Wednesday, May 11, 2016

Gettin' Sauced with Corning Ware - Cornflower Saucemaker Trio

It's been awhile since I have talked about the SauceMakers. 

Those really strange shaped pieces made by Corning Glass Works' Consumer Products Division starting in 1963 and discontinued at the end of 1974.  SauceMakers, according to the catalogs, were available in 1 quart (P-55/P-64) & 2 quart (P-65) sizes.  Be aware that not all SauceMakers are actually stamped with their model number (none of mine are - neither my Cornflower nor the 2 Wheat ones currently in my collection)   


The only SauceMaker to last through the entire 11 year production period was the 1 quart Saucemaker, which appeared in several patterns other than Cornflower; such as Wheat, American Oil & Floral Bouquet as well as All White.  The 1 quart started life in 1963 as the P-55 (no lid). By 1964, a lid was added to the piece and it was packaged as the P-64.  Both models were available until 1968, at which point, the P-55 was dropped all together and only the P-64 remained.



The 2 quart Saucemaker had a much shorter life span from 1964-1970.  This particular piece was always packaged with a lid as the P-65. While it's life span was shorter, it did manage to come in several patterns; Cornflower, Wheat and All White. 




Before I continue, it should be noted that the White Cookmates versions of the 1 quart (SM-1) & 2 quart (SM-2) SauceMaker were produced until about 1976 before being discontinued.


The small 1 pint SauceMaker is still a bit of a mystery.  It appears to have never been released to the market, though at least 8 have been accounted for at this point.  CMOG (Corning Museum of Glass) has one labeled as a Prototype P-5.

(Photo courtesy of Rakow Library - CMOG)

But what bothers me is that it has a lid.  Now the 1 quart P-55 was released first, without a lid. So wouldn't that mean that this one was produced later?  And if it was produced later, then why is it a P-5 instead of a P-63; following suit with the P-64 and P-65?  And just WHAT is under that sticker?  Is it really only a "-B" or is it some other number? Maybe P-54?



Needless to say, mine has nothing printed on it to give any clue as to what the model number is or whether it actually a prototype or not.  It has a lid and, because the lug is the same as a petite pan, uses a P-41-HG for a handle... (P-5? on Left)

The P-55/P-64 (right) & P-65 have standard P-series lugs and use the standard P-10-HG handle.

 (P-55/P-64 in back - P-5? in front)

(P-55/P-64 top - P-5? bottom)

None of the lids have the model numbers on them... Being P-64-C (1 quart), P-65-C (2 quart) and potentially P-5-C or P-63-C or even P-54-C (for the 1 pint

Thus are the mysteries of Corning Ware.  


Where is your Corning Ware??
~~

Thursday, April 28, 2016

The Snack-it Does Breakfast - Egg'spertly Baked Eggs with Lemony Asparagus

This recipe did not originate with me; I saw it at Kaylin's Kitchen, linked by a Facebook post.  Be that as it may, it sounded SO delicious, I had to talk about it here.  What drew me to it originally, however, was that she had used Corning Ware Snack-it plates (P-185), which have not been produced since 2000...  But those of us "in the know" about Corning Ware probably have several of these stashed around the house somewhere.

I did several experiments with the original recipe ('Cause, you know....  I'm me).  And have found that I enjoy the addition of a little lemon and that extra black pepper suits me JUST fine.   Something else of note; while this is possible in a petite dish (P-41) is really does work better on the Snack -It plate.  There is more surface area for the egg white to spread out, so that it cooks thoroughly and quickly enough to prevent the yolk from over cooking.  BUT, failing a P-185 Snack-It plate, the P-83-B Menuette skillet works like a charm; and has a significantly larger handle for removing from the oven. 

Egg'spert Baked Eggs with Asparagus & Lemon

For each serving you will need:

P-185 Snack-It plate or P-83 Menuette skillet or P-41 Petite dish
4 spears of Asparagus (possibly more if you have really thin spears)
Olive Oil
Salt
Black Pepper
Lemon Juice
2 large Eggs (Preferably at room temperature - Out of the refrigerator for at least 30 minutes)
Parmigiano-Reggiano
more Black Pepper

Collect all your ingredients and implements.  Cause this actually goes pretty quick after the initial Asparagus roasting.

