iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tonnarelli a Cacio e Pepe

Ingredients:
Kosher salt
1 1/2 pounds dried tonnarelli or spaghetti alla chitarra
1/4 cup olive oil
2 tablespoons freshly ground black pepper
2 tablespoons unsalted butter
3 cups finely grated Pecorino Romano (about 6 ounces), plus more for serving
1/2 cup finely grated Grana Padano (about 1 ounce)

Instructions:
Bring a large pot of salted water to a boil, filling pot slightly less than normal. (This increases the amount of starch leached from the pasta as it boils.)
Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain pasta, transferring 6 cups pasta cooking liquid to a medium saucepan; keep warm. Wipe out pasta pot.
Cook oil, pepper, and butter in pasta pot over high heat, stirring, until fragrant, 2 minutes. Add 1 1/2 cups pasta cooking liquid, bring to a boil, and cook, stirring occasionally, until reduced by half, 3–4 minutes. Add pasta and 1 1/2 cups pasta cooking liquid and cook over high heat, stirring vigorously to help draw starch from pasta, until sauce is thickened, about 5 minutes.
Remove pot from heat and add 1 cup pasta cooking liquid. Add 3 cups Pecorino Romano in large handfuls, stirring and tossing vigorously with tongs, until very creamy. Stir in Grana Padano, adding more pasta cooking liquid if pasta is dry. Transfer to a serving bowl and serve immediately with more Pecorino Romano on the side.
Roasted Oysters with Pickled Radishes, Carrots and Celery Root

Ingredients:
1 1/2 tablespoons olive oil
1/4 cup minced leek (white part)
1 shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons (3/4 stick) unsalted butter, cubed
20 oysters on the half shell (detached from the bottom shells)
1/2 cup minced radishes
1/2 cup minced carrot
1/2 cup minced celery root
3/4 cup rice vinegar
1/4 cup water
1/4 cup sugar
1 tablespoon kosher salt
5 cups rock salt
1/4 cup pickled radishes, carrots, and celery root
2 tablespoons minced chives

Instructions:
Put the radishes, carrots and celery root in a medium bowl. In a small saucepan, combine the vinegar, water, the sugar and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the radishes, carrots and celery, and cover with a plate to keep them submerged. Let cool to room temperature.
Cover the bowl with plaster wrap and refrigerate for about an hour. Transfer the pickles and liquid to a container, cover and refrigerate.
In a medium skillet, heat the oil over medium-low-heat. Add the leek, shallot and garlic and cook until soft, about 7 minutes. Season with salt and pepper and set aside to cool. Meanwhile, make the brown butter. In a small skillet, cook the butter over medium heat, swirling the pan, until the better melts and the milk solids turn golden brown, about 3 minutes. Set aside to cool.
Preheat the oven to 450°F, or prepare an outdoor grill and let the coals burn until they turn white.
To keep the oysters from tipping, spread the rock salt in a large baking pan and nestle the oyster in the salt, being careful not to spill the juices. With a spoon, gently lift each oyster from the shell, slip about 1/4 teaspoon of the cooked leek mixture into the shell, and set the oyster on top. Drizzle with a little brown butter.
Bake in the over or cook on the grill until the oysters are just heated through, about 5 minutes. Top each oyster with a few pieces of pickled radishes, carrots, celery root and chives.
Cranberry Daiquiri

Ingredients:
1 1/2 cup sugar, 1 1/2 cup water, 2 cups cranberries, 2 cups simple syrup, 4 wide strips orange zest, 2 cinnamon sticks, 1/2 cup cranberries, 1/2 cup simple syrup, 2 wide strips orange zest, 1 cinnamon stick, 2 ounces Goslings rum, 1 ounce freshly squeezed lime juice, 1 ounce cranberry syrup

