iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Preserved Lemons

Ingredients:
5 lemons, 1/4 cup salt, more if desired, 1 cinnamon stick, 3 cloves, 5 to 6 coriander seeds, 3 to 4 black peppercorns, 1 bay leaf, Freshly squeezed lemon juice, if necessary, Shallow bowl, Sterile 1-pint mason jar, Sharp knife

Instructions:
1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
•Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties. •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons. •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here. •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.
Daddy's Birthday Cake (aka Franny's Sunshine Cake)

Ingredients:
8 eggs, separated, 1 teaspoon cream of tartar, 1 1/3 cups sugar, 1/4 teaspoon salt, 1/2 cup orange juice, 1 cup plus 2 tablespoons sifted cake flour, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 can mandarin orange slices, drained, 1 quart fresh berries, sliced, 3/4 cup sugar, 1 egg, 2 1/2 tablespoons all-purpose flour, Juice and grated zest of 1 orange, 2 cups heavy cream, Unsalted butter, for greasing the foil, 1/2 cup sugar, 1 cup sliced almonds

Instructions:
1. Preheat the oven to 350°F.
2. In a standing electric mixer, use the whisk attachment to whip the egg whites with the cream of tartar. When they start to double in size, slowly add in 2/3 cup of the sugar. Whip until you have stiff peaks. Set aside.
3. In a large mixing bowl, whisk together the egg yolks, salt, and the remaining 2/3 cup sugar. Gradually add the orange juice and continue to beat until light and fluffy.
4. Combine the two mixtures: Spoon a little whipped egg whites into the yolks and stir. Then fold the rest of the whites into the mixture in two additions.
5. Deftly fold in the flour, vanilla extract, and almond extract.
6. Pour the batter into an ungreased 9-inch angel food cake pan and bake for 35 to 40 minutes or until a cake tester comes out clean.
7. Remove the pan from the oven and place it upside down. Leave it like that until the cake is cool.
8. Once it has cooled, run a sharp knife around the edge of the cake to separate it from the pan. Invert the pan over a serving plate, and let gravity do its thing.
9. Carefully cut the cake in half horizontally with a large serrated knife.
10. Frost the top of the bottom half with some of the orange filling (see below), and then layer some of the mandarin orange slices and berries on top of the frosting.
11. Place the top half over the bottom half, and then frost the top and sides of the cake with the remaining orange filling. Place the remaining mandarin oranges and berries on top of the cake.
12. Sprinkle the topping (see below) over the cake and enjoy.
1. Combine the sugar, egg, flour, orange juice, and orange zest in a double boiler and cook over simmering water until thick, about 5 to 8 minutes. Cool to room temperature.
2. Whip the cream till almost stiff. Fold in the cooled orange mixture. Whisk until you have stiff peaks.
1. Butter a piece of aluminum foil.
2. In a heavy skillet over high heat, cook the sugar until it is caramelized (turns a medium brown color). Swirl the pan carefully to get all of the sugar to caramelize evenly.
3. Pour the sliced almonds over the caramelized sugar and stir with a wooden spoon to coat the almonds. Spread the almonds out on the piece of buttered foil, and let them cool.
4. When they are cool, crush or chop the nuts.
Pan-Roasted Halibut with Herbed Corona Beans

Ingredients:
1 1/2 cups dried corona or gigante beans, soaked overnight, 1 shallot, halved, 2 bay leaves, torn in half, 1 1/2 tablespoons plus 1/4 cup kosher salt, plus more, 2 anchovy fillets packed in oil, drained, finely chopped, 1 garlic clove, finely grated, 3/4 cup finely chopped fresh parsley, 1 tablespoon drained capers, finely chopped, 1 tablespoon finely grated lemon zest, 1 tablespoon fresh lemon juice, 1/2 cup plus 1 tablespoon olive oil, Freshly ground black pepper, 6 5-6 ounce skinless halibut fillets, 1 tablespoon unsalted butter, 1 lemon, cut into wedges

Instructions:
Drain beans and transfer to a large pot. Cover with water by at least 2" and add shallot, bay leaves, and 1 1/2 tablespoons salt. Bring to a boil, then reduce heat and simmer gently, adding water to keep beans submerged, until very soft but not split, 1 1/2 - 2 hours. Let beans cool in liquid.
Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, and 1/2 cup oil in a medium bowl; season with salt and pepper. Drain beans and discard shallot and bay leaves. Add to parsley mixture, tossing to coat (save bean cooking liquid to make soup or add to your next batch of beans; it freezes well). Season beans with salt and more lemon juice, if desired.
Whisk remaining 1/4 cup salt with 4 cups water in a shallow baking dish until salt is dissolved; add halibut (it should be submerged) and let sit 30 minutes (don't let it sit any longer or fish will be too salty).
Remove halibut and pat dry. Heat remaining 1 tablespoon oil in a large skillet over medium-high and cook halibut (do not season) until a golden brown crust has formed, about 4 minutes. Flip and cook another minute or so, just to finish cooking through and sear the second side. Turn off heat and add butter to skillet. Tilt skillet and spoon foaming butter over fillets for another minute. Serve halibut with beans and lemon wedges for squeezing over.
Citrus-Prickly Pear Elixir

