Marc Vetri’s Squash Gnocchi with Brown Butter & Crispy Sage


Chef Marc Vetri is the founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants.  A Philadelphia native, Vetri spent his formative professional kitchen life in Bergamo, Italy, working alongside some of the region’s most noted chefs.  In 1998, he opened the fine-dining restaurant, Vetri, to universal acclaim.  Within two years of the restaurant’s debut, he was named one of Food & Wine’s ”Best New Chefs” and received the Philadelphia Inquirer’s highest restaurant rating.  In 2005, he was given the James Beard Award for “Best Chef Mid-Atlantic.”

Italian Tonda Padana squash is about the size of a basketball and weighs close to 8 pounds.  It’s pretty high in starch and low in water, so it’s great for gnocchi.  If you can’t find Tonda Padana squash, use kabocha squash instead.


mastering-pasta random houseMarc Vetri’s Squash Gnocchi with Brown Butter & Crispy Sage (Makes 4 to 6 servings)


  • 1/2 Tonda Padana squash
  • 1/2 cup plus 1 tablespoon unsalted butter
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup almond flour (plus some for dusting)
  • 1/4 cup finely crushed amaretti cookies or almond macaroons
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • 8 to 12 fresh sage leaves
  • 3/4 cup grated bagoss, Bitto, Parmesan cheese



  1. To make the squash easier to peel, jab the squash all over with a knife (to allow steam to escape), and then microwave it on high power until the skin softens, about 2 minutes.  Peel the squash with a vegetable peeler or paring knife.  Scoop out and discard the seeds and strings, then cut the flesh into 1″ to 2″ chunks.
  2. Put the squash in a heavy pot and add water to a depth of 1/4″.  Add 1 tablespoon of the butter and simmer, covered, until the squash is tender, 15 to 20 minutes.  Mash the squash in the pan (or puree it with a handheld blender or in a food processor), and then continue cooking the squash, stirring often to prevent burning, until much of the water evaporates and the puree reduces in volume, about 1 hour.  When it’s done, the squash should be the consistency of a loose dough and thick enough to cling to an upended spoon.
  3. Measure out 1 1/2 cups of the puree and reserve the rest for another use.  Transfer the puree to a bowl, let cool slightly, then add the whole eggs, egg yolks, Parmesan, almond flour, cookie crumbs, salt and nutmeg, and mix with a spoon until the dough comes together (it will be loose).  Spoon the dough into a zip-lock bag, seal closed and refrigerate it until it is somewhat firm, at least 3 hours or up to 24 hours.
  4. Snip the corner from the bag and pipe 1″ dollops of the dough into a bowl of almond flour or all-purpose flour.  Scoop up a dollop with floured hands, roll it into a ball, and then place it on a flour rimmed baking sheet.  Repeat with the remaining dough.  You should have 50 to 60 gnocchi.
  5. Use the gnocchi immediately or cover them loosely and refrigerate them for a few hours.  You can also freeze them in a single layer, transfer them to a zip-lock bag, and freeze them for up to 2 weeks.  Take the gnocchi straight from the freezer to the boiling water, adding about 30 seconds to the cooking time.
  6. Bring a large pot of salted water to a boil.  Drop in the gnocchi and cover the pot to quickly return the water to a low boil.  Cook the gnocchi until springy to the touch and tender throughout, 3 to 5 minutes.  Squeeze a dumpling between your fingers.  It should have some bounce back.  If it just flattens, the gnocchi are not done yet.
  7. Meanwhile, melt the remaining 1/2 cup butter and sage together over medium heat in a small sautee pan until the butter turns golden brown and the sage is crisp, about 7 minutes.
  8. Using a spider strainer, transfer the gnocchi to warmed plates, allowing 10 – 12 gnocchi per serving.  Spooning the brown butter over the gnocchi and sprinkle with the cheese.  Garnish with the crispy sage.

A Fall Favorite from Chef Ryan Scott

BlueStar All Star and Top Chef alum Ryan Scott is back with another one of his favorite fall recipes.  This time Chef Scott takes the traditional clafoutis and gives it his own seasonal twist by adding the flavors of Granny Smith apples and cinnamon.  A dessert like this is the perfect addition to your Thanksgiving menu or for any time you’re entertaining this fall season.  Click here or on the image below to watch him prepare this dish in his own BlueStar kitchen.

