iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Rhubarb-Pistachio Bundt Cake With Rose Glaze

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
2 1/4 cups granulated sugar
1/2 teaspoon finely grated lemon zest
5 large eggs, room temperature
2 teaspoons rose water
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup plain yogurt
3/4 cup plus 2 tablespoons raw pistachios, toasted and chopped
8 ounces rhubarb (2-3 stalks), trimmed
2 1/2 cups powdered sugar
2 tablespoons milk
1 tablespoon rose water
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons dried rose petals
2 tablespoons raw pistachios, toasted and chopped
12-cup Bundt pan

Instructions:
Preheat oven to 350°F. Butter and flour Bundt pan, tapping out excess flour.
Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition. Beat in rose water and vanilla extract on medium-low speed until just combined.
Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowl as needed. Fold in pistachios.
Cut rhubarb crosswise into 2 1/2" pieces. Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible.
Pour one-third of the batter into prepared pan and smooth surface. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter. Pour another third of the batter on top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.
Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50–60 minutes. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.
Whisk powdered sugar, milk, rose water, vanilla extract, and salt in a medium bowl until well combined. Glaze should be pourable but stiff enough to hold its shape-it can be thickened with more powdered sugar or thinned with more milk if needed.
Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above the cake. While glaze is still wet, sprinkle rose petals and pistachios on top.
Cake can be baked, cooled, wrapped in plastic, and stored at room temperature up to 3 days. Glaze can be made and stored in an airtight container at room temperature up to 5 days.
Sweet and Sour Strawberry Semifreddo with Black Sesame

Ingredients:
1 pound strawberries, hulled, quartered, 1/3 cup sugar, 1 tablespoon white wine vinegar, 3 tablespoons black sesame seeds, 2 cups heavy cream, Pinch of kosher salt, 2/3 cup sweetened condensed milk, 1/2 cup plain whole-milk Greek yogurt

Instructions:
Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10–15 minutes. Stir in vinegar; let cool.
Meanwhile, toast black sesame seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool. Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled with pockets of jam).
Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days.
Serve semifreddo topped with toasted sesame seeds.
Poached Eggs with Mushroom, Tamarillo, and Sage

Ingredients:
1 teaspoon distilled white vinegar
4 large eggs
6 tablespoons unsalted butter, divided
8 ounces shiitake mushrooms, stems removed, torn into pieces
8 ounces oyster mushrooms, trimmed, torn into pieces
Kosher salt, freshly ground pepper
2 tablespoons fresh lemon juice, divided
1/4 cup sage leaves
8 tamarillos, peeled, thinly sliced, or 4 medium heirloom tomatoes, cored, thinly sliced (or a mix of both)
2 ounces Parmesan, shaved
Flaky sea salt

Instructions:
Bring 2" water to a boil in a large saucepan; reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl; gently slide egg into water. Repeat with remaining eggs, waiting until whites start to set before adding the next. Poach until whites are set and yolks are still runny, about 2 minutes. Using a slotted spoon, transfer eggs as they are done to paper towels.
Heat 2 tablespoons butter in a large skillet over medium-high. Add half of both mushrooms; season with kosher salt and pepper. Cook, tossing occasionally, until mushrooms are tender and browned, about 5 minutes. Transfer to a plate.
Repeat with remaining mushrooms and another 2 tablespoons butter; transfer to same plate. Drizzle with 1 tablespoon lemon juice.
Heat remaining 2 tablespoons butter in same skillet over medium-high; cook sage, shaking skillet, until fragrant and crisp, about 2 minutes. Transfer to paper towels with a slotted spoon. Reserve skillet.
Divide tamarillo slices among plates, arranging so they overlap; season with kosher salt and pepper. Drizzle with remaining 1 tablespoon lemon juice.
If butter has started to solidify, return mushrooms to reserved skillet and gently reheat over medium, tossing. Using a slotted spoon, spoon mushrooms over tamarillos, top with poached eggs, fried sage, and Parmesan. Season with sea salt and more pepper. Drizzle any butter in skillet over eggs.
Snap Pea Salad with Coconut Gremolata

Ingredients:
1/3 cup vegetable oil
1 medium shallot
1/4 cup unsweetened coconut flakes
1/4 cup chopped fresh chives
3 tablespoons finely chopped fresh mint
1 tablespoon finely grated lime zest
Kosher salt
Pepper
1 pound halved sugar snap peas
2 cups pea shoots (tendrils)
1/4 cup torn mint leaves
3 tablespoons shallot oil
2 tablespoons fresh lime juice
2 teaspoons fish sauce

