Mom’s Birthday Dinner

We celebrated my mother’s birthday this past Saturday. At her request, I hosted dinner at my house and made her up some of my ramen — which somehow she had never tried before. The version that I chose to make was Furikake Salmon Ramen (page 82 of Simply Ramen by Amy Kimoto-Kahn (2016)); the recipe is also available online here. This recipe uses a shoyu base (page 8, or online at easypeasyjapanesey.com), which I made up in advance in my slow cooker. I remain rather enamored of this base recipe, but every time I make it I remind myself that sometime I really need to try the tonkotsu base, which is my favourite but appears much more difficult. I used soft-boiled eggs instead of marinated half-cooked eggs, mostly due to time constraints. I also used packaged noodles; one of these days I will make my own, but that really requires a pasta maker, which I don’t own. I didn’t use the kind from the instant soup packages, as I find they get soggy much too quickly, but instead a package of dried noodles on their own for which I unfortunately can’t read most of the label.

The real star of this dish is the salmon. I was lucky enough to find it on special at the grocery store, pre-portioned and ready to go. The furikake topping was delicious even though I used North American mayonnaise instead of Japanese-style. There were some leftovers and I really look forward to having them served over rice in the next few days. I think that this topping is going to become part of my regular dinner roster; it would probably be good on other pink, oily fish like sea trout.

In our family, there’s always dessert with a birthday dinner, even if you’re stuffed from the meal itself — that just means that you take a breather and have the treat later in the evening. This year I made apple pie using fruit that I’d grown on my own tree in the back yard. For the chocolate lovers, Dad made brownies with chocolate icing, which were delicious and, if you know my dad, a very special treat, since he rarely bakes. We served it all up with whipped cream and/or vanilla ice cream (and dairy-free alternatives thereto). Oh, and candles! I was thrilled to find that it’s possible to get the candles that burn with coloured flame at the dollar store these days. I used to have to go downtown to a specialty store to buy them.

So happy birthday to my mom! Love always to the woman who helped shape me into the person that I am (whether that’s a good thing or not is a matter of opinion).

Birthday Dinner

Yesterday was my husband’s birthday, and the tradition at our house is that you get to eat whatever you want (within reason) on your birthday. This often involves going out to a restaurant, but this year my husband asked me to make his dinner instead. His choice of dinner necessitated a special trip to T&T Supermarket for ingredients, which was, as usual, an event in itself. Every time we go, we have a meal in the cafeteria, and then the kids have to check out all of the samples and go watch the live fish and seafood in their tanks. We also have to peruse the produce and packaged goods sections for food we’ve never tried before, and for ingredients for new recipes we’d like to try. There is no such thing as a quick trip to T&T with my family.

The main meal that my husband requested was California Ramen from page 86 of Simply Ramen (Amy Kimoto-Khan of easypeasyjapanesey.com, 2016). My copy of the book was actually a birthday gift to me from my husband a few months back, and I feel this may have been a not-so-subtle hint on his part. This dish is based California roll sushi, with toppings of avocado, cucumber, and crab. The recipe recommends fresh Dungeness crab, but I had never cooked live crab before, and I have to admit that I chickened out and used frozen crab instead. I distributed one package of frozen crab meat out around our family of four, but I admit that I probably could have used half as much crab and been just as happy. I also ended up using soft-boiled eggs instead of the marinated half-cooked eggs recommended, mostly because I misread the directions and didn’t realize they had to start marinading two days before the dish was to be made. Whoops.

The standout flavour of this dish, though, was the shoyu base broth. I’d never made it before, but it was both delicious and very simple. It packed a huge amount of flavour and tasty aroma into what I would have thought is just another slow-cooker broth. The recipe calls for dashi granules and soy sauce (both of which are high in sodium) and salt, but I had to take into account my family’s tastes. I left the salt out, and I am glad I did. The broth was just fine without it. In addition to the broth, I ended up with a lovely cooked chicken and melt-in-your-mouth oxtail (both of which are supposed to be discarded after being strained out of the base), so that’s two meals in one, really. All in all, it was a 10/10 recipe, and I will definitely make it again after I use up the leftovers that I froze! Now I want to try all of the bases in this book, especially the tonkotsu — my absolute favourite when I go to a ramen restaurant.

Of course, no birthday in our house is complete without dessert, and as my husband is not a big fan of sweet dishes, I made him up a fresh reduced-sugar blueberry pie. I cut down the sugar from the recipe by a third, but the blueberries were so sweet by themselves that I could probably have reduced it by a half or more. Once again, I used the Purity Pastry crust from page 73 of the Purity Cookbook (2001 edition), and the fresh fruit pie filling formula on page 228 of The Canadian Living Cookbook by Carol Ferguson (1987). I made a latticework crust, which turned out pretty well considering that a) it was only my second time making one, and b) Thing 2 somehow managed to step on the edge of uncooked pie while I was showing it to her, and I had to totally reassemble it. If you’re pondering the logistics of that, be aware that there was a stool involved so she could see what I was working on at the counter, and that the pie’s innards all fell out onto a clean baking sheet.

As many of my pies do, the blueberry one did not stand up well to a serving knife… It kind of crumbled and fell apart. I figure that’s not so bad because that means that the crust is nice and flaky. And yes, I did keep thinking of The Frantics’ A Piece of Pie while I was making this dessert. “Great big blueberries!”

Summer Supper

Yesterday’s supper was very simple and was also completely based on what I found on sale at the grocery store over the weekend. A decent steak was on sale for less than the going rate for ground beef, so we had steak. Corn on the cob was only $0.15 per ear, so we had corn. Peaches and strawberries are in season and I had a few too many in my fridge, so I made pie for dessert.

