Cheesy Love Song Party— Happy Valentine’s Day!

This weekend I hosted a “Cheesy Love Song” party for my lady friends. We ate stinky cheese, drank way too much champagne and listened to the sappiest playlist I could pull together. (If only I knew Whitney would be a goner just a few hours later! We should have had "I Will Always Love You" on repeat). Here are some highlights from the afternoon. Happy Valentine's Day to you all! Whatever you do tonight, I hope it makes you feel all sparkly inside! xox

Check out our selection of stinky cheeses. I wrapped my kitchen counter with butcher paper to make one giant cheeseboard.

 

AstroTurf & NY Giant Cupcakes!

 

A little slice of our big night!

A Field Guide to Cooking Nude

I’ve fielded a number of questions from ladies recently, asking just how exposed one can be in the kitchen without fearing cuts and burns in their daintiest places. Great question! Hot oil spitting on your décolletage could ruin a potentially sultry cooking experience. How far you strip down really depends on your comfort level, in the kitchen and with your body, but there are some general guidelines I'd recommend sticking to...

TOTALLY BARE
Make: Baked recipes or no-cook items. 
For breakfast, ricotta drizzled with honey, 
cereal, quiche, blueberry muffins, biscuits or 
waffles (electric waffle irons are surprisingly 
body friendly). 
For lunch/dinner, salads, sandwiches, even 
macaroni & cheese—basically anything 
that doesn't require your naked noodle standing 
over a hot stove.
Wear: Nothing! (Maybe a little body lotion)

THE LINGERIE CHEF

Make: Splatter resistant stove-cooked items. 

For breakfast, scrambled eggs, omelets, pancakes,
grits or oatmeal. 

For lunch/dinner, risotto, roast chicken, braised
dishes, pasta (but mind the pasta water)—recipes
that don't put you at risk of oil or sauce splashing
onto your hot bod.

Wear: Your favorite underwear! Steer away from
light colors, it's more difficult to wash stains
out of delicates.

APRON-DRAPED SKIVVIES

Make: Any darn recipe you'd like! 

For breakfast, poached eggs, fried eggs, bacon,
homemade donuts, go for it!

For lunch/dinner, fried chicken, schnitzel,
stir-fry—the world's your oyster. Though, I would
suggest not grilling unless you have guaranteed
outdoor privacy.  

Wear: Your prettiest underpinnings but cover up
with an apron, something thick enough to protect
you from spills.

Cheddar Shortbread Crackers

A few friends are coming over for a "Cheesy Love Song" party next weekend, an afternoon of stinky cheese, champagne and the greatest sappy hits. Clearly, I did not invite any boys.

I'm thinking these cheddar shortbread crackers will make an appearance at the cheese-themed affair. The dough can be made ahead, wrapped, and frozen, which is ideal for a party—they're almost as effort-free as slice-n-bake nonsense. They'd also be a thoughtful gift for any Valentine born without a sweet tooth. Either way, the recipe is finally perfected, so give these a try! 

CHEDDAR SHORTBREAD CRACKERS
MAKES: about 2 dozen crackers


1 stick unsalted butter, at room temperature 
1 cup shredded sharp cheddar cheese 
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 cup all-purpose flour, plus more for sprinkling 
1/4 cup finely ground cornmeal 


1. Beat the butter in a bowl with a mixer on medium speed until smooth. Beat in the cheese, salt, pepper and cayenne until combined, scraping down the bowl as needed. Add the flour and cornmeal and beat until the mixture resembles pebbles. 
2. Scrape the dough out onto a lightly floured surface and knead a few times until it comes together. Roll into a 1-to-2-inch-thick log, wrap tightly with plastic wrap and freeze until ready to use, at least 15 minutes. 
3. Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Slice the dough into coins (shape each coin to form a heart, if desired) and arrange on the prepared baking sheets. Bake until slightly golden, 15 to 20 minutes. Let cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. 

