From The Oven To The Table.. My favorite European Bakeware
HANDCRAFTED WHITE EUROPEAN BAKEWARE COLLECTION
I love simplicity. In my home I have a saying. I want everything I surround myself with to be authentic, practical and beautiful. I choose things I use every day that feel good, function well , and most importantly, are pretty! From my furniture, to the sheets I put on my bed, the towels I use in my bathroom and kitchen. I put special thought into the dishes and silverware I eat with along with the utensils I prepare food with. It should feel good to the touch and in your hand. I love white plates because they show off the colors of the food being served. Wrought iron silverware with its little bit of weight feels good in your hand.
As we enter into Fall, I find myself beginning to cook more, especially soups and stews, basically “comfort food”! I also like to bake more. How about you? I found an amazing stone bakeware line made in Europe that I use for almost everything and I want to share it with you now. Made in Europe, it was created and inspired from antique molds collected from classic 19th century European kitchens. From a company called ETU, this bakeware made by European artisans, begins with a raw clay bottom, untouched. The top portion is dipped twice in a warm white glaze making it a perfect mix of traditional design and contemporary style that compliments any kitchen and dining decor. From beginning to end, each dish requires approximately 35 hours of work. Each piece is fired twice in a precision-controlled electric kiln. Because each item is made by hand, small variances can be seen which help authenticate the artisanal nature of each dish. Every piece is oven safe, microwave safe, dishwasher safe and freezer safe.
I have a full set of this magnificent collection at home and can account for how gorgeous it is, along with how well it performs. Heat is distributed evenly throughout ensuring a perfectly cooked recipe every time. I bake, roast, and broil in them. I make everything from lasagna, casseroles, roasted meats and vegetables to my favorite baked desserts. This stoneware is very easy to clean and does not chip. My favorite part is being able to transfer the dish straight from the oven to my table as it doubles as a stunning serving piece. Available in several shapes and sizes. Click here to have a look. Get ready for the holidays and treat yourself to this lovely collection!
Here is one of my favorite “comfort food” dishes that I make using the large rectangle baker. Enjoy!
Cheesy Chicken & Mushroom Lasagna
(Serves 6-8)
12 lasagna noodles
1 lb mushrooms, sliced
6 T butter, divided
2 medium cloves garlic, minced
1/3 C fresh parsley, chopped
6 T flour
2 C milk
2 C chicken stock
1/2 t salt
1/4 t pepper
1/4 C half and half
3 C cooked chicken breast, cubed
1/3 lb prosciutto
1 15 oz container ricotta cheese
2 C mozzarella cheese, shredded
1/2 C parmesan cheese
Preheat oven to 350 degrees. Cook lasagna noodles according to package directions. Drain, rinse with cold water. Lay noodles flat on paper towels. In a large skillet, over medium-high heat, saute mushrooms in 2T butter.
For Sauce: In a medium saucepan, over medium heat, melt remaining 4T butter. Add flour and cook without browning for 2 minutes, whisking constantly. Add milk and chicken stock a little at a time. Cook until smooth and thickened, about 3 minutes, stirring constantly. Remove sauce as soon as it begins to boil. Sauce will not thicken any further after it has boiled. Season with salt and pepper.
To Assemble: Set aside 2T parmesan. Pour half and half in the bottom of the baking dish. Lay 4 noodles in a single layer in the dish. Place 1/3 each of the mushroom mixture, chicken and prosciutto over the noodle layer. Dot with 1/3 of the ricotta. Sprinkle with 1/3 each of the mozzarella and parmesan. Cover with 1/3 of the sauce. Repeat this process 2 more times, beginning with noodles and ending with white sauce. Sprinkle with reserved parmesan. Bake, uncovered, until heated through, about 40 minutes. Cover and let sit 10 minutes before serving.