Instructions:
Heat 1/3 cup vegetable oil and 1 medium shallot, thinly sliced into rings in a small saucepan over medium-high. Stir occasionally, until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.
Meanwhile, toast 1/4 cup unsweetened coconut flakes in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add fried shallot, 1/4 cup chopped fresh chives, 3 tablespoons finely chopped fresh mint, and 1 tablespoon finely grated lime zest and toss; season with kosher salt and pepper.
Toss 1 pound halved sugar snap peas, 2 cups pea shoots (tendrils), 1/4 cup torn mint leaves, 3 tablespoons shallot oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.
Vinegar-Marinated Chicken with Buttered Greens and Radishes

Ingredients:
2 pounds skin-on bone-in chicken thighs, Kosher salt, freshly ground pepper, 1/4 cup plus 1 tablespoon distilled white vinegar, 1 tablespoon vegetable oil, 2 tablespoons unsalted butter, 8 radishes, quartered, halved if small, 1 bunch mustard greens, leaves torn, 4 tablespoons tarragon leaves, divided

Instructions:
Season chicken with salt and pepper and place in a large baking dish. Pour 1/4 cup vinegar over chicken and let sit 15–20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).
Preheat oven to 400°F. Heat oil in a large skillet over medium. Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°F, 10–12 minutes.
Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 tablespoons tarragon and remaining 1 tablespoon vinegar; toss to combine.
Serve greens and radishes with chicken topped with remaining 2 tablespoons tarragon.
The Green Vesper

Ingredients:
1/2 cup sugar, 3 cups arugula, 1 1/2 ounces gin, 1/2 ounce vodka, 3/4 ounce fresh lemon juice, Pinch of salt

Instructions:
Bring sugar and 1/2 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low, bring mixture to a simmer, and cook, stirring constantly, until sugar dissolves. Let cool slightly, pour into a heatproof vessel, and chill at least 35 minutes.
Purée simple syrup and arugula in a blender until liquefied. Using a fine-mesh sieve or cheesecloth-lined colander, strain mixture into an airtight container and chill.
Combine gin, vodka, lemon juice, salt, and 1/2 oz. arugula simple syrup in a cocktail shaker. Fill with ice and stir until outside of shaker is frosty, about 30 seconds. Strain into a chilled Nick and Nora or coupe glass.
Whole-Egg Lemon Buttercream

Ingredients:
6 large eggs, room temperature
1 1/2 cups sugar
1/2 teaspoon kosher salt
3 cups (6 sticks) unsalted butter, room temperature and very soft
1 teaspoon vanilla extract
6 tablespoons lemon curd

Instructions:
Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat. Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer. Place bowl on top of saucepan (it should not touch water) and cook egg mixture, whisking constantly, until lightened in color, thickened slightly, and an instant-read thermometer registers 160°F. Remove from heat and beat with stand mixer fitted with the whisk attachment on medium speed until completely cooled and tripled in volume, about 10 minutes. Add butter, 1–2 Tbsp. at a time, beating well after each addition until fully incorporated. Add vanilla and lemon curd and beat on medium-low speed until just combined.
Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month. To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours. Beat with stand mixer fitted with the paddle attachment on medium speed until smooth. If texture is not smooth, beat in a little water, 1 tsp. at a time. To defrost, transfer buttercream from freezer to refrigerator to thaw overnight. Then follow the instructions for using refrigerated buttercream.
Fresh Green Salsa (Salsa verde cruda)

Ingredients:
1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
1/2 cup coarsely chopped cilantro
2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste
1 large garlic clove, peeled
2 tablespoons chopped white onion
1 1/2 teaspoons kosher salt

Instructions:
Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.
Chopped Fried-Fish Tacos (Tacos de Salpicón de Pescado)

Ingredients:
1 pound skinless boneless cod, flounder, or tilapia fillets, cut into approximately 3-by-1/2-inch strips
3 tablespoons freshly squeezed lime juice, plus more to taste
1 teaspoon kosher salt
All-purpose flour, for frying
Canola or vegetable oil, for frying
1 cup finely diced white onions
1 cup chopped cilantro
2 fresh serrano or jalapeño chiles, finely chopped (including seeds), plus more to taste
5 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive or vegetable oil
Warm corn tortillas
lime wedges
avocado slices
and Fresh Green Salsa
for serving

Instructions:
Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.
Gratineed Gnocchi with Spinach and Ricotta

