The Perfect Poached Egg

So how do you poach an egg?  Many options are available.  You can use an elaborate poaching pan that has little round Teflon lined cups and a double boiler(although your finished product may resemble the flower pot hats the band Devo used to wear in the Eighties), or you could purchase a CombiTherm oven for around $50,000 and poach your egg right in the shell(it’s already programmed in).  If these options don’t appeal to you, there is always the classic approach.

            You will need a pot with water that is roughly two inches deep, a deep walled sauté pan works well due the increased base area, we don’t want to crowd the eggs. 

Pot with roughly 2 inches of H2O

 Put a pinch of salt in the water to assist the flavor of the eggs. 

Pinch! of Mr. Salt

The first helpful tip, put a teaspoon or two of vinegar into the water, this helps with coagulation of the egg whites.  Any acidity added to the water will work, even our friend Mr. Salt assists with this.

Any white vinegar will work.

Now comes the inside, super secret, all pro, kitchen insiders trick, get ready, bring the water to a simmer. 

Room temperature eggs will cook faster!

Take a slotted spoon, hold everything, I forgot to mention you should crack the eggs into a small bowl and have them at the ready(this will prevent the accidental ingestion of broken shell or a broken yolk), ok back to poaching,

Swirl water in a clockwise direction

take the slotted spoon and stir the water in the pot in a clockwise direction, to create a whirlpool of sorts,  carefully slide the eggs in(you can get about four eggs going in six quarts of water)

Sliding eggs into the whirlpool of sorts

and watch them spin around to poached perfection, about four to six minutes. 

Swirling Eggs!

The whites will appear firm and the yolk should be set  but soft. 

Perfection!

 If you enjoy hard poached eggs, just leave them in a few minutes longer,  carefully remove the eggs with your slotted spoon and enjoy.  Poached eggs, healthy and delicious.

Chef Chris

Main Kitchen Chef

AARON HAGA

My Personal Top 5 Recommended Culinary Books

            I often can be seen walking the grounds of The Broadmoor heading to a lunch or dinner function. One question I find guests often stop and ask me is what my favorite cookbook is. I wanted to take this time to share my top five recommended culinary books. Now, not all of these books are cookbooks and certainly every chef has their own personal favorites and preferences. I find these five to be the books I personally reference the most for research, recipes, inspiration and knowledge.

#1. The Professional Chef, The Culinary Institute of America

The Professional Chef, The Culinary Institute of America

            I may be giving my alma mater a plug here, but this book better known as the “ProChef” is an in-depth book of reference, and recipes. There are many different editions of this book. My personal favorite is the seventh edition, though I personally have five different editions.

Not making the list here due to the fact I am not a professional baker or pastry chef but worth mentioning are  Baking and Pastry, Mastering the Art and Craft, The Culinary Institute of America and  Chocolates & Confections, Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Greweling, CMB, The Culinary Institute of America.

All three of these books, I simply can’t even imagine not having in my collection. If you ever wanted to send homemade chocolates to friends or family for the holidays, a trip to a local craft store and Peter P. Grewelings book on chocolates and confections will take you every delicious step of the way.

# 2. Culinary Artistry, Andrew Dornenburg

I use this one mainly for reference when writing menus. It contains great information on the seasonality of ingredients. Cooking foods in their peak growing season will always produce the best results, hence why chefs highly consider growing seasons when writing menus. This one is a must have for any cook in my opinion. Be careful as different regions of the world can have different growing seasons but I find this book to be a safe guideline and one I keep close by.

#3. Le Guide Culinaire, Escoffier

Le Guide Culinaire, Escoffier

This particular book is a must have for any serious professional chef. It can be very expensive depending on language, edition, and condition. I personally have the first American edition. This book I reference over a dozen times in any given week, and it is worth every penny. The Broadmoor even features an annual event to honor Escoffier.

