Captivatingly Clad CorningWare - My N-Series Rangetopper Collection

I think these have been the hardest Cornflower pieces to get my hands on.....  The N-Series RangeToppers (being the aluminum clad bottoms) were only produced for a few years between 1977-1980 (possibly 1981) before they were supplanted by the S-series RangeTop line, which were missing the Aluminum bottoms (the skillets have waffling on the inside)  There are extremely difficult to find (in Cornflower), and when found, usually command a premium price; which I am loathe to pay. 

I will admit that I have resorted to eBay a couple times, but only when it was a really good deal...   However, that always comes with casualties due to lack of common sense when packing something made of "glass". 

But here it is... 1 year in the making...   My N-series Rangetopper Collection.  All of mine have the exposed aluminum bottom except for the 2 1/2 quart which is a 2nd generation piece when Corning began encapsulating the aluminum within the Pyroceram instead of simply cladding the bottom. This one piece is significantly easier to clean...  That's all I gotta say about that. 

Top to bottom.......
Top Shelf:  N-1 1/2-B (1 1/2 quart Sauce pan) on N-2 1/2-B (2 1/2 quart Sauce pan)
Middle Shelf:  N-1-B (1 quart Sauce pan) on N-8 1/2-B (8 1/2 inch Skillet) on N-10-B (10 inch Skillet)
Bottom Shelf:  N-5-B (5 quart Dutch Oven)

I can only guess as to why Corning decided to add Aluminum to their Corning Ware pieces.  Granted, the only safe way to cook in aluminum is to have a layer of pyroceram between it and your food.

Where is your Corning Ware??
~~

How Corning Ware Does Italian - Linguine alla Carbonara

This has got to be my favorite pasta dish of all time.   I could literally eat the whole entire pot all by myself.  It's basically bacon and eggs on pasta, which is made even more awesome by the addition of cheese and wine...  You can't go wrong with that combo.  

Corning Ware's heat retention lends itself well to this traditional Italian pasta dish during the final tossing with the eggs & cheese to form the sauce.

Linguine alla Carbonara

1 Large Egg

3 Large Egg Yolks

2 oz finely shredded Pecorino Romano, not grated (plus more for serving)

Zest of 1/2 a Lemon

Juice of 1/2 a Lemon

2-4 sprigs of Italian Flat-Leaf Parsley, chopped
4 oz Pancetta, cubed (if substituting Bacon, use one that is only lightly smoked)
1/3 cup White Wine
Lots of Black Pepper (about 1/4-1/2 tsp)
16 oz Linguine or Spaghetti

Corning Ware 5 quart Dutch Oven (A-5-B) or 5 quart Rangetopper (N-5-B)
Corning Ware 4 quart Sauce Pot (P-84-B or A-84-B)

Place water and a large pinch of salt in the A-5-B (or N-5-B) and place over medium-high flame and bring to a boil.

Combine the Egg, Egg Yolks, Pecorino Romano, Lemon Zest, Lemon Juice and chopped Italian Parsley in a Pyrex pitcher and mix with a fork until well blended.

Place the P-84-B (or A-84-B) over medium flame and add a small drizzle of Olive Oil.

By now the salted water in the A-5-B (or N-5-B) should be boiling...

Go ahead and drop the pasta...

Reduce the flame to Medium...to keep the water from boiling over.

When the Olive Oil in the P-84-B (or A-84-B) is hot, add the cubed Pancetta.

Saute until crispy.

Deglaze the P-84-B (or A-84-B) with the White Wine.

Add a copious amount of Black Pepper....

Then reduce the wine slightly to about 1/4 cup, then remove the P-84-B (or A-84-B) from the flame.

When the Pasta is cooked al dente, remove with tongs and place into the Pancetta and Wine reduction in the P-84-B (or A-84-B).

Stir with the tongs to coat the Pasta with Wine and distribute the Pancetta.

Now you have to do this part quickly or the eggs will curdle...  Pour the Egg/Cheese mixture over the hot Pasta while tossing everything around to evenly coat to Pasta.

The hot Pasta & hot Corning Ware will cook the eggs and melt the cheese to form a beautifully unctuous sauce.

and here is a gratuitous close up of the deliciousness

If the Pasta seems too dry, dip a little of the Pasta water.....

pour over the pasta and toss again.

Serve immediately, sprinkled with additional Pecorino Romano.

