Made Possible by the Woman Behind the Man...of course!

Looking at my collection of measuring cups, mixing bowls, and serving ware, I laughed at my collection of Pyrex measuring cups. I have 5 total; two 2-cup, one 1-cup, and two 4-cup glass measuring cups. I laughed because I remember growing up with maybe two total in the house; how spoiled I must seem...but I use them constantly and they are my reliable stand-by's for almost every meal, confection, baked good, or, well, anything!

This of course, got me curious about the history behind these irreplaceable kitchen go-to's. In my graphic design and commercial art training, I loved the history of brand logos, which are common today, such as Arm and Hammer baking soda, and Morton salt. I found a detailed history of Pyrex's handy glassware (casseroles, baking dishes, measuring cups, etc.) on their website: http://www.pyrexware.com/.

Interestingly, the glass composition was designed back in the early 1900's when Corning Glass Works was asked to make weather resistant lamp globes for the railroads. The globes were so resistant and well made that Corning realized a decline in sales due to long-lasting product.

No surprise to most of us women, who have been defending the kitchen for centuries, that the now standard kitchen glassware was inspired by the wife of one of Corning's latest scientists in 1913. The story is as told:

"In July 1913, a series of events involving Bessie Littleton, the wife of the company's newest scientist, forced Corning managers to focus their attention on the consumer venture. Apparently, Mrs. Littleton had used a Guernsey brand casserole only twice when it fractured in the oven. Knowing the strength of the glass her husband worked with on a daily basis, she implored him to bring home a substitute from the Corning Glass Works plant. He returned the next evening with the bottoms of two sawed-off battery jars made from low-expansion glasses. Mrs. Littleton cooked a sponge cake in one of the surrogate baking dishes. She noted several remarkable findings:

• The cooking time was shorter

• The cake did not stick to the glass; it was easy to remove with little adhesion

• The cake was unusually uniform

• The flavor of the cake did not remain in the dish after washing

• She could watch the cake bake and know it was done by looking at the underside.

Mr. Littleton brought his wife's creation to work the following day. Laboratory researchers inspected the cake, which was a "remarkable uniform shade of brown all over." The men deemed it delicious and very well baked. Thus began a two-year process to perfect this new invention. The notion of baking in glass was a whole new concept to the public. In 1915, a wondrous new line of "glass dishes for baking" appeared in the nation's hardware, department and china stores. On May 18, 1915, Boston department store Jordan Marsh placed the first PYREX bakeware order."

The rest, apparently, was history. What impressed me most was how they marketed the revolutionary glassware as "energy efficient," saving oven time, as well as clean up time. In addition, the sturdy glass was economical, not only because of it's durability, but because it proved to waste less food, a commodity in early century wartime: "Bread baked an inch higher and even cheap cuts of meat tasted better when cooked in glass."

And to think, it didn't take an act of congress to move an efficient, time, resource, and energy saving kitchen aid to market. It only took a woman who had the foresight to suggest a better product for the everyman, or perhaps, the everyWOman.

To read the full story visit The History of Pyrex (R).

Different take on Eating Meat

Forgive me if this offends some of the faint of stomach, but yesterday I learned an interesting fact that inspired today's recipe. We had our annual septic inspection and the inspector asked me if we ate meat. Apparently, meat eaters do not need their septic tanks pumped as often as vegans or vegetarians because the bacteria in meat helps keep the beneficial bacteria in the tanks alive longer, therefore, the tanks don't fill up as fast.

To prevent further explanation, I thought I would share a recipe I recently found in a magazine (I think it was Martha's magazine). I loved it...and so did my husband, even though it was just ground turkey. It's sort of a contemporary approach to hamburger cuisine. :)

Here it is:

Turkey Burgers with Grated Zucchini & Carrot
----Quick prep, fast cook! Serves 2-4, depending on burger size

• 3/4 to 1 pound Ground Turkey
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 2 cloves garlic, finely chopped
• 3/4 tsp. dried thyme
• 3/4 tsp. kosher salt (actually, I found this to be optional, or add a dash of table salt)
• 1/4 tsp. ground black pepper (or to taste)
• 1 large egg
• 1-3 Tbls. olive oil (only 1-2 Tbls. needed to heat in pan for meat; additional oil is needed if you will toast your bread in the oven...butter works well too for the bread.)
• 4-8 slices crusty bread (for the "bun," use 1 slice each burger for open face, or 2 slices for standard sandwich. I simply toasted the bread in the toaster, but the oven works well too. I used Sour Dough...go with what you like.)
• 4 leaves lettuce (1 per burger, burger sized leaves)
• 4 Tbls. mayonnaise (optional, butter works well, or use mustard, or dress toast to taste)
• 2 tsp. fresh lemon juice (optional, and to be mixed with mayo, if desired)