Instructions:
Combine sugar & water in small saucepan. Warm to form simple syrup, swirling pan to dissolve sugar. Chill before using to make cocktail. The extra syrup will keep indefinitely in the refrigerator.
Bring syrup to a boil with orange zest & cinnamon. Add cranberries, reduce heat to low-medium and cook until all berries have popped. Remove from heat and let steep for a half hour. Pass mixture through the strainer, pressing only gently on the solids with back of ladle or spoon (too much pressure turns the syrup into more of a jelly). Goal is clear, bright, dark pink syrup.
Follow procedure for syrup EXCEPT stop as soon as a couple of berries start to pop. Chill. Goal is to leave berries intact and just cooked enough to be edible (the remaining syrup is tasty but too weak in cranberry flavor to use in the cocktail).
Fill a cocktail shaker with ice. Add rum, lime juice & cranberry syrup. Shake and serve up in a martini glass, garnished with poached cranberries.
Monkey Bread

Ingredients:
2/3 cups plus 1/2 cup heavy cream
1 cup packed dark brown sugar
2 tablespoons light corn syrup
6 tablespoons (3/4 stick) unsalted butter
1/2 teaspoon salt
1 vanilla bean, split lengthwise
2 teaspoons fresh lemon juice
Brioche dough, refrigerated for at least 8 hours
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup sugar
1 tablespoon ground cinnamon

Instructions:
In a small saucepan, combine 2/3 cup of the cream, the brown sugar, corn syrup, the 6 tablespoons butter, and the salt. With the tip of a paring knife, scrape the seeds from the vanilla bean into the pan, then add the bean itself. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved, then reduce the heat and simmer for a few minutes to thicken.
Remove from the heat and stir in the lemon juice and the remaining 1/2 cup cream. Remove the vanilla bean. Pour the toffee sauce into a 9 x 13 inch baking pan.
Divide the brioche into 20 golf ball-sized pieces and roll. Put the melted butter in a small bowl, combine the sugar and cinnamon. Dip each ball in the mixture, and arrange in the baking pan so you end up with 4 rows of 5 balls each.
To proof the dough, loosely cover the pan with plaster wrap and put it in a warm place until the dough is light and has doubled in size, about 1 /12 hours. (The dough is very forgiving, so don't worry if it rises longer. You can leave it out overnight.)
Preheat the oven to 350°F, with a rack in the middle position.
Bake the monkey break until cooked through and golden brown, about 30 minutes. Let cool for about 10 minutes. Serve the bread straight from the pan. It's so much more fun to pull it apart by hand instead of cutting it. The bread will keep, tightly covered, at room temperature for up to 2 days.
Crush Royale Cocktail

Ingredients:
1 ounce vodka, 1 ounce applejack, 1 ounce fresh lemon juice, 1 tablespoon cranberry sauce, 1/2 ounce simple syrup, 2 ounces sparkling white wine, chilled

Instructions:
Combine vodka, applejack, lemon juice, cranberry sauce, and simple syrup in cocktail shaker. Fill with ice and shake vigorously until shaker is frosty. Strain into a coupe glass and top with sparkling wine.
Vodka, applejack, lemon juice, and cranberry sauce can be combined up to 4 hours ahead; refrigerate in a sealed container.
Porchetta With Roasted Potatoes

Ingredients:
1 tablespoon plus 1 1/2 teaspoons fennel seeds
6 garlic cloves, finely chopped
1/2 cup roughly chopped fennel fronds (from one bulb)
1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning
1 1/2 teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 1/2 pounds pork belly with skin attached
3 1/2 pounds boneless pork loin with fat cap
3 pounds fingerling potatoes
1 large rosemary sprig
"Butchers twine
large roasting pan"

Instructions:
Preheat oven to 350°F and position rack in the lowest position.
Toast fennel seeds in a small skillet over high heat until fragrant, about 2 minutes. Transfer to cutting board along with garlic, fennel fronds, salt, and pepper and finely chop together. Transfer mixture to a small bowl and stir in oil.
Lay pork belly on cutting board, skin side down. Holding a large sharp knife parallel to the cutting board, split the belly in half, being careful not to cut all the way through the opposite end. Open the split belly like a book and spread fennel-garlic mixture all over. Place pork loin at the end of the skinless side of the belly, and tightly roll the belly around the loin, forming a roast. The skin should almost wrap the roast completely. Using butchers' string, tightly tie the roast at 1-inch intervals.
Transfer the porchetta to a large roasting pan and roast for 1 1/2 hours. Remove the pan from the oven and add the potatoes and rosemary. Season with salt and toss the potatoes in the pan juices to coat. Roast until an instant-read thermometer inserted into the center of roast registers 165°F and potatoes are tender, about 2 hours more.
Let the porcetta rest for 20 minutes before slicing.
Italian Kale Caesar Salad

