A romantic dinner at home

• Tantalizing Valentine's treats from O'ahu vendors

By Kaui Philpotts

A romantic Valentine's dinner doesn't always have to mean going out to an expensive restaurant. Couples can create that same intimate atmosphere by arranging their own quick meal at home, with special touches such as wine and flowers. Photos by Jeff Widener • The Honolulu Advertiser

Remember how important those red construction-paper hearts with the glued paper doilies were in grade school? The fuzzy animals, balloons and flowers delivered to offices I've worked in have been known to cause real anxiety — a concern that you might not receive one, or that your offering would be rejected.

But relax. Arrange your own little dinner for two at home. Even if an expensive bouquet of red roses from your local florist is out of your budget, and a reservation for an oceanside table is by now impossible to get, you can still stay home and make your own party. All it takes is a little thought and effort.

Some of the best dinners are ones that are as much arranged as actually cooked. Since Valentine's Day this year is on a weeknight, this could be a good thing. Sometimes the genius of a great night at home with someone you love is in the simplicity of the preparation and not the slaving over a hot stove. Knowing where to buy things (that other people make best) can be smarter than actually making them yourself.

You can start by pouring some very expensive champagne. But if that isn't in your budget, or seems just too predictable, try pouring a blushing pink rose. You may say yuck, but some very fine European roses are available now that will change your mind forever about this maligned wine. Ask at the wine shop.

Of course, there's always a Pink Pussycat — a shot of vodka, a dash of grenadine and grapefruit juice over lots of ice. Or make a trendy cosmopolitan: vodka, cranberry juice, Triple Sec and fresh lime juice (a virgin cosmo can be made with club soda in place of the vodka).

Instead of slaving over pupu, buy simple things like Maui Potato Chips (the real ones from Kitch'n Cook'd). If that's not enough sin, throw in a can of macadamia nuts and cashews (the combination is now available from Mauna Loa). Round the pupu tray off with a bottle of oil-cured kalamata olives. Simple, salty and crunchy all at once.

The classic bouquet of two dozen red roses from the best florist in town is always a nice gesture. But less costly unarranged cut flowers in a simple glass vase can have a lot of charm on any tabletop.

Brian Fujita of Watanabe Floral Inc. remembers the man who came in one year for a single red rose and a pound of rose petals ($6.95) to scatter on his lover's bed. At a time when red roses can be dear, Fujita recommends the joyfulness of sunflowers and bright Gerber daisies ($1.50-$2 per stem) as an alternative.

If you want to stick to a classic table arrangement, try red, white or pink tulips instead. They usually cost under $10 a bunch and, loosely arranged in a vase, have a wild, unruly charm.

Your romantic dinner at home can start with the Valentine's Salad, which uses deep pink radicchio leaves and pink rose petals topped with a dressing made with rose water. The recipe comes from Sheila Lukins and Julee Rosso in their "Silver Palate Good Times Cookbook."

For the main course, prepare a small pork tenderloin. You can buy them already marinated in oil and vinegar, if you like. The wonderful thing about pork tenderloin is that it can be less fatty than chicken, it cooks in a jiffy and seems much fancier than it is. Leftovers make good sandwiches, too. Deglaze the roasting pan with a little chicken broth and sweet wine such as Marsala. Cook it down further for a sauce, and you have a fast, elegant main dish.

Finish your dinner off with something chocolate and something red. Just purchase the best chocolates, or you can make a quick raspberry sauce and serve it over store-bought brownies.

For raspberry sauce, take a 10-ounce bag of frozen raspberries, add sugar to taste, and ¥ cup or less of water and place in a saucepan over medium heat. Cook until the berries break down and thicken. Take them off the heat and cool, then press through a sieve to remove the seeds. The result is a tart, red sauce great for anything from ice cream to chocolate decadence cake.

I am including a deadly, creamy recipe here for Janice Wald Henderson's White Chocolate Pots de Creme, from her book, "White Chocolate," just in case you are in the cooking mood. Garnish the miniature cups with whipped cream and white chocolate shavings, if you like. The recipe can be prepared the night before. Beware: white chocolate burns easily.

Now on to the recipes.

