Hi.

I’m Michelle-rené & I am a silicone junkie.

Yes, it’s true. The first step is admitting it.
As all chef’s (should) feel… I am always learning, redefining and improving my art of food-craft.

My baking has greatly improved since I discovered silicone bake-ware, and frankly I may never go back.

Suggestion for the skeptic - go out and get the cheapest (often ugliest) one you can find, in some discount outlet or second hand store (Marshall’s, Tuesday Morning..) and just give it a trial run. When your muffins release perfectly while still piping hot, and your stickiest, gooiest cream-cheese brownies fall out in identical single servings, you may too - come to believe.

My dear ‘Chef Jeff’ swears he can taste silicone in food, but as a true ‘natural’ & master baker, I chalk his opine to a bit of purist snob-dobbery. Or simply his palate is far more advanced than we average bear.

I am sold on it.

My favorites are the beveled tart pan by Mastrad and the mini tartlet (Orka). I have others I rely on regularly but if I were to replace them, I would seek out the higher quality product, every time.

I’ve tried many different brands and this is what I’ve learned:

• The colored choices can be alittle worse for ware. They stain, burn and scar. But beyond vanity, they still work well.
• The thin varieties are difficult to manage without a cookie sheet. The upside is they tend to be less expensive. The downside is the additional heat generated with the second pan, tends to over-cook the bottom.

• If you go with thicker, reinforced choices they’re basically bomb proof and perform consistently. The handles are strong enough to not warp the food and they’re usually sold in black which holds up over time.

• The ability to freeze a dish, pop it out for plating, finish à la minute… and have it perfectly uniform, delicious and at the right temperature for service… bravo!

This is, by far, the best resource I’ve seen for gaining, maintaining or improving knife skills. As one who entered culinary school without any working experience with an actual chef knife, I wish I’d had this before I started out in the industry! If you have any interest in working in the profession, or if you’re preparing for formal culinary training - this is the book to buy. The instruction is simple, straight-forward and beautifully photographed.

At Le Cordon Bleu, you wouldn’t get far without knowing with your knife kit… every test had a demonstration of knife cuts, all the skills assessments require perfect execution and anyone and everyone in French cooking can spot a sloppy cutter. There is a DVD included, and complete instructions on how to hone & sharpen your knifes, their names, and their individual uses; even how to hold your knife! Brilliant!

Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD) (Hardcover) by Norman Weinstein (Author), Mark Thomas (Photographer) $23.00 on Amazon.com

I’m deep in thought (recently) at the witching hour of production.* Knee deep in the zone, I’m nailing it…checking off my list as I plate; Salad done.. vinaigrette ready, meat hot & resting, greens bright, dessert set… sauce broken! … aauugghh. Fix it or re-do it… As one Le Cordon Bleu instructor coined, “Hit it, don’t $h!t It”. Profanely à propos. In the blur of chaos to follow, I’m utterly amazed at how many pots and pans I can accumulate in mere seconds.

Many contemplative moments follow, while re-washing everything that was previously spotless. I am awash in steam, I can feel my blood pressure decrease, adrenaline wane, and any burns or cuts emerge from the soapy water. I mentally prepare for the next production list, party plan, amendments to a recipe, or note a flaw with a particular piece of cooking equipment.

In this Zen meditative state I choose to ruminate on sugar and chocolate works done during competitions. Specifically, when a team moves a structure from the kitchen counter to the judging table. The tête-à-tête between the chef and the assistant chef can be a marriage of sorts, and exceedingly intense. It’s total success or complete failure. Funny, for many it’s the reason to begin a career in professional cooking, & often, it’s the same reason to end one.

* For the non-gourmet, or armchair foodie- this is ‘Hitting the time-point”. When a meal is due “up”… Everything for a course needs to be ready, at the correct temperature, have the right amount of main vs. sauce, garnish in place, everything seasoned perfectly and plated beautifully. This is the moment of truth, when all chefs’ become totally focused. Yoda said it best, “Do or do not, there is no try”.

This is not a cook-book, chef biography or some rags-to-riches story of a line cook who made it big. This is not even (gasp) a diet book. It does however have recipes galore, thereby allowing me to review it.

