In The Beginning - Corning Ware 1st Generation BPE (Before P# Era - 1958-1959)

So I have been photographing various chunks of my Corning Ware collection over the last couple of months.  This was for a 2 fold reason.   Firstly, I really didn't have anyplace that I could spread it all out and photograph everything all at once and second, well... there is only so much room for a photo on a blog post and I would have to stand back so far to get it all in that you probably would not be able to see much of anything except a bunch of little blue cornflower shaped dots.

Be that as it may, I decided that I was going about this the wrong way.  I should have been organizing my collection by Era and/or generations.  You see, there are several "Generations" of Corning Ware and those generations can be grouped together into Eras.  To make matters even more confusing, some of the patterns within generations can be broken down into "Editions"... Such as the Floral Bouquet pattern.  This is further complicated by the fact that there are separate "series" runs that occur for a short time within a generation that are retired, but then resurface again later...   So lets just start at the beginning...

In the first Era (AKA: Fin Lid Era), which encompasses 1958 - 1961, there were actually 2 generations of Corning Ware.... an embossed bottom generation and a blurry blue ink generation...   but today I am going to concentrate on Generation 1 (numero uno) from 1958 thru 1959.

In the beginning of the beginning there were no P, B, W, N, A, C, S, DC, F, G, U or L model numbers..   You see, Corning was unsure how well their cookware would be received by the American housewife, so they made a limited number of pieces for the initial release in the fall of 1958 to test the waters.....  These would be the 1 quart, 1 1/2 quart and 1 3/4 quart saucepan with fin lids (similar to the Pyrex FlameWare design) along with the 10 inch skillet topped with the infamous pyroceram lid adorn with more cornflowers.  With only 4 pieces, it was pretty easy to keep track of what was what, so no model numbers were really needed at this point. That does not mean that there WEREN'T model numbers.   They existed, but were only found on product order forms, not the dishes themselves.

Corning Ware was such a hot seller that, by Christmas, retailers were screaming for more.  So, in spring of 1959 Corning unveiled 2 additional skillets (9 inch and 7 inch with fin lids), a larger 2 1/2 quart Saucepan and the famed 8 cup & 6 cup pyroceram lipped percolators (which would later be referred to as P-108 and P-106).

All these pieces, percolators aside, have an embossed stamp on the bottom stating either "Corning Ware" with a volume measurement or, in the case of the skillets, width in inches. (7 inch skillet-top, 1 3/4 quart saucepan-bottom)

or simply "Corning Pyroceram" with no other identifying marks.  (bottom of 2 1/2 quart)

There ARE alpha-numeric characters embossed on the pieces as well, as is evident above with the A-19, D 16 and B-34, but these are by no means model numbers... they are glass mold numbers used for quality control purposes.  The model numbers we all know and love would not be applied to pieces until the second Era of Corning Ware in 1962 (3rd Generation) with the the P & W series followed shortly in 1964 by the B-series (and the C-series for Centura coordinated casseroles)

As mentioned before, they existed for ordering purposes, but were not present on dishes or lids.  While the dishes are the same as later, marked pieces, the official fin lid numbers are a little different.   There are only 2 lid sizes and the Pyroceram lid for the 10 inch skillet. 

The 7 inch fin lid is a P-11-C and fits the 1 quart, 1 1/2 quart and 1 3/4 quart saucepans as well as the 7 inch skillet.  The 9 inch fin lid is a P-2 1/2-C  and fits the 2 1/2 quart saucepan and 9 inch skillet.  The pyroceram lid is known as a P-10-C.  The later glass replacement lid was originally released as a P-10-C-1, but after the pyroceram lid was discontinued all together, the model number of the glass lid was changed to P-10-C.


So there you have it....   The 1st Generation of the 1st Era of Corning Ware.

Where is your Corning Ware??
~~

I Got Some Mad Skill...ets - My P-Series Cornflower Collection (Part 2)

Well, last night's dinner was responsible for this collection post.  It was a tour de force in skillet usage. Thus, I decided since I had half of my skillets out on the stove or in the oven already, it would be fitting to make "Skillets" Part 2 of my P-series Cornflower Collection.  And quite the Skillet Stockpile it is...  

