iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Beurre Blanc

Ingredients:
1/4 cup dry white wine
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper, or to taste
2 sticks (1 cup) unsalted butter
cut into tablespoon-size pieces and chilled

Instructions:
Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
Better-Than-Pita Grill Bread

Ingredients:
2 cups all-purpose flour plus additional for dusting
1 teaspoon sugar
1 teaspoon salt
"1/2 teaspoon fast-acting yeast from 1 (1/4-oz) package such as Fleischmanns Rapid Rise yeast", 1/4 cup plus 1 tablespoon warm water (105-115°F)
1/4 cup canola or vegetable oil
1 tablespoon beaten egg
a lightly oiled ridged grill pan
cast-iron skillet
or griddle

Instructions:
Whisk together flour (2 cups), sugar, salt, and yeast in a bowl until combined. Whisk together water, oil, and egg in another bowl until combined well, then stir into flour mixture until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to keep dough from sticking, about 2 minutes (dough will not be smooth). Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a warm draft-free place 10 minutes.
Cut dough into 10 pieces and form each into a ball. Working with 1 piece at a time, flatten balls, then roll out into 6-inch rounds (less than 1/8 inch thick) on lightly floured surface with a lightly floured rolling pin.
Preheat grill pan or skillet over moderately high heat just until smoking, then reduce heat to moderate and grill bread rounds, 1 at a time, turning once, until marks appear and bread is cooked through, about 2 minutes. Keep breads warm, wrapped in a cloth napkin.
Cranberry Horseradish Sauce

Ingredients:
1 (12-oz) bag fresh or frozen cranberries
1 (6-oz) jar prepared horseradish, including juice, or 1/4 cup firmly packed finely grated peeled fresh horseradish
2/3 cup sugar
1/3 cup water

Instructions:
Bring cranberries, horseradish, sugar, and water to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved. Simmer, uncovered, stirring and mashing berries frequently with spoon, until berries break down, 5 to 10 minutes.
Serve sauce warm or at room temperature.
Sweet Blini

Ingredients:
1 teaspoon active dry yeast (from a 1 1/4-oz envelope)
2 tablespoons plus 1 teaspoon sugar
1/4 cup warm water (105°-115°F)
1 cup all-purpose flour
1/2 teaspoon salt
1 cup warm whole milk (105°-115°F)
3 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup fine-quality apricot preserves
1 tablespoon fresh lemon juice
Confectioners sugar for dusting

Instructions:
Stir together yeast, 1 teaspoon sugar, and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast, sugar, and warm water.)
Transfer yeast mixture to a blender and add flour, salt, milk, and remaining 2 tablespoons sugar, then blend until combined. Pour into a bowl and cover with a kitchen towel. Let stand in a warm, draft-free place until almost doubled in bulk, about 1 hour. Return mixture to blender and add eggs and 2 tablespoons butter. Blend until smooth.
Lightly brush a 10-inch nonstick skillet with melted butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly.) Return skillet to heat and cook crêpe until underside and edges are just set and golden, about 1 1/2 minutes. (Loosen edge of crêpe with a heatproof rubber spatula to check.) Flip crêpe over carefully with your fingertips. Cook until other side is golden, about 1 minute more. Transfer crêpe to a plate. Brush skillet with more melted butter and make 7 more crêpes in same manner, stacking them as made and brushing skillet between each crêpe.
Purée preserves and lemon juice in a food processor until smooth. Spread 1/2 tablespoon preserves on a crêpe and fold in eighths to form a triangle. Repeat with remaining preserves and crêpes.
Brush a 12-inch heavy skillet with remaining butter and arrange crêpes in 1 layer with points at center of skillet. Cook over moderate heat until crêpes are beginning to brown, 1 to 2 minutes, then flip crêpes over with a spatula and cook 1 minute more. Transfer to a platter and dust with confectioners sugar.
Bitter Green Salad with Roasted Pears

Ingredients:
8 firm-ripe Bosc pears (4 lb), peeled, cored, and each cut lengthwise into 8 wedges
1 1/2 tablespoons extra-virgin olive oil
1 small head chicory
1 small head escarole
1 small head radicchio
1 bunch watercress, coarse stems discarded
1 bunch mizuna, coarse stems discarded
1 small head romaine
1 tablespoon finely chopped shallot
2 1/2 tablespoons cider vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil

