iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Malted Chocolate Cake

Ingredients:
Nonstick vegetable oil spray
1 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 cup malted milk powder
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
1 large egg yolk
1 1/2 cups plus 2 tablespoons granulated sugar
1 cup buttermilk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
3/4 cup coffee, cooled, divided
2 tablespoons light brown sugar
3 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/4 cup malted milk powder
1/4 teaspoon kosher salt
Chocolate pearls; coarsely chopped malt balls (for serving; optional)

Instructions:
Preheat oven to 350°F. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl.
Whisk eggs, egg yolk, and 1 1/2 cups granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla extract, and 1/2 cup coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don't want to overmix).
Scrape batter into prepared pan (hold back a little if using a slightly smaller loaf pan) and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60–70 minutes.
Meanwhile, combine brown sugar, remaining 1/4 cup coffee, and remaining 2 tablespoons granulated sugar in a small bowl, stirring to dissolve sugar.
Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it). Let cake cool completely in pan before turning out onto rack.
Place chocolate and vanilla in a medium bowl. Bring cream, malted milk powder, and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit 5 minutes.
Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet). Decorate with chocolate pearls and malt balls, if desired. Let cake sit until glaze is set, about 30 minutes.
Cake can be baked and glazed 3 days ahead. Store tightly wrapped at room temperature.
Rhubarb Galettes With Hazelnut Frangipane

Ingredients:
2 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 3/4 teaspoons kosher salt
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into pieces
3/4 cup raw skin-on hazelnuts
1/3 cup plus 1/4 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons buckwheat flour
1/2 teaspoon rye whiskey or vanilla extract
1/4 teaspoon kosher salt
2 large eggs
1 1/2 pound rhubarb, halved lengthwise, cut into 2 1/2" pieces
1 tablespoon finely grated orange zest
3 tablespoons fresh orange juice
All-purpose flour (for surface)
1/2 cup demerara sugar
1 tablespoon aniseed

Instructions:
Pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle 1/3 cup ice water over. Gently mix with your hands until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1"-thick disk. Wrap in plastic wrap; chill at least 1 hour.
Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.
Preheat oven to 350°F. Process hazelnuts and 1/3 cup granulated sugar in a food processor to a fine paste, about 3 minutes. Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
Toss rhubarb, orange zest and juice, and remaining 1/4 cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
Whisk remaining egg in a bowl with 1 teaspoon water. Divide each disk of dough into 4 pieces. Roll out a piece of dough on a lightly floured surface to make a 5" round. Spread with about 1 1/2 tablespoons reserved frangipane, leaving a 1" border. Brush border with egg wash. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Brush dough with egg wash. Repeat process to make 7 more galettes. Transfer to parchment-lined baking sheets.
Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes. Let cool on a wire rack. Do ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature.
Nasturtium Butter

Ingredients:
3 tablespoons chopped nasturtium flowers (red, yellow, and/or orange)
1/2 teaspoon kosher salt
1/2 cup (1 stick) room-temperature unsalted butter
Freshly ground black pepper

Instructions:
Mix 3 tablespoons chopped nasturtium flowers (red, yellow, and/or orange) and 1/2 teaspoon kosher salt into 1/2 cup (1 stick) room-temperature unsalted butter in a small bowl. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour. Do ahead: Butter can be made 2 days ahead. Keep chilled.
Wok-Fried Rice Noodles with Chicken and Squid

Ingredients:
3 tablespoons vegetable oil
1 small skinless, boneless chicken thigh (about 4 ounces), chopped into 1/4" pieces
3 ounces squid, coarsely chopped
2 garlic cloves, finely chopped
10 ounces fresh rice noodles; or 8 ounces dried pad thai noodles, soaked 1 hour
1 tablespoon sugar
2 tablespoons Golden Mountain Seasoning Sauce or Thai thin soy sauce
1 tablespoon chopped preserved cabbage (optional)
1 tablespoon chopped preserved sweet radish (optional)
2 large eggs
4 scallions, chopped
1 tablespoon fish sauce
Freshly ground white pepper
2 cups chopped romaine lettuce
Hot chili paste (such as sambal oelek; for serving)

