An Evening with All-Star Chef Paul Kahan

In a truly exciting night we were joined by chef and author of the newly released cookbook “Cooking for Good Times: Simple Recipes for Sharing” Paul Kahan at the opening of the new BlueStar showroom in Abt Electronics. A packed audience watched as Chef Kahan demonstrated some of his delicious new recipes on the pro-style appliances from BlueStar. In the words of the chef “the only thing on the residential market that really functions like a true professional stove is a BlueStar.” Try these recipes for yourself now!

Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette

Recipe from All-Star Chef Paul Kahan


Marinated Kale

  • 1⁄4 cup grated Pecorino or Parmigiano cheese
  • 2 tablespoons extra-virgin olive oil Zest and juice of 1 lemon
  • 1 clove garlic, minced
  • 1⁄2 teaspoon honey
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon crushed red chile flakes Freshly ground black pepper
  • 1 large bunch black Tuscan kale, ribs remove, coarsely chopped

Hazelnut Vinaigrette

  • Heaping 1⁄4 cup hazelnuts, toasted in a skillet over medium heat until fragrant and then finely ground
  • 3 tablespoons hazelnut oil
  • 1 tablespoon red wine vinegar
  • teaspoon finely chopped shallot 1 teaspoon minced thyme leaves 1⁄ teaspoon honey
  • 1⁄4 teaspoon kosher salt 3 cranks black pepper
  • Roasted and marinated beets
  • balls burrata or fresh mozzarella cheese, torn into rough chunks
  • Kosher salt
  • Freshly ground black pepper
  • 1⁄ cup coarsely chopped toasted hazelnuts


MARINATE THE KALE In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine— really get in there and work the kale with your hands; this isn’t a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just- roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They’ll marinate just the same.

MAKE THE VINAIGRETTE Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve, or store in the fridge for up to 5 days.

CHAR THE KALE AND BEETS Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.

PUT IT TOGETHER AND SERVE Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts.


Beet and Walnut Dip

Beet and Walnut Dip from All-Star Chef Paul Kahan


  • 1 cup leftover roasted and marinated beets (see page 84)
  • 1⁄2 cup raw walnuts
  • 1⁄4 cup bread crumbs (from 1 slice artisan-style bread, such as ciabatta, toasted and torn into pieces)
  • 1 clove garlic, peeled
  • 1 teaspoon ground Urfa chile,
  • 1⁄4 teaspoon crushed red
  • Chile flakes
  • 11⁄ tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil 11⁄ teaspoons pomegranate molasses, aged balsamic vinegar (the thick syrupy kind), or saba
  • 1 teaspoon kosher salt
  • 1⁄3 cup water
  • Grilled bread, crackers, butter lettuce cups, or cut vegetables for serving


ROAST THE BEETS, ETC. Preheat the broiler. Arrange the beets, walnuts, and bread crumbs on a rimmed baking sheet. Place under the broiler and cook until the nuts and bread are toasted and starting to char, 4 to 6 minutes.

FINISH THE DIP Transfer the lot to a food processor or blender along with the garlic, Urfa chile, paprika, lemon juice, oil, pomegranate molasses, salt, and water. Process until the mixture is smooth but still with a bit of texture, about 1 minute. Transfer to a serving bowl.

SERVE OR STORE Serve with good crackers, butter lettuce cups, or fresh veggies or store in the fridge for up to 5 days.


Click here to learn more about Chef Kahan and get another of one of his delicious recipes now.