#HolidayTableTalk with Jose Garces | Blog | Holiday Recipes

Starting to plan your menu for Thanksgiving?  Add this amazing poblano corn bread with honey-chipotle butter to your list.  Chef Jose Garces loves making this recipe as a side dish around the holidays for family and friends.


PoblanoCornBread_DistritoPA_SL_118Poblano Corn Bread with Honey-Chipotle Butter

Serves 8 – 10 as a side

Poblano Corn Bread:


  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 1 cup granulated sugar
  • 4 eggs
  • 1 cup yellow corn meal
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup poblano rajas (see Cooking Tip)
  • 1/2 cup fresh corn kernels cut from the cob (if fresh corn isn’t available, frozen is fine)
  • 1/2 cup smoked cheddar, grated


  • Preheat oven to 350 degrees F, with the oven rack in the center of the oven.
  • Generously butter a cast iron pan or baking dish.  In a small stand mixer fitted with the paddle attachment, combine butter and sugar.  Cream the two ingredients together on medium speed until the mixture is light and fluffy, about 2 minutes.
  • In another mixing bowl, combine corn meal, salt and baking powder and stir to combine.  With the mixer on the lowest speed, slowly add corn meal mixture to the creamed butter and sugar.  When mixture is homogenous, remove paddle attachment and add corn and smoked cheddar to the batter.  Using a rubber spatula, gently fold in corn and cheddar.
  • Spread batter in your prepared cast iron pan or baking dish.  Bake for 20 – 25 minutes, until bread is golden brown.
  • Remove from oven and serve immediately with honey-chipotle butter.


Honey-Chipotle Butter:

Makes 1 1/2 cups


  • 1 chipotle pepper in adobo, pureed thoroughly in blender (you can deseed the chipotle first if you’d prefer to dial down the heat)
  • 1/2 cup Acacia honey
  • 1 cup unsalted butter, softened (2 sticks)
  • Kosher salt, to taste


  • In a small saucepot, combine honey and pureed chipotle and set over medium heat.  Steep chipotle and honey together until very fragrant and honey just starts to boil.  Carefully remove from heat and strain mixture into a small mixing bowl.  Add butter and whisk together until creamy.  Season to taste with salt.  The butter can be made 5 days in advance and stored in the refrigerator in an airtight container.

Cooking Tip from Chef Jose Garces

Be sure to roast your poblano peppers before slicing them into rajas (strips) in order to remove the skins and to import that roasted flavor into the bread.  It’s easy to do over the open burner flame of a BlueStar® range with tongs, or in the oven under the broiler, turning frequently.  After the poblanos are charred and blistered on all sides, transfer immediately to a bowl and cover securely with plastic wrap to steam.  Then the skins are a snap to remove.

#HolidayTableTalk: Ryan Scott | Blog | Holiday Recipes

Butternut squash baked zitiChef Scott credits his mom with instilling in him a love and passion for food.  ”Whether it’s at home or in front of a live audience, my mom is still my favorite cooking partner.  I make the recipes that she taught me as a kid growing up.”  Squash is a fall favorite for recipes; try this great twist on a traditional baked ziti.


Chicken Butternut Squash Baked Ziti


  • 32 ounce carton butternut squash soup
  • 3 cups cooked rigatoni
  • 1 pound pre-roasted chicken, shredded
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup of ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 8 tablespoons unsalted butter
  • 15 sage leaves


  • Preheat oven to 350° F.
  • In a medium pot over medium heat, bring butternut squash to a boil.  Lower heat and reduce sauce, about 15 minutes.
  • In a large saucepan over medium heat, add olive oil and saute onion and garlic until translucent and not browned.  Stir in Italian seasoning, red pepper flakes and chicken, for 2 minutes.
  • In a mixing bowl, combine Parmesan and breadcrumbs together.
  • In a 13 x 9 baking dish, mix butternut squash sauce, 1/2 of ricotta cheese, rigatoni, and chicken until just combined.  Dot with remaining ricotta and spread an even layer of Parmesan bread crumbs over top.
  • Bake until cheese is melted through and breadcrumbs are golden brown, about 20 minutes.
  • Meanwhile, melt butter in a small saucepan over medium high heat.  Crisp sage leaves for about 8 minutes and remove with slotted spoon onto a paper towel lined plate.  Sprinkle on top of baked ziti.


#HolidayTableTalk Chef Huston | Blog | Holiday Recipes

Recipes from BlueStar Twitter chat with Chef Brian Huston on September 30, 2014 as part of our #holidaytabletalk series.


