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

Textures Series Recognized | Blog | Award Winning Products

102193592.jpg.rendition.pBlueStar’s Textures Series was recently named one of the 30 Most Innovative New Products for 2014 by Better Homes & Garden’s Kitchen + Bath Ideas magazine.

A big trend throughout the home is incorporating and laying textures to add depth, dimension and appeal.  ”Good design should electrify all the senses.  When you enter a room you should be inspired visually, transcended by aromas and tastes, jazzed by the sound, and comforted by textures,” says designer and BlueStar ambassador Kim Lewis.

Holiday Favorites From Brian Huston | Blog | Recipes

With Christmas Eve right around the corner, BlueStar All Star Brian Huston is sharing his seafood chowder recipe that has been a holiday tradition in his family for many years.  ”One of the reasons I decided to become a cook professionally was my love for the holidays, especially Thanksgiving and Christmas.  I loved our family together and tasting everyone’s seasonal specialties.”

Chef de Cuisine Brian Huston’s unassuming style is perfectly suited to The Publican in Chicago, IL, 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.

Learn more about Brian Huston here:

Name: Brian Huston, The Publican – Chicago, IL

Favorite Holiday Recipe: Christmas Eve Seafood Chowder

Why this is your favorite holiday recipe: “Every Christmas Eve, my family would make the hour and a half drive from Chicago to Milwaukee, to tour my mother’s family’s homes.  We would see their Christmas trees and devour their spread.  We would end up at my grandma and grandpa’s house, stuffed to the gills but ready for soup.  My grandfather passed away over 10 years ago, and since then I have carried on the tradition.”

How your BlueStar range / oven helps make it perfect:  ”The first few years making the soup, I had a problem scorching the bottom of the pan, not with the BlueStar.  A slow, steady, consistent heat source prevents burning.  On the flip side, the high BTUs make for great seared scallops and keeps your water boiling when you add the lobster.”

Recipe: Christmas Eve Seafood Chowder

Preparing the Seafood:

  • 1 lb live lobster
  • 1 lb shrimp
  • 1 lb scallops
  • 1/2 cup salt
  • 1/4 cup extra virgin olive oil
  • Juice of one lemon
  • Optional aromatics
  • 1 cup white wine
  • 1 orange sliced
  • 1 lemon sliced
  • 1 tablespoon peppercorns
  • 1 teaspoon chili flake
  • 1 bouquet garni (3 branches of parsley, thyme and bay leaf tied together)
  • In a large stock pot bring one gallon of water to boil.  Add salt.
  • Kill the lobster by using a chefs knife, quickly stab the lobster just above the head, bringing the knife all the way through the head and splitting the head through the eyes.  This gives the lobster a good, clean, quick death.
  • Plunge the lobster into water and cook for 7 minutes.  Remove and let cool.  Pick meat and set aside.
  • Remove pot from heat and add shrimp.  Depending on size of shrimp cook until cooked through, two to six minutes.  Remove and let cool.  Peel and chop.
  • Season scallops with salt and pepper.  In a small saute pan over high heat sear scallops until golden brown.  Flip scallops and cook for one more minute.  Remove and quarter scallops.
  • Combine seafood and season with salt, pepper, lemon juice and olive oil.
Preparing the Seafood Chowder:
  • 1 tablespoons butter
  • 1 cup leeks, sliced
  • 1 cup fennel, sliced
  • 1/2 cup apple, peeled and chopped
  • 3 cups fish stock (See below.  You can substitute vegetable broth or water)
  • 1 cup potato, peeled and diced
  • 1 teaspoon tarragon
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • In a 3 quart saucepan, melt the butter over medium high heat.  Add the leeks, fennel and apple and cook until softened, about 5 minutes.
  • Add the stock and bring to a boil.  Add the tarragon, pepper, reduce the heat and simmer, uncovered for 25 minutes or until potatoes are tender.
  • Place a cup of the soup in a blender or food processor.  Cover and process until smooth.  Add salt.
  • Fold in seafood or leave on the side if you’re serving a father or sister who don’t do seafood.
Preparing the Fish Stock:
  • 2 lb fish bones
  • 2 tablespoons butter
  • 1 large onion, thinly sliced
  • 1 shallot, minced
  • 1/4 lb mushrooms, thinly sliced
  • 1/3 cup dry white wine
  • 1 bouquet garni (3 branches of parsley, thyme and bay leaf tied together)
  • Melt butter in saucepan over low heat.  Add the onion, shallot, mushroom and cook for three minutes without letting them color.  Add the bones and cook for three to four minutes.
  • Add the white wine, 7 cups cold water and the bouquet and bring stock to a simmer, never allowing the stock to reach a boil.  Simmer, skimming for 20 minutes.  Take off heat and let cool for 30 minutes, during which time the impurities will sink to the bottom of pan.
  • Ladle stock through a fine strainer and set aside

