iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Kare-Kare with Beans, Baby Bok Choy, and Eggplant

Ingredients:
1/4 cup achiote (annatto) seeds
1/4 cup black peppercorns
1/3 cup dried bay leaves
4 tablespoons (or more) vegetable oil, divided
5 pounds oxtails
Kosher salt, freshly ground pepper
2 medium onions, 1 coarsely chopped, 1 thinly sliced
2 large carrots, peeled, coarsely chopped
3 celery stalks, coarsely chopped
1 pound shiitake mushrooms, stems removed, coarsely chopped
1 cup dry white wine
5 garlic cloves, coarsely chopped
1 cup chopped garlic chives or 1 medium leek, white and pale green parts only, thinly sliced
4 medium baby bok choy, quartered
1 medium Japanese eggplant, halved lengthwise, cut into 2-inch pieces
1 medium taro root, peeled, cut into 2-inch pieces (optional)
1 pound Chinese long beans or green beans, trimmed, cut into 4-inch pieces
3/4 cup creamy natural peanut butter
Crushed unsalted, roasted peanuts, sliced red chile, and shrimp paste (for serving)
A 12-inch square of cheesecloth

Instructions:
Bundle achiote seeds, peppercorns, and bay leaves in cheesecloth and tie closed with kitchen twine; set sachet aside.
Preheat oven to 225°F. Heat 1 Tbsp. oil in a large Dutch oven or wide heavy pot over medium-high. Season oxtails generously with salt and pepper. Cook half of oxtails until browned all over, 8–12 minutes; transfer to a platter. Add 1 Tbsp. oil to pot; cook remaining oxtails. Pour off all but 3 Tbsp. fat from pot. (If pot is scorched, clean and start with 3 Tbsp. fresh oil.)
Return pot to medium-high heat. Cook chopped onion, carrots, celery, and mushrooms, stirring often, until lightly browned and very soft, 12–15 minutes. Add wine; cook, scraping up any browned bits, until almost completely evaporated, about 5 minutes. Add 2 quarts water and reserved sachet. Bring to a vigorous boil; cook 1 minute. Return oxtails to pot (add water if needed to just cover). Reduce heat so liquid is simmering gently, cover, and transfer to oven. Braise, checking every 2 hours and adding more water if needed to keep oxtails barely submerged, until meat is just about falling off the bone, 6–8 hours. Let cool. Skim off fat; discard. (Or, ideally, chill overnight and scrape off fat before proceeding.)
Remove oxtails from pot; pull meat from bones. Discard bones (or save some meaty bones for serving). Strain braising liquid into a large bowl. You should have 6–8 cups; simmer to reduce further or add water if needed. Discard solids.
Clean pot and heat remaining 2 Tbsp. oil over medium. Cook sliced onion, garlic, and garlic chives, stirring often, until onion is translucent, about 5 minutes. Add bok choy, eggplant, taro (if using), and long beans; cook, stirring often, until just beginning to soften, about 5 minutes. Add braising liquid and bring to a simmer; season with salt. Cook until vegetables are halfway tender, 6–8 minutes. Stir in peanut butter to dissolve, then add meat. Cook just until meat is heated through, vegetables are tender, and flavors have melded, about 5 minutes. Season with more salt if needed.
Divide kare-kare among bowls; top with peanuts and red chile. Serve with shrimp paste.
Teriyaki Steak Skewers with Asian-Style Greens

Ingredients:
14 oz (400g) lean diced steak, with fat trimmed
1 large bok choy, shredded
1 large handful of kale, shredded
1 spring onion, sliced
1/2 cucumber, deseeded and diced
1 tbsp sherry vinegar
1 tsp olive oil
1 tsp soy sauce
1 red chile, deseeded and thinly sliced (optional)
1 tbsp soy sauce
1 tbsp mirin
1 tbsp honey
1 thumb-sized piece of fresh ginger
grated

Instructions:
Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.
Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.
Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.
Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using.
Roasted Root Vegetables

Ingredients:
1 large sweet potato, peeled, cut in half lengthwise, and sliced
2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note)
3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots
2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices
1 large or 2 medium turnips, peeled and cut into large chunks
1 tablespoon extra-virgin olive oil
2 tablespoons maple syrup, blackstrap molasses, or agave nectar
Pinch each of ground cinnamon and nutmeg
Fresh rosemary leaves to taste (optional)
Salt and freshly ground pepper to taste

Instructions:
Preheat the oven to 425°F.
Combine all the vegetables in a large mixing bowl.
Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.
Kombu-Cured Salmon with Fresh Yuzu Kosho

