Dayrecipe Food Community

This romesco-style sauce is good on grilled fish or vegetables as well as burgers.

Active time: 10 min Start to finish: 1 1/4 hr (includes chilling)

Makes about 1 cup.

INGREDIENTS

• 1/2cup mayonnaise
• 1/4cup drained bottled roasted red peppers, chopped
• 1/4cup salted roasted almonds
• 1garlic clove, smashed
• 2teaspoons sherry vinegar, or to taste
• 1/8teaspoon cayenne

DIRECTIONS Blend all ingredients in a blender or food processor until smooth. Chill, covered, 1 hour (for flavors to develop).

Brown rice is not traditionally used for sushi in Japan, but since it’s such a healthy whole grain, we’ve decided to bend the rules. For more information about rolling sushi, see “Ready to Roll.” You’ll have leftover vegetables, which are great for salads.

Active time: 25 min Start to finish: 1 1/4 hr

Makes 1 serving.

INGREDIENTS

• scant 2/3 cup short-grain brown rice*
• 1cup plus 1 teaspoon water
• 2teaspoons soy sauce
• 2tablespoons seasoned rice vinegar**
• 1teaspoon wasabi powder**
• 2(8 1/4- by 7 1/4-inch) sheets roasted nori** (dried laver)
• 1/2kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
• 1/2carrot, cut into 1/16-inch-thick matchsticks
• 1/2firm-ripe small california avocado
• 3/4oz radish sprouts*, roots trimmedspecial equipment:a bamboo sushi mat**
• accompaniments:soy sauce for dipping; sliced gari** (pickled ginger)

DIRECTIONS Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.

While rice is standing, stir together vinegar and remaining teaspoon soy sauce.

Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.

Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop).

Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.

Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.

Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.

Cooks’ notes:
• If you prefer to use white sushi rice, cook the same amount of rice with 1 cup water 15 minutes. Omit all soy sauce from rice and replace with 1/4 teaspoon salt dissolved in 2 tablespoons rice vinegar.
• If you aren’t able to find seasoned rice vinegar, dissolve 2 teaspoons sugar in 2 tablespoons unseasoned rice vinegar.

*Available at natural foods stores and some supermarkets.
**Available at Asian markets and sushifoods.com.

These tasty scones are best served while still warm from the oven as are most baked goods.  The touch of mace is just the right thing to elevate these above “just another oatmeal thing”. Great for breakfast or brunch.

SERVES: 8

INGREDIENTS

• ¾ cup uncooked quick-cooking oats
• 1/3 cup plus 1-2 teaspoons sugar
• 1 & ¾ cups all-purpose flour
• 2 tsp baking powder
• I & 1/2 tsp baking soda
• 1/4 tsp. salt
• 2 Tbsp cold butter, cut up
• 2/3 cup buttermilk
• 1 large egg
• 1/2 tsp ground mace
• 1 & 1/2 Tbsp egg white
• 1-2 teaspoons sugar

DIRECTIONS:

1. Preheat oven to 400F.
2. In a bowl, mix together the oats. sugar, flour, baking powder, baking soda and salt
3. Cut butter into oats mixture with a pastry blender or fork until crumbly.
4. Stir together 2/3 cup buttermilk and egg.
5. Add to flour mixture, and stir just until dry ingredients are moistened and doughy.
6. Turn dough out onto a parchment lined (or lightly gresed) baking sheet and shape into a 8 inch circle.
7. Mark the circle into 8 wedges but do noy cut all the way through.
8. Brush with egg white, sprinkle with the 1-2 teaspoons of sugar and bake for 15 minutes or until a toothpick or sharp knife inserted in the center comes out clean.
9. Cut through the 8 wedges.
10. Serve with butter and honey.

If you can’t find kumquats, don’t panic — the recipe works fine without them.

Active time: 20 min Start to finish: 1 1/2 hr

Makes 8 to 10 condiment servings.

INGREDIENTS

• 2(12-oz) bags cranberries, thawed if frozen
• 9oz kumquats, trimmed and quartered lengthwise (1 1/2 cups)
• 1cup water
• 1 1/4cups sugar
• 2tablespoons finely chopped peeled fresh ginger
• 2whole star anise
• 1/4teaspoon salt

DIRECTIONS Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.

Cooks’ note:
• Compote can be made 1 week ahead and chilled, covered.

Are you familiar with the phrase “if I knew you were coming I’d have baked a cake” ? Well, now there’s no need to be caught off guard when unexpected guests drop by! This cake is super quick to put together & takes just 5 minutes in the microwave to cook. It is also extremely versatile flavour wise – see the Tips below for other flavour ideas. Unlike other microwave sponges, this cakes remains soft & moist even the next day – if it lasts that long!

INGREDIENTS:

• 4oz granulated sugar (brown or white)
• 4oz margarine
• 4oz self raising flour
• 2 eggs
• 3 tbsp water
• 1 level tsp baking powder
• 1 level tsp ground ginger
• 1 tsp finely grated orange zest
• 3 tbsp lime marmalade

• 2 tbsp chocolate sprinkles
• or 3 tbsp finely chopped preserved ginger with syrup

1. Soften the margarine then beat in the sugar, eggs, zest, baking powder & ginger.
2. Add the flour & mix well.
3. Pour into a well greased, microwave safe dish. I use a 7″ x 10″ stoneware – the cake batter comes halfway up the dish.
4. Cook on full power for 5 minutes. (My microwave is 900w / Grade E)
5. Melt the marmalade & brush over the top of the cake then cook on full power for a further minute.
6. Remove the cake from the microwave & sprinkle on the decorations if using.
7. Allow to cool for a minute then slice. I like to slice the cake into 16 pieces which is just right for a snack!

1. To make a chocolate cake, replace the ginger & zest with 3 tbsp cocoa powder – you can also add a few chocolate chips if you like. If you want chocolate orange, leave the zest & change the lime marmalade to orange.
2. For an almond cake, replace the ginger & zest with 1 tsp almond flavouring or essence. Dust with icing sugar or chocolate sprinkles.
3. If you want a coffee cake, replace the ginger & zest with 1-2 tsp coffee granules dissolved in the 3 tbsp water called for in the recipe.
4. You can ice this cake with your favourite frosting / buttercream / icing etc – it holds up well to all kinds of toppings.