iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cock-a-Leekie Pie

Ingredients:
6 tablespoons unsalted butter, divided, 3 bacon slices, cut into 1/4" pieces, 2 pounds skinless, boneless chicken breasts or thighs, Kosher salt, freshly ground pepper, 3 leeks, white and pale-green parts only, thinly sliced into rounds, 2 sprigs thyme, leaves stripped, 1/2 cup quartered pitted prunes, 1/3 cup all-purpose flour, plus more, 2 cups low-sodium chicken broth, All-Butter Pie Dough, 1 large egg, beaten to blend

Instructions:
Place a rack in lower third of oven; preheat to 375°. Melt 2 tablespoons butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10-12 minutes. Transfer to a plate.
Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5-7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves and prunes.
Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 1/3 cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5-7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.
Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 10" cast-iron skillet or a 9 1/2"-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1" overhang. Spoon filling into skillet. Roll out second disk of dough to 11" round. Drape over filling and trim to a 1" overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg.
Bake until crust is golden brown, 50-60 minutes. Let pie cool slightly.
Do ahead: Filling can be made 1 day ahead. Cover and chill.
Blistered Edamame

Ingredients:
2 tablespoons olive oil
1- 10-ounce package frozen edamame (thawed and patted dry)
2 dried chiles de árbol
3 smashed unpeeled garlic cloves
1/2 teaspoons crushed red pepper flakes or gochugaru
1 teaspoon flaky sea salt
Lime wedges for garnish

Instructions:
Heat a large skillet, preferably cast iron, over medium-high.
Place 2 tablespoons olive oil in skillet followed by one 10-ounce package frozen edamame (thawed and patted dry), 2 dried chiles de árbol, and 3 smashed unpeeled garlic cloves. Cook, tossing often, until edamame are blistered and garlic is golden, about 5 minutes. Toss in 1/2 teaspoons crushed red pepper flakes or gochugaru and 1 teaspoon flaky sea salt. Serve with lime wedges.
Root Vegetable Tarte Tatin

Ingredients:
1 medium Yukon Gold potato, peeled, sliced into 1/2" rounds
1 medium sweet potato, peeled sliced into 1/2" rounds
2 medium carrots, peeled, sliced into 1/2" rounds
1 medium parsnip, peeled, sliced into 1/2" rounds
1 small red onion, sliced into 1/2" rounds
1/4 cup olive oil
Kosher salt, freshly ground pepper
1/3 cup sugar
1 tablespoon white wine vinegar
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
4 ounces fresh goat cheese
1 disk All-Butter Pie Dough
All-purpose flour (for surface)

Instructions:
Place a rack in lower third of oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool.
Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over mediumhigh heat, swirling pan occasionally, until mixture is amber-colored, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9"-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.
Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.
Roll out dough on a lightly floured surface to a 12" round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15-20 minutes.
Let tart cool 5 minutes before inverting carefully onto a large plate.
Do ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.
Delicata Squash Carbonara

Ingredients:
2 medium delicata squash (about 1 1/2 pounds total)
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
6 ounces pancetta (unsliced; about a 1"-thick piece)
12 ounces bucatini or spaghetti
5 large egg yolks
2 teaspoons finely grated lemon zest
Pecorino (for serving)

Instructions:
Preheat oven to 350°. Halve squash lengthwise, scrape out seeds, and slice crosswise into 1/4"-thick half-moons. Toss with oil in a large bowl; season with salt and pepper.
Arrange squash slices on a wire rack set inside a large rimmed baking sheet; place pancetta on rack next to squash. Roast until squash is tender, hasn't taken any color, and still holds its shape, and pancetta is browned all over (when pressed, it should feel like a well-done steak), 30-35 minutes. Transfer squash to a platter; set aside.
Let pancetta cool slightly, then cut into 1/4" pieces. Pour any rendered fat in baking sheet into a large skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with drippings.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta to reserved skillet along with 1/2 cup pasta cooking liquid and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.
Lightly beat egg yolks and lemon zest in a large bowl just to combine. Working quickly, add hot pasta to egg mixture and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing.)
Add pancetta and reserved squash to pasta, season with salt and pepper, and toss everything together.
Shave Pecorino over pasta and top with more pepper just before serving.
Bratwurst and Red Cabbage

Ingredients:
1 pound uncured bratwurst
2 tablespoons olive oil
1 12-ounce bottle Pilsner or other lager, divided
1 medium red onion, chopped
1/2 medium head of red cabbage, thinly sliced
1 medium red beet, peeled, coarsely grated
Kosher salt, freshly ground pepper
1/2 cup apple cider vinegar
1 tablespoon light brown sugar
1/4 teaspoons ground allspice
Freshly grated horseradish (for serving)

Instructions:
Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes.
Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate.
Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes. Serve sausages with cabbage mixture, topped with horseradish.
Pickled Egg Salad Crostini with Serrano Ham

Ingredients:
1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
1 teaspoon sugar
1 1/2 teaspoons kosher salt, plus more
6 large eggs
1/3 cup mayonnaise
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper
12 1/4"-thick slices country-style bread or ciabatta
3 tablespoons olive oil
2 garlic cloves
Chervil or parsley leaves with tender stems (for serving)
12 slices Serrano ham or prosciutto

