iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pantry Pasta Puttanesca

Ingredients:
1 lb. linguine or other long pasta
Kosher salt
1 (14-oz.) can diced tomatoes
1/2 cup extra-virgin olive oil, divided
1/4 cup capers, drained
6 oil-packed anchovy fillets
1 Tbsp. tomato paste
1/3 cup pitted Kalamata olives, halved
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
6 oz. oil-packed tuna

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
While pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
Heat 1/4 cup oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel–lined plate, reserving oil in skillet.
Combine anchovies, tomato paste, and drained tomatoes in skillet. Cook over medium-high heat, stirring occasionally, until tomatoes begin to caramelize and anchovies start to break down, about 5 minutes. Add collected tomato juices, olives, oregano, and red pepper flakes and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan. Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes. Flake tuna into pasta and toss to combine.
Divide pasta among plates. Top with fried capers.
Coconut Milk French Toast with Pineapple Syrup

Ingredients:
8 (1"-thick) slices challah, brioche, or other rich, dense bread
1 (20-oz.) can cubed pineapple in juice
2 Tbsp. virgin coconut oil, divided, plus more for brushing
1 cup plus 1 Tbsp. sugar, divided
1/2 tsp. kosher salt, divided
1 (14-oz.) can coconut milk, preferably full-fat
1 tsp. vanilla extract

Instructions:
Preheat oven to 275°F. Arrange bread on a rimmed baking sheet and toast, flipping once halfway through, until dry but not browned, 20–30 minutes. This will help the bread absorb the coconut milk without sogging out.
While bread toasts, drain pineapple cubes, reserving juice. Heat 1 Tbsp. oil in a medium skillet over medium. Cook pineapple, stirring occasionally, until golden brown, about 10 minutes. Add juice, 1 cup sugar, 1/4 tsp. salt, and 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pineapple breaks down a little and juice is syrupy and thick, 10–12 minutes. Transfer to a medium bowl and cover with a kitchen towel to keep warm.
Whisk coconut milk, vanilla, and remaining 1 Tbsp. sugar and 1/4 tsp. salt in a large bowl.
Heat 1 Tbsp. oil in a nonstick skillet over medium-high. Working in batches, dip each slice of bread into coconut milk mixture and let soak about 15 seconds. Flip and soak 15 more seconds. Cook, flipping halfway through, until golden brown on each side, 3–4 minutes per side. Repeat with remaining bread, brushing skillet with more oil between batches.
Arrange toast on a platter. Top with pineapple pieces and syrup.
Chickpea and Roasted Red Pepper Pantry Tagine

Ingredients:
2 Tbsp. extra-virgin olive oil
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. ground cinnamon
1 tsp. ground turmeric
1/2 tsp. cayenne pepper
1 1/4 tsp. kosher salt, divided
1 (14-oz.) can chickpeas, drained, rinsed
1 (12-oz.) jar roasted red peppers, cut into 1"–2" pieces
1/2 cup dried currants (about 2.5 oz.)
1 tsp. apple cider vinegar
1 cup couscous
1/4 cup roasted
salted pistachios (about 1.5 oz.)
coarsely chopped

Instructions:
Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.
Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
Divide couscous among plates. Spoon tagine over and top with pistachios.
Flourless Almond-Blueberry Muffins

Ingredients:
2 1/2 cups almond meal
1 teaspoon ground cinnamon
5 large eggs, separated
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 teaspoon kosher salt
1/2 pint blueberries (about 1 1/3 cups)
Sliced almonds (for sprinkling)
Demerara or raw sugar (for sprinkling)

Instructions:
Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
Muffins can be made 3 days ahead. Store in an airtight container at room temperature.
The Coconut Cake

Ingredients:
2 recipes Coco Lopez Coconut Cake, 2 recipes Coconut Icing, 1 cup unsweetened shredded coconut, 1 cup unsweetened coconut flakes

Instructions:
Preheat the oven to 350°F. Butter two 13x18-inch half-sheet pans, then line it with wax paper or parchment and butter the paper.
Mix the cake batter according to the recipe directions. Pour into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 40 minutes.
Set the pan on a rack to cool completely. Using a 10-inch round cutter, cut 3 round layers from the sheet cake.
Meanwhile, make the coconut icing according to the recipe instructions.
Place one cake layer on a turntable and frost the top with about a quarter of the icing; repeat with the second layer. Place the top layer and frost the entire cake with the remainder of the coconut icing.
Cover the top of the cake with the coconut shreds and flakes, and press them lightly into the sides.
Walnut-Crusted Salmon

Ingredients:
2 (4-inch-long) daikon radishes, thinly sliced
Extra virgin olive oil
Dash of smoked salt
2 wild salmon fillets, 6 to 8 ounces each
3/4 cup raw walnuts or pecans
2 tablespoons pomegranate molasses
1 teaspoon ground anise seed or ground star anise
3/4 teaspoon sea salt
Cilantro
chopped
for garnish

