iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Apricot Rice Pudding Pops

Ingredients:
1 cup whole milk
3/4 cup plus 2 tablespoons canned unsweetened coconut milk
1/4 cup heavy cream
1 lemongrass stalk, tough outer layer removed, thinly sliced
1 tablespoons minced peeled ginger
1/2 vanilla bean, split lengthwise
3 tablespoons short-grain rice (such as arborio)
1/4 cup 1/4" pieces dried apricots
1/4 cup sugar
Ingredient info: Unsweetened coconut milk is available at many supermarkets. Lemongrass can be found at Asian markets and some supermarkets.
8 ice-pop molds; 8 ice-pop sticks

Instructions:
Combine milk, coconut milk, cream, lemongrass, ginger, and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.
Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen.
Melon Carpaccio with Lime

Ingredients:
1/2 cup sugar
4 sprigs mint plus small leaves for garnish
1/2 teaspoon thinly sliced fresh red chile (such as jalapeño or Fresno)
1/2 vanilla bean, split lengthwise
1/2 cup fresh lime juice
1/2 5-pounds melon (such as honeydew), peeled, halved, seeded, cut crosswise into 1/4" slices
Coconut, mango, or lemon sorbet (optional)
1/2 teaspoon lime zest

Instructions:
Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.
Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. DO AHEAD: Syrup can be made 1 week ahead. Keep chilled.
Arrange melon slices in a 13x9x2" glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.
Divide melon slices among plates, overlapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.
Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.
Coffee S'mores Pie

Ingredients:
9 whole graham crackers, ground finely in a food processor
2 tablespoons heavy cream
2 tablespoons Nutella
1 ounces semisweet or bittersweet chocolate, melted
1 tablespoon unsalted butter, melted
12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
1 1/4 cups heavy cream
2 tablespoons finely ground coffee beans
2 large egg whites
1/2 cup sugar
One 9" metal or glass pie dish; a kitchen torch (optional)

Instructions:
Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
Meringue Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.
Grilled Kale Salad with Ricotta and Plums

Ingredients:
4 tablespoons extra-virgin olive oil, divided, 3 tablespoons balsamic vinegar, 2 teaspoons chopped fresh thyme, 1 teaspoon honey, Kosher salt, freshly ground pepper, 4 medium plums, halved, pitted, thinly sliced, 12 large or 16 small curly kale leaves, 3/4 cup fresh ricotta

Instructions:
Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.
Tuna Burgers

Ingredients:
1 1/4 pounds bigeye or albacore tuna, 1/4 cup minced scallions, 1 heaping tablespoon finely grated peeled ginger, 2 teaspoons finely grated garlic, 2 tablespoons mayonnaise, 4 teaspoons grapeseed or canola oil, 1 teaspoon toasted sesame oil, Kosher salt, freshly ground pepper

Instructions:
Cut fish into 1" cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill protein until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes. Meanwhile, place all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor) in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice; arrange beneath the attachment to catch ground tuna and keep it cold.
Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or canola oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.
Form into four 1/2"-thick patties. Season with kosher salt and freshly ground black pepper. Grill or pan-fry burgers over medium heat until just cooked through, 3-4 minutes per side.
Clinched Double-Wide Loin Lamb Chops

Ingredients:
Eight to ten 8- to 10-ounces English-cut lamb chops (also called double loin chops), 1 1/2 inches thick, fat trimmed to 1/4 inch
3 tablespoons Four Seasons Blend
An herb brush
1/2 cup Butter Baste
Board Dressing
A clean brick
wrapped in foil

