Corn-and-Summer Squash Ragout Recipe

Corn-And-Summer Squash Ragout Recipe

Ingredients

• Serving Size : 2

the sauce:

• 4 cloves
• 8 peppercorns
• 8 coriander seeds
• 1 cup half-and-half or a mixture of cream and 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 and 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
• 3 ears yellow corn (kernels 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

Method

1. 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.
2. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables.
3. THE VEGETABLES: Heat the oil in a wide skillet and add the onion.
4. Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt.
5. Continue to saute over fairly high heat for about 5 minutes.
6. The zucchini and onion may color slightly.
7. Pour the steeped cream from the sauce instructions directly into the pan through a strainer.
8. Add the tomato and simmer for several minutes.
9. Simmer until the sauce has reduced and thickened a little and the zucchini is done.
10. Season to taste with salt and serve garnished with chopped cilantro.

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