Ingredients:
1 large egg yolk
1 garlic clove, smashed, peeled, and trimmed
3 anchovy fillets, packed in oil, drained
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon colatura (Italian fish sauce; optional)
1/4 teaspoon cayenne
1/2 cup canola oil
1/2 cup plus 2 tablespoons olive oil, divided
1/2 cup freshly grated grana padano cheese
Kosher salt
Freshly ground black pepper
4 ounces country bread, crusts removed, bread torn into small pieces
Two (5-ounce) containers baby kale

Instructions:
Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.
Caviar and Crème Fraîche Tartlets

Ingredients:
12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Instructions:
Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.
Brussels Sprouts With Bacon Jam

Ingredients:
1 pound thick-cut bacon, cut into 1/4-inch strips
1 large onion, finely chopped
1 garlic clove, finely chopped
3/4 cup granulated sugar
1/2 cup (packed) dried apricots (4 ounces), roughly chopped
1/4 cup sherry vinegar
1 sprig thyme
3 sprigs rosemary
1 bay leaf
Kosher salt
Freshly ground black pepper
Kosher salt
16 medium Brussels sprouts (12 ounces), trimmed and halved
2 tablespoons olive oil
2 garlic cloves, smashed
4 sprigs thyme
32 small skewers or toothpicks

Instructions:
Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8–10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper.
Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.
Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.
Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.
Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.
Country Pâté Toasts With Pickled Grapes

Ingredients:
1 cup red seedless grapes (about 5 ounces)
1/2 cup white vinegar
1/2 cup granulated sugar
1 tablespoon coriander seeds
2 teaspoons hot sauce, such as Tabasco
1 teaspoon kosher salt
1 baguette, cut into 32 slices (1/4-inch thick)
1/4 cup extra-virgin olive oil
12 ounces store-bought Pâté de Campagne (country pâté)
About 1/4 cup Dijon mustard
Freshly ground black pepper (for sprinkling)

Instructions:
Put grapes into a small heatproof bowl. Bring vinegar, sugar, coriander, hot sauce, and salt to a boil in a small saucepan. Pour over grapes and let sit for 1 hour. Cut grapes into quarters and reserve pickling liquid separately.
Meanwhile, preheat oven to 350°F. Brush baguette slices with oil and arrange on a rimmed baking sheet. Bake until lightly browned and crisp, about 18 minutes.
Cut pate into sixteen 1/4" slices, and then cut each slice into 2 triangles.
Spread each slice of baguette with 1/2 tsp. mustard, top with a piece of pâté, and sprinkle with pepper. Garnish with quartered grapes and a drizzle of pickling liquid and serve.
Pickled grapes can be made up to 2 days ahead. Refrigerate in an airtight container.
Blue Smoke Bloody Mary

Ingredients:
2 quarts low-sodium tomato juice
1/2 cup fresh lemon juice
1/2 cup pickled okra brine
1/2 cup Spanish olive brine
1/3 cup plus 1 tablespoon prepared horseradish
1/3 cup soy sauce
2 tablespoons celery seeds
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon Tabasco Chipotle sauce
2 teaspoons freshly ground black pepper
"1/2 teaspoon Zatarains powdered crab boil"
"4 cups vodka (preferably Titos)"
Pickled green beans
pickled okra
and celery stalks (for garnish)

Instructions:
Whisk tomato juice, lemon juice, okra brine, olive brine, horseradish, soy sauce, celery seeds, Worcestershire sauce, Tabasco Chipotle sauce, pepper, and crab boil in a large bowl or pitcher. Chill at least 2 hours or up to overnight.
Add vodka to tomato juice mixture; stir well. Serve cocktail in glasses over ice and garnish with green beans, okra, and celery.
Maple Andouille Breakfast Sausage

