iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Baked Brie with Caramelized Onions

Ingredients:
2 tablespoons (1/4 stick) butter
8 cups sliced onions (about 4 large)
1 tablespoon minced fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
1 teaspoon sugar
1 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box)
2 French bread baguettes
sliced

Instructions:
Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)
Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices.
Smoky Black Bean Dip

Ingredients:
4 bacon slices, 1 medium onion, chopped, 1 small red bell pepper, seeded, chopped, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 2 15-ounce cans black beans, undrained, 1 teaspoon chopped seeded canned chipotle chilies*, 1/2 cup sour cream, 2 tablespoons chopped fresh cilantro

Instructions:
Cook bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Coarsely chop bacon. Pour off all but 1 tablespoon drippings from skillet. Add onion and bell pepper; sauté until onion is soft, about 6 minutes. Add cumin and oregano; sauté 1 minute. Add beans with their liquid and chipotles. Simmer over medium-low heat until slightly thickened, stirring occasionally, about 5 minutes.
Transfer 1 cup bean mixture to processor. Blend until smooth. Stir blended mixture into remaining bean mixture. Season with salt and pepper. Transfer to bowl. Cover and refrigerate 2 hours. (Can be made 2 days ahead. Chill dip and bacon separately.)Stir half of bacon into dip. Top with sour cream. Sprinkle with cilantro and remaining bacon. Serve dip chilled or at room temperature.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Potato and Pea Salad with Chive Aïoli

Ingredients:
3 pounds small red-skinned new potatoes, unpeeled, 3 tablespoons white wine vinegar, 3 celery stalks, thinly sliced, 1 1/2 cups frozen green peas, thawed, 1 cup mayonnaise, 6 tablespoons chopped fresh chives, 1 tablespoon Dijon mustard, 2 garlic cloves, pressed, 1/4 teaspoon cayenne pepper

Instructions:
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.
Marbled Chocolate and Strawberry Galettes

Ingredients:
2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
1 teaspoon vanilla extract
1 large egg yolk
2 teaspoons whipping cream
7 tablespoons whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
3 tablespoons red currant jelly
1 tablespoon water
2 1-pint baskets strawberries, hulled, halved lengthwise
Fresh mint sprigs (optional)

Instructions:
Blend flour, sugar and salt in processor. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water and vanilla extract and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap dough in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Let soften slightly at room temperature before rolling out.)
Preheat oven to 375°F. Roll out dough on floured sheet of parchment paper to 16x8-inch rectangle. Transfer dough on paper to large baking sheet. Fold 1-inch border of dough over to form edge on all sides. Fold 1/2 inch of edge over on all sides again, forming thick raised edge; press slightly to adhere. Pierce crust and raised edges all over with fork. Freeze crust 15 minutes.
Whisk egg yolk with 2 teaspoons whipping cream in small bowl. Brush egg glaze over crust edges. Bake crust 15 minutes. Brush edges again with egg glaze. Bake crust until golden brown and baked through, about 15 minutes longer. Cool crust completely on baking sheet.
Bring 6 tablespoons cream to simmer in small saucepan. Remove from heat. Add bittersweet chocolate and whisk until melted and smooth. Let stand until cool, thick and spreadable, about 45 minutes. Spread chocolate over bottom of crust.
Stir white chocolate and remaining 1 tablespoon cream in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool slightly. Drizzle over bittersweet chocolate in galette. Using tip of knife, swirl white chocolate into dark chocolate to marbleize. Let stand at room temperature until chocolate sets, at least 1 hour and up to 6 hours.
Stir red currant jelly and 1 tablespoon water in small saucepan over medium heat until mixture boils. Remove from heat. Arrange strawberry halves in border around edge of chocolate filling. Brush some of jelly glaze over strawberries. (Can be made 3 hours ahead. Let stand at room temperature.) Slice galette crosswise. Garnish with fresh mint sprigs, if desired.
Frozen Lemon Gingersnap Pie

Ingredients:
1 1/2 cups finely crushed gingersnap cookies (6 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
1 1/2 cups heavy cream
1 cup whole milk
3/4 cup plus 2 tablespoons sugar
4 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
6 large egg yolks
2/3 cup fresh lemon juice
Garnish: lemon slices
an instant-read thermometer; an ice cream maker

Instructions:
Preheat oven to 350°F.
Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack.
Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.
Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
About 20 minutes before serving, put pie in refrigerator to soften.
Lemon-Rosemary Chicken Skewers

Ingredients:
8 skinless boneless chicken breast halves (each about 7 ounces)
48 8-inch bamboo skewers, soaked in water 30 minutes, drained
1 1-pint basket grape tomatoes or small cherry tomatoes
1 cup olive oil
1 cup fresh lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 large garlic cloves, pressed
2 teaspoons salt
2 teaspoons hot pepper sauce
1 cup light mayonnaise

Instructions:
Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.
Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.
Thai-Style Chicken and Rice Soup

Ingredients:
8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste
Accompaniment: lime wedges

Instructions:
Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.
*Available at Asian markets, some specialty foods shops, and some supermarkets.
Sweet-and-Sour Stuffed Mustard Cabbage