Holiday Favorites from Chef Jane Butel | Blog | Holiday Recipes

Just in time for holiday cookie exchanges, next up in our Fall Cooking recipe line up is a delicious cookie recipe from BlueStar All Star Chef Jane Butel.  Credited with starting the Tex-Mex mania, Jane Butel published her first cookbook on New Mexican and American Mexican food in the 1960′s.  Twenty cookbooks later, her latest cookbook, “Chili Madness” 2nd edition is a revised and greatly expanded version of her best-selling original “Chili Madness” cookbook.

Ms. Butel is listed in Who’s Who in American Women, Outstanding Young Women, Platinum Who’s Who and the World Who’s Who.  She is a member of the New York City chapter of Les Dames d’Escoffier and the International Association of Culinary Professionals among other affiliations.

Learn more about Jane Butel here:

Name: Chef Jane Butel

Favorite Holiday Recipe: Bizcochitos

Why this is your favorite holiday recipe: “It is New Mexico’s state cookie and originally made in Mexico to celebrate Cinco de Mayo”

How your BlueStar range / oven helps make it perfect:  ”The convection feature of the oven creates just the right browning and moist texture.”

Recipe: Bizcochitos (New Mexico’s State Cookie)

Yield: 4 dozen cookies

Baking Time: 10 – 12 minutes

  • 1 1/2 cups lard, chilled
  • 1 cup plus 3 tablespoons sugar, divided
  • 2 eggs
  • 2 teaspoons anise seeds
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • About 3 tablespoons brandy, apple juice, or milk
  • 2 teaspoons ground cinnamon
  • Preheat oven to 350°.  Beat lard and 1 cup sugar in a bowl until fluffy.  Add eggs and anise seeds, and beat until very light and fluffy.  Sift together flour, baking powder and salt.  Add to creamed mixture in four different additions with some of the brandy each time, mixing on low speed of the mixer to combine the ingredients after each addition.  Mix thoroughly to make a stiff dough.  Place dough on a long piece, about three fee of waxed paper at one end.  Bring the long end of the paper over the top and press to about one inch or slightly less in thickness and refrigerate until chilled.
  • Roll out dough between waxed paper to just under 1/2 inch thickness.  Cut with flour dusted cutters into the traditional fleur de lis shape or into 3-inch rounds.  Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side.  Place cookies on ungreased baking sheets.  Bake 10 -12 minutes or until tops of cookies are just firm.  Cool cookies on wire racks.

Holiday Favorites from Zoe Francois | Blog | Recipes

Just in time for holiday gatherings, here is a favorite recipe of Chef Zoë François, a master baker whose motto is “Eat Dessert First” (we at BlueStar approve of this life philosophy!).  Zoë plays with sugar on her blog at www.zoebakes.com (check it out to see the most amazing step-by-step recipes such as the one below).  She is also the co-author of the best selling bread books: The NEW Artisan Bread in Five Minutes a Day, Healthy Bread in Five Minutes a Day and Artisan Pizza and Flatbread in Five Minutes a Day and is a frequent contributor to Cooking Channel, Fine Cooking, Disney, Easy Eats, Mother Earth News and Cooking Club magazines.

