iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Capellini with Shrimp and Creamy Tomato Sauce

Ingredients:
3 tablespoons olive oil
1 pound peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini

Instructions:
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.
Ricotta Gnocchi

Ingredients:
2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
1/2 stick unsalted butter
1 (2-inch) rosemary sprig

Instructions:
Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.
Umbrian Fish Soup

Ingredients:
2 pound mixed freshwater fish fillets, cut into 2-inch pieces
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)
1 (28-ounce) can crushed tomatoes (preferably Italian)
2 cups water
1 baguette
1 garlic clove
2 tablespoons extra-virgin olive oil
Garnish: chopped flat-leaf parsley

Instructions:
Pat fish dry and sprinkle with 1/2 teaspoon salt.
Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.
Preheat broiler.
Cut 18 (1/2-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total.
Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup
Mediterranean Rice-Stuffed Escarole

Ingredients:
1 large head escarole (1 1/4 pound)
3/4 cup Arborio rice
1/2 cup pine nuts
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped
1/3 cup golden raisins
3 tablespoons chopped rinsed capers
1 large egg, lightly beaten
1 cup grated Parmigiano-Reggiano
divided

Instructions:
Preheat oven to 400°F with rack in upper third.
Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool.
Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.
Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.
Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.
Truffled Taleggio and Mushroom Pizza

Ingredients:
1 pound pizza dough, thawed if frozen
1/2 pound sliced mushrooms
3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced
1 teaspoon white truffle oil (optional)

Instructions:
Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.
Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.
Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top.
Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil (if using) and season with pepper. Serve immediately.
Oven Crespella with Nutella Sauce

Ingredients:
3/4 cup all-purpose flour, 2 large eggs, 1/4 cup granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon salt, 1 1/2 cups plus 3 tablespoons whole milk, divided, 2 tablespoons unsalted butter, 1/2 cup chocolate-hazelnut spread such as Nutella, Garnish: confectioners sugar, Accompaniment: chopped strawberries

Instructions:
Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.
Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.
Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.
Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.
Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce. Serve with berries.
Roasted Potatoes and Asparagus with Parmesan

Ingredients:
1 pound asparagus, trimmed and cut into 1-inch pieces, 1 pound Yukon Gold potatoes, cut into 1-inch pieces, 3 tablespoons olive oil, 1/3 cup grated Parmigiano-Reggiano

Instructions:
Preheat oven to 450°F with rack in upper third.
Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.
Steak with Olives

Ingredients:
2 pound (1-inch-thick) boneless sirloin steak
4 garlic cloves, thinly sliced
1/2 teaspoon dried hot red-pepper flakes
2 tablespoons olive oil
1/2 cup drained pitted brine-cured olives, coarsely chopped
1/2 cup chopped flat-leaf parsley

Instructions:
Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Pat steak dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then sear, without turning, 5 minutes (reduce heat if necessary to prevent scorching). Turn steak over and cook 5 to 6 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes.
Wipe out skillet, then cook garlic with red-pepper flakes in oil over medium heat, stirring, until golden, 1 to 2 minutes. Add olives and cook, stirring occasionally, 2 minutes. Remove from heat. Stir in parsley just before serving.
Slice steak and serve with olive sauce.
Polenta with Gorgonzola and Almonds

Ingredients:
3 1/2 cups water, 1 1/2 cups milk, 1 cup quick-cooking polenta, 1/4 cup grated Parmigiano-Reggiano, 2 tablespoons unsalted butter, 2 ounces Gorgonzola dolce, 1/3 cup unsalted roasted almonds, chopped

Instructions:
Bring water, milk, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over mediumheat, whisking constantly, 5 minutes.
Remove from heat and whisk in parmesan and butter. Serve sprinkled with Gorgonzola, almonds, and 1/2 teaspoon coarsely ground black pepper.
Salmon with Agrodolce Sauce

Ingredients:
3 tablespoons olive oil, divided
4 (6-ounce) salmon fillets (1 inch thick) with skin
2 medium red onions (about 1 pound total), each cut into 8 wedges
2/3 cup balsamic vinegar
1 teaspoon sugar
1 tablespoon unsalted butter

Instructions:
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.
Spoon onions with sauce onto plates and top with salmon, skin side down.
Butternut Squash Cappellacci with Sage Brown Butter