 Preheat your Oven to 400F degrees.

Cut your Asparagus into little 1 inch pieces (I usually just snap it) and arrange the pieces on your Snack-It Plate.

Drizzle with Olive Oil and season with Salt and Black Pepper.

Place the Snack-It plate in the oven for 10 minute, then remove from the oven and sprinkle with Lemon Juice.

Crack the Eggs over the cooked Asparagus and return to the oven for 5-6 minutes.

(or until the white just begins to set)

Remove from the oven and sprinkle with Parmigiano-Reggiano.

and more Black Pepper (or Lemon Pepper mix)

Return to the oven for 3-4 minutes to melt the cheese and finish cooking the white, then serve, piping hot, with toast points.

Because, this....

and this.......

and, of course, THIS....

Where is your Corning Ware??
~~

Sunday, April 10, 2016

Cracking the Cradle Code - Corning Ware Cradles

It was recently brought to my attention that I have not really discussed Corning Ware cradles.  To date, I have only touched on adding rubber feet to the bottoms of the Platinum cradles and run through the chrome cradles used for French White pieces, but that is about it.  So, I am going to attempt to clear up any potential confusion in translating the model numbers on the bottoms of some of the cradles.  Because the original Wire Cradles from the 1st & 2nd generation are not marked with model numbers, I will be skipping those and stating with the Platinum Cradles and the later A series cradles.

Platinum Cradles

Platinum cradle model numbers are located on the underside of the cross pieces.  "Corning Ware" is embossed on one side while the model number is embossed on the other.  

Sizes are as follows:
P-11-M-1
P-1-B, P-1 1/2-B & P-1 3/4-B Saucepans 

P-2 1/2-M-1
P-2 1/2-B Saucepan 

P-7-M-1
P-7-B Skillet 

P-9-M-1
P-9-B Skillet 

P-10-M-1
P-10-B Skillet 

P-16-M-1
P-16-B Chicken Fryer

P-119-W 
P-119 & P-116 Stove top Percolators


Candle Warmer cradles were usually sold as sets with their corresponding dish ( Party Buffet and Royal Buffet) however, they were available separately a well.  These cradles made their debut with the Trefoil pattern in 1960 and remained in production through 1971, at least, since they were used with the 1971 gift line (Nature's Bounty)


P-1 3/4-W
P-1 3/4-B to create Party Buffet P-20

P-2 1/2-W
P-2 1/2-B to create Royal Buffet P-40

P-8
8 hour candles for use in Candle Warmer Cradles


There is a single woodgrain on plastic cradle used specifically for the 1st Edition Floral Bouquet Gift Line.  This cradle/trivet was available for the 1 1/2 quart and 1 3/4 quart (though the 1 3/4 quart was also available with the Candle Warmer cradle above)




P-11-T
P-1 1/2-B & P-1 3/4-B Saucepans




With the advent of the A-series, Corning released a new cradle style called the "New Dimensions".  Made of a thick black plastic resembling Bakelite...  These cradles were reversible thus one cradle could hold 2 or 3 different sized pieces.  

The cradle sizes are as follows:

A-1-M
A-1-B & A-1 1/2-B Saucepans

A-2-M
A-2-B & A-3-B Saucepans & A-8-B Skillet

A-10-M
A-10-B Skillet, A-5-B Dutch Oven & A-84-B Sauce Pot

Corning also released some wood cradles in the mid-late 70s labeled as "Wooden Accessory". 

These are clearly marked with their intended saucepan/skillet usage.

Sizes available were as follows:
A-1-T
A-1-B, A-1 1/2-B Saucepans

A-2-T
A-2-B & A-3-B Saucepans & A-8-B Skillet
 
A-10-T
A-10-B Skillet, A-5-B Dutch Oven & A-84-B Sauce Pot
 
A-100-T
P-81-B, P-82-B, P-83-B & P-89-B Menuette/Duette Pans
All Beverage Servers

There is another set of cradles that, though unmarked like the wire ones, should be mentioned, simply because they are often ignored.  The Buffet Server cradles.  


