iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Irish Stew with Pearl Barley

Ingredients:
4 (12-oz., 1 1/4-inch–thick) bone-in lamb leg chops (3 lb. total)
Salt and freshly ground black pepper
9 ounces carrots (about 5 small carrots scrubbed and halved at an angle, or 3 large carrots, peeled and cut at an angle into 1 1/2-inch pieces)
9 ounces celery (about 4 stalks), trimmed and cut at an angle into 1 1/2-inch pieces
3 onions, peeled and each cut into 6 wedges
8 large cloves of garlic, peeled and left whole
1/4 cup pearl barley
2 1/2 cups lamb or chicken stock
8–12 potatoes
2 tablespoons chopped parsley leaves

Instructions:
Preheat the oven to 325°F.
Place a flameproof casserole (or large saucepan) on a medium-high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render.
Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate.
Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine. Bring to a boil, cover and cook in the oven for 1 hour.
Meanwhile, peel the potatoes and halve if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35–45 minutes until cooked. Scatter with parsley and serve from the pan.
3-Ingredient Microwave Caramel Sauce

Ingredients:
1 tablespoon unsalted butter
2 tablespoons light brown sugar
1 tablespoon heavy cream
Pinch of salt
A 12-ounce microwave-safe mug (preferably thin-walled) or deep bowl

Instructions:
Place butter in mug and microwave on high 30 seconds. Add brown sugar, cream, and salt; stir to combine, and microwave on high 30 seconds. Carefully remove, stir, and microwave on high 15 seconds. Stir and serve.
Caramel sauce can be made 1 week ahead. Store in an airtight container and chill. Gently reheat to use.
Spring Bibimbap

Ingredients:
2 bunches Swiss chard (1 to 1 1/2 pounds)
1 big Kirby cucumber or half of a conventional cucumber
1 medium carrot, peeled
6 small radishes
1 tablespoon sugar
3/4 teaspoon plus 1 pinch of fine sea salt
2 teaspoons rice vinegar
1–2 tablespoons neutral-tasting oil
1–2 teaspoons toasted sesame oil
1 tablespoon toasted or black sesame seeds
5 cups cooked white or brown rice, or mixed grains, freshly cooked if skipping the rice crisping step
2 (2-inch) squares toasted nori
2 cups chopped Napa Cabbage or Bok Choy
Kimchi, preferably homemade
1 avocado, peeled and sliced
Gochujang or Sriracha
for serving

Instructions:
Trim the stems from the Swiss chard. Cut or tear the leaves into bite-sized pieces and set aside. Reserve half of stems for another use or discard them. Slice the remaining stems into 2-inch lengths, and then into halves, quarters, or eighths to make uniform matchsticks and transfer them to a medium bowl.
Slice the cucumber into 1/2-inch-thick rounds, then stack them up and slice into matchsticks. Slice the carrot into thin (less than 1/4-inch) rounds. Slice the radishes into thinnest possible rounds. Add the vegetables to the bowl with the chard stems. Toss with the sugar and 3/4 teaspoon of the salt and let stand as you prepare the rest of the meal. Just before serving, rinse and drain the veggies, blot dry with a clean towel, and toss with the rice vinegar.
Meanwhile, place a skillet over medium heat and add 1 tablespoon neutral-tasting oil. Using tongs, add the Swiss chard leaves in increments, adding more as each batch cooks down. Add a big pinch of salt and cook, stirring frequently with the tongs for 3 to 5 minutes, until wilted and the pan appears mostly dry. Remove from the heat and gather up the greens to one side of the pan with a spatula. Holding the chard in place and gently squeezing, tilt the pan over the sink and pour off any excess liquid. (You can do this in a colander if you’re worried about accidently dumping the greens into the sink.) Place the chard in a bowl and stir in 1 teaspoon sesame oil and the sesame seeds. Wipe out the skillet.
To make crispy-base bibimbap rice (optional): Just before serving, heat the remaining 1 tablespoon neutral-tasting oil and 1 teaspoon sesame oil in a wide skillet over medium heat. Press the rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice.
Wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef’s knife, or crumble with your fingers.
To serve, use a spatula to scoop out the rice and divide it among four bowls, ensuring that everyone gets some of the crispy part. Top with the Swiss chard, kimchi, and avocado, then use a slotted spoon to add the pickled vegetables to the bowls. Garnish with the nori and serve immediately, passing the Gochujang sauce at the table.
Black Sesame Noodle Bowl

