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  • The Chopping Blog

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

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 ...

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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 ...

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How to Make Pickled Ginger

  I have had an idea for a book called “Pickled Ginger” for years. No, it’s not a cookbook and nor does it really have much connection with cooking at all. The idea stemmed from my own experience ...

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Waffle It

  Toward the end of summer, I had a unique opportunity to help a friend who keeps bees harvest their honey. It was a very special day for me as I have a real interest in keeping bees and this was my ...

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How to Make and Use Crystallized Ginger

    In my recent blog on how to make dried ginger, I nudged readers to see if there was an interest in learning how to make crystalized ginger. I’m happy to say the answer was yes! You also requested ...

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