iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Carrot Tart with Ricotta and Almond Filling

Ingredients:
1 1/2 cups sliced almonds (about 5 1/2 ounces)
2 pounds rainbow or orange carrots, peeled, cut into 3 1/2x1/4–1/2" sticks; plus 1 cup coarsely chopped tops
1 teaspoon finely grated orange zest
1/2 cup fresh orange juice
1/2 cup (1 stick) unsalted butter, divided
2 tablespoons sugar, divided
2 1/4 teaspoons kosher salt, divided
2 teaspoons red wine vinegar, divided
1/2 teaspoon ground allspice, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
2 large eggs
1 1/4 cups whole-milk ricotta
2 tablespoons thyme leaves
1 (14–17-ounce) package frozen puff pastry, preferably all-butter, thawed
All-purpose flour (for dusting)
1 tablespoon olive oil
1 small shallot
thinly sliced

Instructions:
Preheat oven to 400°F. Spread almonds on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool.
Meanwhile, cook carrots, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 1/4 tsp. allspice, and 1 1/2 cups water in a large skillet over medium-high heat, stirring occasionally, until crisp-tender, 10–12 minutes. Using a slotted spoon, transfer carrots to a plate, reserving liquid in skillet, and let cool.
Transfer 1/4 cup almonds to a small bowl; set aside. Process 1 tsp. salt, 1/4 tsp. pepper, and remaining almonds, 1 Tbsp. sugar and 1/4 tsp. allspice in a food processor until finely chopped. Add eggs, ricotta, thyme, orange zest, and remaining 4 Tbsp. butter and process until smooth.
Gently roll pastry to an 18x13” rectangle on a lightly floured sheet of parchment. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts within that border).
Spread egg mixture evenly within border of pastry, then arrange carrots over in a geometric pattern. To create a chevron (zigzag) pattern, form 6 carrots into 3 even "V" shapes so points are touching the long border of the crust. Fill with additional rows of "V" shapes, cutting carrots to fit as needed.
Bake tart until filling is puffed and golden brown, about 25 minutes. Transfer to a cutting board and let cool slightly.
Meanwhile, heat reserved carrot-cooking liquid in skillet over high; cook, stirring, until reduced to a thick syrup, about 10 minutes. Brush top of tart with syrup while still warm. Cut into 12–16 pieces.
Whisk oil and remaining 1 tsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add shallot, carrot tops, and reserved almonds and toss to combine. Arrange over tart to serve.
The Ripper’s Pasta With Uni and Caviar

Ingredients:
1/2 cup (4 ounces) sea urchin roe (uni)
1/2 cup unsalted butter, at room temperature
Fine sea salt and Espelette pepper, to taste
4 ounces thin spaghetti
2 teaspoons very finely chopped chives
1 tablespoon finely grated Parmiggiano-Reggiano cheese
Freshly ground white pepper to taste
1/2 lemon, seeds removed
1 ounce Iranian osetra caviar or best available (optional)

Instructions:
Separate out 4 of the best-looking pieces of sea urchin roe to be used as garnish, and place the rest of the roe in the pitcher of a blender or bowl of a food processor fitted with the blade attachment. Purée the sea urchin on medium speed for 1 minute, and pass it through a fine sieve, into a bowl. Return the purée to the blender or food processor, using a spatula to make sure you don’t leave any of it behind. Add the butter to the blender or food processor and purée until the mixture is smooth.
Bring a medium pot of heavily-salted water to a boil. While the water heats, get set up to finish the dish and plate it: Put 2 tablespoons of water into a small, heavy bottomed pot. Have your sea urchin butter, salt, pepper and a whisk close at hand. Place the chives in a mixing bowl large enough to comfortably hold all of the spaghetti (you’ll be tossing the spaghetti and sauce in this bowl).
Once the water is boiling, add the spaghetti and cook it until just al dente.
While the spaghetti is cooking, finish the sea urchin sauce. Bring the 2 tablespoons water to boil in the small pot—this will happen very quickly—then gently whisk in the sea urchin butter. Taste the mixture and season it with salt and Esplette pepper. If the spaghetti is still cooking, cover the sauce to keep it warm.
Once the spaghetti is done, drain it. Add the warm sea urchin sauce and the cheese to the bowl with the chives; mix gently and season with salt and white pepper to taste, then, using tongs, gently toss the pasta into the sauce, making sure it is evenly coated.
Divide the pasta into four serving bowls. Drizzle a tablespoon of the extra sauce from the pasta around each mound. Squeeze lemon juice over each serving, and place one reserved lobe of sea urchin roe and 1 1/2 teaspoons of caviar on top of each mound of pasta. Serve immediately.
Orange–Brown Butter Wet Nuts

