Volume 1 Issue 2 
I have a cappuccino maker, but the steam and froth wand is wimpy. When I complained of my problem to the salesperson at Sur la Table, he pointed me to the Nespresso® Aeroccino Milk Warmer and frother, and it is one of my favorite kitchen toys of all time. It’s simple to use — plug it in, pour in milk, and press the button. Within seconds you have frothed milk or, by removing one aerator, simply steamed (which is great for hot chocolate).
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Slice the tomatoes and the cheese into quarter-inch slices. Break off whole basil leaves and arrange in a circle on a plate, alternating between the tomato, cheese and basil leaves. Drizzle with olive oil and vinegar. Garnish with a small bunch of basil in the center. 3rd Course: Hawaiian ahi poke Poke is a traditional Hawaiian dish made with various types of seafood. For this recipe, use sushi grade ahi tuna. This is a great dish for couples — perfect for putting the spice back in your relationship.
Slice the onion lengthwise into fine slivers and put in a bowl. Slice the tuna into one-half-inch strips and add to the bowl. In a separate bowl, mix together soy sauce, vinegar and chili sauce and pour over onion and tuna. Put mixture on serving dishes. With scissors, cut the seaweed into one-inch by one-quarter-inch strips and sprinkle over the top. Eat with chopsticks. 4th course: Dates and tangerines This is a good time to cleanse your palate. The sugary taste of the dates blends well with the sweet-tart taste of the tangerines. I recommend buying whole Medjool dates. They will have pits, but they are just the right size to be finger food — and finger-lickin’ good! While there are several varieties still in season, I suggest the honey tangerine — it is by far the sweetest and juiciest citrus fruit you will find. Cut into wedges and watch out for seeds (choking is so unromantic). 5th course: Rack of lamb chops Lamb is perhaps my favorite meat to grill because the open flame brings out its flavor. Rack of lamb appears so decadent, yet is so easy to make. Nothing beats a couple of these meat lollipops fresh off the grill.
Combine marinade and rub on rack. Place a meat thermometer into the thickest part of the meat. Grill over a medium fire, fat side down, turning every 5 to 7 minutes until it reaches 135 degrees for rare, 150 for medium; approximately 30 to 35 minutes. Let rest 5 minutes. Cut into individual chops and enjoy. 6th course: Frozen lemon drop Cool and slightly sweet, lemon drops are a refreshing finish to this romantic meal. Try different vodka flavors for some interesting combinations, such as raspberry lemonade.
Combine two parts sorbet and one part vodka in a blender. Pour into a bowl and place in freezer until ready to serve. Cut two quarter-inch slices from the center of the lemon. Pour a layer of sugar onto a plate. Moisten rim of the martini glasses with leftover lemon and dip into the sugar to coat the rim. Spoon sorbet mix into glasses. Garnish with lemon slices and enjoy. Happy Valentine’s Day! Cheers, BillFor more of Bill's recipes, visit http://www.northsidesf.com/kitchenlesscook.html
Nespresso® Aeroccino Milk Warmer & Frother: $99 at Sur la Table
– S. Reynolds 
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