| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Main dish, Vegetables | 2 | Servings | |
INGREDIENTS
| 4 | Cloves | |
| 8 | Peppercorns | |
| 8 | Coriander seeds | |
| 1 | c | Half-and-half; -=OR=- a mixture of cream & 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 & sliced into 6ths | |
| 1/2 | Onion; thinly sliced | |
| 1 1/4 | lb | Summer squash (zucchini, patty pan, crookneck or a mixture), cut in pieces about 1/2-inch big |
| 3 | Ears of yellow corn (kernals cut from cobs) | |
| 1 | lg | Tomato; peeled, seeded and chopped in 1/2-in pieces |
| 1 | tb | Peanut or safflower oil |
| Salt | ||
| 2 | tb | Cilantro leaves, chopped |
INSTRUCTIONS
THE SAUCE THE VEGETABLES 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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