iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lemon Sun Cakes with Berries and Cream

Ingredients:
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 cup whole milk
1 cup raspberries (4 oz)
1 cup blueberries (5 oz)
1 cup blackberries (5 oz)
1 cup strawberries (4 oz), sliced 1/4 inch thick
3 tablespoons superfine granulated sugar
1/2 cup chilled heavy cream
Garnish: white and red currants or other fresh berries
6 (5-oz) fluted brioche molds (4 inches across top) or a muffin tin with 6 (5- to 6-oz) muffin cups

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.
Whisk together flour, baking powder, zest, and salt.
Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.
Divide batter among molds, filling each mold about two-thirds full. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.
While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.
Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).
Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.
Blueberry Pudding Cake

Ingredients:
1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

Instructions:
Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
Berries with Geranium Cream

Ingredients:
1 cup heavy cream
2 tablespoons finely chopped pesticide-free rose-scented geranium (pelargonium) leaves
1/4 cup sugar
4 oz cream cheese, softened
3 cups blackberries (13 oz)
1 1/2 cups blueberries (8 oz)

Instructions:
Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes.
Pour cream through a sieve set into a bowl and discard solids.
Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.
Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream.
Summer Tomatoes

Ingredients:
3 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar
3/4 teaspoon packed light brown sugar
1/2 teaspoon salt (preferably flaky sea salt or fleur de sel)
1/2 teaspoon coarsely ground black pepper
2 lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices
1 scallion
thinly sliced diagonally

Instructions:
Whisk together oil, vinegar, brown sugar, salt, and pepper in a small bowl. Arrange one third of tomatoes in 1 layer on a large plate, then drizzle with some dressing and sprinkle with some scallion. Make 2 more layers of tomatoes, drizzling each with dressing and sprinkling with scallion.
Southwestern Succotash

Ingredients:
3 fresh poblano chiles (3/4 lb total)
2 tablespoons olive oil
1 medium onion, cut into 1/3-inch pieces
1 medium red bell pepper, cut into 1/3-inch pieces
2 garlic cloves, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1 1/4 teaspoons salt
2 cups fresh corn (from 3 to 4 ears)
1 lb tomatoes, cut into 1/3-inch pieces
1 lb yellow squash, cut into 1/3-inch pieces
1/4 cup heavy cream
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro

Instructions:
Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.
Roasted Potato and Okra Salad

Ingredients:
2 lb small potatoes such as fingerling, red, or yellow-fleshed
1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use
2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
1/4 cup olive oil
2 1/4 teaspoons salt
1 teaspoon black pepper
3/4 lb small (2- to 3-inch) okra
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh)
1 cup fresh corn (from 1 to 2 ears)
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot

Instructions:
Put oven rack in middle position and preheat oven to 450°F.
Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.
Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.
Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.
Barley and Corn Salad with Basil Chive Dressing

Ingredients:
2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
2 cups corn (from about 4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total)
trimmed and sliced crosswise 1/2 inch thick

Instructions:
Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
Remove barley from heat (when tender) and let stand, covered, 5 minutes.
While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.
Herb-Tossed Corn

Ingredients:
6 ears fresh corn, shucked
1/2 stick (1/4 cup) unsalted butter
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro leaves
a wide 6- to 8-qt heavy pot with a tight-fitting lid

Instructions:
Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn. Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 to 5 minutes. Transfer with tongs to a large platter.
While corn cooks, melt butter in a 1-quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper, and cayenne.
When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. Transfer to a serving bowl.
Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.
Seafood Salad with Fennel and Green Beans

Ingredients:
1/2 lb green beans, stem ends trimmed
1 (1 1/4-lb) live lobster
3/4 lb cherry tomatoes (2 cups)
1/2 cup coarsely chopped red onion
2 tablespoons red-wine vinegar
3/4 teaspoon salt
2 small fennel bulbs (sometimes called anise; about 1 1/2 lb total), stalks discarded
2 tablespoons extra-virgin olive oil
1 lb large shrimp in shell (21 to 25 per lb)
1 lb sea scallops, tough muscle from side of each discarded if attached
1/4 teaspoon black pepper
1/3 cup torn fresh basil leaves
Garnish: coarse sea salt
a green-bean frencher (optional); an adjustable-blade slicer

Instructions:
Bring an 8-quart pot three-quarters full of salted water to a boil.
While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside.
Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot.
While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoon salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil.
Return water in pot to a boil. Add shrimp and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and shrimp. Discard cooking water.
When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from shrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoon oil and 1/4 teaspoon salt, then add to fennel mixture along with basil and green beans, tossing well.
Grilled Zucchini Pizza

Ingredients:
1 large garlic clove
2 tablespoons olive oil (preferably extra-virgin)
1 lb pizza dough, thawed if frozen
1 lb zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices
1/4 teaspoon salt
3/4 lb coarsely grated mozzarella (2 1/2 cups)
2 tablespoons chopped fresh oregano

Instructions:
Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.
Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.
Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl.
Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.
Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.
Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.
London Broil with Soy Citrus Mayonnaise

