http://www.chopontheblock.com/getcooking/ en Copyright 2010 Wed, 20 Jan 2010 12:40:00 -0600 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss Dust off your fondue pot and invite your friends over. Fondue is back in style! You'll have so much fun with this interactive meal that you'll wonder why you ever relegated that pot to the back of your cupboard. And if you're looking to update your gear, you might just fall in love with Chop on the Block's selection of fondue sets from Swissmar. The foodies at Get Cooking love a good nosh fest and have prepared some tips and menus for throwing a memorable fondue party:
Fondues and Don'ts

1. DO chop fruits, vegetables, breads, or meats before guests arrive. Season and place raw meats, chicken, and seafood on separate plates to avoid cross contamination. Have bite-sized morsels piled on pretty platters so that guests can start cooking.
2. DON'T serve three courses of fondue. Focus on either appetizer, main dish, or dessert. Cheese fondue with cubed bread, sliced apples and steamed veggies makes a satisfying first course or a light meal. A meat and seafood fondue turns an ordinary meal into a festive celebration. And a chocolate fondue is a decadent finish to a special meal. Scroll down for party menus that feature fondue in one of the courses.
3. DO skewer raw meats completely through the fondue fork so that the tines show through. In doing so, you'll keep the meat from sticking to the bottom of the pot.
4. DON'T eat off the fondue fork. Not only is it unsanitary, but you might burn your mouth. Have dinner forks on hand so that people can use the fondue forks primarily for cooking and transferring food to their plates.
5. DO prepare cheese or chocolate fondue on your stovetop before transferring the pot to the burner. For meat fondues, heat oil or bouillon on the stove before setting the pot on the burner. (The fuel in the burner will maintain a consistent temperature for cooking but is not as effective as the stovetop for heating liquids and melting solids.)
6. DON'T leave a pot of hot oil or broth unattended. Think of meat and seafood fondue for a leisurely, sit-down dinner.
7. DO stir the fondue. Frequent stirring keeps the fondue smooth and prevents scorching spots in the pan.
8. DON'T double the liquid for a cheese fondue recipe. When doubling a recipe, increase the liquid by 1 1/2 to achieve a thick (not soupy) fondue.
9. DO use broth instead of oil for a lighter, more healthful meat fondue.
10. DON'T be shy. Experiment with ingredients and recipes, and have fun. Remember, this is not your mother's fondue--unless, of course, she has a really good recipe. In that case, we hope you'll share it with us!

Fondue FAQs

1. How much food do I need? For any kind of protein fondue (beef, chicken, pork, seafood, or tofu), plan on 6 to 8 ounces per person. You can round out the meal with a salad and side dishes of your choice.
   
   For a cheese fondue appetizer or light meal, have 4 to 6 ounces of cheese per person. Include about 20 1-inch bread cubes (1/2 of a ciabatta) and 6 to 8 ounces of veggies or sliced apples per person. Dessert fondue is rich, so you don't need more than 2 to 3 ounces of fondue sauce per person. For skewering, have 6 to 8 ounces of fresh fruit (banana, pineapple, and strawberries are best); 2 to 4 ounces of dried fruit; and about 4 cookies, marshmallows, or cubes of cake per person.
2. What type of fondue pot should I use? Match the pot to the meal. Metal pots of cast iron, copper, or stainless steel are best for cooking meat and seafood fondues. Ceramic pots are excellent for cooking cheese and chocolate. The best of both worlds is a metal fondue pot with a ceramic insert that works for all three kinds of fondue, like the Swissmar Arosa Stainless fondue pot. If safety is a concern (and if you're cooking with young children), consider an electric fondue pot such as the Swissmar Alpenglow Fondue set with a cast iron pot and 400 watts of power.
3. What is the proper technique for cooking meat fondue?
   Pour oil, flavorful broth, or beer to a depth of 3- 3 1/2 inches and place on stove top. Heat oil until it reaches 375 degrees (a cube of bread will brown evenly in 20 to 30 seconds). Heat other liquids until simmering gently. Carefully move pot from stove top onto fondue stand and place splatter guard on top of pot.
