A Baker's Dozen - My P-Series Cornflower Collection (Part 3)

It's time for the bake ware portion of my collection...  There is a lot of it because it's what I like to do best.

The P-315 Bread Pan and the P-332 (2 quart) Baker. (Though this could be considered a small roasting pan as well)  Sadly, the plastic lid on the bread pan is the victim of age...  and being kept in the box for a very long time... 

Then there are my baking "sheets" the P-35-B broil and bake trays (Shown in both the original and modified design)   I only have these 2, but I would like to have a couple more.  I would also like more than one of the P-35-M cradles... 

Then, the Pièce de résistance of my Corning Ware bake ware collection... the P-321 and P-322 Cakes Pans and P-309 Pie plates.

I know it looks like "hoarding", but I assure you it's not.  I discovered a while back that it breaks the fundamental laws of the universe when a German's Chocolate Cake has anything less than 3 layers; thus, three P-321s were an absolute necessity to ensure the Cosmos remains intact.  Besides, this family LOVES German's Chocolate Cake.  I would like to have another P-322 "Utility" pan (Square Cake/Brownie Pan), but it is not as much of a necessity as the round ones were.  I can still make Blondies and Brownies at the same time... So it's ALL kinds of good.

Where is your CorningWare??
~~

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??
~~

I'm Stuffed - Broiled Stuffed Portobellos Are On The Menuette

So you may ask yourself, "What are the Menuettes good for except heating up soup?"  Well, they can come in handy for other things.  I use mine for Browning Butter, warming Milk for Sauce Bechamel or Chicken Stock for Sauce Veloute.  I sometimes even heat the Wine for my Risottos, but tonight, I used my 1 1/2 pint (P-82) for the filling to my stuffed Portobello mushrooms.

Granted, I only made 2 of them; if you were making more you would have to graduate to a larger sized saucepan like the 1 quart (P-1-B) or 1 1/2 quart (P-1 1/2-B).  But for only 2 Mushroom caps worth of filling, it worked perfectly.

Gruyere cheese not your thing...?  Well, there is Havarti, Fontina, Emmental, Bergkase, and Gouda.  I do not recommend Cheddar or Brie.  Brie is hard to work with, as is Taleggio & Camembert, due to their softness. As for Cheddar?  If this was a Portobello "Burger" with Lettuce, Tomato, Bacon and such I would say, "Go for it!".  But it's not, so I won't.  The flavor of Cheddar is just too "in your face"....  No buns about it.

Gruyere Stuffed Portobello Caps

2 Portobello Mushroom Caps
Olive Oil
approx. 1/2 a Leek, chopped
1 clove Garlic, minced
Splash of White Wine, (I like Sauvignon Blanc)
3/4 cup Panko
1 oz Gruyere, finely grated
~optional~ 2 TB finely chopped Italian Flat-Leaf Parsley
Salt and Pepper

Corningware Small 12x7.5 inch Roaster (P-332) - For larger amounts a Broil & Bake Tray (P-35)
Corningware 1 1/2 pint Menuette (P-82-B) - for larger amounts a 1 1/2 quart saucepan (P-1 1/2-B)

Pop the stems off the Portobellos, then trim the very bottom off the stem off and chop the remaining stems.

Grab a Leek and trim the root, then chop enough Leek to equal about 1/2 the amount of chopped stems you have. (Yeah, this is a little more "fly by the seat of your pants")

Begin heating the oil in a 1 1/2 pint saucepan (P-82-B) set over medium flame.

Add the Leek and saute for a couple minutes.

Add the chopped Portobello stems and the Garlic, then saute 2 minutes longer.

Give it a good Splash of Wine.

Continue simmering the mixture until the wine has almost evaporated.

Remove from the flame and set aside to cool.

Start your broiler, grab your P-332 12x7 Roasting pan and place the caps in the pan, gill side down.

Brush them with Olive Oil.

Place them under the broiler for 5 minutes.

Remove from the oven and flip them over so the gills are facing up.

Your filling should be cool enough now, so add the Panko and stir it up.

Now add the shredded Gruyere, and stir again.

If you are using the Parsley, add it now as well. (It just adds some color to the filling)

Season with Salt and Pepper then divide the filling between the caps.

