iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Seared Halibut with Coriander & Carrots

Ingredients:
1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp ground turmeric, Pinch of cayenne pepper, Two 6-oz/170-g Alaskan or Pacific halibut fillets, 1 Sea salt, 1 Freshly ground black pepper, 2 tbsp extra-virgin olive oil, 2 small bunches orange, red, or yellow baby carrots, trimmed and peeled, 2 tbsp extra-virgin olive oil, 1 Sea salt, 1 shallot, thinly sliced, 3/4 tsp mustard seeds, 3/4 cup/180 ml whole-milk yogurt, 1 tsp extra-virgin olive oil, 1/2 tsp grated fresh ginger, 1 Sea salt, 1 Freshly ground black pepper, 2 tbsp coarsely chopped fresh parsley

Instructions:
Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.
Baked Risotto with Roasted Vegetables

Ingredients:
Roasted Winter Vegetables
1 tbsp extra-virgin olive oil
1/2 onion, finely chopped
3/4 cup/150 g Arborio rice
1/4 cup/60 ml dry white wine
2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
3/4 tsp kosher salt
Pinch of freshly ground black pepper
1 to 2 tbsp unsalted butter
1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese
plus more for garnish

Instructions:
Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.
Overnight Egg & Cheese Strata

Ingredients:
Butter, for greasing the baking dish
4 thick slices hearty whole-wheat/wholemeal or multigrain artisan bread {about 4 1/2 oz/130 g}
2 large eggs, lightly beaten
1 cup/240 ml whole milk
8 oz/225 g grated Fontina cheese {about 1 cup}
Sea salt
Freshly ground black pepper
6 to 8 asparagus stalks
4 thin slices mortadella or prosciutto {optional}
1 tbsp finely snipped chives

Instructions:
Preheat the oven to 350°F/180°C/gas 4. Butter a small 4-cup/960-ml ovenproof baking dish.
Remove the crusts from the bread and cut into slices; you should have about 3 cups. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides.
Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes.
Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems.
Layer the mortadella over the bread and top with asparagus spears. Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed.
Bake the strata until just set, 30 to 35 minutes. Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.
Rockin' Moroccan Stew

Ingredients:
1 cup (250 ml) vegetable broth made from bouillon
1/3 cup (80 ml) olive oil
1 onion, chopped
1 clove garlic, crushed
1 sweet potato, diced
1 cup (250 ml) dried green beans
1 red pepper, chopped
1/2 cup (125 ml) soy chunks
28 oz can (796 ml) diced tomatoes
1/2 tsp (2 ml) thyme
1/4 tsp (1 ml) ginger, ground
1/4 tsp (1 ml) nutmeg, ground
1/4 tsp (1 ml) cinnamon, ground
3 cloves
pinch chili flakes
1/2 cup (125 ml) prunes, pitted and halved
1/3 cup (80 ml) dried apricots, diced
8 oz can (250 ml) artichoke hearts, reserve juice
1/2 cup (125 ml) black olives, pitted
3 tbsp (45 ml) brown sugar
pinch saffron
1/2 lemon, juiced
1 cup (250 ml) slivered almonds, toasted
3 cups (750 ml) couscous
4 1/2 cups (1125 ml) boiling water

Instructions:
1. In the wok, heat the oil and sauté the onion and garlic.
2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
4. Cover and simmer for 20 minutes or until the vegetables are tender.
5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
6. While you are waiting, toast the almonds in a dry frying pan.
7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
8. Fluff the couscous with a fork.
9. Serve the stew over the couscous and garnish with toasted almonds.
Roasted Winter Vegetables

Ingredients:
2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix
2 medium red or yellow onions, quartered
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Handful of fresh parsley
coarsely chopped
for garnish

Instructions:
Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.
Potatoes Rösti

Ingredients:
2 medium baking potatoes {Idaho or russet}, peeled {1 1/4 lb/570 g}
2 tbsp unsalted butter
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 tbsp rosemary leaves {optional}

