Since we are a household of meat eaters and vegetarian eaters we have to serve both types of food.
This should feed 6 people
I start with potatoes and sweet potatoes, between the two dishes this is a meal for six people
12 mini potatoes washed and cut in half
1 large sweet potato peeled and cut into chucks
4 to 6 medium russets potatoes peeled and cut into chucks
1/4 cup of olive oil
Salt and pepper
Dash of garlic powder
Dash of tarragon
Get two oven proof dishes large, put 1/8 of oil into each dish, thrown in potatoes, (depending on how many vegetarians you have divide the potatoes-for us 2/3 goes into one dish and 1/3 into other dish, if no vegetarian eaters then put all oil into one large oven dish and all the potatoes), mix potatoes making sure they are covered in oil, if not then add a bit of oil so they all get covered, then add pepper and salt mix well, then add tarragon and garlic and mix well
Preheat oven to 400 and cook for 1/2 hr but stir potato mixture at half way mark, then return to oven to continue for the last 15 mins,
After 1/2 hr turn oven down to 375F
4 carrots peeled and cut into chucks
1 large red onion skinned and cut into chucks
Add then above to each dish (2/3 to one and 1/3 to the other) stir well add extra oil if looking dry. Return to oven and continue cook for 15 minutes
Now get a firm piece of tofu and a nice good quality 2 lb beef roast
2 lb beef roast
1 500g firm tofu
1 cup of dry white wine
1/2 cup of oil
2 tbsp of tarragon
Fresh ground Salt and pepper
So peel the garlic and slice them up, 4 for roast and 4 for tofu, now take roast and make slices into the roast longways and push the garlic into the sloughs. Do the same to the tofu. Next salt and pepper both, on both sides. Then in a bowl mix the oil, tarragon and wine together divide into two bowls, 2/3 in 1 and 1/3 in the other, then using your hands rub sauce over the beef all over, wash hands and then with the other sauce do the same to the tofu. There should be sauce leftover so but it aside for now.
Take out oven dishes, place beef in the one in the middle making sure potatoes and vegetables are around the meat, drizzle a little sauce over the potatoes and vegetables. Now repeat to the tofu. Place back into oven for 14 mins but after 7 minutes remove and flip beef and tofu over then put back into oven
After the remaining 7 minutes are done turn oven down to 225F but rest of ingredients including the rest of sauce into dish cover with lid or tin foil and cook for another 1 hr.
Serve with Caesar salad and/or a fresh baguette. Accompany the meal with a nice bottle of dry red wine. The red wine I picked for this meal was from South Africa called Kumala, Merlot 2017, it has a nice character to it and mingles well with the flavours of the sauce and beef and the vegetarians said it went well with their dish as well.
4 cobs of peaches and cream corn, cut corn off
3 sticks of celery washed and diced
500 g package of gnocchi
Plus rest of sauce
Add 2/3 of above to roast beef and 1/3 to tofu, mix around and pour remaining sauce over vegetables return cover to oven cook for an hour.
Now for the Caesar salad:
I like my Caesar to have a crunch to it, so I mix 1 head of iceberg lettuce and 1 head of Romaine lettuce
Homemade croutons help make this salad extra wonderful. Take 1/4 stale baguette cut into small chucks, about 1/4 cup of olive oil, pour over bread chucks, toss making sure all bread is covered, so you might need to add a bit more oil, sprinkle about 2 tbsp spoon of garlic powder and a 1 tbsp of thyme, some fresh ground pepper, mix well making sure bread gets touched by all ingredients. I make these in advance like day before. Preheat oven to 375F, place on cooking tray with baking liner 15 minutes take out toss around cook for another 15 minutes, take out toss around. Turn off oven, return them to oven keep and eye on them as they finish drying out, you want them to be a golden brown colour once they are remove from oven.
So take your croutons and sprinkle over lettuce, grate Parmesan cheese about 1 cup over the lettuce and croutons.
Next fry bacon about 8 slice, crispy then remove and let drain on paper towel. Once drain dice up into small piece put into bowl if serving vegetarian, if no vegetarians then throw over the cheese.
Slice 6 slice of lemon so each person can have a slice of lemon for their salad.
Next is making Caesar salad dressing.
2 tsp of pre minced garlic
1tsp of anchovy paste now if you don’t have this in stock, I substitute it for fish sauce as I always have this in stock
3 tbsp of lemon juice from concentrate
1 tsp of Dijon grainy mustard or a spicy hot mustard ( I double this recipe and if I do that then I do 1 of each type of mustard)
2 tsp of Worcestershire sauce
1 cup of mayonnaise
1/4 cup of sunflower oil
1/2 cup of Parmesan cheese grated
Some freshly ground pepper
Beat it all together mixing well so that it is smooth
I stick it into a large ketchup bottle so easy to store and easy to serve.
Note: when I serve my beef dish I slice up the meat put it in a large warm serving bowl and put the sliced beef in the middle of bowl, surrounding the beef with all the vegetables (the beef should be red), pour the juices over everything in the bowl, put bowl into warm oven and let sit for 5 minutes then serve. You can serve it with horseradish in the side if you like.
Do the same but smaller serving bowl for the tofu.