iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Ganache For Hot Chocolate and Mochas

Ingredients:
3 ounces (85 g) coarsely chopped dark chocolate
1/4 cup (2 fl oz / 60 ml) boiling water

Instructions:
Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture.
The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using.
Roast Rack of Lamb

Ingredients:
1 American rack of lamb (8 chops) or 2 New Zealand racks of lamb (16 chops total), about 1 1/2 pounds, ribs frenched
Salt
Pepper
1 pound lamb stew meat or trimmings, cut into 1/2-inch strips
1/2 onion, coarsely chopped
2 cups chicken broth

Instructions:
Let the rack(s) come to room temperature and season all over with salt and pepper. Preheat the oven to 450°F.
Spread the stew meat and onion on the bottom of a roasting pan just large enough to hold the rack(s). Place the rack(s) on top. Slide the pan into the oven and roast for about 25 minutes, or until an instant-read thermometer inserted into the center of the roast without touching bone reads 125°F to 130°F or until the meat feels firm when you press both ends of the rack(s).
Transfer the rack(s) to a platter or cutting board, tent loosely with aluminum foil, and let rest for 15 minutes before carving.
While the rack(s) are resting, make the jus. Put the roasting pan on the stove top over high heat and stir around the pieces of meat until the meat is browned and any juices have caramelized on the bottom of the pan. Discard the fat and return the pan to high heat. Deglaze the pan with 1/2 cup of the broth, scraping up any brown bits on the bottom of the pan with a wooden spoon. Boil down the broth until it caramelizes into a crusty brown layer with a layer of clear fat on top. Pour off the fat, return the pan to high heat, and deglaze the pan with a second 1/2 cup broth, again boiling it down. Deglaze the pan with the remaining 1 cup broth, stirring until the crust has dissolved into the liquid, and then strain the liquid through a fine-mesh strainer into a warmed sauceboat.
Carve the rack(s), cutting between the ribs. Pass the jus at the table.
Coconut Shrimp Beignets with Pepper Jelly Sauce

Ingredients:
Canola oil or other neutral vegetable oil, for deep frying
1 cup pepper jelly (we use Tabasco brand)
2 tablespoons Creole mustard or any country-style whole-grain mustard
2 tablespoons champagne vinegar (apple cider vinegar is a good substitute)
2 cups all-purpose flour
1 cup shredded sweetened coconut
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup very thinly sliced green onions, white and green parts
1 (12-ounce) bottle of amber beer (we use Abita amber, but any amber will do)
Water (optional)
1 pound small shrimp
peeled and deveined

Instructions:
Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer.
To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).
To make the batter, in a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center.
Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water.
Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate.
To serve, season with salt and accompany with the sauce.
Roast Rack of Lamb with Natural Jus

Ingredients:
1 american rack of lamb or 2 new zealand racks of lamb
salt and pepper to taste
trimmings from the rack or 1 pound (450 grams) lamb stew meat cut into 1/2-inch (1 cm) pieces
broth or water as needed

Instructions:
1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.
3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.
Sautéed Pork Tenderloin with Prunes

Ingredients:
1 cup dry or semisweet white wine
1/2 pound pitted prunes
2 pork tenderloins, about 1 pound each
Salt
Pepper
3 tablespoons olive oil
2 tablespoons meat glaze (see below)
1/2 cup heavy cream

Instructions:
In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.
In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.
Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.
Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.
Braised Italian-Style Pot Roast

Ingredients:
One 5-inch sprig fresh thyme
5 fresh Italian, flat leafed parsley stems
2 dried bay leaves or 1 fresh bay leaf
One 5-inch sprig fresh rosemary
2 juniper berries, crushed
One 2-pound piece shoulder of beef, bottom round, or pot roast
Kosher salt and freshly ground black pepper
All-purpose flour for dusting
5 tablespoons butter
1 cup coarsely chopped celery (about 2 stalks)
1 1/4 cups coarsely chopped onion (1 medium-size onion)
1/2 cup coarsely chopped carrot (1 medium-size carrot)
1 bottle (750ml) dry red wine
1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
1 tablespoon tomato paste
2 cups canned whole or crushed plum tomatoes
Chicken broth or water as needed
2 tablespoons arrowroot or cornstarch
1/4 cup dry red or white wine

Instructions:
Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
1. Preheat the oven to 350°F.
2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.
Linguine with Clam Sauce

Ingredients:
1 pound linguine, 1/2 cup plus 1 tablespoon olive oil, 6 cloves garlic, finely chopped, 1/4 cup dry white wine, 18 littleneck or chowder clams, Kosher salt and freshly ground black pepper, 1 tablespoon chopped fresh Italian, flat leafed parsley

