iamchum/robs.kitchen_recipe_dataset huggingface dataset:
French Buttercream

Ingredients:
1 cup water, 2 cups sugar, 2 tablespoons corn syrup, 1/4 teaspoon cream of tartar, 5 egg yolks, 1 whole egg, 1/8 teaspoon xanthan gum, 1 1/2 pounds cold butter, preferably European

Instructions:
In a heavy nonreactive saucepan, add water, then add sugar, corn syrup, and cream of tartar. The last 2 help keep the sugar from crystallizing. (Candy thermometer. Non-negotiable!)
Put the pot on high heat. It's going to be there for a while. Be patient and keep your eye on it. Don't go walking away and watching TV or something.
Put yolks and eggs in a stand mixer with the whisk attachment and turn to high. Just let it go! Eggs will triple in volume and go to "ribbons stage." You can't overwhip!
Wait on the sugar—looking for 230°F, aka "soft ball." When it happens, be ready to move quickly. Turn off the mixer and add the xanthan gum, turn back up to medium.
Remove the thermometer from hot sugar. Lift with two hands. Rest the lip of the saucepan on the edge of the mixer bowl.
Slowly tilt and pour sugar in a sloooow steady stream down the side of the bowl. Don't go too fast! If you do there will be chunks of scrambled eggs in your buttercream.
Once sugar is all in, turn the mixer to high. Beat until cool. Gauge this by putting the inside of your wrist to the outside of the bowl. It's more accurate than your hands. Switch out the whisk for the paddle. Next we're adding the butter. It's too heavy for the whisk and you'll end up breaking your stand mixer if you stay with the whisk.
Start cutting the butter into thin pieces—you could shave it with a cheese slicer if you'd like. Add butter piece by piece—pain in the derriere, yes, but we're making an emulsion.
See, if you dump all the butter in at once, the butter and eggs will never combine properly, and you'll have a "broken" buttercream. You'll be able to identify this easily—it'll be a chunky, watery, hot mess.
If your buttercream does break, you can fix it! Turn to medium high, then add a little more butter, piece by piece, until fixed. Or try adding a little guar gum! This is very strong, so add a pinch and beat for a minute, then check.
Once your butter is added, turn the mixer to medium high to add some air—10, 20 seconds at most. Quelle Magnifique! It should be fluffy and make you want to eat it with your fingers.
Once you have your base, there's so many ways to flavor it! Coffee powder! Vanilla beans! Dutch cocoa! Peanut butter! Caramel! Ham! Ok, maybe not ham. Party pooper.
Congratulations! You did it! You made French buttercream! You are a god amongst men!
Fin
Peter Luger-Style Steak Sauce

Ingredients:
1 cup ketchup, 2 tablespoons plus 1 teaspoon Worcestershire sauce, 2 tablespoons distilled white vinegar, 2 tablespoons mild-flavored molasses, 2 tablespoons prepared horseradish, 1 tablespoon plus 1 teaspoon sugar, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon Louisiana-style hot sauce, such as Tabasco

Instructions:
Whisk ketchup, Worcestershire, vinegar, molasses, horseradish, sugar, garlic powder, salt, pepper, and hot sauce in a medium bowl.
Sauce can be made 5 days ahead. Store in an airtight container and chill.
Thanksgiving Sangria

Ingredients:
3 cups pomegranate juice
5 (3") cinnamon sticks
1/2 teaspoon whole allspice
1 (4") piece peeled fresh ginger, thinly sliced (about 3/4 cup), divided
1 (750-ml) bottle red wine
1 Bartlett pear, quartered lengthwise, thinly sliced crosswise
1/2 cup pomegranate seeds
1/2 cup spiced rum
1 (750-ml) bottle pear or apple sparkling cider

Instructions:
Bring pomegranate juice, cinnamon, allspice, and one-third of ginger to a simmer in a small saucepan over medium-low heat. Cook 10 minutes, then remove from heat and let steep 10 minutes.
Strain pomegranate mixture through a fine-mesh sieve into a pitcher, reserving cinnamon sticks. Add wine, pear, pomegranate seeds, rum, cinnamon sticks, and remaining ginger and stir to combine. Cover and chill at least 4 hours.
To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider.
Sangria, without ice or cider, can be made 1 day ahead. Cover and chill.
Apple Brioche Tart

