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  • Corn And Summer Squash Ragout

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    Corn And Summer Squash Ragout
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Cloves
    • 8 x Peppercorns
    • 8 x Coriander seeds
    • 1 c. Half-and-half, -=Or possibly=- a mix of cream & lowfat milk
    • 1 x Cinnamon stick, 2" long
    • 5 x Cilantro sprigs, minced
    • 5 x Mint leaves, minced
    • 6 x Basil leaves, minced (cinnamon or possibly anise basil, if possible)
    • 1 x Jalapeno pepper seeded & sliced into 6ths
    • 1/2 x Onion, thinly sliced
    • 1 1/4 lb Summer squash (zucchini, patty pan, crookneck or possibly a mix), cut in pcs about 1/2-inch big
    • 3 x Ears of yellow corn (kernals cut from cobs)
    • 1 lrg Tomato, peeled, seeded and minced in 1/2-in pcs
    • 1 Tbsp. Peanut or possibly safflower oil Salt
    • 2 Tbsp. Cilantro leaves, minced

    Directions

    1. THE SAUCE: Bruise the hard spices with a pestle and add in them to the cream mix 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.
    2. THE VEGETABLES: Heat the oil in a wide skillet and add in the onion. Saute/fry briskly for a minute or possibly so; add in zucchini, corn, remaining jalapeno from above and season with salt. Continue to saute/fry over fairly high heat for about 5 min. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan through a strainer. Add in the tomato and simmer for several min. Simmer till the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with minced cilantro.

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