Dashi Butter Basted Steak Recipe

Dashi Butter Basted Steak Recipe

makes 1 steaktotal time: 20 minutes

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I know I’m a broken record, but wow, it’s August already? Remember when you were a kid and summer vacation seemed to stretch out forever?! I don’t know if it’s getting older or if it’s just that we don’t have back to school as a time marker anymore, but I feel like time is just flying by.

I guess it’s also because we’ve been doing so much. This summer has been full of camping (complete with morning fires and pour over coffee) as well as a trip to The Wizarding World of Harry Potter! I absolutely loved it. We had butterbeer, I tried my hand at some spells with Hermione’s wand, and we ordered off the kids menu because mac and cheese and chicken strips for life.

Sometimes it’s easy to forget, in the day-to-day of it all, how lucky I am to have found my person. Mike indulges me way too much and I have to admit, I take it for granted way too often – just like that Drake song I’m obsessed with. I’m trying to be better about it because I really am the luckiest I can be. Who else would go to Harry Potter with me and eat mac and cheese and wait around in the hot hot heat while I try for the millionth time to do the spells that were created to be successful for 4 year olds?

So, in efforts to show Mike a bit more “hey, I love you, please stay with me forever,” I made him a steak because nothing says I love you like red meat. I did up a dashi butter basted flank steak on top of a bed of buttery mashed potatoes and it was absolute magic. Maybe even as magic as Mike taking me to The Wizarding World of Harry Potter? ;)

Dashi Butter Basted Steak Recipemakes 1 steakprep time: 5 minutes plus overnight to marinateactive time: 15 minutestotal time: 20 minutes

Marinade

• 1 tablespoon oil
• juice 1/2 lime
• 2 tablespoons sweet soy sauce
• 1 teaspoon dashi powder
• freshly ground pepper
• 1 lb flank steak

To Finish

• 2 teaspoons dashi powder
• 2 tablespoons room temperature butter
• oil, for the pan
• sliced green onions, to garnish
• mashed potatoes, or rice, as a side

Dashi and butter are a classic combination, at least in my kitchen. The deeply savory umami of dashi pairs perfectly with the richness of butter. Here I used dashi powder – you can find it at your friendly local Asian grocery store or on amazon.com.

Whisk together the oil, lime juice, soy, dashi powder, and generous amount of pepper in a shallow dish. Add the steak, and flip to coat in the marinade. You can also put this in a ziplock bag. Marinate overnight if possible, or at least for 6 hours.

When ready to cook, mix together the dashi powder and butter. Set aside.

Heat up a cast iron pan over high heat. Add a touch of oil to the pan, spreading evenly. When it’s shimmery and on the verge of smoking, add the steak and cook, leaving it untouched for 2-3 minutes. Flip and add the butter dashi mix. Tilt the pan (using an oven mitt if needed) and use a large spoon to scoop the melted dashi butter over the top of the steak, turning down the heat to medium if needed. After 2-3 minutes, remove the steak from the pan and let rest.

Slice on a diagonal, against the grain. Top with a generous amount of sliced green onions, on top of a bed of mashed potatoes (or rice!).

Note: I winged the mashed potatoes, but the were one of the best batches I’ve made, probably because I took the time to force them through a sieve – I didn’t have a ricer on hand but to be honest, the sieve method yields fluffier, smoother potatoes.

Birthday Steak Frites: Bone-in Rib Eye with Curry Sauce and Curly Fries

Birthday Steak Frites: Bone-in Rib Eye with Curry Sauce and Curly Fries

serves 2, very generouslytotal time: 1.5 hours

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Mike and I been gently settling into our life here in Tokyo. We’re spending the days wandering and eating, going to the awesome 100 yen stores – like a dollar store, but better – and generally having a blast. The other day I did laundry for the first time before we went out on an epic walk. Halfway through, after pausing by a flower store to squee over the cuteness, I gasped.

Me: Where’s my pudding pot? The one I wanted to use as a mini vase?!
Mike: I don’t know, you were the one that packed it…wait, is it in the laundry? I was wondering what that thumping noise was.
Me: AHHHHHHHHHH!

Yeah, okay, here’s what happened. We spent our first week in Japan traveling to Hiroshima, Kobe, and Mount Fuji. In Kobe, I bought a pudding – they’re known for pudding in Kobe! I ate it, it was delicious, and it came in a cute little earthenware pot. I washed the pot out to keep as a memento and decided to put it in with our dirty laundry, thinking that it would pad and protect it. Mike did warn me that it was a bad idea, but I thought it was perfect!

