Mark Bittman's Quick and Easy Recipes from the New York Times Featuring 350 Recipes from the Author of How to Cook Everything and the Best Recipes in the World

COLD TOMATO SOUP WITH ROSEMARY MAKES 4 SERVINGS TIME: 15 MINUTES, PLUS TIME TO CHILL Good tomatoes are bursting with potential. The difference between consuming a tomato out of hand and slicing it, then sprinkling it with a pinch of salt and a few drops of olive oil, is the difference between a snack and a dish. And the great thing about tomatoes is that it takes so little to convert them from one to the other. In this instance--though not always--peeling and seeding the tomatoes is worth the effort. To do so, bring a pot of water to a boil. Meanwhile, cut a small X on the smooth (flower) end of each tomato. Drop them into the boiling water. In about thirty seconds, you'll see the skin begin to loosen. Immediately remove from the boiling water and plunge into a bowl of ice water. When they're cool, peel, then cut them in half through their equator. Squeeze and shake out the seeds. (For best flavor, do this over a strainer and recombine the reserved juices with the pulp.) Use fresh thyme (1 teaspoon), dill (1 tablespoon), basil (1/4 cup), parsley (1/4 cup), chervil (1 tablespoon), chives (1/4 cup), or a mixture of herbs to make this even better; garnish with fresh herbs, too, if you like. 2 slices good-quality stale white bread, crusts removed 3 pounds ripe tomatoes, peeled, seeded, and roughly chopped 1 teaspoon fresh rosemary leaves 1 small garlic clove, peeled 1 cup chicken stock or ice cubes Salt and freshly ground black pepper Juice of 1 lemon 1. Soak the bread in cold water briefly; squeeze dry and combine in a blender with the tomatoes, rosemary, and garlic (you may have to do this in 2 batches). Add the ice cubes if using them. Turn on the machine and drizzle in the stock. Turn off the machine and pour the mixture into a bowl. 2. Season with salt and pepper to taste, then add lemon juice to taste. Chill and serve. ROAST SALMON STEAKS WITH PINOT NOIR SYRUP MAKES 4 SERVINGS TIME: 30 MINUTES I first had this mysterious, dark, extraordinary delicious sauce in the fine Seattle restaurant called Brasa, when it first opened. It's a kind of gastrique, a relatively simple sauce based on caramelized sugar that is markedly complex. Note that if the sugar turns black and begins to smoke, you have burned rather than caramelized it. Throw it out and start again, with lower heat and more patience this time. And if the caramel sticks to your pan and utensils when you're done, boil some water in the pan, with the utensils in there if necessary. The caramel will loosen right away. 1/2 cup sugar 2 cups Pinot Noir 1 fresh rosemary sprig, plus 1 teaspoon chopped 4 salmon steaks (about 1/2 pound each) Salt and freshly ground black pepper 1 tablespoon balsamic vinegar 1 tablespoon of butter 1. Preheat the oven to 450 degrees F. Put the sugar in a heavy saucepan, preferably nonstick and with rounded sides, and turn the heat to medium. Cook without stirring (just shake the pan occasionally to redistribute the sugar) until the sugar liquefies and begins to turn brown, about 10 minutes. Turn off the heat and carefully add the wine. Turn the heat to high and cook, stirring, until the caramel dissolves again. Then add the rosemary sprig and reduce over high heat, stirring occasionally, until the mixture is syrupy and reduced to just over 1/2 a cup, 10 to 15 minutes. 2. Heat a nonstick skillet over high heat until it begins to smoke. Season the salmon on both sides with salt and pepper, then put it in the pan; immediately put the pan in the oven. Cook for 3 minutes, then turn the salmon and cook for another 3 minutes. Check to see that the salmon is medium-rare or thereabouts (it should be) and remove it and keep it warm, or cook for another minute or two if you like. 3. When the sauce is reduced, stir in the balsamic vinegar and butter and turn the heat toBittman, Mark is the author of 'Mark Bittman's Quick and Easy Recipes from the New York Times Featuring 350 Recipes from the Author of How to Cook Everything and the Best Recipes in the World', published 2007 under ISBN 9780767926232 and ISBN 0767926234.