Recipes Archives ~ Blades' Bistro

September 17, 2019ByanjaorkevinInRecipes

Blades’ Bistro Wild Mushroom Bisque Recipe

Ingredients 3 bay leafs 2 table spoons butter 2 cloves garlic 1 stock carrot (sliced) 1 stock celery (sliced) 1 medium onion (sliced) 1 cup milk 1 cup cream 6 cups chicken stock ¼ cup unbleached flour 2 lbs button mushrooms ¼ cup dried wild mushroom blend (steeped in hot water for 15 min) 2...

September 17, 2019ByanjaorkevinInRecipes

Blades’ Bistro Duck Confit Salad with White Cannellini Beans

Confit is a specialty of Gascony, France, it is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal...

September 17, 2019ByanjaorkevinInRecipes

Blades’ Bistro Mussels “The Dutch Way”

Ingredients: “Mire Poix” (handful mixture of diced carrots, leeks, celery root, and onions) A tablespoon clarified (melted) butter, just enough to sauté the Mire Poix Chopped Parsley One wedge of compound butter (see recipe below) 1 lb. mussels, rinsed Cooking Instructions Add diced vegetable mire poix to clarified butter in a 2″ deep sauté pan....

September 17, 2019ByanjaorkevinInRecipes

Blades’ Bistro Watermelon Gazpacho Recipe

By Chef/Owner Kevin Bladergroen Ingredients: 1 Lb Seedless watermelon meat 3 Red bell peppers de-seeded, coarsely chopped 3 Cucumbers- peeled, de-seeded, then coarsely chopped 2 Table spoons chopped garlic ½ lb Seasoned croutons (can leave out for gluten free) Salt & pepper to taste Mix all together in the bowl, top with red wine vinaigrette...

September 17, 2019ByauthenticwebInRecipes

Salmon with an Asparagus Salsa with Chef Kevin

September 17, 2019ByanjaorkevinInRecipes

Category

Blades’ Bistro Wild Mushroom Bisque Recipe

Blades’ Bistro Duck Confit Salad with White Cannellini Beans

Blades’ Bistro Mussels “The Dutch Way”

Blades’ Bistro Watermelon Gazpacho Recipe

Salmon with an Asparagus Salsa with Chef Kevin

Mixed Kale Salad with Fennel and a Maple-Raspberry Vinaigrette

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