iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Giant Meringue (Pavlova Gigantata)

Ingredients:
2 cups strawberries, quartered, 3 tablespoons mezcal, Zest and juice of 1 lime, 3 tablespoons pure cane sugar, Pinch of sea salt, 1 cup dried shaved coconut, 1 cup pure cane sugar, 1/4 cup packed light brown sugar, 1/4 cup potato starch, 4 large egg whites, at room temperature, Pinch of sea salt, 2 tablespoons cold water, 2 tablespoons fresh lemon juice, 1 cup ice-cold heavy cream, 1 tablespoon powdered sugar

Instructions:
To make the mezcal berries, in a medium glass bowl, combine the berries, mezcal, lime zest, lime juice, pure cane sugar, and salt. Let the berries rest at room temperature for 2 hours.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. While the oven is preheating, spread the coconut shavings on the baking sheet and toast until golden, about 5 minutes. Transfer the coconut to a bowl, but keep the lined baking sheet for the Pavlova.
To make the Pavlova, in a food processor, pulse the sugars and potato starch until uniformly combined and substantially more fine. Sift the sugar-starch mixture and set aside.
In a large bowl with an electric mixer or in a stand mixer, whip the egg whites with the salt to stiff peaks, add the water and whip 1 minute. Add the sugar mixture little by little—a tablespoon at a time—while continuing to whip the meringue. When you’ve added half the sugar mixture, add the lemon juice. Keep whipping and adding the sugar mixture. When all the sugar is incorporated, whip another 2 or 3 minutes, until you have stiff, glossy peaks.
Taking care not to deflate the meringue, form one giant mass of meringue in the center of the parchment-lined baking sheet. Using a spatula, gently work the meringue closer to the sides of the baking sheet into whatever amorphous shape suits your fancy. After all, perfect circles are for squares, man. As you work, be sure to pull straight up with the end of the spatula to create interesting shapes and curls of meringue.
When you are finished with your edible art project, reduce the oven temperature to 300°F and place the masterpiece in the oven. Bake for 30 minutes, then reduce the oven temperature to 250°F (keep the oven door shut!) and bake another 20 minutes. Turn the oven off and let the meringue rest another 10 minutes, then open the oven door and let the Pavlova cool for another hour or so.
To make the whipped cream, using an electric mixer (or a whisk and some elbow grease), whip the heavy cream with the powdered sugar until light and fluffy.
To serve, carefully peel the parchment away from the Pavlova (or better yet, serve on the paper to aid in clean up) and garnish as you see fit with heaping spoonfuls of whipped cream, the berries, and the toasted coconut. This is a grab-and-grub scenario, so don’t even bother slicing it—just provide plenty of napkins and scold people who don’t wash their hands before digging in!
Granola Bark

Ingredients:
1 1/2 tsp ground cinnamon
3 cups/300g rolled oats (not quick-cooking)
1 1/4 cups/175g almonds, chopped
1 1/4 cups/60g unsweetened shredded coconut
1/2 cup/80g flax seeds or chia seeds, whole or ground
1/4 cup/35g sesame seeds
1/2 cup/60g almond flour or hazelnut flour
1/2 cup/120ml maple syrup or honey, or 1/4 cup/60ml of each
1/2 cup/75g coconut sugar
1/4 cup/60ml water
1 tsp vanilla extract
1/2 tsp sea salt
1/3 cup/80ml olive oil or vegetable oil
1 large egg white
whisked until frothy

Instructions:
Combine the cinnamon, oats, almonds, coconut, flax or chia seeds, sesame seeds, and almond flour or hazelnut flour in a large bowl.
Preheat the oven to 325°F/165°C. Line a 13 by 18 inch/33 by 46cm rimmed baking sheet with parchment paper or a silicone mat.
Combine the maple syrup or honey or a mix of both, coconut sugar, water, vanilla, and salt in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and let cool to warm room temperature.
Add the olive oil and egg white to the cooled syrup mixture and whisk to incorporate. Pour over the oats mixture and mix well.
Spread the mixture evenly across the prepared baking sheet. Using another same-size baking sheet or the bottom of a pot, press the mixture down firmly to compact it before baking. Bake for 45 minutes or longer, until dark golden brown, rotating the sheet after about 15 minutes to promote even browning. While the granola bakes, open the oven door a couple of times to release steam.
Set the baking sheet on a cooling rack until the surface of the granola is crisp. Leave the oven on. If the surface is still tacky to the touch once it has cooled, return the pan to the oven and continue baking for another 10 to 15 minutes, checking every 5 minutes. Don’t let the bark get too dark, or it’ll taste bitter.
Once cool, break the bark into pieces and store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.
Pop’s Double-Stuffed, Double-Fluffed American Omelet

