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"When you cook on a professional range since starting in the business at age 15, you get used to the power and accuracy of controlling heat."

Chef Paul Marshall

 

Paul Marshall

Head shot Paul Marshall

Name: Chef Paul Marshall
Location:  Malvern, PA
BlueStar: 60" RNB with Griddle & Charbroiler, and 30" Double Wall Ovens, all in Cobalt Blue

From his childhood on the bayou in rural Louisiana, the land of cayenne pepper, roux, seafood gumbo, beignets, and Andouille Sausage, Paul always showed a passion for cooking.  During seven years under the watchful eye of Fernando Oca he learned classical French technique.

Chef Marshall worked under Pascal Godett at the grand opening of the new Four Season's Hotel in Florence.  Upon returning from Italy, Marshall went back to his New Orleans roots to work under Emeril Lagasse at Commander's Palace.  There he further developed his passion for "the new" New Orleans cuisine, a melting pot of French, Spanish and American flavors.

Later Marshall went to Hong Kong where he developed his Asian culinary skills as the Executive Chef at the Hong Kong Sheraton Hotel.  For four years, Marshall led an international staff and developed his skills working with authentic Mandarin and Cantonese cuisine.

In 2007 he became Chef De Cuisine of Oscars, the French Brasserie, in the Waldorf Astoria Hotel.  Paul and wife Julie moved to Malvern, PA and pieced back an old dairy farm dating back to 1744.  He is a strong believer in sharing his passion and experience with each and every one of his guests.

 

Favorite Ingredient:  Shallots, you cannot make good food without it!  They are the core of all French cooking.

Why BlueStar:  Why Rolls Royce?  BlueStar® is the quintessential mark of quality.  They have the lowest service rate percentage in the industry, an amazing amount of colors to choose from, and the performance of the range is second to none.  When you cook on a professional range since starting in the business at age 15, you get used to the power and accuracy of controlling heat.  BlueStar® offers the same level of absolute control and absolute power.

Unusual item in the tool box:  Everyone needs to have a Swiss Army Knife.  It comes in handy for pulling bones from fish, or changing a thermostat on a deep fryer.  One simple tool does it all.

 

Favorite Recipe:

Lemon Ricotta Pancakes

Sunday morning breakfast will be forever changed with this amazing recipe, which is a favorite of Chef Paul Marshall. 

  • 6 Farm fresh eggs, separated
  • 1 1/2 cup - Ricotta cheese
  • 8 Tbsp - Butter, softened
  • 1 tsp - Vanilla
  • 1/2 cup - Flour
  • 1/4 cup - Sugar
  • 1/2 tsp - Salt
  • 2 Tbsp - Lemon zest (about two lemons)
  • 1/2 pint - Raspberries
 
Directions:
 
  • Pre-heat griddle on medium low
  • In a medium bowl, mix together ricotta, egg yolks, butter and vanilla.  In a separate bowl, whisk together dry ingredients.  With a rubber spatula fold the dry ingredients into the ricotta mixture.
  • In another mixing bowl beat egg whites until soft peaks form.  Fold half the egg whites into the ricotta mixture, then fold in the rest of the egg whites until just combined.  The egg whites will lighten the mixture.
  • Melt 1 Tbsp of butter on griddle heated to medium low.  Pour the batter onto the griddle.  I used a 1/4 cup measuring cup for this.
  • Cook pancakes for 4-5 minutes, or until the tops begin to bubble and the undersides are nicely browned.  Flip and cook the other side for 3-4 minutes.  Place 4 pancakes in center of plate, and garnish with raspberries, and dust with powdered sugar!

 

 



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