iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lamb and Broccoli Stew

Ingredients:
1/4 cup sugar
3/4 cup kosher salt plus more
2 pound bone-in lamb shoulder
2 tablespoons vegetable oil
4 medium onions, coarsely chopped
4 garlic cloves, chopped
1 sprig rosemary
1 sprig thyme
1 bay leaf
1 cup dry white wine
8 cups low-sodium chicken broth
2 large eggs
2 garlic cloves
3 tablespoons (or more) fresh lemon juice
1/2 teaspoons kosher salt plus more
3/4 cup vegetable oil
1 bunch broccoli, stems reserved for another use, cut into small florets
Flat-leaf parsley and fresh tarragon leaves (for garnish)

Instructions:
Whisk sugar, 3/4 cup salt, and 10 cups water in a large bowl until salt and sugar dissolve. Add lamb, cover, and chill for at least 12 hours and up to 2 days.
Heat oil in a large heavy pot over medium-high heat. Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan. Return pot to heat and simmer until wine is reduced by half, about 3 minutes.
Remove lamb shoulder from brine; add to pot, along with broth. Bring to a boil. Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5-6 hours.
Transfer lamb to a platter and remove bones. Cut or shred meat into bite-size pieces. If needed, boil cooking liquid in pot until reduced to 6 cups, 15-30 minutes. Season sauce with salt, if needed. Return lamb to pot. DO AHEAD: Lamb can be prepared 3 days ahead. Let cool slightly, then chill until cold. Cover and keep chilled. Discard fat and reheat before serving.
Place eggs in a small saucepan and add water to cover by 1". Bring to a boil and remove from heat. Cover and let sit for 3 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel.
Combine eggs, garlic, 3 tablespoons lemon juice, and 1/2 teaspoons salt in a blender. With the motor running, gradually add oil, blending until a creamy sauce forms. Season garlic emulsion with salt and more lemon juice, if desired.
Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
Divide stew among bowls and garnish with broccoli, parsley, tarragon, and garlic emulsion.
Mango, Berry & Banana Smoothie

Ingredients:
1 very ripe peeled banana (preferably frozen)
2 pitted Medjool dates
1 cup frozen mango chunks
3/4 cup coconut water
1/2 cup frozen blackberries or blueberries
1/4 cup plain yogurt
1 tablespoon ground flaxseeds

Instructions:
Purée 1 very ripe peeled banana (preferably frozen), 2 pitted Medjool dates, 1 cup frozen mango chunks, 3/4 cup coconut water, 1/2 cup frozen blackberries or blueberries, 1/4 cup plain yogurt, and 1 tablespoon ground flaxseeds in a blender until smooth.
Orecchiette with Kale and Breadcrumbs

Ingredients:
1 pound Tuscan kale, or other variety (about 2 large bunches), stems trimmed
Kosher salt
5 tablespoons olive oil, divided, plus more for drizzling
1 cup coarse fresh breadcrumbs
3 garlic cloves, chopped, divided
Freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
4 anchovy fillets packed in oil, drained
1/4 teaspoons crushed red pepper flakes
1 pound orecchiette (little ear-shaped pasta)
3/4 cup finely grated Parmesan or Grana Padano

Instructions:
Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes. Using tongs, transfer to a rimmed baking sheet; let cool. Set aside pot with water. Squeeze out excess liquid from kale; chop leaves and finely chop stems; set aside.
Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool.
Heat butter and remaining 2 tablespoons oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add reserved kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.
Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to kale mixture and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Mix in Parmesan and 1/2 cup breadcrumbs; toss to combine. Divide pasta among bowls, drizzle with oil, and top with remaining breadcrumbs.
Scrambled Eggs with Spinach & Parmesan

Ingredients:
2 large eggs, Kosher salt, Freshly ground black pepper, 1 teaspoon olive oil, 3 cups baby spinach, 1-2 tablespoons grated Parmesan, Crushed red pepper flakes

Instructions:
Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.
Matcha Latte

Ingredients:
"3/4 cup unsweetened almond milk, soy milk, rice milk, or cows milk", 1 teaspoon matcha powder
Agave syrup
Ingredient info: Matcha (green tea powder) is available at Japanese markets
inpursuitoftea.com
and hibiki-an.com.