Chef Ryan Scott’s Granny Smith Clafoutis

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Chef Ryan Scott’s Granny Smith Clafoutis


  • 1 tablespoon – Unsalted butter, at room temperature
  • 1/3 cup – Granulated sugar
  • 3 – Extra-large eggs, at room temperature
  • 1/2 cup plus 1 tablespoon – All-purpose flour
  • 1 1/2 cups – Heavy cream
  • 1 1/2 teaspoons – Pure vanilla extract
  • 1/2 teaspoon – Ground cardamom or five spice
  • 1 teaspoon – Grated lemon zest (2 lemons)
  • 1/4 teaspoon – Kosher salt
  • 2 tablespoons – Brandy
  • 2 to 3 Granny Smith Apples
  • Confectioner’s sugar
  • Sour cream or Greek yogurt



  1. Preheat the oven to 375 degrees F.
  2. Butter a 10″ x 3″ x 1 1/2″ round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  3. Beat the eggs and 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
  4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt and brandy.  Set aside for 10 minutes.
  5. Meanwhile, peel, quarter, core and slice the apples.  Arrange the slices in a single layer, slightly fanned out, in the baking dish.
  6. Pour the batter over the apples and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
  7. Serve warm or at room temperature, sprinkled with confectioner’s sugar and sour cream.


#Holidaytabletalk with Chef Ford Fry

Ford Blue Star

Chef Ford Fry in his BlueStar kitchen

Our newest fall cooking recipe is the perfect appetizer for the upcoming holiday season.   All Star Chef Ford Fry is sharing one of the must-try dishes off of the menu at his just opened restaurant, State of Grace, in Houston, Texas.  This new restaurant was intended to feel like a comfortable neighborhood place that offers an upscale take on familiar dishes and you will definitely get this feeling when trying his Burrata with Pistachio Butter.

Ford Fry’s Burrata with Pistachio Butter (Yields: 5 cups)


  • 1 quart Pistachios
  • 1 cup Olive oil
  • 1 Tablespoon Salt
  • 2 Tablespoons Sorghum
  • Grilled Bread
  • Burrata


  • Watercress or similar greens
  • Toasted Pistachios

Burrata with Pistachio Butter from Chef Ford Fry


  1. Toss the pistachios in a bowl with a little olive oil.  Roast in the oven at 350 degrees for 5 minutes.  Let them cool to room temperature.
  2. Place the pistachios in a Robot Coupe (food processor) with the salt, sorghum, and a 1/4 cup of the olive oil.  Puree till smooth then add the remaining oil until incorporated.  This gets thinned out with a little olive oil so it’s spooned over the burrata.
  3. Place burrata on a plate, top with pistachio butter, and garnished with sorghum on the grilled bread, watercress or similar greens, and toasted pistachios.


Fall Cooking with Chef Ryan Scott

Ryan Scott demo

After an exciting presentation on Color in the Kitchen from interior designer Eric Cohler at the Institute of Culinary Education on November 3rd, we were all treated to a delicious cooking demonstration from Top Chef alum Chef Ryan Scott.  Try these recipes at home and they’ll soon be one of your fall favorites.



Photo courtesy of the Institute of Culinary Education

Butternut Squash Fritter Ingredients:

  • 1 cup Butternut Squash, peeled, cleaned and cooked, cut into 2 to 3 inch chunks
  • 1 cup Flour
  • 1 Egg
  • 1/2 cup Milk
  • 2 tsp Baking powder
  • 1/2 tsp Kosher salt

Butternut Squash Puree Ingredients:

  • 2 pounds of butternut squash
  • 2 Tsp Orange flavored olive oil
  • Salt and pepper to taste
  • Zest of one orange
  • 3 Tsp Honey
  • 2 Tsp Butter, softened
  • Pinch of cinnamon

Pomegranate Salsa Verde Ingredients:

  • 1 Garlic clove
  • 1 Handful capers, drained
  • 1 Handful pomegranates
  • 2 bunches Flat leaf parsley, finely chopped
  • 1 bunch Basil, finely chopped
  • 1 bunch Mint, finely chopped
  • 1 Tsp Dijon mustard
  • 3 Tsp Red wine vinegar
  • 2 cups Extra virgin olive oil
  • Salt and pepper


  1. In a blender, pulse garlic & capers into a rough paste.  Add parsley, basil, mint, Dijon mustard and vinegar.  While blender is running, slowly add olive oil and emulsify.  Season with salt and pepper to taste.  Adjust acidity if needed by adding more red wine vinegar.
  2. Preheat oven to 350 degrees F.
  3. Halve the squash and remove the seeds and strings.  Rub the insides with olive oil, season with salt and pepper.  Place on a roasting pan, skin side down.  Bake in a preheated oven for 30 – 40 minutes until the squash is fork tender.
  4. Remove the squash from the oven and let cool slightly.
  5. Scoop out the flesh and place in a food processor.  Add the orange zest, honey and butter.
  6. Puree until smooth.
  7. Add a pinch of cinnamon.
  8. Pulse a few times to incorporate and then blend to desired consistency.
  9. In a large bowl, mix flour, baking powder and salt.  In a separate bowl, beat egg, and add milk.  Mix liquid and dry ingredients.  In a large heavy bottomed pot, heat oil to 350 degrees F.  Drop heaping tablespoons into fryer.  Cook until fritters are golden brown, about 7 to 8 minutes.
  10. Drain fritters on a plate with a paper towel.  When ready to serve, drizzle with salsa verde and crumble feta over top.  Garnish with pomegranate seeds.