Where is your Corning Ware??
~~

Steamy! - The Arcoflam "Nouveau" Steamer Insert

This site is technically about Corning Ware and it's use and care, however, every once in awhile something comes along outside of the sphere of the Corning world that begs to be made known.  Thus is the case with my post on Princess House Nouveau pieces by ARC (Arcoflam).  Tough in truth, they may or may not actually be Corning Ware under a different name.  This still remains unclear.  But the piece that I recently found is most definitely clear and though made by ARC and not Corning, Inc. it has the advantage of functioning with some Corning Ware pieces.  Thus I introduce to you.....

The Acroflam (Nouveau) glass Steamer Insert.

I already have the Microwave Plus steamer (M-225) with the accompanying plastic steamer basket, but in all honesty, I use that as a display piece.  It's not just because I don't cook food in the Nuke-U-Lator...  cause the whole thing is stove top safe as well.  I would never cook my food in plastic.  It sort of defeats the purpose of using Corning Ware in the first place.

Originally designed, I believe, to fit the 2 3/4 saucepan or the 8 inch skillet (neither of which are in my possession, as of yet)  from the Princess House Nouveau line of cookware.  The best part, honestly, is that this steamer assures that your food never touches metal or plastic.  It's made of Boro-Silicate glass, just like the original Pyrex formula.  (World Kitchen now makes tempered Soda lime glass under the Pyrex name)

The lid for these is marked with "France" and "20cm", that is all.  The knob on the lid is plastic, which is kind of a bummer, but it assures that there is something cool to grab a hold of when the steaming is done.

The current models, cause they still make them for the "Pyroflam" sold on the European market, have a arched glass handle....

I like this design a little better, but truthfully... If it's a choice between $4.99 as the Good Will or $55 + shipping off eBay... I'll deal with a plastic handle.

Now you may be asking yourself, "What good is this steamer if you don't have Princess House Nouveau pieces?"   Well let me tell ya....  I have a couple pieces of Nouveau, and I would like to get a couple more, BUT, I have discovered that this steamer fits on several pieces of vintage Corning Ware.  I was more than just a little excited about that.  Let's begin with the French... after all, this piece was made in France, so I think it's only fitting.

It will work on the F-8-B, which is the French White 8 inch Quiche baker.  Sadly, the 8-inch size was released well after the Bisque and Bleu era and wasn't included in the Classic Black line up, so it's only available in the basic French White.

It will also fit on the F-1-B, being the French White 2 1/2 quart Souffle baker.  This piece IS available in Bisque as well as Bleu, however, this size was not included in the Classic Black.

So if you are looking for an excuse to utilize your French White on the stove top, this steamer gives you an excellent opportunity to try it's chops.

The final piece, that I have found to work with the steamer, is the N-2 1/2-B or 2 1/2 quart "Rangetopper".  (these are the pieces with the Aluminum applied to the bottom or embedded within the bottom)

I am not sure if it works with the 2 1/2 quart saucepan from the S-series "Range top" line. (these are shaped exactly like Visions cookware and do not have aluminum bottoms)  I do not own any of these pieces because they were released well after the Wheat pattern was discontinued and I have yet to see one in Cornflower.  I am pretty sure I never will, simply because they were released in the late 80s and I believe Cornflower and Spice of Life had been discontinued.  They are, however, available in Peony, Shadow Iris, Peach Floral & Country Cornflower... at least, those are the ones I have seen.

And there you have it, a lovely cross-pollination of Arcoflam and Corning Ware, working together to create a delicious meal.

I love this stuff.... 

Where is your Corning Ware/Arcoflam??
~~

Update:  4/29/2014 - I dug through a box in the garage and resurrected that Microwave Plus Steamer..   The Princess House Arcoflam Steamer fits perfectly in the M-225.... Almost like they were made for each other. 

I am quite pleased... Needless to say, the M-225 isn't going back into the box in the garage...  though the other parts will remain there in. 

"Visions" of Risotto - Baby Greens and Chevre Risotto

SO, I found this interesting White Corningware pot at the Goodwill awhile back.  It is marked as a "Visions H 12" (with no hyphen) even though it is white.  It had no lid, so I had no idea whether this was a goof at the Martinsville plant (who produced Visions in the U.S.) or if it was made this way on purpose.

I decided to drag it home anyway and started poking around on the Internet to see what I could find out about it.  Evidently, this is the Visions Chicken Fryer.  I still cannot explain why it is white, for there are Amber and Cranberry Chicken Fryers too.  In fact, the lids for the Amber and Cranberry Chicken Fryers (V-12-C) will fit this white model as well.  It's all very strange and weird, but I don't judge. Besides, I know there is a clear V-12 lid out there, somewhere.

