iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion

Ingredients:
One 2-pound piece of boneless, skinless pork belly
Kosher salt and freshly ground black pepper
1 large onion, cut into thick wedges
1/2 fennel bulb, cut in thirds, fronds reserved
2 to 3 sprigs thyme
4 strips blood orange or regular orange zest
1/4 cup extra-virgin olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup red-wine vinegar
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/2 medium red onion, thinly sliced
2 tablespoons neutral vegetable oil, such as grapeseed
1/2 fennel bulb, minced (about 1/4 cup)
1/2 large shallot, minced (about 1/4 cup)
1/4 teaspoon kosher salt
2 tablespoons granulated sugar
2 tablespoons red-wine vinegar
1 bay leaf
1 star anise
1 cup blood orange or regular orange juice (from 4 to 6 oranges, or store bought)
1 large baguette or 2 medium baguettes, cut into 40 1/4-inch thick slices and toasted
Reserved fennel fronds, roughly chopped
Flaky sea salt
such as Maldon
for sprinkling

Instructions:
Preheat the oven to 325°F. With a very sharp knife, score the fat of the pork belly into 1/2-inch diagonal lines starting at one corner; repeat going the opposite direction to create a 1/2-inch cross-hatch pattern. Season very generously with salt and pepper on both sides of the pork.
Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan. Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly. Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours.
To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish. Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items.
Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve. Add the sliced onion and let sit at room temperature for at least 1 hour (or refrigerate at least overnight and up to 1 week).
In a small saucepan over medium heat, warm the oil. Add the fennel, shallot, and salt. Cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the sugar, vinegar, bay leaf, star anise, and juice. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook until sauce has thickened enough to coat the pork and reduced by two thirds, about 20 minutes. Set aside.
When ready to serve, heat the broiler. Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds. Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped. Place one piece of pork on each toast; top with a little more sauce, pickled red onion, fennel fronds, and a pinch of flaky sea salt.
Endive Cups with Beet, Persimmon and Marinated Feta

Ingredients:
"1 cup crumbled marinated feta or goat cheese (see Cooks Note)", 2 medium golden or red beets
3 ripe Fuyu persimmons
2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
1 teaspoon Meyer lemon zest (or regular lemon zest)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch sugar, optional
8 heads Belgian endive
Torn fresh mint
for garnish

Instructions:
Let cheese sit at room temperature while you prepare the rest of the ingredients.
In a small saucepan, boil beets in salted water until fork-tender, 20 to 25 minutes. Do not overcook; they should still have a bit of firmness to them. Let beets cool, and then slip off the skins with your fingers. Cut the beets into 1/2-inch cubes and place in a medium bowl.
Cut the tops and bottoms off the persimmons, then run a knife between the peel and the flesh to cut off the peel. Cut flesh into 1/2-inch cubes and add to the bowl with the beets. Add Meyer lemon juice, zest, oil, salt and pepper; toss to combine. Let beet mixture stand 15 minutes to let flavors meld. Taste and adjust the seasoning, keeping in mind the cheese will add some salt to your dish. Depending on the sweetness of your lemon, you may want to add a pinch of sugar.
Meanwhile, cut the bottom ends off endive heads to separate the leaves. With a sharp knife, cut a tiny bit off the curved underside of each leaf so that the endive cup lies flat.
To serve, place a heaping teaspoon of cheese in each leaf, then spoon a bit of beet-persimmon salad over it. Garnish with torn mint and serve.
DO AHEAD: The beets can be cooked up to 3 days in advance and refrigerated.
Spanish Tortilla Bites with Winter Greens and Garlic

Ingredients:
3 large garlic cloves, minced
1 teaspoon plus 1 1/2 tablespoons kosher salt, divided
2 cups plus 1 tablespoon extra-virgin olive oil, divided
6 packed cups winter greens, such as collards, Lacinato kale or mustard greens, stems removed, leaves cut into 1/4-inch thick ribbons
2 pounds starchy potatoes, such as Yukon gold, peeled and sliced into 1/4-inch rounds (6 to 8 medium potatoes)
1 medium yellow onion, diced
Freshly ground black pepper
10 large eggs
"1/2 cup good mayonnaise, such as Hellmans", 1 teaspoon pimentón or smoked Spanish paprika
1 teaspoon Tabasco
1 large garlic clove
finely minced

