1 tablespoon vegetable oil

1 5-lb pork shoulder, cut up

6 cloves garlic, minced

1 medium sweet onion, chopped

4 medium beets, peeled and shredded

2 carrots, peeled and shredded

2 medium turnips, peeled, diced

4 medium baking potatoes, peeled and cubed

2 packages of veal sweetbreads

Olive oil

2 cups risotto

1 cup dry white wine

8-12 cups veal stock

1 clove garlic, minced

1 stalk celery, small dice

1 large carrot, small dice

8 button mushrooms, minced

1 onion, minced

2 tomatoes, peeled, seeded, diced

1 tablespoon rosemary

1 tablespoon thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon pepper

2 bay leaves

 Soak veal sweetbreads in cold acidulated water for 30 minutes.

For the flan (without the pastry dough)3 cups milk1 1/4 cups sugar1 vanilla bean, seeds scraped2/3 cup all-purpose flour5 eggs1 lb Italian prunes (plums, pitted) Preheat oven to 400 F.In a saucepan over medium heat, bring the milk, sugar and vanilla bean to almost a boil. Remove from heat and let vanilla steep for a couple of minutes. Remove the bean and let mixture cool.