Holiday Favorites from Josiah Citrin | Blog | Holiday Recipe

Photo Credit: David Guilburt

This week we are featuring a holiday classic that has been artfully re-invented by Chef Josiah Citrin of Melisse restaurant in Santa Monica, CA.  Chef Citrin is known for his focus on using fresh. local and seasonal ingredients.  If you are ever in the LA area, be sure to check out Melisse restaurant which has been awarded (among other honors) Two Stars by Michelin Guide Los Angeles (2008, 2009).

Click here to learn more about Chef Josiah Citrin

Name:  Josiah Citrin

Favorite Holiday Recipe: Pecan Crusted Yams

Why this is a favorite holiday recipe: “It’s my favorite of my mother’s holiday recipes.”

How your BlueStar range / oven helps make it perfect: “The precise simmer burner gently cooks the yams to perfection.  The high heat from the 22,000 BTU UltraNova burner speeds up the boil and scald time, making it easier to double the recipe for a crowd.”

Recipe: Pecan Crusted Yams


  • 5lbs – yams, peeled and cut into 1″ pieces
  • 8 TBS – butter
  • 2 eggs
  • 1/2 cup – Milk
  • 1/2 cup – Brown Sugar


  • Put the yams in a pot and cover with cold water.  Add 1 tablespoon of salt per quart of water.  Bring to a boil, reduce heat and simmer until the yams are soft.  Strain the yams and transfer to the bowl of an electric mixer.
  • Add the butter, eggs and brown sugar and beat with a whisk until smooth.
  • Scald the milk and add it to the yam mixture, mix well.
  • Transfer to a baking dish and spread the mixture evenly throughout the dish.

Pecan Crust:

  • 2 cups – Brown sugar
  • 2 cups – Cream
  • 4 cups – Toasted and chopped pecans
  • 2 Vanilla beans, split and scraped
  • 1 tsp – Salt
  • 1 tsp -Ground cinnamon
  • 1 tsp – Ground nutmeg
  • 8 TBS – Butter


  • Melt 2 TBS of butter, add cream, sugar, pecan, vanilla and spices.  Whisk to combine.
  • Bring to a boil whisking often.  Reduce to a simmer and cook for five minutes mixing often.  Remove from the heat.
  • Bring to boil, reduce to simmer and cook for five minutes mixing.

To finish:

  • Preheat the oven to 375° F
  • Pour the pecan praline mix over the yams.  Spread the mix evenly over the yams and bake in pre-heated 375° oven for 20 minutes or until a cake tester can be inserted and removed without any yam mixture on it.  Let cool for 5 minutes and serve.
  • This can be made a day ahead and reheated in a 350° oven.

Creating Restaurant Quality Kitchens | Blog | Kitchen Ideas

On Wednesday, October 16th from 2:00 p.m. – 3:00 p.m EST, join BlueStar and host Susan Serra, CKD on Twitter at #kbtribechat as we discuss how to meet the needs of the growing group of consumers who are looking for customized, true professional-style kitchens.

As evidenced by the rise in popularity of shows like the Next Iron Chef, the plethora of celebrity chefs, and the influx of new appliances catering to the serious home chef, the trend of creating a restaurant-quality kitchen at home is here to stay.  More and more consumers are looking to design a kitchen which enables them to cook as masterfully as the pros.  Of course, design is critical as well, both from an efficiency and an aesthetic perspective.

Join Susan Serra, CKD and BlueStar to talk about how to create a unique, restaurant-quality kitchen at home.  Plus, learn more about BlueStar’s new Platinum Series range, a new line of completely customizable ranges with professional features like 25,000 BTU burners and a PowR Oven.

Click here for more information about joining this chat.

Host Susan Serra:

Susan Serra, CKD, CAPS, is president and founder of: Susan Serra Associates, Inc., Bornholm Kitchen and Scandinavian Made.  Susan is an award winning certified kitchen designer, brand consultant, and her design work has been published widely in print and online.  Susan travels frequently to design fairs in the U.S. and abroad, is a speaker on kitchen design and a go-to source to the media for insight and information on kitchen and bath design.  Susan authors the popular blog, The Kitchen Designer.


Holiday Favorites With Paul Marshall | Blog | Holiday Recipes

Next up in our Holiday Favorites series is BlueStar All Star Chef Paul Marshall.  Chef Marshall is the former Chef de Cuisine of Oscars at The French Brasserie in The Waldorf Astoria.  Recently, the Chef and his wife purchased a historic 1774 dairy farm in Malvern, PA where he dazzles visitors with his unique Farm to Table cuisine.  With the farm renovation, Chef Marshall replaced the original kitchen with brand new BlueStar and Prizer Hoods equipment.  Click here to learn more about Chef Paul Marshall.

Recently, he made this dish for the BlueStar team and we all demanded that he share the recipe – enjoy!

Name: Chef Paul Marshall

Favorite Holiday Recipe:  Crown Pork Roast Stuffed with Sun Dried Apricots (Serves 6-8)

Why is this a holiday favorite: “Growing up, my grandmother made this recipe every Christmas.  Many people make pork loin for the holidays but this crown rack always seemed extra special.  I now make it every year and could not imagine the holidays without it.”

How your BlueStar range / oven helps make it perfect: “Not only does this large dish easily fit in my BlueStar, but the convection bake provides perfectly even heat distribution around the entire pork rack.  The pork cooks evenly throughout and is tender and delicious every time.”

Recipe: Crown Pork Roast


  • 8 pound crown roast of pork (14 – 16 ribs)
  • 4 cloves garlic, peeled and halved lengthwise
  • 1 sprig each of fresh rosemary and thyme
  • 1 small orange, cut into chunks
  • Salt and freshly ground black pepper

For the rub:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh garlic, finely chopped
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons fresh sage, chopped
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme leave
  • 1 to 2 teaspoons fresh grated orange zest


  • Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.  Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.  Set aside.
  • Position the rack in the lower third of the oven and preheat to 450° F.  Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange.  Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.
  • Place the pork on a rack in a roasting pan and, using your hands, coat all the outer surfaces of the roast, and then prepare the stuffing

Sun Dried Apricots, Apple & Pecan Stuffing


  • 1 cup Sun Dried Apricots
  • 3 tablespoons extra-virgin olive oil, plus extra for finishing
  • 1/2 bunch fresh sage
  • 1/2 bunch fresh thyme
  • 1 large Spanish onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 3 Granny Smith apples, peeled and diced
  • 1 1/2 cups raw pecans
  • 2 eggs
  • 3/4 cup heavy cream
  • 1 1/2 cups low-sodium chicken stock
  • 5 cups sourdough bread (crusts removed), hand-torn into 1 inch pieces
  • 1/4 bunch fresh flat-leaf parsley, roughly chopped


  • Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs.  As the oil heats up the herbs will crackle and fry, infusing the oil.  Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired.  Add onions to the pan and cook over medium heat for 15 minutes until caramelized.  Season with salt and pepper.  Remove the onions from pan and add apples and apricots.  Crush the pecans and add to the pan.  Add more oil, if needed and season with salt and pepper.  Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes.  In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste.  Add torn sourdough, caramelized onions, apples, pecans and chopped parsley.  Using a wooden spoon, mix the stuffing until well combined.
  • Scoop stuffing into cavity of pork crown roast and cook to 160° internal temperature.
  • Let rest for 30 minutes before carving.