Corn-and-summer squash ragout

2 servings

Ingredients

Quantity Ingredient
4 Cloves
8 Peppercorns
8 Coriander seeds
1 cup Half-and-half -- -=OR=-
Mixture of cream & milk
1 Cinnamon stick -- 2\" long
5 Cilantro sprigs -- chopped
5 Mint leaves -- chopped
6 Basil leaves -- chopped
Or Anise Basil if possible
1 Jalapeno pepper -- seeded &
Sliced into small pieces
½ Onion -- thinly sliced
1¼ pounds Summer squash -- (zucchini, patty pan, crookneck or a mixture), cut in pieces 1 inch thick
3 Ears of yellow corn --
(kernals cut from co
1 large Tomato; peeled -- seeded and chopped in 1/2-inch pieces
1 tablespoon Peanut or safflower oil
Salt
2 tablespoons Cilantro leaves -- chopped

Directions

THE SAUCE

THE VEGETABLES

THE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno.

Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables.

THE VEGETABLES: Heat the oil in a wide skillet and add the onion.

Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt. Contin ue to saute over fairly high heat for about 5 minutes. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan through a strainer. Add the tomato and simmer for several minutes. Simmer until the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with chopped cilantro.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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