Valentine's Salad

• 1 1/2 cups radicchio leaves
• 1 (3.5-ounce) package enoki mushrooms
• 3/4 cup radish sprouts
• The petals from 2 pink roses

Dressing:

• 3/4 cup olive or walnut oil
• 1/4 cup fresh lemon juice
• 3 tablespoons rose water (see above)
• Salt and pepper to taste

On two salad plates, arrange equal amounts of the radicchio, mushrooms, sprouts and rose petals. Make the dressing by whisking together the oil, lemon juice, rose water and salt and pepper. Drizzle the dressing over each salad. Makes 2 portions.

Roast Pork Tenderloin

• 1 (3-pound) boneless pork tenderloin
• 2 cloves garlic, minced
• 1 tablespoons Hawaiian salt
• 1 teaspoon dried thyme
• 1/4 cup Dijon mustard
• Salt and pepper to taste

In a mini-food processor or by hand, mix the garlic, salt and thyme. Add the mustard and mix. Spread this over the tenderloin and allow it to sit in the refrigerator overnight, or for at least 30 minutes when you get home.

The night of the dinner, preheat oven to 425 degrees. Place in a roasting pan and cook for 30 to 50 minutes (about 20 minutes per pound). If you use a meat thermometer, it should read 138 degrees when it is done. Take the tenderloin out, cover it with foil and allow it to stand for 10 or 15 minutes. This makes it juicier. Season to taste. Makes up to 6 servings.

If a roasted tenderloin takes too long for your time frame, cut 3 (1-inch thick) slices of the tenderloin per person, pound them flat between plastic wrap, dredge them lightly in seasoned flour and saute them quickly in 1 tablespoon of olive oil and 1 of butter over medium heat, just until gold brown. Remove the meat to a warm oven and quickly saute 2 whole, ripe chopped tomatoes in the juices along with 2 mashed cloves of garlic. Return tenderloin to pan briefly. Serve with juices over simple oven-baked rice.

To make oven-baked rice: Preheat oven to 325 degrees. Boil 1 1/2 cups chicken broth. Meanwhile, in a dutch oven or casserole that can go from stove to oven, saute a small, chopped onion until translucent. Add 1 1/2 cups rice and saute briefly with a little butter, until rice is just golden. Pour in boiling chicken broth. Cover and bake 18 minutes.

White Chocolate Pots de Creme

• 1/4 cup sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup milk, tepid
• 2 1/2 ounces finely chopped white chocolate, melted and tepid

Position the rack in the center of the oven and preheat to 300 degrees. In a bowl, using a wire whisk, combine the sugar, egg and egg yolk. Gradually whisk in the milk. Whisk in the melted white chocolate. Strain the mixture through a fine mesh sieve into a bowl. Set four 6-ounce custard cups into a large shallow baking dish. Pour the mixture into the cups and place the pan into the preheated oven. Add enough very hot water to the pan to come halfway up the sides of the cups. Bake about 45 minutes, or until the tops are nearly set (they will jiggle a little if you move the pan). Remove the cups from the water and allow to cool to room temperature on a rack. Refrigerate, covered, for at least 4 hours, or overnight. Garnish with a dollop of whipped cream and shavings of white chocolate. Makes 4 cups.

Tantalizing Valentine's treats from O'ahu vendors

If you have run out of ideas for creating a delicious Valentine experience at home, consider these treats being offered by Honolulu vendors:

Strawberry Connection. Dole Cannery, Iwilei. 521-9777. Fresh strawberries dipped in high-quality Callebaut chocolate. Order them early for pickup that day. Available by the piece or by the half-dozen. They come in a special box at $12.50 for 6. They will also be offering special cakes for children's lunch boxes.

Padovani's Restaurant and Wine Bar, 1956 Ala Moana Blvd. (Doubletree Alana Hotel). 946-3456. Philippe Padovani, one of the founding group of Hawaii Regional Cuisine chefs, will prepare a set menu for take-out on Valentine's Day. You can choose from four appetizers and five entrees, including lobster salad and veal rib eye, plus a dessert by his pastry-chef brother, Pierre. The whole meal is $65 per person. Valet parking for pickup. If you're not up for the whole meal, Pierre's handmade chocolates in heirloom boxes can be ordered ahead. Ask for the chocolate hearts and flavored truffles or coconut ganache. Prices vary.

R. Field Wine Co., Foodland, 1460 S. Beretania St., 596-9463. Popular Neuhaus Belgian chocolate truffles with beurre cream, dusted with cocoa butter for $1.25 apiece or $41.99 per pound. Manon Noir chocolates filled with chocolate mousse and a white chocolate chip in the center run $2.10 apiece.