Regency Natural Living Gas Fireplaces - Manual (Page 9)

Ingredients:
Peas, thinly sliced carrots, and
asparagus sliced on the bias
1/2 cup each
Salt To taste
Pepper, freshly ground To taste
Bacon, diced 4 strips
Vegetable oil As needed
Onion, yellow, diced 1 ea.
Eggs, large 8 ea.
Boil or steam the vegetables until they are tender. Drain well, set aside.
Cook the bacon in an ovenproof nonstick or cast-iron skillet over
low heat until crisp, 2-3 minutes. Using a slotted spoon, transfer the
bacon bits to paper towels to drain, then reserve. Add vegetable oil
to the bacon fat in the pan if needed to make 2 tablespoons.
Raise the heat to medium-low and add the onion. Cook
slowly, stirring occasionally, until translucent, 8-10 minutes. Add
the vegetables and sauté until lightly browned, 8-10 minutes
more. Meanwhile, beat the eggs until blended and season with
1 /
2
teaspoon salt and 1 /
4
teaspoon pepper. Pour them over the
ingredients in the skillet, and add the crisp bacon bits to the
mixture, stirring gently.
Preheat the broiler. Reduce the heat to low, cover the skillet, and
cook until the eggs are nearly set, 6-8 minutes. Remove the cover
and place the skillet under the broiler to brown the eggs lightly,
about 3 minutes, while watching carefully. Cut into wedges and
serve at once.
Recipes courtesy of The Viking Life (www.thevikinglife.com).
Vegetable Frittata
Yield: 4 servings
Ingredients:
Slivered almond 1/2 cup
All-purpose flour 1 cup, plus more for rolling
Sugar 1 tbsp.
Kosher salt 1/2 tsp.
Bartlette pears, ripe but firm 4 each
Butter 3 tbsp.
Brown sugar, lightly packed 4 tbsp.
Nutmeg, grated 1/4 tsp.
To make the crust, place the slivered almonds, flour, sugar and salt
in the bowl of a food processor fitted with the metal chopping
blade. Pulse the processor 10 times to mix well. Add the cubed
butter and pulse repeatedly until the butter is pea-sized or smaller.
Add the water while pulsing the processor 10 to 12 more times
(the dough will resemble coarse meal). Turn out the dough onto a
length of plastic wrap and press firmly into a 6-inch disk. Wrap and
refrigerate the dough for at least 1 hour before rolling.
While the dough is chilling, peel the pears and cut them in
half. Use a melon baller or teaspoon measure to scoop out the
seeds and the stem. Slice the pears into half moons, about 1/8-
inch thick. Heat the butter in a large heavy skillet over a medium
burner. When the butter has melted, add the sliced pears and
sugar. Cook over medium heat for five to seven minutes, stirring
occasionally or until the pears have released their liquid and most
of the liquid has cooked away. Turn the sliced pears out onto a
baking sheet to cool to room temperature.
Preheat an oven to 350°F. Remove the dough from the
refrigerator. Roll the dough out into a circle about 14 inches in
diameter, flouring as necessary. Next, use a large plate or pan lid
and a paring knife to trim the circle to about 13 inches. Place the
dough on a parchment-lined baking sheet.
Starting about one inch from the edge of the dough,
arrange the largest slices of pear in a shingled circle, with the
curved edge facing outward. Continue to overlap the slices, grad-
ually working your way into the center of the circle with the small-
est slices of pear. To finish the galette, fold the outer edge over to
double its width, and finish by pinching at regular intervals, or by
crimping lightly with a fork to make a decorative pattern.
Bake the galette in the center of the oven for 40 minutes
or until the dough is golden around the edges. Remove the
galette from the oven and allow it to cool completely before
slicing and serving. Serve with sweetened whipped cream or
crème fraîche.
Pear Galettes with Flaky Almond Crust
Yield: 6-8 servings
Awesome Eats
Try these simple, delicious recipes.
naturally good