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Me, Stew and Ragu
When I saw the menu for our Stews and Ragus class at the Merchandise Mart last week, I couldn’t help but cross my fingers and hope there were still seats available! Let me just say, I lucked out and...
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All About that Braise
No treble (a.k.a – high temperature and fast) – low and slow is the temp and tone. Yes, I’m a band geek and often play a game in my head when someone says a random phrase or word. I automatically...
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Spanish-Style Braised Short Ribs are Long on Flavor
There are two things I will always try at a restaurant if they are on the menu: short ribs and duck. While neither one is all that difficult to cook, there are a few key factors that I look for in the...
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Restaurant Food I Crave
I love being a chef! It’s that simple. Well, it really isn’t that simple. Being a chef involves years of training, stressful work and brutal hours. But it can also be one of the most glorious jobs....
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A Chef’s Tools of the Trade
As a chef, there are always tools that you simply cannot live without. They become the tools of your trade, just like the tools that a plumber, carpenter, electrician or anyone performing a craft...
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A Le Creuset Love Affair
It’s almost embarrassing, yet I can’t stop talking about it; at work, with friends and even at home. I try to catch myself but it is so blissful to speak about my new love. I find myself day dreaming...
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Weightier Winter Wines
Winter weight. No, I’m not talking about the inevitable expansion of your waistline from being stuck inside during this brutal Chicago weather. I’m talking about the natural trend of drinking fuller...
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Ringing in the New Year with Le Creuset
The number one item on my wish list this past holiday season was a Le Creuset pot. Ever since I joined The Chopping Block a little over a year ago, I have become enamored with Le Creuset. I never...
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Working with Ox Tail
Now that the weather is downright frigid, I have turned to heartier, richer proteins. We recently put ox tail on the menu at the restaurant where I work. It’s delicious and very easy to work with. Ox...
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New Year, New Cookware
As we settle in to the new year, and celebrate all we have achieved in 2013 and look forward to all we will accomplished in 2014, it’s time to take stock of your kitchen. If your cookware could use an...
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Baby, It’s Getting Cold Outside
Those who know me will question the validity of my next statement. I love this time of year! As much as I personify the beach bum lifestyle and fun in the sun culture, I truly love fall. Of course,...
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Here Comes Fall
It looks like summer is just about winding to a close here in Chi-town. And what a great one it’s been! I fulfilled at least two of my personal life goals this summer (getting a dog and seeing the...
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Let’s Talk Pork Belly Cooked For Six Hours in Duck Fat
Right now, I’m sitting at my desk eating Alaskan-sourced king crab and salmon. (No, I am NOT sharing). The sun is shining brightly, which is a giant tease because it looks like it should be warm...
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Warm your Soul with Osso Bucco
As we head into the second half of Chicago winter, our bodies tell us they are ready for some form of warmth. My quick and easy solution is a pot of delicious braised meats with winter root...
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So Co Roots
You are thinking one of two things right now: either having a drink of Southern Comfort and lime or “Yes! Another blog about comfort food!” I know it seems as if we are a little obsessed these days...
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Lucky Black Beans
Monday’s BCS National Championship was my favorite day of the year. For those of you college football freaks like myself, this game is as big (if not bigger) than the Super Bowl where Janet Jackson’s...
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Slow and Low
Earlier this month, I wondered where winter was. Now that it’s here, I’m ready to enjoy some of my favorite comfort foods made by slow roasting and braising. In Chicago we call this thickening our...
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An Untraditional Holiday: The Pork Story
Well, the holiday season is upon is and in full swing. I have to say, it has been a bit tough for me to really get into it this year. I am not sure if it’s because of the unseasonable warm weather,...
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“Braise” the Roof
Braise. The cooking technique that strikes fear in the heart of home cooks around the country. It also happens to be my preferred method to make the most outstanding fall/winter meals. Braising was...
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A Fall To Do List
After a long hot summer, I think we are all looking forward to fall. The cooling temperatures, the turning of the leaves to brown, gold and red, and the autumn harvest are all welcome signs of...
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