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Corn-And-Summer Squash Ragout
- Course: Main Dish
Main Ingredient:
Peppercorns
Ingredients:
4 Cloves
8 Peppercorns
8 Coriander seeds
1 c Half-and-half a mixture of cream & milk
1 Cinnamon stick, 2 inch long
5 Cilantro sprigs; chopped
8 Peppercorns
8 Coriander seeds
1 c Half-and-half a mixture of cream & milk
1 Cinnamon stick, 2 inch long
5 Cilantro sprigs; 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. 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.
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