Ingredients:
1 1/2 tablespoons paprika, 1 tablespoon finely chopped garlic, 1 tablespoon kosher salt, 1 1/2 teaspoons freshly ground black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon crushed red pepper flakes, 1 1/2 pounds ground pork, 1/3 cup pure maple syrup, 2 tablespoons canola oil, divided

Instructions:
Whisk paprika, garlic, salt, black pepper, cayenne, thyme, and red pepper flakes in a large bowl. Add pork and maple syrup. Using your hands, combine well.
Form 16 (2"-wide) patties about 1/2" thick with damp hands and arrange on a large parchment-lined rimmed baking sheet.
Heat 1 Tbsp. oil in a large cast-iron or nonstick skillet over medium. Cook patties in batches, adding remaining 1 Tbsp. oil to skillet between batches, until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.
Uncooked patties can be formed 1 day ahead; wrap in plastic and chill. Patties can be cooked 30 minutes ahead; keep warm in a low oven.
Roasted Apricot Chicken with Mint and Sage Butternut Squash

Ingredients:
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1 1/2 teaspoon Spanish paprika
1 teaspoon sea salt
1 teaspoon ghee or olive oil
1 (4- to 6-pound) whole chicken
3 plum tomatoes, cut into small dice
1/2 cup chopped dried Turkish apricots
4 large garlic cloves, minced
1/4 cup golden raisins
3 cups Chicken Bone Broth
1 butternut squash, peeled, cut in half, and seeds removed, cut into small dice
1 teaspoon olive oil
1 tablespoon roughly chopped fresh sage
1 tablespoon roughly chopped fresh mint
2 teaspoons sea salt

Instructions:
Prepare the rub and the chicken: Preheat the oven to 375°.
In a large mixing bowl, combine the cinnamon, cumin, turmeric, paprika, sea salt, and ghee or oil. Add the chicken to the bowl and, using your hands, work the rub into the chicken, ensuring the entire chicken is coated.
In a deep cast-iron pot or slow cooker, combine the tomatoes, apricots, garlic, raisins, and broth. Place the chicken on top of the veggies and place the pot in the oven for 50 minutes, or until the chicken reaches an internal temperature of 150°F.
Remove the chicken from the pot and set aside to rest for 15 minutes. Bring the pot with the veggies and broth to a simmer over medium-low heat. Simmer for 10 to 15 minutes or until reduced by half and thickened.
Meanwhile, prepare the butternut squash: Toss the squash with the olive oil, sea salt, fresh sage, and mint. Spread out in an even layer on a baking sheet and roast in the preheated oven for 15 minutes, or until knife-tender.
To finish the dish: Using a large knife and fork, carve the chicken meat from the carcass. Cut the chicken into bite-size pieces and mix thoroughly into the simmering sauce. Remove from the heat and serve over the roasted butternut squash.
Store leftover, refrigerated, for up to 1 week.
Pork Walnut Stuffing with Squash and Sage

Ingredients:
1 medium butternut squash or pumpkin, halved, seeds removed and reserved, 2 tablespoons ghee or olive oil, Sea salt as needed, A few pinches freshly ground pepper, 1 cup Turkey Bone Broth or Chicken Bone Broth, Reserved squash seeds, 3 carrots, peeled and diced, 1 onion, peeled and diced, 3 garlic cloves, minced, 2 pounds ground pork, 1/2 cup almond flour, 1 cup walnuts, toasted, 1 teaspoon chopped fresh rosemary, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh sage, 2 eggs, beaten

