Tag Archives: HIC Oven-To-Table Porcelain

HIC Oven-To-Table Porcelain

Oven to Table Bakeware: Sweet & Savory Served with Simplicity and Style

Oven To Table Serveware Filled with Sweet and Savory Delights

Oven To Table Bakeware Filled with Sweet and Savory Delights

The kitchen can be a hectic place, which is why I always turn to my favorite tools and cookware to help me get through the process. A key part of my collection is finding multipurpose items that not only save on the space (I’ve a small kitchen), save on time (I’m crunched for time), and add a bit of style to meal service (Why not impress the family with presentation, too?)

When most of us think of multifunctional kitchenware, we think of those small appliances that come with a plug. I use my food processor for everything from chopping vegetables to making dough. I use my electric pressure cooker for sautéing veggies, pressure-cooking beans and for making soup. I use my slow cooker for roasts, casseroles, and keeping mulled wine at perfect temperature for a party. And my professional-grade blender serves up everything from smoothies to freshly ground spices.

But, beyond the multifunctional electric appliances, my kitchen is filled with a few essential pieces of cookware and bakeware. In particular, one of my favorites is my oven-to-table ware — a white, porcelain, fluted baker.

Yes, it’s a basic baker, no bells and whistles, but it’s utility outshines many of my high-end plugged-in tools in the kitchen. The reason is simple: It cooks just about everything, saves me time, and is pretty stylish too.

One of the main benefits of using oven-to-table ware is its utility. One dish goes from freezer to fridge, and from oven (or microwave) to the table. Perfect for use all year round, these pieces are particularly handy during the holiday season, and  are ideal for everything from breakfast, lunch and dinner (Chicken Pot Pie), to appetizers, side dishes (Corn Bread, Wild Mushroom and Pecan Stuffing) and desserts (Parisian Apple Crisp).

My oven-to-table ware is perfect for hectic evenings, casual or formal parties, or for delicious appetizers for game-time. I often pre-make meals, and store them in the freezer until ready to use. If, by chance, there are leftovers, I slip the baker in the fridge, until we’re ready to eat again – when I reheat in the same piece, in either the oven or the microwave.

Another coveted benefit of using my oven-to-table ware is the idea of having fewer dishes to clean. One pot, from freezer to oven to table – is a welcomed choice especially in our home (we don’t have a dishwasher!) Made to last a lifetime, the porcelain oven to table bakers are easily cleaned by hand with soap and water, or in the dishwasher.

Oven-to-table ware comes in all shapes and sizes. It’s best to have several different sizes on hand – some can be single serve, others big enough for a party, and still others sized perfectly for those family one-pot meals.

As for styling, I opt for a classic white. Sure, matching patterned pieces are fun to have, but the classic white glaze with its decorative fluted edges takes me through the seasons, and looks great whenever, or wherever, I use it –  from casual everyday occasions to the formal dinner parties.

Here is one of my favorite meals to make in my oven-to-table baker: (you can find HIC’s Oven-To-Table Fine Porcelain Fluted Baker here)

Polenta Pie

An easy deep-dish pizza with a thick and crunchy cornmeal crust. It takes a total of 1 ¼ hours to prepare, most of which is the crust-baking time. The recipe yields 1, 10-inch pie, which serves four. We like to substitute our favorite vegetables, or those we have currently available. Also, at times we skip the tomato slices and add a bit of tomato sauce instead.

Polenta Pie in Oven to Table Bakeware from HIC

Polenta Pie in Oven to Table Bakeware from HIC


  • 1 ½ cups coarse cornmeal
  • 1 tsp salt
  • 1 ½ cups cold water
  • 2 cups boiling water
  • a little olive oil


  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • ½ cup thinly sliced bell pepper
  • about 10 mushrooms, sliced
  • 1 small zucchini, thinly sliced
  • 5-6 medium cloves garlic, sliced
  • 2 tsp dried basil (or 2Tbsp minced fresh basil)
  • ½ tsp oregano
  • fresh black pepper
  • ¼ lb. mozzarella cheese, grated
  • 2 small – or 1 medium – ripe tomato(es), sliced

Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat, and let cool until it can be handled.

Preheat oven to 275 degrees F. Oil a 10-inch pie pan or baker. Add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and the sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.

While the crust bakes, heat 1 tbsp olive oil in a medium-sized skillet. Add the onion, and sauté for 5-8 minutes, or until it begins to soften. Add bell pepper, mushrooms, and zucchini, and sauté until everything is tender. Stir in the garlic and herbs, and sauté just a few minutes more.

Turn up the oven to broiling temperature. Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sautéed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes), and serve hot.

