iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Poppy Seed and Pecan Strudel

Ingredients:
3 cups pecans (about 10 oz.)
1 cup whole milk
3/4 cup poppy seeds
10 Tbsp. unsalted butter, divided
3/4 cup (packed) light brown sugar
1 1/2 tsp. kosher salt
1 tsp. vanilla extract
6 (17x12") sheets fresh phyllo pastry or frozen, thawed
1 large egg, beaten to blend
Powdered sugar (for serving)

Instructions:
Preheat oven to 325°F. Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13–15 minutes. Let cool.
Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13–15 minutes. Let mixture cool.
Scrape into a food processor. Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla. Process until a paste forms.
Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave). Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides. Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath. Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length. Brush with egg.
Bake strudel until golden and crisp, 40–45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
Just before serving, dust with powdered sugar and slice.
Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.
Chocolate Mousse

Ingredients:
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
an instant-read thermometer

Instructions:
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Grilled Marinated Leg of Lamb

Ingredients:
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Instructions:
Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
Bring lamb to room temperature, about 1 hour, before grilling.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
Rack of Lamb with Garlic and Herbs

Ingredients:
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
an instant-read thermometer

Instructions:
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
Transfer racks to a small (13- by 9-inch) roasting pan.
Put oven rack in middle position and preheat oven to 350°F.
Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
Cut each rack into 4 double chops.
Cream of Asparagus Soup (Crème d'asperges)

Ingredients:
2 pounds green asparagus, 1 large onion, chopped, 3 tablespoons unsalted butter, 5 to 6 cups chicken broth, 1/2 cup crème fraîche or heavy cream, 1/4 teaspoon fresh lemon juice, or to taste

Instructions:
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
Cut stalks and all remaining asparagus into 1/2-inch pieces.
Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips.
Salted-Butter Oatmeal Chocolate Chip Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) salted butter, room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups old-fashioned oats
1 Tbsp. vanilla extract
6 oz. semisweet chocolate (at least 60% cacao)
chopped

Instructions:
Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
Turn dough out onto a work surface and flatten to a disk. Freeze 15–20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24–36 hours.
Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12–15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
Sazón

Ingredients:
1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon ground cumin, 1 tablespoon ground turmeric, 1/2 teaspoon ground black pepper, 2 tablespoons salt, 2 tablespoons ground achiote or sweet paprika

Instructions:
Combine all the ingredients in an airtight container, cover, and shake well to incorporate. It keeps indefinitely.
Culantro Pesto

Ingredients:
2 garlic cloves, 1/2 teaspoon salt, plus more to taste, Freshly ground black pepper, 2 tablespoons pine nuts, 2 tablespoons olive oil, 1 cup packed fresh culantro leaves, 1/3 cup grated Parmesan and/or Pecorino Romano cheese

Instructions:
Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.
Green Chicken Soup with Dill Matzo Balls

Ingredients:
4 large eggs, lightly beaten
1/4 cup plus 1 tablespoon vegetable oil or chicken schmaltz
1 cup matzo meal
1/4 cup seltzer water
2 tablespoons chopped dill
2 teaspoons kosher salt, plus more
1 whole chicken (about 3 1/2 pounds)
3 celery stalks, halved crosswise
3 large carrots, peeled and halved crosswise
2 medium onions, peeled and halved through the root
1 medium fennel bulb, quartered and cored
6 garlic cloves, peeled
1 bay leaf
1/4 cup (loosely packed) fresh dill with stems, plus more roughly chopped fresh dill for serving
1/4 cup (loosely packed) fresh parsley with stems, plus more roughly chopped fresh parsley for serving
4-5 ounces Tuscan kale (about 1/2 bunch), stemmed and cut crosswise into 1/4-inch ribbons
Kosher salt and freshly ground pepper

