Posts Tagged ‘cooking’

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Gifts that Last a Lifetime

Tuesday, May 15th, 2012 by Amanda

When I was planning my wedding, the last thing on my mind was registering for gifts.  At the time, my fiance and I lived in a tiny apartment and the thought of storing a bunch of kitchenware made me cringe. This was long before I worked at The Chopping Block and knew exactly which products would give us a lifetime of great cooking.  Luckily, some friends and family were able to share their wisdom and I ended up with some amazing pieces that I use regularly.  With my best friend and sister-in-law both beginning their married lives I find myself full of advice; because of this I figured it would be an appropriate time to share my two cents with everyone!

My showpiece is most definitely my Le Creuset 5 ½ quart round French oven (Dutch oven).  This piece is always sitting out in my kitchen for two reasons: it’s beautiful and I am always using it.  It works for so many things like braising, soups, sauces and our favorite veggie cobbler.  The enamel finish makes for easy clean up and the lifetime warranty makes it a great value.  I have heard of many people who have their grandparent’s Le Creuset.

Whenever I prepare a meal I use my chef’s knife.  Suggesting the right knife for someone is hard because there are many great brands and styles that leave it up to personal preference (kind of like a mate).  I have had the opportunity to take many knives for a test drive at The Chopping Block and found I really adore the Shun brand but I would suggest you take our most popular class, Knife Skills, to see what fits you.

Finally, if you are going to be using a knife you definitely need a cutting board.  There are so many beautiful and useful ones out there but for our lifestyle we chose an Epicurean.  They are made from recycled materials, dishwasher safe (low maintenance) and look great.  We have had ours for at least five years and it still looks new even after riding in the dishwasher many times a week.

Although I have built quite a collection, there is still an item that I haven’t acquired yet. Eventually, I hope to own a Vitamix blender.  It is so powerful yet so quiet.  The motor can go so fast that you can make soup in it.  Also, it pulverizes food that you can use the entire fruit (think strawberry stems) gaining even more vitamins.

I am a very practical minimalist so when I buy something it must be long lasting and have multiple purposes.  That is why these are some of my favorite items.  I would love to hear about products that you can’t live without in the kitchen.

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Amanda Aristeo is originally from Traverse City, Michigan and has lived in Chicago for the past 7 years. After the birth of her son, Mario, she left her position at the Chicago City Clerk’s Office to dedicate herself to her family and pursue a part-time career in a field she is passionate about: food. Remembering how much she enjoyed attending classes at The Chopping Block, she applied at Lincoln Square and now works as a Class Assistant and Retail Associate. When Amanda isn’t creating meatless meals for her family, she is busy attending aquababies, Tiny Tots or spending time with her wonderful husband.

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Day One on the Trail

Tuesday, May 1st, 2012 by Shelley

It’s my first day on the Appalachian Trail! Right before I left, I realized I am not as minimalistic around food as I may have indicated in my last blog. My pantry list has grown considerably since then.

Fruits & Vegetables

I will not be taking everything on my revised pantry list with me at one time. I purchased additional items so they can be sent on occasion to post offices along the trail. My pantry will supplement my provisioning along the way and provide some real reprieve to the noodles and Slim Jims I will need to purchase along the trail.

I created “mini pantries” to represent my dietary needs, as well as flavor profiles. The categories are protein, carbohydrates, snacks, seasonings and beverages. From there, the ingredients are divided into sub-categories: Japanese, Indian, Thai, Mexican, Italian and Breakfast.

In the morning, I plan to have a simple snack or breakfast with some instant coffee or tea. I purchased dehydrated yogurt, which I’m kind of excited about! It has 9 grams of protein and can be simply dissolved in water and used like milk. I can soak oats and raisins in it overnight and either heat it or eat it room temperature in the morning. I can also use the yogurt as a simple protein shake. I’m considering adding chia seeds to the yogurt for a great protein, fiber and energy drink in the morning.

Throughout the day I plan to snack on nuts, nut butters, energy drinks, more chia seeds and food bars. I imagine that my snacks will ultimately be influenced by what I can find in the stores off the trail.