Ingredients:
1 (1 1/2-pound) piece boneless salmon fillet
4 (6x5-inch) pieces dried dashi kombu (should be flat and not wrinkled)
1/2 lemon, thinly sliced, seeds removed
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon mild miso (such as white or yellow)
1 teaspoon soy sauce
1 jalapeño, seeds removed, chopped
1 serrano chile, seeds removed, chopped
Kosher salt
Zest and juice of 1 yuzu or zest of 1/8 white grapefruit, 1/2 lemon, 1/2 lime, and 1 tablespoon mixed juice from all three
Nonstick vegetable oil spray
Yuzu or lime wedges (for serving)

Instructions:
Slice salmon on a diagonal into four 1"–1 1/4"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef’s knife until a coarse purée forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.
Heat broiler. Lightly coat a broilerproof baking sheet with nonstick spray. Uncover salmon and transfer to baking sheet; discard kombu and lemon. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.
Watercress Salad with Mustard Vinaigrette

Ingredients:
2 tablespoons Dijon mustard
1 tablespoon best-quality red wine vinegar
1/2 small garlic clove, finely grated
Kosher salt, freshly ground pepper
1/4 cup olive oil
2 small bunches watercress
tough stems trimmed (about 10 cups)

Instructions:
Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.
Preserved Lemons

Ingredients:
2 cups Diamond Crystal or 1 cup Morton kosher salt, 1/2 cup sugar, 5 lemons, preferably organic, scrubbed

Instructions:
Combine salt and sugar in a medium bowl. Cut lemons into quarters lengthwise. Pack alternating layers of salt mixture and lemons into a 1-qt. glass jar or nonreactive container. Cover and chill at least 1 month and up to 1 year, shaking every day for the first 2 weeks to redistribute curing mixture and the brine that will form.
Moneygun Hot Toddy

Ingredients:
1 tablespoon chopped unpeeled fresh ginger
1/2 teaspoon whole cloves
1 teaspoon loose or 1 bag Darjeeling tea
3/4 ounce Jamaican black rum
3/4 ounce cognac
1 tablespoon honey
2 teaspoons fresh lemon juice
Lemon wedge (for serving)

Instructions:
Muddle ginger and cloves in a measuring glass. Add tea and 1 cup boiling water and stir 10 seconds. Let steep 4 minutes.
Meanwhile, fill a mug with hot water to warm it. When tea mixture is ready, pour out hot water, then add rum, cognac, and honey to mug. Strain tea through a fine-mesh sieve into mug and stir to combine. Add lemon juice, then drop lemon wedge into mug. Let sit 1 minute before drinking.
Mixed Citrus Daiquiri

Ingredients:
1/2 lime, cut into 3/4-inch pieces, 2 teaspoons light brown sugar, 1/8 white grapefruit, 1 kumquat, halved, 2 ounces aged white rum

Instructions:
Muddle lime and brown sugar in a cocktail shaker. Add grapefruit and kumquat and muddle until lightly crushed and juices are released. Fill cocktail shaker with ice, add rum, and shake vigorously until very cold, about 20 seconds. Pour into an old-fashioned glass or tumbler and serve with two straws.
Common Lily

Ingredients:
4 fresh blackberries, divided
2 ounces fresh pineapple juice
1 1/2 ounces tequila blanco
1/2 ounce Suze
1/2 ounce fresh lime juice
Mint sprig (for serving)

Instructions:
Muddle 2 blackberries in a cocktail shaker. Add pineapple juice, tequila, Suze, and lime juice and shake until mixture starts to get frothy, about 10 seconds. Strain into a rocks glass filled with crushed ice. Garnish with mint sprig and remaining 2 blackberries.
Panisses with Sage Leaves and Lemon

Ingredients:
3 tablespoons plus 1 1/2 cups (or more) olive oil
Kosher salt
2 cups chickpea flour
Flaky sea salt
4 sprigs sage
Lemon wedges (for serving)

Instructions:
Pour 2 Tbsp. oil into an 8x8" baking pan; set aside. Bring a pinch of kosher salt and 4 1/4 cups water to a boil in a medium saucepan. Whisking constantly, gradually add chickpea flour. Once all the flour has been incorporated, reduce heat to low and cook mixture, whisking often to prevent scorching and to keep a skin from forming on top, until a thick lumpy porridge forms that is just starting to pull away from the sides of the saucepan, 20–25 minutes.
Transfer mixture to a food processor (keep saucepan close at hand) and process until smooth and very glossy, about 45 seconds. Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10–15 minutes.
Scrape mixture into prepared pan and quickly smooth top. Drizzle 1 Tbsp. oil over and cover with a sheet of parchment paper. Let cool, 1–1 1/2 hours (you can speed this up by chilling mixture until cold).
Using the tip of a knife, slice mixture on an angle into 12 irregular strips of varying lengths and thicknesses. Heat remaining 1 1/2 cups oil in a medium skillet, preferably cast iron, over medium-high until the first wisp of smoke appears. Working in 2 or 3 batches, fry strips (if panisses are not submerged in oil, add more just to cover), turning several times, until puffed, crisp, and golden all over, about 5 minutes per batch. Transfer panisses to paper towels to drain and sprinkle with sea salt.
Add sage to skillet and cook just until crisp, about 10 seconds, then transfer to paper towels to drain.
Top warm panisses with sage and serve with lemon wedges.
Panisse mixture (before cutting) can be made 1 day ahead. Cover and chill.
Coconut-Pandan Jam (Kaya Jam)