Instructions:
Place chicken, celery, carrots, onions, fennel, garlic, bay leaf, and parsley and dill with stems in a large pot. Add cold water to cover by 1". Bring to a boil over high heat, then reduce heat to low. Gently simmer, partially covered, skimming off any foam that accumulates, until chicken is very tender and falling off the bone, about 1 1/2-2 hours.
While the soup is simmering, make the matzo balls: Using a fork, mix together the eggs, oil, matzo meal, seltzer water, dill, and 2 tsp. salt in a large bowl. Cover and refrigerate for 30 minutes.
Meanwhile, bring a large pot of generously salted water to a boil over high heat. Reduce heat to medium-low and keep water at a simmer.
Moisten your hands with water. Scoop out a rounded tablespoonful of chilled matzo ball batter and very gently pat into a 1" ball (avoid squeezing too hard or rolling too much). Drop into simmering water and repeat with remaining batter. Cover pot and gently simmer until matzo balls are tender and puffed, 40-45 minutes. Drain matzo balls and return to the pot; cover and keep in a warm place.
Remove chicken and vegetables from the chicken broth with a slotted spoon and transfer to a cutting board; let rest until cool enough to handle. Meanwhile, strain broth through a fine-mesh sieve into a large bowl, discarding solids. Return the strained broth to the pot. Using your fingers, remove chicken meat from bones and shred into bite-sized pieces. Slice vegetables into bite-size pieces. Place chicken and vegetables in broth, cover pot, and set aside in a warm place until ready to serve.
To serve, add kale to broth and bring to a simmer over medium heat. Cook, stirring occasionally, until kale softens, 3-5 minutes. Season soup generously with salt and pepper.
Divide matzo balls among bowls and ladle soup on top. Garnish with chopped parsley and dill before serving.
Matzo balls can be cooled to room temperature, then stored, covered, in the fridge up to 1 day. Soup can be made until just before adding kale, cooled to room temperature, then stored in a covered container in the fridge up to 1 day. Reheat, then add kale and simmer for a few minutes before serving.
Oatmeal Chocolate Chunk Lactation Cookies

Ingredients:
3 cups old-fashioned oats
1 cup whole wheat flour
3/4 cup all-purpose flour
5 Tbsp. brewer’s yeast powder
1/4 cup ground flaxseed
3 Tbsp. white chia seeds
1 tsp. ground cinnamon
1/2 tsp. aluminum-free baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt
1 1/4 cups sugar
6 Tbsp. virgin coconut oil, melted, cooled slightly
6 Tbsp. unsalted butter, room temperature
2 large eggs
2 1/2 tsp. vanilla extract
6 Tbsp. unsweetened applesauce
1 1/2 cups semisweet chocolate chips
3/4 cup dried cranberries (optional)
3/4 cup unsweetened coconut flakes (optional)
Nonstick vegetable oil spray
Flaky sea salt

Instructions:
Mix oats, whole wheat flour, all-purpose flour, yeast powder, flaxseed, chia seeds, cinnamon, baking powder, baking soda, and 1/4 tsp. fine sea salt in a large bowl.
Using an electric mixer on medium speed, beat sugar, coconut oil, and butter in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add eggs and vanilla and beat until incorporated, about 4 minutes. Add applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that’s okay).
Reduce mixer speed to low. Gradually add dry ingredients and beat just to combine. Using a wooden spoon, stir in chocolate chips, cranberries, and coconut flakes (if using). Chill dough at least 1 hour and up to overnight.
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.
Using a 1/4-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1"–2" apart (you’ll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12–14 minutes.
Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.
Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.
Spring Lamb in Herbs

Ingredients:
2 Tbsp. coriander seeds
2 Tbsp. fennel seeds
1 bunch cilantro
1 bunch dill
3 small bunches tarragon
4 scallions or spring onions, thinly sliced
2 small preserved lemons, skin and flesh chopped
4 garlic cloves, coarsely chopped
1/4 cup extra-virgin olive oil, plus more for serving
2 tsp. kosher salt, plus more
1 (6–7-lb.) bone-in leg of lamb
4 lb. baby Yukon Gold potatoes
2 lemons, cut into wedges
Flaky sea salt

