Recipe of Corn-And-Summer Squash Ragout - Food Recipes

-- MasterCook Extracted --

CORN-AND-SUMMER SQUASH RAGOUT

Recipe By :
Serving Size : 2
Preparation Time :0:00
Categories : Main Dish Vegetarian Madison

Ingredients - 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 - - - - - - - - - - - - - - - - - -