iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Layered Apple Pie With Phyllo Crust

Ingredients:
1/2 cup (1 stick) unsalted butter, melted, divided
1 cup granulated sugar
1/4 cup (packed) dark brown sugar
2 1/2 teaspoons ground cinnamon
10 sheets frozen phyllo pastry, thawed (each about 13x18 inches)
1/4 cup fresh lemon juice
2 1/2 pounds Gala apples, preferably small (about 6)
A 9" pie pan (not deep dish)
pastry brush
mandoline

Instructions:
Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.
Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.
Place 2 phyllo sheets on a work surface with the long side facing you; keep remaining phyllo covered with plastic wrap. Using pastry brush, lightly brush entire surface with butter, then sprinkle 1 Tbsp. cinnamon sugar on right half of phyllo. Fold left half of both sheets over to enclose sugar. Brush surface lightly with butter. Press folded phyllo, buttered side down, into center and edges of prepared pan, leaving an equal overhang on two opposite sides. Repeat with remaining phyllo sheets, rotating where the overhang lies to create a star-like pattern.
Pour lemon juice into a large bowl. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go.
Layer apple slices in phyllo-lined pan, overlapping in concentric circles to form a single even layer. Sprinkle with 1 Tbsp. cinnamon sugar. Repeat with remaining apple slices, sprinkling with 1 Tbsp. cinnamon sugar between each layer and pressing firmly with clean hands to compact. Repeat until pan is full, then sprinkle top with 2 Tbsp. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use).
Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is golden brown, 15–20 more minutes. Transfer to a wire rack. Using a clean pastry brush, brush juices from the edges of filling over top to create a shiny glaze. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving.
Pie can be made 1 day ahead; store at room temperature.
Sous Vide Turkey Breast

Ingredients:
2 boneless turkey breast halves (5 1/2-6 pounds total)
4 sage leaves
4 sprigs rosemary
4 teaspoons kosher salt
6 tablespoons ghee, melted, divided
Two (1-gallon) resealable bags; a sous vide machine

Instructions:
Place each turkey breast in separate 1-gallon bags. Add 2 sage leaves, 2 rosemary sprigs, and 2 tsp. salt to each bag. Press out air from bags and seal. Rub outside of bags until herbs and salt are evenly distributed. Chill 8–24 hours.
Preheat sous vide machine to 142°F (this will take about 1 hour). Meanwhile, reserving bags, remove turkey breasts. Rinse under water, and pat dry, and return to bags. Let turkey come to room temperature. Add 2 Tbsp. ghee to each bag. Seal each bag, leaving about a 2" opening at one side.
Carefully lower 1 bag into water, holding the small open portion of the bag, until the pressure of the water expels the air around the food. Seal bag completely shut and drop into machine. Cook until interior temperature registers 141°F on an instant-read thermometer (it will never quite reach 142°F), about 3 1/2 hours. Remove bag from machine, then transfer turkey breast to paper towels, discarding herbs. Repeat with remaining bag. Pat breasts dry and let stand at room temperature 10 minutes.
Heat remaining 2 Tbsp. ghee in a large cast-iron skillet over medium-high until smoking. Cook 1 turkey breast, skin side down, until golden brown, about 3 minutes. Transfer to a cutting board, then repeat with second breast. Cut breasts crosswise into 1/2" slices.
Roasted Turkey Legs With Ghee

Ingredients:
2 whole bone-in turkey legs (about 5 pounds total) from a 15-17-pound turkey, drumsticks and thighs separated
2 tablespoons kosher salt
1 large onion, thinly sliced
1/2 cup ghee, divided
A large roasting pan with a rack

Instructions:
Toss turkey drumsticks and thighs with salt and place in an airtight container. Chill, covered, 8–24 hours.
Preheat oven to 500°F. Arrange onion in roasting pan and top with rack. Remove turkey from container, pat dry, and transfer to rack, skin side up. Drizzle with 3 Tbsp. ghee.
Roast 15 minutes. Turn pieces and baste with 1 Tbsp. ghee. Roast 15 more minutes, then turn pieces and baste again with 1 Tbsp. ghee. Roast 5 more minutes, baste with 1 Tbsp. ghee, then continue cooking until the thickest part of meat registers 155°F on an instant-read thermometer, 5–10 minutes more. Let rest at least 10 minutes (the internal temperature will rise to 165°F).
Cranberry-Pear Crumble

