Valentine's Day

She came highly recommended – like a great book, a fine restaurant, or a good plastic surgeon. Her name was Delilah, and our mutual friend, Nina, wanted to hook us up.

She described Delilah as a great beauty, with intellect and insight.

“She’s your muse,” said Nina.

I wasn’t falling for the hype. I didn’t want to go on a blind date. But Nina wouldn’t let up. She was sure that Delilah and I were perfect for each other.

I sighed and told her I’d think about it.

“Don’t think about it. Call her,” she insisted. “Fate doesn’t wait.”

I have started internet dating the last few months so occasionally I ask someone over for dinner. Should I query them about their food likes and dislikes? What I really want to ask is how do they feel about eating herring, do they like Champagne and is eating lamb in your comfort zone?

Usually asking this at first is a real dealbreaker, never mind mentioning that Classical music will probable be playing in the background. Should I keep it “safe” and make a simple braised chicken dish or should I go out on a culinary limb and make braised lamb shanks that perfume the house with the ethic smell of a casbar in some far away place. Should I ask or just take a gamble? 

My collection of heart-shaped cookie cutters is spread throughout my kitchen. From very tiny one-bite size to large ruffled nibble-with-a-cup-of-coffee sized cutter, they’re at the ready to cut whatever suits my fancy into a shape that says "Love You."

Brownies, chewy peanut butter oatmeal bars, lemon bars, pancakes — all can be stamped with a cookie cutter.

My phone visit with Sarah Piepenburg last week was the inspiration for the Nutella and Jelly "Love You" Sandwich. Sarah and her husband, Richard, own Vinaigrette, a Minneapolis store specializing in imported olive oil and vinegar. She told me she has drizzled the 18 year aged balsamic they carry in the store over grilled peanut butter and jelly sandwiches. If it’s a good dessert made with peanut butter, why not Nutella?

It’s amazing how decadent a simple grilled sandwich becomes when it’s made with an ample slather of Nutella and your favorite premium jam or preserves. A dusting of powdered sugar and a drizzle of aged balsamic, as thick as syrup with a bright, fruity flavor, puts this delightful bread and spread concoction way over the top.

Chocolate molten cake is my personal weakness. I cannot go without ordering it when I see it on a restaurant menu. Fairly common on many menus, it is a dessert that is not always created euqal. I can attest to this because I've tried pretty much all of them. But the best molten chocolate cake I've ever had is the one served at Jean Georges Restaurant; it's a signature dish of the restaurant and is on the menu at practically all of Jean Georges's establishments. For me it is an unforgettable dish. And I convince all my friends to try it too; I rarely have to force them. As the saying goes, dessert is served last, but don't let it be least, especially not this one.

This dessert is probably one of the easiest to make at home. So if you're unable to have dinner at Jean Georges or are on a budget like I am, why not try making it at home. It's a simple yet highly rewarding dessert. It's perfect for a dinner party because it can be made ahead, refrigerated, and baked just minutes before it's time to eat dessert. The first spoonful of lava-like chocolate oozing out from the center of the cake is so seductive that guests won't soon forget it. I think any holiday meal would benefit greatly with this molten cake served as dessert. It's a little bit unexpected and will add that touch of gourmet to the evening.