Gourmet, November 2006

My best friend, Laura Chenel, was one of the first people I met when I moved to the Napa Valley in 1980. She's the person responsible for my love of goats and goat cheese. She was a pioneer; one of the first people to make French-style goat cheeses commercially in the United States. Now many varieties are available, from very mild, creamy fresh cheeses to tangier aged ones. The best cheese stores allow you to taste the cheeses before buying them. It's a good way to learn what you like. We always offer a couple of goat cheese items at Mustards. This recipe was on our first menu, and it's still my favorite. If you don't have time to make Those Nuts, use toasted almonds instead.

Ingredients	Vinaigrette
1/4 cup almonds toasted for 7 minutes at 375⁰	1 tablespoon red wine vinegar
1/4 cup toasted bread crumbs	1 shallot, minced
2 to 3 tablespoons extra virgin olive oil	l/8 teaspoon salt
4 ounces goat cheese logs, cut into 6 rounds	1/4 teaspoon freshly cracked black pepper
6 oil-packed sundried tomatoes, cut lengthwise into strips	1/3 cup walnut, almond, or olive oil
12 to 18 croutons	2 cups frisee, radicchio, escarole, or other bitter greens

Combine the almonds and crumbs on a plate. Pour the olive oil onto a second plate. One at a time, dip the goat cheese rounds in the olive oil and then in the crumb mixture, coating them evenly, and place them on a baking sheet. If you do not plan to serve them immediately, cover and refrigerate.

To make the vinaigrette, whisk together the vinegar, shallot, salt, and pepper in a small bowl until the salt is dissolved. Gradually whisk in the walnut oil, and continue to whisk until fully emulsified. Taste and adjust the seasoning.

2 cups shredded sharp Cheddar cheese	One 8-1/2 ounce jar pimento-stuffed olives
1/4 cup butter, softened	1 egg
1 cup all-purpose flour	1 tablespoon cream or milk
1-1/2 teaspoons paprika	1/4 cup sesame seeds
Cayenne pepper to taste

In a food processor combine the Cheddar cheese and butter, and process until well blended. Add the flour, paprika, and cayenne, and process until smooth. Line a baking sheet with parchment or foil. Drain the olives and pat dry. Wrap about 1 spoon of dough around each olive, pinching to fill any cracks. Form into balls and arrange on the prepared baking sheet. In a small bowl beat the egg and cream until well blended. Brush over the tops of the pastries. Sprinkle with sesame seeds. Bake at 350° for 15 minutes or until just golden. Serve hot or at room temperature.

Note: Unbaked nuggets may be frozen, stowed in the refrigerator for a few hours, and warmed before serving. (makes 48 appetizers)

1/3 cup olive oil	2 teaspoons sweet paprika
4 garlic cloves, sliced	1/4 cup medium-dry Sherry
1 teaspoon red pepper flakes	1/4 cup minced fresh parsley leaves
1 pound unshelled shrimp (26 to 32 shrimp per pound)	fresh lemon juice to taste

In a large heavy skillet heat the oil over moderately high heat until it is hot, add the garlic, and cook it, stirring, until it is pale golden. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch. Sprinkle the shrimp with the paprika and cook the mixture, stirring, for 30 seconds. Add the Sherry, boil the mixture for 30 seconds, and sprinkle it with the parsley. Season the mixture with the lemon juice and salt and pepper to taste and transfer it to a bowl. The shrimp may be made up to 1 day in advance and kept covered and chilled. Serve the shrimp at room temperature. Makes 26 to 32 shrimp.

3c. peeled sliced or cubed potatoes

3c. sliced white of leek

1 1/2 qt. chicken broth

1/2 c. to 1 c. whipping cream

salt to taste

white pepper

Simmer in stock until done. Purée the soup in blender or food processor, then push through a fine sieve. Stir in the whipping cream, season to taste with salt & white pepper. Chill. Serve in chilled cup. Decorate with minced chives.