Ingredients:
623 g (5 cups plus 3 tablespoons) bread flour
99 g (1/2 cup) granulated sugar
12 g (1 tablespoon) fine sea salt
10 g (1 tablespoon) instant yeast
283 g (5 large) cold eggs, lightly whisked
242 g (1 cup) whole milk
397 g (14 oz) unsalted butter, at room temperature
28 g (1 oz / 2 tablespoons) unsalted butter, at room temperature
1 recipe Brioche Dough, cold
1.13 kg (about 6 medium) Honeycrisp apples (or another good baking apple)
106 g (1/2 cup packed) light brown sugar
2 g (1 teaspoon) ground cinnamon
Flaky sea salt
for sprinkling

Instructions:
In the bowl of a stand mixer fitted with the dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10 to 15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook.
Increase the speed to medium and slowly add the butter 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes. (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.) Scrape the bowl down once or twice to make sure everything is homogeneous. (This mixing period is called intense mixing—and it is! Don’t be alarmed if the mixing is noisy or difficult in the early to mid-stages, it will come together.) Then knead the dough until it is smooth and uniform, 1 minute more.
Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover the bowl with plastic wrap, and refrigerate for at least 12 hours.
Use the butter to generously grease an 18-by-13-inch baking sheet, including the rim.
On a lightly floured surface, roll out the dough to a 1/2-inch-thick rectangle a little larger than the pan (about 1 inch on all sides), so that the dough will come up the sides of the pan.
Roll up the dough around the rolling pin and transfer the dough to the prepared baking sheet. Use a pastry wheel to trim the edges so they are flush with the edges of the pan. Cover the baking sheet with greased plastic wrap (I use nonstick spray) and let the dough rise in a warm place for 30 to 35 minutes.
Preheat the oven to 350°F / 175°C, with a rack in the middle.
Meanwhile, peel, quarter, and core the apples, then slice crosswise 1/8- to 1/4-inch thick (see Pro Tip).
In a small bowl, whisk together the brown sugar and cinnamon. Uncover the dough and sprinkle it evenly with half the cinnamon sugar. Arrange the apple slices across the dough (see Pro Tip). Sprinkle the remaining cinnamon sugar evenly over the apples. Finish with the salt.
Bake the tart until the edges of the crust are golden brown, the apples are tender when pierced with the tip of a paring knife, and the sugar has caramelized, 32 to 36 minutes. Cool the tart for at least 15 minutes before slicing and serving, warm or at room temperature.
This tart is best the same day it's made. Store any leftovers in an airtight container at room temperature for up to 2 days.
Papa John’s Style Garlic Butter Sauce

Ingredients:
1/2 cup (1 stick) cold unsalted butter, cubed
2 teaspoons garlic powder
3/4 teaspoon kosher salt

Instructions:
Bring 1 Tbsp. water to a boil in a small saucepan, then reduce to a simmer. Add cubes of butter one at a time, whisking after each addition, until melted and emulsified. Whisk in salt and garlic powder. Serve immediately or keep warm over low heat.
Tomato-Lemon Tart

Ingredients:
1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
1 garlic clove, finely grated
2 tablespoons olive oil, divided, plus more for serving
1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
1 cup torn basil leaves
1 pound ripe tomatoes (about 3 medium)
sliced 1/4-inch thick
patted dry with paper towels

Instructions:
Preheat oven to 375°F. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.
Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.
Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.
Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.
Escarole with Cannellini Beans

Ingredients:
1 sweet onion, halved
1 head of garlic, halved crosswise
1 medium carrot, scrubbed
2 sprigs parsley
2 (3-inch) sprigs rosemary
2 sprigs sage
2 cups dried cannellini beans, soaked overnight, drained
1/2 teaspoon freshly cracked black pepper
6 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
2 bay leaves
1 tablespoon chopped parsley
1/2 teaspoon crushed red pepper flakes
1 head of escarole, leaves torn
1 ounce finely grated Parmesan

Instructions:
Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75–90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20–25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
Beans can be cooked 4 days ahead. Cover and chill.
Pan-Seared Eggplant with Buttermilk Dressing

Ingredients:
8 tablespoons olive oil, divided
1 medium shallot, chopped, divided
2 tablespoons buttermilk, plain yogurt, or crème fraîche
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
4 tablespoons finely chopped chives, divided
12 ounces Japanese eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal 1/4-inch thick
2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal
1/4 cup parsley leaves with tender stems
2 tablespoons fresh lemon juice
1 avocado
cut into 1/2-inch pieces

