iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crisp Okra in Yogurt Sauce

Ingredients:
7 tablespoons vegetable oil, divided
1 pound okra, trimmed and sliced into 1/8-inch-thick rounds
Salt
1 cup grated dried unsweetened coconut
1 teaspoon brown mustard seeds, divided
1/2 teaspoon cumin seeds
1 small fresh green chile, such as serrano, Thai, or jalapeño, stemmed and quartered
1/2 cup to 1 cup water
1 cup plain yogurt (not Greek-style)
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)
1 teaspoon fresh lemon juice

Instructions:
Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.
Parmesan Shortbread with Fennel and Sea Salt

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
2 cups all-purpose flour plus more
1 cup finely grated Parmesan (about 2 ounces)
1 tablespoon fennel seeds
1 teaspoon Maldon sea salt or other coarse salt
2 tablespoons extra-virgin olive oil

Instructions:
Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.
Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.
Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.
Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10x8" rectangle about 1/4" thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1" apart. Brush cookies generously with oil, then sprinkle with fennel salt.
Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 20-24 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
Ginger-Tamarind Chutney (Inji Puli)

Ingredients:
3 tablespoons coconut oil, divided
1/2 cup minced peeled ginger (about 2 1/2 ounces)
2 tablespoons minced fresh green chile, such as serrano, Thai, or jalapeño, including seeds
2 teaspoons tamarind concentrate (preferably Tamicon brand)
1/2 cup hot water
1/4 teaspoon brown mustard seeds
1/8 teaspoon red pepper flakes
10 to 12 fresh curry leaves (optional)
1/8 teaspoon cayenne pepper
1 pinch ground asafetida
1/2 teaspoon salt
4 teaspoons grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)

Instructions:
Heat 2 tablespoons coconut oil in a 10-inch heavy skillet over medium-low heat (coconut oil has a very low smoking point, so be careful not to let it get too hot). Add ginger and chile and cook, stirring, until ginger begins to brown, about 5 minutes. Remove from heat.
Dissolve tamarind concentrate in 1/2 cup hot water.
Heat remaining tablespoon coconut oil in a small heavy skillet over medium heat, then cook mustard seeds until they begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.
Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute. Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes. Serve warm or at room temperature.
Ghee (Indian Clarified Butter)

Ingredients:
1 stick (1/2 cup) unsalted butter
cut into pieces

Instructions:
Line a sieve with 3 layers of cheesecloth and set over a jar.
Bring butter to a boil in a small heavy saucepan over medium heat. Once foam completely covers butter, reduce heat to very low and continue to cook, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching closely and stirring occasionally to prevent burning, until milk solids on bottom of pan are light brown and liquid is golden, translucent, and fragrant, about 3 minutes. Remove from heat and strain through cheesecloth-lined sieve into jar.
Roasted Pineapple with Honey and Pistachios

Ingredients:
1/2 cup (packed) dark brown sugar
1/2 cup orange juice
3 tablespoons honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1/4 cup crème fraîche or yogurt
1/3 cup natural unsalted pistachios, coarsely chopped
2 tablespoons torn fresh mint leaves

Instructions:
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.
Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes. Drizzle remaining marinade over; let cool slightly.
Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.
Black Sesame-Pear Tea Cake

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature, plus more
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup almond flour or almond meal
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons plus 1/2 cup black sesame seeds
1 1/3 cups plus 2 tablespoons sugar
1 large egg
1 large egg yolk
3/4 cup buttermilk
1 (medium) firm but ripe Bosc pear, peeled, cored, cut into 1/4" cubes
Ingredient info: Almond flour is sold at some supermarkets and at natural foods stores. Black sesame seeds are available at some supermarkets and at Asian markets.

