iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pappardelle with Chicken and Mushroom Ragù

Ingredients:
6 ounces cremini mushrooms
3 garlic cloves
1/4 cup extra-virgin olive oil
1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
1 small onion, chopped
3/4 teaspoon chopped rosemary
3 tablespoons balsamic vinegar
1 (28-ounce) can whole tomatoes in juice
1/2 pound dried pappardelle
5 ounces baby arugula (about 8 cups)
Accompaniment: Grated Parmigiano-Reggiano

Instructions:
Pulse mushrooms and garlic in a food processor until finely chopped.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.
Black-Tie Martinis

Ingredients:
9 ounces (1 cup plus 2 tablespoon) gin or vodka
1 teaspoon black peppercorns, crushed
1 tablespoon dry vermouth
3 dashes Angostura bitters
Garnish: lemon twist

Instructions:
Combine gin and peppercorns, then let stand 15 minutes.
Stir together 1/2 teaspoon finely ground pepper and 1/2 teaspoon salt on a plate. Wet rim of 1 Martini glass with your fingertip and dip in salt mixture, rotating glass to coat rim. Repeat with 2 more glasses.
Strain gin through a fine-mesh sieve into a 16-ounce cocktail shaker three-fourths full of ice. Add vermouth and bitters and stir 15 seconds. Strain into Martini glasses.
Caviar Eggs

Ingredients:
6 large eggs
2 teaspoons distilled white vinegar
1/4 cup chilled heavy cream
1 teaspoon fresh lemon juice
1 teaspoon vodka
1/8 teaspoon plus a pinch of cayenne, divided
2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
2 tablespoons domestic caviar such as osetra or rainbow trout
Equipment: a 6- to 8-inch nonstick skillet

Instructions:
Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.
Zucchini Köfte with Beet-Bulgur Pilaf

Ingredients:
1 pound zucchini (3 medium)
2 garlic cloves
1/2 cup packed flat-leaf parsley leaves
1/2 cup packed cilantro sprigs
1 cup rinsed and drained canned chickpeas
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup plain fine dry bread crumbs
About 4 cups vegetable oil for frying
1 medium onion, chopped
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 1/4 cups bulgur
1 pound medium beets with greens, beets peeled and diced (1/4 inch), stems discarded, and greens coarsely chopped
4 cups water
1/3 cup slivered almonds, toasted
1 cup plain yogurt (preferably Greek)
1 teaspooon minced garlic
2 tablespoons chopped cilantro

Instructions:
Coarsely grate zucchini in a food processor fitted with the medium shredding disk. Toss with 1 teaspoon salt in a colander. Let stand 10 minutes.
Pulse garlic, parsley, and cilantro in food processor until finely chopped.
Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl. Roll 2-tablespoons portions into balls and chill köfte in a 4-sided sheet pan while making bulgur.
Cook onion and garlic in oil and butter in a deep 10-inch heavy skillet over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes. Stir in bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until fragrant and a shade darker, about 4 minutes.
Stir in beets (but not greens) and water and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and beets are tender, about 20 minutes. Stir in greens and cook until just wilted, about 1 minute. Fluff bulgur with a fork, then sprinkle with almonds.
Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry köfte in 2 batches, turning once, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
Serve warm köfte and bulgur with sauce.
Six-Spice Hanger Steak

Ingredients:
2 teaspoons Sichuan peppercorns
10 black peppercorns
1 teaspoon fennel seeds
1 teaspoon anise seeds
1 (2-inch) piece cinnamon stick
4 cloves
2 teaspoons packed dark brown sugar
1 hanger steak (about 2 pounds and 1 1/2 inches thick), center gristle removed
1/4 cup soy sauce
1 tablespoon rice vinegar (not seasoned)
1 tablespoon water
1 tablespoon minced peeled ginger
2 teaspoons packed dark brown sugar
1 teaspoons minced shallot
1 small garlic clove, minced
1 tablespoon chopped cilantro
Equipment: an electric coffee/spice grinder

Instructions:
Preheat broiler and lightly oil rack of broiler pan.
Finely grind spices with brown sugar and 11/2 tsp salt in grinder.
Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare. Let steak rest on a plate at least 10 minutes.
Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.
Veal Scallopini with Brown Butter and Capers

Ingredients:
3 tablespoons olive or vegetable oil
1/2 cup all-purpose flour
1 pound thin veal scallopini (less than 1/4 inch thick)
1/2 stick unsalted butter, cut into pieces
1 1/2 tablespoons red-wine vinegar
1 1/2 tablespoons drained small capers
2 tablespoons chopped flat-leaf parsley

Instructions:
Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
Beggars' Purses

Ingredients:
5 tablespoons unsalted butter
1 cup whole milk
1/2 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
2 tablespoons chopped chives
16 to 20 long chives (from 1 bunch)
3/4 cup sour cream (preferably at room temperature)
4 ounces domestic caviar such as osetra or rainbow trout

Instructions:
Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
Stout and Cheddar Rarebit with Fried Eggs

