iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Algerian Flatbread

Ingredients:
3 cups finely ground whole-wheat flour (preferably Indian atta or King Arthur whole-wheat)
1 teaspoon salt
1/2 cup olive oil, divided
1 1/2 cups water
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon turmeric

Instructions:
Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.
Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.
Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.
Make 11 more spirals in same manner.
Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.
Cape Mentelle Margaret River Chardonnay '05
Fennel and Carrot Slaw with Olive Dressing

Ingredients:
2 medium fennel bulbs with fronds
5 carrots, coarsely grated
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 cup Spanish green olives, pitted and finely chopped
3/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste
6 sun-dried tomatoes packed in oil, drained and very thinly sliced
2 tablespoons chopped flat-leaf parsley

Instructions:
Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl.
Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).
Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
Chateau Reynella McLaren Vale Grenache '04
Cheese Straws

Ingredients:
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 teaspoon salt
Rounded 1/8 teaspoon cayenne
1 1/2 tablespoons milk

Instructions:
Preheat oven to 350°F with racks in upper and lower thirds.
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
Haggipavlu Nemea '04
Fried Chicken with Bacon and Pepper Cream Gravy

Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
3 cups well-shaken buttermilk
1 large onion, thinly sliced
2 teaspoons hot sauce such as Tabasco
2 cups all-purpose flour
2 teaspoons paprika
1/8 teaspoon cayenne
8 bacon slices (1/2 pound)
About 3 cups vegetable oil
4 teaspoons all-purpose flour
2 cups whole milk
Equipment: a deep-fat thermometer

Instructions:
Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt. Marinate chicken, covered and chilled, at least 12 hours.
Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.
Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well. Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.
Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp. Transfer to rack in baking pan and keep warm in oven.
Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve. Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 350°F over medium-high heat.
Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs. Transfer chicken to rack with bacon and keep warm in oven. Return fat to 350°F between batches and reserve after frying.
Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet. (Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.
Serve chicken with gravy and bacon.
Haggipavlu Nemea '04
Mashed Red-Skinned Potatoes

Ingredients:
2 pound red potatoes (preferably organic)
1 cup whole milk
1/2 stick unsalted butter
softened

Instructions:
Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.
Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.
Haggipavlu Nemea '04
Shrimp Charmoula

Ingredients:
1 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail fan attached, and deveined
3 large shallots, finely chopped (1 cup)
6 tablespoons extra-virgin olive oil, divided
1 small leek (white and pale green parts only), finely chopped
1 garlic clove, minced
1 fresh serrano chile (optional), seeded and finely chopped
1/4 teaspoon sweet paprika
1/8 teaspoon smoked paprika (optional)
1/8 teaspoon turmeric
1/2 teaspoon grated lemon zest
1/2 cup fresh lemon juice
2 teaspoons mild honey
2 tablespoons chopped flat-leaf parsley or cilantro

Instructions:
Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.
Meanwhile, wash leek and pat dry.
Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil.
Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.
Cape Mentelle Margaret River Chardonnay '05
Sweet Cucumber and Radish Salad

Ingredients:
1 large cucumber (1 pound)
1 bunch radishes
1/4 cup cider vinegar
1 1/2 tablespoons sugar
1 tablespoon vegetable oil

Instructions:
Peel cucumber, then halve lengthwise and slice crosswise 1/4 inch thick. Cut each radish lengthwise into 8 wedges.
Bring vinegar, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper to a boil in a small saucepan, stirring until sugar has dissolved, then stir in oil.
Pour hot dressing over cucumbers and radishes in a bowl and stir, then let stand 10 minutes. Stir and season with salt before serving.
Haggipavlu Nemea '04
Chicken Tagine with Apricots and Spiced Pine Nuts

Ingredients:
1 whole chicken (about 3 1/2 pound)
2 tablespoons extra-virgin olive oil, divided
3 large shallots, finely chopped (1 cup)
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon grated peeled ginger
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
Pinch of saffron threads (optional)
1 cup water
2 tablespoons blood-orange preserves or bitter-orange marmalade
1 (2-inch) cinnamon stick
1 thyme sprig
2 cilantro sprigs
6 dried apricots, chopped
1 tablespoon finely chopped cilantro or flat-leaf parsley
1 tablespoon olive oil
1/4 cup pine nuts
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
Pinch of cayenne (optional)
Garnish: lemon wedges

Instructions:
Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
Chateau Reynella McLaren Vale Grenache '04
Moroccan Spiced Olives

Ingredients:
2 cups green olives (with pits) in brine (10 ounces), such as picholine or Cerignola, lightly smashed to crack open slightly
4 garlic cloves, sliced
1/4 cup extra-virgin olive oil
2 teaspoons tomato paste
1/3 cup water
2 teaspoons harissa (North African spice paste)
3 (4-to 5-inch) thyme sprigs
2 thin lemon slices

Instructions:
Cover olives with water in a small saucepan and bring to a boil, then drain.
Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
Yarden Galilee Cabernet Sauvignon '05
Rustic French Meatloaf

Ingredients:
1 cup fine fresh bread crumbs (preferably from a rustic loaf)
1/2 cup whole milk
3/4 cup finely chopped onion
3 large garlic cloves, minced
1 tablespoon olive oil
1/2 pound chicken livers, separated into lobes, trimmed, and rinsed
3/4 pound ground pork
3/4 pound ground veal
1/4 cup chopped prunes
1/4 cup shelled pistachios
2 teaspoons thyme leaves
2 large eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
Accompaniment: Dijon mustard

