What's On The Menu Tonight At Your Place.

[Constantinople]

Soupe a l'Oignon au Fromage (onion soup with grated gruyere cheese
Black butter calf's brain, julienned carrots with green onions, sage and thyme, panfried smashed potatoes.
pear and cranberry pie
fruit and cheese

[Lindelle]

Roast Chicken, potato bake and salad.

[Countess of Monte Cristo]

Hmm... Whatever you can get your hands on in the fridge?

[Grace]

Soupe a l'Oignon au Fromage (onion soup with grated gruyere cheese
Black butter calf's brain, julienned carrots with green onions, sage and thyme, panfried smashed potatoes.
pear and cranberry pie
fruit and cheese

Good God, do you ever just slap up a bit of a sandwich at your place??!!

[Constantinople]

once in a while.  I had roast chicken at a friend's the other day but life is too short to just eat sandwiches and I like cooking.

[Constantinople]

But why slap up a bit of a sandwich when you can make an entire one?

[historylover]

I spent some of the afternoon making the beef casserole recipe from: www.exclusivelyfood.com.au.  I have made this a few times and it's delicious!
I have never put the brandy in it.  That might make it a bit rich.

It's cold here and I think that this is the perfect winter recipe! The contrast between the beef and the chicken stock seems to improve it too.

[historylover]

"Tonight we are going to my parents for dinner.
Mum is doing a roast. Consists of lamb, baked potato, baked pumpkin, onion with all other vege's topped with mint sauce.
Dad's organising the dessert. "

I love lamb roasts, Lindelle.  Your post reminded me of the old TV advertisements in which a pretty, blonde girl says that she's been asked out by
Tom Cruise.  She refuses, and tells her family that she didn't want to miss her Mum's lamb roast!
 
 
 

[Lindelle]

Yes I remember it and she's know a famous Hollywood star but her name I can't recall. Ah! Is it Naomi Watts?

I can tell your an Aussie to.

[Constantinople]

I read through the recipe and I would keep it the same but you might want to use a better grade of steak in the recipe. I usually use sirloin in recipes like this.  I think the brandy or cognac is there to give the recipe a greater complexity of taste (a more complex palate).  If you are going to serve this to guests, try it before you do that and remember that recipes are usually guides.  Most good chefs use them as a guide only and bring in their own variations after they master the recipe.

[Constantinople]

Cream of brocoli soup with a stilton cheese crust
Beef in guiness pie, garlic smashed potatoes, courgettes in reduced red wine
creme brulee.
cheese and fruit

[TroubleTwin2]

I don't know what we're having tonight, but last night we had pizza.

[Countess of Monte Cristo]

Tonight: ummmmmm leftovers again?

[TroubleTwin2]

Well we ended up going to my aunts for Labor Day weekend, and ate there it was closer to lunch but it'll probably serve as dinner and if we get hungry just snack.

[Countess of Monte Cristo]

Tommorow:  possibly instant Thai noodles... IDK.