iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Citrus Tart

Ingredients:
1 large egg, separated
1 tablespoon milk
1 1/4 cups plus 2 tablespoons all-purpose flour
4 teaspoons sugar
1/8 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 1/2 cups sugar
2 teaspoons finely grated (with a rasp) fresh orange zest
1 1/2 teaspoons finely grated (with a rasp) fresh lemon zest
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1/4 cup heavy cream
a 9 1/2-inch round fluted tart pan with removable bottom; pie weights or raw rice

Instructions:
Lightly beat yolk with milk in a small bowl (reserve white for egg wash).
Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolk mixture and pulse just until dough begins to gather into a ball. Press dough into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, at least 1 hour.
Put oven rack in middle position and preheat oven to 350°F.
Let dough soften slightly at room temperature before rolling out, about 20 minutes.
Roll out dough between sheets of plastic wrap into a 12-inch round. Discard top sheet and invert dough into tart pan (discard remaining plastic wrap). Fit dough into pan, pushing edge of dough to 1/8 inch above rim. Trim dough and save scraps to repair any cracks in partially baked shell.
Freeze shell until firm, about 10 minutes.
Line shell with parchment paper or foil and fill with pie weights.
Bake until edge is golden and bottom is set, about 20 minutes, then carefully remove pie weights and parchment (or foil; gently prick any bubbles with a fork to release air) and bake until bottom is pale golden, 10 to 15 minutes more. Quickly repair any cracks in shell with scraps, then immediately brush hot pastry all over with some egg white. Leave oven on.
Whisk together all filling ingredients until combined well. Put tart shell (in tart pan) on a baking sheet and transfer to oven. Carefully pour filling into shell and put a pie shield or foil strips over rim of pastry to prevent burning.
Bake tart until filling is barely set but trembles slightly in center when gently shaken, 20 to 25 minutes. Cool completely in pan on a rack, about 45 minutes. (Filling will continue to set as it cools.)
Torta Del Casar with Sherry Syrup

Ingredients:
6-ounce wedge Torta del Casar, room temperature, 1/4 cup Pedro Ximénez Sherry or Spanish cream Sherry, 1 tablespoon sugar

Instructions:
Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates.
Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.
Baked Cheese Grits

Ingredients:
6 cups water
2 1/4 teaspoons salt
2 cups yellow grits* (not quick or instant; 12 oz)
1 stick (1/2 cup) unsalted butter
1/2 teaspoon black pepper
2 tablespoons chopped garlic
1/2 lb Cheddar, coarsely grated (2 cups)
3 large eggs
1 cup whole milk

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.
Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)
Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.
*Available at bobsredmill.com.
Oatmeal Wheat Bread

Ingredients:
2 cups whole milk
1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping
1/2 cup warm water (105-115°F)
2 tablespoons active dry yeast (from 3 packages)
1/2 cup mild honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
3 cups stone-ground whole-wheat flour
About 2 cups unbleached all-purpose flour
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water
2 (8- by 4-inch) loaf pans

Instructions:
Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.
Butternut Squash with Shallots and Sage

Ingredients:
2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Instructions:
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
Grilled Halibut with Lima Bean and Roasted Tomato Sauce

Ingredients:
4 large tomatoes (preferably heirloom; 2 lb total)
3 garlic cloves, cut lengthwise into slivers
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 lb fresh lima or fava beans in pod, shelled, or 10 oz frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed
1/2 cup chopped fresh basil
1 to 2 tablespoons fresh lemon juice
6 (6-oz) pieces halibut fillet (1 1/4 to 1 1/2 inches thick)

Instructions:
Put oven rack in middle position and preheat oven to 450°F.
Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes. When beans are cool enough to handle, gently slip off skins. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste).
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat. It is medium-hot when you can hold your hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting.
Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
Serve fish topped with bean and roasted tomato sauce.
Spinach and Leek Gratin with Roquefort Crumb Topping

Ingredients:
5 tablespoons butter, divided
3 1/2 tablespoons horseradish Dijon mustard, divided
2 1/3 cups fresh breadcrumbs from crustless French bread
1 cup crumbled Roquefort cheese (generous 4 ounces)
3 9-ounce bags spinach leaves
1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
3/4 cup heavy whipping cream

Instructions:
Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.
Savory Farro Tart