Ingredients:
1/4 cup black sesame seeds
2 tablespoons neutral-tasting oil
5 teaspoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 teaspoon wasabi powder
1/4 teaspoon fine sea salt
3 bundles (about 11.5 ounces) dried soba, udon, or somen noodles
2 medium shallots, minced
1 avocado
2 large 12-minute eggs
8 small-to-medium radishes
4 cups tender greens, such as watercress, upland cress, baby arugula, or tatsoi
2 scallions, white and green parts, thinly sliced
Kecap manis (Indonesian soy sauce)
for drizzling

Instructions:
Place the sesame seeds in a dry skillet and set over medium-low heat. Toast, swirling the pan frequently, until fragrant—90 seconds to 2 minutes. Watch and smell carefully so that they don’t burn. Transfer to a mortar and coarsely grind, then transfer to a mixing bowl. Add the oil, soy sauce, vinegar, brown sugar, wasabi, and salt, and whisk until thoroughly combined.
Bring a saucepan of salted water to a gentle boil. Add the noodles and cook until tender, usually 4 to 7 minutes or according to the package instructions. Drain, rinse thoroughly under cold running water, then drain again thoroughly.
Add the noodles and shallots to the bowl with the sauce and toss well, until the noodles are thoroughly coated. At this stage, the noodles can be transferred to an airtight container and kept in the fridge for up to 2 days. Bring to room temperature before serving.
Quarter the avocado around the pit. Remove and peel the segments, then slice into thin strips. Peel the eggs and grate them using the large holes of a box grater. Slice the radishes into thin rounds. Stack the rounds on top of each other and slice into thin matchsticks.
Divide the greens among four bowls, then top with the dressed noodles. Fan the avocado over the noodles in each bowl, then add a pile of the shredded egg, radishes, and scallions to each serving. Drizzle a bit of kecap manis over the avocado and serve.
Deviled Egg Salad Spread

Ingredients:
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika, plus more for serving
6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
1 tablespoon sliced chives, plus more for serving
Sliced bread
preferably pumpernickel or rye
cut into triangles
toasted (for serving)

Instructions:
Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
Spread on toasts, then garnish with chives and a sprinkle of paprika.
Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.
Green Bean Niçoise Salad

Ingredients:
3/4 pound small new potatoes
Kosher salt
1 1/2 pounds green beans, trimmed
4 large eggs
1 small shallot, finely chopped
1 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided
2 tablespoons coarsely chopped dill, divided
1/4 cup drained capers, patted dry
1 bunch breakfast radishes (about 3/4 pound), trimmed, quartered
1/4 cup Niçoise or Kalamata olives
pitted
halved

Instructions:
Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2–4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.
Cucumber and Raisin Relish with Mustard Seeds

Ingredients:
1/2 cup apple cider vinegar
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons mustard powder
1 medium cucumber (about 1/2 pound), cut into 1/4 inch pieces
1/3 cup finely chopped onion
2 ounces golden raisins (about 1/3 cup)
2 teaspoons mustard seeds

Instructions:
Bring vinegar, brown sugar, salt, mustard powder, and 1/2 cup water to a boil in a medium pot over high heat, stirring occasionally, until sugar and salt dissolve, about 5 minutes.
Place cucumber, onion, raisins, and mustard seeds in a heatproof resealable container. Pour hot brining liquid over cucumber mixture; stir to combine. Let cool to room temperature, then cover and chill at least 2 hours before serving. Serve cool or at room temperature.
Cider-Brined, Mustard-Glazed Pork Loin

Ingredients:
1 cup kosher salt
1/2 cup (packed) light brown sugar
2 tablespoons black peppercorns
2 tablespoons coriander seeds, lightly crushed
2 tablespoons mustard seeds
12 thyme sprigs
2 bay leaves
4 cups apple cider, divided
1 (5-pound) boneless pork loin (tied if desired)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup country Dijon mustard
1/3 cup (packed) light brown sugar
2 tablespoons maple syrup
2 tablespoons thyme leaves
2 cups apple cider

Instructions:
Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
Place rack in lower third of oven; preheat to 400°F.
Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10–12 minutes.
Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50–70 minutes.
Transfer to a cutting board and let rest at least 15 minutes before slicing.
Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.
Hummus Tehina

Ingredients:
1 cup dried chickpeas, 2 teaspoons baking soda, 1 1/2 cups Basic Tehina Sauce, plus a bit more for topping, 1 teaspoon kosher salt, 1/4 teaspoon ground cumin, Paprika, Chopped fresh parsley, Olive oil, for drizzling

Instructions:
Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Purée the hummus for several minutes, until it is smooth and uber-creamy. Then purée it some more!
To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with olive oil.
The Last Tango in Modena

Ingredients:
1 cup St. Germain
1 cup egg whites
1 ounce 25-year-old traditional balsamic vinegar, Preferably Leonardo e Robert’s gourmet blends
"2 ounces Hendricks gin", St. Germain Foam
Slice of fresh strawberry
for garnish

