Thrifted Find: Corning Ware Dutch Oven

It was a rainy day today, so we headed to Savers for a little family thrifting. My husband headed to the electronics, my daughter to the toys, and I made my usual beeline to the ovenware. Our local Savers is often a pretty good source of Corning Ware — I find stuff I can’t believe other people have passed up. Today certainly didn’t disappoint: They had a P-34-B dutch oven in one of my favorite patterns, Floral Bouquet Third Edition. It’s in pristine condition, with a lid, and the original roasting rack! Imagine how easily the racks get separated from their pots — so finding them together was a big score.

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Interestingly, the walls and bottom of the pot are thinner than other pieces — perhaps designed more for the oven than the stovetop. It can still go on the stove, though, if kept at a lower temperature. I’ve found that Corning Ware generally gets plenty hot even at a medium-to-low burner setting.

I can’t wait to roast a chicken in this thing, and then make gravy in the same pan!

Thanksgiving Dinner 2017

I love cooking for Thanksgiving, but I love planning the cooking even more: looking for recipes, thinking about logistics, choosing the right dishes, coming up with a schedule, etc. I think I like cooking projects more than the cooking itself.

So when I saw this article on The Kitchn about organizing serving dishes for Thanksgiving, I knew I wanted to do something similar. I had already been thinking about setting out my vintage cookware in preparation for the big day, but now I needed to take pictures.

I think this will be a new tradition for me, documenting the mix of dishes I use for holiday meals. For this Thanksgiving, I am going with a variety of greens and floral designs, drawn from my favorite Pyrex and Corning Ware patterns.

Pictured: Corning Ware Floral Bouquet Third Edition A-3-B Casserole, Corning Ware Floral Bouquet Third Edition P-43-B Petite Pan, Fire King Gravy Boat, Pyrex Lime 024 Round Casserole, Pyrex Verde 403 Round Mixing Bowl, Pyrex Spring Blossom 045 Oval Casserole, Pyrex Spring Blossom 043 Oval Casserole, Pyrex Spring Blossom 72 Butter Dish, Pyrex Spring Blossom Pitcher

Chicken, Sausage and Rice Gumbo with Collard Greens

I hesitate to call this dish gumbo because the term is so loaded with a specific food culture. My version is probably not “authentic” — but it’s delicious and hey, I can make gumbo however I want! I think of it sort of as a gumbo soup — hearty but not too thick in the broth department, full of Cajun flavors and with rice and greens mixed right in.

The spice level here is medium to hot — to me that’s zesty but not mouth-on-fire hot. You could cut the red pepper flakes to go milder, or add cayenne to go hotter. Also, if you prefer a thicker stew, you could double the butter and flour.

Serves 8-10

Ingredients

1 lb andouille sausage, sliced
2 tbsp butter
1/4 cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, diced
3 celery stalks, chopped
3 carrots, chopped
3 cloves garlic, minced
2 14 1/2-oz cans diced tomatoes (undrained)
6 cups low-sodium chicken broth
1 tbsp dried thyme
1 tsp red pepper flakes
1 tsp smoked paprika
2 bay leaves
1 1/2 lbs boneless skinless chicken breasts
2 10-oz bags cleaned and cut collard greens
4 cups cooked brown rice
2 tsp ground gumbo file
salt to taste

In a large dutch oven, saute the sausage over medium heat until browned and the fat begins to render. Remove the sausage and set aside, leaving the drippings in the pan.

Lower the heat slightly, add the butter and stir until melted. Sprinkle in the flour and stir with a whisk until incorporated. Continue stirring constantly and cook until caramel in color, about 15-20 minutes (actual time can vary quite a bit; let the roux get as dark as you want, being careful not to burn).

Add the onions, bell peppers, carrots, celery and garlic and stir until coated in the roux. Add the diced tomatoes and deglaze, scraping up and stirring in the browned bits on the bottom of the pan. Add chicken broth, thyme, red pepper flakes, smoked paprika and bay leaves. Bring to a boil.

Add the chicken and lower to a simmer. Cover and cook until the chicken is no longer pink in the middle, about 20 minutes. Remove chicken and shred or chop into small pieces, set aside.

Add the collard greens and stir until wilted. Cover and simmer until the greens are tender, about 40 minutes.

Add the gumbo file, sausage, chicken, rice and salt and simmer for a minute, then serve.

Pictured: Pyrex Spring Blossom 443 Cinderella Mixing Bowl, Corning Ware Floral Bouquet Third Edition P-43-B Petite Pan, Corning Ware Wildflower P-43-B Petite Pan, Corning Ware Fresh Cut P-43-B Petite Pan, Corning Ware Fruit Basket P-43-B Petite Pan 

 

Whole Wheat Buttermilk Cornbread

With Thanksgiving around the corner, I’ve been thinking about cornbread — and more specifically, cornbread stuffing. Cook’s Illustrated has a great cornbread stuffing recipe that I tried a few years ago, and this time around I’m curious about making a whole wheat version. My first step: testing out a whole wheat cornbread recipe.

The whole wheat flour gives this cornbread an earthiness that’s especially tasty topped with good local honey. I’ll definitely be making it again for cornbread stuffing next month.

Adapted from Cook’s Illustrated‘s Golden Cornbread for Stuffing (The New Best Recipe, America’s Test Kitchen 2004)

Ingredients

3 eggs
1 cup buttermilk
1 cup milk
1 1/2 cups yellow cornmeal
1 1/2 cups whole wheat flour
1 tbsp baking powder
3/4 tsp baking soda
4 tsp sugar
3/4 tsp salt
3 tbsp unsalted butter, melted

Preheat oven to 375 degrees. Grease a 13×9 baking dish (or equivalent — I used two 8-inch square dishes).

Whisk together dry ingredients in a large bowl. Whisk eggs, buttermilk and milk in a separate bowl. Pour the egg/milk mixture into the dry ingredients and stir until just combined. Stir in melted butter.

Pour the batter into the baking dish and bake until the top is cracked and golden and edges are pulling away from the sides, about 30-40 minutes.

Place the baking dish on a wire rack to cool for at least 1 hour before serving.

Pictured: Corning Ware Floral Bouquet Third Edition A-2-B Casserole (x2), Corning Ware Spice O’ Life P-81-B Menuette Saucepan, Pyrex 532 Measuring Cup, Pyrex Butterfly Gold 404 Round Mixing Bowl

Thrifted Find: Corning Ware Menuettes

These tiny pans from Corning Ware’s Menuette line are so cute, especially in two of my favorite patterns: Wildflower (on top in the above photo) and Floral Bouquet Third Edition (bottom). I found the P-82-B saucepan at Goodwill and the P-83-B skillet at Savers, and couldn’t pass them up even though I tend to prefer models with detachable handles.

The skillet is just the right size to fry an egg, something I’ve been meaning to try in my Corning Ware. Since cooking with pyroceram is fairly new to me, it’s been really fun to get a feel for it. The egg ended up with nice brown crispy bits on the bottom and a slightly runny yolk, just the way I like it. Using plenty of butter was a good idea.

 

The pans originally came in sets of three with tiny lids, so that gives me a few things to hunt for…. There’s more info about the Menuette line over at the Corning Ware 411 site.