---------------------------------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.
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