Love Potion

Edward and I have been married for 26 years. In the early years, we would go to dinner with another couple and celebrate Valentine’s Day. Now, we rarely go to a restaurant because I would rather prepare a meal at home.

Since the day for love is next Thursday, I decided to put together a simply scrumptious menu, invite another couple over, dine on the coffee table and set up the DVD player for an evening of fine food and romantic movies.

There are a number of foods associated with romance. Oysters, artichokes, asparagus, carrots, fennel, arugula, avocado, fish and shellfish, broccoli rabe, strawberries, chocolate, almonds and Champagne are among a list of ingredients that, because of their chemical compounds, can induce romance.

Since Aphrodite was born of the sea, I want to include oysters on our menu. Edward and I prefer them raw accompanied by mignonette sauce.

Rack of lamb has always been the perfect dish for four people. It has become expensive to have while dining out, as several weeks ago I saw a $70 rack of lamb for two. I would rather roast it at home.

Since carrots are romantic, I will serve them in a light cream sauce topped with snips of fresh dill. I was surprised fennel is considered a romance food. Since I am not too fond of raw fennel, I will make a gratin with potatoes to go with the lamb.

I will serve an arugula salad before offering a selection of cheeses and dessert, as the French do, so we can pretend we are in Paris. Chocolate truffles will keep guests happy when dessert time rolls around.

Edward will set out bowls of olives and salted almonds to enjoy with Champagne toasts before dinner. We will enjoy a glass of Muscadet, the marvelously crisp white traditionally served with oysters in France. A rich bold Cabernet Sauvignon goes well with lamb.

As for the viewing options, I’ll leave that up to you. One of my favorites is "Casablanca." I’ve seen it dozens of times and the tears always well up when Humphrey Bogart tells Ingrid Bergman "We’ll always have Paris."


Oysters with Mignonette Sauce

Ingredients:

24 raw oysters

1 large shallot, finely minced

2/3 cup of Champagne or red wine vinegar

Freshly ground black pepper, to taste

1 tablespoon of lemon juice

Directions:

If you have mastered the art of opening oysters, it’s a plus in the kitchen. If not, ask your fish monger to open them. Have them placed in a container with their liquor. Put in the refrigerator as soon as you get home.

Just before serving, arrange six oysters on the half shell on each of four chilled plates.

In a small bowl, whisk together the remaining ingredients for the sauce. Pour into four small ramekins and serve immediately.

Serves four.


Creamy Carrots with Dill

Ingredients:

4 tablespoons of butter

1 tablespoon of canola oil

4 large carrots, peeled and sliced into thin rounds

Kosher salt and freshly ground black pepper, to taste

Snips of fresh dill

1/4 cup of light cream or half-and-half

Directions:

Melt the butter and oil in a three-quart saucepan over medium heat. Raise to medium-high and add the carrots. Saut� for a few minutes. Add the salt and pepper. Continue to saut� for about five to eight minutes, or until just tender. Add the dill and cream and heat through.

Serves four.


Rack of Lamb

Ingredients:

2 whole racks of lamb, Frenched

2 fat cloves of garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons of olive oil

1 bunch of Italian parsley, minced

Directions:

A butcher will French-cut the bones. In this manner, excess fat is removed. Bring the lamb to room temperature.

Preheat the oven to 500 degrees.

Mix the remaining ingredients together. Taste and correct for seasoning. Rub the mixture over the lamb.

Place in a large roasting pan. Roast for 20 to 25 minutes for rare; 30 to 35 for medium-rare. Remove from the oven and allow to rest for five minutes before carving.

Serves four.


Fennel and Potato Gratin

Ingredients:

2 tablespoons of olive oil

1 tablespoon of butter

2 shallots, sliced

2 fennel bulbs, sliced

Kosher salt and freshly ground black pepper, to taste

4 medium Idaho potatoes, peeled and sliced

1 cup of half-and-half

1 cup of shredded Gruyere

Directions:

Preheat the oven to 400 degrees.

Melt the oil and butter in a saut� pan over medium heat. Add the shallots and fennel and saut� for about 10 minutes. Add the salt and pepper. Cool completely.

In a large bowl, combine the potatoes, half-and-half and Gruyere. Add the saut�ed shallot and fennel and mix well. Taste for seasoning.

Spray a five-cup baking or gratin dish with vegetable spray. Add the mixture and pat it down into the dish. You can top the gratin with more Gruyere or Parmesan.

Bake for about one hour or until the top is brown and bubbling.

Serves four.