iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg

Ingredients:
3 garlic cloves, peeled
1/2 teaspoon kosher salt
8 ounces ground pork
1 small can chipotle chiles in adobo
1 tablespoon distilled white vinegar
1 large russet potato, peeled and cut into 1/2-inch cubes
2 tablespoons distilled white vinegar
Kosher salt
1 tablespoon neutral vegetable oil (such as grapeseed), plus more if needed
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons unsalted butter, divided
2 scallions, thinly sliced
6 large eggs
2 tablespoons milk, half-and-half, or cream
8 small flour tortillas
1/2 cup grated cheddar or Monterey Jack cheese (or a mix)
Creamy Jalapeño Sauce or your favorite hot sauce (for serving)
Sliced avocado (for serving)
Cilantro leaves (for serving)

Instructions:
Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.
Heat 8 cups cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.
Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4–6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)
Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient—cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.
While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.
Heat reserved skillet over medium and add remaining 1 Tbsp. butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.
Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
Chorizo can be made up to 3 days in advance and stored in the refrigerator.
Derby Mint Julep

Ingredients:
15 mint sprigs (1 bunch)
1 cup raw sugar
3 large fresh mint leaves, plus 3 mint sprigs for garnish
2 cups crushed ice, divided
1 1/2 ounces 100-proof bourbon (such as Four Roses), divided
12-ounce julep cup

Instructions:
Combine mint, sugar, and 1 cup water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, 5 minutes. Let cool to room temperature. Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a heatproof container and chill at least 25 minutes.
Using your hands, lightly slap mint leaves, being careful not to bruise them, and place in a julep cup. Add 1/3 cup ice, then 2 tsp. Mint Simple Syrup. Pack another 1/3 cup ice on top. Add 1 oz. bourbon and stir. Add another 1/3 cup ice and remaining 1/2 oz. bourbon. Top with remaining 1 cup ice, tightly packing into a dome. Insert a straw into ice and garnish with mint sprigs.
The Mint Simple Syrup can be made up to 5 days in advance and stored in the refrigerator.
Pot-Roasted Artichokes with White Wine and Capers

Ingredients:
1/4 cup extra-virgin olive oil
3 1/2 pounds baby artichokes (about 18), turned (see below)
2 medium garlic cloves, thinly sliced
1 1/2 teaspoons Maldon or another flaky sea salt
1 1/2 cups dry white wine, such as Sauvignon Blanc
1 heaping tablespoon drained capers
A five-finger pinch of mint leaves (preferably black mint), torn at the last minute
A pinch of delicate flat-leaf parsley sprigs

Instructions:
Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke. Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
Slowly pour in the wine, cover the pot, and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, remove the lid and scatter on the capers.
Raise the heat to medium-high, and bring the liquid to a boil. Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and parsley and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
Arrange the artichokes prettily on a plate, and scoop the capers, oil, and slightly crispy herbs over top. Serve straightaway or at room temperature.
I suppose some people might find it a bother, but I quite like turning artichokes. It's like an advanced version of shelling peas—similarly meditative and even a bit fun. Choosing artichokes whose leaves don't move much when you pinch the tops will make your life a bit easier, because typically they have smaller chokes or sometimes none at all.
Fill a big bowl with water and squeeze in the juice of a lemon. Working with one artichoke at a time, pluck off and discard the green leaves until only the soft yellowish leaves are left. Cut off about 1/2 inch of the stem. Use a peeler or small knife to trim away the tough green stuff at the base of the artichoke. Take a peek at the cut end of the stem. You'll see a pale green circle surrounded by a darker border. Peel the stem, getting as close as you can to the pale green center. Drop the artichoke into the lemony water (to prevent discoloration). Repeat with the remaining artichokes.
Cut about 1 inch from the tip of each artichoke, then use a small spoon to scoop out and discard the feathery choke. Gently squeeze each artichoke over the bowl as you go, and set them cut sides down on paper towels to drain for about 5 minutes.
Lemon Coconut Mousse

Ingredients:
400g tin of coconut milk
3 medium eggs, separated
75g local organic honey (or less)
Juice and zest of 2 unwaxed organic lemons
A pinch of salt

Instructions:
Chill the coconut tin in the fridge for at least 2 hours, so that the coconut cream floats to the top. You only need to use the cream, so keep the rest of the milk to flavor a soup or a smoothie.
Place the egg yolks, honey, lemon zest and lemon juice in a heatproof bowl set over a pan of simmering water and whisk constantly for about 10 minutes until the mixture thickens. Remove from the heat and chill in the fridge for about 30 minutes.
Meanwhile, scoop out the chilled coconut cream from the top of the tin into a bowl and beat with a whisk or spoon until stiff.
In separate clean bowl, beat the egg whites and sea salt until stiff.
Fold the lemon mixture into the coconut cream, then gently fold in the egg whites.
Chill in the fridge for at least 2 hours, then spoon into pretty glasses or bowls to serve.
Strawberry and Cranberry Popsicles

