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Shelley

Shelley
Shelley has been teaching people to cook since she opened The Chopping Block in 1997. She spent 17 years as a professional chef, working in busy restaurants and private homes but realized her calling was to get other people to cook. Shelley’s unique concept of a recreational cooking school, gourmet kitchen store and private event business provides Chicago with over 300 cooking classes and private events each month. Shelley loves to garden and entertain for family and friends in her Lincoln Square home.

Recent Posts

Whole Wheat Pita Bread, Step by Step

My first experience with pita bread was 40 or more years ago in the small Midwestern town from where I am from. I don’t exactly remember what was in the pita, but I do remember thinking pita bread ...

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How to Make and Use Preserved Lemons

My first exposure to preserved lemons was when I worked at Café du Midi some 25 years ago. Café du Midi was a very special place to work, not just because of its amazing Mediterranean-influenced ...

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Perfect Popcorn Every Time

Before I write a blog, I like to see what videos, recipes and overall content is available online. I was surprised to find how little information there is on popping popcorn, especially since I know ...

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Step by Step Chocolate Mousse

As I look out my window, it is hard to believe that spring is around the corner. There is about two feet of snow in my yard, and snow shoes are the ideal footwear for the trek from my home to office ...

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What is that Knife in your Drawer For?

This is not a blog on how to purchase knives, determine the ones essential for your kitchen, how to be safe with knives or how to use a knife. I’m not going to speak to how knives are constructed or ...

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Ultra-Crispy Baked French Fries

What is it about a crispy potato that is so appealing? Do potatoes really have that much flavor all on their own? A good olive oil is extremely tasty, but the oil we traditionally cook French fries ...

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Easiest Donut Recipe Ever

I am not the biggest dessert fan in the world, but I do love dessert for breakfast. I especially love donuts for breakfast and even more, when they are extremely fresh, warm and just out of the fryer.

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My Sister's Peanut Brittle

I love peanuts and peanut-y dishes: Kung Pow Chicken, peanut sauce, peanut butter cups, peanut butter cookies, peanut butter pie and of course, peanut brittle. I always loved the taste of peanut ...

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The Best Old Fashioned Fudge Recipe

Back in the early days of The Chopping Block 20+ years ago, I was working on holiday curriculum with my fellow Chef Instructor Lisa Futterman. We thought a candy class was a no brainer, after all, ...

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Coq au Vin Step by Step

One of my favorite warming winter recipes is Coq au Vin, or chicken braised in wine. I think Coq au Vin is to chicken what Beef Bourguignon is to beef. It takes an ingredient as simple as chicken and ...

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Most Recent Posts

TCB Chef Wins America's Test Kitchen: The Next Generation

If you watched America's Test Kitchen: The Next Generation you already know the great news: our...Read more

Riesling Rocks

  The number one question I receive by a wide margin is “What’s your favorite wine?” More...Read more

Chinese Birthday Traditions

  Although my family comes from Burma, many of our traditions are deeply rooted in Chinese...Read more

Limited Space? Here's Your Grilling Solution

Grilling season is finally in full swing, and I couldn’t be more excited! After years of not...Read more

Highlighting a Unique Herb: Tarragon

A coworker recently asked me what my favorite nontraditional herb is. It was a great question, and...Read more

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