Chef Brian Huston b&w2Chef Brian Huston is chef and owner of newly opened Boltwood in Evanston, IL.  He previously served as chef de Cuisine with an unassuming style that was perfectly suited to The Publican, a restaurant whose goal is to be as simple as possible.  The Evanston, Illinois native boasts a solid career of building on classical culinary training, including stages at some of the country’s finest restaurants.


Brian came to The Publican from Boulder, Colorado, where he worked as Chef at The Kitchen.  Prior to that, Brian worked under Executive Chef Paul Kahan at Blackbird from 1998 to 2000.  At 37, Huston’s resume also includes Zuni Cafe in San Francisco and both Spiaggia and Heaven on Seven in Chicago.


Blueberry Pancakes


  • 1 1/3 cups all purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
  • 2 cups fresh blueberries
  • Pure maple syrup


  • Preheat oven to 250° F.  Place baking sheet in oven.  Whisk first 4 ingredients in large bowl.  Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients.  Fold in berries
  • Heat large nonstick griddle or skillet over medium heat; brush with butter.  Drop batter by 1/3 cupfuls onto griddle.  Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side.  Transfer to sheet in oven to keep warm.  Serve pancakes with maple syrup.


Cajeta (Mexican Caramel Sauce)


  • 1 quart (32 ounces) goat’s milk
  • 1 cup sugar
  • 1 whole cinnamon stick
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 whole vanilla bean, split + seeds scraped out (optional)
  • 1/2 teaspoon baking soda


  • Stir together the milk and sugar in a large, heavy-bottomed pot.  (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.)  Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds plus the empty vanilla bean pods.  Bring to a boil on medium high heat while constantly stirring.  This will take about 15 minutes.  DO NOT take your eyes off the pot.  It boils over easily and quickly!
  • When the milk comes to a boil, quickly remove from heat and add baking soda to the pot.  The mixture will rise and get frothy, just keep stirring the mixture.
  • Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so.  Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching.  Adjust heat as needed.
  • After about an hour and a half, the milk should start to turn golden brown.  Remove the cinnamon stick and the vanilla pod.  At this point, it will start to thicken fast, so its important to keep stirring so the milk doesn’t burn on the bottom of the pan.
  • Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes.  Pour the cajeta over apples or vanilla ice cream with peanuts for the ultimate dessert.  Allow the sauce to cool slightly and then pour into airtight containers.  The mixture will keep in the refrigerator for up to 1 week.


Salad of Shaved Brussel Sprouts with Burrata cheese, parmesan, grilled red onion & lemon

Serves: 4

Ingredients for the salad:

  • 2 pints of brussels sprouts (pick brussels sprouts that are nice and firm)
  • 1/2 cup of good parmesan cheese, shaved with a vegetable peeler
  • 1 medium red onion, cut into 1/2″ slices
  • 2 Tablespoons of balsamic vinegar
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 3 Tablespoons (or a bit more) of Lemon Vinaigrette (see below)
  • 2 balls of burrata cheese, available in specialty grocery stores or upscale delis.  If you cannot find burrata, a good buffalo mozzarella is a suitable substitute.

Ingredients for the Lemon Vinaigrette:

  • 3 Tablespoons Extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon minced shallot
  • Salt and pepper to taste

Combine all of the ingredients in a mixing bowl and mix with a whisk.  Taste for salt and pepper.

Salad Preparation:

  • The day of your meal, grill your onions.  Light your grill to medium heat.  Season the onion with extra virgin olive oil, salt, and pepper.  Once the grill is hot, grill the onion until tender.  This should take about 10-15 minutes.  As soon as the onions come off the grill, put them in a bowl and pour over the balsamic vinegar.  Cover the bowl and let sit at room temperature for an hour.  After the hour has passed, cut the onions into neat little squares and place them back in the bowl.  Refrigerate until needed.
  • Half an hour before you start your meal, shave the brussels sprouts as thin as possible on a mandolin.  Be very careful!  Mandolins frequently claim fingertips as victims!  Place the brussels sprouts in a mixing bowl and add the lemon vinaigrette, parmesan cheese, and red onion.  Season with salt and pepper and let sit at room temperature for at least half an hour.
  • Just before you serve, cut the burrata in half and place it on a serving platter.  Season it liberally with salt, pepper, and your best extra virgin olive oil.  Spoon the brussels sprouts over the burrata and serve.

Introducing Jewel Tones | Blog Archive | Product News

whitebackground copyYes, we have over 750 colors and finishes, but our latest color innovation takes thing to the next level.  Bold, vibrant high-volume colors are a big trend throughout the home.  The new Jewel Tones collection from BlueStar® brings to life the rich, high gloss color of real gems that can be seen on fashion runways and in home decor.  The six stunning new Jewel Tones are Ruby, Amethyst, Topaz, Sapphire, Emerald and Mahogany.  You can bring the ultimate personalization to your kitchen with any of these hues.

