A Taste of
By Vivian Perez
A
t The American Artists Gallery House Bed and Breakfast is always a big delight. Wake up to the smells of red chile and
cheese biscuits and you will find Charles Clamurro cooking in the kitchen. He makes a spectacular Southwest breakfast of Navajo Corn bake. The offerings range from delectable, Fiesta Southwest Casserole, Chile-Sweet Potato, Chile-Glazed Bacon, Caramelized Red Onion Tart, American Artists Quaker Oats Chocolate Chip Cookies, Raisin Scones, and Red Chile Sauce to name a few. The innkeepers, LeAn and Charles Clamurro found recipes from the previous owners. He made some changes to each recipe and soon he was cooking up a Southwest breakfast from his own creativity.
The breakfast is popular among guests and the seven-room inn is well known for its Southwestern fare. The inn is where the artwork of the American Artists of the Southwest is featured. The beauty of the Tao Mountain, New Mexico surrounds the inn and it is considered to be one of the most romantic bed and breakfasts. The rooms have kiva fireplaces, a private entrance in the back, private bath, and a kitchenette in select rooms. The inn is 30 minutes from the Taos Ski Valley.
To make a reservation call 1-800-532-2044 or visit taosbedandbreakfast.com
Caramelized Red Onion Tart
Serves: 12
Ingredients:
1 unbaked pastry pie shell
3 large Red Onions thinly sliced in 1″ lengths
1 cup Swiss cheese, grated
1 cup Mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
2 cups whole eggs beaten (approximately 8 large eggs)
1 cup heavy cream
1 cup half ‘n’ half
1 tbsp nutmeg
1 tsp salt
1/2 tsp red cayenne pepper
2 tsp garlic powder
butter to grease pan
Directions:
Roll out pastry and put into a quiche pan. Sauté red onions in canola oil past their translucent stage. They will start to brown and begin to sweeten. Set aside and allow to cool. Then drain off any excess oil.
Combine the eggs, half ‘n’ half, heavy cream, Parmesan cheese, nutmeg, salt, garlic powder and cayenne pepper. Beat together with wire whisk. An electric beater may be used. Set aside.
Grease quiche pan well with soft butter. Lay your pastry in the pan and press against sides.
Arrange grated mozzarella and Swiss cheese on the pastry in layers between the sautéed onions.
Pour egg/cream mixture onto the pastry. Put pan in preheated 350º oven on cookie sheet to collect any spills. Bake approximately 50 mins to 1 hour. Give the knife or toothpick Custard Test.
Insert knife in middle of pie; if it comes out clean…it’s done.
Set aside to cool and serve warm.
The Casa Benevides Bed and Breakfast is located in Taos, New Mexico. The innkeepers, Tom and Barbara McCarthy welcome guests with their Southwest hospitality. The inn has 37 rooms decorated in stylish colors and treasures each room has private baths, patios or balconies with kitchenette in select rooms. Breakfast is served in the dining room that is tastefully decorated in a Southwest motif. The breakfast menu changes daily so there is always a new breakfast dish to try. The Egg Frittata served along with award winning red chile sauce, granola family recipe, yogurt, coffee, and orange juice. The Egg Frittata is a favorite among guests because it is made with fresh eggs and ingredients. There is a Southwest breakfast burrito made with eggs, red chile, cheese, potatoes and wrapped in a freshly made tortilla. The kitchen is large and is also whipping up new breakfast dishes.
There is afternoon tea with cakes, pastries, and desserts in the guest gallery where people can read and visit with the other guests. The inn is in the heart of Taos close to shopping and restaurants. To make reservations call 1-575-758-1772 and http://casabenavides.com/
Mexican Eggs
Serves 6
Ingredients
•
•
•
•
•
Directions
Combine all ingredients in a large mixing bowl and beat with a fork or wire whip.
Spray a cast iron skillet with Pam and pour in the egg mixture.
Bake at 350º for 45-60 minutes or until set.
Serve with red or green chilies and a sprinkle of grated cheddar cheese on top.
Serve hot!
TAOS