Cooking, As requested (+)

Eggplant Rounds, Potato Pancakes, Fried Tilapia, Egg noodles, and paprika/onion sauce

Pre-heat the oven to 350 degrees Fahrenheit. Take one large eggplant, one large potato, and two apples; pierce several times around each with a fork. Wrap each separately in tin foil. Take one bulb of garlic with the top 1/4 inch cut off and top with 1/2 tablespoon of butter. Wrap in tin foil. Place in the oven for one hour. Afterwards, cool outside of the oven for 1/2 hour or until it is easy to handle.

Boil 4 cups of water. Place 1 1/2 cups of egg noodles in the water and cook according to the directions. Rinse off the starch when done then set aside until assembly.

Place in a food processor: 1/2 of the eggplant, one small onion chopped, 1/2 cup of bread crumbs, two cloves of baked garlic, 1/4 cup of parmesan cheese, 1/2 teaspoon Kosher salt, three dashes of freshly milled black pepper, and one egg. Pulse until the ingredients are well blended and hold together. Set aside. Rinse and wipe out the food processor.

Place in a food processor: 1 large baked potato roughly chopped, 1/4 cup of parmesan cheese, four cloves of baked garlic, one small onion roughly chopped, 1/4 teaspoon of Kosher salt, a dash of freshly ground pepper, and one egg. Pulse until smooth. Set aside in another bowl.

Set the oven at 200 degrees Fahrenheit. Heat corn oil in a frying pan. Use enough oil to clear 1/2″ from the bottom of the pan. Using a tablespoon or two of either the potato or eggplant batter, form small patties in the palm of you hand then place into the oil. Brown each patty on both sides. Take a breaded tilapia fillet and cook in the hot oil. Set potato, eggplant, and fish aside on a paper towel covered plate and slip into the oven to hold temperature until needed.

Meanwhile, in a medium sauce pan, heat 1 tablespoon of corn oil and 1 tablespoon of butter. Add one medium onion sliced julienne to the hot oil. Cook the onion until it turns transparent. Add three tablespoons of paprika. Mix until a thin paste forms then add two cups of chicken bouillon. Simmer until the sauce begins to thicken. Add 1 cup of sour cream. Stir then set aside.

Toss the 1/2 the noodles with some of the hot sauce. Plate with the eggplant, potato, and fish. Serve warm.

Note: I balanced the salt content low on the vegetables and fish. This is because I anticipated the broth in the sauce to be salty enough to balance out each bite. Your palette may lead you back to the salt shaker. Pick and choose your battles wisely.

Slice and core a fresh pineapple for dessert.

~Jain Sioux Anne Fellps