iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Green-Tea Truffles

Ingredients:
2 cups/310 g finely chopped premium white chocolate
1 1/2 cups/360 ml heavy cream
2 green-tea bags
1/2 teaspoon salt
1 tsp vanilla extract
About 1/4 cup/55 g matcha (Japanese green-tea powder)
3/4 cup/70 g powdered sugar
1/2 cup/15 g crispy rice cereal
crushed

Instructions:
1 In a double boiler, partially melt the white chocolate over simmering water until it's semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
2 Cool the ganache in the refrigerator for at least 30 minutes.
3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.
Malt Chocolate Doughnuts

Ingredients:
1/4 cup sugar, plus 2-3 heaping Tbsp for dusting, 2/3 cup whole milk, One 1/4-ounce package active dry yeast, 3 1/2 Tbsp unsalted butter, 2 1/2 cups all-purpose flour, plus extra for dusting, Pinch of sea salt, 2 egg yolks, 2-3 heaping Tbsp malt powder, such as Ovaltine, for dusting, Vegetable oil, for deep-frying, 1 cup heavy cream, 2-4 Tbsp runny honey, to taste, 9 ounces dark chocolate, chopped, 4 Tbsp unsalted cold butter, cubed

Instructions:
1. Heat the sugar and milk in a pan for about 5 minutes until the milk is warm—105-115°F—and the sugar has dissolved. Place the yeast into a bowl, pour in half the warm milk, then mix and set aside. Place the remaining milk back on the heat and add the butter. Heat gently for about 3 minutes (be careful not to let the milk boil).
2. Sift the flour and salt into a large bowl and make a well in the center. Add the egg yolks, yeasted milk, and the hot milk. Mix together, drawing in the surrounding flour to make a dough.
3. Tip the dough onto a floured work surface and knead with floured hands for a few minutes until the dough is smooth and elastic. Dust with a little extra flour if the mix is too sticky. Place in a clean bowl dusted with flour. Cover with plastic wrap to keep the dough from forming a skin on top and leave to rise in a warm place for 1-11/2 hours until doubled in size.
4. When the dough has risen, knock it back by giving it a thump and knead lightly on a floured work surface. Roll out the dough with a floured rolling pin to a thickness of about 3/4 inch and shape it into a 9 x 6-inch rectangle. Using a sharp knife, cut the dough into 12 rectangular pillows, then place on a baking sheet lined with parchment paper and leave to rise again for 30-40 minutes until doubled in size. (This will make the doughnuts light and fluffy once cooked.)
5. Meanwhile, make the filling. Put the cream in a pan and mix in the honey to taste. Put the chocolate and butter into a heatproof bowl. When the cream is almost boiling, pour it over the chocolate mixture and stir until well mixed, smooth, and glossy.
6. Combine the remaining sugar with the malt powder in a bowl and set aside. Put the oil in a deep-fat fryer and heat to 340°F, or fill a large saucepan one third full with vegetable oil and heat over medium-high heat until a cube of bread dropped in it sizzles and turns golden brown in 30 seconds. Fry the doughnuts, in batches, for 3-4 minutes until evenly golden brown and cooked through, turning them in the oil once or twice. (You will need to moderate the heat between batches according to whether the doughnuts brown too quickly or too slowly.) Using a slotted spoon, remove the doughnuts from the hot oil and roll in the malt sugar to coat.
7. To fill the doughnuts, spoon the warm chocolate filling into a piping bag fitted with a small plain nozzle. Make sure you pipe the chocolate filling while it's still warm. If it cools down too much, it will set and be difficult to work with. Insert the nozzle into the doughnut and gently squeeze in the filling. Serve right away.
Soft Vanilla Nougat

Ingredients:
3 cups/355 g ice, 3 egg whites, 1 cup/200 g sugar, 1/2 cup/120 ml corn syrup, 1/4 cup/60 ml water, 2 vanilla beans, scraped and seeded or 1 tablespoon vanilla extract, 1/2 teaspoon salt

Instructions:
1 Put the ice in a medium bowl and set aside.
2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside.
3 Stir together the sugar, corn syrup, and water in a medium saucepan. Bring to a boil over medium heat and continue to boil without stirring until the mixture reaches 235°F/114°C on a candy thermometer, about 6 minutes.
4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy. Continue cooking the sugar syrup until it reaches 245°F/118°C. (If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice.) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment. Continue whisking as you slowly add the rest of the hot sugar syrup. Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes.
5 Add the vanilla seeds and salt to the nougat. Keep whipping until it forms stiff peaks, about 3 minutes more. Allow to cool in the bowl. Once it is at room temperature, it's ready to use in candy-bar production.
Roasted Mackerel with Garlic and Paprika

