iamchum/robs.kitchen_recipe_dataset huggingface dataset:
African Curried Coconut Soup with Chickpeas

Ingredients:
2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
"1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cooks Tip)", 1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley

Instructions:
In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
Agave-Sweetened Orange-Orange Pekoe Tea

Ingredients:
12 cups cold water, 2 2-inch cinnamon sticks, 12 tea bags orange-flavored black tea, 2 cups freshly squeezed orange juice, 1/2 cup freshly squeezed lemon juice, 1 1/2 cups agave nectar, Ice cubes, Thin orange wedges, for garnish

Instructions:
• In a stockpot, combine the water and cinnamon sticks and bring to a boil. Remove from heat and immediately add the tea bags, orange juice, lemon juice, and agave nectar. Cover and let stand for 30 minutes.
• Remove the lid, allow the tea to cool, and remove the tea bags with a slotted spoon.
• To serve, ladle into pint-size canning jars filled with ice and garnish with orange wedges.
Scallop Ceviche with "Tiger's Milk"

Ingredients:
1 cup diced (1/3-inch) peeled sweet potato
1 cup frozen choclo kernels (optional)
1 pound sea scallops, tough ligament removed from side and scallops halved horizontally
1 small red onion
1/2 cup fresh lime juice (preferably Key lime)
2 tablespoons pisco (preferably Peruvian)
2 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
3 tablespoons finely chopped red bell pepper
3 tablespoons chopped cilantro
Equipment: an adjustable-blade slicer

Instructions:
Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.
Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.
Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.
Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.
Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.
Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.
Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
Provençal Vegetable Soup (Soupe au Pistou)

Ingredients:
1 large leek (white and pale green parts only), washed and thinly sliced (2 cups)
1 celery rib, cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 garlic clove, finely chopped
1 large thyme sprig
2 tablespoons extra-virgin olive oil
1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped
8 cups water
2 cups thawed frozen edamame (fresh soybeans)
1/2 pound zucchini, cut into 1/2-inch pieces
1/4 pound green beans, trimmed and cut into 1-inch pieces
3/4 cup medium pasta shells
1 small tomato
1 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1 cup coarsely grated Gruyère (3 ounces)
Accompaniment: grilled baguette slices brushed with olive oil

Instructions:
Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.
Tuscan Beans in Summery Tomato Ragù

Ingredients:
1 pounds dried cannellini or Great Northern beans, picked over and rinsed
2 pints grape tomatoes (about 1 pound)
1 small onion, finely chopped
1 celery rib, thinly sliced
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
3 thyme sprigs
1 teaspoon sugar
1/2 cup grated Parmigiano-Reggiano
Accompaniment: crusty bread

Instructions:
Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
Preheat oven to 450°F with rack in middle.
Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.
Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
Avignonesi Rosso di Toscana '05
Potatoes with Cheese Sauce (Papas a la Huancaína)

Ingredients:
2 pounds medium potatoes such as purple Peruvian or Yukon Gold (about 8)
1/2 teaspoon chopped garlic
1/4 pound queso fresco or feta, crumbled (scant 1 cup)
1/2 cup whole milk
1 tablespoon chopped onion
1 tablespoon olive oil
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)

Instructions:
Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
Cut potatoes crosswise into 1/4-inch-thick slices.
Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
Cornmeal Cookies

Ingredients:
1 cup yellow cornmeal (not stone-ground)
3/4 cup all-purpose flour
1/2 teaspoon salt
7 tablespoons unsalted butter, softened
1/3 cup sugar
3/4 teaspoon pure vanilla extract
1 large egg plus 1 large egg yolk

Instructions:
Preheat oven to 350°F with rack in middle.
Whisk together cornmeal, flour, and salt. Beat butter, sugar, and vanilla with an electric mixer at medium speed, scraping down side of bowl occasionally, until pale and fluffy, about 5 minutes. Beat in egg and yolk until combined well. Reduce speed to low and add cornmeal mixture in a slow stream, mixing until just combined. Form dough into a 5-inch square and chill, wrapped in plastic wrap, until firm, about 30 minutes.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 7-inch square (1/2 inch thick). Score dough in one direction with tines of a fork. Following scored marks, cut into 8 equal strips, then cut strips in half to form rectangles.
Bake on an ungreased baking sheet until bottoms of cookies are pale golden, 15 to 18 minutes. Transfer to a rack to cool completely, about 1 hour.
Arugula and Fava-Bean Crostini