Jewel Tones are available on any of our ranges, wall ovens, and hoods.  To see all six colors, click here.

Here’s a quick design tip with this collection: “In decorating, their richness can make milder colors in a room seem dull and drab, so they work best matched with equally vibrant tones or set against neutrals, such as gray and black (consider keeping them away from pastels),” says Real Simple Magazine.

Michael Symon | Blog Archive | Recipes | Celebrity Chef

SYMON-3We spent the day with Michael Symon at his home kitchen in Cleveland, Ohio cooking up some of his favorite recipes from his book: “Michael Symon’s 5-in-5″.  Here is an amazing flank steak recipe – perfect for the sweet summer corn coming into season.

Grilled Flank Steak with Corn & Bacon Salad

  • 2 pounds flank steak
  • kosher salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1/2 pound thick-cut bacon, diced
  • 4 ears sweet corn, kernels cut from the cobs (about 3 cups)
  • pinch of crushed red pepper flakes
  • 2 tablespoons sherry vinegar
  • 2 cups loosely packed arugula
  • 1 small red onion, thinly sliced
  • 1/2 cup water
  1. Preheat a grill or grill pan to medium-high heat
  2. Season the steak on both sides with salt and pepper.  Drizzle with 3 tablespoons of the olive oil, put on the grill, and cover.  Cover and cook until nicely charred and the meat releases from the grill, about 3 minutes.  Flip and cook until medium-rare, about 2 minutes.
  3. Meanwhile, put a large skillet over medium-high heat.  Add the remaining 1 tablespoon olive oil and the bacon and cook until almost crisp, about 2 minutes.  Don’t drain off the fat.  Add the corn and cook for 2 minutes.  Add the red pepper flakes and 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get the browned bits on the bottom of the pan.  Stir in the vinegar.  Taste and adjust the seasoning, adding salt and black pepper as needed.
  4. Remove the steak to a cutting board and slice against the grain.  Top with the corn and bacon, arugula, and onion and serve.
Reprinted from Michael Symon’s 5 in 5. Copyright © 2013 by Michael Symon. Photographs copyright ©2013 by Jennifer May. Published by Clarkson Potter, a division of Penguin Random House LLC.

14 Reasons to Give in Color | Press Room | Kitchen Gift Ideas

_62C3035It’s no surprise that BlueStar® loves color – we offer 750+ colors & finishes for customers to choose from.  Now, colorful kitchen appliances are becoming more popular and consumers are beginning to shy away from stainless.  Houzz Contributor Becky Harris gives us 14 Reasons to Give In to Color.

The 1970s trends of avocado-green and harvest-gold are long gone, in the 1990s stainless steel took over as the must-have finish for appliances.  Most recently, people have been camouflaging refrigerators and dishwashers with panel fronts that matched the cabinetry.  Finally color is back!  “Home cooks are proud of their appliances and want to make them stand out,” says Harris.  Not only are home cooks incorporating color but kitchen designers are striving to make a range a focal point.  “I try and use a colorful range wherever possible,” says interior designer Alison Kandler. “I think the range is the ‘fireplace’ of any kitchen and should be a focal point.”  To see more reasons to Give in To Color click here.

Happy Mother’s Day from BlueStar | Blog | Recipes

rscott_momThis Mother’s Day we would like to share one of our favorite chocolate chip cookie recipes from All Star Chef Ryan Scott and his mom.  ”Whether it’s at home or in front of a live audience, my mom is still my favorite cooking partner.  I make the recipes that she taught me as a kid growing up.  This chocolate chip cookie recipe is one of the best I have come across, plus it always brings back great memories of summer days and swimming with my family,” says Scott.

Chef Scott is the creator and owner of San Francisco’s popular “Market & Rye,” as well as a catering company called Ryan Scott2Go.  Best known as a charismatic contestant on season four of “Top Chef” and he is now the host of his own San Francisco-based television show, “Food Rush“.

“My mother taught me that food brings together family and friends,” says Scott.  What better way to celebrate Mother’s Day than baking up a batch of delicious cookies.  Chef Scott adds, “Enjoy!  And if you want to switch it up, add butterscotch chips or crushed hazelnuts.”  Click here to watch Ryan and his mom make these cookies live.

Mom’s Homemade Chocolate Chip Cookies

“Servings: 30      Difficulty: Easy      Time: 30 minutes     Provided by: Ryan’s Mom


  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 3/4 cup room temperature Butter
  • 1 Whole Egg
  • 1/2 teaspoon Vanilla
  • 3/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 cups Flour
  • 3/4 cup Chocolate Chips


  • Blend sugars, butter, vanilla and egg until smooth.
  • Add baking soda, salt, flour and blend.  Add chocolate chips and blend.
  • Scoop cookies and bake at 350° for 8 – 10 minutes or until golden.

