iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Smoky Beans and Greens on Toast

Ingredients:
4 (1-inch-thick) slices crusty country bread
2 tablespoons olive oil
4 ounces (about 4 strips) smoked bacon, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
2 teaspoons smoked paprika, plus more for dusting
1 teaspoon fresh thyme leaves (optional)
1 teaspoon red pepper flakes
Kosher salt
1 large bunch or 2 small bunches (about 8 ounces total) lacinato kale, stems re-moved and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
3 1/2 cups drained Cannellini Beans with Sweet Paprika and Garlic or 2 (15-ounce) cans white beans, rinsed and drained
2 cups bean broth or water

Instructions:
Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you’re using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
Roasted Cauliflower with Sesame

Ingredients:
1 head of cauliflower, broken by hand into florets, 1/4 cup extra-virgin olive oil, 2 teaspoons salt, 1 teaspoon ground coriander, 1 teaspoon dried oregano, Freshly ground black pepper to taste, 2 tablespoons tahini, 1 tablespoon white miso, 2 teaspoons red wine vinegar, 1 1/2 tablespoons water, 3 tablespoons toasted white sesame seeds

Instructions:
Preheat the oven to 450°F.
In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
While the cauliflower roasts, combine the tahini, miso, vinegar, and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.
Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.
Ricotta Filo Cake

Ingredients:
90g butter
200g fillo pastry sheets
500g ricotta
3 eggs
3 egg yolks
2 Tbsp honey
A pinch of ground cinnamon
50g granulated sugar
75g candied citrus peel
75g golden raisins
Finely grated zest of a lemon
Finely grated zest of an orange
2 level Tbsp all-purpose flour
Vanilla extract
70g ground almonds
3 Tbsp honey
3 Tbsp chopped candied citrus peel
"Confectioners sugar"
You will also need a 20cm (8-inch) tart tin with a removable base.

Instructions:
Set the oven at 350°F/180°C/Gas 4. Melt the butter in a small pan. Place a baking sheet in the oven. Line the tart tin with a double sheet of filo, letting it fall over the edges. Brush with some of the butter, then continue with all the sheets of filo, letting the pastry overhang the tin where necessary and generously brushing them with butter as you go.
Put the ricotta, eggs, egg yolks, honey, cinnamon and granulated sugar into the bowl of a food mixer and combine to a smooth cream. Fold in the candied peel, raisins, finely grated citrus zest, flour, a capful of vanilla extract and, lastly, the ground almonds. Using a rubber spatula, scrape the mixture into the lined tin, smooth flat, then gently fold the overhanging pastry sheets to the middle, curling them over as you go to make loose rosettes of pastry. Bake for forty to fifty minutes, until the pastry is crisp and the filling lightly firm to the touch.
Remove the cheesecake from the oven. Melt the honey in a small saucepan, stir in the candied peel, then spoon over the pastry. Dust with icing sugar and leave to cool before slicing.
Roast Pumpkin with Dukkha and Pomegranate

Ingredients:
700g pumpkin or butternut squash, 4 Tbsp olive oil, 1 Tbsp coriander seeds, 1 Tbsp cumin seeds, 1 Tbsp hemp seeds, 2 Tbsp pumpkin seeds, 2 Tbsp sunflower seeds, 2 Tbsp dried thyme, 1 Tbsp sea salt, 1 Tbsp nigella seeds, 4 Tbsp slivered pistachios, A small pomegranate

Instructions:
Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.
Big Easy Pumpkin Beignets

Ingredients:
1 package active dry yeast
1/2 cup very hot water
Pinch of kosher salt
2 1/2 cups whole wheat flour
3 large brown eggs
1 tablespoon cooking oil (peanut, grapeseed, or coconut)
1 cup canned pumpkin puree
1/4 cup organic plain whole-milk kefir
Vegetable oil, for deep-frying (I use a mix of grapeseed and peanut oil)
1/2 cup powdered sugar

Instructions:
Dissolve the yeast in the hot water with the kosher salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast/flour mixture into a ball and place in a large bowl. Cover the bowl with a kitchen towel and set in a warm place until doubled in size, about 1 hour.
Use a fork to beat the eggs until frothy. Add the remaining 1 1/2 cups flour and the cooking oil, mixing well with a wooden spoon or whisk. Once the yeast/flour mixture has doubled in size, combine it with the egg/flour mixture. Stir in the pumpkin puree and kefir and mix until completely smooth.
Let stand for 1 hour. The dough should be elastic and spring back when stretched. Pour 1 1/2 inches vegetable oil into a deep, straight-sided frying pan and heat the oil to 360°F. (You can test the temperature by dropping in a small amount of the batter. If it immediately starts to bubble and float, the temperature is correct.) Using a soup spoon or a large tablespoon, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute per side. Use the spoon to baste the cooking dough with a bit of oil as they fry. Drain the beignets on paper towels, then use a small sieve to dust them with powdered sugar.
Dried Fig and Marsala Tart

