iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Padrón Peppers Stuffed with Tetilla Cheese

Ingredients:
4 garlic cloves, peeled, halved lengthwise, center germ removed
1/2 teaspoon salt
2 large egg yolks
3 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 cup plus 1 tablespoon light fruity olive oil
24 Padrón peppers or shishito peppers*
2 ounces (about) Tetilla cheese**

Instructions:
Mash garlic and salt in medium metal bowl with pestle or back of spoon until paste forms. Whisk in egg yolks, 3 tablespoons water, lemon juice, and mustard. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, 6 to 7 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes.
Gradually whisk 1 cup oil into yolk mixture in very thin slow stream, whisking until sauce is thick. Season with pepper and more salt, if desired. Cover and chill.
Cut slit lengthwise down side of each pepper. Cut cheese into small rectangular pieces to fit inside peppers. Insert 1 piece cheese into each pepper; press to enclose. do ahead Sauce and peppers can be made 1 day ahead. Cover separately and chill.
Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add peppers to skillet; cook until browned in spots and cheese melts (some cheese may ooze out of peppers), turning occasionally, 1 to 2 minutes. Arrange peppers on platter. Serve with sauce for dipping.
Padrón peppers can be found at farmers' markets and at latienda.com; shishito peppers can be found at some farmers' markets and at Japanese markets.
** Tetilla cheese is available at some supermarkets, at specialty foods stores, and online at latienda.com.
Verdejo, a white wine from the Rueda region (southeast of Galicia), has enough acidity and body to stand up to the peppers and the cheese. José recommends the Bodegas Naia 2006 Naiades ($29). If you can't find that bottle, try the 2008 Vidal Soblechero "Viña Clavidor" Verdejo ($13).
Pastry Twists with Spiced Sugar-Honey Glaze

Ingredients:
1 1/2 cups all purpose flour
1/4 teaspoon (generous) salt
1/8 teaspoon (generous) active dry yeast
1/4 cup lard, cut into 1/2-inch cubes, room temperature
1/2 cup dry white wine, room temperature
Extra-virgin olive oil (for frying)
1 cup honey
1 cup powdered sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Fluted pastry wheel

Instructions:
Whisk flour, salt, and yeast in medium bowl to blend well. Add lard and rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture and pour wine into well. Stir with fork until shaggy dough forms. Gather dough together and turn out onto lightly floured work surface. Knead dough until smooth and elastic, adding warm water by teaspoonfuls if dough is dry, about 10 minutes.
Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch thickness. Using fluted pastry wheel, cut dough into 1 1/4-inch-wide by 4-inch-long strips. Gently twist each strip in center, forming bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8-inch thickness and cut out additional strips. Twist strips and place on prepared baking sheet.
Pour enough olive oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan with bulb submerged in oil; heat oil to 360°F. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2 to 3 minutes. Using slotted spoon, transfer fried pastries to paper towels to drain. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Line another large baking sheet with parchment paper. Bring honey to simmer in medium saucepan. Remove from heat. Cool until just warm. Whisk powdered sugar, cinnamon, and nutmeg in medium bowl to blend.
Working with 1 fried pastry at a time, dip pastry into warm honey. Lift pastry and shake gently, allowing excess honey to drip back into pan. Roll pastry in powdered sugar mixture to coat. Place on prepared baking sheet. Arrange pastries on platter.
For the best results, dip the pastry twists in a mild-flavored honey, such as orange blossom. An assertively flavored honey will overwhelm the pastry and the spiced powdered sugar.
Finish the meal with a glass of Moscato, a sweet white wine. Donatella recommends the 2007 Rivera "Piani di Tufara" Moscato di Trani, Dolce (Italy, $15). The wine's spicy raisin notes are complemented by bitter almond flavors and an apricot finish. If that bottle is unavailable, try the 2008 Michele Chiarlo Nivole Moscato D'Asti (Italy, $16), a sparkling Moscato with stone-fruit flavors.
Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan croutons

Ingredients:
4 5 x 3 x 1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
3/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chervil (optional)
2/3 cup crème fraîche*
3 tablespoons Dijon mustard
1 tablespoon whole grain brown mustard or whole grain Dijon mustard
3 tablespoons butter
4 large garlic cloves, minced
2 tablespoons chopped fresh thyme
5 pounds mussels, scrubbed, debearded
3 cups diced seeded tomatoes (about 4 large)
1 cup chopped green onions (about 4)
1 12-ounce bottle Belgian white beer (such as Hoegaarden)

Instructions:
Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add crème fraîche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.
* Available at most supermarkets and at specialty foods stores.
Cantal Cheese Tart

Ingredients:
1 1/4 cups all purpose flour
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3 tablespoons (or more) ice water
1 tablespoon unsalted butter
1/2 cup chopped shallots (about 2 large)
1 1/4 cups heavy whipping cream
3 large eggs
1/8 teaspoon (scant) freshly ground black pepper
1/8 teaspoon (scant) freshly grated nutmeg
Pinch of salt
2 cups coarsely grated rindless Cantal cheese (about 7 ounces)

