iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lumaconi with Prosciutto and Lemon Breadcrumbs

Ingredients:
1/4 cup olive oil
1 garlic clove
1/2 cup coarse fresh breadcrumbs
1 teaspoon finely grated lemon zest
Kosher salt
4 ounces prosciutto, cut into 1/4" pieces
1 tablespoons olive oil
1 small shallot, thinly sliced
4 garlic cloves, smashed
1/4 cup brandy
2 sprigs thyme
1 bay leaf
Zest of 1 lemon, removed in strips with a vegetable peeler
2 cups heavy cream
4 ounces prosciutto, cut into 1/4" pieces
1 tablespoons olive oil, plus more for serving
12 ounces lumaconi (snail shells) or other medium shell pasta
Kosher salt
1 cup thinly sliced Treviso radicchio
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoons fresh lemon juice

Instructions:
Pulse prosciutto in a food processor until finely ground. Heat oil in a large skillet over medium heat. Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes.
Add shallot and garlic to skillet and cook, stirring often, until shallot is soft and garlic is golden brown, about 3 minutes. Add brandy and cook until skillet is almost dry, about 30 seconds.
Add thyme, bay leaf, lemon zest, and cream to skillet and bring to a boil. Reduce heat and simmer until cream is slightly reduced, about 5 minutes. Remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids.
Do ahead: Prosciutto cream can be made 1 day ahead. Cover and chill.
Heat oil in a medium skillet over medium-high heat. Add garlic and cook just until golden, about 2 minutes. Add breadcrumbs and cook, stirring constantly, until golden brown, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; let cool.
Discard garlic and transfer breadcrumbs to a medium bowl. Add lemon zest and toss to combine; season with salt.
Do ahead: Breadcrumbs (without lemon zest) can be cooked 1 day ahead. Store airtight at room temperature. Add lemon zest just before serving.
Pulse prosciutto in a food processor until finely ground. Heat 1 tablespoons oil in a large skillet over medium heat.
Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes. Add prosciutto cream to skillet and bring to a boil. Reduce heat and simmer, stirring often, until cream is thickened and coats the back of a spoon, about 5 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes; drain.
Add pasta to sauce. Cook over medium heat, tossing, until pasta is well coated, about 2 minutes. Add radicchio, parsley, and lemon juice and toss to combine; season with salt.
Serve pasta topped with breadcrumbs and drizzled with more oil.
Crab Toasts with Spicy Yogurt

Ingredients:
3/4 cup plain whole-milk Greek yogurt, 1 tablespoon gochugaru or 1/4 teaspoon crushed red pepper flakes, Salt, 8 ounces crabmeat, 2 thinly sliced scallions, 2 tablespoons chopped fresh dill, 1 tablespoons fresh lemon juice, 2 teaspoons toasted sesame seeds, Salt, Freshly ground black pepper, 4 slices oiled toasted country-style bread

Instructions:
Whisk 3/4 cup plain whole-milk Greek yogurt and 1 tablespoon gochugaru or 1/4 teaspoon crushed red pepper flakes in a small bowl; season with salt. Combine 8 ounces crabmeat, 2 thinly sliced scallions, 2 tablespoons chopped fresh dill, 1 tablespoons fresh lemon juice, and 2 teaspoons toasted sesame seeds in a medium bowl; season with salt and black pepper.
Spread spicy yogurt on 4 slices oiled toasted country-style bread and top with crabmeat mixture. Cut toasts in half and top with more dill.
Forager Sandwich

Ingredients:
1/2 shallot, thinly sliced
1 sprig thyme
4 ounces king trumpet mushrooms (about 2), sliced 1/4" thick, lightly scored
1/4 cup olive oil
1/4 cup white wine vinegar
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 large bunches kale, ribs and stems removed, leaves chopped (about 6 cups)
1/2 teaspoon crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1/4 cup dried mushrooms (such as black trumpets)
1/2 shallot, very finely chopped
1/2 cup mayonnaise
1 tablespoons fresh lemon juice
1 teaspoon very finely chopped rosemary
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoons unsalted butter
4 large eggs
4 brioche, challah, or potato rolls, split, buttered, lightly toasted
4 slices Swiss cheese
Green chile hot sauce (optional; for serving)