Instructions:
In a 12- to 14-inch non-stick skillet over medium heat, heat 1 tablespoon oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and cook, tossing occasionally, until wilted and softened, about 5 minutes. Transfer to a large bowl and set aside.
Wipe out the skillet and heat 2 cups oil over medium heat until a potato added to the oil sizzles gently. Add half the potatoes and onion to the pan. Cook, stirring occasionally, until the potatoes are soft but not browned, 15 to 20 minutes. Remove potato mixture with a slotted spoon and transfer to the bowl with the greens. Repeat with remaining potato mixture, reserving oil. Season potato mixture with 1 1/2 tablespoons salt and a few grinds of pepper. Add the eggs and stir carefully to combine, keeping the potatoes intact.
In the same skillet over medium-high heat, add 1/4 cup reserved oil and swirl to coat. When the pan is hot, add the egg mixture and reduce the heat to low. Give it a shake and gently agitate the eggs in the middle of the pan with a spatula. As the tortilla sets, occasionally shake the pan and run the spatula along the rim to keep the tortilla from sticking. Cook until the eggs are almost set, 25 to 35 minutes.
Meanwhile, make the pimentón aioli. In a small bowl, stir together mayonnaise, pimentón, Tabsaco, and garlic. Refrigerate until ready to use.
When you can easily lift the side of the tortilla up with the spatula and see underneath, it is ready to flip. Place a plate, platter, or inverted or rimless baking sheet larger than the skillet on top of the tortilla in the skillet, then flip the skillet over so the tortilla transfers onto the plate. Slide the tortilla back into the skillet and add any runny egg that was left on the plate. Continue to cook until tortilla is light golden on the underside, pushing the edges under to give it a nice round shape, 5 to 7 minutes more.
Flip tortilla onto a wire rack to cool. To serve, thinly slice around the perimeter to square off the sides (save those for a cook's treat). Cut the tortilla in 6 equal rows lengthwise and widthwise to make 36 bites. Serve tortilla with aioli for dipping.
DO AHEAD: The tortilla can be made 3 days in advance, kept whole, wrapped tightly in plastic, and refrigerated. The aioli can be made 3 days in advance and refrigerated.
Gluten-Free Pie Crust

Ingredients:
6 ounces bar cream cheese
3/4 cup (1 1/2 sticks) unsalted butter
3/4 teaspoon psyllium husk powder
2 1/4 teaspoons whole flax seeds
1 1/2 teaspoons whole chia seeds
3/4 teaspoon fine sea salt
1/2 teaspoon baking powder
2 1/4 cups rice-based gluten-free all-purpose flour*
1 1/2 teaspoons cider vinegar
3 to 5 tablespoons ice water

Instructions:
Cut the cream cheese and butter into 1/2-inch pieces, place in a bowl, and freeze for 15 minutes. Use a coffee or spice grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder. Transfer to the bowl of a food processor along with the salt, baking powder, and flour. Pulse a few times to combine.
Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds. While pulsing the food processor, add vinegar and then 3 tablespoons ice water. Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn the dough out onto a piece of plastic wrap, and gather into a ball with your hands. Knead the dough a few times to create a uniform texture. Divide the dough in half and form each piece into a flat disk about 1 inch thick. Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight). Roll, fill, and bake as desired.
DO AHEAD: Dough can be frozen for up to 3 months; thaw in refrigerator before using.
Our Favorite Latkes

Ingredients:
4 pounds unpeeled russet potatoes (about 5 large potatoes)
1 pound yellow onions (about 2 medium onions)
1/4 cup matzo meal
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/4–1/2 cup (or more) vegetable oil
1/4 cup (or more) schmaltz (rendered chicken fat; optional)
Apple sauce, for serving
Sour cream, for serving
Food processor with grating blade or box grater
2 large wire cooling racks
2 large rimmed baking sheets

Instructions:
Preheat oven to 250°F. Set racks in upper and lower thirds of oven. Place wire cooling racks in the rimmed baking sheets and place in the oven.
Using a food processor with a grating insert, grate the potatoes and then the onions, transferring grated vegetables to a large bowl when the bowl of the food processor is filled. Alternately, use a box grater. Working in batches, place the potatoes and onions in a clean dishtowel and thoroughly wring out the excess liquid over the sink, then transfer the potato-onion mixture to a large bowl. The more liquid you remove, the crispier your latkes will be, so take your time and use several dish towels if necessary. Reserve the potato-onion mixture.
In another large bowl, whisk together the matzo meal, salt, and pepper. Add the eggs and whisk to combine. Add the potato-onion mixture and mix well.
In a large skillet over medium heat, melt equal parts schmaltz and oil (or oil only if omitting the schmaltz) until a scant 1/4-inch depth of fat is reached. Drop 2 tablespoons of latke mixture into the hot fat, spacing them 2 inches apart. Flatten latkes slightly using a spatula and cook, turning once, until crisp, golden brown, and cooked through, 3 to 4 minutes per side.
Transfer latkes to wire racks and season with salt; return to the oven to keep warm; season with salt. As you remove latkes from the pan, replace them with fresh spoonfuls of potato mixture to maintain oil temperature. Add additional schmaltz and/or oil around the edge of the pan as needed to maintain a scant 1/4-inch depth of fat.
Keep latkes warm in oven and serve hot with applesauce or sour cream.
Beer-Braised Pork Belly

