iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Shellfish and Potatoes à la Marinière

Ingredients:
1 1/4 pounds small new or baby Yukon Gold potatoes
1 tablespoon kosher salt plus more
2 tablespoons olive oil
1 fennel bulb, trimmed, diced
2 shallots, finely chopped
4 garlic cloves, finely chopped
3/4 cup dry white wine
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound cockles or small Manila clams, scrubbed
6-8 razor clams, scrubbed (optional)
1 cup (packed) flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
1 1/2 tablespoons unsalted butter
Freshly ground black pepper

Instructions:
Place potatoes in a medium saucepan. Add cold water to cover by 2". Add 1 tablespoon salt. Bring to a boil; reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain; set aside.
Meanwhile, heat oil in a large pot over medium heat. Add fennel, shallots, and garlic and cook, stirring often, until soft and fragrant, about 5 minutes. Remove pot from heat; add wine. Return pot to heat; increase heat to high, add littleneck clams, cover, and cook for 1 minute. Add mussels, cockles, razor clams (if using), and potatoes. Cover; cook until all shellfish have opened (discard any that do not open), 4-5 minutes longer.
Using a slotted spoon, transfer shellfish and potatoes to a warm bowl and transfer any remaining vegetables from pot to a blender. Pour liquid from pot into blender, leaving any sediment behind. Add 1 cup parsley and butter to blender; purée on high until sauce is bright green and thickened, about 2 minutes. Season to taste with salt and pepper. Pour over shellfish; stir to coat. Garnish with whole parsley leaves.
The Buckley

Ingredients:
20 fresh sage leaves, 1 cup sugar, 1 ounce gin, 1/2 ounce Cocchi Aperitivo Americano or Lillet Blanc, 3/4 ounce freshly squeezed lime juice, 1/4 ounce Campari, Sage leaf for garnish

Instructions:
In a small pot, combine 20 sage leaves, sugar, and 1 cup of water. Bring to a boil then lower heat to moderately low and simmer until aromatic and slightly thickened, about 10 minutes. Allow syrup to cool, then pour through a fine-mesh sieve and discard the sage. DO AHEAD: The sage simple syrup can be made in advance and stored, in an airtight container in the refrigerator, up to 1 week
In a cocktail shaker, combine 3/4 ounce sage simple syrup with the gin, Cocchi Aperitivo Americano, and lime juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a chilled champagne coupe, then slowly add the Campari so that it settles at the bottom of the glass. Garnish with a fresh sage leaf.
Vegetables à la Barigoule with Vanilla

Ingredients:
1 lemon
2 small heads of broccoli, cut into 2" florets
Kosher salt
4 carrots, peeled, halved lengthwise
2 medium white onions, each cut into 6 wedges with some root attached
1 12-ounce bunch asparagus, trimmed
1 fennel bulb, trimmed, cut into 8 wedges with some core attached
2 cups low-salt chicken broth
1 vanilla bean, split lengthwise
3 tablespoons olive oil, divided
4 garlic cloves, crushed
10 coriander seeds
5 whole black peppercorns
4 sprigs thyme
1 bay leaf
1 teaspoon (or more) Sherry vinegar
Freshly ground black pepper
Fresh cilantro leaves

Instructions:
Using a small sharp knife, cut all peel and white pith from lemon; discard. Cut flesh crosswise into 1/4"-thick slices; set aside.
Line a large rimmed baking sheet with a kitchen towel. Cook broccoli in a large pot of boiling salted water for 1 minute. Using a slotted spoon, transfer to prepared sheet. Repeat in same pot with carrots, onions, asparagus, and fennel, returning water to a boil between batches.
Place chicken broth in a small saucepan over low heat and scrape in seeds from vanilla bean; add bean. Bring to a simmer. Remove from heat; let infuse for 10 minutes.
Heat 1 tablespoon oil in a large pot over medium heat. Add carrots, onions, fennel, and garlic; cook for 1 minute. Add coriander, next 3 ingredients, and infused broth with bean. Cover with lid slightly ajar; simmer until vegetables are crisp-tender, 12-15 minutes. Stir in broccoli and asparagus.
Using a slotted spoon, transfer vegetables to a warm serving dish. Bring broth to a boil and cook until reduced to 1 cup. Remove broth from heat; whisk in remaining 2 tablespoons oil and 1 teaspoon vinegar. Season with salt, pepper, and additional vinegar, if desired. Pour sauce over vegetables. Garnish with lemon slices and cilantro.
Roast Chicken

