Stake On Steaks
Since my children started working, eating at home has become less frequent. My blog which started noting recipes has evolved to sharing of food and restaurant experiences, and photography (a hobby I’ve picked up after blogging). Ocassionally, we do eat very late dinners at home when Valerie is in the mood to cook but the meals are limited to simple ones as they (kids) get off work after 10pm. By the time cooking is done and the washing up after, you can be sure they are all tired but contented 😀
Tonight’s home-cooked dinner was a simple affair with some store-bought salads and salmon sashimi as sides to complement the meal. Valerie stir fried a mean squid dish, prepared the garlicky cheese sauce for the steaks from scratch, did an awesome mash and panfried steaks.
Cooking as a family is also our bonding time. We exchanged the daily happenings in our lives. Let’s see what we’ve dished out amidst the family gossips.
I present to you my home chef, Valerie’s menu for the night 🙂
Wagyu (和牛 Wagyū, literally Japanese cow) refers to several breeds of cattle, the most famous of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its marbling characteristics and quality, and demands a high price. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef.
Wagyu cattle’s genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats. Info: Wikipedia
Valerie employs feel instead of proper measurements in her recipes. She’s a natural talent when it comes to cooking and baking. See her Aglio Olio here.
To cook the tomato-based spaghetti we had above, just add one bottle of store-bought Bacon and Chilli Spaghetti Sauce, add extra (½ bulb) of chopped Garlic and minced Chilli Padi (according to your taste).
Steaks were seasoned with Olive Oil, Italian Herbs and Salt just before panfrying to the doneness you like. If you like nutty flavour for your steaks, add a little butter to the oil you are using to pan fry them. See in depth cooking method here.
For the Mash – Boil peeled potatoes till soft, mash roughly with fork and season with Salt, Milk/Cream and Butter, according to taste.
Garlicky Cheese (Steak) Gravy
5 – 10g Butter
5 cloves Garlic, finely chopped
Soft Cheese Cubes (Garlic flavoured, we bought Kiri brand)
Sea Salt, to taste (any Salt is fine)
Black Pepper, optional (coarse ground or freshly cracked)
1. Heat butter in pan and sauté the garlic till they turn opaque (not browned).
2. Add milk and bring to gentle simmering boil.
3. Add the garlic flavoured cream cheese until you achieve the taste and texture you like.
4. Add salt and pepper to taste.
P.S. The Garlicky Cheese Sauce above is my guess for her sauce as she cooks without recipe. If it turned out awful, it’s my bad 😉
For Mushroom (Steak) Gravy, click here.
When you are running short of time yet want a lovely homecooked dinner, place your stake on steak!
Happy cooking, eating and bonding 🙂