Corn-And-Summer Squash Ragout

Name: Corn-And-Summer Squash Ragout
Ingredients: 4 each cloves; 8 each peppercorns; 8 each coriander seeds; 1 cup light cream (half&half); 2 inch cinnamon sticks; 5 sprigs cilantro chopped; 5 each mint leaves chopped; 6 each basil chopped; 1 each jalapeno pepper seeded and sliced into sixths; 1/2 each onions thinly sliced; 1 1/4 pounds yellow summer squash cut in pieces about 1/2 inch big; 3 Ears yellow corn (kernals cut from cobs); 1 large tomatoes peeled, seeded, chopped in 1/2in pieces; 1 tablespoon peanut oil; 1 x salt; 2 tablespoons cilantro

16 ingredients

10 steps

Ingredients

4 each cloves
8 each peppercorns
8 each coriander seeds
1 cup light cream (half&half)
2 inch cinnamon sticks
5 sprigs cilantro chopped
5 each mint leaves chopped
6 each basil chopped
1 each jalapeno pepper seeded and sliced into sixths
1/2 each onions thinly sliced
1 1/4 pounds yellow summer squash cut in pieces about 1/2 inch big
3 Ears yellow corn (kernals cut from cobs)
1 large tomatoes peeled, seeded, chopped in 1/2in pieces
1 tablespoon peanut oil
1 x salt
2 tablespoons cilantro

Directions

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.