Instructions:
Toss shallot, thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature 1 hour.
Heat oil in a large skillet over medium heat. Cook onion and garlic, stirring often, until onion is softened and just translucent and garlic is golden, about 4 minutes.
Working in batches, add kale, tossing and letting it wilt slightly before adding more.
Reduce heat to medium-low and cook kale, tossing often, until tender, 12–15 minutes.
Mix in red pepper flakes and season with salt and pepper.
Place dried mushrooms in a small bowl and cover with boiling water; let stand until rehydrated and pliable, 5–8 minutes. Drain, squeeze out excess moisture, and finely chop.
Mix mushrooms, shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper. Cover and chill.
Heat oil in a medium skillet over high heat. Drain marinated mushrooms, pat dry, and cook until deep golden brown, 6–8 minutes per side.
Meanwhile, heat butter in a medium nonstick skillet over low heat and cook eggs, stirring occasionally with a heatproof spatula, until just barely set, about 4 minutes (or cook over easy, if you prefer).
Heat broiler. Spread cut sides of rolls with mushroom mayo (you may have some left over). Place rolls, cut side up, on a broilerproof rimmed baking sheet. Layer bottom halves of rolls with marinated mushrooms, kale mixture, scrambled eggs, and cheese. Broil until cheese is melted.
Close sandwiches and serve with hot sauce, if desired.
Trouble in Paradise

Ingredients:
2 tablespoons honey, 2 basil sprig, plus 1 for garnish, 1 ounce bourbon, 1 ounce Campari, 3/4 ounce grapefruit juice, 3/4 ounce lemon juice, 1/2 ounce honey syrup, 2 grinds of black pepper

Instructions:
Shake 2 tablespoons honey and 1 tablespoons warm water in a small jar until honey is dissolved.
Combine 1 basil sprig, 1 ounce bourbon, 1 ounce Campari, 3/4 ounce grapefruit juice, 3/4 ounce lemon juice, 1/2 ounce honey syrup, and 2 grinds of black pepper in a cocktail shaker. Fill shaker with ice and shake vigorously until outside of shaker is frosty.
Strain into a rocks glass filled with ice and garnish with a fresh basil sprig.
Smoked Trout Brandade

Ingredients:
1 large russet potato (about 10 oz.)
1 teaspoon plus 1/2 cup olive oil
2 garlic cloves, peeled
8 ounces smoked trout, skin and bones removed
3/4 cup whole milk
2 tablespoons lemon juice
1/4 teaspoon smoked paprika (optional)
Kosher salt
Freshly ground black pepper
2 tablespoons finely grated Parmesan
1 baguette, sliced, toasted
Cured meats
cheeses
and grapes (for serving)

Instructions:
Heat oven to 400°. Rub potato with 1 teaspoon oil and bake directly on oven rack until tender, 50–60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth
Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.
Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika (if using), and remaining 1/2 cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.
Transfer trout mixture to a 1-quart shallow baking dish or four 6-ounce ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15–20 minutes. Serve with bread, meats, cheeses, and grapes.
Tarragon Lobster Roll

Ingredients:
Kosher salt, 3 live Maine lobsters, 1 1/4 pound each, 3 tablespoons mayonnaise, plus more if desired, 2 tablespoons lemon juice, 1/4 cup finely diced celery, 1 tablespoon chopped fresh tarragon, Dash cayenne pepper, plus more to taste, 1/4 teaspoon freshly ground black pepper, 4 split-top, white hot dog buns, 2 tablespoons unsalted butter, room temperature

