iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fennel Gratin with Pecorino and Lemon

Ingredients:
3 tablespoons butter
3/4 cup panko (Japanese breadcrumbs)
1 cup Pecorino Romano cheese
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons finely grated lemon peel
5 tablespoons olive oil
1 12- to 13-ounce onion, halved, cut into 1/4-inch-thick slices
3 large garlic cloves, minced
5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
Ingredient Info: Panko can be found in the Asian foods section of most supermarkets.

Instructions:
Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD: Can be made 1 day ahead. Store airtight in refrigerator.
Preheat oven to 425°F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.
Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds

Ingredients:
1 1/3 cups sugar
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon yellow mustard seeds
1 cup thinly sliced red onion
1 1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips
1 tablespoon minced seeded serrano chile
3/4 cup water
1 pound fresh cranberries or frozen, thawed
1/2 cup dried cranberries
1/4 cup matchstick-size strips orange peel (orange part only)
Pinch of salt

Instructions:
Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.
Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD: Can be made 3 days ahead. Keep chilled.
Sauerkraut with Gin and Caraway

Ingredients:
1 2-pound jar sauerkraut, drained
"1 1/2 cups London dry gin (such as Gordons, Beefeater, Tanqueray, or Plymouth)", 1 teaspoon caraway seeds
1/4 cup (1/2 stick) chilled unsalted butter
diced

Instructions:
Combine sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until gin is reduced by slightly more than half, stirring occasionally (sauerkraut will still be crunchy and gin and caraway flavors will be absorbed), about 30 minutes. Add butter and stir until melted. Serve warm.
Roasted New Potatoes with Red Onion, Garlic, and Pancetta

Ingredients:
4 ounces thinly sliced pancetta (Italian bacon), finely chopped
3 1/2 pounds 1 1/2-inch-diameter baby red potatoes
3 tablespoons olive oil
1 1/2 cups coarsely chopped red onion
8 garlic cloves, peeled
2 tablespoons chopped fresh Italian parsley

Instructions:
Sauté pancetta in skillet over medium heat until crisp. Transfer to paper towels. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
Preheat oven to 425°F. Mix potatoes and oil on large rimmed baking sheet; sprinkle with salt and pepper. Roast 20 minutes. Scatter onion and garlic over and roast, stirring every 10 to 15 minutes and watching closely to prevent burning, until potatoes are brown, 50 to 60 minutes longer. Season with salt and pepper. Transfer to bowl. Sprinkle pancetta and parsley over potatoes.
Rosemary Bread Stuffing with Speck, Fennel, and Lemon

Ingredients:
1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes
7 tablespoons extra-virgin olive oil, divided
4 tablespoons (1/2 stick) butter, melted, divided
1/3 cup dry white wine
1/3 cup golden raisins
1 tablespoon fennel seeds
2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds
1 cup finely chopped shallots
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces thinly sliced Speck or prosciutto, coarsely chopped
1 tablespoon finely grated lemon peel
1 cup (or more) low-salt chicken broth
2 large eggs
beaten to blend

Instructions:
Preheat oven to 375°F. Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl. Spread mixture on large rimmed baking sheet. Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes. Cool.
Mix wine and raisins in small saucepan; let soak 10 minutes. Boil 2 minutes. Cool.
Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes. Transfer fennel seeds to plate to cool. Finely grind seeds in mortar with pestle or in spice mill.
Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat. Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; sauté until fennel is tender and shallots are pale golden, about 7 minutes. Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds. Stir raisins into fennel mixture; cool. DO AHEAD: Bread cubes and fennel mixture can be made 1 day ahead. Store bread airtight at room temperature. Cover and refrigerate fennel mixture.
Preheat to 375°F. Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil. Toss bread cubes and fennel mixture in large bowl. Add 1 cup broth and eggs; toss until moistened, adding up to ¼ cup more broth if dry. Transfer stuffing to prepared baking dish. Cover with foil coated lightly with oil, oiled side down. Bake until stuffing is heated through, about 30 minutes. Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.
Cranberry Salsa with Cilantro and Chiles