Anyway, when we got to our place in Tokyo, I emptied out our laundry into the machine and I guess I kinda sort of didn’t realize that I put the pot in with the laundry? The funny thing was, we did keep hearing this thumping noise, but I was like, eh, must be nothing. I was actually really worried when we figured out where the pot was. We were about an hour and a half away from our place and we didn’t really want to take the train home. But, fear not, the pot was ok! It didn’t break into a million pieces or start a laundry fire or anything! If anything, our clothes came out softer?

This story has nothing to do with this post, really. What it does illustrate is how much I love Mike’s reactions to things. Whenever I do something questionable, he doesn’t freak out. He is the calm to my frantic, the chill to my fire, the steak to my fries. We’re better together and I love him unabashedly and wholeheartedly.

So, in a little ode to Mike, I made him steak and fries. Steak frites is one of our things together. On our first ever trip overseas (Europe!) we went to Relais de L’entrecote in Paris, a place that does steak frites and only steak frites. It’s a huge tourist trap, there are lines, and it’s kind of kitschy, but it’s absolutely delicious and the secret recipe green sauce is addictive. We lined up in the rain, made it in, dried off over juicy steak and crispy fries; the outside world was wet and dark, inside it was warm, cozy and candle lit. It was insanely romantic and it’s no surprise that we both have a soft spot for steak and fries.

 

Thus, this bone-in, pan seared steak with curry fries! I went with a lemongrass curry sauce in a nod to Mike’s love for Vietnamese curry and curly fries because curly fries are his fave. The steak’s done uber rare because it’s the only way Mike eats steak. It’s a celebration meal right up Mike’s alley. Happiest of birthdays to my best friend, partner-in-crime, and favorite person to overeat with! I love you :)

PS – How awesome are the photos on the blog lately? It’s because Mike’s been taking them :) Hip hip hooray!

PPS – I wanted to update you guys on the pot. I just broke it. I’m heartbroken. I was reaching in the cupboard so I could make some tea and I knocked it over :(

Bone-in Rib Eye with Curry Sauce and Curly Friesserves 2, very generouslyprep time: 30 minutescook time: 1 hourtotal time: 1.5 hours

Curry Sauce:

• oil
• 1 shallot, diced
• 1 stalk lemongrass, finely chopped
• 1.5 tablespoon curry powder
• 1 teaspoon chili powder, or to taste
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 cup coconut milk
• 1/4 cup beef stock, optional
• 1 teaspoon fish sauce

Curly Fries:

• 2 large potatoes
• oil for deep frying
• salt and freshly ground pepper

Steak:

• 1 kg bone in rib eye steak
• salt and freshly ground pepper
• oil for the pan

Start off by making the sauce, which can be made ahead and reheated when everything’s ready to eat. In a small sauce pan, heat up a touch of oil over medium heat. Add the shallots and lemongrass and sauté, until soft and brown, stirring often, about 2-5 minutes. Stir in the curry, chili, sugar, and garlic powder, frying lightly. Add the coconut milk, beef stock, and fish sauce and bring to a gently simmer to thicken slightly. Taste and adjust seasonings. Set aside.

Preheat the oven to 300°F.

Bring a large pot of water to a boil. Peel the potatoes and spiralize on the thickest setting (or cut into regular french fries). Soak the potatoes in the hot water for 15 minutes. Drain well, spread out on a wire rack, patting dry with paper towels. Place the rack in the fridge to dry out the potatoes slightly while you heat up your oil.

In a very deep pot, bring an inch or 2 of oil (I use canola) to 375°F. Carefully add a small amount of fries to the oil – they will bubble aggressively, so be aware. Deep fry the fries in batches, until golden brown and crispy, moving around often. Drain on the wire rack and keep warm in the oven while you prepare your steak.

The key to this steak is that it’s very rare, blue in fact. Leave your steak in the fridge until you’re ready to cook. Pat it dry with paper towels and season it aggressively on all sides with salt and freshly ground pepper. Heat up a coating of oil in a heavy cast iron skillet over high heat until it is shimmery and smoking. Carefully add the steak to the pan and cook, without moving for 2-3 minutes (up to 4 minutes max) per side. Use your tongs to hold up the steak to sear all of the sides, about 1 minute each. Remove from the pan and let rest for a minimum of 5 minutes while you heat up your curry sauce. If you want a more well done steak, increase the cooking time accordingly.

Slice the meat off the bone against the grain. Serve with a generous amount of curry sauce and curry fries. Enjoy!

