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Summer Succotash
Chef John Ash
Serves 6

This traditional mixture of corn and beans is a real harbinger of summer.

2 cups        green and/or yellow wax beans cut on the diagonal into 1-inch pieces
2 Tbsp        extra virgin olive oil
2 Tbsp        butter
1 cup          chopped red onion
1 medium    red bell pepper
1 medium    poblano pepper
2 cups        diced zucchini or other summer squash
2 cups        fresh corn kernels
¾ cup         or so chicken or corn stock
½ cup         crème fraiche
                  salt and freshly ground black pepper
3 Tbsp        chopped fresh basil, parsley, tarragon or whatever herb you like

Blanch the beans in boiling salted water until crisp tender.  Drain and run under cold water to stop the cooking. 

Heat the oil and butter in a large skillet over moderately high heat.  Add the onion and peppers and cook for a minute or two or until just beginning to soften.  Stir in squash and corn and cook for another minute or two, stirring.  Add the stock and crème fraiche and cook until vegetables are crisp tender and liquid has reduced to a creamy consistency. 

Season to your taste with salt and pepper and stir in basil just before serving.


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