iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Swiss Chard and Mushroom Galette

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
1 cup ricotta
Kosher salt
3 tablespoons olive oil, divided
4 ounces maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
1 garlic clove, finely chopped
1 large bunch Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
All-purpose flour (for parchment)
1 large egg, beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Flaky sea salt (such as Maldon)

Instructions:
Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
Preheat oven to 400°F. Season ricotta with kosher salt and pepper; set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
Roll out dough on a lightly floured sheet of parchment to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2" border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2" border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.
Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.
Linguine and Clams with Almonds and Herbs

Ingredients:
1/2 cup unsalted, roasted almonds, coarsely chopped, 2 tablespoons finely chopped fresh chives, 2 tablespoons finely chopped fresh flat-leaf parsley, 1 tablespoon plus 1/4 cup olive oil, Kosher salt, 4 large garlic cloves, thinly sliced, 3/4 teaspoons crushed red pepper flakes, 1/4 cup dry white wine, 2 pounds littleneck clams, scrubbed, 12 ounces linguine

Instructions:
Mix almonds, chives, parsley, and 1 tablespoon oil in a small bowl; season with salt and pepper. Set aside.
Heat remaining 1/4 cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.
Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5–8 minutes (discard any that do not open).
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
Serve linguine and clams topped with reserved almond-herb mixture.
Braised Chicken with Artichokes and Fava Beans

Ingredients:
1 cup fresh fava beans (from about 1 pound pods) or frozen fava beans, thawed
Kosher salt
2 lemons, halved
3 pounds baby artichokes (about 16)
4 tablespoons olive oil, divided
Freshly ground black pepper
1 3 1/2–4-pound chicken, cut into 10 pieces
8 shallots, peeled, halved
1 cup dry white wine
3 tablespoons white wine vinegar
1 cup low-sodium chicken broth
2 tablespoons chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
Flaky sea salt (such as Maldon)

Instructions:
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.
Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1" from top, then trim stem, leaving at least 1/2" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.
Preheat oven to 425°F. Heat 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8–10 minutes. Transfer to a baking sheet. Wipe out pot.
Heat remaining 2 tablespoons oil in same pot over medium-high heat. Season chicken with kosher salt and pepper. Working in 2 batches, cook chicken, skin side down, until brown and crisp, 6–8 minutes (do not turn). Transfer to baking sheet with artichokes.
Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8–10 minutes. Add wine and vinegar and bring to a boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix in broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20–25 minutes. Mix in fava beans.
Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.
Fish Stew with Fennel and Baby Potatoes

Ingredients:
1/4 cup olive oil
8 ounces small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4" thick
1/2 medium fennel bulb, finely chopped
2 garlic cloves, finely chopped
Kosher salt
Freshly ground pepper
1/4 cup dry white wine
1/4 cup crème fraîche
1 1/2 pounds skinless flounder or fluke fillet, cut into 2" pieces
2 tablespoons chopped fresh dill
Lemon wedges (for serving)

Instructions:
Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes. Add 2 cups water to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, 10–12 minutes. Stir in crème fraîche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.
Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
Spring Greens with Quick-Pickled Vegetables

Ingredients:
1 cup unseasoned rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
8 ounces small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups)
1/3 cup olive oil
1 tablespoon (or more) fresh lemon juice
1 tablespoon unseasoned rice vinegar
Kosher salt, freshly ground pepper
12 cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel)
1/4 cup tender herb leaves and blossoms (such as tarragon or mint)

Instructions:
Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
Mutabal

Ingredients:
3 medium eggplants, 2 1/2 to 3 pounds total, 4 plum tomatoes or 2 Jersey tomatoes, finely chopped, 2 chile peppers, seeded and finely chopped, optional, 4 to 5 cloves garlic, minced, 1 shallot, minced, 1 cup chopped fresh parsley, 6 tablespoons extra-virgin olive oil or to taste, Juice of 2 lemons, plus more for finishing, 1/2 teaspoon ground cumin or to taste, 1/2 teaspoon freshly ground black pepper, Sea salt to taste, Sliced cucumbers for garnish

Instructions:
Prepare a charcoal or gas grill for grilling over high heat, or turn 3 gas burners to high. Place the eggplants directly onto the coals or flame and grill, using tongs to turn them as the skin chars, until blackened all over. Set aside to cool.
Alternatively, roast the eggplant in the oven. Preheat the oven to 400°F and line a baking sheet with aluminum foil. Pierce the eggplants in a few places with a sharp knife, place them on the prepared baking sheet and roast, turning every 5 minutes or so, until the skin is blistered and begins to crack all over. Set aside to cool.
Slice the eggplants in half lengthwise and scoop out the flesh, transferring it directly to a strainer to allow the liquid to release.
Meanwhile, in a medium bowl, combine the tomatoes with the chile peppers, if using, garlic, shallot, 1/2 cup parsley, 3 tablespoons oil, lemon juice, cumin, pepper and salt. Add the drained eggplant and mix together with a fork. Transfer the eggplant mixture to a serving bowl and drizzle with the remaining 3 tablespoons oil. Garnish with the remaining parsley and surround with the cucumber slices.
Seared Hake with Baby Potatoes and Green Sauce

