iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Seared Duck Breasts with Blood Oranges

Ingredients:
2 medium duck breasts
Kosher salt, freshly ground pepper
4 blood oranges
1 shallot, chopped
2 tablespoons Sherry vinegar or red wine vinegar
Frisée (for serving)

Instructions:
Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12–15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.
Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.
Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisée with pan sauce and remaining segments.
Fresh Pasta With Clams And Hot Italian Sausage

Ingredients:
1/2 cup plus 1 tablespoon all-purpose flour, plus more, 1/4 cup semolina flour, plus more, 1/4 teaspoon olive oil, 2 tablespoons olive oil, 4 ounces hot Italian sausage, casing removed, 2 cloves garlic, thinly sliced, 1 pound Manila or littleneck clams, scrubbed, 1/4 cup dry white wine, Kosher salt, 1 tablespoon unsalted butter, 1 tablespoon finely chopped parsley

Instructions:
Combine 1/2 cup plus 1 Tbsp. all-purpose flour and 1/4 cup semolina flour in a large bowl. Add oil and 1/4 cup warm water and mix with a fork until a stiff dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes. Wrap tightly in plastic; let sit at room temperature 1 hour.
Cut dough in half. Working with a piece at a time and keeping remaining dough wrapped in plastic, roll dough into a 9x3/4" log. Cut on a diagonal into 1/2" pieces; dust with all-purpose flour.
Working with 1 piece of dough at a time, roll out between your palms to make about 3" strands that taper at the ends. Dust pasta with semolina flour and place on a parchment-lined baking sheet. Cover with a kitchen towel until ready to use.
Heat oil in large skillet over medium-high. Add sausage and cook, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add clams and wine; cover. Cook, shaking skillet occasionally, until clams open, about 5 minutes; discard any that do not open.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1 cup pasta cooking liquid.
Add butter, parsley, pasta, and 1/2 cup pasta cooking liquid to clams. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Taste and season with salt.
Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek

Ingredients:
1 pound brussels sprouts
1 large leek, white and pale-green parts only
4 tablespoons olive oil, divided, plus more for serving
Kosher salt, freshly ground pepper
1 lemon, zest removed with a vegetable peeler, cut into very thin strips
4 cloves garlic, finely chopped
1/2 cup dry white wine
12 ounces rigatoni
2 ounces Parmesan, finely grated, plus more for serving
Lemon wedges (for serving)

Instructions:
Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek.
Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.
Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and 1/2 cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.
Pasta e Fagioli with Escarole

Ingredients:
1 1/2 cups dried cannellini (white kidney) beans, soaked overnight
1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
2 medium carrots, scrubbed, halved crosswise
2 stalks celery, halved crosswise
1 head garlic, halved crosswise; plus 2 cloves, chopped
6 sprigs parsley
1 sprig rosemary
2 bay leaves
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving
Kosher salt, freshly ground pepper
3 tablespoons olive oil, plus more
1 large onion, chopped
1 (14.5-ounce) can whole peeled tomatoes
3/4 cup dry white wine
3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces
1/2 small head escarole
leaves torn into 2-inch pieces

Instructions:
Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.
Caesar-Style Puntarelle

Ingredients:
1/2 cup coarsely torn fresh breadcrumbs
1 tablespoon olive oil
1/4 teaspoon dried oregano
Kosher salt
8 oil-packed anchovy fillets
1 large egg yolk
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 ounce Parmesan, finely grated (about 1 cup), plus more for serving
2 tablespoons white wine vinegar
4 1/2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
3 dashes hot sauce (preferably Tabasco)
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup olive oil
Freshly ground black pepper
6 cups thinly sliced puntarelle or torn escarole leaves
4 boquerones (marinated white anchovies)
chopped (optional)

Instructions:
Preheat oven to 350°F. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8–10 minutes. Let cool.
While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.
Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.
Serve salad topped with breadcrumbs and more Parmesan.
Dressing can be made 1 day ahead. Cover and chill.
Sausage Meatball Sandwiches