Instructions:
Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
Meanwhile, place eggs in a medium saucepan and add water to cover by 2". Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired.
Preheat oven to 425°. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5-8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham.
Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.
Chicory and Asian Pear Salad with Membrillo Vinaigrette

Ingredients:
1/3 cup Sherry or red wine vinegar
2 tablespoons membrillo (quince paste) or orange marmalade
1 tablespoon Dijon mustard
Kosher salt, freshly ground pepper
2 medium Asian pears, cut into bite-size pieces
8 cups mixed chicories (such as radicchio, escarole, and/or frisee), torn into 2" pieces
1/4 cup olive oil
1/2 cup walnuts
coarsely chopped

Instructions:
Heat vinegar in a small saucepan over medium. Add membrillo, whisking to dissolve, then whisk in mustard. Season with salt and pepper; let cool.
Toss pears and chicories in a large bowl. Whisk oil into membrillo mixture; season with salt. Drizzle over salad and toss to coat; season with salt and pepper.
Serve topped with walnuts.
Oven Risotto with Kale Pesto

Ingredients:
1/2 cup walnuts, coarsely chopped, divided
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1 cup arborio rice
Kosher salt, freshly ground pepper
1/2 cup dry white wine
1 small garlic clove
1 cup (packed) fresh parsley leaves
3 tablespoons chopped fresh chives
2 cups torn Tuscan kale leaves, divided
2 tablespoons unsalted butter
3 ounces Parmesan
finely grated (about 2 cups)

Instructions:
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
Meanwhile, heat 2 tablespoons oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes.
Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).
Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.
Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir in pesto, butter, three-quarters of Parmesan, and remaining kale. Adjust consistency with water, if needed; season with salt and pepper. Serve topped with remaining walnuts and cheese.
BA Brad's Classic Tonic

Ingredients:
1 lime, 1 mint sprig, 1 rosemary sprig, 1 tarragon sprig, 1 teaspoon Swedish digestive bitters, A splash of unsweetened cranberry juice, 2 dropperfuls black elderberry extract, 1 dropperful ginseng extract, 1 dropperful echinacea extract, 4 cups water

Instructions:
Thinly slice half of 1 lime into wheels and juice the other half along with another lime. Muddle lime wheels and juice, 1 mint sprig, 1 rosemary sprig, 1 tarragon sprig, 1 teaspoon Swedish digestive bitters, a splash of unsweetened cranberry juice, 2 dropperfuls black elderberry extract, 1 dropperful ginseng extract, and 1 dropperful echinacea extract in a quart container. Stir in 4 cups water.
Hogs in a Pretzel Blanket

Ingredients:
2 large egg yolks
1 sheet frozen puff pastry (one 14 ounce package or half a 17.3 ounce package), thawed
All-purpose flour (for dusting)
4 precooked pork sausages (such as andouille or kielbasa; about 1 pound), halved lengthwise
1/2 teaspoons baking soda
Kosher salt and poppy seeds (for sprinkling)
Whole grain Dijon mustard (for serving)

Instructions:
Preheat oven to 400°. Mix yolks and 1 tablespoon water in a small bowl until smooth. Gently roll out puff pastry on a lightly floured surface just to press out any creases; brush with egg wash. Cut into 8 long strips. Lightly dust sausages with flour. Working one at a time, wrap pastry around sausage, egg wash side facing in. If pastry becomes too soft, chill until firm before continuing.
Place rolled-up sausages on a parchment-lined baking sheet, cut side down. Mix baking soda into remaining egg wash and brush over pastry (this will give dough a sheen); sprinkle with salt and poppy seeds. Chill 15 minutes.
Bake until pastry is puffed and golden brown, 25–30 minutes. Let cool. Slice into bite-size portions and serve with mustard.
Do ahead: Sausages can be rolled in pastry 1 day ahead. Cover and chill. Brush with egg wash and sprinkle with salt and poppy seeds just before baking.
Pomegranate Aperitif

Ingredients:
1 cup pomegranate juice, 2 tablespoons saba, 2 cups Lillet Blanc, 4 dashes celery bitters, Club soda

Instructions:
Whisk pomegranate juice and saba in a large pitcher, then stir in Lillet and bitters. Pour into rocks glasses filled with ice; top off with club soda.
Buffalo Wing Popcorn

Ingredients:
Nonstick vegetable oil spray
8 cups popped plain popcorn (from 1/2 cup kernels)
3/4 cup sugar
"1/4 cup Franks Red Hot Original sauce", 3 tablespoons unsalted butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoons baking soda
1/4 teaspoons cayenne pepper

Instructions:
Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside.
Bring sugar and 1/4 cup water to a boil in a medium saucepan over mediumhigh heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10–12 minutes.
Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and carefully—caramel will be very hot), pour caramel mixture over popcorn and toss to coat.
Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15–20 minutes. Let cool.
Do ahead: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.
Daniel Boulud's Madeleines

Ingredients:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/3 cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons finely grated lemon or orange zest
6 tablespoons warm melted unsalted butter
12-cake regular madeleine pan or three 20-cake mini madeleine pans and a pastry bag or resealable plastic bag.

