Summer Squash and Corn Stew

1. 4 cloves
2. 6 peppercorns
3. 6 coriander seeds
4. 1 cup half-and-half — or a mixture of cream and milk
5. 1/2 teaspoon dried safflower stamens — (optional)
6. 1 2- to 3-inch piece cinnamon stick
7. 5 cilantro sprigs — roughly chopped
8. 5 mint leaves — roughly chopped
9. 6 cinnamon basil leaves — if available
10. 1 jalapeno — seeded and sliced into sixths
11. 1 1/2 pounds summer squash — zucchini, crookneck, patty pan or a mixture
12. 2 ears corn — kernels only or 1 cup frozen corn
13. 1 large tomato — peeled, seeded, and chopped
14. 1/2 onion — chopped into small squares
15. 1 tablespoon peanut oil — or safflower oil
16. salt
17. 2 tablespoons cilantro leaves — roughly chopped

For years my favorite recipe for summer squash has been Diana Kennedys 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 her recipe everything cooks together in the pan until the vegetables are soft and the cream has reduced. I usually steep the spices in the cream and add it at the end to make a more sophisticated-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. Bruise the hard spices with a pestle and add them to the half-and-half with the safflower stamens, cinnamon, herbs, and half the jalapeno. Quarter and slice the patty pan. Heat the oil in a wide skillet, add the onion and saute briskly for a minute. Add the zucchini, corn, remaining jalapeno, and lightly salt. 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.