Baking/Cooking with Stoneware

Casserole Dish by: Mark Fitzgerald


I love using my pottery not just to eat off of, but to cook with.  Not only does pottery work well in the kitchen, but when you bring your entrée to the table, it creates a nice table display as well.  Who wouldn’t want to have dinner out of a beautiful casserole dish like this one?  (Andrew and I received this piece, by Mark Fitzgerald, as a wedding gift from Patrick and Melanie Murphy.  They are the owners of The Annapolis Pottery where I used to work.  If you have never been…GO!  It is an awesome store and studio!)  Here are a couple of tips to keep in mind when you cook with your pottery.  If you are baking and need to preheat your oven, put your baking dish in the cool oven and let the piece preheat with the oven.  This will greatly reduce the risk of breaking your dish.  If you put it in after the oven is at desired temperature it has a greater risk of cracking or exploding in the oven due to a shock in temperature.  Use your oven mitts!  Also, never put your pottery on the burner or over an open flame.  This strong, isolated heat can also break your pot.  Use your Caphalon for that!  If you have a nice piece of pottery to bake in and haven’t tried it yet, go for it!  Just keep those tips in mind to ensure a long life for your pieces. 

Not for use on a burner

If you want to try a great recipe in your pottery bakeware…here is a great one my husband and I love! 

Herb-Coated Chicken Tuscany 

Ingredientsfor chicken – 1/4 c. butter, melted                                                              2/3 c. crushed butter-flavored crackers (I like to use whole wheat Ritz),  2 tbsp. grated Parmesan cheese ,  1/2 tsp. dried oregano,  1/2 tsp. dried basil,  1/4 tsp. garlic powder, fresh skinless boneless chicken breast (4-6 pieces)   

for potatoes – 6 medium red potatoes (scrubbed and sliced 1/8 inch thick),  2 1/2 tbsp. olive oil,  4 tbsp. grated Parmesan cheese (divided),  2 tsp. minced garlic,  2 tsp. minced fresh rosemary leaves (or 1 tsp. dried rosemary leaves),  salt and ground black pepper 

Directions:  Preheat oven to 425 degrees (with your ceramic bakeware).   Pat potatoes dry with paper towels.  Toss potatoes with 2 1/2 tbsp. oil, 2 tbsp. cheese, 2 tsp. garlic, 2 tsp. rosemary, 1/2 tsp. salt and 1/4 tsp. ground black pepper.  In your baking dish, arrange potatoes in one layer; top with remaining 2 tbsp. cheese.  Bake for 15 minutes or until potatoes are lightly browned; set aside.  Reduce heat to 400 degrees. 

Meanwhile, place 1/4 c. butter in saucepan to melt.  In another bowl combine the crackers, cheese and seasonings needed for the chicken.  Dip fillets in butter, then coat with the cracker and seasonings.  In a large nonstick skillet over medium heat, heat remaining 1 1/2 tablespoons oil.  Add chicken pieces.  Season lightly with salt and pepper.  Cook chicken 5 to 6 minutes on each side or until browned. 

Bon Apetit!

Arrange chicken on top of potato mixture; drizzle with any oil from skillet and return to oven.  Bake 20 to 25 minutes longer or until chicken is no longer pink in center.  Serve and enjoy this savory meal with fresh bread and a green salad!                                                                   





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  • Michele Prince

    I am printing the recipe right now to try. I love that my daughter is passing on great recipes to me! Who woulda thought?! But you are a terrific cook as well as a great artist!

    Have you sent the link to your blog to Melanie and Patrick? They would love that you’re promoting Annapolis Pottery.
    I think I’m going to have to run down there and get one of those Fitzgerald casserole dishes for myself!ReplyCancel

  • How about “Cookbooks and Crockery” as your first book? And should I start to call you Julia? Delightful blog.ReplyCancel

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