Steak Ramen

Last night I was searching for something to make for dinner, something that wouldn’t require a special trip to the grocery store. I did finally go get groceries on Monday, so now both the freezer and the fridge are full and I figure that I shouldn’t have to go out again every day for ingredients. At my husband’s request, since he’s fighting off a cold, I decided to make soup.

In the freezer I had some beef broth made with garlic and wild mushrooms, which I thawed as the base for the soup. I boiled up some ramen noodles and topped them with steamed spinach, carrot matchsticks, and soft-boiled eggs. The crowning glory of this particular dish was the steak. It didn’t brown up as nicely as I’d like, to my dismay, but it was very tender. To enhance the flavour, I used a marinade from page 65 of Simply Ramen by Amy Kimoto-Kahn (2016). Now, technically the recipe was for Kobe Beef Tsukemen, but I’ll be 100% honest and tell you that there’s no way I can afford Kobe beef. Instead, I thought I’d just use the marinade on a (much) cheaper steak. The marinade contains lemon juice, soy sauce, sake, and mirin (sweet rice wine), which combined is somewhat salty-sweet with an acidic punch to start breaking down the meat. Also, as per the recipe, I fried up the steak in melted beef suet instead of oil, which I think helped to enhance the flavour. Once I removed the meat from the pan, I added the juices to the soup broth to add extra punch. I was very satisfied with how it all turned out, especially since it made a lower-quality cut of beef quite palatable. Even if I never get the chance to cook Kobe beef, I think that I will definitely revisit this recipe in the future when I have all of the other ingredients on hand to try the dish in full.

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.