iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

Ingredients:
1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
1/4 cup (packed) fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons (or more) olive oil, divided, plus additional for brushing
4 boneless chicken breast halves
4 1/2-inch-thick slices country-style French or sourdough bread
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes (from 1 large bunch)
1 cup thinly sliced Japanese cucumbers (about 1 1/2)

Instructions:
Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.
Five-Spice Roast Chicken

Ingredients:
4 garlic cloves, pressed
2 tablespoons coarse kosher salt
2 tablespoons extra-virgin olive oil
1 teaspoon Chinese five-spice powder*
1 cut-up chicken (8 pieces; about 3 1/2 pounds)
1 large onion
peeled
cut into 16 wedges

Instructions:
Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight. Preheat oven to 425°F. Arrange onion wedges in 13x9x2-inch roasting pan.
Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
Crisp Roast Duck with Olives

Ingredients:
1 duck, about 4 pounds, 2 cups homemade chicken stock, 1 tbsp tomato purée, dried herbs, fennel seeds, bay leaf, 2/3 cup pitted green olives

Instructions:
This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat. No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavoring.
Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside. Rinse and dry the duck, then prick lightly all over with a skewer (about 20-30 times), trying to pierce the skin but not the flesh underneath. Rub all over with salt and sprinkle some inside the cavity.
Put on a rack and roast upside down for 3 hours at 250° F (200° F convection). Drain the fat into a bowl, set the duck the right way up and increase the heat to 350° F (325° F convection) for 45 minutes longer, till nicely browned. Leave to stand for 15 minutes, loosely covered with foil.
Reduce the chicken stock with the tomato and herbs to a saucelike consistency, then strain into a clean pan. Simmer the olives in water for 2 minutes to temper the flavor, then strain and stir into the sauce.
Cut the duck into pieces and serve with the sauce.
Green Pea Soup with Tarragon and Pea Sprouts

Ingredients:
2 16-ounce packages frozen petite peas, divided (do not thaw)
2 tablespoons extra-virgin olive oil
1 1/2 cups sliced shallots (about 11 ounces)
4 cups (or more) vegetable broth
3 tablespoons chopped fresh tarragon, divided
Plain nonfat yogurt, stirred
Small fresh pea sprouts*

Instructions:
Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
Cook reserved 1 cup peas in microwave until warm, about 1 minute.
Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
*Available at natural foods stores and Asian markets.
Ramp and Buttermilk Biscuits with Cracked Coriander

Ingredients:
3/4 cup chilled buttermilk
3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)
1 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend (for glaze)
1/2 teaspoon coriander seeds
cracked

Instructions:
Preheat oven to 425°F. Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.
Twice-Baked Garlic Soufflés

Ingredients:
5 tbsp butter
1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped
1/2 tsp vinegar
1 cup milk
3 tbsp all-purpose flour
leaves from a couple of sprigs of thyme
1 cup grated Cantal, Comté or Cheddar cheese
1/2 cup grated Parmesan
4 large eggs, separated
1 1/4 cups heavy cream
seasoning, nutmeg, extra Parmesan, a few bread crumbs
You will need six 3/4-cup individual soufflé dishes

Instructions:
Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool—they will sink.
When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.
Snow Peas with Toasted Almonds

Ingredients:
1 tablespoon unsalted butter, 1/4 cup sliced almonds, 1/2 pound snow peas, trimmed, 2 teaspoons minced shallot, 1 teaspoon fresh lemon juice

Instructions:
Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.
Seared Salmon with Linguine and Ramp Pesto

Ingredients:
2 tablespoons plus 1/2 cup olive oil, divided, 2/3 cup thinly sliced trimmed ramp bulbs and slender stems, 1 cup freshly grated Asiago cheese*, 1/3 cup Marcona almonds**, 2 tablespoons chopped fresh tarragon, 12 ounces linguine, 6 6-ounce salmon fillets

Instructions:
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead; cover and chill.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
Available at some supermarkets and at specialty foods stores and Italian markets.
**Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com.
Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

Ingredients:
1 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine
2 tablespoons extra-virgin olive oil
1 medium white onion, halved, thinly sliced
8 ounces baby zucchini, trimmed, halved lengthwise
8 ounces frozen tiny green beans (3 cups), thawed
2 teaspoons finely grated lemon peel
1 1/4 cups finely grated Parmesan cheese plus more for passing
plus more for passing
1/3 cup heavy whipping cream
2 1/2 tablespoons fresh lemon juice