Ingredients:
1 grapefruit
1 blood or navel orange
1 lemon
1 lime
2 prickly pears, cut into pieces
1 bunch mint
1 Fresno chile (if desired)
1-2" piece unpeeled ginger
1/2 cup chopped unpeeled turmeric (from about 2 ounces whole)

Instructions:
Peel 1 grapefruit, 1 blood or navel orange, 1 lemon, and 1 lime; coarsely chop flesh. Pass citrus, 2 prickly pears, cut into pieces, 1 bunch mint, 1 Fresno chile (if desired), a chopped 2" piece unpeeled ginger, and 1/2 cup chopped unpeeled turmeric (from about 2 ounces whole) through a juicer; strain, if desired, into a pint jar or large glass. Chase with a full glass of water.
Seeded Buckwheat Cookies

Ingredients:
1 cup pecans
1 cup buckwheat flour
3/4 teaspoons kosher salt
1/2 teaspoons baking powder
1 cup all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup powdered sugar
2 teaspoons vanilla extract
2 teaspoons granulated sugar
1 teaspoon white sesame seeds (not toasted)
1 teaspoon black sesame seeds
1/2 teaspoons poppy seeds

Instructions:
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once or twice, until lightly browned and beginning to smell nutty, 5-8 minutes (do not toast them all the way; they will get baked again). Let cool. Turn off oven.
Pulse pecans, buckwheat flour, salt, baking powder, and 1 cup all-purpose flour in a food processor until pecans are finely ground.
Using an electric mixer on medium. high speed, beat butter, powdered sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and mix in dry ingredients just to blend. Divide dough in half; wrap each in plastic wrap, flattening into 1/2"-thick disks. Chill until very firm, at least 2 hours.
Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about 1/8" thick. Transfer to a baking sheet and remove top sheet of parchment. Chill 30 minutes.
While dough is chilling, mix granulated sugar, sesame seeds, and poppy seeds in a small bowl. Reheat oven to 350°. Using a knife or pastry cutter, cut out 2" squares or diamonds from dough and space out on baking sheet, about 1/2" apart. Sprinkle with sesame mixture and bake cookies until golden brown around the edges, 10-12 minutes. Transfer cookies to wire racks and let cool before serving.
Do ahead: Dough can be made 5 days ahead; keep chilled. Cookies can be baked 2 days ahead; store airtight at room temperature.
Spiced Lamb Hand Pies

Ingredients:
3 tablespoons white wine vinegar
3 tablespoons dried currants
2 tablespoons olive oil
1 small onion, finely chopped
1 small garlic clove, finely chopped
Kosher salt, freshly ground pepper
1 tablespoon tomato paste
3/4 teaspoons ground cumin
3/4 teaspoons ground ginger
1/4 teaspoons ground cardamom
1/4 teaspoons ground turmeric
1/2 pound ground lamb
1 cup canned crushed tomatoes
1/3 cup frozen peas
2 tablespoons chopped fresh parsley
All-Butter Pie Dough
All-purpose flour (for surface)
1 large egg
beaten to blend

Instructions:
Bring vinegar to a boil in a small saucepan. Add currants; set aside.
Heat oil in a large skillet over mediumhigh. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.
Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12" squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving 1/2" border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.
Bake until pies are golden brown, 30-35 minutes. Let cool slightly.
Do ahead: Filling can be made 2 days ahead. Cover and chill.
Caramelized-Honey Brûlée

Ingredients:
3/4 cup honey
1 vanilla bean, split lengthwise
3 cups heavy cream
1 cup whole milk
3/4 teaspoons kosher salt
8 large egg yolks
3 tablespoons sugar
Eight 6 ounce ramekins; a kitchen torch

Instructions:
Preheat oven to 300°. Place 3/4 cup honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don't worry, this is what you're going for!) and bubbling begins to slow, 5-8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.
Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.
Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.
Bake until edges of custards are set but centers still jiggle slightly, 65-75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.
Just before serving, sprinkle custards evenly with sugar and heat with torch until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken.
Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.
Cleansing Tea

Ingredients:
1-2" cinnamon stick
1/4 cup coriander seeds
4 cups water
1 bunch cilantro (with roots if possible)
1 bunch rosemary
1-2" piece peeled ginger
2 bags detox tea (such as Traditional Medicinals EveryDay Detox)
1 tablespoon manuka or raw honey
1 tablespoon raw unfiltered apple cider vinegar