Ingredients:
2 cups pecans
1 cup walnut halves and pieces
1/2 cup (1 stick) unsalted butter
1 cup corn syrup
1 cup pure maple syrup
2 teaspoons finely grated orange zest
1/2 cup fresh orange juice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Instructions:
Preheat oven to 350°F. Toast pecans and walnuts on a rimmed baking sheet, tossing once, until fragrant and lightly browned, about 10 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat. Cook, swirling pan occasionally and scraping bottom with a wooden spoon, until butter turns caramel-brown and smells nutty, about 5 minutes.
Add corn syrup, maple syrup, orange zest and juice, vanilla, and salt, whisk to combine, and bring to a simmer. Add pecans and walnuts and continue to simmer until liquid is thickened and coats the back of a spoon, about 5 minutes. Transfer to a serving bowl and serve warm or cool.
Nuts can be made 5 days ahead; store in an airtight container and chill. Rewarm in a microwave for 45 seconds on high or in a saucepan over medium heat.
Cinnamon-Oat Crumble Topping

Ingredients:
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup old-fashioned oats
1/2 cup (1 stick) unsalted butter at room temperature
cut into pieces

Instructions:
Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.
Slow-Cooker Cuban Pulled-Pork Panini Sandwiches

Ingredients:
3 lb (1.6 kg) boneless pork butt roast, trimmed
10 cloves garlic, minced
1/2 cup (120 ml) freshly squeezed orange juice
1/4 cup (60 ml) freshly squeezed lime juice
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (3 g) dried oregano
2 teaspoons (5 g) ground cumin
"1/2 tablespoon (18 g) House Seasoning (see Cooks Note)", Salt and freshly ground black pepper, to taste
1 (2-foot [61-cm] long) Cuban bread loaf, submarine sandwich roll, Italian bread loaf or French bread loaf
Prepared yellow mustard, as needed
2 (8-oz [227-g]) packages sliced Swiss cheese, divided
2 cups (286 g) sliced dill pickles
1 (8-oz [227-g]) package thinly sliced ham
4 tablespoons (60 ml) melted butter

Instructions:
Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.
Slow-Cooker Marrakech Chicken Stew With Preserved Lemon and Olives

Ingredients:
1 tablespoon cumin seed
2 teaspoons coriander seed
1/2 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
4 pounds chicken pieces, or 1 cut-up chicken, skin removed
2 tablespoons extra-virgin olive oil
2 onions, chopped
2 cloves garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
Juice and finely grated zest of 1 lemon
1 preserved lemon, homemade or purchased, finely chopped
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/2 cup pitted kalamata olives
5–6 quart slow cooker

Instructions:
Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.
Black-Eyed Peas With Chard and Green Herb Smash

Ingredients:
1 leek
1 tablespoon coconut oil or olive oil
2 cloves garlic
A good pinch of chile powder or chopped dried chile
1 (14-ounce/400-g) can black-eyed peas
1 teaspoon vegetable stock powder or 1/2 stock cube
A good grating of nutmeg
1/2 unwaxed lemon
7 ounces/200 g bunch Swiss or rainbow chard
Sea salt and freshly ground pepper
A large bunch of cilantro
2 green chiles
2 cloves garlic
1 ounce/30 g shelled walnuts
1 tablespoon runny honey or maple syrup
1 tablespoon good olive oil
Juice of 1/2 a lemon
Sea salt and freshly ground pepper
Rice or flatbreads
to serve (optional)

Instructions:
Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you’re really hungry, some rice or flatbread would go well alongside.
Seared Savoy Cabbage with Mixed Sausages

Ingredients:
Kosher salt
1 (1 1/2-pound) head savoy cabbage, cut into 8 wedges with some core attached
1 cup (1") crustless bread cubes
"1 teaspoon mustard powder (such as Colmans)", 8 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic)
1 tablespoon chopped fresh tarragon

Instructions:
Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl. Add mustard powder and stir to coat.
Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.
Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl. Season mustard vinaigrette with salt and pepper.
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking. Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.
Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).
Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.
Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad

Ingredients:
1 (2 1/2 pound) kent pumpkin or kabocha squash, cut into wedges
2 red onions, cut into wedges
1/4 cup (60ml) extra virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon smoked paprika
1 teaspoon dried chile flakes
Sea salt and cracked black pepper
4 cups (800g) cooked spelt
2 cups mint leaves
1 cup flat-leaf parsley leaves
1 pomegranate, seeds removed
Store-bought marinated feta, crumbled, to serve
1/4 cup (60ml) extra virgin olive oil
1 tablespoon pomegranate molasses
1 clove garlic, crushed
Sea salt and cracked black pepper

