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Roasted Asparagus with a Balsamic Glaze can be augmented
with the addition of some grape tomatoes during the roasting.
top: Slow-Roasted Beef Tenderloin served with a horseradish
sauce and accompanied by a bottle of California Pinot Noir is
perfect for two.
Photos by Marnie Mead
in the know:
COOKINGWITH MARNIE
Marnie Mead teaches cooking classes
monthly at Frankie & May Fresh Grocer,
1101 Peninsula Drive, Erie.
Her next class,“For the Love of Chocolate”
will be Sunday, Feb. 10, at 3 p.m.
Sign up at www.frankieandmay.com
February2013
in the know:
ROMANTIC RECIPES
If you decide to stay in for a romantic evening, here’s just the menu for you. It takes advantage of
roasting to intensify flavors; and the microwave for ease. Most of the meal is intended to be served at
room temperature, so it be done before time, allowing you to spend the night with your date instead
of with the KitchenAid. Menu: Oven-Roasted Shrimp Cocktail, Slow-Roasted Beef Tenderloin, Oven-
Roasted Asparagus, Chocolate “Cup” Cakes
Oven-Roasted Shrimp Cocktail
2 pounds 12 to 15-count shrimp, deveined with
shell on
1 tablespoon good olive oil
Kosher salt
Freshly ground black pepper
3 sprigs fresh thyme
½ lemon, thinly sliced
Place lemon slices and thyme sprigs on foillined
baking sheet. Place shrimp on top and
sprinkle with salt and pepper. Drizzle with olive
oil. Roast for 8 to10 minutes, just until pink and
firm and cooked through. Set aside to cool.
Dipping sauce
½ cup chili sauce recommended: Heinz
½ cup ketchup
3 tablespoons prepared horseradish not creamy
2 teaspoons freshly squeezed lemon juice
½ teaspoon Worcestershire sauce
¼ teaspoon hot sauce
Heat the oven to 400 degrees.
Combine all ingredients. Serve as a dip with the
shrimp.
— Adapted from Barefoot Contessa “Back to Basics”
Slow-Roasted Beef Tenderloin
1 whole filet of beef tenderloin, trimmed and tied
(about 4 ½ pounds)
Kosher salt
Coarsely ground black pepper
3 tablespoons good olive oil
10 to 15 branches fresh tarragon
Fresh parsley and tarragon for garnish
Special equipment: meat thermometer
About 2 hours before cooking, remove
tenderloin from the refrigerator and pat dry.
Sprinkle liberally with kosher salt and fresh pepper.
Heat the oven to 275 degrees. Place the
tarragon branches on a rimmed baking sheet and
place the tenderloin on top. Brush the filet all over
with the oil. Roast for 1¼ to 1½ hours, until the
temperature registers 125 degrees in the center
for rare and 135 degrees for medium-rare. Test by
placing the thermometer horizontally through
the end of the beef.
Cover the filet with aluminum foil and allow to
rest for at least 20 minutes.
— Adapted from Ina Garten “Barefoot Contessa
Foolproof: Recipes you Can Trust”
Horseradish Cream Sauce
½ cup sour cream
½ cup good mayonnaise
¼ cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
Kosher salt
Freshly ground black pepper
Place all of the ingredients into a bowl and
whisk until the mixture is smooth and creamy.
Refrigerate at least 2 hours before serving. Best if
made the night before.
— Adapted from Alton Brown from
www.foodnetwork.com
Roasted Asparagus with Balsamic
1 pound fresh asparagus, trimmed and peeled if needed
1 tablespoon olive oil
Salt, preferably kosher or sea salt
1 tablespoon good balsamic vinegar
Heat oven to 500 degrees.
Line a rimmed baking pan with foil. Place
asparagus in pan and drizzle oil on top. Toss to coat.
Arrange asparagus in a single layer. Sprinkle with
salt. Roast asparagus, shaking pan every 2 minutes,
until tender and lightly browned, about 10 minutes.
Remove pan from oven and drizzle vinegar over
asparagus, shaking pan to combine well.
— Adapted from www.epicurious.com
Chocolate ‘Cup’ Cakes
2 sticks butter, softened and cubed
8 ounces semisweet chocolate, chopped or morsels
4 eggs
¾ cup flour
¾ sugar
Zest of 1 orange
1 teaspoon salt
1 teaspoon espresso powder
Melt butter and chocolate in glass bowl in the
microwave for about 1 minute. Depending on
wattage of microwave, this may take longer.
In large bowl, beat eggs. Whisk in flour, sugar,
orange zest, salt and espresso powder. Whisk in
melted chocolate.
Pour evenly into 4 large coffee mugs, no metal
rim or 6 smaller ones.
Microwave for 2 to 3 minutes, depending on your
microwave. Allow to cool for 30 seconds to 1 minute.
Serve with vanilla ice cream.
— Adapted from Michael Symon from
www.cookingchannel.com
www.lakeerielifestyle.com