Simply White: Benjamin Moore’s 2016 Color of the Year

Benjamin Moore just announced their 2016 Color of the Year: Simply White, OC-117.

This color celebrates the unique traits of this neutral, with a clean pure palette.  Whites help define spaces in a crisp, elegant way – and never goes out of style! We at BlueStar are huge fans of all things white for the kitchen:

Crisp, white cabinets

Crisp, white cabinets

White walls

White walls

White tableware

White tableware

and of course white appliances

and of course white appliances

Whites pair beautifully with both subtle shades and deeper, darker shades like Black.


For example, Iron Chef Jose Garces chose the pair deep, rich cabinets with bright white appliances for a contrast look that really pops.


BlueStar offers our cooking equipment in over 750+ colors and finishes including many white options.  To replicate the look of Benjamin Moore’s Color of the Year, consider

RAL 9010 (Pure White)

RAL 9010 (Pure White)

Or, check out our Build Your Own tool to build a range that fits your style preferences.





#holidaytabletalk with Chef Ryan Scott

We have the perfect dinner that you can make any night this fall from Chef Ryan Scott.  With apples hitting their peak, this delicious meal can quickly become a weekly go-to this season.  To watch Chef Scott serve perfectly crisp chicken over potatoes and top with a zesty apple slaw in a pancetta vinaigrette, click here.




Chicken Cutlets with Potato Puree & Pancetta Vinaigrette Apple Slaw


Chicken Ingredients:

  • 4 Boneless Chicken Thighs or Breasts (thighs preferred)
  • ¾ Cups Flour
  • 2 Cups Panko Breadcrumbs
  • ½ Teaspoon Onion Powder
  • ¼ Teaspoon Garlic Powder
  • 3 Eggs lightly Beaten
  • 1/3 Cup Water
  • Vegetable Oil
  • Lemon Wedges for Garnish



Using a mallet, beat chicken into thin cutlets. Combine flour, onion powder, garlic powder, salt and pepper in bowl.  Season mix with salt and pepper. In separate bowl, place beaten eggs, and water. Using a whisk mix eggs and water until evenly incorporated.  Season with salt and pepper. Put panko into a third separate bowl. Season with salt and pepper. Dredge chicken in flour first, then egg mixture. Shake off excess egg, then cover in panko. Make sure chicken is fully covered, press crumbs down if needed.  Heat oil in frying pan over medium heat. Pan should have thin layer of oil that covers the entire pan. Cook for 4-5 minutes on each side or until chicken is no longer pink.




Potato Puree Ingredients:

  • 2 lbs Red Potatoes, washed, peeled, and cut in half
  • 1 cup butter, cold
  • 1 ½ Tablespoon Kosher Salt



In a large pot cover potatoes with water by about 2 inches. Bring to a simmer then add salt and cook for about 20 to 30 minutes or until tender when pierced with a fork. Drain and reserve the potato water and return potatoes to pot and stir over medium heat about a minute to allow excess moisture to evaporate. Remove from heat.  Add potatoes in a ricer with butter or potato masher (do not use a mixer). Add salty potato water in place of milk or half and half. Blend well until fluffy or until your desired consistency (amount of liquid may vary, so add slowly).


Apple Slaw Ingredients:

  • 2 Red Apples, Cored and Chopped
  • 1 Granny Smith Apple, Cored and Chopped
  • ½ Cup Red Onion, Shaved
  • 1 ½ Cup Green Cabbage


Pancetta Vinaigrette Ingredients:

  • 1 cup shallots chopped
  • ½ cup parsley, chopped
  • ½ cup basil, chopped
  • 1 ½ cup cooked pancetta
  • 2 cups balsamic vinegar
  • 3 ½ cups olive oil
  • Salt and pepper to taste



In large bowl whisk all ingredients together until incorporated evenly.  Toss apple slaw in pancetta vinaigrette.


To Serve: 

Place chicken cutlet on top of potato puree with apple slaw on side. Serve with sliced lemon and enjoy.

BlueStar® All Stars Share Recipe Favorites

huston3We are so excited to kickoff #holidaytabletalk.  This holiday cooking season we will be sharing the best recipes from our All Star Chefs.  As some are chasing the last remnants of summer we have a final recipe to bring the heat of the season to a close.  Chef Brian Huston shared one of his staples: grilled steak & broccoli.  This recipe is a perfect dish for dinner or to serve while rooting on your favorite football team this weekend.  Enjoy!


