Captivatingly Clad CorningWare - My N-Series Rangetopper Collection

I think these have been the hardest Cornflower pieces to get my hands on.....  The N-Series RangeToppers (being the aluminum clad bottoms) were only produced for a few years between 1977-1980 (possibly 1981) before they were supplanted by the S-series RangeTop line, which were missing the Aluminum bottoms (the skillets have waffling on the inside)  There are extremely difficult to find (in Cornflower), and when found, usually command a premium price; which I am loathe to pay. 

I will admit that I have resorted to eBay a couple times, but only when it was a really good deal...   However, that always comes with casualties due to lack of common sense when packing something made of "glass". 

But here it is... 1 year in the making...   My N-series Rangetopper Collection.  All of mine have the exposed aluminum bottom except for the 2 1/2 quart which is a 2nd generation piece when Corning began encapsulating the aluminum within the Pyroceram instead of simply cladding the bottom. This one piece is significantly easier to clean...  That's all I gotta say about that. 

Top to bottom.......
Top Shelf:  N-1 1/2-B (1 1/2 quart Sauce pan) on N-2 1/2-B (2 1/2 quart Sauce pan)
Middle Shelf:  N-1-B (1 quart Sauce pan) on N-8 1/2-B (8 1/2 inch Skillet) on N-10-B (10 inch Skillet)
Bottom Shelf:  N-5-B (5 quart Dutch Oven)

I can only guess as to why Corning decided to add Aluminum to their Corning Ware pieces.  Granted, the only safe way to cook in aluminum is to have a layer of pyroceram between it and your food.

Where is your Corning Ware??
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Coincidental Cornflower Collection - My Unintentional A-series Cornflower

I have said many times that I was never interested in collecting the A-Series Cornflower, at least not past the roasters...  Cause you can never have too many roasting pans.    There were more pieces made in the P-Series, and the P-series is the older of the two (being pre-1972) so I was all good with just concentrating on the original model series.  

Be that as it may, I sort of "fell" into a slew of A-series over the space of a couple days and it was all REALLY inexpensive.  My resolve completely crumbled.... SO, this is my completely unplanned collection of A-series Cornflower.

Top Shelf: A-18-B on A-21-B on A-76-B sitting on an 11x15 White Counter Saver that I stretched across the top, so I could add the roasters to the photo.
Second Shelf:  A-8-B in A-10-B
Third Shelf:  A-1-B on A-3-B on A-84-B
Bottom Shelf:  A-1 1/2-B on A-2-B, on A-5-B
Not shown...   A-22 Electromatic Table Range.  (I can only balance so much on my shelf)

Granted, I am still missing the infamous A-21-B-N (late model A-21 Roaster with handles on each end), but it will happen...  :)

Oh, that little blue box on the top, is the metal rack (A-21-R) that Corning made to fit all 3 of the A-series Roasting Pans.

Where is your Corning Ware??
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"My Collection" Monday - A Clutch of Cornflower

Carri in Florida sent this picture of her Blue Cornflower Collection.

Where is your Corning Ware??
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Quorning Ware Quickies - Mediterranean Quick Bread

I love quick breads, but one can only consume so much Orange Cranberry, Banana Nut, Zucchini and Oatmeal Raisin bread before one's sweet tooth becomes overloaded.   This is one of my favorite savory versions.

Drenched with butter, it is quite a treat and it makes and excellent breakfast bread to accompany eggs.

Kalamata Olives not your thing?  That's OK, this is equally delicious with oil cured olives or just good old California Black Olives in the tin can; which just happen to be available pre-minced to save you some time. 

Mediterranean Quick Bread

2 1/2 cups All-Purpose Flour
1 1/2 TB Sugar
3 1/2 tsp Baking Powder
3/4 tsp Salt
9 oz Whole Milk
3 large Eggs
3 oz Olive Oil
2/3 cup chopped Pistachios
4 TB Kalamata Olives, minced (or other Greek Olive)

Corning Ware 9x5 inch Bread Pan (P-315)

Preheat the oven to 350F degrees, then grease and flour the P-315 Bread Dish; set aside.

In a large bowl, place Flour, Sugar, Baking Powder and Salt; whisking to combine.

In a medium bowl, add Milk, Eggs and Olive oil...

Whisk until the mixture is smooth.

Finely chop both the Pistachios and the Olives.

Add them to the liquid mixture and stir to combine.

Pour the wet mixture into the dry mixture.

Stir with a spatula until just combined.

Pour into the awaiting P-315 Bread Dish.

Bake on the lowest rack of the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool for 10 minutes in the P-315 before turning out onto a wire rack and cool completely....

before taking a big slice.

mmmmmmmm  Warm and delicious!

Where is your Corning Ware??
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How Corning Ware Does Italian - Spaghetti all'Amatriciana

Yet another great classic Italian pasta recipe.  This one is from Amatrice.  If you prefer a more Romanized version, you can add 1/4 cup chopped onion and substitute Bucatini for the Spaghetti, but I prefer the original version.

