iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Orange Flan

Ingredients:
2 tablespoons water
1 1/4 cups sugar, divided
8 large egg yolks
4 whole large eggs
2 teaspoons grated orange zest
1 cup fresh orange juice
1 cup unsweetened plain almond milk
1 1/2 teaspoons orange-flower water
1/4 teaspoon salt
Equipment: an 8-to 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep)

Instructions:
Preheat oven to 325°F with rack in middle.
Bring water and 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Immediately pour caramel into baking dish and tilt to coat bottom (dish will be hot). Cool until hardened, 10 to 15 minutes.
Whisk together remaining ingredients, including remaining 3/4 cup sugar (or blend in a blender). Pour custard over caramel.
Bake in a water bath until custard is set 3 inches from edge but still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 30 minutes before serving.
Pavlova with Lemon Curd and Berries

Ingredients:
1 cup superfine granulated sugar, 1 tablespoon cornstarch, 3 large egg whites at room temperature 30 minutes, 3 tablespoons cold water, 1 teaspoon distilled white vinegar, 2/3 cup granulated sugar, 1 tablespoon cornstarch, 1/8 teaspoon salt, 1/3 cup fresh lemon juice, 1/2 stick unsalted butter, 3 large egg yolks, 2 teaspoons grated lemon zest, 1 cup heavy cream, 4 cups mixed berries

Instructions:
Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
Whisk together superfine sugar and cornstarch in a small bowl.
Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.
Green Beans with Celery-Salt Butter

Ingredients:
2 pounds green beans, trimmed, 2 tablespoons unsalted butter, softened, 1/2 teaspoon celery salt

Instructions:
Cook green beans in a large pot of boiling salted water (1 tablespoon salt for 5 quarts water) until just tender, 5 to 7 minutes. Meanwhile, stir together butter and celery salt. Drain beans, then toss with butter and season with pepper.
Marimar Estate Don Miguel Vineyard '06
Scrambled Egg Pasta

Ingredients:
4 eggs, 1/2 cup grated Parmesan, 8 slices thick bacon, chopped, 1 onion, chopped, 4 cups al-dente cooked pasta, Salt and pepper to taste

Instructions:
1. In a small bowl, beat together the eggs and cheese; set aside.
2. In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
3. Add the pasta (if using cold day-old pasta, cook until it's just warmed through, about 1 minute).
4. Pour the egg-and-cheese mixture into the skillet and reduce heat to low. Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
5. Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
Spinach and Red-Pepper Calzones

Ingredients:
1 1/2 tablespoons cornmeal
1 large onion, halved and sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
5 ounces baby spinach (8 packed cups)
4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)
12 oil-cured black olives, pitted and coarsely chopped (about 3 tablespoons)
1 pound store-bought pizza dough, thawed
1/2 pound smoked mozzarella
cut into 16 pieces

Instructions:
Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.
Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.
Pasta in Almond Garlic Sauce

Ingredients:
3/4 cup whole blanched almonds (4 ounces)
3 garlic cloves, smashed
3/4 cup water
1 pound cavatappi or other small tubular pasta
2 tablespoons extra-virgin olive oil
3 tablespoon unsalted butter, divided
1 (10-ounces) package frozen peas
1/2 cup grated Parmigiano-Reggiano plus additional for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves (torn if large), divided
1/3 cup mint leaves (torn if large), divided
1/3 cup chopped roasted almonds (2 ounces)

Instructions:
Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 tablespoons butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.
Ham and Rice Croquettes

Ingredients:
2 cups cooked white rice, cooled
3/4 cup finely chopped cooked ham (about 1/4 pound)
1/3 cup grated parmesan
2 large eggs, divided
1/2 cup plain dry bread crumbs
About 3 cups vegetable oil
Equipment: a deep-fat thermometer

Instructions:
Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.
Rye Dinner Rolls with Crisp Tops

Ingredients:
1 1/4 teaspoons active dry yeast
1 scant cup warm water (105-115°F), divided
3/4 teaspoon sugar
2 1/4 cups unbleached all-purpose flour plus more for kneading and dusting
1/3 cup light or dark rye flour
1 1/4 teaspoons salt
1/4 cup unbleached all-purpose flour
2 tablespoons light or dark rye flour
1/8 teaspoon salt
2 tablespoons water
1 tablespoon olive oil
1 large egg white