Instructions:
Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
Scrape contents of skillet over pasta in pot. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid. Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.
Ginger-Scented Rice

Ingredients:
1 3-inch-long 1-inch-thick piece fresh ginger, peeled, cut crosswise into 1/2-inch-thick pieces
1 1/2 cups water
1 cup jasmine rice, rinsed
1 tablespoon butter
1 teaspoon coarse kosher salt

Instructions:
Using garlic press, squeeze enough fresh ginger into small bowl to measure 1 1/2 tablespoons juice with pulp. Transfer ginger to small saucepan.
Add 1 1/2 cups water, rice, butter, and salt to same pan. Cover; bring to boil over high heat. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes. Uncover; fluff rice with fork.
Pan-Seared Steak Pizzaiola

Ingredients:
2 1/2 tablespoons extra-virgin olive oil, divided, 1 1/2 teaspoons dried oregano, divided, 1/4 teaspoon fennel seeds, crushed, 1/4 teaspoon dried crushed red pepper, 2 large garlic cloves, pressed, 1 14- to 16-ounce can diced organic tomatoes in juice, 2 16-ounce boneless rib-eye steaks, each about 3/4 inch thick

Instructions:
Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.
Meanwhile, sprinkle steaks on both sides with salt and pepper, then crush 1/2 teaspoon oregano finely between fingertips and sprinkle over steaks. Heat 1/2 tablespoon olive oil in heavy medium skillet over medium-high heat. Add ribeye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.
Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon sauce over steaks.
Chocolate-Dipped Frozen Banana Bites

Ingredients:
2 cups bittersweet chocolate chips
2 tablespoons canola oil
Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)
3 ripe bananas
peeled
cut into 1/2-inch-thick slices

Instructions:
Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.
Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage)

Ingredients:
1 cup (8 ounces) dried cannellini (white kidney) beans, picked over and rinsed
1 tablespoon plus 1 teaspoon kosher salt, plus additional for boiling pasta
4 tablespoons olive oil
8 ounces sweet Italian sausages, casings removed
1 small onion, finely chopped (about 1 1/3 cups)
10 cloves garlic, minced (about 1/4 cup)
1 sprig fresh rosemary
4 cups chicken stock or low-sodium chicken broth
3/4 teaspoon freshly ground black pepper
8 ounces tubetti
ditalini
or other small tubular pasta

Instructions:
In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.
Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.
In large pot over moderately high heat, bring 6 cups salted water to boil.
Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.
Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.
Robin's-Egg Place Card

Ingredients:
Blown or hard-boiled eggs, one for each
place card, clean and dry
Wooden skewers
Small, stiff, flat paintbrush
Acrylic paint: light blue, brown, and white
Long, narrow block of Styrofoam
Newspaper
Transfer letters (in a size that will spell the desired name on the egg)
Crafts stick or pencil
"Small birds nest
from a crafts supply store"
Small natural-color feathers
5 to 7 for each place card

Instructions:
1. Paint the egg blue: Place it on a skewer, angling so the top of the skewer supports the egg. Use the paintbrush to cover the entire surface of the egg with blue paint. Insert the skewer into the block of Styrofoam (see tip, below) and allow the paint to dry completely—this usually takes about 5 minutes.
2. Spatter the egg: In separate containers, dilute the brown and white paints with water. If you wish, cover your worktable with newspaper. Arrange the egg on the skewer in the Styrofoam. Dip the paintbrush in the brown paint, hold it in one hand above the egg and run your thumb along the bristles or tap the handle to create a spray of paint. Revolve the egg to splatter the entire surface. Let the paint dry completely, then repeat the process with the white paint. Let the paint dry completely.
3. Cut out the transfer letters so you can apply them individually.
4. One at a time and working very gently, apply each letter to the egg, rub over the acetate with a crafts stick or side of a pencil tip to transfer the design, and then discard the acetate.
5. Place the egg in the nest and tuck a few feathers around it.
Marbleized Eggs

Ingredients:
Enamel hobby paints: green, lavender, and purple, or colors of your choice, Disposable aluminum roasting pans, one for each color combination, Rubber gloves, Wooden skewers, Blown eggs , as many as desired, clean and dry, Coffee filters

