BlueStar Cooking

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Thanks a million for making BlueStar's restaurant quality available to home chefs."

Laurie Colton - Walnut Creek, CA

Owner of a Stainless Steel, BlueStar RCS 30" FreeStanding Gas Range

Allison Vines-Rushing

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Name: Allison Vines-Rushing
Location:  MiLa, New Orleans, LA  
BlueStar:  36" RNB Series Freestanding Range with a Griddle

Allison negotiates from the land, a product of generations of farmers, as well as a student of Biology.  When she graduated from college, Allison's application of her Biology degree was culinary school at the Institute of Culinary Education in New York City.  From there, Allison and Slade apply the ultimate dedication to this combination of disciplines, their restaurant , MiLa.  MiLa, is named for Mississippi and Louisiana, and according to Allison, has been borrowed numerous times for baby naming.  (I must agree, not only clever, but beautiful).

Coincidentally, Allison's great grandmother, Ida Lou Vines was a sharecropper in Louisiana, and for generations forward, the land has been a part of the family's living.  This interesting fact means that Allison and Slade's new baby, Ida Lou Vines-Rushing, has come full circle, with the earth providing a living, just like her great great grandparents.

Allison seems to live in a swirling vortex, with a new baby, a busy restaurant and what is, most likely, very little sleep...you know, the usual for a restaurateur, superimpose new baby.  She is happily looking forward to making her own baby food on her new BlueStar for Ida Lou.

Allison Vines-Rushing, Full Disclosure

Favorite Ingredient:  Lemons.  Allison answered with quick application for the simple use of the acid: brightening her sauces, adding the needed additional layer of flavor to chicken, fish, summer vegetables, and of course, for all you Southerners, lemon pies and curds.

Favorite tool:  The tourne knife.  Taught as part of a skills class in culinary programs instructing in classic cooking, this knife is a must for those who master the art (and I do mean art).  Perhaps Allison will make a video in her spare time and teach us.  She mentioned that she likes to do carrots.

Why BlueStar:  Since Allison shares a kitchen with Slade, another of our BlueStar All Stars, I knew she woks with Slade, and loves the big burner power.  (She also mentioned mind blowing...you have got to love that!)

Unusual item in the tool box:  This time the tool box includes the kitchen, where Allison has Diano Reale marble on her countertops.  She describes this as a "perfectly imperfect" surface from the earth.  And by the way, she cleans her counters with the same lemons she loves on her vegetables...perfect, again.

P.S. Can't wait to cook from the new book:  Southern Comfort:  A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing, available October 2, 2012 

Click here to visit MiLa's website

Favorite Recipe:

Caramelized Peach Griddle Crepes with Vanilla Mascarpone

Serves:  4

  • 1/2 cup - All purpose flour
  • 1/2 cup - Whole milk
  • 1 - large egg
  • 2 tablespoons - Unsalted butter, melted
  • 1 tablespoon - Unsalted butter, cold
  • 1/8 teaspoon - Salt
  • 8 ounces - Mascarpone cheese
  • 1 - lemon, zested
  • 1/2 teaspoon - Vanilla
  • 4 tablespoons - Granulated sugar
  • 2 - Medium peaches, cut into six wedges each

 

Preheat griddle to 400 degrees.  In a small bowl, whisk together milk, egg and melted butter.  Whisk in the flour, mixing until the batter is nice and smooth, then whisk in the salt.  Put the finished crepe batter in a pitcher for pouring.

In another small bowl, whisk together the mascarpone cheese, lemon zest, vanilla, and 2 tablespoons of granulated sugar until smooth.

Once the griddle is hot, grease it with the remaining butter and then pour the crepe batter in four equal size circles on the griddle.  Once bubbles begin to form in the crepes, flip them onto their other side and cook for 30 more seconds.  Remove the crepes and stack them on top of each other on a plate, covering them with a slightly damp paper towel to cool.

Place the peach wedges in another bowl with the remaining 2 tablespoons of sugar, tossing to coat.  Place the sugared peach wedges on the hot griddle and cook 3 minutes per side, or until they get nice and caramelized.  Remove the peaches from the griddle and keep warm.

To serve, place a 1/4 of the mascarpone mixture in the center of each crepe and fold the four sides of the crepe around the cheese like an envelope.  Plate the crapes folded side down, then top with the warm caramelized peaches.



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