Here’s a menu that would work for a Valentine’s Day double date — or just any winter evening dinner for four.

Start with a warming cheese course — baked Brie with sliced apples. The Brie is accented with black olives and roasted garlic — roasting the garlic takes away the bite (and keeps breath fit for a Valentine meal!) as well as giving it an rresistible caramelized character. Then the lamb stew is truly a one-dish meal, with the stew served over mashed potatoes and “garnished” with a tong-ful of sautéed spinach.

Be sure and have enough red wine to see you into dessert — this time, it’s just a (heart shaped) box of assorted Valentine’s chocolates. Coffee and/or brandy would be a nice touch, too…

Pre-Dinner Nibble: Baked Brie with Kalamata Olives & Roasted Garlic
Roast a head of garlic by peeling away the outer, papery layers of skin. Then use a sharp knife to cut off about 1/4 to 1/2 inch across the top, so that the individual cloves are exposed and their ends cut off. Drizzle generously with olive oil, wrap in foil, and roast at 400F for about half an hour. Let cool, unwrap and squeeze out individual cloves of roasted garlic.

Carefully slice the thin rind off the top of a smallish round of Brie and place on a baking sheet, cut side up. Arrange pitted and halved Kalamata olives and roasted garlic cloves over the top. And bake, uncovered, at 400F for 8-9 minutes, until Brie is warm and slightly softened.

Transfer Brie (carefully!) to a serving platter and sprinkle with minced Italian parsley. Serve with freshly sliced apples, crusty bread and assorted crackers.

Wine Pairing: Try a ripe but balanced California Chardonnay like the Souverain 2007 Chardonnay Alexander Valley ($17). I was struck by the silky texture of this wine, as well as its elegance. A nice combination at this just $17. With pretty pear aromas and flavors, some juicy peach along the way, and a creamy, silky texture that doesn’t overwhelm the fresh, crisp character of the wine. Ready to drink now. Locate this wine online or in your area.

One-Dish Meal: Lamb Stew
(Serves 4)

2 tablespoons olive oil
1 small onion, diced
½ teaspoon yellow curry powder
1 teaspoon ground cumin
1½ pounds boneless lamb shoulder, cut into 1½-inch cubes
one 15-ounce can beef stock
1 cup red wine
2 parsnips, chopped into bite-size pieces
3 carrots, chopped into bite-size pieces
1 tablespoon orange zest
salt and freshly ground pepper
mashed potatoes*
sautéed spinach*

Heat a large dutch oven over medium-high heat and add olive oil. Add chopped onions and sauté until translucent, 1 to 2 minutes. Add curry and cumin, stir, and sauté 1 to 2 minutes more.

Brown the lamb in the same pot — may need to do this in two batches. Add beef stock, red wine, parsnips, and carrots. Bring to a boil and simmer, covered, on low heat (or transfer to a preheated 350 degree oven) for 1 hour.

Add orange zest. Tate and season with salt and freshly ground pepper. Cook (or bake) uncovered until lamb is fully tender, about 15 to 20 minutes more. Server over mashed potatoes and garnish with a serving of sautéed spinach.

*Use your favorite recipes here if you like, but all you need is “basic” mashed potatoes (boil, mash, butter, seasoning) and about a bagful of baby spinach leaves that have been sautéed in olive oil with a small amount of garlic and a squeeze or two or fresh lemon juice, and of course, seasoned to taste.

Wine Pairing: A smooth California Merlot does the trick here, with supple fruit and tannins that stay in the background. Here are two I’ve enjoyed lately:

Souverain 2006 Merlot Alexander Valley($19). Ripe, aromatic, full-bodied red cherry and blueberry fruit leads the way here, but with enough concentration and deep baking spice notes to up the complexity quotient. With fine-grained tannins that support the fruit through the long, plush finish. Another good value from Souverain. Ready to drink now and over the next two or three years. Locate this wine online or in your area.

Luna Vineyards 2005 Merlot Napa Valley($34). I liked this one for its compexity and masculine style. No blousy, soft vanilla here. Rather, there’s nice concentration to the plum and black cherry fruit, with accents of tobacco, dried herbs and baking spices. Picks up a dusty note on the long finish. Good structure. Ready to drink now and over the next four or five years. Locate this wine online or in your area.

Dessert: Assorted Chocolates, of course! Splurge on that big box of assorted chews or decadent truffles. Carry over what’s left of the red wine to go with, along with a hot pot of coffee and snifters of brandy.