So, for dinner tonight, three dishes: steak, asparagus, and a potato casserole.
The steak was pan-fried by my lovely fellow chef, with a seasoning blend of white pepper, onion powder, garlic, celery, oregano, allspice, paprika, thyme, and sage; medium well.
For the asparagus, my lovely fellow chef took lightly browned bacon, and caramelized onions, and boiled it together on low heat with the asparagus and some red pepper flakes, so that the asparagus soaked up the bacon grease and the pepper.
For the potato casserole, we washed and boiled three potatoes, and pre-heated the oven to 350.
While the potatoes were boiling, we took a can of cream of celery soup, a packet of onion soup mix, a half-can of milk, a tablespoon of flour, a half-teaspoon each of white pepper, paprika, parsley flakes, and basil leaves, and a half cup of crumbled feta cheese, and boiled them all together into a thick soup.
Once the potatoes were fully cooked, we diced them, and placed them into a baking dish, then covered them with a fairly thick layer of mixed crumbled cheeses: feta, parmesan, asiago, and romano. Then, we covered the potatoes and cheese with the soup mixture, and topped it with a thin layer of grated swiss cheese, for a baked crust, and covered the dish with tin foil.
It baked for about 25 minutes.
Now, I will say at this point, my lovely fellow chef, having tasted the finished product, decided to apply the casserole as a steak topper; in the event that you intend to do the same, it might be easier to forgo the swiss cheese crust.
...Everyone who tried it loved it.
