NYTimes Indian-spiced Beets

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt, more to taste

Pepper, to taste

1/2 teaspoon black mustard seeds

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1 fat garlic clove, finely chopped

1/3 cup plain Greek yogurt

1/2 jalapeño pepper, seeded and finely chopped

1 teaspoon grated fresh ginger

1 teaspoon lime juice, more to taste

2 tablespoons chopped fresh cilantro

Pomegranate seeds for garnish, optional.

1. Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.

2. While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.

3. Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

Mark Bittman's chicken stuffed with butter

4 tablespoons ( 1/2 stick) butter, softened

2 tablespoons chopped fresh tarragon, basil, chives or other herb

4 bone-in chicken breasts

Salt and freshly ground black pepper

Extra virgin olive oil as needed

Lemon wedges for serving.

1. Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.

2. With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.

3. When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Mozza Budino

Butterscotch budino with caramel sauce

Total time: About 45 minutes

Servings: 10

Note: From Nancy Silverton and pastry chef Dahlia Narvaez of

Pizzeria Mozza. (For the recipe

for the cookies shown, go to latimes.com/food.)

Butterscotch budino

3 cups heavy cream

1 1/2 cups milk

1 cup plus 2 tablespoons dark brown sugar

1 1/2 teaspoons kosher salt

1 egg

3 egg yolks

5 tablespoons cornstarch

5 tablespoons butter

1 1/2 tablespoons dark rum

1. In a large bowl, combine the cream and milk and set aside.

2. In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes. Sugar will smell caramelized and nutty and turn a deep brown.

3. Immediately whisk the cream mixture carefully into the caramel to stop the cooking (the mixture will steam and the sugar will seize). Bring the mixture to a boil and reduce the heat to medium.

4. In a medium bowl, whisk together the egg, egg yolks and cornstarch. Temper the hot caramel cream into the egg mixture by adding a cupful of caramel at a time, whisking constantly, until half is incorporated. Pour the egg mixture back into remaining caramel, stirring constantly with a whisk until the custard is very thick and the corn starch is cooked out, about 2 minutes.

5. Remove the custard from the heat and whisk in the butter and rum.

6. Pass the custard through a fine mesh strainer to remove any lumps and divide among 10 (6-ounce) ramekins leaving one-half inch at the top. Cover with plastic wrap and chill several hours or up to three days.

Caramel sauce and assembly

1/2 cup heavy cream

1/8 vanilla bean, scraped

2 tablespoons butter

2 tablespoons corn syrup

1/2 cup sugar

1 1/4 teaspoons fleur de sel

1/4 cup whipping cream

3/4 cup creme fraiche

1. In a medium saucepan, heat the cream and vanilla over medium heat, until simmering, about three minutes. Add the butter, turn off the heat and set aside.

2. In a large heavy-bottomed saucepan, combine the corn syrup and sugar. Add enough water to make a wet sandy texture, about one-fourth cup. Cook over medium-high heat, swirling the pan just slightly to gauge the caramelization, until the sugar becomes a medium amber color, about 10 minutes.

3. Remove the caramel from heat, carefully whisk the cream mixture into the caramel (be very careful -- it will steam and bubble). Whisk to combine. Place the pan in a large bowl of ice water to cool.

4. In a chilled bowl with a wire whisk, beat the whipping cream until it begins to thicken. Add the creme fraiche; whip until thick and fluffy.

5. Before serving, warm the sauce over medium heat. Spoon one tablespoon on each budino, sprinkle with one-eighth teaspoon fleur de sel and add a dollop of cream topping.

There's water falling from the sky

Hearty, healthy easy. Perfect for the first rainy day of fall.

Roasted Cauliflower & Leek Gratin

SUNDAY SUPPER Dinner in 90 minutes (1 hour active time)

Serves 4-6 as a main course, 8 as a side dish

Roasting the leeks and cauliflower (which you can do well ahead) brings out deeper flavor and a crisp-around-the edges texture. Serve as a side dish with roasted meat, or as a main course with salad and bread. If you don't feel like making the white sauce, gently warm 1 1/2 cups of cream in a saucepan until bubbles form around the edges, then stir in the cheese and season with salt and pepper. Pour it over the vegetables.

• Roasted vegetables
• 2 small heads cauliflower, about 3 pounds untrimmed
• 4 tablespoons olive oil
• -- Kosher salt and pepper to taste
• 3 cloves garlic, minced
• 1 large leek
• Gratin
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 2 cups low-fat milk
• 1/2 cup (generous) grated Parmesan, gruyere or Manchego cheese
• -- Kosher salt and white or black pepper
• 1 teaspoon whole-grain Dijon mustard
• 1 to 2 ounces ham, cut into baton shapes (optional)
• 1/4 cup breadcrumbs

To make the roasted vegetables: Preheat the oven to 400°.

Cut the cauliflower into florets that are 1 1/2 inches wide. In a large bowl, toss the florets with 3 tablespoons olive oil. Season with salt and pepper, and spread out on a large rimmed baking sheet. Roast until tender with just a bit of bite and browned, 35-40 minutes, stirring occasionally. Stir in the garlic after 20 minutes.

Meanwhile, remove the coarse dark tops of the leek and cut lengthwise. Wash thoroughly, then cut each half into 2-inch lengths, discarding any more dark green ends and checking for hidden dirt.

