iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pasta With Mushrooms and Prosciutto

Ingredients:
1/4 cup plus 2 tablespoons olive oil
2 ounces thinly sliced prosciutto (about 6 slices)
1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
2 medium shallots, finely chopped
1 teaspoon thyme leaves, plus more for serving
Kosher salt, freshly ground pepper
1 cup chicken stock or low-sodium chicken broth
12 ounces pappardelle or fettuccine
1/3 cup heavy cream
2 tablespoons unsalted butter

Instructions:
Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
Anchovy Pasta With Garlic Breadcrumbs

Ingredients:
8 garlic cloves, divided
5 ounces sourdough or other crusty bread, crust removed, cut into 1-inch pieces (about 2 cups)
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
1/4 cup plus 3 tablespoons (or more) olive oil
4 oil-packed anchovy fillets
4 oil-packed Calabrian chiles, very finely chopped, or 1/2 teaspoon crushed red pepper flakes
1 tablespoon (or more) fresh lemon juice
12 ounces bucatini, spaghetti, or linguine
2 ounces finely grated Pecorino
1/2 cup finely chopped parsley
2 tablespoons unsalted butter

Instructions:
Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
Divide pasta among bowls. Top with remaining breadcrumb mixture.
Kimchi Udon with Scallions

Ingredients:
5 tablespoons unsalted butter, divided
1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
2 tablespoons gochujang (Korean hot pepper paste)
1/2 cup low-sodium chicken broth
1 pound fresh or frozen udon noodles
Kosher salt
4 large egg yolks, room temperature
3 scallions, white and pale-green parts only, thinly sliced on a diagonal
1 tablespoon toasted sesame seeds

Instructions:
Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
Meanwhile, boil noodles according to package directions.
Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.
Fridge-Dive Pesto Pasta

Ingredients:
1/2 red onion, quartered through root end
8 cups (lightly packed) torn mixed greens and tender herbs
Kosher salt
1/4 cup toasted sesame seeds, plus more for serving
1/2 cup grated ricotta salata (salted dry ricotta), divided
3 tablespoons plus 1/4 cup olive oil; plus more for drizzling
8 garlic cloves, smashed
12 ounces tripoline or mafaldine (wavy-edged ribbon pasta) or fusilli (spiral-shaped pasta)
2 tablespoons unsalted butter

Instructions:
Cook onion and mixed greens and herbs in a large pot of boiling salted water until tender, about 2 minutes. Using a spider or tongs, transfer to a bowl of ice water and swish around in the water to cool down as quickly as possible (this helps retain the bright color). Drain and gently squeeze to remove excess liquid, then press between a double layer of paper towels to remove as much remaining liquid as possible. Reserve pot with greens cooking liquid.
Process 1/4 cup sesame seeds in a food processor until finely ground. Add onion and greens mixture and 1/4 cup ricotta salata and process until a coarse paste forms. With motor running, stream in 3 Tbsp. oil and process, adding water by the tablespoonful if needed to thin, until pesto is very smooth.
Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often, until golden brown, about 5 minutes. Add pesto and cook, stirring, until sauce looks like most of the moisture has been cooked out, about 1 minute.
Meanwhile, bring reserved pot of greens cooking liquid to a boil and cook pasta, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using tongs, transfer pasta to pot with pesto and add 1/2 cup pasta cooking liquid. Cook, tossing, until each strand of pasta is coated. Remove from heat, add butter, and toss to combine.
Divide pasta among bowls. Top with more sesame seeds and remaining 1/4 cup ricotta salata and drizzle with oil.
Kombu Celery

Ingredients:
5 celery stalks, strings removed, cut into 3x1/2-inch sticks
1 tablespoon furikake
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
Toasted sesame seeds (for serving)

Instructions:
Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat. Chill uncovered 30 minutes to let flavors meld. Serve topped with sesame seeds.
Braised Lamb With Rosemary and Garlic

Ingredients:
2 teaspoons coriander seeds
4 garlic cloves, smashed
1/2 cup coarsely chopped rosemary
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
3/4 cup olive oil, divided
1 (6-pound) boneless leg of lamb, butterflied
Kosher salt
1 medium onion, coarsely chopped
1 medium fennel bulb, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 head of garlic, halved crosswise
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
3/4 cup red wine
Flaky sea salt
Salsa Verde With Toasted Breadcrumbs and Roasted Red Pepper Harissa (for serving)
A spice mill or a mortar and pestle

