Life is Sweet with Corning Heat n' Eat

I figured that it was about time that I do a post specifically on the Heat n' Eat line.  They are the saviors of left-overs and a boon to the lunch eaters.  So here are all the lunch time companions.

First, and probably the best known of all the Heat n' Eat line... The 15 oz Grab-it bowl (P-150-B) with it's  Glass lid (P-150-C) released in 1977. (these also had several styles of plastic lids available) At first, these were offered as a porringer to accompany Centura dinnerware, it wasn't long before they hit the Microwave Heat n' Eat line as the ever popular "Grab-It" bowl...  These are the Chili bowls that I grew up with as a child.

The Sidekicks (P-140-B) weren't released until the next year in 1978.  They measure 6 1/2 x 4 1/2, which is just the right size for a couple sticks of Cornbread. (After all, you can't eat chili without a couple of corn sticks on the side now can you?)  Though not really available to the public until '78, these little devils had been "flyin' the friendly skies" for years as airline plates with a model number of PL003.

The Casser-ette (P-14-B) with a glass lid (P-14-C) entered the area in 1979.  It holds 14 oz of your favorite ready made meal.  I personally love these when I make things like Chicken or Turkey Tetrazzini.  I'll make up several and store them in the freezer.  The only downfall of the P-14 is that no plastic covers were made; or at least none that I have ever seen, so once you have placed the lid on top, you have to wrap the whole thing in plastic wrap if it will be in the freezer for any length of time.

Suddenly there was a disturbing trend sweeping across the United States... People were eating Tomato soup out of their Grab-It bowls, instead of chili. It was utter chaos and pandemonium for the poor Sidekick just wasn't large enough to support a Toasted Cheese sandwich.  Luckily, Corningware Research and Development were on the job and by 1981, the Snack-It plate (P-185-B) appeared.  This 6 inches square and just the right size shoulder the cheese laden burden and peace and harmony were restored to the Western world.

Then the super-size craze began.  Thus in 1982, Corning released the 24 oz Grab-a-Meal bowl (P-240-B), for those who wanted a REALLY big bowl o' chili.  These were only available with glass lids (P-240-C).

As you can see, the Grab-A-Meal bowl is significantly bigger than the original Grab-It.

There were a couple of other pieces that were available here and there.  The Platter/Main Plate (P-811) which was original considered a platter for the Centura Dinnerware line, was also available as of 1977, but I am not sure how long.

There was also the larger Casserole.. as opposed to the Casser-ette.  This 1 1/4 quart round dish (P-270-B) with a glass lid (P-270-C, which also fits the M-225-B) showed up on the scene sometime in the mid 80s, but I have no idea how long it was available either.  This is an excellent Crisp/Crumble pan, if I do say so myself.  It is also an excellent "Casserole for two" dish. (I do not know if this dish has it's "own" plastic lid but the M-225-PC plastic lid fits the P-270-B casserole)

Where is your Corningware??
~~

Crumbly In My Tumbly - Rhubarb Crumble

Well, I had the best intentions when I started this off-shoot of Culinary Alchemy.  Alas, it has fallen to the wayside in lieu of pressing personal matters, (Even Culinary Alchemy is suffering from a lack of postage) lack of inspiration and the fact that I have not really been using much CorningWare of late... Lots of quickly tossed pasta dishes, you know.

The rhubarb is in full swing though, so I decided it was time to whip out one of my favorite Goodwill finds from last year and make a crumble.  What is a "crumble", you ask?

Well, it's in the genus of bottomless pies (spoon pies) just like crisps, slumps, cobblers, grunts, pandowdies and even a Brown Bettys.  (they are called "spoon pies", cause you eat them with a spoon, not a fork) Of all the spoon pies out there, the Crisp is the closest relative.  They are kind of like siblings, really. You see, Crumbles are usually topped with, what amounts to, a brown sugar shortbread topping (very similar to a streusel topping, minus the cinnamon).  Crisps are covered with a VERY similar mixture, however, the topping usually has Oatmeal and/or Nuts added as well. Thus rendering a Crisp "crispier" than a "crumbly" Crumble.

Did that make any sense?

Anyway, this blog is not about Spoon Pie semantics, it's about CorningWare...

The reason I love CorningWare is that it's stove top capable.  (Please do not try this with the current stoneware that "World Kitchen" is marketing under the CorningWare name)  This is extremely handy when making a Rhubarb Crumble, since the filling needs to be cooked on the stove prior to baking in the oven.  Rhubarb tends to require a longer cook time than most pie crust (and crumble toppings) can withstand.  Ergo, I partially cook the rhubarb before constructing my final "oven ready" dish of deliciousness.
(a step not really necessary for most other crumbles or crisps)

This particular Grab-It dish is all I need to cook and bake a wonderful Crumble.  OK, I did need separate bowl for the mixing, but you know what I mean.

This is a P-270-B Grab-it 1 1/4 qt casserole dish.....

Complete with a lid.

Which, when finding "finds" at the Goodwill or Salvation Army, is the part that is usually missing.  (Bonus!) 

Rhubarb Crumble

1 CorningWare "Grab-It" Casserole (P-270-B) though the lid is not necessary.
16 oz (500g) Rhubarb (500g is really about 17 oz)
1/3 cup (112g) (4 oz by weight) Orange Blossom Honey
1 TB Grand Marnier
A tiny pinch of Cinnamon
2 tsp Cornstarch

5 oz (140g) AP Flour
1/4 cup (50g)  Light Brown Sugar (or light Muscovado)
3 oz (85g) (6TB) Unsalted Butter
pinch of Kosher Salt

Incidentally, I used my favorite Rhubarb cultivar, Victoria (AKA: Strawberry Rhubarb).  It's nice and tart, without being too astringent and best of all, it kind of tastes like strawberries. Which is why I grew up hearing it called "Strawberry Rhubarb".

Cut the Rhubarb into 1/2 inch chunks.

Place in a medium bowl and drizzle with the Honey.

Let sit at room temperature for about 2 hours until it begins to "juice up", then add Grand Marnier and stir.

Add a teeny tiny pinch of cinnamon and stir again.

Drain off the juice into your CorningWare Grab-it Casserole dish.

Whisk in 2 tsp Cornstarch.

Turn up the flame on the stove to medium.

Add the rhubarb and cook for 10 minutes, stirring occasionally so that everything is all nice and glossy.

Meanwhile, preheat the oven to 350 F degrees (180 C).
Wash and dry the bowl you used for the rhubarb and begin making the crumble topping.

Combine AP Flour, Brown Sugar, and Salt in the bowl, tossing well to remove any lumps in the brown sugar.

Grate the Butter over the flour mixture. (A nifty trick I learned from my friend Michael, who owns Sunny Day Coffee on NW 23rd and Everett in Portland)

Toss to coat the butter, then begin working it all together until you end up with what looks like a moist golden sand, that holds together when squeezed, but breaks apart easily.

Set aside until the Rhubarb finishes cooking,

at which point, you can remove the dish from the stove....

and sprinkle the crumble topping over the surface evenly.

Grab the dish with potholders (cause it's hot) and pop it in the oven for 30 minutes.

Once it's all nice and bubble around the edges, its done.

Let cool for about 20 minutes.

Serve a big scoop with a large dollop of fluffy whipped cream.

And if there is any left over.....

Simply store in the refrigerator for later.

Where is your Corningware??
~~