iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lamb Chili with Masa Harina Dumplings

Ingredients:
10 dried mild New Mexico chiles (2 1/2 to 3 oz)
5 cups water
3 1/4 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons lard or vegetable oil
1 large onion, chopped (2 cups)
4 garlic cloves, minced
2 Turkish bay leaves or 1 California
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
3 tablespoons finely chopped canned chipotle chiles in adobo
3/4 cup masa harina (corn tortilla mix)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled lard or unsalted butter, cut into small pieces
3/4 cup well-shaken buttermilk
2 tablespoons chopped fresh cilantro

Instructions:
Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.
Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl.
Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.
Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).
Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.
Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches

Ingredients:
4 large garlic cloves, 1 1/2 teaspoons coarse kosher salt, 1/4 cup chopped fresh parsley, 3 tablespoons extra-virgin olive oil, 2 teaspoons dried basil, 2 teaspoons dried oregano, 2 teaspoons dried rosemary, 1 teaspoon dried rubbed sage, 1 teaspoon fennel seeds, ground in mortar with pestle or spice grinder, 1 teaspoon ground black pepper, 1 9-pound whole pork shoulder with bone, 1 tablespoon cornstarch, 1 tablespoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1 pound onions, halved, cut into 1/4-inch-thick slices, 1 pound red bell peppers, seeded, cut into 1/2-inch-wide strips, 1/2 pound green bell peppers, seeded, cut into 1/2-inch-wide strips, 10 crusty rolls, split, toasted, 1 1/2 pounds fresh mozzarella cheese, thinly sliced

Instructions:
Chop garlic on work surface. Sprinkle with 1 1/2 teaspoons kosher salt and mince until paste forms. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits. Sprinkle outside of pork with salt and pepper. Let stand 1 hour for seasonings to penetrate.
Position rack in bottom third of oven and preheat to 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4 1/2 hours. Let pork rest 30 minutes. Transfer to work surface. Maintain oven temperature; reserve roasting pan.
Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.
Heat oil in heavy large skillet over medium-high heat. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes. Sprinkle with salt and pepper.
Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.
Kale and Mushrooms with Creamy Polenta

Ingredients:
1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

Instructions:
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Brown Butter Soda Bread

Ingredients:
1/4 cup (1/2 stick) unsalted butter
3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk
1 egg white
beaten to blend

Instructions:
Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.
Arugula and Ricotta Calzones

Ingredients:
1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
5 oz baby arugula (8 cups packed)
6 oz whole-milk ricotta (2/3 cup)
3 oz whole-milk mozzarella, coarsely grated
2 tablespoonsfinely grated Parmigiano-Reggiano
1 large egg yolk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb frozen pizza dough, thawed
an oiled 17- by 12-inch heavy baking sheet

Instructions:
Put oven rack in lower third of oven and preheat oven to 450°F.
Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.
Quarter dough, then roll out each piece into an 8-inch round with a rolling pin. Put one fourth of cheese filling (about 1/3 cup) in center of 1 round and fold dough in half to enclose filling and form a semicircle. Press edges together to seal. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope. Transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.
Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.
Chai-Poached Apricots and Plums

Ingredients:
3/4 cup sugar
1/2 vanilla bean
6 oz dried Angelino plums* (1 1/4 cups)
6 oz dried California apricots** (1 1/4 cups)
2 chai tea bags

Instructions:
Combine sugar and 3 cups water in a 3- to 4-quart saucepan. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pan, then add pod. Bring mixture to a boil, stirring occasionally until sugar is dissolved.
Add plums and simmer, uncovered, 3 minutes. Add apricots and tea bags and return to a simmer. Cook fruit, gently stirring once or twice, 5 minutes, then remove from heat.
Allow tea bags to steep with fruit in syrup 15 minutes (fruit will continue to soften as it steeps), then remove bags, gently squeezing liquid from them into syrup. Transfer compote to a bowl or jar and cool, gently stirring occasionally.
*Available at nutsonline.com.
**Available at apricot-farm.com.
Cottage Cheese Pancakes

Ingredients:
1/3 cup chopped onion, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 7 tablespoons unsalted butter, melted, 1 1/2 cups whole-milk cottage cheese, 3 large eggs, 6 tablespoons all-purpose flour

Instructions:
Preheat oven to 200°F.
Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.
Chocolate-Glazed Hazelnut Mousse Cake

Ingredients:
2 tablespoons hazelnuts, toasted and skins rubbed off
3 tablespoons sugar
1/2 cup all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar
1/4 cup plus 1 tablespoon heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 parchment paper
an 8-inch (20-cm) springform pan; parchment paper

