Pureed garlic—and lots of it—gives body to the sauce for these steaks. The whole cloves are blanched multiple times to mute their pungency, then simmered in milk until they are as soft as butter. Pureed until smooth, the finished sauce looks rich with cream, yet it doesn’t have a drop. It would be tasty with grilled leg of lamb, too. Steeping the cloves in hot water first makes them easy to peel, a handy restaurant technique. Accompany the steaks with Roasted Mushrooms and Baby Artichokes (page 155) in spring or fall, and with Blistered Cherry Tomatoes (page 157) in summer.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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The silky French vanilla sauce that goes with everything.
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This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
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