Instructions:
Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Add half of shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 5 minutes; season with salt. Remove skillet from heat.
Whisk buttermilk, vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Scrape in charred shallot; reserve skillet. Add 3 Tbsp. oil and 2 Tbsp. chives and mix well. Season dressing with salt.
Heat 2 Tbsp. oil in reserved skillet over medium-high. Add half of eggplant slices and arrange in a single layer; season lightly with salt. Cook, without moving, until browned underneath, about 3 minutes. Turn; cook on second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add remaining 2 Tbsp. oil to skillet and repeat with remaining eggplant slices.
Let eggplant cool slightly, then add cucumbers, parsley, lemon juice, half of lemon zest, and 1 Tbsp. chives to bowl. Toss well; season with salt and pepper. Gently fold in avocado.
Transfer to a platter and drizzle with several spoonfuls of dressing (you don’t need to use all of it). Top with remaining lemon zest, shallot, and 1 Tbsp. chives.
Perfectly Roasted Potatoes

Ingredients:
2 pounds small Yukon gold potatoes, 1/4 cup olive oil, Kosher salt and freshly ground black pepper

Instructions:
Place a rack in the lowest position in your oven and preheat to 425°F. Halve potatoes lengthwise.
Arrange potatoes, cut side down, on a large rimmed baking sheet, spacing evenly. Pour in 1 1/2 to 2 cups water—enough to cover the surface in a thin layer but not so much that it spills the second you move the sheet.
Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. This will trap in steam and prevent water from sloshing out if you accidentally jostle the sheet.
Bake until a fork or a skewer slides easily through the potatoes, 25 to 30 minutes. The foil will be puffed; pierce it with the fork or skewer and poke around for a couple of potatoes to test.
Let potatos cool, still covered, 5 minutes. Use tongs to peel back foil about 1 inch at on corner. Carefully tip sheet and pour off water (its job is done). Crank up oven to 500°F or as high as it goes.
Remove foil. Drizzle olive oil over potatoes. Season generously with kosher salt and freshly ground pepper. Let potatoes cool to the point that you can handle them, then toss to coat.
Arrange potatoes cut side down and roast, uncovered, until skins are golden, cut sides are deeply browned and crisp, and you can see the edges frying and sizzling in the oil on the sheet, 20–25 minutes.
Let potatoes cool for a minute or two, then use a spatula to unstick them from the baking sheet. Serve them exactly as they are because these potatoes need absolutely nothing else.
Stuffed Shells with Marinara

Ingredients:
12 ounces jumbo pasta shells, 2 large egg yolks, 1 large egg, 2 cups whole-milk fresh ricotta, 3 ounces Parmesan, finely grated, plus more for serving, 1/4 cup finely chopped parsley, 8 ounces low-moisture mozzarella, coarsely grated, divided, 3 cups Classic Marinara Sauce, divided

Instructions:
Preheat oven to 375°F. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.
Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1 1/2 cups mozzarella; season with salt and pepper. Transfer filling to a large resealable plastic bag.
Spread 1 1/2 cups marinara sauce in a 13x9" baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 1 1/2 cups marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.
Carefully move rack to top of oven and heat broiler. Uncover pasta and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil.
Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°F.
Piccante Eggplant Sauce

Ingredients:
1 small globe eggplant, halved lengthwise, 2 tablespoons plus 1/2 cup olive oil, 4 ounces button mushrooms, trimmed, 1 small head of garlic, plus 1/2 small garlic clove, finely chopped, 1/4 cup tomato sauce, 2 tablespoons Calabrian chile paste or 1 fresh Fresno chile, chopped

Instructions:
Preheat oven to 425°F. Lightly score eggplant flesh with the tip of a knife. Place skin side down on a rimmed baking sheet and drizzle with 1 Tbsp. oil; season with salt. Toss mushrooms and head of garlic with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Cover tightly with foil. Roast vegetables on both sheets until very tender, 30–35 minutes. Let cool.
Scoop eggplant flesh from skin; discard skin. Chop eggplant and mushrooms until a coarse purée forms. Squeeze garlic cloves from skins; chop until mashed. Transfer both purées to a small bowl and mix in tomato sauce, chile paste, chopped fresh garlic, and remaining 1/2 cup oil; season with salt.
Serve with bread for dipping.
Sauce can be made 2 weeks ahead. Cover and chill.
Blackberry-Tahini Yogurt Cake

Ingredients:
1/2 teaspoon ground cardamom or cinnamon
4 tablespoons plus 1 cup sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt, plus more
2 large eggs
1 cup plain whole-milk yogurt
1/2 cup vegetable oil
2 teaspoons finely grated lemon, lime, or orange zest
2 cups fresh (or frozen, thawed) blackberries
1/4 cup tahini

