Corn-And-Summer Squash Ragout

Recipe Ingredients

		The Sauce
4		Cloves
8		Peppercorns
8		Coriander seeds
1 cup	237ml	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
		OR anise basil - if possible)
1		Jalapeno pepper - seeded & sliced into
		The Vegetables
1/2		Onion - thinly sliced
1 1/4 lbs	567g / 20oz	Summer squash - (zucchini, patty pan
		Crookneck or a mixture) - cut in pieces about
		- inch big
3		Yellow corn - (kernals cut from co
1		Tomato; peeled - seeded and (large)
		Chopped in 1/2-in pieces
1 tablespoon	15ml	Peanut or safflower oil
		Salt
2 tablespoons	30ml	Cilantro leaves - chopped

Recipe Instructions

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.

Source:
Cooking Light, Sept 1994, page 85

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