iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fig Crostata

Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar plus additional for sprinkling
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon cold water
12 ounces soft dried figs (preferably Calmyrna), stemmed and coarsely chopped
1 1/4 cups water
1 cup fresh orange juice
1/2 cup packed dark brown sugar
1 stick unsalted butter, melted and cooled
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 1/2 cups walnuts (6 ounces), coarsely chopped
Equipment: a 9-inch springform pan
Accompaniment: mascarpone

Instructions:
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks, vanilla, and water and gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one), then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes. Pulse in a food processor until finely chopped (mixture should not be smooth). Transfer to a large bowl and cool slightly. Stir in butter, eggs, vanilla, zest, and walnuts.
Preheat oven to 350°F with rack in middle. Generously butter springform pan. Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with). Peel off top sheet of parchment and carefully invert dough into pan. (Dough will tear easily but can be patched together with your fingers.) Press dough onto bottom and 1 inch up side of pan, then trim excess. Chill tart shell until ready to assemble crostata.
Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round. Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tray. Chill until firm, about 10 minutes.
Spread fig filling in shell. Arrange 5 strips of dough 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart across first strips to form a lattice. Trim edges of strips flush with edge of shell. Sprinkle crostata with sugar.
Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes. Cool completely, then remove side of pan. Serve crostata with mascarpone.v
Salmon with Black Bean Sauce

Ingredients:
2 tablespoons fermented black beans, rinsed, drained, and chopped
Four 6- to 7-ounce skinless pieces center-cut salmon fillet
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon finely grated fresh ginger (use a Microplane)
1 garlic clove, minced (about 1 teaspoon)
2/3 cup canned low-sodium chicken broth or Chicken Stock
1 1/2 tablespoons rice wine or dry sherry
1 tablespoon cornstarch
1 teaspoon sugar
4 scallions
white and green parts
thinly sliced (about 1/2 cup)

Instructions:
1. Preheat the oven to 400°F. Lightly grease a shallow roasting pan. Combine 1/2 cup boiling water and the chopped beans in a small bowl; set aside for 10 minutes, then drain.
2. Meanwhile, arrange the salmon in the roasting pan, skinned side down. Drizzle 2 tablespoons of the oil over the salmon and bake for 10 to 12 minutes or until cooked to your desired doneness.
3. Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add the soaked and drained black beans, the ginger, and garlic; cook for 1 minute. Whisk together the broth, 1/3 cup water, the wine, cornstarch, and sugar in a bowl and add to the black bean mixture. Bring the sauce to a boil, stirring constantly, and simmer for 2 minutes. Serve each portion of salmon topped with some of the sauce and sprinkled with some of the scallions.
Italian Sausage with Giant White Beans and Radicchio

Ingredients:
1/4 cup extra-virgin olive oil, plus extra as needed
4 sweet or spicy Italian pork sausages (preferably flavored with fennel; about 3/4 pound)
16 large whole radicchio leaves
16 small jarred onions, quartered (about 4 ounces or 1 cup)
2 large garlic cloves, grated or minced (about 2 teaspoons)
Kosher salt
2 15-ounce cans giant white beans, rinsed and drained (about 3 cups)
1 cup vegetable or chicken broth
1 heaping tablespoon finely chopped fresh oregano leaves
High-quality extra-virgin olive oil
for drizzling

