February 23, 2008 by Nathalie Herling.

A Columbian woman who was very excited to see me using clay bowls from her country told me about an egg dish she remembered eating as a child in a black clay bowl just like this. Had to try. Since I only had a brief description I have kind of made them the way I thought I would like them and if anyone knows the real way please share.

This is a fun creative way to make eggs and I have included two different ways.

I gathered all my incredients

Sliced tomatoes

Graded Mozzerela

Crumbly salty Mexican Cheese

Cilantro

Fresh Oregano

Sliced Jalepeno

Slices of cooked sausage (I used Kalebasa)

Minced Garlic

Salsa

Avocado

1 Teaspoon of Olive Oil per bowl

Coated the inside of a La Chamba bowl

Go wild layering in any order…

How I made my unmolded egg dome, I built a ring of thinly sliced tomatoes with a jalepeno in the middle. Then I carefully poured an unbroken egg yoke and whites in the very center for a pretty unmolded presentation. then put layers of avacados, salsa, sausage, mozzeralla, sprinkling a herbs, salt and pepper.

Put in an pre heat 325 oven. Start checking in about 25 min to see if the cheese looks melted. The egg at the bottom will get quite cooked if you leave it in for 35 min.

You could serve the eggs in the bowl or you could run a knife around the edge of the eggs.  Invert the bowl on a plate and the eggs unmolded easily. Put some herbs around it and serve.

Sorry about the fuzzy pictures…

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February 16, 2008 by Nathalie Herling.

A quick an easy tasty potato recipes. Purple potatoes make an unusual and delicious hashbrowns. One of the earliest harvested potatoes were purple potatoes and are high in anti oxidants.

Three good size Purple Potatoes will make 2 ample servings.

Grade the 3 potatoes with a grader or in a food processor. I left the skins on or you can peel if you like.

Mince one clove of garlic.

1/4 of a small onion finely chopped or 3 scallions.

Season with Salt and Pepper.

Pat into potatoe pancakes.

Heat about 5 or 6 tablespoons in a clay skillet. Here are some La Chamba examples that I find perfect for making the pototoes.

When the oil is hot put in the potato cakes and “brown” oh that is not the right word here. They will get crunchy on each side. Drain on a paper towel and keep warm in the oven or serve up immediately.

For an egg recipe suggestion visit you could use the egg portion from this Egg Taco recipe http://creativeclaycooking.com/?p=86 or scramble some eggs with a goat cheese tomato and herbs mixture in my favorite La Chamba Chicken pot.

Posted in brunch, vegetarian recipes, la chamba cookware | 1 Comment »

November 24, 2007 by Nathalie Herling.

We haven’t jumped much into Glazed Clay Cooking… more to follow but here is  a little start…

Was offered the opportunity to review a little French Bakery style Bistro in Williamsburg, Brooklyn, NY called Fabianes Cafe and Pastry Shop located at Bedford Ave and 5th Ave.  A great place to pick up a quality cup of strong coffee and grab a fabulous little pastry. They offer small, popular, inside and outside tables for enjoying the sandwiches, soups, salads and breakfast dishes they serve creating a bistro like atmosphere.  Rumor is the owner is a fine trained French Pastry chef and it shows in the elegant while casual menu selections. Affordable, high quality and quick European flaire.

We stopped in to taste the Baked eggs served in a few different shapes of a classic gratins.  I selected the salmon, scallions, potato and egg mixture. It appeared about 10 min later with a perfect addition of a classic baguette and butter. There was an excellent balance of Salmon.. nothing over board but a strong quality breakfast meal for mid price place.  Little fried squares of potatoes were sprinkled on top for a nice texture and taste addition. With the final touch of an wide ceramic cup of strong black coffee, the encrusted egg gratin took my mind right back to France. Success!

The heavy glazed clay dish cooked the 3 eggs perfectly (for my taste) the yokes were a little cooked and still runny.  It was an ample portion with the bread to satisfy my hunger. A big eatter might like to suppliment with fruit, oatmeal or additions from from the menu.

The cost for the eggs between $6.40 and $7.50 depending if you would like Tomato and Feta, Proscuitto and cheese or the Salmon Choice.

A four star breakfast, the Coffee, might even deserve a five star…

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November 22, 2007 by Nathalie Herling.

Breakfast Tacos Brunch

A great casual brunch where everyone get to customize there breakfast taco. Good also if you family arrives for breakfast in shifts. The clay will help keep the eggs warm.

6 chopped potatoes

1/4 C of oil

2 T olive oil

1/4 of  a chopped onion

6 eggs

1/2 a tomato chopped

1 crushed clove of garlic

1/2 t of mexican oregano

1/2 C of grated cheese of your choice - cheddar, monterary jack, gouda 

1/2 a chopped Jalepeno

1/2 t of salt to taste

1/2 t of pepper

Roast the chopped potatoes in some oil until cooked and slightly brown. Drain on a paper towel and keep warm. Set the potatoes aside in a small bowl for serving.

 Saute the onion in 2 T of olive oil until they are a little wilted.  Meanwhile add the eggs, cilantro, tomatoe, cheese, garlic, jalapeno, and seasonings. Mix with the onions and scramble.  Cook to your desired egg texture.

 While the eggs are cooking, heat the tortilla in a pan or comal or put the tortillas in the microwave or oven.

Serve the tortillas with the egg and additional fillers of your choice. A Salsa (try this quick one http://creativeclaycooking.com/?p=55  )would be enough but you can offer scallions, peppers, beans, rice, cilantro, sour cream, avocados and sliced radishes. 

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October 9, 2007 by Nathalie Herling.

Egg Souffle

Separate 6 eggs. Put the egg whites in a mixing bowl and whip at high speed.
Add seasoning, salt, pepper and oregano to the yokes and whip until blended.
Fold in the yoke mixture into the whites.
Pour into a oven proof greased pan… blackware chicken in this case.
Heat on stove for about 3 min on low, then place in pre heated 350 degree oven for about 25 mins or until souffle rises and forms a crusty top.

I used my favorite La Chamba blackware clay Chicken pan. Makes a very pretty presentation for brunch and I found the souffle puffed right up and fit this pan very well. More about the Chicken Pan.

Serve immediately with your favorite cheese sauce

I used 1/2 stick of butter, 1/4 C whipping cream and 1/3 C Cabot Sharp Cheddar Cheese, melted in a double boiler… made one from a soup bowl purched over a clay oval pot.

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