Here’s LL Cool J (and Adam Horowitz!) with I Need a Beet
1 cup french lentils
2 T olive oil
1 garlic scape (or one clove garlic)
1 t dried sage
1 t dried rosemary
1 t tomato paste
1/3 cup red wine
1/4 cup orange juice
2 t balsamic
1 T butter
salt & plenty of pepper
3 medium-sized beets (plus their greens) peeled and chopped into 1/3 inch dice.
1 medium shallot – diced
1/2 cup walnuts – toasted and chopped
1 cup mozzarella, cut into small cubes
1/2 cup mixed fresh basil, sage and tarragon
Preheat the oven to 425. Spread the beets and shallots on a baking tray, and roast for 20 minutes to half an hour till they’re getting dark and a crispy. Set them aside.
Wash the beet greens in several changes of water. Drop them into boiling salted water, and cook till wilted and soft. About ten or fifteen minutes. Drain them, chop them quite fine, and set them aside
Warm the olive oil in a medium saucepan over medium heat. Add the garlic or scapes and the dried herbs. When the garlic starts to brown, add the lentils. Cook them for a few mintues, then add 1 1/2 cups of water and the red wine. Bring to a boil and then simmer for 20 to 30 minutes, till the lentils are cooked but not mushy, and most of the liquid is absorbed. Add the balsamic, butter, orange juice, salt and plenty of pepper. Tip the lentils into a pretty bowl. Stir in the beet greens and the mozzarella. Add the herbs, and mix them in gently. Top with the beets and walnuts. Serve with a fresh salad and some crusty bread.
1 t yeast
1 t sugar
1 cup warm water
1/2 cup flour
2 cups flour
1 t salt
lots of black pepper
Mix the yeast, sugar and warm water. Let it sit for about five minutes, then stir in 1/2 a cup of flour. Let it sit for an hour till it gets all fluffy and bubbly. Add the rest of the flour, the salt and the pepper. Now you’re going to stir/knead it for about 5 – 7 minutes. Your hands will get messy. I found it helped to use my knuckles, and to keep them wet, so they slipped off the sticky dough. Then set it aside in a coolish place for 2 hours to rise.
Fold it over a few times and then set it aside again. This time for about an hour.
Prepare your pan. Coat the bottom with olive oil. Put your dough in a messy mound. Let it sit about an hour and a half. It should grow to fill a nine-inch cake pan, and make a mound over the top.
Preheat the oven to 500. Very gently brush the top of the dough with water, and scatter water on the bottom of the oven. Bake the bread for about half an hour, till it’s crispy and crunchy on top. Every few minutes, especially at first, pour a little water on the bottom of the oven.
Using a spatula, loosen the bottom of the bread from the pan.