Ingredients:
2 maple sausage patties, crumbled, 6 slices bacon, chopped, 1/4 cup sliced mushrooms, 6 eggs, 3 tablespoons half-and-half, 2 tablespoons unsalted butter, 1 cup spinach leaves, 1/4 cup grated cheddar cheese

Instructions:
In a 10- or 12-inch skillet, cook the sausage and bacon fully over medium heat. Add the mushrooms and cook until tender. Reserve the mixture in a bowl.
In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun.)
Give the skillet a wipe and warm it over medium heat. Swirl the butter in the hot pan to coat it completely. Pour the whipped eggs into the pan and cook until fully set around the outer edges, 2 to 3 minutes. Turn the heat to low and top the whole surface of the omelet with the spinach and cheddar. Cook until the spinach is slightly wilted and the cheese begins to melt.
Add the sausage mixture to one side of the eggs and use 2 spatulas to fold the other half over the side with the sausage mixture. Cook until the eggs are set and the cheese is fully melted, another 2 minutes. The outer surface will be lightly browned in places and likely have some spots where cheese has broken the surface and possibly caramelized on the edges. This is considered a good thing, not unlike “burnt ends” in the BBQ world.
Eggs Caviar

Ingredients:
2 eggs
1 teaspoon Cognac (Pierre Ferrand 1840 is our go-to, but a little Hennessey never hurt nobody)
1 teaspoon unsalted butter
2 tablespoons sour cream or labneh
2 grams of your favorite caviar or roe
1 slice sourdough or pumpernickel rye bread
toasted and buttered

Instructions:
Gently whip the eggs with a fork.
Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly—working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan—until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.
Egg Shop Fried Chicken

Ingredients:
6 cups water
1/4 cup kosher salt
1/4 cup packed brown sugar
4 garlic cloves, smashed
2 tablespoons red chile flakes
4 to 6 boneless, skinless chicken thighs (about 2 pounds)
2 cups buttermilk
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 egg
3 to 4 cups canola oil, for frying (at least 2 inches deep)
2 cups all-purpose flour
2 tablespoons freshly ground black pepper
Wildflower honey and coarse sea salt
for serving

Instructions:
To make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat. Set aside to cool completely.
Add the chicken to the brine and soak for 24 hours in the fridge, or at least overnight. Drain the chicken from the brine.
At least 1 hour before you’re ready to fry the chicken (and up to 24 hours ahead), in a large bowl make the marinade. Whisk together the buttermilk, celery salt, cayenne, paprika, and egg. Add the chicken and marinate it in the fridge.
To fry the chicken, in a large, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat (be careful) to 350°F. Set up a cooling rack or some paper towels on a baking sheet to drain the chicken.
As the oil comes to temperature, combine the flour and black pepper in a shallow bowl (this will affectionately be referred to as “Judge Dredge”). When the oil is hot, remove one chicken thigh at a time from the marinade and dip in Judge Dredge to coat it fully. Shake off any excess flour. Then repeat to dip each piece back in the marinade and then the dredge to ensure an even, crispy coating.
Fry the chicken, one or two pieces at a time, taking care not to overcrowd your makeshift deep-fryer. The chicken should be fully covered by the hot oil. It’s fully cooked when it reaches 165°F at its thickest part, 5 to 7 minutes. If you don’t have a well-calibrated thermometer handy, it’s okay to cut into the chicken slightly and check for doneness—no more pink. The chicken will stay juicy because we did all the work of properly brining . . . phew!
Remove the chicken to the cooling rack or paper towels. You can keep the chicken warm and crispy in a 200°F oven or serve immediately. Just before serving, drizzle the chicken with your favorite local wildflower honey and garnish with a pinch of coarse sea salt.
Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto

Ingredients:
50g (about 6 Tablespoons plus 2 teaspoons) buckwheat flour
1 large free-range egg
150 ml (about 2/3 cup) water
Coconut oil, for frying
4 slices of prosciutto
1 small handful of fresh spinach
6 sun-dried tomatoes, drained and cut into small pieces
Sea salt and freshly ground black pepper