Ingredients:
1 1/2 pounds hot and/or sweet Italian sausage, casings removed
8 tablespoons olive oil, divided
1 fennel bulb, core removed, thinly sliced
1 large onion, chopped
10 cloves garlic, thinly sliced, divided
Kosher salt, freshly ground pepper
1 28-ounce can whole peeled tomatoes
1 cup (packed) basil leaves
4 soft hoagie rolls, split lengthwise down tops
4 ounces fresh mozzarella
sliced

Instructions:
Using wet hands, lightly roll sausage into 12 golf ball–size balls (about 2 oz. each). Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook meatballs, turning occasionally, until browned all over, 10–12 minutes. Transfer to a plate.
Add fennel, onion, half of garlic, and 2 Tbsp. oil to same pot; season with salt and pepper and cook, stirring often, until onion is translucent and golden brown around edges, 8–10 minutes.
Add tomatoes, crushing with your hands as you go, and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, until sauce just begins to thicken, 5–8 minutes.
Return meatballs to pot, bring to a simmer, and cook, stirring occasionally, until sauce is reduced by half and meatballs are coated and cooked through, 15–20 minutes.
Meanwhile, heat broiler. Process basil, remaining garlic, and remaining 4 Tbsp. oil in a food processor to a smooth paste; season with salt and pepper. Smear half of basil mixture over cut sides of rolls and place on a rimmed baking sheet. Broil rolls until golden brown, about 2 minutes.
Place meatballs inside rolls, then top with sauce and mozzarella. Broil until mozzarella is melted and bubbling, about 5 minutes. Spoon remaining basil mixture over sandwiches.
Sour Cream and Scallion Drop Biscuits

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 cup unsalted butter, melted, cooled, divided
4 scallions, thinly sliced
1 1/2 cups sour cream
Hungarian hot paprika (for serving)

Instructions:
Preheat oven to 400°F. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl. Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter. Make a well in center of bowl and add scallions and sour cream. Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.
Using 2 spoons, drop 1/2-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1 1/2" apart, or into a 12" cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8). Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12–15 minutes.
Paper Plane Cocktail

Ingredients:
1 1/2 ounces amaro (preferably Nonino)
1 1/2 ounces Aperol
1 1/2 ounces bourbon
1 1/2 ounces fresh lemon juice
strained

Instructions:
Combine amaro, Aperol, bourbon, and lemon juice in a cocktail shaker. Fill with ice and shake vigorously until outside of shaker is frosty, about 20 seconds. Strain into 2 coupe glasses.
Minty, Boozy Chicken

Ingredients:
2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 1 medium onion, finely minced, 5 cloves garlic, roughly chopped, 1 pinch ground cumin, Kosher salt, Freshly ground black pepper, 1 cup chopped fresh mint, 1 cup chopped fresh cilantro, 1 orange, zested and juiced, 2 limes, zested and juiced, 1 lime, for serving, 3 tablespoons dark rum, Olive oil spray, 1 large onion, sliced into wheels, 8 pieces organic chicken

Instructions:
Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a skillet over medium heat. Add the minced onion, garlic, cumin, salt, and pepper, turn the heat down to low, and saute for about 10 minutes, until the onion softens. Transfer the mixture to a blender, then add the mint and cilantro, zests, juices, and rum and puree. Reserve 1/2 cup of the puree and use the rest to marinate the chicken for a few hours in the refrigerator.
Preheat the oven to 400˚F. Melt the remaining butter with the remaining oil in a large ovenproof skillet over medium heat. Add the chicken pieces, working in batches if necessary, and brown both sides, about 10 minutes.
When nicely browned, transfer the chicken pieces with tongs to a plate. In the same skillet, cook the sliced onion gently for a few minutes, until slightly softened. Return the chicken to the skillet, skin side down, salt and pepper liberally, and pour the marinade over them. Transfer the skillet to the oven and bake for 30 minutes.
Using tongs, flip each piece over, return to the oven, and bake for another 30 minutes, or until the chicken—especially thighs, if you’re using them—is fully cooked. Remove the chicken and transfer to a serving platter. Pour the reserved 1/2 cup puree into the pan and mix it around with a spatula. Pour this sauce over the chicken. Serve with lime wedges and a small bowl of salt to pass around.
Baked Peas with Tarragon, Yogurt, and Pistachios

