iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Beet-Filled Eggs

Ingredients:
2 medium red beets, scrubbed, 1 garlic clove, finely grated, 1/2 cup Parsley Mayo, 1/3 cup walnuts, coarsely chopped, 1/4 cup prunes, chopped, 2 tablespoons fresh lemon juice, Kosher salt, 3/4 cup store-bought pickled beets, finely chopped, 8 hard-boiled large eggs, 1 small golden beet, peeled, halved, thinly sliced

Instructions:
Preheat oven to 375°. Wrap red beets in foil and roast directly on the rack until a knife slides easily through the center, 1 1/2 - 2 hours; let cool. Rub off skins with a paper towel; coarsely chop.
Pulse chopped red beets, garlic, Parsley Mayo, walnuts, prunes, and lemon juice in a food processor until smooth; season with salt. Stir in pickled beets. Place in a disposable pastry bag or resealable plastic bag.
Halve eggs lengthwise; remove yolks. Cut a 3/4" opening in tip of pastry bag. Pipe filling into eggs, mounding slightly. Top each with a golden beet slice.
Salt-and-Pepper Shrimp

Ingredients:
1 1/2 pound shell-on large shrimp, 3 tablespoons cornstarch, 1 teaspoon freshly ground black pepper, 1 1/2 teaspoons kosher salt, divided, 1 cup vegetable oil, 1 teaspoon Sichuan peppercorns, ground, 1 Fresno chile, thinly sliced, seeds removed if desired, 1/2 cup fresh cilantro leaves with tender stems

Instructions:
Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.
Matcha-White Chocolate Sugar Cookies

Ingredients:
3/4 cup granulated sugar, divided
1/2 teaspoons plus 2 tablespoons matcha
2 cups all-purpose flour
3/4 teaspoons baking soda
1/2 teaspoons kosher salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, cut into pieces, room temperature
1/2 cup (packed) light brown sugar
1 1/2 tablespoons honey
1 large egg
1 large egg yolk
2 teaspoons finely grated lemon zest
3 ounces white chocolate
chopped

Instructions:
Whisk 1/2 cup granulated sugar and 1/2 teaspoons matcha in a small bowl; set aside.
Whisk flour, baking soda, salt, and remaining 2 tablespoons matcha in a medium bowl. Using an electric mixer on mediumhigh speed, beat butter, brown sugar, honey, and remaining 1/4 cup granulated sugar in a medium bowl until light and fluffy, about 4 minutes. Add egg, egg yolk, and lemon zest and mix until very pale, about 4 minutes.
Reduce mixer speed to low and, with motor running, add flour mixture; mix until no dry spots remain. Using a wooden spoon or rubber spatula, mix in white chocolate.
Wrap dough in plastic and chill at least 2 hours and up to 5 days. If chilling more than a few hours, let dough sit at room temperature 1 hour to soften before scooping and baking.
Preheat oven to 350°. Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing about 1" apart. (Or, for neat and tidy cookies with perfect edges, like the ones in our photo, portion same amount of dough into the cups of a mini muffin pan coated with nonstick vegetable oil spray.)
Bake cookies, rotating baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8–10 minutes.
Immediately—but gently—toss cookies in reserved matcha sugar and place on wire racks; let cool.
Shrimp Olivier

Ingredients:
4 large Yukon Gold potatoes (about 1 3/4 pounds), peeled, cut into 1/4" pieces
Kosher salt
2 medium carrots, peeled, cut into 1/4" pieces
1/4 cup fresh peas (from about 1/4 pound pods) or frozen peas, thawed
1 pound peeled rock shrimp or bay shrimp
1/4 pound medium shrimp, peeled, deveined
4 hard-boiled large eggs, finely chopped
4 Israeli-style pickles or 2 kosher dill pickles, cut into 1/4" pieces
1 small sweet onion (such as Vidalia), finely chopped
1/2 cup coarsely chopped fresh dill, plus sprigs for serving
3/4 cup (or more) Parsley Mayo