Ingredients:
1/3 cup cider vinegar
2 teaspoons granulated sugar
1 small red onion, thinly sliced
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/2 cup Guinness Extra Stout (without foam)
1/3 cup water
2 teaspoon packed brown sugar
1/2 teaspoon Worcestershire sauce
8 large eggs
4 thick slices peasant bread (preferably sourdough)
1/2 pound extra-sharp white Cheddar, grated
1 bunch watercress, coarse stems discarded
1/2 tablespoon extra-virgin olive oil

Instructions:
Bring vinegar, granulated sugar, and 1/2 teaspoon salt to a simmer in a small saucepan. Stir in onion and transfer to a small bowl. Let stand, stirring occasionally.
Melt butter in a small heavy saucepan over medium heat. Whisk in flour and dry mustard and cook, whisking, 2 minutes. Add beer, water, brown sugar, and Worcestershire sauce and simmer, whisking, until just thickened.
Fry eggs and toast bread. Reheat sauce, then remove from heat and gradually whisk in cheese until smooth. Season with salt and pepper.
Top each slice of toast with cheese sauce and 2 fried eggs. Toss watercress with oil, a pinch of salt, and drained pickled onions and arrange on top.
Lentil Soup with Italian Sausage and Escarole

Ingredients:
1 2/3 cups lentils (11 ounces), rinsed well
5 cups water
3 1/2 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
4 garlic cloves, finely chopped, divided
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage links, cut into 1-inch pieces
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
1/2 pound escarole, chopped (4 cups packed)
1 to 2 tablespoons red-wine vinegar
Accompaniment: croutons

Instructions:
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
Caramel Pecan Cakes

Ingredients:
2 cups sugar
1 1/2 cups water, divided
1/2 cup pecans
1/2 stick unsalted butter, melted
1 large egg, lightly beaten
1/3 cup heavy cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup packed brown sugar
8 (6-ounces) ramekins
five-spice ice cream and poached tangerine slices

Instructions:
Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.
Preheat oven to 350°F with rack in middle.
Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.
Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).
Preheat oven to 325°F with rack in middle.
Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
Steamed Egg Custard with Blue Crab and Flowering Chives

Ingredients:
3 large dried Chinese black mushrooms
2 1/3 cups water
1 (4-inch) piece kombu (dried kelp)
2 tablespoons bonito flakes
6 large eggs
1/4 cup heavy cream
1 1/2 teaspoons Shaoxing wine
1 1/2 teaspoons dry Oloroso Sherry
1 1/2 teaspoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 teaspoon Asian sesame oil
18 flowering Chinese chives, tough bottoms discarded
1/2 pound jumbo lump crabmeat, picked over
1/2 teaspoon Asian sesame oil
1/4 teaspoon sugar
3/4 teaspoon kosher salt
1 1/2 teaspoons Shaoxing wine
1 tablespoon dry Oloroso Sherry
Pinch of white pepper
Equipment: 8 (4- to 5-ounce) bowls or ramekins

Instructions:
Simmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes. Add kombu and return just to a simmer. Turn off heat and add bonito flakes, then let steep 10 minutes. Strain stock through a fine-mesh sieve into a bowl or glass measure, discarding solids. Cool dashi to room temperature.
Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.)
Blanch chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooking. Pat chives dry. Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients.
Top warm custards with crab mixture.
Flatiron Steaks with Creamy Juniper Sauce with Hash Browns

Ingredients:
1 1/2 pounds russet (baking) potatoes
1 medium onion, chopped
3 tablespoons unsalted butter
1/4 cup vegetable oil, divided
40 juniper berries
1 (1 1/2- to 1 3/4-pound) flatiron steak (about 1 1/2 inches thick), cut into 4 pieces
1/2 cup sliced shallot
1/2 cup dry white wine
3/4 cup reduced-sodium chicken broth
3/4 cup heavy cream
Equipment: an electric coffee/spice grinder

Instructions:
Bring a 4-quart pot of salted water (1 tablespoon salt for 3 quarts water) to a boil. Meanwhile, peel potatoes and cut into 3/4-inch pieces. Add potatoes to water and return to a boil, then boil 5 minutes. Drain potatoes and transfer to a bowl.
Meanwhile, cook onion in butter with 1/4 teaspoon salt and 1/4 teaspoon pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until pale golden, about 5 minutes. Add to potatoes and mash gently, leaving larger lumps.
Add 2 tablespoons oil to skillet and heat over medium heat until it shimmers. Add potato mixture and pat out evenly. Cook, partially covered, without stirring, until underside is golden brown, about 10 minutes. Keep warm, covered, off heat.
Finely grind juniper berries in grinder. Pat steaks dry and season with 1 1/2 teaspoons salt, 1 teaspoon ground juniper (reserve remainder for sauce), and 3/4 teaspoon pepper (total).
Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook steaks, turning once, 8 to 10 minutes total for medium-rare. Let steaks rest on a plate, loosely covered with foil, about 10 minutes.
Add shallot to skillet and cook over medium heat, stirring and scraping up brown bits, until shallot is softened, 5 to 7 minutes. Add wine and remaining ground juniper (about 1 teaspoon), then boil until most of liquid has evaporated, about 1 minute. Add broth and cream and boil until sauce is reduced to about 1 1/4 cups, 3 to 5 minutes. Add meat juices from plate and season with salt and pepper.
Serve steaks over hash browns and with sauce.
Braised Chicken with Smoked Ham, Chestnuts, and Ginger

