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The Beet Goes On! / The Health Benefits of Beets

posted by Mary Anne Erickson

Jan 27

Beets were the number one item on the list of “best foods you are not eating” which first appeared in the NY Times in 2008 (http://nyti.ms/2IATkZ). This incredibly popular article lists eleven foods that are good for you but for some unknown reason don’t make it to the dinner table or into people’s lives. So what is it with beets? Sometimes it’s a matter of the labor involved (the long cooking time and messy peeling process), and is probably why they are so popular in our store. We’ve had beets on our daily menu since we first opened in 2007 and they continue to be a big seller. And now we understand they have become very popular in upscale restaurants too!

The Nutritional Value of Beets

Beets are related to spinach and chard; the leaves and ribs are all edible and good for you: from the New York Times article, “Dr. Bowden says, … they are a rich source of folate as well as natural red pigments that may be cancer fighters.” Mostly we boil the beets, peel and cut them, then cover with a vinaigrette/brine seasoned with star anise and clove.

They are great oven roasted as well: we parboil them briefly before peeling, seasoning and roasting. Occasionally we have golden beets which are a bit milder in flavor and appeal to those who are not crazy about beets. This week we are making borscht so stop in for a warming bowl of beet soup! And just for fun, we thought we would share a wonderful excerpt from Tom Robbins, Jitterbug Perfume: “The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity.

Beets are deadly serious. Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets. The beet is the melancholy vegetable, the one most willing to suffer. You can’t squeeze blood out of a turnip… The beet is the murderer returned to the scene of the crime.

The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies. The beet was Rasputin’s favorite vegetable. You could see it in his eyes.”

Beet recipes: Roasted Beets / Pickled Beets / Sugar Beets / Cooking Beets!!!

And here is our favorite recipe for Borscht! Another great thing you can do with beets! 3 lg. beets, peeled and shredded 3 lg. carrots, peeled and shredded 3 medium baking potatoes, peeled and cubed 1 tablespoon vegetable oil 1 lg. onion, sliced thin 1 (6 ounce) can tomato paste 2 qts. water or vegetable broth 1 medium head cabbage, cored and shredded 1 (28 ounce) can diced tomatoes, drained 3 cloves garlic minced salt and black pepper to taste 1 teaspoon white sugar, or to taste sour cream, for garnish 2 tablespoons chopped fresh dill for garnish horseradish also makes a nice garnish with a little kick Sweat the vegetables in the oil, (beets, onion, garlic and carrots) until they release their juices. Then add  tomato paste and cook for 2-3 minutes. Add the water, salt, pepper, and diced tomato. Simmer for 1/2 hour and then add the cabbage and potato. Cook for another 20 minutes, then adjust seasoning. Garnish with the sour cream, dill and horseradish as an option. It can also be chilled and served cold.

Serves 6-8 as a first course or 4 as a meal!

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Our best desserts of 2011

posted by Mary Anne Erickson

Jan 01

Fabulous desserts are a hit all year round, especially here at Blue Mountain Bistro-to-Go! We are so proud of our fabulous baker, Melinda Champagne for her heroic efforts in putting out desserts of the highest quality! Enjoy these images from the sweetest year on record! (and thanks to Roy Gumpel for the first two images).

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"Not only was the food absolutely delicious, but the separate cocktail hours/canapé options that we decided on at the Onteora Mountain House worked out so well! The adults loved the more sophisticated tastes as well as the crowd pleasers that the kids wolfed down – in fact, I saw more than a few adults raid the kids’ cocktail hour and walk away with big plates of pigs, coconut shrimp and those YUMMY pulled pork cups! Of course, you KNOW I adore the chicken meatballs, etc…the smoked trout on blini is now my new favorite!"

By Abbe Aronson

October 2012

"Thank you for doing such an amazing job on Saturday - the food was delicious! Everyone raved and everything was cooked to perfection. Many thanks to you and your team."

By Adrian and Rob, Onteora Mountain House

October 2011

"We're so happy we decided to have Bistro-to-go cater Jake's wedding party instead of doing it ourselves. Your team was friendly and efficient and best of all, the food was terrific. Glad we have some leftovers to enjoy."

By Angela and Rick, Saugerties, New York

September 2012

"The food and service were beyond compare...you helped give my niece the best engagement celebration. I could not have asked for a single aspect of your service to be different...perfect in every way! "

By Anonymous, Woodstock, NY

April 2013

"I want to take this opportunity to extend my gratitude to you for hosting the wonderful champagne brunch at your lovely Blue Mountain Bistro and for your generous in-kind contribution to my reelection campaign. You should know I received many compliments on your behalf about how delicious the food is, and what a great place it is to hold an event. I heartily agree, and I am sure your catering venture will prove to be highly successful."