Instructions:
Place oven rack in the middle position and preheat oven to 350°F.
In a baking dish, toss the radishes with a drizzle of olive oil and smoked salt.
Place the salmon on top of the radishes, skin down.
Pulse the walnuts in a grinder until finely ground.
In a medium bowl, whisk molasses, anise seed, and salt to create a smooth glaze. Stir in the ground walnuts to form a thick paste.
Spoon the paste over the salmon, distributing it evenly.
Bake uncovered for 15 minutes or until the salmon easily flakes away when tested with a fork.
Place on serving plates and sprinkle with cilantro.
Serve right away.
Apricot Coconut White Chocolate Pudding

Ingredients:
1 cup plus 2 tablespoons chopped white chocolate, 3 1/2 cups organic plain whole-milk kefir, 1/4 cup chia seeds, 3/4 cup toasted coconut flakes, plus more for garnish, 1/3 cup chopped dried apricots, plus more for garnish, 1/4 cup coconut sugar, 2 teaspoons water, 1 cup pecans, 8 slices red plum, Handful edible flowers

Instructions:
In a heat-proof medium bowl set over a pan of gently simmering water, melt the white chocolate, stirring. Once melted, slowly stir in the kefir, then the chia seeds, coconut flakes, and chopped apricots. Scrape the chocolate/kefir mixture into four small glasses, cover, and refrigerate for at least 20 minutes.
In a saucepan, combine the coconut sugar and water and melt over low heat. Meanwhile, place the pecans in a microwave-safe dish and microwave for 20 to 30 seconds. Once the sugar is completely melted and the mixture begins to simmer, add the pecans and remove the pan from the heat. Stir the pecans constantly, until the mixture dries and the pecans are evenly coated. Spread the pecans out on a dish and allow them to cool.
Garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and more toasted coconut flakes.
Spicy Miso-Tahini Ramen

Ingredients:
2 tablespoons toasted sesame oil
2 tablespoons mirin
1 yellow onion, thinly sliced
8 cups purified water
2 cups thinly sliced shiitake mushrooms
2 tablespoons Japanese chili paste or Sriracha sauce
1/2 cup organic red miso paste
2 (10-ounce) packages fresh ramen noodles (look for Sun Noodle brand)
1/4 cup tahini paste or neri goma
2 cups baby spinach
Chili oil, for drizzling (optional)
2 green onions, thinly sliced on the bias
Togarashi, for sprinkling (optional)
2 soft-boiled eggs, sliced in half (optional)
Nori, cut into small rectangular pieces, for dipping (optional)
1 avocado
pitted
peeled
and thinly sliced

Instructions:
In a large saucepan or stockpot, warm the toasted sesame oil over medium heat. Add the onion and sauté for 8 to 10 minutes, or until fragrant and translucent. Add 1 cup of the mushrooms and sauté for 2 to 3 minutes more.
Add the miso paste and tahini and stir to coat the onion and mush­rooms. Cook for another 2 to 3 minutes. Watch your heat carefully and reduce to medium-low, if needed, or the soup can break or separate. Pour in the mirin and deglaze the pan. Pour in the water and stir well to dissolve all the miso paste.
Bring the soup up to a light simmer over high heat and whisk in the chili paste or Sriracha sauce; start with 2 tablespoons to be safe, then add more as desired, and mix well to dissolve. Reduce the heat to medium-high.
In a separate medium saucepan, bring some water to a boil. Add the ra­men noodles, and cook for 3 to 4 minutes. Using tongs, remove the noodles from the boiling water or drain the noodles in a colander.
Divide the noodles among four bowls. Add the spinach and green onions to each bowl. Top each bowl equally with the reserved 1 cup mushrooms, the egg, avocado, chili oil, togarashi, and nori as desired, ladle broth over, and serve.
Avocado-Miso-Mushroom Bowl

Ingredients:
2 tablespoons toasted sesame oil or extra-virgin olive oil
6 cups thinly sliced mixed mushrooms: shiitake, maitake, buna-shimeji, or your fave mushrooms
1 tablespoon reduced-sodium tamari soy sauce
1 tablespoon mirin
4 cups cooked grains: your choice of brown rice, freekeh, farro, or quinoa
4 cups packed fresh greens, such as arugula or finely chopped kale leaves (reserve 3 cups for the salad, 1 cup for topping)
1 ripe avocado, pitted, peeled, and thinly sliced
2 teaspoons crushed gomashio, for topping
2 tablespoons organic miso paste
3 tablespoons tahini paste
1/4 cup plus 2 tablespoons rice vinegar

Instructions:
In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medi­um heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.
Moroccan-Spiced Chicken with Millet Tabbouleh

