Blades' Bistro

Video: How to make a mixed Kale Salad with Fennel and a Maple-Raspberry vinaigrette with Chef Kevin

Video: How to make salmon with an asparagus salsa with Chef Kevin

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Watch Chef Kevin make his famous French Onion Soup

Blades’ Bistro Watermelon Gazpacho Recipe
By Chef/Owner Kevin Bladergroen

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 (see recipe), and let sit 2 hours together at room temperature Blend in a food processor till smooth, and then strain through a strainer or sieve for smooth consistency. Refrigerate to desired chilled temperature, can be held in refrigerator for up to 2 weeks.

Red wine vinaigrette:
1 Cup red wine
One Half Cup red wine vinegar
1 Cup virgin olive oil
1 Cup tomato juice
Garnish with a tablespoon (or to liking) cubed watermelon, a touch of virgin olive oil floating on top and for added garnish and a little finely chopped fresh parsley. Serves six people.

Blades’ Bistro Mussels "The Dutch Way" Recipe
By Chef/Owner Kevin Bladergroen


  • "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. Over medium heat, cook mire poix until butter sizzles. Add mussels and turn to high heat, then add white wine and compound butter. Cover pan, allowing mussels to steam in white wine and butter mixture. Cook on high heat until all mussels have opened.  Finish with fresh chopped parsley and serve in a deep bowl with plenty of bread to soak up the broth!
Compound Butter Recipe:

  • 1 tsp. chopped fresh garlic
  • 2 shallots, finely chopped
  • 1 tsp. fresh chopped thyme
  • 1 tsp. fresh chopped parsley
  • Capers

Sauté above ingredients 5 minutes, then add liquid:

  • 1 Tbsp. lemon juice
  • 1 cup white wine

Serves two people when used as a appetizer, for an entree serving double the recipe.

Blades’ Bistro Duck Confit Salad w/ White Cannellini Beans

By Chef/Owner Kevin Bladergroen

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 and preservative. Confit can be refrigerated up to 6 months.

Ingredients Confit

  • Salt
  • Sugar
  • Thyme
  • Cloves
  • Diced Garlic

Cooking Instructions for Duck Confit: (*note: use a third of ingredients for a party of four)
Begin with equal amounts of salt and sugar, one cup of each for a large party.  Add 1 tablespoon thyme, a teaspoon of cloves, and 3 tablespoons of diced garlic to the salt & sugar in a food processor. Use this mixture (paste) on 10 pounds of duck legs, padding on the exposed meat of the duck. Place one leg on top of another, in a pan and place in the fridge. After 1-1/2 days turn the legs and return to fridge for another 1-1/2 days. Remove from fridge and remove excess mixture to avoid the duck being too salty.

Place the duck in a roasting pan with rendered duck fat to cover legs, cover and cook at 400 degrees for two hours. Refrigerator Duck in its own duck fat.

Reheat the duck legs over broiler to crisp the skin.

Mix Concassé and cooked white Cannelloni beans.

Place the beans and Concassé mixture on a bed of mixed greens; sprinkle some crisp bacon bits over the mixture and salad. Set duck on top, and finish with French vinaigrette dressing.

Recipe Concassé:

  • 4 Quartered tomatoes (innards removed)
  • ½ Cup Black Olives
  • 1 Cucumber

To create the tomato Concassé; in a bowl add tomatoes, black olives, cucumber, and a touch of crisp bacon bits.

French Vinaigrette

  • Oil
  • Vinegar
  • Salt and Pepper
  • Various herbs (optional)

This is a basic oil-and-vinegar combination, 3 parts of oil to 1 part vinegar, salt and pepper. You can add various herbs.

Instructions Cannelloni Beans:
For cooking Cannelloni beans, follow the instructions on bag. Make sure the beans are tender.

Blades’ Bistro Wild Mushroom Bisque Recipe
By Chef/Owner Kevin Bladergroen


  • 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 oz brandy
  • 2 oz dry sherry
  • 2 oz Maggi seasoning (by Nestle)

Roux recipe, if needed

  • 2 tbsp. butter or oil
  • 2 tbsp. flour

(Flour and butter or oil is 1 to 1 ratio.)
Melt butter in skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the Roux and start over. Even a slightly-burned sauce will ruin a savory dish.
For garnish

  • 1 cup chopped parsley
  • ½ cup crème Fraiche

Cooking Instructions:
In large pan melt butter over medium heat.  Add garlic, celery, carrots, onions and button mushrooms, sauté 5 min till translucent add fresh herb mixture and cook 5 min longer. Reduce heat to low, add flour to make a roux stir over low heat often until golden brown color appears, do not let scorch. Turn up heat and add stock, milk, cream, sherry, maggie and the reconstituted wild mushrooms. Bring to medium simmer and cook for 30 min. Strain soup mixture into another bowl or pan, take the strained solids and puree in a food processor. Return puree to liquid and bring back to simmer, add bay leaf, salt and pepper to taste. Cook for 15 min, check consistently for thickness. If to thin stir in extra roux, if too thick add stock. Garnish with fresh chopped parsley and a dollop crème Fraiche.
** Serves six to eight people.

Blades’ Bistro
221 Highway 165 Suite L
Placitas, NM 87043

5pm - 9pm T-Th
5pm - 9.30pm F-Sa

Sunday Brunch
10am - 2pm

Wine Specials
$25 / bottle T-Th

Tel: (505) 771-0695
Fax: (505) 771-0690
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