iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Scallops with Cauliflower, Dried Cherries, and Capers

Ingredients:
5 cups small cauliflower florets (from 1 large head)
3 tablespoons olive oil, divided
1 9-ounce package fresh spinach leaves
1 large shallot, finely chopped, divided
1/4 teaspoon ground cinnamon
6 large sea scallops, side muscle removed
6 tablespoons (3/4 stick) butter
6 large sage leaves, sliced thinly
3 tablespoons dried tart cherries
2 tablespoons drained capers

Instructions:
Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).
Dried Fig Souvlaki

Ingredients:
18 large dried figs (preferably Greek)
18 1/2-inch cubes feta cheese
18 thin slices pastourma, prosciutto, or bresaola
18 large fresh sage leaves
18 large toothpicks
Extra-virgin olive oil

Instructions:
Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig. Fill slit in each fig with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with sage leaf. Place stuffed fig at 1 end and roll up to enclose fig. Secure with toothpick. Repeat with remaining pastourma, sage, and figs. DO AHEAD: Can be made 1 day ahead.
Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.
Smoked Salmon Tarama with Pita Chips

Ingredients:
2 2/3 cups 3/4-inch cubes crustless country-style bread
1 cup whole milk
6 ounces thinly sliced smoked salmon
1/3 cup chopped shallots
3 tablespoons distilled white vinegar
3 garlic cloves
5 tablespoons olive oil plus more for frying pita
1/2 cup tarama (pale orange carp roe)
2 tablespoons chopped fresh dill plus more for garnish
4 7- to 8-inch pita breads, each cut into 8 triangles
1 2-ounce jar salmon caviar

Instructions:
Combine bread and milk in medium bowl. Let soak 5 minutes, tossing to moisten. Squeeze bread to release milk; reserve milk. Place bread in processor. Add next 4 ingredients; blend until smooth. With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl. Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Pour enough olive oil into large skillet to cover bottom. Heat oil over medium high heat. Add pita triangles and cook until light brown, about 2 minutes per side. Transfer to paper towels and drain.
Place bowl of salmon tarama in center of platter. Garnish with salmon caviar and dill. Surround with pita chips and serve. more info Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.
Oven-Roasted Fries

Ingredients:
Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes or purple potatoes, scrubbed, cut lengthwise into 1/2- to 1/3-inch wedges
2 tablespoons canola oil

Instructions:
Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potato wedges with canola oil in large bowl. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.
Twice-Cooked French Fries

Ingredients:
2 pounds unpeeled russet potatoes (about 3 large), scrubbed
Canola oil (for deep-frying)

Instructions:
Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 350°F. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.
Baked Apple, Raisin, and Brown Sugar Dumplings

Ingredients:
4 8-ounce Golden Delicious apples, peeled
1/2 cup (packed) dark brown sugar
1 1/4 teaspoons ground cinnamon
1/3 cup raisins
1 cup chilled heavy whipping cream, divided
4 purchased refrigerated uncooked large flaky biscuits (from 16.3-ounce tube), room temperature
1 large egg
beaten to blend

Instructions:
Preheat oven to 400°F. Using melon baller, core apples, leaving bottoms intact. Place in glass pie dish, spacing apart. Microwave uncovered at 50 percent power until tender, about 10 minutes. Refrigerate 5 minutes to cool.
Meanwhile, mix brown sugar and cinnamon in small bowl. Transfer 3 tablespoons cinnamon sugar to small saucepan. Add raisins and 3 tablespoons heavy cream and stir over low heat until sugar dissolves. Combine 3 tablespoons cinnamon sugar and remaining heavy cream in medium bowl and whisk to peaks. Cover and refrigerate. Roll out each biscuit on floured surface to thin 8-inch round; brush lightly with egg. Place apple in center of each round; fill apples with raisin mixture, overfilling slightly. Pull 4 sides of dough up to top of apple (from 3, 6, 9, and 12 o'clock positions) and twist in center, making apple stem shape. Using fingertips, press seams tightly to seal. Transfer dumplings to baking sheet. Brush dumplings with egg; sprinkle with remaining cinnamon sugar.
Bake dumplings until golden, about 18 minutes. Serve with cinnamon whipped cream.
Roasted Shrimp and Mushrooms with Ginger and Green Onions

