iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Jam Cake with Caramel Chocolate Ganache

Ingredients:
Three 8-inch round cake pans, greased and bottoms lined with parchment paper circles
2 3/4 cups (13 3/4 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon fine sea salt
1 1/2 cups (17 1/4 ounces) jam, preferably blackberry, raspberry, or apricot
3/4 cup buttermilk, at room temperature
3/4 cup (6 ounces) unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) sugar
4 eggs, at room temperature
1 cup (4 ounces) sliced natural almonds, toasted
Caramel Chocolate Ganache

Instructions:
Center an oven rack and preheat the oven to 325°F.
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed.
In a small bowl, stir together the jam and the buttermilk.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops. Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes. Cool the cakes on a wire rack for 30 minutes before removing them from their pans. Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature. Leave the parchment paper on until you assemble the cake.
To assemble the cake, place one of the layers, top side up, on a flat plate or a cake board. Using a thin metal spatula, spread a thin layer of caramel ganache (a bit more than 1/2 cup) on top of the cake and out to the edges of the cake. Sprinkle 2 tablespoons of almonds evenly over the ganache. Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds. Place the final layer of cake on top of the cake. Frost the top heavily and the sides lightly with the remainder of the ganache. Lightly press the remaining toasted almonds on the sides of cake.
This cake is best stored and served at room temperature. In an airtight container, it keeps for up to 5 days.
Potato Latkes

Ingredients:
1 pound potatoes, 1/2 cup finely chopped onion, 1 large egg, lightly beaten, 1/2 teaspoon salt, 1/2 to 3/4 cup olive oil, Accompaniments: sour cream and applesauce

Instructions:
Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Poached Chicken with Tomatoes, Olives, and Green Beans

Ingredients:
4 skinless boneless chicken breast halves (1 3/4 lb total)
1 tablespoon plus 1/4 teaspoon kosher salt
5 cups water
1 3/4 cups low-sodium chicken broth (14 fl oz)
1 fresh thyme sprig
3/4 lb haricots verts or other thin green beans, trimmed
5 tablespoons extra-virgin olive oil
1 lb tomatoes, cut into 1/4-inch dice (3 cups)
1/2 cup brine-cured green and black olives such as picholine and Kalamata, pitted and chopped
1 tablespoon torn fresh oregano leaves
1/8 teaspoon black pepper

Instructions:
Sprinkle chicken all over with 1 tablespoon salt and let stand.
While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.
Pie Dough

Ingredients:
1 1/3 cups all-purpose flour, plus extra for dusting
1/2 cup (1 stick) cold unsalted butter, lard, or vegetable shortening, cut into small pieces (or a combination of butter and shortening equal to 1/2 cup)
1/2 teaspoon salt
1/4 cup iced water, plus more as needed
2 2/3 cups all-purpose flour, plus extra for dusting
1 cup (2 sticks) cold unsalted butter, lard, or vegetable shortening, cut into small pieces (or a combination of butter and shortening equal to 1 cup)
1 teaspoon salt
1/2 cup iced water
plus more as needed

Instructions:
1. Stir together the flour, butter, and salt to blend. Using a pastry blender or 2 forks, cut the butter into the flour. For pies with liquid fillings (like custard or cooked-fruit fillings that are thickened with cornstarch or tapioca), the bits of fat should be evenly small, and the mixture should resemble a coarse meal. This will result in a mealy piecrust, which is less likely to become soggy as the pie bakes. For pies to be filled with fruit or another non-liquid filling, leave some larger bits of fat, about the size of small walnut pieces, for a crisp and flaky texture in the baked crust.
2. Make a well in the middle of the flour mixture and add the water all at once. Gently toss the mixture together until just blended and the flour is moistened (the mixture will look shaggy and loose).
3. Turn the dough out onto a lightly floured work surface and gently knead it together, combining parts of the mixture that are wetter with those that are drier. If preparing a double-crust recipe, divide the dough in half. Shape the dough into a 1-inch-thick disc, wrap in plastic wrap, and chill until firm, about 20 minutes. NOTE: At this point, the dough is ready to be used. It can be stored, tightly wrapped, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
4. Working with one disk at a time, unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over it. Alternatively, place the dough between sheets of parchment or waxed paper. Roll out the dough for the bottom crust of a pie into an even round, about 13 inches in diameter (for a 9-inch pie pan). It should be about 1/8 inch thick.
5. Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan. Unfold or unroll the dough and ease it into the pan without stretching, making sure that the pan sides and the rim are evenly covered. Press the dough gently against the sides and bottom. Trim the overhang to 1 inch.
6. For a single-crust pie, tuck the dough overhang under itself and flute the edges. Fill and bake the pie according to the recipe directions. For a double-crust pie, roll out the second piece of dough into an 11-inch round (for a 9-inch pie pan), and then cut vents in it. Fill and finish the pie according to the recipe directions.
Raspberry Sorbet