4. How can I get my cheese fondue smooth? The secrets to a velvety fondue are cheese, wine, and temperature. Choose cheeses that melt readily, and if combining more than one type of cheese, pick from the same family. Examples: Cheddar, Colby, Longhorn, Monterey Jack, Brick, Muenster Emmenthaler, Gruyere Edam, Gouda Provolone, Mozzarella, Scamorze Camembert, Brie, Bel Paese, Port du Salut
   As for wine, a dry or demi-sec wine will help break down the cheese proteins to melt more smoothly.
   Finally, cheese fondue should be cooked over low heat on the stove before transferring it to the burner lit with a medium flame. Stir the fondue frequently to avoid it scorching at the bottom of the pan.
]]> http://www.chopontheblock.com/getcooking/2010/01/fabulous-fondue.html http://www.chopontheblock.com/getcooking/2010/01/fabulous-fondue.html Fondue and Raclette Wed, 20 Jan 2010 12:40:00 -0600 Recipe Hound. Allrecipies.com has a a wealth of inspired fondue recipes for you to explore. Legend has it that the Tobler company invented fondue in the 1960s with this recipe for melted Toblerone. Any meal will be a success if you follow proper fondue etiquette as found on FondueBits.com. Looking for a fondue pot without the fuss--or fear of an accident? The Alpenglow 11-Piece Electric Fondue Set from Chopontheblock.com replaces traditional fuel and open flame. ]]> http://www.chopontheblock.com/getcooking/2010/01/few-dishes-are-as-romantic-as-fondue.html http://www.chopontheblock.com/getcooking/2010/01/few-dishes-are-as-romantic-as-fondue.html Recipes Wed, 20 Jan 2010 09:57:53 -0600 Chopontheblock.com share our go-to sites for all things Thanksgiving. Gourmet.com bids adieu with one last Thanksgiving celebration. And you'll find another terrific and comprehensive resource for planning the perfect feast at SeriousEats.com. Have turkey tips or good links to share? Send us a comment!]]> http://www.chopontheblock.com/getcooking/2009/11/a-feast-to-remember-prepping-your-thanksgiving-table.html http://www.chopontheblock.com/getcooking/2009/11/a-feast-to-remember-prepping-your-thanksgiving-table.html Web Discoveries Thanksgiving Wed, 11 Nov 2009 14:21:56 -0600 Gourmet magazine's take on meat-free dishes that can take center stage at any celebration. Earthly Pleasures The abundance of the season shines in this vegetarian Thanksgiving feast. Inspired by the Mediterranean, it's at once sophisticated and deeply satisfying. Artichokes Braised in Lemon and Olive Oil Mushroom and Farro Pie Parmesan-Roasted Butternut Squash Cranberry Sauce with Dates and Orange Moscatel-Glazed Parsnips Smashed Potatoes with Roasted-Garlic Gravy Sauteed Broccoli Rabe Kohlrabi and Mache Salad Prune, Cherry, and Apricot Frangipane Tart Pumpkin Tart with Anise-Seed Crust Roasted Chestnuts The Vegetarian's Dilemma With combinations this robust and flavors this bright, the hardest decision is what to eat first. Spicy Green Salad with Manchego and Pears Roasted-Vegetable and Wine Sauce Rice and Noodle Pilaf with Toasted Almonds Kale with Garlic and Cranberries Bittersweet Chocolate Pecan Pie Apple Galette Home for the Harvest A robust meatless feast offers an ideal way to give thanks. Bruschette with Chickpea Puree and Chopped Arugula Salad Broiled Polenta Sticks Roasted Delicata Squash and Mushrooms with Thyme Sauteed Broccolini with Garlic Roasted Vegetable Gravy Frizzled Onion Meringue Roulade with Anise Cream Baked Figs in Lemon Syrup]]> http://www.chopontheblock.com/getcooking/2009/11/inspired-vegetarian-thanksgiving-dishes.html http://www.chopontheblock.com/getcooking/2009/11/inspired-vegetarian-thanksgiving-dishes.html Recipes Sun, 08 Nov 2009 12:17:54 -0600 mywinesdirect.com taste hundreds of wines and find a few winners that will please your palate. To make choosing even easier, they have picked a range of popular varietals, countries and price points designed to give you an exciting variety at