Grilled Steak & Broccoli with an Asian flare


Steak marinade

  • 1/4 cup star anise
  • 1 Tablespoon black peppercorn
  • 1 Tablespoon garlic
  • 1 Tablespoon ginger
  • 2 Tablespoons rice wine vinegar
  • 1 cup mirin
  • 3/4 cup soy sauce
  • 2 cups olive oil
  1. Blend all ingredients in a blender except olive oil in mixer. Slowly add olive oil to emulsify.
  2. Marinate steaks at least two hours ahead or overnight.
  3. Preheat oven to 350.
  4. Preheat charbroiler top to medium-high.
  5. Set a roasting rack in a roasting pan.
  6. Grill meat on charbroiler for two minutes on each side. Moving the meat 45 degrees after each minute to produce nice diamond grill marks. Place meat on roasting rack and transfer roasting rack to oven for 8-10 minutes or until center of meat registers about 125 degrees.
  7. Pull meat from oven and let rest for five minutes



  1. Remove the bottom inch off each head of broccoli. Quarter each head of broccoli.
  2. Blanch broccoli in boiling salted water (1 gallon of water to a cup of salt) for one minute and plunge in ice water until cold. Remove and dry.
  3. While meat is in oven, grill broccoli until lightly charred,  about two minutes per cut side or until warmed through.

Chili garlic dressing

  • 1/2 cup samba chili paste
  • 1/4 cup honey
  • 3 heads roasted garlic
  • 3 shallots minced
  • 4 anchovies
  • 1 cup champagne vinegar
  • 2 cups olive oil
  • salt and pepper to taste
  1. Blend all ingredients in a blender except olive oil in mixer. Slowly add olive oil to emulsify.
  2. Slice meat and serve with a wedge of broccoli topped with chili garlic dressing.



Fall 2015 Colors: Perfect Neutrals

We are getting ready for fall here at BlueStar®.  Labor Day marked the official end to the summer season and kids are heading back to school.  As bright colors transition to neutral and darker hues we start to see this falls “it” colors emerge.  According to the color experts, that includes Dried Herb, Oak Buff, Biscay Bay, Cashmere Rose and Cadmium Orange.  They are a mix of both earthy neutrals and bold colors that are timeless but work to reflect warmth and security.

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The color authorities at Pantone® have said, “the fall 2015 palette is rooted in multi-faceted, androgynous colors that portray effortless sophistication.”  Also included in this palette is Marsala, the Pantone® 2015 Color of the Year, which can be seen everywhere.  This tasteful color is made up of rich reds and browns for a sophisticated, natural earthiness.


Adding color to your stove or hood —or even just your range knobs—can keep your kitchen on trend while creating a stunning focal point.

Happy 4th of July from BlueStar®!


Happy 4th of July from BlueStar®!  Our All Star Chef, Michael Symon has put together the perfect beef kebobs and paired them with a delicious apricot yogurt.  This tasty addition to your weekend menu is an easy recipe can be served as an appetizer or entrée.

Beef Kebobs with Apricot Yogurt

Serves: 4

Prep & Cook Time: 15 minutes


  • 1 pound ground beef
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1 cup Greek yogurt
  • 1/3 cup finely minced dried apricots
  • 1/4 cup finely chopped mint
  • 1/4 cup slivered almonds
  • olive oil
  • kosher salt and freshly ground black pepper
  • 8 skewers (8 inches long, soaked in water)


Cooking Instructions:

  1. Preheat a grill or grill pan to high heat.
    1. In a mixing bowl combine the ground beef, coriander, cumin, 1 teaspoon of salt and freshly ground black pepper. Divide the mixture in to 8 balls, then roll each ball in to a 3 inch log. Make an indent with your finger in the log and press the skewer in to it, sealing the meat around the skewer. After all of the skewers have been formed, drizzle with the olive oil and place on the grill with the lid down for 3 minutes.
    2. After 3 minutes, turn the skewers and cook for another 2 minutes with the lid down.
    3. In the meantime, mix together the yogurt, apricots, mint, almonds and ¼ tsp. of salt.
    4. Gently remove the skewers from the grill and serve with the apricot yogurt.



  • Change the meat in your kebabs to lamb or chicken.
  • Add different flavors to your yogurt such as honey or a citrus zest.
  • To see Chef Symon make this live, click here.



The Perfect Stir Fry from BlueStar


Wok cooking is gaining popularity across the country.  Our ring grate easily removes so you can cook directly in the open flame.  BlueStar’s 25,000 BTU PrimaNova™ burner directs steady, intense heat to the wok surface for truly remarkable results.  Eating Well has put everything you need to know about wok cooking in one place.  Once you have the perfect wok, try this great recipe, for Angel Wong’s Garlic Stir Fry Baby Bok Choy.