Ingredients:
1 (13.5-ounce) can unsweetened coconut milk
1/4 cup sugar
8 pandan leaves, 17–20" long
8 large egg yolks

Instructions:
Heat coconut milk and sugar in a medium saucepan over medium. Tie pandan leaves together in a knot and add to pot. Bring to a simmer, cover, and let steep 30 minutes. Uncover pot and return to a simmer.
Meanwhile, bring a medium pot of water to a boil. Whisk egg yolks in a medium heatproof bowl until fluffy. Slowly whisk in half of coconut milk mixture until smooth. Whisk in remaining coconut milk mixture. Set bowl on pot of water (bottom of bowl should not touch water). Reduce heat and bring water to a simmer. Cook, stirring, until mixture is thick enough to coat the back of spoon and an instant-read thermometer registers 180°F, 4–5 minutes. Strain through a fine-mesh sieve into a resealable container or jar; discard solids. Press plastic wrap onto surface and chill until set, at least 4 hours.
Kaya can be made up to 1 week ahead; keep chilled.
Gingery Chicken Soup with Zucchini “Noodles”

Ingredients:
4 medium carrots (about 1 1/4 pounds), divided
3 (3") pieces ginger, unpeeled
1 (3 1/2–4 pound) whole chicken
1 medium onion, unpeeled, cut into sixths
3 celery stalks, cut into 2" pieces
1 head of garlic, halved crosswise
1 tablespoon black peppercorns
Handful of cilantro stems, plus leaves (for serving; optional)
2 medium zucchini (about 10 ounces)
2 teaspoons kosher salt, plus more
3/4 teaspoon freshly ground black pepper, plus more
Lime wedges (for serving; optional)
A large stockpot (at least 8 quarts); a spiralizer or mandoline with a medium julienne blade

Instructions:
Scrub 2 carrots and cut into 2" pieces. Finely grate ginger to yield 1 tsp., then thinly slice remaining ginger. Place chopped carrots, ginger slices, chicken, onion, celery, garlic, peppercorns, and cilantro stems, if using, in stockpot. Fill with cold (preferably filtered) water to cover (about 4 quarts). Cover and heat over high until mixture comes to a low boil. Immediately reduce heat to medium-low and bring to a simmer. Cook, uncovered, skimming foam and fat from the surface occasionally and reducing heat if needed so mixture does not come to a boil, until chicken is just cooked through, about 30 minutes.
Using tongs, carefully transfer chicken to a rimmed baking sheet. Let cool slightly, about 15 minutes. Remove meat from bones, discard skin, and return bones to pot. Continue to simmer until liquid is flavorful andreduced, about 2 hours. Shred chicken into bite-sized pieces and reserve.
Peel remaining 2 carrots and cut into 1/4"-thick slices on the bias. Spiralize zucchini into noodles (alternatively, use mandoline with julienne blade). Divide zucchini noodles among bowls.
Carefully strain broth into a large bowl or another pot (you should have about 8 cups). Return broth to stockpot and bring to a simmer. Add shredded chicken, sliced carrots, 1 tsp. grated ginger, 2 tsp. salt, and 3/4 tsp. pepper and cook until carrots are tender, 5–7 minutes. Remove from heat, taste, and adjust seasoning.
Ladle soup over zucchini noodles and top with cilantro, if using. Serve with lime wedges alongside, if using.
Soup (without zucchini) can be made 3 days ahead. Cover and chill, or freeze up to 6 months. When ready to serve, rewarm soup, spiralize zucchini, and divide zucchini among bowls. Ladle soup over zucchini.
Cauliflower-Crust Pizza with Tomatoes and Mozzarella

Ingredients:
1 small head of cauliflower (about 1 pound), coarsely chopped
1 large egg, lightly beaten
1 cup grated Parmesan (about 3 ounces)
3/4 cup finely ground almond meal or almond flour
1 garlic clove, finely chopped
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded part-skim mozzarella (about 5 ounces), divided
Vegetable oil (for brushing)
1/2 cup marinara sauce
1/4 cup basil leaves, torn
1/2 teaspoon red pepper flakes (optional)
A pizza stone and peel
or 2 baking sheets

