iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crispy Braeburn Apple and Almond Sheet Tart

Ingredients:
1 1/4 cups almond flour or almond meal*
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup plus 1 tablespoon heavy whipping cream
8 sheets fresh phyllo pastry or frozen, thawed (each about 14x9 inches)
1/4 cup (1/2 stick) unsalted butter, melted
2 1/2 tablespoons (about) sugar
3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1/8-inch-thick slices
1/2 cup apricot preserves
3 tablespoons water

Instructions:
Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in another medium bowl. Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then remaining almond mixture. Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper or silicone baking mat. Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered). Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar. Top with second phyllo sheet; brush with melted butter and sprinkle with scant 1 teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and sugar.
Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo. Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together.
Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes. Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet.
Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature.
Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
Spiced Pumpkin Phyllo Pie

Ingredients:
1 1 3/4- to 2-pound sugar pumpkin or butternut squash, halved through core, seeded
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg plus additional for garnish
1 cup (loosely packed) golden brown sugar
3 large eggs
6 tablespoons canned evaporated skim milk
1 1/2 tablespoons heavy whipping cream
1 tablespoon cornstarch
3/4 teaspoon vanilla extract
1/2 teaspoon salt
10 14x9-inch sheets fresh phyllo pastry or frozen, thawed
5 tablespoons butter, melted
2 tablespoons sugar

Instructions:
Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Place pumpkin, cut side down, on parchment. Bake until very tender, about 1 hour. Cool.
Scoop pumpkin flesh into processor; discard skin. Combine cinnamon, ginger, and 1/4 teaspoon nutmeg in small bowl. Add half of cinnamon mixture to pumpkin in processor. Add brown sugar, eggs, milk, cream, cornstarch, vanilla, and salt. Process until very smooth. DO AHEAD: Filling can be made 1 day ahead. Transfer to large bowl, cover, and chill.
Increase oven temperature to 425°F. Lightly butter 9-inch-diameter tart pan with removable bottom. Place rimmed baking sheet in oven to heat. Stir 2 tablespoons sugar into remaining cinnamon mixture.
Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1 scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust. Pour pumpkin into pan.
Place pie on hot baking sheet and bake 10 minutes. Reduce oven temperature to 375°F and bake until tester inserted into center of filling comes out clean, 40 to 45 minutes. Cool at least 20 minutes. Grate nutmeg over and serve warm.
Mushroom and Fontina Quiche

Ingredients:
1 refrigerated pie crust (half of 15-ounce package)
2 tablespoons (1/4 stick) butter
2/3 cup chopped shallots (about 3 medium)
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces)
divided

Instructions:
Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.
Lime- and Honey-Glazed Salmon with Basmati and Broccolini

Ingredients:
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini
bottom inch trimmed
stalks separated if necessary

Instructions:
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.
Cod with Mussels, Chorizo, Fried Croutons, and Saffron Mayonnaise

Ingredients:
1 1/2 teaspoons fresh lime juice
Pinch of saffron threads, crumbled
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/4 teaspoon hot pepper sauce
2 tablespoons olive oil
1/4 cup chopped shallots (about 2 small)
4 garlic cloves, chopped
1 teaspoon dried crushed red pepper
Pinch of saffron threads
1/2 cup dry white wine
2 pounds mussels, scrubbed, debearded
4 fresh thyme sprigs
1/2 cup smoked Spanish chorizo,* diced
1/4 cup finely diced seeded tomato
1/4 cup finely diced roasted red pepper from jar
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1/4 cup chopped shallots (about 2 small)
Canola oil (for deep-frying)
3 large eggs
1/2 cup whole milk
1/4 teaspoon cayenne pepper
12 1-inch torn pieces crustless sourdough bread (about 5 ounces)
1 8-ounce bottle clam juice
1 cup dry white wine
1 12-ounce cod fillet
cut into 4 equal pieces

Instructions:
Mix lime juice and saffron in small bowl. Let stand 30 minutes, stirring occasionally. Whisk in mayonnaise, oil, and hot pepper sauce. Cover and chill at least 4 hours to allow flavors to develop. DO AHEAD: Can be made 3 days ahead. Keep refrigerated.
Heat oil in heavy large pot over medium heat. Add shallots, garlic, crushed red pepper, and saffron and sauté 4 minutes. Add wine; bring to boil. Add mussels and thyme; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Strain mussel broth into large saucepan; add chorizo, tomato, roasted pepper, and parsley to liquid. Remove mussels from shells. DO AHEAD: Mussels and cooking broth can be made 6 hours ahead. Cover separately and refrigerate.
Pour enough oil into heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Whisk eggs, milk, and cayenne in large bowl. Add bread; stir to coat. Let soak 2 minutes. Drain off excess liquid. Working in batches, add bread to hot oil and cook until brown, turning as necessary, about 2 minutes. Using slotted spoon, transfer to paper towels and drain.
Preheat oven to 350°F. Bring clam juice and wine to simmer in small saucepan. Pour into 7x5-inch baking dish. Add cod pieces to dish; sprinkle with salt and drizzle with oil. Bake until fish is opaque in center, basting with poaching liquid twice, about 8 minutes.
Bring mussel broth to simmer. Add mussels and heat through. Divide mussels and broth among 4 shallow soup bowls. Top each with piece of cod, 3 croutons, and dollop of saffron mayonnaise.v
A pork-link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from tienda.com.
Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus

Ingredients:
1 4-to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved
2 teaspoons coarse kosher salt
6 large fresh parsley sprigs
1 lemon, halved
6 garlic cloves, peeled
2 teaspoons plus 1/4 cup extra-virgin olive oil
1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped
1 pound fingerling potatoes or baby Yukon Gold potatoes, cut into 1/2-inch rounds
3/4 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/3 cup chopped fresh parsley