Instructions:
Preheat the oven to 400°F.
Rub the flesh of the squash with 1 tablespoon of the ghee or oil and season with a couple of pinches of sea salt and black pepper. On a baking sheet, place the squash halves, flesh side down, and add the broth to the sheet. Cover with aluminum foil and bake for 40 to 50 minutes, until the squash is knife-tender.
While the pumpkin cooks, clean the seeds. Toss with the remaining 1 tablespoon ghee or oil and a pinch of sea salt and bake for 10 to 12 minutes, until browned, remove from the oven and process in the food processor until finely ground.
In a cast-iron skillet or sauté pan, combine the carrots, onion, garlic, and a pinch of sea salt. Sweat the veggies, stirring occasionally, until the onions are translucent. Transfer to a large mixing bowl.
When the squash is done, remove it from the oven and reserve the cooking broth from squash in a small saucepan; scrape the flesh from the squash skin. Place the saucepan of the reserved cooking broth over medium heat and reduce by three quarters. Transfer the squash flesh to the bowl with the pork and vegetables. Add the almond flour, walnuts, squash seeds, herbs, eggs, and reduced cooking broth and mix thoroughly to combine.
Spread the stuffing out on a baking sheet and bake for 25 minutes, or until the pork is fully cooked through. Remove from the oven and serve immediately.
Store any leftovers, refrigerated, for up to 1 week.
Chocolate-Chestnut Mousse

Ingredients:
10.5 ounces vacuum-packed or jarred roasted or steamed chestnuts (about 2 cups)
2 cups whole milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
5 ounces best-quality bittersweet chocolate (at least 70% cacao), divided
1 1/2 teaspoons brandy, divided
3 cups heavy cream
divided

Instructions:
Bring chestnuts, milk, sugar, vanilla, and salt to a boil over high heat in a small saucepan. Reduce heat, bring to a simmer, and cook, stirring occasionally, until milk is reduced by one-quarter and chestnuts smash fairly easily against the side of the pot with the back of a spoon, 15–17 minutes.
Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.
Purée chestnut mixture in a blender on high speed until very smooth, about 2 minutes. Add chopped chocolate and 1 tsp. brandy and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally (if lumps form, stir vigorously until smooth), 15–20 minutes.
Whip 2 cups cream with a whisk in another large bowl until it just barely holds soft peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer mousse to a large serving bowl, cover, and chill at least 2 hours or up to 1 day.
Whip remaining 1 cup cream and 1/2 tsp. brandy with whisk in a large bowl to medium peaks. Garnish mousse with reserved chocolate shavings and serve with whipped cream alongside.
Mousse can be made 1 day ahead; cover and chill.
New York Strip Roast with Rosemary-Orange Crust and Herbed Butter

Ingredients:
1 (5-pound) New York strip roast (also called beef strip loin or top loin), fat trimmed to 1/4", untied
5 teaspoons kosher salt, divided
2 oil-packed anchovy fillets, drained
8 garlic cloves, peeled
1/4 cup coarsely chopped rosemary leaves
2 tablespoons finely grated orange zest (from about 2 large oranges)
3 tablespoons olive oil
1 tablespoon freshly ground black pepper
1/4 cup plain breadcrumbs
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup (packed) parsley leaves

Instructions:
Pat roast dry and rub all over with 1 tsp. salt; set aside.
Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70–90 minutes.
Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.
Salted Coconut Granola

Ingredients:
2/3 cup agave nectar
1/2 cup virgin coconut oil, melted
3 1/2 cups old-fashioned oats (about 12 ounces)
2 1/2 cups unsweetened coconut flakes
2 cups pecans, coarsely chopped (about 8 ounces)
1 1/2 cups crisped rice cereal
1/2 cup sesame seeds
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 large egg white

Instructions:
Place racks in upper and lower thirds of oven; preheat to 300°F. Whisk agave and oil in a large bowl. Stir in oats, coconut flakes, pecans, rice cereal, sesame seeds, salt, and cinnamon until combined.
Whisk egg white and 1 Tbsp. water in a small bowl. Add to oat mixture and toss to evenly coat.
Divide oat mixture between 2 parchment-lined rimmed baking sheets. Bake granola, rotating sheets top to bottom and back to front and gently stirring halfway through, until golden brown, 25–30 minutes. Transfer sheets to wire racks. Let granola cool before transferring to airtight containers.
Granola can be made 1 week ahead; store tightly covered at room temperature.