Goat City Original, inspired by large communal dinners made in the AS220 kitchen in Providence in the late 90s. I think Mark Pedini and Matt Everett are the ones who named this dish so aptly.
Worms -n- Dirt
8 oz. lentils
12 oz. cooked brown rice pasta or other g-f pasta (I used Tinkyada veggie spirals)
1 bunch of beets with their greens scrubbed, peeled and chopped into bite sized chunks
balsamic vinegar
olive oil
Braggs
2-3 cloves garlic
1 t cumin
1/8 t cayenne
salt and pepper
Start by boiling your lentils til tender, about 25 mins. Prepare beets and steam bottoms for 10-15 mins, add in the greens in the last mins of steaming. Strain out lentils and place in a large bowl with your steamed beets and greens. Boil your pasta (mine took 15-16 mins). Drain and rinse, add to bowl. Saute garlic in olive oil, add to bowl, along with your spices to taste and a goodly splash of olive oil, balsamic vinegar and Braggs (if I had to guess how much of each, I think 1/4 c olive oil, 1/8 c ea of vinegar and Braggs). Stir gently and taste. I sometimes add a little more Braggs, sea salt or balsamic vinegar to get the balance right. Serve warm. This feeds an army. I have made it many times for traveling bands coming through our house.
Enjoy!!
Tuesday, November 10, 2009
Tuesday, November 3, 2009
Goat City House Concert and G-F meal!
Last night some amazing folks graced our living room with their performances:
Amy Domingues, viola da gamba and voice
singing her 1600s ode to Tobacco while accompanying herself on this beautiful instrument.
Jozef van Wissem, lute
Jozef played at our house as the last date of an extensive US tour. He's flying home right now to the Netherlands on a three part flight itinerary, thanks to Delta airlines.
Before the concert, we ate this lovely spread of food:
The lasagna was a Goat City original recipe...
Goat City Spinach, Manchego and Roasted Red Pepper Sauce Lasagna
for the sauce:
6-9 red bell peppers, roasted whole in oven at 500 degrees for 20 mins or til blackened, then peeled and seeded when cool.
food process 1/2 c your favorite olives (I used sundried tom stuffed greens). add roasted red peppers and a mixture of sauteed and slightly carmelized shallots and garlic (about 4-5 cloves garlic and 1 lg shallot). add a can of Muir Glen fire roasted diced tomatoes and pulse til chunky/smooth. chop up 1/2 c parsley and stir in; set aside.
filling =
1 lg bag spinach, steamed and pureed in food processor, then dump out into a lg bowl and add: 1 pack of Chavrie garlic/herb chevre, grated lump of Manchego to taste, 2 T olive oil, salt and pepper to taste plus smashed 1/2 c toasted pine nuts (less if that's too much to your tastebuds).
I used Tinkyada brown rice lasagna noodles, 1 box.
to assemble:
ladle in 1/3 sauce in the bottom of your pan and spread. add 1/3 of your noodles. add half of the filling, 1/3 sauce, 1/3 noodles. add the rest of your filling, then top with noodles, then rest of sauce, then more grated manchego. I also grated pecorino romano on top. cover and bake at 375 for 30 mins.
Enjoy!!
Amy Domingues, viola da gamba and voice
singing her 1600s ode to Tobacco while accompanying herself on this beautiful instrument.
Jozef van Wissem, lute
Jozef played at our house as the last date of an extensive US tour. He's flying home right now to the Netherlands on a three part flight itinerary, thanks to Delta airlines.
Before the concert, we ate this lovely spread of food:
The lasagna was a Goat City original recipe...
Goat City Spinach, Manchego and Roasted Red Pepper Sauce Lasagna
for the sauce:
6-9 red bell peppers, roasted whole in oven at 500 degrees for 20 mins or til blackened, then peeled and seeded when cool.
food process 1/2 c your favorite olives (I used sundried tom stuffed greens). add roasted red peppers and a mixture of sauteed and slightly carmelized shallots and garlic (about 4-5 cloves garlic and 1 lg shallot). add a can of Muir Glen fire roasted diced tomatoes and pulse til chunky/smooth. chop up 1/2 c parsley and stir in; set aside.
filling =
1 lg bag spinach, steamed and pureed in food processor, then dump out into a lg bowl and add: 1 pack of Chavrie garlic/herb chevre, grated lump of Manchego to taste, 2 T olive oil, salt and pepper to taste plus smashed 1/2 c toasted pine nuts (less if that's too much to your tastebuds).
I used Tinkyada brown rice lasagna noodles, 1 box.
to assemble:
ladle in 1/3 sauce in the bottom of your pan and spread. add 1/3 of your noodles. add half of the filling, 1/3 sauce, 1/3 noodles. add the rest of your filling, then top with noodles, then rest of sauce, then more grated manchego. I also grated pecorino romano on top. cover and bake at 375 for 30 mins.
Enjoy!!
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