Instructions:
Blend flour and salt in processor 5 seconds. Add butter and cut in, using on/ off turns, until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill at least 1 hour and up to 1 day.
Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press so that sides of dough rise 1/4 to 1/3 inch above rim of pan. Freeze crust 15 minutes.
Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until pale golden, piercing with fork if crust bubbles, about 20 minutes. Reduce oven temperature to 350°F. Cool crust.
Melt butter in heavy medium skillet over medium heat. Add shallots. Sprinkle with salt and pepper. Sauté until soft and beginning to color, about 4 minutes. Spread shallots in crust. Whisk cream, eggs, pepper, nutmeg, and salt in medium bowl. Mix in cheese. Pour custard into crust. Bake until filling is set in center, 35 to 38 minutes. Transfer tart to rack and cool 15 to 30 minutes. Push up pan bottom, releasing tart. Serve tart warm or at room temperature.
Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup

Ingredients:
1 1/2 cups brown basmati rice
1/4 cup olive oil
2 medium onions, peeled and minced
coarse salt and black pepper
4 large chicken thighs, chopped in half, or 8 smaller ones
about 4 cups water
1 large organic orange
1 tablespoon unrefined granulated sugar
1/2 cup slivered blanched almonds
1/2 cup shelled, chopped pistachio nuts
large pinch of saffron threads
2 to 3 teaspoons rose water
7 or 8 cardamom pods, lightly crushed, seeds extracted
a handful of blanched, skinned baby fava beans (optional)
a handful of blanched peas (optional)

Instructions:
Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.
Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.
Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.
Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.
Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.
Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.
Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table.
Crushed Peas with Feta and Scallions

Ingredients:
2 1/4 pounds peas in the pod, or 1 1/2 cups frozen organic peas or petit pois, 2 to 4 tablespoons fruity olive oil, "1/2 pound sheeps-milk feta, drained", 1/2 pound Greek-style yogurt, 1 garlic clove, peeled and minced with a little coarse salt, a bunch of scallions, trimmed and finely sliced, a large handful of mint leaves, shredded, juice of 1 lemon, coarse salt and black pepper

Instructions:
If using fresh peas, shell them and cook briefly in boiling water until al dente, then drain well and place in a large bowl. Sprinkle with 2 tablespoons olive oil and crush them coarsely with a potato masher.
If you are using frozen peas, blanch them briefly, drain exceptionally well, and crush before adding the oil, pouring off any more excess water at this stage; add the oil bit by bit and less liberally.
Mash the feta and yogurt together in a shallow bowl. While the peas are still hot, add the feta and toss to combine. This is all about texture, not smoothness, as for a dip. Add the minced garlic.
Now add the scallions and 2 tablespoons shredded mint. Stir in the juice of half a lemon to start with. Season with pepper and a little salt, if you think it is needed; feta is pretty salty. Taste and adjust the seasoning, adding more lemon juice, mint, or olive oil if you like.
Serve in a shallow dish with a mound of warm, grilled pita bread.
"Carbonnade à la Flamande" Short Ribs

Ingredients:
1 cinnamon stick
2 bay leaves
1 whole star anise*
5 whole black peppercorns
1 tablespoon butter
2 tablespoons canola oil
4 to 4 1/2 pounds beef short ribs (about 8)
1 large onion, sliced (about 3 cups)
1 tablespoon Worcestershire sauce
2 tablespoons all purpose flour
2 12-ounce bottles Dogfish Head Indian Brown Ale or other brown ale
2 cups beef broth
1 12-ounce bottle Guinness stout
16 pitted prunes
1/3 cup (packed) golden brown sugar
2 tablespoons Dijon mustard
1 5 x 3 x 1/2-inch slice crusty country-style bread
Chopped fresh Italian parsley
Cheesecloth

Instructions:
Wrap cinnamon stick, bay leaves, star anise, and peppercorns in piece of cheesecloth and tie to secure; set aside.
Melt butter with oil in heavy large pot over medium-high heat until butter starts to brown. Sprinkle short ribs with salt and freshly ground black pepper. Working in 2 batches, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch. Transfer ribs to large bowl.
Add onion to same pot and sauté over medium-high heat until golden brown, about 5 minutes. Add spice packet and Worcestershire sauce; stir 1 minute. Return short ribs to same pot; sprinkle with flour and stir 1 minute. Add ale, broth, and stout, then prunes and brown sugar; bring to boil. Sprinkle lightly with salt and freshly ground black pepper. Spread mustard over bread slice, then place bread slice atop short ribs in pot, pressing to submerge bread into liquid. Reduce heat to medium-low, cover, and simmer until short ribs are very tender and begin to fall off bones, stirring occasionally, about 2 1/2 hours. Discard spice packet. Transfer short ribs to plate. Strain pan juices through large sieve set over large bowl; reserve solids in strainer. Spoon fat from top of pan juices and discard. Return juices to same pot and boil until liquid is reduced to 4 cups, 15 to 20 minutes. Season juices to taste with salt and pepper. Return short ribs and solids from strainer to juices in pot and simmer until heated through, about 10 minutes longer. Transfer short ribs and sauce to large bowl; sprinkle with parsley and serve.
A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
Galician Pork and Vegetable Stew