Ingredients:
1 cup sugar, 4 cups frozen raspberries, 1 tablespoon lemon juice

Instructions:
1. In a small saucepan over moderate heat, combine the sugar with 1 cup water and bring to a boil, stirring occasionally, to dissolve the sugar. Remove the syrup from the heat and let cool completely.
2. In a blender or food processor, combine the berries with 1/2 cup water and blend until smooth (add a bit more water, 1 to 2 tablespoons at a time, as needed to keep the mixture smooth). Combine the fruit purée, cooled syrup, and lemon juice and stir to combine.
3. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. Pack the sorbet into containers, cover, and freeze for 3 to 4 hours before serving.
Lemon Buttermilk Cake

Ingredients:
1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
1 3/4 cups sugar
2 2/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 tablespoon lemon zest
5 tablespoons lemon juice
4 large eggs, at room temperature
"3/4 cup confectioners sugar
plus more as needed"

Instructions:
1. Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
4. Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
5. Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
6. In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.
Sugar Cookies

Ingredients:
Flourless cooking spray, for greasing
2 cups (4 sticks) unsalted butter, cut into small cubes, at room temperature
3 cups sugar
3 cups cake flour
1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg, plus 1 large egg yolk, at room temperature
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 teaspoon lemon zest
Sanding sugar
for garnishing
as needed

Instructions:
1. Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flours, salt, and baking soda into a bowl and set aside.
2. In a small bowl, whisk together the egg, egg yolk, vanilla, lemon juice, and lemon zest. Add this to the butter-sugar mixture and blend until incorporated. Scrape down the bowl as necessary to blend evenly. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients.
3. Turn the dough out onto a lightly floured work surface and divide into two even pieces. Flatten each piece to about 1 inch thick and wrap in plastic wrap. Refrigerate until chilled and firm, at least 2 hours.
4. Gently knead the chilled dough to make it more pliable. Lightly flour a work surface and rolling pin and, rotating the dough consistently and working with even pressure, roll out to about an 1/8-inch thickness. Cut the dough into the desired shape and transfer to the prepared baking sheets. Garnish the cookies with sanding sugar.
5. Bake the cookies in batches until they have a light golden-brown edge with a pale-blond center, about 10 minutes. Transfer to wire racks and let cool completely.
Yellow Butter Cake

Ingredients:
1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
2 cups sugar
3 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, plus 2 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1 cup whole or low-fat milk

Instructions:
1. Preheat the oven to 350°F. Generously grease and flour 2 (8-inch) cake pans.
2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 4 minutes. While the butter is beating, sift together the flour, baking powder, and salt in a medium bowl and set aside.
3. Add the eggs and egg whites to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In a small bowl or measuring cup, combine the vanilla with the milk. In 3 additions alternate adding the sifted dry ingredients and wet ingredients to the butter-sugar mixture, mixing on low speed until just incorporated.
4. Divide the batter evenly between the 2 pans and bake until the cakes spring back when touched lightly in the center, 35 to 40 minutes.
5. Remove the cakes from the oven and let cool for 20 minutes, or until the cakes are set and the pans are cool enough to handle. Release the sides of the cakes from the pans with a narrow metal spatula or knife and invert them onto a wire rack to cool completely.
Chocolate Chunk Cookies