Though you can use Bacon or Pancetta as a substitute, it is the use of Guanciale that really makes this dish special. 

Guanciale is cured Pork Cheek (jowl).  It's flavor is more intense than either Pancetta or Bacon, yet it has a much more delicate texture.  It really is worth taking the trouble to track it down.  Being in Portland, OR, I simply go to Chop at the City Market on NW 21st or the PSU Farmers Market, because they cure their own.  If your in San Diego.... Check out the Mona Lisa Deli or Assenti's Pasta in Little Italy.

Spaghetti all'Amatriciana

1 TB Olive oil
6 oz Guanciale
1/3 cup White Wine
14 oz can Tomatoes (preferably San Marzanos, but Fire Roasted are nice too)
1/4 tsp Red Pepper Flake
2 oz Pecorino Romano, freshly grated (plus more for serving)

Corning Ware 4 Quart (P-84-B or A-84-B)
Corning Ware 5 Quart (A-5-B or Rangetopper N-5-B)

Fill the A-5-B (or N-5-B) with water and place over medium-high flame.

Slice the Guanciale into little strips.

Heat olive oil in the P-84-B (or A-84-B) over medium flame. 

When the oil is hot, add the Guanciale and saute about 3-5 minutes.

Deglaze the dish with White Wine...

Cook an additional 2-3 minutes, until the wine is reduced to about 1/4 cup.

Remove the Guanciale and cover to keep warm.

Add the Tomatoes to the Wine and bring to a simmer.

Add the Chili Flakes as well...

By now, the water in the A-5-B should be boiling, so add the Spaghetti to the boiling water.

Don't forget to reduce the flame to medium, or the water will boil over.

Continue simmering the tomatoes while the pasta is cooking. (about 9 minutes)

Just before the Pasta is al dente, add the Guanciale back to the sauce.

Then stir the Pecorino Romano in as well.

Remove the Spaghetti from the A-5-B (or N-5-B) with tongs and place into the sauce in the P-84-B (or A-84-B)

Toss everything together to coat well.

(If the sauce seems dry, add 1/4 cup of the pasta water and toss again to loosen the sauce)

Serve with more Pecorino Romano.

Where is your Corning Ware??
~~

How Corning Ware Does Italian - Linguine alla Carbonara

This has got to be my favorite pasta dish of all time.   I could literally eat the whole entire pot all by myself.  It's basically bacon and eggs on pasta, which is made even more awesome by the addition of cheese and wine...  You can't go wrong with that combo.  

Corning Ware's heat retention lends itself well to this traditional Italian pasta dish during the final tossing with the eggs & cheese to form the sauce.

Linguine alla Carbonara

1 Large Egg

3 Large Egg Yolks

2 oz finely shredded Pecorino Romano, not grated (plus more for serving)

Zest of 1/2 a Lemon

Juice of 1/2 a Lemon

2-4 sprigs of Italian Flat-Leaf Parsley, chopped
4 oz Pancetta, cubed (if substituting Bacon, use one that is only lightly smoked)
1/3 cup White Wine
Lots of Black Pepper (about 1/4-1/2 tsp)
16 oz Linguine or Spaghetti

Corning Ware 5 quart Dutch Oven (A-5-B) or 5 quart Rangetopper (N-5-B)
Corning Ware 4 quart Sauce Pot (P-84-B or A-84-B)

Place water and a large pinch of salt in the A-5-B (or N-5-B) and place over medium-high flame and bring to a boil.

Combine the Egg, Egg Yolks, Pecorino Romano, Lemon Zest, Lemon Juice and chopped Italian Parsley in a Pyrex pitcher and mix with a fork until well blended.

Place the P-84-B (or A-84-B) over medium flame and add a small drizzle of Olive Oil.

By now the salted water in the A-5-B (or N-5-B) should be boiling...

Go ahead and drop the pasta...

Reduce the flame to Medium...to keep the water from boiling over.

When the Olive Oil in the P-84-B (or A-84-B) is hot, add the cubed Pancetta.

Saute until crispy.

Deglaze the P-84-B (or A-84-B) with the White Wine.

Add a copious amount of Black Pepper....

Then reduce the wine slightly to about 1/4 cup, then remove the P-84-B (or A-84-B) from the flame.

When the Pasta is cooked al dente, remove with tongs and place into the Pancetta and Wine reduction in the P-84-B (or A-84-B).

Stir with the tongs to coat the Pasta with Wine and distribute the Pancetta.

Now you have to do this part quickly or the eggs will curdle...  Pour the Egg/Cheese mixture over the hot Pasta while tossing everything around to evenly coat to Pasta.

The hot Pasta & hot Corning Ware will cook the eggs and melt the cheese to form a beautifully unctuous sauce.

and here is a gratuitous close up of the deliciousness

If the Pasta seems too dry, dip a little of the Pasta water.....

pour over the pasta and toss again.

Serve immediately, sprinkled with additional Pecorino Romano.

Where is your Corning Ware??
~~