Ingredients:
500g dried figs, 50g golden raisins, 100ml dry Marsala, 100g natural raw granulated sugar, 50g butter, 175g cold butter, 225g all-purpose flour, 2 Tbsp natural raw granulated sugar, 2 large egg yolks, Heavy cream, ice cream, or crème fraîche, You will also need a 24cm round Tatin tin or shallow, non-stick cake tin with a fixed base.

Instructions:
Set the oven at 400°F/200°C/Gas 6. Put the figs and raisins into a mixing bowl, pour over the Marsala and leave to stand for forty-five minutes, stirring occasionally.
Cut the cold butter into small cubes and rub into the flour, either with your fingertips or using a food processor. Work until you have what looks like coarse, fresh breadcrumbs. Stir in the sugar.
Add the egg yolks to the butter and flour. Mix together until you have a soft dough, then turn out on to a floured board and knead briefly, for just a minute. Shape the dough into a smooth, fat cylinder. Wrap it in greaseproof paper or clingfilm and leave to rest in the fridge for thirty minutes.
Place the Tatin mould or a frying pan over a moderate heat. (If you will be baking the tart in a cake tin, use a frying pan to make the caramel, otherwise you will damage your tin.) Add the Marsala from the dried fruit, leaving the fruit behind in the bowl, then add the sugar. Bring to the boil and leave to form a thin caramel. If you are using a Tatin mould, remove from the heat. If you are using a cake tin, pour the caramel from the frying pan into the tin.
Cut the butter into small cubes and scatter it over the caramel. Place the plumped-up figs on the base of the tin in a single layer (neatly or not, as you wish), then scatter over the raisins, pushing them into any gaps.
Roll out the pastry a little larger than the Tatin mould or cake tin. With the help of the rolling pin—it is very fragile—lift the pastry into the mould or tin, pressing it gently into place over the figs. Tuck in any overhanging pastry.
Bake in the preheated oven for about thirty minutes, until the pastry is golden. Remove from the oven and leave to settle for ten to fifteen minutes. Place a large serving plate on top of the tart, then, using oven gloves, hold the tin and plate firmly and carefully turn them over, leaving the tart to slide out on to the plate. Serve warm with cream, ice cream or crème fraîche.
Clams with Chorizo, Leeks, Tomato, and White Wine

Ingredients:
2 tablespoons olive oil
6 ounces best-quality fresh chorizo, thinly sliced
1 or 2 medium leeks (white parts only), trimmed and sliced (about 2 1/2 cups)
4 garlic cloves, peeled and finely chopped, plus 2 garlic cloves, peeled and cut in half
Salt and freshly ground black pepper to taste
1 cup dry white wine
1 (28-ounce) can crushed tomatoes
4 dozen littleneck clams, scrubbed
4 thick slices crusty sourdough bread

Instructions:
In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat, then add the chorizo and cook, stirring with a wooden spoon, until the chorizo has rendered its fat and is crisp and browned at the edges, 5 to 7 minutes. Add the remaining 1 tablespoon oil, the leeks, and chopped garlic and stir to coat the vegetables with the oil. Season with salt and pepper and continue to cook until the vegetables are tender, about 5 minutes. Stir in the wine, increase the heat to high, and cook until the wine is reduced by half. Add the tomatoes and let the mixture come to a high boil. Add the clams, working in batches if necessary to ensure that they’re in a single layer. Cover the pan and cook until the clams have opened. Discard any unopened clams.
While the clams cook, toast the bread, then rub the surface of each piece of bread with the cut side of one of the remaining garlic cloves.
Serve the hot clam mixture in a shallow serving bowl with the garlic toast alongside.
Brodo di Parmigiano (Parmesan Broth)

Ingredients:
1 pound Parmigiano-Reggiano cheese rinds (see note)
1 small, hard Italian sausage (5 to 7 ounces) such as Creminelli’s Sopressata, Casalingo, Barolo, or Wild Boar, sliced into 1-inch pieces (vegetarians: omit)
2 yellow onions, peeled and coarsely chopped
2 russet potatoes, coarsely chopped
2 carrots, coarsely chopped
1 garlic head, halved crosswise
13 bay leaves
11 fresh thyme sprigs
1 tablespoon whole black peppercorns
1 tablespoon kosher salt
1 teaspoon juniper berries
1 bunch fresh parsley

