*  Exported from  MasterCook  *
 
                       CORN-AND-SUMMER SQUASH RAGOUT
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main dish                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----THE SAUCE-----
    4                    Cloves
    8                    Peppercorns
    8                    Coriander seeds
    1       c            Half-and-half -- -ÿÿ
                         - a mixture of cream & 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 & sliced into 6ths
                         -----THE VEGETABLES-----
      1/2                Onion -- thinly sliced
    1 1/4   lb           Summer squash
                         -(zucchini, patty pan,
                         - crookneck or a mixture),
                         - cut in pieces about
                         - 1/2-inch big
    3                    Ears of yellow corn
                         - (kernals cut from cobs)
    1       lg           Tomato -- peeled, seeded and
                         - chopped in 1/2-in pieces
    1       tb           Peanut or safflower oil
                         Salt
    2       tb           Cilantro leaves, chopped
 
   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.
  
 
 
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