Ingredients:
1 cup farro*
2 tablespoons unsalted butter plus additional for buttering dish
2 tablespoons fine dry bread crumbs
2 garlic cloves, chopped
30 oz whole-milk ricotta (3 1/4 cups)
1 whole large egg plus 2 large yolks
1 1/4 oz finely grated Parmigiano-Reggiano (2/3 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon freshly grated nutmeg
a 9-inch shallow ovenproof dish such as a glass pie plate

Instructions:
Cook farro in a 2- to 3-quart pot of boiling salted water until just tender, about 10 minutes; drain in a sieve and cool to room temperature.
Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.
Melt butter (2 tablespoons) in a small heavy skillet over low heat and cook garlic, stirring, 1 minute, then transfer to a medium bowl. Stir in farro, ricotta, whole egg, yolks, Parmigiano-Reggiano, parsley, salt, pepper, and nutmeg until combined well. Spoon mixture into dish and bake until just set and top is pale golden, 35 to 45 minutes. Cool to warm on a rack. Cut into wedges and serve.
*Available at farawayfoods.com.
Kumamoto Oysters with Ponzu Granita and Tobiko

Ingredients:
1 (1-inch-wide) piece kombu (dried kelp), rinsed
1 cup water
3 tablespoons mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
2 tablespoons fresh or bottled yuzu juice
1 teaspoon sugar
18 small oysters (preferably Kumamoto or Prince Edward Island), not shucked
1 oz tobiko (flying-fish roe)
1 oyster knife
Garnish: a bed of seaweed (1 lb)
a protective glove; an oyster knife

Instructions:
Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth for another use.)
Pour granita mixture into an 8-inch metal baking pan and freeze, stirring and crushing lumps with a fork every 20 minutes, until evenly frozen, about 1 hour. Scrape with a fork to lighten texture, crushing any lumps.
Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife. Loosen oyster from top shell with oyster knife if necessary, discarding top shell, then loosen oyster meat within curved bottom shell, keeping it in shell. Discard any loose bits of shell. Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner.
Top each oyster with a scant 1/4 teaspoon tobiko. Serve granita on the side.
Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream

Ingredients:
3 tablespoons whipping cream
1/4 teaspoon crushed saffron threads
1 1/2 pints vanilla ice cream, slightly softened
1 1/3 cups whole milk
5 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons sugar
2 tablespoons plus 2 teaspoons cornstarch
3 large egg yolks
1 tablespoon unsalted butter
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup blanched slivered almonds
2 1/2 tablespoons sugar
1/2 teaspoon (generous) baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons whipping cream
1 large egg yolk
Fresh mint sprigs

Instructions:
Combine cream and saffron in custard cup. Place in microwave oven and heat on high until cream is hot, about 30 seconds. Remove cup from microwave and let mixture steep at room temperature 1 hour. Place ice cream in medium bowl; add saffron mixture and stir with rubber spatula until well blended. Spoon ice cream into container; cover and freeze until firm, at least 6 hours and up to 3 days.
Bring milk to simmer in heavy medium saucepan. Remove from heat; add chocolate and stir until melted and smooth. Cool 5 minutes.
Whisk sugar and cornstarch in medium bowl to blend. Add yolks; whisk until blended (mixture will be thick). Gradually whisk warm chocolate mixture into yolk mixture until smooth. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and starts to bubble, about 5 minutes. Remove from heat (mixture may look grainy; whisk vigorously until smooth). Whisk in butter and vanilla. Transfer pastry cream to bowl. Let cool at room temperature until lukewarm, stirring occasionally, about 20 minutes. Cover with plastic wrap and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
Combine flour, almonds, sugar, and baking powder in processor; blend until almonds are very finely ground. Add butter; cut in using on/off turns until small crumbs form. Whisk cream and yolk in small bowl to blend; add to processor and blend just until moist clumps form. Gather dough together; divide dough into 6 equal pieces. Form each piece into ball. Press 1 dough ball evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Trim any excess dough. Pierce crusts all over with fork. Cover and chill overnight.
Preheat oven to 350°F. Bake crusts until golden and cooked through, about 25 minutes. Cool completely in pans on rack. (Can be prepared 8 hours ahead. Cover and store at room temperature.)
Divide pastry cream among crusts (about scant 1/3 cup for each); spread evenly. Remove tartlet pan sides. Place 1 tartlet on each of 6 plates. Top with scoop of saffron ice cream. Garnish with mint sprigs and serve.
Goat Cheese in Crackling Caramel Syrup

Ingredients:
6-ounce log soft fresh goat cheese, Sugar, 1/4 cup water, 6 small grape clusters, Apple, cored and cut in six 1/3-inch wedges

