iamchum/robs.kitchen_recipe_dataset huggingface dataset:
No-Churn Almond and Raspberry Swirl Ice Cream

Ingredients:
3 cups (600 g) fresh raspberries
2 Tbsp. sugar
1 tsp. kosher salt, divided
1 (14-oz.) can sweetened condensed milk
1 tsp. almond extract
2 cups heavy cream

Instructions:
Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10–15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
Scrape about one third of ice cream base into a loaf pan that’s at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
No-Churn Fresh Mint and Chocolate Ice Cream

Ingredients:
¾ cup (15 g) coarsely chopped mint
2 cups (or more) heavy cream, divided
4 oz. bittersweet chocolate (65%–75% cacao), coarsely chopped
1 (14-oz.) can sweetened condensed milk
1 tsp. kosher salt
½ cup (40 g) Dutch-process cocoa powder

Instructions:
Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined.
Scrape about one quarter of ice cream base into a loaf pan that’s at least 8½x4½". Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
Bibingkang Cassava (Cassava Cake)

Ingredients:
4 egg yolks, beaten
One 1-lb (500 g) package frozen grated cassava, thawed
1 cup (250 g) jarred macapuno coconut strings, or sweetened shredded coconut
1½ cups (375 ml) canned unsweetened coconut milk
½ cup (125 ml) sweetened condensed milk
4 egg whites
¼ cup (65 ml) sweetened condensed milk

Instructions:
Preheat the oven to 350°F.
To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don’t worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45–60 minutes.
Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don’t be concerned with making a foam or a meringue, just mix until combined.
Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.
Peach Cobbler

Ingredients:
10 large peaches (about 4½ pounds), unpeeled, cut into 1-inch chunks
Zest and juice of 1 large lemon
½ cup (1 stick) unsalted butter, softened
2 cups sugar, divided
1½ cups (about 192 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
¾ cup whole milk
½ cup hot tap water
Heavy cream
for serving

Instructions:
Preheat the oven to 350 degrees F.
Put the peaches in a 9-by-13-inch (or similar) baking pan or gratin dish. Pat the peaches into a roughly even layer, then, using a zester or a Microplane, zest the lemon evenly over the fruit and squeeze the lemon juice evenly over the top.
In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1½ cups of the sugar on medium speed until sandy, about 1 minute. Add the flour, baking powder, and salt, and beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly. With the mixer on low speed, slowly add in the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
Plop the batter in 6 large blobs over the top of the peaches. With an offset spatula or small knife, carefully spread the batter evenly over the fruit, so it’s no more than about ½ inch thick in any one place.
Sprinkle the remaining ½ cup sugar directly over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar into the topping. (Use it all. It’s a strange method, but it works.)
Bake the cobbler for 70 to 80 minutes, or until the top is browned and cracked. (A toothpick inserted into the topping should come out dry—be sure to check in a few places.)
Let the cobbler sit for about a half an hour to firm up before serving warm in big bowls, with heavy cream poured on top.
Pajeon (파 전 / Scallion Pancakes)

Ingredients:
2 cups all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon doenjang (Korean fermentedsoybean paste)
½ teaspoon freshly ground black pepper
2 cups ice-cold club soda
1 medium egg yolk
2 teaspoons minced garlic
3 bunches scallions, cut into 2-inch batons (if the scallions are thick, cut the white parts lengthwise in half before cutting into batons)
About 5 tablespoons grape seed or canola oil, for frying
Pajeon Sauce