Instructions:
Add everything but the parsley to a large stockpot with 3 quarts water. Bring to a boil, then reduce the heat to a simmer so low you see only a bubble every 10 seconds or so. Maintain this simmer for 4 hours, stirring occasionally.
Add the parsley and simmer for 1 more hour. Strain all of the solids out of the stock with a sieve over a bowl and use the broth immediately, or store in the refrigerator for up to 5 days, or the freezer for up to 1 month.
To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.
To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.
Russian Deviled Eggs

Ingredients:
6 large brown eggs, hard-boiled, peeled, and halved lengthwise
1/4 cup organic plain whole-milk kefir
1 teaspoon wasabi paste
1 tablespoon mayonnaise
Pinch of Maldon sea salt
8 teaspoons (4 ounces) red caviar (red salmon roe)
Fresh dill or parsley
for garnish

Instructions:
Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.
Beet and Fig Salad with Candied Pecans

Ingredients:
1/2 cup pecans, 2 tablespoons honey, 2 pounds small red beets, 1 1/2 cups extra virgin olive oil, Maldon sea salt and freshly cracked black pepper, Juice of 1 lemon, 4 to 6 cups arugula, 1 pint fresh Black Mission figs, 1/2 cup Kefir Labneh

Instructions:
Preheat the oven to 335°F. In a small ovenproof sauté pan, combine the pecans and honey and place in the oven. After 5 minutes, stir the pan to evenly coat the pecans with the now-melted honey. After another 5 minutes, stir again. After a final 5 minutes, remove the pan from the oven and empty the nuts out onto parchment paper, making sure to separate each nut so they don’t stick together once cool.
Preheat the oven to 375°F. Slice the tops off the beets and wash the beets thoroughly. Toss the beets with enough olive oil to coat (about 1/2 cup) and a pinch each of sea salt and pepper. Place in a shallow roasting pan, add about 1/4 inch water to the pan, and cover with foil. Roast until a small knife easily pierces a beet, 45 to 60 minutes. When cool enough to handle, use your hands and a towel to slide the peels off under cold running water. Cut the beets into wedges and toss them with half of the lemon juice, a pinch of sea salt, and 1/2 cup olive oil. Set aside.
In a bowl, toss the arugula with a pinch of sea salt and the remaining lemon juice and olive oil and divide among four plates. Add the figs to the bowl that had the arugula and toss with whatever dressing is still in the bowl (give them a good stir to coat). Arrange the figs atop the arugula. Add the beets and pecans to the plates in the same manner and garnish with small dollops of labneh.
Instant Pot Beef and Sweet Potato Chili

Ingredients:
2 medium red onions
4 oz. bacon, finely chopped
1 lb. ground beef (20% fat)
3 1/2 tsp. kosher salt, divided
6 garlic cloves, peeled, smashed
2 tsp. ground cumin
1 tsp. smoked paprika
3 Tbsp. harissa paste
4 cups homemade beef stock or low-sodium beef broth
1 1/2 lb. sweet potatoes, peeled, finely chopped
1/2 lb. dried kidney beans
Sour cream, cilantro, and finely grated cheddar cheese (for serving)
An Instant Pot or pressure cooker

Instructions:
Finely chop onions. Set aside 1/2 cup for serving.
Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6–8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8–10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp. salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.
Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down (they will thicken the chili in the process and become part of the liquid). If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
Divide chili among bowls. Top with sour cream, cilantro, cheese, and reserved onion.
Cacio e Pepe Pie

Ingredients:
Nonstick vegetable oil spray
8 oz. coarsely grated Fontina cheese (about 2 cups)
1 1/2 cups half-and-half
4 oz. finely grated Parmesan and/or Pecorino Romano (about 1 cup), plus more for serving
1 Tbsp. freshly ground black pepper, plus more
1/2 cup plus 1 1/2 tsp. kosher salt
12 oz. bucatini or spaghetti
8 oz. ricotta
3 large eggs
2 Tbsp. extra-virgin olive oil
plus more for drizzling

Instructions:
Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.
Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.
While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3–4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.
Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).
Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35–45 minutes. Let cool 10–15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.
Marbled Pumpkin-Maple Cheesecake Bars

Ingredients:
1/2 cup (1 stick) unsalted butter, melted, slightly cooled, plus more for pan
10 oz. graham crackers (about 20)
2 Tbsp. sugar
1/2 tsp. kosher salt
24 oz. cream cheese, room temperature, cut into small pieces
4 large eggs, room temperature
1 cup sugar
2 tsp. vanilla extract
1/2 tsp. kosher salt
8 oz. sour cream, room temperature
1/2 cup pure maple syrup
1 (15-oz.) can pumpkin purée
1 1 /2 tsp. pumpkin pie spice
1/2 tsp. ground ginger

