Pork in casserole (roti de porc "bonne femme").

This week end, my sister and my brother in law came to eat at home. I'm always happy to cook for family or friends.

We're living in a small apartment, so, usually, in summer, we can't invite too much people.

Because, with heat, they could get transformed in puddle and we could lose them.

Bad way to say to your friends you love them.

So, usually, in summer, we are invited and when fall comes, we've got a State Secretary's planning.

I've got one millions invitations to give back.

But this is fine, because I can try new recipes and I love it. I don't know if my guest too, but they are nice and like to take risk.

Here what I cooked this past sunday.

• 1 piece of pork to roast, about 1,5 kilograms
• 300 grams of good bacon
• 1 large onion
• 5 cloves of garlic
• 25 centiliters of white wine
• 30 centiliters of chicken or veal stock
• Some rosemary
• 3 bay leaves
• Olive oil (or another kind of oil, no matter) and butter. 

Step 1 : 

In butter and olive oil (we can say 25 grams of butter and 5 tablespoon of olive oil... this was NOT a light dish !), let brown on a low fire onion and garlic. 

Step 2 : 

When they are transparent, add pork, on a medium fire and make it brown too, for severals minutes on each side. 

Step 3 : 

Then, take it out of the pan and let brown bacon. Rhhhhaaaaaaaaa ! Love that ! 

Step 4 : 

Pour wine, stock, rosemary and bay leaves. 

Step 5 : 

Add pork and let t cook for one hour, on a low fore, turning it time to time. 

Bon appétit ! 

This pic is a pity.

But, as often, when I've got guests, I forgot to take the last picture. This one is the only one I could save, for the following diner.

Recapitulative for 6 persons :

1 piece of pork to roast, about 1,5 kilograms

300 grams of good bacon

1 large onion

5 cloves of garlic

25 centiliters of white wine

30 centiliters of chicken or veal stock

Some rosemary

3 bay leaves

Olive oil (or another kind of oil, no matter) and butter.

In butter and olive oil (25 grams of butter and 5 tablespoon of olive oil), let brown on a low fire onion and garlic.

When they are transparent, add pork, on a medium fire and make it brown too, for severals minutes on each side.

Then, take it out of the pan and let brown bacon.

Pour wine, stock, rosemary and bay leaves.

Add pork and let t cook for one hour, on a low fore, turning it time to time. 

Fast stuffed zucchini (courgettes farcies rapides)

When you've got zucchini and you're fed up with traditional zucchini recipes, when you just want to empty your freezer and use your 10 kilograms of frozen italian sausages, when you're just tired and don't want to lose your time to cook because The Mentalist is close to begin ...

IT'S TIME FOR FAST STUFFED ZUCCHINI, BABY !

.Let me calm down, because of all this excitement.

Here what you'll need, for 4 persons :

• 4 zucchini
• 1 kilogram or a little bit less of pork sausage or even beef ground, it works too !
• 2 onions
• 2 cloves of gralic
• Olive oil
• Herbs of Provence
• 1/2 glass of water
• And grated cheese. 

 Your oven must be preheated at 180°C (350°F / Th 6)

Step 1 :

Cut zucchini in length direction and very carefully, empty them. Keep the  zucchini flesh.

Step 2 :

Let brown onions and garlic, on a low fire, with a pinch of salt.

Step 3 :

When it's done, add the half of zucchini flesh and let it cook until it becomes tender (you can add a lid).

Step 4 :

Let your meat brown and mix all the ingredients together. Add herbs of provence too.

Step 5 :

In a dish, arrange zucchini.

And fill them with meat.

Step 6 :

Some grated cheese. As much as you want.

And in the oven for 50 minutes. After 30 minutes, pour water in the dish. It will help to cook.

Bon appétit ! 

Recapitulative for 4 persons :

4 zucchini

1 kilogram or a little bit less of pork sausage or even beef ground, it works too !

2 onions

2 cloves of gralic

Olive oil

Herbs of Provence

1/2 glass of water

And grated cheese.

Your oven must be preheated at 180°C (350°F / Th 6)

Cut zucchini in length direction and very carefully, empty them. Be careful to not pierce them. Keep the zucchini flesh.

Let brown onions and garlic, on a low fire, with a pinch of salt.

When it's done, add the half of zucchini flesh and let it cook until it becomes tender (you can add a lid).

Let your meat brown and mix all the ingredients together. Add herbs of provence too.

In a dish, arrange zucchini and fill them with meat.

Some grated chesse. As much as you want.

And in the oven for 50 minutes. After 30 minutes, pour water in the dish.