iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crunchy Chocolate Chunk Cookies

Ingredients:
1 1/2 cups unbleached cake flour
2 cups unbleached bread flour
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, room temperature
1 cup granulated sugar
1 cup light-brown sugar
1 tablespoon vanilla extract
Generous pinch kosher salt
3 large eggs
1 cup bittersweet chocolate chunks (ideally about 72% cacao)
1/2 cup Valrhona chocolate pearls (available at valrhona-chocolate.com) or chopped malted milk balls
Coarse sea salt, for sprinkling
Cold local whole milk
for serving

Instructions:
In a medium bowl, sift together the flours and the baking soda; set aside.
In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.
With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. Add the flour mixture all at once and mix on medium until it just comes together.
Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).
About 30 minutes before baking, preheat oven to 350°F and line two baking sheets with parchment paper.
Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. Serve warm with a glass of cold milk.
Crudités Vegetables with Remoulade Sauce

Ingredients:
1 bulb fennel, sliced, 1 bunch radishes, trimmed, 1 bunch small young carrots, trimmed and peeled, 2 Belgian endive heads, trimmed and leaves separated, 2 small Persian cucumbers, quartered lengthwise, 4 teaspoons kosher salt, 1/4 cup plain yogurt, 1/4 cup mayonnaise, 1 tablespoons capers, rinsed and chopped, 1 tablespoon lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon chopped flat-leaf parsley, Kosher salt and freshly ground pepper, to taste

Instructions:
In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.
Green Beans with Shallots, Hazelnuts, and Tarragon

Ingredients:
6 tablespoons raw hazelnuts
3 tablespoons unsalted butter, divided
3 large shallots, sliced (about 1 cup)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds haricots verts (thin green beans), trimmed
3 tablespoons fresh tarragon leaves, coarsely chopped
1 1/2 teaspoons grated lemon zest

Instructions:
Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.
Salted Chocolate Caramel Tart

Ingredients:
1/2 cup whole almonds, skin on
8 tablespoons unsalted butter (1 stick), softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, cut in tablespoons and chilled
1/2 cup heavy cream, measured and chilled
1 1/2 cup granulated sugar
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces bittersweet chocolate, chopped
8 ounces crème fraîche, at room temperature
2 tablespoons unsalted butter, at room temperature
2 tablespoons light corn syrup
Flaky salt, for garnish
10" tart pan with removable bottom

Instructions:
Preheat oven to 300°F. In the bowl of a food processor, pulse almonds until finely ground; remove and set aside. Add butter, sugar, and vanilla to food processor and pulse to combine well. Return ground almonds to food processor along with flour and salt and pulse briefly until a dough begins to form. Transfer dough (it will be crumbly) to a 10-inch tart pan with a removable bottom. Press the crumbs into the bottom and up the sides, using your knuckles to spread it as evenly as possible. Chill until firm, at least 30 minutes. Prick dough all over with a fork and bake until just golden brown, about 45 minutes. Set pan on a wire rack and let crust cool completely.
Place a pastry brush in a cup of water near the stove. In a medium saucepan, stir together the sugar, water, and corn syrup. Cook over medium-high heat, swirling gently but not stirring, and occasionally using the pastry brush to wash down any sugar crystals from the sides of the pan. Continue to cook until caramel reaches a dark amber color, swirling frequently as it darkens, 15 to 20 minutes total. Remove from heat and carefully add the cream all at once (it will bubble up). Add the butter, vanilla, and salt, and when the bubbles die down a bit, whisk caramel until smooth. Pour into tart shell and set aside to cool for 20 minutes. Then, refrigerate until chilled, at least 1 hour, or up to one day ahead.
After the caramel-filled tart has chilled for at least an hour, melt the chocolate gently in a bowl set atop barely simmering water in a saucepan. Stir until smooth and set aside to cool slightly. Stir the crème fraîche into the chocolate, followed by the butter and corn syrup. Stir to combine well. Spread over the cooled caramel tart and refrigerate until set, at least 30 minutes (or up to 3 hours). Let stand at room temperature for 30 minutes before serving, and garnish with flaky salt, if desired.
Mushroom, Leek, and Brioche Stuffing

