iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sesame Quail Eggs

Ingredients:
16 quail eggs, 1/2 cup water, 2 tablespoons soy sauce, 1 teaspoon sugar, 1/4 teaspoon Asian sesame oil

Instructions:
Generously cover eggs with cold water in a small heavy saucepan and bring just to a boil. Remove from heat and let eggs stand, covered, 5 minutes. Drain off water, then run cold water over eggs, cracking shells against side of pan.
Peel eggs and return to saucepan. Add water (1/2 cup), soy sauce, and sugar.
Simmer, shaking pan occasionally, until most of liquid has evaporated, about 20 minutes.
Remove from heat and stir in sesame oil. Serve at room temperature.
Fennel and Carrot Confit

Ingredients:
2 medium carrots
1 small fennel bulb, stalks discarded
1 1/4 cups olive oil
1/8 teaspoon cayenne
2 (3-by 1-inch) strips lemon zest
very thinly sliced

Instructions:
Shave carrots with a vegetable peeler into very thin, wide ribbons. Quarter fennel bulb lengthwise, then very thinly slice lengthwise.
Heat oil with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-quart heavy saucepan over low heat until warm.
Add carrots, fennel, and zest and cook gently, without simmering, stirring occasionally, until vegetables are just tender, 15 to 20 minutes. Drain oil into a bowl (see cooks' note, below) and transfer vegetables to another bowl to cool to room temperature.
Korean-Style Romaine

Ingredients:
1 heart of romaine, 1 teaspoon chopped garlic, 1/2 teaspoon grated peeled ginger, 1/4 teaspoon coarse Korean hot red-pepper flakes, 1 tablespoon Asian sesame oil, 1 tablespoon soy sauce, 2 teaspoons water, 1 teaspoon sesame seeds, toasted and crushed with side of a heavy knife

Instructions:
Cut romaine crosswise into 2-inch pieces and put in a bowl.
Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.
Grapefruit Soju Cocktails

Ingredients:
1 tablespoon superfine granulated sugar, or to taste
1 quart strained fresh pink grapefruit juice (from about 8 large grapefruit), chilled
1 cup soju (sometimes called sochu), sake, or vodka, chilled
Club soda or seltzer
chilled

Instructions:
Stir 1 tablespoon sugar and 1/8 teaspoon salt into juice until dissolved. Stir in soju and add sugar to taste.
Pour over ice in tall 8- to 10-ounce glasses (about 1/2 cup grapefruit mixture per glass) and top with a splash of club soda.
Creamed Broccoli with Parmesan

Ingredients:
1 bunch broccoli (1 1/4 pounds)
1 cup heavy cream
2 garlic cloves, smashed and peeled
1/4 teaspoon grated nutmeg
3 tablespoons grated parmesan
1/2 teaspoon fresh lemon juice

Instructions:
Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
Remove from heat and stir in parmesan and lemon juice.
Chicken Gyros with Cucumber Salsa and Tsatsiki

Ingredients:
2 Kirby cucumbers, divided
1 1/2 cups Greek yogurt (3/4 pounds)
1 teaspoon fresh lemon juice, divided
5 garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup chopped mint
1/4 cup extra-virgin olive oil
1 rounded teaspoon dried oregano
1 rounded teaspoon dried rosemary, crumbled
1 (12-ounces) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
1/2 head iceberg lettuce
thinly sliced

Instructions:
Preheat broiler.
Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
Warm Tofu with Spicy Garlic Sauce

Ingredients:
1 (14-to 18-ounces) package soft tofu (not silken)
1 teaspoon chopped garlic
1/4 cup chopped scallion
2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 teaspoon coarse Korean hot red-pepper flakes
1/2 teaspoon sugar

Instructions:
Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Leek and Pea Risotto with Grilled Calamari

Ingredients:
6 cups chicken stock such as leftover-roast-chicken stock
5 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
1 scallion, thinly sliced
2 medium leeks (white and pale green parts only), thinly sliced and washed
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup frozen peas
2 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
1 pound cleaned small squid, patted dry
Equipment: a large (2-burner) grill pan

Instructions:
Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette.
Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.
Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.
Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.
When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan. Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total. Toss with enough lemon vinaigrette to coat.
Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.
Chili Crab