Ingredients:
2 pounds Bosc or Bartlett pears, peeled, cut into 1" pieces
1 teaspoon finely grated orange zest
3/4 teaspoon ground ginger
1/2 teaspoons ground cardamom
Pinch of freshly ground black pepper
1/2 cup dried cranberries, divided
3 tablespoons plus 2/3 cup (packed) light brown sugar
2 tablespoons plus 3/4 cup all-purpose flour
10 tablespoons unsalted butter, cut into pieces, divided
3/4 teaspoon kosher salt, divided
1/2 cup old-fashioned oats
1 teaspoons vanilla extract
1/2 cup sliced almonds
Ice cream (for serving; optional)

Instructions:
Position rack in lowest level of toaster oven and preheat to 350°F. Toss pears, orange zest, ginger, cardamom, pepper, 1/4 cup cranberries, 3 Tbsp. brown sugar, 2 Tbsp. flour, 2 Tbsp. butter, and 1/4 tsp. salt in a large bowl until pears are coated. Scrape into an 8x8" glass baking dish.
Using an electric mixer on medium-low speed, beat oats, vanilla, and remaining 3/4 cup flour, 2/3 cup brown sugar, 8 Tbsp. butter, and 1/2 tsp. salt in a medium bowl until mixture just comes together (it will resemble a crumbly cookie dough), about 2 minutes. Add almonds and remaining 1/4 cup cranberries and mix on low speed until just incorporated.
Evenly sprinkle crumb mixture over pear mixture. Cover loosely with foil and bake 40 minutes. Uncover and continue to bake until filling is bubbling and topping is browned, 15–20 minutes more.
Serve crumble topped with scoops of ice cream, if you'd like.
Apple-Almond Turnover

Ingredients:
3 large Pink Lady apples, peeled, halved, cored
1/2 cup apple cider vinegar
1/4 cup (packed) light brown sugar
1/2 vanilla bean, halved lengthwise
1 (14-ounce) package frozen puff pastry (such as Dufour), thawed
All-purpose flour (for dusting)
3 1/2 ounces almond paste
4 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten to blend
2 tablespoons granulated sugar
Vanilla ice cream (for serving; optional)

Instructions:
Preheat oven to 400°F. Place apples in a large baking dish and add vinegar, brown sugar, and 3/4 cup water; scrape in seeds from vanilla bean and add pod. Toss to coat apples and roast, turning apples occasionally and adding a splash of water if pan looks dry at any point, until apples are tender and starting to brown and juices are syrupy, 35–40 minutes. Let apples cool in pan; discard vanilla pod. Reduce oven temperature to 375°F.
Roll out puff pastry on a lightly floured surface to a 14x11" rectangle. Transfer to a parchment-lined baking sheet, placing a short end nearest to you.
Roll out almond paste on a lightly floured surface to about a 11x4" rectangle and place lengthwise on the left-hand side of pastry, leaving a 1 1/2" border on the left side.
Arrange apple halves in a single row, slightly overlapping, on top of almond paste and drizzle any pan juices over. Dot apples with butter and fold a long side of pastry up and over apples to create a long rectangle. Using a fork, crimp all open edges firmly to seal; trim crimped sides just enough to tidy edges.
Whisk egg with 1 tsp. water in a small bowl and brush pastry with egg wash; sprinkle with granulated sugar. Cut several slits in top of the puff pastry to vent. Bake turnover, rotating baking sheet halfway through, until pastry is puffed and deeply browned, 40–45 minutes. Let cool slightly. Serve slices of turnover with scoops of ice cream, if desired.
Turnover can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature. Reheat in 350°F oven, if desired.
Pomegranate Sorbet Parfait

Ingredients:
3 cups pomegranate juice
1/2 cup fresh lime juice
1/2 cup sugar
1 cup labneh (Lebanese strained yogurt) or plain whole-fat Greek yogurt
1/4 cup pistachios, coarsely chopped
3 tablespoons black sesame seeds
3/4 cup mild honey, (such as clover)
An ice cream maker

Instructions:
Combine pomegranate juice, lime juice, sugar, and 1/2 cup water in a large bowl or measuring glass and stir to dissolve sugar. Process in an ice cream maker according to manufacturer's directions. Transfer sorbet to an airtight container; cover and freeze until firm, at least 2 hours.
When ready to serve, scoop some sorbet into coupe or short glasses or small bowls and top with a spoonful of labneh, then some pistachios and black sesame seeds; drizzle with honey. Repeat layers once more to create a parfait.
Sorbet can be made 2 weeks ahead. Keep frozen.
Pumpkin-Caramel Tart with Toasted-Hazelnut Crust

