Fennel Frittata Check It Out At Http://www.facebook.com/2BeardsKitchen

Fennel Frittata check it out at http://www.facebook.com/2BeardsKitchen

The Daily Planet, News Building, NYC

Blue Hill at Stone Barns, by night.

Grand Central Station, NYC

GATEAU DE VOYAGE To French pastry chefs, a “Gâteau de Voyage” simply applies to a cake you can easily carry and doesn’t need to be kept in the fridge. The "Gâteau de Voyage" was a tradition used amongst travelers. A fruitcake would be a very good example. We send them half way around the world sometimes and they are always fresh when they make it to their destinations. These cakes were made in many variations for travelers to have something to eat on their long trips. A "Gâteau de Voyage" could be compared to a typical American style cake –the traditional pound cake- or breakfast bread. We have made many different types of the “Gâteau de Voyage” here is one that we love. Enjoy! -------- - Dried raisin: 250g/8oz - Hazelnut: 150g/5oz - Candied orange: 150g/5oz - Candied angelica: 150g/5oz - Rum: 35cl/12oz - Butter: 220g/7oz - Pastry flour: 260g/9oz - Almond powder: 50g/2oz - Baking powder: 1 tea spoon - Sugar: 120g/4oz - Liquid honey: 50g/2oz - Eggs: 4 - Apricot preserve: 100g/3oz - Vanilla beans: 3 ------- - Cover raisin with rum. Soak overnight. - Preheat the oven to 250°C/485°F. - Soften butter until creamy consistency. - Sift flour, almond powder and baking powder together. - Open the vanilla beans with a knife and shave out the seeds carefully. Keep the pods. - In a large bowl mix together the butter, sugar, honey, and vanilla seeds, until you reach a white creamy mixture. - Add one by one the eggs and keep mixing. - Add the flour-baking powder. Keep mixing until you have a smooth texture. - Add: raisins, candied orange and angelica cut in small pieces, and crushed hazelnuts. Mix gently together with a large wood spoon. - Butter and flour a cake pan (30x8x8cm/12x3x3”). - Pour the mixture into the cake pan and put the pan in the oven. - Lower the oven temperature to 180°C/355°F - Bake for about an hour. A skewer inserted in the center of the cake should come out clean. - Allow the cake to cool for ten minutes. - Remove carefully the cake from the pan. - Put the cake on a wired rack. - With a brush coat the cake with rum. - In a pan melt the apricot preserve, add the vanilla pods. Bring to boil for 4 minutes. - With a brush coat the cake with the warm apricot glaze. - Set the cake on a plate. - Decorate with candied orange & angelica, hazelnut and vanilla pods. - Do not store the cake in a fridge. Wait a day to serve it. Check us out at 2 Beards in the Kitchen on FaceBook https://www.facebook.com/2BeardsKitchen/

Musik is 20. Twenty years ago I found this handsome boy at my workplace. Some kids were tossing him around by his tail. I yelled at them and they threw him down. He ran into the bushes. When I went out for lunch this little guy ran into the building. I took him home with me that evening. We have been best buds ever since. He has my heart.