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Featured Cookbook
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Summer Squash and Corn Stew
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Pickled Red Onion Rings
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Almond Paste
Book Description
A personal collection of more than 300 elegant recipes, The Savory Way presents Deborah Madison's innovative style of vegetarian cooking. The recipes are flexible and forgiving and fit into her philosophy of cooking. Some are quick fixes, designed to quell an urgent appetite; others are more leisurely affairs.
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The Savory Way
Authors: DEBORAH MADISON
Date: March 1998
ISBN: 0767901665
Publisher: Broadway
Paperback
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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 Summer Squash Chowder.
In the original recipe everything cooks together in the pan until the vegetables are soft and the cream has reduced. Once, needing a slightly spiffier presentations, I decided to steep the spices in the cream and sauté the vegetables, adding scented cream at the end to make a more sphisticated-looking plate. Both methods produce a wonderful dish.
With black bean and some tortillas, this stew makes a quick summer supper. It would also be a good accompaniment to a simple grilled meat platter.
The vegetables can be cut while the cream is steeping.
Makes 2 main course servings or 4 servings as a side dish
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4 cloves
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6 peppercorns
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6 coriander seeds
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1 cup half-and-half or a mixture of cream and milk
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1/2 teaspoon drid safflower stamens (optional)
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1 2- to 3-inch piece of cinnamon stick
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5 cilantro sprigs, roughly chopped
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6 cinnamon basil leaves, if available
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1 jalapeno pepper, seeded and sliced into sixths
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1 1/4 pounds summer squash - zucchini, crookneck, patty pan or a mixture
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kernels from 2 ears of yellow corn or 1 cup frozen corn
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1 large tomato, peeled, seeded, and chopped
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1/2 onion, chopped into small squares
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1 tablespoon peanut or safflower oil
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salt
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2 tablespoons roughly chopped cilantro leaves
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Bruise the hard spices with a pestle and add them to the half-and-half or cream with the safflowers, cinnamon, herbs, and half the jalapeno. Gradually bring to a boil; then turn off the heat and let the mixture steep while you cut the vegetables.
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Cut the squash into pieces about 1/2 inch thick. Quarter the zucchini lengthwise and then cut the quarters into chunks. Do the same for the crookneck, or cut it into rounds. Quarter the patty pan and slice the quarters. Cut the corn kernels off the cobs if youíre using fresh corn.
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Heat the oil in a wide skillet or saute pan and add the onion. Sauté briskly for a minute or so; then add the zucchini, corn, remaining jalapeno, and lightly salt. Continue to sauté over fairly high heat for about 5 minutes. The zucchini and onion may color slightly.
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Pour the cream directly into the pan through a strainer and add the tomato. Simmer for several minutes, until the sauce has reduced a little and the squash are done. Season to taste with salt and garnish with the remaining cilantro leaves.
More From This Book:
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Summer Squash and Corn Stew
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Pickled Red Onion Rings
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Almond Paste
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