Instructions:
Preheat oven to 325°F. Toast coriander and fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool.
Coarsely chop cilantro leaves and tender stems (you’ll get about 2 cups) and transfer to a large bowl. Coarsely chop dill leaves and tender stems (you’ll get about 2 cups) and add to bowl with cilantro. Pick leaves from tarragon bunches (do not chop; you’ll get about 1 cup) and add to bowl; discard stems. Add scallions and toss to combine. Transfer 2 cups herb mixture to a small bowl, cover with a damp kitchen towel, and chill until ready to use. Transfer remaining herb mixture to a food processor. Add coriander and fennel seeds, preserved lemons, garlic, 1/4 cup oil, and 2 tsp. kosher salt. Purée until a paste forms.
Roll out a piece of foil that’s more than double the length of a rimmed baking sheet. Center foil on baking sheet, then place lamb on foil. Rub lamb all over with herb paste. Bring up foil around lamb and wrap tightly to seal. Roast until lamb is super tender and is falling off the bone, 4–4 1/2 hours. (It’s important that you don’t open the foil packet once sealed. To check the meat, slide a skewer or small knife through the top of the foil; the meat should yield and shred easily.)
Meanwhile, place potatoes in a large pot. Pour in water to cover; season with salt. Cover pot and bring water to a boil. Cook until potatoes are tender, about 30 minutes. Drain, then transfer to a medium bowl.
Unwrap lamb (juices will run everywhere, so be careful to make sure they stay on the baking sheet) and let cool 20 minutes. Transfer lamb to a cutting board. Pull meat off bone and shred into pieces. Return meat to baking sheet and toss in herby juices.
Transfer lamb to a platter. Pour juices over lamb and potatoes. Top lamb with reserved herb mixture. Drizzle lamb and potatoes with oil and lemon juice, then sprinkle with sea salt.
Twice-Roasted Squash with Parmesan Butter and Grains

Ingredients:
1 (3–4-lb.) kabocha, buttercup, or kuri squash
3 oz. Parmesan, coarsely grated, plus more shaved for serving
1/2 cup (1 stick) unsalted butter, room temperature
1/2 tsp. finely grated lemon zest
Kosher salt, freshly ground pepper
3 Tbsp. fresh lemon juice
3 Tbsp. unseasoned rice vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. honey
2 scallions, thinly sliced
11/2 cups cooked whole grains (such as barley, farro, and/or black or red quinoa)
1/3 cup unsalted, roasted pumpkin seeds (pepitas)
3 Tbsp. golden raisins
Shaved Parmesan (for serving)

Instructions:
Place a rack in middle of oven; preheat to 300°F. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. Roast until very tender (knife should slide easily through the flesh), about 3 hours. Tear or cut squash in half and let sit until cool enough to handle.
Remove seeds from squash; discard. Scoop flesh into a medium bowl. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later; discard any excess skin. Add grated Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine; season with salt and pepper.
Carefully move rack to upper third of oven and increase oven temperature to 450°F. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10–12 minutes.
While the squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat.
Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.
Whole squash can be roasted 4 days ahead. Keep intact and chill.
Hot Honey Chicken with Fried Bread and Bitter Greens

Ingredients:
1 garlic clove, finely grated, 2 Tbsp. fresh lemon juice, divided, 4 skin-on, bone-in chicken thighs, Kosher salt, 1/4 cup honey, 1 small red chile, thinly sliced into rounds, 2 Tbsp. extra-virgin olive oil, 2 1/2"-thick slices of bread, 2 small endive, leaves separated

Instructions:
Preheat oven to 450°F. Mix garlic and 1 Tbsp. lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.
Meanwhile, bring honey and chile to a bare simmer in a small skillet over medium-low. Let hot honey cool.
Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8–10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.
Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You’re essentially making a large chicken fat–doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.
Toss endive in a medium bowl with remaining 1 Tbsp. lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.
Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).
Chicken can be marinated 1 day ahead. Cover and chill.
Slow-Roasted Chicken with Honey-Glazed Carrots and Ginger

Ingredients:
1 (3 1/2–4-lb.) chicken
Kosher salt
1 head of garlic, halved crosswise, plus 4 cloves, thinly sliced
1 1/2 lb. carrots, scrubbed, cut in half
8 small shallots, peeled
1 (2") piece ginger, unpeeled, thinly sliced
2 Tbsp. unsalted butter
1 Tbsp. honey
2 Tbsp. extra-virgin olive oil
1 tsp. crushed red pepper flakes
1/4 cup fresh lime juice

Instructions:
Preheat oven to 250°F. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days.
Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°F, about 2 hours. Uncover and let rest 30 minutes.
Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6–8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt.
Increase oven temperature to 450°F. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10–14 minutes.
Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10–12 minutes. Keep warm over low heat until chicken is done.
Serve chicken on top of vegetables with dressing drizzled over.