terrific values. Chopontheblock.com Staff Pick: Mixed Tasting Pack Discover hidden gems from small family vineyards around the world. This assortment is carefully selected to give you a range of varietals and styles, including a Chilean Cab Franc and Sauvignon Blanc, a California Cabernet, a Spanish Red Blend plus two more California favorites. You can't go wrong! All wines have been chosen by experts, and most importantly, voted on by panels of wine drinkers just like you. It's the easiest way to try new wines with confidence. MyWinesDirect.com also offers a 100% satisfaction guarantee on every order or your money back. Price: $79.95 You save: 14% (almost $93 sold individually) Shipping: FREE Click here for further details and to place your order >> ]]> http://www.chopontheblock.com/getcooking/2009/07/things-we-love-mywinesdirectcom.html http://www.chopontheblock.com/getcooking/2009/07/things-we-love-mywinesdirectcom.html Things We Love Wine Tue, 14 Jul 2009 09:49:12 -0600 Summer Express: 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. It's Too Hot to Cook: Find fast, simple recipes for entrees, salads and desserts that let you feed your family beautifully without coming near a source of heat. Cooking With Summer Ingredients: Recipes that showcase the best fruits and vegetables coming up right now. Throw an Outdoor Dinner Party: Pack dinner in some lovely to-go boxes, bring along drinks for guests, use plenty of votives for ambience and set up camp at your favorite park or beach for a truly memorable meal. Image courtesy of The New York Times.]]> http://www.chopontheblock.com/getcooking/2009/07/temperatures-rising-try-these-easy-summer-cooking-ideas.html http://www.chopontheblock.com/getcooking/2009/07/temperatures-rising-try-these-easy-summer-cooking-ideas.html Recipes Web Discoveries Tue, 14 Jul 2009 08:52:34 -0600 Weber Grills. Serves 6 to 8 generously. Ingredients 2 London broil steaks, about 1-1/2 pound each 1 large handful mesquite wood chips, soaked in water for at least 30 minutes Jam 1/2 pound dried ancho chiles 1/4 cup honey 1/4 cup red currant jelly 1 tablespoon white wine vinegar 4 cloves garlic 1 shallot, quartered Salad 4 tomatoes, cut into 1/2-inch dice 1 onion, cut into 1/4-inch dice 24 pitted Kalamata olives juice of 2 lemons 2 tablespoons extra virgin olive oil kosher salt to taste freshly ground black pepper Directions Cut the chiles in half and remove and discard the seeds. Place the chiles in a medium glass bowl and pour in enough boiling water to cover them. Let the chiles soak until reconstituted, about 30 minutes. Drain the chiles and let cool completely. In a food processor combine the jam ingredients. Pulse until smooth. Chill until ready to use (jam may be made up to three days ahead of time). Rub the steaks all over with the jam, place the steaks on a platter, cover with plastic wrap, and refrigerate for one hour. In a medium bowl combine the salad ingredients, including salt and pepper to taste. Toss lightly and set aside at room temperature to incorporate the flavors. Let the steaks sit at room temperature for 20 to 30 minutes before grilling. Follow the grill's instructions for using wood chips for smoking. Grill the steaks over direct high heat with the lid closed as much as possible, until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once. Let steaks rest for 5 minutes before serving. Thinly slice on the diagonal against the grain. Serve warm with the salad on the side. For dessert, you can serve up Strawberries with Balsamic Vinegar or perhaps a fabulous dish of Pound Cake With Oranges, Honey, and Rosemary.]]