Instructions:
Preheat oven to 350°F. Lightly coat a 9"-diameter cake pan with nonstick spray; line bottom with a parchment paper round. Lightly coat parchment with nonstick spray. Mix cardamom and 2 Tbsp. sugar in a small bowl; set aside.
Whisk flour, baking powder, 1 cup sugar, and 1/2 tsp. salt in a large bowl. Make a well in the center; add eggs, yogurt, oil, and citrus zest and whisk to combine. Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth. Fold in berries; scrape batter into prepared pan.
Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl. Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.
Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack; let cool in pan. Invert onto a plate, then turn right side up.
Cake can be baked 2 days ahead. Store tightly covered at room temperature.
Ricotta Pie with Amarena Cherries

Ingredients:
3 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
1 cup slivered almonds
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon kosher salt
2 large egg yolks
12 ounces cream cheese, room temperature
1 1/2 cups whole-milk fresh ricotta
3/4 cup sour cream
2 large egg yolks
1 large egg
3/4 cup sugar
1/2 teaspoon kosher salt
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
Amarena or Italian maraschino cherries (for serving)
A 9-inch-diameter springform pan

Instructions:
Place a rack in middle of oven and preheat to 325°F. Generously butter pan and set aside. Pulse almonds, flour, sugar, and salt in a food processor until almonds are finely ground and mixture is combined. Add egg yolks and pulse to incorporate. Add 3 Tbsp. butter to mixture and pulse until dough is the consistency of wet sand.
Press crust into the bottom and 3/4" up the sides of prepared pan using a straight-sided measuring cup. Chill until firm, about 10 minutes.
Bake crust until evenly golden brown and set, 12–14 minutes. (If it slumps during cooking, you can always press it back into place with the measuring cup while it’s still warm.) Transfer pan to a wire rack and let crust cool.
Keep oven at 325°F. Using an electric mixer on medium speed, beat cream cheese in a medium bowl until no lumps remain, about 1 minute. Add ricotta and sour cream and beat until well incorporated. Add egg yolks and egg one at a time, beating well between each addition. With the motor running, gradually add sugar and salt and beat until filling is creamy and smooth, about 2 minutes. Add almond extract, vanilla extract, lemon zest, and orange zest and mix just to incorporate.
Set pan with prepared crust on a large sheet of foil and fold up foil tightly around sides of pan (you can turn 2 small sheets of foil into 1 large sheet by folding their edges together several times, then opening up like a book). Repeat with several more pieces of foil to create a waterproof seal around the bottom and up the sides of the pan. Set inside a large roasting pan or baking dish and pour filling into crust (it will go above the crust).
Set roasting pan on oven rack and carefully pour in very hot water to come about halfway up the side of the springform pan. Bake ricotta pie until the top is set and dry to touch but the filling still wobbles underneath (it will firm as it cools), 65–75 minutes. Transfer to the refrigerator and chill until cool and firm, 3–4 hours.
Slice ricotta pie and serve topped with amarena cherries.
Crust can be baked 1 day ahead. Store tightly covered at room temperature. Ricotta pie can be made 3 days ahead. Keep chilled.
Tahini Cookies

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 tablespoons honey
3/4 cup tahini
1/4 cup toasted sesame seeds

Instructions:
Place racks in upper and lower thirds of oven and preheat to 350°F. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool).
Baked Plum Pudding

Ingredients:
3/4 cup granulated sugar, plus more for pan
8 plums, cut into thin wedges
3 large eggs
1 1/2 cups half-and-half
2 tablespoons anise liqueur (optional)
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon kosher salt

Instructions:
Preheat oven to 400°F. Butter a 2-qt. baking dish, then dust with granulated sugar. Arrange plums in dish.
Pulse eggs and remaining 3/4 cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt and pulse to combine. Let custard sit 10 minutes, then pour over plums.
Bake pudding 15 minutes, then reduce oven temperature to 350°F and continue to bake until custard is golden and set, 20–25 minutes longer. Let cool slightly, then dust with powdered sugar.
Chicken Escabèche

Ingredients:
1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 1/3 cup plus 2 Tbsp. olive oil, 1 medium onion, chopped, 1 medium carrot, peeled, chopped, 6 garlic cloves, smashed, 1 bay leaf, 2/3 cup sherry vinegar or red wine vinegar, 4 chicken legs, thighs and drumsticks separated, patted dry, 1 serrano chile, very thinly sliced, 1/2 cup golden raisins, 3/4 cup mint leaves

Instructions:
Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn’t taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8–12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they’re done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.
Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10–15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10–15 minutes, then top with mint.