Ingredients:
Flourless cooking spray, for greasing
1 cup sugar
3/4 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, cut into small cubes, at room temperature
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups bittersweet chocolate chunks or chips

Instructions:
1. Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with the paddle attachment, beat together the sugars and butter on medium speed until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flour, baking soda, and salt into a bowl and set aside.
2. Add the eggs, one at a time, to the sugar-butter mixture, followed by the vanilla, and blend until incorporated. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients. Scrape down the bowl as needed to blend evenly. Stir in the chocolate chunks.
3. Using 2 spoons, drop the dough onto the prepared baking sheets, about 2 inches apart. If desired, slightly flatten the cookies before baking.
4. Bake the cookies in batches, rotating the pans halfway through baking, until they are cracked on top but still slightly moist, 12 to 15 minutes. Transfer the cookies to wire racks and let cool completely.
Crème Brûlée

Ingredients:
2 1/2 cups heavy cream, 3/4 cup sugar, 1/2 vanilla bean, split lengthwise and seeds scraped, Pinch salt, 5 large egg yolks, lightly beaten, 6 tablespoons sanding sugar

Instructions:
1. Preheat the oven to 325°F and arrange the ramekins on a large rimmed baking sheet.
2. In a medium saucepan over moderately high heat, combine the heavy cream, 1/2 of the sugar, the vanilla bean seeds and pod, and the salt and bring to a boil, stirring to dissolve the sugar.
3. While the cream is heating, combine the egg yolks with the remaining sugar and whisk to combine. Gradually add about 1/3 of the hot cream to the yolks, whisking constantly, then add the remaining hot cream and stir to fully combine. Strain the custard through a fine-mesh sieve into a clean container. Carefully ladle or pour the custard into the ramekins, filling them to the rim.
4. Place the baking sheet in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake until the edges have set but the center still jiggles when the ramekin is gently shaken, 20 to 25 minutes.
5. Remove the ramekins from the water bath and let cool on a rack for 30 minutes then wrap individually and refrigerate for at least 3 hours.
6. To serve: Sprinkle the top of each custard with a thin even layer of sanding sugar, using about 1 tablespoon per ramekin. Use a kitchen blowtorch or the broiler to evenly melt and caramelize the sugar. Serve immediately.
Fruit Crisp

Ingredients:
1 1/2 quarts assorted fruits (such as blueberries, raspberries, peaches, plums, or cherries), trimmed and chopped into bite-size pieces
1/2 cup sugar
1 teaspoon lemon zest (from about 1/2 a lemon)
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
Pinch of salt
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
4 tablespoons (1/2 stick) cold unsalted butter
cut into small pieces

Instructions:
1. Preheat the oven to 350°F. Place six ramekins on a baking sheet and set aside.
2. In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes.
3. In a medium bowl, combine the flour, oats, salt, brown sugar, walnuts, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps.
4. Divide the fruit between the ramekins, gently packing it down. Divide the oat and walnut streusel topping between the ramekins, packing a hearty mound on top of each.
5. Bake the fruit crisps until the streusel is golden brown, 18 to 20 minutes. Let rest 10 minutes before serving.
Spanish Tortilla

Ingredients:
1 1/2 cups extra-virgin olive oil, 2 pounds large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices, 1 onion, quartered, thinly sliced, 2 1/2 teaspoons kosher salt, 8 large eggs, beaten to blend

Instructions:
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.
Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.
Ricotta-Filled Ravioli (Ravioli di Ricotta)

Ingredients:
1 pound fresh ricotta, drained if wet
Pinch of freshly grated nutmeg
1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 large egg, plus 1 large egg lightly beaten with 2 tablespoons water
Salt and freshly ground black pepper
N/A freshly ground black pepper
3 2/3 cups all-purpose flour
2 large eggs
2 egg yolks
1 tablespoon olive oil (optional)

Instructions:
1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.