Instructions:
Preheat the oven to 400°F/200°C/gas 6.
Cut the potatoes into thin matchsticks using a julienne attachment on a mandoline or food processor. Or, cut into thin rounds and use a sharp knife to cut the rounds into strips {more time consuming, but it works!}
Heat the butter and olive oil in an 8-in/20-cm ovenproof cast-iron or non-stick frying pan, over medium heat. Add the rosemary to the potatoes, and season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, until the potatoes are soft and a few pieces are brown. At this point, the potatoes should have settled into a round flat pancake.
Transfer the potatoes in the skillet to the hot oven to bake until the top and bottom are golden and crispy and the center is soft but cooked through, about 30 minutes. Remove from the oven and slide out of the pan onto paper towels/absorbent papers. Slide onto a baking sheet/tray and continue until the top and bottom are cooked to a deep golden brown, about 10 minutes more. Serve in wedges or whole on a plate in the middle of the table for breaking and nibbling.
White Miso Peach/Pear/Apple

Ingredients:
1 3/4 cups sugar, plus more if needed
"2 large peaches, apples, or pears (we like Anjou), pitted or cored and cut into chunks. Pears and apples should be peeled, but the peaches dont have to be. (Note: If youre using out-of-season fruit—which is often less flavorful—feel free to toss in an extra one to coax out more flavor.)", 2 tbsp white miso
2 cups heavy cream
1 cup whole milk
3 egg yolks

Instructions:
In a medium, heavy-bottomed saucepan over medium heat, melt 3/4 cup of the sugar, stirring often, until it takes on a nice sandy color and is a smooth liquid, 10 to 15 minutes.
Quickly add the fruit and stir to coat with the sugar; this will prevent the sugar from caramelizing any further and/or burning. Cook until the fruit is soft, about 10 minutes or so, depending on which fruit you're using and its ripeness.
Transfer the caramelized fruit to a blender. Add the miso and process to a smooth purée. Set aside.
Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream and milk and cook, stirring occasionally, until hot but not boiling.
Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended.
Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, about 2-3 minutes.
Remove the custard from the heat. Add the fruit-miso mixture and stir to mix completely. Pour the custard through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally. Taste for sweetness; add a little more sugar if needed.
When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
Salted Licorice

Ingredients:
2 cups heavy cream, 1 cup whole milk, 6 black Red Vines licorice, cut into 1/2-inch pieces, 1 tbsp salt, 3 egg yolks, 1 cup sugar

Instructions:
Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, licorice, and salt and cook, whisking occasionally, until much of the licorice has melted and the mixture is hot but not boiling, about 20 minutes.
Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
When the custard has totally cooled, cover the bowl and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
Candy Cap

Ingredients:
2 cups heavy cream
1 cup whole milk
2 tsp salt
1 tbsp dried candy cap mushrooms, ground to a coarse powder in a spice grinder (Chopping the dried mushrooms in a coffee grinder also works well and your next pot of coffee will be very special.)
3 egg yolks
1 cup sugar

Instructions:
In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. Add the ground candy caps. Remove from the heat and let steep for at least 1 hour or up to 2 hours.
When you feel like your mushrooms are in a good place, return the pan to medium heat and bring the mixture back to hot.
Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
The Classic Margarita

Ingredients:
2 ounces tequila made from 100 percent agave, preferably reposado or blanco, 1 ounce Cointreau, 1 ounce freshly squeezed lime juice, Salt for garnish

Instructions:
Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice. Moisten rim of Margarita or other cocktail glass with lime juice or water. Holding glass upside down, dip rim into salt. Shake and strain drink into glass and serve.
Duck Breast & Zucchini Tournedos

Ingredients:
3 duck breasts
3 young zucchini
salt
"1 3/4 oz dried cep mushrooms (champagne cork or bouchon) or porcini", 2 tablespoons coarsely ground black pepper
1 tablespoon herbes de Provençe (usually marjoram
oregano
rosemary
thyme)

Instructions:
For the mushroom powder, process the dried cep mushrooms until finely ground, combine them with the pepper and herbes de Provençe.
Cut the duck breasts lengthways into 3 mm (⅛ inch) wide strips.
Lay out the strips of duck two by two on top of each other, alternating layers of fat and lean. Cut the zucchini into strips using a vegetable peeler. Lay the strips of zucchini on top of the duck, season with the mushroom powder and season with salt. Roll up the strips tightly to make tournedos and tie with string. Make 6 tournedos in this way. Cook over gentle heat 5 minutes each side.
Apricot and Rosemary Skewers

Ingredients:
18 apricots, 12 stalks of rosemary, 3 tablespoons honey, juice of 1 orange, 1 3/4 oz lightly salted butter, 1/2 cup peach liqueur