Separate the layers and toss with the remaining 1 tablespoon oil and some salt, then spread out on another large rimmed baking sheet and roast until crispy in some parts and thoroughly soft throughout, about 15 minutes. (You can roast the vegetables several hours ahead and refrigerate before completing the dish.)

To make the gratin: In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for 3-5 minutes, taking care that it doesn't brown. Whisk in the milk until smooth, then bring to a simmer. Maintain the heat so it's bubbling gently; stir often until the sauce thickens and the flour cooks, about 15 minutes. Add 1/3 cup of the Parmesan and stir until just melted. Remove from the heat and season well with salt and pepper, then stir in the mustard.

When the vegetables are done, reduce the oven temperature to 350°. Toss the vegetables with the ham, if using, in a 13- by 9-inch baking pan, such as a Pyrex. Pour the sauce evenly over the vegetables. Combine the breadcrumbs with the remaining cheese and sprinkle over the top.

Bake until bubbly and lightly browned, 20 minutes. If you like, run the gratin briefly under the broiler to brown well. Serve warm.

Per main-course serving: 246 calories, 9 g protein, 17 g carbohydrate, 17 g fat (6 g saturated), 21 mg cholesterol, 281 mg sodium, 3 g fiber.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/15/FDEV1BHBT1.DTL&ao=2#ixzz1ZkjLYF8D

NYT Cobbler

Peach, nectarine, whatever...

NYT Peach Cobbler That's Really Cake

Time: 1 hour and 15 minutes, plus cooling

3 cups fresh nectarines or peaches in 1/2-inch slices, or a combination (about 1 pound)

5 ounces sugar (about 3/4 cup)

1 teaspoon lemon juice

4 tablespoons unsalted butter

3 ounces flour (about 3/4 cup)

1 1/2 teaspoons baking powder

1/8 teaspoon salt

3/4 cup buttermilk

1/4 cup sliced almonds

1/4 teaspoon freshly grated nutmeg

2 tablespoons Demerara sugar.

1. Set oven to 350. Bring peaches, 1/4 cup sugar and lemon juice to simmer, then remove from heat.

2. Brown butter and pour into 8 x 8 baking dish.

3. Combine flour, 1/2 c sugar, baking powder and salt. Add buttermilk and stir gently. Pour over brown butter and smooth gently. Place fruit evenly over the top, sprinkle with sugar and almonds. Bake until golden brown, 55 minutes or so.

Loteria Grill's Chilaquiles Verdes

Stealing the sauce recipe for enchiladas...

Recipe #om Jimmy Shaw; adapted #om L.A.'s Original Farmer's Market Cookbook

Makes 4 servings

Salsa Verde

8 medium tomatillos (1 1/2 pounds), husked and rinsed

1 serrano chile or jalapeño, stemmed

1/2 white onion, halved

2 garlic cloves

1/2 bay leaf

Pinch of dried oregano

Pinch of dried thyme

1/2 teaspoon salt

1/4 cup low-sodium chicken broth

1 tablespoon corn oil

Chilaquiles

2 large eggs, beaten

1 large bag unsalted tortilla chips

1/2 cup Monterey Jack cheese, shredded

2 tablespoons queso #esco or mild feta, crumbled

3 tablespoons white onion, finely chopped

1 tablespoon fresh cilantro, finely chopped

Crema #esca or sour cream, for garnish

1. Make the salsa verde: Put the tomatillos, chile, onion and garlic in a medium pot and cover

with water. Bring to a boil, then reduce the heat and simmer for about 15 to 20 minutes, until the

vegetables are soft and the tomatillos turn pale green. Cool slightly. Transfer the boiled

vegetables, along with the cooking water, to a blender and puree for a few seconds. Add the herbs,

salt and broth and puree until smooth. In a saucepan, heat 2 tablespoons of oil over medium-high

heat. Pour in the tomatillo sauce (it will bubble a bit). Reduce the heat to medium and simmer for

10 to 15 minutes until the sauce is slightly thickened, stirring occasionally. Keep warm while

assembling the chilaquiles.

2. Make the chilaquiles: Pour the salsa verde into a large skillet and place over medium heat.

When it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds until the egg

feathers into the sauce to thicken and bind. Immediately add the chips, tossing gently until they

have absorbed enough sauce and become soft. Take care not to break the chips. Sprinkle the Jack

cheese on top and let it melt. Pile the chilaquiles on a large platter and top with queso #esco, onion

cilantro and crema #esca.

Piggy Cups of Cheesy Love

So, based on the calculation that batch made with half a pound of macaroni yields about 50 piggy cups, here's the ingredient/shopping list for SF Food Wars.

2.5 pounds pasta (we're using Barilla macaroni - it has good ridges to hold on to the sauce)

5 cups Clover Organic milk

5 leeks

5T butter

5T flour

Lots of cheese (parm, gruyere and a little of this, a little of that. Figure a couple of pounds)

mustard

chipotle

An inordinate amount of prosciutto (100 slices!)

Extra parm for non-mammalatarian cups

We'll also bring a backup batch of sauce and a thermos of hot cream, since we're expecting the pasta to absorb a fair amount of sauce in transit - I'm guessing we'll need a 3x batch of sauce. I hope we can keep it warm.

I think we can get everything finished tomorrow morning. We don't have to leave Sonoma until 11:30.