~ Corn-and-summer squash ragout Recipe ~

 
                       CORN-AND-SUMMER SQUASH RAGOUT
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
                 Madison
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----THE 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
                         -----THE VEGETABLES-----
      1/2                Onion -- thinly sliced
    1 1/4  pound         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      tablespoon    Peanut or safflower oil
                         Salt
    2      tablespoon    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.
 
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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