Instructions:
To make the batter, combine the flour, cornstarch, baking powder, sugar, doenjang, and pepper in a medium bowl and mix well to blend. Add the club soda, egg yolk, and garlic and mix gently using a whisk. Do not whisk too much, or extra gluten will form in the batter, making it too thick and doughy. Whisk about 10 times, then let the batter rest for 10 minutes in the freezer so any remaining small clumps of flour can dissolve and blend into the mixture by themselves.
When you’re ready to make the pancakes, line a sheet pan with paper towels and set aside. Fold the scallions into the cold batter.
Set a 10-inch nonstick sauté pan over high heat and add about 1 tablespoon of the oil. When the oil begins to shimmer and just barely smoke, add 1 cup of the scallion batter to the center of the pan. Using a spatula, spread it out to form a 7-inch pancake. (You don’t want the pancake to touch the sides of the pan, or the edges may burn before the center is cooked through.) Reduce the heat to medium and cook for 4 to 5 minutes, until the bottom of the pancake has set. Once it has set, gently slide your spatula under the edges of the pancake and lift them, tilting the pan, so some of the hot oil runs underneath the pancake. Then cook for 2 to 3 minutes more, until the bottom is a deep golden brown and crisp. You can check the color by gently lifting an edge of the pancake with your spatula. Flip the pancake and cook on the other side for 3 to 4 minutes, until it is golden brown on the second side and cooked through. Transfer to the prepared sheet pan to drain. Wipe out the pan, set it back over high heat, add another tablespoon or so of oil, and repeat until all of the pancakes are cooked. The finished pancakes can be kept in a low (200°F) oven on a clean sheet pan while you cook the remaining batches, but it’s best to eat them right away.
Cut each pancake into quarters and serve with small bowls of the Pajeon Sauce and ice-cold makgeolli (Korean rice wine).
Pajeon Sauce

Ingredients:
2 tablespoons water
2 tablespoons rice vinegar
6 tablespoons soy sauce
1 tablespoon gochugaru (Korean red chili flakes)
2 garlic cloves, minced
¼ teaspoon minced ginger
1 teaspoon toasted sesame oil
Sliced fresh red chile
optional

Instructions:
Combine all the ingredients in a bowl and mix well. Use immediately, or store for up to 2 weeks in a tightly sealed container in the refrigerator. Shake or stir well before using.
Shaak-no Sambharo (Quick Pickled Vegetables)

Ingredients:
⅓ cup vegetable oil
4 Tbsp. whole black mustard seeds (or 4 tbsp. store-bought coarsely crushed mustard seeds)
3 Tbsp. whole fenugreek seeds (or 3 Tbsp. store-bought coarsely crushed fenugreek)
1 tsp. asafetida powder
1 Tbsp. ground cayenne (to taste) or 1 large serrano pepper, deseeded, and sliced thin
⅓ cup julienned ginger (optional, see Pre-Prep below)
2-4 Tbsp. white vinegar
2 tsp. kosher salt (optional)
2 cups mixed vegetables
prepped as follows

Instructions:
Pre-Prep: Trim fresh vegetables like cauliflower, carrots, radish, and others into bite sized pieces, and no larger than the container they will be stored in. Flash steam firm vegetables like cauliflower and carrots in a colander over boiling water for just a minute or two: the pieces should still be firm. Lay them on a kitchen towel to dry. If using fresh turmeric, cover the chopping board in plastic wrap, and wear gloves. Scrape off the skin with a spoon as you would for ginger and rinse it clean to wash away any tough bits. Pat each fingerling down and slice into thin rounds or to match the ginger, and place on a paper towel to air dry. All vegetables must be dry to touch before pickling. To prepare ginger, peel and slice ginger into eighth-inch-thick slices, and chop them to look like carrot sticks. Spread on a paper towel and set aside to air dry for 15-20 minutes.
If using whole mustard seeds or whole fenugreek seeds, in two separate sets, crush each in a spice mill in short bursts until they each are broken down but not powdered. They should be the consistency of coffee grounds.
Method: Heat the oil in a large, wide mouth saucepan until it is hot but not smoking. Reduce the heat to low. Slowly add all the spices: mustard halves, fenugreek halves, asafetida powder, cayenne pepper if using, along with the serrano pepper if using, and ginger sticks. Add vinegar and salt. Allow this to sizzle for a minute on low. Stir to allow the heat to distribute evenly. When the oil is aromatic, slowly add the trimmed vegetables and stir in well. Turn up the heat and let this cook for 4-5 minutes until vegetables appear to have absorbed the spices a little. Turn off the heat and cover with a paper towel to capture any steam. Allow this to come to room temperature before storing.
To Store: Use smaller (4 – 6 oz.) sanitized and dried glass jars to store the pickle. Using a clean and dry spoon that is smaller than the mouth of the jar, ladle out portions of the pickle into each jar. Don’t worry if you don’t get the oils or juices when first filling the jars. Fill jars at least a half inch below the rim of the jar. Shake them once to allow the pieces to settle. Divide up any of the liquid over each of these jars, taking care that each jar has some of the spicy sauce. Lightly shake each jar to ensure the liquid finds its way into the nooks and crannies of vegetable pieces. Close the lid and store in the fridge. The pickle is ready to eat immediately after it is made, but the flavors are pronounced after a day or two. Serve using a clean and dry fork or spoon for each serving to avoid contamination.
Gol-Keri (Quick Mango Achaar)

