A tiny heart turns a simple cupcake into a
Valentine celebration. Photo courtesy
BellaBaker.com.

The flower design was added inspiration, but we actually prefer the minimalist approach—heart only—for its elegant simplicity.

Head to the bakery and buy some cupcakes. Head to the candy store and grab some themed candy. If you only have a supermarket at hand, decorate with red or pink sprinkles and top the sprinkles with a chocolate kiss.

You might not have time to bake these double lemon cupcakes today, but they are simply splendid: a lemon cupcake topped with lemon cream cheese frosting. Get the lemon cupcake recipe from BellaBaker.com, and put it on your “To Bake” list.

Because we’re crazy for lemon curd (and all things lemon), we turned the recipe into Triple Lemon Cupcakes:

THE REAL RED VELVET

And now for that all-American favorite, red velvet cupcakes.

Bella Baker herself, Lauryn Cohen, makes them as they should be: with beets, not red food color.

We find that most red velvet cake is bland: all color, no flavor. If you, too, don’t understand what all the fuss is about, bake a recipe that uses beets.

Here’s Bella Baker’s red velvet cupcake recipe.

THE NIBBLE wishes you a Valentine’s Day filled with love—and some great things to eat.

A delicious Valentine starter. Photo courtesy
CalvisiusCaviar.com.

Calvisius white sturgeon caviar, which is farmed in California, is deliciously creamy, smooth and succulent. The silver-gray roe is medium-large in size and exhibits an intense aroma, firm texture, and slightly nutty flavor.

It’s one of our favorite treats. Tonight we’ve re-creating this elegant yet simple starter course recipe idea from Calvisius Caviar.

Ingredients For 2 Servings

 
Preparation

1. SLICE beets into circles and steam until cooked.

2. FINISH quickly in a pan with hot melted butter.

3. SEAR scallops in the same pan.

4. ARRANGE 3 or 4 beet slices in a concentric “rose” design: larger slices on the bottom, smaller slices on top. If using canned beets, which are all the same size, make a “daisy circle.”

5. TOP beets with a scallop. Garnish with caviar. Add the green garnish to the plate and serve.

You might not think of Pork and Potato Stew as a Chinese dish—it sounds pretty European. But the recipe below is authentically Chinese, using the technique of red cooking—also called Chinese stewing, red stewing, red braising and flavor potting.

It can be made in a slow cooker (less to clean up!) and will likely become a popular dish at your table year-round.

Red cooking is a traditional, slow braising Chinese cooking technique. A homey stew is made with soy sauce, sherry, and stock, plus meat and vegetables. This satisfying comfort food brings warmth to a chilly evening.

Chinese comfort food: pork and potato stew. Photo courtesy PotatoGoodness.com.

Makes 8 portions.

Ingredients

Preparation

1. COMBINE the broth, soy sauce, ginger, sherry, orange zest, and honey in a large pot and stir until the honey dissolves. Add the pork, potatoes, scallions, chiles, garlic, star anise, and cinnamon sticks. Stir well and bring to a simmer over medium-high heat.

2. COVER, reduce heat to low and simmer slowly until the pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in a slow cooker, cover, and cook on low about 8 to 9 hours.) Meanwhile…

3. HEAT the oil in a large skillet over medium heat. Add the greens and vinegar. Cover, reduce heat and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on the stove.

4. SERVE: Discard the star anise pods and cinnamon sticks. Divide the greens among serving bowls, then ladle the stew over the greens.

Per serving: calories 424, fat 10g, cholesterol 110mg, sodium 846mg, vitamin C 82mg, fiber 5g, protein 44g potassium 1239mg.

Tillamook, one of the country’s greatest producers of Cheddar cheese, has declared today “Squeaky Cheese Day.” For those who haven’t had the pleasure, squeaky cheese refers to cheese curds, small Cheddar nuggets so fresh that they squeak when you eat them.

Cheese curds are one of our favorite fun foods. In Wisconsin, where the many cheese factories produce a steady supply of cheese curds, they’re the bar food of choice and on the menu of almost every eatery, plain or flavored.