Ingredients:
2 cups coconut yogurt, plain, Juice of 1 lemon, Zest of 1 lemon, Zest of 1 orange, 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, 1/2 teaspoon sea salt, 4 pasture-raised chicken thighs, 2 cups cooked millet, 1/2 cup minced parsley, 1/2 cup minced mint, 1/4 cup minced dill, 1 teaspoon iodized sea salt, 1 tablespoon extra-virgin olive oil, Juice of 1 lemon, 1/4 cup red wine vinegar

Instructions:
Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken, and marinate for at least 1 hour. (If using tempeh, use the same marinade, but for 30 minutes.)
Preheat the oven to 375°F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside.
Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).
Remove chicken (or tempeh) from marinade, pat dry with paper towels, and arrange on the prepared baking sheet. If your chicken has skin, place it skin-side down.
Bake the chicken for 20 to 25 minutes, then flip and bake for an additional 10 to 15 minutes, skin side up, until meat has reached 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving.
Here Comes the Sun Breakfast Bowl

Ingredients:
2 small sweet potatoes
1 tablespoon extra virgin olive oil
1/2 cup uncooked farro, wild rice, or freekeh (whole or cracked)
1 cup water
1 tablespoon extra virgin olive oil
Maldon sea salt
1 cup chopped kale
1 tablespoon extra virgin olive oil
1 cup organic plain whole-milk kefir
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup extra virgin olive oil
2 tablespoons lemon juice or sherry vinegar
4 large brown eggs
1 tablespoon extra virgin olive oil
1 (16-ounce) can black beans, drained
1/2 cup diced Heirloom tomatoes (red
yellow
green)
plus extra for garnish

Instructions:
Preheat the oven to 450°F.
Rub the sweet potatoes with 1 tablespoon of the olive oil, then wrap them in foil and roast until a small knife easily pierces the sweet potato, about 20 minutes. When cool enough to handle, cut them into 1/2-inch-thick slices
In a rice cooker: Combine your chosen grain with the water, 1 tablespoon of the olive oil, and 1 pinch of the sea salt. Cook according to the rice cooker instructions.
On the stovetop: In a saucepan, combine your chosen grain with the water, 1 tablespoon the olive oil, and 1 pinch of the salt and bring to a soft boil. Reduce to a simmer, cover, and cook over low heat until done, about 45 minutes for farro, wild rice and whole freekeh; 20 minutes for cracked freekeh.
While the grains and sweet potatoes are cooking: In a medium sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of salt and set aside.
In a bowl, whisk together the kefir, parsley, 1/2 cup olive oil, a pinch of salt, and the lemon juice. Set aside.
In the same pan as the kale, cook the eggs in the remaining 1 tablespoon olive oil to sunny-side up perfection, seasoning with sea salt toward the end.
Place the sautéed kale in a wide, deep bowl. Sprinkle with black beans, cooked grains, tomatoes, and sweet potato. Drizzle with the dressing, then slide the eggs on top before enjoying.
Coconut Shrimp

Ingredients:
2 tablespoons coconut flour, 1/2 cup unsweetened shredded coconut, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, 3/4 cup full-fat coconut milk, 1 1/2 tablespoons coconut aminos, 1 pound wild-caught shrimp

Instructions:
Heat oven to 400°F. In a shallow bowl, whisk together coconut flour, shredded coconut, garlic and onion powders, salt, and pepper. In another shallow bowl, whisk together the coconut milk and coconut aminos.
Dip each shrimp into the liquid mixture, and then into the dry mixture to coat.
Arrange in a single layer in a baking dish. Bake for 15 to 20 minutes, until golden brown. For extra crispiness, remove the pan and set the oven to broil.
Broil the shrimp for 4 to 5 minutes.
Lemon Cheesecake

Ingredients:
1/2 quantity Classic Lemon Curd or 3/4 cup (240g) store-bought lemon curd, chilled
1 quantity Ricotta Cheesecake base and filling
baked and chilled

Instructions:
Spread the lemon curd over the cheesecake to serve.
Lemony Asparagus

Ingredients:
1 tablespoon extra-virgin olive oil, 1 bunch asparagus, Salt and freshly cracked pepper to taste, Zest of 1 lemon, Juice of 1/2 lemon

Instructions:
Heat the oil in a frying pan over medium-high heat. Add the asparagus to the pan. Season with salt and pepper and cook, turning occasionally, until tender-crisp, about 5 minutes. Add the lemon zest and juice and toss to coat. Adjust salt and pepper to taste. Serve immediately.
Coconut Custard and Rhubarb Tart

