iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spring Vegetable Ragoût

Ingredients:
1 pound leeks
1pound fennel bulb (sometimes called anise)
1/4 pound fresh morels
1 pound baby turnips, trimmed and halved
1 pound baby carrots, trimmed
2 pound fresh fava beans, shelled (1 cup)
1 pound mixed fingerling or other small boiling potatoes
2 shallots
3/4 stick (6 tablespoons) unsalted butter
3 cups chicken broth
1 1/2 tablespoons freshly grated lemon zest
1/2 cup chopped mixed fresh tarragon, chives, and flat-leaf parsley
1/4 cup dry white wine
3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces
2 yellow bell peppers, coarsely chopped
Accompaniments: crusty bread and parmesan shavings

Instructions:
Chop white and pale-green parts of leeks and wash well in a bowl of cold water. Lift leeks from water with a slotted spoon and transfer to a colander to drain. Trim fennel stalks flush with bulb and remove any discolored areas of bulb. Halve bulb lengthwise and cut each half crosswise into 1/2-inch-thick slices, discarding cores. Halve or quarter larger morels lengthwise, leaving smaller ones whole.
Cook turnips in a 6-quart heavy pot of salted boiling water until crisp-tender, about 2 minutes. Transfer turnips with slotted spoon to a large bowl of ice water to stop cooking. (Keep water boiling.) Boil carrots until crisp-tender, about 3 minutes, and transfer with slotted spoon to ice water. Boil fava beans until crisp-tender, about 2‚ minutes, and transfer with slotted spoon to ice water. Gently boil potatoes until almost tender, about 15 minutes, and drain in colander. Rinse under cold running water. Drain blanched vegetables and gently peel outer skins from fava beans. Halve potatoes.
Cook shallots, leeks, and salt and pepper to taste in 3 tablespoons butter in pot over moderately low heat, stirring, until softened. Add broth, zest, and 1/4 cup herbs and simmer, covered, 10 minutes. Pour mixture through a fine sieve into a bowl, pressing on solids. Discard solids and reserve broth.
Cook morels in remaining 3 tablespoons butter in cleaned pot over moderate heat, stirring, until softened, about 3 minutes. Add wine and simmer until reduced to about 1 tablespoon, about 3 minutes. Add fennel, asparagus, bell peppers, and reserved broth, then simmer, covered, until vegetables are crisp-tender, about 4 minutes. Gently stir in blanched vegetables and simmer until all vegetables are just tender, about 4 minutes.
Serve ragout sprinkled with remaining 1/4 cup herbs.
Beef Tenderloin Steaks with Port-Rosemary Sauce

Ingredients:
1 tablespoon butter
1/2 cup minced shallots (about 4 ounces)
1 cup dry red wine
3/4 cup ruby Port
1 cup canned beef broth
1 sprig fresh rosemary or 1/2 teaspoon dried
1 tablespoon olive oil
4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
3 tablespoons chilled and unsalted butter
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

Instructions:
Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
Spoon sauce over steaks and serve.
Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
1 tablespoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water
1/3 cup sour cream
1 cup mascarpone cheese (8 oz)
1/4 cup sugar
1 1/2 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
2 tablespoons red-currant jelly
1 tablespoon honey
1 1/2 lb fresh figs
an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

Instructions:
Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
Preheat oven to 400°F.
Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.
Stilton Tart with Cranberry Chutney

Ingredients:
Pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1 1/2 cups)
Accompaniment: cranberry chutney
Special equipment: a 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom
pie weights or raw rice

Instructions:
Preheat oven to 350°F.
Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
Reduce oven temperature to 325°F.
Whisk together cream, whole egg, yolks, salt, and pepper until combined.
Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack.
Cut tart into 32 rectangles and serve at room temperature, topped with chutney.
Panfried Pressed Poussins

Ingredients:
2 (1 1/4- to 1 1/2-pound) poussins or Cornish game hens
1 teaspoon fine sea salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
3/4 cup chicken stock or broth
Accompaniment: fresh tomato and onion chutney
kitchen shears; 2 (10-inch) heavy skillets (one preferably well-seasoned cast-iron or heavy nonstick); a 10-inch round of parchment paper; 5 to 6 pounds of weights such as 3 (28- to 32-ounces) cans of tomatoes

Instructions:
Cut out backbones from birds with kitchen shears. Pat birds dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of each bird in center of triangle of skin between thighs and breasts (near drumstick), then tuck bottom knob of drumstick through each slit. Tuck wing tips under breasts. Sprinkle birds on both sides with sea salt and pepper.
Heat butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add birds, skin sides down, and cover with parchment round and second skillet, then top with weights. Cook birds until skin is browned, about 15 minutes. Turn birds over, cover with parchment round, skillet, and weights, then cook until just cooked through, 10 to 15 minutes more.
Transfer birds to a platter, discarding parchment, and cover loosely with foil. Add stock to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 5 minutes. Skim fat from surface.
Halve birds lengthwise and serve each half drizzled with pan juices.
Sweet Potato Chilaquiles with Griddled Salsa Roja