S-1 
(front left)
B-1 & B-1 3/4 Saucepans

S-2 
(back left)
 B-2 1/2 Saucepan & B-8 Skillet

S-3 
(back right)
 B-4 Sauce pot & B-10 Skillet

CW-1 
(front right)
 for use with S-1 & S-2

Where is your Corning Ware??
~~

Thursday, March 10, 2016

Rhode Trip with Corning Ware - Rhode Island Clam Chowder

I took a little "road trip" to the East Coast for dinner this evening.....

Not many people seem to know about Rhode Island Style Clam Chowder, aside from those that actually live in Rhode Island.   Maybe it's because of it's unassuming nature.  It's not flashy red and tomato laden like Manhattan Style, it's not loaded with cream and butter like New England Style.  It's sort of like "the clam chowder next door".  Humble and reserved...  Unpretentious and simple...yet unequivocally delicious.

It may be the least ostentatious of the three styles, but if you are a clam lover, then this is the Chowder for you.  No overpowering tomato, no cloying cream and butter, just clear brothy goodness, loaded with bits of clam, bacon and potato; accentuated with caramelized onions.

True, it should be made with Quahogs, but they are not available on the Left Coast, so I simply go with a combination of chopped & whole clams in a can (besides, I need the clam juice)

I think the true secret to the deliciousness of Rhode Island style Clam Chowder, isn't so much the clams, as it is the most over looked ingredient in your kitchen.... . These little babies.

It's time that Celery was given it's due.  Everyone is familiar with the ribs; they are one of the major players in Mirepoix, after all.  Some are familiar with Celery Root (Celeriac) shaved or julienne in salads or as a mash.  Celery Seed is even used is myriad recipes.... But not the leaves... WHY not the leaves?   They often just get tossed in the garbage.  It's time to think of Celery contributions to cooking, just as you would Cilantro.   Cilantro root and stems are used in Thai curries.. The leaves are used to adorn many Mexican dishes and the seeds (Coriander) are a key spice in the kitchen.   Just like Cilantro, Celery has many subtle flavors depending on which part you are using.   Adding Celery leaf at the end of cooking really adds a delightful "fresh" celery flavor to the soup and highlights the clams beautifully.

Rhode Island Style Clam Chowder

3 slices of Bacon, cut into matchsticks
3 TB Unsalted Butter
1 Onion, diced
4 Celery stalks, diced
2 cloves of Garlic, minced
3 TB All Purpose Flour
~2 cups Clam Juice (reserved from the canned clams)
4 cups Seafood Stock (or Fish, or Vegetable)
1/2 lb Yukon Gold potatoes, diced
1/2 lb Red Potatoes, diced
1 1/2 tsp dried Thyme
1 Bay leaf
1 lb Clam meat, drained & chopped (if using canned clams, you will need five 6.5oz cans to achieve the correct "drained" weight)
Celery Leaves, chopped
Kosher Salt
1/4 - 1/2 tsp Freshly ground Black Pepper

Corning Ware 4 quart Dutch Oven (P-34) or P-84 (4 quart Sauce Pot) or A-5 (5 quart Dutch Oven/Sauce Pot)

Heat your P-34-B over medium heat; when hot, add the Bacon and saute until crispy, then remove from the pot with a slotted spoon and set aside.

Add the Butter and allow it to melt and mingle with the Bacon Fat in the stock pot.  

Add the diced Onion and allow it to sweat until it begins to darken in color. (about 15 minutes)  


Once the Onion has begun to caramelize, add the Celery & Garlic, cooking an additional 5 minutes. 

Add 3 TB All Purpose Flour and continue cooking until the mixture begins to smell nutty (about 3-5 minutes)

Drain the canned clams and set them aside, saving the juice (you should have about 2 cups of Clam juice... give or take) then add the Clam Juice....

along with the Seafood/Fish Stock.....

the Potatoes...

and the Thyme, as well as the Bay leaf.

Bring to a boil, then cover and reduce the heat to low, allowing the chowder to simmer for 15 minutes. 

Remove the pot from the flame, and remove the Bay leaf. (Trust me, you don't want to eat that)

Add the Clam meat and the Bacon, stirring and allowing them to heat through. 

Stir in the chopped Celery leaves. 

Taste and season as necessary with Salt and  Black Pepper.

Now you are ready to serve (with oyster crackers or Saltines, if you like) Mmmmmmmmmm! 


Not THAT is a big bowl of "happy" right there, that is.

Where is your Corning Ware??
~~