> http://www.chopontheblock.com/getcooking/2009/06/fathers-day-menu-smoked-london-broil-with-ancho-chili-jam-and-mediterranean-salad.html http://www.chopontheblock.com/getcooking/2009/06/fathers-day-menu-smoked-london-broil-with-ancho-chili-jam-and-mediterranean-salad.html Recipes Fri, 19 Jun 2009 09:48:14 -0600 Welcome, summer! We eagerly await the freshly grown produce that comes with the warm weather. If you've planted a garden this year, kudos to you. For those who lack the time, space, or green thumb, there's the local farmers' market. Here you'll find a variety of seasonal, locally grown produce for sale, usually once a week. The tradition of farmers selling their wares to the public began in 1934, when a group of farmers pulled their pick-ups into a dirt lot at the corner of Third and Fairfax in Los Angeles. Much to the farmers' delight, the locals became hooked. To locate a farmers' market near you, visit one of the sites below. http://states.farmersmarket.com http://www.localharvest.org Below is a pair of our favorite summer recipes that feature seasonal produce. Panzanella (Tuscan Bread Salad) - a delicious summer salad that is a meal in itself Zucchini Blossom Tacos - a fresh, healthful alternative to the traditional taco Enjoy and happy summer!]]> http://www.chopontheblock.com/getcooking/2009/06/take-a-trip-to-the-farmers-market-this-summer.html http://www.chopontheblock.com/getcooking/2009/06/take-a-trip-to-the-farmers-market-this-summer.html Recipes Tue, 02 Jun 2009 07:08:13 -0600 Ingredients 1/4 cup all-purpose flour 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 1 1/2 tablespoons chilled stick margarine or butter 1 2/3 cups all-purpose flour 1/4 cup granulated sugar 3 tablespoons brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup low-fat buttermilk 1/3 cup egg substitute 3 tablespoons vegetable oil 1 tablespoon amaretto (almond-flavored liqueur) or water 2 1/2 tablespoons vanilla extract 1 teaspoon grated lemon rind 1/4 teaspoon almond extract 3/4 cup dried tart red cherries Cooking spray Preparation Preheat oven to 375. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine with 1/4 cup brown sugar and cinnamon in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set streusel mixture aside. Lightly spoon 1 2/3 cups flour into dry measuring cups, and level with a knife. Combine with granulated sugar and next 4 ingredients (granulated sugar through salt) in a large bowl. Combine buttermilk and next 6 ingredients (buttermilk through almond extract), and stir with a whisk. Add the buttermilk mixture to the flour mixture, stirring until blended. Gently fold in dried cherries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Sprinkle streusel mixture evenly over top. Bake at 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Recipe courtesy of my dog-eared copy of Cooking Light, June 1998. Photo by Becky Luigart-Stayner.]]> http://www.chopontheblock.com/getcooking/2009/05/mothers-day-treat-dried-cherry-streusel-kuchen.html http://www.chopontheblock.com/getcooking/2009/05/mothers-day-treat-dried-cherry-streusel-kuchen.html Recipes Tue, 05 May 2009 07:51:56 -0600 From KAI, the makers of Shun knives, comes Wasabi Black. Wasabi Black Paring Knife. List: $38.00 Sale: $29.95 Plus Free Ground Like Shun, Wasabi Black melds Japanese tradition with European styling to produce high-performance kitchen cutlery. These knives feature double-beveled blades of Daido 1K6 high-carbon stainless steel for enduring edge retention and sharpness. The polished blades have sleek black handles made of sustainable bamboo powder. For satisfying performance and exceptional value, Wasabi Black is at home in any kitchen. Featured Wasabi Knives: Wasabi Black Knives: Paring Knife (4-in. Blade) Retail Price: $ 38.00 Your Price: $29.95 click for details > Wasabi Black Knives: Utility Knife (6-in. Blade) Retail Price: $ 44.00 Your Price: $34.95 click for details > Wasabi Black Knives: Nakiri Knife (6 1/2-in. Blade) Retail Price: $ 44.00 Your Price: $34.95 click for details > Wasabi Black Knives: Santoku Knife (6 1/2-in. Blade) Retail Price: $ 44.00 Your Price: $34.95 click for details > Wasabi Black Knives: Chef's Knife (8-in. Blade) Retail