Ingredients:
1/4 cup canola oil, 1/4 cup finely chopped green onions, 1/4 cup chopped fresh cilantro, 2 garlic cloves, pressed, 1 tablespoon seasoned rice vinegar, 2 teaspoons grated peeled fresh ginger, 1 teaspoon Asian sesame oil, 10 uncooked deveined large shrimp, shells left intact, 4 ounces oyster mushrooms

Instructions:
Preheat oven to 500°F. Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl. Season generously with salt and pepper.
Pull off legs from shrimp. Rub most of onion mixture under shells of shrimp. Arrange shrimp in single layer on large baking sheet. Add mushrooms to remaining onion mixture in bowl; toss to coat. Arrange on same baking sheet. Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes. Divide between 2 plates.
If you can't find deveined shrimp, use scissors to cut along the back side of each shrimp, exposing the vein. Remove the vein, leaving the shell intact.
Peppered Beef Stroganoff

Ingredients:
1 tablespoon coarsely ground peppercorn melange* or black pepper
3 8-ounce beef tenderloin steaks
3 tablespoons olive oil, divided
8 ounces crimini (baby bella) mushrooms, halved or quartered if large
1 1/4 cups beef broth
1 tablespoon Cognac or brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1 8.8-ounce package wide egg noodles (such as De Cecco)
1/4 cup chopped fresh Italian parsley
* A mixture of black
pink
green
and white peppercorns; available at many supermarkets.

Instructions:
Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.
Fried Egg and Sausage Ciabatta Breakfast Pizzas

Ingredients:
1 loaf ciabatta bread (about 1 pound)
1 cup chopped green onions
8 tablespoons olive oil, divided
8 ounces sliced hot pepper Monterey Jack cheese
1 pound spicy or sweet Italian sausages, casings removed
8 large eggs

Instructions:
Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.
Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.
Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.
Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces.
Corn and Crab Chowder

Ingredients:
1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat
flaked

Instructions:
Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.
Penne with Radicchio, Spinach, and Bacon

Ingredients:
1 whole head of garlic (with about 12 to 14 cloves)
6 teaspoons olive oil, divided
1 pound penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 teaspoon dried crushed red pepper

Instructions:
Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.
Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.
Sausages with Caramelized Red Onions and Radicchio

Ingredients:
1 tablespoon butter
2 teaspoons olive oil, divided
2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 1/2 cups)
2 large heads of Chioggia or Treviso radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)
3 tablespoons balsamic vinegar
4 fully cooked chicken-apple sausages (about 3 ounces each)

Instructions:
Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat. Add red onions and cook until soft and golden brown, stirring often, about 25 minutes. Add radicchio and sauté until wilted, about 2 minutes. Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute. Season to taste with salt and pepper. Keep onion-radicchio mixture warm while preparing sausages.
Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium-high heat. Add chicken-apple sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.
Serve onion-radicchio mixture alongside sausages.
Radicchio Salad with Oranges and Olives

Ingredients:
3 oranges
2 tablespoons Sherry wine vinegar
1/3 cup extra-virgin olive oil
2 cups (loosely packed) mâche
1 large head of frisée, halved, torn into pieces (about 6 cups loosely packed)
1 large head of Chioggia, Tardivo, or Castelfranco radicchio, halved, torn into pieces (about 5 cups loosely packed)
1/2 medium red onion, thinly sliced (about 2 cups)
1/2 cup Kalamata olives, pitted, halved
4 ounces feta cheese
crumbled

Instructions:
Cut peel and white pith from oranges. Working over small bowl and using small sharp knife, cut between membranes to release segments. Squeeze membranes to release juice. Combine 1/4 cup orange juice and vinegar in small bowl (reserve remaining juice for another use). Whisk in olive oil. Season with salt and pepper.
Toss mâche, frisée, and radicchio in large bowl. Add orange segments, sliced red onion, and Kalamata olives. Drizzle orange dressing over salad and toss well to coat. Sprinkle with crumbled feta cheese and serve.
Flourless Chocolate-Hazelnut Cake