Instructions:
Toast a 2" cinnamon stick and 1/4 cup coriander seeds in a dry small skillet over medium heat, tossing occasionally, until beginning to crackle, about 4 minutes. Crush on a cutting board with the side of a chef's knife or cleaver. Transfer to a large saucepan; add 4 cups water. Cook over medium-high heat until very warm but not hot.
Meanwhile, lightly bruise 1 bunch cilantro (with roots if possible) and 1 bunch rosemary with the side of your knife. Add to saucepan along with a finely grated 2" piece peeled ginger, 2 bags detox tea (such as Traditional Medicinals EveryDay Detox), 1 tablespoon manuka or raw honey, and 1 tablespoon raw unfiltered apple cider vinegar; stir to dissolve honey. Reduce heat to low and let mixture steep until flavorful, 10–15 minutes. Strain into a pint jar or large glass, pressing to extract as much liquid as possible.
Marbled Mint-Chocolate Pudding

Ingredients:
4 ounces white chocolate, chopped
1/4 teaspoons mint extract
1 cup heavy cream
1/4 teaspoons kosher salt
2 large egg yolks
4 ounces bittersweet or semisweet chocolate, chopped
1/2 cup heavy cream
1/2 cup whole milk
2 tablespoons sugar
1/4 teaspoons kosher salt
2 large egg yolks
Chocolate cookies
broken into large pieces (for serving)

Instructions:
Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat.
Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat.
Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass. Let chill until cold, at least 2 hours.
Serve pudding topped with cookies.
Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.
Beer-Braised Brisket

Ingredients:
6 garlic cloves, 2 tablespoons brown sugar, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon freshly ground black pepper, 1 tablespoon ground cumin, 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1/4 cup kosher salt, plus more, 1 8–10-lb. untrimmed flat-cut brisket, 2 onions, thinly sliced, 1 12 ounce can lager

Instructions:
Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour.
Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.
Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
Do ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1 1/2 hours.
Gooey Brown Butter Blondies with Pecans

Ingredients:
1/2 cup (1 stick) unsalted butter
1 large egg
3/4 cup (packed) light brown sugar
1 teaspoon vanilla extract
1/2 teaspoons kosher salt
1/3 cup all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature, plus more
2 1/4 cups all-purpose flour, plus more
1 1/2 cups pecans, coarsely chopped
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 3/4 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
Vanilla ice cream (for serving)

Instructions:
Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.
Preheat oven to 350°. Butter a 13x9" baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool.
Whisk baking powder, salt, and 2 1/4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
Bake until blondie is golden brown and firm (a tester will not come out clean), 30-35 minutes. Let cool before slicing. Serve with ice cream.
Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.
Caramelized Garlic, Spinach, and Cheddar Tart

Ingredients:
All-Butter Pie Dough
All-purpose flour (for surface)
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Freshly ground black pepper
6 ounces sharp white cheddar cheese, grated (about 2 cups)
2 cups baby spinach
3/4 cup crème fraîche
3/4 cup heavy cream

Instructions:
Place a rack in lower third of oven; preheat to 350°. Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Fold overhang under. Freeze 15 minutes.
Meanwhile, roll out second disk of dough on a lightly floured surface until about 1/8" thick. Cut into 1/4"-thick strips. Transfer to a parchment&151;lined baking sheet. If dough is soft, chill until just pliable. Working with 3 strips at a time, braid dough, returning braids to baking sheet as you go. Chill until just pliable.
Beat 1 egg in a small bowl. Brush edge of dough in dish and bottom sides of braids with egg. Arrange braids along edge, trimming and gently pressing sections together as you go. Freeze 15 minutes.
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around edge, 25-30 minutes. Remove parchment and weights and brush entire crust with egg. Bake until crust is dry and set, 10-15 minutes. Let cool.
Meanwhile, cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes; drain. Wipe saucepan dry and heat oil in pan over medium-high. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes. Add vinegar and 1 cup water and bring to a boil. Reduce heat and simmer until garlic is tender, 10-12 minutes. Add maple syrup, rosemary, and thyme, and season with salt and pepper.
Cook, stirring occasionally, until liquid is syrupy and coats garlic, about 5 minutes. Scatter cheese over crust; top with spinach. Whisk crème fraîche, cream, and remaining eggs in a medium bowl; season with salt and pepper. Pour over spinach. Add garlic with any syrup. Bake until custard is set and golden brown in spots, 35–40 minutes. Let cool on a wire rack.
Miso-Glazed Turnips

Ingredients:
1 pound small turnips, trimmed, scrubbed, cut into 1" wedges, 2 tablespoons white miso, 2 tablespoons unsalted butter, 1 teaspoon sugar, Kosher salt, freshly ground pepper, 2 tablespoons fresh lemon juice

Instructions:
Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.
Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.
Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer.
Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.