Early American - Corning Ware, not Pyrex

Most of us that collect anything even remotely connected to Corning Glass Works are familiar with some of the Pyrex patterns.  Early American Pyrex Ware, in it's lovely shades of Brown, White and sometimes Gold was a fairly common pattern in it's day. (1962-1971).

There was, however, another Corning product by the same name, though not nearly as common nor well known.  Corning Ware also came in an Early American pattern.

Granted a much simpler pattern, featuring a lone bald eagle in black, and devoid of superfluous accoutrements like weather vanes, cats, coffee grinders, bellows, kerosene lamps and ears of corn.

Very little is known about this pattern, but thankfully some of the original boxes have shown up, so the correct name has been verified.  All the pieces seem to be unmarked, however, the saucepans have P-series handle lugs, so production was prior to 1972.  The fact that there are 2 percolators in this pattern (P-119 and P-116) suggests that date should be lowered from 1972 to 1970, because Corning discontinued the P-119 in lieu of the P-149, which made it's debut in the Renaissance Limited Edition Gift Line from 1970.  Recent developments have also revealed the existence of a P-23-EP (1st generation Electromatic Percolator)... Since these were discontinued in favor of the P-80-EP model in 1966, this firmly places this pattern to a 1962-1966 production window.

There is a variation on this pattern where the eagle has a solid black head.  (As seen on this MW-11 piece)

Whether it was a test pattern or not remains a mystery.

Where is your Corning Ware??
~~

A Renaissance in Cookware - Corning Ware Renaissance Limited Edition Gift Line

Over the last year, I have written up many posts on Corning Ware patterns in order to provide some semblance of a record for the online community.  The whole idea stemmed from the myriad patterns I kept  running into during my quest for my own favorite pattern, being "Wheat".  There has been one pattern, however, that has eluded me over the last year... Actually, it has been eluding me since 2007 when I first found out about it.

Renaissance.   The limited edition Gift Line pattern from 1970.  The pattern is a copy of an old etching of Stockholm's seaport with victory arch in the book Suecia Antiqua et Hodierna written by Erik Dahlbergh around the middle of the 17th century.

The enamel color chosen by Corning to replicate the etching is referred to as Miniver Grey.

(I attempted to re-stage the original ad, alas I am missing the casserole that was in the 2 1/2 quart along with the purple napkin and 4 forks)

This is the complete set (as far as I know right now --  a new piece of Platinum Filigree just surfaced, so who knows)

The P-84-B (4 quart Sauce Pot)

the P-2 1/2-B Sauce Pan (2 1/2 quart Saucepan)

and the P-1 3/4-B quart Sauce Pan (1 3/4 quart Saucepan)

All three of these pieces show only part of the entire scene.   For a more "panoramic view", one must look to the P-35 Broil and Bake tray, however even this is not the entire scene.....

The last piece in the collection is the 9 cup stove top percolator (P-149) which features the Cathedral located on the left side of the tray.

and then continues the etching all the way around the back side.... Giving you the complete picture.

I did get the wood handled cradle with the P-84-B, which is how it originally came.   The smaller saucepans were paired with the chrome "Royal Buffet" candle warming cradles.  I don't particularly care for the wood handled cradle with this pattern, as it covers up too much of the design.  I will probably opt for the Platinum Cradles when I use my Renaissance pieces. Which will only be for "uber" special occasions.

One thing of note, is the special lids that came with the Renaissance pieces (and "Nature's Bounty" in 1971). All 3 of the lids (P-7-C, P-9-C, and P-12-C) have a pebble texture on their underside.....

as opposed the the non-pebbled standard lids (left)

Where is your Corning Ware??
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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??
~~

Chestnuts Roasting In Your Corningware, French Bisque Nipping at Your Nose

Corny title, I know.  Especially since it's Thanksgiving, but I can't help it.  Every time I roast chestnuts in the oven, that song pops into my head.  So, grab some Chestnuts and sing along.....

Honestly, I usually do a lot more than this on a 1/2 sheet or full sheet baking pan, but Corningware works just as well and I only need a small amount for the recipe I am making.  Besides, it gives me a chance to use the 1 piece of French Bisque that I have.  :-)

Roasting Chestnuts

12-15 Chestnuts
a sharp Knife
425F degree oven
Corningware F-4-B French White (Bisque or Bleu) Roaster or a P-35-B Broil and Bake Tray

Preheat the oven to 425F degrees, then take a sharp knife and cut an 'X' on the flat side of the Chestnut.

Place them all, evenly spaced, in am F-4-B French White Roaster (or P-35-B)

Bake for 10-15 minutes, or until the 'X' you cut peels back and the Chestnuts smell kind of like toast.

Place the hot Chestnuts in a towel....

And give them a good whack on the counter.

This should loosen the shell and pericarpus enough to peel them. (chestnuts have a sort of "double" shell)

Peel them you must must must while they are hot, cause once they cool, the pericarpus begins to adhere to the Chestnut again.

There you have it..... Roasted and peeled Chestnuts.  Not my best peeling job, but I was in a hurry.  I had a lot of other things on my plate to get done.  In the grand scheme of things, it's OK this time.  These Chestnuts are destined for chopping anyway, because they are going into my next dish....  Cauliflower Au Gratin (in French White II)

Where is your Corningware??
~~