Admit it, no one has gotten to this point in their life having had one gleeful Valentine's celebration after another. Unlike the envelope of dime store Valentines from everyone in your fifth grade class things have probably changed over the years. Perhaps there is no one "special" in your life except for some close friends or co-workers or maybe this is the year that you can't wait for that solid red holiday of love and chocolate! What do I fantasize about, what would rock my world?

A romantic evening with my sweetheart ...I think of Valentine's day as a fragrant smelling celebration of love. The scent of chocolate cooking, Stargazer lilies, or perhaps long stem deep red roses, a familiar aftershave, saffron, rack of lamb with overtones of rosemary and garlic, long stem strawberries and the smell of bee's wax candles lighting up the whole house. No electric lights just the soft volume of Diana Krall's love songs playing as we sit in front of the yellow flamed fire sipping good champagne, talking and smiling, smooching and dancing. The night is ours, not to be rush but savored, enjoyed and repeated....

Poached oyster stew with saffron

Rack of lamb
Asparagus, broiled
Tomato goat cheese gratin
Watercress maple salad

Chocolate Dipped Strawberries

POACHED OYSTER STEW WITH SAFFRON

1/2 pint shucked oyster, nice and fresh with liquor
1 cup whole milk
1/2 cup heavy cream
1 teaspoon saffron crushed and put into 3 tablespoons white wine
2 tablespoons unsalted butter
Salt and pepper

Melt butter in a 2 quart pot on low heat. When the butter has just melted add the shucked oysters, milk, cream,and wine/saffron mixture. Watch this carefully so that it doesn't boil. Remove the stew when you see steam rise from its surface and the oysters are just barely curled. Garnish with a dash of truffle oil and serve

RACK OF LAMB

1 frenched lamb rack
1/2 cup fresh breadcrumbs
2 tablespoons dijon mustard
2 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
Salt and pepper to taste

Brush the topside of your lamb rack with mustard. Combine breadcrumbs, rosemary and garlic and press this mixture onto the rack. Let the rack come to room temperature-no more than half and hour and roast until the internal temperature is 125 degrees. Remove from the oven, cover with a foil tent and let it relax for 10 minutes. Carve and serve 3 chops each.

BROILED ASPARAGUS

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