Celadon and Iron Casserole: Comfortable Ceramics

Casserole (CE)

Casserole (CE)

This is an 8C casserole.  Warm iron and rutile colored clay slips change what you might think would be a green-ish glaze (celadon) into this rich, comfortable glaze.  I want John to make goblets with this glaze.  In fact, this glaze and the dolomite glaze we use would really turn them into winter wine goblets, for me.  Since this is food safe, you can bake in it, or reheat it in the microwave.  And then clean it in the dishwasher.  Very functional and user friendly.

In our house nothing matches.  Not one bowl or mug or cup or plate or goblet.  We do have a matching cannister set because John was disappointed with the inside glaze and insisted on making the set over.  The customer wasn’t the one unhappy with it, John was.  The customer never saw the flawed set.  Instead, John started again and when the time came, he used a different inside glaze.  Now we have a very handsome ash glaze set of four graduated canisters.

We sell our seconds twice a year, and many of them are seconds, or not firsts, because they don’t meet our standards.  John’s standard is:  if he couldn’t give it to his parents, it’s not good enough.  Many times a customer will argue with him.  John wins.  He has to feel good about his work.

But that doesn’t mean we have firsts.  Nope.  We sell the seconds from our kitchen shelves and restock with new minor imperfection types.  Everyone has a favorite mug or plate.  Those we keep forever.

This is a wonderful recipe that tastes better baked in this casserole 😉  It’s a family favorite, too.

Greek Cabbage Rolls in Avgolemono Sauce
•    1 large Savoy cabbage
•    (Steam cabbage just long enough so that you can separate the leaves)
•    Chicken broth
•    head of garlic
For the Stuffing
•    1 onion chopped
•    1/4 cup chopped parsley
•    2 tablespoons butter or olive oil
•    1 pound ground pork
•    2 cloves minced garlic
•    1/2 cup chopped fresh dill
•    zest from one lemon
•    3/4 cup to 1 cup of raw rice, Cooked until almost tender.
Prepare filling
Saute onion in oil or butter until tender. Add minced garlic and cook for 30 seconds.
Mix together the pork, rice, cooked onions, parsley, dill , lemon zest and season with salt and pepper.
Form the cabbage rolls and place in a deep oven proof casserole. Add enough chicken broth to almost cover. Add a number of peeled and cracked garlic cloves and a few sprigs of dill. Top with any leftover cabbage leaves. Cover and bake for about 2 hours in a low oven (325°F).
Avgolemono Sauce
Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using:
3 tablespoons butter
3 tablespoons flour
3 cups of chicken broth
juice of one lemon
lemon zest optional
Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add the juice of one lemon and the zest if using. Season with salt and pepper and serve over the cabbage rolls.
Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce.

I always have left over rolls so I just use a smaller casserole, or make more and bake two.  As my Mom would say, these are like popcorn, you can’t stop eating them.  If you’d like to try baking in one of our comfortable ceramic casseroles, email (dmcneil@dcwis.com)  or call (920-854-5049) and we can help you chose the perfect glaze. Enjoy!


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