Ingredients:
2 garlic cloves, peeled, 2 tsp paprika, 1 tsp sea salt, plus more to taste, Olive oil, 8 mackerel fillets, skin on, 1 pound new potatoes, 2-3 scallions, trimmed and thinly sliced, Pinch of saffron, 1 Tbsp white wine vinegar, 1 tsp Dijon mustard, 1/4 cup extra virgin olive oil, Sea salt and freshly ground black pepper

Instructions:
1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
Easy Arancini

Ingredients:
1 ounce mixed dried wild mushrooms
Butter
Flavorless oil, such as peanut
1 small onion or large shallot, peeled and finely diced
1 garlic clove, peeled and crushed
1 1/3 cups risotto rice
1/2 cup dry white wine
2 cups vegetable or chicken stock
1 ounce Parmesan cheese, grated
Sea salt and freshly ground black pepper
9 mini mozzarella cheese balls or 1/2 large ball
2 eggs, beaten
About 3/4 cup all-purpose flour
1 cup panko breadcrumbs or regular breadcrumbs
Lemon wedges
to serve (optional)

Instructions:
1. Soak the mushrooms in 1 cup hot water for 20 minutes.
2. Heat a heavy-based, high-sided frying pan or saucepan over medium heat. Add a generous chunk of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not colored.
3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to a boil, then lower the heat and simmer for a minute or two to burn off the alcohol.
4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.)
5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a chunk of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it onto a baking sheet).
6. If using mini mozzarella balls, halve them; if using part of a large ball, cut it into 3/4-inch cubes.
7. Lay out 3 plates or shallow bowls. Put the beaten eggs in one, the flour (seasoned with a pinch of salt and pepper) in another, and the breadcrumbs in the final one.
8. Once the risotto is cooled (it doesn't matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll it into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, making sure that the cheese is completely enclosed. Leave to set in the fridge for at least 30 minutes or overnight.
9. Heat a deep-fat fryer to 340°F or fill a large saucepan one-third full of flavorless oil and heat until a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds.
10. Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls.
11. Deep-fry the balls in batches for 2-3 minutes until golden brown all over. Remove with a slotted spoon and drain on paper towels. Serve immediately while the middles are still melting. Drizzle with lemon juice, if using.
Milk Chocolate Cup-of-Fluffs

Ingredients:
1 batch Soft Vanilla Nougat, 1 cup/95 g sweetened, shredded coconut, plus more to garnish, 1/2 cup/60 g chopped, blanched, slivered almonds, 1 batch Tempered Milk Chocolate

Instructions:
1 Place 24 paper or foil cupcake liners in cupcake or muffin pans.
2 When preparing the nougat, add the coconut and almonds and set aside.
3 Have the tempered chocolate at 90°F/34°C. Using a small paintbrush or pastry brush, paint the inside of the cupcake liners with a thick coating of chocolate. Allow the chocolate cupcake liners to set in the refrigerator for 5 to 10 minutes. Fill each about half full with the coconut-nougat mixture, leaving a margin of chocolate along the top edge so the final coat of chocolate will adhere to it and seal the cups. Return the cups to the refrigerator for another 5 minutes, then top each with the finishing layer of chocolate and refrigerate again for 5 minutes to set. Decorate or sprinkle with shredded coconut. Remove from the muffin pan, and serve the cups with or without the liners.
Maw Maw Hinson's Tomato Gravy

Ingredients:
1 1/2 pounds tomatoes, cut into 2" pieces
1/4 cup (1/2 stick) unsalted butter, cut into 1/2" pieces
Kosher salt
black pepper

Instructions:
Bring tomatoes and butter to a simmer in a large skillet over medium heat. Cover, reduce heat to low, and simmer gently, stirring occasionally, until tomatoes are softened, 35-40 minutes. Season with salt and pepper.
Asian Chicken and Cabbage Salad

Ingredients:
1 red jalapeño or Fresno chile with some seeds, chopped
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons light brown sugar
1 teaspoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon grated peeled ginger
Kosher salt
1/2 small head of red cabbage, thinly sliced (about 5 cups)
2 medium carrots, peeled, shredded
6 scallions, whites and pale greens only, thinly sliced
3 cups shredded rotisserie chicken
1 cup baby spinach, thinly sliced
1/3 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts
1/2 teaspoons toasted sesame seeds

Instructions:
Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.
Butter-Braised Spring Onions with Lots of Chives

Ingredients:
8 spring onions (about 1 pound), root ends trimmed
4 tablespoons (1/2 stick) unsalted butter, divided
Kosher salt
1/4 cup chopped fresh chives