Ingredients:
3 pound skin-on, boneless center-cut pork belly
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 star anise pod
2 whole cloves
1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 12-ounce bottles stout or porter
2 cups unfiltered apple juice or apple cider
1 large onion, thinly sliced into rings
4 medium carrots, peeled, cut on a diagonal into 1" pieces
3/4 cup coarsely chopped dried apricots
1/2 cup (1 stick) unsalted butter
1 medium shallot, finely chopped
Fresh lemon juice
Finely grated peeled horseradish (for serving)

Instructions:
Preheat oven to 250°. Using a very sharp knife, score pork in a tight crosshatch pattern to form 1/2" diamonds, cutting through fat but stopping at flesh. Season with salt and pepper, massaging into cuts.
Heat oil in a large heavy pot over medium-high (if belly doesn't fit, cut in half crosswise). Cook pork, skin side down, turning once, until browned all over, 5-8 minutes per side (be careful, fat will splatter). Transfer to a plate.
Pour off all but 2 tablespoon drippings from pot, add star anise, cloves, and coriander and fennel seeds, and cook over low heat, stirring, until spices are fragrant, about 30 seconds. Add beer and apple juice, scraping up browned bits. Add pork along with onion and carrots, adding water if needed to cover. Bring to a simmer, cover pot, and transfer to oven. Braise pork 3 hours. Add apricots and braise until pork is very tender but not falling apart, 1-2 hours.
Transfer pork, skin side up, to a rimmed baking sheet. Place vegetables and apricots in a large bowl; keep warm. Increase oven temperature to 475°; roast pork until skin is brown and very crisp, 25–35 minutes (the crispier, the better).
Meanwhile, pour braising liquid into a large saucepan and skim off fat. Bring to a boil; reduce heat and simmer until reduced by two-thirds, 25–35 minutes.
Heat butter in a small saucepan over medium-low, stirring often, until it foams, then browns, about 5 minutes. Add brown butter and shallot to braising sauce; season with lemon juice, salt, and pepper.
Cut pork into 8 pieces; serve with sauce, vegetables, and some horseradish.
Lavender Shortbread with Fruits, Flowers, and Herbs

Ingredients:
3 large egg whites
4 cups powdered sugar
1/2 teaspoons cream of tartar
1/3 cup rice flour
1 1/2 teaspoons kosher salt
2 1/2 cups all-purpose flour
1 cup plus 6 tbsp unsalted butter, cut into pieces, room temperatur
3/4 cup granulated sugar
1 teaspoon coarsely ground dried lavender
Freeze-dried and/or dried fruits, dried edible flowers, fresh and/or dried herbs (for decorating)
One 3 1/8"-diameter and one 1 1/4"-diameter fluted cutter

Instructions:
Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.
Whisk rice flour, salt, and 2 1/2 cups all-purpose flour in a medium bowl. Using an electric mixer on medium-high, beat butter, sugar, and lavender in a medium bowl until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Wrap in plastic and chill at least 2 hours and up to 2 days. Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to 1/8" thick. Using large cutter, cut out 16 rounds, rerolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12-14 minutes. Let cool on a wire rack.
Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.
Radicchio Salad with Sourdough Dressing

Ingredients:
3 ounce sourdough bread, crust removed, torn into small pieces (about 1 cup), divided
1 tablespoon plus 1/3 cup olive oil
Kosher salt
freshly ground pepper
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 head radicchio, leaves separated, torn if large
2 scallions
thinly sliced

Instructions:
Preheat oven to 425°. Toss half of bread with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown, 8-10 minutes.
Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 tablespoons water in a blender to combine; let sit 5 minutes to soften bread. With motor running, gradually add remaining 1/3 cup oil; blend until smooth (bread will blend into dressing, thickening and flavoring it, while retaining some texture), about 2 minutes; season with salt and pepper.
Toss radicchio, scallions, croutons, and dressing in a large bowl; season with salt and pepper.
Skillet Roast Chicken with Fennel, Parsnips, and Scallions

Ingredients:
3 tablespoons olive oil, divided
1 3 1/2–4-pound chicken
Kosher salt, freshly ground pepper
1 fennel bulb, sliced lengthwise 1/2" thick
2 large parsnips, peeled, sliced 1/2" thick on the diagonal
1 bunch scallions
3 wide strips lemon zest
Lemon wedges (for serving)

