iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chicken and Couscous with a Punchy Relish

Ingredients:
1 whole chicken, about 4 pounds
1 tablespoon butter, softened
Medium-grain kosher salt and freshly ground black pepper
1 lemon
Approximately 2.5 cups chicken stock or water
4 cloves garlic, with loose paper removed but unpeeled
8 ounces large pearl couscous (see Note)
"1/4 cup extra-virgin olive oil (it neednt be an expensive one but should taste good)", 2 to 4 anchovy fillets, rinsed if salt-packed
Generous pinch of crushed red pepper flakes
1 1/2 tablespoons capers, rinsed if packed in salt, drained if packed in brine
2 tablespoons golden raisins or dried currants
A couple of handfuls of flat-leaf parsley, chopped
Pickled caperberries
for garnish (optional)

Instructions:
Preheat an oven to 400°F with a baking pan on the lower middle rack.
Pat the chicken dry with paper towels. Rub the butter all over the chicken, making sure to give the back a good coating. Season generously with salt and pepper, inside and out. Position the wing tips behind the back and tie the legs together. Place the chicken, breast side up, on the preheated pan. Roast for 30 minutes.
Meanwhile, stir the juice from 1/2 lemon into the stock in a small saucepan. Heat over medium-low heat until steaming, then pop in the garlic. Pull from the heat and keep in a warm spot. (I leave it on top of the hot stove, but with the burner off.) After 30 minutes are up for the chicken, pour 1 cup of the liquid into the baking pan, holding back the garlic, and roast for 30 minutes more.
Cut the juiced lemon half into wedges; keep the other half for the relish.
Pull the baking pan from the oven. Sprinkle the couscous around the chicken. Pour the remaining liquid onto the couscous and tuck in the lemon wedges and soaked garlic. Return the baking pan to the oven and continue to roast until both the chicken and the couscous are cooked through, around 30 minutes. If the liquid is absorbed before the couscous is cooked, add more liquid, a half cup at a time, as needed.
Let the baking pan stand for 10 minutes while you make the relish. Squeeze the (now) roasted garlic into a small skillet. Add the oil and set the pan over medium heat. When the oil is hot, add the anchovies and red pepper flakes. Cook, stirring and breaking up the anchovies and garlic, until they've turned into a grungy paste, 2 to 3 minutes. Add the capers to the pan, and cook for 1 minute more. Stir in the juice from the second half of the lemon, along with the raisins and half of the parsley. Reduce the heat and simmer for 2 minutes, then check for seasoning. Remove the chicken to a board and carve as you'd like. Fluff the couscous with a fork, then arrange the cut chicken on top. Scatter the rest of the parsley over the whole baking pan of chicken and couscous, and serve with the relish.
Gochujang Gazpacho

Ingredients:
2 cups diced ripe tomato, divided
1/2 cup chopped peeled seedless cucumber, divided
Zest and juice of 1 orange
2 garlic cloves, chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped yellow bell pepper
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons Sherry vinegar
1 teaspoon grated peeled ginger
1/4 teaspoon sea salt
1/4 cup extra-virgin olive oil
2 tablespoons chopped mint

Instructions:
Pulse 1 1/2 cups tomato, 1/4 cup cucumber, orange zest and juice, garlic, onion, bell pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt in a blender until coarsely chopped. Drizzle in oil while pulsing until mixture is combined but not totally smooth.
Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.
Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.
Snap Pea Salad

Ingredients:
1 pound sugar snap peas, trimmed and strings removed (see note)
A five-finger pinch of mint leaves (preferably black mint), roughly chopped at the last minute
1/4 cup Simple Lemon Dressing
Maldon or another flaky sea salt
Lemon juice
Large handful delicate
peppery arugula

Instructions:
So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.
Coffee Coffee Coffee Cake

Ingredients:
1 cup all-purpose flour
3/4 cup chilled unsalted butter, cubed
1/4 cup (packed) light brown sugar
1/4 cup powdered sugar
2 teaspoons instant espresso powder
1/4 teaspoon kosher salt
6 ounces semisweet chocolate, coarsely chopped
2 tablespoons unsalted butter
4 ounces pecans (about 3/4 cup), lightly toasted and coarsely chopped
1/4 cup strong brewed coffee
1 tablespoon granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 tablespoons instant espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
3/4 cup strong brewed coffee, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
3 large eggs plus 1 egg yolk, room temperature
1 cup powdered sugar
2 tablespoons coffee liqueur
1 tablespoon sour cream
A 10-inch tube pan

Instructions:
Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40–50 minutes. Let cool completely in pan on a wire rack.
Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.
Homemade Coconut Yogurt