Instructions:
Lay onions in a large skillet, trimming top of dark greens to fit. Add 2 tablespoons butter and 1/2 cup water to skillet; season with salt. Bring to a boil; cover. Reduce heat and simmer onions until greens are soft and bulbs are almost tender, 15-20 minutes. Uncover and cook, turning onions occasionally, until bulbs are completely tender, 5-8 minutes longer.
Transfer onions to a plate. Simmer cooking liquid in skillet until reduced to 2 tablespoons, about 1 minute. Remove from heat and whisk in remaining 2 tablespoons butter. Return onions to skillet and turn to coat with sauce. Top with chives.
Blue Crab Beignets

Ingredients:
1/2 small shallot, finely chopped
6 ounces fresh blue or other lump crabmeat, picked over
1/3 cup mascarpone
1 tablespoon finely chopped fresh chives
Kosher salt
Vegetable oil (for frying; about 4 cups)
1 cup all-purpose flour
1/3 cup cornstarch
1 tablespoon baking powder
1/2 teaspoons kosher salt plus more
1 cup amber lager
A deep-fry thermometer

Instructions:
Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6". Heat oil over medium-high heat until thermometer registers 375°F.
Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
Working in batches of about 4 and returning oil to 375°F between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt.
DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.
Snap Pea Salad with Burrata

Ingredients:
8 ounces sugar snap peas, trimmed, strings removed
4 cups arugula, thick stems trimmed
1/4 cup fresh basil leaves plus more for serving
1/4 cup fresh mint leaves plus more for serving
3 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
Flaky sea salt (such as Maldon)
1 pound burrata or fresh buffalo mozzarella

Instructions:
Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.
522 North Pinckney Cocktail

Ingredients:
2 cups fresh pink grapefruit juice (from 2-3 grapefruits)
1/2 cup St-Germain (elderflower liqueur)
1/4 cup Campari
1 750-milliliter bottle chilled sparkling wine

Instructions:
Combine grapefruit juice, St-Germain, and Campari in a large pitcher. Cover and chill until cold, about 2 hours.
Divide grapefruit mixture among glasses and top off with sparkling wine.
DO AHEAD: Grapefruit mixture can be made 1 day ahead. Keep chilled.
Pappardelle with Arugula and Prosciutto

Ingredients:
1/2 pound pappardelle or fettuccine
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
1/4 cup chopped fresh chives
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto
torn into 1" pieces

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
Add pasta, chives, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.
Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.
Skillet Hash Browns

Ingredients:
5 russet potatoes (about 3 pounds), peeled, coarsely shredded
1 1/2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
8 tablespoons vegetable oil, divided
2 bunches scallions, greens and whites separated, thinly sliced
Coarse sea salt (such as Maldon)

Instructions:
Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.
Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.
DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200°F oven. Top with scallions before serving.
Spring Egg-Drop Soup

Ingredients:
1/4 cup olive oil
2 medium carrots, peeled, chopped
6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
Kosher salt
4 cups low-sodium chicken broth
1/2 pound asparagus, sliced on a diagonal 1/2" thick
1/4 pound sugar snap peas, sliced on a diagonal 1/4" thick
2/3 cup shelled fresh peas (from about 2/3 pound pods)
2 large eggs
1 tablespoon grated Parmesan plus more for serving
1/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
1 1/2 teaspoons (or more) fresh lemon juice

Instructions:
Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.
Laurie Osteen's Coconut Cake

Ingredients:
Nonstick vegetable oil spray
All-purpose flour (for pans)
1 15 to 16-ounce box yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 cup plus 1 tablespoon whole milk
2 cups unsweetened shredded coconut
1 cup sugar
1/2 cup sour cream
1/2 teaspoons kosher salt
Three 8"-diameter cake pans

Instructions:
Preheat oven to 350°F. Coat cake pans with nonstick spray. Dust with flour, tapping out excess.
Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain. Divide batter evenly among prepared pans; smooth tops.
Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes.
Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside.
Transfer pans to wire racks; let cool 5 minutes. Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly. Stack cakes. Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving.
DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
Company Eggs

Ingredients:
2 tablespoons olive oil
1 small onion, thinly sliced
4 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups)
1/2 cup heavy cream
12 large eggs
2 ounces sharp white cheddar
grated (about 1/2 cup)

Instructions:
Preheat oven to 400°F. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
Spread chard mixture evenly in a 13x9x2" baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.
DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.
Whole Roasted Cauliflower with Whipped Goat Cheese

Ingredients:
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

Instructions:
Preheat oven to 475°F. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.