Napoleon Of Potatoes, Artichoke Hearts - With Curry Oil

Recipe Ingredients

2 tablespoons	30ml	Good quality curry powder
4 oz	113g	Grapeseed oil
2 oz	56g	Idaho potatoes - peeled (large)
4		Artichoke hearts
1/2 lb	227g / 8oz	Sliced mushrooms - brushed clean
6 oz	170g	Goat cheese
2 tablespoons	30ml	Unsalted butter
1		Fresh tomato - chopped

Recipe Instructions

CHEF'S 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 350F. For the potato layers, use a mandolin or a chef's 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.

Source:
Suzy Crofton of Montparnasse, Naperville, IL

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