Instructions:
1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.
Plum and Polenta Cake

Ingredients:
1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour, 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, Pinch of kosher salt, 13 tablespoons butter, softened, 3/4 cup granulated sugar, 4 large egg yolks, 2 large eggs, 1 teaspoon grated lemon zest, 1 teaspoon pure vanilla extract, 4 plums, cut in half and pitted, 2 tablespoons packed light brown sugar

Instructions:
1. Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
4. Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
La Llorona

Ingredients:
3 ounces Pisco Brandy
1 ounce fresh lime juice
1 ounce fresh lemon juice
1 1/2 tablespoons granulated sugar
Dash of Angostura bitters
Crushed ice
Dry ice (optional) (see note)

Instructions:
In a cocktail shaker filled with crushed ice, combine brandy, juices, and sugar. Cover, shake vigorously for 15 seconds, and strain into a cocktail glass. Top with a few drops of bitters. Add some dry ice for a spooky effect.
El Chupacabra Martini

Ingredients:
Freshly squeezed juice of 4 blood oranges or 1 cup orange juice
4 ounces coconut rum
2 ounces açaí juice
1 ounce guava nectar
1 ounce pineapple nectar
1 cup crushed ice
1 blood orange, sliced, for garnish
1 star fruit
sliced (optional)
for garnish

Instructions:
In a cocktail shaker combine all ingredients with ice. Shake until blended and then strain into 2 martini glasses.
Garnish each glass with a blood orange slice or a star fruit slice. Serve.
Roasted Sweet Potatoes & Fresh Figs

Ingredients:
4 small sweet potatoes (2 1/4 lb / 1 kg in total)
5 tbsp olive oil
scant 3 tbsp / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)
1 1/2 tbsp / 20 g superfine sugar
12 green onions, halved lengthwise and cut into 1 1/2-in / 4cm segments
1 red chile, thinly sliced
6 ripe figs (8 1/2 oz / 240 g in total), quartered
"5 oz / 150 g soft goats milk cheese (optional)"
Maldon sea salt and freshly ground black pepper

Instructions:
Preheat the oven to 475°F / 240°C.
Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.
To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile. Spoon the oil, onions, and chile over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.
Na'ama's Fattoush

Ingredients:
scant 1 cup / 200 g Greek yogurt and 3/4 cup plus 2 tbsp / 200 ml whole milk, or 1 2/3 cups / 400 ml buttermilk (replacing both yogurt and milk)
2 large stale Turkish flatbread or naan (9 oz /250 g in total)
3 large tomatoes (13 oz / 380 g in total), cut into 2/3-inch / 1.5cm dice
3 1/2 oz / 100 g radishes, thinly sliced
3 Lebanese or mini cucumbers (9 oz / 250 g in total), peeled and chopped into 2/3-inch / 1.5cm dice
2 green onions, thinly sliced
1/2 oz / 15 g fresh mint
scant 1 oz / 25 g flat-leaf parsley, coarsely chopped
1 tbsp dried mint
2 cloves garlic, crushed
3 tbsp freshly squeezed lemon juice
1/4 cup / 60 ml olive oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
3/4 tsp freshly ground black pepper
1 1/2 tsp salt
1 tbsp sumac or more to taste
to garnish

Instructions:
If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.
Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
Spice Cookies

Ingredients:
3/4 cup plus 2 tbsp / 125 g currants, 2 tbsp brandy, scant 2 cups / 240 g all-purpose flour, 1 1/2 tsp best-quality cocoa powder, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp each ground cinnamon, allspice, ginger, and nutmeg, 1/4 tsp salt, 5 oz / 150 g good-quality dark chocolate, coarsely grated, 1/2 cup / 125 g unsalted butter, at room temperature, 2/3 cup / 125 g superfine sugar, 1 tsp vanilla extract, 1/2 tsp grated lemon zest, 1/2 tsp grated orange zest, 1/2 large free-range egg, 1 tbsp diced candied citrus peel, 3 tbsp freshly squeezed lemon juice, "1 1/3 cups / 160 g confectioners sugar"

Instructions:
Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.
Lobster Cantonese

Ingredients:
1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
1/4 cup Chinese rice wine or dry Sherry
3 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper
2 (1 1/2-lb) live lobsters
2 tablespoons vegetable oil
2 tablespoons Chinese fermented black beans, rinsed and finely chopped
2 teaspoons finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
4 scallions, trimmed and cut into 1 1/2-inch pieces
1/4 lb ground fatty pork
2 large eggs, lightly beaten
2 teaspoons Asian sesame oil
kitchen shears; a well-seasoned 14-inch flat-bottomed wok with a lid