Instructions:
Preheat oven to 425°. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12–15 minutes total; transfer to a plate. Reserve skillet.
Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons oil; season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35–40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving.
Serve chicken and vegetables with pan juices for spooning over and lemon wedges.
Chocolate Fudge with Bourbon Sugar

Ingredients:
1 vanilla bean, split lengthwise
1 cup demerara sugar
2 tablespoons bourbon
Nonstick vegetable oil spray
10 ounce bittersweet chocolate (preferably 72%), coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1 14-ounce can sweetened condensed milk
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
2 tablespoons bourbon
1 tablespoon light corn syrup
1/4 teaspoons kosher salt
1 vanilla bean, split lengthwise
Flaky sea salt (such as Maldon)

Instructions:
Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.
Line an 8x8" baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.
Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate).
Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of milk mixture, stirring to incorporate (it might look broken and greasy; don't worry, it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.
Turn out fudge onto a cutting board and slice into 2x3/4" rectangles, 2" squares, or triangles.
Parmesan Broth

Ingredients:
1 halved head of garlic, 1 quartered onion, olive oil, enough to sauté garlic and onion, 1 handful of thyme, Sprigs of parsley, 1 bay leaf, 1 shake of black peppercorns, 1 cup of dry white wine, 1 pound Parmesan rinds, 8 cups of water

Instructions:
I start by sautéing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and a shake of black peppercorns. Once the garlic is browned, I add a cup of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 1 pound Parmesan rinds and 8 cups of water.
The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (I stir every now and then—the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost. Then I start hoarding all over again.
Blood Orange and Coconut Marshmallows

Ingredients:
Nonstick vegetable oil spray
3 1/4 teaspoons powdered gelatin
3/4 cup granulated sugar
1/2 cup fresh blood orange juice
5 tablespoons light corn syrup, divided
5 drops (or more) red food coloring
3 1/4 teaspoons unflavored gelatin
3/4 cup granulated sugar
1/2 cup low-fat coconut milk
5 tablespoons light corn syrup, divided
1/4 cup powdered sugar
A candy thermometer

Instructions:
Line a 13x9 1/2" rimmed baking sheet (or use a 13x9" baking pan; marshmallows will be a bit taller) with a silicone baking mat or parchment paper and lightly coat with nonstick spray. Place 1/4 cup water in the bowl of a stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
Stir granulated sugar, blood orange juice, and 2 tablespoons corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.
Meanwhile, add remaining 3 tablespoons corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add blood orange syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
Mix in red food coloring, adding more to reach desired color.
Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray. Let cool.
Place 1/4 cup water in the bowl of stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
Stir granulated sugar, coconut milk, and 2 tablespoons corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat.
Cook until thermometer registers 230°. Meanwhile, add remaining 3 tablespoons corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add coconut syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
Working quickly, scrape coconut mixture over blood orange layer; smooth with offset spatula. Let sit, uncovered, at least 12 hours before cutting. (Marshmallow will be firm but springy when pressed.)
Dust a cutting board with powdered sugar. Gently run a paring knife around the edge of the pan to release marshmallow and invert onto cutting board. Cut marshmallow into 3/4"-wide strips and roll in powdered sugar. Coil into glass jars for gifting, or cut into 2" pieces and roll in any remaining powdered sugar.
Almond-Barley Porridge with Fruit

Ingredients:
1/2 cup sugar, 3/4 cup dried cherries, divided, 1/2 cup sliced blanched almonds, divided, 4 cups whole milk, 3/4 cup pearl barley, 1/2 teaspoons kosher salt, 1 vanilla bean, split lengthwise, 3 ounces white chocolate, chopped, 3 tablespoons sugar, 1 cup heavy cream

Instructions:
Bring sugar, 1/2 cup cherries, and 1 1/2 cups water to a simmer in a small saucepan over medium-low heat. Cook, stirring often and mashing fruit, until cherries start to fall apart, 15–20 minutes. Add remaining 1/4 cup cherries and cook, stirring, until plumped, 5–8 minutes. Let cool. Cover and chill if making ahead (up to 1 week), but bring to room temperature before serving.
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Let cool.
Combine milk, barley, and salt in a medium saucepan. Scrape in vanilla seeds and add pod. Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40–50 minutes.
Add white chocolate and sugar off heat, stirring to melt chocolate and dis– solve sugar. Let cool. Remove vanilla pod.
Whisk cream in a large bowl to soft peaks. Fold into porridge in 2 additions; stir in half of almonds. Serve topped with compote and remaining almonds.