Monday, February 18, 2013

Valentine's Dinner

The past 2 years for Valentine's day I made +Aaron Dixon a Spicy Blackened Tuna with Mango Salsa - and it's absolutely delicious! This year, Harris Teeter did not have any tuna steaks so I went in a completely
different direction.

Homemade Rosemary Olive Oil Bread, Crispy Red Potatoes, Steamed Broccoli and Cauliflower, and an absolutely delicious Rib Roast with Horseradish Breadcrumb and Herb Crust. Needless to say... I received RAVE reviews!

Rosemary Olive Oil Bread


1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped + more for garnish
A pinch of each ground garlic, dried oregano, and dried basil
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash


1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Rib Roast with Horseradish Breadcrumb and Herb Crust


2 tablespoons sour cream
2 tablepoons prepared horseradish
Coarse salt and ground pepper
1 cup fresh breadcrumbs (I used the fresh Rosemary Olive Oil Bread)
1/4 cup extra-virgin olive oil
1/4 cup of equal amounts chopped fresh thyme, rosemary, and sage
2-3 garlic cloves, chopped
2 teaspoons olive oil
1 boneless rib-eye roast (2 1/2 pounds), room temperature


Preheat oven to 400.
1.  In a small bowl, combine sour cream and horseradish; season with salt and pepper. 
2.  In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.
3. In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a skillet/baking sheet. 
4. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. 
5. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140, 35 to 45 minutes. Let rest 15 minutes before slicing.


  1. ok so I can comment now?! just wanted to say how good this does look and I will try the bread and I do love my horseradish I could eat it by itself