<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • The Chopping Blog

Duck Egg Tagliatelle with Morel Mushrooms and Asparagus

Those of you that follow my blogs regularly know I love to forage for mushrooms. I have to write at least one blog a year on how to forage, clean and cook wild mushrooms. If you want to learn more ...

Read More

Quest for Cassoulet

  I have eaten a lot of cassoulet over the years and have a developed an understanding of what it should be: both rich and light, both crunchy and creamy, both earthy and bright and without a doubt, ...

Read More

Working with Duck Part 2: Duck Confit

Last month, I wrote about making Consommé. I used most of two whole ducks to prepare that recipe. What I did not use in the Consommé were the four leg and thigh portions. These I turned into Duck ...

Read More

How to Make Consomme

Soups and sauces have long been my favorite aspect of cooking, so I had a lot of fun when I recently taught the Soups and Sauces portion of The Chopping Block's Culinary Boot Camp. One of the soups ...

Read More

Subscribe to Email Updates

Most Recent Posts

cooking_classes
gift_cards
New Call-to-action
Sign Up To Get