Kitchen News

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:

New Beginnings , Worth the Wait and Subee’s Kitchen 2.0 )

Mittens the cat was especially impressed with this page of the article.

More news is in store for Subee’s Kitchen in 2021: new recipes, a new look, and new services including kitchen design consulting and styling. I hope you’ll follow along with me!

I think we’re all hungry for a fresh start.

XO,

Subee

Subee’s Kitchen 2.0

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

Pomegranate Sparklers

DSC_0418

I. Love. Pomegranates. Maybe because they’re only available for a few months out of the year. (Though so are pumpkin spice lattes, and those I really could do without.) Maybe it’s because, like the best things in life, they take a little work. (See below.) Or maybe it’s because they’re beautiful inside and out, as well as irresistibly tangy/tart/juicy/sweet and good for you, too! So there’s a lot to love.

It should come as no surprise, then, that these Pomegranate Sparklers have become my go-to “house cocktail” for fall and winter entertaining (all the way through Valentine’s Day!) A little pomegranate juice, some bubbly prosecco (Italian sparkling wine), and a few jewel-like pomegranate seeds (technically arils) for a fun garnish. Easy and festive!

Continue reading

Baked Butternut Squash Rigatoni

Butternut squash rigatoni baked

It’s the first weekend of October – hooray! Colder days, but not too cold. Pumpkins, apples, baking. Halloween! However, it looks like the rain this weekend is going to squash my plans to hang spooky skeleton hand lights in the trees, decorate the front porch and go apple picking. Perfect weather for a comforting casserole, though, so I thought I’d recycle a favorite fall recipe from the early days of my blog. After all, sometimes you don’t need MORE recipes, just a reminder of the good ones you already have. Right?

Continue reading

Smoky Eggplant Dip (Baba Ghannouj)

Baba ghanouj

Love this dip! Easy, healthful and exotic. (My food trifecta!)

If you can find any late-season eggplants at the market, grab’em. Throw them on the grill with whatever else you’re cooking. Let the eggplants get nice and charred, and then wrap them up until you feel like making this irresistible dip. (Even mid-winter, you can make this in the oven with grocery store eggplants.)  Continue reading

The Secret(s) to Quick and Amazing Zucchini

roasted zucchiniBring on the heat! A little oil and a quick char from the grill or hot oven caramelizes the zucchini and enhances its otherwise bland-ish (sorry, zucchini) flavor.  Maybe you already knew that part? (Especially if you’ve tried oven-roasted broccoli.) So the other secret, then, is . . .  Continue reading

Marinated Flank Steak with Chimichurri Sauce

flank steak chimichurri close-up

With most of our weeknights this spring consumed with soccer practices, lacrosse practices, Girls on the Run practices, piano lessons and tennis clinics, the question of “What’s for dinner?” becomes all the more pressing. I won’t lie to you – we resort to the blue box mac-n-cheese and frozen pizza plenty of nights. I also make “pizza panini” on a regular basis – panini-maker grilled sandwiches with panella bread and grated mozzarella, cut into wedges and served with marinara sauce for dipping. (Hey – that would make a good blog post! Stay tuned.)

Another regular in our quick-dinner rotation is this red wine, garlic and soy-marinated flank steak. It’s best if you can marinate in the morning, or even the night before, but broiling the steak is quicker than cooking a DiGiorno’s rising crust pizza. Continue reading

Fideyos (Comfort Noodles)

Fidellos

Living thousands of miles away from family is hard. I can’t just pop over to Mom’s with a basket of fresh-baked scones on Mother’s Day, grab a quick latte with my little sister, or be there to support aunts, uncles and cousins in times of need.

What I can do to feel connected to family is cook foods that remind me of home – of childhood memories, family traditions and happy times. The perfect comfort food candidate? Fideyos, or toasted angel hair pasta cooked in chicken broth. My grandma Margaret used to make this ages-old Sephardic noodle recipe for us when I was little, and it was always one of my favorite dishes. (Meant to be a side dish, but for me it was the meal.)

Grandpa Joe and Grandma Margaret

Grandpa Joe and Grandma Margaret

Continue reading

Time for Fiesta!

¡Hola! In honor of Cinco de Mayo tomorrow, I’m reposting links to some of my favorite Mexican recipes. While the outnumbered Mexican army’s defeat of the French at the Battle of Puebla on May 5, 1862 is certainly worth celebrating (unless you’re French, I suppose), any sunny day is good for a Mexican food fiesta. I also included a recipe for my cheater margaritas. They’re not the traditional recipe, but they’re easy to make by the pitcher. (Careful: they’re easy to drink by the pitcher as well!)

Black Bean and Corn Salsa Best black bean salad

Continue reading