Instructions:
Place a rack in center of oven; preheat to 350°F. Lightly butter a 13x9x2" metal baking pan. Line with parchment paper, leaving some overhang on long sides, then butter parchment. Pulse graham crackers in a food processor until fine crumbs form (you should have a generous 2 cups). Add sugar and salt and pulse just to combine. Add 1/2 cup butter and pulse until mixture is the consistency of wet sand.
Transfer crumbs to prepared pan and press firmly into bottom with a measuring cup. Bake crust until fragrant and edges are just starting to take on color, 8–10 minutes. Transfer to a wire rack and let cool.
Reduce oven temperature to 275°F. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Add eggs, sugar, vanilla, and salt and beat on low speed, occasionally scraping down sides of bowl, until incorporated. Add sour cream and maple syrup and beat until mixture is thick and creamy and no lumps remain. Scoop 3/4 cup filling into a small bowl and save for marbling later. Add pumpkin purée, pumpkin pie spice, and ginger to remaining batter and beat until no streaks remain. Remove bowl from mixer and tap on counter several times to force any air bubbles to the filling’s surface. Scrape filling into cooled crust; pop any air bubbles. Dollop reserved filling over pumpkin filling and swirl with a skewer or toothpick to marble.
Bake cheesecake until edges are set but center still wobbles slightly when gently shaken (it will firm as it cools), 40–50 minutes. Transfer to a wire rack on stovetop and let cool (the warmth from the cooling oven will help it come to room temperature more slowly, keeping the top from cracking), about 3 hours.
Chill cheesecake until cold and firm, 3–4 hours. Cut into bars or squares to serve.
Do Ahead: Cheesecake can be made 2 days ahead. Cover and chill.
Turkey for Twenty

Ingredients:
3/4 cup Diamond Crystal or 7 Tbsp. Morton kosher salt
2 Tbsp. light brown sugar
1 Tbsp. freshly ground black pepper
4 skin-on, bone-in turkey legs (thigh and drumstick attached) and 2 split skin-on, bone-in turkey breasts (about 16 lb. total; from two 10–12-lb. turkeys)
4 sprigs rosemary plus 1/4 cup rosemary leaves
4 small or 2 large sprigs sage plus 1/4 cup sage leaves
4 sprigs thyme plus 1/4 cup thyme leaves
1 cup (2 sticks) unsalted butter, divided
3 heads of garlic
halved crosswise
divided

Instructions:
Mix salt, brown sugar, and pepper with your fingertips in a medium bowl to combine.
Place turkey legs on a wire rack set inside a rimmed baking sheet. Place breasts on another wire rack set inside another rimmed baking sheet. Sprinkle dry brine all over outside of turkey, patting to adhere and nudging into crevices (you won’t need all of the brine, but it’s good to have extra since some of it will fall onto the baking sheet). Chill, uncovered, at least 12 hours and up to 2 days.
Transfer turkey pieces to a large platter and rinse baking sheets and racks (turkey will most likely release some liquid onto pans). Line each baking sheet with 3 layers of foil, then set wire racks back inside. Place turkey legs and breasts skin side up on separate racks. Let sit at room temperature 2–3 hours.
Place oven racks in bottom and top third of oven; preheat to 450°F. Tie rosemary, sage, and thyme sprigs together with kitchen twine at bottom of stems so that they resemble an herb mop. Melt 1 Tbsp. butter in a small saucepan over medium heat. Cook 2 garlic halves cut side down until golden brown, about 5 minutes. Add remaining butter and cook until melted. Reduce heat to low, add herb bundle stem side up, and cook, swirling pan occasionally, until butter is infused, about 15 minutes; discard garlic.
Mix rosemary, sage, and thyme leaves in a medium bowl. Loosen skin on turkey breasts and thighs. Using your palm, nudge small handfuls of herb leaves between flesh and skin. Arrange remaining 4 garlic halves around turkey pieces. Pour 1 cup water into each pan. Using herb bundle, baste turkey and garlic with infused butter. Roast turkey, basting with herb bundle and rotating pans top to bottom and front to back every 20 minutes, until an instant-read thermometer inserted into the thickest part of breast registers 150°F and thickest part of thigh registers 165°F, 40–50 minutes (some pieces may be done faster than others, so check more than one piece each time). Let turkey rest 30 minutes before carving. Serve with roasted garlic alongside.