iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Bakewell Tart

Ingredients:
4 cups all-purpose flour
1/8 teaspoon fine sea salt
1 pound (4 sticks) unsalted butter
1 large egg white
1/2 cup huckleberry jam or jam of choice, such as blackberry or strawberry
4 large eggs
3/4 cup (1 1/2 sticks, or 12 tablespoons) unsalted butter
3/4 cup sugar
1/2 cup all-purpose flour
an 8-inch deep-dish pie plate
parchment paper
pie weights or dried beans
and a pastry brush

Instructions:
In a large bowl, sift together the flour and salt. Using a knife, stir in about 1 cup of water. Continue stirring until the dough just starts to come together but is still stringy and clumped together. Stir in more water as needed (you will probably use about 1 3/4 cups total), until the dough is smooth and gathers itself into a ball-like shape.
Turn the dough out onto a lightly floured surface, and using a rolling pin, roll it into a long, 1/2-inch-thick rectangle. Arrange all of the butter in the center of the dough, 2 sticks on top of 2 sticks, so that the butter divides the rectangle of dough in half. Fold one long end of the dough over the butter, and then fold the other long end on top, like folding a business letter. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Return the dough to the lightly floured surface and roll into a long, 1/2-inch-thick rectangle. Fold one long end of the dough toward the center, then fold the other long end on top. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Repeat this step 1 more time so that the dough has been rolled, folded, and refrigerated a total of 3 times. DO AHEAD: The puff pastry can be prepared in advance and refrigerated, wrapped in a double layer of plastic wrap, up to 3 days. It can also be frozen for up to 3 months.
Position a rack in the middle of the oven and preheat to 325°F. Butter an 8-inch deep-dish pie plate.
On a lightly floured surface, roll the puff pastry into a 1/4-inch-thick circle about 12 inches in diameter. Fit the dough into the prepared pie plate, remove any excess dough, and reserve the excess for another use. If desired, use a fork to crimp the edge of the tart. Using a fork, prick the bottom and sides of the tart shell all over, then chill 15 minutes.
Line the tart shell with parchment paper and fill with pie weights or dried beans, then bake until the pastry is set and pale golden along the edge, about 15 minutes. Remove the weights or beans and the parchment paper, then gently brush the bottom and sides of the tart shell with the egg white and cook for an additional 5 minutes. Remove the tart from the oven and spread the jam evenly across the bottom. Set aside to cool.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat until light and fluffy and pale in color, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the bowl as necessary, about 2 minutes total. Using a spatula, gently fold in the flour. Pour the batter onto the jam in the cooled tart shell and smooth the top. Bake until the tart is golden and set, 40 to 45 minutes. Transfer tart to rack to cool and serve warm or at room temperature.
Smoked Haddock Soup

Ingredients:
10 sprigs fresh rosemary
20 sprigs fresh thyme
2 whole dried bay leaves
12 whole black peppercorns
2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total)
1 large fennel bulb, cut into medium dice (about 2 cups total)
2 quarts heavy cream
1 pound smoked haddock, flaked (about 2 cups total)*
2 tablespoons minced fresh dill
*If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 2 cups total).
10- by 10-inch square of cheesecloth
kitchen string

Instructions:
Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.
Night Flower

Ingredients:
8 ounces almond syrup*, 10 raw blanched almonds, 8 ounces distilled or tap water, 1/2 cup dried jasmine flowers*, 24 ounces distilled or tap water, Juice of 1 lime, 1/4 cup granulated honey*, 2 ounces almond elixir, 2 ounces jasmine elixir, 2 ounces simple syrup, Ice, 9 ounces soda water, *Almond syrup, dried jasmine flowers, and granulated honey are available online and from some specialty food stores.

