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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
Colao’s, hand s down! — Cathy Mascharka Colao’s Restaurante 2826 Plum Street, Erie 814-866-9621 Hours: Dinner, Monday through Saturday Menu: Italian Price: $3 (soup) to $30-plus (entree) Mi Scuzi. Anything Italian. — Rob Engelhardt Mi Scuzi Ristorante Italiano W. 27th and Myrtle Streets, Erie 814-454-4533 www.miscuzirestaurant.com Hours: Dinner, Tuesday through Saturday; Sunday, 1 to 5 p.m. Menu: Italian Tuscan Price: $4 (soup) to $23 (entree) Danny’s ... I proposed to Lynn on bended knee ... Danny and his peeps were wonderful ... It was a wonderful veal dish, by the way. — Bill Dietz Definitely the veal at Danny’s. There is no finer meal in Erie! — Alyson Amendola Cummings Danny’s Restaurant & Lounge 5653 Peach St., Erie 814-868-4486 Hours: Dinner, Tuesday through Saturday Menu: Italian, steaks, seafood Price: $6 (appetizer) to $26 (entree) A few of our other favorites: Tarsitano Winery and Cafe 4871 Hatches Corners Road, Conneaut, Ohio 440-224-2444 www.tarsitanowinery.com Hours: Winter, weekends only. Saturday, noon to 9 p.m.; Sunday, noon to 6 p.m. Reopens in the spring for regular hours. Menu: Winter, appetizers only; Italian. Price: $10 (appetizers) and up Victor’s at the Bel-Aire 2800 West Eighth St., Erie 814-833-1116 www.belaireclarion.com Hours: Dinner, Monday through Saturday Menu: American Price: $5 (soups) to $26 (entree) bon appetít Bertrand’s Bistro 18 North Park Row, Erie 814-871-6477 http://bertrandsbistro.com Hours: Dinner, Tuesday through Saturday; Brunch, Sunday Menu: French, crepes. Weekly specials. Price: $3 (crepe) to $32 (entree) 1201 Kitchen 1201 State St., Erie 814-464-8989 www.1201restaurant.com Hours: Dinner, Monday through Saturday Menu: Asian-American Price: $9 (sushi) to $42 (Kobe beef) LEL www.lakeerielifestyle.com February2013 Lake Erie LifeStyle 19
Page 1 and 2: ELLICOTTVILLE ESCAPETO ALL SEASONS
Page 4: contents FOR THE LOVE OF HISTORY Fe
Page 7 and 8: from the editor A MONTH TO LOVE Wha
Page 9 and 10: contributors FEBRUARY 2013 “To se
Page 11 and 12: Why is it that 150 years after Linc
Page 13 and 14: persons who managed to break free k
Page 15 and 16: home & garden Cyclists on the Under
Page 17: Avantis Chicken Parmigiana — Pete
Page 21 and 22: Brushwood Folklore Center inspires
Page 23 and 24: “Brushwood considers all art form
Page 25 and 26: Alpha Phi Alpha,’” he recalls.
Page 27 and 28: lost art of love letters A written
Page 29 and 30: Wine? Chocolate? I’m yours. WHEN
Page 31 and 32: Story by Marissa Rosenbaum Contribu
Page 33 and 34: Ellicottville four seasons of fun f
Page 35 and 36: “OK, LET’S FIGURE THIS OUT,”
Page 37 and 38: top, from left to right: Authentic
Page 39 and 40: Mike Machuga with some of his famil
Page 41 and 42: Charles Rush and Denise Mosley, dir
Page 43 and 44: Les and Willina Thoms. Ramona Anasa
Page 45 and 46: In“The Abolitionists,” John Bro
Page 47 and 48: Loveison Air the By Tom New It’s
Page 49 and 50: See Se See the Cherry Blossoms in B
Page 51: Events Beers,Bikes Bands There are

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