Ingredients:
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground hazelnuts (ground in processor; about 5 ounces)
1 teaspoon coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Instructions:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.
New York Steaks with Boursin and Merlot Sauce

Ingredients:
2 tablespoons olive oil, divided
6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
1 1/2 cups Merlot or other fruity red wine
1/4 cup ( 1/2 stick) chilled butter, cut into small pieces
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives plus whole chives for garnish

Instructions:
Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.
Mayonnaise

Ingredients:
1 large egg yolk, at room temperature 30 minutes
1/2 teaspoon Dijon mustard
3/4 cup olive or vegetable oil (or a combination), divided
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon white pepper

Instructions:
Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.
Crostini with Lump Crab Salad and Extra Virgin Olive Oil

Ingredients:
1 pound fresh lump crabmeat, 1/2 cup extra virgin olive oil, plus more for drizzling, 1 roasted red bell pepper, seeded and diced, 1 tablespoon minced fresh chives, 1 tablespoon torn fresh basil, Juice and grated zest of 1 lemon, Kosher salt and cracked black pepper, "8 to 12 slices Ricks Basic Crostini"

Instructions:
1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.
Bruschetta with Borlotti Beans and Prosciutto di Parma

Ingredients:
1 1/4 cups dried borlotti or cranberry beans, 1/2 pound bacon or pancetta, diced, 1 cup chopped yellow onion, 1 cup diced celery, 1 cup diced fennel, 1 1/2 teaspoons kosher salt, 1 teaspoon cayenne, 1/2 teaspoon freshly ground black pepper, 2 teaspoons minced garlic, 1 cup red wine, One 14 1/2-ounce can diced tomatoes, 1 cup chicken stock, plus more if needed, 2 tablespoons red wine vinegar, 1 bay leaf, 1 tablespoon unsalted butter, "8 slices Ricks Basic Bruschetta", 1 tablespoon chopped fresh basil, 1 teaspoon chopped fresh sage, 8 thin slices prosciutto di Parma, Extra virgin olive oil

Instructions:
1. Put the beans in a bowl or pot and add enough cold water to cover. Set aside to soak at room temperature for at least 8 hours. Change the water once or twice, if possible.
2. Drain the beans, transfer to a heavy-bottomed pot, and add water to cover by an inch or two. Bring the water to a boil over high heat. Reduce the heat to medium-low, skim off any foam that rises to the surface, and simmer for about 1 hour, or until the beans are nearly tender. Check the water level during cooking and replenish it, if necessary. It's important to keep the beans submerged at all times during cooking.
3. Drain the beans and cool at room temperature. Cover and refrigerate until needed. The cooked beans will keep for up to 2 days.
4. In a large pot, cook the bacon over medium-high heat for about 6 minutes, or until brown and the fat is rendered. Add the onion, celery, fennel, salt, cayenne, and black pepper and cook, stirring, for 3 to 4 minutes, or until the onion softens. Add the garlic and cook, stirring, for about 30 seconds, then add the wine. Bring to a boil, reduce the heat to a brisk simmer, and cook until reduced by half.
5. Add the tomatoes and their juices. Cook for about 2 minutes, then add the stock, vinegar, bay leaf, and beans.
6. Bring to a boil over high heat. Reduce the heat to medium-low, season to taste with salt and pepper, cover, and simmer for 10 to 20 minutes, stirring occasionally, until tender. Add more stock if necessary to keep the beans well moistened. Stir in the butter until incorporated.
7. Remove the beans from the heat and let them cool in the liquid until warm or room temperature.
8. In a small bowl, mix together the basil and sage.
9. Using a slotted spoon, scoop some beans from the pot and put on top of each toast. Too much liquid will make the bruschetta soggy, so drain carefully when lifting the beans from the pot.
10. Garnish each bruschetta with 1 slice of prosciutto and a sprinkling of the herbs. Drizzle with olive oil and serve.