Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------THE SAUCE------------------------------
4 Cloves
8 Peppercorns
8 Coriander seeds
1 c Half-and-half -- -=OR=-
Mixture of cream milk
1 Cinnamon stick -- 2" long
5 Cilantro sprigs -- chopped
5 Mint leaves -- chopped
6 Basil leaves -- chopped
Or Anise Basil if possible
1 Jalapeno pepper -- seeded
Sliced into small pieces

-----------------------THE VEGETABLES----------------------------
1/2 Onion -- thinly sliced
1 1/4 lb Summer squash -- (zucchini,
-patty pan, crookneck or a
-mixture), cut in pieces
-1 inch thick
3 Ears of yellow corn --
(kernals cut from co
1 lg Tomato; peeled -- seeded
-and chopped in 1/2-inch
-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. Contin ue 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.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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