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 Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----THE SAUCE-----
4 Cloves
8 Peppercorns
8 Coriander seeds
1 c Half-and-half -- -ÿÿ
- 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 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
- chopped in 1/2-in pieces
1 tb Peanut or safflower oil
Salt
2 tb 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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