# 4. Grand Livre de Cuisine, Alain Ducasse’s Culinary Encyclopedia.

Grand Livre de Cuisine, Alain Ducasse

I received this book as a gift from my mentor and teacher years ago, so I have a personal connection with this one. I love this book; it takes you A to Z thru ingredients. I use this book mainly for reference and inspiration. Many chefs have their own culinary libraries and this book I often see in their collections as well. It may be a bit advanced at times, but if you’re looking to impress some dinner guest I would pick this book up.

# 5. On Food And Cooking, The Science and Lore of the Kitchen, Harold McGee

If you ever wanted to the science behind foods and cooking this is the book. It’s extremely fascinating for any serious foodie. I have mainly only used this book for research, but having a better understanding of the science behind food and cooking has changed some of the ways I have thought about many ingredients and cooking procedures, and is why it made the final spot on the list.

            There are so many great culinary books out there it was not easy to narrow down my top five. I find these five books are the ones I keep close by and find myself picking up often. My best advice when picking out cookbooks is know your skill level and find one you’re comfortable with. Always try choosing recipes using ingredients that are in peak growing season and have fun.

To answer the question of my favorite cookbook, I simply haven’t had the time to write it yet.

Chef Aaron Haga, CCC

The patio gateway to the Golden Bee!

With the reopening of the Golden Bee we wanted to celebrate all things Bee.  Consequently,  if we had to choose one thing that has remained constant and iconic it would be close –  but hands down it is the embroidered Bee.  _________________________________________________________________

Inter – All Corporation has been manufacturing the “Bee” appliqué since 1962 but it wasn’t until 1974 that The BEE made its home at The Broadmoor.  Philip M. Caolo of Inter All recalls, “My father had attended a meeting that was held at the Broadmoor and while he was there, he stopped by the Golden Bee and fortunately the “Bee” applique was one of the designs he would often travel with. He had given some “Bees” to the manager of The Golden Bee at that time who thought they were just perfect and fitting for The Golden Bee.   The Bee appliqué drew so much attention at that time that it was reason enough for the Broadmoor to look into purchasing some.  It was not long after my Dad’s visit that we did receive an order from the Broadmoor and the rest is history! “
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Bees through the years!

BEEmusing Facts:

• Inter – All Corp has produced approximately 3 million  Bees for The Broadmoor
• 150,000 Bees on average are produced each year some years top 250,000+
• Most unusual bee was a Halloween Bee that had “glow in the dark” thread – the moon actually glowed.
• Standard Bee has 1,300 stitches
• It takes approximately 8 hours on a machine to stitch 25,000 Bees. 
• From start to finish the entire process takes approximately 15 working days
  

  Grand Re Opening BEE!!!! gold body and wings with a neon green eye!

Where do our guests stick their Bees?  We polled our Facebook friends to find out: 

• Anya Ligeia Rakoczy On the bedpost
• Angie Borgeson On the back of my wallet. Gotta get my birthday one soon!!!
• Grace Maier Walker My purse!
•  Mary Regina Magin-Kiely On my security badge
•  Eydie Shoptaugh Mellin On the cabinet above my washing machine:)
• Jane Gianarelli On the dash in my car. 
• Chris Smithhisler Ours live on our bedroom door! Can’t wait to visit again soon.
•  Bonnie Dreyer Gilles on my bathroom mirror and in my car 
• Kraig Sullivan over the door to my apartment. and one on my toolbox…
• Shannon Wirth On my camera case…
• Sharon Murphy Hmmm….in my make up bag, bathroom mirror, my phone, AND washing machine (as I took them off our clothes)! Guess we’ve been there a ‘few’ times!
• Sherri Gilbert On my camera
•  Deborah Cornwall Coburn On my clock radio in the kitchen.
• Jill Cunningham Pursell and I can’t wait to come back!!
• Mandy Neumann McKeever Light switches, computer monitor, scrapbooks… We love our bees!!!