Instructions:
Bring 3/4 cup unsweetened almond milk, soy milk, rice milk, or cow's milk to a bare simmer in a small pot over medium-high heat.
Place 1 teaspoon matcha powder in a heatproof cup. Slowly whisk in 1/4 cup boiling water, then almond milk, tipping cup slightly to help create more foam. Sweeten with agave syrup.
Hot Oat & Quinoa Cereal

Ingredients:
1/2 cup dried fruit (such as goji berries, cranberries, or barberries)
1/2 cup steel-cut oats
1/2 cup well-rinsed quinoa
1/4 cup raisins
1 teaspoon kosher salt
1/2 teaspoons ground cinnamon
1/4 teaspoons ground cardamom
Milk
Maple syrup
Toasted shelled pumpkin seeds (pepitas)
Toasted walnuts

Instructions:
Bring 1/2 cup dried fruit (such as goji berries, cranberries, or barberries), 1/2 cup steel-cut oats, 1/2 cup well-rinsed quinoa, 1/4 cup raisins, 1 teaspoon kosher salt, 1/2 teaspoons ground cinnamon, 1/4 teaspoons ground cardamom, and 4 cups water to a boil in a medium saucepan. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes.)
Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with milk, maple syrup, toasted shelled pumpkin seeds (pepitas), and toasted walnuts.
Cauliflower with Leek "Ash"

Ingredients:
1 medium leek, white and palegreen parts only, halved lengthwise, 1 small head of cauliflower, cut into large florets, trimmings reserved, 4 cups whole milk, Kosher salt

Instructions:
Preheat oven to 500°F. Set vents to high and open a window for adequate ventilation. Place leek on a foil-lined baking sheet. Roast until blackened, dry, and crisp, 70-90 minutes. Let leek cool. Break into shards. DO AHEAD: Leek ash can be made 3 days ahead. Store airtight at room temperature.
Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings); set aside.
Bring milk and 1 cup cauliflower trimmings to a boil in a large saucepan; reduce heat and simmer until cauliflower is tender, 20-25 minutes. Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and purée until smooth.
Return cauliflower purée to saucepan, add remaining cauliflower florets, and season with salt. Simmer until florets are just tender, 8-10 minutes. Using a slotted spoon, transfer florets to a medium bowl (rinse off any purée on florets).
Strain purée into another medium bowl. Divide florets among shallow bowls; spoon purée over. Garnish with reserved cauliflower slices; sprinkle with leek ash.
Spaghetti With Mussels and White Beans

Ingredients:
2 tablespoons (1/4 stick) unsalted butter
4 tablespoons olive oil, divided, plus more for drizzling
4 garlic cloves, chopped
1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
1 pound spaghetti
Kosher salt
1 15-ounce can cannellini (white kidney) beans, rinsed
1 cup dry white wine
2 pounds mussels, scrubbed, debearded
1/4 cup chopped flat-leaf parsley

Instructions:
Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open).
Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.
Fiorentini with Butternut Squash

Ingredients:
2 tablespoons olive oil
2 tablespoons unsalted butter
5 cups shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating attachment on a food processor or on a box grater)
1/4 cup thinly sliced fresh sage
1 pound fiorentini or other short curled pasta
Kosher salt
1/2 cup finely grated Parmesan or Grana Padano plus more

Instructions:
Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.
Beef and Wild Mushrooms

Ingredients:
3 tablespoons olive oil, divided
1 2-pound boneless beef chuck roast
Kosher salt
4 medium onions, coarsely chopped
2 garlic cloves, smashed
1 sprig thyme
1 bay leaf
1 cup dry red wine
8 cups low-sodium beef broth
8 ounces mixed mushrooms (such as hen of the woods, chanterelle, crimini, and stemmed shiitake), torn into large pieces
Flaky sea salt (such as Maldon)