Instructions:
Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12" circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20–22 minutes.
Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5–7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6–8 wedges.
Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.
Fire Cider Tonic

Ingredients:
1 cup coarsely grated peeled horseradish (about 4 ounces)
1 small onion, coarsely chopped
8 large garlic cloves, smashed
1/2 cup peeled and coarsely grated or chopped ginger (about 3 ounces)
1 tablespoon ground turmeric
1 teaspoon black peppercorns
4 rosemary sprigs
1 whole clove
1–2 dried hot chiles
1 lemon, quartered
2 cups (or more) unfiltered apple cider vinegar
2 tablespoons (or more) honey
A (preferably glass) quart container; cheesecloth
Fire cider can be made 3 months ahead; store chilled in a (preferably glass) resealable container.

Instructions:
Place horseradish, onion, garlic, ginger, turmeric, peppercorns, rosemary, and clove in quart jar. Crumble chile (use 2 if you like it spicy) into jar. Squeeze in lemon quarters; add rinds. Pour vinegar into jar until solids are fully submerged. Cover tightly, then swirl jar gently to combine. Let stand in a dark spot 1 month.
Strain through a cheesecloth-lined colander or sieve into a large measuring cup; discard solids. Gather up corners of cheesecloth to extract as much liquid as possible (wear gloves if you wish to avoid turmeric stains on your hands). Rinse out jar and pour in liquid. Add 2 Tbsp. honey, then shake covered jar or whisk to combine. Add more honey to taste.
You can transfer mixture to a few smaller bottles, such as swing-top bottles, as it’s easier to pour from this way. Tightly seal and chill.
Cold Preventative: Sip by the spoonful when you feel a cold coming. You can also dilute it in water.
Fire Cider Tonic: This makes a great mocktail. Add about 1 Tbsp. fire cider and a squeeze of fresh orange juice to a glass of seltzer. Garnish with rosemary sprig.
Salad Dressing: Use in place of apple cider vinegar in your favorite vinaigrette. You likely won’t need to add any additional sweetener.
Fire Cider Tea: Add about 1 Tbsp. fire cider to a mug of hot water, along with a squeeze of fresh lemon juice and a little honey to sweeten. Finish with a bit of freshly ground black pepper.
Fresh Herb Sauces: Use fire cider in place of the red wine vinegar in sauces like chimichurri.
Marinade for fish, chicken, or tofu: Think of fire cider as the acid in bright, assertive marinades similar to those for jerk chicken.
Chickpea Crêpe "Tacos" with Eggplant and Lamb

Ingredients:
2 1/4 cups chickpea flour
1/4 cup plain yogurt, plus more for serving
2 1/2 teaspoons kosher salt, divided
3 tablespoons plus 1 teaspoon olive oil, divided
1/2 pound ground lamb
1 1/2 teaspoons ground cumin
1/4 teaspoon crushed red pepper flakes
1 (1-pound) eggplant, cut into 1" cubes
3 garlic cloves, thinly sliced
1/4 cup golden raisins
1/4 cup red wine
1 (15-ounce) can diced tomatoes
1/4 cup toasted pine nuts
Baby greens
such as arugula
kale
or spinach
and lemon wedges (for serving)

Instructions:
Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you’re making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11–12 pancakes, but you might have a few you'll need to discard—or nibble as a snack as you cook.)
Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.
Homemade American Cheese

Ingredients:
1/2 cup plus 2 tablespoons whole milk, divided, 1 teaspoon gelatin, 8 ounces mild orange cheese, such as Colby, grated, 3/4 teaspoon kosher salt, 1 tablespoon unsalted butter

Instructions:
To make a block of cheese, line a 2-cup resealable container with plastic wrap. Alternatively, to make square cheese slices, line a 13x9" rimmed baking sheet with plastic wrap.
Place 2 Tbsp. milk in a small bowl and sprinkle gelatin over. Let sit 10 minutes. Meanwhile, pulse cheese and salt in a food processor just until mixed and broken up.
Heat butter and remaining 1/2 cup milk in a small saucepan over medium-high. Bring to a boil, then remove from heat and whisk in gelatin mixture.
With motor running, carefully pour in milk mixture through tube, then continue to process, scraping bowl halfway through, until smooth, 10–20 seconds.
Working quickly (gelatin will begin to set), pour cheese mixture into prepared container, smoothing top. Cover and chill until firm, 2–3 hours. If making a block, unmold and slice as desired. If making cheese slices, cut cheese into 6 4x4" squares and store slices with layers of wax or parchment paper in between.
Cheese can be made 5 days ahead; wrap tightly in plastic and chill.