Ingredients:
1 1/4 cups skin-on hazelnuts
1 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoons kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Pinch of cream of tartar
1 1/4 cups granulated sugar, divided
1 cup heavy cream
1 cup canned pumpkin purée
2 tablespoons light brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons finely grated peeled ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
3 large eggs
Whipped cream (for serving)
A 9" springform pan

Instructions:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes; let cool. Using a kitchen towel, rub hazelnuts together to remove most of the skins (don't worry about some stubborn bits remaining).
Pulse flour, sugar, salt, and 3/4 cup hazelnuts in a food processor until the consistency of coarse meal. Reserve remaining 1/2 cup hazelnuts for filling. Add butter to dry ingredients and pulse until there are only a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle 3 Tbsp. ice water over and mix, adding another splash or so of water if needed, just to bring dough together.
Using your fingers, press dough evenly 1 1/2"–2" up the sides and then into the bottom of pan; compact and smooth with a flat, straight-sided measuring cup or glass. Chill 20 minutes.
Bake crust until golden but not totally baked through, 15–20 minutes. Transfer to a wire rack and let cool 10 minutes.
Meanwhile, bring cream of tartar, 1 cup granulated sugar, and 2 Tbsp. water to a boil in a medium saucepan over medium heat, stirring until sugar dissolves. Increase heat to mediumhigh and cook, swirling pan occasionally (do not stir), until caramel is a deep amber color, 8-10 minutes. Remove from heat. Whisking constantly, carefully add cream (mixture will be extremely hot and will bubble vigorously); whisk until smooth. Let caramel cool slightly in pot.
Whisk pumpkin purée, brown sugar, flour, ginger, cinnamon, and salt in a large bowl. Gradually add caramel and eggs, whisking until well blended. Scrape filling into prepared crust.
Bake tart, rotating halfway through, until filling is set around edges and center barely jiggles, 30-35 minutes. Transfer to a wire rack and let cool in pan.
Meanwhile, coarsely chop reserved 1/2 cup hazelnuts and cook in a small skillet over medium heat with remaining 1/4 cup sugar and 1 Tbsp. water, stirring constantly, until sugar caramelizes and evenly coats hazelnuts. Transfer caramelized hazelnuts to a sheet of parchment paper and let cool completely. Coarsely chop. Scatter caramelized hazelnuts over tart and serve with whipped cream.
Tart (without nuts) can be made 2 days ahead; cover and chill. Hazelnuts can be caramelized 2 days ahead; store airtight at room temperature.
Winter Squash Agrodolce

Ingredients:
1 (2 pound) kabocha squash, peeled, seeds removed, cut into 1" wedges
2 delicata or dumpling squashes, seeds removed, cut into 1" wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoons crushed red pepper flakes

Instructions:
Preheat oven to 400°F. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20-25 minutes for delicata.
Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.
Brush half of warm agrodolce over warm squash. Transfer to a platter.
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.
Blistered Green Beans With Tomato-Almond Pesto

Ingredients:
2 pints cherry tomatoes, 1/4 cup unsalted, roasted almonds, 1 garlic clove, grated, 2 tablespoons olive oil, 2 tablespoons Sherry vinegar or red wine vinegar, 1 teaspoon paprika, Pinch of cayenne pepper, Kosher salt, freshly ground pepper, 3 teaspoons vegetable oil, 2 pounds haricots verts or green beans, trimmed

Instructions:
Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7–9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.
Sautéed Pears With Bacon and Mustard Dressing

Ingredients:
6 ounces slab bacon, sliced 1/4" thick, slices cut into 1/4" pieces
4 ripe but firm Bosc pears, quartered, seeds removed
Kosher salt, freshly ground pepper
1 tablespoon white wine vinegar
1 tablespoon whole grain mustard
1 tablespoon, plus 2 teaspoons walnut oil or olive oil
1/2 cup unsalted, roasted walnuts
Sliced chives (for serving)

Instructions:
Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.
Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.
Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.
Roasted Carrots and Red Onions with Fennel and Mint

Ingredients:
2 pounds small carrots (about 2 bunches), peeled, cut into 3" pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into 1/2" wedges
4 Tbsp. olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
1/2 teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves

Instructions:
Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.
Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.
Lemon and Parsley Skillet-Roasted Fingerling Potatoes

Ingredients:
3 pounds fingerling potatoes, scrubbed, halved lengthwise, 1/3 cup fresh lemon juice, 2 teaspoons kosher salt, 6 tablespoons unsalted butter, cut into pieces, divided, 1/3 cup chopped fresh parsley, Flaky sea salt

Instructions:
Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20–25 minutes. Increase heat and boil rapidly until pan is almost dry, 15–20 minutes more (there will still be a sheen of butterfat).
Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5–10 minutes.
Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.
Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.
Salt-and-Vinegar Rösti

