A Tale of Two Saucemakers - Avgolemono Soup (Greek Egg-Lemon Soup)

One of the things that makes the Corningware Saucemakers so convenient in the kitchen, are the multiple pour spouts.  It doesn't matter if you are left handed, right handed or ambidextrous, there is always a spout for you to pour from.  Which is extremely advantageous when you are making this particular Greek Soup.  For there is a significant amount of "pouring" back and forth (compared to other soups) due to the conditioning of the eggs.  (not that lemony scrambled eggs are a bad thing, just not very soup-like)

Thus, armed with 1 and 2 quart Saucemakers, this soup becomes a snap to make.  Loaded with easily digestible egg protein and a healthy dose of Vitamin C from the lemon, this makes an excellent substitute for that fabled cold remedy, Chicken Noodle soup.  Which makes sense in a way.  After all, it is made with chicken stock and contains Orzo pasta so in essence, it IS Chicken Noodle, with lemon and eggs added.

In fact, I consider Avgolemono to be part of the Cold Bashing Quintet comprised of the afore mentioned Chicken Noodle and Avgolemono along with Tom Yum, Matzo Ball and Suān là Tāng (AKA: Hot & Sour soup).  Every single one of them is good for what ails ya.

With Winter fast approaching, this is an excellent soup to have in your arsenal.  Quick (15 minutes), Simple (4 Ingredients) and Delicious!

Soupa Avgolemono

4 cups Chicken Stock
1/2 cup Orzo pasta
2 large Eggs
Juice of 1 Lemon
Pinch of Salt
Pinch of White Pepper
optional - Lemon slices and Dill Sprig for Serving

1 Quart Saucemaker (P-55/P-64)
2 Quart Saucemaker (P-65)
1 - P-10-HG Detachable Handle (you can use 2 if you want, but you really only need it when you are pouring, so you can switch which pot it's attached to)

Begin by pouring your Chicken Stock into the 2 quart Saucemaker, set over medium flame, and bring to a simmer.

Once it is simmering, add the Orzo to the pot and continue simmering for 9 minutes.

In the 1 quart Saucemaker, whisk the eggs until well blended.

Slowly pour in the Lemon juice, while whisking to prevent curdling.

Season with a pinch of Salt and a pinch of White Pepper

When the Orzo is cooked, reduce the flame to low.

Remove the Saucemaker from the flame and begin pouring the about 1/2 of the hot stock into the 1 quart Saucemaker containing the egg mixture, whisking to prevent the eggs from scrambling.

Place the 2 quart Saucemaker back over the low flame and begin pouring the conditioned eggs from the 1 quart Saucemaker, back into the 2 quart Saucemaker, still whisking gently. (you don't want to whisk vigorously or you may break up the Orzo)

The stock should suddenly become creamy yellow.

Leave the soup setting over the lowest flame possible. (you don't want it to boil or simmer, or the eggs will curdle, just keep it warm)

Serve with a slice of Lemon floating languidly on the surface. (and a sprig of Dill if you have any)

Delicious!

Where is your Corningware??
~~

Making a Saucy Trio - Corningware Saucemaker Eye Candy

Some totally gratuitous pictures of my Saucemaker Trio...  1 Pint, 1 Quart and 2 Quart. (Take a close look at the 1 Pint Saucemaker....  There are 2 leaves missing from the center flower that have been replaced by a single leaflet on the left side - Also, the 1 quart is missing a leaflet on the left flower, but the 1 pint and the 2 quart both have that particular leaflet) 

Just some food for thought on variations in the Cornflower design, depending on the piece.

Your going to start checking all your pieces now, aren't you?

None of my Saucemakers have P-#s on them....

They simply state the size of the Saucemaker.

That's all, nothing else.

Where is your Corningware??
~~

Not So Wordless Wednesday - 10" Gourmet Skillet and Saucemaker Oyster Stew

I know, Wordless Wednesday is about being wordless, but I cannot help myself.  I just gotta talk.....

I occasionally participate in Marx Food Challenges over on Culinary Alchemy.  It's a great way to be exposed to new ingredients and to "get my creativity on".   In the advent of the latest challenge, which was using Dried Mushrooms in an original soup recipe, I decided to "get my Corningware on" as well.

From the 2 quart Saucemaker  (P-65)

to a 10 Inch Gourmet Skillet (P-910-B)....

All served up in Centura Cornflower.... 

I had to post the recipe on Culinary Alchemy for the Shrooms for Soup Challenge.

