———————————THE SAUCE——————————— 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 ——————————-THE VEGETABLES——————————- 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
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.