Instructions:
Allow the lamb to come to room temperature, approximately 1 hour if straight from the refrigerator.
Prepare a "mature level" coal bed, with a clean thin grate or rack set over it if you like; the fire should be very hot.
Season the lamb chops on both sides with the seasoning blend, then lightly moisten your hands with water and work the seasonings into the meat. Allow to stand for 5 minutes to develop a "meat paste."*
Fan or blow-dry excess ash from the coal fire.
Using an herb brush, brush the chops lightly all over with the butter baste. Put the lamb chops on the grill grate or directly on the coals and cook, without moving them, for 3 minutes. Turn, baste lightly, and cook for 3 minutes, then repeat, basting each time the chops are flipped.
Put the foil-wrapped brick on the grill grate or on the coals to be used as a steady point for the chops, lean the chops up against it, fat side down, and cook for 1 minute, or until the internal temperature registers 120°F on an instant-read thermometer.
Meanwhile, pour the dressing board onto a cutting board (or mix it directly on the board). Finely chop the tip of the herb brush and mix the herbs into the dressing.
Transfer the lamb chops to the cutting board and turn in the dressing to coat, then transfer to plates and serve.
Mesclun Salad with Veggies, Goat Cheese, and Crispy Garlic

Ingredients:
1 tablespoon unsalted butter, 4 cloves garlic, thinly sliced, 2 large shallots, minced, Juice of 1 large lemon, 3 tablespoons extra-virgin olive oil, 2 tablespoons Dijon mustard, 1/2 cup pine nuts, About 10 cups mesclun, 1 large orange bell pepper, seeded and coarsely chopped, 4 cooked beets, thinly sliced, 1 pint cherry tomatoes, halved, 1/2 cup dried cranberries, 1 tablespoon minced fresh dill or 1 teaspoon dried, 1/8 teaspoon dried onion flakes, 4 ounces fresh goat cheese

Instructions:
In a small sauté pan over moderate heat, melt the butter until it begins to bubble slightly. Add the garlic and sauté, stirring occasionally, until golden brown and slightly crisp, about 2 minutes. Pour the garlic and butter into a small bowl and let cool. Do not clean the pan.
In a small bowl or measuring cup, combine the shallots, lemon juice, olive oil, and Dijon mustard. Whisk to combine then season to taste with fine sea salt and freshly ground black pepper.
Return the small sauté pan to the stove over low heat and toast the pine nuts, stirring occasionally, until aromatic and light golden brown, about 3 minutes. Transfer to a plate and let cool.
In a large bowl, layer the mesclun, pepper, beets, tomatoes, cranberries, and pine nuts. Add the dill, dried onion flakes, and fried garlic, including the butter from the bowl. Shake the dressing thoroughly then drizzle it over the salad and toss to combine. Season to taste with salt and pepper, crumble goat cheese over top, and serve.
White Bean Salad

Ingredients:
1 cup dried small white beans, such as cannellini or Great Northern, or 1 15-ounce can
1 clove garlic
1 bay leaf
1/4 cup extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon honey
1 tablespoon chopped shallot
1 cup snow peas or sugar snap peas
1/2 bunch fresh chives, chopped
5 mild radishes, such as Lady Slipper radishes, thinly sliced
3 tablespoons chopped fresh basil

Instructions:
1. If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
3. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
4. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.
5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.
Mujadara

Ingredients:
1/3 cup olive oil
4 or 5 large onions, halved and thinly sliced (use the slicing blade on your food processor, or a mandoline if you have one)
Salt and pepper
N/A freshly ground black pepper
1 1/2 cups brown or green lentils, sorted and rinsed
1 1/4 cups long-grain white rice
Plain yogurt or sour cream
optional
for serving

Instructions:
1. Heat the olive oil in a very large nonstick skillet over low heat (if you only have smaller skillets, divide the oil and onions between two). When the oil shimmers, add the onions and cook, stirring frequently, until golden, 15 to 20 minutes. Season with salt and pepper to taste.
2. Meanwhile, bring 4 1/2 cups water to a boil in a large saucepan or small stockpot and add the lentils. Simmer, uncovered, for 20 minutes, then add the rice and half the cooked onions. Season with salt and pepper to taste. Simmer, covered, over very low heat until the lentils and rice are tender, about 20 minutes more. You may need to add more water toward the end; check after 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
3. While the rice and lentils are cooking, cook the onions remaining in the skillet over low heat, stirring often, until dark brown and nearly crisp, 15 to 20 minutes.
4. Serve hot or at room temperature, with browned onions sprinkled on top. Add a dollop of the yogurt or sour cream if desired.
Persian Love Cake