Ingredients:
1 (1-lb) package potato gnocchi
2/3 cup heavy cream
1/2 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 (5-oz) packages baby spinach
1/2 cup whole-milk or part-skim ricotta
2/3 cup shredded mozzarella

Instructions:
Preheat broiler.
Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.
Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.
Whole-Egg Molasses Buttercream

Ingredients:
6 large eggs, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
3 cups (6 sticks) unsalted butter, room temperature and very soft
1 teaspoon vanilla extract
4 tablespoons plus 1 teaspoon molasses

Instructions:
Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat. Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer. Place bowl on top of saucepan (it should not touch water) and cook egg mixture, whisking constantly, until lightened in color, thickened slightly, and an instant-read thermometer registers 160°F. Remove from heat and beat with stand mixer fitted with the whisk attachment on medium speed until completely cooled and tripled in volume, about 10 minutes. Add butter, 1–2 Tbsp. at a time, beating well after each addition until fully incorporated. Add vanilla and molasses and beat on medium-low speed until just combined.
Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month. To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours. Beat with stand mixer fitted with the paddle attachment on medium speed until smooth. If texture is not smooth, beat in a little water, 1 tsp. at a time. To defrost, transfer buttercream from freezer to refrigerator to thaw overnight. Then follow the instructions for using refrigerated buttercream.
Chicken Tostadas

Ingredients:
1 medium white onion
1 pound tomatoes, quartered
2 large garlic cloves
1 or 2 fresh serrano chiles, stemmed
1/2 cup plus 2 tablespoon vegetable oil, divided
3 cups shredded iceberg lettuce
6 large radishes, halved and sliced
1/2 cup chopped cilantro, divided
1 rotisserie chicken, meat coarsely shredded (4 cups)
6 (6-inch) corn tortillas
1 (1-pound) can refried beans, heated
1 avocado, halved, pitted, and peeled
1/2 cup Mexican crema or sour cream
1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata
Accompaniments: sliced serranos; lime wedges

Instructions:
Preheat broiler.
Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
Mound lettuce mixture on top and sprinkle with cheese.
Serve with: Margaritas
Sprouted Wild Rice with Pistachios and Spring Vegetables

Ingredients:
1 cup / 200g wild rice (makes 1 1/2 cups sprouted rice)
2 tablespoons cold-pressed olive oil
2 tablespoons strong mustard
Grated zest of 1 organic lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure maple syrup
Fine sea salt
2 cups / 300g shelled green peas
1 cup / 165g cooked chickpeas
4 spring carrots, julienned
1/3 cup / 7g chopped fresh chives
1/3 cup / 7g chopped fresh dill
1/3 cup / 40g raw pistachios
roughly chopped

Instructions:
1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.
2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.
3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.
4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine.
Serve.
Four Corners Lentil Soup

Ingredients:
1 tablespoon coconut oil or ghee
2 large onions or leeks, white and pale-green parts only, chopped
5 garlic cloves, minced
1 tablespoon minced fresh ginger
Fine sea salt
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or more to taste
1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped
1 small organic lemon, sliced
1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)
4 cups / 1 liter vegetable broth
Pure maple syrup or raw honey (optional)
Fresh cilantro leaves
sliced spring onions
or flat-leaf parsley leaves
for garnish

Instructions:
1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.
Gluten-Free Orange Almond Coconut Muffins

Ingredients:
1 cup (177 g/6.25 oz) brown rice flour
2/3 cup (58 g/2 oz) almond flour
1/2 cup (70 g/2.46 oz) arrowroot
1/3 cup (56 g/2 oz) Sucanat
2 teaspoons (10 g/0.34 oz) baking powder
1/2 teaspoon (1.5 g/0.05 oz) kosher salt
1/3 cup (100 g/3.5 oz) maple syrup
1/2 cup (121 g/4.3 oz) orange juice
Finely grated zest of 1 orange
1 1/2 teaspoons (6 g/0.21 oz) vanilla extract
1/2 cup (42 g/1.5 oz) chopped almonds
1/4 cup (21 g/0.75 oz) unsweetened shredded coconut

Instructions:
Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.
Rosemary Pork Chops

Ingredients:
1/2 cup plus 2 tablespoons olive oil, 1/3 cup red wine vinegar, 4 Rosemary sprigs, plus 1 tablespoon minced fresh rosemary, 1 tablespoon packed light brown sugar, Four 1/2-inch-thick boneless pork chops, Salt and freshly ground black pepper, All-purpose flour, for dredging

Instructions:
1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.