iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Broccoli with Orecchiette

Ingredients:
5 garlic cloves
1/3 cup extra-virgin olive oil
2 (10-ounces) packages frozen chopped broccoli (do not thaw)
1 cup water
1/4 teaspoon hot red-pepper flakes
1/3 cup grated Parmigiano-Reggiano plus additional for serving
1 pound dried orecchiette pasta

Instructions:
With food processor running, drop in garlic and finely chop.
Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
Broccoli Rabe with Sweet Italian Sausage

Ingredients:
3 pounds broccoli rabe (about 3 medium bunches), trimmed
1 1/2 pounds sweet Italian sausage links, cut into 1-inch pieces
5 tablespoons extra-virgin olive oil
5 garlic cloves
chopped

Instructions:
Cut broccoli rabe into 3-inch-long pieces. Cook in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until tender, about 5 minutes. Drain, then rinse under cold water to stop cooking. Squeeze out excess water from handfuls of broccoli rabe.
Meanwhile, preheat broiler.
Broil sausage in a 4-sided sheet pan 3 to 4 inches from heat, turning occasionally, until cooked through, about 5 minutes. Keep warm, covered.
While sausage broils, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring, until fragrant but not browned, about 1 minute.
Separate broccoli rabe, then sauté in garlic oil until coated with oil and heated through, about 4 minutes. Stir in sausage.
Pea and Bacon Risotto

Ingredients:
1 3/4 cups reduced-sodium chicken broth, 1/2 cup water, 1 bacon slice, chopped, 1 large garlic clove, finely chopped, 1/3 cup Arborio rice, 1/3 cup frozen peas, 2 tablespoons grated Parmigiano-Reggiano, 1 tablespoon unsalted butter, 1/4 teaspoon grated lemon zest, 1/4 teaspoon fresh lemon juice

Instructions:
Bring broth and water to a simmer in a small saucepan.
Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
Fennel, Frisée, and Escarole Salad

Ingredients:
3 tablespoons minced shallot
2 tablespoons fresh lemon juice (preferably Meyer lemon)
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon fine sea salt
1 small head escarole (3/4 pound), torn into bite-size pieces
1 small head frisée (3/4 pound), torn into bite-size pieces
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
1/4 cup fine-quality extra-virgin olive oil
1 (1/2-pound) piece Parmigiano-Reggiano

Instructions:
Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
Meanwhile, toss together greens and fennel in a salad bowl.
Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.
Tiramisu

Ingredients:
2 cups boiling-hot water
3 tablespoons instant-espresso powder
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons Tia Maria (coffee liqueur)
4 large egg yolks
1/3 cup dry Marsala
1 pound mascarpone (2 1/2 cups)
1 cup chilled heavy cream
36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
Unsweetened cocoa powder for dusting

Instructions:
Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
Beat cream in a large bowl until it holds stiff peaks.
Fold mascarpone mixture into whipped cream gently but thoroughly.
Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.
Butternut Squash and Radicchio Pappardelle

Ingredients:
1/2 stick unsalted butter
2 tablespoon olive oil
1/3 cup pine nuts
1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 pound radicchio, cored and thinly sliced
1 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces
1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

Instructions:
Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
Serve topped with nuts and cheese.
Fried Mozzarella Balls

Ingredients:
About 5 cups vegetable oil
1 pound drained marinated bocconcini (small mozzarella balls), patted dry
3 large eggs, beaten
1 cup plain fine dry bread crumbs
Equipment: a deep-fat thermometer
Accompaniment: warm homemade or bottled spicy tomato sauce

Instructions:
Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)
Sunday Ragù

Ingredients:
5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
1/2 cup olive oil
1 large onion, finely chopped
5 garlic cloves, minced
1 Turkish bay leaf or 1/2 California
4 garlic cloves, minced
1/2 cup finely chopped flat-leaf parsley
1 cup grated Pecorino Romano (2 ounces)
3 ounces thinly sliced pancetta, finely chopped
1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices
Reserved meat mixture and frying oil from polpette
1/2 cup olive oil for frying, divided
1 pound sweet Italian sausage links
1 pound hot Italian sausage links
1 1/2 pound boneless pork shoulder, cut into 2-inch pieces
2 pounds country-style pork ribs
Equipment: kitchen string
Accompaniment: fresh egg fettuccine

