0
(0)
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

A Message from our Provider:

“You’re never too old for God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?