Flying in Under the Radar - My P-Series Cornflower Collection (Part 1)

I decided that if I was going to "show-off" my P-series Cornflower collection, I had best do it in parts... cause there is a WHOLE lot of it....

So, let's begin from the end....

After the "P-Series" had been replaced by the A-series in 1972, there were still a few pieces here and there that leaked through with "P" designations...

1979 saw the release of the P-89-B (2 1/2 cup Saucepan with a pour spout)

(sold with the 6 1/2 inch skillet "P-83-B" as a "Duet Set", though the P-83 had been around since 1966 and was originally part of the Menu-ette set)

Gourmet Skillets with "Non-Standard Bolt-On" handles (there is a screw and they can be disassembled for cleaning)

Though the first Gourmet Skillet (P-910-B) was released in 1970, the 8 1/2 inch version (P-908-B) didn't make an appearance until 1972, the very year the A-series replaced the P-series.

Both the P-910-B and the P-908-B were discontinued that same year. (thus the P-908 is a little hard to come by)

These skillets were available with or without the lids, P-910-C and P-908-C.  The P-910 was available in Cornflower, "Chelsea Blue", "Avocado Green" or plain White, however,  when the P-908 was released, it was only available in Cornflower and plain White. 

There was one other piece supposedly released in 1972...... The P-332 Oblong Baker (2 3/4 quart).  I am not completely convinced about this date.  I have seen the "Wheat" pattern in this piece and as far as I know, Wheat was discontinued by 1970, because the pieces are not marked "for Microwave".

This piece would eventually be replaced by the A-18-B, but that didn't happen until around 1977 (about the same time the A-21 & A-76 Roasters finally replaced the P-21 & P-76 Roasters). 

Mind you, this is only the Cook and Bakeware..  The Percolators, Drip Coffee Makers and Beverage Servers are another story all together.

Where is your Corning Ware??
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Blue Cheese in French Bleu - Gorgonzola & Walnut Souffle

As shown in the previous recipe, regarding the Bell Pepper Tart, though French White/Bisque/Bleu and Classic Black are AWESOME in the oven, sometimes it just takes a Cornflower to bring it all together.

This time, however, it's not just the P-2 1/2-B saucepan assisting in the quest for deliciousness, but a P-35-B Broil and Bake Tray with a couple of Grab-Its (P-150-B) thrown in for good measure.  Though this may seem like a Dream Team of CorningWare, one more player must be added.   There are still 7 egg whites that need to be whipped to stiff peaks, so a rather large bowl is necessary...  Copper aside, I can think of no better Egg White whipping receptacle than a 444 or 404 Pyrex 4 quart Opal Bowl.

Sometimes you just gotta get by with a little help from your friends.

Gorgonzola and Walnut Souffle

3 TB unsalted Butter, plus a little more for the souffle dish
1/4 cup All-Purpose Flour, plus more for the souffle dish
4 large Eggs, Separated
3 large Egg Whites, in addition to the 4 above (Save the yolks for making Lemon Curd)
1 cups Whole Milk
1 tsp Salt
1/2 tsp Black Pepper
5 oz Gorgonzola, crumbled
1/4 cup finely chopped Walnuts

Corning Ware 1.5 liter (1 1/2 quart) French White/Bisque/Bleu or Classic Black Souffle Dish (F-5-B)
Corning Ware 2 1/2 quart Saucepan (P-2 1/2-B) or 3 quart (A-3-B)
Pyrex 4 quart Opal Bowl (444 or 404)
optional - 2 Grab-it Bowls (P-150-B)
optional - 1 Corningware 4 oz Ramekin (no model number) or F-16-B Ramekin (though a little big)
optional - Corning Ware Broil and Bake Tray (P-35-B)

Begin by buttering the Souffle dish and coating it with flour, then place in the refrigerator while you prepare the actual souffle.

Separate the first 4 Eggs, placing the Yolks in one of the Grab-its (P-150-B) and the Whites in another (P-150-B), then separate the remaining 3 Eggs, placing the Yolks in a separate 4 oz Ramekin for later use, and adding the 3 Whites to the 4 Whites already in the P-150-B Grab-it Bowl (you should have 4 Yolks and 7 Whites)

Cover the Whites and set them aside for later and cover the 3 Egg Yolks in the 4 oz Ramekin with plastic wrap and store in the refrigerator for later use. (There is Lemon Curd in the future)

Lightly beat the 4 Egg Yolks in the P-150-B with a fork and set aside.

Place the P-2 1/2-B Saucepan over medium flame and add the 3 TB unsalted Butter.

Once it has melted and begun to foam, add the Flour and begin whisking, cooking for 1 minute.

Whisk in the Whole Milk.

Bring to a boil, whisking constantly, then continue cooking for 1 minute.

Remove the P-2 1/2-B from the flame and stir in the Salt and Pepper.

Take a spoonful of the sauce and whisk it into the Yolks to condition them.

Add the conditioned Yolks to the sauce and whisk to combine.

Add the crumbled Gorgonzola and the chopped Walnuts, stirring to combine, then set aside.

Pour the Egg Whites into a clean 4 quart Pyrex Bowl (444 or 404) and add the Cream of Tarter.

Whisk the Egg Whites until they form stiff peaks.

Add 1/3 of the Whites to the sauce mixture in the P-2 1/2-B and stir them in to lighten the sauce.

Pour the lightened sauce mixture into the Pyrex Bowl (444 or 404) containing the remaining whipped Whites.

Fold everything together until homogeneous and no streaks of Egg White are left.

Remove the prepared Souffle dish (F-5-B) from the refrigerator and pour the "Batter" into the dish.

optional - Place the Souffle dish (F-5-B) on a Broil and Bake Tray (P-35-B) just to make sure there are no spills and to prevent the bottom from over browning.

Place the P-35-B in the preheated oven on the bottom rack and bake for 30-35 minutes.

Remove from the oven and serve immediately. (Souffle always begin to sink after the first 3 minutes out of the oven so speed of serving is crucial)

Where is your CorningWare??
~~