Canadian Thanksgiving Round Up!

Canadian Thanksgiving Round Up!

This weekend it's Canadian Thanksgiving! I like to celebrate both Thanksgivings because turkey pants deserve to come out at LEAST twice a year, right?!

Canadian Thanksgiving always sneaks up on me because it’s in October, not November. I used to get confused when I was a little kid because all of the things on TV told me that right after Thanksgiving, it was Christmas. So I’d be hanging out for the rest of October wondering where all the Christmas decorations were. Now I know better and Canadian Thanksgiving is just my gateway into all things Fall.

I’m not really sure why Canadians celebrate Thanksgiving early. My google research showed me that a parliament dude randomly decided on the second Monday in October. Some speculate that it’s because harvest time is earlier in Canada cause we’re the true North strong and free. But really, it’s no big deal cause it just means that we have an excuse to eat turkey in October. Not that we need an excuse.

Here’s a round up of some turkey ideas, to get you in the mood! Happy Thanksgiving Canadian weekend friends!

Thanksgiving Turkey Five Ways: This is a twist on the classic bò 7 món, or beef 7 ways. I didn’t go all out and do turkey 7 ways, but I did do 5! We’ve got: lemongrass scallion oil sous-vide and grilled breast and thighs, turkey salad with cabbage and Vietnamese herbs, crispy grilled turkey skin skewers, deep-fried turkey spring rolls, and lemongrass turkey meatball skewers.

Pan Roasted Honey Garlic Sprouts: I’m a brussel sprout fiend, especially if they’re pan-roasted for ease and tossed in honey garlic for deliciousness.

Oven Roasted Brussel Sprouts with Fish Sauce: More sprouts please! These guys are oven roasted for maximum caramelization then tossed in an addictive sweet and savory fish sauce vinaigrette.

Lemongrass Braised Turkey Legs: Tender, fall off the bone lemongrass scented deliciousness. Turkey legs are perfect if you want to make a tiny Thanksgiving for two.

Lemongrass Stuffing: If you guys are into lemongrass, why not make some lemongrass studded stuffing to go along with your turkey? I’m team stuffing (or dressing as some people call it) all the way. Well, maybe I’m team sides cause I love mashed potatoes too!

Miso Mashed Potatoes: If you thought mashed potatoes couldn’t get any better, you’re in for a treat! These guys are packed with an extra bit of umami thanks to white miso and green onions. I could literally eat boatloads.

Alright! I’m out – gonna go eat prep my turkey now! Next week I’ll be back with some ways to best-over your left-overs!

Hot Roast Turkey

Hot Roast Turkey

Are you guys turkey fans? I’m a HUGE turkey lover. I know a lot of people only eat turkey because of tradition, but I really love the stuff! This year my mom isn’t hosting her typical Thanksgiving. There won’t be any turkey, just a hot pot extravaganza. Truth be told, I’m really, really looking forward to that as well, but I couldn’t resist roasting up a turkey too, just because.

We went on a hunt for a small turkey, hitting up two stores before finding a 11 pounder. On the small side, for a turkey, but still kinda sort of huge for someone with a turkey craving. Oh well! I asked the meat guy if they had any other smaller turkeys coming in, but he said that all the turkeys this year were really big.

This turkey recipe reminds me of rotisserie chicken, so if you’re into rotisserie chicken, you’ll be into this turkey! We ate about 1/2 a breast and now the rest is in the fridge, just waiting to be eaten…Kinda makes me feel safe and cozy knowing we have turkey in the fridge :)

Have a cozy Thanksgiving Canadians friends!

Hot Roast Turkey Recipeyield: one turkeyprep time: 5 minutesroast time: 2.5 to 3 hours roastingtotal time: 3-4 hours

• 1 cup mayonnaise
• 2 tablespoons paprika
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon black pepper
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 turkey of choice, preferably on the small side

slightly adapted from food.com

In a small bowl, mix together the mayo and spices. Brush or use your hands to spread all over the turkey, being sure to rub the turkey everywhere.

Place the turkey, breast side up, on a v-rack or regular rack inside a roasting pan.

Move the oven racks so that there’s room in the oven for the turkey. You want the turkey to roast on the lowest rack in the oven. Preheat the oven to 500°F. We’re going to give it a blast of heat to crisp up the skin, then turn it down. Bake for 20-30 minutes, then lower the heat to 350°F. Cover the breast with a foil tent and continue roasting until the turkey registers 161°F in the breast and 171°F in the thigh.

