2 tb Good quality curry powder
4 oz Grapeseed oil
2 lg Idaho potatoes -- peeled
4    Artichoke hearts
1/2 lb Sliced mushrooms -- brushed
Clean
6 oz Goat cheese
2 tb Unsalted butter
1    Fresh tomato -- chopped

CHEFS NOTE: The word “napoleon” in this recipe refers to the technique of
layering ingredients between thin, crisp layers–in this case, potatoes.
STEP ONE: Prepare the Curry Oil– Combine curry powder and grapeseed oil.
Allow to infuse for a few days and then strain and store in a plastic
squeeze bottle. STEP TWO: Prepare Artichoke Hearts– Turn artichokes to get
hearts. Cook hearts in acidulated water until tender. Cool in water in
which they were cooked. Before sauteing, remove from water, pat dry, and
slice horizontally. Put 1 tablespoon butter in frying pan and gently saute
artichoke hearts, season with a little salt and pepper. Reserve in a warm
place. Do the same with the mushrooms. STEP THREE: Prepare Potato Layers–
Preheat oven to 350 degrees F. For the potato layers, use a mandoline or a
chefs knife to julienne the potatoes. Toss in a bowl with a little salt
and pepper and vegetable oil. Fill 12 tartlet molds equally with potatoes,
3 layers for each napoleon. Put on a baking sheet and cook at 350 degrees,
watching closely for doneness. STEP FOUR: Assemble– Place goat cheese in a
metal bowl over hot water and smooth with a rubber spatula. Take cooked
potato layers out of molds, place flat side-down on baking sheet, and
spread a little goat cheese on each one, using up all the cheese. Divide
artichoke hearts and mushrooms evenly onto 8 layers. Place baking sheet in
oven just to warm ingredients. Have 4 warm plates ready. Remove pan from
oven and, using a spatula, assemble napoleons, inverting the layer of
potato with goat cheese only for the top. Gently press down on each one and
transfer to warm plate. Decorate with curry oil and chopped tomato.

Suzy Crofton of Montparnasse, Naperville, IL