We are going to be giving away Zoë’s new cookbook on our Facebook page – so be sure to Like the post to enter and win.

Name:  Zoë François

Favorite Holiday Recipe: Chocolate Caramel Ice Box Cake

Why this is a favorite holiday recipe: The cake is absolutely delicious and equally as stunning to present at a holiday party.

How your BlueStar range / oven helps make it perfect: You can cook the caramel quickly with a very hot flame.  Allowing the flame to heat the pan, even on the sides will help prevent it from crystallizing.

Recipe: Chocolate Caramel Icebox Cake (Makes: 12 servings)

Homemade Chocolate Wafer Cookies:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 cup dark brown sugar, well packed
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 3/4 cup cocoa powder (Dutch processed)
  • 1/2 teapsoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk

Caramel Whip Cream:

  • 3/4 cup sugar
  • 1/4 cup water
  • 1 teaspoon corn syrup
  • 3 cups heavy whipping cream

To make the caramel whip cream:

  • In a large saucepan put the sugar in a mound in the center of the pan, be sure it doesn’t hit the sides.  Gently add the water and corn syrup, making sure the sugar doesn’t splash up on the sides of the pan.
  • If any sugar is not dissolved, very gently stir, but make sure none of the sugar hits the sides of the pan.  (All of this care to keep the sugar off the side of the pan will prevent your sugar from crystallizing while it cooks.)  Cook over high heat, without stirring.
  • When the sugar starts to color on the edges, gently stir the sugar.
  • Until it is quite dark, it will smoke a bit.  I like my caramel very dark, with an almost bitter edge.
  • Once the caramel is dark in color, reduce the heat and add half the cream.  The caramel will sputter and seize up, which is normal.  Gently whisk the caramel until the caramelized sugar dissolves.  Add the remaining cream and stir.
  • Strain the caramel cream into a shallow container.  Cover and refrigerate until well chilled, at least an hour.  Can be made the day ahead.

To make the chocolate wafer cookies:

  • Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.  Add the dry ingredients to the butter mixture and mix just to combine.  Add the milk and mix just to combined.
  • Form the dough into two 1 1/2-inch-thick logs.  Wrap well in plastic wrap and refrigerate for at least an hour.
  • To bake: Preheat oven to 350° F and line 2 baking sheets with parchment.  Slice the log of cookie dough into 1/8-inch-thick coins.
  • Arrange on the cookie sheets with about 1 1/2 inches between the cookies.  Bake for 8 minutes and then rotate the trays back to front and switch from top to bottom racks.  Bake for another 2 minutes or until they are dry looking and firm.  Because the cookies are dark, you can’t go by color on these.  Allow to cool completely on a wire rack.
  • Line an 8 x 4-inch loaf pan with plastic wrap, set aside.
  • Using a whisk or stand mixer whip 2/3 of the chilled caramel cream until soft peaks.  Be sure not to whip the cream in a plastic bowl or it may not whip properly.  Reserve the remaining 1/3 of the cream for topping the cake.  The best way to whip cream is to do it on a lower speed for a longer time.  If you whip the cream on medium-high, instead of high, you will have a smaller air bubble and the cream will have more stability.  This will also prevent some over whipping.
  • Coat the bottom of the prepared pan with about a 1/4-inch-thick layer of the cream.  Line the outside of the pan with the cookies.
  • Spread a layer of the cream on each cookie and layer them together in the pan.


You should end up with about 3 rows of cookies and cream.  This may vary slightly depending on how large your cookies are.

Cover the top with more of the cream, so the cookies are completely covered.  Refrigerate the cake for at least 3 hours or overnight.




Invert the cake onto a serving platter.







Whip the remaining 1/3 of the cream and decorate the cake as you wish.