December 12, 2008 - 8:04pm
My arteries can't take this
I came across this on the French Wikipedia: a loaf filled with gruyere, bacon lardons, and creme fraiche. I thought a fougasse was the flat bread with holes cut in it, but this is entirely different. It's from Foix, in the Pyrenees. Anyone dare to make it?
http://upload.wikimedia.org/wikipedia/commons/b/b5/Fougasse_de_Foix.jpg
Stewart
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this sounds like it is for people that just don't care anymore
You have to drink a lot of red wine to balance the cholesterol loading!
Surely this was what the authors of Leviticus had in mind when they formulated Jewish dietary laws.
David
Foix in the Pyrenees sounds like a cardiologist's dream town. Next thing one of the U.S. fast food chains will pick up on this concoction and turn it into a "Pyrenees' Deal Meal" with extra large fries and 64 oz. drink for $3.99...which can, for an additional 99 cents, be upgraded to a "Mega Pyrenees' Biggee" ...I'm thinking massive coronary arrests at or near the drive-thru windows. For real synergism, the corporate "suits" need to locate the fast food operation selling the "Pyrenees' Deal Meals" next door to hospital emergency rooms.
Howard
That bread looks absolutely delicious! Maybe one little piece every year or two? After all, look at all the gooey cheese on pizza, or the mounds of delectable butter cream mousseline on a yearly birthday cake!
I would definitely try to make this minus the bacon due to dietary restriction. Gruyere and creme fraiche, yummm... Life is short, and twice a year indulgence on this is a stress remedy for me
Am I the only one who thought that this would make a good daily loaf ???!!!
Jeff
...a cardiologist or thoracic surgeon trying to drum up some business.
Personally, I think it looks great, if a little over the top. I'll certainly make it, serve it, and eat it, if slowly. But how is this a fougasse? Not flat, not pierced, not quick baking. And what of sweet fougasse?
I've heard two stories of the origin of fougasse: first, as a convenient way to bring an order of bread up to a certain weight, and second, as a test bread immediately after the oven is fired, which is also given to the workers as a morning snack. These make sense for the pierced flat bread, but not for a filled loaf.