iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Frisee-Lardon Salad

Ingredients:
1 tablespoon distilled white vinegar, 4 large eggs, 2 tablespoons olive oil, 4 ounces slab bacon, cut into 1x1/4" pieces, 1 medium shallot, finely chopped, Kosher salt, freshly ground pepper, 1/2 cup red wine vinegar, 2 large heads of frisée, torn into bite-size pieces, Fleur de sel, 2 tablespoons 1 1/2" pieces fresh chives

Instructions:
Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.
Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasn't taken on any color, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by threequarters, 5–8 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.
Place frisée in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur de sel and pepper.
Divide frisée salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.
Eggs can be poached 4 hours ahead. Place in a bowl of ice water; cover and chill. Reheat in barely simmering water 1 minute before serving.
Mochi-Covered Strawberries

Ingredients:
3/4 cup mochiko (sweet rice flour)
3 tablespoons sugar
Potato starch (for dusting)
8 medium strawberries, stems removed
1/4 cup koshian (sweet red or white bean paste; optional)
Find mochiko and koshian at Japanese markets or online.

Instructions:
Mix mochiko, sugar, and 1/3 cup plus 2 tablespoons cold water in a small bowl. Cover with foil. Bring 2" of water to a simmer in a large pot. Fit with steamer basket; add bowl to basket. Cover pot with a tight-fitting lid. Steam until mixture is translucent and gummy, 20–22 minutes. Remove bowl and stir mixture until a thick, smooth, slightly sticky dough forms.
Meanwhile, schmear strawberries all over with bean paste, if using.
Sprinkle a surface lightly with potato starch; turn out mochi on top. Dust with more starch; cut into 8 pieces. Stretch a piece of mochi around a strawberry to encase; pinch together to close. Roll between your palms to smooth; brush off excess starch. Repeat with remaining mochi and strawberries.
Strawberries can be wrapped in mochi 4 hours ahead. Store tightly covered at room temperature.
Hasselback Carrots

Ingredients:
4 scrubbed large carrots, cut into 3" lengths, Olive oil, Fresh lemon juice, Flaky sea salt and sliced chives

Instructions:
Cut 4 scrubbed large carrots into 3" lengths; place in a steamer basket set in a large saucepan filled with 2" simmering water. Cover and steam until tender, 10–15 minutes; let cool.
Cut 4 flat surfaces at 90°F angles lengthwise around each carrot. Heat a dry medium skillet, preferably cast iron, over high and cook carrots, turning, until blackened, 10–12 minutes. Let cool. Cut carrots crosswise into thin slices without cutting all the way through and fan out. Drizzle with olive oil and fresh lemon juice, and sprinkle with flaky sea salt and sliced chives.
Yogurt Marinated Grilled Chicken

Ingredients:
1/2 cup plain whole-milk yogurt
1/4 cup vinegar-based hot sauce (such as Crystal)
4 finely chopped garlic cloves
1 tablespoon finely chopped fresh oregano
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon garam masala
"Dai Dues Master Brined Chicken
backbone removed"
Vegetable oil for grilling

Instructions:
Combine 1/2 cup plain whole-milk yogurt, 1/4 cup vinegar-based hot sauce (such as Crystal), 4 finely chopped garlic cloves, 1 tablespoon finely chopped fresh oregano, 2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garam masala in a large resealable plastic bag. Add 1 Dai Due's Master Brined Chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8–24 hours.
Prepare grill for medium heat; lightly brush grate with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from grate without tearing, 10–15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15–20 minutes. Turn chicken over and grill until an instantread thermometer inserted into the thickest part of thigh registers 165°F, 10–15 minutes. Place chicken on a platter skin side up; let rest 10 minutes before carving.
The Gibson

Ingredients:
1/2 cup apple cider vinegar, 1/4 cup red wine vinegar, 1/4 cup unseasoned rice vinegar, 1/4 cup white wine vinegar, 1/4 cup sugar, 4 teaspoons kosher salt, 1 tablespoon black peppercorns, 1 tablespoon coriander seeds, 1 tablespoon juniper berries, 1/8 teaspoon crushed red pepper flakes, 1 halved garlic clove, 1 bay leaf, 1 pound small pearl onions, peeled, trimmed, 2 ounces gin, 1/2 ounce blanc vermouth, 1/2 ounce dry vermouth, 1/4 ounce onion pickling liquid, 4 cups ice, Pickled onion for garnish

Instructions:
Whisk 1/2 cup apple cider vinegar, 1/4 cup red wine vinegar, 1/4 cup unseasoned rice vinegar, 1/4 cup white wine vinegar, 1/4 cup sugar, 4 teaspoons kosher salt, 1 tablespoon black peppercorns, 1 tablespoon coriander seeds, 1 tablespoon juniper berries, 1/8 teaspoon crushed red pepper flakes, 1 halved garlic clove, 1 bay leaf, and 1 1/4 cups water in a nonreactive container until salt and sugar dissolve. Add 1 pound small pearl onions, peeled, trimmed. Cover; chill at least 1 week and up to 3 months. Flavors will deepen with time.
Stir 2 ounces gin, 1/2 ounce blanc vermouth, 1/2 ounce dry vermouth, 1/4 ounce onion pickling liquid, and 4 cups ice in a large stirring or measuring glass 1 minute (this is key to rounding out the flavors). Strain into a martini glass; garnish with a pickled onion.
Galangal-Braised Pork Belly With Trout Roe