Top - P-7-B with P-7-C lid (7 inch) sitting in a P-9-B with P-9-C lid (9 inch) sitting on the P-10-B with P-10-C lid (10 inch) sitting on the P-16-B with P-12-C lid (11 inch). 

I do have 5 other skillets in Cornflower, but they are technically not part of the P-Series.  One is an A-series Electromatic Skillet pan (A-22) so I will save that one when I cover the Electromatic Skillets;  2 are Rangetoppers which are N-Series so those will have to wait.  The other two, however, I will go ahead add.... because there really don't have any place else to be.

My 1st and 2nd Generation 10 inch skillets with the Pyroceram lids. (they are really 9 7/8 inches, so the P-10-C lids will not fit them, conversely their Pyroceram lids don't fit on the P-10-B either)

The top one is the 1st Generation (1958/59) with the embossed information on the bottom in the center stating "Corning Pyroceram  Made in the U.S.A". 

The one on the bottom is the 2nd Generation (1959/60) with the fuzzy blue print on the bottom stating '10 IN" Corning Ware Pyroceram Made in the U.S.A'.

Neither of these pieces have model numbers, since model numbers didn't exist yet, (the B-38 on the 1st Gen piece is a mold number, not a model number).  Even though these pieces are model number-less, the P-series detachable handles fit on their lugs, so for all intensive purposes, these are P-series as well.

Where is your Corning Ware??
~~

Confit alla Corningware - Leek Confit and Crostini

Every have a Cocktail party?  Ever struggle and lament over what sort of finger foods to serve at said cocktail party?  Heck, ever want to pretend you are having a cocktail party just so you can eat fingers foods?  I love appetizers.  They tend to be a lot of work, so there are not many in my repertoire, but I love them just the same.

If left to my own devices, I lean towards being a "grazer".  Thus, when going out to eat, I will chose the nearest Tapas or Sushi joint where I can graze and socialize until my hearts content.  Failing that, and being forced to a more traditional restaurant, I have a propensity for ordering an appetizers, or two if I am REALLY hungry, and that usually does the trick.  When I am forced to sit down and consume an actual meal, I feel like I have to roll back to the car.   I do NOT like being over-stuffed, but at the same time I don't like being "That Guy" who drags 3/4 of their meal home in a doggy bag.  Suffice it to say, I eat out VERY rarely.

Anyway...  This particular appetizer/antipasto/canape/finger food/hors d'oeuvre/meze/amuse-bouche is one of my favorites.  Not just because it is delicious, but because it is actually fairly simple to prepare. (relatively speaking)  It's a lovely French twist on an Italian restaurant staple.  Crostini lovingly smeared with soft Goat Cheese and topped with an unctuously decadent Leek Confit.

Oh, it's good... it's really good. Like "I need a cigarette" kind of good. (If you catch my drift)

So what exactly is "Confit".  Traditionally it is either Goose or Duck cooked low and slow in it's own rendered fat or fruits cooked in a sugar syrup (what we call "Candied" in the U.S.) as a method of preservation.  Thankfully, it is possible to cook other things in this manner, though technically this is properly referred to as "Leek en confit" since it is neither Goose, Duck nor Fruit. 

When I make this, I don't intend on it lasting very long, thus I use Butter and consume it with relish in less than a week.  If you are expecting to preserve this for the long hall (up to a couple months) then I suggest forgoing the butter and heading straight for either Olive oil, rendered Duck Fat or even Ghee.  Butter contains water and that water causes spoilage.  So unless you can be sure you have simmered ALL the water out of the butter (as would be the case with Ghee) do not plan on this staying viable in the refrigerator for more than 2 weeks tops. 

I don't think you will have to worry though, it never lasts that long

Leek en Confit

1/2 cup Unsalted Butter
4 Leeks (about 5 cups) white and light green parts, halved and cut into 1/4 inch slices
2 TB Water
1 tsp Salt
1 tsp dried Thyme Leaves

Corningware 10 inch Skillet - P-10-B (with lid P-10-C) or A-10-B (with lid A-10-C)

Preheat your oven to 300F degrees.
Prepare the Leeks by halving them, and slicing into 1/4 inch pieces.

By the time you are done, you should have about 5 cups.

Place your 10 inch Skillet (P-10-B) over medium flame and add the Butter.

Once the Butter has melted into a pool of golden elixir......

Add the Leeks.

