| 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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