REC:Corn-And-Summer Squash Ragout

[Guest guest]

Title: Corn-And-Summer Squash Ragout

Categories: Main Dish,Vegetarian

Yield: 2 Servings

 

----- THE SAUCE ======================

4 Cloves

8 Peppercorns

8 Coriander seeds

1 c Half-and-half,-=OR= a mixture of cream & milk

1 Cinnamon stick,2 " long

5 Cilantro sprigs,chopped

5 Mint leaves,chopped

6 Basil leaves,chopped

1 Jalapeno pepper seeded & into 6ths,Sliced

----- THE VEGETABLES =================

1/2 Onion,thinly sliced

1 1/4 lb Summer squash

-(zucchini,patty pan,

- crookneck (or a mixture))

- cut in pieces about

- 1/2-inch big

3 Ears of yellow corn

- (kernals cut from cobs)

1 lg Tomato,peeled, seeded and

- in 1/2-in pieces,Chopped

1 T Peanut (or safflower oil)

Salt

2 T Cilantro leaves,chopped

 

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. Continue 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.

 

 

 

 

 

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