iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Beef and Guinness Pie

Ingredients:
2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough Puff Pastry
1 large egg, lightly beaten
1 tablespoon water
4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.
Cucumber, Mustard, and Dill Salad

Ingredients:
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1 1/2 teaspoons sugar
1 tablespoon mild olive oil
1 large seedless cucumber (usually plastic-wrapped; 1 lb), peeled
2 tablespoons chopped fresh dill

Instructions:
Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.
Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.
Add cucumber and dill to vinaigrette, tossing to coat.
Winter Salad

Ingredients:
2 teaspoons finely chopped shallot
1 teaspoon honey
2 tablespoons fresh orange juice
2 tablespoons Sherry vinegar*
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup extra-virgin olive oil
3 Belgian endives, halved lengthwise, cored, and cut lengthwise into 1/2-inch-wide strips
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
1/2 fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cored and thinly sliced lengthwise (1/2 cup)
1/4 celery root (sometimes called celeriac), cut into 1/8-inch-thick matchsticks (1/2 cup)
1/2 Granny Smith apple, cored and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 cups mizuna or mustard greens (if using mustard greens, discard stems and tough center ribs and tear leaves into 2-inch pieces)
2 ounces firm aged goat cheese, shaved with a cheese plane or vegetable peeler (1/2 cup)
1 teaspoon white truffle oil**

Instructions:
Whisk together shallot, honey, orange juice, vinegar, salt, and white pepper in a bowl, then add olive oil in a stream, whisking until combined.
Toss endives, onion, fennel, celery root, apple, and mizuna with 1/2 cup dressing in a large bowl. Season with salt and white pepper.
Serve salad topped with cheese and drizzled with truffle oil.
*Available at specialty foods shops and many supermarkets.
**Available at specialty foods shops and Dean & DeLuca (800-221-7714).
Wild Mushroom Tart

Ingredients:
Pastry dough
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3/4 pound mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
3/8 teaspoon black pepper
1/2 cup crème fraîche
1/2 cup heavy cream
1 whole large egg
1 large egg yolk
1 pie weights or raw rice
a 9- by 1-inch round fluted tart pan with a removable bottom; pie weights or raw rice

Instructions:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 375°F.
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
Cool completely in pan on a rack, about 15 minutes.
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
Reduce oven temperature to 325°F.
Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.
Baked Crottins with Sauteed Mushrooms

Ingredients:
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 pounds mixed fresh mushrooms such as chanterelle, shiitake, oyster, cremini, and white, trimmed, then quartered if large
1/4 cup finely chopped shallot
2 teaspoons minced garlic plus 1 whole clove, peeled
2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 leek (white and pale green parts only), thinly sliced crosswise
2 celery ribs, thinly sliced crosswise
1 carrot, thinly sliced crosswise
1 Turkish or 1/2 California bay leaf
1 tablespoon crushed coriander seeds
"2/3 cup concentrated brown chicken stock (see cooks note, below)", 2 1/2 tablespoons Sherry vinegar
A bouquet garni of 2 sprigs thyme and 2 sprigs flat-leaf parsley tied together with kitchen string
4 (2 1/2-ounce) crottins* (small aged goat cheese rounds) at room temperature
3/4 pound mixed salad greens such as radicchio, frisée, and arugula, torn into bite-size pieces (8 cups)
Accompaniment: grilled or toasted slices of country bread

