iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Apple and Nut-Butter Puff Pastry Tarts

Ingredients:
1 sheet frozen puff pasty, thawed
All-purpose flour (for surface)
4 tablespoons peanut or other nut butter
4 tablespoons apple butter
1 pound firm baking apples (about 2 large), peeled, cored, sliced into 1/2-inch wedges
1/4 cup chopped salted, roasted peanuts or other nut
2 tablespoons unsalted butter, cut into pieces
Sugar (for sprinkling)
1 large egg

Instructions:
Preheat oven to 425°F. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut in half crosswise (halves should be almost square). Transfer to a parchment-lined rimmed baking sheet; prick with a fork in several places. Using a small offset spatula, spread 2 Tbsp. peanut butter in the center of each half to make a 5" round, then spread 2 Tbsp. apple butter over top of each nut-butter round. Pile up apples in the center of each puff pastry and top with peanuts. Dot fruit with butter and sprinkle with sugar.
Beat egg and 1 tsp. water in a small bowl, then brush pastry with egg wash and fold up edges around apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in freezer 10 minutes.
Bake tarts until puff pastry is golden, 15–20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is deep golden brown and apples are tender, 20–25 minutes.
Tarts can be baked 6 hours ahead. Store uncovered at room temperature.
Kohlrabi Pickles With Chile Oil

Ingredients:
1 pound small kohlrabies, peeled, halved lengthwise, thinly sliced crosswise, 1 teaspoon kosher salt, 1 garlic clove, finely grated, 2 tablespoons coarsely chopped cilantro, 1 tablespoon unseasoned rice vinegar, 2 teaspoons chile oil, 1 teaspoon finely grated lime zest, 1 1/2 teaspoons fresh lime juice, 1/2 teaspoon black sesame seeds, 1/2 teaspoon fish sauce, 1/2 teaspoon sugar, 1/2 teaspoon toasted sesame oil

Instructions:
Toss kohlrabies and salt in a large bowl to coat; chill, tossing occasionally, 30 minutes. Drain, then toss in a clean large bowl with garlic, cilantro, vinegar, chile oil, lime zest, lime juice, sesame seeds, fish sauce, sugar, and sesame oil to combine.
Stewed Cannellini Beans with Chiles and Thyme

Ingredients:
1 pound dried cannellini (white kidney) beans, soaked overnight, drained
1 large onion, unpeeled, halved lengthwise
1 medium fennel bulb, halved through root end
1 medium carrot, peeled
1 head of garlic, halved crosswise
4 thyme sprigs
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
1/3 cup olive oil, plus more for serving
Kosher salt
freshly ground pepper

Instructions:
Bring beans, onion, fennel, carrot, garlic, thyme sprigs, chiles de árbol, 1/3 cup oil, and 8 cups water to a simmer in a large pot over medium. Reduce heat to bring liquid to a gentle simmer and cook until beans are creamy all the way through, 50–65 minutes. Season generously with salt. Serve beans topped with pepper and a drizzle of oil.
Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.
All-Day Slow-Cooker Cassoulet

Ingredients:
1 pound dried large white beans, such as cannellini or baby limas
1 duck (about 4 pounds)
1 pound boneless leg of lamb, cut into 2-inch cubes
2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
8 ounces garlic sausage, cut into 2-inch lengths
8 ounces smoked sausage, such as andouille, cut into 2-inch lengths
1 large onion, diced
2 large celery ribs, cut into 1/4-inch-thick slices
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon dried Italian seasoning
Pinch of ground cloves
1/2 cup dry white wine
4 cups beef or chicken broth, or a mixture
1 can (about 15 ounces) diced tomatoes, drained
2/3 cup dried breadcrumbs
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
5–6 quart slow cooker

Instructions:
Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.
Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.
Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.
Add the onion and celery to the skillet and sauté until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.
Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.
Preheat an oven to 350°F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately.
Wonton Soup with Mushroom-Zucchini "Meatballs"

Ingredients:
1 (4") piece ginger, finely grated
6 garlic cloves, very finely chopped
2 tablespoons white miso paste
1 medium zucchini (about 8 ounces), coarsely chopped, divided
8 ounces cremini mushrooms, coarsely chopped, divided
2 tablespoons coconut oil, divided, plus more for pan
2 teaspoons kosher salt, divided
1 large egg
1 1/4 cups breadcrumbs
2 tablespoons low-sodium soy sauce, divided
2 tablespoons toasted sesame oil, divided
2 tablespoons chopped cilantro plus 1 tablespoon cilantro leaves
8 cups homemade or store-bought low-sodium vegetable broth
2 small heads baby bok choy, cut crosswise in 2" pieces
8 ounces snow peas
4 ounces white beech or thinly sliced cremini mushrooms
12 fresh wonton wrappers, brushed with a pastry brush to remove excess flour, cut in half on the bias
2 scallions
white and pale-green parts only
thinly sliced