Instructions:
Bring a large pot of water to a boil and season generously with salt. Add lobsters head first to water and cook, covered, until shells are bright red and an antennae or leg pulls off easily, 8 to 10 minutes. Crack one open where the tail meets the body of the lobster. The flesh should be firm, white, and opaque. If it is still translucent, then the lobster needs more time to finish cooking. Drain lobsters head down in a colander to release excess liquid.
When cool enough to handle, crack lobster shells and remove meat from tails, claws, and knuckles. Tear the meat by hand into 1-inch pieces and place in a large bowl.
In a small bowl, combine the mayonnaise, lemon, celery, tarragon, cayenne, pepper, and 1/4 teaspoon salt. Pour over lobster meat and gently stir until lobster is well coated. Taste and adjust seasoning, adding more mayonnaise if desired. Chill lobster mixture for 15 to 30 minutes.
Spread cut sides of buns with butter. Heat a large skillet over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. Fill each bun with lobster mixture and sprinkle with an extra dash cayenne, if desired. Serve immediately.
Heirloom Tomato Salad with Watercress and Pickled Shallots

Ingredients:
1 shallot, peeled and thinly sliced
1/2 cup white wine vinegar
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper
4 small heirloom tomatoes (about 1 pound)
2 cups watercress

Instructions:
Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.
To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.
Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika

Ingredients:
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large onion, finely diced
2 garlic cloves, minced
1 pound fresh merguez or spicy Italian sausage, casings removed and meat crumbled
1 (14.5-ounce) can chopped fire-roasted tomatoes
1 1/2 teaspoon Spanish sweet smoked paprika
1/2 teaspoon kosher salt
8 large eggs
1/2 cup cilantro, roughly chopped
Toasted bread, for serving
8 ramekins or oven-safe bowls

Instructions:
Preheat oven to 400°F.
Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.
Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.
Serve immediately with toasted bread.
Cherry and Coconut Granola with Yogurt

Ingredients:
3 cups rolled oats, 1 cup chopped almonds, 3/4 cup unsweetened flaked coconut, 1/4 cup sesame seeds, 1/2 cup dried cherries, chopped, 6 tablespoons coconut oil, melted, 3 tablespoons honey, 3 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1 quart plain yogurt, for serving

Instructions:
Preheat oven to 350°F.
In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
In a separate bowl, stir together coconut oil, honey, maple syrup, vanilla extract, cinnamon, and salt. Pour wet mixture over dry mixture and stir well to combine. Spread over a parchment-lined baking sheet.
Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
Serve granola with yogurt and fruit, if desired.
Raspberry Sundaes with Chocolate Sauce and Roasted Almonds

Ingredients:
6 ounces bittersweet chocolate, finely chopped
3/4 cup water
2/3 cups sugar
2 tablespoons honey
3 tablespoons unsalted butter
Pinch of kosher salt
1 pint fresh raspberries (12 ounces)
2 tablespoons sugar
2 tablespoons elderflower liqueur, such as St-Germain
2 tablespoons fresh lemon juice
2 pints vanilla ice cream
Chopped roasted unsalted almonds
for garnish

Instructions:
To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.
Porterhouse Steak with Herbed Butter

Ingredients:
1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature
Kosher salt
Freshly ground black pepper
2 porterhouse steaks, (2-inch thick), about 4 pounds
2 tablespoons vegetable oil
2 tablespoons butter
Kosher salt
Freshly ground black pepper

Instructions:
In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.
Zucchini Patties

Ingredients:
3 medium zucchini, coarsely grated
1 medium onion, coarsely grated
1 tablespoons kosher salt, plus more
1 leek, white and pale-green parts only, finely chopped
1 large egg, beaten to blend
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons finely chopped fresh cilantro
1 tablespoons finely chopped fresh thyme
Freshly ground black pepper
Vegetable oil (for frying; about 1 1/2 cups)
Roasted Red Pepper Labneh

Instructions:
Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2" patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.
Five-Spice Fall Fruit Salad

Ingredients:
3/4 cup honey, 1/2 vanilla bean, split and scraped, 1 1-inch piece ginger, thinly sliced, 1 teaspoon Chinese five-spice powder, 2 tablespoons fresh lemon juice, 5 black plums, pitted and sliced, 5 red plums, pitted and sliced, 8 figs

Instructions:
Place 3/4 cup water in a medium saucepan. Add the honey, vanilla bean pod with seeds, ginger, and five-spice powder. Bring to a boil and stir until honey dissolves. Set aside to cool completely, and stir in lemon juice. Discard ginger and vanilla bean pod.
In a large bowl, pour cooled syrup over the sliced plums. Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight in the refrigerator.
An hour before serving, slice figs in half and gently fold into plum mixture. To serve, use a slotted spoon to ladle fruit into a serving bowl.
Crispy Shaken Potatoes With Rosemary

