iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Matzo Ball Soup

Ingredients:
1 4–5 pound chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1" pieces
4 large carrots, peeled, cut into 1" pieces
1 large parsnip, peeled, cut into 1" pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns
3 large eggs, beaten to blend
3/4 cup matzo meal
1/4 cup schmaltz (chicken fat), melted
3 tablespoons club soda
1 1/4 teaspoons kosher salt
2 small carrots, peeled, sliced 1/4" thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

Instructions:
Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-quarts) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.
Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.
Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.
Spiced Fava Bean Soup with Rice and Tomato

Ingredients:
2 medium onions, peeled, quartered
4 garlic cloves
1/2 cup olive oil
Kosher salt, freshly ground pepper
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoons ground allspice
1 14.5-ounce can crushed tomatoes
8 cups low-sodium chicken or vegetable broth
8 ounces dried skinless fava or lima beans (about 1 1/2 cups)
1/4 cup short-grain brown rice
1/3 cup plain Greek yogurt
1/3 cup chopped unsalted
roasted pistachios

Instructions:
Process onions and garlic in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat. Add onions and garlic, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add cumin, coriander, and allspice and cook, stirring often, until onions start to brown, about 5 minutes. Add tomatoes and cook, stirring often, until mixture is jammy, about 5 minutes.
Stir in broth and bring to a boil. Add beans, reduce heat, and simmer, partially covered, 20 minutes. Add rice and simmer, partially covered, until rice and beans are soft, 30–35 minutes; season with salt and pepper.
Top soup with yogurt and pistachios just before serving.
DO AHEAD: Soup can be made 5 days ahead. Let cool; cover and chill.
Radicchio, Fennel, and Olive Panzanella

Ingredients:
6 ounces country-style bread, torn into bite-size pieces (about 4 cups)
1 tablespoon finely grated lemon zest
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 small head radicchio, torn into bite-size pieces
1 small fennel bulb, thinly sliced
1 cup fresh flat-leaf parsley leaves with tender stems
1/2 cup green olives, pitted, halved
"3 ounces aged sheeps-milk cheese (such as Manchego)
shaved"
3 ounces hard salami
thinly sliced

Instructions:
Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
DO AHEAD: Salad can be dressed the night before. Cover and chill.
Tandoori Octopus

Ingredients:
1 2-pound whole octopus, cleaned, or 1-pound precooked octopus tentacles, 2 tablespoons coarse sea salt or kosher salt, 1 tablespoon white peppercorns, 2 tablespoons peanut or vegetable oil, Kosher salt, 3 teaspoons tandoori powder or seasoning

Instructions:
Rub octopus with sea salt to season it, then rinse well to remove excess. Place octopus and peppercorns in a large pot and fill pot with cold water; bring to a boil. Cook, uncovered, until octopus can be easily pierced with the tip of a knife, 45–55 minutes.
Invert a large bowl inside an even larger one, creating a dome. Drain octopus and place on inverted bowl so tentacles hang down. Chill at least 2 hours. Cut tentacles from octopus; discard head. Thinly slice tentacles crosswise into 1/2"-thick pieces.
Heat 1 tablespoon oil in a large skillet over high heat. Add half of octopus; season with kosher salt. Cook until lightly browned and almost crisp, about 2 minutes per side. Sprinkle with 1 1/2 teaspoons tandoori powder and toss to coat. Wipe out skillet and repeat with remaining oil, octopus, and tandoori powder.
DO AHEAD: Octopus can be boiled 1 day ahead. Cover and keep chilled.
Noodle Salad With Chicken and Chile-Scallion Oil

Ingredients:
2 scallions, thinly sliced
2 garlic cloves, thinly sliced
2 star anise pods
2 tablespoons crushed red pepper flakes
1 tablespoon chopped fresh ginger
1 teaspoon Sichuan peppercorns
1/2 cup vegetable oil
6 ounces Japanese wheat noodles (such as ramen, somen, or udon)
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
2 cups shredded cooked chicken
2 scallions, thinly sliced
1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
4 radishes, trimmed, thinly sliced
1 cup cilantro leaves or any sprout