Instructions:
Stir together yeast, 1/4 cup warm water, and sugar in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Stir flours, salt, and remaining scant 3/4 cup water into yeast mixture with a wooden spoon until a soft dough forms.
Turn out dough onto a well-floured surface and knead with lightly floured hands until dough is elastic and smooth but still supple and slightly sticky, 6 to 8 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft- free place at warm room temperature until doubled, 1 to 2 hours.
Punch down dough (do not knead). Remove from bowl and fold into thirds like a letter. Divide into 16 pieces and roll each piece into a ball, transferring to a parchment-paper-lined baking sheet and loosely covering with plastic wrap (or towel). Let rise in a warm place until doubled, about 1 hour.
Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.
Stir together flours and salt, then stir in water and oil until a dough forms. Turn out dough onto a lightly floured surface and knead 4 or 5 times. Divide into 16 very small pieces. Roll out each piece on lightly floured surface to a thin round (about 2 inches; shape need not be perfectly round) and arrange in 1 layer on a sheet of parchment.
Beat egg white with a pinch of salt and lightly brush some of it onto rounds. Let stand, uncovered, to dry slightly while rolls rise.
Preheat oven to 425°F with rack in middle.
Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.
Apricot, Date, and Pistachio Haroseth

Ingredients:
2/3 cup whole almonds with skin, toasted and cooled
2/3 cup unsalted shelled pistachios
1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces)
2/3 cup pitted dried dates, coarsely chopped
1/2 cup cream Sherry
1 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon)
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne

Instructions:
Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.
Deviled Ham and Pickle Sandwiches

Ingredients:
1 1/2 cups chopped cooked ham (1/2 pound)
1/3 cup mayonnaise
2 teaspoons grainy mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
Sliced cornichons or dill pickles
Thinly sliced sweet onion
8 slices sandwich bread

Instructions:
Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
Make sandwiches with ham mixture, pickles, onion, and bread.
Saffron Rice Pilaf

Ingredients:
3/4 teaspoon crumbled saffron threads
2 tablespoons boiling-hot water
1/3 cup olive oil
1 cup slivered almonds (4 ounces)
1 very large onion, chopped (3 to 4 cups)
3 cups white basmati rice (19 ounces)
4 1/2 cups water
1 cup dried currants (4 ounces)

Instructions:
Soften saffron in hot water (2 tablespoons) in a small bowl.
Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
While rice stands, stir almonds and currants into bowl with onion.
Fluff rice with a fork and serve with almond mixture spooned on top.
Glazed Pearl Onions and Grapes

Ingredients:
20 ounces red pearl onions
1/3 cup Sherry vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon unsalted butter
1 Turkish or 1/2 California bay leaf
1 1/2 cups seedless red grapes (about 1/2 pound)

Instructions:
Preheat oven to 425°F with rack in middle or lower third.
Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends.
Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes.
Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf.
Marimar Estate Don Miguel Vineyard '06
Herb-Roasted Pork Loin

Ingredients:
1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
1/2 cup finely chopped shallots (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
1/3 cup dry vermouth
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour

Instructions:
Preheat oven to 350°F with rack in middle.
Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
Serve pork with sauce.
Marimar Estate Don Miguel Vineyard '06
Mediterranean Grilled Lamb Steaks

Ingredients:
4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, smashed
1 Turkish or 1/2 California bay leaf
1/2 teaspoon fennel seeds
2 (3-by 1-inch) strips orange zest
1 medium onion, thinly sliced
1 (14-to 15-ounces) can diced fire-roasted tomatoes
1 (14-ounces) can artichoke hearts, drained and quartered
1/2 cup pitted Kalamata olives, coarsely chopped
1 (2-pounds) boneless top round lamb roast
Equipment: a large (2-burner) grill pan