Ingredients:
4 teaspoons pumpkin seed oil
1/2 cup natural unsalted pepitas (shelled pumpkin seeds)
Sea salt
2 cups fresh cranberries or frozen, thawed
1 1/3 cups chopped green onions (dark green parts only; about 2 bunches)
1 cup chopped fresh cilantro
2 tablespoons minced seeded serrano chiles
6 tablespoons sugar
6 tablespoons fresh lime juice
Ingredient Info: Pumpkin seed oil is available at specialty foods stores and from culinarydistrict.com. Look for pepitas at the supermarket or at a natural foods store.

Instructions:
Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt. Place cranberries in processor. Using on/off turns, process until finely chopped. Transfer to bowl. Add onions, cilantro, and chiles. Stir sugar and lime juice in another bowl until sugar dissolves. DO AHEAD: Cranberry and lime juice mixtures can be made 4 hours ahead. Cover separately; chill.
Add cranberry mixture and pepitas to lime juice mixture; stir to combine.
Sweet Potato Pudding with Pecan and Gingersnap Topping

Ingredients:
3/4 cup coarsely chopped gingersnaps
1/2 cup toasted pecans, coarsely chopped
1/4 cup (packed) dark brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
3/4 cup half and half
1/2 cup orange juice
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons (packed) dark brown sugar
2 tablespoons orange marmalade
1 3/4 teaspoons pumpkin pie spice
4 large egg yolks
5 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar

Instructions:
Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.
Bake pudding until puffed and brown, about 45 minutes. Serve immediately.
Perfect Mashed Potatoes

Ingredients:
4 pounds Yukon Gold potatoes, peeled, cut into 3-inch pieces, 8 garlic cloves, peeled, 1 1/4 cups whole milk, 5 tablespoons unsalted butter, cut into 1-inch pieces, Potato ricer

Instructions:
Bring large pot of salted water to boil. Add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes. Drain potatoes; return to pot. Toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes. Heat milk with butter in small saucepan over medium heat until butter is melted; set aside. Using potato ricer, press potatoes and garlic into large bowl. Add milk mixture; stir to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Transfer to microwave-safe bowl; let stand at room temperature. Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.
Cranberry and Wild Blueberry Pie

Ingredients:
16 ounces frozen organic wild blueberries (do not thaw)
12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
1 1/4 cups sugar
3 tablespoons cornstarch
2 cinnamon sticks
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
2 Pie Crust dough disks
Heavy whipping cream (for brushing)
Freshly grated nutmeg (for sprinkling)

Instructions:
Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD: Can be made 3 days ahead. Cover; chill.
Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10- inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips).
Arrange half of dough strips across top of filling, spacing evenly apart. Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Serve pie at room temperature.
Pear Crostata with Figs and Honey

Ingredients:
1 2/3 cups unbleached all purpose flour
1/3 cup cornmeal
2 tablespoons sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/4 cup (packed) golden brown sugar
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon (scant) ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon coarse kosher salt
2 1/4 pounds firm but ripe unpeeled Anjou pears (about 4), cored, each cut into 8 wedges
10 dried but moist Calimyrna figs (about 4 ounces), stemmed, quartered
Heavy whipping cream (for brushing)
Raw sugar
2 tablespoons honey
Rimless baking sheet