Instructions:
Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.
Brussels Sprouts with Panko

Ingredients:
Corn oil for frying
4 pounds Brussels sprouts, outer leaves removed, cut in half
1 cup Thick Tahini Sauce
1 cup low-fat plain yogurt
2 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup panko (Japanese-style breadcrumbs)
Pinch sea salt

Instructions:
Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.
Roast Pork Tenderloin with Carrot Romesco

Ingredients:
1/4 cup pine nuts
1 1/2 pounds small carrots, peeled, halved lengthwise if larger
5 tablespoons olive oil, divided
Kosher salt
1 freshly ground black pepper
1 large pork tenderloin (about 1 1/2 pounds)
1 small garlic clove, finely grated
1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups spicy greens (such as watercress or baby mustard)

Instructions:
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
Increase temperature to 450°F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly.
Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°F, 8–10 minutes. Let rest 5 minutes before slicing.
Pulse pine nuts, garlic, and remaining 3 tablespoons oil in a food processor to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 1 tablespoon vinegar, and 1 tablespoon water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
Toss greens with remaining carrots and remaining 1 tablespoon vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco and salad.
Ricotta Gnocchi with Asparagus, Peas, and Morels

Ingredients:
4 cups ricotta (from two 16-ounces containers)
2 large eggs
1 cup finely grated Parmesan
2 teaspoons kosher salt
Freshly ground black pepper
1 cup all-purpose flour
1 bunch asparagus, trimmed
Kosher salt
2 tablespoons olive oil, plus more
1/4 pound fresh morel mushrooms
1 small shallot, finely chopped
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/4 cup (1/2 stick) unsalted butter
Freshly ground black pepper
Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)
Parmesan
Finely grated lemon zest

Instructions:
Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).
Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.
DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.
Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.
Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.
Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.
Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.
Poached Eggs on Toast with Ramps

Ingredients:
1 pound ramps
1/4 cup (1/2 stick) unsalted butter
Kosher salt, freshly ground pepper
1 tablespoon distilled white vinegar
4 large eggs
4 1/2"-thick slices country-style bread
2 tablespoons olive oil, plus more for drizzling
4 ounces fresh goat cheese, room temperature
Flaky sea salt (such as Maldon)

Instructions:
Cut dark-green leaves from ramps and slice crosswise 1" thick; slice bulbs and red stems crosswise 1/4" thick.
Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5–8 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toast bread, brush with 2 tablespoons oil, and season with kosher salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.
Eggplant Napoleon

Ingredients:
3 medium eggplants (2 1/2 to 3 pounds total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds
Sea salt for sprinkling
1/4 cup Basil Pesto
1/2 cup extra-virgin olive oil
6 cloves garlic, finely chopped
Juice of 3 lemons
1/2 cup all-purpose flour
2 egg whites, beaten
2 cups panko (Japanese breadcrumbs)
2 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons dried parsley
1/2 teaspoon freshly ground black pepper
Corn oil for frying
3 cups Mutabal
8 plum tomatoes, chopped
1 medium red onion, chopped
7 tablespoons Basil Pesto
Juice of 2 lemons
3/4 cup extra-virgin olive oil
Pinch sea salt

