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  Recipe Home » Main Course » Corn-And-Summer Squash Ragout
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  Corn-And-Summer Squash Ragout
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 217
Ingredients:

MMMMMTHE SAUCE

4 Cloves
8 Peppercorns
8 Coriander seeds
1 cup 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 (cinnamon or anise basil, if possible)
1 Jalapeno pepper seeded & sliced into 6ths

MMMMMTHE 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 large Tomato, peeled, seeded and chopped in 1/2-in pieces
1 tbsp Peanut or safflower oil
Salt
2 tbsp Cilantro leaves, chopped
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.
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