iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Bison and Red Wine Shepherd's Pie

Ingredients:
1/3 cup all purpose flour
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 1/2 pounds bison or beef short ribs or 2 1/2 pounds boneless chuck, cut into 2-inch cubes
1/3 pound rindless slab bacon, cut crosswise into 1/2-inch-thick slices
2 tablespoons (or more) olive oil
1 cup chopped onion
1/2 cup peeled chopped carrot
1/2 cup chopped celery
3 garlic cloves, chopped
2 cups dry red wine (such as Syrah)
2 2/3 cups low-salt chicken broth
1 cup canned crushed tomatoes
2 bay leaves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
10 ounces pearl onions
1 1/2 cups 3/4-inch cubes peeled parsnips
12 baby turnips, trimmed, peeled
2 to 2 1/4 pounds russet potatoes, peeled, quartered
3/4 cup whole milk
1/2 cup (1 stick) unsalted butter
1/3 cup heavy whipping cream
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1 large egg
1 tablespoon water
1 cup finely grated Parmesan cheese

Instructions:
Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tablespoons oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tablespoonfuls as needed. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).
Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes. Transfer to bowl of ice water; trim and peel.
Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.
Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain. Heat milk, butter, and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.
Preheat oven to 400°F. Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.
Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.
Try a full-bodied red, like the 2007 Auguste Bessac Crozes-Hermitage (France, $20), with the shepherd's pie.
Linguine with Bay Scallops, Fennel, and Tomatoes

Ingredients:
8 ounces linguine
3 tablespoons extra-virgin olive oil, divided
1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds
1 medium onion, halved, thinly sliced
1 pound bay scallops
1 6-ounce container cherry tomatoes, halved if large
1 tablespoon Pernod or other anise-flavored liqueur
4 tablespoons chopped fresh parsley, divided
1 lemon
cut into 4 wedges

Instructions:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Sauté until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.
Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.
Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.
Piquillo Pepper and Sardine Tartines

Ingredients:
12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths
Extra-virgin olive oil
1 garlic clove, peeled, halved
1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well
Sriracha sauce or other hot chili sauce (optional)
Fresh lemon juice plus lemon wedges for garnish
Very thin onion slices
1 1/2 tablespoons (about) drained capers
12 thick strips piquillo peppers or roasted red peppers from jar
drained

Instructions:
Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.
Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.
Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

Ingredients:
2 (9-ounce) bags spinach leaves
2 tablespoons olive oil, divided
2 (5-ounce) salmon fillets with skin
1/3 cup chopped shallot (1 very large)
1/3 cup halved pitted Kalamata olives
1/3 cup golden raisins
3 tablespoons balsamic vinegar
1 tablespoon honey

Instructions:
Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.
Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula

Ingredients:
5 pounds beef short ribs
1/4 cup (1/2 stick) butter
3 celery stalks, chopped
2 large carrots, peeled, coarsely chopped
1 medium onion, chopped
1 1/4 cups dry red wine
1/2 cup low-salt beef broth
1/3 cup medium-dry Sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig
1 tablespoon butter
2 large red onions, halved, thinly sliced crosswise (about 6 cups)
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
Butter, room temperature
16 slices country-style crusty white bread
12 ounces Petit Basque or Monterey Jack cheese, sliced
4 cups baby arugula

Instructions:
Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes. Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4 -to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD: Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD: Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD: Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.
Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.
Cheddar, Bacon, and Fresh Chive Biscuits

Ingredients:
6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
Honey (optional)

Instructions:
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.
Caramelized Cumin-Roasted Carrots

Ingredients:
Nonstick vegetable oil spray, 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces, 2 tablespoons extra-virgin olive oil, 1 1/2 teaspoons cumin seeds, 2 teaspoons coarse kosher salt

Instructions:
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.
Easy Chicken Masala

Ingredients:
1 cup plain whole-milk yogurt, 1/4 cup coarsely chopped fresh cilantro, 3 tablespoons extra-virgin olive oil, 1 tablespoon garam masala*, 2 teaspoons coarse kosher salt, 1 large garlic clove, pressed, 1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed, 2 small onions, cut into 1/4-inch-thick slices

Instructions:
Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.
Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.
An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.
Beef Tenderloin Medallions with Potato "Risotto"

Ingredients:
1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives
6 6-ounce beef tenderloin steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 tablespoon (or more) olive oil

Instructions:
Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.
Divide potato risotto among plates. Place steaks on plates and serve.
Milk Chocolate-Caramel Tart with Hazelnuts and Espresso

Ingredients:
1 1/4 cups unbleached all purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon (or more) ice water
3/4 cup sugar
1/4 cup water
1/3 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon apple cider vinegar
1/4 teaspoon salt
2/3 cup hazelnuts, toasted , husked, coarsely chopped
1/3 cup heavy whipping cream
1 1/2 teaspoons instant espresso powder
4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1 tablespoon unsalted butter
1 tablespoon cacao nibs*
1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom

Instructions:
Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.
Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.
Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.
Lamb Khorma

Ingredients:
2 1/2 lb boneless lamb leg, cut into 1 1/2-inch cubes
Salt as needed
Ground white pepper as needed
1 1/2 cups plain yogurt
2 tbsp minced ginger root
1 tbsp minced garlic
2 tsp ground cardamom
12 oz cashew nuts
1/4 cup ghee (see tips, below) or canola oil
3 cups small-dice yellow onion
1 tsp ground cumin
1 tsp ground cardamom
1 tsp ground fennel
2 tbsp ground coriander
6 Thai bird chiles, chopped, or to taste
1/3 cup chopped cilantro stems
1 cup heavy cream
Salt to taste
1/2 cup chopped cilantro leaves
1 cup pan-roasted cashews (see
tips below)

Instructions:
1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.
2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.
3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chiles, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.
4. Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.
5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chile. Serve garnished with the cilantro leaves and cashews.
Gazpacho

Ingredients:
3 cups finely diced plum tomatoes, juices reserved
2 cups finely diced cucumbers, peeled and seeded
1 1/4 cups finely diced onion
1 cup finely diced red bell pepper
1 tsp minced garlic
2 tbsp tomato paste
2 tbsp extra-virgin olive oil
2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
3 cups canned tomato juice
1/4 cup red wine vinegar, or as needed
Juice of 1/2 lemon, or as needed
1/4 tsp salt, or as needed
1/4 tsp cayenne pepper, or as needed
1 cup tiny croutons
1/2 cup thinly sliced chives or scallion greens

Instructions:
1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.
2. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.
3. Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.
4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.
Risotto

Ingredients:

Instructions:
For enough risotto to serve four, heat about 2 tablespoons of butter in a sauce pan. Add 1 cup of a round-grain rice such as Arborio or Carnaroli and stir the rice over medium heat. Add the broth, one cup at a time, until the rice has absorbed 3 cups of liquid. You should stir the risotto frequently as it cooks to get a good creamy texture. (If you like, replace 1/2 cup of the broth with 1/2 cup dry white wine.) For a saffron risotto, add a few threads of crushed saffron with the first cup of broth.
Once the rice is tender and creamy, pull it off the heat and add 2 tablespoon butter and 1/3 to 1/2 cup grated Parmesan cheese. Stir the risotto vigorously until the butter and cheese are blended in. Serve at once on heated plates.