I like Sundays. Not because I am particularly devout, or sing in the choir, or have to spend all day in the lazyboy while Aaron Rodgers passes for 4 touchdowns, and runs for another......But because I get to cook the family dinner. Thanks to all my little foodnik fans, I have often taken to digitally capturing the Sunday evening meal...My auntie Eleanor, who is a wonderful cook with an adventurous spirit, is omni present: Either as a peer, when we do dinner at her place, or front and center in the bleachers when Mum entertains....This week's menu: Roasted stuffed pheasant, wild mushroom and cheese bread pudding, stuffed hickory grilled pork loin, and Whipped sweet potatoes.....Fall fare, at its best, yes? Here are the pics from the 2 hours or so I spent doing what I love, FOR those that I love....
Here she is prior to roasting...Before and after getting dressed...I think I like the pancetta lingerie, gives my imagination wings!

The seasoned pork roasts, awaiting a hot Barbq, for their searing prior to panning...
The visual process for the wild mushroom bread pudding......Sauteeing pancetta, celery,shallots,wild dry mushroom mix, the water from the soaked mushrooms.....Cooled then added to some milk, eggs,salt and pepper, parika, garlic and onion powder and 3 kinds of cheese (your choice). The mixture is then poured over stale or dry bread, and allowed to soak for 1 hour or so.

After searing, the roasts are placed in foil pans to cook for 30 minutes or so, on Medium low, with some hickory chips smoldering seductively in the background....Yeah baby, you know what I like...

Sweet baby Jane....Ain't you a sight for sore eyes, on your back with your.......Oops, sorry! The finished pheasant, 500 degrees for 15 minutes, remove Pancetta, 25 -30 minutes more, and she's good to go!

My finished pork loin roasts.....Smelling of hickory, and pork, and artichoke/citrus filling and just a hint of char on the outside.MMMMMMMMMMMMMMMMMMMMMMM!!!

Here's a shot of the 3 playing very nicely together...
Time to make the Gastrique; A sauce made with flavored vinegar, and an equal amount of sugar. To this I added chicken stock, salt a pepper to taste, and fresh raspberries. The sauce is strained, to remove all the pan cling-ons, and then pureed to break up the berries. The result is a sweet and sour ambrosia, that will coat your mouth with pure oral ecstasy! Fruit, meat juices, depth of flavor that will surprise you...

If in Guelph, Bouffay stayle is usually "de rigeur". The pheasant presented with the roasted pork loin in the foreground.....The gastrique is napped onto the pieces of pheasant, just a bit is all that is needed....

The bread pudding was moist, and mushroomy, and cheesey with a hint of thyme.....The orange slices had a definite aroma and flavor all their own after having kept hydrated, our lovely bird of the day!

One last loving ogle at tonight's fare: Eat up my little foodniks, till next time.....