Ingredients:
2 3/4 cups water
12 dried Chinese black mushrooms
1/2 teaspoon white pepper
2 teaspoons kosher salt, divided
1 tablespoon soy sauce
2 teaspoon sugar
1 cup sliced peeled ginger
1/4 cup Shaoxing wine or dry Oloroso Sherry
1/4 cup dry white wine
2 small chickens (2 1/2 to 3 pounds), each cut into 6 pieces (legs, thighs, and breasts without backbones)
2 3/4 cups water
2 tablespoons corn oil
1 tablespoon plus 2 teaspoon kosher salt, divided
1/4 cup finely julienned peeled ginger
1/2 cup dry white wine
3/4 cup Shaoxing wine or dry Oloroso Sherry
3/4 cup dry Oloroso Sherry
2 1/2 cups reduced-sodium chicken broth
1 1/2 cups plus 2 tablespoon cold water, divided
3 1/2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon white pepper
2 tablespoons cornstarch
7 to 8 ounces bottled roasted chestnuts
1/4 pound thinly sliced country ham or speck
Accompaniment: steamed jasmine rice

Instructions:
Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 minutes. Cool to room temperature, then strain through a sieve into a large bowl. Discard stems, then chill mushroom caps, covered, until ready to braise chicken. Stir remaining marinade ingredients into mushroom liquid, then add chicken and marinate, chilled, stirring occasionally, 1 day.
Remove chicken from marinade and pat dry (discard marinade).
Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Just before browning each batch of chicken, sprinkle with 1 teaspoon kosher salt. Brown, skin side down first, about 3 minutes per side. Transfer to a plate.
Pour off all but 1 tablespoon oil from skillet, then reduce heat to medium-low and sauté ginger, stirring, 1 minute (do not brown). Add white wine and Shaoxing and boil until reduced by three fourths, about 5 minutes. Add broth, 1 1/2 cups water, sugar, soy sauce, white pepper, and remaining 2 teaspoons kosher salt and bring to a simmer.
Combine cornstarch and remaining 2 tablespoons cold water and whisk into sauce, then boil 1 minute.
Transfer chicken, skin side up, to a 6-to 8-quart heavy pot (place white meat on top). Add sauce, chestnuts, and reserved mushroom caps. Gently simmer, covered, until chicken is just cooked through, 15 to 25 minutes.
Cut breasts in half and return to pot. Add ham. Gently simmer 3 minutes more.
Wilted Greens with Warm Sherry Vingaigrette

Ingredients:
1 small garlic clove
3 tablespoons cream Sherry
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot
1/4 teaspoon plus 1/8 teaspoon sugar
1/3 cup olive oil (not extra-virgin)
3/4 pound mixed seasonal baby greens (20 cups)

Instructions:
Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified.
Toss greens with warm dressing. Serve immediately.
Peppery Fig and Cider Compote

Ingredients:
8 ounces dried Mission figs, stemmed
1 1/2 cups unfiltered apple cider
1/4 cup sugar
3 (2-inch) strips orange zest
1 Turkish or 1/2 California bay leaf
1 teaspoon black peppercorns, crushed
Accompaniment: Fresh Ricotta

Instructions:
Cut figs into 1-inch pieces. Boil cider with figs and remaining ingredients, uncovered, until it is slightly syrupy and figs are plump, about 20 minutes. Serve warm or at room temperature.
Roasted Veal Chop with Morels

Ingredients:
1 1/2 cups boiling water
1 1/4 ounces dried morels (about 1 1/3 cups)
2 (1 1/3-inch-thick) veal rib chops
1 tablespoon vegetable oil
1 1/2 tablespoons unsalted butter
1 garlic clove, smashed
1 thyme sprig
1 tablespoon finely chopped shallot
2 tablespoon Cognac
2/3 cup crème fraîche
1/2 tablespoon chopped chives
1 teaspoon chopped tarragon

Instructions:
Preheat oven to 350°F with rack in middle.
Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
While morels soak, let veal chops stand at room temperature 30 minutes.
Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.
Top Butt Steak with Whiskey Mustard Sauce

Ingredients:
1 (2- to 2 1/4-pounds) boneless top butt sirloin steak (about 1 inch thick)
1 tablespoon olive oil
2 tablespoons finely chopped shallot
1/2 cup whiskey
1 cup reduced-sodium chicken broth
2 tablespoons whole-grain mustard
3 tablespoons unsalted butter
1/2 teaspoon cider vinegar

Instructions:
Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
Slice steak and serve with sauce.