Ingredients:
2 (13.5-oz.) cans unsweetened full-fat coconut milk
5 large egg yolks
3/4 cup plus 2 Tbsp. sugar
1/3 cup cornstarch or 1/2 cup tapioca starch (if keeping Passover, use tapioca starch)
3/4 tsp. kosher salt
3 Tbsp. virgin coconut oil, room temperature
1/2 tsp. vanilla extract
2 2/3 cups unsweetened shredded coconut
Nonstick vegetable oil spray
2 large egg whites
3 Tbsp. virgin coconut oil, room temperature
2 Tbsp. sugar
1/2 tsp. kosher salt
2 1/4 tsp. kosher gelatin
1/2 cup strawberry jelly
1 lb. rhubarb, cut into 1/3" pieces
1 Tbsp. fresh lemon juice
A 10" tart pan with removable bottom

Instructions:
Bring coconut milk to a simmer in a medium saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl to combine. Whisking constantly, gradually add 1 cup warmed coconut milk to egg yolk mixture. Whisking constantly, add egg mixture to milk mixture in saucepan. Cook over medium heat, whisking constantly, 7 minutes (mixture should start bubbling halfway through and thicken to a pudding consistency, but be sure to cook the full 7 minutes).
Strain mixture through a fine-mesh sieve into a large bowl. Immediately whisk in coconut oil and vanilla. Cover bowl with plastic, pressing on surface of custard. Chill until set, at least 2 hours.
Do Ahead: Custard can be made 1 day ahead. Keep chilled.
Preheat oven to 325°. Toast coconut on a rimmed baking sheet, tossing once, until golden, 7–10 minutes. Let cool.
Lightly coat tart pan with nonstick spray. Mix toasted coconut, egg whites, oil, sugar, and salt with a rubber spatula in a large bowl until combined and the consistency of a stiff paste.
Transfer coconut mixture to tart pan. Using your hands, press mixture evenly onto bottom and up sides of pan. Bake crust until edges are lightly brown and bottom is set and just barely golden, about 10 minutes. Transfer pan to a wire rack and let crust cool.
Do Ahead: Crust can be baked 1 day ahead. Wrap with plastic and store at room temperature.
Sprinkle gelatin over 1/4 cup water in a small bowl. Let sit 10 minutes.
Combine jelly and 1 cup water in a medium saucepan and bring to a boil. Add bloomed gelatin and mix to combine. Add rhubarb, reduce heat, and simmer, stirring occasionally, until rhubarb is lighter pink in color and slightly softened, 2–4 minutes depending on thickness of stalks. Mix in lemon juice. Turn off heat and let rhubarb come to room temperature in syrup (about 1 hour). Strain cooled rhubarb through a fine-mesh sieve into a small bowl; reserve syrup.
Whisk chilled custard until creamy. Spoon custard into tart shell; smooth with an offset spatula.
Scatter rhubarb in an even layer over custard. Pour 1/4 cup rhubarb syrup over fruit, tilting pan to evenly distribute. Chill 20 minutes, then repeat with 1/4 cup rhubarb syrup. Chill tart at least 3 hours and up to overnight before serving.
Beet Salad with Pickled Mushrooms and Caramelized Shallots

Ingredients:
4 lb. beets (from about 3 large bunches)
1 1/2 tsp. kosher salt, plus more
1/2 cup extra-virgin olive oil, divided
8 oz. wild mushrooms, sliced
6 Tbsp. sherry vinegar or raspberry vinegar
1 Tbsp. honey
2 garlic cloves, finely grated
6 shallots, halved, thinly sliced lengthwise
2 Tbsp. coarsely chopped tarragon
Freshly ground black pepper

Instructions:
Place beets in a large pot. Pour in cold water to cover; season with salt. Bring to a boil, then reduce heat to medium-low and simmer until tender, 40–60 minutes. Drain and let beets cool. Slip skins off with your hands (wear gloves to avoid staining if you have them) and slice into wedges. Place in a large bowl.
Meanwhile, heat 2 Tbsp. oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.
Whisk vinegar, honey, garlic, 1/4 cup oil, and remaining 1 1/2 tsp. salt in a small bowl. Add mushrooms to dressing and let sit to pickle at least 30 minutes.
Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes. Let cool.
Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
Do Ahead: Beets can be boiled 2 days ahead. Do not peel; cover and chill. Dressing can be made and mushrooms pickled 1 day ahead; cover and chill separately.
Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

Ingredients:
1/4 cup olive oil, divided
1 cup raw shelled pumpkin seeds
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
1/2 cup chopped chives

Instructions:
Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.
Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
Dressing can be made 5 days ahead. Chill in a resealable container.
My Mother's Brisket

Ingredients:
a 5- to 6-pound first-cut beef brisket
3 tablespoons vegetable oil
3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)
2 or 3 large garlic cloves, or to taste, minced
1 teaspoon paprika, preferably Hungarian
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper

Instructions:
Preheat oven to 375°F.
In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
Preheat oven to 350°F.
Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.