Togetherness More Romantic Than Elegant Food

Aphrodisiacs start here, the male half of Two’s Company said, pointing to his sexily graying temple. Mind over menu, you know.

True enough.

Despite all my efforts in creating the traditional romantic and seductive meal for Valentine’s Day, it never seemed right. Either I went straight to the heart with gimmicks galore (hearts of palm, heart-shaped cakes, etc.), or took an indirect route with an inch-thick steak and a cheesecake chaser.

I finally realized that being together - alone, quiet, no intrusions - is more stimulating than any food, no matter how elegant. I’ve also figured out that cooking together, sharing time in the kitchen, puts me in a better mood than if I were to do all the preparations myself.

So, for my cerebral valentine, I’ve created a menu that two can do as easily as one. It requires no more skill than boiling a pot of water and opening a jar of caviar.

It begins with an endive, cranberry and walnut salad that comes together in minutes. The pasta, smoked salmon, capers and caviar entree is light and appealing.

This meal may not be as overtly suggestive as a platter of raw oysters, but that’s why we have imaginations.

Endive, Cranberry and Walnut Salad

1 large head Belgian endive

2 tablespoons dried sweetened cranberries

2 tablespoons coarsely chopped walnuts

1/2 teaspoon salt

1 tablespoon olive oil

1 tablespoon balsamic or other fruity red wine vinegar

1 tablespoon lemon juice

Freshly ground white pepper

Pull leaves off head of endive. Arrange half on each of 2 salad plates. Sprinkle half the cranberries and half the walnuts over each serving.

Combine salt, oil, vinegar, lemon juice and pepper to taste in cup. Stir well. Pour dressing over salad. Serve immediately.

Yield: 2 servings.

Pasta with Smoked Salmon

6 ounces spaghetti or cappellini

Salt

2-1/2 tablespoons extra-virgin olive oil

2 ounces diced smoked salmon

1 tablespoon capers

Pepper (use generously)

1 tablespoon black caviar

4 lemon wedges

Cook pasta in plenty of boiling salted water until tender with a little bite. Drain well.

Place in deep serving platter and toss with olive oil. Scatter smoked salmon and capers over top. Salt lightly and pepper generously. Toss gently.

Spoon caviar in center of dish and arrange lemon wedges around pasta. Serve hot or warm.

Yield: 2 servings.