Spring 2014 Colors | Blog | Kitchen Trends | Color Trends

Presentation1_Page_1_Image_0001Spring has finally arrived, and we are showing off the latest color trends from the authorities at Pantone®.  ”Consider pairing soft pastels with vivid brights to create a colorful equilibrium,” say the color experts at Pantone®.  According to the color authority, the hottest colors of this spring include Dazzling Blue, Cayenne, Paloma, Celosia Orange and Hemlock.  Plus, Radiant Orchid, the Pantone® 2014 Color of the Year, can be seen everywhere.  This lush purple hue is so bright and symbolic of spring that it can energize any home kitchen.  These pops of color, whether on a stove or hood – or even just range knobs – will keep a kitchen on trend with Pantone’s Spring 2014 go-to colors and create a stunning focal point.

Arch Digest Home Design Show | Press Release | Design Ideas

kim lewisLast week marked our second year at the Architectural Digest Home Design Show in New York City.  For four days interior designers, architects, press, dealers, distributors and consumers were exposed to the latest trends, technologies, and new products from hundreds of exhibitors.  We were so thrilled to be a part of such an incredible show, and are already looking forward to 2015!  This year, our booth was designed by the incomparable Kim Lewis, of Kim Lewis Designs and lead designer on ABC’s Extreme Makeover: Home Edition.  Kim was also on hand to share some of the latest kitchen design trends.

BLOG_CHEFSAt the show we launched our new Electric Wall Oven, which offers the performance, capacity and customization capabilities of the iconic BlueStar® oven, now available for the first time in electric.  Professional-level performance features include 12 cooking modes with convection, unmatched oven capacity, infrared broiler, precision temperature probe plus built-in, temperature-controlled artisan baking stone; plus your choice of 750 colors and finishes, and French or drop down doors.  Our All Star Chefs, Zoë François, Suvir Saran and Aliyyah Baylor were on hand to make some incredible creations in the new Electric Wall Oven. Chef François and Saran dished out custom pizzas on the built-in artisan baking stone with a dough recipe from François’ latest book, The NEW Artisan Bread in Five Minutes a Day.  Chef Baylor made some incredible cupcakes and even taught onlookers how to expertly frost.

BLOG_PLATINUMAlso on exhibit was our new Platinum™ Series, the ultimate in luxury cooking performance.  With revolutionary new features including 25,000 BTU burners, an interchangeable griddle and an innovative PowR™ oven plus a re-imagined design, the Platinum™ Series offers incomparable power and performance for discerning home chefs who demand restaurant-quality results.  To add a bit of fashion runway flair, it was decked out in the Pantone® 2014 Color of the Year: Radiant Orchid.

BLOG_INFCOPPWe rounded out the booth with our iconic freestanding ranges.  Our RNB line provides the performance and power of gas ranges typically found in professional kitchens, with 22,000 BTU burners for high heat searing and a 130° simmer burner.  The 24″ RNB, perfect for any New York apartment, was shown in our Textures Line, recently named a Most Innovative Product for 2014 by K+BB.  The 48″ RNB in Infused Copper with matching hood showed off one of the biggest design trend, metallic. Click here to see more pictures from the show.

2014 Arch Digest Show | Blog | Kitchen Trends

The 13th annual Architectural Digest Home Design Show celebrates design at North America’s Premier Design Show for the luxury market.  See thousands of products from more than 300 brands, and be inspired by seminars offered by leading talent from the world of design.  BlueStar will be hosting culinary demonstrations, designer trend presentations and previewing some amazing new products.  See a full schedule of events below and stop by Booth #477.

Architectural Digest Home Design Show

Pier 94

55th Street at 12th Avenue, New York City, NY


Thursday, March 20th*

  • Culinary Demonstrations and New Product Previews featuring Chefs Zoë François & Suvir Saran at 11:45 am & 1:15 pm
  • 2014 Design Trends Presentation featuring Designer Kim Lewis at 1:00 pm & 3:00 pm
  • Special Events Cocktail Party: Culinary Demos, Design Trends & New Product Previews from 5:00 pm – 7:00 pm

Friday, March 21st

  • Culinary Demonstrations and New Product Previews featuring Chefs Zoë François & Suvir Saran at 12:00 pm
  • 2014 Design Trends Presentation featuring Designer Kim Lewis at 12:00 pm

Saturday, March 22nd

  •  Culinary Demonstrations and New Product Previews featuring Chef Aliyyah Baylor at 12:00 pm & 2:30 pm

* Some events limited to trade and press only