Ingredients:
3 1/2 cups unsweetened coconut flakes
"2 teaspoons pectin powder (such as Pomonas)", 4 tablespoons store-bought coconut yogurt with live cultures
1 teaspoon vanilla extract (optional)
3 (8-ounce) or 2 (16-ounce) glass jars with lids

Instructions:
Working in 2 batches, purée coconut and 4 1/2 cups hot water in a blender on high with vent open or lid slightly ajar covered with a towel (hot liquids can splatter) until smooth, 4–5 minutes. Pour mixture through a fine-mesh sieve set over a large bowl. Using a small ladle, spatula, or wooden spoon, press as much liquid from coconut as possible. You should have approximately 3 1/2 cups of milk. Discard solids or reserve for another use (see headnote). Rinse blender.
Blend pectin and 1 cup coconut milk in blender until smooth, about 1 minute. Heat the remaining coconut milk in a medium saucepan over medium-high until an instant-read thermometer registers 140°F. Stir in pectin mixture and return to 140°F. Remove from heat and cool until thermometer registers 110°F. Whisk in coconut yogurt and vanilla, if using, pour into jars, and seal.
Fill a large stockpot with water and heat until thermometer registers 115°F. Remove from heat, carefully place sealed jars in pot, and check water level—the jars should be submerged enough to cover all of the yogurt. Cover pot and let culture at least 12 hours and up to 1 day. Transfer jars to the refrigerator and chill at least 6 hours—the yogurt will become thicker as it chills.
Adobo Chicken in Parchment

Ingredients:
8 dried guajillo chiles, wiped clean
8 dried chiles de árbol, wiped clean, stemmed, leaving seeds
1 tablespoon plus 3/4 teaspoon fine sea salt, divided
10 garlic cloves
2 teaspoons cumin seeds
2 teaspoons dried oregano (preferably Mexican)
1 teaspoon anise seeds
8 whole cloves
1 (2-inch) piece cinnamon stick (preferably Mexican/Ceylon canela)
1 cup water
1/4 cup cider vinegar
6 whole chicken legs
Kitchen string

Instructions:
Slit guajillo chiles lengthwise, then stem and seed. Heat a dry cast-iron skillet (not nonstick) over medium heat until hot, then toast chiles in batches (with guajillos opened flat), turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in boiling-hot water until softened, about 15 minutes.
Drain chiles, then purée in a blender with 1 tablespoon sea salt and remaining ingredients except chicken and remaining sea salt until adobo is very smooth, about 1 minute.
Sprinkle chicken with remaining 3/4 teaspoon sea salt. Place 1 chicken leg in center of a sheet of parchment paper (about 20 by 15 inches) and cover with 1/3 cup adobo. Gather parchment up around chicken and tie tightly with kitchen string. Repeat with remaining chicken and adobo.
Arrange packages in 2 steamer racks and/or pasta-pot inserts. Set steamer racks (on top of each other) over boiling water in a pasta pot (use 2 pots if you can't layer your racks) and steam, covered tightly, until chicken is very tender and starting to fall off the bone, 1 3/4 to 2 hours. (Replenish water as necessary.)
Carefully transfer each package to a shallow bowl. Remove kitchen string and slowly slide parchment out from underneath chicken and broth. Season with salt.
Country Ham with Redeye Gravy

Ingredients:
6 ounces country ham, sliced 1/4-inch thick, 1 tablespoon unsalted butter, plus more for ham if necessary, 1/2 cup strong black coffee, 1/2 cup low-sodium chicken broth or water, 1/2 teaspoon sugar

Instructions:
Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2–3 minutes per side. Transfer ham to a platter.
Pour coffee into the same skillet and cook over medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits. Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3–4 minutes. Add 1 Tbsp. butter and whisk until emulsified, about 1 minute more. Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham.
Istrian Gnocchi with Truffle Cream

Ingredients:
1 1/2 cups all-purpose flour
1 large egg
1 1/2 teaspoons salt
1 tablespoon extra-virgin olive oil
1/4 to 1/3 cup water
2/3 cup heavy cream
4 teaspoons truffle butter
1 ounce grated Parmigiano-Reggiano (1/2 cup)
grated Parmigiano-Reggiano

Instructions:
Sift flour in a mound on a wooden board or work surface and make a well in center. Add egg, salt, oil, and 1/4 cup water to well and mix with a fork, gathering flour gradually into egg mixture to form a dough. If it seems dry, add water (up to 2 tablespoons). Knead on a lightly floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
Quarter dough. Working with 1 piece at a time (keep remainder covered with plastic wrap), roll dough between your palms into a 6-inch log, then cut crosswise into about 26 (1/8-inch-thick) pieces. Roll each piece between your palms into a 3-inch-long log that is 1/4 inch thick in center, tapering to 1/8 inch thick at ends. Transfer to a flour-dusted kitchen towel (not terry cloth).
Cook gnocchi in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until cooked through, 15 to 18 minutes.
Meanwhile, heat cream with truffle butter and 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat until hot.
Drain pasta and add to cream mixture along with cheese, then toss over medium-high heat until coated.
Absinthe's Golden Yogurt Cake

