Corn-And-Summer Squash Ragout

* Exported from MasterCook *

CORN-AND-SUMMER SQUASH RAGOUT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian
Madison

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----THE SAUCE-----
4 Cloves
8 Peppercorns
8 Coriander seeds
1 cup 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
-(cinnamon or anise basil
-if possible)
1 Jalapeno pepper
- seeded & sliced into 6ths
-----THE VEGETABLES-----
1/2 Onion -- thinly sliced
1 1/4 pound 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
- chopped in 1/2-in pieces
1 tablespoon Peanut or safflower oil
Salt
2 tablespoon 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.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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