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.