Corn-and-summer Squash Ragout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Main dish, Vegetables | 2 | Servings | |
INGREDIENTS
| 4 | Cloves | |
| 8 | Peppercorns | |
| 8 | Coriander seeds, Coriander seeds =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 | Tomato, peeled seeded and | |
| chopped in 1/2-in pieces | ||
| 1 | T | Peanut or safflower oil |
| Salt | ||
| 2 | T | Cilantro leaves, chopped |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 450
Calories From Fat: 163
Total Fat: 18.6g
Cholesterol: 39.4mg
Sodium: 810.5mg
Potassium: 1607.1mg
Carbohydrates: 56.9g
Fiber: 13.1g
Sugar: 15.3g
Protein: 22g