Instructions:
Heat the oil in a large nonstick skillet over medium-high heat for 2 to 3 minutes, until the oil's almost smoking (you will begin to smell the oil at that point).
Add the sausages and cook, turning them often for even browning, for about 10 minutes, until they're browned all over but not cooked through.
Move the sausages to the side of the skillet to continue to cook while you sear the radicchio.
Put a couple of radicchio leaves in the skillet in a single layer and cook them for about 45 seconds on each side, until they're seared and wilted slightly.
Remove the leaves to a plate and cook the remaining leaves in the same way, adding a bit more oil to the pan if it's dry.
While you sear the radicchio leaves, continue to cook and turn the sausages for another 10 minutes, until they're cooked through, and transfer them to a plate when they're done.
Add a bit more olive oil if necessary to coat the skillet.
Add the onions, garlic, and a pinch of kosher salt and sauté for about 1 1/2 minutes, until the onions are soft and the garlic is soft and fragrant, stirring constantly so the garlic doesn't brown. Reduce the heat to medium, add the beans and broth, and simmer them until the liquid is reduced by half, about 5 minutes.
Stir in the oregano and season with kosher salt.
Arrange four radicchio leaves in a clover pattern on each of four plates.
Spoon the beans over the radicchio, dividing them evenly, and drizzle them with the sauce left in the skillet.
Cut the sausages in half at an angle and place the two pieces of each sausage side by side on each plate.
Top with a dollop of Garlic Mayonnaise, if you are using it, and drizzle the sausage and beans with the high-quality olive oil.
Salumi with Peaches and Watercress

Ingredients:
8 thin slices Finochionna salumi, 12 thin slices Tuscan salumi, 12 thin slices Sulmitti pepperoni, 2 ripe peaches or nectarines, 1/2 cup olive oil, plus more for drizzling, Juice of 1 orange, Juice of 1 lemon, 2 bunches watercress, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh basil, Kosher salt and cracked black pepper, 1 ounce pecorino cheese, shaved

Instructions:
1. On a serving platter, arrange the salumi and pepperoni slices in an overlapping pattern.
2. Without peeling the peaches, remove the pits, slice the fruit into thin wedges, and put in a bowl. Add the olive oil, orange and lemon juice, watercress, mint, and basil and toss gently.Season to taste with salt and pepper and toss again.
3. Spoon the salad next to the salumi. Drizzle both the salumi and salad with olive oil, garnish with the cheese, and serve.
Vegetarian Shepherd's Pie

Ingredients:
10 ounces pearl onions (about 2 1/4 cups)
9 tablespoon olive oil, divided
1 1/2 pounds seitan, sliced 1/4 inch thick and patted dry
3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and washed
3 garlic cloves, chopped
1 pound cremini mushrooms, trimmed and quartered
3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces
2 tablespoons thyme leaves
1 tablespoon chopped rosemary
1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
3 1/2 cups hot rich vegetable stock
1/2 cup chopped flat-leaf parsley
2 1/2 pounds Yukon Gold potatoes
3/4 pound celery root, peeled and cut into 1-inch pieces
1/2 stick unsalted butter
1/2 cup whole milk
1/2 cup heavy cream
Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill fitted with medium disk

Instructions:
Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
Remove from heat and stir in parsley.
Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.
Chocolate Cake

Ingredients:
9 ounces (250 g) bittersweet or semisweet chocolate, chopped
8 tablespoons (120 g) unsalted butter
1/3 cup (65 g) sugar
4 large eggs, at room temperature, separated
2 tablespoons flour
Pinch of salt

Instructions:
1. Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) loaf pan and line the bottom with a strip of parchment paper.
2. In a large bowl set pan over simmering water, heat chocolate and butter together just until melted and smooth.
3. Remove from heat and stir in half the sugar, then the egg yolks,and The Sweet Life in Paris 35 flour.
4. Using an electric mixer, or a whisk, begin whipping the egg whites with salt. Keep whipping them until they start to form soft, droopy, peaks. Gradually whip in the remaining sugar until the whites are smooth and hold their shape when the whisk is lifted.
5. Use a rubber spatula to fold one third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites just until the mixture is smooth and no visible white streaks remain.
6. Scrape the batter into the prepared loaf pan, smooth the top, and bake for 35 minutes, just until the cake feels slightly firm in the center. Do not overbake.
7. Let the cake cool in the pan before serving.
Spinach and Tofu Paneer

Ingredients:
1 carton firm or soft tofu, Salt, 1 large bunch spinach, stems discarded, leaves well washed, 1 jalapeño chile, seeded and coarsely chopped, 1 serrano chile, coarsely chopped, 1-inch knob ginger, peeled and diced, 3 garlic cloves, coarsely chopped, 1 cup diced onion, 2 tablespoons ghee, butter, or vegetable oil, 1 1/2 teaspoons ground cumin, 1/8 teaspoon nutmeg, plus a pinch, 1/8 teaspoon cayenne pepper, 1/2 cup half-and-half, 1/3 cup yogurt

