Corning Ware Does Americana - American Goulash (Johnny Marzetti?)

Though my mother received several pieces of Cornflower for her wedding, most of my Corning Ware memories from childhood revolve around her gigantic Spice O' Life 5 quart (A-5-B), the Electromatic Skillet (E-1310) in all White.  Mom used that Spice o' Life dish a LOT.   One of the things she would regularly make in it, was "Goulash"... at least, what I was told was "Goulash".  Thus my confusion as an adult, when I ordered Goulash in a Hungarian restaurant and received a thick & chunky beef stew laden with potatoes and liberally laced with paprika, but totally lacking anything resembling cheese.  Quite delicious, I might add, but NOT at ALL what I was expecting.  Suffice it to say, that though my family continues to refer to this as a "Goulash" (and there are versions that DO contain pasta), it falls far short of it's authentic Hungarian counterpart.  After all, this dish does not even contain paprika?!?!?!

In my research, I have come to the conclusion that this "American Goulash" is sort of related to Johnny Marzetti (of Ohio fame), though not baked in the oven as a casserole.  Thus, it is sort of a cross between the aforementioned Midwestern favorite and a Slumgullion. 

Mom's American "Goulash"  

4 slices of Bacon. diced
1 Onion, diced
1 lb Hamburger (or Ground Bison)
14.5 oz can Diced Tomatoes
8 oz can Tomato Sauce
1 Bell Pepper, chopped
1 lb Medium Shell Pasta - Boiled 
1 cup shredded Sharp Cheddar Cheese

Parmigiano-Reggiano for serving

Corning Ware 5 quart (A-5-B) or 4 quart (A-84-B/P-84-B)

Place your Corning Ware A-5-B (or A-84/P-84) over medium flame and begin cooking the Bacon.

Once crispy and the fat has been rendered out, remove bacon to a small dish.

Add chopped Onion to the hot bacon fat.

When the Onion begins to become transparent, add the ground Beef. (This is the point where you should begin boiling your Shell pasta - It usually takes about 11 minutes.)

Break beef up while it is cooking.
Once nice and browned, add the bacon back into the pot.

Add diced tomatoes and tomato sauce, then bring to a simmer and reduce the flame to low.

 Add Bell Pepper, and continue cooking until peppers are tender, but not mushy (about 5 minutes)

Add cooked & drained Shells and toss until the Shells are well coated.

Remove the pot from the flame and allow to cool for 5 minutes, tossing occasionally.

Add the shredded Cheddar.

Toss, until sauce begins to take on a "creamy" consistency.

Serve sprinkled with Parmigiano-Reggiano.

 

Where is your Corning Ware??
~~

Corning Ware Comfort Foods - Not Shepherd's Pie

Traditionally, Shepherd's pie is made with Lamb, Cottage Pie is made with Beef, Swineherd's Pie is made with Pork and Huntsman's pie is made with wild game of some sort.  Since this is chicken, and I have no idea what you call someone who tends chickens, I am just gonna go with "Not Shepherd's Pie"

Even more true, in this case, since it isn't covered in mash potatoes, but rather a mashed faux-tato concoction made with Cauliflower, Roasted Garlic, Greek Yogurt and Parmigiano-Reggiano cheese (trust me, it's good)

I always hand mince my chicken thighs, because I do not care for the mealy texture of ground chicken.  Hand mincing really does make for a better stew.  Which is really what "Shepherd's/Cottage/Huntsman's pie" is... a thick stew topped with mashed potatoes (or in this case, mashed faux-tatoes)

Not Shepherd's Pie

Your Topping: (Mashed Faux-tatoes)

1 head of Garlic
Olive Oil
2 heads of Cauliflower
1/4 cup real Greek Yogurt
1/4 cup Parmigiano-Reggiano, grated - plus more for sprinkling on top

The Filling: (Chicken Thigh Stew)
Olive Oil
1 Onion, diced (about 6 oz)
3 - 4 medium Carrots, diced (about 7 oz)
3 - 4 stalks Celery, diced (about 7 oz)
1 lb Chicken Thighs
1 TB Tomato Paste
2 TB AP Flour
1/4 cup White Wine
1 1/2 cups Chicken Stock
1 TB Worcestershire Sauce
1 tsp Thyme, dried or 2 tsp fresh, chopped
1 tsp Rosemary,
1/2 cup Frozen Peas

The Equipment: (Corning Ware, of course)
5 quart (A-5-B) with lid (A-12-C)
4 quart (A-84-B)

Begin by preheating the oven to 400F degrees.
While the oven is preheating cut the cauliflower into florets

Dice the Onion, Carrot and Celery....

and mince the Chicken Thighs.

When the oven is hot, cut the top from the head of Garlic, place it on a piece of foil, drizzle with olive oil, sprinkle with Salt and Pepper.

Crimp the edges and top together to form a parcel and toss it in the oven for 40 minutes.

(or until it roasts and become sweet and browned)

Meanwhile, begin heating 3 1/2 quarts of water in the A-5-B, set over medium high flame.

Place the the P-84-B over medium flame and apply olive oil.

When hot, add the Onion, Carrot and Celery, sauteing until tender.

Remove the vegetable from the P-84-B.

Apply more Olive Oil and begin sauteing the minced Chicken Thighs.

When evenly cooked, add Tomato Paste and cook for 5 minutes.

Return the vegetables to the P-84-B and add the Flour, cooking until the Flour begins to smell "nutty".

By now, the Water in the A-5-B should be boiling, so add the Cauliflower Florets.

Cover, and allow to come back to a boil, then reduce heat and simmer for 10 minutes, or until tender.

Add Wine to the Chicken mixture and cook until the flour begins to thicken slightly

Now add Chicken Stock...

and the Thyme and Rosemary....

Then hit it with the Worcestershire sauce as well.

Bring everything up to a simmer over low flame and let it all hang out and mingle together for 15 minutes, stirring occasionally.

Meanwhile, squeeze the roasted (and now cooled) Garlic from the peel into the bowl of the Food Processor.

Drain the Cauliflower and add to the bowl as well.

Pulse a few times to begin breaking everything up.

Add Greek Yogurt and Parmigiano-Reggiano, then process until everything is smooth.

You may even add some chives to the mix, it you like.

When your chicken "stew" should be sufficiently thickened.......

Turn your oven Broiler on, then remove the "stew" from the flame and stir in the frozen peas. (Don't worry, there is plenty of heat in the stew to thaw them out but leave them crunchy - I hate mushy peas)

Now, begin spooning the Cauliflower Mash (Mashed Faux-tatoes) over the stew, following the outside edge in a spiral towards the middle. (this will ensure a good seal around the outside)

Leave a small hole in the middle to allow for steam to escape. (yes, those are chives in my faux-tatoes)

Sprinkle the top with more Parmigiano-Reggiano cheese. (cause there is no such thing as "too much" Parmigiano-Reggiano)

Place under the broiler until the top begins to brown.

Remove and consume with delight.

Where is your Corning Ware??
~~

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??
~~

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??
~~