Corn-and-summer Squash Ragout

Ingredients

8 peppercorns
8 coriander seeds
1 cinnamon stick
2 long
5 cilantro sprigs
5 mint leaves
6 basil leaves
1 slice jalapeno pepper seeded
6 ths
1/2 slices onion
1 1/4 lb summer squash
1/2 big
3 ears of corn
1 tomato
1 tb peanut
2 tb cilantro leaves

Instructions

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.