Ingredients:
¼ cup finely diced red or white onions
¼ tsp. fine sea salt, plus additional to taste
1 mango (Australian preferred), skin removed, diced
¼ tsp. ground cumin
¼ tsp. ground coriander
1 tsp. ground cayenne
4 Tbsp. finely grated jaggery
Additional salt
to taste

Instructions:
Dust the onions with the salt and set aside for 15 minutes to let the onions sweat. Using a muslin cloth or strainer, extract and remove as much of the onion juice as possible. Rinse once after done and squeeze any remaining water away from the onions. Spread the onions onto a paper towel for 5 minutes.
Mix all remaining ingredients in a large bowl until well combined. Stir carefully to keep the mango pieces intact. Add onion and mix again. Taste for salt, and adjust if needed. This salsa is best consumed cold, within 2 days of preparation.
Tortillas de Harina (Flour Tortillas)

Ingredients:
3 cups all-purpose flour, plus more if needed
½ cup pork lard (or substitute vegetable shortening), chilled
1 tablespoon kosher salt
About ½ cup hot water
plus more if needed

Instructions:
Mix the flour and pork lard with your fingers until the mixture is the texture of coarse sand. Then add the salt with the hot (but not scalding) water and knead well. If the dough is too sticky, add a little more flour; if it’s a little dry, add more hot water. The kneaded dough should be slightly tacky but not sticking to the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
Divide the dough into 8 pieces and roll each one into a round ball. Roll each ball between sheets of parchment paper or plastic wrap into as thin a round as possible (the rounds will contract a bit when you stop rolling). As you roll each one, place it on a hot nonstick skillet or griddle over medium heat.
Cook for about 30 seconds, or until the tortilla starts to puff. Then flip and cook another 30 seconds. It should be cooked through and just speckled with golden brown spots. As the tortillas cook, place them in your serving dish covered with a dish towel, which will help keep the tortillas soft and pliable.
Grilling Cheese With Sweet Peppers and Black Lentils

Ingredients:
Kosher salt
¾ cup black beluga lentils
3 Tbsp. sherry vinegar or red wine vinegar
1 Tbsp. honey
5 Tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
8 oz. grilling cheese (such as bread, Halloumi, or paneer), torn into 2" pieces
1 lb. sweet mini peppers, ribs and seeds removed, halved lengthwise, cut into thirds if large
½ tsp. dried oregano
¼ cup (packed) basil leaves, torn if large
Flaky sea salt

Instructions:
Bring a medium pot of salted water to a boil. Add lentils and cook until just tender but not falling apart (they should hold their shape), about 20 minutes. Drain well.
Meanwhile, whisk vinegar, honey, and 3 Tbsp. oil in a small bowl to combine; season with kosher salt and pepper. Set dressing aside.
Heat 1 Tbsp. oil in a large skillet over medium-high. Add cheese and cook, turning occasionally, until heated through and brown and crispy on all sides, about 5 minutes total. (Some varieties of paneer are made without salt; if using one of these, season your pieces of cheese while cooking.) Transfer to a plate.
Add remaining 1 Tbsp. oil to same pan, then add sweet peppers and oregano. Season with kosher salt and black pepper and cook over medium-high, stirring and pressing down occasionally on sweet peppers with a wooden spoon so they make good contact with the pan, until softened and blistered in spots, 20–25 minutes. Remove from heat.
Add warm lentils and reserved dressing to pan and toss to combine, then toss in cheese.
Transfer sweet pepper mixture to a platter or plates. Top with basil and season with sea salt and more black pepper.
Grilled Flatfish With Pistachio-Herb Sauce

