basil, cilantro, or tarragon)
Spice mill

Instructions:
Preheat oven to 150° or as low as it will go.
Spread out 2 bunches tender herbs (such as dill, basil, cilantro, or tarragon) on a wire rack set inside a rimmed baking sheet and bake until dry and brittle, 1–1 1/2 hours. Working in batches, grind herbs in a spice mill to a fine powder.
"Candy Corn" Pumpkin Blondies

Ingredients:
1 cup (2 sticks) cold unsalted butter, plus more for the pan
One 15-ounce can pure pumpkin
1/2 cup pure maple syrup
2 teaspoons pumpkin-pie spice
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
One (8-ounce) package cream cheese, softened
"1/4 cup confectioners sugar", 1/4 cup pure maple syrup
2 tablespoons fresh lemon juice
1/8 teaspoon salt
Orange and yellow food coloring (preferably gel paste) for decorating

Instructions:
Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper, and butter again.
In a medium saucepan, cook the pumpkin over medium heat, stirring frequently, until reduced to 1 cup, about 10 minutes. Add the maple syrup and cook, stirring, for 3 minutes. Remove from the heat and stir in the pumpkin pie spice and butter until the butter melts. Transfer mixture to a large bowl. Let stand until room temperature, about 10 minutes.
Meanwhile, in a medium bowl, whisk the flour, baking powder, and salt. Stir the brown sugar into the pumpkin mixture, then stir in the eggs and vanilla until incorporated. Add the flour mixture and stir until smooth. Spread evenly in the prepared pan.
Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a wire rack.
Place a large cutting board on top of the pan of blondies. Invert the pan and cutting board together, then lift off the pan and peel off the parchment paper. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases (you will have 1 smaller triangle on each end). Transfer the triangles to a large serving platter, flat bottom sides up.
In a large bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth and fluffy. Add the confectioners' sugar, maple syrup, lemon juice, and salt. Beat on low speed until well-mixed, then raise the speed to medium-high and beat until smooth, scraping down the sides of the bowl occasionally.
Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Snip small holes in the corner of each. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.
Cran-Apple Jellies

Ingredients:
1 large green apple, peeled, chopped
1 pound fresh (or frozen, thawed) cranberries
2 cups sugar, divided, plus more for coating
2 teaspoons pectin
1 tablespoon fresh lemon juice
A candy thermometer

Instructions:
Line an 8x8" baking dish with parchment paper, leaving overhang on 2 sides. Puree apple, cranberries, 1 1/2 cups sugar, and 1 cup water in a blender until smooth. Transfer to a large deep heavy pot fitted with thermometer and cook over medium heat, whisking occasionally, until mixture is very thick and bubbly (it will sputter and splatter as it cooks; reduce heat if needed), 8-10 minutes.
Whisk pectin and remaining 1/2 cup sugar in a small bowl, then gradually whisk into cranberry mixture. Reduce heat to medium-low and continue to cook, whisking often, until thermometer registers 200°, 15-20 minutes (mixture will be dark red and extremely thick).
Whisk lemon juice into cranberry mixture, then scrape into prepared pan; smooth top. Let cool until set (it should feel firm when you gently press it), at least 4 hours.
Just before serving, unmold jelly onto a cutting board and cut into 1" squares. Toss jellies in sugar to coat.
Do ahead: Jelly can be made 1 week ahead. Store in pan, tightly wrapped, at room temperature. Cut and roll in sugar just before serving.
Crunchy Turkey Salad with Peanut Dressing

Ingredients:
1/4 cup creamy peanut butter, 2 tablespoons unseasoned rice vinegar, 1 tablespoon soy sauce, 1 teaspoon Sriracha, 2 cups shredded cooked turkey meat, 1 cup shredded green or Napa cabbage, 1 cup fresh cilantro leaves with tender stems, 1 cup fresh mint leaves, 1 large carrot, shaved lengthwise with a vegetable peeler, Lime wedges for serving

Instructions:
Whisk 1/4 cup creamy peanut butter, 2 tablespoons unseasoned rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon Sriracha in a small bowl.
Mix 2 cups shredded cooked turkey meat, 1 cup shredded green or Napa cabbage, 1 cup fresh cilantro leaves with tender stems, and 1 cup fresh mint leaves in a large bowl. Shave 1 large carrot lengthwise with a vegetable peeler and toss into salad.
Spoon peanut dressing onto plates and mound salad on top; drizzle with more dressing. Serve with lime wedges.
Harissa-and-Maple-Roasted Carrots

Ingredients:
2 garlic cloves, finely grated, 1/4 cup olive oil, 1/4 cup pure maple syrup, 1 tablespoon harissa paste, 2 teaspoons cumin seeds, Kosher salt, freshly ground pepper, 1 freshly ground pepper, 2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2", halved, 1 lemon, thinly sliced, seeds removed

Instructions:
Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.