Instructions:
1. Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside.
2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water.
3. Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes.
4. Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree.
5. Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice.
Chicken Wings with Ginger and Caramel Sauce

Ingredients:
Caramel (recipe follows)
1/3 cup sugar
1/4 cup plus 2 tablespoons nam pla (Thai fish sauce)
2 garlic cloves, sliced
4 shallots, sliced
2 1/2 pounds chicken wings
One 1-inch piece fresh ginger, julienned
2 teaspoons cracked black peppercorns, plus more for garnish
6 sprigs fresh cilantro

Instructions:
1. Preheat the oven to 450°F.
2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat.
3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened.
4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes.
5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve.
Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano

Ingredients:
4 15-ounce cans creamy beans (such as giant white beans, borlotti beans, or cannellini beans), not drained (about 6 cups)
6 large garlic cloves, grated or minced (about 2 tablespoons)
3 teaspoons kosher salt
2 teaspoons fresh thyme leaves
4 large fresh basil leaves
2 cups shredded Napa cabbage (about 1/4 head)
High-quality extra-virgin olive oil, for drizzling
Parmigiano-Reggiano wedge, for grating
4 thin slices prosciutto (about 2 ounces)

Instructions:
Combine the beans and their liquid with the garlic, salt, thyme, basil, and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes to meld the flavors. Remove about 1 1/2 cups of the beans, returning any garlic or basil to the saucepan. Use an immersion blender to purée the remaining beans in the pot until smooth.
(Alternatively, let the soup cool slightly then transfer it to a blender or food processor and purée, holding the lid down tight so the hot liquid doesn't splatter out.) Stir in the reserved beans and cabbage and thin the soup with water if necessary. Cook the soup over medium heat until the cabbage wilts and is slightly tender, about 5 minutes.
Divide the soup evenly among four large soup plates or bowls, filling them to just below the rim. Drizzle each serving with high-quality olive oil and grate a thin layer of Parmesan cheese over them. Tear one slice of the prosciutto into a few pieces and rumple the pieces onto one bowl of soup; repeat with the remaining prosciutto slices.
Lemon Custard Pie

Ingredients:
1 1/4 cups graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
3 tablespoons sugar
5 tablespoons unsalted butter, melted
1 cup sugar
10 (3- by 1-inch) strips lemon zest (from 2 lemons)
1/4 cup water
3/4 cup heavy cream
Rounded 1/8 teaspoon salt
5 large eggs
1/2 cup fresh lemon juice
Equipment: a 9-inch pie plate (4-cup capacity)
Accompaniment: lightly sweetened whipped cream

Instructions:
Preheat oven to 350°F with rack in middle. Lightly butter pie plate.
Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
Reduce oven temperature to 325°F.
Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.
Strain custard through a fine sieve into another bowl, then pour into crust.
Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).
Green Gazpacho Shots

Ingredients:
1 tablespoon fresh lime juice, 2 tablespoons rice vinegar, 1/4 cup extra virgin olive oil, 2 tablespoons fresh cilantro, 1 teaspoon ground cumin, 1 small zucchini, trimmed and coarsely chopped, 2 tomatillos, husks removed, quartered, 1 medium green bell pepper, cored, seeded, and coarsely chopped, 1 medium cucumber, peeled, seeded, and coarsely chopped, 1 small red onion, coarsely chopped, 2 medium-ripe green tomatoes, coarsely chopped, 1/4 to 1/2 cup vegetable broth, Tabasco sauce, Salt, 1/3 cup sour cream, 1 bunch fresh cilantro, washed and trimmed