Instructions:
Preheat oven to 325°F. Butter one 9x5x3" loaf pan or six 4x2x2" paper or metal loaf pans. Whisk 1 1/2 cups flour, next 4 ingredients, and 2 tablespoons sesame seeds in a medium bowl. Grind remaining 1/2 cup sesame seeds in spice mill to form a thick paste, about 2 minutes.
Using an electric mixer, beat 1/2 cup butter and 1 1/3 cups sugar in a large bowl until well combined, 2-3 minutes. Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1-2 minutes. Add egg and egg yolk. Beat until pale and fluffy, 3-4 minutes. On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Toss pear with remaining 2 tablespoons flour in a small bowl; fold into batter.
Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 tablespoons sugar.
Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes for large loaf and 45-55 minutes for small loaves. Let cool in pans on a wire rack.
Chocolate Chip Cookies

Ingredients:
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/4 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup semi sweet or bittersweet chocolate chips

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, and baking powder in a small bowl. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2–3 minutes. Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2–3 minutes. Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.
Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 1 1/2" apart. Bake, rotating pans halfway through, until edges are golden brown, 6–8 minutes. Transfer to wire racks and let cool.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature, or freeze cookies for up to 2 months.
Cardamom Rice Pudding (Payasam)

Ingredients:
6 cups whole milk
2/3 cup long-grain white rice (not converted)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)
1 tablespoon Indian Clarified Butter (Ghee) or melted butter
1/2 cup sliced almonds
1/2 cup raisins

Instructions:
Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
Stir almond mixture into rice pudding and serve warm.
Cheesy Corn Chowder

Ingredients:
6 bacon slices, finely chopped
1 large sweet onion, finely chopped
3 large carrots, cut into 1/4-inch dice
3 celery ribs, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
3/4 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
3/4 pound sweet potato, peeled and cut into 1/4-inch dice
4 cups reduced-sodium chicken broth
4 cups water
3 cups fresh corn kernels (cut from about 4 ears) or 1 1/2 pounds (24 ounces) frozen corn kernels (not thawed)
2 cups heavy cream
8 ounces extra-sharp Cheddar, coarsely grated (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped fresh basil or parsley
Finely chopped fresh chives or scallions (optional)
Paprika (optional)

Instructions:
Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to a small bowl.
Pour off all but 2 tablespoons bacon fat. Add onion, carrots, celery, and bell pepper to pot and cook, stirring, until onion is softened, 10 to 12 minutes.
Add Yukon gold and sweet potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes.
Remove pot from heat, then stir in cheese until melted. Season soup with salt and pepper and stir in bacon and basil. Garnish with fresh chives, scallions, or paprika (if desired).
No-Knead Pizza Dough

Ingredients:
7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
4 teaspoons fine sea salt
1/2 teaspoon active dry yeast

Instructions:
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.
During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.)
Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk.
When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.
Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.
Sourdough Toasts with Mushrooms and Oysters

Ingredients:
8 tablespoons (1 stick) unsalted butter, divided
6 1/2"-thick diagonal slices sourdough baguette, or 3 slices sourdough country loaf, halved
2 tablespoons extra-virgin olive oil
1 1/2 pounds small mushrooms (such as chanterelles, morels, crimini, or button mushrooms), brushed clean (halved if large)
Kosher salt
1/3 cup heavy cream
12 fresh oysters, shucked, chopped, drained (optional)
2 small shallots, minced
1 tablespoon finely chopped flat-leaf parsley
12 very thin slices lardo (optional)
Ingredient info: Lardo is cured fatback
often seasoned with herbs and spices. It can be found at specialty foods stores and laquercia.us.

Instructions:
Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 tablespoon butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 tablespoons butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 tablespoons butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir in oysters, if using, and shallots and parsley.
Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.
Ham-and-Cheese Waffles

Ingredients:
1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1 cup (2 sticks) melted butter
1 cup buttermilk
3/4 cup soda water
nonstick vegetable oil spray
1 cup thinly-cut strips of ham
3/4 cup shredded sharp white cheddar
maple syrup

Instructions:
Preheat oven to 300°F. Heat waffle iron until very hot. Whisk 1 3/4 cups flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large bowl. Using an electric mixer, beat 3 large egg whites in a medium bowl until medium-soft peaks form. Whisk 3 large egg yolks, 1 cup (2 sticks) melted butter, 1 cup buttermilk, and 3/4 cup soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites. Coat waffle iron with nonstick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded tablespoon thin strips of ham and 1 tablespoon shredded sharp white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.
Peach Prosecco