Ingredients:
2 large egg whites
1/2 cup sugar
Petals from 2 organic roses
1 cup cake flour
"14 tablespoons bakers sugar or superfine sugar, divided", 1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)
2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
1 teaspoon rose water
2 tablespoons natural unsalted pistachios

Instructions:
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
Arya's Snitched Tarts

Ingredients:
1 bottle inexpensive sweet red wine, such as a Shiraz
1 1/2 cups honey
1/2 cup red wine vinegar
1 tablespoon Poudre Forte
1/2 cup chopped dates or prunes
1/2 cup currants
1 cup fresh or dried figs, if available (if not, substitute your favorite berries), diced
Crumbled candied nuts (optional, but delicious)
1 batch Medieval Sweet Dough
Vegetable oil for frying

Instructions:
Bring the wine and honey to a boil, then reduce the heat and skim off the foam until the liquid is clear. Add the vinegar, poudre forte, and fruits; return the mixture to a boil, then reduce the heat to a low simmer. Keep an eye on the fruit as you proceed—do not overreduce it! The syrup should lightly coat the back of a spoon and reduce by about a third to a half.
Roll the sweet dough to about 1/4-inch thickness on a floured board, then use a circular cutter or drinking glass to cut out circles about 2 inches in diameter.
Pour a shallow layer of oil into a skillet or pan and place it over medium-high heat until hot. Working a few at a time, gently slip dough circles into the oil and fry until they are lightly browned and very crisp. Transfer the fried circles to paper towels to drain. Arrange the cakes on a serving platter, then spoon on just enough of the fruit mixture to cover each disk. Sprinkle with candied nuts. The yellowish cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.
Herbes de Provence Rotisserie Chickens

Ingredients:
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons dried herbes de Provence (see note)
1 tablespoon coarse kosher salt
2 (3 1/2-pound) chickens

Instructions:
Place butter, herbes de Provence, and salt in small bowl; mash with fork until blended to thick granular paste. Starting at neck end of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extralarge resealable plastic bags. Chill at least 6 hours. DO AHEAD Chickens can be prepared 1 day ahead. Keep refrigerated. Let chickens stand at room temperature about 30 minutes before cooking.
Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pan(s) under chickens for drips. Close grill, inserting stem of instant-read thermometer through hole in hood of grill to monitor temperature. Maintain temperature at around 400°F by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted into thickest part of thigh registers 170°F, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill 10 minutes.
Slide chickens off spit and onto platter. Cut each chicken into 6 or 8 pieces and arrange on platter.
If using a charcoal grill,arrange coals on either side of a disposable aluminum baking pan, dividing coals equally. If using a three-burner gas grill, light burners on left and right, leaving center burner off. If using a two-burner gas grill, light burner on side opposite disposable pan. Insert an instant-read thermometer into top vent of grill or place oven thermometer inside grill on grate over pan. Bring temperature to 350°F to 375°F. Place chicken on grate above pan. Close grill. Adjust grill vents or heat setting as needed to maintain temperature.
Edible Stones

Ingredients:
500 ml extra-virgin olive oil
1 garlic bulb
60 ml kaolin
40 g lactose
1 g black vegetable dye
0.5 g table salt
80 ml water
16 small Cherie potatoes (32-35 g each)
3 litres water
24 g salt
The potatoes (see above)
The coating (see above)
40 g garlic confit (see above)
1 egg yolk
60 ml extra-virgin olive oil
Salt