Instructions:
Sift the flour into a large bowl, create a well in the center then break in the egg. Using a whisk, gradually add the water and continue to whisk until the mixture has completely combined and has the consistency of thin cream.
Add a pinch of salt and pepper and stir through.
Heat a small amount of coconut oil in a frying pan and pour in a quarter of the mixture to fry.
Once the base of the pancake has set, add a slice of prosciutto, a small amount of spinach and tomatoes to one half, and fold the pancake over.
Leave to cook for another 30 seconds before plating up and repeating with the remaining mixture.
Coconut Zucchini Noodles and Spiced Meatballs

Ingredients:
1 pound ground pasture-raised lamb
1 tablespoon freshly grated ginger
2 scallions, sliced paper-thin
1 teaspoon ground turmeric
1 tablespoon wheat-free tamari
1 tablespoon fish sauce (Red Boat is a Clean-approved brand)
1 tablespoon lime juice
2 to 3 tablespoons coconut oil
1/2 cup sliced onions
2 garlic cloves
2 tablespoons minced lemongrass
1 red chile pepper, minced (optional)
1 (13.5-ounce) can unsweetened coconut milk
1/4 cup water
1 broccoli crown, cut into small florets (about 2 cups)
3/4 to 1 pound zucchini, ends removed and sliced lengthwise with a peeler or mandoline into long pappardelle-like “noodles”
Sea salt to taste
1/2 cup roughly chopped fresh cilantro
1 lime
cut into wedges

Instructions:
First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball.
Heat a 4-quart Dutch oven over medium-high heat. Melt the coconut oil, and once it’s nice and hot, add the meatballs. Cook them for 30 to 45 seconds on each side, until they are all nicely browned. When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.
Serve with a garnish of cilantro and a squeeze of lime.
Chicken and Root Vegetable Pot Pie

Ingredients:
3 cups low-sodium chicken stock, 1 cup diced Yukon Gold potatoes, 1 cup diced sweet potatoes, 1 cup diced celery root, 1 cup diced parsnip, 1 large white onion, diced, 1 pound boneless, skinless chicken breasts, diced, 2/3 cup all-purpose flour, 1 1/2 cups whole milk, 1 cup fresh or frozen peas, 1/4 cup chopped flat-leaf parsley, 2 tablespoons chopped cilantro, 1 teaspoon hot sauce, Salt and freshly ground black pepper, 1 sheet frozen puff pastry dough, thawed

Instructions:
Preheat the oven to 400°F.
Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
Place the hot ramekins on serving plates and enjoy.
Mexican Pasta Surprise

Ingredients:
8 ounces uncooked bow-tie pasta
1/4 cup vegetable broth
1 onion, chopped
2 jalapeño peppers, seeded and minced
1 1/2 teaspoons minced fresh garlic
1/2 teaspoon chipotle chili powder
1 (14.5-ounce) can stewed tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
1 1/4 cups enchilada sauce
1/4 cup chopped fresh cilantro (optional)
1/2 cup tofu sour cream (optional; recipe available at www.drmcdougall.com)

Instructions:
Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
Preheat the oven to 350°F.
Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chili powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.
Serve with cilantro and tofu sour cream to spoon over each individual serving, if desired.
Leg of Lamb with Garlic and Rosemary

Ingredients:
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Instructions:
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 350°F.
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
Mini Beef and Mushroom Patties

Ingredients:
2 medium onions, coarsely chopped
1 pound crimini or white button mushrooms, trimmed, coarsely chopped
2 pounds ground beef (preferably chuck, 20% fat)
2 tablespoons low-sodium soy sauce
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Two (18x13") rimmed baking sheets

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 450°F. Pulse onion in a food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to a large bowl.
Pulse mushrooms in food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to bowl with onions. (Alternatively, you can finely chop vegetables by hand.)
Add beef, soy sauce, salt, and pepper to bowl with onions and mushrooms. Mix well with your hands, then divide into 3-Tbsp.-sized portions and form into patties about 2 1/2" in diameter and 1/2" thick. You should have about 26 patties. Divide between baking sheets.
Bake patties 3 minutes, then flip and bake until cooked to desired doneness, 3–4 minutes more for medium/medium-well.
Patties can be cooked 3 days ahead; wrap in plastic and chill, or freeze up to 6 months.
Jam Bars

Ingredients:
1/2 cup/110g unsalted butter or coconut oil, at room temperature, 1/3 cup/85g almond butter, 2 Tbsp brown rice syrup or maple syrup, 1 1/2 cups/150g rolled oats, 1 cup/120g almond flour, 1 cup/120g oat flour, 6 Tbsp/90g granulated sugar, 1 tsp baking powder, 1/2 tsp sea salt, plus one pinch, 1/2 tsp vanilla extract, 1/2 tsp almond extract, 1/2 tsp ground cinnamon, 1 cup plus 2 Tbsp/340g jam, 1 tsp lemon juice, Pinch of sea salt

