Appropriate for Groundhog Day, it feels like I’ve already written this post. But, as I finally step away from the sourdough starter and attempt to get back to writing, I see that I never actually published this Subee’s Kitchen news — which is now old news!
I blame 2020.
This article in The Hunt magazine came out in the fall of 2019, and highlights some of the features of our new Pennsylvania kitchen (which is also not so new anymore).
(For more about the move and the planning of the new kitchen, check out these posts:
Popovers are magical. Golden-crisp outside, airy and delicately egg-y inside, these savory treats soar into towers from a thin, leavener-free batter. They also have the power to lure groggy teenagers out of bed on a Monday morning. Amazing!
I used to think I couldn’t make worthy popovers without a special popover pan. (Many recipes say it’s OK to make them in muffin tins, but to expect a lower rise and denser texture.) So I bought the pan. It did make beautiful, lofty popovers, but I always struggled to get them out of the pan – no matter how much butter I used to grease the cups. Plus, I’m not a fan of single-use kitchen tools that clog drawers and cupboards. Thus began my quest for a simple popover recipe that would produce beautiful results in a regular ol’ muffin tin – and le voilà!
Since today is “Pi Day” (3.14 — get it?), you can bet there will be a lot of pies flying around the internet. Maybe you’ll even want to make a pie. Especially if it gets you extra credit in math class. For midweek pies, however, I recommend the easy route. Chocolate pudding pie in a store-bought shortbread crust is about as easy as it gets, while still tasting like (and totally qualifying as) homemade. With a couple decorating hacks (piped chocolate and stabilized whipped cream!) the pie will look good all the way through second period.
Maybe it’s all the hype around PyeongChang and the Winter Olympics, but I am now officially hooked on the sweet/spicy/zingy/umami-rich flavors of Korean barbecue sauces and might need an intervention. It all started when I discovered We Rub You sauces while cruising the international aisle at WholeFoods. Continue reading →
It’s a well-known fact (just ask Oprah) that eating more vegetables is the key to a healthier diet. (We won’t talk about the specter of lectins here. Long live the tomato!) Vegetables = fiber and vitamins with fewer calories. Ergo, by stuffing a ton of zucchini into these cute little chocolate-laced muffins, you get a healthy yet tasty treat. WINNER! Maybe even the next “Too Good to Be Healthy” winner? Let me know what you think. PS – If it seems like I’ve gone link crazy, blame it on theSkimm. Continue reading →
Please, a moment of silence as we remember our “Before” kitchen. . . You were a perfectly good kitchen, with many things going for it: vaulted ceiling, big window, custom cabinetry, solid oak flooring, tumbling-lilacs wallpaper. (Just kidding on that last one. Lilacs belong in gardens, not on walls.) However, you had a dark side – and no amount of buzzing CFL bulbs could snap you out of it. Your appliances were failing and your fixtures were leaking; your time had come. Rest in peace.
Three years after moving to Pennsylvania and leaving Subee’s Kitchen 1.0 behind, I am very excited to announce that Subee’s Kitchen 2.0 is LIVE! As in, the kitchen remodel is done, most of the gadgets and gizmos have been put away, and I’ve been cooking nonstop just because I can. Four and a half months (134 days!) without a proper kitchen is a very long time for someone who lives from meal to meal. Stay tuned next week for the big reveal! Continue reading →
Tomorrow is Valentine’s Day, so if your true love is chocolate, put away the boxed brownie mix and whip up these oozy chocolate cakes instead. Seriously – you have to trust me on this one. Super easy to make, and guaranteed to WOW. Plus, they can be prepped up to 2 days ahead and baked right before serving. Continue reading →
Raise your hand if you love Brussels sprouts but only cook them once a year? That used to be me. For one, I was the only sprouts eater in the house. Then there’s the prep – what a pain it can be trimming the dried ends off all those little cabbage balls! Finally, there’s the issue of getting the texture just right. To me, Brussels sprouts should be soft, no matter what your method of cooking. So many times I’ll see them on a “Harvest Specials” menu in a restaurant and order them thinking they sound good (i.e. “crispy roasted with bacon”). Then they arrive at the table all hard and unappealing – often tasting of nothing but bacon grease. One day I was rooting around the freezer case at the store, looking for frozen bags of brown rice, when I discovered the answer to all my Brussels sprouts issues: Continue reading →