Ingredients:
8 large russet potatoes (about 4 pounds), peeled
1/3 cup canola oil
2 tablespoons fresh rosemary leaves
1 teaspoon kosher salt
plus more for seasoning

Instructions:
Preheat the oven to 425°F.
Cut the potatoes into 1-inch chunks. Place in a large stockpot, cover in cold water and add a teaspoon of kosher salt. Set over high heat, cover, and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes or until fork tender but still firm in the center.
Drain the potatoes in a colander, then place them back in the empty stockpot. Cover with a lid and shake the pot vigorously for a few seconds, until the surface of the potato is fuzzy; this will help the formation of a crust. Season potatoes generously with salt.
Add the oil to a 13x18 inch sheet or roasting pan and place in the oven until oil is hot and almost smoking, about 5 minutes. Remove the roasting pan and carefully add the potatoes. Return pan to oven and roast for 30 minutes. Flip the potatoes, scatter with rosemary, and continue to cook until the potatoes are crispy and brown, 10 to 15 minutes more.
Return potatoes to the oven to rewarm at 350°F for 10 minutes before serving.
Pizza Bianca

Ingredients:
3 cups all-purpose flour, plus more for parchment
1 teaspoon white granulated sugar
2 teaspoons kosher salt
1 1/2 teaspoons instant yeast (also called bread machine or rapid rise yeast)
4 tablespoons olive oil, divided
1 tablespoon roughly chopped fresh rosemary
1 teaspoon coarse sea salt like Maldon or fleur de sel
a pizza stone or double stack of baking sheets

Instructions:
Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add yeast and pulse again. Add 1 tablespoon olive oil and 1 1/2 cups room temperature water. Process for 15 seconds, scrape down sides. Process 15 seconds more, until mixture is thoroughly combined. Mixture will be very wet, sticky, and fluid.
Coat a large bowl with 1/2 tablespoon olive oil. Scrape dough into bowl with spatula and toss in oil. Flip dough over and top with another 1/2 tablespoon oil.
Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours. Alternately, before rising you can refrigerate the dough overnight. Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours. Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top. Preheat oven to 500°F for at least 1 hour before baking.
Line a rimmed baking sheet with parchment and sprinkle with flour. Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle. If dough stretches back, allow to rest 5 to 10 minutes before stretching again. Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed. Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times. Drizzle with 1 tablespoon oil and sprinkle with rosemary.
Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone. Discard parchment. Bake until golden brown and crispy, 8 to 12 minutes more.
Transfer to a cutting board, then cut into slices. Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately.
Homemade Ricotta Cheese

Ingredients:
8 cups whole milk, 1 cup heavy cream, 1 1/2 teaspoon kosher salt, 3 tablespoons lemon juice

Instructions:
Line a large colander with 2 layers of cheesecloth and place over a large bowl.
In a 5 to 6 quart pot over medium heat, heat milk, cream, and salt, stirring occasionally to avoid scorching, until mixture foams and comes to a boil. Reduce heat to low and add lemon juice. Simmer, stirring, until mixture curdles, 2 minutes for small curds. If you'd like a larger, dryer curd, continue to simmer an additional 2 minutes.
Pour mixture into cheesecloth lined colander and drain 10 to 15 minutes or until desired texture is achieved. Empty liquid from bowl if necessary to ensure proper draining. Reserved whey can be used in smoothies or soup. Chill ricotta until ready to use.
Serve spread onto crostini with a drizzle of olive oil, dollop over pasta or pizza, or stir into scrambled eggs. Ricotta will keep in the fridge for 1 week.
Spicy Broccoli Rabe with Parmesan and Pine Nuts

Ingredients:
2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces
3 tablespoons olive oil
4 garlic cloves, thinly sliced crosswise
1/2 to 3/4 teaspoon red pepper flakes
4 oil-packed anchovy fillets
1 teaspoon kosher salt, plus more for blanching
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)
1/4 cup toasted pine nuts

Instructions:
Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.