Instructions:
Place one 1/2-inch-thick round of goat cheese (cut from log) on each of 6 plates. Spray cooling rack with nonstick spray and place over rimmed baking sheet. Stir sugar and water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns light amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove from heat and quickly add grape clusters 1 at a time to caramel. Using slotted spoon or long fork, transfer grapes to prepared pan. Repeat with apple. Dip spoon into caramel and drizzle over goat cheese rounds on plates. Add apple wedge and grape cluster to each plate.
Braised Veal Shanks

Ingredients:
8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)
3/4 cup all-purpose flour
3 1/2 teaspoons salt
1 1/4 teaspoons black pepper
6 tablespoons extra-virgin olive oil
1 large onion, chopped (2 cups)
4 large garlic cloves, finely chopped
5 anchovy fillets, rinsed, patted dry, and finely chopped
2 Turkish bay leaves or 1 California
1 cup dry white wine
1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped
1 cup water
2 (4- by 1-inch) strips fresh lemon zest
2 (4- by 1-inch) strips fresh orange zest
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
1 large garlic clove
minced

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
Stir together parsley, grated zests, and garlic and sprinkle over shanks.
Baked Apples Stuffed with Honey, Almonds, and Ginger

Ingredients:
3/4 cup almonds, toasted, chopped
1/4 cup (packed) golden brown sugar
2 tablespoons honey
1 1/2 teaspoons finely grated lemon peel
1 1/4 teaspoons ground ginger
1/2 cup whipping cream
4 large (8- to 9-ounce) Fuji apples
1/4 cup apple juice (preferably unfiltered fresh)
Greek yogurt

Instructions:
Combine first 5 ingredients in small bowl. Mix in cream. Let stand until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes.
Preheat oven to 350°F. Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting. Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom. Place apples upright in 8x8x2-inch glass baking dish. Spoon filling into hollow of each apple. Mound remaining filling on top of each apple (some may slide down sides). Pour juice around apples. Butter large sheet of foil. Loosely tent dish with foil, buttered side down.
Bake apples until barely tender, about 1 hour. Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer. Transfer apples and sauce to bowls. Serve with yogurt.
Barley Soup with Duck Confit and Root Vegetables

Ingredients:
1/2 cup pearl barley
7 cups water
2 confit duck legs*
2 medium carrots, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 cup)
2 medium parsnips, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 3/4 cups)
1 garlic clove, finely chopped
3 cups reduced-sodium chicken broth (24 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh thyme

Instructions:
Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot, until almost tender, 20 to 40 minutes. Drain in a sieve.
Remove skin and any fat from duck legs. Cook skin and fat in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered, about 8 minutes, then strain through a fine-mesh sieve into a small bowl, discarding skin. Reserve fat.
While fat is rendering, remove duck meat from bones, reserving bones, and shred meat into small pieces.
Heat 1 tablespoon duck fat (reserving any remainder for another use) in cleaned 5- to 6-quart pot over moderately high heat until hot but not smoking, then sauté carrots and parsnips, stirring frequently, until just golden, about 8 minutes. Add garlic and cook, stirring, 1 minute.
Stir in broth, parboiled barley, salt, pepper, duck bones, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 15 to 20 minutes. Discard bones and stir in shredded duck meat. Skim any excess fat from top of soup, then stir in thyme. Season with salt and pepper.
*Available at dartagnan.com.
Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

Ingredients:
2 tablespoons olive oil
2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)
1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)
2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)
1 pound rigatoni
3 teaspoons marjoram, divided
1 1/2 cups grated Fontina cheese (about 6 ounces)
divided

Instructions:
Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.
Chicken Bouillabaisse

Ingredients:
Preheat oven to 375°F. Sprinkle with salt and pepper:
6 chicken legs (split into drumsticks and thighs), skinned
Heat in large wide ovenproof pan over medium-high heat:
3 tablespoons olive oil
Add and sauté until soft and golden, about 8 minutes:
1 onion, sliced
Add and bring mixture to boil:
1 teaspoon dried thyme
1/4 teaspoon saffron threads
2 4-inch-long orange peel strips (orange part only)
3/4 cup dry white wine
Add and return mixture to boil:
1 14 1/2-ounce can diced tomatoes in juice
1 14-ounce can low-salt chicken broth

Instructions:
Add chicken pieces to pan in single layer, submerging in sauce; return mixture to boil. Cover pan and place in oven. Bake until chicken is cooked through, about 45 minutes.
Remove chicken from oven; keep covered. Maintain oven temperature.
Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil
Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.