Your Heart's Desire By Christy Rost   Valentine's Day is Wednesday, February 14 -- the most romantic day of the year. Card shops are filled with sweethearts reading message after message, trying to find that "perfect" card for the one they love. Many will send flowers or balloons, or that time-honored gift of devotion - chocolates.  Many couples will celebrate the holiday with a romantic dinner at their favorite restaurant. While the majority of restaurants will be crowded on Valentine's Day, there is something very romantic about dining together in a restaurant setting. A beautifully prepared meal, soft music, a small vase containing a single rose, and attentive waiters set the stage for an evening of romance.  Still, avoiding the crowds in favor of a romantic celebration at home has always been my husband's and my preferred way to spend the evening. I prepare something decadent, but easy for dinner, such as Rack of Lamb Dijon and duchess potatoes, and we dine at a small table by a glowing hearth. We enjoy a glass of champagne before dinner, followed by a delicious pinot noir with the entree. For dessert, chocolate pots au creme or a slice of Upside-Down Pear Gateau is the perfect finale to this romantic meal. Candlelight is an important ingredient in setting a romantic mood. Select between a single taper for a small, intimate dining experience and the magic of several tapers of different heights grouped together. Add votive candles for a room that dances with flickering light.  Make the evening a truly romantic experience by creating a special setting for dinner. Whether you like a tailored, sophisticated table of black and white with red hearts and accents, or prefer a softer look combining ribbons and tassels with pastel colors, loving attention to details makes the difference. Layer linens and placemats for a sumptuous backdrop for china, crystal and silver flatware. Instead of dining in the breakfast room, set up a small table in another room of the house and transport you and your heart's desire to a quiet oasis for a Valentine dinner you will always treasure. Rack of Lamb Dijon 1 small rack of lamb 1/ 4 teaspoon salt 1/ 4 teaspoon freshly ground pepper 2 tablespoons Dijon mustard (I use Maille) 3 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh parsley 2 cloves garlic, minced 1/ 4 cup bread crumbs mint jelly (optional) Ask the butcher to trim and "french" rack. Salt and pepper both sides of lamb. Roast rack of lamb at 450 degrees for approximately 15 minutes, until lamb is rare. While lamb is roasting, stir together herbs and garlic. Remove lamb from oven. Brush liberally with mustard until well coated on both sides. Press herb and garlic mixture onto lamb and sprinkle with bread crumbs. Return lamb, herb side up, to roasting pan. Continue roasting lamb for 20-25 minutes, depending on thickness, until lamb is medium-rare and herbed crust is brown. Remove meat from oven; set aside to rest 5 minutes. Carve between ribs. Arrange 2-3 lamb chops on each dinner plate; serve with mint jelly, if desired. Recipe serves 2. Upside-Down Pear Gateau Cake 1/ 3 cup unsalted butter, soft 3/ 4 cup sugar 1 egg 1 teaspoon vanilla 1/ 4 teaspoon almond extract 1 1/ 4 cup sifted cake flour 3/ 4 teaspoon baking powder 1/ 2 teaspoon salt 2/ 3 cup milk Brown Sugar Topping 1/ 4 cup unsalted butter 1 cup packed light brown sugar 1-2 red pears, peeled, cored and thinly sliced Preheat oven to 350 degrees. Spray two 9-inch heart-shaped or round cake pans with no-stick spray with flour (I use Baker's Joy). Cream butter and sugar until very light, about 8 minutes. Add egg and extracts; beat until smooth. In a small bowl, stir together cake flour, baking powder and salt. Gradually add dry ingredients to butter mixture alternately with milk, starting and ending with flour mixture. Batter will be thick. Meanwhile, in a small saucepan over low heat, melt butter and brown sugar, stirring often. Spoon enough brown sugar mixture into bottom of cake pans just to cover; top with sliced pears. (Brown sugar mixture will harden, but will melt when baked). Spoon cake batter evenly over pears. Bake gateau at 350 degrees for 25-30 minutes, until top is golden brown and cake has pulled away from sides of pans. Remove from oven, set aside 2 minutes to cool, and loosen cake from pans with a knife. Invert gateau on a wire rack to cool. Gateau may be made 1 day ahead, covered with plastic wrap and stored in the refrigerator. To serve, place on serving platter and slice into wedges. Recipe makes 2 gateau. Read more of Christy Rost's articles in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com