fat

This blog is born of a brief conversation with flavour-minded friends on the merits of hoarding away leftover animal fat, to spike all sorts of future cooking adventures with a dose of awesome.  (I said that 'cooking with bacon was kinda like cheating, but why fight it', and R- said "flavour torpedo", and that is how we ended up here.)

A personal favourite: warm duck or smoky bacon fat as the basis for homemade croutons, delivered hot onto a fresh salad of Bib or Romaine lettuce. If you are hand dressing the salad (as opposed to premixing) any liquid fat in the pan can be used to replace oil in the vinaigrette . Add some crisp local apples and a mild acid like cider vinegar or lemon juice, or replace both with pieces of juicy grapefruit. (Some fresh toasted seeds or nuts aren't really needed, but can't hurt...)

Or, ladle same croutons into a simple vegetable potage to warm a winter day when you don't feel like heading out!

(Maybe homemade croutons are the flavour torpedo...?)

M-