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" Aioli  Ingredients \u2022 2 large cloves garlic, peeled \u2022 2 egg yolks \u2022 \u00BD tsp. Dijon mustard \u2022 2 T water \u2022 \u00BD tsp. salt \u2022 \u00BC cup extra-virgin olive oil \u2022 \u00BE cup canola oil  Directions Cut the garlic cloves in half lengthwise and remove the germ. Place three halves of garlic into a pot, cover with cold water, and bring to a boil. Discard the water and repeat two more times, cooking the garlic until tender on the third time. Transfer the cooked garlic into a blender or food processor and add the yolks, mustard, water, salt, and remaining raw garlic clove half. Puree until well combined. While the machine is still running, add the olive oil and then the canola oil, both in slow, steady streams. The sauce will be ready when it emulsifies into a thick consistency similar to a very light mayonnaise. Serves 6. Bouillon for Steaming Seafood  Ingredients \u2022 2 quarts water \u2022 1 pint white wine \u2022 1 medium onion, thinly sliced \u2022 1 medium carrot, thinly sliced \u2022 2 stalks celery, thinly sliced \u2022 4 cloves garlic, smashed \u2022 10 crushed black peppercorns \u2022 10 crushed coriander seeds \u2022 1 bay leaf \u2022 3 sprigs thyme \u2022 3 sprigs parsley \u2022 \u00BC cup salt  Directions In a large pot that will fit a steaming basket or rack, combine all bouillon ingredients and boil for five minutes. Reduce the heat to a very low simmer and insert or attach the steaming basket; make sure there is at least two inches of space between the simmering liquid and bottom of the basket. Wash and trim your preferred seafood as necessary before steaming, covered, in separate batches.  Suggested seafood accompaniments: cod (cut into 2- to 3-ounce portions); shrimp; mussels; clams; lobster; stone-crab claws. If you are using cod, rub the fish with olive oil and season with salt and pepper; it will take approximately 6\u20138 minutes to steam. Shrimp, clams, and mussels will take approximately 5\u20138 minutes to steam; discard any mussels or clams that do not open. Lobster will take approximately 10\u201314 minutes.  Suggested vegetable accompaniments (boiled or steamed until tender): peeled fingerling potatoes; cauliflower; green beans; yellow wax beans; carrots; artichokes; asparagus. Raw: radishes; cherry tomatoes; various lettuces. Or try hard-boiled eggs. All accompaniments can be served warm, room temperature, or chilled. This recipe was originally featured in &amp;quot;Daniel&amp;#039;s Dish: Side Show.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
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