• Becky Sivertson Washing machine. Love my bees!!
• Tammy Kosley Bathroom mirror!
• Jill Cunningham Pursell On my ipad cover
• Emily Frazzini On our refrigerator 
• Dianne Stake On my frig, we have a swarm 
• Chrissy Morin I have one on my wallet, one on my rear view mirror and one on my vanity mirror ..  
• Mary Normandin I love the Bee – I haven’t been there in years!
• Maureen Burris On my glass case and on my wallet.

  Cindi Cheever I grew up with these ALL over! With older siblings & my aunts & uncles. I can’t wait to go there, I want one for myself, will they be giving them out
• Kathy Tisthammer On my suitcase

• Barbara Ratzer Anderson Two in my wallet, one on a suit case, one on our cedar box & a few with my friends. It’s amazing how they stick around!
• Judy White I have a few stashed around my house.
• Sheila Pohlkamp Master Purse, suitcase and jewelry tray! Hope to visit again! 
• Sue Holderman Lee Mine are all over my home! Love them! 
• Maria Eugenia Ucañán On my laptop
• Marcie Long Tattooed on my foot! 
• Holly Bradley On the collar of my jean jacket and on my dashboard 
• Michael Waller One hive in the closet the rest buzzing around my monitor
• Mary Beth McDaniel On the pocket of the Vera Bradley bag I used on our trip to Colorado Springs!
• Cindy Kahle On my name tag at work (Coldwater Creek)! It makes for fun conversation! 

• Susan Foster Beste 5 of them live on the back of my cell phone case.

  Joyce Greenfield Going to Broadmoor Friday for our 50th Anniversary. Is the Golden Bee open?
• Jean Stoll They are stuck on my mirror. 
• Jody Tyson Condie Answer: Everywhere! Found one on my car’s floormat. The Dry cleaners has displayed one on their cash register for years! 
• Eric Blake In my car, to remind me and in the bedroom on a picture..
• Camille Calabrese Santora On my makeup mirror! 
• Paula Preston Have one melted onto the fireplace glass! 
• Susan Louthan Camera bag and phone cover. Love, love, love The Broadmoor and the Golden Bee! 
• Robert Jackson Most are on the washing machine. 
• Andie Pitman Doyle Wallet! 
• Ingo F. Schreiber Mine are approximately 21 years old and still live on the fridges door in north Germany 
• Jamie Weber Johnson In the car, on my phone, on my purse, all over the house in various places. We can’t wait for the Bee to reopen.
• Traci Ritter Brown On my purse and laptop!!! 
• Paula Ketterson on my laptop! 
• Eric Kelley Can’t wait to see them!!!! 
• Deb Owensby In my VW Bug!
• Monica Noland All over my yard of beer (glass) I purchased & a tattoo on my wrist of the exact golden bee sticker.
• Janet Banks-Mott On my phone

•  Karmen Hanson I have one in my car to remind me of my favorite people (husband and his daughters), who I always go to the Golden Bee with! The other 2 fell off but I found and saved them.
• Jill Woolf I wrote a poem about our yearly family visits over Easter break ! My Mom and Dad started a tradition of going that lasted over 30 years and more ! Such amazing memories !! And The Bee was a daily lunch my Dad (and the rest of us, too) wouldn’t miss !! When our kids were little, The Bee cleared an area for their little walkers and brought in peanut butter and jelly so Dad’s grandchildren wouldn’t go hungry ! I could go on and on !! It fills me with warm and some crazy late night memories !! Love
• Lorri Duren They are all over our house, it’s like an Easter egg hunt. 
• Carrie Nanney Everywhere! My parents met at the Bee nearly 40 years ago and my mom was a “regular” before that, so my family has a long history of loving the Bee. Now we even have our own special “N” bees so those have taken over our households – car keys, phones, mirrors, bags, jackets . . .
• Sherry Kaffenbarger Eppers I have a bee stuck to the collar of one of my favorite fleece vests…it has been washed sooo many times and the bee is a permanent fixture. I love it when people recognize the Bee!
• Dawn La Mee MY MIRROR

• 

  “Pic Nic Party Disturbed by a Swarm of Bees”

Rendering of new exterior

The wait  is OVER!!! Officially Reopening 4.12.13

Re-Opening BEE!!!
Gossamer Gold Wings and a striking green eye, for those who are envious!