Ingredients:
1 large onion (1 lb), halved and thinly sliced crosswise
3 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes including juice
3 tablespoons fresh lemon juice
3 tablespoons packed dark brown sugar
1/2 cup dried sour cherries
2 teaspoons salt
1/2 teaspoon black pepper
2 lb wrapped-heart mustard cabbage (2 heads)
1 lb ground chuck (preferably not lean)
3 tablespoons long-grain rice
3 tablespoons water
1/4 cup grated onion
2 teaspoons salt
1/4 teaspoon black pepper

Instructions:
Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.
Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.
Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.
Cauliflower Fritters

Ingredients:
1 small head cauliflower (1 3/4 pounds), cut into short 1/2-inch-wide florets
1 teaspoon coriander seeds
2 large eggs
2 tablespoons all-purpose flour
1 tablespoon chopped fresh chervil (optional)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
1 teaspoon salt
1/8 teaspoon black pepper
Pinch of freshly grated nutmeg
1 to 2 tablespoons olive oil
2 ounces thinly sliced smoked salmon, torn into 40 small pieces
1/4 cup crème fraîche*
Garnish: fresh chervil or chopped fresh chives

Instructions:
Cook cauliflower with coriander seeds in a 4- to 5-quart pot of simmering salted water, uncovered, until tender, 9 to 11 minutes. Transfer cauliflower with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain well in a colander, then discard any seeds clinging to cauliflower and pat cauliflower dry.
Lightly mash half of florets in a bowl with a fork and gently stir in remaining florets. Whisk together eggs, flour, chervil (if using), parsley, mint, chives, salt, pepper, and nutmeg in a large bowl until combined, then stir in all of cauliflower.
Heat 1/2 tablespoon oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 6, drop rounded teaspoons of cauliflower mixture into skillet, patting each lightly with back of spoon to flatten into a 1 1/2- to 2-inch round. Fry, turning over once, until golden and cooked through, about 2 minutes per batch, and transfer to platters. Add more oil to skillet between batches as needed.
Top each fritter with a piece of salmon and 1/4 teaspoon crème fraîche. Serve warm.
*Available at specialty foods shops and some supermarkets
Fuyu Persimmon and Avocado Salad

Ingredients:
2 tablespoons fresh lemon juice
4 teaspoons water
1 1/2 tablespoons sweet white miso* (fermented soybean paste)
1/4 teaspoon black pepper
1/8 teaspoon salt
1/3 cup olive oil
3 firm-ripe California avocados (1 1/2 pound total)
1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise
2 bunches watercress (6 ounces total)
coarse stems discarded

Instructions:
Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
Divide persimmon mixture among 6 plates and top with watercress.
*Available at Asian markets and Uwajimaya (800-889-1928).
Roasted Potatoes with Chipotle and Garlic

Ingredients:
2 pounds medium Yukon Gold potatoes, each cut into 8 wedges, 1/4 cup olive oil, 1 1/2 teaspoons chipotle powder*, 2 large garlic cloves, minced, 2/3 cup crème fraîche or sour cream, 4 teaspoons fresh lime juice, 2 tablespoons chopped fresh cilantro, Lime wedges

Instructions:
Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.
Available at Latin American markets and some supermarkets.
Seared Scallops with Brussels Sprouts and Bacon

Ingredients:
10 ounces Brussels sprouts, trimmed and halved lengthwise
3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces
1 cup low-sodium chicken broth
1/4 cup plus 2 teaspoons water
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
Pinch of sugar
12 large sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary
2 teaspoons olive oil
3/4 teaspoon cornstarch
2 teaspoons fresh lemon juice

Instructions:
Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.
Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.
Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits. Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more. Stir in bacon and remove from heat.
While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil.
Pour off and discard any fat from skillet used to cook scallops. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.
Serve Brussels sprouts topped with scallops and sauce.
Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette

Ingredients:
2 tablespoons seasoned rice vinegar
3 tablespoons water
2 tablespoons red or white miso (fermented soybean paste)
1 tablespoon sugar
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons finely grated peeled fresh ginger
4 teaspoons nerigoma (Japanese sesame paste) or well-stirred tahini
3 tablespoons vegetable oil
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1/2 lb Savoy cabbage, very thinly sliced crosswise
1/2 lb napa cabbage, very thinly sliced crosswise
1/4 lb snow peas, very thinly sliced lengthwise
2 tablespoons vegetable oil
4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)

Instructions:
Purée all vinaigrette ingredients in a blender until smooth.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.
Basic Hollandaise Sauce

Ingredients:
3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
1 tablespoon lemon juice or white wine vinegar
1/2 teaspoon salt
Dash of cayenne pepper

Instructions:
Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.
Churros (Deep Fried Dough Spirals)

Ingredients:
1 1/2 to 2 quarts olive (not extra-virgin) or vegetable oil for frying
1 (1-inch-wide) strip orange or lemon peel
2 cups water
1/4 teaspoon salt
2 teaspoons olive oil
2 cups all-purpose flour
Granulated sugar for sprinkling
a metal or plastic churrera fitted with a 3/4-inch star opening
and a pair of chopsticks

Instructions:
Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs.
While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.
Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full.
Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.
Make more churros in same manner, returning oil to 400°F between batches.
Break churros into pieces if desired and serve immediately.
Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

Ingredients:
3/4 cup red currant jelly
6 tablespoons whole grain Dijon mustard
1 1/2 teaspoons ground ginger
1 9-pound fully cooked bone-in ham (shank or butt end)
1 bunch watercress
Rhubarb Chutney

Instructions:
Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.
Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.