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 I f, in my imaginary life, I won a $100 Valentine's bingo prize and I had a choice of spending it on a so-called romantic supper in a cramped couples-only restaurant or selecting my favorite treats from various area markets and preparing a feast in the privacy and sanctity of my own kitchen, no matter how small: the answer, for me is clear. The only way to celebrate Valentine's Day (darling or not) is at home. It's okay to play Hallmark hooky. Stay put. Don't even get out of bed. Stock up on vittles in advance. There's no reason to stray. Like the heart, culinary matters are personal. If you and your honey enjoy peanut butter and bacon sandwiches, that's what you should whip up. If it's caviar out of a tin, break out the spoons. A frozen pizza? Well just this once, though I'm not one to advocate frozen boxes over the fresh stuff. If it's a dish you've been dying to try and you finally had the time to pick up the special ingredients, go for it. Me, I like simple things, whether it's a three-course meal or an in-between smooching snack. The slurpier, the better. A mango – something I've been suggesting on "What's Cooking" for the last two years – is fabulous as a shared dish, location of your choice. Once peeled, it smells like a pine tree, looks like a neon light, feels like lotion on the tongue. How much more romantic can you get? Here's what I'd prepare for my Mr. Sweetie on my imaginary Valentine's Day: Grilled cheese on rye with red onion and Dijon mustard. If we're talking a morning breakfast item, maybe a Croque Monsieur (a little ham, a little egg wash) would be appropriate. Cheese of your choice. I love good sharp cheddar. Coffee. Ain't nothin' like a dark cup of French or Italian roasted beans that will set me through the ceiling. Buy a bag of Route 66 blend from Misha's in Old Town. A high quality extra virgin olive oil and a hunk of bread. In particular, I love the Lodeve baked by Firehook and I'd recommend the selection of oils at either Fresh Fields or Dean & Deluca. I like Raineri and Zoe. That mango. Any time of the day will do. Chocolate truffles are always a winner. Either pick some up – you can order from Cynthia's Chocolates in Alexandria, pick up a choice few at Chocolate Chocolate on L Street, or make your own! It's a fun activity for two. Here's a recipe to get you started: Chocolate Truffles
5 pounds bittersweet chocolate (Valrhona, Callebaut, El Rey, Scharffenberger are all good brands)
Optional Heat cream and espresso powder until bubbles appear on sides. Pour over chopped chocolate. Stir gently with a clean rubber spatula. Add butter and stir. Add cognac. Stir. Mixture should be forming together in a big ball. Cover and chill until firm. Add to pastry bag (1/2 inch plain tube). Drop little balls onto a waxed or parchment papered sheet tray. Chill again. With hands, roll into balls, then dip into cinnamon, confectioner's sugar, ground nuts or cocoa powder. Store in airtight container in fridge. May all your culinary dreams of the heart come true, whether you're together, alone or lonely. If nothing else, get a copy of "La Cucina," by Lily Prior, which will make you feel the love of food faster than you can work your way through a bag of chips. And don't forget: I'll take your Valentine's cooking questions on my What's Cooking Valentine's Special, Tuesday Feb. 13, noon EST.
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