Ingredients:
1 10-ounce loaf brioche (preferably day-old), cut into 1/2-inch cubes
2 tablespoons unsalted butter, divided, plus more for greasing dish
1 pound cremini mushrooms, trimmed and sliced
Kosher salt and freshly ground pepper
1 medium fennel bulb, coarsely chopped (about 3 cups)
1 1/2 tablespoons chopped fresh rosemary leaves
2 leeks (white and light-green parts only) split lengthwise and sliced (about 4 cups)
2 1/2 cups low-sodium chicken broth
4 large eggs, lightly beaten
2 tablespoons chopped flat-leaf parsley
3-quart baking dish

Instructions:
Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.
Saint-Florent Cocktail

Ingredients:
1/4 cup clover honey, 2 tablespoon hot water in a small jar, 6 tablespoons gin, 3 tablespoons fresh lime juice, 2 tablespoons Aperol or Capelletti, 1 tablespoon honey syrup, 2 dashes of Angostura bitters, Ice, Champagne or sparkling wine, Lime wheel for garnish

Instructions:
Combine 1/4 cup clover honey and 2 tablespoon hot water in a small jar; cover and shake to dissolve honey.
Combine 6 tablespoons gin, 3 tablespoons fresh lime juice, 2 tablespoons Aperol or Capelletti, 1 tablespoon honey syrup, and 2 dashes of Angostura bitters in a cocktail shaker; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into 2 chilled coupe glasses. Top off with Champagne or sparkling wine and garnish each with a lime wheel. Repeat three more times.
Halibut Confit With Leeks, Coriander, and Lemon

Ingredients:
1 tablespoon coriander seeds, plus more very coarsely chopped for serving
4 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 2" pieces
8 sprigs cilantro, cut into 2" pieces, plus leaves for serving
1 cup olive oil
1 lemon, thinly sliced, seeds removed
Kosher salt
1 3-pound skinless halibut fillet
halved lengthwise

Instructions:
Preheat oven to 375°F. Coarsely grind 1 tablespoon coriander seeds in a spice mill or with a mortar and pestle. (Alternatively, you can coarsely chop with a knife.)
Toss leeks, cilantro sprigs, oil, half of lemon slices, and 2 teaspoons ground coriander in a large roasting pan; season with salt. Roast, tossing occasionally, until leeks are tender and starting to brown, 15-20 minutes. Remove roasting pan from oven and carefully pour infused oil into a large heatproof measuring cup.
Reduce oven temperature to 275°F. Season halibut with salt and arrange over leeks in roasting pan. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Roast until halibut is just cooked through and starting to flake, 30-35 minutes.
Cut halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.
Do ahead: Halibut can be roasted 1 hour ahead. Let cool and cover.
White Beans and Charred Broccoli with Parmesan

Ingredients:
2 cups dried large white beans (such as gigante or corona), soaked overnight 3 ounces Parmesan with rind
3 ounces Parmesan with rind
1 onion, quartered
1 head garlic, halved crosswise
Kosher salt
1 1/2 pounds broccoli (about 3 small heads), coarsely chopped
1/2 cup olive oil, divided
Freshly ground black pepper
4 anchovy fillets packed in oil, drained, finely chopped
2 wide strips lemon zest, thinly sliced
1/4 cup fresh lemon juice

Instructions:
Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2"; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.
Preheat oven to 450°F. Toss broccoli with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15 to 20 minutes. Let cool.
Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.
Double Chocolate Chunk Walnut Cookies

Ingredients:
Cooking spray or oil mister (optional)
1/2 cup raw sugar
1/3 cup unpacked dark brown sugar
1/4 cup mashed avocado
1 tablespoon unsweetened applesauce
1 large egg white
1 teaspoon pure vanilla extract
1/2 cup (65 grams) white whole wheat unbleached flour (I recommend King Arthur)
1/3 cup (50 grams) all-purpose flour
"1/3 cup unsweetened cocoa powder (I use Trader Joes)", 1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup semisweet chocolate chunks
1/2 cup finely chopped walnuts

