The Chopping Block Cooking & Wine Blog | Cooking Techniques (12)

Great Eggspectations: Making Scotch Eggs from Scratch

As a recent arrival from the good old United Kingdom (Wales to be precise), there are many things I love about Chicago, and a few that I miss about home (pubs, hills and valleys, and the Metric ...

Weeknight Surf and Turf

One question I get asked over and over on my social media channels is how do I cook a meal from scratch nearly every night of the week? I have a full time job in the city. My commute is about 90 ...

For the Love of Crêpes

Making crêpes sounds like an intimidating culinary task, but believe me when I tell you that they're as easy as, well… crêpes! They definitely have that “oo-la-la”, fancy French flair, but there's ...

Celebrate the Lunar New Year with Whole Steamed Fish

As you know from my last post, Chinese (Lunar) New Year is a big deal at our house: it’s the one holiday we brought back with us from China to celebrate with family and friends, ringing it in with ...

Whole vs Ground: A Spice Guide

Open up your spice cabinet right now and take a good long look. How old are your dried herbs and spices? Have some followed you from one apartment to the next? Unless your jar of oregano has ...

Hooray for Purée

Garlic, ginger, chillies and herbs are some of my very favorite things! I like to use them liberally, and often. I want them to be near me at all times, with the minimum effort on my part.

Sous-Vide Steak in your Kitchen Sink

There are many ways to cook a steak, but this one is my favorite. By combining a little modern thinking (i.e. sous vide) with the ancient power of cast iron, we can achieve world-class results with ...

Ginger Liqueur Part 1: The Experiment

Every chef instructor’s biography on The Chopping Block's website lists the five ingredients they can’t live without. As a chef assistant, I’ve haven’t had to think about that. That’s a really tough ...

Understanding Butter and Making Brown Butter

Let's talk about butter. Is there anything like it? Rich, smooth, salty, or sweet, there is nothing as satisfyingly decadent. Butter sometimes gets a bad reputation, but I think that when used ...

Fresh Fig Jam in the Fall

I love figs; they are sweet, tangy, and temperamental. Figs are truly a wonder, as they are only ripe for what seems like half a second. The cooler temperatures this summer have extended many growing ...

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Great Eggspectations: Making Scotch Eggs from Scratch

Weeknight Surf and Turf

For the Love of Crêpes

Celebrate the Lunar New Year with Whole Steamed Fish

Whole vs Ground: A Spice Guide

Hooray for Purée

Sous-Vide Steak in your Kitchen Sink

Ginger Liqueur Part 1: The Experiment

Understanding Butter and Making Brown Butter

Fresh Fig Jam in the Fall

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