Ingredients:
1 tablespoon kosher salt
1 whole 4-pound chicken, giblets reserved for another use
1/4 cup (1/2 stick) unsalted butter
melted

Instructions:
Rub or pat salt onto breast, legs, and thighs of chicken. Place chicken in a large resealable plastic bag. Set open bag in a large bowl, keeping chicken breast side up. Chill for at least 8 hours and up to 2 days.
Arrange a rack in upper third of oven; preheat to 500°F. Set a wire rack in a large heavy roasting pan. Remove chicken from bag. Pat dry with paper towels (do not rinse). Place chicken, breast side up, on prepared rack. Loosely tie legs together with kitchen twine and tuck wing tips under. Brush chicken all over with some of the butter. Pour 1 cup water into pan.
Roast chicken, brushing with butter after 15 minutes, until skin is light golden brown and taut, about 30 minutes. Reduce oven temperature to 350°F. Remove chicken from oven and brush with more butter. Let rest for 15-20 minutes.
Return chicken to oven; roast, basting with butter every 10 minutes, until skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F, 40-45 minutes. Let rest for 20 minutes. Carve and serve with pan juices.
Baked Parsnip Fries with Rosemary

Ingredients:
2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt and freshly ground pepper
1/2 teaspoon (or more) ground cumin

Instructions:
Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
The Dandy Lion

Ingredients:
3 thin slices peeled cucumber, plus 1 slice for garnish, 1/2 ounce absinthe, 2 ounces gin, 3/4 ounce lemon juice, 3/4 ounce simple syrup, 2 to 4 ounces tonic water, chilled

Instructions:
In a cocktail shaker, muddle the cucumber until slightly broken up, about 20 seconds. Add the absinthe and let macerate for about 30 seconds. Add the gin, lemon juice, and simple syrup, then fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a Collins glass (or any tall glass tumbler), top with tonic, and garnish with a cucumber slice.
Seasoned Lentil Stew

Ingredients:
1/2 cup thoor dal (yellow pigeon peas) or dried yellow split peas, rinsed and drained
3 1/2 cups water, divided
1/8 teaspoon ground turmeric
1/2 teaspoon tamarind concentrate (preferably Tamicon brand)
2 tablespoons hot water
1 tablespoon vegetable oil
1/8 teaspoon fenugreek seeds
1/8 teaspoon ground asafetida
1 medium boiling potato, cut into 3/4-inch pieces
1 small tomato, chopped
1 small onion, chopped
1/4 pound okra or green beans, trimmed and cut into thirds
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
1/4 cup chopped cilantro
"4 teaspoons sambar powder (see Cooks Notes)", Salt
Fresh lemon juice to taste

Instructions:
Bring dal, 1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).
Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.
Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro, sambar powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.
Mash dal in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.
Hoisin-Glazed Meatloaf Sandwiches

Ingredients:
3/4 cup hoisin sauce
1/2 cup unseasoned rice vinegar
1 1" piece ginger, peeled, minced
1 garlic clove, minced
Nonstick vegetable oil spray
2 cups 1/2" cubes day-old crustless white bread (from 2 slices)
1/2 cup low-salt chicken broth
4 slices bacon, minced
1 1/3 cups thinly sliced scallions (dark-green parts separated)
3 celery stalks, minced (about 1 cup)
1 4" piece ginger, peeled, minced
7 garlic cloves, minced
1 pound ground beef
1 pound ground pork
2 large eggs, beaten to blend
3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes
3/4 cup unseasoned rice vinegar
Pinch of kosher salt
Pinch of sugar
4 teaspoons (or more) vegetable oil, divided
12 thick slices white sandwich bread, toasted
1 cup chopped fresh cilantro
Ingredient info: Hoisin sauce is available at many supermarkets and at Asian markets.
An 8 1/2x4 1/2x3" loaf pan

Instructions:
Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.
Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.
Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.
Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer.
Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.
Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.
Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.
Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.
Chorizo and Gigante Bean Cassoulet

Ingredients:
3 cups dried gigante, corona, or large lima beans
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
8 fresh Spanish chorizo or hot Italian sausage links (About 2 pounds)
1 leek (white and pale-green parts only), cut into 1/4"-thick rounds
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
5 garlic cloves, thinly sliced
3 anchovy fillets packed in oil, drained, chopped (optional)
1 tablespoon tomato paste
1 1/2 teaspoons smoked paprika
3 cups low-salt chicken broth
1 28-ounce can whole tomatoes, drained, crushed with your hands
7 sprigs thyme
2 bay leaves
2 sprigs rosemary
6 tablespoons extra-virgin olive oil, divided
2 cups fresh coarse breadcrumbs (from three 1/2"-thick slices white sandwich bread)
Kosher salt and freshly ground black pepper
1/2 cup chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
"Ingredient info: Fresh Spanish chorizo
a link sausage thats milder than Mexican chorizo
can be found at specialty foods stores
Spanish markets
and latienda.com (try hot or mild). Smoked paprika is available at most supermarkets."

Instructions:
Place beans in a large pot and cover with water by 3". Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
Drain beans. Add fresh water to cover by 3". Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/2-2 hours (time will vary depending on size and age of beans). Drain, reserving 1 cup bean broth.
Preheat oven to 450°F. Heat 2 tablespoons oil in a large heavy pot over medium heat. Add chorizo and cook, turning occasionally, until golden all over, 7-8 minutes. Transfer chorizo to a plate and set aside.
Place 2 tablespoons oil, leek, and onion in same pot. Season with salt and pepper; cook, stirring occasionally, until vegetables are softened and light golden, about 5 minutes. Add garlic and anchovies; stir 1 minute to break down anchovies. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.
Cover and bake until beans are very tender, about 30 minutes. Add chorizo (and any accumulated juices) to pot, pressing to submerge. Bake until liquid is reduced and slightly thickened, 40-45 minutes longer.
Meanwhile, heat 3 tablespoons oil in a large skillet. Add bread- crumbs and cook, stirring often, until golden and crisp, about 10 minutes. Season with salt and pepper.
Sprinkle breadcrumbs over beans and drizzle with remaining 3 tablespoons oil. Bake cassoulet until breadcrumbs are browned and liquid is bubbling, about 15 minutes. Let sit for 15 minutes. Sprinkle parsley and lemon zest over just before serving.
Kimchi Fritters with Soy Dipping Sauce

Ingredients:
1 tablespoon plus 3/4 cup thinly sliced scallions
2 tablespoons plus 1 teaspoon soy sauce
2 teaspoons distilled white vinegar
1/2 teaspoon gochugaru (Korean red pepper powder) or crushed red pepper flakes
4 ounces ground pork (about 1/3 cup)
2 teaspoons finely grated garlic, divided
1/2 teaspoon toasted sesame oil
1 1/2 cups dried peeled split yellow mung beans, soaked for 3 hours or up to overnight
1 1/2 cups (packed) chopped cabbage kimchi (12 ounces), excess liquid squeezed out
1 red or green Thai chile, thinly sliced
Kosher salt
4 tablespoons (about) vegetable oil, divided
Pickled Pears
Ingredient info: Split yellow mung beans are sold at some supermarkets
at Indian and Asian markets
and at amazon.com. Kimchi is sold at some supermarkets
at Korean markets
and at arirangkimchee.com.

Instructions:
Mix 1 tablespoon scallion, 2 tablespoons soy sauce, vinegar, and gochugaru in a small bowl. Set dipping sauce aside.
Mix pork, 1 teaspoon garlic, sesame oil, and remaining 1 teaspoon soy sauce in a small bowl. Chill for 30 minutes or up to 1 day.
Drain beans, reserving 1 cup soaking liquid. Purée beans and 1/2 cup soaking liquid in a blender, adding more water by tablespoonfuls if necessary, until mixture is a thick, slightly chunky paste. Transfer to a large bowl. Add 3/4 cup scallions, 1 teaspoon garlic, kimchi, and chile to bean purée. Mix well; season batter with salt. Stir in pork mixture.
Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches, spoon 1/4-cupfuls of batter into skillet, spreading each out to 3 1/2"-4" rounds. Cook, adjusting heat if browning too quickly and adding more oil between batches, until fritters are golden brown and cooked through, 2-3 minutes per side.
Serve pancakes with dipping sauce and Pickled Pears.
Parmesan Chicken with Caesar Roasted Romaine

Ingredients:
4 7-ounce skinless, boneless chicken breasts
Kosher salt, freshly ground pepper
1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
4 anchovy fillets packed in oil, drained, chopped
1 lemon, cut into 8 wedges
Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets.

Instructions:
Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
Drizzle romaine with 1 tablespoon oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove baking sheet from oven; place romaine right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.
Kona Swizzle

Ingredients:
1/4 cup spiced rum, 4 1/2 teaspoons orgeat syrup, 2 tablespoons fresh lime juice, 1 teaspoon simple syrup, 4 mint sprigs, "2 dashes Peychauds bitters", 1 dash Angostura bitters

Instructions:
Gently muddle (or mix with a swizzle stick) 1/4 cup spiced rum (or try Chairman's Reserve Spiced Rum), 4 1/2 teaspoons orgeat syrup (such as Brooklyn Orgeat Works or Monin), 2 tablespoons fresh lime juice, 1 teaspoon simple syrup, and 2 mint sprigs in a cocktail shaker. Cover and shake well. Pour into a Pilsner or Collins glass. Fill glass halfway with crushed ice, pushing mint toward bottom of the glass. Stir with a swizzle stick. Top with more crushed ice, mounding over rim of the glass. Top with 2 dashes Peychaud's bitters and 1 dash Angostura bitters. Garnish with 2 mint sprigs.
Sweet Potato with Toasted Coconut

Ingredients:
3 medium sweet potatoes (1 3/4 pound total), peeled and cut into 1-inch pieces (about 5 cups)
2 cups water, divided
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Salt
1/2 cup grated dried unsweetened coconut
1/2 cup canned kidney beans, rinsed and drained
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)

Instructions:
Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.
Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.
Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.
Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.
Chocolate Sponge Cake

Ingredients:
1 tablespoon unsalted butter, room temperature
1/4 cup natural unsweetened cocoa powder plus more for pan
1/4 cup cake flour
4 large eggs, room temperature
1/2 cup plus 6 teaspoons sugar
1 teaspoon vanilla extract
3/4 cup heavy cream
1 cup semi sweet or bittersweet chocolate chips (do not exceed 61% cacao)

Instructions:
Preheat oven to 400°F. Line the bottom of a 13x9x2" metal baking pan with parchment paper. Butter paper and sides of pan; dust with cocoa powder, tapping out excess. Sift flour and remaining 1/4 cup cocoa powder through a fine-mesh sieve into a small bowl. Repeat sifting 2 more times. Set flour mixture aside. Crack 2 eggs into a large deep bowl. Separate remaining 2 eggs, adding yolks to bowl with whole eggs and placing whites in a medium deep bowl. Set whites aside.
Using an electric mixer, beat whole eggs and yolks on low speed for 1 minute. Increase speed to medium; gradually add 1/2 cup sugar. Beat until mixture is thick and pale, about 3 minutes. Beat in vanilla.
Using clean, dry beaters, beat egg whites until foamy. Sprinkle 1 teaspoon sugar over. Continue to beat until soft peaks form, about 1 minute. Sprinkle remaining 5 teaspoons sugar over and beat until meringue is thick and glossy, about 30 seconds.
Using a rubber spatula, fold half of meringue into egg mixture. Sift half of dry ingredients over batter and fold until just blended. Repeat with remaining meringue and dry ingredients.
Scrape batter into prepared pan, spreading evenly to edges. Bake until cake springs back when pressed gently with your fingertips, 10-12 minutes.
Let cake cool in pan on a wire rack. Run a knife around sides of pan to release cake.
Place a cutting board on top of pan. Invert cake onto board; remove pan. Carefully peel away parchment. Using a serrated knife, trim edges to create an even layer.
Bring cream to a simmer in a small saucepan over medium-low heat. Remove from heat; add chocolate chips and stir until icing is smooth and glossy. Let cool to thicken slightly, about 15 minutes.
Using an offset spatula, spread half of icing down the middle of the cake; smooth evenly to the edges. Cut cake crosswise into 3 pieces. Stack pieces to make 3 layers. Spread remaining icing on sides of cake. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
Pappadams (Lentil Wafers)

Ingredients:
About 5 cups vegetable oil
12 plain pappadams (about 4 inches in diameter)

Instructions:
Heat about 1 1/2 inches oil in a wok or 4- to 5-quart heavy pot over high heat until a tiny piece of pappadam dropped in oil quickly bobs to surface and expands (about 350°F).
Reduce heat to medium-high. Slip 1 pappadam into oil and let it expand to its full size and turn light brown, 10 to 30 seconds. Using tongs, flip it over quickly and fry other side until light brown. Transfer to paper towels to drain. Repeat with remaining pappadams. (If pappadams don't expand immediately, oil is too cool; if they brown too quickly, oil is too hot.)