Instructions:
Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season beef with kosher salt; cook, turning, until browned on all sides, about 15 minutes. Transfer beef to a plate.
Add remaining 1 1/2 tablespoons oil to pot. Add onions, garlic, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and simmer until wine is reduced by half, about 3 minutes.
Return beef to pot; add broth. Bring to a boil; reduce heat, cover, and simmer gently until beef is fork-tender, 5-6 hours.
Let beef cool in cooking liquid, then transfer to a shallow baking dish. Strain braising liquid through a fine-mesh sieve over meat in dish. Cover and chill overnight. DO AHEAD: Beef can be made 3 days ahead. Keep chilled. Discard fat from surface of braising liquid before continuing.
Cut beef into 4 pieces; set aside. Transfer chilled braising liquid to a large skillet and bring to a boil; cook until thickened and reduced to 1 1/2 cups, 25-30 minutes. Taste and season sauce with salt, if needed.
Add beef to skillet with sauce, cover, and cook over medium-low heat until beef is heated through, 8-10 minutes. Divide beef among plates. Spoon sauce over, top with mushrooms, and sprinkle with flaky sea salt.
Lamb Chops and Spinach and Turnip Purée

Ingredients:
1 1/2 pounds turnips, peeled, cut into 1" pieces
Kosher salt
1/2 cup heavy cream
3 teaspoons olive oil, divided
2 1/2 pounds rack of lamb (1 or 2 racks), bones frenched
Freshly ground black pepper
5 sprigs thyme, divided
1 cup dry Marsala
1 garlic clove, peeled
2 bunches flat-leaf spinach
trimmed

Instructions:
Preheat oven to 400°F. Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes. Drain. Return to pan; add cream. Bring to a boil. Reduce heat and simmer until cream coats turnips, about 4 minutes. Purée turnip mixture in a food processor or with an immersion blender until smooth. Cover and keep warm.
Meanwhile, heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Season lamb with salt and pepper. Cook fat side down until brown, 5-8 minutes.
Turn lamb over. Tuck 4 thyme sprigs under; place in oven. Roast until an instant-read thermometer inserted into center registers 125°F for medium-rare, 15-25 minutes. Let rest on a plate for 10 minutes.
Drain fat from skillet; add Marsala. Bring to a boil. Reduce heat; simmer, stirring and scraping up browned bits from bottom of skillet, until reduced by half, 5-8 minutes.
Meanwhile, heat remaining 2 teaspoons oil in a large skillet over medium heat. Add garlic and remaining thyme sprig; stir until beginning to brown, about 1 minute; discard garlic and thyme sprig. Add spinach by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook until tender, about 4 minutes.
Cut lamb between bones into chops and serve with spinach, turnip purée, and Marsala sauce.
Charred Pear Sorbet with Goat Cheese "Snow"

Ingredients:
4 ounces fresh goat cheese, crumbled, 1/2 teaspoon kosher salt, 4 large Bosc pears, unpeeled, halved, 4 juniper berries, 2 large egg whites, 1/3 cup powdered sugar, A spice mill

Instructions:
Using an electric mixer on high speed, beat goat cheese and salt in a small bowl until creamy; gradually beat in 1/2 cup water. Transfer to a shallow baking dish, cover, and freeze for at least 6 hours. DO AHEAD: Ice can be made 1 week ahead. Keep frozen.
Cook pears in a dry cast-iron skillet over medium heat, turning occasionally, until well charred and just softened, 15-20 minutes. Let cool. Core, coarsely chop, and transfer to a food processor; purée until smooth. Transfer purée to a medium bowl and freeze until completely solid, at least 6 hours. DO AHEAD: Pear sorbet can be made 1 week ahead. Keep frozen.
Preheat oven to 170°F. Toast juniper berries in a small, dry skillet over medium heat, stirring often, until fragrant, about 3 minutes. Let cool. Finely grind in spice mill.
Using an electric mixer on medium speed, beat egg whites in a medium bowl until frothy. With motor running, gradually beat in powdered sugar. Increase speed to high; beat until stiff peaks form, 8-10 minutes. Fold in juniper. Spread meringue in a thin layer on a silicone baking mat or parchment paper-lined large baking sheet.
Bake until meringue is completely hard and dry in the center, about 4 hours. Let cool, then break into large pieces. DO AHEAD: Meringue can be made 2 days ahead; store airtight at room temperature.
Let pear sorbet sit at room temperature until soft enough to scoop, about 1 hour. Spoon sorbet onto plates and top with meringue pieces. Using a fork, scrape goat cheese until it forms powdery snow; sprinkle over meringue.
Savoy Cabbage Chips