Instructions:
Arrange the eggplant slices on two sheet pans, sprinkle with salt, and set aside for 30 minutes or until they begin to sweat. Using a paper towel, pat the slices dry and set aside.
In a large bowl, whisk together the pesto, olive oil, garlic and lemon juice. Toss in the eggplant to coat and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
Dump the flour onto a shallow rimmed plate. In a medium bowl, whisk together the egg whites and 1 cup of water. Combine the panko, Parmigiano-Reggiano, parsley and pepper on a second shallow rimmed plate.
Spread a sheet of waxed paper on a clean work surface. Working with one slice of eggplant at a time, dredge it in the flour first, shaking off the excess, and then dip it in the egg mixture followed by the breadcrumbs. Gently press the breadcrumbs onto both sides of the eggplant and place on the waxed paper. Repeat with the remaining eggplant slices.
Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the eggplant slices until golden, turning once, 3 to 5 minutes. Do not crowd the pot. Using a slotted spoon, transfer the eggplant slices to a paper towel-lined platter to drain.
Place an eggplant slice on a small plate. Spread with 2 tablespoons of the baba ghanouj, top with a second eggplant slice and spread 1 tablespoon of baba ghanouj on top. Repeat layering in this order with the remaining eggplant slices and baba ghanouj to make eight to ten eggplant stacks.
Just before serving, toss together the salad: In a medium bowl, combine the tomatoes and onion. In a small bowl, whisk together the pesto, lemon juice, olive oil and salt. Drizzle just enough of the pesto mixture over the tomato-onion mixture to thoroughly coat. Spoon some salad around each napoleon and drizzle the napoleons with some of the dressing left in the bottom of the bowl. Serve immediately.
Green Garlic and Pea Soup with Whipped Cream

Ingredients:
2 bunches green garlic (about 1 pound)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1/3 cup heavy cream

Instructions:
Cut dark-green tops from green garlic and slice crosswise 1/2" thick; slice bulbs and pale-green stalks crosswise 1/4" thick.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8–10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
Let cool slightly, then purée soup in a blender with remaining 2 tablespoons oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
Beat cream with a whisk in a medium bowl to soft peaks; season with salt and pepper. Serve soup with a swirl of whipped cream.
DO AHEAD: Soup can be made 1 day ahead. Cover and chill.
Fresh Ricotta

Ingredients:
2 cups whole milk, 1 cup heavy cream, 1/2 teaspoon kosher salt, 2 tablespoons fresh lemon juice or distilled white vinegar

Instructions:
Bring milk, cream, and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
Cover and chill cheese up to 3 days.
Herb-Crusted Rack of Lamb with New Potatoes

Ingredients:
1 1/2 pounds small new or Yukon Gold potatoes, scrubbed
Kosher salt
2 racks of lamb (about 2 pounds total)
Freshly ground black pepper
4 tablespoons olive oil, divided
2 garlic cloves, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 tablespoon Dijon mustard
2 teaspoons cumin seeds, crushed
6 cups watercress leaves with tender stems
2 teaspoons Sherry vinegar

Instructions:
Place potatoes in a large saucepan and cover with 1" cold water; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10–15 minutes. Drain.
Meanwhile, preheat oven to 400°F. Season lamb with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook lamb, turning occasionally, until golden brown all over, 6–8 minutes; transfer to a foil-lined baking sheet, placing fat side up.
Mix garlic, parsley, dill, mustard, cumin, and 1 tablespoon oil in a small bowl; season with salt and pepper.
Spread herb mixture over lamb and roast until an instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, 18–22 minutes. Transfer to a cutting board and let lamb rest 5 minutes before cutting into double chops.
While lamb is resting, heat remaining 1 tablespoon oil in a medium skillet over medium heat. Add potatoes and watercress and cook, tossing, until watercress is just wilted, about 1 minute. Mix in vinegar and season with salt and pepper. Serve lamb with watercress and potatoes.
Shrimp in Achiote Oil

Ingredients:
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
2 tablespoons unsalted butter
1–2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh calamansi or lime juice
1 tablespoon reduced-sodium soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Toasted country-style bread (for serving)

Instructions:
Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.
Smoked Trout with Pea Shoots and Spring Onions

Ingredients:
1/4 cup crème fraîche or sour cream
2 tablespoons drained prepared horseradish
Kosher salt, freshly ground pepper
4 small purple or white spring onion bulbs, thinly sliced crosswise
1 tablespoon white wine vinegar
2 teaspoons vegetable oil
6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems
6 ounces smoked trout fillet, skin and any bones removed, broken into large pieces
Edible flowers (for serving; optional)

Instructions:
Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.
Toss onion with vinegar in a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.
Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.