Instructions:
Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a small bowl.
Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.
Marinated Beets with Pistachios and Tarragon

Ingredients:
1 pound baby yellow or red beets, trimmed, scrubbed, 1/2 cup Sherry or red wine vinegar, divided, 2 tablespoons plus 1/4 cup olive oil, Kosher salt, 1 medium shallot, finely chopped, 1 teaspoon chopped fresh thyme, 1/4 cup raw pistachios, chopped, 2 tablespoons coarsely chopped fresh tarragon

Instructions:
Preheat oven to 425°. Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger).
Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving.
Do ahead: Beets can be marinated 2 days ahead. Cover and chill.
Beef Bourguignonne Pot Pie

Ingredients:
3 tablespoons olive oil
1/2 cup plus 1 tablespoon all-purpose flour, plus more
Kosher salt, freshly ground pepper
1 1/2 pounds boneless beef chuck, cut into 2" pieces
3 bacon slices, cut into 1/4" pieces
1 medium onion, finely chopped
1 medium leek, white and palegreen parts only, halved lengthwise, thinly sliced
1 medium carrot, peeled, finely chopped
1 garlic clove, finely chopped
1/2 cup finely chopped fresh parsley
2 tablespoons brandy or bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups low-sodium chicken broth
1 cup red wine
5 tablespoons unsalted butter, room temperature, divided
8 ounces crimini mushrooms, stems removed
8 ounces pearl onions, peeled
1 tablespoon fresh lemon juice
2 sheets frozen puff pastry (two 14-ounce packages or one 17.3-ounce package), thawed
1 large egg, beaten to blend
3/4"-diameter cookie cutter or pastry tip

Instructions:
Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season 1/2 cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch. Transfer to a plate.
Cook bacon in same pot, stirring often, until brown and crisp. Add 1/4 cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours.
Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.
Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4" larger than baking dish (use a 2-qt. oval or an 8" square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Transfer stew to baking dish. Brush edge of pastry with egg.
Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1" overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.
Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.
Do ahead: Stew can be made 2 days ahead. Cover and chill.
Tapioca Pearl Pudding

Ingredients:
2 cups whole milk
1 cup heavy cream
1 tablespoon nonfat dry milk powder
1/8 teaspoons kosher salt
1/3 cup small pearl tapioca (not instant or quick-cooking)
1/3 cup sugar
1 large egg yolk, beaten to blend
Freshly grated nutmeg (for serving)

Instructions:
Whisk milk, cream, milk powder, and salt in a medium saucepan; add tapioca and let sit 30 minutes to hydrate. Add sugar to tapioca mixture and bring to a simmer over medium heat.
Reduce heat to medium-low and cook, stirring often, until the consistency of a thick soup, 10-12 minutes. Whisk in egg yolk and cook, stirring occasionally, 2 minutes (it will thicken slightly). Let cool, stirring occasionally, 10 minutes.
Divide among small glasses. Chill pudding until cold (it will thicken), at least 2 hours. Serve topped with nutmeg.
Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.
Sticky and Sweet Popcorn

Ingredients:
12 cups Popped Popcorn, 1 cup Butter, 2 cups Brown Sugar, 1/2 cup Light Corn Syrup, 2 teaspoons Salt, 1/2 teaspoon Baking Soda, 1/2 cup chopped Walnuts, 1/2 cup dried Cranberries

Instructions:
Preheat the oven to 250°F. Line two baking sheets with a silicon mat or parchment paper sprayed with baking spray.
Place the popcorn in an extra-large bowl.
Melt the butter in a medium sauce pot. Add the sugar, corn syrup and salt and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the baking soda. Once incorporated, stir in the walnuts and cranberries. Pour the mixture over the popcorn and toss to coat evenly.
Spread the mixture onto the prepared baking sheets. Bake for 45 minutes. Remove and allow to cool for 10 minutes. Break into pieces and serve.
Breakfast Burritos

Ingredients:
4 eggs, 2 tablespoons milk, 3/4 cup pinto beans, cooked, rinsed and drained, 1/2 cup salsa, canola oil spray, oil or butter for pan, 2 corn tortillas, warmed if desired, sour cream, cheese or avocado, optional

Instructions:
Whisk the eggs, milk, and salt in a bowl.
Heat a nonstick pan over low to medium heat and spray or grease with oil or butter.
Pour in the egg mixture and stir until almost scrambled, about 2 minutes.
Add the beans and salsa and cook for 2 minutes or until ingredients are heated through.
Place scrambled egg mixture and other optional ingredients into tortillas and roll or fold in half.
Serve.
Roast Brussels Sprouts

Ingredients:
2 cups fresh brussel spouts, halved, 1 tablespoon olive oil, 1/4 teaspoon kosher salt, 1/4 cup raw sliced almonds, juice of 1/2 lemon, 2 tablespoons parmesan cheese, grated

Instructions:
Preheat oven to 400° F.
Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
Bake the brussel sprouts, cut side down, for 20 minutes.
Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.
Serve.