Instructions:
Heat oil in a large skillet over high. Cook chicken, squid, and garlic, stirring, until chicken is almost cooked through and garlic is golden, about 2 minutes. Add noodles and sugar. Cook, stirring, until noodles start to brown and chicken is cooked through, about 2 minutes. Stir in seasoning sauce and cabbage and radish, if using.
Push noodles to the edge of skillet and crack eggs into the center. Let eggs sizzle slightly, then break up yolks and whites with spatula. Cook until whites start to set. Toss noodles into eggs to coat and to form smaller pieces of egg. Cook, undisturbed, until underside is brown. Turn and add scallions and fish sauce. Season with pepper and toss.
Arrange lettuce on a platter; top with noodle mixture. Serve with chili paste.
Buttermilk Pancakes with Roasted Strawberries

Ingredients:
1 pound strawberries (about 4 cups), hulled, halved, quartered if large
1/4 cup sugar
Pinch of kosher salt
1 vanilla bean, split lengthwise
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 3/4 cups buttermilk
3/4 teaspoon vanilla extract
3 tablespoons melted unsalted butter, plus more for pan and serving
1/4 cup toasted sliced almonds (optional)

Instructions:
Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15–18 minutes. Let cool slightly and discard pod.
Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2–3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2–3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
Thai Grilled Chicken Wings

Ingredients:
6 dried chiles de arbol
1/3 cup fish sauce
1 tablespoon fresh lime juice
1 tablespoon toasted sesame seeds
2 teaspoons sugar
1/2 cup oyster sauce
1/2 cup Thai thin soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons freshly ground black pepper
2 pounds chicken wings, tips removed, drumettes and flats separated
A spice mill or a mortar and pestle; twelve 8" bamboo skewers soaked in water at least 1 hour.

Instructions:
Grind chiles in spice mill to a fine powder. Mix chile powder, fish sauce, lime juice, sesame seeds, and sugar in a medium bowl to dissolve sugar. Adjust with more sugar or lime juice if needed.
Prepare grill for medium-high heat. Combine oyster and soy sauces, sugar, oil, and pepper in a large bowl. Add wings; toss to coat. Let sit 20–30 minutes (if allowed to marinate longer, they'll be too salty). Thread 2 flat pieces onto each skewer on a diagonal, spacing about 1/2" apart. Grill along with drumettes, turning occasionally, until lightly charred and cooked through, 6–8 minutes. Serve with dipping sauce.
Chile-Cilantro Butter

Ingredients:
1 finely chopped seeded Fresno chile
1 tablespoon chopped fresh cilantro or marjoram
1/2 teaspoon fresh lemon or lime juice
1/2 teaspoon kosher salt
1/2 cup (1 stick) room-temperature unsalted butter
Freshly ground black pepper

Instructions:
Mix 1 finely chopped seeded Fresno chile, 1 tablespoon chopped fresh cilantro or marjoram, 1/2 teaspoon fresh lemon or lime juice, and 1/2 teaspoon kosher salt into 1/2 cup (1 stick) room-temperature unsalted butter. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour.
Butter can be made 2 days ahead. Keep chilled.
Curry-and-Coconut-Milk-Grilled Pork Skewers

Ingredients:
1 (13.5-ounces) can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons Thai thin soy sauce
1 tablespoon sugar
1 teaspoon kosher salt
3/4 teaspoon freshly ground white pepper
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
3/4 cup sweetened condensed milk
1 (1/2 pound) boneless pork shoulder (Boston butt), cut into 4x1/2" strips
4 ounces fatback, cut into 1/2" pieces
Twelve 8" bamboo skewers soaked in water at least 1 hour.

