Late-summer batch of weekly staples: a quick pho tested three times (skip the celery, add more sugar than you’d think), a pizza dough that doubled well as focaccia, a bean-and-beef taco salad that became an instant favourite, and a sirloin tip roast method aimed at medium-rare.
Undated. The original notes called this “Where did summer go?”
Quick pho
- Broth
- Stock (I used a box of beef, homemade chicken, and some pork drippings)
- Leftover green onions (good parts, but needing to be used up)
- Minced ginger
- 3 star anise, 2 cloves, ½ stick cinnamon
- (roughly based on this recipe)
- Notes
- Celery doesn’t taste right in it
- Sugar helps a bit
- Almost forgot the lime
Made this 3 times; it was far better without celery, and it needed to be sweeter than I expected.
Weekly cooks
- Pizza and focaccia
- Dough (rise ~2 hours, folded every 30 minutes)
- This dough was close to perfect for focaccia (219C with the fan on, 25 minutes, ~3-4cm thick)
- Pizza:
- Mushrooms, leftover beef crumble, sauce, cheese
- Bean and beef taco salad (fav in a long time)
- Taco/mushroom/onion/chipotle slow cooked beef
- Any salad
- Dressing: fresh salsa and sour cream
- Sirloin tip roast (is part of the round roast closest to the sirloin)
- Garlic slices every 2-3 inches
- Rub, with thyme, and standard 10-spice rub
- Olive oil
- On a bed of onion, shallot, garlic, bay, olive oil, and sherry (and some water)
- Aiming for 55C/135F (pull at 50C?)
- May rub with mustard near the end if it browns too much
- No knead dough (link)