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What's for Dinner?

my favourite place for foccacia stopped doing it, because their customers are not buying it and they're having to throw most of it away.... it's an upscale neighborhood, very vulnerable to trends... they did tell me if I call them the day before, they'll bake a small one in the morning, so there's that :cool:

anyways, I had to have one today, so I made The Lazy Cat's Focaccia, a.k.a. bruschetta: good bread, bruise a crushed garlic clove against the slice, olive oil, spring onions, tomato and mozarella:

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looks nice, although i prefer the tomatos diced up with olive oil, onions and herbs. You can make your own focaccia quite easily, btw :) speaking of it... i need to make one again...
 
looks nice, although i prefer the tomatos diced up with olive oil, onions and herbs. You can make your own focaccia quite easily, btw :) speaking of it... i need to make one again...
yups, that's why I called it Lazy Cat's focaccia, it's even faster and simpler than making your own dough :p
 
As an aside, there's two traditions in focaccia. A northern, Genoese one (figazza/fugazza, which gives it the name) and a southern one. It starts in the north as a poor man's lunch, really just bread and onions, then it gets cheese, then tomatoes, etc, more and more towards a pizza on bread. The southern evolution one is more bread-like than pizza, tending towards tomatoes, olives and rosemary. At least that's what I've been told, I guess everyone has their own creation myths :p
 
yes, it definitly was a poor mans snack/lunch. The origins - well i guess as with all recipies everybody was first :) I am more familiar with the north areas of italy (piemonte, toskana) and their food than the south. Most common is foccacia just with oil, seasalt and herbs. But you also find the one above with tomatoes or even prepared as a sandwich: cut in half and topped with prosciutto crudo, fresh tomatoes, ruccola and cheese. Thats a great lunch not only for "poor men" :) just add a nice barbera or dolcetto... hmmm
 
worth a bit of research, but I'm too lazy for that :p

My own recall from about 50 years ago, is seeing fugazza in pizzerias as a very thick bottom, around 5cm/2inches with a lot of cheese/muzzarella on it and topped by a forest of long-shredded onion (fugazza, Genoese, sounds almost like a Neapolitan saying focaccia, which is why they tend to claim the name in Genoa). Made rectangular "a la pala" in the northern style, not round.

My hypothesis is that the more bread-like oil, sea salt and herbs is a more modern version, or possibly a fusion between a bread tradition and the name of the fugazza.

By the way, the fugazza I used to see as a kid is really an adults only kind of food, as the onions would be very strong - my parents would eat it sometimes, we kids stayed well away from it. With time and gourmetization, the onion would be caramelized befor putting it on as topping, but I think that i would have sneered at it as kid anyway ;)

figazza should be the right spelling, although it doesn't sound like that, probabgly Italians won't say figazza because it's a bit gross - otoh, bread and onions is rather brutal, so maybe the name is intentional, it would be typical :p
 
totally agree - my son will pick out onions if i do not cut them mirepoix style (near invisible). :p
 
and another beer bottled, King's Dead, a cranberry and rye saison - really, wow! all the goodness of a pale ale or IPA, with an overlay of fruitiness and flowers from the saison style. One more favourite for me :)

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and yesterday's quick pasta for lunch: black kale stirfried in olive oil with garlic and ginger, an egg yolk and pecorino on top:

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I made some lasagna yesterday but it disappeared so fast i could not take a picture :)
Today i will prepare a classic bavarian pork roast with beer-sauce and dumplings - my parents will visit us
 
I made some lasagna yesterday but it disappeared so fast i could not take a picture :)
Today i will prepare a classic bavarian pork roast with beer-sauce and dumplings - my parents will visit us
Seeing as I work (sometimes) at a brewery, I'll appreciate not just the pics, but a comment on the beer sauce :D (and all beer combinations)

Family comes to dinner this evening too, though it'll be classic Rio de la Plata puchero and flan (because it's season for that) :)
 
So I logged in for a bit NYE5 & Lair, as every Thursday evening, and Funcom had decided to take down the servers for update. Well, nothing much to do about that. My penguins and I will have to make do with this fine single malt I bought for a tasting this coming Saturday:

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