26th October, 2011 - Posted by Tara - 2 Comments
Enter to win an Emile Henry Pie Dish from SHAPE’s 30th Birthday Giveaways Sweepstakes! A good pie, which melts in the mouth, needs to be cooked evenly and gently, without drying out. The secret is the earthenware dish. The Emile Henry pie dish will make a beautiful presentation on your table while keeping your » Read More
1st June, 2011 - Posted by Tara - 2 Comments
The Emile Henry Pizza Stone was named the “It” wedding gift by the Des Moines Sunday Register. Read the full story…. “Tis the season to tie the knot, and to find out what’s new in wedding gifts, so I called Teresa Adams-Tomka, owner of the Kitchen Collage housewares store in Des Moines. She especially recommends the » Read More
16th May, 2011 - Posted by Tara - No Comments
Check out this recipe using the Emile Henry mortar & pestle posted by Big T’s Big Green Egg. The mortar & pestle has been used for hundreds if not thousands of years as the tool of choice to crush spices and herbs. The Emile Henry mortar & pestle is designed to extract the » Read More
7th February, 2011 - Posted by Tara - No Comments
1.17.11 Emile Henry Fan says: I wanted to share with you that we had a house fire, where nothing was saved except my Emile Henry oval gratin and our fireproof safe. My son found my oval baker in the debris…he spotted the red. It was covered with ash and debris, but we cleaned it up and except » Read More
27th January, 2011 - Posted by Tara - No Comments
How Pretty is your Pie? Contest – Runner Up Chocolate Cream Pie with Orange-Mascarpone Cream Topping Recipe Ingredients Flaky Crisco Pie Crust 1-1/2 cups low-protein flour, such as White Lily All-Purpose (not self-rising) 1/4 tsp. baking powder 1/2 tsp. salt 1 tsp sugar 1/2 cup Crisco all-vegetable shortening, chilled in freezer 4-6 Tbsp. ice water Chocolate Cream Pie Filling 3/4 cup sugar 1/3 cup cornstarch 2 Tbsp. natural unsweetened cocoa powder 1/2 tsp. salt 2 tsps. finely » Read More
27th January, 2011 - Posted by Tara - No Comments
Autumn Delight – Apple Pear Pie in a Gingerbread Pecan Crust Recipe Ingredients Pie Crust 1 1/2 cups unbleached flour 1/2 cup brown sugar 1 tsp. cinnamon 1/4 tsp. nutmeg 1 tsp. ginger 1 tsp. baking powder 1/2 tsp. salt 2 tsp. buttermilk powder 1 tsp. freshly squeezed lemon juice 1/2 cup toasted and finely chopped pecans 1/2 cup cold European style butter 1 Tbsp. unsulfured organic molasses 3 Tbsp. cold water 1 small egg white – lightly beaten Apple Filling 6 large Cortland or Braeburn apples 1/2 » Read More
24th January, 2011 - Posted by Tara - No Comments
Thanks for all the pie bakers that participated in our How Pretty is Your Pie? Contest. We received some great recipes and photos. All the recipes will be available on our website at www.emilehenryusa.com. We will post a winning recipe each day this week. Our winners were: GRAND PRIZE WINNER – *Katherine Harter, Hancock, MI Runners Up » Read More
7th December, 2010 - Posted by Tara - 1 Comment
The Emile Henry Flame Pizza Stone was selected as a finalist in the Cookware and Bakeware category in the prestigious 2011 Housewares Design Awards. Called “the Oscars of home design,” the Housewares Design Awards is the premier awards competition focused on the housewares industry. Winners will be announced at the » Read More
3rd November, 2010 - Posted by Tara - No Comments
Good recommendations from Cook’s Illustrated and Cook’s Country for the Emile Henry Lasagna Dish. “Chantilly Potatoes and scrod broiled perfectly in this well-proportioned pan. The dish was easy to transport as well as to clean (although we would have preferred larger handles), and the food came out cleanly from the straight sides.” Read full article » Read More
12th October, 2010 - Posted by Tara - No Comments
It’s officially fall. So what’s so great about fall? Apples! It is absolutely apple season! Check out our easy Roasted Apples Recipe. Ingredients: 6 golden delicious apples 7 oz. sugar 1 3/4oz. butter 3 tablespoons milk Instructions: Peel, core and cut the apples into slices. Put the apple back together again so that it remains whole. Put the sugar in » Read More
