iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Walla Walla Onion, Pine Mushroom Fonduta

Ingredients:
4 Walla Walla (sweet) onions (about 1 lb each)
1 cup coarse salt, for roasting
½ cup extra virgin olive oil
2 cups peeled, washed, and thinly sliced pine mushrooms
¼ cup all-purpose flour
2 cups Vegetable Stock
½ cup heavy cream
Reserved chopped innards from onions
2 tbsp. thyme leaves Kosher salt
Fresh-ground black pepper
1 cup small torn pieces day- old Arctic Sourdough
2 cups grated Gruyère-style cheese (we like Farm House Natural Cheeses Heidi)
1 cup grated Gruyère-style cheese
Arctic Sourdough

Instructions:
Preheat the oven to 450°F.
Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through.
When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside.
In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat.
Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly.
Serve with lots of Arctic Sourdough and any extra fonduta that didn’t fit in the onions.
Marrakesh Express

Ingredients:
1 1/2 ounces mezcal
1 1/2 ounces pomegranate juice (fresh preferred)
3/4 ounce lemon juice
3/4 ounce 1:1 simple syrup (recipe follows)
1/2 to 1 teaspoon harissa paste (such as Dea), depending on how spicy you want it
3/4 teaspoon rose water
Splash aquafaba or egg white
Pinch each pomegranate seeds
cracked pink peppercorns
and flaky salt (black
smoked
or Maldon)
to garnish

Instructions:
Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify. Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt.
For 1:1 simple syrup, add equal parts sugar and hot water in a resealable mason jar. Seal and shake vigorously, until sugar is dissolved. Let cool before using and store for up to several weeks in the fridge.
Fearless Sous Vide Poached Eggs

Ingredients:
6 large eggs

Instructions:
Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F—not 150°F. 153°F.
Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn’t crack.) Cook 25 minutes.
Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week.
When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 150°F or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.
You’re the Best Cold Cut Around

Ingredients:
1 Tbsp. light brown sugar
1 Tbsp. kosher salt
1 Tbsp. onion powder
2 tsp. dried oregano
2 tsp. fennel seeds
1 tsp. smoked paprika
1 tsp. ground coriander
1/4 tsp. ground cardamom
2 lb. boneless pork loin
A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag

Instructions:
Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that water will rise when pork is added).
Mix brown sugar, salt, onion powder, oregano, fennel, paprika, coriander, and cardamom in a small bowl to combine. Rub all over pork. Place pork in bag, along with any stray spices from bowl.
Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water until only the open edge of bag is exposed (this will push more air out of the bag), then seal.
Turn on machine and heat water to 140°F. Cook pork 8 hours, giving you just enough time to watch two episodes of This Is Us, read a couple chapters of your book, floss, brush, sleep, get up, get dressed, brush your teeth, and eat a bowl of cereal.
Pull out bag of pork, chill it in an ice bath or refrigerator, thinly slice it, and make yourself one of the greatest sandwiches you’ve ever eaten while sitting at your desk at work. (Quit your job and follow your dream of opening a sandwich shop!)
Hearty Sous Vide Rice Bowl for All Hungry People

Ingredients:
1/3 cup Uncle Ben’s Rice, Original or Whole Grain
2 tsp. unsalted butter, divided
3/4 tsp. kosher salt, divided, plus more
1 large carrot, peeled, cut into 1/2" pieces
1 tsp. fresh lime juice
1 tsp. pure maple syrup
1/2 tsp. cumin seeds
1 1/4 tsp. toasted sesame oil, divided
4 oz. shiitake mushrooms, sliced (about 2 cups)
1/4 tsp. cornstarch
1 tsp. tamari or soy sauce
Fearless Sous Vide Poached Egg, sliced scallions, fried shallots, crushed peanuts, and hot sauce (for serving; optional)
A sous vide machine; three 1-qt-size vacuum-sealable or resealable plastic freezer bags

Instructions:
Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water.
Place rice, 1 tsp. butter, 1/2 tsp. salt, and 1/3 cup plus 1 Tbsp. water in a vacuum-sealable or freezer bag and gently shake to combine.
Place carrot, lime juice, maple syrup, cumin, 1 tsp. butter, 1/4 tsp. salt, and 1/4 tsp. oil in another bag and gently shake to combine.
Place mushrooms, cornstarch, tamari, remaining 1 tsp. oil, and a pinch of salt in third bag and gently shake to combine.
Vacuum seal or partially close freezer bags, getting as much air out as possible to keep bags from floating, and place in water bath. If using freezer bags, push down into water until only the open edge of bag is exposed (this will push more air out of the bag) and fully close, using a wooden spoon or tongs to hold the vegetables below the water while sealing, as they’re buoyant and want to float. Turn on machine and heat water to 190°F.
Cook, turning mushrooms and carrots occasionally, which have a tendency to float, 35 minutes. If after 5–10 minutes, it looks like there’s air in the freezer bags, open a corner and push the bags under water, sealing again when the air is displaced. You could also try to weigh them down, but the water is hot so it’s kind of a pain.
Remove bags from water and unseal. Transfer rice to a medium bowl and top with mushrooms. Pull carrots out of their liquid and reserve liquid in bag as a totally righteous sauce to pour over the finished dish.
Top rice bowl with poached egg, scallions, shallots, peanuts, hot sauce if you're into it, and don’t forget that you still have that reserved carrot sauce!
Whole Grain Shortbread with Einkorn and Rye Flour