Instructions:
Pulse ginger, garlic, and miso in a food processor, scraping down sides of bowl, until smooth. Transfer half of mixture (about 2 Tbsp.) to a small bowl; set aside. Add three-quarters of zucchini and cremini mushrooms to food processor and pulse until uniform and finely chopped, about 45 seconds; transfer to a medium bowl. Pulse remaining zucchini and cremini mushrooms until combined, about 10 seconds; transfer to same medium bowl.
Heat 1 Tbsp. coconut oil in a large nonstick skillet over medium. Add zucchini mixture and 1 1/2 tsp. salt and cook, spreading mixture flat and stirring occasionally, until beginning to brown and liquid evaporates, about 12 minutes. Transfer to a large bowl. Add egg, breadcrumbs, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 2 Tbsp. chopped cilantro and toss to combine.
Heat 1 Tbsp. coconut oil in a large saucepan over low. Add reserved ginger mixture and cook, stirring occasionally, until fragrant and beginning to brown, about 2 minutes. Add broth and simmer until ready to use.
Meanwhile, grease a rimmed baking sheet or large plate with coconut oil. Roll heaping tablespoonfuls of zucchini mixture into balls with your hands (you should have about 25). Transfer balls to prepared sheet.
Add remaining 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1/2 tsp. salt to broth. Gently add meatballs with a slotted spoon, cover, and cook until meatballs are puffed and cooked through, about 5 minutes. Uncover, add bok choy, and cook until crisp-tender, about 3 minutes. Add snow peas and beech mushrooms, then drop in wonton wrappers one at a time. Cook, tilting pot back and forth to evenly cook meatballs and vegetables (do not stir to avoid breaking up meatballs), until vegetables are crisp-tender and wontons are cooked through, about 2 minutes.
Divide soup among bowls, top with scallions and 1 Tbsp. cilantro leaves, and serve.
Soup can be made 3 days ahead; cover and chill.
Lobster Catalan, Revisited

Ingredients:
1 small onion, peeled and cut into julienne
1/4 cup sherry vinegar
Salt to taste
2 (1 1/2-pound) lobsters (preferably female)
1/4 cup best-quality Spanish or Italian extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon mayonnaise
1 small to medium tomato
cored and finely chopped
or 1 cup cherry tomatoes
cut in half

Instructions:
In a small, non-reactive bowl, toss together the onion, vinegar and and few pinches of salt. Set aside to lightly pickle for at least 30 minutes and up to 6 hours.
Bring a large pot of heavily salted water to a boil and cook the lobsters in it for 12 minutes. Remove them from the pot and, when cool enough to handle, twist off and crack open the tails, using a kitchen towel to protect your hands.
Remove the lobster roe (if available) from the place where the tail met the body. It is a coral-red bundle of tiny eggs. As best you can, delicately separate the eggs, taking care not to crush them, and set aside in a small bowl. Remove as much of the tomalley—the greenish substance found alongside the roe and possibly also in the head, that acts as the lobster’s liver and pancreas, and which is quite delicious—and add it to the bowl with the roe.
Remove the meat from the shell and coarsely chop it. Remove the claws, crack them and extract the meat. Extract as much of the knuckle and body meat as possible. Arrange all of the lobster meat on a serving platter or in a serving bowl, cover and chill.
In a small bowl, whisk together the olive oil, lemon juice, mayonnaise and salt to taste. Fold in the reserved lobster roe and tomalley, taste and adjust seasoning accordingly.
When ready to serve, scatter the pickled onions and the tomatoes over the lobster. Pour the dressing mixture over the lobster and vegetables, and serve immediately.
Turkey Matzo Ball Soup

Ingredients:
2 eggs
2 tablespoons chicken fat (or melted butter, unless you’re keeping a kosher kitchen)
1/4 cup matzo meal
1/4 cup panko breadcrumbs
1 teaspoon salt, plus more to taste
2 tablespoons seltzer
2 quarts turkey stock (or strong chicken stock)
1 large carrot, peeled and cut into chunks
2 sprigs dill, finely chopped
Freshly ground black pepper to taste