Instructions:
Preheat oven to 475°F with rack in middle.
Soak bread crumbs in milk in a small bowl.
Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
buttered boiled potatoes
Rhubarb Tart with Orange Glaze

Ingredients:
1 cup fresh orange juice
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest
Accompaniment: vanilla ice cream

Instructions:
Preheat oven to 400°F with rack in middle.
Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
Golden Potatoes with Caper Brown-Butter Crumbs

Ingredients:
3 pounds Yukon Gold potatoes, peeled, halved, and sliced 1/4 inch thick
1 stick unsalted butter
1/4 cup drained capers, chopped
2 cups coarse fresh bread crumbs (preferably from a baguette)

Instructions:
Put a 4-sided sheet pan in upper third of oven and preheat oven to 425°F.
Cover potatoes with 2 inches water in a 5-to 6-quart pot and add 1 tablespoon salt. Simmer until almost tender, about 10 minutes. Drain potatoes well.
While potatoes simmer, heat butter in a small saucepan over medium-low heat, swirling pan occasionally, until browned and fragrant, about 5 minutes. Remove from heat and stir in capers. Keep warm, covered.
Toss potatoes with 3 tablespoons caper butter, then spread out in hot sheet pan. Stir remaining caper butter into bread crumbs and scatter over potatoes. Roast, turning potatoes once or twice, until potatoes are tender and crumbs are golden, about 20 minutes. Season with salt.
Marimar Estate Don Miguel Vineyard '06
Candied-Fennel-Topped Lemon Cake

Ingredients:
1 small fennel bulb
3/4 cup sugar
3/4 cup water
3 (3-inch) strips lemon zest, thinly sliced
1 teaspoon fennel seeds
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs
1 1/2 teaspoons grated lemon zest
3/4 cup well-shaken buttermilk
Equipment: a 9-by 2-inch round cake pan; an adjustable-blade slicer
Accompaniment: lightly sweetened whipped cream

Instructions:
Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and trimming to fit. Lightly oil paper. Line side with a 2-inch-wide strip of wax paper long enough to wrap around inside of pan to cover pleats, then lightly oil.
Cut fennel bulb lengthwise with slicer into enough 1/4-inch-thick slices (about 9) to cover bottom of cake pan.
Cover fennel with cold water in a medium saucepan and bring to a boil. Drain fennel and set aside. Add sugar, water (3/4 cup), zest, and fennel seeds to saucepan and bring to a simmer, stirring until sugar has dissolved. Add fennel slices and very gently simmer until tender and translucent and liquid is syrupy, about 40 minutes. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Cool syrup slightly, then pour (through a fine-mesh sieve if desired) over fennel.
Preheat oven to 350°F with rack in middle.
Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in zest.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour mixture, and mixing until just combined. Gently spoon batter over topping, spreading evenly.
Bake until cake is golden-brown and a wooden pick inserted into center of cake comes out clean, 25 to 30 minutes. Cool cake in pan 15 minutes, then invert onto a plate and continue to cool. Serve warm or at room temperature.
Lillet Marshmallows

Ingredients:
3 (1/4-ounce) envelopes unflavored gelatin
3/4 cup Lillet Blanc, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 cup water
About 1/2 cup confectioners sugar for dusting and dredging
Equipment: a stand mixer fitted with whisk attachment; a candy thermometer

Instructions:
Lightly oil an 8-inch square baking pan.
Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F. Remove from heat.
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar. Cut marshmallow into 1-inch squares.
Dredge marshmallows in confectioners sugar to coat completely.
Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

Ingredients:
1 tablespoon ground allspice
2 teaspoons cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 cup extra-virgin olive oil
4 (1 1/4-to 1 1/2-pounds) Cornish hens
1 1/3 cups apricot, date, and pistachio haroseth
1 cup medium-dry Sherry
1 cup water
Accompaniment: parsley mint salsa verde

Instructions:
Preheat oven to 450°F with rack in middle.
Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl.
Pat hens dry and stuff cavity of each with 1/3 cup haroseth. Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers). Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.
Roast hens 20 minutes, then brush with pan drippings. Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total). Transfer hens to a cutting board.
Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes. Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside). Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes. Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator).
Serve hens, halved if desired, with sauce on the side.
Yarden Galilee Cabernet Sauvignon '05
Pork Katsu with Quick Carrot Pickles

Ingredients:
3 tablespoons distilled white vinegar
1 tablespoon water
1 teaspoon sugar
2 large carrots
2 scallions, very thinly sliced diagonally
1 large egg
1 cup panko (Japanese bread crumbs)
2 (3 1/2-to 4-ounces) boneless center-cut pork chops
3 to 4 tablespoons vegetable oil

Instructions:
Whisk together vinegar, water, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.
Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.
Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).
Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary. Drain briefly on paper towels and serve with carrot pickles.
Dutch Baby with Lemon Sugar

Ingredients:
1/3 cup sugar, 2 teaspoon grated lemon zest, 3 large eggs at room temperature 30 minutes, 2/3 cup whole milk at room temperature, 2/3 cup all-purpose flour, 1/4 teaspoon pure vanilla extract, 1/8 teaspoon cinnamon, 1/8 teaspoon grated nutmeg, 1/8 teaspoon salt, 1/2 stick unsalted butter, cut into pieces, Equipment: a 10-inch cast-iron skillet, Accompaniment: lemon wedges

Instructions:
Put skillet on middle rack of oven and preheat oven to 450°F.
Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with lemon sugar.