At this point, if you want to crisp up the skin some more, turn the oven back up to 500°F and remove the foil. Keep an eye on it, it can turn brown very quickly.

Remove from the oven and let rest for 15-20 minutes. The bird will continue to cook and come up to temperature – you want the breast at 165°F and the thigh at 175°F.

Carve and enjoy!

Note: My turkey was 11 pounds. Adjust roasting time accordingly for larger birds. Just make sure to check at the 2.5 mark and keep checking from there.

I brushed off the spices and mayo because I didn’t like the way they looked on the skin. It was still super moist and tasty, just personal preference, so if you want to leave it on, feel free. It does end up looking a little like blackened turkey though – you can kind of see what I mean in some of the pictures.

Take Out at Home: Black Bean Beef Chow Mein

Take Out at Home: Black Bean Beef Chow Mein

Sometimes Mike and I go out for late night Chinese take out. But sometimes, when I'm not lazy, I make this at home and it's WAY better, at least according to Mike :)

serves 4-6total time: 25 minutes

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It’s sunny and raining at the same time right now and that always makes me so happy. I just love it when the sun breaks through the rain clouds. I love how you can see every rain drop, in crystal clarity. The streets are shiny and slick and the sky gets bright, the wind pushing the clouds away to make room for the blue sky that was always there. A gentle reminder from nature that, hey, don’t worry, better days are on their way.

We’ve been living under a rain and windstorm watch – nothing serious, just your usual Raincouver weather, but Mike and I have been using it as an excuse to hunker down, watch Netflix, and make loads and loads of soup. To be honest, I’ve been feeling just a bit down. I could blame the rain and maybe a bit of seasonal affective disorder, but it’s probably just the fact that I’m just a touch disillusioned with social media. It’s so easy to get sucked into the hole: that blatant, non-nuanced, black and white world of numbers.

I’m trying to stay away and stay positive. After all, I am a lot more than my instagram account, even if sometimes I feel like I live and die by the numbers – I feel like Mike can relate to this just a little too well. I actually have other interests aside from food, even though it doesn’t feel like it sometimes. I’ve been trying to explore them more, which is infinitely more healthy than looking at other instagram accounts and wondering what makes them so much more likable.

These black bean noodles have nothing to do with instagram or my other interests, aside from the fact that one of my biggest interests (if not the biggest) is making Mike happy. He loves ordering black bean beef chow mein when we get takeout Chinese, which sadly for him (and me!) isn’t that often. This guy whips up in a flash and is so, so good. It’s basically a giant crispy noodle cake topped with saucy beef, peppers, and onion. Give me ALL the noodles.

Actually though, these noodles aren’t my fave Chinese takeout, that spot belongs to beef chow fun! What’s your go to order?

Black Bean Beef Chow Mein Recipeserves 4-6prep time: 5 minutescook time: 20 minutestotal time: 25 minutes

• 1 pound steak of choice, sliced thin
• 1 tablespoon soy sauce
• 1 tablespoon sake or Shaoxing wine, optional
• 2 teaspoons cornstarch in the beef
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 2 tablespoons oil
• 16 oz fresh chow mein noodles
• 1 onion, sliced
• 1 green pepper, sliced
• 1 tablespoon black bean sauce
• 1 tablespoon oyster sauce
• 1 cup water
• 2 teaspoons cornstarch whisked with 2 tablespoons water

In a bowl, marinate the beef slices with the soy sauce, sake or wine, corn starch, sesame oil, and white pepper. Set aside while you prep the onion and green pepper.

Rinse the noodles well with hot water and drain. In a wok, or large skillet, heat up the oil over medium high heat. When hot, add the noodles in a thin, even layer. The goal is to fry the noodles into a giant crispy noodle cake. If needed, do this is batches. When the underside of the noodles are golden brown and crispy, flip and continue to crisp, adding oil as needed. When the noodle cake is crisp, remove from the wok/pan and move to your serving dish.

Add a touch of oil to the wok and add the steak, cooking on high. Let brown and sear, tossing as needed. Remove from the pan, or push to the side of the wok, away from the intense heat of the bottom. Add the onions and green peppers on high heat, tossing often, until the onions are translucent, but not brown.

Add the black bean and oyster sauce, as well as the water. Bring to a simmer over medium to high heat. Slowly drizzle in the cornstarch whisked with water. Bring to a simmer to thicken the sauce, stirring often. Taste and adjust seasonings. Scoop the sauce onto the noodle cake and serve immediately, being sure to get both crispy noodles and sauce into your bowl!