Press lightly, so it holds together, then place back under the broiler for an additional 5 minutes.

 (or until the filling begins to turn a nice russet brown color)

Gratuitous picture of deliciousness about to be consumed.

Move the cap to a plate, and dig in!

Where is your Corningware??
~~

Broil, Bake and Basil - Sesame Basil Cookies

For all of the cooking with Corningware I have done over the years, and all of the praises I continuously sing about it's incredible ability to do just about anything in the kitchen, and to do it better than any metal pot or pan ever could, I STILL find new reasons to love this stuff even more.

I recently found another "find" at the Good Will.  A Corningware Broil and Bake tray (P-35-B) in the Cornflower pattern.

Of course I snatched it up, since it was only $3.99.  I had originally planned on simply adding it to my collection, since I already own a Meat/Fish Server/Broiler tray (P-19).  Lady luck was not done with me yet, though.

A couple days later, I had to drop some stuff off at "Chase Me Again" which helps to support "My Father's House", a local shelter for homeless families in the Gresham area.  Me being me, I can never resist the urge to look around a thrift store.  I figure if I drop off twice as much stuff as I bring home, then I am ahead of the game with my spring cleaning, right?  Well, while I was perusing the miscellaneous kitchen gadgetry, I happened across a SECOND Broil and Bake Tray.... In the much rarer Wheat pattern.

On top of that, it actually had the serving rack with it as well.  (with rubber feet still intact)

I love mid-century style...  BONUS!

And then there were two. Now, this did not come without guilt.  I kept thinking to myself, "When am I going to broil 2 things in the oven at one time?"  Then it hit me.  The P-35-B is a broil and BAKE tray, "Bake" being the key word.  Does that mean I can bake cookies on it?  I was determined to find out.

The answer?  Oh HECK yeah!  They turned out beautiful.  I have never been so pleased!  I even tested 1 pan on a regular baking sheet lined with parchment.  The Corningware Baking tray beat it hands down.  They were perfectly done on the bottom, not too browned around the edges and didn't spread too thin the way the parchment lined cookies did.  Oh, Happy Day!

There are 2 provisos for baking cookies on the Broil, Bake Tray (P-35-B)....  You will have to oil the baking trays.  A lot of cookies recipes call for a "Greased Cookie Sheet" and I have gotten use to simply lining them with parchment.  Parchment doesn't work well on Corningware, so go ahead and rub them lightly with oil.

Second, you really need to have 2 trays for effective cookie baking.  Corningware gets VERY hot, and it holds the heat like cast iron, even after being removed from the oven.  So you need a second tray to throw in the oven while the first one cools down enough that your cookie dough won't melt as soon as it hits the tray.

Other than that, they are an absolute blessing in the kitchen.  

Basil Sesame Cookies

    

3/4 cup Sesame Seeds, toasted
1 1/2 cups AP Flour
1 1/4 tsp Baking Powder
1/4 tsp Salt
8 TB Unsalted Butter
3/4 cup Brown Sugar
1 large Egg
1/2 Vanilla Bean (Caviar only)
1 bunch Sweet Basil Leaves, finely chopped
2 Corningware Broil, Bake Trays (P-35-B)

Preheat the oven to 350F degrees.
Toast the Sesame Seeds in a skillet set over medium flame, tossing frequently to prevent burning (about 5 minutes)

Combine the Sesame Seeds with the remaining dry Ingredients in a small bowl and mix well with a whisk.

Beat butter in the bowl of an electric mixer, until fluffy.

Add Brown Sugar and cream together well.

Add Egg and Vanilla Bean Caviar, beating until everything is nice and fluffy.

Add chopped Basil and mix to combine.

Add the dry ingredients and stir until evenly mixed.

Lightly oil your Broil, Bake Trays.....

Roll the dough into 3/4 inch balls and place on the Corningware Broil, Bake Tray (P-35-B).

Flatten each cookie, slightly.

Bake for 9-11 minutes.

Let cool on the tray for 5 minutes before moving to a cooling rack. (in the mean time, throw in the other pan)

Enjoy with Darjeeling tea.

Where is your Corningware??
~~