Instructions:
Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, bay leaf, fennel seeds, and zest, stirring, until fennel seeds are golden, about 1 minute. Add onion and cook, stirring occasionally, until pale golden, about 3 minutes.
Reduce heat to medium, then add tomatoes with their juice, artichokes, and olives and cook, covered, until vegetables are tender, 5 to 8 minutes. Discard bay leaf and zest.
Meanwhile, heat grill pan over medium-high heat until hot.
Cut lamb across the grain into 4 (1-inch-thick) steaks. Brush both sides of steaks with remaining 2 tablespoons oil and season with 1 teaspoon salt and 1/2 teaspoon pepper (total).
Grill lamb, turning once, about 10 minutes total for medium-rare.
Spoon tomato mixture onto plates and top with lamb.
Avgolemono

Ingredients:
4 cups chicken broth
1/4 cup uncooked orzo (or rice or pastina)
Salt and pepper to taste
3 eggs
3 tablespoons lemon juice

Instructions:
1. In a large saucepan, bring the broth to a boil.
2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.
Simple Spring Green Salad

Ingredients:
7 to 8 ounces Boston lettuce (2 heads), torn into bite-size pieces
1/2 pound Bibb lettuce (2 heads), large leaves torn into bite-size pieces
2 tablespoons extra-virgin olive oil

Instructions:
Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.
Yarden Galilee Cabernet Sauvignon
Almond Olive-Oil Tuiles

Ingredients:
1/4 cup sugar, 1 large egg white, 6 tablespoons potato starch, 1/4 cup mild olive oil, 1/2 teaspoon grated lemon zest, 1/4 teaspoon salt, 1/4 teaspoon pure almond extract, 1/3 cup sliced almonds, Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat

Instructions:
Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
Whisk together all ingredients except sliced almonds until smooth.
Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies). Using an offset spatula or the back of a small spoon, spread each into a 3-inch round. Sprinkle about 1 teaspoon sliced almonds on each cookie.
Bake until pale golden, 7 to 9 minutes. Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.
Make more cookies in same manner on cooled baking sheet.
Hot Toddy Pudding Cake

Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk
1/3 cup fresh lemon juice
1/4 cup Scotch (optional)
1/2 stick unsalted butter, melted and cooled
3 tablespoons mild honey
1 teaspoon grated lemon zest
3 large eggs, separated, at room temperature 30 minutes
1/3 cup sugar

Instructions:
Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.
Whisk together flour and salt in a large bowl. Whisk together milk, lemon juice, Scotch (if using), butter, honey, zest, and yolks, then stir into flour mixture.
Beat whites with an electric mixer at medium speed until frothy. Increase speed to medium-high and add sugar, 1 tablespoon at a time, beating until whites just hold stiff peaks.
Stir about one third of whites into flour mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden-brown, 45 to 50 minutes. Serve warm.
Lemon Snow Pudding with Basil Custard Sauce

Ingredients:
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup boiling-hot water
3/4 cup sugar
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
3 large egg whites at room temperature 30 minutes
2 cups whole milk
1/3 cup sugar
1 cup packed basil leaves
3 large egg yolks
Garnish: basil leaves

Instructions:
Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
Spoon snow pudding into glasses or bowls and top with custard sauce.
Bibimbap

Ingredients:
3/4 cup soy sauce
6 tablespoons toasted sesame oil
4 tablespoons light brown sugar
1 pound ground turkey, beef, or pork
2 tablespoons vegetable oil
4 large eggs
2 cups cooked rice (Chinese takeout works well)
Assorted vegetables (shredded carrot, canned baby corn, spinach, bean sprouts, red onion ), steamed or raw
Toasted sesame seeds

Instructions:
1 Mix together the first three ingredients; set aside.
2 In a pan, brown the meat in half the vegetable oil, about 5 minutes. Add half the soy-sauce mixture and continue cooking until the liquid is absorbed, 3 to 4 minutes. Remove from heat and cover.
3 In another pan, fry the eggs in the remaining vegetable oil, 4 to 5 minutes.
4 Divide the rice among 4 bowls. Arrange some vegetables and meat and an egg in each. Sprinkle with the sesame seeds, then drizzle the remaining soy-sauce mixture over the top.
Creamy Grits with Rosemary Bacon

Ingredients:
1 tablespoon rosemary leaves, 8 thick-cut bacon slices, 2 1/2 cups water, 1 1/2 cups whole milk, 1 tablespoon unsalted butter, 1 cup quick-cooking grits, 1/4 cup grated Parmigiano-Reggiano

Instructions:
Preheat oven to 450°F with rack in middle.
Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.
Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.