Birthday Cake (Yellow Cake with Chocolate Frosting)

Adapted from SmittenKitchen.com

Note: If you don't have buttermilk, you can add 1 tablespoon of vinegar or lemon juice for each cup of milk instead [2 tablespoons of acid and 2 cups of regular milk total for this recipe].

4 cups plus 2 tablespoons all-purpose flour
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Mix together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour, then frost.

Frosting

Makes about 2.5 cups

3 ounces unsweetened chocolate, melted and cooled
2 1/4 cups confectioners’ sugar
1 1/2 sticks unsalted butter, at room temperature
3 tablespoons  milk
1 1/2 teaspoons vanilla extract

Place all of the ingredients in a food processor and pulse to incorporate. Scrape down the sides, then process until the frosting is smooth.

Sour Cream Bread

From Beard on Bread

1 package active dry yeast
3 tablespoons granulated sugar
1/4 cup warm water (100° to 115°F, approximately)
2 cups sour cream, at room temperature
1 tablespoon salt
1/4 teaspoon baking soda
4 1/2 to 5 cups all-purpose flour

Combine the yeast, sugar, and water, and allow to proof for 5 minutes. Put the sour cream, say, and soda in a mixing bowl. Add the yeast mixture. Then add 4 cups of the flour, cup by cup, to make a very wet, sticky dough, beating hard with a wooden spoon after each addition. Scrape out onto a lightly floured board. 

Using a baker's scraper or a spackling knife, lift the flour and the dough, and fold the dough over. Turn it clockwise slightly and repeat the lifting and folding process until the dough is less sticky and can be worked with your hands. Add only enough flour to prevent sticking. (This entire kneading should take about 10 minutes, possibly longer if you are inexperienced.) Shape the dough into a ball, place in a buttered bowl, and turn to coat it with the butter. Cover with plastic wrap and let sit in a warm spot to double in bulk.

Punch the dough down. Turn onto a lightly floured board and knead for a minute, then divide into two equal pieces. Butter two 9x5x3-inch loaf pans. Shape the dough into loaves and fit into the pans. Cover loosely and let rise again until doubled. Bake in a preheated 375° oven for 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool thoroughly before slicing.

Smoked Apple and Beer Unsausages

From The Vegan Pantry

1/2 cup bulgur wheat
1 cup boiling water
1/4 cup olive oil or water
2 cups sliced mushrooms
1 medium apple, cored and diced
1/2 cup beer or ale (IPA recommended)
4 or 5 cloves garlic, sliced
2 tablespoons soy sauce
2 tablespoons white or chickpea miso
1 tablespoon poultry seasoning
1 tablespoon powdered sage
2 teaspoons dried thyme
1/2 teaspoon liquid smoke
1/8 teaspoon ground allspice
1 1/2 to 1 3/4 cups vital wheat gluten

Put the bulgur wheat in a small heatproof bowl, pour the boiling water over it, and cover with a lid or a plate. Let it soak for 10 to 15 minutes.

Heat the oil in a skillet or sauté pan over medium heat and sauté the onion until fairly tender. For an oil-free version, sauté the onion in a dry skillet, adding water as necessary to prevent sticking. Add the mushrooms and sauté until wilted. Transfer to a food processor or blender and add the apple, beer, 4 cloves garlic (or more, if you like it more garlicky), soy sauce, miso, poultry seasoning, sage, thyme, liquid smoke, and allspice. Pulse until it forms a slurry with a bit of texture; it does not need to be completely smooth. Put this slurry into a bowl.

Drain the bulgur and add it to the slurry. Mix in the wheat gluten- for a tender sausage, use just 1 1/2 cups; for a firm one, use 1 3/4 cups. Roll the mixture into ten to twelve sausages 4 to 5 inches long and 3/4 inch in diameter. Wrap each log tightly in aluminum foil. Place the logs in a steamer, leaving 1/2 inch between them, and steam for about 1 hour (if you need to stack them, do so in a crisscross manner with space in between, which will allow for better steam circulation). They will be very soft when they come out of the steamer but will firm up as they cool. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.

Indian-Spiced Roasted Chickpeas, Onions, and Peppers

Adapted from The Splendid Table's How to Eat Supper

Serves 3-4

3 large garlic cloves
2 tight-packed tablespoons fresh cilantro leaves
One 1-inch piece fresh ginger, peeled and sliced thin
1 large red bell pepper, cut into 1/2-inch pieces
2 large yellow bell peppers, cut into 1/2-inch pieces
1 tight-packed cup arugula, curly endive, or spring mix, torn into bite-size pieces
One 15-ounce can chickpeas, rinsed and drained
1 teaspoon blend ground coriander, cumin, and black pepper
1 tablespoon tamarind concentrate (or just tamarind paste, chopped small)
1/4 to 1/2 teaspoon kosher or sea salt
3 tablespoons cold-pressed vegetable oil or good-tasting extra-virgin olive oil
Plain whole-milk yogurt to serve

1. Heat oven to 450°F, and put a large shallow pan on the middle-rack (a half-sheet pan is ideal because you don't want to crowd the veggies).
2. In a food processor, combine the garlic, fresh cilantro leaves, and ginger. Process until chopped fine- don't puree them.
3. Turn the mix into a large bowl. Add al the other ingredients except the yogurt. Toss to blend. Carefully turn the mixture out onto the hot pan, spreading the pieces to cover the entire pan. Roast for 40 minutes, turning often and scraping up the brown glaze from the pan's bottom. Once the peppers are tender, the greens browned, and the chickpeas crisp, the roast is done.
4. Taste the roast for seasoning, and turn into a serving bowl. Pass the yogurt separately.

Salmon Patties

Makes about 8 medium patties

2 cans salmon, drained (12 oz total)

2 T shallot, finely chopped

1/4 cup mayonnaise

1/4 cup Panko breadcrumbs

Juice of half a lemon

2 T fresh dill, chopped

2 cloves garlic, minced

1 teaspoon horseradish

Salt to taste

Pepper to taste

Combine all ingredients in a medium bowl with a fork. Form mixture into patties with wet, clean hands.

Heat pan with oil over medium-high heat. Cook patties in batches, 4-5 minutes per side.