Homemade Biscuit Tea Sandwiches

Not to fluff my own apron, but I make a mean biscuit. That probably explains my inclination towards biscuit purism. A well-made biscuit split and smeared with a pat of butter, or sweetened with a drizzle of honey, cannot be improved upon. Leave it alone. 

But I do recognize one exception, the biscuit sandwich. My reasoning: You're not trying to improve a perfectly delicious biscuit with a pile of unnecessary mix-ins, instead, you're employing "biscuit as sandwich bread" to improve on the fillings! Personally, I love what a biscuit can do to simple ingredients. Scrambled eggs seem creamier tucked inside of a warm one at breakfast, and call it wishful thinking but ham tastes ham-ier nuzzled in there, too. 

These tea sandwiches combine black pepper-freckled biscuits with arugula salad and capicola (basically prosciutto from the pig's shoulder, not its leg). I'm testing them for my upcoming "Cheesy Love Song" party! But more to come on that...

BLACK PEPPER–BISCUIT TEA SANDWICHES 
MAKES: 9 sandwiches 

Homemade biscuits recipe

Unsalted butter, melted

Freshly ground pepper

2 cups baby arugula 

Extra-virgin olive oil 

Fresh lemon juice

Kosher salt 

9 slices capicola or prosciutto

1. Prepare a batch of your favorite biscuit dough and cut into rounds (or hearts!). Brush the top of each biscuit with melted butter and sprinkle with freshly ground pepper. Bake according to your recipe.

2. Toss the arugula and a glug of olive oil in a bowl. Season with salt. Squeeze some lemon juice over the salad; toss again.

3. Split the biscuits in half. Fill with the capicola and arugula.

Weekend of Eating: Boston

Off to Boston this weekend! We've mapped out a few meals in advance, like dinner at Island Creek Oyster Bar and Craigie On Main, and brunch at Barbara Lynch's Sportello. Do you have any other suggestions? Any must-try spots?

1. Island Creek Oyster Bar, 2. Craigie on Main, 3. These Are Things

Matchstick Pom-Pom Garland & Pink Ombre Cake

I caught a serious case of craft envy this weekend.

So I embarked on a miniature cake garland project.  

Turns out matchsticks are the perfect size for mini-posts—they're just right for a tiny ombre cake! 

Scroll down for the instructions...

POM POM GARLAND & PINK OMBRE CAKE
SERVES: 2


FOR THE GARLAND 

• Needle 
• White or clear thread
• 2 matchsticks 
• Mini pom-poms, assorted colors  

FOR THE CAKE

• Unsalted butter, softened, for the ramekins 
• All-purpose flour, for the ramekins
• Vanilla cake batter, your choice! 
• Pink gel paste food coloring

FOR THE ICING 

• 3 large egg whites 
• 1/2 teaspoon cream of tartar 
• 1 1/2 cups sugar 
• 2/3 cup water
• Pinch of salt 
• 1 1/2 teaspoons vanilla extract 

1. Make the garland: Thread the needle with about 4 inches thread; tie the end in a knot, then tie around the base of 1 matchstick. Thread mini pom-poms onto the string; cut the end and tie around the base of the remaining matchstick. Set aside. 

2. Make the cake: Butter and flour 3 ramekins. Divide the cake batter among 3 bowls. Use pink gel paste to dye the batter 3 different shades of pink, then divide among the ramekins and bake at 350˚ until a toothpick comes out clean, 10 to 15 minutes. Let cool in the ramekins 3 minutes, then transfer to a rack to cool completely. 

3. Meanwhile, make the icing: Beat the egg whites in a mixer fitted with the paddle attachment until frothy and thick. Simmer the cream of tartar, sugar, water and salt in a small saucepan, stirring, until the sugar dissolved. With the mixer on medium speed, slowly beat in the hot sugar syrup in a steady stream. Increase the mixer speed to medium-high and beat until firm peaks form, about 7 minutes. Beat in the vanilla. 

4. Trim the tops of the cakes. Layer the cakes with icing (slice each cake in half to make smaller layers, if you'd like!), then coat the assembled cake with icing and top with the garland.