Corn-And-Summer Squash Ragout

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1 Cinnamon stick, 2" long
1 tb Peanut or safflower oil
8 Coriander seeds
1 c Half-and-half; -=OR=-
1/2 Onion; thinly sliced
3 Ears of yellow corn
1 1/4 lb Summer squash
8 Peppercorns
5 Mint leaves; chopped
4 Cloves
5 Cilantro sprigs; chopped
2 tb Cilantro leaves, chopped
6 Basil leaves; chopped
1 Jalapeno pepper
1 lg Tomato; peeled, seeded and

Original recipe makes 2 Servings



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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Calories Per Serving: 191 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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