Instructions:
1. Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.
2. Place the zucchini, tomatillos, bell pepper, cucumber, onion, and green tomatoes in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.
3. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.
4. Refrigerate, covered, for 2 1/2 to 3 hours before serving.
Fill the shot glasses three-quarters full with the gazpacho. Top each glass with a dollop of sour cream. Arrange the glasses on a large tray, with the bunch of cilantro in the center. Guests can help themselves.
Not-So-Basic Meatloaf

Ingredients:
5 strips lean bacon, finely chopped
6 cloves garlic, minced
2 medium onions, finely chopped
1 medium carrot, finely chopped
2 pounds very lean ground beef sirloin
2 large eggs
1/2 cup milk
1 cup finely ground fresh bread crumbs
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1 tablespoon bottled horseradish, well drained
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
1 teaspoon finely minced fresh thyme (or 1/4 teaspoon dried thyme)
2 to 3 cups croutons
10 whole, unpeeled, garlic cloves
4 bay leaves
1 sprig fresh thyme

Instructions:
Preheat the oven to 375 degrees.
Place the bacon in a medium sauté pan over medium-low heat. Sauté the bacon for about 5 minutes, or until it has begun to crisp and most of the fat has rendered out. Add the garlic, onion, and carrot and continue to sauté for about 4 minutes, or until the vegetables are soft and the onions are translucent but have not taken on any color. Remove the pan from the heat and allow the vegetables to cool (see Note).
Place the ground sirloin into a large mixing bowl. Add the eggs and milk and, using your hands, work the liquid into the meat. Add the bread crumbs and continue to work the liquid and crumbs into the meat. Add the cooled vegetables, mustard, barbecue sauce, and horseradish along with 1/4 cup of the parsley, salt, pepper, and thyme. Using your hands, gently work all of the ingredients into the meat until well combined.
Place one-half of the croutons into a shallow baking dish at least 14 inches long.
Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3 1/4 inches wide X 2 1/2 inches high X 12 inches long (or into a round, breadlike form, a letter of the alphabet, an oval, or into several small loaves). Press the remaining croutons into the loaf, making sure that they are partially pressed down into it.
Gently press the unpeeled garlic cloves into the top of the meatloaf. Carefully lay the loaf on top of the croutons in the baking dish (you might need to use a couple of spatulas to facilitate this), reforming the shape with your hands, if necessary. Pierce the meatloaf with the bay leaves and thyme sprig. Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned.
Remove the pan from the oven. Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter. Remove the bay leaves and thyme sprig and sprinkle the remaining parsley over the top of the loaf and around the platter. Cut crosswise into 1-inch, or thicker, slices and serve.
Fried Mussels in Ouzo Batter

Ingredients:
35 to 40 large mussels, cleaned under running water (about 3 pounds)
1 cup dry white wine (optional)
Sea salt
Good pinch of Aleppo or Maras pepper or hot red pepper flakes, to taste
1 cup plus 2 tablespoons cornstarch
Olive oil or olive and sunflower oil for frying
11/ 2 cups all-purpose flour
11/ 2 teaspoons baking powder
1 cup ouzo (see Note)
1/ 2 cup sparkling water, or more as needed
2 lemons, quartered
"Valis Skordalia or Roasted Garlic Skordalia"

Instructions:
Place the mussels in a large pot over high heat and add the wine, if using. Cover and let the mussels steam for about 5 minutes, shaking the pot and stirring every now and then, until the shells open. Throw away the ones that stay closed. Shuck the mussels and discard the shells. Cover and refrigerate until needed, up to 3 hours.
Add salt and Aleppo pepper to the mussels, dust with about 2 tablespoons cornstarch,and toss to coat lightly. Heat about 2 inches of olive oil in a skillet over medium-high heat. Mix the remaining 1 cup cornstarch, the flour, and the baking powder in a bowl. Add the ouzo and sparkling water, whisking to incorporate. It should be runny. If too thick, add a little more sparkling water.
When the oil is very hot (about 350°F), dip a few mussels at a time in the batter,remove with tongs, and fry, turning them as they turn deep golden, about 1 minute total. Transfer to a plate lined with a double layer of paper towels to drain.
Serve with lemon quarters and skordalia.