Ingredients:
1 ounce vodka
1 ounce peach liqueur
1 ounce Prosecco
1/2 ounce lemon juice
1/2 ounce peach nectar
2 dashes Fee Brothers peach bitters (optional)
Peach wedge

Instructions:
In a cocktail shaker, combine the vodka, peach liqueur, Prosecco, lemon juice, peach nectar, and bitters, if using. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a chilled champagne coupe and garnish with a peach wedge.
Wasabi Salmon With Bok Choy, Green Cabbage, and Shiitakes

Ingredients:
1/4 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish paste)
1 1" piece ginger, peeled, finely grated
2 large garlic cloves, finely grated
4 6-ounce skinless salmon fillets (preferably wild)
Kosher salt, freshly ground pepper
1 pound baby bok choy, halved
2 cups (packed) finely shredded green cabbage (about 5 ounces)
4 ounces shiitake mushrooms, stemmed, sliced if large
2 tablespoons olive oil
Ingredient info: Wasabi paste is available in the Asian foods section of some supermarkets and at Japanese markets.

Instructions:
Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.
Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.
Mixed Vegetables with Coconut Sauce (Aviyal)

Ingredients:
2 medium boiling potatoes, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
2 medium carrots, cut into 2- by 1/4-inch sticks (about 2 cups)
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
1/8 teaspoon hot red pepper flakes
1/8 teaspoon ground turmeric
1 3/4 cups water, divided
1 1/4 teaspoons salt
1 medium zucchini, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
1/2 cup frozen peas
1 cup grated dried unsweetened coconut
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup plain yogurt (not Greek-style)
15 to 20 fresh curry leaves (optional)
1 tablespoon coconut oil (optional)

Instructions:
Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add zucchini and peas and simmer 1 minute more.
Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
Add coconut mixture to vegetable mixture along with yogurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.
Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.
Spiced Rum No. 5

Ingredients:
1 bottle (750 milliliters) medium-bodied aged rum
3 allspice berries
3 cloves
1 cardamom pod
1 segment of a star anise pod
1/2 cinnamon stick
1/8 teaspoon freshly ground nutmeg
4x1" strip of orange peel (no white pith)
1/2 vanilla bean

Instructions:
Combine 1 bottle (750 milliliters) medium-bodied aged rum (such as El Dorado 5 Year, Mount Gay Eclipse Black, or Appleton Estate V/X), 3 allspice berries, 3 cloves, 1 cardamom pod, 1 segment of a star anise pod, 1/2 cinnamon stick, and 1/8 teaspoons freshly ground nutmeg in a lidded 1-quart jar. Twist a 4x1" strip of orange peel (no white pith) just above the mixture to release some of its oils; add peel to jar. Split 1/2 vanilla bean lengthwise; scrape seeds into jar and add bean. Cover jar tightly; shake to combine. Let sit in a dark place for 2 days, shaking once after first day. Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle; discard spices. Will keep indefinitely if sealed tightly and stored in a dark, dry place.
Green Bean, Corn, and Coconut Stir-Fry (Thoren)

Ingredients:
3/4 cup grated dried unsweetened coconut
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 garlic cloves, crushed
1/4 cup water
Salt
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1/8 teaspoon hot red pepper flakes
15 to 20 fresh curry leaves (optional)
1 pound green beans, thinly sliced crosswise (1/4 inch)
3 ears corn
kernels cut from cobs

Instructions:
Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.
Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.
Classic Salad

Ingredients:
1 small garlic clove, chopped
1 anchovy fillet packed in oil, drained, chopped
Kosher salt and freshly ground black pepper
1 1/2 tablespoons white wine vinegar
1/4 cup (or more) extra-virgin olive oil
1 9-ounce head of freshest-possible lettuce, leaves separated, torn if large (about 6 cups)
1/2 cup minced chives

Instructions:
Using a wooden spoon, mash garlic, anchovy, and a pinch each of salt and pepper in a large bowl. Stir in vinegar, then 1/4 cup oil. Season to taste with salt, pepper, and more oil, if desired. Add lettuce leaves and chives just before serving and toss to coat.