Ingredients:
1/3 cup fresh celery juice (from about 2 stalks)
1/3 cup fresh sorrel or cilantro juice (from about 2 cups, lightly packed)
2 teaspoons fresh leek juice (from about 1 dark-green leek top)
1 tablespoon white wine vinegar or lemon juice
Kosher salt
1 pound peanut potatoes or baby potatoes (as small as possible)
Kosher salt
3 tablespoons olive oil, divided, plus more for drizzling
4 4-ounce pieces skin-on hake or cod fillet
4 scallions, trimmed
1/2 cup plain Greek yogurt
Chervil or other tender herb sprigs (for serving)

Instructions:
Juice each ingredient separately. Combine celery juice, sorrel juice, leek juice, and vinegar in a small bowl; season with salt and more vinegar, if desired.
Place potatoes in a medium saucepan and add water to cover; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10–15 minutes; drain and return to saucepan. Toss potatoes with 1 tablespoon oil, then season with salt.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Turn fish and cook until just cooked through, about 2 minutes longer. Transfer to a plate.
Heat remaining 1 tablespoon oil in same skillet and add scallions. Cook, turning occasionally, until scallions are charred in spots and are slightly softened, about 1 minute. Transfer to plate with fish.
Divide fish, yogurt, and potatoes among shallow bowls. Spoon green sauce around and drizzle with oil. Top with scallions and chervil.
Toasted Barley Risotto with Spinach and Herb Purée

Ingredients:
1 cup pearled, hulled, or hull-less barley
8 cups low-sodium vegetable broth
3 tablespoons unsalted butter, divided
1 medium onion, finely chopped
Kosher salt, freshly ground pepper
1 freshly ground pepper
2 teaspoons chopped fresh thyme
1 bay leaf
1/2 bunch spinach, thick stems removed (about 2 cups)
1/2 bunch flat-leaf parsley, thick stems removed (about 1 cup)
2 tablespoons olive oil
1 garlic clove, finely grated
1 teaspoon finely grated Meyer lemon or regular lemon zest
1 tablespoon Meyer lemon or regular lemon juice
1 cup finely grated Parmesan
1/3 cup chopped tender herbs (such as tarragon and/or chives)

Instructions:
Preheat oven to 350°F. Toast barley on a rimmed baking sheet until light golden brown and fragrant, 8–10 minutes. Set aside.
Bring broth to a boil in large saucepan; reduce heat to low and keep broth warm.
Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, season with salt and pepper, and cook, stirring often, until softened and translucent, about 5 minutes.
Add barley, thyme, bay leaf, and 2 cups warm broth to skillet and bring to a boil. Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Add remaining broth by 1/2-cupfuls, allowing it to be absorbed before adding more and stirring often, until barley is tender and mixture is creamy, 40–50 minutes (you may not use all the broth). Remove bay leaf.
Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain; transfer to a bowl of ice water and let cool. Drain and squeeze well to remove excess water.
Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender, adding more water as needed, until smooth. Set spinach purée aside.
Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4-cupful at a time, stirring until melted and well combined before adding more. Mix in remaining 2 tablespoons butter.
Remove barley risotto from heat and mix in spinach purée and herbs; season with salt and pepper.
Blackberry Moonshine

Ingredients:
3/4 ounce unaged white whiskey (e.g., moonshine)
1/4 ounce blackberry liqueur
1/4 ounce blackberry puree (or muddle one blackberry with a splash of simple syrup)
Juice from 1 lemon wedge

Instructions:
Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a shot glass.
Chipotle Sangrita

Ingredients:
1 cup tomato juice, 1 teaspoon chipotle puree in adobo sauce, Juice from 1 lemon wedge, 1 1/2-ounce chilled shot of reposado tequila

Instructions:
Combine the tomato juice, chipotle puree, and lemon juice and stir well. Chill. When ready to serve, pour into a shot glass along-side the chilled shot of reposado tequila. Shoot the shot of tequila and follow it with the Sangrita shot.
Irish Flag

Ingredients:
Bottom: Green crème de menthe, Middle: Licor 43, Top: Baileys Irish Cream

