CORNCAKES WITH MIXED PESTOS OR CRAB FILLING
3 ears corn
1 1/2 tablespoons flour
Pinch cumin (omit if making crab cakes)
large pot of water to a rolling boil over high heat and plunge the
corn into it. Cover, and when the corn returns to a boil, turn off
the heat. Let the corn sit for 5 minutes.
lift out the corn and rinse with cold water to cool. Scrape the
kernels off the cob, and put them into the work bowl of a food
processor. Add the eggs and flour, and process in short pulses until
the mixture is still coarse in texture but even in color and
well-combined. Stir in the sugar, cumin if making plain corncakes,
Rub a little
olive oil over the surface of a heavy nonstick pan or griddle, and
heat until a bit of batter dropped on the surface bubbles in the
center and browns on the bottom.
plain corncakes, pour 3 tablespoons of batter into the pan or onto
the griddle. When bubbles form on the surface and the bottom has
browned, about 3 to 4 minutes, flip it over (using a nonmetallic
spatula) to brown the other side, about 3 to 4 minutes more.
Transfer to a warm plate and cover with foil to keep warm, and
repeat until you've used up all the batter. Serve each corncake
spread with one of the pestos and/or garnished with sour cream,
yogurt cheese, and salsa, if you'd like.
crab cakes, pour 3 tablespoons of batter into the pan or onto the
griddle, and when bubbles form on the side and the bottom is lightly
browned, about 4 minutes, place a generous spoonful of Crab Filling
in the center.
filling with another 3 tablespoons of corn batter. Using a
nonmetallic spatula, carefully flip the corncake to cook the other
side until brown, about another 4 minutes. Transfer the corncake to
a plate and cover with foil to keep warm. Serve the crab cakes
garnished with sour cream, yogurt cheese, alfalfa sprouts, cherry
tomatoes, and/or slivers of ripe avocado.
1 tablespoon mayonnaise
1 tablespoon minced scallion, white part only
1 teaspoon capers
1 tablespoon chives
1/2 pound lump crabmeat, shells removed
In a bowl,
combine the mayonnaise, scallion, capers, chives, and crabmeat. Stir
well with a fork to blend the ingredients evenly. Refrigerate until
ready to use
1 cup broccoli florets
1/4 cup grated imported Parmesan cheese
1/4 cup grated sharp Cheddar cheese
Tiny pinch mace
Steam the broccoli. Refrigerate to cool, about 15 minutes.
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.
pesto: 1 cup minced fresh cilantro 1/4 cup grated imported Parmesan
cheese 1/2 garlic clove, grated 1/2 cup nonfat or part-skim ricotta
cheese 1 teaspoon fresh lemon juice 1/2 jalapeno pepper, roasted,
peeled, and seeded
of the ingredients in the bowl of a food processor or blender.
Process to make a smooth, dense paste