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  • The Chopping Blog

From White to Black: Breaking Down Roux

  As the world of soups and sauces is ever so extensive, time has created a million variations and preferential changes to everything anyone may consider correct. Flavors will be ever changing as it ...

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Use Those Leek Tops

  Do you love leeks? I sure do. Subtle in flavor, melty in texture when cooked, a bit crunchy as a raw garnish, they’re one of my favorite vegetables. When a recipe calls for leeks, it usually ...

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A New Way to Cook Bacon

  If you read my blogs, you know how much I love researching recipes online. Therefore, my inbox is flooded daily with recipes, food hacks and stories of anything food-related. One of my favorite ...

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How to Properly Heat your Pan so Food Won't Stick

  Let me tell you a story that may sound familiar. There was once a man who cooked a boneless skinless chicken breast. He put his skillet on the stove and turned the heat on. He added some oil and ...

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There’s No Bone Broth In This Chicken Soup

  I am currently watching football, snow has recently fallen, and I am cuddled up on the couch with my fiancé. This is it. This is what I’ve been waiting for - soup weather! When it’s 60 degrees ...

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Reach New Heights with France’s Most Famous Omelette

  I love eggs. I eat them on the daily in simple scrambles, fancy poaches and omelettes... lots and lots of omelettes. Eggs are such a basic pleasure that it’s a shame we limit them to breakfast here ...

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This Class is Going to Be Egg-cellent

  During the past year at The Chopping Block, I have taught a lot of cooking classes. One thing that I can always count on is students asking questions, which I love. And if I don’t know the answer, ...

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10 Tips for Making Sauces Part 2: Espagnole

In this series, we are exploring the classic French Sauces known as the “Mother Sauces:” Velouté, Bechamel, Espagnole, Hollandaise and Tomato. These base sauces are truly the fundamental sauces in ...

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The Best Gravy You’ve Ever Made

Turkey may be America’s most tolerated meat. Where people relish a thick juicy steak, savor a sweet rich pork chop, and crave the comfort of roast chicken, eating turkey is regarded with the ...

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How to Tie a Stuffed Roast

  The time of year for cooking large cuts of meat is upon us. We are not worried about warming up the house too much and as our schedules begin to fill up more having those leftovers comes in handy! ...

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