Ingredients:
1 cup, plus 2 Tbsp. unsalted butter, very soft, 1/2 tsp. salt, 1 cup, plus 1 Tbsp. einkorn flour, 3/4 cup, plus 1 Tbsp. rye Flour, 1/3 cup rice flour, 5 Tbsp. cornstarch, 1/3 cup granulated sugar, 1/4 cup Superfine or granulated sugar, for topping

Instructions:
Preheat the oven to 325°F. Butter a 6 by 10 in. baking dish.
Place the butter in a mixing bowl. The butter must be very soft—the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well. Sift the flours and cornstarch together into another bowl. Add the granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 in. deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle of the shortbread should remain light. Let cool on a wire rack until warm to the touch.
Sprinkle the shortbread with the superfine sugar. Tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread into rectangular fingers about 1/2 in. wide and 2 in. long. If the cookies have become cold they will not slice well, so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish.
The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to 2 weeks.
Skip sprinkling the shortbread with sugar. Temper 8 oz. milk, dark, or white chocolate. Dip half of the cookie in the melted chocolate, letting excess chocolate drip back into the bowl, and let set. Alternatively, you can use melted, untempered chocolate, but refrigerate the cookies after dipping to set the chocolate.
Parsnip and Butternut Squash with Flatbreads

Ingredients:
10 1/2 oz. butternut squash, peeled and cut into rough 3/4-inch cubes
18 oz. parsnips, cut into rough 3/4-inch cubes
3 Tbsp. extra-virgin olive oil, plus extra for drizzling
1 tsp. fennel seeds, ground
1 tsp. cumin seeds, ground
1 tsp. freshly ground black pepper
3 1/2 oz. sprouted lentils (store-bought or sprouted at home)
3 1/2 oz. arugula
2 oz. full-fat Greek yogurt, to serve (optional)
5 1/2 oz. spelt flour, plus extra for dusting
1/3 cup tepid water
1 Tbsp. olive oil
Generous pinch of salt and pepper
1/4 tsp. ground coriander

Instructions:
Preheat the oven to 400°F.
Put the cubed butternut squash and parsnips in a baking tray, drizzle with the oil, and scatter the spices on top, tossing to thoroughly coat the vegetables in the spiced oil. Bake in the oven for 35 minutes, tossing them once halfway through and adding the sprouted lentils after 15 minutes, until the vegetables are golden.
In the meantime, make the flatbreads. Mix the flour with the water, oil, and spices in a bowl. Knead until the dough comes together and is smooth and not sticky, adding more water if necessary, then separate the dough into 4 small balls.
Dust the work surface with flour, and roll out the balls of dough using a floured rolling pin (or wine bottle) until you have breads about 8 inches in diameter.
Heat a large, dry frying pan over high heat, then cook each flatbread for 1–2 minutes on each side until lightly browned.
When the vegetables are cooked, remove the tray from the oven, and fold the arugula into the root vegetables. This will gently wilt the leaves. Build your flatbreads, drizzling with a little olive oil or yogurt on top if you like.
Soft Polenta with Mushrooms and Spinach

Ingredients:
150 g (about 1 cup) instant polenta
75 g (2.6 ounces) Parmesan cheese (about 3/4 cup grated)
Olive oil, for greasing and frying
150 g (5 1/4 ounces) mushrooms (just one kind or a mixture), sliced into smaller pieces, if necessary
1 garlic clove, crushed
150 g (5 1/4 ounces) baby leaf spinach
1 egg
A small knob of butter
Salt and freshly ground pepper
to season

Instructions:
In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3–5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary.
When cooked, pour half of the polenta onto a flat plate that you’ve greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow.
While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper.
Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.
Baked Sweet Potato with Olives, Feta, and Chile

Ingredients:
2 very large or 4–5 small sweet potatoes
Olive oil, for greasing and drizzling
Coarse sea salt
50 g creamy feta (about 1/3 cup crumbles)
A small handful of salty black olives, pitted and coarsely chopped
1 red chile pepper (with or without seeds), sliced into rings
A small handful of fresh cilantro leaves
coarsely chopped

Instructions:
Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.
Salty-Sweet Fall Cookies