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
Lamb Stew with Lemon and Figs

Ingredients:
1 1/2 cups plain whole-milk yogurt
3 tablespoons chopped fresh mint
1/2 cup warm water
1/4 teaspoon saffron threads, crumbled
1 2 1/2- to 3-pound boneless lamb shoulder, trimmed, cut into 1- to 1 1/2-inch cubes
2 tablespoons (or more) olive oil
2 onions (about 1 pound), thinly sliced
1 small lemon (preferably Meyer), ends trimmed, quartered lengthwise, thinly sliced crosswise
4 garlic cloves, minced
1 rounded teaspoon minced peeled fresh ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 14 1/2-ounce can diced tomatoes in juice
1 cup dried figs, stems trimmed, quartered lengthwise (about 4 ounces)
2 1/2 cups (or more) low-salt chicken broth
Crispy Noodle Cake

Instructions:
Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth.
Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.)
Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.
Pan-Roasted Sizzling Shrimp

Ingredients:
2 tablespoons olive oil
12 large shrimp, peeled, deveined
1 red bell pepper, seeded, cut into thin strips
1 fresh Anaheim chile, seeded, cut into thin strips
1/2 jalapeño chile, cut lengthwise, seeded, cut into thin strips
1/2 small onion, cut into thin strips (about 1 cup)
1 garlic clove, minced
1/2 teaspoon cumin
Salt and pepper

Instructions:
Remove from heat and garnish with:
Chopped fresh cilantro
Serve hot over Lime-Scented Rice .
Roasted Green Beans with Fresh Garlic

Ingredients:
1 pound green beans, trimmed, 2 tablespoons extra-virgin olive oil, 2 garlic cloves, minced

Instructions:
Preheat oven to 450°F. Toss green beans with olive oil on large rimmed baking sheet. Roast until browned and almost tender, stirring occasionally, about 10 minutes. Sprinkle beans with garlic, salt, and pepper; toss to combine. Continue roasting until beans are tender, about 2 minutes longer. Transfer to bowl.
Lavender Honey Tea Bread

Ingredients:
1/2 cup whole milk
2 tablespoons lavender honey*
1 tablespoon plus 1/2 teaspoon dried lavender blossoms*
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 8-ounce container sour cream (1 cup)
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
2 tablespoons powdered sugar

Instructions:
Bring milk to simmer in small saucepan; add honey and 1 tablespoon lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.
Meanwhile, preheat oven to 350°F. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk flour, baking powder, baking soda, and salt in medium bowl.
Strain milk mixture into another medium bowl; discard solids in strainer. Whisk sour cream into milk mixtureto blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan; smooth top with rubber spatula.
Bake bread until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.
Combine powdered sugar and remaining 1/2 teaspoon lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits. (Can be made 1 day ahead. Cover and store at room temperature.) Sift strained powdered sugar mixture over bread.
*Lavender honey is available at specialty foods stores and at zingermans.com; dried lavender blossoms are available online at gourmetsleuth.com.
For a delicate texture, mix in the dry ingredients just until the tea bread batter is blended.
Coffee Flan

Ingredients:
3/4 cup sugar
1 (14-oz) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
4 1/2 teaspoons instant-coffee granules dissolved in 4 teaspoons hot water
1 teaspoon vanilla
1/8 teaspoon salt

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.
Whole Black Bass with Ginger and Scallions

Ingredients:
1 (3-lb) whole black bass or sea bass (not Chilean), cleaned, leaving head and tail intact
1/2 teaspoon salt
1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately
1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
1/4 teaspoon sugar
1 tablespoon peanut or vegetable oil
a large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil; a well-seasoned 14-inch flat-bottomed wok

Instructions:
Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.
Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.
Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.
While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (reserve remainder for another use).
Just before serving, remove foil from fish and sprinkle with scallion greens. Heat wok over high heat until a bead of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side, and heat until smoking. Remove from heat and immediately pour oil over scallion greens and fish.
Celery-Root Soup with Bacon and Green Apple

Ingredients:
3 medium leeks (3/4 lb), white and pale green parts only
3 bacon slices (2 oz)
1 tablespoon olive oil
1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
3 cups water
1 3/4 cups reduced-sodium chicken broth
1 Granny Smith apple
3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
1/3 cup inner celery leaves
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup half-and-half
Special equipment: an adjustable-blade slicer

Instructions:
Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.
Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.
Pour off all but 2 teaspoons fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.
While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with apple-celery mixture and coarsely crumbled bacon.