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.
The Holidays are here, and there is no more perfect gift than homemade treats. Buy some beautiful tins and boxes and spend an afternoon or evening making this simple recipe for chocolate truffles that will wow your friends and family. They'll love you forever for making them such a decadent, delicious gift.
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!
Now that the warm weather wedding season is winding down, I thought it would be fun to highlight some of our favorite weddings from 2016. June is always the most exciting month for celebrations in the Hudson Valley, as everyone cheers the return of warmth, budding leaves, greenery and flowers.
Late summer is the most delicious time of year for local produce. A visit to any farm stand is sure to inspire a wonderful new meal. Check out this vegetarian dish I made with zucchini "spiralized" into a "pasta" and all locally farm-grown produce.
Looking for a recipe for a Southern Tomato Pie? You'll most likely find that most of the recipes are full of mayo and cheese. With this in mind, Chef Erickson invented this recipe that's a cross between a Provencal-style tomato tart and a classic deep dish tomato pie. It's healthy, delicious, and colorful! Enjoy it all summer long when tomatoes are at their best.
Artist/owner of Bistro-to-Go Mary Anne Erickson has designed the store and cafe's new sign as a tribute to all her favorite vintage neons signs from the past. This beacon of Feel Good Food shines 24/7 welcoming travelers and locals to their eatery for delicious, nourishing food to eat-in or take-out.
"Bruschetta" (oil rubbed and toasted baguette slices) are great finger foods and a perfect appetizer for a cocktail party or a cocktail hour at a larger celebration. There are many different toppings you can use to make this perfect bite-size appetizer, and we think this combination of olive tapenade and goat cheese is a real winner! Tapenade is a tasty olive spread which takes its name from the Provencal dialect for capers "tapeno". Everyone makes his or her own version, varying the proportions but the basic ingredients seldom change.
Over the course of the next few days building up to New Year's Eve, we'll be sharing some of our favorite appetizer recipes with you. This Tuna Tartare is always a hit for weddings and cocktail parties!