Instructions:
Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.
Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in 1/2 cup oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it’s resting seam side down. Starting at the center, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavors to meld and permeate the meat).
Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).
Preheat oven to 450°F. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce oven temperature to 300°F.
Meanwhile, heat remaining 1/4 cup oil in a Dutch oven or other heavy pot large enough to fit lamb over medium. Add onion, fennel, carrot, and garlic and cook, stirring occasionally, until vegetables are soft and golden, 15–20 minutes. Add chiles de árbol and wine and bring to a simmer. Remove from heat.
Carefully place lamb in pot and pour in water to come halfway up sides of meat. Place in oven and braise lamb, uncovered, until an instant-read thermometer inserted into the thickest part registers 120°F, about 1 hour. Transfer lamb to a cutting board and let rest 30 minutes.
Slice lamb and transfer to a platter. Spoon some braising liquid over and sprinkle with sea salt. Serve with salsa verde and harissa.
Poached Cod With Potatoes and Leeks

Ingredients:
1 1/2 pounds small Yukon Gold potatoes
Kosher salt
2 tablespoons olive oil, plus more for drizzling
2 medium leeks, white and pale-greens parts only, halved lengthwise, with some root attached
4 sprigs thyme
2 garlic cloves, smashed
3 cups whole milk
4 (6-ounce) skinless cod fillets
Freshly ground black pepper

Instructions:
Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15–20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6–8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7–9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.
Vietnamese Chicken Soup With Rice

Ingredients:
2 skinless, boneless chicken thighs
1 (4x4-inch) piece dried kombu
1 (2-inch) piece ginger, peeled, crushed
3 star anise pods
1 (2-inch) cinnamon stick
2 whole cloves
4 cups chicken stock or low-sodium chicken broth
1 cup glutinous (sticky) rice or sushi rice, rinsed
1 tablespoon (or more) fish sauce
1 teaspoon palm or light brown sugar
1 scallion, thinly sliced
1 jalapeño, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup thinly sliced white onion

Instructions:
Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat. Reduce heat to maintain a low simmer and cook until chicken is tender. Transfer chicken to a plate.
Strain broth through a fine-mesh sieve into a large bowl; discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18–20 minutes. Shred chicken and return to pot; season soup with more fish sauce.
Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.
Apple and Fig Custard

Ingredients:
4 tablespoons unsalted butter, plus more for dish
2 tablespoons demerara sugar, plus more for sprinkling
1/2 cup granulated sugar
2 teaspoons finely grated lemon zest
1 vanilla bean, halved lengthwise
3 large eggs, room temperature
2/3 cup whole milk, room temperature
2 tablespoons apple brandy or dark rum
3/4 cup crème fraîche, room temperature
1/2 cup all-purpose flour
1 teaspoon kosher salt, plus more
2 pounds firm baking apples (about 4 large), peeled, cored, sliced into 1/2-inch-thick rings
6 ounces fresh mission figs
halved lengthwise

Instructions:
Place rack in top third of oven; preheat to 450°F. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.
Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, crème fraîche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.
Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.
Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25–30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they’ll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375°F and bake custard until golden and center is firm, 30–35 minutes. Let cool slightly before serving.
Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.
Yeasted Apple Coffee Cake

Ingredients:
6 tablespoons unsalted butter, melted, slightly cooled, plus more
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
2/3 cup (packed) light brown sugar, divided
1 large egg, room temperature
3 cups all-purpose flour, divided
1/2 cup sour cream, room temperature
2 teaspoons finely grated orange zest
1/3 cup fresh orange juice
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup (packed) light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Kosher salt
6 tablespoons unsalted butter, melted, slightly cooled
2 pounds firm baking apples (about 4 large), halved, cored, very thinly sliced
1 1/2 cups powdered sugar
2 tablespoons (or more) fresh orange juice

Instructions:
Butter a 13x9" shallow baking dish. Mix yeast, 2 Tbsp. brown sugar, and 1/4 cup warm water in the bowl of a stand mixer; let sit until it foams, about 5 minutes. Whisk in egg and remaining brown sugar, then stir in 1 cup flour and mix with a wooden spoon to incorporate. Sprinkle remaining 2 cups flour over top but do not mix in. Cover with plastic wrap and let sit in a warm, draft-free spot until mixture is visibly puffed and flour has cracks in places, 60–90 minutes.
Add sour cream, orange zest, orange juice, baking powder, and salt to mixture and mix on medium speed with dough hook until smooth, elastic, and just sticking to the sides of bowl, about 4 minutes. Add 6 Tbsp. butter in 2 additions, beating well between additions; beat until a soft, slightly glossy, sticky dough-batter hybrid forms, about 4 minutes.
Using buttered fingers, pat dough into prepared pan in an even layer, spreading to edges. Cover and let sit in a warm, draft-free spot until puffed and nearly doubled in size, 60–70 minutes.
Just before dough is finished rising, preheat oven to 350°F. Pulse flour, oats, brown sugar, granulated sugar, cinnamon, and a pinch of salt in a food processor a few times to combine. Add butter and process in long pulses until streusel is the consistency of moist crumbs.
Working with several slices at a time, fan out apples slightly and arrange over dough, shingling rows in different directions; sprinkle streusel over top. Bake until apples are tender and a tester inserted into the center comes out clean, 35–45 minutes. Transfer to a wire rack and let cool.
Whisk powdered sugar, orange juice, and a pinch of salt in a medium bowl, adding more orange juice by the teaspoonful as needed, until icing is very thick and smooth and falls back onto itself in a slowly dissolving ribbon. Drizzle over coffee cake.
Crispy Rice Cakes With Tarator Sauce