Ingredients:
1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections
1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces
1 1-pound smoked ham shank
1 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds
1 pound skirt steak, cut crosswise into 8 pieces
8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped
16 cups water
5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
3 pounds 3-inch-diameter white skinned potatoes, peeled, halved
1 pound kale (2 large bunches)
center ribs removed
cut crosswise into 3/4-inch-wide strips (about 16 cups)

Instructions:
Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.
Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
Available at specialty foods stores and Italian markets.
** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda.com.
The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.
Beet and Cabbage Salads

Ingredients:
2 tablespoons Sherry wine vinegar, 2 teaspoons Dijon mustard, 5 tablespoons safflower oil, 3 large raw beets, peeled, coarsely grated, 1/4 cup distilled white vinegar, 1 tablespoon soy sauce, 1 tablespoon sugar, 5 tablespoons safflower oil, 6 cups very thinly sliced green cabbage, 2 tablespoons chopped fresh mint

Instructions:
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
Dessert Pancakes with Custard and Berries

Ingredients:
1 lemon
2 cups whole milk, divided
2/3 cup sugar
1 cinnamon stick, broken in half
1/3 cup cornstarch
2 large egg yolks
3 large eggs
1 3/4 cups whole milk
2 1/2 tablespoons Pernod or ouzo
1/2 teaspoon (scant) salt
1 cup all purpose flour
Olive oil (for brushing)
Whipped cream
Fresh raspberries (for garnish)

Instructions:
Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use), 1 1/2 cups milk, sugar, and cinnamon in large saucepan. Bring to boil; cover and remove from heat. Let steep 15 minutes.
Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
Whisk eggs in large bowl to blend. Whisk in milk, Pernod, and salt. Add flour and whisk batter to blend well. Let batter rest 1 hour.
Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add scant 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate. Repeat with remaining batter, placing parchment paper between each pancake. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate.
Preheat oven to 300°F. Place covered pancakes in oven until warm, about 10 minutes. Fold pancakes in half, then in half again, forming triangle. Place 2 pancakes on each plate. Spoon dollop of custard and dollop of whipped cream atop pancakes. Garnish pancakes with fresh raspberries and serve.
Tuna Empanada

Ingredients:
1 tablespoon olive oil
2 medium plum tomatoes, seeded, finely chopped
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked
2 large hard-boiled eggs, peeled, sliced
Nonstick vegetable oil spray
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 ounces thinly sliced Serrano ham or prosciutto
1 large egg
beaten to blend (for glaze)

Instructions:
Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.
Carrot Cake with Lime and Mascarpone Topping

Ingredients:
1 1/4 cups all-purpose flour
2 level teaspoons baking powder
1 teaspoon ground cinnamon, preferably freshly ground
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 cup light muscovado or light brown sugar
2/3 cup (scant) sunflower oil
2 organic large eggs
2 1/2 cups coarsely grated organic carrots
3/4 cup shelled walnuts, roughly chopped
1 lime
1 cup (scant) mascarpone
6 tablespoons (3/4 stick) unsalted butter, softened
"3/4 cup unrefined confectioners sugar"
juice of 1/2 lemon
or to taste

Instructions:
Preheat the oven to 350 degrees F. Grease and line two 8" cake pans (or one deep pan). Sift the flour and baking powder together into a large bowl and mix in the spices.
Using an electric mixer, whisk together the muscovado (or brown) sugar, sunflower oil, and eggs until smooth. With a large metal spoon, fold in the grated carrots and chopped walnuts, then fold in the flour and spices until evenly combined.
Spoon the mixture into the prepared cake pan(s), set on a baking tray, and bake until a skewer inserted into the center comes out clean; test after 25 minutes for layer cake; 40 minutes for a deep cake. Leave to cool in the pan(s) on a wire rack.
For the frosting, pare a few shreds of lime zest with a zester and set aside; grate the rest of the zest and squeeze the juice from one half. In a bowl, beat the mascarpone with the softened butter, sugar, grated lime zest, and the lime and lemon juices. Taste. I like a good sharp topping, so sometimes add more lime, sometimes more lemon juice.
Sandwich the layers together with some of the mascarpone mixture, (or cut a deep cake into two layers). Spread the frosting over the top of the cake and smooth it down the sides to cover completely, then ruffle the surface. Either refrigerate or serve immediately, topped with the reserved zest. I like it a little cold, so that the frosting has set slightly.
Add snowdrops in season!
Strawberry and Rhubarb Crumble

Ingredients:
3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted , coarsely chopped
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces Vanilla ice cream
Vanilla ice cream

Instructions:
Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.