Ingredients:
1 savoy cabbage, cored, leaves separated, small leaves reserved for another use, Kosher salt

Instructions:
Place oven racks in upper and lower thirds of oven; preheat to 200°F. Working in several batches, cook cabbage leaves in a large pot of boiling salted water just until translucent and bright green, about 2 minutes per batch. Using a large slotted spoon, immediately transfer leaves to a large bowl of ice water; let cool. Drain cabbage leaves well and dry thoroughly.
Set a wire rack inside each of 2 large rimmed baking sheets. Arrange cabbage leaves on racks in a single layer. Bake until completely dry and crisp, about 3 hours. Season with salt. DO AHEAD: Cabbage chips can be made 8 hours ahead. Store chips at room temperature loosely layered between parchment paper or paper towels.
Chickpea Soup

Ingredients:
1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
3 tablespoons olive oil
2 large onions, coarsely chopped
4 garlic cloves, chopped
1 sprig thyme
1/2 cup dry white wine
4 cups vegetable broth
Kosher salt
1 bunch broccoli, stems reserved for another use, cut into small florets
Flat-leaf parsley and fresh tarragon leaves (for garnish)

Instructions:
If using dried chickpeas, place in a medium bowl and add cold water to cover by 2". Let soak overnight in refrigerator. Drain chickpeas.
Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD: Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.
Creamy Pappardelle with Leeks and Bacon

Ingredients:
2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2" pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Instructions:
Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
Classic Chocolate Mousse

Ingredients:
3/4 cup chilled heavy cream, divided
4 large egg yolks
1/4 cup espresso or strong coffee, room temperature
1/8 teaspoon kosher salt
3 tablespoons sugar, divided
6 ounces semisweet chocolate (61-72% cacao), chopped
2 large egg whites

Instructions:
Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.
Combine egg yolks, espresso, salt, and 2 tablespoons sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°F, about 1 minute.
Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form.
Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
Divide mousse among six teacups or 4-ounce ramekins. Chill until firm, at least 2 hours. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.
Ditalini with Chickpeas and Garlic-Rosemary Oil

Ingredients:
1 medium onion, quartered, 1 medium carrot, peeled, cut into 1" pieces, 1 celery stalk, cut into 1" pieces, 6 garlic cloves, 4 whole, 2 chopped, 1/2 cup flat-leaf parsley leaves, 1/4 teaspoons crushed red pepper flakes, 1/2 cup olive oil, divided, Kosher salt, 2 tablespoons tomato paste, 2 15-ounce cans chickpeas, rinsed, 1 pound ditalini or elbow macaroni, 1 tablespoon chopped fresh rosemary

Instructions:
Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. Wipe out food processor bowl and set aside.
Heat 1/4 cup oil in a large heavy pot over medium heat; add reserved vegetable mixture, season with salt, and cook, stirring often, until golden, 8-10 minutes. Stir tomato paste and 1 cup water in a small bowl to combine; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.
Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth, then stir back into sauce to thicken.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.
Heat remaining 1/4 cup oil in a small saucepan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.
Dry-Roasted Brown Butter Onions

Ingredients:
2 medium white onions, unpeeled
4 cipolline onions, unpeeled
4 small shallots, unpeeled
1/2 cup (1 stick) unsalted butter
3 tablespoons apple cider vinegar
Kosher salt
Ingredient info: Cipolline onions
small flat onions
are available at Italian markets
specialty foods stores
and some supermarkets.

Instructions:
Preheat oven to 400°F. Cut white onions, larger cipolline onions, and shallots almost in half, leaving root ends intact. Pry each open slightly to expose cut sides. Place white onions root side down in a foil-lined roasting pan and roast until just beginning to soften and brown, 75-90 minutes.
Add cipolline onions and shallots to roasting pan root end down and roast until all onions and shallots are soft and deeply colored, about 1 hour longer.
Just before onions finish cooking, melt butter in a small saucepan and cook, swirling occasionally, until butter is brown and smells nutty, 5-8 minutes. Let cool slightly; whisk in vinegar and season brown butter with salt.
Divide onions and shallots among plates, leaving skins on; spoon brown butter over.