Instructions:
Preheat the oven to 350°F/180°C. Line a 9 by 13-inch/23 by 33cm baking pan with parchment paper. Combine the butter or coconut oil, almond butter, and brown rice syrup or maple syrup in a large bowl and, using a wooden spoon, mix well.
Add the rolled oats, almond flour, oat flour, sugar, baking powder, salt, vanilla and almond extracts, and cinnamon to the butter mixture and stir until a soft dough forms. Divide the dough into thirds. Press two-thirds of the dough into the bottom of the prepared pan and reserve the remaining one-third for the topping.
Stir together the jam, lemon juice, and salt and then spread the mixture evenly over the bottom crust.
Crumble the remaining one-third dough over the jam filling.
Bake the jam bars until golden brown around the edges, about 35 minutes. Let the pastry cool completely in the pan on a wire rack before cutting into bars.
The jam bars will keep, well wrapped, at room temperature for up to 4 days.
Jam Bars with Chopped Nuts: If you’re after textural contrast, chopped nuts added to the top layer give these jam bars extra crunch. After separating the dough, set aside the slightly larger portion to be used for the bottom. Add 1/2 cup/40g sliced almonds or 1/2 cup/50g chopped walnuts to the other third, which will be used for the crumble on top.
Spring Risotto

Ingredients:
1 bunch asparagus, woody ends trimmed, cut into 2-inch/5cm lengths
8 oz/230g English peas, shelled
8 oz/230g sugar snap peas, stems and strings removed
6 oz/170g fiddlehead ferns (optional)
1 Tbsp olive oil
2 cloves garlic, minced
1/2 yellow onion, minced
2 cups/400g arborio or carnaroli rice
1 cup/240ml dry white wine
1 cup/240ml plus 1 qt/960ml chicken stock (homemade or store-bought), hot
2 tsp sea salt, plus more
Ground black pepper
1/2 cup/50g grated Parmesan cheese
1/3 cup/85g store-bought basil pesto

Instructions:
Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water. Add the asparagus to the pot and blanch, just until bright green, about 1 minute. Using a slotted spoon, transfer to the ice water to stop the cooking, about 30 seconds. Transfer the asparagus to a colander to drain. Repeat with the English peas, sugar snap peas, and fiddleheads.
Heat the oil in a large sauté pan over medium heat. Add the garlic and onion and sauté just until translucent, about 30 seconds. Add the rice and stir until opaque, about 1 minute.
Stir the wine into the rice, bring to a simmer, and cook, stirring periodically, until the rice absorbs the wine, about 5 minutes. Stir in 1 cup/240ml stock and 2 teaspoons salt, return to a simmer, and let cook until the liquid has been absorbed. Spread the rice mixture on a baking sheet and set aside until you are ready to finish the dish, or skip this step and keep cooking, continuing with adding the hot stock.
About 15 minutes before you’re ready to serve, return the rice mixture to the sauté pan and cook over medium heat. Stir 1 cup/240ml of the hot stock into the rice mixture and cook until the moisture has been nearly absorbed. Season with salt and pepper. Repeat for the remaining 3 cups/720ml of stock, adding 1 cup/240ml at a time. When you still see liquid pooling here and there in the pan, remove from the heat and stir in the blanched vegetables and the Parmesan. Quickly stir in the pesto and serve.
Store risotto, covered, in the refrigerator for up to 2 days.
To prepare the risotto ahead of time, cook the vegetables and the rice up until you add the wine and 1 cup/240ml of stock. Once the rice has absorbed the liquid, spread the rice and onion mixture on a baking sheet to hold until you’re ready to finish cooking. Just before dinner, return the rice to the pot and resume cooking until done.
Chocolate Glaze

Ingredients:
"2 cups confectioners sugar", 1/2 cup unsweetened cocoa powder, 1/2 cup plus 1 tablespoon whole milk, at room temperature, plus more as needed, 1/2 teaspoon pure vanilla extract, 2 pinches of fine sea salt

Instructions:
Sift the sugar into a large mixing bowl. Add the cocoa powder, milk, vanilla, and salt and whisk or stir with a spoon until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.
If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.
Rhubarb-Almond Cake

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus more for pan
1 pound rhubarb stalks, trimmed
1 1/4 cups all-purpose flour
3/4 cup blanched almonds
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 cup plain Greek yogurt or sour cream
One 11x8" tart pan or one 9"-diameter tart pan with removable bottom.

Instructions:
Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.