Since I was busy making the pies indoors, my husband cooked the steaks (with a sprinkle of Montreal steak spice) and the corn (still in its husk) on the barbecue. The steak was melt-in-your-mouth tender, and the corn, while not the sweetest, was still tasty. In retrospect, the steaks were a little large. Okay, they were huge. I cut off about a third of mine to give to Thing 1, and my husband shared his with Thing 2, and we still were stuffed before we got to the corn. That’s okay, we had the corn as a night snack, along with some pie.

If you’re wondering what the brown lumps are at the end of my corn cobs, they are corn holders shaped like beavers eating corn. I thought that they were cute in the store, but they aren’t dishwasher safe so I wasn’t going to buy them. Surprisingly, it was my husband who fell in love with them and insisted that we bring them home (on my condition that he can hand-wash them if he likes them so much).

The pie was peach and strawberry with streusel topping, which was still warm and gooey from the oven when we cut into it. As usual, I used the Purity Pastry crust from page 73 of the Purity Cookbook (2001 edition), which remains my favourite. For the filling, I used the fresh fruit pie formula on page 228 of The Canadian Living Cookbook by Carol Ferguson (1987), and the streusel topping recipe on page 226. I cut the sugar back by a third, since I like the flavour of my pies to have a stronger emphasis on the the fruit flavour instead of the sweetness. To be honest, what I’d really wanted to make was plain peach streusel pie, as it is recommended in the meal planning section of the book as part of a typical Ontario country-style feast. However, I didn’t quite have enough peaches, and I did have some strawberries that needed eating, so I improvised.

Rhubarb

It’s rhubarb season, and I only just discovered that rhubarb is one of my husband’s favourite “fruits” (I know it’s a petiole (stalk) and not a fruit, but it is cooked like one, so I think of it as being in the same category). We’ve only been married for ten years at this point, and have known each other for more than twenty, you’d think it would have come up in conversation before now. In any case, I do have a rhubarb plant in my old garden, which is an area of the yard where I used to grow things but have had to stop because the fence there desperately needs repair. We’re supposed to get a new fence this summer, so hopefully I’ll be able to plant a secondary garden against the fence next spring. All that being said, my rhubarb plant is under-performing, to say the least.

This plant is three years old and honestly looks like I just planted it this year. The stalks are losing a size competition to the grass. The plant has never been big, so I doubt that it needs to be split. I think it’s probably due to poor soil quality; I mean, I have never fertilized that garden, I just used the soil that was there when we moved in. Next year I’ll be sure to add compost and extra soil and see if that helps at all. With the new fence going in, there’s no point in trying anything before then… My plant may not survive the ordeal anyway.

So that was my total rhubarb harvest: one handful of spindly little stems. Luckily, some friends of mine out in Russell have a plant that is trying its hardest to take over part of their back yard, and they let me harvest more than half of it in exchange for some homemade pickles. I could not have been more thrilled (or thankful)! So I got to cooking.

The first thing I tried, at my husband’s request, was strawberry rhubarb pie. I used the pie recipe from page 680 of the Joy of Cooking (2006 edition), but I used the Purity Pastry crust from page 73 of the Purity Cookbook (2001 edition), which is my preferred basic pie crust recipe. This was my very first attempt at a rhubarb pie of any kind, and also my first shot at a lattice crust, which I discovered isn’t terribly difficult, although it’s time-consuming.

The top of the pie came out a little bit darker than I’d have liked, although it didn’t taste burnt. I kept my eye on the baking process, constantly monitoring the oven temperature, and it happened anyway. I am really starting to need a new oven. I can’t keep a bulb lit in there because it burns out within days, the temperature control isn’t accurate (which is why I have a secondary thermometer in there), and it’s so small that I can only cook one thing at once. Ah well, it’ll happen eventually.


Thing 1 holding the pie over my head so I could lay on the floor and get a shot at the bottom.

What surprises me the most is that the pie wasn’t overcooked anywhere else. I would think that the bottom would be the most likely spot, given that I was using a baking setting where only the bottom burner was used. I know that the pie plate protected the bottom of the pie somewhat, but even so… Well, at least it tasted good.

As an aside, you might notice that the rhubarb in my dishes doesn’t look particularly red; that’s because the cultivar that my friends grow is ripe when the stalks are green, although sometimes they do have a slightly red tinge. It tastes just as good, even if the colour of the dishes isn’t nearly as spectacular.

I’ve also been baking up loads of Rhubarb Orange Bread from page 22 of 125 Best Quick Bread Recipes by Donna Washburn & Heather Butt (2002). This book was a thrift store find that I definitely don’t regret! I made a few loaves of the rhubarb orange bread that were devoured by my family before I had a chance to photograph them, then a pile of mini-loaves for the freezer, and then a couple dozen nut-free muffins for the kids to take to school (the original recipe has walnuts). I prefer the taste and texture of the version with nuts, but I understand why it’s something that can’t be brought to school.

As I write this, I am in the middle of making up some slow-cooker strawberry-rhubarb butter. If it turns out, I hope to share the recipe. The one thing that I meant to make that I forgot about was a rhubarb crisp, for which there is a recipe on page 692 of my Joy of Cooking. If none of my other friends have excess rhubarb for which they’re willing to trade, I may have to buy a bundle at a farmers’ market this weekend just so I can make this dish. It’s been many years since I had one, but I remember it being delicious!