Corn And Summer Squash Ragout
Ingredients
The sauce:
4 cloves
8 peppercorns
8 coriander seeds
1 C. half and half or a mixture of cream and 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 and 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 3 ears yellow corn (kernels 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
Cooking 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. Sauté briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt. Continue to sauté 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 thorough 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)