Ingredients:
1/2 cup (110g) caster (superfine) sugar
1/4 cup (180ml) water
1 1/3 cups (330ml) cranberry juice
8 strawberries
sliced

Instructions:
Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high and bring to boil for 1 minute. Set aside to cool completely.
Pour the sugar syrup and cranberry juice into a large jug and stir to combine. Pour half the cranberry mixture into 8 x 1/3 cup-capacity (80ml) ice-pop molds. Place 2 strawberry slices into each mold, insert ice-pop sticks and freeze for 4 hours. Pour remaining cranberry syrup into molds. Divide remaining strawberry slices between molds and freeze for a further 4 hours or until frozen.
Creamy Jalapeño Sauce

Ingredients:
5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped
4 garlic cloves, peeled
5 tablespoons fresh lime juice
1 teaspoon kosher salt
1/2 cup neutral vegetable oil (such as grapeseed)
3/4 cup (packed) fresh cilantro leaves with tender stems

Instructions:
Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
Sauce can be made up to 3 days in advance and refrigerated.
Crunchy Crab Salad

Ingredients:
200g fresh crabmeat
1 avocado, peeled, stoned and cut into small cubes
2 celery sticks, cut into small pieces
1 pink grapefruit, peeled and cut into segments, retain the juice
1 bunch of radishes, topped and tailed then cut into small sticks with a mandoline
1 Granny Smith apple, cored and cut into sticks with a mandoline
1 tsp fresh root ginger, peeled and cut into thin sticks (you can also juice and add to the dressing if you prefer)
A handful of fresh coriander leaves
Half that amount of fresh mint leaves, cut into fine strips
2 tbsp pink grapefruit juice
1 tbsp lemon juice
1 tsp salt
1 tsp fresh ginger juice
2 tbsp extra virgin olive oil
"1 tsp coriander seeds
slightly toasted and crushed into a powder (ground coriander is fine if you dont have time)"
Freshly cracked black pepper

Instructions:
To make the dressing, put the ginger and citrus juices into a bowl, add the salt and stir until dissolved. Add the ground coriander and pepper, then while whisking, slowly pour in the olive oil until combined.
Mix all the salad ingredients together in a large bowl, pour over the dressing and serve.
Chilled Watercress, Spring Nettle, And Sorrel Soup

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 spring onion, sliced and washed
2 young leeks, sliced and washed
2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
1 tablespoon kosher salt
4 cups vegetable stock or water
3/4 pound watercress (3 to 4 bunches)
1/4 pound spring nettles, blanched if stinging variety
1 bunch sorrel leaves (1 to 2 ounces)
Crème fraîche
extra virgin olive oil
and leek or green garlic tops for garnish

Instructions:
In a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 4 cups stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use.
Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.
Tagliatelle with Asparagus and Parmesan Fonduta

Ingredients:
2 large egg yolks
1 1/2 cups crème fraîche
5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
Kosher salt
1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
1/2 recipe Fresh Egg Pasta
cut into tagliatelle

Instructions:
Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.
Shrimp And Fava Beans

Ingredients:
1 cup kosher salt, plus more for seasoning
3 pounds whole fava pods, about 1 1/2 cups beans after shelling
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1 1/2 pounds medium shrimp, peeled and deveined
Freshly ground black pepper
Juice of 1 lemon
1/2 cup fruity white wine
1 or 2 radishes, thinly sliced
Flat-leaf parsley leaves for garnish

Instructions:
Set a large pot on the stove. Put in 1 gallon water and 1 cup kosher salt. Bring to a boil. Ready a large bowl of ice water.
Tear open the fava pods and remove the beans, discarding the outer pods. Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.
Place the butter and the shrimp in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the shrimp, stirring frequently. Remove with a slotted spoon when the shrimp are pink and slightly curled. Set aside.
Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the shrimp to the pan and toss to combine. Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.
Coconut Water and Lime Rickey

Ingredients:
1 cup chilled coconut water
2 tablespoons freshly squeezed lime juice
2 to 4 drops liquid stevia
3 drops bitters (optional)
1/2 cup club soda

Instructions:
In a jar, stir or shake together the coconut water, lime juice, stevia, and optional bitters. Divide the mixture between two glasses, then fill each glass with 1/4 cup or more club soda and serve.
Raspberry, Whiskey & Oat Cheesecake

