We always love it when March rolls around, and not just because we're all tired of winter! It's because we know St. Patty's Day is coming soon and that means we'll get to eat one of our all-time favorite dishes, colcannon. No corned beef and cabbage dinner is complete without the addition of this delicious mashup of mashed potatoes and mixed greens. In this recipe, you're also getting sneak previews of two great dishes from our Feel Good Food Cookbook: our Creamy Mashed Potatoes and our Leafy Mixed Greens.
Ever wonder why some dishes taste more delicious than others? And it's not JUST the seasonings. The basis for a truly elevated meal starts with a good stock. In this post, we're sharing our three favorite stock recipes from the Feel Good Food cookbook and hope they will inspire you to save your vegetable peelings and leftover chicken bones. All that good stuff you've been throwing out will help make your chicken or veggie stock that much richer.
These sinfully delicious chocolate truffles make the perfect gift for any special occasion but especially Valentine's Day or the Holidays. Buy some beautiful tins and boxes and spend an afternoon or evening making this simple recipe that will wow your friends and family. They'll love you forever for making them such a decadent, delicious gift.
Join us tomorrow evening, Friday February 8th at BlueCashew Kitchen Homestead in Kingston, New York and learn how to make our famous Chicken Pot Pie. It's one of our most popular fall and winter dishes at Bistro-to-Go. Click on the link in the recipe to get your tickets and learn all of Chef Richard Erickson's secrets to this soul-warming favorite. OR enjoy the recipe that we've posted here, from our Feel Good Food Cookbook and share with all of your friends and family. They'll love you for it.
We love blood oranges. Their distinctive color adds a splash to any recipe that calls for oranges, and helps to perk up a dreary winter day. We also love this classic combination of ingredients for a wonderful winter salad.
This hearty soup is filling and satisfying without being heavy in the least: hearty from the turnips and lentils and light because it’s made with water—and it’s vegan as well. Most of the work comes from dicing the vegetables; the actual cooking time is no more than 30–45 minutes.
In 2010 we were invited to be a part of the the Ulster County Wing Fling at Cantine Field in Saugerties and guess what? We came away with first place in the voter awards. Here's a recap of how we made our wings so good and how we've kept them as a menu favorite all these years.
If you've ever wanted to make a great side dish or appetizer, this is it! An authentic fried artichoke that's easy to make. Follow these simple directions and let us know what you think by posting pics on our Facebook page.
Over the next month, we'll be featuring some of our favorite catering events from last season. The Winnakee Land Trust Gala in June was an especially festive affair, and of course the menu for the evening was a smashing success. See some of the highlights in this post.
This recipe for Garlic Confit and Garlic Oil will provide you with two very useful additions to your kitchen pantry. As a bonus, you will have a wonderful garlic-infused oil to use for brushing on Bruschetta, grilling or sautéing vegetables, adding to pasta dishes, and (the best news) boosting your immune system. It’s so simple and useful that once you make this, you will never want to be without it. Spread confit liberally on a toasted baguette, add to mashed potatoes, or top mixed leafy greens as we do. They both keep for several weeks when chilled and submerged in oil.
If you're looking for an elegant appetizer to serve for New Year's Eve or at any party where you want to impress your guests, these Smoked Trout Blinis are a snap to assemble and look like a million dollars, especially if you buy the blinis.
Everyone wants a moist, tender, delicious Thanksgiving turkey - so what's the best way to achieve that goal? Chef Richard Erickson shares his thoughts on both brining and "dry-brining" in this post. He also shares his brine recipe, which is an excerpt from our Feel Good Food cookbook. Wishing you and your family a very Happy Thanksgiving.
Our head baker Melinda Champagne makes one of the most delicious pecan pies we've ever tasted. This recipe is an excerpt from our cookbook Feel Good Food, and we're happy to share it with you to help make your holidays even more special.
Who doesn't think that green bean casserole is one of the best things about Thanksgiving dinner? In this post, Chef Richard Erickson shares his secrets to making the most delicious version you've ever had. Enjoy! Your friends and family will love you for making this.
Read the full article from the Poughkeepsie Journal, October 17, 2018 here and join us on Sunday October 21st at bluecashew Kitchen Homestead in Kingston for a book signing and tasting from our new cookbook Feel Good Food.
We couldn't be more thrilled that Florence Fabricant has reviewed our new cookbook "Feel Good Food, Recipes from the Hudson Valley's Blue Mountain Bistro-to-Go" in the New York Times. Read the online article entitled "Culinary Tales from the Hudson Valley" posted October 15, 2018 here. The print edition of the article will appear on Wednesday October 17, 2018
Enjoy this sneak peak recipe for Mixed Leafy Greens from our newly released cookbook "Feel Good Food". It's fall and greens are at their best. Pick some local varieties up now at your local farmstand while their flavors are at their peak.
Here's a wonderful vegetarian version of the classic Greek dish Moussaka. This is just one of the great vegetarian recipes in our new cookbook, "Feel Good Food, Recipes from the Hudson Valley's Blue Mountain Bistro-to-Go".
Mary Anne and Richard Erickson, owners of Bistro-to-Go on Route 28 in Kingston, announce their 25th Anniversary Celebration with an official book launch and signing, Saturday, September 29, 2018 from 11:00-5:00 at their Route 28 location. All are welcome.
Okay, so you’re hungry but not in the mood to cook, and you’re not in the mood to eat out either. What to do? Gas station munchies? Fast food? Hold it right there. Don’t do that to yourself—not when Blue Mountain Bistro-to-Go has exactly what you need.
For most of America Thanksgiving means a four day weekend, lots of good food and football games. For those of us in the food service business it means a lot of work. The work begins long before the turkeys even arrive. The week before we roast turkey necks to get a jump on making the gravy, about 18 gallons worth this year!