Grilled Artichokes in Guardian Service Cookware

Most Guardian Service Cookware recipes require a low, sustained heat to slowly "pressure cook" foods—a technique perfectly suited to any variety of seasonal heat sources from campfire to propane grill to charcoal hibachi. 

In our case, we use a small hibachi we've had for over a decade and a spare trivet (designed to support the Guardian Service Economy Trio Cookers, or heart-shaped "triangle" pans) to keep the cookware from charring on the grill. With attention to timing and order, we've rotated main and sides dishes to cook an entire meal over two dozen briquettes.

We've used the Casserole/Tureen to steam artichokes before, but this method steams, then finishes the artichokes on the grill for added flavor.

Grilled Artichokes

4 large artichokes (globe or any variety, trimmed, halved)

2 lemons

4 cloves garlic, minced

1 cup olive oil

salt, pepper to taste

1/4 cup water (or stock or dry vermouth, optional)

1. Fill a large bowl with cold water and juice of half a lemon. Trim the tops of the artichokes, a few of the outside leaves and end of the stem and slice in half lengthwise. Place halves in the lemon water to prevent from browning.
2. Place artichokes, half a juiced lemon, 1/4 cup water in Guardian Service Tureen unit, lid and place over medium heat for 30 minutes or until tender.
3. Add mixture of olive oil, remaining lemon juice, garlic and salt and pepper to the artichokes. Coat with marinade mixture, brushing the sliced halves.
4. Place artichokes on the preheated grill. Baste and turn for 5-10 minutes until tips are lightly charred. Serve with remaining lemon-olive oil dip.

Options: before cooking, tuck into each artichoke crushed bay leaf, basil, parsley, chives, etc.

Candied Orange Slices

Citrus in California is like zucchini in the midwest: abundant. In North Dakota, where I was raised, folks will warn you to lock your car in late summer for fear of finding bags of squash when you return. We're lucky to have a neighbor who leaves bags of oranges on the handle of our back door from time to time, and at this time of year, if we're not snacking on them or juicing them, we make a few pomanders to place around the apartment and some candied peel or orange slices.

I like to make batches of these candied orange slices and keep them handy for everything from cookie platters to garnishing salads, desserts or meat dishes. Candied slices won't keep as long as dried peel, but the method preserves more of the orange (and doesn't require as much drying time).

This simple recipe can be multiplied as you wish and can be used with grapefruit or lemon (adjust sugar to taste). I candied four oranges using the large Guardian Service fryer and reduced the remaining syrup for drizzling on pancakes or yogurt or mixing into cocktails or marinades, etc.

Candied Orange Slices

1 1/2 cups water
1/2 cup granulated organic sugar
1 organic navel orange, halved and sliced crosswise in 1/4 inch thick slices (about 10 per orange)

1. In a Guardian Service fryer, combine the water and sugar and bring to a boil. Add the orange slices and cook over medium heat, turning occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
2. Reduce heat to medium low and simmer until the syrup thickens and the slices are tender but still intact, turning occasionally, about 10 minutes.
3. Transfer the orange slices to a rack to cool.
4. Further reduce syrup to desired consistency and reserve for another use.
5. The candied slices can be refrigerated for up to 2 weeks.

Reducing the remaining syrup.

Marmalade syrup, cooling on the window ledge

LA Times Guardian Service Article

This month's "Lost L.A." article in the Los Angeles Times is devoted to Guardian Service Ware. Writes Sam Watters:

Cooking right meant protecting your family's health. With memories of the food-starved 1930s, modern Americans had malnutrition on their minds. Century Metalcraft capitalized on the national anxiety and published moralizing ads in home magazines warning mothers they were duty-bound to preserve the vitamins lost in "thoughtless, ignorant, outdated cooking." For side column endorsements, the company hired food guru Adelle Davis, a founder of California cooking, synonymous today with Alice Waters and her followers who promote holistic meals made with fresh, organic foods.

A biochemist graduate from UC Berkeley, Davis launched a 30-year career in 1947 with her landmark book, "Let's Cook It Right." She defined the well-organized kitchen, suggested menus and, like First Lady Michelle Obama, warned against high-calorie, low-nutrition diets. A waterless method, promoted by Guardian Service as unique to their glass-topped caldrons, was essential for preparing healthy meals the Davis way.

The Times also posted photos of additional Vintage Guardian Service Ads from our collection.

Tonight's dinner (and our next blog, this time for sure): Chicken Schnitzel, a recipe adapted for Guardian Service from a traditional Weiner Schnitzel recipe in Lüchow's German Cookbook, Jan Mitchell, 1952.

Welcome to the Guardian Service Ware Blog

photo: Chris Martin

We first stumbled upon a Guardian Service coffee pot in a Burbank thrift store going out of business, victim of the recent depression. The bullet-proof, vaguely aeuronautical design snared us first, but the more we researched, the more impressed we became by the esteem in which this long-defunct brand has been held by generations of chefs and nutritionists, and by the part it played in the evolution and spread of “California cooking”—meaning modern, healthy, diverse, fresh, and holistic in the post-War period.

We've since been cooking most every meal with the cookware and are always researching and improving our techniques. We're always impressed by the versatility of the cookware and the economy of energy it uses, but above all the flavor of foods prepared "the Guardian Service Way." Whether you are new to Waterless Cooking or an experienced enthusiast, we hope that the ideas and recipes presented here will help you get the most out of your Guardian Service cookware in pursuit of "Good Health, Pleasure and Profit."