Corn-And-Summer Squash Ragout

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.