Instructions:
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté one fourth of mushrooms with 1 tablespoon shallot, 1/2 teaspoon garlic, 1/2 tablespoon butter, 1/2 tablespoon thyme, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, stirring, until mushrooms are browned and tender, about 3 minutes. Transfer to a shallow baking pan lined with paper towels (you want the flavor of the butter, but not the grease). Wipe out skillet. Sauté remaining mushrooms with seasoning in 3 batches in same manner, wiping out skillet between batches.
Wash leek in a bowl of cold water, agitating water to loosen any grit, then lift out leek and drain in a sieve.
Heat 2 tablespoons oil in cleaned 12-inch skillet over moderately low heat until hot, then cook leek, celery, carrot, and remaining teaspoon kosher salt, stirring occasionally, until vegetables soften, about 10 minutes. Add whole garlic clove, bay leaf, and coriander seeds and cook, stirring occasionally, until vegetables are very tender, 8 to 10 minutes more. Stir in mushrooms, stock, vinegar, and bouquet garni and simmer 2 minutes. Remove from heat and stir in remaining 1/4 cup oil. Let stand 5 minutes. Discard bouquet garni, bay leaf, and garlic clove and season with salt and pepper, then transfer mixture to a colander set over a bowl and let drain 3 minutes. Reserve vinaigrette. (You will have about 3/4 cup.)
Put oven rack in middle position and preheat oven to 350°F.
Arrange crottins in 1 layer in a 9-inch baking pan and spoon about half of reserved vinaigrette over them.
Bake crottins, basting with vinaigrette once or twice, until they are slightly softened and bubbling on the bottom, 10 to 15 minutes.
Toss salad greens with remaining vinaigrette to coat and divide among 8 salad plates. Cut crottins in half, then top salad greens with crottin halves and mushrooms.
*Available at Murray's Cheese Shop (888-692-4339; murrayscheese.com).
Butternut Squash Flan with Parmesan Sage Sauce

Ingredients:
1 (2 1/2 pound) butternut squash, halved lengthwise and seeded
4 large eggs plus 2 yolks
2 cups half-and-half
1 1/8 ounce finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons)
4 large fresh sage leaves plus 2 teaspoons finely chopped sage
Garnish: fresh sage leaves
a candy or instant-read thermometer

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.
Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.
Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.
Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.
Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.
Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 4 minutes (do not let boil).
Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.
Kale, Butternut Squash, and Pancetta Pie

Ingredients:
3 tablespoons olive oil
1 (1-pound) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped
4 (1/8-inch-thick) slices pancetta* (Italian unsmoked cured bacon; 3 1/2 ounces), finely chopped
3 garlic cloves, finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 pounds kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
1/4 cup water
7 tablespoons unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 ounces finely grated Parmigiano-Reggiano (1/2 cup)
a 9-inch round heavy nonstick springform pan

Instructions:
Put oven rack in middle position and preheat oven to 425°F.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1 layer to cool.
Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta, garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables steam.) Cool, uncovered, to room temperature.
Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and spread evenly over kale. Top with remaining kale.
Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes. Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).
Lamb and Orzo Stuffed Pepper with Chunky Tomato Sauce

Ingredients:
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, coarsely chopped
1/4 teaspoon salt
3 tablespoons orzo ( 1 1/4 ounce)
1/4 pound ground lamb
1 1/2 tablespoons chopped fresh dill
2 medium tomatoes, coarsely chopped (1 cup)
1 small orange bell pepper with stem (6 to 8 ounces)
halved lengthwise through stem
then ribs and seeds discarded

Instructions:
Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.
Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.
While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain orzo in a sieve.
Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.
Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill.
Beef Tenderloin with Garlic Horseradish Cream

Ingredients:
1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper
1 (3-pound) center-cut beef tenderloin roast, tied
1/2 cup cracked black pepper
2 teaspoons granulated beef bouillon
2 teaspoons salt
3/4 teaspoon cornstarch
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
3/4 teaspoon paprika (not hot)
1 tablespoon olive oil
a roasting pan with a rack; an instant-read thermometer

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
Stir garlic mixture into cream, then chill until ready to use.
Increase oven temperature to 475°F.
Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.
Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
Salt-Baked Potatoes

Ingredients:
4 (1/2-pound) russet (baking) potatoes
1 egg white, lightly beaten
1/2 cup kosher salt

Instructions:
Put oven rack in middle position and preheat oven to 425°F.
Prick potatoes in several places with a fork. Coat each potato with egg white, then crust potatoes completely in salt. Bake potatoes in a shallow baking pan until tender when pierced with a sharp knife, about 1 hour.
Crack off as much salt as desired from skin before serving.
Beet and Feta Salad

Ingredients:
4 small canned whole beets (1 to 1 1/2 inches in diameter), drained
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon crumbled feta
3/4 cup microgreens or mesclun (mixed baby salad greens)