Instructions:
Cook potatoes in a large pot of boiling salted water until just tender, 6–8 minutes. Remove with a slotted spoon; let cool.
Meanwhile, return water to a boil and cook carrots until tender, about 3 minutes; let cool in a colander set in a bowl of ice water. Drain, pat dry, and transfer to a large bowl. Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.
Working in 2 batches, repeat (cook, cool, dry) with rock and medium shrimp, boiling until cooked through, about 1 minute for rock shrimp and 2 minutes for medium. Add rock shrimp to bowl with vegetables; place medium shrimp in another bowl.
Add potatoes, eggs, pickles, onion, and chopped dill to vegetables; toss well. Mix in Parsley Mayo, adding more to coat if needed. Top with medium shrimp and dill sprigs just before serving.
Salt-Baked Salmon with Citrus and Herbs

Ingredients:
1 5–6 pound head-and tail-on salmon or arctic char, cleaned
10 cups kosher salt (from about one 48-ounce box), plus more
1 grapefruit, thinly sliced
2 lemons, thinly sliced
1/2 bunch dill
1/2 bunch tarragon
1 small shallot, finely chopped
1/2 cup dry white wine
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons crème fraîche
1 teaspoon finely grated grapefruit zest
1 teaspoon fresh grapefruit juice
1 teaspoon finely grated lemon zest
3 teaspoons fresh lemon juice, divided
Kosher salt
1 cup fresh parsley leaves with tender stems
1/3 cup fresh dill leaves
1/3 cup fresh tarragon leaves
2 tablespoons chopped capers
2 teaspoons caraway seeds
Salmon will be closer to 5 pounds; arctic char closer to 6 pounds. Not all shops will have whole fish this large on hand; call ahead so they can order it.

Instructions:
Place a rack in the center of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.
Mix 10 cups salt and 1 1/2 cups water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.
Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs; set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.
Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh; it should feel warm to the touch when removed), 40–50 minutes.
While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 tablespoons liquid remains, 8–10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.
Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 teaspoon lemon juice into sauce; season with salt. Reduce heat to low and keep sauce warm while you finish the dish.
Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces); let salmon sit 5 minutes before serving.
Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 teaspoons lemon juice in a medium bowl; season herb salad with salt. Serve salmon with beurre blanc and herb salad.
Herring in Mustard Sour Cream on Rye Bread

Ingredients:
4 pickled herring fillets, sliced into 1/4" pieces
1/4 medium onion, finely chopped
1/4 small fennel bulb, finely chopped
1 cup sour cream
2 tablespoons whole grain Dijon mustard
2 tablespoons finely chopped fresh chives
1 tablespoon finely grated peeled horseradish or 2 teaspoons prepared horseradish
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
8 slices dark seeded bread or rye bread, cut into squares or triangles
Fresh parsley leaves (for serving)

Instructions:
Mix pickled herring, onion, fennel, sour cream, mustard, chives, horseradish, and lemon juice in a small bowl; season with salt, pepper, and more lemon if desired. Transfer to a large jar; cover and chill at least 12 hours and up to 2 weeks. Serve herring mixture on bread topped with parsley.
Yeasted Blinis

Ingredients:
1 1/4-ounce envelope active dry yeast
1/2 cup plus 2 1/3 cups all-purpose flour
2 teaspoons plus 3 tablespoons sugar
2 large eggs, separated
2 1/2 cups half-and-half, room temperature
1/4 cup (1/2 stick) unsalted butter, melted, plus more, chilled, for skillet
2 teaspoons kosher salt

