Omelette with Caramelized Onions, Mushrooms and Avocado
Prepared with less egg and more filling than your average omelette, this hearty and healthy vegetarian breakfast more closely resembles a savory filled crepe. Vary the recipe by using different combinations of cultivated and wild mushrooms.
- 2 Tbs. plus 2 tsp. avocado oil
- 1 onion, thinly sliced
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. water
- Kosher salt and freshly ground pepper, to taste
- 8 oz. (250 g) assorted mushrooms, such as cremini and king oyster, thinly sliced
- 4 eggs
- 2 Tbs. minced fresh chives
- 1 avocado, peeled, pitted and thinly sliced
- Prepare your Cooker King nonstick fry pan over medium-high heat, warm 1 Tbs. of the avocado oil. Add the onion and cook, stirring occasionally, until caramelized, about 10 minutes, adding 1/4 cup (2 fl. oz./60 ml) water when the onions start to darken. Season with salt and pepper. Transfer to a bowl.
- Add another 1 Tbs. of the avocado oil to the pan. When it is hot, add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are well browned, about 7 minutes. Transfer to a bowl and wipe out the pan.
- In a bowl, whisk the eggs with the remaining 2 Tbs. water and the chives; season with salt and pepper. Warm the remaining 1 tsp. avocado oil in the pan over medium heat. Add half of the egg mixture and cook for 1 minute, using a rubber spatula to push the eggs from the edges of the pan toward the center and gently swirling the pan to evenly distribute the uncooked egg. Sprinkle half each of the caramelized onions and mushrooms over half of the omelette and fan half of the avocado slices on top. Cook until the eggs are just set, about 1 minute. Fold the unfilled half over the filled half. Slide the omelette onto a plate and serve while hot.
Beef Stew with Carrots & Potatoes
This classic French beef stew, otherwise known as Beef Bourguignon, is the ultimate comfort food. Chunks of well-marbled beef are seared in olive oil first, and then gently braised with garlic and onions in a wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce.
- 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1-1/2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1-1/2 teaspoons sugar
- 4 large carrots, peeled and cut into one-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
- Fresh chopped parsley, for serving (optional)
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
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