Ingredients:
8 soft-shelled crabs, cleaned, or 2 whole Dungeness crabs
2 tablespoons vegetable oil
1 (3-inch) knob ginger, minced (about 3 tablespoons)
5 cloves garlic, minced (about 2 tablespoons)
"3 to 4 fresh red birds-eye chiles, seeded and minced", 1 tablespoon Chinese fermented black beans or black bean sauce
1 tablespoon shaohsing rice wine or sherry
1/2 cup plain tomato sauce, purchased or homemade
1/4 cup mild chili sauce, such as Heinz
1 tablespoon sugar
2 teaspoons kosher salt
1/4 teaspoon ground white pepper
2 teaspoons cornstarch
2 large eggs, lightly beaten
2 tablespoons fresh cilantro, chopped
1 scallion, thinly sliced on bias
Accompaniments: steamed Chinese buns or baguette slices

Instructions:
If using Dungeness crabs, using cleaver or large chef's knife, cut in half lengthwise and remove back shell and spongy green matter. Remove claws from body section and, using back of cleaver or chef's knife, crack in several places. Cut each body section into 2 or 3 pieces, leaving legs attached. Rinse all pieces thoroughly and pat completely dry.
In wok or large skillet over moderate heat, heat oil until hot but not smoking. Add ginger, garlic, and chiles, and stir-fry until fragrant, about 30 seconds. Add black beans and stir-fry several seconds. Add crab and stir-fry until meat begins to turn opaque, about 1 minute. Stir in rice wine, tomato and chili sauces, sugar, salt, pepper, and 1 cup water. Bring to boil, then reduce heat to low and simmer, uncovered, stirring frequently, until crab meat is fully cooked, 3 to 4 minutes.
In small bowl, whisk together cornstarch and 2 tablespoons water. Stir into crab mixture in pan and simmer, uncovered, until sauce thickens, about 1 minute. Stir in eggs and simmer, uncovered, until bits of egg are fully cooked, about 1 minute. Stir in cilantro and scallion. Serve immediately with steamed Chinese buns or baguette slices.
Sautéed Oyster Mushrooms

Ingredients:
1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar

Instructions:
Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
Cheesy Chicken and Mushroom Lasagne

Ingredients:
1 (10-ounce) package cremini or white mushrooms, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
5 tablespoons unsalted butter, divided
1/2 cup dry white wine
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
3 1/2 cups whole milk
1/4 cup all-purpose flour
2 teaspoons thyme leaves
3/4 cup grated Parmigiano-Reggiano
12 Barilla no-boil egg lasagne noodles (less than a 9-ounce package)
1 1/2 cups coarsely grated Gruyère (3 ounces)
Equipment: an 8-inch square baking pan

Instructions:
Preheat oven to 425° with rack in middle.
Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.
Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.
Quick Kimchi

Ingredients:
1 (3-pound) head Napa cabbage
2 tablespoons chopped garlic
1 tablespoon chopped peeled ginger
2 tablespoons Asian fish sauce
2 teaspoons distilled white vinegar
1 bunch scallions, chopped (1 cup)
3 tablespoons sesame seeds, toasted and crushed with side of heavy knife
2 to 3 tablespoons coarse Korean hot red-pepper flakes
1/2 (1-pound) Asian pear

Instructions:
Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.
Short Rib and Vegetable Stew

Ingredients:
6 pounds beef short ribs (with bone; preferably cut into 2-inch pieces by butcher)
8 cups cold water plus 4 cups hot water
12 large dried Chinese black mushrooms
1 pound boiling potatoes
1 (3/4-pound) Korean radish or daikon, peeled and cut into 1-inch chunks
4 large carrots, sliced 1/2 inch thick
12 garlic cloves, smashed
1/2 cup dried red dates (optional)
1/2 cup soy sauce
2 tablespoons Asian fish sauce
2 tablespoons molasses (not robust or blackstrap)
1 tablespoon Korean hot red-pepper paste plus additional for serving
1 large onion, cut into 1-inch wedges
1 bunch scallions, cut into 2-inch pieces
3 tablespoons Asian sesame oil
Accompaniment: brown rice and barley

