Clams with Garlic Sauce
5 tablespoons extra-virgin olive oil
3/4 cup minced onion
5 garlic cloves, minced
2 bay leaves
3 pounds clams, scrubbed
6 tablespoons chopped fresh parsley
1/2 cup dry Sherry
1/3 cup fresh lemon juice
• Heat oil in heavy large pot over medium-low heat.
• Add onion, garlic, and bay leaves, and sauté until onion is tender, about 8 minutes.
• Add clams and sauté 2 minutes.
• Sprinkle with 1/4 cup parsley.
• Add Sherry and lemon juice.
• Increase heat to medium-high, cover, and simmer until clams open, which takes about 8 minutes.
• Discard any that do not open.
• Transfer clams to shallow bowl.
• Boil sauce until slightly thickened, about 2 minutes.
• Season to taste with salt and pepper.
• Pour sauce over clams.
• Sprinkle with remaining 2 tablespoons parsley and serve.
Serves 8
Baby Artichokes in Garlic Sauce
6 baby artichokes cut in half, trimmed and cleaned
1 lemon, halved
1 cup water
1/3 cup olive oil
2 tablespoons finely chopped garlic
2 teaspoons kosher salt
2 tablespoons finely chopped fresh mint
Garnish: chopped fresh mint
Put water and oil in a 4-quart heavy pot.
• Mince and mash garlic with 1 teaspoon kosher salt, then mix in mint.
• Rub one sixth of garlic paste into cavity of each artichoke.
• Stand artichokes upside down in liquid in pot.
• Sprinkle remaining teaspoon salt over artichokes, then simmer, covered, over low heat, until tender, 20 to 30 minutes.
• Transfer artichokes to a serving dish and boil cooking liquid, whisking, until emulsified and reduced to about 1/3 cup.
• Pour sauce over artichokes and serve warm or at room temperature.
Cooks’ note: Artichokes with sauce keep, covered and chilled, 2 days.
Serves 6
Beef and Broccoli with Garlic Sauce
1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli
1 ts Cornstarch
1 ts Sesame oil
1/4 c Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 c Sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.