Red Potatoes in Garlic and Shallot Cream Sauce

Dice red potatoes evenly and place into an oiled pan or casserole dish. Salt and Pepper to taste, leaning heavy on salt.

Finely chop 5 cloves Garlic and 3 Med. Shallots and sautee in 4 Tbsp of butter until clarified. Salt and Pepper.

Add 1 cup Heavy Whipping Cream and mix, pour over potatoes in pan. Continue to fill pan with Heavy Whipping Cream until cream rises to 1/2 full.

Cover with foil and bake at 450 for :45. Remove foil and stir, continuing to bake for :15 more. Potatoes should be soft and cut with fork. Garnish with fresh chopped parsley.

Yummy!

Spicy Eggplant from PF Changs!

This one was really yummy. My sister had better success than we did, but it's a close second to the restaurant.
Add chix or seafood for added yummyness.

1 lb. eggplant peeled and cut into 1" cubes
1 tsp. minced garlic
1 Tbsp. Cornstarch mixed with H20 to form a paste....used to thicken sauce later.
Canola Oil for frying.

Spicy Sauce:

2 Tbsp. Vegetarian Oyster Sauce
2 Tbsp. Light Soy Sauce
2 Tbsp. H20
1 Tbsp. Granulated Sugar
1 Tbsp. White Vinegar
1 tsp. Chili Paste (Sambal Oleck preferred)
1/2 tsp. Ground Bean Sauce (koon chun preferred)
1/2 tsp. Sesame Oil

Combine all ingredients for sauce.

Deepfry eggplant in oil and remove to drain. Drain remaining oil, leaving a bit to fry up garlic.

Add sauce and eggplant, with desired meat.
Serve with steamed rice.