Holiday Favorites From BlueStar All Stars: Chef Paul Marshall

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

Ingredients:

  • 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

Directions:

  • 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

Ingredients:

  • 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

Directions:

  • 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.

 

 

Holiday Favorites from BlueStar All Stars: Chef Slade Rushing

We are excited to introduce our new fall cooking series: Holiday Favorites from BlueStar All Star Chefs.  Twice a month, we will be sharing exclusive holiday recipes that our All Star Chefs love to cook at home for their families during the holidays.  Our goal is to create a virtual cookbook to make your holiday cooking season even more delicious.  Look for new recipes twice monthly here.

First up: Cornbread Dressing from Chef Slade Rushing of MiLa restaurant in New Orleans

 

The Details:

Chef: Slade Rushing

Restaurant: MiLa Restaurant - New Orleans, LA

Favorite Holiday Recipe: Cornbread Dressing

Why This a Holiday Favorite: “The Holidays would be nothing without a good dressing.  This dressing is perfect for a turkey and can easily become vegetarian with the use of mushroom broth instead of chicken broth.  The toasted cornbread adds a nuttiness which keeps people digging for more while the shiitake mushrooms will make your guest swear there is meat in there.”

How your BlueStar range / oven helps make it perfect: “The precise even heat of the BlueStar gas burners ensures perfect results every time.  Because of the large capacity of the oven, it’s easy to make a double batch of this stuffing.”

Recipe: MiLa’s Cornbread Dressing

Serves 8

For the cornbread:

  • 3/4 T – Sea salt
  • 1/4 cup – Sugar
  • 2 cups – All purpose flour
  • 2 cups – Cornmeal
  • 4 Whole eggs
  • 2 cups – Whole milk
  • 1/2 lb – Unsalted butter, melted
  • 1/2 cup – Minced shallots

For the dressing:

  • 4 T – Blended oil
  • 1 cup – Diced shallots
  • 1 cup – Diced celery
  • 2 T – Chopped fresh garlic
  • 2 cups – Shiitake mushrooms, sliced
  • 1 qt – Swanson’s chicken broth
  • 4 eggs
  • 1/2 lb – Unsalted butter, melted and cooled
  • 1 T – Fresh thyme leaves (removed from the stem)
  • 1 tsp – Fresh rosemary, chopped
  • 1 tsp – Fresh sage, chopped
  • Salt and freshly ground black pepper to taste

 

  • Preheat the oven to 350° F.  For the cornbread, mix all of the dry ingredients in a large bowl with a whisk.  Separately, mix all wet ingredients together except for the butter.  Make a well in your dry ingredients and pour the wet inside the well.  Gradually mix the two together with a whisk until smooth.  Add your melted butter and whisk until smooth.  Last, add the shallots to the batter and mix until well incorporated.  Pour onto a 13″ x 18″ sheet pan lined with oiled parchment paper.  Smooth the batter until it is nice and even in the pan.  Bake for 12 minutes.  Let cool and then dice in 1″ dice.
  • Put your diced cornbread back on the sheet pan and cook in the oven until the edges are crispy and golden brown.  Remove from the oven and let cool.
  • To make the dressing, heat a large saute pan over medium high heat until almost smoking.  Add 2 T oil to the pan and reduce the heat to medium.  Then add your shallots, celery and garlic to the pan and saute until nice and soft.  Remove the vegetables from the pan and let cool.  Return to same saute pan to the heat and let it reach the smoking point.  Then add 2 T oil and your shiitake mushrooms.  Saute the mushrooms until they are golden brown.  Remove them from the pan and let them cool.
  • Whisk your eggs into the Swanson’s chicken broth.  Add the cooled melted butter to the mixture and blend well.
  • In a large bowl, combine toasted cornbread, fresh thyme leaves, fresh sage, and fresh rosemary.  Also mix in your cooled shallots, celery, and shiitake mushrooms.  Season the dressing well with salt and pepper.  Add your liquid ingredients and mix well again.  Place the dressing in a large casserole dish and bake in the oven until the top is brown and crisp.

 

Great Things Come in Small Packages

No matter the size of the appliance or the size of the chef, great things are always possible.  Learn about BlueStar’s City Living Collection designed for the metropolitan kitchen and some young chefs looking to make their mark with their new cookbook.