Ingredients:
1/2 cup white miso
3 tablespoons kosher salt
2 tablespoons mild honey (such as clover or alfalfa)
1 1/2 pound skinless pork belly
1 1/2 cups sugar
1/3 cup fresh lime juice
1 2" piece galangal or ginger, peeled, chopped
1 cup coarsely chopped kimchi
1 cup nasturtium leaves or trimmed watercress
1 ounce trout roe (optional)
Flaky sea salt

Instructions:
Whisk miso, kosher salt, honey, and 1/2 cup water in a medium bowl until smooth. Gradually whisk in another 1/2 cup water; add pork belly. Cover and chill 3 days.
Preheat oven to 325°F. Blend sugar, lime juice, galangal, and 1 1/2 cups water in a blender until smooth. Remove pork from brine and rinse off; discard brine. Place pork and galangal syrup in a large heavy pot. Cover pot, transfer to oven, and braise pork until tender and nearly falling apart, 3–3 1/2 hours.
Remove pork from braising liquid and transfer to a rimmed baking sheet or large baking dish; chill until firm, at least 3 hours. Cover braising liquid and let sit at room temperature.
Reheat oven to 325°F. Skim fat from braising liquid. Thinly slice pork belly lengthwise 1/4–1/8" thick to make baconlike strips. Place pork slices on a clean rimmed baking sheet and spoon some braising liquid over. Roast until pork is warmed through, 8–10 minutes.
Divide kimchi among plates. Top with pork. Scatter nasturtium leaves and roe, if using, over top. Sprinkle with sea salt.
Pork can be braised 2 days ahead. Keep chilled; chill braising liquid separately.
Roast Goose with Oranges and Madeira

Ingredients:
1 12 1/2-pound goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) honey
1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

Instructions:
Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.
Matcha Doughnuts

Ingredients:
1/4 cup granulated sugar
1 3/4 teaspoons baking powder
3/4 teaspoon kosher salt
2 cups cake flour, plus more for surface
1 large egg
1/2 cup buttermilk
2 tablespoons unsalted butter, melted Vegetable oil (for frying; about 4 cups)
1 cup granulated sugar
1 tablespoon matcha
1 cup powdered sugar
1 tablespoon matcha
1 large egg white
2 cups powdered sugar
2 teaspoons matcha
Pinch of salt

Instructions:
Whisk granulated sugar, baking powder, salt, and 2 cups flour in a large bowl. Make a well in the center and add egg, buttermilk, and butter. Using a wooden spoon or a spatula, gradually incorporate dry ingredients until a shaggy dough forms. Turn out onto a lightly floured surface and knead a couple of times or so until no wet spots remain (be careful not to overwork or doughnuts will be tough).
Roll out dough to 1/4" thick, sprinkling surface and/or dough with flour as needed to prevent sticking. Punch out as many rounds as you can with 3 1/4" cutter, then use 1 1/4" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process until all dough has been used (3–4 times; you should have 8 doughnuts).
Fit a medium saucepan with thermometer. Pour in oil to come 4" up sides of saucepan and heat over medium until thermometer registers 325°F. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to a wire rack lined with paper towels and let cool slightly.
Whisk together 1 cup granulated sugar and 1 tablespoon matcha until no lumps remain.
Whisk together 1 cup powdered sugar and 1 tablespoon matcha until no lumps remain.
Whisk together 1 large egg white, 2 cups powdered sugar, 2 teaspoons matcha, a pinch of salt, and 1 tablespoon water until smooth.
Toss still-warm doughnuts in Matcha Sugar Topping or Sweet Matcha Powder or dip in Matcha Glaze.
Orange Chiffon Cake

Ingredients:
2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 large egg yolks
3/4 cup fresh orange juice
2 tablespoons freshly grated orange zest
2 teaspoons vanilla
9 large egg whites
1 teaspoon cream of tartar
2 cups well-chilled heavy cream
3 tablespoons Grand Marnier or other orange-flavored liqueur
2 teaspoons freshly grated orange zest
1/4 cup sugar
1/4 teaspoon orange-flower water (available at specialty foods shops), or to taste, if desired
candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if desired
fresh orange sections
membranes discarded
for garnish if desired

Instructions:
Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, the orange-flower water, and a pinch of salt until the mixture holds stiff peaks.
Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.
Classic Pesto

Ingredients:
4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Instructions:
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
Young Lettuces With Herbed Avocado

