Corn-And-Summer Squash Ragout
Yield
2 servingsPrep
20 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The sauce | |||
| 4 | each |
cloves
|
*
|
| 8 | each |
peppercorns
|
*
|
| 8 | each |
coriander seeds
|
*
|
| 1 | cup |
light cream (half&half)
|
|
| 2 | inch |
cinnamon sticks
|
*
|
| 5 | sprigs |
cilantro
chopped |
|
| 5 | each |
mint leaves
chopped |
*
|
| 6 | each |
basil
chopped |
*
|
| 1 | each |
jalapeño pepper
seeded and sliced into sixths |
*
|
| The vegetables | |||
| ½ | each |
onions
thinly sliced |
|
| 1 ¼ | pounds |
yellow summer squash
cut in pieces about 1/2 inch big |
|
| 3 | Ears |
yellow corn
(kernals cut from cobs) |
* |
| 1 | large |
tomatoes
peeled, seeded, chopped in 1/2in pieces |
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The sauce | |||
| 4 | each |
cloves
|
*
|
| 8 | each |
peppercorns
|
*
|
| 8 | each |
coriander seeds
|
*
|
| 237 | ml |
light cream (half&half)
|
|
| 2 | inch |
cinnamon sticks
|
*
|
| 5 | sprigs |
cilantro
chopped |
|
| 5 | each |
mint leaves
chopped |
*
|
| 6 | each |
basil
chopped |
*
|
| 1 | each |
jalapeño pepper
seeded and sliced into sixths |
*
|
| The vegetables | |||
| 0.5 | each |
onions
thinly sliced |
|
| 567 | g |
yellow summer squash
cut in pieces about 1/2 inch big |
|
| 3 | Ears |
yellow corn
(kernals cut from cobs) |
* |
| 1 | large |
tomatoes
peeled, seeded, chopped in 1/2in pieces |
|
| 15 | ml |
peanut oil
|
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
cilantro
|
|
Directions
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 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.