Ingredients:
1 pound frozen baby peas, 1/2 cup loosely packed fresh tarragon leaves, 2 scallions, white and green parts, chopped, 2 tablespoons extra-virgin olive oil, 1/4 cup Greek yogurt, 1/2 cup chopped pistachios

Instructions:
Preheat the oven to 500˚F. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally.
Meanwhile, put the tarragon, scallions, olive oil, yogurt, and ¼ cup of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios, and bake for about 15 minutes—about the time the top will begin to brown. Remove and serve in your best serving bowl.
Strawberries With Balsamic Toffee

Ingredients:
1 cup superfine sugar, 2 tablespoons balsamic vinegar, 350 g strawberries, hulled and sliced, 2 teaspoons vanilla bean paste, 2 tablespoons confectioner’s sugar, 1 teaspoon water, 1/4 cup small basil leaves, 1 1/2 cups plain sheep’s milk yoghurt

Instructions:
Preheat oven to 200°C (400°F). To make the balsamic toffee, place the sugar and balsamic in a bowl and mix to combine.
Spread evenly onto 2 baking trays lined with non-stick baking paper and bake for 8 minutes or until bubbling and caramelized.
Set aside to cool and harden, roughly chop and set aside.
Place the strawberries, vanilla, sugar and water in bowl and toss to combine. Divide the yoghurt between glasses and top with the strawberries, basil leaves and balsamic toffee to serve.
Salted Chocolate Caramel Tart

Ingredients:
150 g unsalted butter, softened, "2/3 cup confectioners sugar", 1/3 cup Dutch cocoa powder, 1 1/2 cups all-purpose flour, 2 egg yolks, 1 teaspoon vanilla extract, Sea salt, to serve, 3/4 cup half and half, 90 g unsalted butter, 1 1/2 cups superfine sugar, 1/2 cup water, 1/2 teaspoon sea salt flakes, 1/2 cup half and half, 125 g dark chocolate, chopped

Instructions:
Preheat oven to 350°F. Place the butter and sugar in a food processor and process until pale. Add the cocoa, flour, egg and vanilla and process to a smooth dough. Press into the base and sides of a 26cm loose-bottomed, fluted tart tin to 5mm thick. Trim the edges and refrigerate until firm. Prick the dough with a fork and bake for 15 minutes or until the pastry is cooked. Set aside.
To make the filling, place the cream and butter in a saucepan over medium heat until melted. Set aside. Place the sugar and water in a saucepan over low heat and stir until the sugar has dissolved. Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 170°C (340°F) on a sugar thermometer. Remove from the heat and carefully whisk in the cream mixture. Return the pan to low heat and stir for 5 minutes or until thickened. Pour into the pastry shell and refrigerate until firm.
To make the glaze, place the cream in a saucepan over low heat. Add the chocolate and stir until melted and smooth. Pour the chocolate over the caramel and refrigerate until firm. Sprinkle with salt and cut into wedges to serve.
Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing

Ingredients:
3 bunches red chard, stems and spines discarded, Kosher or other salt, Freshly ground black pepper, 1 large ripe avocado, peeled, pitted, and cut into bite-\xadsized pieces, 1 large blood orange, zested and sectioned, 2 tablespoons extra-virgin olive oil, 1 tablespoon brown rice or other vinegar, 2 tablespoons mango or other store-\xadbought chutney, 1 handful slivered almonds, toasted

Instructions:
Steam or boil the chard leaves for 3 to 4 minutes, then plunge them into cold water. Gently squeeze as much moisture as possible from the chard. You should end up with a ball a little bigger than a baseball. Chop the chard on a cutting board, salt and pepper liberally, and divide into 4 equal portions. Make a small chard wreath on each of 4 plates and fill the middle with avocado pieces and orange sections, artfully arranged however you like.
Put the olive oil, vinegar, chutney, and salt and pepper to taste into a jar and shake vigorously. Carefully drizzle everything with the dressing, using a light hand, then scatter the almonds and grated orange zest over them. Give each plate a final flick of salt and pepper.
Coconut and Passionfruit Cream Pie