Ingredients:
1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves

Instructions:
Preheat oven to 350°F with rack in middle.
Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
Fontaleoni Vernaccia di San Gimignano '07
Dulce de Leche Torte (Volador)

Ingredients:
12 large egg yolks, 1 teaspoon whole milk, 1/8 teaspoon salt, 1 1/2 cups all-purpose flour, 2 cups dulce de leche, 3 tablespoons water, 1 tablespoon confectioners sugar, Accompaniment: naranjilla ice cream or vanilla ice cream

Instructions:
Preheat oven to 400°F with rack in middle. Generously brush a large baking sheet with vegetable oil.
Stir together yolks, milk, and salt.
Put flour in a large bowl and make a well in center. Add yolk mixture to well and gently stir with a fork, gradually pulling in flour closest to egg mixture to make a paste. Knead in all of remaining flour with your hands to form a dough (dough will be very firm).
Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.
Flatten dough into a disk, then quarter and form each quarter into a ball.
Keeping remaining dough covered with a kitchen towel (not terry cloth), firmly roll out 1 piece on a clean surface into a 12-inch round, lifting and turning dough as necessary. (Dough will be slightly sticky but will lift up easily; round will be very thin with uneven edges.)
Transfer to baking sheet and bake until edge is golden and curls up, about 5 minutes. Carefully turn over and bake until cooked through and both sides are golden in some spots (lift to check), 3 to 4 minutes more. Transfer to a rack to cool.
Repeat with remaining dough. (Pastry will overlap on racks.)
Stir together dulce de leche and water in a bowl. If mixture is not spreadable, warm in a small heavy saucepan over medium-low heat, whisking until smooth. Thin with additional water if necessary.
Arrange 1 pastry layer on a serving plate and spread evenly with 2/3 cup filling. Repeat with 2 more pastry layers and remaining filling, stacking layers.
Dust remaining pastry layer with confectioners sugar and arrange on top.
To serve, cut or crack torte into portions using 2 large spoons.
Chicken Liver Skewers

Ingredients:
3/4 pound chicken livers, separated into lobes, trimmed, and rinsed
3/4 cup whole milk
8 (5-inch) sturdy rosemary sprigs
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 small radishes, thinly sliced (about 1/2 cup)
1 tablespoon fresh lemon juice
Accompaniment: lemon wedges

Instructions:
Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Remove rosemary leaves from sprigs, leaving a small bunch at top of sprig. Thread livers (1 if large, 2 if smaller) onto rosemary sprigs.
Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook livers on skewers, turning once, until golden and just cooked through, 5 to 6 minutes total. Transfer to a platter. Pour off fat from skillet, then stir remaining tablespoon butter, radishes, and lemon juice into skillet. Spoon over livers.
Fontaleoni Vernaccia di San Gimignano '07
Grilled Sausage-Stuffed Calamari

Ingredients:
3/4 cup fine fresh bread crumbs
1/3 cup whole milk
3/4 teaspoon fennel seeds
1/2 pound ground pork
2 large garlic cloves, minced
1/4 teaspoon paprika (preferably pimentón dulce)
12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total)
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon chopped flat-leaf parsley
Accompaniment: lemon wedges

Instructions:
Soak bread crumbs in milk in a large bowl.
Toast fennel seeds in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread-crumb mixture along with pork, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over). Seal tops using wooden picks.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.
Fontaleoni Vernaccia di San Gimignano '07
Jamaican Beef Dumplings

Ingredients:
1/2 cup finely chopped scallion
1/4 cup finely chopped onion
3/4 teaspoon curry powder
1/4 teaspoon dried thyme
4 cups vegetable oil, divided
1/2 pound ground beef
2 tablespoons fine dry bread crumbs
Hot sauce (preferably Jamaican)
About 30 dumpling or wonton wrappers