Instructions:
Mix yeast, 1/2 cup flour, 2 teaspoons sugar, and 1 cup water in a large bowl. Cover and let sit in a warm place until entire surface is foamy and puffed in places, about 30 minutes. If this doesn't happen, your yeast is past its prime; start again with a fresh package.
Add egg yolks, half-and-half, melted butter, salt, remaining 2 1/3 cups flour, and remaining 3 tablespoons sugar to mixture and whisk until smooth. Cover batter and let sit in a warm place until almost tripled in volume, 3-4 hours. (Or, to make ahead, cover and chill 8-12 hours. Bring to room temperature before proceeding.)
Whisk egg whites in a medium bowl to soft peaks; fold into batter. Melt about 1/2 tablespoons butter in a large nonstick skillet over medium heat. Scoop in heaping tablespoonfuls of batter to make 2" blinis. Cook until bubbles form on top and bottoms are golden brown, about 3 minutes. Flip and cook until other sides are golden brown, about 3 minutes. Transfer blinis to wire racks. Repeat with remaining batter, wiping out skillet and adding more butter as needed.
Capellini en Brodo

Ingredients:
2 ounces capellini pasta, 2 cups Parmesan Broth, 1 large egg yolk, grated Parmesan, thyme leaves, pepper

Instructions:
Cook 2 ounces capellini pasta and 2 cups Parmesan Broth in a large skillet over medium heat, stirring, until pasta is al dente and broth is reduced and thickened, about 3 minutes (if too thick, thin with more broth). Divide pasta between bowls; twist into tight nests. Add broth and top each with 1 large egg yolk, grated Parmesan, thyme leaves, and pepper.
Charred Rosemary–Infused Vodka

Ingredients:
1 large rosemary sprig, charred
1 750 ml bottle vodka (reserve bottle)

Instructions:
Char 1 large rosemary sprig in a dry skillet over medium-high heat, turning occasionally, until blackened in spots and fragrant, about 4 minutes. Place in a 1-quart glass jar and pour in one 750 ml bottle vodka (reserve bottle). Let sit at room temperature 24 hours. Taste it—you should be able to detect the flavor; if not, let infuse longer. Strain into reserved bottle and freeze at least 4 hours before serving.
Chocolate-Cinnamon "Babkallah"

Ingredients:
1/2 cup whole milk
1 1/4 ounces. envelope active dry yeast
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled, plus more
1/3 cup granulated sugar
1 teaspoon kosher salt
3 cups all-purpose flour, plus more
6 ounces bittersweet chocolate, finely chopped
1/3 cup (packed) light brown sugar
1 1/2 teaspoons ground cinnamon
All-purpose flour (for surface)
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg yolk
Granulated sugar (for sprinkling)

Instructions:
Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5-10 minutes.
Whisk in egg yolks, vanilla, and 1/2 cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5-10 minutes. Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1 1/2-2 1/2 hours.
Mix chocolate, brown sugar, and cinnamon in a small bowl. Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12"-long rope. Roll out each rope to a 12x6" rectangle about 1/8" thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1 1/2 times larger, 1-2 hours.
Preheat oven to 350°. Beat egg yolk with 1 tablespoon water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and "Babkallah" sounds hollow when bottom is tapped, 35-45 minutes. Let cool on a wire rack.
Cabbage and Apple Salad

Ingredients:
1/2 teaspoons caraway seeds, 1/2 small head green cabbage, core removed, thinly sliced, 1 green apple, cut into matchsticks, 1 cup torn kale leaves, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil

Instructions:
Kosher salt, freshly ground pepper Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute. Let cool.
Toss cabbage, apple, kale, and caraway seeds with lemon juice and oil in a large bowl; season with salt and pepper.
Potato Gratin with Goat Cheese

Ingredients:
3 large russet potatoes (about 1 1/2 pound), scrubbed, cut into 1/2"-thick wedges
1/4 cup olive oil
2 tablespoons fresh rosemary leaves
Kosher salt, freshly ground pepper
4 ounces Bucheron or fresh goat cheese

Instructions:
Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish; season with salt and pepper. Roast, tossing halfway through, until potatoes are golden brown and tender, 25-30 minutes. Pierce with a paring knife, or eat one, to make sure they're ready.
Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.
Braised Veal Shanks with Bacon-Parmesan Crumbs