Price: $ 50.00 Your Price: $39.95 click for details > For more details or to place an order for Kai Black Wasabi knives, visit Chopontheblock.com]]> http://www.chopontheblock.com/getcooking/2009/04/kai-wasabi-black-knives-at-home-in-any-kitchen.html http://www.chopontheblock.com/getcooking/2009/04/kai-wasabi-black-knives-at-home-in-any-kitchen.html KAI Knives Thu, 23 Apr 2009 06:50:21 -0600 Santoku knife, the Alton's Angle. Shun Classic 5 1/2-in. Alton's Angle Santoku. This knife is being offered now through Mother's Day at incredible savings. Ships with free ground for only $59.95, marked down from $138.00. Santoku means "three virtues" because it performs a multitude of tasks exceptionally well. The 5.5-inch blade is ideal for smaller hands. The blade of VG-10 "super steel" is remarkably sharp and smooth. The Pakkawood handle has the D-shaped bolster for control and comfort. All the impressive qualities of Shun at an incredible value. Features: • Forged "super steel" 5.5 inch blade of VG-10 steel core is clad with 32 layers of SUS410 high-carbon stainless steel for superior strength. • Samurai technology (thinner blade sharpened at a more acute angle) allows for more precise cutting than Western knives. • Unique 10 degree angle, designed for Alton Brown by Shun. • Blade holds razor-sharp edge longer than other kitchen knives and rarely needs sharpening. • Beautiful moiré pattern reduces food sticking to blade. • Stainless steel bolster and end cap are durable and attractive. • Unique offset bolster offers the highest level of safety and control. • "D" shape ergonomic handle of dishwasher safe Pakkawood. • Lifetime warranty. Please visit chopontheblock.com for information and to purchase a Shun Classic 5 1/2-in. Alton's Angle Santoku while supplies last »]]> http://www.chopontheblock.com/getcooking/2009/04/altons-angle-santoku-knife-by-shun-only-5995-now-through-mothers-day-1.html http://www.chopontheblock.com/getcooking/2009/04/altons-angle-santoku-knife-by-shun-only-5995-now-through-mothers-day-1.html Shun Knives Mon, 20 Apr 2009 11:21:39 -0600 Chop on the Block were curious about why we color Easter eggs, wait for the Easter bunny, and why Peeps have such a following. Here are our findings. • Easter is chock full of traditions. Ever wonder why a bunny delivers Easter baskets? Or why people eat hot cross buns? Here are the answers to those burning questions. • How do people across the globe celebrate Easter? Do people in Bulgaria color eggs like folks in the USA? • Why eggs at Easter time? And why do we color them? • What’s the secret to perfect hard boiled eggs? • Now what to do with those eggs after Easter? • Easter wouldn’t complete without Peeps and jelly beans. For Peeps 101, visit marshmallowpeeps.com. • Jelly beans date back to the American Civil War, when William Schrafft invented a candy that could be transported to Union soldiers without spoiling. It wasn’t until around 1930 that jelly beans became a symbol of Easter. Next time you eat a jelly bean, consider the history. Enjoy, and Happy Easter! ]]> http://www.chopontheblock.com/getcooking/2009/04/easter-web-discoveries-1.html http://www.chopontheblock.com/getcooking/2009/04/easter-web-discoveries-1.html Web Discoveries Mon, 06 Apr 2009 10:36:21 -0600 The double wine tote ranges in price from $14.99 to $19.99 and is available in the following attractive designs: • Soho Stripe outside, Rust inside • French Bull Vine outside, Raspberry Sorbet inside (add $2) Things to love about Built Wine Totes: • Single tote insulates one 750-ml to 1-liter bottle • Double tote insulates two 750-ml or 1-liter bottles • Two-bottle tote is clink proof • Made from neoprene • Soft grip handles • Stores flat • Stain resistant • Machine wash cold and drip dry • Single tote measures 6-in. W x 16-in. H x .5-in. D • Double tote measures 10-in. W x 16-in. H x 5 in. D • Insulates up to 4 hours, depending on external temperatures The Built NY Wine Tote and other Built NY products are available for purchase at chopontheblock.com.]]