Click any of these pictures, they will take you to the post.  A feast of Oyster Stew and Corningware.  :-)

Where is your Corningware??
~~

Super Secret Saucemaker - 1 Pint Saucemaker

Well, another "find" found it's way into my hot little hands.

The most interesting thing is that I cannot find it in any of the books I have on Corningware, nor can I find it anywhere on the internet.  My guess is that it's either a "super secret squirrel piece" that was being tested by a group of consumers, or it was a promotional item.  I'm really not sure.

I see the 1 quart (P-55-B & P-64-B) and 2 quart (P-65-B) models all the time. (OK, I see the 2 quart size less frequently, but they are out there)   I had no idea that this piece ever existed and evidently neither do any of the Corningware dedicated blogs and sites, nor did any of the authors of Corningware Collectors Guides.  So in the interest of disseminating as much information as possible to everyone, THIS is my "find".

Corningware 1 Pint Saucemaker 

in Cornflower

As you can see, it's significantly smaller than my 1 Quart Wheat Saucemaker.

It requires a Petite handle (P-41-HG) instead of the regular handle (P-10-HG) used on the 1 & 2 Quart sizes.

It's marked inside up to 2 cups/16 Oz.

There is no model number on the back, like all my others.  It simply says "1 PT. Saucemaker".

The lid has no numbers on it, which I think is a little odd.  My 1 Quart lids has an A-6 on it.

Be that as it may, I am excited to have found something that seems to be unknown.  As far as using it?  Well, I can think of no better crucible for making browned butter.  :-)

Where is your Corningware??
~~

No Pain, No Grain - Wonderfully Winsome Wheat

So you may be wondering, at this point, if I am purchasing all the pieces I have been photographing in the thrift stores.  No.  My kitchen is not nearly big enough to house a collection of that size.  Neither is my pocket book large enough to support amassing a collection of that size.  Thus, mere photographs shall have to document the patterns I have come across in my rummagings.

There is one pattern though that I cannot resist purchasing, when found.  That would be my precious Wheat pattern.

It's somewhat rare, but it does crop up from time to time.  And I purchase EVERY single piece I find.  As is the case today.  A Saucemaker presented itself to me and, well.....  Veni, Vidi, Visa!

OK, it was really my Visa debit card, so technically it was "veni, vidi, checking account", but that just doesn't have the same ring to it.   Am I right?

The Saucemakers are kind of a strange anomaly.  I have 3 now... Two 1-quart models (seen below) and one 2-quart model in Cornflower.

NONE of mine have model numbers on them, they simply have "Saucemaker" printed on the backside under the handle tab.

Interestingly, if you look on eBay, some of them DO have numbers printed on them.  However, while the 1 quart models seem to have 2 different numbers (P-55 or P-64), the 2 quart model seems to be only a P-65.  Sometimes there is a "B" afterwards on both sizes, sometimes not.   It's inconsistent and very confusing.

To top it off, the Wheat pattern pieces do not start with a "P" (original) or "A" (post-1972) like most of the standard shaped pieces (French White is another story).... The wheat pattern pieces begin with "W"...  I don't know why the Wheat pattern has it's own beginning letter.  As a result of this, my guess is that this piece, being a 1 quart model, is either W-55 or W-64.  I have no idea which. 

Identity aside, I am extremely happy with this find.  It cost a little more than I am usually comfortable paying for pieces, that is for sure.  After all, for me, half the fun of collecting is getting a bargain.  In the grand scheme of things, however, I can think of many other things I could have spent $10 on and had nothing to show for it in the end.  Instead, I have a beautiful, and sligthly rarer piece of the elusive Wheat pattern to go with my Broil and Bake tray (W-35-B), 4 quart Dutch Oven (W-34-B), my 6 cup Drip-O-Lator (W-104 with P-114-U) and my Pie Plate (W-309)

So few pieces when compared to the amount of Blue Cornflower I have.  Must keep looking!

Where is your Corningware??
~~

Corn alla CorningWare - Creamy Breakfast Polenta

I have noticed, over the years, that it is not just the resulting food that makes cooking so pleasurable; sometimes the equipment you are using adds to the enjoyment.  Thus it is with my CorningWare Saucemaker.  An interesting piece of CorningWare to be sure.  It's shape is completely out of the ordinary when compared to the normal "Square" offerings.

The Saucemaker was produced in both a 1 quart and 2 quart size from 1963 to the early 70's.  Available with or without lids, and sometimes available with or without a handle; though since there is only 1 "handle tab" due to the ingenious triple pour spout design, it's pretty much mandatory that you have said handle to attach to the tab in order to efficiently utilize the pot.  The graduated marks inside make cooking sauces a little easier, though I have noticed on one of my 1 quarts.... Yes, I have two of the 1 quart models, one of which does not have a lid, and one of the 2 quart models, which has a lid... that the printed measurements are slightly off.

