Corn And Summer Squash Ragout

-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.