Instructions:
In an iSi cream whipper, combine the St-Germain and egg whites and seal. Charge the canister with two N2O cartridges, shake, and refrigerate overnight before using. The foam will keep in the cream whipper in the refrigerator for up to 1 week.
In a cocktail shaker, muddle the strawberries and vinegar, then add the gin and ice. Shake, then strain into a Quaffer glass without ice or a rocks glass filled with ice. Top with the St. Germain Foam and garnish with the strawberry slice.
Perfect Coddled Egg

Ingredients:
1/2 teaspoon unsalted butter, 4 teaspoons heavy cream, divided, 1 tablespoon finely chopped cooked ham, 1 teaspoon thinly sliced chives, Kosher salt, freshly ground pepper, 1 large egg, 1 slice country-style bread, toasted, buttered, A coddler

Instructions:
Set coddler inside a medium saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and bring water to a gentle boil over medium heat.
Meanwhile, butter coddler. Pour in half of cream and add half of ham and chives; season with salt and pepper. Add egg, then top with remaining cream, ham, and chives. Season with salt and pepper and seal closed.
Place coddler in water and cook egg until whites are set but yolk is still runny, about 8 minutes. Serve with toast.
Aromatic Wilted Greens With Coconut Milk

Ingredients:
2 tablespoons virgin coconut oil
4 garlic cloves, lightly crushed
2 small shallots, chopped
1 red chile (such as Fresno), thinly sliced
1 (1-inch) piece ginger, peeled, thinly sliced into matchsticks
1 bunch scallions, thinly sliced, divided
Kosher salt
1 bunch small kale, ribs and stems removed, leaves torn
1 bunch small collard greens, ribs and stems removed, leaves sliced 1-inch thick
1/2 cup unsweetened coconut milk, divided
Lime wedges (for serving)

Instructions:
Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chile, ginger, and two-thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp-tender, 6 to 8 minutes. Add half of coconut milk and toss to coat.
Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.
Beets With Pecorino, Pecans, and Shishito Peppers

Ingredients:
2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
4 tablespoons olive oil, divided, plus more for drizzling
Kosher salt
4 sprigs thyme
1/4 cup red wine vinegar
8 shishito peppers
1/3 cup pecans
1/4 small red onion, very thinly sliced
Hot chili sesame oil and grated Pecorino (for serving)

Instructions:
Preheat oven to 400°F. Toss beets with 2 Tbsp. oil in a 13-by-9–inch baking dish; season with salt. Add thyme and 1/4 cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.
Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.
Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
Beets can be roasted 3 days ahead. Cover and chill.
Fried Potatoes with Tomato-Chipotle Sauce and Aïoli

Ingredients:
1/4 teaspoon fennel seeds
2 tablespoons olive oil
1/2 medium onion, finely chopped
Kosher salt
2 chipotle chiles
1 large pasilla, New Mexico, or guajillo chile, seeds removed
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1 (28-ounce) can whole peeled tomatoes
1 1/2 pounds russet potatoes, scrubbed, cut into 1-inch pieces
Kosher salt
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon red wine vinegar
3/4 cup grapeseed oil
Vegetable oil (for frying; about 8 cups)
3/4 teaspoon paprika
1/4 teaspoon ground cumin
A spice mill or mortar and pestle; a deep-fry thermometer

Instructions:
Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8–10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50–60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.
While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20–25 minutes. Drain and transfer potatoes to a kitchen towel–lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.
Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.
Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
Potatoes can be blanched 1 day ahead. Let cool; cover and chill.
The Rattlesnake

Ingredients:
1/2 cup sugar
"4 large egg whites (see Cooks Note), separated individually", 8 ounces rye whiskey
4 ounces fresh lemon juice
Pernod or absinthe (for serving)

Instructions:
Chill 4 coupe glasses in freezer. Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar. Cover and chill simple syrup until cold, at least 1 hour.
For each cocktail, combine 1 egg white, 2 oz. rye whiskey, 1 oz. lemon juice, and 3/4 oz. simple syrup into a cocktail shaker and shake vigorously (without ice) until mixture is starting to get frothy. Fill shaker with ice and shake vigorously until outside of shaker is frosty and cocktail is frothy, about 20 seconds (yes, a full 20 seconds).
Rinse a chilled coupe glass with Pernod; discard. Strain cocktail through a fine-mesh sieve into glass.
Twice-Roasted Sweet Potatoes With Hot Honey

Ingredients:
3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
1 Fresno or other red chiles, thinly sliced
1/4 cup honey
4 tablespoons unsalted butter
Kosher salt
2 tablespoons apple cider vinegar

Instructions:
Preheat oven to 350°F. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°F. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with remaining hot honey with chile.