Ingredients:
2 3-3 1/2 pound veal shanks
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
6 ounces thick-cut bacon, finely chopped, divided
12 whole cloves
2 medium onions, peeled, quartered
2 heads garlic, halved lengthwise
1/2 bunch rosemary
1/2 bunch thyme
1/2 bunch sage, plus 2 tablespoons leaves
4 bay leaves
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
6 cups low-sodium chicken broth
1 tablespoon olive oil
1 1/2 cups coarse fresh breadcrumbs
1/3 cup finely grated Parmesan
"Youll often see veal shanks cut crosswise into osso buco
but around the holidays
we like to braise them whole for a dramatic presentation. Call in advance so the butcher sets aside the entire pieces for you. Theres no need to have them trimmed; the meat will shrink on the bones as it braises."

Instructions:
Preheat oven to 300°. Season veal with salt and pepper. Heat vegetable oil in a large heavy pot over medium-high heat. Working in batches (do not crowd), cook, turning occasionally, until golden brown all over, 8-10 minutes; transfer to a platter. Remember: Browned meat tastes better, and this is your only opportunity to build that flavor.
Wipe out pot, reduce heat to medium, and cook two-thirds of bacon, stirring occasionally, until fat starts to render (you don't want it to get crisp), about 4 minutes. Stick cloves in onion quarters and add to pot along with garlic, rosemary, thyme, sage sprigs, and bay leaves; stir to coat. Add wine, bring to a simmer, and cook until reduced by half, about 4 minutes.
Add tomatoes, crushing with your hands as you go, then broth and veal shanks along with any accumulated juices. Add water just to cover; season with salt and pepper. Bring to a simmer, then cover and transfer to oven.
Braise veal shanks, checking occasionally to make sure liquid is not boiling too hard and shanks are still submerged (add water along the way if needed), until meat is extremely tender and nearly falling off the bone, 1 1/2-2 hours. Let shanks cool slightly in liquid, then transfer to a platter or cutting board and tent with foil. Strain braising liquid into a medium saucepan and bring to a simmer over medium-high heat; cook until liquid is reduced to about 2 1/2 cups, 30-40 minutes. Season with salt and pepper.
Meanwhile, cook remaining bacon in a medium skillet over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Transfer bacon to paper towels with a slotted spoon.
Add olive oil, then breadcrumbs to skillet, season with salt and pepper, and cook, tossing occasionally to coat and brown evenly, until breadcrumbs are golden brown and crisp, 8.10 minutes. Add Parmesan, sage leaves, and reserved bacon and toss to coat. Transfer to a small bowl.
Spoon some braising liquid over veal shanks and top with breadcrumbs. Serve remaining braising liquid alongside for pouring over.
DO AHEAD: Veal shanks can be braised 2 days ahead. Let cool in unreduced braising liquid, then cover and chill.
Saffron-Pear Lollipops

Ingredients:
Nonstick vegetable oil spray (optional)
2 tablespoons finely chopped candied ginger
1/8 teaspoons saffron threads, plus more
1 1/3 cups sugar
1/2 vanilla bean, split lengthwise
1/3 cup light corn syrup
1/8 teaspoons kosher salt
1/3 cup plus 1 tablespoon pear liqueur
30 lollipop sticks
a candy thermometer

Instructions:
Line 2 rimmed baking sheets with silicone baking mats or parchment paper (lightly coat parchment with nonstick spray). Have lollipop sticks, candied ginger, and extra saffron at the ready.
Place sugar and 1/8 teaspoons saffron in a food processor; scrape in vanilla seeds (reserve pod for another use). Pulse to combine, then transfer to a medium saucepan fitted with thermometer. Stir in corn syrup, salt, 1/3 cup liqueur, and 1/4 cup water and cook over medium-high heat, swirling pan occasionally, until thermometer registers 300°. (Syrup will hit what is known as the hard crack stage. When cooled, it will be hard and will snap when bent.) Remove pot from heat and add remaining 1 tablespoon liqueur, swirling pan to cool syrup slightly.
Pour half of syrup into a 1-cup heatproof measuring cup with a spout; set remaining syrup aside. Working quickly, pour syrup onto prepared baking sheets to make 1" rounds (syrup will spread slightly).
Immediately place sticks in the center of each round, spinning to coat (so they stay stuck in the cooled candy). Scatter a few saffron threads and pieces of ginger on top. Repeat with remaining syrup (reheat gently if it starts to seize). Let cool.
Cured Arctic Char