Instructions:
Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
Stir together garlic, parsley, cheese, and pancetta.
Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.
Linguine with Pesto Trapanese

Ingredients:
3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes
Handful of grated Pecorino (about 1/2 cup)
A generous splash of olive oil (about 1/3 cup)
1 pound linguine

Instructions:
Sauté the almonds in a little olive oil until tan.
Put basil, garlic, and salt in food processor and chop. Put aside.
Put in almonds and pulse until size of orzo.
Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.
Minted Green Salad

Ingredients:
2 carrots
3 Kirby cucumbers, halved lengthwise and thinly sliced crosswise
2 heads Boston lettuce (1 1/2 pounds), torn into bite-size pieces
1 heart of romaine, torn into bite-size pieces
1 1/2 cups packed small mint leaves
1/4 cup extra-virgin olive oil
1/2 teaspoon fine sea salt or kosher salt
2 tablespoons red-wine vinegar

Instructions:
Halve carrots crosswise, then shave into wide ribbons using a vegetable peeler. Toss with cucumbers, lettuces, mint, and oil in a large bowl.
Sprinkle with sea salt and toss, then sprinkle with vinegar and toss again.
Shaved-Fennel Salad with Oranges and Pecorino

Ingredients:
3/4 cup bottled pomegranate juice
2 medium fennel bulbs (1 1/2 pounds total), stalks cut off
2 navel oranges
3 tablespoon extra-virgin olive oil
1/3 cup coarsely grated Pecorino Romano
Equipment: an adjustable-blade slicer

Instructions:
Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.
Linguine ai Frutti di Mare

Ingredients:
1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
12 Manila or littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley
coarsely chopped

Instructions:
Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.
Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

Ingredients:
3 cups (about 3/4 pound) diced, cooked smoked turkey breast
1 can (15.5 ounces) black beans, rinsed and drained
1 1/2 cups fresh corn kernels
1 cup cherry tomatoes, halved
1 cup diced bell peppers (any colors)
1/2 cup finely chopped red onion
3 cups arugula
1/2 cup chopped fresh mint (plus leaves for garnish)
1 tablespoon finely chopped garlic
1/2 cup tomato juice
2 tablespoon fresh lemon juice
1 tablespoon sherry (or balsamic) vinegar
1 tablespoon olive oil

Instructions:
Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Season with salt and pepper. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.
Creamy Asparagus Soup

Ingredients:
1 pound asparagus, cut into 1-inch pieces
1 1/2 teaspoons butter
1 small onion, coarsely chopped
1/2 leek, trimmed of all but 1 inch of dark-green top, sliced
1 celery stalk, sliced
1/4 teaspoon salt
2 3/4 cups low-sodium chicken broth
White pepper
Pinch of nutmeg (optional)
1 tablespoon pine nuts

Instructions:
Bring a medium pot of water to a boil; add asparagus (make sure water covers asparagus). Cook 5 minutes. Drain, reserving 1 cup asparagus water. Remove 16 asparagus tips; cut in half lengthwise; set aside. Heat butter in a medium saucepan over low heat until melted. Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes. Add salt. Add broth; bring to a simmer. Cook, partially covered, 8 minutes. Purée broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches. (Remove center part of blender lid to prevent hot liquid from bubbling over. Instead, hold a folded dish towel over hole in cap.) Return pureed soup to pot; heat until it just reaches a simmer. Season with pepper and, if desired, nutmeg. Cover; remove from heat. In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes. Season nuts with salt. Divide soup among 4 bowls; top each with 8 asparagus-tip halves and toasted pine nuts.
Coconut Angel Food Cake

Ingredients:
1 1/4 cups egg whites (from about 9 large eggs), at room temperature
1/4 teaspoon salt
1 teaspoon cream of tartar
1 cup superfine sugar
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon juice
1 cup sifted cake flour
1/3 cup dry unsweetened shredded coconut
1/3 cup fresh coconut shavings
1 bag (12 ounces) cranberries, fresh or frozen and thawed
2/3 cup granulated sugar
1 tablespoon grated orange zest
2/3 cup fresh orange juice
2 tablespoons orange-flavored liqueur
1/2 teaspoon cinnamon

