iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Rustic Pear-Cranberry Tart

Ingredients:
1 tablespoon butter
2 large Bosc pears (1 to 1 1/4 pounds total), halved, cored, cut into 1/2- to 3/4-inch cubes
2 tablespoons sugar, divided
1/4 cup sweetened dried cranberries
2 tablespoons frozen cranberry juice cocktail concentrate, thawed
1 tablespoon red currant jelly
1 13.8-ounce tube refrigerated pizza dough

Instructions:
Preheat oven to 425°F. Line heavy rimmed baking sheet with parchment paper. Melt butter in large nonstick skillet over medium-high heat. Add pears. Sauté until almost tender, about 8 minutes. Sprinkle with 1 tablespoon sugar; toss 1 minute. Add cranberries, juice concentrate, and jelly. Sauté until pears are tender and juices are thick, 2 to 3 minutes longer. Scrape pear mixture onto large plate and place in freezer 5 minutes to cool quickly.
Unroll dough onto prepared sheet. Cut 1 1/2-inch-wide strip off 1 short end, forming rough 9-inch square. Pull dough strip to twice its length and cut crosswise in half.
Scrape pear mixture into center of dough square. Spread mixture to cover, leaving 1 1/2-inch plain border. Fold up border over edge of filling. Place 2 dough strips diagonally over filling, spacing strips 2 to 3 inches apart; press ends to border to adhere. Sprinkle border and strips with 1 tablespoon sugar.
Bake tart until dough is golden and cooked through, 22 to 23 minutes. Cool to lukewarm on baking sheet.
Alaskan Black Cod with Hoisin and Ginger Sauces

Ingredients:
1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Steamed rice

Instructions:
Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
Available in the Asian foods section of many supermarkets and at Asian markets.
Roasted Leg of Lamb with Yukon Gold Potatoes

Ingredients:
4 large garlic cloves, coarsely chopped
4 teaspoons coarse kosher salt plus additional for sprinkling
1/4 cup fresh rosemary leaves plus 2 tablespoons finely chopped
2 tablespoons finely grated lemon peel
1/2 cup olive oil, divided, plus additional for brushing
2 tablespoons fresh lemon juice
2 teaspoons freshly ground black pepper
1 7- to 8-pound bone-in whole leg of lamb, large pockets of fat trimmed
8 6- to 7-ounce Yukon Gold potatoes, peeled, halved lengthwise
Large roasting pan (preferably nonstick)

Instructions:
Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
Arrange potatoes and lamb on platter.
The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.
Potato Gnocchi with Pork and Wild Mushroom Ragù

Ingredients:
1 ounce dried porcini mushrooms*
1 1/2 cups boiling water
3 tablespoons olive oil, divided
8 ounces sliced crimini (baby bella) mushrooms
2 garlic cloves, minced
Coarse kosher salt
2 1/2 cups dry white wine, divided
1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped
6 ounces fresh mild Italian sausages, casings removed (about 2 links)
1 medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
1 cup (or more) low-salt chicken broth
2 bay leaves
1 tablespoon chopped fresh basil
Potato Gnocchi
1 cup grated Parmesan cheese

Instructions:
Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing.
Spoon off fat from surface of ragù stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
Divide gnocchi and ragù among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Pair this rich dish with a medium-bodied red with good acidity, like the 2007 Danzante Chianti ($11, Italy).
"Top Tier" Devil's Food Cake with Sour Cream-Fudge Frosting

Ingredients:
1/4 cup natural unsweetened cocoa powder
1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup boiling water
1/4 cup buttermilk
2/3 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (packed) dark brown sugar
1/4 cup sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
8 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
2/3 cup sour cream
4 teaspoons light corn syrup
Organic roses (for garnish)
2 5-inch-diameter cake pans with 2-inch-high sides

Instructions:
Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
Arrange roses atop cake and serve.
Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche

Ingredients:
1 1/4 cups plus 1/2 cup (or more) ruby Port
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1 tablespoon sugar
2 large eggs, separated
2 tablespoons water
10 tablespoons chilled heavy whipping cream, divided
1 tablespoon sugar
6 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/3 cup chilled heavy whipping cream
1/3 cup chilled crème fraîche*