Instructions:
Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.
Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.
Fresh Pasta with Crabmeat, Peas and Chile

Ingredients:
Fresh semolina fettuccine
1/2 cup thinly sliced spring onions or scallions
2 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter, divided
1/2 pound lump crabmeat, picked over
1/3 cup fresh or thawed frozen peas
2 teaspoons fresh lemon juice
2 tablespoons grated Parmigiano-Reggiano
1 (3-to 4-inch) fresh red chile, such as serrano, thinly sliced, or 1/4 teaspoon hot red-pepper flakes
1/3 cup chopped flat-leaf parsley
divided

Instructions:
Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta.
While pasta water comes to a boil, cook spring onions in 1 tablespoon oil and 1 tablespoon butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chile, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary. Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.
Fontaleoni Vernaccia di San Gimignano '07
Grilled Beef Brochettes (Anticuchos de Lomo)

Ingredients:
1 pound flatiron or blade steak, cut into 3/4-to 1-inch cubes
1/2 teaspoon finely chopped garlic
2 tablespoons olive oil
1 1/2 teaspoons bottled ajíí panca paste (sometimes labeled "crema")
1 tablespoon red-wine vinegar
1 tablespoon minced onion
1/4 teaspoon crumbled dried oregano (preferably Mexican)
Equipment: 12 (6-inch) wooden skewers
soaked in water 30 minutes

Instructions:
Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
Lamb Stew with Turkish Flavors

Ingredients:
2 pounds lamb shoulder, cut into 3/4-inch chunks
2 tablespoons olive oil
2 medium onions, thinly sliced
6 garlic cloves, thinly sliced
1/4 cup red-wine vinegar
7 cups reduced-sodium chicken stock or broth
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/4 cup apricot preserves or minced dried Turkish apricots
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon Maras pepper plus more for sprinkling
1 teaspoon Urfa pepper plus more for sprinkling
1 1/2 pounds boiling potatoes (about 4 medium)
1/4 cup dried currants
1/4 cup chopped oregano
1 1/2 tablespoons fresh lemon juice, or to taste
Accompaniment: rice

Instructions:
Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon.
Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.
Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.
Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.
Serve sprinkled with additional Maras and Urfa pepper.
Mushroom Carpaccio with Pecorino Toscano

Ingredients:
1/2 pound large white mushrooms, 1 1/2 tablespoons fresh lemon juice, 1/2 pound Pecorino Toscano or Parmigiano-Reggiano, 3 tablespoons extra-virgin olive oil, 1/4 cup celery leaves, Equipment: an adjustable-blade slicer, Accompaniment: sea salt such as Maldon

Instructions:
Slice mushrooms lengthwise as thinly as possible with slicer.
Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
Fontaleoni Vernaccia di San Gimignano '07
Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta)

Ingredients:
1 cup quinoa
1/2 cup finely chopped red onion
"1/2 pound fresh hearts of palm (see cooks note, below)", 1/4 cup red-wine vinegar
1/3 cup olive oil
1/2 cup packed flat-leaf parsley leaves
Equipment: an adjustable-blade slicer

Instructions:
Wash quinoa in 3 changes of cold water in a bowl, draining in a fine-mesh sieve. Cook quinoa in a medium pot of well-salted boiling water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel (not terry cloth), then cover with a lid (don't worry if lid doesn't fit tightly) and steam until tender, fluffy, and dry, about 15 minutes. Let stand off heat, without lid but still covered with towel, 5 minutes.
Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry.
Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.
Whisk together vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss quinoa, onion, hearts of palm, and parsley with dressing.
Concha y Torro Terrunyo Casablanca Valley Sauvignon Blanc '07
Italian Vegetable Salad with Creamy Garlic Dressing

Ingredients:
2 medium fennel bulbs
1/4 head cauliflower, broken into large florets
1/2 pound asparagus, trimmed
3 large egg yolks
1 garlic clove, grated (use a Microplane)
2 flat anchovy fillets in oil, chopped
1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup vegetable oil

Instructions:
Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
Fontaleoni Vernaccia di San Gimignano '07