1/4 cup grated sharp Cheddar cheese
Tiny pinch mace
1/4 cup grated imported Parmesan cheese
1 1/2 tablespoons flour
1 cup broccoli florets
1 teaspoon capers
1 tablespoon mayonnaise
1/2 pound lump crabmeat, shells removed
1 tablespoon minced scallion, white part only
Pinch cumin (omit if making crabcakes)
In a food processor or blender, make a dense paste by blending the broccoli, Parmesan, and Cheddar. Add the mace and process again to distribute it throughout the pesto.
1 tablespoon chives
Steam the broccoli. Refrigerate to cool, about 15 minutes.
3 ears corn