1. Preheat the oven to 350F. Butter two 9x2" round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together the flours, baking powder, and salt; set aside. In a small bowl, combine sour cream with lemon zest and juice; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy, about 1 minute. Add sugar and continue beating until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl as needed. Add eggs, one at a time, beating for 1 minute after each addition.
3. With the mixer on lowest speed, add the flour mixture in four parts, alternating with the sour cream mixture and beginning and ending with the flour mixture; beat until just combined, being careful not to overmix.
4. Divide batter between prepared pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden and pull away from sides of pan, and a cake tester inserted into the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Run a knife or thin metal spatula around the edges of the pans. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
5. Using a serrated knife, trim tops of the cakes to make level. Slice each layer in half horizontally into two layers. Place one of the bottom layers on a cake plate, and spread 1/2 cup lemon curd over the top. Repeat with remaining cake layers and curd, leaving final cake layer uncoated. Spread a thin layer of lemon Swiss meringue buttercream over the entire cake to seal in crumbs; refrigerate until well chilled, about 30 minutes.
6. Using an offset spatula, spread entire cake with remaining buttercream. Refrigerate 30 minutes before decorating with lemon curd: Using a paper cornet filled with curd, pipe dots of varying sizes on top of the cake. Starting at the bottom, pipe vertical lines of varying lengths up the side of the cake. Cake can be kept in the refrigerator, covered with a cake dome, for up to 3 days.

Lemon Curd Directions:

1. Combine yolks, lemon zest, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160F on an instant-read thermometer.
2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

Swiss Meringue Buttercream Directions:

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Stir in 3/4 cup lemon curd with a rubber spatula.

Source: Martha Stewart's Baking Handbook

1. In a large bowl, combine all the ingredients and mix thoroughly. Shape into 6 to 10 patties, each about 4 inches in diameter.
2. Put the patties on a grill and cook to the desired level of doneness, 10 to 15 minutes. Turn once or twice and press the patties with a spatula to ensure that the insides get properly cooked.

Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra

1. Put the chicken in a large bowl. Combine the orange and lemon juices, soy sauce, honey, ginger, garlic, garam masala, salt, and pepper, pour over the chicken, and mix until the chicken is fully coated. Cover and marinate the chicken for at least 12 and up to 24 hours in the refrigerator.
2. In a large wok, heat the oils together over moderately high heat, and add the chicken and its marinade. Cover and cook for about 5 minutes to soften slightly.
3. Uncover the wok, reduce the heat to moderate, add the cilantro, and continue to cook the chicken, turning occasionally, until it is tender and the gravy is thick and clings to the pieces almost like a glaze, 10 to 12 minutes.
4. Transfer to a serving dish, garnish with the toasted sesame seeds and cilantro.

Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra

1. Bring a pot of salt water to boil and cook the potato chunks until very tender. Drain and return to their pot to steam dry. Preheat the oven to 375°F.
2. Heat a large skillet (non-stick if you have one that's oven-safe) over medium-high heat and add the potato and chorizo chunks. Cook, tossing occasionally, until the chorizo has released lots of fat and the potatoes are beginning to crisp, 5 to 6 minutes.
3. In the meantime, beat the eggs in a bowl with salt and pepper and slice the shallots. Add them to a bowl and cover with the lemon juice, a splash of olive oil, and a pinch of salt and pepper. Pinch with your fingers to dress and allow them to marinate, which will soften their raw harsh flavor.
4. Remove the chorizo and potato chunks, leaving the oil behind, and add in the rosemary leaves. Cook them over high heat until just beginning to crisp, then pour in the eggs. Add the chorizo and potato chunks to the pan, distributing evenly, and slip the pan into the oven uncovered. Cook until the eggs puff up and are just lightly brown on top. Mix up the parsley with the shallots and scatter it over the pan. Serve immediately.

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1. In a medium sized mixing bowl, beat the cream cheese with one egg until it is smooth and well combined.
2. Shred the sharp cheddar cheese on the finer holes of a box grater so that the shreds are nice and fine. Mix this in with the cream cheese mixture, and season to taste with salt and pepper.
3. Slice each jalapeno in half lengthwise and scoop the seeds and as much of the rib as you like out of the peppers.
4. Stuff each jalapeno half with a heaping mound of cream cheese. The egg will bind with the cheesy interior to keep everything in it’s place.
5. Lightly grease a shallow cooling rack which is small enough to sit on top of your baking sheet.
6. Preheat the oven to 400F.
7. To bread the jalapenos, flour goes in the first bowl. In the second bowl, beat the two remaining eggs and season liberally with salt and pepper. The panko goes in the third bowl.
8. Grab a jalapeno pepper and roll it around in the flour. Dip the whole thing into the whisked eggs and turn it to make sure that the whole thing is well coated. Shake off any excess. Roll the eggy jalapeno in the panko, pressing down just gently as you turn, to coat it with crumbs.
9. Lay the jalapenos onto the lightly oiled rack making sure that they don’t touch.
10. Bake the poppers for 20 - 25 minutes, or until the tops are lightly browned and the crust is crusty.

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1. Make the cake: Heat oven to 325 degrees F. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest. Whisk until smooth and set aside. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.
2. Make the frosting: Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency.) Spread frosting over the entire cake.

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1. *The night before you want to enjoy these sandwiches, prepare the pork and let it marinade as well as the pickled carrot/daikon.
2. Combine all marinade ingredients in a bowl along with the thinly sliced pork. Cover and let sit over night.
3. In a shallow bowl, place the carrot and daikon. Sprinkle with sugar and salt and pour over vinegar. Let sit for about 15 minutes then pour all ingredients into a jar or resealable container and pour enough water in to cover everything. Put in the fridge overnight.
4. On a medium high grill cook the marinated pork until cooked all the way through, turning once. Remove from grill.
5. Assemble sandwiches by smearing a small amount of mayo on one side of the bread. Top with charbroiled pork. Broil in the oven for 3-5 minutes until bread is slightly toasted and the meat is warmed through. Add drained pickled carrots and daikon, as well as cucumber and cilantro. It took many steps to get here, but you are finally able to savor and enjoy!

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1. Combine all "marinade" ingredients and marinate for 30 minutes.
2. Combine all "paste" ingredients, stir into a paste, and set aside for vegetables.
3. Stir-fry veggies in large skillet or wok for about 5 minutes (enough to get them slightly cooked, but still mostly raw-ish). While veggies are cooking, heat coconut milk and water in small pot for 5 minutes, stirring regularly (low heat to prevent scorching). Thoroughly mix in curry paste and lime juice, pour over entire vegetable mixture. Make sure all veggies are coated, cover and cook over medium-low heat for 10 minutes, stirring occasionally.
4. Depending on cut of meat, you may want to start cooking that now. I used a cast iron skillet for the meat. Heat skillet to medium-high and sear meat for about 3 minutes on each side (more or less depending on desired doneness). Juices will escape and you should just discard these juices.
5. After sauce and veggies have been cooking for 10 minutes, remove cover and continue simmering for 5-10 minutes, depending on how thick you like your sauce. Serve over steak and rice.

Source: Tracy's Facebook Note!