Instructions:
Blend first 4 ingredients in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Remove lid; spoon 3 tablespoons ice water over mixture. Return lid to processor; using on/off turns, blend mixture until dough forms ball, adding more ice water by teaspoonfuls if dry. Flatten dough into disk; wrap in plastic and chill at least 20 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
Position rack in center of oven; preheat to 400°F. Whisk first 6 ingredients in large bowl. Add pears and figs; toss gently. Roll dough out on lightly floured parchment to 14-inch square or round. Transfer parchment with rolled-out crust to rimless baking sheet. Mound pear mixture with juices in center of crust, leaving 2- to 3-inch plain dough border. Using parchment as aid, fold dough up over edges of pear mixture, pleating edges and pinching to seal any cracks in dough, forming square or round. Brush crust edges with cream; sprinkle generously with raw sugar.
Bake crostata until crust is golden, pears are tender, and juices are bubbling thickly, covering crust edges with foil if browning too quickly, 50 to 60 minutes. Remove crostata from oven; drizzle 2 tablespoons honey over hot filling. Run long thin knife or spatula around edges of warm crostata to loosen. Cool crostata on parchment on baking sheet until slightly warm, at least 1 hour. Transfer to platter. Serve slightly warm or at room temperature.
Iron-Skillet Succotash

Ingredients:
3 tablespoons butter
1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups)
18 ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1 10-ounce package frozen lima beans or shelled edamame, partially frozen
1 10-ounce package frozen corn kernels, partially frozen
1 tablespoon minced fresh marjoram
Coarse kosher salt

Instructions:
Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.
The Autumn Orchard

Ingredients:
1/4 cup Cognac (such as Camus VS)
1/4 cup Calvados (apple brandy)
2 tablespoons Cointreau or other orange liqueur
2 tablespoons pear liqueur (such as Rothman and Winter or Mathilde)
4 1/2 teaspoons fresh lime juice
2 dashes of Angostura bitters
Ice cubes
2 lime slices

Instructions:
Mix first 6 ingredients in cocktail shaker. Add ice. Cover and shake vigorously 20 times. Strain between 2 coupe glasses. Float lime slices on top and serve.
Parsnip, Potato, and Turnip Puree

Ingredients:
6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 ounce) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)
Ingredient info: Panko can be found in the Asian foods section of many supermarkets.

Instructions:
Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store airtight at room temperature.
Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.
Potato Gratin with Mushrooms and Gruyère

Ingredients:
1/4 cup olive oil
4 cups finely chopped leeks (white and pale green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese

Instructions:
Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.
Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.
Wild Rice Stuffing with Pine Nuts

Ingredients:
1/4 cup olive oil
1 1/2 teaspoons ground cumin
1 large onion, chopped (about 2 1/2 cups)
6 large garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons coarse kosher salt
1/2 teaspoon dried mint
1 cup wild rice
2 3/4 cups low-salt chicken broth
1 cup long-grain white rice
1 1/2 tablespoons fresh lemon juice
1/4 cup minced fresh Italian parsley
1/3 cup pine nuts
toasted

Instructions:
Heat oil in large pot over medium-high heat. Add cumin; stir until toasted and fragrant, about 15 seconds. Add onion and garlic; sauté until tender, about 5 minutes. Stir in tomato paste. Stir in thyme, pepper, coarse salt, and mint. Add wild rice; stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low; cover and simmer until wild rice is almost tender, about 40 minutes.
Mix white rice into wild rice; cover and simmer until most of liquid is absorbed and all rice is tender, about 20 minutes. Stir in lemon juice; cover and continue to simmer until liquid is absorbed and all rice is tender, about 5 minutes. Remove from heat. Stir in parsley, then pine nuts; serve.
Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans

Ingredients:
2 pounds brussels sprouts
2 tablespoons (1/4 stick) butter
3 tablespoons extra-virgin olive oil
2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
1 large garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher salt
1/2 cup pecans
toasted
chopped

Instructions:
Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.
Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

Ingredients:
1/3 cup extra-virgin olive oil
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons Sherry wine vinegar
2 tablespoons chopped fresh mint
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper plus additional (for sprinkling)
1/3 cup dried tart cherries
1 1/2 pounds trimmed slender green beans (such as haricots verts)
1/2 cup walnuts
toasted
chopped

Instructions:
Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.