At The Broadmoor, culinary excellence is rooted deep within our history and continues to win the admiration of guests and critics alike at our numerous restaurants, cafés and lounges. After years of requests from eager patrons, we've asked our chefs to share some of their favorite recipes with you. Check back often as our recipes will change. Bon Appetit!
Lobster Mac and Cheese
Chef Bertrand Bouquin
Executive Chef, Summit and Penrose Room
- Kosher Salt
- Vegetable Oil
- 1 lb. Elbow Macaroni
- 1 lb. of Chanterelle Mushrooms
- 6 oz. Smoked Bacon
- 1 qt. Milk
- 8 Tbsp. (1 stick) Unsalted Butter, Divided
- 1/2 cup All-Purpose Flour
- 4 cups Gruyere Cheese, Grated
- 2 cups Extra-Sharp Cheddar Cheese, Grated
- 1/2 tsp. Freshly round black pepper
- 1/2 teaspoon Ground Nutmeg
- 1 1/2 lbs. Cooked Lobster Meat
- 1 1/2 cups (5 slices, crusts removed) Fresh White Bread Crumbs
- Preheat oven to 375 degrees
- Drizzle vegetable oil into a large pot of boiling salted water
- Add macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well
- Clean the chanterelles and sauté over high heat with olive oil, salt and pepper for about 10 minutes. Set aside.
- Meanwhile, cut the bacon in small pieces and cook over medium to high heat in a large sauce pan until they become crispy
- Drain the fat and heat the milk in that same saucepan, but don't boil it
- In a large pot, melt 6 tablespoons of butter and add flour
- Cook over low heat for 2 minutes, stirring with a whisk
- Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth
- Off the heat, add the Gruyere, Cheddar, 1 pinch salt, the pepper, and nutmeg
- Add the cooked macaroni, cooked chanterelles and lobster and stir well
- Place mixture in 6 to 8 individual gratin dishes
- Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top of the pasta in the gratin dishes
- Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top
- 1 1/2 ounces brandy
- 3/4 ounce Cointreau
- 1/2 to 3/4 ounce fresh lemon juice
Shake all ingredients with ice and strain into an iced old fashioned glass or, preferably, a cocktail glass. Garnish with an orange peel. Note: If served "up" strain into a small cocktail glass with a sugared rim.
Broadmoor Banana Bread
- 3 cups Flour
- 2 cups Sugar
- 3 tsp Cinnamon
- ¼ tsp Baking Soda
- 1 tsp Baking Powder
- Dash Salt
- 3 each Eggs
- 1 cup Oil
- 2 cups Banana, ripened, mashed
- 1 cup Walnuts (optional)
In large bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt. Make a well in the flour mixture and add well-beaten eggs, oil, nuts, and banana. Mix thoroughly and divide evenly into two greased loaf pans. Bake in a preheated, 350-degree oven for approximately 45 to 50 minutes or until a knife inserted in the center comes out clean. Yields two loaves.
Pissaladière with Figs, Goat Cheese and Arugula
- 3/5 oz Active dry yeast
- 1¾ to 2 cups Luke-warm water
- 2 tsp Superfine sugar
- 4 ¼ cup All-purpose flour
- 1 Tbsp Salt
- 4 each Yellow onions
- 1 Tbsp Olive oil
- 1 Tbsp Unsalted butter
- 10 each Black mission figs
- 5 oz Goat cheese
- 2 cups Arugula leaves
- 3 cups Port wine
Combine the dry yeast with ¼ of the lukewarm water and sugar and let proof for 10 minutes. In a mixer fitted with a dough hook, combine the flour, the mix of yeast, water and sugar. Set mixer on low until a wet dough forms. Add more water if necessary - the dough should be slightly sticky. Add the salt. Knead the dough in the mixer for about 8 minutes. It should become elastic, pull away from the side and lose any stickiness.
Put dough in a large oiled bowl and cover with a towel. Let it rise in a warm spot until it doubles in size, about 2 hours.
Slice the onion very thin. In a large sauce pot, heat 1 tbsp. of olive oil with 1 tbsp. of butter. Add the onion and cook over a very low heat until it until it becomes a compote, stirring very often. This can take up to 1 hour. You can add some water as you go if it becomes to dry.
In a heavy bottom, small sauce pan, bring the port wine to a simmer and reduce until it has a syrup consistency. You should have about 2-3 tbsp of port left in the pan. Set aside.
Slice the figs about 1/8 thick, and set aside.
Cut the dough in 4 even portions. With flour on the table, roll the dough as thin as possible and place on a sheet tray. With a fork, dock the dough so it doesn't rise when you cook it. Arrange the onion compote then the sliced figs evenly over the dough. Crumble the goat cheese and sprinkle evenly on top of the figs.
Cook in a convection oven at 375º F for about 10 minutes.
Drizzle the port reduction on top of the pissaladière and arrange the arugula on top.