Source: The New Moosewood Cookbook by Mollie Katzen

 Laura Everage is a writer, editor, swimmer, yoga-lover, wife, and mother of four. Her days start very early in the morning, but thanks to her favorite beverage, coffee, she is able to start each day on a good note. Laura began her journey in all things food and beverage related nearly 20 years ago, as Managing Editor of The Gourmet Retailer. She continues to write about food, coffee, tea and kitchenware and is currently working on a book entitled Courage in a Cup: Women, Coffee and the Global Economy. Laura is also founder and editor of her own website, Family Eats, and is editorial director/partner of Coffee Universe.Her work has appeared in a variety of trade magazines as well as consumer publications Saveur and Consumers’ Digest. Laura’s knowledge of the industry has landed her appearances on both the Food Network and Fine Living Network. To contact Laura, email Laura@familyeats.net.

Helen Chen’s Curry Coconut Pumpkin Soup

Curry Coconut Pumpkin Soup

Curry Coconut Pumpkin Soup. Bowl and check patterned bistro towel, from HIC.

Our friend Helen Chen, widely acknowledged expert in Chinese cooking, teacher, and cookbook author, has shared a perfect fall recipe with us – her Easy Curry Coconut Pumpkin Soup. Rich and satisfying, it pairs perfectly with crunchy bread (if you’re thinking of baking your own, check out Rose Levy Beranbaum’s guide to the secret of great bread) and is hearty and delightful all on it’s own. We’re offering options – make the original, quick and delicious recipe from Helen, or take advantage of your local markets’ bounty of winter squash, and use fresh pumpkin in our modified vegetarian recipe based on Helen’s classic. (Scroll down.)

This creamy soup blends flavors and aromas that belie its short list of ingredients. Curry paste varies in spiciness so if you’re not familiar with it, start with a couple of teaspoons and add more to taste. If you can’t find curry paste in your local market, curry powder will do also.

Helen Chen’s Original Easy Curry Coconut Pumpkin Soup Recipe


  • 1  (15 oz.) can pumpkin
  • 1  (13.5 oz.) can unsweetened coconut milk
  • 2  (14.5 oz.) cans chicken broth
  • 2 to 5 tsp. red curry paste, or to taste
  • 1/2 tsp. garlic powder
  • 1/2 tsp. grated peeled ginger or ginger powder
  • 2 tbls. light brown sugar
  • 1/2 tsp. salt, or to taste
  • 2 pinches freshly ground black pepper

Combine the pumpkin and coconut milk in the stovetop clay casserole. Stir until well blended. Add the chicken broth a can at a time, stirring in between each addition to insure a smooth texture. Place the casserole over medium heat.

Stir in the curry paste, garlic powder, ginger, and sugar. Bring to a boil, reduce heat and simmer for a few minutes to develop the flavors.  Add the salt and pepper. Taste and correct seasoning as desired. Serves 6 to 8

Copyright © 2009 by Helen Chen. All rights reserved.

Pie pumpkin, about 7 inches in diameter, raw

Pie pumpkin, about 7 inches in diameter, raw

Curry Coconut Pumpkin Soup -Vegetarian Version. Modified from Helen Chen’s Original Recipe (Above)


  • 1 pie pumpkin, about 7-9 inches in diameter, to produce 2 cups cooked pumpkin puree. This varietal is smaller than the size used for jack-o-lanterns, and less grainy in texture. Look for one that is bright orange, with no bruises.
  • 1 can (13.5oz) unsweetened light coconut milk
  • 2 cups vegetable broth
  • 2- 5 tsp. red curry paste, or to taste, or 5 tsp. curry powder, or to taste
  • 1/2  tsp. garlic powder
  • 1/2 tsp. grated peeled ginger or ginger powder
  • 1 – 2 tsp. coarse sea salt; start with 1 tsp. and add slowly, up to 2 tsp., to taste
  • 1 tsp. freshly ground black pepper

To prepare the cooked pumpkin puree: First wash the pie pumpkin, and slice in half.  Scrape the seeds and stringy pulp from the inside, but don’t toss – you might want to save the seeds for roasting! (See: Roasted Pumpkin Seeds Recipe)

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Place both halves face down in a baking dish with about 1/4 inch of water in the bottom. Bake at 350 degrees, for about 40 minutes. It will be ready when the flesh is very soft if pierced with a fork. After removing from the oven, let the halves cool until you can handle them. Then scoop the contents from the rind into a bowl. If you desire a smooth textured soup, process the cooked pumpkin in a food mill or food processor. If you opt for a chunkier soup, just spoon the cooked pumpkin from the rind, right into a measuring cup, and then add to your soup pot.

Combine 2 cups of the cooked pumpkin or pumpkin puree and coconut milk in a soup pot on the stove top, over low heat.  Stir until well blended.