Instructions:
Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight.
Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes.
Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe and potatoes in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer.
Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place potatoes and broccoli on lower oven rack. Roast chicken until instantread thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes.
Continue roasting vegetables until potatoes are tender and slightly browned and broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer. Season to taste with salt and pepper. Tent with foil to keep warm.
Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.
Carve chicken; divide among plates. Spoon potatoes and broccoli rabe alongside. Drizzle jus over chicken and serve.
An Italian leafy green vegetable with scattered clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.
Toasty, fruity Joseph Drouhin 2007 Rully, Burgundy ($21).
Swiss Chard Ricotta Gnudi with Fall Mushrooms

Ingredients:
1 pound Swiss chard, stem ends trimmed
1 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese (about 1 1/2 ounces) plus additional for serving
1/4 cup coarsely chopped shallot (about 1 large)
1 large egg
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup all purpose flour plus additional for shaping dumplings
6 cups low-salt chicken broth
2 shallots, thickly sliced
1 pound assorted wild mushrooms (such as shiitake, chanterelle, and crimini), stems trimmed and reserved, caps thinly sliced
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 6 pieces, divided
3 tablespoons extra-virgin olive oil, divided
Coarse kosher salt

Instructions:
Cut chard leaves from each side of center stem. Cut stems into matchsticksize strips. Cover and refrigerate stems; reserve for sauce.
Cook chard leaves in large pot of boiling salted water until tender, about 3 minutes. Drain; cool. Squeeze chard leaves until very dry; place in processor. Using on/off turns, finely chop chard. Add ricotta, 1/2 cup Parmesan, shallot, egg, coarse salt, pepper, and nutmeg; process to blend. Transfer mixture to medium bowl. Add 1/2 cup flour; stir to blend. Cover and refrigerate dough overnight.
Bring chicken broth, sliced shallots, and mushroom stems to boil in large saucepan. Reduce heat to medium and simmer until mixture is reduced to 3 cups, 35 to 40 minutes. Strain. Return broth to saucepan; discard solids in strainer. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat; add sliced mushroom caps. Sprinkle with salt and pepper; sauté until mushrooms are tender and browned, 8 to 10 minutes. Transfer to bowl. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add reserved thinly sliced chard stems and sauté until tender, 6 to 8 minutes. do ahead Mushrooms and chard stems can be prepared 2 hours ahead. Let stand at room temperature.
Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough (size of small walnuts) onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2-inch-long, 1/2-inch-thick oval. Tap off excess flour; transfer gnudi to prepared baking sheet. do ahead Can be made 2 hours ahead. Cover and chill. Bring large wide pot of salted water to boil. Slide gnudi into pot; cook until tender, stirring occasionally, about 10 minutes. Meanwhile, whisk remaining 4 tablespoons butter into hot broth. Season broth to taste with salt and pepper. Cover to keep warm.
Divide mushrooms and chard stems among 6 bowls. Add broth, dividing equally (about 1/2 cup each). Using slotted spoon, divide gnudi among bowls. Sprinkle with Parmesan and serve immediately.
Fruity and earthy Michele Chiarlo 2006 "Le Orme" Barbera d'Asti Superiore, Italy ($11).
Chocolate Stout Layer Cake with Chocolate Frosting

Ingredients:
3 ounces unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) salted butter, room temperature
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
3/4 cup chocolate stout, regular stout, or porter
2/3 cup freshly brewed strong coffee
1 pound bittersweet chocolate (54% to 60% cacao), chopped
2 cups heavy whipping cream
1 teaspoon instant espresso powder

Instructions:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.
Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.
Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).
Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.
Mini Halloween Pumpkin Cupcakes

Ingredients:
1 cup self-rising flour
2/3 cup (packed) golden brown sugar
2 teaspoons pumpkin pie spice
1 large egg
1/2 cup canned pure pumpkin
1/3 cup vegetable oil
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
Chopped crystallized ginger (optional)
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals
Mini muffin pans 13/4x1-inch paper liners

Instructions:
Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4x 1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired. Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack. Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread. Frost cupcakes; decorate using candy and sugar crystals as desired.
Sautéed Kale with Garlic, Shallots, and Capers

Ingredients:
1/4 cup olive oil
1/2 cup finely chopped shallots (about 2 large)
4 garlic cloves, minced
2 tablespoons drained capers, chopped
Coarse kosher salt

Instructions:
Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.
Beef Stock

Ingredients:
4 tablespoons olive or vegetable oil, 4 pounds meaty beef bones, such as ribs, shin, neck, or tail, 16 cups cold water, 1 onion, peeled and quartered, 1 carrot, peeled, 1 rib celery, 2 large cloves garlic, crushed, 2 sprigs fresh thyme, 1 bay leaf, 1/2 teaspoon salt

Instructions:
1. In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.
4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.
5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.
6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.
Sauce Gribiche

Ingredients:
4 hard-cooked eggs
2 hard-cooked egg yolks
1/2 Tbs. Dijon mustard
salt and pepper
1/2 Tbs. white-wine vinegar
1 cup olive oil
bunch of fresh chervil, chopped
1/2 bunch of fresh tarragon, chopped
1/4 cup capers, drained and chopped
1/2 cup cornichons (tiny
tart pickled gherkins)
drained and chopped

Instructions:
Put the whole eggs and yolks, mustard, and some salt and pepper in a large bowl and mash them well together. To this paste add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.
Finish the sauce by adding the chopped herbs, capers, and cornichons. Taste and correct the seasoning.
To serve, arrange slices of tongue on plates and drop the sauce on top in small dollops.