Instructions:
In a small saucepan, bring the almond syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Almond elixir can be prepared in advance and refrigerated up to 2 weeks.
In a small saucepan, bring the jasmine flowers and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Jasmine elixir can be prepared in advance and refrigerated up to 2 weeks.
Pour the lime juice onto a small plate and spread the granulated honey on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the granulated honey to lightly coat. Repeat with a second 12-ounce glass.
Pour 1 ounce each of the almond elixir, jasmine elixir, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.
Lucky Devil

Ingredients:
1 tablespoon ground cinnamon
2 sticks cinnamon
16 ounces distilled or tap water
1 tablespoon whole cardamom pods
16 ounces distilled or tap water
Juice of 1 lime
1/4 cup granulated honey*
2 ounces cinnamon elixir
2 ounces cardamom elixir
2 ounces simple syrup
Ice
9 ounces soda water
2 pieces saffron rock candy for garnish*
*Granulated honey and saffron rock candy are available online and from some specialty food stores.

Instructions:
In a small saucepan, bring the ground cinnamon, cinnamon sticks, and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Cinnamon elixir can be prepared in advance and refrigerated up to 2 weeks.
In a small saucepan, bring the cardamom and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Cardamom elixir can be prepared in advance and refrigerated up to 2 weeks.
Pour the lime juice onto a small plate and spread the granulated honey on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the granulated honey to lightly coat. Repeat with a second 12-ounce glass.
Pour 1 ounce each of the cinnamon elixir, cardamom elixir, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish with saffron rock candy.
Persephone

Ingredients:
1/3 cup dried culinary lavender*, 2/3 cup superfine sugar, 8 ounces pure mango juice, 8 ounces distilled or tap water, Juice of 1 lime, 1/4 cup lavender crystals, 2 ounces mango elixir, 2 ounces pomegranate juice, 2 ounces simple syrup, Ice, 9 ounces soda water, *Dried culinary lavender is available online or at some specialty food stores.

Instructions:
In a food processor, process the lavender and sugar until fully combined, about 1 minute—the mixture will look like a fine powder. DO AHEAD: Lavender crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
In a small saucepan, bring the mango juice and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Mango elixir can be prepared in advance and refrigerated up to 2 weeks.
Pour the lime juice onto a small plate and spread the lavender crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the lavender crystals to lightly coat. Repeat with a second 12-ounce glass.
Pour 1 ounce each of the mango elixir, pomegranate juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.
Azteca

Ingredients:
2/3 cup unsweetened coconut flakes, 1/3 cup fine sea salt, 5 small hot chiles, such as red jalapeños, cut into long, thin strips, 16 ounces distilled or tap water, 8 ounces pure vanilla extract, 8 ounces distilled or tap water, Juice of 1 lime, 1/4 cup coconut sea salt, 2 tablespoons sweetened cocoa powder, 2 ounces chile elixir, or more to taste, 2 ounces vanilla elixir, 2 ounces simple syrup, Ice, 9 ounces soda water

Instructions:
In a food processor, process the coconut flakes and salt until fully combined, about 1 minute—the mixture will be light and fluffy. DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
In a small saucepan, bring the chiles and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks.
In a small saucepan, bring the vanilla and distilled or tap water to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, until reduced by half—note that this reduces very quickly, in about 5 minutes. DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks.
Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat.
In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup. Shake vigorously until well combined. Add ice to the prepared glasses, then strain the Azteca into each glass. Add enough soda water to fill each glass, then stir to incorporate.
Shanghai Rose

Ingredients:
1/2 cup dried rosemary
1/2 cup superfine sugar
8 ounces rose syrup*
8 ounces distilled or tap water
Juice of 1 lime
1/4 cup rosemary crystals
2 ounces rose elixir
2 ounces bottled yuzu juice**
2 ounces simple syrup
Ice
18 ounces soda water
2 sprigs fresh rosemary for garnish
*Rose syrup is readily available online or at some specialty food stores.
**Bottled yuzu juice can be found at Asian markets. A one-to-one mixture of lemon and lime juice can be substituted.