By Congressman Maurice Hinchey

May 2005

"Thank you so much for the delicious rehearsal dinner and wedding food. I enjoyed all of it but was especially thrilled to eat the steaming hot mashed potatoes! I and many of the guests, really enjoyed the collard greens and jambalaya. We would have loved to have taken the extras home to enjoy later. Many many thanks for all of your work to make the wedding a memorable event."

By Elizabeth and Peter Cole, Onteora Mountain House

November 2011

"So, the wild wedding craze is over and we are writing our thank yous to all participants. One very special Thank You! goes out to you and Richard and your crew - you have all been so nice and friendly and helpful with everything and the food was fantastic ("epic" as my father called it.) Thanks to your great organization everything went super smooth. Please feel free to use us as reference for prospective customers."

By Henning & Caitlin, Saugerties, New York

September 2010

"Universal kudos! The food was yummy and devoured (tho I was really happy to have some leftovers for my gang, who just left last nite!) All I added were my Malayasian coconut rice and a Caesar salad (my Richard's recipe). A good time was had by all. Thanks so much."

By Jane Brody, Personal Health Columnist, The New York Times

April 2011

"We could not have received a better affair if we rented the most gorgeous room at The Waldorf Astoria"

By June 2012 Wedding Thank you

June 2012

"Thank you so much. The party was fantastic. We had perfect weather. Everyone raved about the food. It was delicious. Michael and Megan were so wonderful in the way they arranged everything and their sense of timing. I could really enjoy the party too. I would be delighted to give a recommendation any time but you probably don't need it since you have such a wonderful reputation. Please thank Richard and all your staff who prepared the food."

By Karen, Palenville, New York

July 2012

"Hello Mary Anne: just wanted you to know the food you provided for our party at Onteora Mountain House last night was DEEEE-licious and is getting rave reviews today. As always, it is a pleasure working with you and Bistro-to-go."

By Marilyn Maracek, Woodstock, New York

July 2011

"A belated thanks for the wonderful food and energetic helpers who made my party such a success. Despite the rain, everything worked out perfectly and the food was much admired. I am glad we decided on the fillet of beef, which disappeared almost immediately, despite the professed vegetarians amongst us. But it was all delicious: the appetizers were beautifully displayed, thanks to the skills of the "ladies", the cakes were scrumptious , and I am sure you have acquired new fans."

By Marjorie, Woodstock, New York / New York City

June 2012

"Thank you for your creation and execution of Emily and Ben's glorious wedding celebration. Your skill and competence in arranging and composing such large wedding was extremely impressive. I enjoyed working with you both in the process of planning this memorable day."

By Patricia and David, Glenford, New York

August 2012

"Thank you, thank you, thank you! The food tasted delicious and it looked like a painting. Richard, Alan and I know that you are an artist in more ways than one. Michael and his assistant ran the whole show in a professional, pleasant, personable manner. Everyone enjoyed the party."

By Sandy Woodstock, New York / New York City

July 2011

"Rain and shine it was a great wedding. The food was scrumptuous and everything looked beautiful. When you said I didn't need a wedding planner you were absolutely correct. Your personal services made the party a success. I want to thank you from the bottom of my heart for everything."

By Sondra Mark

August 2009

"Matt and I just got back from Italy on Sunday night, and of course we spent much of the time on our honeymoon reminiscing about the wedding and reception. When we got back,we were inundated with notes and calls from our guests, praising every aspect of the event, and in many cases they complimented the food, the catering, your staff. It all ran so smoothly and everyone had such a great time, including Matt and myself. I just wanted to let you know that you deserve huge thanks for helping make our wedding such a success. We can't thank you enough and we are so grateful for your professionalism, calm and culinary expertise. Each characteristic contributed immensely to what in hindsight we both agree was the happiest moment of our lives."

By Steve and Matt, Woodstock, New York

October 2011

"I can't thank you enough for your help in making my niece's engagement celebration so memorable. From the moment you helped us plan the menu until the last dish was carefully washed and put away your professionalism has been unsurpassed. The guests raved about the food, the servers were efficient and hard-working, and every detail was impeccable. We will never try another caterer...because your service is the ultimate!"

By Susan Paynter

April 2013

"The party was spectacular - your food, staff and service were vital to it! We were very pleased with your contribution to the event - thank you so much. The food was beautiful and perfect, the staff were fantastic. The torrential rain and floods added crazy and extremely muddy elements to the night and you were all so amazing through this. Thanks for keeping it dry and together. We couldn't have done this without each of you. We wish you many more fun and successful parties this season!"

By Tracy and Jamie

June 2009

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