Inspired by a Wine and Dine Fundraiser with Anthony Sedlak

This weeks dinner was inspired by a meal I had at a fundraising event on Sunday, at Mt. Lehman Winery.

The menu was created by Food Network's chef, Anthony Sedlak. He prepared a whole smorgasbord of food, including; a whole, spit-roasted Fraser Valley suckling pig, slow-roasted turkey with rosemary and sage, caramelized onion gravy, and Dijon and herb-crusted rib of beef. From the feild we had buttermilk and roasted garlic spun Youkon Gold potatoes, roastted red, yellow and candy cane beets with valencia orange, brussel sprouts with double smiked bacon and caramelized onions, and asparagus.

The food was a hit as well as the event. It was organized by the folks involved in a TV show called "Million Dollar Neighbourhood" whish will air on OWN (Oprah Winfrey Network) in 2012. There were lots of TV cameras, but no Oprah!

The dessert table

So these are the dishes I came up with...a most wonderful autum meal.

Leek and Pea Soup

50g butter
350g leeks, trimmed and sliced
2  potatoes (peeled weight), sliced
800ml hot vegetable stock
2 sprigs of mint
200g frozen peas
100ml single cream

Melt the butter in a large pan. Add the leeks and potatoes and turn them in the butter so that they’re well coated. Cover and cook over a very low

Heat for 10 minutes, stirring occasionally.

 

Add the stock, cover and simmer for 10 minutes.

Add the mint and peas and bring back to the boil. Cover and simmer for 10 minutes. Leave to cool slightly for about 15 minutes, then purée with a hand-held blender or in a food processor. Return to the pan, stir in the cream and reheat. Serve with croutons.

  

Sautéd Beet Greens (like spinich)

Heat 2 tablespoons butter or vegetable oil in a large skillet.
Add 4 cups chopped greens including stems; 1 tablespoon grated fresh horseradish, 1 finely chopped shallot or small onion, ½ tablespoon Dijon mustard and a pinch of salt.
Cook, stirring, until the greens are wilted, about 5 minutes.

Fresh Beets  

7 to 9 beets, peeled, quartered

1 1/2 cups water

3/4 cup brown sugar, packed

1/3 cup balsamic vinegar

2 tablespoons butter

Combine beets with water, brown sugar, vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.

Pork Tenderloin with Caramelized Onions and Apple

1 onion
3 tbsp (50 mL) extra-virgin olive oil
1 apple, peeled, cored and thinly sliced
pork tenderloin, about 1-1/2 lb (750 g)
1/2 tsp (2 mL) pepper
2 cups (500 mL) sodium-reduced stock
1/2 cup (125 mL) cider or apple juice
2 tsp (10 mL) cornstarch

Cut onions in half lengthwise; thinly slice crosswise. In large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes. Stir in apple; cover and cook until tender, about 10 minutes. (Make-ahead: Let cool; set aside for up to 2 hours. Rewarm.) 

Season pork with pepper. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over. Transfer to 350°F (180°C) oven; roast until juices run clear when pork is pierced, about 20 minutes. Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.

Meanwhile, pour fat from skillet. Add stock and cider; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about 3/4 cup (175 mL). Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into skillet and cook until thickened.

Arrange onion mixture on warmed plates. Fan pork slices alongside; drizzle with sauce.

Creamy Mashed Sweet Potatoes
2 large sweet potatoes
3 tbls butter

Peel and cube potatoes.
Boil until softened, about 10 minutes.
Drain and return to pot.
Add butter and mash until smooth.
Add pepper to taste.

Proudly wearing my gift from Adele and Doug

Feed me til I want no more is sung by the Welsh at their beloved Rugby matches...a land of song!