Instructions:
In a food processor, process the rosemary and sugar until fully combined, about 1 minute—there will be visible pieces of rosemary. DO AHEAD: Rosemary crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.
Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.
Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish drinks with rosemary sprigs.
Tiki Tini

Ingredients:
Splash of Soda, Fresh mint, 6 ounces pineapple juice, 2 ounces fresh mango chunks, 1 1/2 ounces light rum ice, cubed or crushed, 1 teaspoon dark rum

Instructions:
In a tall glass, combine soda and a couple of mint sprigs. Crush mint. Add juice, mango and light rum; mix. Add ice and top with dark rum. Umbrella optional!
Sunny-Side Up Lentil Salad

Ingredients:
1 can (14.5 ounces) diced tomatoes, including liquid
1 cup chopped onion
3/4 cup lentils, rinsed
2/3 cup finely diced celery
1/2 cup finely diced carrot
1 tablespoon chopped fresh thyme
2 1/2 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon (or parsley)
1 teaspoon Dijon mustard
2 teaspoons olive oil
4 eggs
4 cups mixed baby lettuces

Instructions:
Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1⁄2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.
Half of a 6-inch whole-wheat pita per person
Kale, Potato, and Onion Frittata

Ingredients:
Vegetable oil cooking spray
1 yellow or white onion, sliced
1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
2 cloves garlic, chopped
2 cups boiled diced potatoes
2 whole eggs
2 egg whites
1/2 teaspoon paprika (preferably smoked)

Instructions:
Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.
Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini

Ingredients:
1/2 small yellow or red bell pepper, 2 1/2 tablespoons extra-virgin olive oil, divided, 1 tablespoon red wine vinegar, 1 tablespoon drained capers, 2 teaspoons minced shallot, 1/4 teaspoon sugar, 2 1/4-inch-thick baguette slices, 3 ounces fresh burrata cheese, 2 cups baby arugula, 1 1/2 cups coarsely torn radicchio, 2 tablespoons fresh Italian parsley leaves

Instructions:
Char bell pepper half directly over gas flame or in broiler until skin is blackened. Enclose in paper bag 10 minutes. Peel and seed bell pepper half; place in mini processor. Add 1/2 tablespoon olive oil; puree until smooth. Transfer pepper mixture to small bowl; whisk in 2 tablespoons olive oil, vinegar, capers, shallot, and sugar. Season dressing with salt and black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
Toast baguette slices; brush with olive oil. Top each toast with half of burrata cheese; sprinkle with salt and pepper.
Combine arugula, radicchio, and parsley in medium bowl; toss with half of dressing. Divide salad between plates. Place 1 toast alongside each salad; drizzle with some of remaining dressing.
Pork Chile Verde with Red Chile Salsa

Ingredients:
3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
Olive oil
6 garlic cloves, peeled
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
Fresh cilantro
Red chile salsa
Ingredient info: Look for tomatillos (green
tomato-like fruits with papery husks) at supermarkets and Latin markets.

Instructions:
Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.
Cincinnati Chili

Ingredients:
4 tablespoons extra-virgin olive oil, divided
3 cups chopped onions
6 garlic cloves, finely chopped
3 pounds ground lamb
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1/4 teaspoon ground cloves
4 2/3 cups (about) low-salt beef broth, divided
1/3 cup tomato paste
3 tablespoons apple cider vinegar
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon (packed) brown sugar
1 tablespoon Worcestershire sauce
4 tablespoons chopped fresh Italian parsley, divided
1 pound spaghetti
2 15-ounce cans kidney beans, rinsed, drained coarsely
"Coarsely rated goats-milk gouda cheese or goats-milk", Cheddar cheese
Chopped onions

Instructions:
Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley.
Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper.
Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.
Black Bean Chili with Butternut Squash

Ingredients:
1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
2 1/2 chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings
Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

Instructions:
Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.
Bittersweet Cocoa Soufflé with Orange Blossom Cream

Ingredients:
1/2 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
2/3 cup plus 2 tablespoons whole milk
1/2 cup atural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2 large egg yolks
1 teaspoon vanilla extract
4 large egg whites
1/8 teaspoon cream of tartar
3 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped
Orange Blossom Cream
8 2/3-to 3/4-cup ramekins or custard cups

Instructions:
Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1⁄4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.
Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés). Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations. Serve immediately.