> http://www.chopontheblock.com/getcooking/2009/04/great-hostess-gift-for-easter-built-ny-wine-tote-two-bottle.html http://www.chopontheblock.com/getcooking/2009/04/great-hostess-gift-for-easter-built-ny-wine-tote-two-bottle.html Drinks Things We Love Wine Thu, 02 Apr 2009 11:07:09 -0600 The staff at Get Cooking loves to test the latest kitchen tools and we want to share our favorite cooking gear and edibles with you. Ken Onion Kitchen Knives are Truly the King of the Kitchen Need maximum chopping power? Shun Knives' revolutionary Ken Onion kitchen cutlery feature an ergonomic handle for comfort and natural blade arc for an effortless flowing motion across the cutting board. The razor-sharp blades have thin, blunted tips for easier scooping, as well as Shun’s signature stick-resistant and protective moiré pattern. These stunning knives meld comfort, performance, and style like no other cutlery on the market today. Contrary to rumor, Ken Onion knives are not named for the singular task of chopping onions. That’s really the designer’s last name. Ken is one of the most sought-after custom knife makers in the world. He has won more knife awards for design than any other single designer, and with the partnership of Kershaw he has done more to change the pocket knife industry than any other individual. His custom knives can be found in some of the most prestigious private knife collections as well as in the pockets of his multitude of fans. When Ken was asked to design a knife for use in the kitchen, he realized that he had no real culinary experience to draw from. Ultimately, this turned out to be an advantage because he addressed the challenge from a totally fresh perspective, without any preconceived notions. Realizing he had a lot to learn, the first thing Ken did was subscribe to Food Network and start studying the chefs. At the time, two shows featuring a lot of knife skills were Bobby Flay’s and Sara Moulton’s. Ken also chose to watch these two because of their difference in height and dexterity (Bobby is right-handed and Sara is left-handed). Ken recorded their shows, then watched them frame-by-frame and, using a grease pencil and protractor, measured the angles at which each of them worked. The goal was to create an ambidextrous knife that could be comfortably used by people of any height. His next step was to study the chefs and students at the Culinary Academy of the Pacific. Ken discovered that the first thing that students were taught was to hold the knife by pinching the blade just in front of the bolster between the thumb and index finger. Although this gave the students the best control of the knife both vertically and horizontally, it also caused a lot of other problems. First of all, this type of grip places the index finger directly over the spine of the blade. When cutting for several hours per day, this creates a callous on the index finger, which can be very painful. Another problem this grip often causes is tension in the forearm, which can result in carpal tunnel syndrome. Shun Ken Onion Chef's Knife (8-in. Blade) with FREE Bamboo Stand Ken realized that for his knife to be truly ergonomic, the bolster and the handle had to work with the hand to release the tension in the forearm while at the same time giving the user complete control. He achieved this by first angling the bolster and extending it over the spine of the knife. Now when the user pinch-gripped the knife, his index finger would be over the smooth and rounded bolster, not the rough spine of the blade. Ken also created an inner curve on each side of the bolster, which formed perfect thumb and index finger rests. This, put together with the widened bolster, meant perfect control without having to pinch tightly, releasing all unnecessary tension