Instructions:
Fill the shot glass 1/3 full with green crème de menthe. Carefully pour the Licor 43 over the back of a spoon until the shot glass is 2/3 full. Pour the Baileys over the back of a spoon as the top layer.
Moroccan Vegetable Salad

Ingredients:
1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Instructions:
1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.
Bacon-Molasses Breakfast Sausage

Ingredients:
8 ounces ground pork
4 ounces bacon, finely chopped
1 teaspoon molasses
1 teaspoon smoked paprika (pimentón)
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon dried sage
1/4 teaspoon black pepper

Instructions:
Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined.
Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary.
Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side.
The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months.
Baked Herbed Gefilte Fish

Ingredients:
1/4 cup olive oil, plus more for drizzling, 2 teaspoons paprika, 2 teaspoons dried parsley, 2 pinches ground allspice, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, One 22-ounce loaf frozen gefilte fish, paper removed, not thawed, 1 large onion, sliced in rounds, 2 garlic cloves, minced

Instructions:
1. Preheat the oven to 350°F.
2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.
Olive Oil Dark Chocolate Mousse

Ingredients:
10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
8 large eggs, separated, at room temperature
3/4 cup granulated sugar
1/2 cup extra virgin olive oil
1 teaspoon instant coffee granules dissolved in 2 tablespoons boiling water
Grated zest of 1 small orange (optional)
1/4 teaspoon kosher salt

Instructions:
1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.
3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.
Crazy Nachos

Ingredients:
1 teaspoon vegetable oil
1 pound ground beef
1/2 yellow onion, diced
2 cloves garlic, minced
1 ripe plum tomato (about 2 ounces), seeded, cored, and diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 canned chipotle chile in adobo, minced, or 1/2 teaspoon chipotle chile powder
1 teaspoon masa harina or cornmeal
Salt and black pepper
1 tablespoon fresh lime juice
1 avocado, peeled and pitted
1 jalapeño, stemmed, seeded, and finely diced
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
Pinch of ground cumin
1 teaspoon fresh lime juice
Vegetable oil, for frying
4 corn tortillas, quartered
1/3 cup refried beans
2 cups (8 ounces) shredded cheddar cheese
1 cup sour cream
2 whole pickled jalapeños, cut into 16 slices
Salsa
for serving

Instructions:
To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the garlic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oregano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
To make the guacamole, mash the avocado until smooth. Stir in the jalapeño, cilantro, cumin, and lime juice. Adjust seasonings and add salt to taste.
To make the nachos, pour 1/2 of oil into a heavy skillet and heat to 350°F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
Place the chips close together but not overlapping on a baking sheet or castiron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeño slice. Serve warm, with salsa on the side.
Salted Almond and Pistachio Bark

Ingredients:
1 3/4 pounds good-quality 60% cacao semisweet chocolate, chopped, 1 1/4 cups roasted unsalted almonds, chopped, 1 1/4 cups roasted shelled pistachios, chopped, 1/2 teaspoon pure vanilla extract, 1 1/2 teaspoons coarse flake sea salt

Instructions:
1. Line a baking sheet with parchment paper.
2. Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1/2 the cup of the almonds, 1/2 the cup of the pistachios, and the vanilla and stir well to coat the nuts.
3. Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt and the remaining 3/4 cup almonds and 3/4 cup pistachios over the top.
4. Cover and refrigerate until the chocolate is set, 2 to 4 hours.
5. Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces. The bark can be stored for about 1 week.
Red Hasselback Potatoes

Ingredients:
Cooking spray
2 1/2 pounds medium red-skin potatoes (about 8), scrubbed
6 garlic cloves, chopped
1/4 cup olive oil
2 teaspoons kosher salt
Freshly ground black pepper

Instructions:
1. Preheat the oven to 375°F. Spray a baking sheet with cooking spray.
2. Place each potato in a large wooden spoon. Thinly slice the potato vertically, about every 1/8 inch, being careful not to slice all the way through to the bottom. The shape of the spoon should help prevent it.
3. Place the potatoes on the prepared baking sheet. Sprinkle the garlic evenly over all the potatoes, and use your fingers to push it into the slits. Drizzle with the olive oil and sprinkle with the salt and pepper. Bake until tender and browned, 60 to 70 minutes.
For the garlic lovers in the crowd, thinly slice the garlic and place it in the potato slits. You can sub in or add chopped shallots to the garlic in this recipe.
Brussels Sprouts Chips

Ingredients:
1 pound brussels sprouts, 3 tablespoons olive oil, 1 teaspoon sea salt

Instructions:
1. Preheat the oven to 350°F. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.
2. Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt.