iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lemongrass-Ginger-Carrot Soup

Ingredients:
2 tablespoons ghee or olive oil, 1 1/2 cups diced onion, 1 1/2 pounds thinly sliced carrots, 2 tablespoons peeled and minced fresh ginger, One 2-inch-long piece lemongrass, pounded, 4 cups Chicken Bone Broth, Sea salt

Instructions:
In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
Wild Mushroom Noodle Soup

Ingredients:
1 1/2 ounces dried porcini mushrooms, 6 garlic cloves, gently smashed, 1 small bunch thyme, 2 bay leaves, 1/2 teaspoon whole black peppercorns, 1 1/2 cups medium egg noodles, Kosher salt, 12 ounces wild mushrooms, cut into 1/4" pieces if large, 2 medium carrots, peeled, cut into 1/8"-thick slices, 2 stalks celery, cut into 1/8"-thick slices, 3 scallions, thinly sliced, green and white parts separated, Freshly ground black pepper, 2 tablespoons celery leaves, coarsely chopped

Instructions:
Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7–8 minutes. Drain; rinse under cold water.
Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.
Chineasy Cucumber Salad

Ingredients:
1 tablespoon Chinkiang vinegar, 1 teaspoon Sichuan chili oil, 1 teaspoon sesame oil, 1 teaspoon turbinado sugar, 1/4 teaspoon Kosher salt, 3 Persian or Kirby cucumbers or 1 English cucumber, 1 teaspoon toasted sesame seeds, 2 tablespoons roasted unsalted peanuts, crushed, 2 tablespoons cilantro leaves

Instructions:
Whisk together the vinegar, chili oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.
Halve the cucumbers lengthwise. (If using English cucumbers, remove the seeds with a small spoon and discard.) Set them cut-side down on a cutting board and lightly smash them: Give them a couple angry thwaps with the side of a cleaver (or a large chef’s knife) until the cucumbers crack in a few places. (For less drama, just press down on them with the side of the knife.) Cut the abused cucumbers crosswise into 3/4-inch-thick half-moons.
Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and cilantro.
Bucatini All'Amatriciana

Ingredients:
8 ounces guanciale, cut into 1/4-inch dice
2 teaspoons red-pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juices, chopped
1 1/2 pounds bucatini or spaghetti
Kosher salt
1/4 cup extra-virgin olive oil
1 1/4 cups (4 ounces) grated Pecorino Romano

Instructions:
Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.
Cauliflower With Quinoa, Prunes, and Peanuts

Ingredients:
3 tablespoons olive oil
1/4 red onion, minced
1 shallot, minced
1 garlic clove, minced
1/2 cup quinoa
2 cups vegetable broth or water
1 sprig thyme
Salt and pepper
1 head cauliflower
1/3 cup finely diced prunes
2 tablespoons chopped unsalted roasted peanuts, plus 1 tablespoon crushed nuts
1 tablespoon onion puree (2 tablespoons olive oil, 1 onion, very thinly sliced, 1 tablespoon sherry vinegar, Salt & pepper)
1 tablespoon unsalted butter
2 tablespoons finely chopped cilantro, plus a handful of whole leaves
1 tablespoon finely chopped chives

Instructions:
In a medium saucepan, heat the oil over medium-low heat. Add the onions and cook, stirring often, until they are completely soft but have not taken on any color, 15 to 20 minutes. A bit of water helps here. Add the vinegar and cook for 5 more minutes. Season with salt and pepper. Transfer to a blender and process until satiny-smooth. The puree can be cooled, covered, and stored in the refrigerator for up to 2 days.
Preheat the oven to 400°F.
In a small saucepan, heat 1 table-spoon of the oil over medium-low heat. Add the onion, shallot, and garlic and cook, stirring often, until the onion is softened, about 5 minutes. Add the quinoa and toast, stirring constantly, for about a minute.
Increase the heat to high, add 1 cup of the broth and the thyme, season with salt and pepper, and bring to a simmer. Cook, covered, until almost all the liquid has been absorbed, about 15 minutes. Remove from the heat and let stand for 5 minutes. Discard the thyme sprig.
Trim the stem of the cauliflower so that the head sits flat on a cutting board. Cut down through the center of the head, making 4 thick slices. Most of the slices will still have a bit of stem still attached and that's good.
Heat 2 tablespoons of the olive oil over medium-high heat in the largest skillet you have. Working in batches, brown the cauliflower slices on both sides, about 3 minutes per side. Transfer to a baking pan.
Season the cauliflower with salt and pepper, transfer to the oven, and roast until tender, about 15 minutes.
Meanwhile, add the prunes, chopped peanuts, and onion puree to the quinoa and gently heat through, stirring. Add the remaining 1 cup broth to moisten the quinoa, then stir in the butter and chopped cilantro. Season with salt and pepper.
Lay the cauliflower slices on plates and spoon the quinoa on top. Sprinkle with crushed peanuts, chives and cilantro leaves.
Red Wine-Braised Short Rib Stew with Potatoes, Carrots, and Mushrooms

Ingredients:
1 tablespoon ghee or olive oil, 3 pounds boneless short ribs, trimmed, 1 tablespoon sea salt, 1 onion, peeled and chopped, 1 carrot, scrubbed and chopped, 1 celery stalk, chopped, 1 cup port or red wine, 6 sprigs fresh thyme, 4 whole garlic cloves, 2 cups Beef Bone Broth, Chopped fresh flat-leaf parsley, for serving, 2 potatoes, diced, 2 carrots, peeled and diced, 8 shiitake mushrooms, stems removed, caps chopped, 1 tablesepoon ghee or olive oil, 1 teaspoon sea salt

Instructions:
Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
Preheat the oven to 350°F.
Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
Herby Barley Salad With Butter-Basted Mushrooms

Ingredients:
1 cup hulled, hull-less, or pearl barley
Kosher salt
2 shallots, thinly sliced into rings
1/3 cup vegetable oil
2 tablespoons olive oil
8 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2 sprigs thyme
1 clove garlic, crushed
3 tablespoons unsalted butter
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 1/2 ounces Parmesan
shaved
plus more for serving

Instructions:
Cook barley in a medium pot of boiling salted water until tender, 50–60 minutes for hulled or hull-less, 20–30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.
Just before serving, top with fried shallots and more shaved Parmesan.
Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.
Chili Meatballs in Black Bean and Tomato Sauce

Ingredients:
1 ounce dried ancho or other large dried red chiles
1/2 cup boiling water
1 cup fresh white breadcrumbs
1/3 cup milk
1 pound ground beef
1 egg
2 cloves garlic, crushed
1/2 cup cilantro leaves, finely chopped
2 teaspoons ground coriander seeds
Sea salt and cracked black pepper
1/4 cup extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon malt vinegar
1/2 cup beef stock
2 (14-ounce) cans chopped tomatoes
2 (14-ounce) cans black beans, drained and rinsed
1 tablespoon smoked paprika
2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped
Steamed rice and sour cream
to serve

Instructions:
Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5–7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5–6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.
Spiced Marinated Lamb Chops with Garlicky Yogurt

Ingredients:
1 1/2 cups whole-milk plain Greek yogurt, 2 tablespoons fresh lemon juice, 2 garlic cloves, finely grated, Kosher salt, freshly ground pepper, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 3/4 teaspoon ground turmeric, 1/4 teaspoon ground allspice, 2 pounds rib, shoulder, or loin lamb chops, frenched if desired, 2 tablespoons vegetable oil, divided

Instructions:
Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.
Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops.
Serve lamb chops with reserved yogurt mixture alongside.
Charred Broccoli Salad with Eggplant Purée

Ingredients:
1 medium eggplant, cut in half lengthwise
1/2 cup olive oil, divided, plus more for brushing
1 teaspoon kosher salt, plus more
Freshly ground black pepper
2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline
2 Fresno chiles, halved lengthwise, thinly sliced
1 tablespoon sugar
1/2 cup white wine vinegar
2 tablespoons coriander seeds
1/4 cup seasoned rice vinegar
3 tablespoons fresh lemon juice, divided
2 tablespoons malt vinegar
1 tablespoon agave nectar
1 tablespoon tahini
1/2 cup unsalted, roasted cashews, chopped
1/4 cup cilantro leaves with tender stems
A spice mill or a mortar and pestle

Instructions:
Preheat oven to 350°F. Brush eggplant on all sides with oil, season with salt and pepper, and roast, cut side down, on a rimmed baking sheet until lightly browned and softened, 30–40 minutes. Let cool.
Meanwhile, heat a dry medium cast-iron skillet over high. Cook broccoli florets, tossing occasionally, until surfaces are blackened, 10–15 minutes. Transfer to a large plate; let cool.
Toss chiles, sugar, and 1 tsp. salt in a small bowl. Let sit until juices release, 12–15 minutes. Add white wine vinegar.
Meanwhile, toast coriander seeds in a dry small skillet, tossing often, until fragrant, about 4 minutes; let cool. Finely grind in a spice mill or with a mortar and pestle. Transfer to a small bowl and whisk in rice vinegar, 1/4 cup oil, 1 Tbsp. lemon juice, and 2 Tbsp. water; season vinaigrette with salt and pepper.
Scoop eggplant flesh into a food processor; discard skin. Add malt vinegar, agave, tahini, and remaining 2 Tbsp. lemon juice. With motor running, stream in remaining 1/4 cup oil; process until smooth. Season eggplant purée with salt and pepper.
Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl. Serve over eggplant purée topped with cashews, cilantro, and drained chiles.
Lavender Marcona Almonds

Ingredients:
1 tablespoon dried lavender
1 pound toasted Marcona almonds (about 4 cups)
3 tablespoons olive oil
2 tablespoons sugar
1 1/2 teaspoons kosher salt
A spice mill or a mortar and pestle

Instructions:
Finely grind lavender in a spice mill or with a mortar and pestle (you should have about 2 tsp.).
Preheat oven to 300°F. Toast almonds on a rimmed baking sheet, stirring once, until golden, 15 minutes. Let cool, then transfer to a large bowl. Drizzle with oil and toss to coat. Sprinkle with sugar, lavender, and salt and toss again to coat.
Garlic Confit

Ingredients:
3 heads of garlic, cloves peeled
1 1/2 cups (or more) grapeseed oil

Instructions:
Preheat oven to 250°F. Place garlic and oil in a small saucepan (add more oil if cloves aren't submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.
Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.
Whole Wheat Chapatis

Ingredients:
1 cup whole wheat flour, 1 cup all-purpose flour, plus more for dusting, 1/4 cup plain yogurt, 1 tablespoon salt

Instructions:
Whisk whole wheat flour and 1 cup all-purpose flour in a medium bowl. Make a well in the center and add yogurt, salt, and 3/4 cup water. Mix with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead, adding more all-purpose flour as needed, until dough is smooth, elastic, and no longer sticky, 8–10 minutes. Dust with more all-purpose flour, wrap in plastic, and let rest at least 1 hour at room temperature.
Divide dough into 12 pieces. Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8" rounds (if dough springs back when rolled, let rest a few minutes before proceeding).
Heat a dry large skillet, preferably cast iron, over medium-high heat. Cook a round of dough until lightly charred in spots and browned in others, about 30 seconds per side. Transfer to a wire rack. Repeat with remaining rounds.
Chapatis can be cooked 45 minutes ahead. Wrap in foil and keep warm in a 250°F oven.
Curried Meatballs

Ingredients:
Olive oil
6 scallions, cut into 1-inch pieces
2 jalapeños, seeds removed if desired
6 garlic cloves
1 (1-inch) piece ginger, peeled, chopped
1 tablespoon fresh lemon juice
1 tablespoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 pounds ground beef (20% fat)
1 large egg, beaten to blend
3 tablespoons plain yogurt
2 teaspoons kosher salt
1/4 cup olive oil
4 medium onions, chopped
10 garlic cloves, crushed
1 (1 1/2-inch) piece ginger, peeled, chopped
3 dried chiles de árbol
4 teaspoons curry powder
4 teaspoons ground cumin
4 teaspoons ground turmeric
3 tablespoons ground coriander
1 teaspoon black peppercorns
1 (14.5-ounce can) crushed tomatoes
1 bay leaf
1 tablespoon kosher salt, plus more
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
Cilantro leaves with tender stems (for serving)

Instructions:
Preheat oven to 400°F. Lightly brush a rimmed baking sheet with oil. Purée scallions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1" apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25–30 minutes.
Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro.
Meatballs and sauce can be made 1 day ahead. Let cool; transfer to an airtight container and chill. Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick.
Herb-and-Garlic Rye Breadcrumbs

Ingredients:
1/2 loaf country-style rye bread, cut into 1-inch pieces (about 1 cup)
1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
4 sprigs rosemary
4 sprigs thyme
4 cloves garlic crushed
Kosher salt

Instructions:
Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1–2 days.
Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.
Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.
Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.