Add the vegetable broth slowly, and stir consistently.  Increase heat to medium.

Stir in the curry paste or powder, garlic powder, and ginger.  Bring to a boil, then reduce heat and simmer for a few minutes to develop the flavors.  Add salt and pepper.  Taste and make adjustments to the seasoning as desired. If you use a coarse sea salt instead of the granulated version, you may find you need a bit more. Serves 4.

Just as we were about to post this, Helen kindly sent a note suggesting we might add a dollop of plain yogurt on top of the hot soup. Delicious. Thank you Helen, for the continuing education.

Contributed by Nicole H., of HIC

Curry Coconut Pumpkin Soup

Curry Coconut Pumpkin Soup

Biography of Helen Chen

Helen Chen

Helen Chen

Helen Chen is a widely acknowledged expert in Chinese cooking. Besides her role as an educator and cookbook author, she also is a product and business consultant to the housewares industry. In 2007 she created and developed a new line of Asian kitchenware under the brand name, “Helen’s Asian Kitchen,” expressly for Harold Import Company in New Jersey.

Having been born in China, and raised and educated in the United States, Helen brings the best of both worlds to her approach to the art of Chinese cuisine. She understands the needs of the American cook as only a native can, yet she is intimately knowledgeable with the culinary practices and philosophy of China.

Helen is the author of Helen Chen’s Chinese Home Cooking (Hearst Books,1994), Peking Cuisine (Orion Books,1997), Helen’s Asian Kitchen: Easy Chinese Stir-Fries (John Wiley & Sons, 2009) and Helen’s Asian Kitchen: Easy Asian Noodles (John Wiley & Sons, 2010). For more information, visit http://www.helensasiankitchen.com/

*Not affiliated with Joyce Chen products

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Roasted pumpkin seeds. Shown in HIC Oven-To-Table Fine Porcelain Ramekin

Next time you’re craving a salty snack to dig into during home movie or game time, try roasting up a  batch of pumpkin seeds and discover how delicious and satisfying they are. You might find yourself saying, “Hold the popcorn and pass the pumpkin seeds!”

How to roast pumpkin seeds

Preheat oven to 300 degrees. Cut pumpkin, according to how you’ll be using it. Scrape the soft pumpkin innards and the seeds into a bowl. Pull the seeds from the pumpkin meat with your fingers (This is a great task for kids to help with!) and then place the mostly clean seeds in a colander and clean off the remaining squash meat under cool water. If a little squash meat remains, they’ll still turn out just fine.

Pat seeds dry (paper towels work) then lay them on a baking sheet lined with a baking mat if you have one, or foil.

Raw, cleaned pumpkin seeds sprinkled with salt and chili powder on Silpat baking mat

Raw, cleaned pumpkin seeds sprinkled with salt and chili powder on a baking mat

Drizzle seeds with olive oil or melted butter, and sprinkle with salt and spices. Toss the seeds with the oil and salt on the baking sheet, until evenly coated. Place in oven for about 25 minutes, or until seeds start to brown. Remove from oven, let cool, and enjoy. Want to try something different? We found a great Chili Lime Roasted Pumpkin Seed recipe from the Austin Gastronimist.

Roasted pumpkin seeds

Roasted pumpkin seeds


  • A pumpkin
  • 2 tbsp. melted butter or oil (we used olive oil)
  • Salt (chili, smoked, or truffle salt is delicious)
  • Optional – garlic powder, cayenne pepper, or cinnamon and sugar. Have fun. Get creative.


  • Colander
  • Spoon for scraping the inside of the pumpkin
  • Baking sheet
  • Foil
    Roasted pumpkin seeds

    Roasted pumpkin seeds

    Contributed by Nicole H., of HIC

Roasted Broccoli & Cheddar Bisque from Modern Mrs. Cleaver

Roasted Broccoli and Cheddar Bisque from Modern Mrs. Cleaver

Roasted Broccoli and Cheddar Bisque from Modern Mrs. Cleaver

Modern Mrs. Cleaver first caught our attention almost a year ago, blogging with passion and humor, capturing and sharing her experiences with the world through beautiful photography and heart warming stories. She has a gift for inventing and passing along recipes that are cost effective and yet delicious and fun to make. We’re honored to have been a part of her recent recipe post, featuring Roasted Broccoli & Cheddar BisqueModern Mrs. Cleaver served her scrumptious bisque in our very own HIC Porcelain Lotus Bowl, reminding us that Autumn is not only a time to think about preparing our best nourishing, hearty, and comforting recipes, but also to be thoughtful in the presentation; That it can be as beautiful as the ingredients within. 

Looking for a few HIC Porcelain pieces for your table? Find yours.