Instructions: Pre-heat the oven to 375 degrees. In a large bowl, mix the mashed gratin with the curry powder and parsley. Fill crock 1/3 full with curried mash. Top with chopped steak, then top again with mash. Sprinkle on cheese and bake for 25 to 30 minutes until bubbling hot. If top is not golden brown, switch oven to broiler and color the tops.

For the Mustard Salad: In a bowl, mix mustard, vinegar and sugar. Whisk in the oil. Season. Toss lightly with mesclun.

For The Mustard Oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, dont remix before using, you want to use the clear flavored oil off the top.

Place crock on one side of an oval plate, the salad on the other.

This recipe yields 2 to 4 servings (depending on amount of leftovers).

Suggested Wine: Fife Attitude 1996

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