Ingredients:
Almond Aioli
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
1 cup long-grain white rice (such as jasmine or basmati), rinsed
Kosher salt
1 large egg
1 large egg yolk
1 tablespoon plus 1 teaspoon fresh lemon juice
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 cup mixed tender herbs (such as parsley, cilantro, and/or mint)
1 teaspoon olive oil
Lemon wedges (for serving)

Instructions:
Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
Cook rice in a large saucepan of boiling salted water, stirring often to separate grains and prevent sticking, 6 minutes. Drain well and spread out on a rimmed baking sheet to cool. Transfer cooled rice to a medium bowl.
Whisk egg, egg yolk, 1/2 cup tarator sauce, and 1 Tbsp. lemon juice in a small bowl to combine and add to rice. Season with salt and pepper and stir to combine; set aside.
Heat 1 Tbsp. vegetable oil and 1 Tbsp. butter in a large skillet, preferably nonstick, over medium. Just as butter starts to brown, drop four 1/4-cupfuls of rice mixture into skillet and gently press down with a spatula to make 1/2"-thick cakes. Cook cakes until edges and bottoms are golden brown and crisp, 5–7 minutes. Transfer to a wire rack (they’re only cooked on one side). Wipe out skillet and repeat process with remaining vegetable oil, butter, and rice mixture to make 4 more cakes.
Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper.
Divide 1/2 cup tarator sauce among plates and top each with 2 cakes. Squeeze lemon wedges over and season with more salt. Top with herbs.
Almond Aioli

Ingredients:
1/2 cup slivered almonds, 1/4 cup olive oil, 1/2 tsp kosher salt

Instructions:
Purée almonds, oil, salt, and 1/2 cup water in a high-powered blender on high speed until thick, light, and smooth, about 3 minutes.
Aioli can be made 2 days ahead. Cover and chill. Thin with water if needed.
Pesto From the Sea

Ingredients:
1.4 ounces (40 g) fresh kombu (or a mix of kombu and wakame)
1/3 cup (50 g) roasted pine nuts
1 small garlic clove, minced
1 cup (25 g) fresh basil (including stems)
1 cup (25 g) arugula
2 tablespoons extra virgin olive oil, plus extra for storing
1 1/2 teaspoons lemon juice

Instructions:
Thoroughly rinse the kombu with water, making sure all pickling salt has been washed off. Dab dry and cut into pieces.
Puree the kombu, nuts, garlic, basil, arugula, olive oil, and lemon juice in a food processor until the mixture forms a smooth paste.
Put the pesto in a glass jar, cover with a layer of olive oil, and store in the fridge for up to two weeks. Always serve with a clean spoon to maintain freshness.
Orange Sweet Rolls

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 tablespoon finely grated orange zest
1/8 teaspoon kosher salt
Pinch of ground cardamom (optional)
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
2 tablespoons sugar, divided
1 egg yolk, lightly beaten, room temperature
1/3 cup fresh orange juice
2 tablespoons melted coconut oil, cooled, or vegetable shortening
1/2 teaspoon kosher salt
1 2/3 cup cups all-purpose flour, plus more for surface
Nonstick vegetable oil spray
A 12-cup standard muffin tin

Instructions:
Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
Pour 3 Tbsp. warm water (105°F–115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.
Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.
Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15–18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.
Giant Chocolate Peanut Butter Cup

Ingredients:
Nonstick vegetable oil spray
18 ounces milk, semisweet, and/or bittersweet chocolate (preferably 40–60% cacao), chopped
1 tablespoon plus 1 1/2 teaspoons coconut or other neutral vegetable oil
"1 pound unsalted, dry-roasted peanuts (about 3 1/2 cups; see Cooks Note)", 1 1/2 cups powdered sugar
3 tablespoons creamy peanut butter
1 3/4 teaspoons fine sea salt
A 10" fluted tart pan with removable bottom

Instructions:
Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.
Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.
Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.
Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.
Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.
Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.
Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.