Instructions:

• If toasting bread in the over, heat broiler.
• In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. (Some may be squeamish about using hands, but I find my hands are better mixers for ground meat.)
• Form meat mixture into patties (2-4); I left mine thick and shaped them to fit the bread's shape.
• Heat olive oil in a large skillet over medium heat.
• Cook patties, turning once, until they are cooked through (no pink remains), about 4-5 minutes each side.
• While the meat cooks, toast bread either in toaster, or by brushing first with olive oil or butter and placing on cooking sheet under broiler until golden brown and crisp, about 1 1/2 minutes. (If using toaster, spread butter or mayo, or other dressing on toast after toasted.)
• Place toast on individual plates, top with lettuce and the burgers. Continue dressing burgers with mayonnaise (combined with the lemon juice), and other dressings, if desired.

Variation: I added grated Parmesan cheese to the meat mixture. After cooked, I topped with a slice of our favorite cheese, and in addition to the lettuce, topped with tomato slices. Mmmmm!

Great meal to combine veggies and protein all in one! Easy, easy, easy!! Enjoy!

Which came to the table first...The Chicken or the Egg?

My interest in recipes caused me to research the history of recipes. I found an interesting timeline of food. The top three were ice & water, salt, and fish & shellfish, all traced back before 17,000 BC. Fourth on the list were eggs & mushrooms, prompting me to reconsider the age old quandary, "Which came first, the chicken or the egg?"

Based on this timeline, I see that eggs made it to market sooner than the chicken. Domesticated chicken didn't come to taste until 3200 BC. Interestingly, recipes as we know today didn't surface until the first century AD.

As you ponder this, perhaps you would enjoy this recipe commemorating how far eggs have come after almost 20,000 years:

Quiche' cups (variation on South Beach Diet's original)

Makes about 10 cups
Grease cup cake pan and preheat oven to 350 degrees.

• 6-8 eggs, depending on size
• 1pkg frozen chopped spinach (thawed)
• 1 cup shredded cheese (usually cheddar, but jack, Havarti, mozzarella will work)
• 1 small/medium zucchini, diced
• 1/2 medium onion, diced
• Minced garlic, or garlic powder to taste, optional
• Salt & pepper to taste, optional
• A little milk to make the eggs fluffy
• optional: Parmesan, thyme or Italian seasonings, bell pepper, spring onions, mushrooms, carrots, or veggies you enjoy)

Scramble eggs and a bit of milk together in large bowl. Add spinach, 3/4 cup cheese, and remaining ingredients to egg mixture. Stir well with fork. Use tablespoon to scoop egg mixture into individual cups in pan; fill about 3/4+ full. Top with remaining shredded cheese and bake in 350 degree oven until knife or toothpick come out clean, usually about 8-12 minutes; do NOT over bake or the eggs will be tough.

Allow to cool to touch and remove from pan; serve immediately or save for later. Quiche' cups can be frozen and heated up later in microwave (only about 1 minute or so each), which makes them great for breakfast-in-a-hurry, or a snack or meal at work. Be creative and make as plain or flavorful as you like. :)

Enjoy!~

Recipes and more!

Recipes are words on record, in a certain order or list, which guide step by step to a finished product. I find it interesting that recipes can encourage unity, a sense of belonging, spark romance, cause popularity, and even spur feud. Americans hold closely to recipes that represent their history, their family tree. Many recipes represent more than the actual food, but often are the glue to tradition and family.

We all have recipes that are like heirlooms, while also having the stand-by's we rely on time and time again. We have recipes we use to get things we want (don't deny it), and recipes we use to give comfort or support or celebration. Recipes, while so simple in theory, are possessions, many times possessions that are not easily shared.

Here, I would like to share a variety of recipes, from meals to desserts, from simple to complex, traditional to contemporary. I look forward to the response they bring out and hope to learn more about why recipes represent so much more than food. I am recipe ready!