Friday, April 16, 2010

Homemade Foccacia

homemade foccacia paninis. this one with goat cheese and black forest ham. homemade foccacia spiced with rosemary, thyme, and basil then brushed with oil, more spices, course pacific sea salt, and Parmesan cheese. bread did turn out excellent but the sandwich did leave something to be desired. i made a crimini and porcini (a wild only mushroom that is considered one of the best flavors- foraged locally in late fall, then these were dried by a friend of mine) soup that i finished with a bit of cream. served it all with a bit of homemade dressings and some organic broccoli, carrots, and some pickled sweet peppers. also worked on a roasted winter squash soup for a group of people(40) that i was asked to do for some friends for Saturday. not my most productive day. the sandwiches were grilled on a lodge logic cast iron grill pan that i bought recently that is quickly becoming one of my favorite tools. it is double sided for a grill on one side and a griddle on the other, it simply sits on top of the stove elements (gas or electric) so the heat is very controllable, and it allows me to sear bigger cuts of meat at a higher heat then i have been able to do before, also allows me to quick grill any sort of meat, sandwich, or crostini. problem is if i get it smoking hot my hood wont keep up with it, so i have to be careful.


  1. Josh, the soup was so GOOD and the bread was amazing. The presentation of the bread, the thickness, the spices, the density and everything was absolutely perfect. Thank you for sharing!