Ingredients:
¼ cup raw pistachios
10 prunes, pits removed, coarsely chopped
1 garlic clove, finely grated
2 cups finely chopped parsley
1 cup finely chopped mint
¼ cup finely chopped tarragon
¼ cup kimchi or sauerkraut brine
2 Tbsp. Champagne vinegar or white wine vinegar
Kosher salt
¾ cup extra-virgin olive oil
1 (2–4-lb.) flatfish (such as sole, flounder, or turbot)
Extra-virgin olive oil
Kosher salt
Aleppo-style pepper

Instructions:
Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.
Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.
Prepare a grill for medium heat. Using a chef’s knife, cleaver, or serrated knife, cut fish crosswise into 2"–4"-wide planks (the larger the fish, the wider the planks); halve planks if fish is large. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes. The skin should release easily from the grate when the fish is ready to turn. If it’s sticking, keep cooking.
Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.
Transfer fish to a platter and spoon sauce over.
Grilled Mushroom  Antipasto Salad

Ingredients:
2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 Tbsp. extra-virgin olive oil, divided
Kosher salt
2 Tbsp. Champagne vinegar or white wine vinegar
1 tsp. Aleppo-style pepper
1 tsp. dried oregano
1 garlic clove, finely grated
Freshly ground black pepper
2 oz. Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine
coarsely chopped

Instructions:
Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2–6 minutes (depending on size and type). Return to bowl; season with salt.
Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.
Brad’s Spoon Sauce

Ingredients:
¼ cup raw pistachios, 10 prunes, pits removed, coarsely chopped, 1 garlic clove, finely grated, 2 cups finely chopped parsley, 1 cup finely chopped mint, ¼ cup finely chopped tarragon, ¼ cup kimchi or sauerkraut brine, 2 Tbsp. Champagne vinegar or white wine vinegar, Kosher salt, ¾ cup extra-virgin olive oil

Instructions:
Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.
Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.
No-Churn Labneh and Lime Ice Cream With Granola

Ingredients:
½ cup labneh (Lebanese strained yogurt) or 1 cup plain whole-milk Greek yogurt
¾ cup (75 g) granola
1 (14-oz.) can sweetened condensed milk
Zest and juice of 2 limes
¾ tsp. kosher salt
1½ cups heavy cream
Special Equipment: 2 layers of cheesecloth

Instructions:
If using Greek yogurt, set a fine-mesh sieve over a bowl; line with cheesecloth. Place yogurt in sieve and let drain in refrigerator 4 hours (you should have ½ cup); discard drained liquid in bowl.
Pulse granola in a food processor to break up a bit. (Or roll up in a kitchen towel and gently crush with a rolling pin.)
Whisk labneh (or strained yogurt), condensed milk, lime zest and juice, and salt in a medium bowl until smooth.
Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
Add a dollop of whipped cream to labneh mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream and fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of labneh mixture remain. Fold in granola; scrape ice cream base into a loaf pan that’s at least 8½x4½". Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
Grilled Eggplant With Garlicky Tahini-Yogurt Sauce

Ingredients:
2 lb. assorted small eggplant (such as fairy tale and/or Graffiti)
2 heads of garlic
1 cup plain whole-milk Greek yogurt
1 Tbsp. tahini
Kosher salt
1 lemon, halved
Sumac (for serving)
"Brads Spoon Sauce"
Ingredient Info: Sumac
a tart
citrusy spice generally sold in ground form
can be found in the spice aisle and online.

Instructions:
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill eggplant over indirect heat, turning occasionally, until completely tender, 1–1½ hours (depending on size and type).
Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40–50 minutes.
Mix together yogurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yogurt mixture; stir well to incorporate.
Cut a slit lengthwise down each eggplant and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yogurt sauce around and sprinkle with sumac. Serve with spoon sauce.