Ingredients:
1 small shallot, finely chopped
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon (or more) fresh lemon juice
Kosher salt
2 large avocados, pitted
1/2 preserved lemon, seeds removed, finely chopped
3/4 cup plain whole-milk Greek yogurt
2 tablespoons olive oil
1/4 cup finely chopped tender herbs (such as cilantro, parsley, tarragon and/or mint)
2 tablespoons fresh lemon juice
2 teaspoons light agave syrup (nectar)
Kosher salt
2 tablespoons grapeseed or vegetable oil
1 tablespoon olive oil
3 heads of baby romaine, red leaf, or Little Gem lettuces, leaves separated
2 cups spicy greens (such as mizuna, watercress, buckwheat sprouts, or purslane)
1 cup tender herbs (such as mint leaves, cilantro leaves, and/or fennel fronds)
"1/2 cup edible flowers (such as nasturtiums, bachelors buttons, and/or pansies)", Flaky sea salt
1/2 cup finely chopped unsalted
roasted pistachios

Instructions:
Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
Using a spoon, scoop avocado flesh into a food processor; discard skins. Puree until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine.
Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.
Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.
Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in grapeseed oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed.
Vinaigrette can be made 5 days ahead. Cover and chill.
Toss lettuces, spicy greens, herbs, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt.
Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette.
Red Snapper With Sambal

Ingredients:
4 red snapper fillets with skin cut into a 1/2" crosshatch pattern
Salt
1 finely grated garlic clove
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon hot chili paste (such as sambal oelek)
1 tablespoon light brown sugar
Olive oil
Lime wedges for serving

Instructions:
Score the skin of 4 red snapper fillets in 1/2" crosshatch pattern; season both sides with salt. Place on a rimmed baking sheet. Combine 1 finely grated garlic clove, 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon hot chili paste (such as sambal oelek), and 1 tablespoon light brown sugar in a small bowl; spoon over snapper, making sure marinade penetrates score marks. Heat broiler. Drizzle snapper with olive oil and broil until charred in spots and cooked through, about 5 minutes. Serve with lime wedges for squeezing over.
Caramelized Chipotle Chicken

Ingredients:
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons packed dark brown sugar
1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
2 whole chickens (about 3 1/2 pounds each)
each cut into 8 pieces

Instructions:
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
Preheat oven to 450°F with rack in middle.
Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.
Apple and Peach Compote

Ingredients:
2 Granny Smith apples, peeled, cored, each cut into 8 wedges, 2 ripe peaches, each cut into 8 wedges, 2 tablespoons sugar, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon kosher salt, 3 tablespoons unsalted butter, 1/2 cup apple cider, 1 tablespoon fresh lemon juice

Instructions:
Toss apples, peaches, sugar, cardamom, cinnamon, ginger, and salt in a medium bowl. Heat butter in a large skillet over medium-high. Once butter is melted, add fruit mixture and cook, tossing occasionally, until fruit is golden brown and caramelized, 5–7 minutes.
Add cider to skillet, reduce heat to low, and bring to a simmer. Cook, stirring occasionally and adding splashes of water if liquid reduces too quickly, until juices are syrupy and fruit is tender, 15–20 minutes. Let cool slightly, then stir in lemon juice.
Compote can be made 3 days ahead. Let cool; cover and chill. Gently reheat before serving, if desired.
Israeli-Style Hummus

Ingredients:
1 cup dried chickpeas
2 teaspoons baking soda, divided
4 garlic cloves, unpeeled
1/3 cup (or more) fresh lemon juice
1 teaspoon kosher salt, plus more
2/3 cup tahini
1/4 teaspoon (or more) ground cumin
Olive oil (for serving)

Instructions:
Place chickpeas and 1 teaspoon baking soda in a medium bowl and add cold water to cover by 2". Cover and let sit at room temperature until chickpeas have doubled in size, 8–12 hours. Drain and rinse.
Combine soaked chickpeas and remaining 1 teaspoon baking soda in a large saucepan and add cold water to cover by at least 2". Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, 45–60 minutes. Drain; set aside.
Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely pureed; let sit 10 minutes to allow garlic to mellow.
Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired.
Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.
Wild Rice-Crusted Halibut

Ingredients:
4 tablespoons vegetable oil, divided
1/2 cup wild rice
1 cup all-purpose flour
2 large eggs
4 (5–6-ounce) skinless halibut, hake, or cod fillets
Kosher salt, freshly ground pepper
Lemon wedges (for serving)

Instructions:
Heat 2 tablespoons oil in a medium skillet over medium-high. Add rice and cook, tossing occasionally, until grains have popped open like popcorn and are lightly browned, about 2 minutes. Transfer to paper towels and let cool. Pulse in a food processor or blender to a fine powder.
Preheat oven to 350°F. Place flour in a shallow bowl. Beat eggs and 1 tablespoon water in another shallow bowl. Place wild rice powder in a baking dish. Season fish with salt and pepper. Working with 1 fillet at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly. Coat with rice powder, pressing gently to adhere.
Heat remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high. Cook fish until golden brown, about 2 minutes per side. Transfer skillet to oven and roast fish until just opaque throughout, about 3 minutes. Serve with lemon wedges.
Wild rice powder can be made 3 days ahead. Store airtight at room temperature.