OONI WOOD CHUNKS RECIPES

Steps:

• Preheat an oven to 250°F. Line a rimmed baking sheet with aluminum foil.

• Place the salmon on the baking sheet and rub the fish all over with the olive oil. Season well with salt and pepper. Place the fish, skin side down, and let it come to room temperature.
• 
Bake the salmon until it is opaque on the outside and there is no resistance when you pierce it with a skewer, 20 to 25 minutes. Let stand for 5 minutes before serving.

• To serve, use a fork to flake the warm salmon into chunks. Arrange on individual plates, sprinkle with the chives, chervil and parsley, and garnish with the lemon wedges. Serves 8.
• Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

Steps:

• <b>Saut&#233; the beef</b>
• In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, add the beef and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a plate.
• <b>Cook the vegetables</b>
• Add the remaining 1 Tbs. olive oil to the saucepan and reduce the heat to medium. Add the onion, carrots and celery, cover the pan and cook, stirring occasionally, until the onion is softened, about 5 minutes. Return the beef and any juices from the plate to the pan.
• <b>Simmer the soup</b>
• Add 1 1/2 quarts water to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, for 1 hour. Add the potatoes, the tomatoes and their juice and the green beans and stir well. Simmer until the beef and the potatoes are tender, about 20 minutes.
• Stir in the parsley and season the soup with salt and pepper. Ladle the soup into individual bowls and serve immediately. If freezing, set aside to cool (see note above). Serves 6 to 8.
• Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).