Pasta Bowls: They Actually Have Important Purposes!
Amy, a buyer and blog-writer for the Chef’s Corner store (www.chefscornerstore.com), shared some good information about pasta bowls a few months ago. It had never occurred to me that there are bowls specifically created for pasta-eating. But apparently so.
Amy explained that a Chef’s Corner customer had recently returned a set of pasta bowls because (according to the customer) “they’re just shallow bowls” and therefore, a disappointment. Amy said she felt profound disappointment that this poor soul clearly missed the point of what she believed to be “the most multi-functional piece of dinnerware ever to grace a table.”
Amy also said, “Don’t let the name fool you: these wide shallow bowls are perfect for so much more than pasta.” The term “pasta bowls” is a bit of a misnomer. Wide, flat-bottomed bowls with shallow sides can be referred to as entree bowls, dinner bowls, bowl plates, or even “blates.”
According to dinnerware producer Vancasso, the shape of a pasta bowl “allows for easy tossing and mixing of pasta with sauces.” Ahhhh, now I get the WHY for a pasta bowl! If you enjoy any food with sauce, then this feature is the pasta bowl's super power.
Whether you’re serving pasta, salad, or a grain bowl, the wide surface area and shallow depth of a pasta bowl allows you to easily mix your ingredients together. Each bite contains a little bit of every flavor.
Pasta bowls also minimize the risk of pushing food off your plate and onto your table or lap. You can even use pasta bowls for serving side dishes family-style.
As we are now well into soup season and dinner is a rotation of warm and hearty soups, stews and chilis, pasta bowls continue meet meal-time needs. They’re especially well-suited to dinners served with a side, such as cornbread, rolls, or grilled cheese croutons. There’s no need to dirty an extra plate; simply place your roll or chunk of bread on the side of the bowl until you’re ready to sop up every last bit of goodness.
Amy also suggests using pasta bowls for setting up a breading station for frying. She puts seasoned flour in one bowl, whipped eggs in the next, and bread crumbs in the third. Larger pieces of meat and vegetables easily fit in a wide, shallow pasta bowl, while the sides help prevent overflow and spills.
Once upon a time, these were a little difficult to find. But now, as more people are discovering the upsides of pasta bowls, dinnerware companies are offering them pasta bowls as part of their standard assortment.
If you like the idea of adding some pasta bowls to your tableware, then here are four brands Amy has tested and suggests considering:
CASAFINA PACIFICA which is made in Portugal and comes in a variety of colors. They’re microwave, freezer, and dishwasher safe.
FORTESSA HEIRLOOM. These come in pretty neutral colors with a freeform edge.
LE CREUSET offers a set of four pasta bowls in some of their most popular colors.
Finally, the BISTRO BOWLS from Fiesta are shaped like pasta bowls, even if they aren’t specifically called pasta bowls.
Now, whether you’re interested in pasta bowls or not, you might like this recipe that works in any old bowl. I’m referring to the above-mentioned grilled cheese croutons. Admittedly, they’re nothing more than grilled cheese sandwiches cut into cubes, but the idea is just fun.
Obviously, these “croutons” are fantastic tossed into tomato-basil soup, but I tried mixing a handful into my bowl of spaghetti. The marinara sauce combined with the dibs and dabs of cheese was so good. And the crusty bread parts were a nice compliment to the silky-smooth spaghetti. Ina Garten, the Barefoot Contessa, says to make these on a panini, but I don’t have one so I used my cast iron skillet. They were just fine!
(P.S. The idea of a grilled cheese “crouton” is so unique, that this would make a great “I MADE THIS!” addition to your Cook’n 15 collection. Seriously, who’s making croutons out of grilled cheese sandwiches?!)
4 1/2-inch thick country white bread
2 tablespoons unsalted butter melted
4 ounces Gruyere cheese grated
Directions:
Add Recipe to Cook'n
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Amy explained that a Chef’s Corner customer had recently returned a set of pasta bowls because (according to the customer) “they’re just shallow bowls” and therefore, a disappointment. Amy said she felt profound disappointment that this poor soul clearly missed the point of what she believed to be “the most multi-functional piece of dinnerware ever to grace a table.”
Amy also said, “Don’t let the name fool you: these wide shallow bowls are perfect for so much more than pasta.” The term “pasta bowls” is a bit of a misnomer. Wide, flat-bottomed bowls with shallow sides can be referred to as entree bowls, dinner bowls, bowl plates, or even “blates.”
According to dinnerware producer Vancasso, the shape of a pasta bowl “allows for easy tossing and mixing of pasta with sauces.” Ahhhh, now I get the WHY for a pasta bowl! If you enjoy any food with sauce, then this feature is the pasta bowl's super power.
Whether you’re serving pasta, salad, or a grain bowl, the wide surface area and shallow depth of a pasta bowl allows you to easily mix your ingredients together. Each bite contains a little bit of every flavor.
Pasta bowls also minimize the risk of pushing food off your plate and onto your table or lap. You can even use pasta bowls for serving side dishes family-style.
As we are now well into soup season and dinner is a rotation of warm and hearty soups, stews and chilis, pasta bowls continue meet meal-time needs. They’re especially well-suited to dinners served with a side, such as cornbread, rolls, or grilled cheese croutons. There’s no need to dirty an extra plate; simply place your roll or chunk of bread on the side of the bowl until you’re ready to sop up every last bit of goodness.
Amy also suggests using pasta bowls for setting up a breading station for frying. She puts seasoned flour in one bowl, whipped eggs in the next, and bread crumbs in the third. Larger pieces of meat and vegetables easily fit in a wide, shallow pasta bowl, while the sides help prevent overflow and spills.
Once upon a time, these were a little difficult to find. But now, as more people are discovering the upsides of pasta bowls, dinnerware companies are offering them pasta bowls as part of their standard assortment.
If you like the idea of adding some pasta bowls to your tableware, then here are four brands Amy has tested and suggests considering:
CASAFINA PACIFICA which is made in Portugal and comes in a variety of colors. They’re microwave, freezer, and dishwasher safe.
FORTESSA HEIRLOOM. These come in pretty neutral colors with a freeform edge.
LE CREUSET offers a set of four pasta bowls in some of their most popular colors.
Finally, the BISTRO BOWLS from Fiesta are shaped like pasta bowls, even if they aren’t specifically called pasta bowls.
Now, whether you’re interested in pasta bowls or not, you might like this recipe that works in any old bowl. I’m referring to the above-mentioned grilled cheese croutons. Admittedly, they’re nothing more than grilled cheese sandwiches cut into cubes, but the idea is just fun.
Obviously, these “croutons” are fantastic tossed into tomato-basil soup, but I tried mixing a handful into my bowl of spaghetti. The marinara sauce combined with the dibs and dabs of cheese was so good. And the crusty bread parts were a nice compliment to the silky-smooth spaghetti. Ina Garten, the Barefoot Contessa, says to make these on a panini, but I don’t have one so I used my cast iron skillet. They were just fine!
(P.S. The idea of a grilled cheese “crouton” is so unique, that this would make a great “I MADE THIS!” addition to your Cook’n 15 collection. Seriously, who’s making croutons out of grilled cheese sandwiches?!)
Barefoot Contessa's Grilled Cheese Croutons
Yield: 4 to 6 servings)
Ingredients:
4 1/2-inch thick country white bread
2 tablespoons unsalted butter melted
4 ounces Gruyere cheese grated
Directions:
Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyère on two of the slices. Place the remaining two slices of bread on top of the Gruyère, -buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.chefscornerstore.com
- www.epicurious.com
- www.momswhothink.com
- www.amazon.com