Instructions:
Cut the apricots in two, spear them on the stalks of rosemary, making them overlap.
For the syrup, combine the honey with the orange juice, reduce in a saucepan, add the butter and the peach liqueur, reduce again: the texture should be syrupy.
Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup.
Ratatouille Parcels

Ingredients:
2 beautiful eggplants
2 red peppers
2 yellow peppers
4 bulb spring onions
1 3/4 oz fresh ginger
1 organic lemon (unwaxed)
2/3 cup olive oil
1/2 cup white port
1 branch rosemary
1 bay leaf
salt and pepper

Instructions:
Finely dice the vegetables. Peel and finely slice the ginger, cut the lemon into segments.
Make a parcel by layering two sheets of foil. Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.
Cook over gentle heat for 15 minutes.
Creamy Avocado Pesto

Ingredients:
1 ripe avocado, peeled, pitted, and diced
1 cup (packed) fresh basil leaves
1/3 cup pine nuts
3 cloves garlic, chopped
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Water as needed
Salt and pepper to taste

Instructions:
1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
2. Season with salt and pepper to taste.
3. Use immediately or keep, refrigerated, for up to four hours.
Smoked-Chili-Rubbed Goat Shoulder

Ingredients:
4 fresh long red chilies, such as Anaheim or Hungarian Wax, chopped
2 fresh Thai bird chilies, chopped
3 inches fresh ginger, peeled and chopped
8 garlic cloves, crushed and peeled
1 bunch of flat-leaf parsley, leaves only
2 tablespoons sea salt
1/4 cup olive oil (the best you can afford)
1 bone-in goat shoulder (about 5 pounds)

Instructions:
1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next. Add the olive oil, pounding again to form a pretty smooth paste.
2. Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.
1. Preheat a smoker (see Headnote above).
2. Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours. Keep an eye on the temperature, stoke your fire, and drink a Scotch. Occasionally baste the goat with the leftover marinade. After 3 hours, periodically jiggle the leg. When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours. Serve it straight away on a platter and tear into with your hands.
My Green Papaya Salad

Ingredients:
1 tablespoon fresh cilantro root (4 roots), rinsed, scraped, and rinsed again
1 tablespoon minced peeled fresh ginger
1 fresh Thai bird chili, or more to taste
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
2 tablespoons palm or brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
Juice of 3 limes, or more to taste
4 Chinese long beans, trimmed
1 cup loosely packed fresh Thai basil leaves
1 cup loosely packed fresh Vietnamese mint (rau ram) leaves
2 cups julienned peeled green (unripe) papaya
2 cups julienned peeled cucumber
1 cup julienned peeled green (unripe) mango
2 cups julienned peeled ripe mango
"3/4 cup 1/2-inch-thick pineapple batons (size of a ladys pinkie)", 3/4 cup julienned fresh long red chilies, such as Anaheim or Hungarian Wax
3/4 cup lightly crushed salted roasted peanuts

Instructions:
Use a mortar and pestle to pound all the dressing ingredients until smooth, pounding each ingredient thoroughly before adding the next. taste and add more fish sauce, lime juice, chili, and/or palm sugar if you want. The flavor's up to you.
1. Heat a grill pan, cast-iron skillet, or grill until very hot. Cut the long beans into a manageable size for your pan, if necessary, then char the beans well on all sides, about 4 minutes total. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. Cut the beans into 1/2-inch pieces and return them to the bowl.
2. Tear the basil and mint leaves. Toss together the long beans with the papaya, cucumber, mango, pineapple, long red chilies, herbs, and the dressing. If you have a large enough mortar or want to work in batches and take the time to make the salad even better, pound the ingredients with the dressing just to bruise them and further infuse the ingredients with the flavor of the dressing. transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.
Stone Fruit Gazpacho with Scallops

Ingredients:
1 pound white peaches, pitted
1 pound sour plums, pitted
2 cups cubed yellow (or red) seedless watermelon
1 clove garlic, coarsely chopped
1 shallot, coarsely chopped
1 tablespoon Champagne vinegar
1 cup plus 3-4 tablespoons fruity olive oil
Salt
Freshly ground black pepper
4 jumbo diver scallops
Espelette pepper
A few sprigs of fresh thyme (with blossoms if possible)

Instructions:
Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.