Instructions:
Bring 6 quarts water with 3 tablespoons salt to a boil in an 8- to 10-quart pot over high heat.
Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, and pepper in a small bowl until sugar is dissolved.
Plunge lobsters headfirst into boiling water, then cover tightly and cook for 2 minutes from time lobsters enter water. Transfer lobsters with tongs to a large bowl of ice and cold water to stop cooking (lobsters will not be fully cooked), then drain lobsters in a colander. When cool enough to handle, twist off tail and claws (including joints) of 1 lobster. Cut body in half lengthwise through shell with shears, then remove and discard sand sacs from inside head. Cut body in half again crosswise. Halve tail lengthwise through shell with a cleaver or large heavy knife, then cut each half crosswise into 4 pieces. Working with same lobster, 1 claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Chop claws in half lengthwise between pincers with a cleaver or large heavy knife. Transfer lobster pieces to a bowl, keeping meat in shells. Repeat with second lobster, putting pieces of second lobster in another bowl.
Heat wok over high heat until a drop of water evaporates instantly. Pour 1 tablespoon vegetable oil down side of wok, then tilt wok to swirl oil, coating side. When oil begins to smoke, add pieces of 1 lobster and stir-fry just until meat starts to turn opaque, about 1 1/2 minutes. Transfer cooked lobster with a slotted spoon to a large bowl. Repeat with second lobster, transferring cooked pieces to same bowl.
Add remaining tablespoon vegetable oil to wok, swirling to coat, then add beans, garlic, ginger, scallions, and pork and stir-fry until pork is no longer pink, about 1 minute.
Stir cornstarch mixture, then add to pork in wok and bring to a boil. Add lobster and stir to coat, then reduce heat and simmer, covered, 2 minutes. Remove lid and pour eggs over lobster mixture in a thin circular stream. Cover wok and simmer just until eggs begin to set, 1 to 2 minutes. Drizzle with sesame oil, then gently toss. Serve immediately.
Crispy Fried Shallots

Ingredients:
2 cups thinly sliced shallots (about 4 large shallots)
2 cups canola oil

Instructions:
1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.
Rice Noodles

Ingredients:
4 cups rice flour, plus more for dusting, 3 1/2 cups water, 3 tablespoons shallot oil or canola oil, 1 cup tapioca starch

Instructions:
1. In a bowl, whisk together the rice flour and 3 1/2 cups water until smooth. Cover and allow to ferment at room temperature for 4 days.
2. Carefully pour out 1 1/2 cups water from the settled rice flour. Add 1/4 cup fresh water to the batter and stir until smooth.
3. Bring a large stockpot of salted water to a boil over high heat. Keep the water hot while you prepare the dough.
4. In a heavy-bottomed 4- to 6-quart pot, heat the oil over high heat. When the oil is hot, add the batter and turn down the heat to low. This is a two-person job: one person needs to stabilize the pot while the other one quickly and firmly stirs the batter with a wooden spoon. The dough will begin to thicken. Continue cooking, stirring continuously, for 5 to 8 minutes, until the dough is a thick, firm paste. If any dough sticks to the sides of the pot, do not scrape it off.
5. Transfer the dough to a stand mixer fitted with the dough hook and add tapioca starch. Mix on medium speed for about 10 minutes, until it forms a sticky ball.
6. Bring the water back to a boil, then adjust the heat to keep it at a vigorous simmer. While the water is heating, dust a clean work surface with flour, transfer the dough to it, and knead for another 5 minutes, until smooth. Cover the dough with plastic wrap to prevent it from drying out.
7. Prepare a large ice-water bath and place it near the stove. Put 1 1/2 cups of the dough into a potato ricer, keeping the remaining dough covered. Position the ricer directly above the center of the pot of boiling water and press firmly to extrude the noodles. As you press, smoothly lower the ricer close to the water and shake it gently from side to side to break the ends of the noodles free, allowing the noodles to fall into the simmering water. Simmer the noodles for 1 1/2 to 2 minutes, until they bunch up to one side of the pot. With a spider or tongs, carefully transfer the noodles to the ice-water bath. Once cool, transfer to a colander and let drain. Repeat with the remaining dough, replacing the ice water as needed. When all the noodles have been cooked and cooled, rinse the noodles under cold running water to remove excess starch. Drain the noodles. The noodles are best used the same day they are made, but they can be covered and refrigerated for up to 1 day.