The True Origins of Fusion Food 11/26/10

This evening, I decided to reward myself for having walked from Palo Alto to my dorm 3 times over the last 3 days due to busted bike lock and subsequent shenanigans by putting a little extra effort into dinner (and taking the time to write this). We're on break right now, which means that my house's chef is out, and I have been eating strange meals. In any case, tonight was spanakopita in an egg night. Or maybe it was Greek omelet night. Or maybe it was egg bruschetta night. Or maybe it was egg sandwich night. I'm still not quite sure.

Last Friday, Holly and I planned a dinner (which might get blogged at some point) for a few friends, with quite a few hands contributing to the effort. Since we don't feed ourselves regularly, we had to buy many odd ingredients, and that left me with many leftovers. The most relevant ingredient were from bruschetta that Holly had made. I didn't want to just have bruschetta, though, so I scrambled to put something together.

From left to right are eggs, a lazy/ignorant man's version of bruschetta using leftover feta, olive oil, and dried tomatoes, and the filling for the omelet including garlic, onions, parsley, and spinach.

The omelet was supposed to be somewhat reminiscent of spanakopita using the above ingredient and goat's cheese. A little toasting later, I split the omelet up and had my final meal:

It worked. It tastes exactly what you think it would taste like: a spanakopita omelet bruschetta open-faced sandwich. It could use some ingredient balancing, extra effort on the bruschetta, and a few fresh herbs, but I'm proud enough to post. The lesson of this meal is that there appear to be 2 possible origins for fusion food. One, someone is indecisive about eating different cuisines and just does all of them. Two, there are half leftovers from two different cuisines that will only constitute a meal when combined. Given that, fusion food only sounds good because we forget the gross combinations pretty quick.