Japanese Flavorings

The evenings is where cooking will actually happen. I don’t think I will have a huge variety in styles of dishes but I’m hoping I can get really creative with the flavors. My dinners will be some kind of carbohydrate such as jasmine, Thai or short grain rice, quinoa or noodles. I’ll incorporate some kind of protein such as beans, canned meat or fish, vegetables, seasonings and fat. In my pack right now are sprouted lentils, Thai rice, red curry paste, and Hooray Puree spinach and coconut puree. This all cooks at a similar rate and although it may look a bit sloppy when I’m done, I think it will taste delicious!

My Updated Pantry

Protein:

Dehydrated yogurt powder

Tuna

Sardines

Canned trout

Nut Butters

Canned cockles

Nuts

Nut butters

Dehydrated and sprouted beans

Assorted prepared Dal

 

Carbohydrates:

Jasmine-Thai-Japanese Rice

Quinoa

Noodles

Oats-Muesli

 

Fat:

Olive oil

Coconut puree

Grains

Nut butters

Parmesan cheese

 

Vegetables:

Dehydrated blueberries

Dehydrated strawberries and bananas

Dehydrated mixed vegetables

Hooray Puree’s Carrots, Squash and Spinach

Assorted prepared Indian vegetables

Dried mushrooms

This is my last post on The Chopping Blog for a while. If you are interested in following my adventure on the AT, please check out my website 2200 To Go.

 

 

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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.

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The Care and Feeding of Others

Thursday, March 22nd, 2012 by Tulie

It is with true sadness that I write my last blog for The Chopping Block, as after two years as a part-time class assistant helping others learn to cook, my “time” for part-time work has been eaten up, so to speak, by a great new full-time position where, indirectly, I still hope to impact the well being of others in health care publishing.

Tulie Dining with Friends

At The Chopping Block, our mission is to get the country to cook. I can honestly say that in every class, I felt we imparted that mission in some way or another and that at least some students or guests of large parties would leave our space planning to cook more at home. Cooking at home has tremendous advantages for health, a sense of community by cooking for others, and of course a great feeling of accomplishment and pure enjoyment at the results (even when near disasters occur!).

I’ve essentially split my career interests between food and publishing since I was in college and while publishing has played the larger part, I’ve been so fortunate to be able to fit in work on the side at various times with far more creative culinary people who do this for a living. I’ve come to admire the passion, dedication and energy of my Chopping Block colleagues in particular, as working with food most definitely isn’t all glamour as shown on television. It’s hard work and long hours but knowing that you’ve imparted a few tricks of the trade or taken people away from daily stresses to enjoy a night out with food and friends is well worth it.

As sad as I am to go, I no doubt will keep in step with The Chopping Block through their newsletter, Facebook and even attending a few classes again as a student. Whether taking a class to learn more about cooking or just to try something new, you can always learn a few things and find great reasons to be inspired to cook even more. Spring is suddenly upon us and with that, hopefully inspiration for many to check out the new menus and classes to start this next season off right.

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Tulie O’Connor is a part-time Class Assistant at The Chopping Block where she loves the creative outlet of helping people learn more about cooking and learning from the chefs as well! In her “full-time” life she focuses on business publishing—helping/encouraging authors to write books, articles or other publications. When not working, Tulie is usually expending energy in a pool or at a Pilates class and of course planning or cooking her next meal with friends or family nearby.

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Cooking with Kids

Monday, March 19th, 2012 by Amanda

As a parent, I am always looking for activities that interest Mario.  Trust me, nothing is worse than a bored toddler.  That is why I encourage him to help me with all the daily tasks including cooking.  True, having a toddler help cook does add a bit to prep time and clean up but it is a toss up to listening to him whine the entire time I am preparing dinner.  Actually, the pros to having your children help you cook far outweigh the cons.

In our house, we use cooking as a great way to learn.   At 20 months old, Mario is not julienning carrots but he is great at pouring, stirring, salad spinning and tasting.  I find that if he helps prepare a dish and taste components while we cook that he is more likely to eat it at mealtime.  It also teaches patience which most toddlers have very little of, if any.  He has to wait while we put everything together and it cooks before he gets to taste it.  Baked goods work especially well for this lesson.

When Mario gets older, I believe cooking will help him with a variety of skills including math, science and reading.  Recipes are nice learning tools.  The measurements are great for math skills.  Cooking and baking techniques are prefect science projects with edible results.  Reading recipes not only expand a child’s vocabulary but teaches them how to listen and interpret what they are reading since they must follow the directions.

