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Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
We're still seeing some lovely wild mushrooms in the markets. The gnocchi only cooks for a minute or two, as do the peas, so do them both after you eat the first course. Melted goat cheese on toast circles is standard on the 'Chevre Chaud' salad here. If you can't find the veal for braising you can use lean pork.
Total time: 35 minutes
The pungent goat cheese, salty ham, sweet shallots and woodsy mushrooms combine to taste like autumn. The chevre for this should be a log that is aged. That means it will have a thin, edible rind and can be sliced easily. You can use a soft goat cheese, it will just melt faster and be a bit harder to work with.
Total time: 60 minutes
Mediterranean cuisine uses a lot of garlic. The Spanish like it raw, rubbed on bread. The French like it whole, cooked to a beautiful, smooth creamy purée, which is what we are doing here. I peeled the garlic cloves... but it's really not necessary. Just pinch the cooked garlic out of the skin to eat.. As is so often the case, this will be enough for 4 persons or 2 meals.
Total time: 15 minutes
I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh. The leeks add interest, mild onion flavor and color.
Cooking Schedule: 60 minutes for menu
Add oil, Worcestershire, mushrooms-skillet, sauté