TIGGER SAYS HE LIKES PLAYING WITH HIS FOOD.

I've been busy in the kitchen this week adapting recipes to suit my own genius. The LCBO is a great source of inspiration to me and credit given where credit is due well done guys. I wonder if they would like to hire me?

There was a whole section on purple foods if you haven't already seen the fall edition. Which in itself makes you go yuck purple food and I think most of it is genetically engineered. Really! purple potatoes, tomatoes and carrots. However I know that eggplant is really purple skinned so lets start there. An eggplant strudel, now hang on a second before you go rushing to the bathroom to throw up. It is really yummy so you have to try it for yourself. It's mixed with plum tomatoes, onions and garlic, feta and Parmesan cheese. Baked until crispy brown and served with a sauce that I stole from no one. Yup that's right I can come up with my own stuff.

EGGPLANT STRUDEL WITH JACK DANIEL'S CREAM SAUCE

1 medium sized eggplant (peeled and cut into 1/4's and sliced, layer slices in your colander and sprinkle with salt for about 1/2 hour to remove bitter juices, rinse before you use)

1 onion diced

6 plum tomatoes (diced)

6 cloves garlic (mashed)

1 tabs balsamic vinegar

1/4 cup olive oil

mix these ingredients and bake at 450 for 30 minutes then let it cool completely.

Then stir in,

1 tabs oregano

2 tabs chopped parsley

1 cup crumbled feta

1/2 cup Parmesan cheese

salt and pepper to taste

Next you need a box of phylo pastry

1/2 cup melted butter

you will be able to make 2 strudles with the amount of eggplant that you have. So layer 4 pieces of phylo for each. Brushing melted butter on each layer.

Now here is the cunning part: Spread your eggplant mixture down the middle of each pastry bed and fold in the ends before rolling it up like a jelly roll. Brush the whole thing with melted butter and bake at 425 for about 15 minutes till it's oh so golden and lovely.

The Jack Daniels' sauce needs

1 miniature bottle of Jack

1/2 finely diced onion

1/4 finely diced red pepper

1 tabs chopped parsley

salt and pepper

1 cup cream

4 tabs butter

(Hey I never said this was low cal, suck it up and enjoy)

Saute your onions and peppers in a little olive oil till they soften but not colour.

Pour in your Jack and bring it to a vigorous boil.

Now add your cream and let it boil and reduce. The sauce will thicken a bit. You should have roughly 2/3rds of what you started with.

Turn off the heat.

Now whisk in your butter knobs one knob at a time. Keep it moving or it will separate.

Then stir in your S & P and parsley.

note: Do not reboil this sauce because it will ruin it. If you have to heat it again do so very, very gently