Toss everything together to coat well and cook for about 5 minutes, or until the Leeks begin to soften slightly.

Add the Water, Salt and the Thyme, stirring everything together.

Cover with the lid.(P-10-C)

Move the skillet to the preheated oven and bake for 30 minutes, stirring every 10 minutes or so.

Remove the lid (P-10-C) and bake for an additional 5 minutes to allow any remaining water to escape.

Remove the skillet from the oven and allow the Confit to cool.

Spoon into a serving vessel, if you wish, for your guests to apply as a condiment

(cause it's even good on crackers) or you may continue.....

Crostini

1 Baguette, sliced into 1/2 inch slices on the bias
Olive Oil
Salt
1 clove Garlic
Chevre or other soft Goat Cheese, room temperature
Leek Confit

Corningware Broil and Bake Tray (P-35-B) - Depending on how much you are making, you may need a second tray

Preheat the oven to 350F degrees.
Slice your baguette at an angle into 1/4 inch thick slices and lay them out on your Broil and Bake Tray (P-35-B).

Brush liberally on both sides with Olive Oil and season with a pinch or two of Salt.

Place in the oven and bake for 10 minutes, turn the Crostini over and bake for an additional 10 minutes, or until they begin to turn golden and toasty.

Cut the end off the Garlic Clove and rub each Crostini with the clove.

Lay out on a rack to cool slightly before spreading the Chevre over each slice.

Top with warm Leek Confit.

Arrange on a platter and Serve.....

Then bask in the glow of your guests adoration of your prowess in the kitchen.  I'm just sayin'  It really is THAT good.

Where is your Corningware??
~~

Running for the Border With Corningware - Salsa Verde & Enchilada Sauce

I got a hankerin' for some Mexican cuisine and nothing is more delicious than Enchiladas with Salsa Verde.  But first, I need to lay some ground work.  That would be the Salsa Verde and the Enchilada Sauce.

Salsa Verde

Olive Oil
1 lb Tomatillos, about 4 -5 large ones
1 Serrano Chile, seeded
2 Garlic cloves
1 bunch of Cilantro
Juice of 1 Lime

10 inch Skillet (P-10-B)
Food Processor
2 3/4 cup Petite dish (P-43-B) with lid (P-41-GC, P-41-PC, P-43-PC or a P-41-B)

Begin heating oil in the 10 inch Skillet (P-10-B) set over medium flame.

Slice the Tomatillos.

When the oil is hot, add some of the Tomatillo slices and fry until they begin to soften, turning as necessary.

You will need to work in batches.  (usually 2 batches)

Place fried Tomatillos, Serrani Chile, Garlic, Cilantro and Lime juice n the bowl of a food processor.

Pulse until everything is broken down and well combined.

Move to a 2 3/4 cup Petite Pan (P-41-B) and store in the refrigerator until ready for use.

Enchilada Sauce

8 oz can Tomato Sauce
2 1/2 cups Water
1/3 cup Olive Oil
1 TB New Mexico Chile Powder
1 TB AP Flour
1 1/2 tsp Salt
1 tsp Cumin
1 tsp Garlic Powder (or 2 Garlic Cloves, crushed)

Corningware 2 1/2 quart Saucepan (P-2 1/2-B) with lid (P-9-C)

Pour Tomato Sauce into a 2 1/2 quart Saucepan (P-2 1/2-B) and place over medium flame.

Add Water...

Then Olive Oil.

Toss in the Chile Powder, Flour, Salt, Cumin and Garlic Powder.

Whisk well, until the flour "dissolves" into the mixture, then bring to a simmer; reduce the flame to medium-low and continue simmering for 10 minutes.

Remove from the stove and allow to cool to room temperature, then cover and refrigerate until ready to use.  (Which will be tomorrow)

Where is your Corningware??
~~

The A-B-Cs of Pilaf (Almonds, Bulgar & Cornflower) - Bulgar & Mushroom Pilaf

I figured it was about time that I dispense with talking about the pieces I have found or tragic demises involving transportation of said pieces of said found-ness and start to concentrate on the actual USE of said found pieces.  After all, what's the use in collecting Corningware and rescuing it from the clutches of a landfill if it's just going to sit around and collect dust.  Vintage Corningware should be allowed to fulfill it's culinary destiny or it could get depressed.  Granted, I am anthropomorphizing it a little bit.  But I am sure that if Corningware did have feelings, it would be really upset to simply be ensconced on a shelf somewhere.