Ingredients:
1 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1 cup plain whole-milk yogurt
1/2 cup vegetable oil
1 1/2 teaspoons grated lemon, Meyer lemon, or orange zest, or a combination
3/4 teaspoon vanilla extract
3/8 teaspoon kosher or sea salt
3 eggs
1 1/4 cups sugar
1 cup plain drained yogurt or Greek yogurt (not nonfat)
1/4 cup honey
1/2 teaspoon vanilla extract
1 cup heavy cream
whipped to firm peaks

Instructions:
Preheat an oven to 350°F. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides. Line the bottom with parchment paper and dust the sides with flour, shaking out the excess.
Sift together the flour and baking powder in a bowl.
In a bowl, whisk together the yogurt, oil, zest, vanilla, and salt.
In a stand mixer fitted with a whip, beat the eggs on medium speed until frothy and well blended. Add the sugar gradually. Raise the speed to medium-high and whip until the sugar dissolves and the mixture is thick and pale, stopping the machine to scrape down the sides of the bowl at least once. Lower the mixer speed and add the yogurt mixture gradually. Add the dry ingredients gradually and beat just until well blended.
Pour the batter into the prepared cake pan, spreading it evenly. Bake on a center rack until the surface is golden brown and firm to the touch and a toothpick comes out clean, about 40 minutes. Cool on a rack for 10 minutes, and then unmold and finish cooling, top side up, on the rack.
To make the yogurt cream: In a bowl, whisk together the yogurt, honey, and vanilla. Gently fold in the whipped cream.
Slice the cake into wedges to serve, topping each portion with a dollop of the yogurt cream, if desired.
Chilled Avocado and Yogurt Soup with Tomato Salsa

Ingredients:
2 large ripe but firm avocados
1 1/2 cups buttermilk
1 1/2 cups plain yogurt
2 heaping tablespoons chopped cilantro
1 large clove garlic, thinly sliced
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste
1/2 teaspoon toasted and ground cumin seeds
1 tablespoon freshly squeezed lime juice
Kosher or sea salt
1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice
1/4 cup finely minced white onion
2 heaping tablespoons chopped cilantro
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced
1 small clove garlic, finely minced
Kosher or sea salt
Freshly squeezed lime juice

Instructions:
Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.
No-Knead Bread

Ingredients:
3 cups (400 grams) bread flour
1 1/4 teaspoons (8 grams) table salt
1/4 teaspoon (1 gram) instant or other active dry yeast
1 1/3 cups (300 grams) cool water (55 to 65 degrees F)
Wheat bran, cornmeal, or additional flour, for dusting
A 4 1/2- to 5 1/2-quart heavy pot

Instructions:
1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise—fermentation—is the key to flavor.
2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky—do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2–5 1/2 quart heavy pot in the center of the rack.
5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution—the pot will be very hot.) Cover the pot and bake for 30 minutes.
6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
Shakshuka With Red Peppers and Cumin

Ingredients:
2 tablespoons olive oil
2 tablespoons Pilpelchuma or harissa
2 teaspoons tomato paste
2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)
4 cloves garlic, finely chopped
1 teaspoon ground cumin
5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine
4 large free-range eggs, plus 4 egg yolks
1/2 cup / 120 g labneh or thick yogurt
Salt

Instructions:
Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.
Chicken Marbella

Ingredients:
1/2 cup olive oil
1/2 cup red-wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2 1/2 pounds each), quartered
1 cup brown sugar
1 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro
finely chopped

Instructions:
1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
2. Preheat the oven to 350°F.
3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.
Pan-Seared Carrot Steaks

Ingredients:
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 pound extra-large carrots (about 2–3), peeled and sliced in half lengthwise
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 lemon (for serving)
1 tablespoon parsley leaves, coarsely chopped
Flaky sea salt (for serving)

Instructions:
Preheat oven to 425°F. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.
Heat oil in a large ovenproof heavy skillet (preferably cast-iron) over medium-high until shimmering. Add carrots cut side down and sear until crisp and browned, 5–6 minutes. Flip carrots and transfer to oven. Roast carrots until tender when pierced with a knife and nicely browned on the outside, 20–25 minutes. Transfer skillet back to stovetop over medium heat. Add butter and reserved spice mixture, and once melted, use a spoon to baste carrots with spiced butter for about 3 minutes.
Transfer carrots to a serving platter or divide among plates. Drizzle with remaining spiced butter from skillet and squeeze lemon over. Sprinkle with parsley and sea salt.