seeding meal #3 

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup canola oil
• 2 extra-large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 cup freshly brewed hot coffee

• 6 oz semisweet chocolate
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 extra-large egg yolk, room temperature
• 1 tsp pure vanilla extract
• 1 1/4 cups icing sugar
• 1 tbsp instant coffee powder

Directions:

• preheat oven to 350 degrees
• butter 2 8 inch cake pans, place parchment paper in bottom of each, butter parchment paper and then flour the pans
• sift or whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt
• in a mixer, combine buttermilk, oil, eggs and vanilla
• with mixer on low, add the dry ingredients to it
• take off mixer and fold in the coffee
• pour evenly into the two cake pans
• bake for 45 minutes or until a wooden toothpick inserted into the middle of a cake comes out clean
• let cool in pan on racks for 15 minutes, then take out of pans and let cool completely before frosting
• for the frosting, chop the chocolate and put in a bowl on top of a pot with simmering water (double boiler)
• melt the chocolate and let cool to room temperature
• in a mixer, beat the butter until it is fluffy
• add egg yolk and vanilla and continue to beat
• scrape down and add icing sugar and beat
• add chocolate and instant coffee powder and beat again until fully combined
• to ice the cake, put first layer down and put a small amount of icing on
• place the top layer of the cake on and add the remainder of the icing to the top of the cake
• using a small spatula, slowly bring down the icing while turning the cake to ice the sides of the cake
• then even out the top of the cake and the sides

Ingredients:

• 3/4 cup canola oil
• 1/4 cup apple cider vinegar
• 2 dashes Worcestershire sauce
• 2 tbsp lemon juice, fresh if you can
• 3 small cloves garlic, finely minced
• 1 egg, room temperature
• 1/2 tsp sugar
• 1/4 cup Parmesan cheese, grated
• salt and pepper to taste

Directions:

• you can either blend this dressing for a creamier version or use a mason jar and shake it
• this is enough dressing for one large salad – I used two large heads of romaine lettuce or three small heads and around 2 cups of parmesan cheese and 3-4 cups of croutons
• toss well and serve immediately

Ingredients:

• 4 lbs ground bison meat
• 1 lb ground turkey meat
• lemon pepper
• kosher salt
• dried basil
• dried parsley
• 2 large yellow onions
• 3 (398 mL) tomato sauce
• 2 (156 mL) tomato paste
• 2 (500 g) ricotta cheese
• dried basil
• dried parsley
• 1 bag (454 g or 16 oz) of spinach
• 1 head garlic, minced
• 24 lasagne noodles, boiled, strained and cooling in water
• 2 (320 g) bag of Mozzarella shredded cheese
• 1 (320 g) bag of Italiano shredded cheese

Directions:

• on medium-high heat, brown meat in a pan with olive oil
• brown the meat in three batches, season every batch with lemon pepper, salt, basil and parsley
• in a large bowl, transfer each batch of cooked meat
• in olive oil, cook the onions till transparent and add to meat
• to the meat and onions, add the tomato sauce and paste and mix well
• in another medium bowl, mix ricotta cheese with some basil and parsley
• in the saucepan, add the spinach and garlic
• saute until the spinach wilts and strain off the excess juices
• add to the ricotta mixture and combine well
• boil the lasagne noodles, strain and then keep moist in water
• spray two lasagne pans
• to assemble, place three noodles in the bottom of each pan
• add meat, then dollops of ricotta cheese and then some mozzarella cheese
• continue to layer (3 layers in each) and finish with the Italiano cheese on top (ricotta mixture only on bottom two layers)
• cover with tin foil to freeze or bake at 350 uncovered for 45 minutes or until brown and bubbling