Posted by: ritsukurimono | February 1, 2010

They’re Sacrilicious!


These were yesterday’s brunch: bacon latkes with a Asian pear and orange chutney. It’s blasphemously delicious! We got the idea from The Food Monkey’s post about bacon latkes, but wanted a finer-textured latke that was fried in bacon grease (yummmm) instead of baked. And that necessitated a different amount of potato, a different amount of flour, a different amount of bacon, more eggs…so call this a loose interpretation instead. The chutney was all my own invention, from the fruits we had on hand.


Mmmm….godlessness. And shallots.


You know what’s in that Grey Poupon jar in the back there? Pure, unrefined bacon grease.


In the back there is the chutney, simmering away.


Pears, oranges, and bacon are a GOLDEN COMBI.

Later in the day I made some glorious rosemary focaccia bread (from Susan at A Year In Bread, which is a great blog to check out if you’re at all interested in making your own bread of any sort). I pretty much followed the recipe, except for adding about a fifth of a cup of dried milk and kneading the salt into the dough separately after the mixing. It turned out fantastic, except for where I accidentally burned the cheese:

2 of these focaccia flats made enough delicious tuna pesto melts to feed two for dinner last night, breakfast this morning, and lunch this afternoon.

To do penance, dinner will be tofu and steamed vegetables.

Asian Pear and Orange Chutney
All measurements are, sadly, quite approximate.

  • 1 Asian Pear
  • 1 medium-sized orange
  • Juice of 1/2 lemon
  • ~1/2 cup water
  • ~1 Tbsp sugar
  • 2 dashes cinnamon
  • 1 dash nutmeg

Slice the pear off its core and do a rough dice. Set the pear and the lemon juice on medium heat on the stove while you peel and depith the orange. Either supreme the orange, if you have good knives, or tear the flesh away from the membranes with your bare hands (HULK COOK!) Add the orange to the pot as you go (don’t let the chutney boil dry!) Add the water and bring to a boil for about 5 minutes. Add the sugar (less if you like it tarter) and spices and turn it down to a simmer for 10 to 15 minutes, or until the pear is soft and well-cooked without being pulpy.

I’m a big fan of cooked fruit sauces like this; they also make a great addition to pancakes, pound cakes, ice cream, and waffles.


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