Ingredients:
2 small onions
1/4 cup red wine vinegar or fruit vinegar
1 1/2 cups sour cream
1/2 cup whole milk
Vegetable oil for frying
12 Corn Tortillas
1 1/2 cups vegetable stock, homemade or store-bought
8 tomatillos, husked, rinsed, and quartered
2 jalapeño chiles, seeded and chopped
1 garlic clove, chooped
1/2 cup chopped fresh cilantro leaves
Salt to taste
1 tablespoon vegetable shortening or vegetable oil
1 sweet potato (about 12 ounces), peeled and finely diced
1/2 cup grated Monterey Jack cheese
2 poblano chiles, roasted, peeled, seeded, and diced
1 cupGriddled Tomato-Chipotle Salsa

Instructions:
Slice one onion into very thin strips. Combine with the vinegar in a bowl and set aside. Chop the other onion coarsely and set aside. In a mixing bowl, whisk the sour cream and milk together.
In a large skillet, pour enough vegetable oil to come 1/4 inch up the sides. Heat the oil over medium heat until lightly smoking. Fry the tortillas, 1 or 2 at a time (or as many as will fit in the pan), just until crisp, about 1 minute. (You may need to add a little more oil for the last few tortillas.) Drain on paper towels.
Place the stock in a saucepan and bring to a boil. Add the tomatillos and cook until tender, about 6 minutes; drain, reserving the stock. Place the tomatillos, jalapeños, chopped onion, garlic, and cilantro in a blender or food processor and blend until smooth. Season with salt.
In a large skillet over medium heat, heat the vegetable shortening until lightly smoking. Pour in the tomatillo mixture and stir constantly for about 5 minutes, until thick and dark. Add the reserved stock and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes; the sauce should be thick enough to coat the back of a spoon. Meanwhile, preheat the oven to 350°F.
Add the sweet potato to a saucepan of boiling salted water and blanch for 3 minutes, or until tender. Drain and refresh in ice water to stop the cooking process.
Line an 8-inch square baking pan with 3 tortillas; they will overlap slightly. Pour one quarter of the tomatillo sauce on top, and pour one quarter of the sour cream-milk mixture on top of the sauce. Top with one quarter of the cheese, and place a third of the poblanos and sweet potatoes over the cheese. Repeat this process with the remaining tortillas, sauce, sour cream mixture, and cheese: the top layer will not have poblanos or sweet potato.
Cover the baking pan with foil and bake for 30 minutes, or until the cheese is melted and bubbly. Remove and top with the drained marinated onions. Serve with the salsa.
Roasted Striped Bass with Chive and Sour Cream Sauce

Ingredients:
2/3 cup sour cream
2 tablespoons water
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 cup finely chopped fresh chives
6 (5-oz) pieces striped bass fillet with skin
1 1/2 tablespoons vegetable oil
1 lemon, cut into 6 wedges
2 oz onion sprouts or garlic chive sprouts (2 cups)*
Accompaniment: Spicy garlic potatoes and zucchini

Instructions:
Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
Preheat oven to 450°F.
Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
*Available at farmers markets.
Roasted Salmon with Orange-Herb Sauce

Ingredients:
1 large orange, unpeeled, sliced, 1 large onion, halved, thinly sliced, 1 1/2 tablespoons olive oil, 6 3-ounce skinless salmon fillets, 3 tablespoons chopped fresh dill, 1/2 cup orange juice, 1/4 cup thinly sliced green onions, 1 1/2 tablespoons fresh lemon juice, Additional unpeeled orange slices

Instructions:
Preheat oven to 400°F. Place orange slices in single layer in 13x9x2-inch glass baking dish. Top with onion slices. Drizzle with oil. Sprinkle with salt and pepper. Roast until onion is brown and tender, about 25 minutes. Remove from oven. Increase oven temperature to 450°F.
Push orange and onion slices to side of baking dish. Arrange salmon in center of dish. Sprinkle with salt, pepper and 1 1/2 tablespoons dill. Spoon orange and onion slices atop salmon. Roast until salmon is opaque in center, about 8 minutes.
Meanwhile, mix orange juice, green onions, lemon juice and remaining 1 1/2 tablespoons dill in small bowl.
Transfer salmon to platter. Spoon onion alongside; discard roasted orange slices. Pour orange sauce over fish. Garnish with additional orange slices.
Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté

Ingredients:
3 1 1/4-pound racks of lamb, frenched
5 tablespoons olive oil
2 teaspoons coarse kosher salt
1/2 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh mint
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots
6 cups (packed) fresh Italian parsley leaves (from 2 large bunches)
3/4 cup very coarsely chopped fresh mint leaves
1/2 cup water
2 teaspoons grated lemon peel
3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces)
2 tablespoons walnut oil
1 tablespoon fresh lemon juice

Instructions:
Place lamb racks on heavy large rimmed baking sheet. Brush lamb with 1 tablespoon oil. Sprinkle with 2 teaspoons coarse salt and pepper. Mix all herbs in small bowl; press firmly over meat side of lamb to adhere. Let stand 2 hours at room temperature. (Can be made 6 hours ahead. Cover and refrigerate.)
Preheat oven to 425°F. Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat. Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes. Transfer racks to baking sheet, meat-and-herb side up. Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes. Remove from oven and let stand 15 minutes.
Heat olive oil in heavy large skillet over medium heat. Add shallots and sauté until soft, about 4 minutes. Add parsley and sauté until wilted, about 2 minutes. Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes. Mix in walnuts, walnut oil, and lemon juice. Season with salt and pepper.
Cut lamb between bones into individual chops. Divide parsley sauté among 6 plates. Top with lamb chops and serve.
Chive and Brie Strata

Ingredients:
2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices
4 cups (or more) whole milk
10 large eggs
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 cups chopped fresh chives
18 ounces Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh tarragon
12 tablespoons grated Swiss cheese
2/3 cup grated Parmesan cheese
2 tablespoons (1/4 stick) butter

Instructions:
Generously butter two 9-inch-diameter cake pans with 2-inch-high sides. Place bread in very large bowl. Pour 4 cups milk over. Let bread soak until soft, about 10 minutes. Squeeze bread slices over same bowl, extracting as much milk as possible. Transfer bread to medium bowl. Transfer milk from bowl to 2-cup measuring cup. If necessary, add more milk to equal 1 1/3 cups total. Return milk to very large bowl. Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.
Arrange 1/4 of bread in each prepared pan. Sprinkle 1/2 cup chives over each. Sprinkle each with 1/4 of Brie cheese, then 2 tablespoons parsley and 2 tablespoons tarragon. Sprinkle 3 tablespoons Swiss cheese over each. Top each with half of remaining bread. Pour half of milk-egg mixture over each. Sprinkle 1/2 cup chives, 1/4 of Brie, 2 tablespoons parsley and 2 tablespoons tarragon over each. Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each. Dot each with 1 tablespoon butter. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes. Let cool 5 minutes. Cut into wedges and serve.
B.l.t. Salad

Ingredients:
6 bacon slices (about 1/4 pound)
1/4 loaf Italian bread
1/4 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
1 tablespoon water
1 small red onion
1/2 pound cherry tomatoes (about 3/4 pint)
1 head Boston lettuce

Instructions:
In a skillet cook bacon over moderate heat, stirring occasionally, until crisp. Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3/4-inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and sauté bread cubes with salt to taste, stirring, until golden brown. Transfer croutons to paper towels to drain and cool.
In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite-size pieces.
In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
Divide salad between 2 plates and top with remaining croutons and bacon.
Chicken and Sausage Jambalaya

Ingredients:
5 1/2 pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
4 tablespoons vegetable oil
1 1/2 pounds andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices
3 medium onions, chopped
2 celery ribs, chopped
1 green bell pepper, chopped
4 large garlic cloves, finely chopped
2 cups chicken stock or broth
1 1/2 cups water
1 (14- to 16-ounce) can whole tomatoes in juice, drained and chopped
1/4 teaspoon cayenne (optional)
2 1/2 cups long-grain white rice, rinsed and drained well
1 cup thinly sliced scallion greens

Instructions:
Pat chicken dry and season with salt. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches). Transfer to a bowl as browned.
Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes. Transfer to a paper-towel-lined bowl as browned.
Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes.
Preheat oven to 325°F.
Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.
Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.
Available at specialty foods shops and Citarella (212-874-0383).
Sliced Calf's Liver with Golden Onions

Ingredients:
"1-pound piece calfs liver", 3/4 pound onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley

Instructions:
Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.
Szechuan Sesame Noodles

Ingredients:
8 ounces thin dried Asian noodles or linguine, 4 tablespoons oriental sesame oil, 3 tablespoons chopped peanuts, 2 tablespoons finely chopped peeled fresh ginger, 3 large garlic cloves, minced, 6 tablespoons bottled teriyaki sauce, 2 tablespoons fresh lime juice, 1 teaspoon chili-garlic sauce, 1 1/2 cups thinly sliced green or red onions

Instructions:
Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.