Ingredients:
150 g plain sweet biscuits, crushed, 1/3 cup desiccated coconut, toasted, 100 g unsalted butter, melted, 1 1/2 cups heavy cream, 3/4 cup coconut cream, "3 tablespoons confectioners sugar", 1 cup store-bought passionfruit curd, Fresh passionfruit pulp, to serve

Instructions:
Place the biscuits, coconut and butter in a bowl and mix to combine. Using the back of metal spoon, press the mixture into the base and sides of a shallow 24cm pie tin and refrigerate until firm.
Place the cream, coconut cream and sugar in a bowl and whisk until thickened. Spread the passionfruit curd over the base of the pie, spoon over the cream filling and refrigerate for 30 minutes or until set. Cut the pie into wedges and top with passionfruit pulp to serve.
Blood Orange Jell-O Shots

Ingredients:
2 envelopes unflavored powdered gelatin (about 5 teaspoons)
1 cup vodka
1/2 cup fresh lemon juice
1/2 cup simple syrup
1/4 cup Campari
2 teaspoons Angostura bitters
1 3/4 cups fresh blood orange juice
divided

Instructions:
Soak gelatin in 1/2 cup cold water in a small bowl 10 minutes.
Meanwhile, stir vodka, lemon juice, simple syrup, Campari, bitters, and 1 1/4 cups blood orange juice in a large measuring glass.
Heat gelatin mixture and remaining 1/2 cup blood orange juice in a small saucepan over low, stirring to dissolve gelatin; add to vodka mixture. Strain into 2-oz. plastic cups; chill until set, at least 6 hours and up to 5 days.
Coeur à la Crème with Roasted Strawberry Sauce

Ingredients:
2 ounces cream cheese, room temperature
2 ounces fresh goat cheese, room temperature
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon finely grated lemon zest
Pinch of kosher salt
1/3 cup heavy cream
2 tablespoons powdered sugar
1/2 pound strawberries (about 2 cups), hulled, quartered
2 tablespoons brandy
2 tablespoons sugar
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt
1 teaspoon fresh lemon juice
Finely grated lemon zest (for serving)
2 (4") coeur à la crème molds; cheesecloth

Instructions:
Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.
Watercress Salad With Warm Mustard Dressing

Ingredients:
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground coriander
2 teaspoons olive oil, divided
1/2 teaspoon kosher salt, divided
2 tablespoons raw pumpkin seeds (pepitas)
Pinch of smoked paprika
1 bunch watercress
trimmed
washed (about 2 cups)

Instructions:
Whisk egg, lemon juice, mustard, and sugar in a medium heatproof bowl set over a pot of barely simmering water; cook until mixture is foamy, thickened, and hot to the touch, about 6 minutes. Remove from heat and whisk in pepper, coriander, 1 1/2 tsp. oil, and 1/4 tsp. salt.
Meanwhile, heat remaining 1/2 tsp. oil in a small skillet over medium. Add pumpkin seeds, paprika, and remaining 1/4 tsp. salt and cook, stirring constantly, until seeds are golden and puffed, about 2 minutes. Transfer to a paper towel-lined plate and let cool.
Toss watercress with warm dressing in a large bowl. Top with pumpkin seeds before serving.
Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios

Ingredients:
1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons kosher salt, divided
1 medium red onion, peeled, quartered
2 teaspoons ground turmeric
1 1/2 teaspoons ground allspice, divided
1/4 teaspoon cayenne pepper, divided
4 chicken legs (thigh and drumstick)
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
"1 tablespoon pomegranate molasses (see cooks note)", 1/2 cup roasted salted pistachios, coarsely chopped
1/3 cup pomegranate seeds
1/4 cup coarsely chopped dill, plus more for serving
1/4 cup coarsely chopped mint
plus more for serving

Instructions:
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.