Ingredients:
4 1/2 cups all-purpose ﬂour, plus more for rolling, 1 Tbsp baking powder, 1 1/2 cups salted butter, at room temperature, 1 1/2 cups white granulated sugar, 3 large eggs, 1 Tbsp pure vanilla extract, 1 1/2 cups chopped chocolate-covered pretzels, Milk chocolate candy melts, 1 1/2-inch square cookie cutter

Instructions:
Whisk the ﬂour and baking powder together in a medium bowl.
Beat the butter and sugar together in a large bowl with an electric mixer ﬁtted with the paddle attachment on medium speed until smooth or about 2 1/2 minutes. Beat in the eggs and vanilla until ﬂuffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula.
Turn the mixer speed to low and add the ﬂour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. Reserve 1/4 cup of the chocolate-covered pretzels. Mix the remaining pretzels into the cookie dough until fully incorporated. The dough will form a ball around the paddle attachment and feel soft but not sticky.
Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped.
Preheat the oven to 375°F.
Roll out the dough on a lightly ﬂoured ﬂat work surface to about 1/4-inch thickness, using additional ﬂour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a metal spatula to a nonstick baking sheet, placing the cookies about 3/4 inch apart.
Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
Melt the candy melts in a microwave-safe bowl on 30 percent power for 30-second increments until melted.
Using a honey dipper, drizzle the chocolate over the cookies and sprinkle with the reserved chocolate-covered pretzels.
Roasted and Marinated Root Vegetables

Ingredients:
2 pounds beets, sweet potatoes, or turnips (any color, golf ball–to baseball-size)
1/4 cup rice bran oil, grapeseed oil, or olive oil
1 tablespoon kosher salt
2 teaspoons sugar or honey
1 teaspoon freshly ground black pepper
2 sprigs thyme
2 sprigs rosemary
Juice of 1 orange or lemon, or 2 tablespoons red, champagne, or cider vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red chile flakes

Instructions:
Preheat the oven to 350°F.
Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do.
Cut the roots into chunks; I like them about 1 inch thick and 2 inches long. Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2-inch pieces. If you can find baby sweet potatoes, just cut those in half. There’s no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly.
Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat. Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking. Carefully add the roots and let them caramelize on one side, 2 to 3 minutes. Check to make sure they’re not burning—lower the heat if they’re scorching in some spots. Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven.
Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes. They’re done when they’re easily pierced all the way through. The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often.
Spoon the roasted vegetables into a large bowl. Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated.
You can serve at this point, or store in the fridge for up to 5 days.
Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette

Ingredients:
1/4 cup grated Pecorino or Parmigiano cheese
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 clove garlic, minced
1⁄2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon crushed red chile flakes
Freshly ground black pepper
1 large bunch black Tuscan kale, ribs removed and coarsely chopped
1/4 heaping cup hazelnuts, toasted in a skillet over medium heat until fragrant and then finely ground
3 tablespoons hazelnut oil
1 tablespoon red wine vinegar
1 teaspoon finely chopped shallot
1 teaspoon minced thyme leaves
1/2 teaspoon honey
1/4 teaspoon kosher salt
3 cranks black pepper
Roasted and marinated beets
2 balls burrata or fresh mozzarella cheese, torn into rough chunks
Kosher salt
Freshly ground black pepper
1/2 cup coarsely chopped toasted hazelnuts

Instructions:
In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine—really get in there and work the kale with your hands; this isn’t a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They’ll marinate just the same.
Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts
A Vegetarian’s Dream Sweet Potato Dinner

Ingredients:
6 small sweet potatoes (garnet yams), halved lengthwise
7 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 tsp. kosher salt, divided, plus more
1 1/4 tsp. freshly ground black pepper, divided
1/2 cup black or green lentils
1/2 lb. maitake mushrooms, trimmed, torn into pieces
6 oz. feta, crumbled (about 1 cup)
1/4 cup tahini
1 small garlic clove, crushed
1/4 cup fresh lemon juice, divided
1 bunch dill, coarsely chopped (about 1 1/2 cups), divided
2 scallions
finely chopped

Instructions:
Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15–20 minutes.
While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15–20 minutes. Drain and transfer to a medium bowl.
Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12–15 minutes.
Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.
Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.
Sazerac

Ingredients:
1 cube or 1/2 teaspoon sugar
4 dashes Peychaud Bitters
Splash water, about 1/2 teaspoon
2 ounces rye whiskey
Splash Herbsaint (or Pernod), about 1/2 teaspoon
Lemon peel for garnish
Ice

Instructions:
In old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add rye whiskey, fill with ice, and stir well, about 15 seconds. From first glass, discard ice, then add Herbsaint. Holding glass horizontally, turn it so that Herbsaint completely coats the interior. Discard any excess. Strain contents of second glass into chilled glass. Twist lemon peel directly over drink to release essential oils, and serve.