Instructions:
Quarter beets and put on a plate. Whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until combined well. Season dressing with pepper and spoon 1 tablespoon over beets. Marinate 15 minutes.
Sprinkle feta over beets. Just before serving, toss greens with remaining dressing and mound alongside beets.
Caramelized-Onion Tartlets

Ingredients:
2 cups very thinly sliced onion (about 2 onions)
1 1/2 tablespoons unsalted butter
2 tablespoons water
3/8 teaspoon salt
1/8 teaspoon black pepper
1 (9-inch) refrigerated pie shell (from a 15-ounce package)
3 tablespoons crème fraîche at room temperature
1 1/2 teaspoons finely chopped fresh chives
a 2 1/4-inch round cookie cutter; a mini-muffin pan with 12 (1/8-cup) muffin cups

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes.
While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with cutter and lightly press each into a mini-muffin cup. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.
Stir together crème fraîche and chives and divide among shells, then top with caramelized onions.
Cornish Hens with Sweet Vermouth Garlic Glaze

Ingredients:
2 (1 1/2-pound) Cornish hens, halved lengthwise through breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sweet (red) vermouth
6 large garlic cloves, quartered lengthwise
4 fresh or dried thyme sprigs
1 cup water

Instructions:
Put oven rack in middle position and preheat oven to 450°F. Pat hens dry and sprinkle with salt and pepper. Roast, cut sides down, in a large heavy shallow baking pan (1 inch deep) until just cooked through, about 30 minutes.
While hens roast, simmer vermouth, garlic, thyme, and 1/2 cup water, uncovered, in a 2-quart heavy saucepan until garlic is soft, about 15 minutes. Discard thyme. Mash garlic into sauce with a fork and simmer until reduced to a glaze (about 3 tablespoons). Brush glaze onto hens and roast 5 minutes more. Pour remaining 1/2 cup water into saucepan, swirling to dissolve any remaining glaze, and reserve.
Transfer hens to a serving dish and let stand, loosely covered with foil, 5 minutes. Straddle baking pan over 2 burners, then add reserved liquid from saucepan and deglaze baking pan by boiling over moderate heat, scraping up brown bits, until reduced slightly. Season pan juices with salt and pepper and pour over hens.
Sea Scallops with Ham-Braised Cabbage and Kale

Ingredients:
1 large onion, chopped (2 cups)
5 tablespoons extra-virgin olive oil
1 Turkish or 1/2 California bay leaf
1 tablespoon finely chopped garlic (2 cloves)
1 large head Savoy cabbage (2 to 2 1/2 pounds), quartered, cored, and coarsely chopped (12 cups loosely packed)
Ham stock including meat
1 1/4 pounds tender green kale (1 large bunch), stems and center ribs cut out and discarded and leaves coarsely chopped (12 cups loosely packed)
1 teaspoon salt
1/2 teaspoon black pepper
30 large sea scallops (2 to 2 1/2 pounds total), tough muscle removed from side of each if necessary
1 cup dry white wine
1 teaspoon fresh lemon juice, or to taste
Accompaniment: creamy stone-ground grits

Instructions:
Cook onion in 3 tablespoons oil with bay leaf in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until beginning to soften, about 3 minutes. Add garlic and cook, stirring occasionally, 1 minute. Add cabbage and increase heat to moderately high, then sauté, stirring occasionally, until cabbage starts to wilt, about 5 minutes. Add stock (with meat from ham hocks) and simmer, partially covered, stirring occasionally, until cabbage is tender, about 30 minutes.
Stir in kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until kale is tender, about 15 minutes.
Preheat oven to 200°F.
Pat scallops dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat remaining 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops (without crowding), in 2 batches if necessary, turning over once, until golden and just cooked through, about 5 minutes total per batch. Transfer scallops to a shallow baking dish and keep warm in oven.
Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits from bottom of skillet, until liquid is reduced to about 2/3 cup. Stir in 1 teaspoon lemon juice, then add sauce to cabbage mixture. Season with salt, pepper, and additional lemon juice if desired. Pour any scallop juices accumulated in baking dish into cabbage mixture, then serve mixture spooned over grits and topped with scallops.