The only conclusion I can draw, at this point, is that Visions made a white model of their Chicken Fryer to accompany the Rangetop line from the 80s. (as opposed to the Rangetoppers line from the late 70s)  The Rangetop line is better known as the S-series round saucepans that have "built in" pyroceram handles attached to their sides and no aluminum on their bottoms.   

After my research I began wondering what I was going to use it for, since I don't fry chicken.  I already have perfectly serviceable pieces of Corningware and didn't really NEED another one, unless it could serve a special purpose beyond what my Cornflower or Wheat pieces were capable of.  I was just about to sell it on eBay or something when it hit me......  with the higher sides (significantly higher than those of the P-series "skillets") this would be perfect as a saute pan.   I have always wondered.... for all the lines that Corningware produced, they really only produced Skillets and Sauce Pans (OK, and Bakeware) which have different dimensions than Saute, Chef or Windsor style pans.

And thus it was, armed with my new Corningware "Saute" pan, I embarked upon one of my favorite dishes....   Risotto.

Historically I have made my Risotto in my 10 inch Pyroceram Skillet (with Pyroceram Lid), but I have discovered that this mysterious white "Visions" Chicken fryer is the best possible pot for making Risotto.  (I am sure that a Visions Amber or Cranberry would work just as well)  It's dimensions are perfect for providing just the right amount of surface area for the liquid evaporate at the perfect rate.  As an added bonus, the waffle bottom ensures there will be absolutely no stickage AND it provides a secondary surface for gently abrading the rice grains to release to perfect amount of amylopectin into the stock, thus creating a perfectly creamy sauce to envelope the perfectly al dente rice grains.

Did I mention that this pot is "Perfect"?  LOVE IT!!!!

There is something about making Risotto in Corningware that I must caution you on.  Corningware holds onto heat like cast iron.  Because of this, and especially with Risotto, you will need to remove the dish from the stove just before the rice would be considered "al dente", in other words, you want it to be a little under-done.  It will continue to cook for a good 3-5 minutes while it is in the "resting" phase and be perfect afterwards.  Remember.... Squishy Risotto defeats the whole purpose.

I have gotten hooked on the "Power Greens" mixes that have been available in the stores lately, but this is just as delicious with ALL Baby Spinach or ALL Arugula... (though you may want to give those a rough chop first)  I just think the mixture of Spinach, Chard and Kale, makes it a little more interesting.

Baby Greens and Chevre Risotto

2 TB Olive Oil
1 Shallot, minced
1 cup Arborio Rice
1/2 cup Sauvignon Blanc, Pinot Grigio or other White Wine
3 - 3 1/2 cups Chicken Stock
5 oz Power Greens (Baby Kale, Baby Chard, Baby Spinach, etc)
4 oz Chevre or Montrachet, crumbled

Corningware "Visions" V-12 Chicken Fryer or Corningware 10 inch Skillet (P-10)
Corningware 6 cup Teapot (P-104)

Begin by pouring the Chicken Stock into your 6 cup Teapot (P-104) and setting it over Medium-Low flame. (It needs to come to a simmer)

So while you are waiting, go ahead and crumble up the Chevre and set it aside. (It's easier to crumble when it's cold)

Place Olive Oil in the V-12 Chicken Fryer and set it over Medium flame.

Once the Oil is hot, toss in the Shallots, sauteing until softened.

Add the Rice and saute until it begins to smell nutty.  (about 5 minutes)

Add the Wine and stir until it has evaporated down slightly and a sauce begins to form.

Pour in a little bit of Chicken Stock, and continue stirring.

Continue in this way until you have used about 1/2 of the Chicken Stock.

Add the Greens to the pot and stir until they have wilted down and mixed in with the rice.

You probably won't need to add any stock for a few minutes, as the greens wilt down, they will release liquid into the risotto.

Continue adding stock and stirring until the rice is only a little bit toothy. (yes, you will have to check it with a spoon - cooking times always vary from 16-20 minutes as does the amount of stock needed)

Remove the V-12 Chicken Fryer from the stove and add the crumbled Chevre.

Cover with a Dish towel and allow the Risotto to rest for 3-5 minutes.

Stir everything together to achieve creamy deliciousness.

Serve......

Delicious!!

Where is your Corningware??
~~