Last time we wrote about the immersion blender, the ever-handy blending, pureeing, and food processing tool. Did you try any of the recipes we recommended? If you missed the action, check that post out here.

Today’s must-have kitchen tool is…

SILPAT Silicone Baking Sheets

Made in France (which is boldly stamped across the entire product; only the French), SILPAT has the distinction of being the most popular non-stick baking item ever invented. Made from a combination of food grade silicone and fiberglass, it is the ultimate non-stick surface for baking, pastries and even sugar-work.

Countless chefs list this product as a must-have tool for their recipes, including Thomas Keller’s “The French Laundry Cookbook”.

They are built to last even after being used thousands of times with regular care, and not only will they work better than parchment or wax paper, it’s easier on the environment as well. Think of how many rolls you’d save over the course of owning one.

They aren’t cheap, expect to pay $25-$30 for a regular sized baking tray SILPAT, but investing in high quality cookware and accessories is always a good idea.

Here is my favorite quick recipe that I use my SILPAT for regularily.

Parmiggiano Reggiano “Chips”

Ingredients:

1 cup finely grated parmiggiano reggiano cheese

Method:

Preheat oven to 325 F
Line baking sheet with SILPAT. Using a ring mold or any other shape (I have a star shape that looks cool) Spoon about 1 tbsp of the grated cheese into the mold to create a thin layer over the bottom. Repeat this until the cheese is gone. Bake for 10-12 minutes or until cheese is golden and bubbly. Remove from the oven and let cool completely. You will have about a dozen crispy “chips”, use to garnish pastas, salads or meat dishes.

Yesterday I went to two of my favorite places ever. It all started with a hankering for cheese.

When you want great cheese in Vancouver, sure, you have some options, but many agree the best of the best is Les Amis du Fromage

With 300-400 cheeses from BC and around the world I could spend days in there trying cheeses before either passing out in a cheese-coma or being dragged away by the authorities. I can never resist trying the local cheese, so the owner Alice (with a borderline frightening amount of cheese knowledge) helped me pick out a nice chunk of Tomme D’or and Feta, both from farms in Salt Spring Island.

And since I was now only a couple blocks from Granville Island Market, how could I say no?

Browsing the usual stocks of amazing products, I overheard such things as a man giving a passionate presentation on corned beef. It was like on the Daily Show when Jon Stewart asked Barack Obama to “hope-up” some common everyday phrases like “Are you happy with your cell phone service?”

I also stumbled across some of this stuff :

Hickory Smoked Salt.

Now flavored salts are nothing new, they are easy to make and can add great flavor, but I was just amazed at the intense amount of smoke flavor these little babies had. I have actually tried to make my own smoked salt with semi-decent results, but this salt smelled and tasted like it had been living in the woods near a campfire for years like a wild man. You could seriously sprinkle this on a cucumber slice and it would smell and taste like Texas BBQ.

Go pick some up and see for yourself, and grab some cheese while you’re at it.