From steamed clams to Christmas dinner, Carol Truax knows all the tricks to steaming foods and includes them in her new cookbook "All About Steam Cooking" (Doubleday, $12.95)).
In addition there is an excellent guide to various types of steamers ranging from a few dollars to hundreds, and valuable hints on how to cook fish, meat and vegetables, desserts and even breads.
These two recipes for broccoli will guarantee top flavor from one of the summer's plentiful vegetables. Garlic Broccoli 1 bunch broccoli 1/2 teaspoon salt 3 tablespoons butter 1/2 clove garlic, minced
Trim broccoli and peel lower stems and cut into 1-inch pieces.Steam for 10 minutes or until tender but not overcooked.
Melt butter and cook garlic until soft but not brown. Pour over broccoli; add seasonings and toss until well-blended. Serves 4. Broccoli with Mushrooms 2 bunches broccoli 1 pound mushrooms, washed, sliced 1/2 cup butter 1 tablespoon water 1 teaspoon salt 1/2 teaspoon pepper
Trim broccoli, cutting off tough stems. Peel any stems left on flowerets. Steam broccoli about 7 minutes or until tender. Combine mushrooms with remaining ingredients in saucepan.Cover and steam 1 minute; remove from heat and keep cover on 5 minutes longer.
Combine mushrooms with liquid with broccoli and serve in a heated dish.