After I write an exam for my freshman accounting class, I take the test myself. My goal is to finish in 20 minutes – a good gauge that it will take the students an hour. Similarly, when I’m cooking dinner, I know that I can accomplish in 20 minutes what will take the typical home-cook an hour. With 15 years of professional cooking under my belt, I chop faster, and can attend to several pans on the stovetop while doing other prep or clean-up.
I realize that what I define as “quick and easy,” may not be for others. I try to reconcile this difference when friends and family call or email for recipe suggestions.
Last weekend, I prepared hors d’oeuvres for a dinner party, and wanted to keep it simple since I knew the meal preparation would be more elaborate. As I started to write up my blog-post, I read noble pig’s post about a “quick and easy” appetizer: bacon-peach pinwheels. Though, they sound *delicious*, they did not seem “quick and easy” even to my standard. They require several components, some stove top cooking followed by some baking.
For me, quick and easy are recipes that require little or no cooking, and can be made with a few ingredients.
One of my favorites is cucumber slices topped with broiled eel or smoked salmon.
How do you define “quick and easy”?
Cucumber with Broiled Eel and Green Apple
1 English cucumber
1 package broiled eel (available at Japanese or Korean markets in the freezer section)
1 green apple
Radish and/or scallion to garnish.
1. Slice cucumber into ¼ inch rounds.
2. Slice eel filet in half lengthwise, and then into 1/2 inch strips.
3. Put eel pieces on a cookie sheet and warm in a 400F oven for 5 minutes.
4. Meanwhile, slice green apple
5. Top each cucumber slice with a slice of green apple and a piece of eel. Garnish with radish slices or scallions if desired.