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Chef's Recipes

Enjoy a Taste of The Broadmoor in Your Own Home

As one of the most highly regarded culinary destinations in Colorado Springs, gastronomic excellence is rooted deep within The Broadmoor’s history. This passion for fresh ingredients and outstanding cuisine 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
 
(Serves 6)
 
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 ground 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
 
Preparation:
 
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
 

Sidecar

Rob Leavey
Summit Restaurant
 
1 1/2 ounces brandy
3/4 ounce Cointreau
1/2 to 3/4 ounce fresh lemon juice
 
Preparation:
 
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)
 
Preparation:
 
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.

 

Pasta with Butternut Squash

 
Preparation for Squash:
 
1 kaboccha squash
1 butternut squash
1 spaghetti squash
1 lb crème fraiche
1 tsp Chinese 5-spice
1 tsp Salt
1 tsp Pepper
6 oz of unsalted butter
 
Preheat oven to 350 degrees F and roast squash for 30 minutes or until soft to the touch
Peel and combine squash (set aside half of the butternut squash to dice and use for garnish) in food processor – you may need to work in batches
After pureeing, combine the squash into a bowl, season with butter, salt and pepper
Add crème fraiche and Chinese 5 spice
Set aside to keep warm
 
Preparation for Pasta:
 
10 oz cavatappi pasta – cooked according to directions
6 oz vegetable stock
0.5 oz sherry vinegar
4 oz butter
1 shallot - minced
1 clove garlic - minced
1 tbsp torn herbs (parsley, tarragon, chives, chervil)
2 oz Chablis
1 oz roasted pumpkin seeds
reserved butternut squash, diced
 
Sauté shallots and garlic in butter
Add to the squash and pasta
Using a whisk, deglaze pan with the wine and vinegar
Add stock, stir in butter and the seeds and herbs
Cook in pan and then add to pasta and squash mixture
 
For the Gratine:
 
2 oz panko
2 oz parmesan cheese fine graded
1 ounce extra virgin olive oil
 
Combine all three ingredients
Sprinkle over pasta dish and place under broiler until topping is brown and crispy
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