in the forearm. Another concern to Ken was the way a traditional knife handle always left a gap between the palm of the hand and the handle. This could result in less control over the knife. He remedied this by curving the handle downward, to arc into the space in the palm, and adding a bump to the bottom side of the handle. By naturally wrapping one’s fingers around the handle, it is pressed into the palm, eliminating any gap. This resulted in much more control and comfort for the user. The shape of the blade is also unique. Ken designed this curve through measuring those angles at which Sara and Bobby were using the knife. He wanted to maximize the glide of the blade across the cutting board, for someone who was any height. He also blunted the nose of the blade like a santoku, so that you could use the spine of the knife to easily scoop chopped ingredients off of the board. Featured Ken Onion Knives: Shun Classic Ken Onion Cleaver Knife (7-in. Blade) with FREE Bamboo Storage Block (DM0518) Retail Price: $ 375 Your Price: $299.95 click for details > Shun Classic Ken Onion Paring Knife (3-in. Blade) (DM0516) Retail Price: $ 150 Your Price: $119.95 click for details > Shun Classic Ken Onion 7-Piece Bamboo Block Knife Set (KOBLOCK7) Retail Price: $ 1060 Your Price: $729.95 click for details > Shun Classic Ken Onion Chef's Knife (4-in. Blade) (DM0510) Retail Price: $ 205 Your Price: $164.00 click for details > Shun Classic Ken Onion Utility Knife (5-in. Blade) (DM0501) Retail Price: $ 175 Your Price: $139.95 click for details > Shun Classic Ken Onion Chef's Knife (6-in. Blade) (DM0508) Retail Price: $ 228 Your Price: $182.40 click for details > Shun Classic Ken Onion Santoku Knife (7-in. Blade) (DM0502) Retail Price: $ 238 Your Price: $189.95 click for details > Shun Classic Ken Onion Chef's Knife (10-in. Blade) (DM0507) Retail Price: $ 332 Your Price: $264.95 click for details > Shun Ken Onion Chef's Knife (8-in. Blade) with FREE Bamboo Stand (DM0500) Retail Price: $ 250 Your Price: $199.95 click for details > Shun Classic Ken Onion Slicing Knife (10-in. Blade) (DM0504) Retail Price: $ 288 Your Price: $229.95 click for details > Shun Ken Onion Serrated Multi-Purpose Slicing Knife (9-in. Blade) (DM0505) Retail Price: $ 287 Your Price: $229.95 click for details > For more information or to purchase Ken Onion cutlery, please visit chopontheblock.com. Photo of master knife designer Ken Onion courtesy of kenonionknives.com.]]> http://www.chopontheblock.com/getcooking/2009/04/spotlight-shun-knives-ken-onion-knives-ken-onion-cutlery.html http://www.chopontheblock.com/getcooking/2009/04/spotlight-shun-knives-ken-onion-knives-ken-onion-cutlery.html Shun Knives Thu, 02 Apr 2009 09:37:39 -0600 Everyone is Irish on March 17th! During the 7 days leading up to the annual feast which celebrates Saint Patrick, the foodies at Chop on the Block will be featuring a traditional Irish recipe. Sláinte! • Why not enjoy a gourmet vacation in Ireland? Take a culinary tour abroad and explore the country's most innovative and exciting cooking ideas with the fine folks from the Belle Isle School of Cookery in Eniskillen. • Tea is one of the cornerstones of a true Irish home. Coffee Works has the lowdown on blending the perfect "cupan tae". • The Chicago Sun Times has the scoop on the comforts of Irish bread baking. • Go green, in more ways than one. Mix it up with organic beer, grab some green home improvement products, invest in organic sustainable cotton, check out the new zero-waste computer (made in Dublin) or get your green on with a some vegetarian Irish cooking. • Lastly, the best St. Patrick's Day is a safe one. Please remember to drink responsibly. ]]> http://www.chopontheblock.com/getcooking/2009/03/7-days-of-st-patricks-web-discoveries.html http://www.chopontheblock.com/getcooking/2009/03/7-days-of-st-patricks-web-discoveries.html Tue, 17 Mar 2009 07:49:50 -0600