Superfluous Yet Delicious

We Cook. We Eat. We laugh a lot.

Archive for the tag “winging it”

Prosciuttons

Carl invented these after I complained of there not being enough crispy foods in our mostly-paleo life.

Ingredients

Some prosciutto, deli-sliced. We like buying the giant box at BJs

A cast-iron skillet

Process

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Preheat a cast-iron skillet on low heat for about 5 minutes.

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Take pile of prosciutto, deli paper still on.

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Lay 2-3 pieces down, paper on in the hot skillet.

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Wait until the paper starts peeling up by itself, approximately 30-45 seconds.

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Peel the paper off

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Walk away.

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No, really, leave it alone.

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Tap your feet. Stare at it. Resist the urge.

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When it is finally super brown and completely crispy, then you may transfer it to a paper towel to dry and cool. (Note Carl cooks them on both sides, Nicole is not so patient)

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Nom.

We like crumbling them up and serving them in soup or on salad, but you can also eat them as a (very) salty snack.

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Strawberry Rhubarb Tarts

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The fruit share this week was a pint of strawberries and a pound of rhubarb. I realized that I had never actually had rhubarb, much less cooked with it, and C doesn’t really like sweets, so I was on my own.

Cue the Lazywebs!

I asked my friends on facebook what a gluten/grainfree person could do with strawberries and rhubarb that was not pie.

I got a bunch of suggestions for compotes, shakes, crisps, etc.

One friend posted the following recipe, which I took as a basis for winging it: http://www.foodnetwork.com/recipes/curtis-aikens/strawberry-rhubarb-sauce-recipe/index.html

I didn’t have any regular sugar in the house, but I did have brown sugar, so I used the smaller amount of sugar, a little extra water, and started boiling my rhubarb.

I followed the recipe to the end, when I decided that I wanted these to be a little more solid than sauce. So I threw in a packet of knox gelatine, poured them off into cupcake cups, and threw them into the fridge.

They are incredibly bright-tasting, very good, and came out in a slightly more solid than pudding texture. I froze about half of them to use later, and had one for desert last night. I think I will take them as part of my school lunch for the next week.

Yum!

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