Instructions:
Put oven rack in middle position and preheat oven to 425°F.
Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.
Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
Just before serving, add roasted pears and dressing to greens and toss to combine well.
Lebanese Lamb and Bean Stew

Ingredients:
1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste
Accompaniments: spiced basmati rice better-than-pita grill bread

Instructions:
Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
*A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).
Braised Chicken with Apples and Sage

Ingredients:
8 chicken thighs with skin and bones (3 lb)
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon packed brown sugar
2 apples (preferably Gala; 3/4 lb total), peeled, cored, and cut into 1/2-inch-thick wedges
1/2 cup chopped shallots (2 to 3)
2/3 cup reduced-sodium chicken broth
1 teaspoon cider vinegar
1/2 teaspoon chopped fresh sage

Instructions:
Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.
Frenched Green Beans

Ingredients:
2 lb green beans, stem ends trimmed
3/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons Sherry vinegar
1 1/2 tablespoons olive oil
a green-bean frencher (optional)

Instructions:
Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below).
Cook beans in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 4 to 5 minutes. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil. Serve hot or warm.
Duck Purloo

Ingredients:
2 lb boneless Moulard duck breast halves*
4 cups reduced-sodium chicken broth (32 fl oz)
1 (1-lb) package bulk breakfast sausage (not links)
1/2 lb kielbasa (not low-fat), cut into 1/4-inch pieces
1/2 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
2 large onions, chopped (4 cups)
1 yellow bell pepper, chopped (2 cups)
1 red bell pepper, chopped (2 cups)
3 oz fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
1 fresh habanero or Scotch bonnet chile, minced
1/2 teaspoon salt
1 1/2 cups long-grain white rice
2 tablespoons fresh flat-leaf parsley
chopped

Instructions:
Put duck breasts, skin sides up, in a 6 to 8-quart heavy pot and add broth. Bring just to a boil over high heat, then reduce heat to low and simmer, covered, until very tender when pierced with a fork, 2 to 3 hours. Transfer duck to a bowl with a slotted spoon, then, when cool enough to handle, remove and discard skin and shred meat with 2 forks. Skim off and discard fat from broth and return shredded duck to pot.
While duck cooks, crumble breakfast sausage into a deep 12-inch heavy skillet and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add kielbasa, 1/4 teaspoon pepper, and red pepper flakes and cook, stirring occasionally, about 5 minutes. Skim off all but about 2 tablespoons fat and discard it.
Add onions and bell peppers to sausage mixture and increase heat to high, then cook, stirring occasionally, until onions are softened, about 10 minutes. Add mushrooms and cook, stirring, until softened, about 3 minutes. Transfer sausage mixture to a large bowl. Cool to room temperature, then chill, covered, until duck is finished cooking.
Return sausage mixture to pot with duck meat and add remaining 1/4 teaspoon pepper, habanero chile, and salt. Stir in rice and bring liquid to a rolling boil over high heat, then reduce heat and simmer, covered, stirring occasionally, until rice is tender and moist but not soggy, about 20 minutes. Remove from heat and let stand, covered, 15 minutes. Stir in parsley and season with salt and pepper.
*Available at dartagnan.com.
Zucchini, Bacon, and Gruyère Quiche

Ingredients:
1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)
a 9 1/2-inch deep-dish pie plate

Instructions:
Put oven rack in middle position and preheat oven to 450°F.
Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
Reduce oven temperature to 350°F.
While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.
Classic Potato Pancakes

Ingredients:
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream
for serving

Instructions:
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
Raspberry-Blueberry Snow Cones

Ingredients:
2 1/2 cups raspberries (6 ounces)
3 cups blueberries (10 ounces)
1/2 cup sugar
1/2 cup water
8 cups lightly packed shaved ice (made with an ice shaver, preferably manual)
an ice shaver
preferably manual

