Porc Fermier (Farmer's Pork)

1 kg. pork roast
6 yellow potatoes
4 carrots
4 stalks celery
6 branches of parsley
1 bouquet garni
2 large (4 small) chicken bouillon cubes
6 black peppercorns
50 g. butter
50 g. flour
20 cl. milk
100 g. grated gruyere or emmental cheese

Place the pork in a large pot, cover with cold water, and bring to a boil. Drain, rinse, and cover with fresh cold water. Add 3 branches parsley, peppercorns, bouquet garni, and bouillon cubes. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 45 minutes.

Peel the carrots and cut carrots into discs. Cut potatoes into cubes. Slice the celery. Add the vegetables to the pot and cook 20 minutes after it returns to a boil. Drain, reserving 30 cl. of the cooking liquid.

Cube pork, removing any remaining fat. Place pork and vegetables in a large gratin dish.

Prepare the cheese sauce: melt the butter in a saucepan, then add flour, whisking vigorously, and cook for 1 minute. Gradually add the reserved cooking liquid and milk to the pan, whisking constantly. Bring to a boil while stirring, and let simmer 2-3 minutes, until it thickens. Add 3/4 of the cheese; salt and pepper to taste.

Preheat the oven to 180 degrees Celsius. Pour the sauce over the pork and vegetables, then sprinkle with the remaining cheese. Bake 30 minutes. Sprinkle with minced parsley and serve immediately.

Barbecued Chicken Pot Pie

1 t. butter
2 c. chopped onion
1/2 c. chopped green pepper
1 4 oz. can chopped green chiles
1 clove garlic, minced
1 t. ground coriander
1/4 c. cider vinegar
1 t. ground cumin
4 c. shredded cooked chicken breast (about 1 1/2 pounds)
1 1/3 c. chicken broth
2 T. brown sugar
1 oz. unsweetened chocolate, grated
12 oz. bottle chili sauce (find it near the ketchup)
1 can refrigerated corn bread twists (or regular breadsticks)

Preheat oven to 375.

Melt butter in a large skillet and add onion, pepper, chiles and garlic. Saute 5 minutes or until tender. Stir in coriander and cumin; cook for 2 minutes. Stir in vinegar.

Add chicken, broth, brown sugar, chocolate, and chili sauce; cook 15 minutes or until thick, stirring occasionally.

Spoon chicken mixture into an 11x7 inch baking dish coated with cooking spray. Unroll corn bread strips and place dough strips in a lattice fashion over chicken mixture.

Bake at 375 for 25 minutes or until golden brown. Let stand 15 minutes before serving.

Butternut Squash Gratin w/Blue Cheese and Sage

6 servings

2 lbs. cubed, peeled butternut squash
1-2 slices bread
4 t. olive oil
2 c. thinly sliced onion
1 T. chopped fresh sage
1/2 t. salt
1/4 t. pepper
1/2 c. crumbled blue cheese

Preheat oven to 400 degrees.

Steam squash, covered, until tender.

Pulse bread in food processor until it forms coarse crumbs. Place crumbs in a bowl and add 2 t. oil, toss with a fork.

Heat remaining oil over medium high heat. Add onion and sauté for 5 minutes. Transfer onion to a bowl and add squash, sage, and salt and pepper.

Spoon into a 7x11 dish and bake for 20 minutes.

Sprinkle blue cheese and bread crumbs on top and bake an additional 10 minutes.