My honey and I were celebrating our eighth Valentine’s day together, and a friend of ours who shares our passion for food decided to cuisine us a gourmet Valentine’s dinner!
The roast was hand picked by our friendly neighborhood butcher. When it was brought home it wasn’t refrigerated because the preparation begins with a room temperature roast, so it needed to set out for at least two hours anyhow.
Preheat the oven to 450F° (230°C). Butter the roast. Quarter a white onion. In a deep oven dish bake the roast with the onion for 20 minutes at 450°F (230°C) to seer the roast, then reduce the temperature 325°F (160°C). Bake another 15 minutes per pound (.5K) Remove the roast from the oven and allow it to set 30 minutes before slicing it.
The yogurt adds the tang, and its creamy texture takes the edge off raw red onion. The parsley complements the yogurt with bright herbal flavor.
1 medium head savoy cabbage
1 large red onion
1/2 bouquet fresh parsley
4 tablespoons (càs) plain yogurt
1 tablespoon (càs) olive oil
1 tablespoon (càs) red wine vinegar
1 clove garlic, crushed
1/2 teaspoon (càc) salt
1/2 teaspoon (càc) fresh ground black pepper
Thinly slice the cabbage and the onion, chop the parsley. Whisk the rest of the ingredients in a large bowl and toss over the veggies.