Instructions:
Boil 1 1/4 cups Port in heavy medium saucepan until reduced to 1/4 cup, about 9 minutes.
Meanwhile, simmer cream and butter in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Stir 2 tablespoons Port reduction into chocolate mixture. Add 1/2 cup Port and 1 tablespoon sugar to Port reduction. Boil until syrup coats spoon thickly, 6 to 7 minutes.
Whisk yolks, 2 tablespoons water, 2 tablespoons cream, and sugar in heavy medium saucepan. Stir over medium-low heat until custard thickens enough to coat spoon, about 5 minutes (do not boil). Remove from heat. Add chocolate; stir until smooth. Transfer chocolate mixture to medium bowl. Using electric mixer, beat egg whites in another medium bowl until soft peaks form. Fold whites into chocolate mixture in 2 additions. Beat 8 tablespoons cream in another medium bowl until peaks form. Fold cream into chocolate mixture. Cover; chill at least 6 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Using electric mixer, beat cream in medium bowl until soft peaks form. Fold in crème fraîche.
Rewarm ganache in microwave in 10-second intervals until warm. Rewarm Port syrup, thinning with Port by 1/2 teaspoonfuls if too thick.
Bring small saucepan of water almost to boil. Spoon 2 tablespoons warm ganache onto center of each of 8 plates. Dip large tablespoon into hot water; shake off excess. Starting at 1 edge of mousse, pull tablespoon in horizontal position across surface of mousse, forming oval-shaped scoop. Place mousse in center of ganache. Repeat procedure for each serving, dipping spoon into hot water and shaking off excess between scoops. Using slightly smaller spoon, repeat procedure to scoop whipped crème fraîche. Place 1 scoop of whipped crème fraîche alongside mousse on each plate. Drizzle warm Port syrup around ganache on each plate.
Available at most supermarkets and at specialty foods stores.
Chicken Schnitzel with Frisée-Apple Salad

Ingredients:
6 large skinless boneless chicken thighs (each about 5 ounces)
All purpose flour
3 large eggs
1 tablespoon minced fresh Italian parsley
4 cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic)
2 1/2 tablespoons unsalted butter, divided
2 1/2 tablespoons canola oil, divided
Frisée-Apple Salad

Instructions:
Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD: Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.
Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisée-Apple Salad .
A medium-bodied Côtes du Rhône would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Réserve" Côtes du Rhône, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain.
Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage

Ingredients:
1 teaspoon caraway seeds
1/2 teaspoon (scant) ground allspice, divided
2 skinless boneless chicken breast halves
1 tablespoon olive oil
1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips
3 cups thinly sliced red cabbage
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2 1/2 tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar
Chopped fresh chives (optional)

Instructions:
Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.
Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired.
Cream Tart with Oranges, Honey, and Toasted-Almond Crust

Ingredients:
Melted butter for pan plus 6 tablespoons (3/4 stick) chilled unsalted butter, diced
3/4 cup all purpose flour
3/4 cup whole almonds, toasted, cooled
1/4 cup sugar
3/4 teaspoon (scant) salt
1 large egg yolk
2 teaspoons water
1/4 teaspoon plain unflavored gelatin
3 large egg yolks
1/4 cup sugar
4 1/2 teaspoons cornstarch
1/2 teaspoon finely grated orange peel
1 cup whole milk
1/2 cup chilled heavy whipping cream
3 oranges
Honey

Instructions:
Brush melted butter over bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, almonds, sugar, and salt in processor until nuts are finely ground. Add 6 tablespoons diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm, at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
Preheat oven to 400°F. Bake crust until deep golden brown (crust will puff slightly), about 18 minutes. Transfer crust to rack and cool completely.
Place 2 teaspoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes.
Whisk yolks, sugar, cornstarch, and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth.
Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick).
Beat cream in medium bowl until peaks form. Whisk custard until smooth. Fold whipped cream into custard in 3 additions. Transfer filling to crust. Chill tart until filling sets, at least 3 hours and up to 8 hours.
Cut 1/3 inch off top and bottom of each orange. Stand 1 orange on flat end. Cut off all peel and pith, following contour of fruit. Working over bowl, cut between membranes, releasing orange segments.
Gently slide tip of small knife between crust and sides of pan to loosen crust. Push up tart pan bottom, releasing tart.
Cut tart into wedges. Transfer to plates. Arrange several orange segments atop each wedge of tart; drizzle with honey and serve.
Pork Stew with Hard Cider, Pearl Onions, and Potatoes

Ingredients:
30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
Coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider*
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

Instructions:
Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.
Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.
Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.
Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.
Egg-Topped Soba Noodles with Asparagus and Prosciutto

Ingredients:
4 tablespoons extra-virgin olive oil, divided
5 garlic cloves, coarsely chopped
1 3-ounce package thinly sliced prosciutto, cut crosswise into strips
8 large eggs
1 9.5-ounce package thin soba noodles
1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices
1 cup freshly grated Parmesan cheese plus additional cheese shavings

Instructions:
Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.