The reason is that they only squeak when they’re fresh.

Because of the short shelf life of cheese curds, they have traditionally been sold only at the cheese factory and by local distributors.

But thanks to vacuum-packaging for wider distribution, you may now find them at your own cheese store or can order them online.

> National Cheese Curd Day is October 14th.

> The history of cheese.

> The history of Cheddar cheese.

> The different types of cheese: a glossary.
 
 
WHAT ARE CHEESE CURDS

Cheese curds are the fresh curds created in the production of Cheddar cheese. As milk is converted to cheese, it produces the solid curds and the liquid whey.

Cheese curds form in random shapes: large nuggets the size of unshelled peanuts, with a texture something like mozzarella.

To make Cheddar, the whey is drained off and the curds are pressed together in molds to form the cheese.

But cheese makers can remove the curds and sell them as a special treat.

Typically, you need to go to a Cheddar cheese factory to get curds, since they should be enjoyed the day they are made.

But we’ve ordered them online and found them to be just as yummy a few days later.

As the curds age, they lose their squeak, but not their deliciousness.

The flavor is mild, like mozzarella, but saltier; and while the majority of curds are sold plain, the flavored varieties are delicious.

We’ve bought everything from dill to jalapeño, and if you only have plain cheese curds, you can mix in your favorite flavor (herbs, chile flakes, etc.).
 
 
WHAT MAKES CHEESE CURDS SQUEAK

The squeak you hear when you munch on cheese curds comes from the protein composition of fresh curds.

When the protein in the cheese rubs against the enamel of one’s teeth, it makes a squeaky sound.

As the curds age, moisture evaporates and the protein in the cheese consolidates. That’s why regular Cheddar cheese, and curds older than a few days, don’t squeak.

Cheese curds will remain moist and tasty for a few days and then start to dry out—which may be why Wisconsinites like to deep-fry them and serve them with ranch dressing. (Here’s a recipe for fried cheese curds.)
 
 
HOW FRESH TO THEY HAVE TO BE?

Cheese curds are ideally eaten the day they are made. After 24 hours they lose their squeak. And that’s why curds are not well known outside of areas where cheese is made.

But these days, vacuum packaging helps to preserve them just fine.
 
 
HOW TO ENJOY CHEESE CURDS

You can flavor plain cheese curds as you like. Pesto is an easy and delicious flavor agent.

 
In Quebec, perhaps the other North American cheese curd capital, the curds mixed with French fries and gravy to create the beloved French-Canadian snack, poutine. Don’t knock it until you’ve tried it.

[1] A perfect snack: cheese curds beer (photo © Wisconsin Cheese).

[2] A bowl of squeaky cheese curds (photos #2 and #5 © Murray’s Cheese).

[3eese curds in dill and jalapeño flavors (photo © Keystone Farms Cheese).

[4] Cheese curds and gravy (photo © Good Eats | Unsplash).

[5] “Buffalo” cheese curds with spicy sauce, celery, and blue cheese dressing.

Start with breakfast: Make strawberry or raspberry cream cheese for the morning toast’s or bagels. You can also use it for tea sandwiches.

STRAWBERRY CREAM CHEESE RECIPE

Ingredients

Make pink cream cheese for Valentine’s Day. Photo courtesy Einstein Bros.

1. COMBINE ingredients in a food processor. Pulse until smooth and well blended.

2. REFRIGERATE until needed. Ideally make the day before to let flavors blend.

Serve a mini-beer tasting with rose petals to
a beer-loving Valentine. Photo courtesy
CraftBeer.com.

CRAFT BEER

Some people would trade all the chocolate in the world for a good beer.

It you know such a person, take a look at the style of beer in the fridge—Belgian ale, IPA, lager, pilsner, etc. (here are the different types of beer).

Then, head to the market with the largest supply of craft beer and pick up four different brands in the same style.

If you want to make it a beer-and-cheese pairing, here are the cheeses that go with beer.

Toast to a happy Valentine’s Day.