schaller & weber

Baked Eggs with Pancetta and Rosemary

Recipe adapted from Jenn Louis, Sunshine Tavern, Portland, OR

1. Preheat the oven to 375˚ and place a rack in the middle.

2. In a medium saucepan, warm the olive oil over medium heat. Add the onion, garlic, bay leaves, rosemary and sage and cook, stirring occasionally, until the onion is translucent and the garlic is fragrant but not brown, about 5 minutes.

3. In a medium bowl, crush the tomatoes with your hands until just slightly chunky. Add the tomatoes and the red-pepper flakes to the saucepan and cook, stirring occasionally, until the sauce has reduced by half, about 10 minutes. Stir in the parsley and season to taste with salt and pepper.

4. Divide the tomato sauce among 6 small, shallow, oven-proof dishes and place an olive half in each. Crack 2 eggs into each dish. Sprinkle the eggs with salt and pepper. Transfer the eggs to the oven and bake until the egg whites are set but the yolks are still runny, about 15 minutes.

5. Meanwhile, in a large skillet, cook the pancetta over medium heat, turning once, until crisp. Remove the eggs from the oven and top each serving with a slice of the warm pancetta. Serve immediately with toasted bread.

Rouge Tomate Will Launch ‘Green’ Food Cart Off of Central Park

Community Board 8 had tried to keep food carts away from Central Park, but reps for Rouge Tomate tell us that the restaurant will have a cart at 64th Street and Fifth Avenue starting June 15. To make sure the so-called Rouge Tomate Cart in the Park is low-impact, it’ll have solar panels for electricity, will be made from recycled materials, and will use biodegradable paper products (hence its certification from the Green Restaurant Association). The ingredients that will go into the salads, sandwiches, and seasonal soups will be largely local and sustainable (the BLT’s bacon and lettuce, for instance, will come from tristate farms). A final menu is still in the works, but tentative plans at one point included seasonal juices, and homemade ice cream and fruit soda.

Edible News

The Hallo Berlin Cart Says Hallo to Midtown

By Rebecca Marx Wed., Jul. 13 2011 at 5:47 PMCategories: Edible NewsMarx

After Rolf Babiel passed away in 2009, his Hallo Berlin sausage cart disappeared from the streets of Midtown. But now, much to the joy of area meat enthusiasts, it has returned. A Midtown Lunch reader spotted the cart at its old outpost at Fifth Avenue and 54th Street; Babiel’s brother Wolfgang is now running the operation, and slinging the same kocks and franks that everyone remembers but will no longer have to, because here they are again, in the firm and supple flesh.

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Pork Belly with Corn Crêpes (Asado de Cochinillo)

Adapted from Javier Plascencia at Mision 19, Tijana, Mexico



1. In a bowl, stir the piloncillo with the cinnamon, coriander and anise seeds.

2. Lay the pork, skin-side up, on a platter and drizzle with oil. Sprinkle the peppercorns and salt all over and press into the pork belly. Rub thepiloncillo mixture all over the belly, cover with plastic wrap and refrigerate overnight.

3. Preheat the oven to 225°. Place the pork belly on a rimmed baking sheet and roast, uncovered, for 4 to 5 hours until the crust is caramelized and the pork is very tender. Remove from the oven, carefully drain the fat from the baking sheet, cover with tinfoil and let rest for 15 minutes.

4. To make the crêpes, combine the masa and egg in the bowl of a blender. Turn the machine on to medium speed and gradually add the milk, blending until combined. Add the butter and salt and pulse until smooth. Set aside for 15 minutes.

5. Lightly coat the bottom of a small, nonstick skillet with vegetable oil and place over medium heat. Add 2 to 3 tablespoons of the rested batter, swirling to coat the pan with a thin layer of batter. Cook over medium heat until lightly browned on one side, about 1 to 2 minutes. Using a rubber spatula, turn the crêpe over and cook until it’s lightly browned on the other side, about 1 minute longer. Transfer to a plate and repeat with the remaining oil and batter.

6. Cut the pork belly crosswise into 1-inch slices. To serve, spoon some of the salsa onto a crêpe and top with a few pork belly slices.