There is one lonely cherry danish left and my teacher partner next door has already called dibs on it.

Thanks again to Frugal girl for hunting this gem up.

The cassoulet was terrific and I even found vegetarian sausages to roast and put on the top. I thought that this recipe would yield enough for lunches but it was happily eaten both Saturday and Sunday. Hey! As long as there is nothing wasted, I am thrilled.

This is one of the weeks of the year that I really need to focus on work so of course what I really want to do is bake quite a lot. Report cards are due at the end of the week and I am slowly seeing the light at the end of the tunnel.

I have been playing with a new book called; “Artisan Bread in Five Minutes as Day…”. What a gorgeous book and if you follow the instructions exactly then you actually get this…

I won’t copy their recipes here but they do have a terrific website with lots of videos.

http://www.artisanbreadinfive.com/

I made my first loaf just the other day to serve under leftover chicken pieces in gravy with peas. This is total comfort food and quite diner-retro like. I roasted a chicken Monday night (with a cut-up lemon and some thyme in the cavity) and with the leftover made this dish and a broth to be used in a thai chicken soup later this week. You have to love zero waste!

Tonight is big beef night and we’re trying something a little different.

http://www.canadianliving.com/food/honey_barbecue_prime_rib_roast.php

Ingredients
1 1beef prime rib premium oven roast, about 2 lb (1 kg)
1 1tsp tsp(5 mL) (5 mL) vegetable oil
1 1tsp tsp(5 mL) (5 mL) salt
1 1tsp tsp(5 mL) (5 mL) pepper
Honey Barbecue Sauce:
1/3 1/3cup cup(75 mL) (75 mL) ketchup
3 3tbsp tbsp(45 mL) (45 mL) liquid honey
1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
1 1tbsp tbsp(15 mL) (15 mL) sherry vinegar
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) dry mustard
1/4 1/4tsp tsp(1 mL) (1 mL) salt
1 1pinch pinchcayenne pepper
Preparation:
Honey barbecue Sauce: In saucepan, whisk together 1/3 cup (75 mL) water, ketchup, honey, oil, vinegar, mustard, salt and cayenne pepper. Bring to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until consistency of corn syrup, about 5 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

Transfer half of the sauce to bowl; cover and reserve for serving. Brush roast with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until thermometer inserted in centre registers 140°F (60°C) for medium-rare, 40 minutes. Brush with remaining sauce; grill, turning once, until crusty, about 6 minutes.

Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly. Serve with reserved sauce.

The leftovers will then be used in a Japanese curry that Modern Gal posted yesterday.

http://amoderngal.com/

Japanese Vegetable Beef Curry

1 onion, chopped
2 carrots, peeled and sliced
2 stalks celery, peeled and sliced
1 stalk broccoli, chopped
1 large zucchini, sliced
2-3 cups leftover cooked beef
1 cup leftover beef stock
1 cup leftover coleslaw mix or shredded cabbage
2 handfuls of spinach
1/2 cup sliced mushrooms
1 3.5 oz. packet Japanese curry mix
2 cups water

In a large pan, saute the onion, carrots and celery in a bit of cooking oil for about 5 minutes. Add the remainder of the vegetables and beef and stir fry for about 2 minutes. Add the leftover beef stock and water and bring to a boil. To the boiling liquid, add the curry mix broken up into small pieces (I usually break or cut into smaller pieces than the packet indicates). Stir to dissolve the curry completely and distribute well, cover and simmer for about 15 minutes until all vegetables are cooked through.

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