Ingredients:
3/4 cup fine-quality fermented soy sauce*
1/2 cup dry red wine
1/4 cup fresh lemon juice
1/3 cup fresh orange juice
3 tablespoons olive oil
1 bunch scallions, cut into 3-inch lengths
5 garlic cloves, smashed and peeled
1/2 teaspoon white pepper
Pinch of cayenne
2 1/2 to 3 lb top-round London broil (1 to 1 1/2 inches thick)
1 cup mayonnaise
Accompaniment: toasted or grilled country bread
an instant-read thermometer

Instructions:
Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag. Add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours.
Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a 1-quart heavy saucepan, discarding remainder or reserving for another use (see cooks' note, below). Bring steak to room temperature, about 30 minutes.
Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steak, uncovered, until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer inserted horizontally 2 inches into center of steak registers 120°F, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-135°F for medium-rare).
While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely. Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
Holding knife at a 45-degree angle, cut steak across the grain into very thin slices and transfer to a platter, then drizzle with any juices accumulated on cutting board. Serve at room temperature or slightly chilled, with mayonnaise.
Fish with Curried Cucumber Tomato Water and Tomato Herb Salad

Ingredients:
1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)
1 (1/4-lb) tomato, chopped (3/4 cup)
1/4 teaspoon curry powder (preferably Madras)
1/4 teaspoon salt
1 lemon
1 lb assorted small heirloom tomatoes, halved (larger ones quartered)
1/4 cup loosely packed fresh parsley leaves
2 tablespoons thinly sliced fresh basil
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh chives
1 teaspoon finely chopped fresh lemon balm (optional)
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon sugar (to taste)
1/4 teaspoon salt
6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper
1 tablespoon extra-virgin olive oil

Instructions:
Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.
If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.
Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.
Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
Put oven rack in middle position and preheat oven to 500°F.
Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.
Serve tomato herb salad on top of fish.
Steamed Blue Crabs with Black Ginger Dipping Sauce

Ingredients:
1/2 cup fresh cilantro stems, coarsely chopped
36 live blue crabs (1/4 to 1/3 lb each; 3 dozen), well rinsed
1 1/2 to 2 tablespoons finely chopped peeled fresh ginger
1/2 cup fermented fine-quality soy sauce
1/4 cup sugar
1/4 cup water
3 tablespoons Chinese black vinegar* (preferably Chinkiang) or cider vinegar
1/4 teaspoon salt
a wide 6- to 8-qt heavy pot with a tight-fitting lid

Instructions:
Bring 1 1/2 inches water to a boil in pot. Add cilantro stems, then carefully add half of crabs using tongs and return to a boil. Cook, covered with lid, 8 minutes (for 1/4-pound crabs) to 10 minutes (for 1/3-pound crabs) from time they enter water. (Break shell of 1 claw to check for doneness; crabmeat should be opaque.) Transfer crabs with long-handled tongs to a large platter, reserving cooking liquid in pot, and keep warm, loosely covered with foil. Cook remaining crabs in same manner.
While crabs cook, stir together ginger (to taste), soy sauce, sugar, water, vinegar, and salt in a small bowl until sugar and salt are dissolved.
If necessary, dip crabs in cooking liquid to remove any external residue, then transfer to another large platter. Serve crabs hot, with dipping sauce.
*We recommend Gold Plum brand, available at Asian markets and Kam Man Food Products (212-571-0330).
Pan-Seared Chicken with Tarragon Butter Sauce

Ingredients:
1/4 cup finely chopped shallot (1 large)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
1/3 cup dry white wine
2 lb thin-sliced skinless boneless chicken breasts (also called cutlets)
3/4 teaspoon salt
3/8 teaspoon black pepper
3 tablespoons olive oil
1/4 cup chopped fresh tarragon
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons fresh lemon juice

Instructions:
Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.
Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.
Beef Pinwheels with Arugula Salad

Ingredients:
1 (1 1/2-lb) piece flank steak
3 tablespoons olive oil
4 oz very thinly sliced prosciutto
4 oz thinly sliced provolone
3/4 lb arugula, stems discarded
Accompaniment: lemon wedges
8 to 10 (6-inch-long) wooden skewers
soaked in water 30 minutes

Instructions:
Cover work surface with plastic wrap and put steak on it with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, using short slicing motions, butterfly steak by cutting it horizontally almost, but not all the way, in half, then open it like a book.
Cover steak with a double thickness of plastic wrap (about 2 feet long) and, using the flat side of a meat pounder (or using a rolling pin), gently pound meat 1/4 inch thick.
Discard top sheets of plastic wrap and turn steak on plastic wrap so grain of meat is running left to right, then rub 1 tablespoon oil onto steak and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak, then cover with cheese.
Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on filling, roll up steak tightly, then skewer steak, crosswise, at 1-inch intervals. Using a sharp knife, cut between skewers to make 1-inch-thick pinwheels. (End pieces will be about 1 1/2 inches thick. Trim if desired. For more about how to form beef pinwheels, see Time for Steak, Rattle, and Roll.)
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Grill pinwheels, cut sides down, on a well-oiled rack, turning over once (use a metal spatula to loosen), until beef is well browned outside but still pink inside and cheese is beginning to melt, 6 to 8 minutes total.
Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Serve on a platter, topped with pinwheels.