Evidently, these 1 quart and 2 quart Saucemakers have model numbers of P-64 & P-65, respectively, though none of mine are marked this way... They simply say "Saucemaker" on the side where the handle attaches.  Recently I even saw a 1 quart model on eBay with it's original box.  The box was marked with a P-55.  Likewise, the lids, made by Pyrex, are not marked either, but I have found that they DO actually have model numbers of P-64-C and P-65-C.  My assumption is that the "C" stands for "cover".

I love these little pots.  But I must admit that it is the 1 quart size the most often.  That is simply because I make SO much risotto.  The properties of Pyroceram make it the perfect receptacle for heating up my stock and keeping it hot throughout the risotto making process.  The addition of the pour spouts means I can add stock to my rice, without having to dirty a ladle as well.  Fewer dishes always makes me a happy camper, I must say.  But there is another Italian dish that these Saucemakers are perfect for.  Polenta.

I adore good Polenta.  A fact I still find somewhat surprising, because I don't particularly care for grits.  Go figure.  I think it has to do with the type of corn and the treatment.  Grits are made from Dent corn and polenta is made from Flint corn.  Two completely different flavors.  Add to that, the fact that sometimes you end up with Hominy grits and I begin to shudder.  I understand WHY the corn is soaked in lye water, but that doesn't mean I have to like it or eat it.  It just tastes like dirty chicken feathers to me.

In case your wondering why I know what dirty chicken feathers taste like..... I use to have to clean out the chicken coop when I as a kid, and by the end of the horrendous experience, I could actually taste the dirty chicken feathers mixed with the cedar toe (cedar "shavings" now days).  It's one of those unpleasant things you just never forget.

Unwashed chickens and tree feet aside.....

This morning, I was hungry for Polenta and Eggs.  Meaning I wanted soft breakfast Polenta.  Some may argue that this makes it Grits, but I do not, for I am using fine ground Flint corn.  The whole idea of soft breakfast polenta is that it is smooth and creamy, making it the perfect accompaniment to a braised egg.  When I make Polenta for dinner, I use a slightly coarser grind making the polenta a little more hearty in texture.  The finer grind I use for "breakfast" also means that the starches gelatinize a little faster, so I don't have to cook it quite as long.  In truth it only saves about 10-15 minutes, but hey, every little bit helps.

This polenta has a slightly higher "water" content, so it will not "set-up" the way it normally would.  Just so you know and don't get frustrated trying to make it solidify for frying.  If this is your goal, reduce the chicken stock by 1/2 cup to give you a full 3 to 1 ratio. (only part of the cream counts as water)  

Creamy Polenta and Braised Eggs   

2 cups Chicken Stock
1 cup Heavy Cream
2/3 cup Fine Ground Flint Cornmeal
2 oz shredded Parmigiano-Reggiano (not "grated", it does not melt as smooth and will cause graininess)
1/4 tsp White Pepper
Kosher Salt
CorningWare Saucemaker (P-64)
4 braised Eggs (Using a CorningWare 6 1/2 inch Skillet (P-83-B), with lid)

Combine Chicken Stock and Heavy Cream in your CorningWare Saucemaker, then set it over medium flame.

Go ahead, while you are waiting, and measure out the fine cornmeal,

and the Parmigiano-Reggiano cheese.

Once the Stock/Cream mixture comes to a boil, grab a whisk and begin swirling the liquid in the pot,
creating a vortex in the center.

Slowly sprinkle the corn meal in the center of the vortex while you continue whisking, to prevent lumps.

Once you have added all the cornmeal, you may stir less vigorously.

Bring back to a boil, while stirring, then reduce the flame and simmer the polenta, stirring every 5 minutes or so, until it becomes thick and will hold a line when dropped from the whisk, about 35-45 minutes.

Add the Parmigiano-Reggiano and stir until it has completely melted.

Season with White Pepper and Kosher Salt (though you may not need the salt)
Polenta may be kept warm for up to 1 hour by setting the Saucemaker in a larger pot filled with simmering water.
Which give you time to braise your eggs in a CorningWare skillet (P-83-B).

Spoon the polenta into bowls as you finish braising each egg, and sprinkle with fresh cracked black pepper and you are good to go.

Creamy smooth polenta and braised eggs.... Breakfast of champions, especially after the yolk has been broken and added to the cheesy deliciousness.

Where is your Corningware?
~~