 

This “cake-bread”, called Sally Lunn, is the perfect combination of all things great: cake and bread!  This old Southern recipe is thought to be of English decent, and luckily, found its way to the South. Click here for the recipe

 

 

 

 

 

It has been said that good things come in small packages. Bluestar’s City Living Collection of 24″ high performance appliance were created specifically for metropolitan living and possess the same power and performance of our larger models.  Click here for more information.

 

 

 

 

 

Check out this sneak peek from Recipe Lab, Making Pizza with Mario Batali & Sons, from their cookbook The Batali Brothers Cookbook.  See our 30″ BlueStar range in action as it toasts the dough, and then broils the pizza to perfection.

 

 

 

Award Winning BlueStar Kitchens

When you combine someone’s culinary passion with the unique customization of BlueStar, great things are bound to happen.  Check out these BlueStar kitchens that were recently recognized for their outstanding design in functionality and beauty.

 

The winner of Food & Wine’s kitchen-design contest combines DIY ideas (an island made of salvaged wood and plumbing pipes) with BlueStar cooking equipement. Click here for the full article.

 

 

 

 

 

Baker Leslie Mackie’s Vashon barn is truly home sweet home and was recently featured in the Seattle Times.  Click here for the full article.

 

 

 

 

 

Houzz Kitchen of the Week: Creativity shines in Seattle with this contemporary kitchen featuring a BlueStar range. Click here for the full article.

 

 

 

Color Confidence from BlueStar Design Ambassador Kim Lewis

Coco Chanel said, “The best color in the whole world, is the one that looks good, on you!

I could not agree with her more, and believe we should have the same confidence with color in the fashion of our home!

Find inspiration from our Design Ambassador, Kim Lewis

Here’s an exercise for you:

Close your eyes [yes, really].

Answer this question in your mind: Where do you feel most inspired, most alive?

[Go there with your imagination...picture this place].  (Is it a field of lavender in France?  The barn down the road?  Your Grandpa’s favorite diner?)  Don’t over think it.  It doesn’t even have to be a place you’ve ever been before.  Perhaps you’ve always dreamed of going to Costa Rica…

Ok…have you found the place?  Stay there

What colors do you see?  (Purple from the flowers?  Red from the barn?  Turquoise from the diner?)  What color from that place jumps out at you?

Got it?

Now open your eyes.  THIS color you have in your mind…it clearly inspires you.  Why not make this color part of your home?  No matter where you live…we need to bring inspiration into our homes, where we dwell.  There is a psychology behind color.  Colors reflect moods, personalities, emotions.  Your home is an art canvas – a place to tell a story about who you are and what makes you tick.

We are all artists, so stop being afraid of color.  This year, be bold…most importantly, be yourself!

You might be surprised how much fun taking risk with color can be…it’s actually quite liberating!  The best part…?  It’s not permanent.  Color can be changed, just like our moods.  So, next time, go confidently to the color wheel.

Be inspired, Kim Lewis

BlueStar Exhibits at 2013 Architectural Digest Home Design Show

BlueStar wowed the crowds at this year’s Architectural Digest Home Design Show in New York City with the unveiling of their upcoming Electric Wall Oven and Platinum Series ranges.  See images from the show and read some of the amazing press we received from the event.

 

Get a close up look at the new Electric Wall Oven & Platinum Series ranges in our Facebook album from the show.

 

 

 

 

 

Susan Serra, a professional kitchen designer for 20 years, writes about how the design and features on BlueStar products just keep getting better and better.

 

 

 

 

 

The Kitchn blog talks about the 5 Brands That Caught Their Eye at this year’s Architectural Digest Home Design Show and BlueStar is one of them.

 

 

 

Follow BlueStar® on Pinterest

We are excited to announce BlueStar’s Pinterest page. From BlueStar® kitchen design tips, holiday party planning guides, to celebrity chef cooking tips and much more, the page is a go-to for foodies, home cooks, entertainers, and design lovers alike. To give you a taste of the delicious, design-savvy, and fun boards on BlueStar’s page, we’ve selected a few favorites.  Click on the images to be taken to the boards. We hope you enjoy them as much as we do.

