Summer Squash and Corn Stew

Name: Summer Squash and Corn Stew
Yield: Makes 2 main course servings or 4 servings as a side dish
Ingredients: 1 cup half-and-half or a mixture of cream and milk; 2 tablespoons roughly chopped cilantro leaves; 5 mint leaves, roughly chopped; 5 cilantro sprigs, roughly chopped; 1 2- to 3-inch piece of cinnamon stick; ½ teaspoon dried safflower stamens (optional); 1 jalapeño pepper, seeded and sliced into sixths; 6 cinnamon basil leaves, if available; kernels from 2 ears of yellow corn or 1 cup frozen corn; 1 large tomato, peeled, seeded, and chopped; 6 peppercorns; ½ onion, chopped into small squares; 4 cloves; 1 tablespoon peanut or safflower oil; 6 coriander seeds; salt; 1¼ pounds summer squash—zucchini, crookneck, patty pan or a mixture

Preparation info

Makes
2
main course servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

For years my favorite recipe for summer squash has been one of Diana Kennedy’s, a 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 fact, I’ve used this particular blend of herbs and spices in other recipes, such as the Winter Squash Soup with Cinnamon, Cloves, and Mint and Corn and Sum

Ingredients

Main course
Stew
Summer
Vegetarian
Gluten-free

Ingredients

Method