Ingredients:
Pasta dough, 1 pound butternut squash, halved and seeds discarded, 2 teaspoons extra-virgin olive oil, 3 tablespoons grated Parmigiano-Reggiano, 1/8 teaspoon grated nutmeg, 1 tablespoon fine dry bread crumbs, 5 tablespoons unsalted butter, cut into pieces, 1 1/2 tablespoons chopped sage, 1/4 teaspoon fresh lemon juice, Equipment: a pasta machine

Instructions:
Preheat oven to 425°F with rack in middle.
Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total). Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes. Cool to room temperature, then use a spoon to scoop out flesh, transferring it to a medium bowl and discarding rind. Stir in cheese, nutmeg, bread crumbs, and salt and pepper to taste.
Quarter dough. Cover 3 pieces with plastic wrap. Pat out remaining piece into a flat rectangle; dust with flour.
Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
Put pasta sheet on a lightly floured surface and cut into 3-inch squares. Place a rounded teaspoon of filling in center of each square, then lightly moisten edges of square with water and fold in half to form a triangle, pressing down firmly but gently around filling to seal and forcing out any air. Bring 2 opposite corners together, overlapping ends, to make a small ring, then press them together. Transfer to a lightly floured kitchen towel (not terry cloth). Make more cappellacci with remaining pieces of dough and remaining filling, transferring to kitchen towel.
Cook cappellacci in a pasta pot of simmering salted water (2 tablespoons salt for 4 quarts water) until al dente, 6 to 8 minutes. Gently drain pasta.
Meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown. Stir in lemon juice and salt and pepper to taste.
Serve cappellacci with sauce.
Pasta with Spicy Anchovy Sauce and Dill Bread Crumbs

Ingredients:
3/4 cup extra-virgin olive oil, divided
2 cups fresh bread crumbs (preferably from a baguette)
1/4 cup chopped dill
1 pound red onions, thinly sliced (3 cups)
1 (2-ounce) can flat anchovy fillets, drained and chopped
1 pound bucatini or perciatelli pasta (long tubular strands)
1/2 teaspoon dried hot red-pepper flakes

Instructions:
Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook bread crumbs, stirring constantly, until deep golden and crisp, 6 to 8 minutes.
Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoon each of salt and black pepper.
Wipe out skillet, then cook onions with 1/4 teaspoon salt in remaining 1/2 cup oil over medium heat, stirring frequently, until very soft, 12 to 15 minutes. Add anchovies and cook, mashing anchovies into onions, until dissolved.
Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine. Add about half of bread crumbs and toss to coat. Serve sprinkled with remaining bread crumbs.
Lemon Crostata

Ingredients:
3/4 cup whole almonds with skins (1/4 pound), toasted and cooled
2 cups all-purpose flour, divided
10 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
2 teaspoons grated lemon zest
1/2 teaspoon salt
5 large egg yolks
3/4 cup plus 1 tablespoon sugar, divided
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, cut into bits
3/4 teaspoon salt
Equipment: an 8-inch springform pan; a pastry/pizza wheel

Instructions:
Pulse almonds with 1/4 cup flour in a food processor until finely ground, being careful not to grind to a paste.
Beat together butter and sugar with an electric mixer until pale and fluffy. Chill 1 tablespoon beaten egg for egg wash and beat remaining egg into butter mixture. Beat in vanilla and almond extracts. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until a dough just forms. Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
Beat yolks with 3/4 cup sugar using cleaned beaters until very thick and tripled in volume, about 5 minutes. Transfer to a heavy medium saucepan and stir in zest, juice, butter, and salt. Cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and mixture begins to bubble, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with parchment paper, until cold, at least 1 hour.
Preheat oven to 375°F with rack in middle. Generously butter springform pan.
Roll out 1 piece of dough (keep other piece chilled) between 2 sheets of parchment into a 12-inch round (dough will be very tender). Remove top sheet of parchment and invert dough into springform pan. (Dough will tear easily; patch it with your fingers.) Press dough over bottom and 1 inch up side of pan, trimming excess.
Chill shell and roll out remaining dough between sheets of parchment into a 12-inch round. Remove top sheet of parchment, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide, still on parchment, onto a baking sheet. Chill until firm, 30 to 45 minutes.
Bake shell until bottom is pale golden and edge is golden, 15 to 20 minutes. Cool shell in pan on a rack, about 30 minutes.
Spread filling in shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with egg wash and sprinkle crostata with remaining tablespoon sugar.
Bake crostata until pastry is golden and filling is bubbling, 25 to 30 minutes. Cool completely in pan on a rack, about 2 hours (juices will thicken).
Sauteed Dandelion Greens