Instructions:
Cover short ribs with cold water and soak, chilled, at least 2 hours.
Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups). Simmer ribs, partially covered, skimming any foam, 2 hours. Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours.
Meanwhile, soak mushrooms in hot water (4 cups), turning occasionally, until softened, about 1 hour. Squeeze excess liquid from mushrooms and reserve 2 cups soaking liquid; cut off and discard mushroom stems, then halve caps.
Discard fat from ribs and return to a simmer. Peel potatoes and cut into 1-inch pieces, then add to ribs with radish, carrots, garlic, dates (if using), soy sauce, fish sauce, molasses, red-pepper paste, mushrooms, reserved mushroom-soaking liquid, and water (if necessary) to barely cover meat and vegetables with liquid. Simmer, partially covered, stirring occasionally, 30 minutes.
Stir in onion and scallions and simmer, covered, stirring occasionally, until meat is very tender and vegetables are tender, 15 to 20 minutes. Skim off any fat, then stir in sesame oil. Stir before serving and serve additional red-pepper paste on the side.
Cardamom Vanilla Pound Cake

Ingredients:
3 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
4 large eggs
1 tablespoon fresh lemon juice
1 cup whole milk
1 1/2 cups chilled heavy cream
2 1/2 tablespoons confectioners sugar
1 1/2 teaspoons pure vanilla extract
Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer fitted with paddle attachment

Instructions:
Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.
Cucumber Apple Pickle

Ingredients:
1/2 pound Japanese or Kirby cucumbers
1 1/4 teaspoons fine sea salt
1/2 Fuji or Granny Smith apple
2 cups water
1/3 cup rice vinegar (not seasoned) or cider vinegar
1 tablespoon very thin matchsticks of peeled ginger
1/4 cup sugar
Pinch of Korean hot red-pepper threads (optional)

Instructions:
Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands.
Halve apple half lengthwise and cut out core. Slice crosswise 1/8 inch thick.
Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day.
Leftover-Roast-Chicken-Stock

Ingredients:
2 chicken carcasses left over from roast chicken, any herbs in cavities discarded
1 onion, quartered
2 celery ribs, chopped
1 large carrot, chopped
1 head of garlic, halved crosswise
Scant 1/4 teaspoon black peppercorns
2 thyme sprigs
8 parsley sprigs including long stems
4 quarts water

Instructions:
Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 6 cups, boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.
Garlicky Black-Pepper Shrimp and Black-Eyed Peas

Ingredients:
4 bacon slices
4 scallions, chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
1 or 1 California
1 teaspoon dried thyme
1/8 teaspoon hot red-pepper flakes
2 (15-ounces) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth
3 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine

Instructions:
Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.
Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.
Ancho and Cocoa Carne Asada

Ingredients:
1 tablespoon ancho chile powder
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1 (1-to 1 1/4-pounds) piece of flank steak
1 tablespoon vegetable oil
8 (7-to 8-inch) flour tortillas
3 cups packaged coleslaw mix (7 ounces)
Accompaniments: sliced pickled jalapeños; sour cream; lime wedges

Instructions:
Preheat oven to 350°F.
Stir together ancho powder, cocoa, and cinnamon.
Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
While steak cooks, wrap tortillas in foil and warm in oven.
Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
Serve steak with warm tortillas and coleslaw mix.
Linguine with Brussel Sprouts Barigoule

Ingredients:
1/2 pounds Brussels sprouts, trimmed and any discolored leaves discarded
2 leeks (white and pale green parts)
3/4 pound Savoy cabbage (about head), cored and sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil, divided
3 tablespoons unsalted butter, divided
4 garlic cloves, finely chopped
2/3 cup dry white wine
4 cups water
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves, divided
3/4 pounds dried linguine
1/4 cup chopped flat-leaf parsley
Accompaniments: extra-virgin olive oil for drizzling; grated parmesan

Instructions:
Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash .
Cook leeks and cabbage in 2 tablespoons oil and 2 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet (preferably with straight sides) over medium heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes. Add water, lemon juice, 1/2 teaspoon thyme, and remaining tablespoon each of oil and butter. Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes. Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.
Cook linguine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until almost al dente. Reserve 2 cups pasta-cooking water, then drain pasta.
Stir linguine into vegetables with reserved cooking water and 1/4 teaspoon each of salt and pepper. Simmer until pasta is al dente, 2 to 3 minutes. Remove from heat and toss with parsley, remaining 1/2 teaspoon thyme, and salt to taste. Serve pasta in shallow bowls with some of broth.
Panfried Smashed Potatoes

Ingredients:
8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano

Instructions:
Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
Chocolate Raspberry Clafoutis

Ingredients:
12 ounces fresh raspberries (2 3/4 cups)
1 tablespoon granulated sugar
1 cup whole milk
1/2 stick unsalted butter, melted
3 large eggs
1/2 cup packed dark brown sugar
1/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 to 3 1/2 ounces bittersweet chocolate
coarsely chopped

Instructions:
Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.