Instructions:
Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavors have melded, 10–15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour.
Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.
Potato Gnocchi with Lamb (Gnocchi di Patate con Ragù di Agnello)

Ingredients:
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 6-inch-long fresh rosemary sprig
1 bay leaf
2 pounds lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks
1/2 cup dry white wine
1 pound plum tomatoes, cored, coarsely chopped
1 cup (or more) water
1 teaspoon salt
1 1/2 pounds small white-skinned potatoes, unpeeled
2 1/4 cups (or more) all purpose flour, divided
3/4 teaspoon salt
1/4 teaspoon (scant) ground nutmeg
1 large egg, beaten to blend
6 tablespoons (3/4 stick) butter

Instructions:
Heat oil in large pot over medium-high heat. Add garlic, rosemary, and bay leaf; sauté until garlic is golden, about 1 minute. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until browned, about 8 minutes. Add wine; scrape up browned bits. Stir in tomatoes, 1 cup water, and 1 teaspoon salt; bring to simmer. Reduce heat, cover, and simmer until lamb is tender, adding more water if needed for saucy consistency, about 1 1/2 hours. Discard garlic. Season with more salt and pepper, if desired.
Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain. Peel potatoes while still warm; press through food mill or potato ricer into large bowl. Place 1 1/2 cups flour in mound on work surface; mix in 3/4 teaspoon salt and nutmeg. Spoon potatoes atop flour mixture. Sprinkle with 3/4 cup additional flour; mix flour and potatoes together lightly. Pour egg atop potato-flour mixture. Knead lightly until dough is almost smooth, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes (do not overwork dough).
Line rimmed baking sheet with parchment paper; sprinkle with flour. Divide dough into 4 pieces. Roll each piece on floured surface into 3/4-inch-diameter rope; cut crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines, making ridges on 1 side. Press thumb on other side, making hollow. Place on prepared sheet. (Ragù and gnocchi can be made 6 hours ahead. Cover separately and chill. Rewarm ragù before using.)
Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of gnocchi; cook until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer gnocchi to melted butter; toss to coat. Repeat with remaining gnocchi. Heat gnocchi in skillet over medium-high heat, tossing until heated through. Season with salt and pepper.
Divide gnocchi among plates. Top with hot ragù and serve.
Mâitre d'Hôtel Butter

Ingredients:
Mix 2 tablespoons chopped fresh parsley
1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 cup (1 stick) room-temperature unsalted butter
Freshly ground black pepper

Instructions:
Mix 2 tablespoons chopped fresh parsley, 1/2 teaspoon fresh lemon juice, and 1/2 teaspoon kosher salt into 1/2 cup (1 stick) room-temperature unsalted butter in a small bowl. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour. Do ahead: Butter can be made 2 days ahead. Keep chilled.
Grilled Steak Salad with Beets and Scallions

Ingredients:
1/2 cup beef or chicken stock or low-sodium chicken broth
1 large egg yolk
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
1 small garlic clove, finely grated
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 pound tri-tip, New York strip, or skirt steak
1 garlic clove, halved
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 bunch scallions or ramps
1 bunch spicy greens (such as arugula or mizuna)
1 tablespoon fresh lemon juice
3 beets, peeled, thinly sliced
1 tablespoon balsamic vinegar

Instructions:
Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.
Preheat oven to 200°F. Prepare grill for medium-high heat (or heat a grill pan over medium-high). Rub steak with cut sides of garlic and 1 tablespoon oil; season with salt and pepper. Grill, turning several times, until lightly charred and mediumrare (an instant-read thermometer should register 130°F), 14–16 minutes. Transfer to a rack set inside a rimmed baking sheet.
Meanwhile, toss scallions on another baking sheet with 1 tablespoon oil; season with salt and pepper. Grill, turning often, until tender, about 4 minutes. Transfer to rack with beef and keep warm in oven.
Arrange greens on a platter; season with salt and pepper. Drizzle with lemon juice and 1 tablespoon oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon oil; season with salt and pepper. Arrange over greens. Slice steak 1/2" thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.
Roast Chicken with Rhubarb Butter and Asparagus