 

Our Holiday Planning Guide board has great ideas for a festive holiday season, from décor to dinner and dessert.

 

 

 

 

 

On our Colors & Kitchens We Love board you can get inspired by BlueStar® kitchen designs, and color ideas for your home kitchen.

 

 

 

 

 

Check out drawings and specs of early models of the BlueStar® line. Manufactured by Prizer-Painter Stove Work’s for over 130 years, BlueStar® is proud to still be handmade in Reading, Pennsylvania.

 

 

 

If you’re a fan of BlueStar® be sure to follow us on Pinterest today for pro cooking tips, recipes, decorating tips, and more from BlueStar®.

 

BlueStar® Dealer Spotlight: Gerhard’s Appliances of Glenside, PA

This month’s dealer spotlight focuses on Gerdhard’s Appliances of Glenside, Pennsylvania. Gerhard’s began as a single storefront over 60 years ago, and with 5 locations today is now one of Philadelphia’s leading dealers of home appliances. From your kitchen to your home theater, Gerhard’s has everything you need to outfit the home of your dreams.

Gerhard’s offers high performance appliances for the home, but it is the spirit of service that sets this dealer apart. Gerhard’s motto has always been, “Our service makes the best products better”, and it is because of Gerhard’s expert staff, and dedication to service that BlueStar® is proud to have Gerhard’s in our family of dealers.

Gerhard’s has a selection of BlueStar® appliances, so you can have restaurant grade power and performance right in your home kitchen. Gerhard’s expert team members can help you select the perfect BlueStar® appliance for your home kitchen. No matter the color you select, you will be getting the unmatched power and performance of BlueStar® with the quality service of Gerhard’s Appliances.

Ring in the New Year With BlueStar®

To kick off the New Year, entertain like a pro with the power and performance of BlueStar® appliances in your kitchen. BlueStar’s unparalleled burner intensity of 22,000 BTUs, a precise 130° simmer burner, and an extra-large capacity convection oven make BlueStar®  a must-have for serious entertainers and home cooks, and will help you throw a party sure to impress your guests.

With BlueStar® in your kitchen you can prepare appetizers, entrees, and desserts that will ring in the New Year the right way. With BlueStar’s extra large capacity, precision-controlled oven you can broil bacon wrapped scallops for an hors d’oeuvres your guests will love.

For your main course, try delicious pan-seared salmon. On the intense heat of the 22,000 BTU burners, sear the fish to lock in the flavor. On BlueStar’s delicate 130° simmer burner, prepare a sweet and savory sauce to pair with the salmon for a truly memorable entrée.

To sweeten the party and celebrate the start of 2013, you can serve a little bubbly with champagne cupcakes. In BlueStar’s unique convection oven system, your cupcakes will turn out perfectly golden and moist for a treat worth toasting to.

This New Year, make a resolution to bring the power of the pros to your next party. With BlueStar’s unmatched cooking power, precision, and performance you are sure to throw an incredible party.

The BlueStar™ Gas Wall Oven

The Gas Wall Oven brings at-home chefs the professional performance of BlueStar™ in a design ideal for kitchens of all sizes. BlueStar’s 24” Wall Oven is standard cabinet depth, so it can be installed into your space. It helps to save valuable kitchen space while giving you the cooking power you need during the holidays.

Love to bake holiday cookies? BlueStar’s 24” Wall Oven accommodates an 18” x 13” baking sheet, and the30 & 36”fits a full sized 18 x 26”commercial sheet. Quickly turn out batches of classic gingerbread men this season. The 24”, 30” and 36” models can be stacked to increase your baking space with a double wall oven.

 

 

Each Wall Oven comes with all the power and performance you expect from BlueStar™, including a powerful 25,000 BTU burner, 15,000 BTU ceramic infrared broilers, and precise convection cooking that guarantees even heat distribution.

The 24” model features a swing door, and the 30” and 36” models feature French doors for stylish easy access to the spacious oven interior. Full extension racks provide the flexibility you need, and are removable for easy cleaning after the holiday cooking festivities are over.

The Wall Oven is available in all 190 BlueStar™ colors, and is sure to be a powerful & stylish addition you will love this holiday, and the year round.