Instructions:
Preheat the oven to 350°F. Line 2 regular baking sheets with silicone baking mats (such as Silpats) or lightly spray nonstick baking sheets with oil.
In a large bowl, using an electric hand mixer, whisk together the sugars, avocado, applesauce, egg white, and vanilla until the sugar dissolves, about 2 to 3 minutes.
In a separate large bowl, whisk together the flours, cocoa powder, baking soda, and salt. Fold in the dry ingredients with a spatula in two additions. Using a spatula, fold in the chocolate chunks and walnuts. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate 15 minutes.
Drop the dough by tablespoonfuls about 1 inch apart onto the prepared baking sheets and smooth the tops.
Bake until almost set, 10 to 12 minutes. Let cool for 5 minutes on the pan, then transfer to wire racks to cool completely.
Aleppo Pepper-Roasted Pork with Shallot Vinaigrette

Ingredients:
4 large garlic cloves, finely grated
1/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes
1/4 cup kosher salt
1/4 cup (packed) light brown sugar
1 8-10-pound bone-in pork shoulder (Boston butt)
2 large shallots, finely chopped
1/3 cup red wine vinegar
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh marjoram or oregano
2 tablespoons Aleppo pepper or 2 teaspoons crushed red pepper flakes
2 tablespoons olive oil
3/4 teaspoon sugar
Kosher salt
freshly ground pepper

Instructions:
Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork. Place in a large roasting pan. Cover and chill 12-24 hours.
Preheat oven to 300°F. Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6-7 hours. Transfer to a cutting board and let rest at least 30 minutes before slicing.
Do ahead: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225°F oven (about 1 hour).
Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 tablespoons water in a medium bowl. Season with salt and black pepper; serve with pork. Do ahead: Vinaigrette can be made 6 hours ahead. Cover and chill.
Brined and Roasted Rosemary-Chile Almonds

Ingredients:
1/3 cup kosher salt
8 sprigs rosemary, divided
8 dried chiles de árbol, divided
1 1/2 pounds almonds
2 tablespoons plus 1/2 cup olive oil
Flaky sea salt (such as Maldon)

Instructions:
Bring kosher salt, 2 rosemary sprigs, 4 chiles, and 4 cups water to a boil in a medium saucepan, stirring to dissolve salt. Add almonds and remove from heat; cover and let sit 24 hours.
Preheat oven to 375°F. Drain almonds; discard rosemary and chiles. Spread out almonds on a rimmed baking sheet; add remaining 4 chiles and drizzle with 2 tablespoons oil. Toss to coat. Roast almonds, tossing occasionally, until dried out and completely toasted through and fragrant, 45-55 minutes. Let cool.
Meanwhile, pick leaves from remaining 6 rosemary sprigs. Heat remaining 1/2 cup oil in a small saucepan over medium. Working in batches, fry rosemary leaves until bright green and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain. Add fried rosemary to almonds, season with sea salt, and toss to combine.
Do ahead: Almonds can be roasted 3 days ahead. Store airtight at room temperature.
Fritto Misto

Ingredients:
About 8 cups vegetable oil, 1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 2 cups chilled club soda, Lemon wedges for serving, medium heavy pot, a deep-fry thermometer, a spider or slotted spoon

Instructions:
Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 8 cups). Heat over medium-high until thermometer registers 350°F.
Meanwhile, whisk 1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl. Whisk in 2 cups chilled club soda just to blend (a few lumps are okay; just don't overmix). Dip one-fourth of mixed vegetables, seafood, and herbs (see "Fritto Misto Favorites," below) into batter, letting excess drip back into bowl. Fry, turning occasionally to cook evenly and gently, separating as needed, until golden and crisp, 1-3 minutes. Using a spider or slotted spoon, transfer to a paper towel-lined wire rack; season with salt. Repeat 3 more times with remaining ingredients, returning oil to 350°F between batches. Serve with lemon wedges.
The BA Patty Melt

Ingredients:
3 tablespoons vegetable oil
2 thinly sliced large onions
1/4 small onion, finely chopped
1 pound ground beef chuck (20% fat)
1 tablespoon ketchup
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
4 slices seeded rye bread
4 ounces thinly sliced aged sharp cheddar
4 ounces thinly sliced Swiss cheese
4 slices bread
1 teaspoon mayonnaise
parchment or waxed paper