Ingredients:
1 whole large skin-on arctic char, (1-1 1/2 pound), bones removed
1/3 cup kosher salt
1/3 cup sugar
2 teaspoons mustard seeds
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
2/3 cup finely chopped fresh dill
2 tablespoons aquavit
1/4 small red onion, chopped
1/4 cup apple cider vinegar
2 teaspoons sugar
1/2 teaspoons kosher salt
Lefse
Creme fraiche and dill sprigs (for serving)
Flaky sea salt (such as Maldon)

Instructions:
Rinse char under cold running water; pat dry with paper towels. Mix salt, sugar, mustard seeds, orange zest, and lemon zest in a small bowl, then massage into char. Place skin side down in a baking dish; top with dill and drizzle with aquavit. Cover tightly with plastic wrap, pressing directly onto fish. Chill, turning 2–3 times and pouring off any accumulated liquid each time, until flesh is very firm and almost translucent, 2–4 days (it will get saltier and firmer the longer it sits). Thoroughly rinse char and pat dry with paper towels.
DO AHEAD: Char can be cured (and rinsed) 1 week ahead. Cover and chill.
Place onion in a small heatproof jar. Bring vinegar, sugar, kosher salt, and 2 tablespoons water to a simmer in a small saucepan, stirring to dissolve. Pour over onion. Cover and chill until onion is bright pink, at least 8 hours and up to 2 days.
Thinly slice char and serve on lefse topped with crème fraîche, dill, pickled onion, and sea salt.
The Jimmie Roosevelt

Ingredients:
1 sugar cube soaked with Angostura bitters, 1 handful of cracked ice cubes, 2 ounces Cognac, 2 ounces Champagne, 1/4 ounce Chartreuse liqueur

Instructions:
Place 1 sugar cube in a coupe glass and soak with Angostura bitters. Add a handful of cracked ice cubes and 2 ounces Cognac; top with 2 ounces Champagne. Drizzle with 1/4 ounce Chartreuse liqueur. Add ice until almost brimming.
Horseradish and Parsley Stuffed Rib-Eye Roast

Ingredients:
8 anchovy fillets packed in oil, drained, finely chopped
4 garlic cloves, finely grated
1 cup finely chopped fresh parsley
1/3 cup grated horseradish
1/3 cup olive oil
2 teaspoons crushed red pepper flakes
1/2 teaspoons freshly grated nutmeg
Kosher salt, freshly ground pepper
1 4-5 pound boneless beef rib-eye roast
"The rib-eye roast comes from the same area as the standing rib roast
but its a more manageable size (and cooks more evenly). It has all the fat—a.k.a. flavor—of prime rib. Ask your butcher for the bones and roast them with the meat: Then you can decide whos been naughty or nice."

Instructions:
Combine anchovies, garlic, parsley, horseradish, oil, red pepper flakes, and nutmeg in a small bowl; season with salt and pepper. Set 2 tablespoons of mixture aside.
Place rib-eye roast, fat side down, on a cutting board with a short end toward you. Holding a sharp slicing knife about 1" above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it can lie flat. Season both sides with salt and pepper.
Spread parsley mixture over roast and roll up so fat cap is on top; tie at 1" intervals with kitchen twine. Rub outside of roast with reserved parsley mixture and wrap tightly in plastic wrap. Chill at least 8 hours and up to 1 day. Let roast sit at room temperature 1 hour to help it roast evenly.
Preheat oven to 400°. Place meat on a rack set inside a roasting pan and roast, rotating once, until fat is golden brown and starting to render, 40-50 minutes. Reduce temperature to 300° and continue to roast until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 1-1 1/2 hours longer. Transfer to a cutting board; let rest at least 30 minutes before slicing.