Recipe: Hearty Chicken Vegetable Soup Gourmet

Preparation Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.

While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). when vegetables are done simmering, stir chicken into soup along with parsley.

Serving Size

Yield: makes 4 to 6 servings Active time: 20 min Total time: 40 min

Recipe: Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil Gourmet

Preparation Roast tomatoes and prepare oil: Put oven rack in middle position and preheat oven to 250°F.

Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.

Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.

Cook couscous: Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt.

Roast salmon while couscous stands: Put oven rack in upper third of oven and preheat oven to 500°F. Line a 17- by 12-inch shallow baking pan with foil.

Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes.

Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil. Cooks’ note: Tomatoes can be roasted 3 days ahead and chilled in oil in an airtight container. Bring to room temperature before proceeding.

Serving Size

Yield: makes 6 servings Active time: 40 min Total time: 3 1/4 hr (includes roasting tomatoes)

Recipe: Scallop Tea Rice Bon Appétit

Preparation Rinse rice in strainer under cold running water until water runs clear; drain well. Transfer rice to heavy medium saucepan. Add 2 cups clam juice, 1 tablespoon soy sauce, 1 tablespoon sake, ginger, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Remove from heat; let stand, covered, until all liquid is absorbed and rice is tender, about 10 minutes.

Place green tea leaves in medium teapot. Pour 2 cups boiling water over; cover and let steep while preparing scallops.

Bring remaining 1/2 cup clam juice, 2 tablespoons soy sauce, and 2 tablespoons sake to boil in small skillet. Add scallops; cover and reduce heat to medium-low. Cook 30 seconds. Turn scallops over; cover and cook 30 seconds. Using slotted spoon, transfer scallops to plate; reserve cooking liquid in skillet. Slice each scallop in half horizontally to create 2 rounds.

Divide rice among 4 shallow soup bowls. Spoon reserved scallop cooking liquid around rice. Arrange scallops, cut side up, atop rice. Sprinkle salmon roe, sesame seeds, and green onion over. Strain hot tea over scallops. Serve, passing wasabi alongside.

*Available in tubes at Japanese markets and in the Asian foods section of some supermarkets.

Serving Size

Yield: Makes 4 servings

Recipe: Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce Bon Appétit

Preparation For yogurt sauce: Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper.

Do ahead: Can be made 2 days ahead. Cover and chill.

For vegetable stew: Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.

Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.

Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

* a thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. if unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

** a spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.

Serving Size

Yield: makes 6 servings