Instructions:
Heat 2 tablespoons vegetable oil in a medium skillet over medium heat and cook 2 thinly sliced large onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20-25 minutes.
Gently mix 1/4 small onion, finely chopped, 1 pound ground beef chuck (20% fat), 1 tablespoon ketchup, 1/2 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about 1/4 " thick (you want them roughly the same dimensions as the bread you're using).
Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate. Do ahead: Patties can be formed 8 hours ahead. Cover and chill.
Wipe out skillet; reduce heat to medium. Top 4 slices seeded rye bread with 4 ounces thinly sliced aged sharp cheddar, then patties, onions, 4 ounces thinly sliced Swiss cheese, and another 4 slices bread; spread tops with 1 teaspoon mayonnaise each. Cook, mayo side down and weighted with a foil-covered heavy pan, until golden brown, about 3 minutes. Remove pan; spread top of each melt with 1 teaspoon mayonnaise. Flip; weight with pan. Cook until bread is golden brown and cheese is melted, about 3 minutes.
Quick Pork Pho

Ingredients:
1 medium onion, peeled, halved through root end
2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes
2 garlic cloves, crushed
1 cinnamon stick
2 star anise pods
1 teaspoon fennel seeds
1 1" piece ginger, peeled, crushed
8 cups low-sodium chicken broth
2 tablespoons vegetable oil
2 bone-in pork shoulder steaks (about 12 ounces each)
Kosher salt
freshly ground pepper
8 ounces thin rice stick noodles
Mung bean sprouts
fresh cilantro leaves with tender stems
thinly sliced scallions
chopped unsalted, roasted peanuts
lime wedges

Instructions:
Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.
Charred Onion Dip

Ingredients:
1 thinly sliced shallot, 1 thinly sliced leek, 2 thinly sliced scallions, 2 tablespoons olive oil, 1 grated garlic clove, 1/2 cup mayonnaise, 1/2 cup sour cream, 2 teaspoons fresh lemon juice, 1 teaspoon chopped thyme, plus more for topping, 2 tablespoons buttermilk, Salt, Pepper

Instructions:
Heat broiler. Toss 1 thinly sliced shallot, 1 thinly sliced leek, and 2 thinly sliced scallions with 2 tablespoons olive oil; season with salt. Broil, tossing once, until charred, 10-15 minutes. Let cool. Mix with 1 grated garlic clove, 1/2 cup mayonnaise, 1/2 cup sour cream, 2 teaspoons fresh lemon juice, and 1 teaspoon chopped thyme. Thin with 2 tablespoons buttermilk; season with salt and pepper. Serve topped with thyme.
Leek Soup with Shoestring Potatoes and Fried Herbs

Ingredients:
1/2 cup (1 stick) unsalted butter
6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
1 small onion, thinly sliced
5 garlic cloves, thinly sliced
Kosher salt
2 cups whole milk, divided
1 cup heavy cream, divided 1 cup plain whole-milk yogurt, divided
Freshly ground black pepper
1 russet potato, peeled, cut into thin matchsticks Vegetable oil (for frying; about 4 cups)
1/4 cup fresh flat-leaf parsley leaves
1 sprig rosemary
Kosher salt
Flaky sea salt (such as Maldon)
A deep-fry thermometer

Instructions:
Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt.
Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail.
Season with salt and pepper.
Rinse potato in a colander under cold water until water runs clear; pat completely dry.
Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt.
Olive Oil-Roasted Leeks

Ingredients:
6 leeks, white and pale-green parts only, cut in half lengthwise, 1/2 cup olive oil, Salt

Instructions:
Place a rimmed baking sheet in oven and preheat to 400°F. Cut 6 leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with 1/2 cup olive oil; season with salt. Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°F. Bake until leeks are lightly browned on cut sides and very tender, about 1 1/2 hours.
Uncover leeks and turn cut side up. Increase oven temperature to 400°F; roast leeks until golden brown, 15-20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)