Instructions:
Coarsely mash 1 1/2 cups raspberries and 2 cups blueberries with sugar and water in a 2- to 3-quart heavy saucepan using a potato masher. Bring to a boil, stirring, then boil, uncovered, stirring occasionally, 3 minutes. Transfer to a blender and purée until almost smooth, about 1 minute (use caution when blending hot liquids). Pour berry mixture through a fine-mesh sieve into a bowl, pressing lightly on and then discarding solids. Cool syrup, uncovered, then chill, its surface loosely covered with plastic wrap, until cold, about 1 hour.
For each serving, spoon 3 tablespoons syrup over 1 cup lightly packed shaved ice and top with 1/4 cup of remaining mixed berries. Serve immediately.
Mixed-Nut Shortbread

Ingredients:
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 1 tablespoon sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup salted and roasted mixed cocktail nuts
coarsely chopped

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well. Stir in vanilla, then add flour and mix with your hands just until a dough forms.
Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3- by 1 1/2-inch) bars.
Mini Lime Pies with Glazed Berries

Ingredients:
3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lime juice
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
1 teaspoon finely grated fresh lime zest
Pastry dough for a single-crust pie
3 tablespoons superfine granulated sugar
1/4 cup confectioners sugar
1/4 cup water
1 tablespoon fresh lime juice
3 cups mixed raspberries, blackberries, and blueberries
2 large (17- by 12-inch) baking sheets; parchment paper; a 3-inch round cookie cutter; a small blowtorch

Instructions:
Whisk together eggs, sugar, and lime juice in a 2-quart heavy saucepan until combined. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of the whisk and first bubbles appear on surface, 8 to 10 minutes. Immediately pour through a fine-mesh sieve into a bowl, discarding solids. Cool to room temperature, stirring occasionally. Stir in zest, then chill, covered, at least 1 hour.
Put oven rack in middle position and preheat oven to 350°F. Line 1 baking sheet with parchment paper.
Roll out dough into a 15-inch round (pastry will be thin) on a lightly floured surface with a lightly floured rolling pin. Cut out 18 rounds with cookie cutter and arrange 1/2 inch apart on lined baking sheet. Prick each round several times with a fork, then cover rounds with another sheet of parchment and weight with second baking sheet.
Bake until rounds are pale golden, 15 to 20 minutes. Remove top baking sheet and parchment and transfer rounds to racks to cool.
Sprinkle each round evenly with 1/2 teaspoon superfine sugar and carefully caramelize with a blowtorch (sugar burns easily).
Boil confectioners sugar, water, and lime juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly thickened, about 2 minutes.
Remove from heat and add berries, gently tossing to coat. (There will be just enough to glaze berries; they will give off a small amount of juice as they cool.)
Cool berries 5 minutes.
Put 1 tablespoon of curd on each of 6 plates. Stack 3 rounds on each plate, layering rounds with some of curd and glazed berries, then drizzle plates with some syrup.
Deep-Dish Wild Blueberry Pie

Ingredients:
1 1/4 cups packed light brown sugar
5 tablespoons quick-cooking tapioca
6 cups fresh wild blueberries or 3 (10-ounce) packages frozen (not thawed)
1 tablespoon fresh lemon juice
Pastry dough for a double-crust pie
1 tablespoon unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water
a 9 1/2-inch deep-dish pie plate (6-cup capacity); small decorative cookie cutters (optional)

Instructions:
Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).
Frozen Strawberry Margarita Pie

Ingredients:
1 1/4 cups graham cracker crumbs from 9 (2 1/4- by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 lb strawberries, halved (3 1/2 cups)
1 tablespoon finely grated fresh lime zest (from 3 limes)
1/4 cup fresh lime juice (from 2 limes)
1 (14-oz) can sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec, Cointreau, or other orange-flavored liqueur
1 1/2 cups chilled heavy cream
Garnish: small strawberries

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).
Plum Galette

Ingredients:
Pastry dough for a single-crust pie
2 tablespoons semolina flour
8 tablespoons granulated sugar
5 large black or red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges
1 tablespoon confectioners sugar
3/4 cup crme frache or sour cream
1 tablespoon Armagnac or Cognac (optional)
parchment paper

Instructions:
Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.
While galette cools, stir together crme frache, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.