Bloggers Visit BlueStar Factory | Blog | News

On Tuesday, November 6th, a select group of bloggers were invited to the BlueStar and Prizer Hoods factories for the debut of the new Platinum Series range and a culinary experience they soon won’t forget.

The day began with a tour of our Reading, PA facility that has been continuously producing stoves and cooking equipment for over 130 years.  Our guests were able to see the meticulous work that goes into every one of our handcrafted products and the commitment by the staff at Prizer Painter Stove Works to produce a high-quality, customized product.

After the tour, the bloggers had a chance to experience the power of BlueStar for themselves in our interactive showroom.  Our 130 degree simmer burner gently melted chocolate for chocolate covered strawberries (without a double boiler) while the searing power of the new 25,000 BTU PrimaNova burner produced restaurant quality stir fry.  We finished by demonstrating the baking prowess of the new PowR oven featured on the Platinum Series range with our new favorite chocolate chip cookie recipe.

The day was completed with a delicious lunch prepared by BlueStar All Star Chef Paul Marshall who prepared a menu of seasonal favorites from his Malvern, PA farm.  Grilled paillard chicken, a fresh arugula and fennel salad, a seasonal fall soup and of course our delicious strawberries and cookies completed the day and showcased the cooking expertise of the chef and our BlueStar cooking equipment.  We enjoyed sharing our factory and showroom with these special guests.

Holiday Favorites from Chef Jose Garces | Blog | Holiday Recipes

This week we are featuring a perfect dish for your Thanksgiving feast from Iron Chef Jose Garces.  Chef Garces is the owner and operator of more than a dozen restaurants in five cities.  He is the 2009 winner of the James Beard Foundation’s “Best Chef Mid-Atlantic” award and one of only a few chefs in the country to hold the coveted title of Iron Chef.  His newest cookbook, The Latin Road Home (Lake Isle Press, October 2012), a culinary and cultural tour of Ecuador, Spain, Mexico, Cuba and Peru, can be yours – Like our post on Facebook for a chance to win one this holiday season!

Chef Garces is the proud owner of 2 BlueStar ranges – and he helped us launch our new Platinum Series at his private farm in Bucks County, PA.  Click here to watch him cook on live TV.

Name: Jose Garces

Favorite Holiday Recipe: Chorizo-Cornbread Stuffing

Why this is your favorite holiday recipe: Stuffing is always everyone’s favorite side at any holiday celebration – during the meal and for leftovers – so I always make sure to have extra on hand.  This version has a hint of spice from the chorizo, and stays super moist thanks to the cornbread.

How your BlueStar range / oven helps make it perfect:  The precise control available to me from my BlueStar oven ensures a perfect result every time, with an even temperature throughout the stuffing.  I don’t have to worry about overly crispy edges with an underdone middle.

Recipe: Chorizo-Cornbread Stuffing

  • 10 cups Cornbread, cut into 1″ cubes, lightly toasted (use your favorite recipe that will yield 10 corn muffins, or store bought is fine to use too – look for a version that’s plain, all-natural and low-sugar
  • 2 cups – Spanish Chorizo, finely diced (Use Chorizo Bilbao if available)
  • 2 Spanish onions, finely diced
  • 2 celery ribs, finely diced
  • 1 carrot, peeled & finely diced
  • 6 cloves garlic, minced
  • 6 Tbsp – unsalted butter
  • 2 Tbsp – fresh rosemary, finely chopped
  • 3 Tbsp – fresh thyme, finely chopped
  • 2 Tbsp – fresh sage, finely chopped
  • 2 cups – roasted chicken broth (dark: store-bought is fine to use – look for a low-sodium variety)
  • 2 large eggs, lightly beaten
  • Kosher salt to taste
  • Black pepper to taste
  • Preheat oven to 350° with the rack positioned in the center of the oven
  • Over medium-low heat, gently render the chorizo in a large saucepot until slightly crispy.  Add butter, onion, carrot and celery, and cook until translucent, about 10 minutes.
  • Add garlic, rosemary, thyme and sage, and cook until very fragrant, about 1 minute
  • Transfer mixture to a large mixing bowl.  Add cornbread and gently fold together.  Add chicken stock and eggs, and mix well.
  • Season to taste with salt and fresh black pepper
  • Transfer stuffing mixture to a buttered 9 x 13″ baking dish, and bake, uncovered, until golden brown, about 35-40 minutes.

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.



Holiday Favorites From Slade Rushing | Blog | Recipes

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 in Small Packages | Blog | Articles | Kitchen Ideas

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 Kitchens | Blog | Kitchen Inspiration

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 | Blog | Colored Appliances

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

2013 Architectural Digest Show | Blog | 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.