Ingredients	Equipment
6 Tbs. (3/4 stick) unsalted butter	measuring cups and spoons
1 lb. parsnips, peeled and cut into l/2-inch chunks	vegetable peeler
1 butternut squash, peeled, seeded and cut into 1-inch chunks	chef's knife
1 acorn squash, peeled, seeded and cut into 1-inch chunks	cutting board
1 Tbs. chopped fresh sage	herb mincer
1 tsp. chopped fresh thyme	electric skillet or large fry pan
1/4 cup maple syrup	wooden spoon
Salt and freshly ground pepper, to taste
1 to 2 Tbs. chopped fresh flat-leaf parsley

Set an electric skillet to 450°F and melt 4 Tbs. (1/2 stick) of the butter. Alternatively, melt the butter in a large (12- to 14-inch) fry pan over medium-high heat. Add the parsnips, butternut squash and acorn squash and stir to coat with the butter. Cover and cook until browned, about 5 minutes.

Stir the vegetables and reduce the electric skillet to 400°F, or reduce the heat on the stovetop to medium-low. Cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 Tbs. butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately. Serves 10 to 12.

3# red potatoes	3/4 to 1 c. milk
2 Tbsp. butter	1/2 c. sour cream
1 Tbsp. garlic	4 oz. feta cheese, crumbled
1 tsp. salt	black pepper

... Cook potatoes until done. Mash potatoes with butter, garlic, salt, and milk. Stir in sour cream and feta cheese. Season with black pepper. Put in casserole. Heat room temp. potatoes in microwave for 5 min. Stir to make sure feta cheese is melted.

8 slices bacon

One 1- to 1 1/2-pound beef flank steak or beef top round steak

One 10-ounce package frozen chopped spinach, thawed and well drained

1/4 cup grated Parmesan cheese

Mock Hollandaise Sauce (optional)

In a large skillet cook bacon till just done but not crisp. Drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. With a meat mallet, pound steak into a 12x8-inch rectangle, working from center to edges. Sprinkle with salt and pepper. Arrange bacon lengthwise on steak.

Spread spinach over bacon. Sprinkle with Parmesan cheese. Roll up from a short side. Secure with wooden picks at 1-inch intervals, starting 1/2 inch from one end. Cut between picks into eight 1-inch slices.

Place, cut side down, on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn; broil for 6 to 8 minutes more for medium doneness. Remove picks. If desired, serve with Mock Hollandaise Sauce. Serves 4.

Prepare meat as above. Thread two slices onto each of four long skewers. Grill slices on an uncovered grill directly over medium coals for 6 minutes. Turn and grill to desired doneness, allowing 6 to 8 minutes more for medium. Serve as above.

Score the steak by making shallow diagonal cuts about 1 inch apart in a diamond pattern.

Using a sharp knife, cut the meat roll between the picks into eight 1-inch slices.

14-oz. pkg. caramels	3/4 c. butter
5-oz. can evaporated milk	12-oz. pkg. semi-sweet chocolate chips
18-1/4 oz. pkg. German chocolate cake mix with pudding	2 c. pecans, divided

In a saucepan, over low heat, heat caramels and milk until caramels are melted. Prepare cake batter, according to package directions, except only use 1/2 the oil listed. Add butter and beat on high until batter is thick and smooth. Spread about 3 cups of batter into an aluminum foil-lined and greased 13”x 9” pan. Bake at 350 degrees for 12 to 15 minutes or until cake puffs around the edges and the center is slightly wet. Pour the caramel mixture over the cake and spread. Sprinkle with one cup of the chocolate chips and one cup of the pecans. Spoon remaining batter over the top. Bake an additional 35 to 45 minutes, or until cake springs back when gently pressed. Meanwhile, melt the remaining chocolate chips; spread over cake and sprinkle with remaining pecans. Let cool. Makes 12 servings.

Drizzle caramel and chocolate sauce around plate, with dollop of whipped-cream on top.