Is there anything cuter than mini cooking utensils? No, I think not. If I could, I would just buy little versions of all major kitchen tools, replace my existing possessions with them, and everything would be tiny and precious and so space efficient. Also, sooo great for portion control! When I made this Strawberry Rhubarb Skillet Crisp on Tuesday, it was in a 6 inch cast iron skillet I picked up from Sur La Table. The small size alone is what kept me from putting away way too much of it. I mean, I still finished the whole thing alone. But instead of it being a dish meant for 6 people, it was only meant for 2. Workin’ on that bikini bod, y’all.
The only really annoying part of cooking with small tools like this skillet is that you usually have to cut recipes in half. Or even fourths. Which is what I had to do with this one. With baking being such a precise art form, it makes things a little more difficult.
I was inspired by this recipe and decided to mimic it, but made a few tweaks here and there. I’m usually a rhubarb purist and prefer it in pie form, but I’ve heard great things about the strawberry + rhubarb flavor marriage, so why not try something new? It was okay, but definitely not a perfected dish. I wanted a more substantial, gooier filling. Like a cobbler. And there wasn’t enough crisp topping for my liking (although I kind of did this to myself, trying to keep the carb count low!). Also, ice cream would have been good. Still, it was yummy and different and a good pick me up. Even if it didn’t turn out perfect, it was still pretty. Isn’t that a great metaphor for life?
Another bonus of cooking mini portions? I was able to make 2 different recipes using basically the same materials, at the same time! Which was wicked fun/efficient for trying new things. In addition to this, I made a Strawberry Rhubarb Galette. Stay tuned for details.
Thanks for reading this random installment!