Corn-And-Summer Squash Ragout

This ragout uses a restaurant technique that’s surprisingly easy at home. Half-and-half gets steeped with bruised whole spices, cinnamon, fresh herbs, and jalapeno, then strained directly over sauteed summer vegetables. The result is a cream sauce with layers of warmth and fragrance you’d never get from ground spices alone.

Fresh corn kernels cut right off the cob and chunks of yellow summer squash get a hard sear first, picking up a little color and caramelization. Then that spiced cream goes in, simmers down, and coats everything in a silky, aromatic glaze.

A chopped tomato stirred in at the end adds brightness and acidity to balance the richness.

Chef Tips

• Bruise the whole spices with the flat side of a knife or a mortar and pestle. Cracking them open releases their oils into the cream.
• Let the cream steep while you prep the vegetables. More time equals deeper flavor.
• Keep the heat high when sauteing the squash and corn. You want some browning, not steaming.
• Strain the cream directly into the hot skillet so the spices and herb stems stay behind.