Thursday, November 20, 2014

Mystery Solved! - CorningWare Avocado Ceramic Knob Lids

I will admit that I have tendencies leaning towards OCD.  If you have ever read Culinary Alchemy, you will notice that make reference to how easily it is for me to obsess on something; as my friend Stephanie can attest to during the "Night of the Cocktail Umbrellas".   Thus it was, when reading a page on, that one of these obsessions took hold.

It was the page regarding the 3 editions of the Floral Bouquet pattern.   After specifying the 1969 Limited Edition Gift Line version (1st edition) with the white ceramic knob lids (which I covered here) there is a mention of Avocado and Butterscotch with matching colored ceramic knob lids that were available the same year.  I am fully aware of the butterscotch color, for it is the "Harvest" pattern (which I also covered).  It was that reference to this mysterious "Avocado" with matching ceramic knobs that started my obsession... one that has consumed me for 2 years now.

I have hunted and searched for it, rummaged, quested, and scoured the internet in pursuit of it along with every other word in the thesaurus; all in, what I began to think, was nothing more than a wild goose-chase.  Well, sometimes perseverance is rewarded.

It all boils down to the fact that I made a mistake.  An honest one, but still a mistake.  I made an assumption and, consequently, spent my time searching for the wrong thing.  

On the web site, these Avocado pieces were mentioned right along with the Harvest pattern (Butterscotch), So I began searching for traditional Corning Ware pieces.  That was some very narrow minded conjecture on my part.  Come to find out, what I now believe Corelle Corner's information is actually making reference to isn't the traditional square shape used for Harvest and Floral Bouquet.   Nope.  The Avocado pieces were Round!

Behold! The Avocado Buffet Server with Avocado Ceramic Knob!

So far I have only found two of them...  the B-1 3/4-B

and B-8 1/2-B

The lids have special numbers on them  B-1-CC and B-2 1/2-CC.

My assumption is the CC refers to the Ceramic Cover, even though only be the knob is ceramic.  Then again, it was an assumption that caused this 2 year long quest that threatened my sanity.  Had it not been pure happenstance that brought the truth to my attention, I may be sitting in a corner playing with brightly colored bits of paper. 

I do not know how many pieces of this were released.   Harvest came in 3 pieces that all had the same sized cover (P-7-C) with a ceramic knob.  1st Edition Floral Bouquet came in only 3 pieces, but with 2 sizes of lid (P-7-C and P-9-C).  So whether or not there was/is a 10 inch skillet/4 quart Dutch Oven size (B-10-CC lid) out there or just another one of the smaller pans (B-2 1/2-B or B-1-B) with these lids, I do not know.

All I know is, this is what I have found so far, and a major mystery has been solved.

Where is your CorningWare??

Friday, November 14, 2014

More Bell Pepper Bliss in French White - Quiche de Poivron (With the Help of a P-16-B)

Corning Ware's original Pyroceram French White dishes (1978) are a boon to the baker, but as wonderful as they are to bake in, sometimes it needs a little help from some Classic Cornflower pieces. 

Thus it is with this quiche.. True, you could just as easily roast the Bell Peppers in a French White F-6-B or an F-4-B, but I was trying to use as few dishes as possible.  Since the leek needs to be sauteed on the stove, I simply used my Cornflower P-16-B for both roasting the Bell Peppers under the broiler and sauteing the Leek on the stove top.  Multipurpose cookery is what Classic Corning Ware does best.

Roasted Bell Pepper Quiche
(Quiche de Poivron)

3 Bell Peppers, in multiple colors
1 Leek, sliced
2 TB Olive Oil
6 large Eggs
12 oz Creme Fraiche
Salt & Pepper
4 oz Havarti Cheese, grated
Corning Ware 11 inch Skillet (P-16-B) with lid (P-12-C)

You will also need:

1 par-baked Pate Brisee pastry crust in a 10 inch F-3-B French White Quiche dish

I am not going to cover "Pate Brisee" crust for this quiche as I have already covered my favorite tart/quiche dough a couple of times already in Quiche Lorraine and Bacon and Clam Quiche.  Feel free to use any family recipe you have that will fit the bottom of a 10 inch pie plate or quiche/tart dish.  Leave out the sugar, if your recipe contains it, and use at least 3/4 tsp salt for a savory crust.

Place the Bell Peppers (stems intact) into a P-16-B Skillet.

Place 6 inches beneath the broiler of your oven, turning every 10 minutes until the skins are blackened and blistered.

Remove the P-16-B from the oven and cover the peppers with a P-12-C lid to allow the residual heat to "steam" the skins for easier removal.

Turn off the broiler and set the oven to 325F degrees.
Peel the softened skins from the peppers, then remove the stems and the seeds.

Julienne the Peppers.

Wash the P-16-B, then place over medium flame, adding 2 TB Olive oil.
When the oil is hot, add the sliced Leek and saute for a couple minutes, just until they soften.

Remove the P-16-B from the flame and allow to cool.

Crack open the eggs and place them in a medium sized bowl

Whisk to break them up before adding the Creme Fraiche, then whisk again until well combined.

Season with Salt, Pepper and a dash of Nutmeg, then stir in 2 oz of shredded Havarti cheese.

Place sauteed Leek and julienne Bell Peppers in the bottom of the par-baked quiche crust.

Pour the Egg/Creme Fraiche/Cheese mixture over the Belle Peppers and Leeks.

Sprinkle with the remaining Havarti cheese.

Place the quiche in the oven and bake until it begins to puff slightly...  approximately 35-40 minutes. (the center should still be slightly jiggly)
Remove from the oven and allow to rest and set for 10-15 minutes before attempting to cut.

Serve while still warm, or completely cooled to room temperature.

Where is your CorningWare??