Summer Squash and Corn Stew

Serving Size : 2

4 cloves
6 peppercorns
6 coriander seeds
1 cup half-and-half -- or a mixture of cream and milk
1/2 teaspoon dried safflower stamens -- (optional)
1 2- to 3-inch piece cinnamon stick
5 cilantro sprigs -- roughly chopped
5 mint leaves -- roughly chopped
6 cinnamon basil leaves -- if available
1 jalapeno -- seeded and sliced into sixths
1 1/2 pounds summer squash -- zucchini, crookneck, patty pan or a mixture
2 ears corn -- kernels only or 1 cup frozen corn
1 large tomato -- peeled, seeded, and chopped
1/2 onion -- chopped into small squares
1 tablespoon peanut oil -- or safflower oil
salt
2 tablespoons cilantro leaves -- roughly chopped

For years my favorite recipe for summer squash has been Diana Kennedys
stove-top stew of zucchini cooked with cream, peppercorns, coriander,
mint, cinnamon, and clove. In her own words it has an exotic flavor, and
I, for one, never tire of it. In her recipe everything cooks together in
the pan until the vegetables are soft and the cream has reduced. I usually
steep the spices in the cream and add it at the end to make a more
sophisticated-looking plate. Both methods produce a wonderful dish. With
black bean and some tortillas, this stew makes a quick summer supper. It
would also be a good accompaniment to a simple grilled meat platter.
Bruise the hard spices with a pestle and add them to the half-and-half
with the safflower stamens, cinnamon, herbs, and half the jalapeno.
Quarter and slice the patty pan. Heat the oil in a wide skillet, add the
onion and saute briskly for a minute. Add the zucchini, corn, remaining
jalapeno, and lightly salt. Pour the cream directly into the pan through a
strainer and add the tomato. Simmer for several minutes, until the sauce
has reduced a little and the squash are done. Season to taste with salt
and garnish with the remaining cilantro leaves.

Makes 2 main course servings or 4 servings as a side dish

Source:" The Savory Way Easel by Deborah Madison"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 334 Calories; 14g Fat (31.6%
calories from fat); 11g Protein; 59g Carbohydrate; 18g Dietary Fiber; 0mg
Cholesterol; 66mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Vegetable;
2 1/2 Fat.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/