Mix 1 part Heartbreak, 1 part Humor, Cut in Wit & Wisdom, spice liberally with Scandal and Sarcasm, bake until warm & engaging.

A worthy read for every smart girl in hot pants, the under dog, the free-spirit who’s not afraid to rage against the societal machine, and all the princesses out there looking for their happily-ever-after. I hope to get more from this author, her personal ambition is an inspiration for us all. Dream big, and never give up.

(* reprinted by permission from the publisher:)

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Doubt Cake

2 lovers, separated

1 unbleached cellular phone bill, well-sifted

1 imported women’s phone number

8 oz. unsweetened excuses

1/2 cup suspicion

1/4 cup distrust

Beat 1 lover with anxiety until stiff, then boil in betrayal until completely softened to tears.

Blend suspicion and distrust, sprinkle liberally with excuses.

Pour mixture into pan greased with intuition.

Bake until frustration sets.

Serve cold. Topped with crushed nuts of ex-boyfriend, if regionally available.

Yield: Overall queasiness.

Unlimited servings.

Nutritional Value: None.

Guaranteed 3lb. weight loss.

So I’m watching Iron Chef America (& YES, Chef’s do watch those shows…) , and the unflappable Cat Cora emerges from the shadows and kicks some serious culinary butt!
The woman is one tough cookie. Not only, the first woman to step up to the plate as a headliner for IC, a damn squared away chef – in her own right, but a hard-core philanthropist – no less. Don’t take my word for it, I’m a fan… check out her charity organization & some of her on-line press.

Bravo Chef Cat!

Her webpage: wwwcatcoracooks.com

Charity organization: www.chefsforhumanity.com

Baked French Toast

- 1 loaf of thinly sliced bread. (rec. Light Wheat)
- 6 Eggs
- 2 C Milk
- ½ C Sugar
- 1 t Vanilla Extract
- Cinnamon (to taste)

With a large enough Cookie cutter to make one cut per slice.
(If not making shapes, simply cut off the crusts)

Whip eggs & mix in other ingredients. Line a shallow baking pan with bread slices (a lipped sheet pan works very well). Pour mix over bread, making sure each slice is coated. Bake in a 350 degree oven for 40 minutes. Yields 18 individual slices, or Nine Layered.

Dust with powered sugar & drizzles a nice swirl of raspberry syrup on the plate. *

* Prepare a day or two before and keep in the refrigerator until ready to plate. Heat through before dusting or layering.

Optional: Layer sweetened cream cheese, preserves, or fresh fruit between 2 (or 3) layers of heated French toast slices.

I was in Boi Taull, Spain externing at a restaurant called Café Sedona, when I first open ‘Kitchen Confidential’ by Anthony Bourdain. I brought it along on a whim. Like a beach novel… all fluff to get me through the airports. I did not expect it to be my lifeline to American culture, humor and the trials and tribulations of the food industry. I would often waste precious sleep hours reading and re-reading chapters (& laughing until I cried)! I can honestly say, this book saved me abroad. I highly recommend it to anyone entering the biting life of a career in cuisine.

Introducing the Julienne Peeler. After many excruciatingly long hours learning to julienne carrots with a 10” chef knife, I can’t tell you how fabulous it is not too!
In no small measure: this tool rocks! (Not to diminish beautiful knife cuts, but when it takes longer to cut the product than to cook it…)

It looks and operates just like a smooth peeler, but with added cross tines. It’s safer than a mandoline and easier to work with. I keep one at home, one with my knife kit & an extra one in my “war bag”. Remember this gadget for the foodies on your gift list. It’s a keeper.

When I have guests over and one of my wonderful friends wants to help, I’ll hand over this duty and concentrate on my sauce! First of all, everyone ends up in the kitchen, and this will keep the conversation (and vino) flowing and avoid unnecessary injuries or delays to the meal.

Originating from the French word cuve meaning “vat”. It’s a term used on wine labels to denote a specific blend or batch. A cuvee wine may be assigned a unique blend number by the winemaker.

You’ll see a cuvée referenced as “vin de cuvee”, cuvee speciale, or “tête de cuvée” to indicate a first-press wine (one the winemaker believes is their finest).

It can also be applied to beer or chocolate by the brewer or chocolatier when the blend produced has a specific taste.