Instructions:
Pour the oil into a small, deep saucepan and place on the cooker (stove) top or over very low and steady heat, making sure it does not reach a very high temperature. Heating the oil can also be done over the edge of the cooker top so that it is done as gently as possible. When the oil is warm, place the separated, unpeeled garlic cloves in the oil and poach them gently for approximately 2 hours. They should be tender, easy to peel and thoroughly impregnated with oil. When ready, drain the oil, peel the garlic cloves, crush them, then pass them through a chinois and set aside.
Place the kaolin, lactose, black dye and salt in a bowl and mix together, gradually adding the water. The mixture may seem too dry at first, but if left for an hour or so will liquefy and develop a yogurt-like texture suitable for coating the boiled potatoes, thick but not runny.
Gently clean the potatoes with a soft brush. Do not peel. Bring the salted water to a boil in a large saucepan, then add the potatoes. Boil for 15-20 minutes, depending on the size of the potatoes, without overcooking them. Drain them and place on a baking sheet.
Pierce the flattest side of each potato with the tip of a skewer. Remove the skewer and insert its blunt end in the same hole until it reaches roughly the centre of the potato. Stir the kaolin mixture until thoroughly combined and of the correct consistency. Dip the potatoes into the mixture, completely covering them. Insert the ends of the skewers into the holes of a perforated baking sheet so that they are held in a vertical position. Place the sheet in a stove or oven at a low temperature—50°C (120°F)—for approximately 30 minutes or until the coating has dried out to a crisp texture. This will contrast with the smoothness of the potato inside, which will be tender and creamy thanks to the protection of this 'shell'.
Put the garlic confit in a tall beaker, add the egg yolk and combine with a hand-held blender until the mixture forms an emulsion. Meanwhile, slowly drizzle the oil in, being careful that the emulsion does not lose stability. Once ready, add salt to taste and set aside in a covered bowl.
Heat a few polished river stones the size of the potatoes coated in the grey clay in the oven at 70°C (160°F) for 5-7 minutes. The stones will add the finishing touch to the presentation and keep the potatoes hot for longer. Serve the potatoes in between the stones. Serve a heaped portion of alioli in smaller, individual dishes. The potatoes should be eaten with the fingers and the first bite should be taken without the sauce. This will accentuate the difference in the texture between the coating and its content. After that, the potatoes should be dipped into the alioli.
Tyroshi Honeyfingers

Ingredients:
2/3 cup plus 3/4 cup flour
1 cup whole milk (goat or cow)
Olive oil
2 tablespoons cooking sherry or sweet wine
1 egg, beaten
1/3 cup pine nuts, finely chopped
Cinnamon to taste
Ground black pepper to taste
1 cup honey, or more if needed
Chopped pine nuts for garnish

Instructions:
In a medium saucepan, whisk the 2/3 cup flour a little at a time into the cold milk so that there are no lumps. Add 1 tablespoon of the oil and the sherry, and cook on medium-high heat, stirring constantly, until a thick porridge forms. Remove the pan from the heat and continue to stir briskly to cool the mixture.
When the porridge is lukewarm, add the egg and stir briskly until it is blended. Stir in the pine nuts and a dash of cinnamon and pepper. Stir in the remaining 3/4 cup flour to make a dough that is sticky but can still be handled.
On a floured board with floured hands, press the dough out to a 1/2-inch-thick rectangle; cut it into finger-size strips.
Cover the bottom of a frying pan with a layer of olive oil about 1/2 inch deep. Heat the oil and fry the strips of dough until they are golden brown and crispy. Remove the fried strips to a plate covered with paper towels to drain. Dip them in honey and sprinkle them with cinnamon and pine nuts.
Iced Blueberries in Sweet Cream

Ingredients:
1 pint fresh blueberries, 2 egg whites, slightly beaten, 1 cup plus 2 teaspoons milk or cream, 2 tablespoons honey, Pinch of salt, 2 teaspoons sugar

Instructions:
We prefer to start with fresh blueberries rather than frozen ones, because many frozen berries are often processed improperly. To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. After the berries are frozen, they can be transferred to a bag and stored for up to six months.
While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stovetop, and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
Pour the cooled sweet cream over the frozen berries to serve.