Ingredients:
4 pounds russet potatoes, peeled, 1 tablespoon kosher salt, plus more, 2 tablespoons olive oil, plus more, 2 onions, thinly sliced, 1 tablespoon distilled white vinegar, Freshly ground black pepper, Flaky sea salt

Instructions:
Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15–20 minutes. Drain; transfer to a rimmed baking sheet and chill uncovered until cold, at least 30 minutes.
Place racks in highest and lowest positions in oven; preheat to 425°F. Line two 8" cake pans with parchment; brush with 2 Tbsp. oil. Toss onions, vinegar, and 1 Tbsp. kosher salt in a large bowl. Let sit until onions are softened, 5–10 minutes (massage gently to speed up process).
Meanwhile, grate parboiled potatoes on a box grater or in a food processor, or cut using a julienne slicer. Place prepared pans on lower rack and heat 5 minutes.
Add potatoes to onion mixture and toss to combine; season with kosher salt and pepper. Divide potato mixture between hot pans and press down as firmly as possible to compact (a thin flexible spatula works well). Place on lower rack and bake until potatoes are very brown around the edges, 45–60 minutes. Remove rösti from oven; let cool slightly.
Heat broiler. Broil rösti on upper rack until tops are golden brown all over. Cut around sides with a small knife or offset spatula to loosen and invert rösti onto a wire rack set inside a rimmed baking sheet. Carefully remove parchment paper (if potatoes stick, let cool slightly). Brush top of rösti with more oil, sprinkle with sea salt, and broil until second side is deep golden brown.
Potatoes can be parboiled 1 day ahead; once cold, cover. rösti can be made 3 hours ahead; store uncovered at room temperature (or keep warm in a 250°F oven up to 1 hour). Reheat in a 300°F oven for 10 minutes before serving.
Sour Cream Mashed Potatoes With Paprika

Ingredients:
5 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
Kosher salt
1 garlic clove, finely grated
2 cups whole-milk cottage cheese
2 cups sour cream, divided
1 bunch scallions, thinly sliced, divided
Freshly ground black pepper
Hot smoked Spanish paprika (for serving)

Instructions:
Cook potatoes in a large pot of boiling salted water until tender, 20–25 minutes. Drain and return potatoes to still-hot pot. Add garlic, cottage cheese, 1 1/2 cups sour cream, and all but 1/4 cup scallions. Season generously with salt and pepper and mash with a potato masher until ingredients are incorporated but mixture is still coarse.
Dollop remaining sour cream over potatoes; top with remaining scallions and several generous pinches of paprika.
Barbecue Spice-Brined Grilled Turkey

Ingredients:
2 tablespoons hot smoked paprika
1 tablespoon dried savory
1 tablespoon ground cumin
1 tablespoon mustard powder
1 teaspoon cayenne pepper
1/4 cup (packed) plus 3 tablespoons light brown sugar
1/2 cup kosher salt
1 (12-14 pound) turkey, halved (backbone removed, breastbone split)
Vegetable oil (for grill)
A disposable foil pan and 1 cup wood chips soaked in water at least 1 hour (optional); oven thermometer

Instructions:
Mix paprika, savory, cumin, mustard powder, cayenne, and 1/4 cup brown sugar in a small bowl. Transfer 3 Tbsp. spice mixture to a medium bowl; mix in salt and remaining 3 Tbsp. brown sugar. Set remaining mixture aside for the next day. Cover turkey with dry brine, packing on until you've used it all. Chill on a rimmed baking sheet uncovered 8–12 hours.
Thoroughly rinse turkey to remove brine; pat dry. Rub with reserved spice mixture and let sit 2 hours to bring to room temperature.
Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and lightly oil grates. If using wood chips: Scatter over coals, if using a charcoal grill; place in a disposable foil pan and set over lit burner, if using a gas grill.
Place turkey, skin side up, over indirect heat, breast halves facing each other, with legs closest to direct heat. Place oven thermometer in center of indirect heat zone; cover. Grill 20 minutes, then rotate halves so neck end is closest to coals. Check temperature inside grill; thermometer should register 325ºF (open or close vents as needed). Continue to grill turkey, checking for doneness after 20 minutes, then again every 10 minutes, until an instant-read thermometer inserted into thickest part of breast registers 150ºF, about 1 hour total.
If desired, carefully move turkey over direct heat and turn skin side down. Grill to lightly char skin, about 2 minutes. Transfer to a platter and let rest at least 30 minutes before carving.