Instructions:
1. Decide the color or combinations you want to use—you may use one or more colors of paint for each marbling bath.
2. For each bath, fill a roasting pan with about 4 inches of water. Put on the rubber gloves. Add about 1 teaspoon of each color paint in the chosen combination. Swirl the end of a skewer through the paint.
3. Place an egg on the end of a skewer. Swirl it around through the paint and water. When the paint has adhered to the egg in a marbled pattern, remove the egg from the skewer to an egg carton and let it dry.
4. Repeat this process for each egg, using the different color marbleizing baths as you wish.
5. To dispose of paint responsibly, pour each bath slowly through a coffee filter, letting the water drain down the sink and capturing the paint. Throw away the paint.
Chocolate-Filled Delights

Ingredients:
Newspaper
Blown eggs , as many as desired, sterilized and dry, with egg cartons to hold them all
Wooden skewers
Long, narrow block of Styrofoam
Stiff, flat 1/2-inch-wide paintbrush
"Brown food coloring (mix red and green if you dont have brown)", Masking tape
Small needle-nose pliers
Baking chips, white, milk, and dark chocolate flavors, 1 cup per egg
Plastic food storage bags
1 gallon size

Instructions:
1. Spatter each egg: If you wish, cover your worktable with newspaper. Slide the eggs onto skewer on a Styrofoam drying rack (see tip, below). Dip the paintbrush in the food coloring, hold it in one hand above the egg and run your thumb along the bristles or tap the handle to create a spray of paint. Revolve each egg to splatter the entire surface. Allow the eggs to dry for several hours.
2. Seal the hole in the wider end of each blown egg with a small piece of masking tape. Using the pliers, gently chip away the shell around the other hole, enlarging it to the size of a pea. Place the eggs in an egg carton, open-end up.
3. One at a time, fill the eggs with chocolate: Place 1 cup of the baking chips in a food storage bag and twist the bag like a pastry bag to secure the chips in one bottom corner. Microwave on medium for 1 minute, until soft. Snip the corner from the bag and pipe the chocolate into the egg, tapping the egg periodically to compress any air bubbles and filling it completely, to the top of the hole.
4. Refrigerate the eggs overnight so the chocolate is firm. Remove the masking tape. Store in the refrigerator if not eating soon.
5. Tap the eggs on the table to crack the shells, and peel. Yum.
Roast Chicken with Pan Gravy

Ingredients:
2 whole chickens (about 3 1/2 pounds each)
1 stick unsalted butter, cut into tablespoons, divided
6 large garlic cloves, smashed and peeled
2 lemons, halved
2 tablespoons all-purpose flour
2 cups water
Equipment: kitchen string

Instructions:
Preheat oven to 450°F with rack in middle.
Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 4 tablespoons butter with garlic and brush butter all over chickens. Season both chickens inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total). Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.
Roast chickens in a large (17-by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 170°F, 50 to 60 minutes total. Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan. Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.
Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes. Whisk in remaining 4 tablespoons butter and lemon juice to taste (from remaining lemon halves). Season with salt and pepper. Strain through a fine-mesh sieve into a gravy boat.
Mandarin Orange Ice Cream with Sesame Brittle

Ingredients:
3 cups heavy cream
3 cups fresh mandarin orange or clementine juice
6 large egg yolks
3/4 cup sugar
1/3 cup mild honey
1/2 tablespoon grated mandarin orange or clementine zest
2/3 cup white sesame seeds (not toasted)
1/2 cup black sesame seeds (not toasted)
2/3 cup sugar
3 tablespoons mild honey
Equipment: an ice cream maker

Instructions:
Bring cream, juice, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat.
Whisk together yolks, sugar, and honey, then add half of cream mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 170 to 175°F on an instant-read thermometer (do not let boil).
Strain through a fine-mesh sieve into a bowl and stir in zest. Chill custard, stirring occasionally, until cold, at least 6 hours.
Place a large sheet of foil (shiny side up) on a heatproof work surface.
Toast white and black sesame seeds in a large heavy skillet over medium heat, stirring until white seeds are golden, about 8 minutes, then transfer to a plate.
Heat sugar and honey with a pinch of salt in a 2 quart heavy sauce pan over medium heat, stirring often, until deep golden, about 5 minutes. Stir in sesame seeds and remove from heat. Pour mixture onto foil, smoothing top and spreading into a 10-to 11-inch round with a metal offset spatula (mixture will be very hot), then cool to room temperature.
Invert brittle onto a cutting board and peel off foil. Cut brittle into small pieces. Transfer to airtight container.
Freeze custard in an ice cream maker in 2 separate batches. Fold 3/4 cup sesame brittle into each batch after freezing. Transfer to an airtight container and put in freezer to firm up, about 4 hours. Serve with remaining brittle if desired.