Ingredients:
150 grams (5.25 oz) oatcakes
25 grams (5 tbsp) regular rolled oats
1 tablespoon + 2 teaspoons superfine sugar
100 grams (7 tbsp) unsalted butter
400 grams (14 oz) full-fat cream cheese
1/2 cup + 2 tablespoons sour cream
1/4 cup honey
100 grams (7 tbsp) superfine sugar
1 teaspoon vanilla extract
2 to 3 tablespoons whiskey
3 large eggs
200 to 300 grams (1 1/2 to 2 1/2 c) fresh raspberries
8-inch round removable bottom or springform pan

Instructions:
Preheat the oven to 350°F.
To make the crust, crush the oatcakes with a rolling pin or in a food processor until sandy and no chunks remain. Stir in the rolled oats and sugar. Melt the butter over low heat in a small pan, then add it to the crushed oatcakes and stir to combine. Add a bit more butter if the mixture feels dry; it needs to be moist enough to hold together in small clumps. Spoon it into the pan and press firmly with the back of a spoon. Bake for 10 to 15 minutes, until just set (it will firm as it cools). Set aside while you prepare the filling. Turn the oven down to 250°F.
To make the filling, beat the cream cheese in a large bowl until smooth. Add the sour cream and stir to combine, then add the honey, sugar, and vanilla extract. Stir in the whiskey to taste. (You can add a little extra, or none at all, if you prefer.) Lightly whisk the eggs in a separate bowl, then gradually add them to the cream cheese mixture while stirring continuously to prevent lumps from forming. The mixture should be thick and smooth.
Pour the filling over the pre-baked crust. Bake for about 1 1/2 hours, until the filling is set and has just the slightest wobble in the center. Because it's baked at such a low temperature, it should be barely colored, just deepening to a light gold. Let cool to room temperature in the pan, then unmold and chill.
Shortly before serving, arrange the raspberries on top of the cheesecake, fat ends down and tapered bottoms upward. You can cover with the raspberries earlier, but there's a risk that, if they're particularly ripe, their juices will seep into the creamy cheesecake.
Beet Risotto

Ingredients:
4 cups low-sodium chicken or vegetable broth
3 medium red or golden beets (about 1 pound)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
3 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
1 1/2 cups arborio or carnaroli rice
4 teaspoons white wine or Champagne vinegar, divided, plus more
3 tablespoons heavy cream
4 tablespoons coarsely chopped parsley, divided
2 ounces fresh goat cheese
crumbled (optional)

Instructions:
Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.
Roasted Carrots with Fennel-Brown Butter

Ingredients:
1 1/2 pounds medium carrots, with green tops, if available, 1 tablespoon plus 2 teaspoons olive oil, 1/2 teaspoon sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 1/2 teaspoons fennel seeds, 1 1/2 tablespoons unsalted butter, 1 1/2 teaspoons fresh lemon juice

Instructions:
Preheat oven to 425°F. Trim carrot tops and coarsely chop. Measure out 2 Tbsp. carrot tops and set aside; reserve any remaining carrot tops for another use. Peel carrots, slice in half lengthwise, then cut into 2" pieces.
Toss carrots with oil, sugar, salt, and pepper on a rimmed baking sheet. Arrange in a single layer and roast carrots, stirring halfway through, until tender and lightly caramelized, 25–35 minutes.
Meanwhile, lightly crush fennel seeds using a mortar and pestle or the bottom of a heavy pan. Melt butter in a medium skillet over medium heat, then stir in crushed seeds. Cook, stirring occasionally, until foam subsides and butter becomes fragrant, nutty, and golden brown, 3–5 minutes. Transfer butter mixture to a medium bowl.
Once carrots are roasted, add them to butter mixture and toss to coat. Add lemon juice and toss to coat. Serve carrots topped with reserved carrot tops.
Roasted Chicken Thighs with White Beans, Lemon, and Capers

Ingredients:
2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley

Instructions:
Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
Sautéed Greens with Toasted Walnuts

Ingredients:
1/2 cup coarsely chopped walnuts
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 medium onion, thinly sliced
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 bunch Swiss chard (about 12 ounces), stems and greens separated, stems sliced crosswise into 1/2-inch pieces, greens coarsely chopped
4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
Greens from 1 bunch beets, coarsely chopped (about 1 1/2 cups greens)
3 teaspoons white wine or Champagne vinegar

Instructions:
Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plate.
Heat same skillet over medium and add oil and butter, stirring to combine. Once butter melts, add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add Swiss chard stems and cook, stirring occasionally, until softened, about 2 minutes more. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 1 minute. Add Swiss chard greens, beet greens, vinegar, remaining 1 tsp. salt, and remaining 1/4 tsp. pepper. Cover and cook, stirring occasionally with tongs, until tender, about 3–4 minutes. Uncover and cook 1 minute more. Serve topped with toasted walnuts.