So Tuesday evening, I decided to roast a chicken... Which, in all honesty, I don't do as much as I probably should.  It's a fairly healthy way to go, as far as a main dish.  Especially with my rack and roaster, so all the fat can simply drip away (and be saved for unctuous gravy at a later date).

Roasting is pretty straight forward.  I find that the wing tips often burn, so I put the chicken in a yoga pose, with the tips of the wings behind it's back, then set the chicken on the rack, breast side up.

Season with salt and cracked pepper and place in a preheated 400F (200C) degree oven for 15 minutes, then reduce the temperature to 375 (190C) and continue roasting for about 20 minutes per pound, minus 1lb.  (i.e. 5 lb chicken...  15 minutes on 400 then 1 hour 20 minutes on 375 for the remaining 4 lbs)  Then again, if you have a temperature probe, simply roast until the inner thigh reaches 165F (75C) degrees.

Either way, a roasted chicken is a beautiful thing to behold.  Especially when it is resting languidly in a Corningware P-21 Roaster.  I'm just sayin'.

So what do you have with said roasted chicken?  Well, it's time to take a walk on the Mediterranean-ish side.   Bulgar Pilaf.  True, when thinking of Pilaf most people think of rice, and that is the typical rendition.  But me being me, I like to change things up a little every once in awhile.  Not to mention that I get "riced" out simply because I make Risotto ALL the time.  Thus, Bulgar Pilaf fits the bill quite nicely. 

So what exactly IS Pilaf... Well, all I can really tell ya is that it is fairly common in the Balkans & Southeastern Asia where it is known by many names such as pilav, pulaw, pulao, polow, or plov.  It is basically the same thing as a Risotto, though the type of rice is different and there is NO stirring involved.  On some level, I feel this makes it easier to execute that Risotto, and just about as tasty.  It really depends on how you like your rice.  Fluffy individual grains?  Go with Pilaf.  Swimming in an unctuous sauce?  Go with Risotto.  Oh, and as far as I am concerned, Pilaf just isn't Pilaf without some type of nut being added.  For me, that usually means slivered Almonds or Pistachio.

Technically, Pilaf should be cooked completely on the stove and not be baked in the oven.  But since I use Corningware to make Pilaf, I utilized the oven, mainly because I can.  There is another reason for baking pilaf in the oven, though.  If the Pilaf is out of sight, then it's out of mind.  This can be a good thing if you are a chronic sneaker peeker like I am, cause the secret to good Pilaf, whether with Rice or Bulgar is DO NOT lift that lid!!  

Bulgar Pilaf with Mushrooms

2 cups Chicken Stock, warmed
2 TB unsalted Butter
2 ribs Celery, diced
1/2 a medium Onion, diced
4 oz Crimini Mushrooms, sliced thin
1 1/2 cups Bulgar Wheat
Juice and Zest of 1 Lemon
3 TB Parsley, chopped fine
1/2 - 3/4 cup Slivered Almonds, toasted
P-10-B with Lid (or older 10 inch skillet with Pyroceram lid, or A-10-B)
1 quart Saucemaker (P-55 or P-64 or, if you have one, the small 1 pint Saucemaker)

Preheat the oven to 350F (175C) degrees and get your mise en plas in place.  :)

Begin warming the chicken stock in your Saucemaker set over medium flame.

Yes, I am using my mysterious 1 Pint one.

Place the 10 inch skillet over medium-low flame as well and begin melting the Butter.

Once the butter is melted, add the Celery and Onion, sweating until almost tender.

Add the Mushrooms and cook until they begin to release their liquid.

Add the Bulgar and toast, stirring, until it begins to smell nutty (about 5 minutes)

Add the warm Chicken Stock.

Stir in the Lemon Juice, Lemon Zest and Parsley.

Bring to a simmer.

Cover. (OK, NO more peeking)

Move to the preheated oven and bake for 30 minutes.

Remove from the oven.... OK, NOW you can peek.

Add the Almonds.

Stir, or rather fluff everything up, with a fork.

Recover and place in a handy Platinum Cradle (P-10-M-1)

Remove cover for serving.

Where is your Corningware??
~~