Instructions:
In a medium to large mixing bowl, beat the eggs until they are uniformly yellow. Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine. Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes.
Bring the stock to a boil in a wide pot with a lid. Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls. Add them to the boiling stock, along with the carrot and the dill. Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes.
Taste the broth and season with salt and pepper as needed. Serve immediately.
Rock Shrimp Pasta with Spicy Tomato Sauce

Ingredients:
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano, drained
1/3 cup olive oil, plus more for drizzling
1/2 medium fennel bulb, fronds reserved, core removed, bulb thinly sliced
8 garlic cloves, smashed
1 Fresno chile, very thinly sliced, divided
1/4 cup dry white wine
12 ounces strozzapreti or casarecce pasta
Kosher salt
1 pound rock shrimp or 1 small shrimp, peeled, deveined
2 tablespoons unsalted butter

Instructions:
Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5–8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl.
Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5–10 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed.
Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil.
Roasted Onions With Vinegar

Ingredients:
4 pounds mixed small and medium onions (such as Vidalia or yellow)
2 tablespoons olive oil
2 tablespoons red wine vinegar
Kosher salt
freshly ground pepper

Instructions:
Preheat oven to 400°F. Arrange onions on a rimmed baking sheet and roast, shaking baking sheet halfway through, until the innermost layers of largest onions are just tender (some of the onions will be jammy and others will have some bite to them), 30–40 minutes. If you have one, a cake tester is a great tool to check doneness.
Transfer onions to a clean surface and let cool slightly. Halve through root ends and remove papery layers. Separate layers into individual petals and transfer to a platter or a large bowl. Drizzle with oil and vinegar and toss gently to coat; season with salt and pepper.
Roasted Butternut Squash with Herb Oil and Goat Cheese

Ingredients:
1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

Instructions:
Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.
Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
Herb oil can be made 1 day ahead. Cover and chill.
Mashed Kohlrabi With Brown Butter

Ingredients:
6 tablespoons unsalted butter, 1/3 cup blanched hazelnuts, 4 thyme sprigs, 1 pound russet potatoes, peeled, cut into 1-inch pieces, Kosher salt, 2 pounds kohlrabies, peeled, cut into 1/2-inch pieces, 1/3 cup heavy cream

Instructions:
Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.
Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10–12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12–14 minutes. Drain and add to bowl with potatoes.
Heat cream in a small saucepan over medium until warm.
Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.
Leek and Potato Galette With Pistachio Crust

Ingredients:
1/2 cup raw pistachios
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1 tablespoon olive oil, plus more for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 ounces fresh goat cheese
5 tablespoons heavy cream
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
All-purpose flour (for surface)
4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
2 large Yukon Gold potatoes, thinly sliced
1 large egg, beaten to blend
Crushed pink peppercorns (for serving; optional)

Instructions:
Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
Dough can be made 1 day ahead. Keep chilled.
Fennel-Rubbed Chick-etta

Ingredients:
2 teaspoons fennel seeds
1 (3 1/2–4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
Kosher salt, freshly ground pepper
8 ounces bacon, finely chopped
2 garlic cloves, finely grated
1 cup coarsely chopped parsley
1/4 cup olive oil
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped thyme
1/2 teaspoon crushed red pepper flakes
A spice mill or a mortar and pestle

Instructions:
Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.
Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside.
Preheat oven to 425°F. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 35–40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper.
Serve chicken drizzled with pan juices and topped with bacon mixture.
Sausage, Greens, and Beans Pasta

Ingredients:
1/3 cup olive oil
2 sprigs rosemary
8 ounces spicy Italian sausage, casings removed
1 (15.5-ounce) can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
1/4 cup dry white wine
12 ounces paccheri, rigatoni, or other large tubular pasta
Kosher salt
8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
3/4 cup finely grated Parmesan, divided
Freshly ground black pepper
2 tablespoons unsalted butter

Instructions:
Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.
Pasta with Roasted Romanesco and Capers

Ingredients:
1/4 cup chopped almonds
1/4 cup plus 3 tablespoons olive oil; plus more for drizzling
2 tablespoons drained capers, patted dry, divided
Kosher salt
1/2 medium romanesco or cauliflower, cored, cut into small florets
8 garlic cloves, very thinly sliced
1/2 teaspoon crushed red pepper flakes, plus more for serving
1/2 cup dry white wine
12 ounces lumaconi (snail shells) or other medium shell pasta
2 ounces aged Asiago cheese or Pecorino, finely grated
2 tablespoons unsalted butter

Instructions:
Preheat oven to 425°F. Cook almonds, 1/4 cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, 1/2 tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.
Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.