Avery’s Layer Cake
(serves 9)
1 1/4 sticks butter, softened
1 cup sugar
2 eggs, separated
2 cups flour
1 cup milk
2 tsps baking powder
1/4 tsp salt
Cream butter and sugar together in a large mixing bowl at low speed, then add egg yolks, beat more, add milk, beat more. In another bowl sift together flour, baking powder and salt, then stir into batter. Beat egg whites till stiff and fold into batter. Pour into two non-stick sprayed layer cake pans and bake at 350 for about 40 minutes, or until they spring back from sides and a fork dipped in the center comes out clean. Cool slightly, then place one layer on a large plate and smear with jam. Put second layer on top and put jam all over the top and sides. Serve warm!
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2 boneless duck breasts (these usually come vacuum-packed)
sea salt
2 cups tightly packed baby spinach leaves
1 small purple cabbage
1 small white cabbage
2 red bell peppers
1 avocado
1 dozen small tomatoes
handful chives
dressing: juice and pulp of a lemon, 1 clove garlic, finely chopped, 1/4 cup olive oil, dah balsamic vinegar, tasp Dijon mustard, sea salt
Place the duck breasts on a cutting board (NOT the one you will later use for preparing the salad; always use separate boards for raw meat and veggies). Score the skin in four horizontal slices, till you can just see the meat beneath. Sprinkle the skin with sea salt.
Heat a large skillet till nearly smoking, then put in duck breasts skin side down and sprinkle with sea salt. You would be wise at this point to cover the skillet with one of those grease screens, since duck is very fatty and you (and your priceless Armani jacket) will get splattered. Turn heat down to medium and let duck cook for 8 minutes. Resist the temptation to play with it, poke it, and above all DO NOT pierce it.
Meanwhile, pile the spinach on a large platter. Shred the…
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