The Chopping Block offers classes for tots, kids and teens and week-long summer camps for kids and teens.  They are so fun to be a part of because I love the students’ enthusiasm.  They work together in groups to prepare delicious recipes and the best part is that they get to eat their accomplishments.  That is better than getting an A+ in a class in my book.

Actually, The Chopping Block tot classes has inspired me to have Mario’s friends over on rainy days to make lunch.  They all love making their own mini pizzas!  Maybe in a few years, I can take a night or two off from preparing dinner and leave it up to my budding chef.  With another boy on the way, I know we will be going through lots of food in our house.

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Amanda Aristeo is originally from Traverse City, Michigan and has lived in Chicago for the past 7 years. After the birth of her son, Mario, she left her position at the Chicago City Clerk’s Office to dedicate herself to her family and pursue a part-time career in a field she is passionate about: food. Remembering how much she enjoyed attending classes at The Chopping Block, she applied at Lincoln Square and now works as a Class Assistant and Retail Associate. When Amanda isn’t creating meatless meals for her family, she is busy attending aquababies, Tiny Tots or spending time with her wonderful husband.

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Allez Cuisine!

Wednesday, February 15th, 2012 by Andrea

When you think of decadent food, what comes to mind? Rich, luxurious things like chocolate, caviar and champagne? Perhaps lobster, foie gras and truffle are at the top of your list. Dictionary.com defines decadence as “unrestrained or excessive self-indulgence”, and that’s exactly what I experienced last weekend.

Decadence was the theme of a cooking competition I had the honor of judging. Every few months, a group of friends who work for or are alumni from the best cheese shop in Chicago: Pastoral Artisan get together for a fun, friendly afternoon of competition. And when I tell you that these people take their cooking seriously, I’m not kidding. Months of planning, recipe testing and some trash talk precede these competitions. I was lucky enough to know the right people and landed a spot as a semi-regular judge.

Past competitions have included themes such as noodles, citrus, dim sum, pies and lots of other creative ingredients or genres of food. The competitions are major productions. When I saw the equipment being hauled into our hostess’ kitchen, I laughed at the countless tools, decorative plates and even a deep fryer. I couldn’t believe someone actually had a real deep fryer with a basket and was willing to lug it across town to Logan Square.

The first round of food came out, and I knew I was in trouble. How can you pick a winner when everything, and I mean every element of each dish, is so delicious? Plus, decadence is a truly personal thing. Who’s to say that crab is more decadent than duck?

Here are the eight entries:

Waffled Crab Cristo with Tarragon Hollandaise, Bacon and Spinach

 

 

 

 

 

 

 

 

 

 

 

 

 

Quad Duck Frites

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Black Truffle Foie Gras Ravioli with Duck Confit Smoked Duck Sausage and Pigs Trotters Sauce, Black Trumpet Mushroom & Sherry Gastrique

Fried Chicken and Waffles with Sunchoke Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Mousse Cake: Genoise, Amarini Cherries, Dark & White Chocolate Mousse

 

 

 

 

 

 

 

 

 

 

 

 

 

S'more Sundae with Graham Crust, Bittersweet Brownie, Toasty Tahitian Marshmallow, Salted Caramel Sauce with Bourbon Cherries and Praline

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Coffee Cake with Chocolate Frosting and Vanilla Ice Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

White Chocolate Mousse Cups with Frangelico, Dark Chocolate and Raspberry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So as you can see, this was quite a task. The three judges deliberated for quite a while as we consider the taste, presentation, creativity and level of decadence of each dish. In the end, we decided to name top winners in each category of savory and sweet. The ravioli took the savory honor and the s’more topped the desserts. This group would have no shared title of glory so we awarded an overall winner based on points: the ravioli was the victor. Even our master of ceremonies dressed the part of decadence while announcing the results.

Talks are already in the works for the next round of competition. It’s hard to imagine a theme that could top this one, but don’t worry, these guys will figure out a way to do it.

 

 

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Andrea has been with The Chopping Block for 8 years in every role from Chef Assistant to General Manager to Private Event Coordinator and now Public Relations. Her journalism background and culinary school education from Le Cordon Bleu in Chicago give her the know-how to spread the word about The Chopping Block's mission to get people to cook. She also is devoted to working with dogs, enjoys reading, yoga, good wine, and being from Louisiana, she loves to cook Cajun food for her friends.