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

Blades’ Bistro Recipes

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...
Continue Reading
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...
Continue Reading
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....
Continue Reading
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...
Continue Reading

What People Are Saying

  • “Food & Wine: Placitas’ tasty little secret exposed! The bistro is in a small cluster of shops, and it was warm and welcoming on a cold December evening. The bar area occupies one wall, with dark wood shelves reaching to the high ceiling. A divider separates the bar patrons from the diners. The dining area is cozy rather than crowded, and the exhibition kitchen is classy.”

    Albuquerque Arts (Food & Wine)
    January 2010
  • “With colorful walls! In deep earthen hues of clay plaster, ambient lighting and an eclectic collection of artwork, Blades’ Bistro blends Southwest architecture with a European mood.””

    Local Flavor
    October 2009