Instructions:
Heat oven to 325°F. Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes. Add cream of tartar. Beat until soft peaks form, about 5 minutes. Increase speed to high. Add 1/2 cup sugar, 1 tablespoon at a time, until whites form soft, glossy peaks. Beat in vanilla and lemon juice. In another bowl, mix remaining 1/2 cup sugar with flour. Sift 1/2 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula. Repeat twice with remaining sugar-flour mixture. Fold in dry coconut in 2 batches. Scrape batter into an ungreased 10-inch angel food tube pan with a removable bottom. Smooth top into even layer. Bake 35 minutes or until top is lightly browned and cake springs back when you press it. Turn pan upside down and rest on the neck of a glass bottle to cool. Run a knife against insides of pan to loosen cake; remove pan. Loosen cake from bottom of pan; invert onto a plate. Cover with plastic wrap. Store at room temperature or in the refrigerator.
Boil all ingredients in a medium saucepan 1 minute, until lightly thickened. Let cool. Cover; refrigerate 1 hour. Before serving, sprinkle top of cake with coconut shavings. Serve slices with 3 tablespoons sauce.
Warm Frisée-Lardon Salade with Poached Eggs in Red-Wine Sauce

Ingredients:
1/2 cup chopped shallots
1 1/2 tablespoons unsalted butter, divided
1 teaspoon tomato paste
1 (750-ml) bottle dry red wine
2 garlic cloves, chopped
4 thyme sprigs
1 large parsley sprig
1 Turkish or 1/2 California bay leaf
1 (1/4-pound) piece slab bacon, cut crosswise into 1/4-inch sticks (lardons)
2/3 cup veal demi-glace or 2 tablespoons demi-glace concentrate plus 1/2 cup water
1/2 tablespoon all-purpose flour
8 (1/2-inch-thick) baguette slices
1 tablespoon olive oil
1 garlic clove, halved
1 teaspoon distilled white vinegar
8 large eggs
1/2 pound frisée, trimmed and torn into pieces (4 cups)
1 teaspoon distilled white vinegar
2 teaspoons olive oil

Instructions:
Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until golden, about 3 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, garlic, thyme, parsley, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil until reduced to about 1 cup, 25 to 40 minutes.
Preheat oven to 350°F with racks in upper and lower thirds.
Meanwhile, cook lardons in a small heavy skillet over medium heat, stirring occasionally, until browned but not crisp. Drain on paper towels.
Strain wine mixture through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return to saucepan, then stir in veal demi-glace and bring to a simmer.
Stir together flour and remaining 1/2 tablespoon butter to make a beurre manié, then whisk into sauce and simmer, whisking occasionally, 3 minutes. Add half of lardons to sauce and keep warm off heat, covered. Wrap remaining lardons in foil and keep warm on rack in lower third of oven.
Brush baguette slices with oil and season lightly with salt and pepper. Toast in upper third of oven until pale golden and crisp, about 10 minutes. Rub garlic on toasts.
Meanwhile, fill a deep large skillet with 1 1/4 inches water, then add vinegar and bring to a simmer. Break 1 egg into a cup and slide egg into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
Toss frisée with vinegar and 1/4 teaspoon salt, then with oil, and divide among 4 plates.
Lift each egg out of poaching liquid with a slotted spatula and gently pat dry (still on spatula), then transfer to a toast. Season eggs lightly with salt and pepper and divide among salads. Pour sauce over eggs and sprinkle salads with remaining lardons.
Fried Oysters

Ingredients:
1 1/2 cups bleached all-purpose, high-gluten flour, 10 ounces cold water, 3/4 teaspoon salt, 2 tablespoons baking powder, 2 tablespoons peanut oil, 5 cups peanut oil, 20 medium-size fresh oysters, opened, removed from shells, patted dry, dusted with flour

Instructions:
Combine all batter ingredients in a bowl and reserve.
Heat wok over high heat for 1 minute. Pour in peanut oil, heat to 375°F. Dip each oyster into the batter until well coated. When a wisp of white smoke appears, lower oysters into oil. Deep-fry 5 at a time until light brown, about 3 minutes. Remove oysters, place in strainer, drain over a bowl.
Deep-fry last batch to a golden brown, about 4 minutes. Place cooked oysters back in oil for 2 minutes more so they become golden brown. During frying, always control heat. You may need to lower if oysters brown too much, or raise if they cook too slowly.
My Favorite Simple Roast Chicken

Ingredients:
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Instructions:
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.