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Summer Squash & Corn Stew
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    Summer Squash & Corn Stew

    • 4 cloves
    • 6 peppercorns
    • 1/2 teaspoon coriander seeds
    • 3/4 cup cream or halfandhalf
    • 1 3 inch cinnamon stick
    • 5 cilantro sprigs, roughly chopped
    • 5 mint leaves roughly chopped
    • 6 basil leaves
    • 1 jalapeno chile, seeded and sliced into sixths
    • 1 1/2 pounds zucchini or pattypan squash, green or yellow
    • Kernels from 2 ears corn, about 1 1/2 cups
    • Salt and freshly milled pepper, to taste
    • 1 large tomato, yellow if available, peeled, seeded, and diced
    • 1/2 white onion, finely diced
    • 1 tablespoon vegetable oil
    • 2 tablespoons chopped cilantro plus sprigs, for garnish

    Bruise the cloves, peppercorns, and coriander seeds with a pestle and put them in a sauce pan with the cream, cinnamon, cilantro, mint, basil, and half the jalapeno. Slowly bring to a boil, then turn off the heat and let the mixture steep for at least fifteen minutes.

    Meanwhile, dice the squash: Quarter the zucchini lengthwise then cut into 1/2inch pieces. If using pattypans, cut them into 1/2inch wedges. Slice the kernels off the corn, then reverse your knife and press out the scrapings.

    Heat the oil in a wide skillet and add the onion. Saute briskly for a minute or so, then add the squash, corn, corn scrapings, and remaining jalapeno. Salt lightly and continue cooking for another five minutes.

    Pour the cream directly through a strainer into the pan. Add the tomato and chopped cilantro. Simmer five minutes more or until the sauce has reduced a little and the squash are tender. Season with salt and pepper to taste and turn into a serving bowl. Garnish with sprigs of cilantro.

    Yield: 4 to 6 servings

    From:  Deborah Madison:
    Vegetarian Cooking for Everyone
    The Greens Cookbook
    Local Flavors: Cooking and Eating from America's Farmers' Markets
    America: The Vegetarian Table
    Posted By:
    Post Date:  

    Vegetarian Cooking for Everyone     The Greens Cookbook     Local Flavors: Cooking and Eating from America's Farmers' Markets     America: The Vegetarian Table

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