Ingredients:
1 large rhubarb stalk, cut into 1/2" pieces
1/4 cup fresh orange juice
2 tablespoons honey
1 tablespoon finely grated peeled ginger
1/2 cup (1 stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
1 (3 1/2–4-pounds) chicken, backbone removed, chicken patted dry
2 tablespoons olive oil, divided
1 tablespoon fresh thyme leaves
1 bunch asparagus, trimmed
2 lemons
halved

Instructions:
Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.
Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40–50 minutes. Let rest 10 minutes.
Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2–3 minutes. Let lemon halves cool.
Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.
Slow-Roasted Shallots in Skins

Ingredients:
1 pound whole large shallots in their skins

Instructions:
Preheat oven to 425°F. Rinse 1 pound whole large shallots in their skins and place on a rimmed baking sheet. Roast until skins are deep golden brown and blistered and flesh is very tender throughout, easily yielding when pierced with a knife, 50–60 minutes.
Let sit until cool enough to handle. Split open to eat, or slip shallots out of skins to use in vinaigrettes, sauces, or condiments.
Baked Snapper with Harissa, New Potatoes, and Spring Onions

Ingredients:
6 tablespoons olive oil
2 tablespoons harissa paste
6 spring onions, halved lengthwise, or 8 scallions (left whole)
1 pound new potatoes or small potatoes, scrubbed, thinly sliced
Kosher salt, freshly ground pepper
1 1/2 pound skin-on snapper fillets (3–4)
Lemon wedges (for serving)

Instructions:
Place an oven rack in upper third of oven; preheat to 425°F. Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed (spiciness and flavor vary from brand to brand).
Toss onions and potatoes with half of harissa mixture in a large baking dish; season with salt and pepper, then add 1/4 cup water. Roast, tossing once, until potatoes are fork-tender, 20–25 minutes. Meanwhile, score skin side of fillets about 1/4" deep; season with salt and pepper. Rub remaining harissa mixture all over fish, getting into the score marks.
Remove onions and potatoes from oven and heat broiler. Place fish skin side up on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, 8–10 minutes.
Serve fish and vegetables with lemon wedges for squeezing over.
Squid and Fennel Pasta with Lemon and Herbs

Ingredients:
5 tablespoons olive oil, divided
1 pound squid (bodies and tentacles), bodies sliced 1/4" thick
Kosher salt, freshly ground pepper
Freshly ground pepper
1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds
2 garlic cloves, thinly sliced
3/4 teaspoon crushed red pepper flakes
1/2 lemon, seeds removed, very thinly sliced, divided
12 ounces linguine or fettuccine
1/2 cup parsley leaves with tender stems

Instructions:
Heat 2 tablespoons oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes (don't overcook or it'll get rubbery). Transfer to a small bowl.
Reduce heat to medium-high and heat 2 tablespoons oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes (some nicely browned bits should be stuck to skillet). Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine.
Toss parsley, fennel fronds, remaining lemon slices, and remaining 1 tablespoon oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.
Green Juice with Baobab Powder

Ingredients:
1 small green cabbage, outer leaves removed, cut into thin wedges
1 medium fennel bulb, cored, cut into quarters
2 green apples, halved
4 celery stalks
1 lemongrass stalk, tough outer layers removed, root end trimmed (pale-green parts only)
1 2" piece ginger, peeled
2 teaspoons baobab powder (optional)

Instructions:
Pass cabbage, fennel, apples, celery, lemongrass, and ginger through a juicer. Transfer juice to an airtight container; cover and chill until cold.
Just before serving, add baobab powder to juice and stir until dissolved. Divide juice among glasses.