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 :