Instructions:
To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
Preheat oven to 400°F (200°C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp. Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine. Divide between serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds to serve.
Cauliflower Pizzas With Mozzarella, Kale, and Lemon

Ingredients:
6 cups (600g) cauliflower florets, roughly chopped
3/4 cup (90g) almond meal (ground almonds)
1/2 cup (40g) finely grated Parmesan
3 eggs, lightly beaten
Sea salt and cracked black pepper
8 stalks kale, trimmed
2 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1/2 teaspoon dried chile flakes
1 tablespoon lemon zest
1/4 cup (20g) finely grated Parmesan
1 (125g) ball buffalo mozzarella, torn
1/3 cup small basil leaves

Instructions:
Preheat oven to 400°F (200°C). To make the cauliflower pizza crust, lightly grease two 12-inch round pizza trays and line with non-stick baking paper. Place the cauliflower, in batches, in a food processor and process until the mixture resembles fine crumbs. Transfer to a large bowl, add the almond meal, Parmesan, egg, salt and pepper and mix until a soft dough forms. Divide the mixture in half and press into the prepared trays. Bake for 20–25 minutes or until golden and crisp.
Place the kale, oil, garlic, chile and lemon zest in a bowl and toss to coat. Divide the mixture between the bases and top with the Parmesan. Bake for 8–10 minutes or until the kale is crisp. Top each pizza with mozzarella and basil to serve.
Hoisin-Glazed Pork and Turkey Meat Loaf

Ingredients:
Cooking spray, 1 1/4 cups whole wheat panko breadcrumbs, 1/2 cup whole milk, 3 large eggs, 1/2 cup minced fresh parsley leaves or cilantro, 1/4 cup minced fresh basil leaves, 4 scallions, minced, 6 garlic cloves, finely minced, 1/2 medium white onion, grated on a box grater, 1 tablespoon finely grated fresh ginger, 2 teaspoons toasted sesame oil, 2 teaspoons kosher salt, Freshly cracked black pepper, 1 pound ground pork, 1 pound ground turkey, 1/3 cup hoisin sauce, 2 tablespoons ketchup

Instructions:
Preheat the oven to 350°F. Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet. Lightly coat the foil with cooking spray, then use a sharp knife to make a few slits in the foil (this will allow the fat from the meatloaf to drip down onto the baking sheet).
In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste. Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat.
Shape the meat mixture into a 12-inch long loaf and place it on the foil-lined rack. Flatten the top slightly and square off the ends. In a small bowl, whisk together the hoisin sauce and ketchup. Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top.
Bake for 1 hour to 1 hour 10 minutes, until the internal temperature reads 160°F on an instant-read thermometer, brushing with glaze every 20 minutes or so. Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve.
For an extra decadent loaf, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the panko and toast until golden brown, stirring often, 2 to 3 minutes. Continue with the rest of the recipe.
Shredded Root Vegetable Pancakes

Ingredients:
2 cups of shredded rutabaga, parsnips, or sweet potato (from about 2 medium vegetables), shredded on the medium holes of a box grater
1 medium yellow onion, grated on the medium holes of a box grater
3 large egg whites, beaten
1/4 cup all-purpose flour, plus more if needed so mixture just holds together
1 teaspoon kosher salt
Freshly cracked black pepper
1/2 cup coconut or grapeseed oil
Flaky sea salt
1/4 cup sour cream or crème fraîche
2 scallions
finely chopped

Instructions:
Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.
Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
In a large skillet, heat 1/4 cup of the oil over medium-high heat. Use a scant 1/4 cup measure to scoop pancakes into the skillet, using the bottom of the measuring cup to spread the mixture into 1/2-inch-thick patties. Cook until the first side is deeply golden brown and crisp, 3 to 4 minutes, then turn the pancakes over and brown the other side, 3 to 4 minutes more. Transfer the pancakes to a wire rack to cool slightly. Work in batches so you don’t overcrowd the pan, adding more oil to the pan as needed.
Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
If you want these guys a little spicy, mince 1/2 a jalapeño or Fresno chile and add it to the mixture before frying.
Chewy Coconut–Chocolate Chip Cookies

Ingredients:
1/2 cup whole wheat flour
1 cup quick-cooking rolled oats
1 cup unsweetened shredded coconut
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature, plus 1 egg yolk
1/2 cup semisweet chocolate chips

Instructions:
In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.
Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you’ll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges—in other words . . . perfect!). Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. Once they’re set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.