Ingredients:
3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces
1/2 cup extra-virgin olive oil
5 large garlic cloves, smashed
1/4 to 1/2 teaspoon dried hot red-pepper flakes
1/2 teaspoon fine sea salt

Instructions:
Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.
Black Cod with Olives and Potatoes in Parchment

Ingredients:
1/2 pound small Yukon Gold potatoes
6 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
2 1/4 teaspoons fine sea salt, divided
8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
1 lemon, very thinly sliced
6 garlic cloves, thinly sliced
1/2 cup Kalamata-style black olives, pitted and cut into slivers
1/2 cup flat-leaf parsley leaves
Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string

Instructions:
Preheat oven to 400°F with a baking sheet on bottom rack.
Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.
Tomato Focaccia

Ingredients:
1 (1/2-pound) Yukon Gold potato, peeled and quartered
1 cup warm water (105-115°F)
1/2 teaspoon sugar
3 teaspoons active dry yeast (from two 1/4-ounce packages)
1/2 cup extra-virgin olive oil, divided
4 1/4 cups "00" flour, divided
1 tablespoon plus 1/4 teaspoon fine sea salt, divided
1/2 pound plum tomatoes, thinly sliced crosswise
1/4 teaspoon dried oregano
Equipment: a stand mixer with paddle and dough-hook attachments

Instructions:
Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes. Drain and cool slightly, then mash until smooth.
Stir together warm water and sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes. Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes. (Dough will be very soft and sticky.)
Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes. (Dough will still be very soft and sticky.)
Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Generously oil a 15- by 10- by 1-inch baking pan.
Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly).
Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
Preheat oven to 425°F with rack in lower third.
Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil.
Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes.
Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly. Cut into pieces and serve warm or at room temperature.
Octopus Salad

Ingredients:
2 pound frozen octopus, thawed and rinsed, 1/3 cup chopped flat-leaf parsley, 3 garlic cloves, finely chopped, 1 celery rib, halved lengthwise and thinly sliced crosswise, 1 carrot, halved lengthwise and very thinly sliced crosswise, 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1/2 teaspoon fine sea salt, 1/4 teaspoon dried oregano

Instructions:
Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
Let stand 30 minutes for flavors to develop.
Sausage-Stuffed Rack of Pork with Sage

Ingredients:
1 (6-pound) bone-in pork loin roast
1 cup plus 1 teaspoon extra-virgin olive oil, divided
4 large sage sprigs
1 pound Italian sausages (about 6), casings discarded
6 scallions, chopped (1 cup)
2 celery ribs, chopped (1 cup)
20 brine-cured black olives
1 (750-ml) bottle white Orvieto Classico
Equipment: kitchen string

Instructions:
Preheat oven to 500°F with rack in middle.
Partially cut roast away from bones to create a "flap" (for stuffing, allowing meat to be returned to bone). Rub pork inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, then rub outside with 1 teaspoon oil. Put sage, then sausages and scallions, inside flap and tie roast with string.
Put roast, bone side down, in a large roasting pan with celery and olives, then pour in wine and remaining cup oil. Roast 20 minutes, then reduce heat to 325°F and roast, basting meat every 30 minutes, until an instant-read thermometer inserted into center of meat (do not touch bone) registers 155°F, about 2 hours more. Let stand 15 minutes. Serve with pan juices.
Smashed Carrots

Ingredients:
2 tablespoons unsalted butter, 2 tablespoons chopped shallots, 1/2 teaspoon ground coriander, 1 pound carrots, peeled and cut into 1-inch rounds, 1/2 cup orange juice, 2 teaspoons honey, Kosher salt and freshly ground black pepper to taste

Instructions:
1. Melt the butter in a heavy pan over medium heat.
2. Add the shallots and saut until soft, about 3 minutes.
3. Add the coriander and cook, stirring, for 30 seconds.
4. Add the carrots, juice, honey, salt, pepper, and 1/2 cup water. Bring to a simmer.
5. Cover and cook until the carrots are tender, about 20 minutes.
6. Remove from heat, mash with a fork or potato masher, and serve.