Before:

Original Golden Bee Entry

Golden Bee original dining area and bar

The Golden Bee has been an integral part of The Broadmoor’s history since it opened its doors May 27, 1961.  We are proud to say that while we have expanded the dining area, added a rooftop terrace and spruced up the drink and dining list, we have maintained the integrity and charm!

The plans have gone from renderings to reality….

Bee Crest!

 Expanded beer offerings and menu are coming together to welcome all Golden Bee lovers!

Our Specialty Beers!

Introducing Adam W. Thomas

Executive Pastry Chef

Executive Pastry Chef Adam Thomas

The Pivot Questionnaire
(“Inside Actor’s Studio” Questions)
These 10 questions originally came from a French series, “Bouillon de Culture” hosted by Bernard Pivot. 
They’re better known as the questions that James Lipton asks every guest at the end of “Inside the Actor’s Studio” show.  We have modified them for our use!
________________________________________
What is your favorite word?   I can, I will, persistence

What is your least favorite word?    I can’t, not my job

What inspires you creatively, spiritually or emotionally?  
Creativity. I love working with chocolate, when it comes to chocolate pieces I love to think about nature and architecture at the same time - sort of a modern organic.
I’ve always painted and been involved in art in some form or another so I refer to art books a lot, I love art books, really inspiring.
I also get inspired by teaching. We forget as chefs what is was once like to be hungry and yearning for the knowledge of a mentor chef. I really feed off that now as a chef - teaching and educating the younger generation of cooks and culinarians. It is our job to make sure the industry pushes forward and takes what we have given them to the next level, a constant progress.

What doesn’t inspire you?     Egotistical challenges, constant ridicule and belittling.  That time is over for the culinary industry. Some people feed off that type of environment, I don’t. Respect and educate.

What sound or noise do you love?    The waves crashing at Sunset Cliffs in San Diego.  I would go there alone on Sunday mornings and at sunset, so peaceful. I would decompress and recharge.

What sound or noise do you hate?   I don’t hate any specific noise, necessarily, but I am easily annoyed by lack of consideration. Loud phone conversations in public, people voicing their opinion when it isn’t relevant.

What profession other than your own would you like to attempt?   music journalism or writing 

What profession would you not like to do?   Sales 

If Heaven exists, what would you like to hear God say when you arrive at the Pearly Gates? 
Well done. 

Chef Thomas joins The Broadmoor from The Beverly Wilshire, a Four Seasons Hotel in Beverly Hills, where he held the Executive Pastry Chef position. Boasting an impressive pastry career, Thomas has practiced the sweet side of the culinary arts in celebrated kitchens all over the world, including The Capella Singapore Hotel on Sentosa Island, Singapore, The Ritz-Carlton, Powerscourt in Enniskerry, Ireland and The Ritz-Carlton, Laguna Niguel.

We cannot wait to see what he has in store for us!

Our spectacular Executive Baker, Johann C. Willar and his team have created some delightful Easter goodies that you can order from Espresso’s to complete your Easter Feast!

Hot Cross Buns – $5.50 for four

  Hot Cross Buns
A hot cross bun is a spiced sweet bun made with Raisins marked with a cross on the top, traditionally
eaten on Good Friday. 

Pastiera – $16.00

Pastiera
“The Pastiera” is a tart always eaten at Easter-time in Naples. It is made from a very special and old recipe which has two particular ingredients which make it unique: moisture taken from the orange tree blossom and cooked wheat. Also used in the recipe are “ricotta” cheese, candied fruit and classic short pastry. 

Cinnamon Bun Lollipops! $1.25 each

 Cinnamon Bun Lollipops
What could be better than smelling that wonderful butter, sugar and cinnamon coming together to delight your senses?  How about a mini cinnamon bun on a stick!  It is a sweet roll made with sweet dough and cinnamon smear.

Easter Egg Bread – $9.00 per loaf

 Easter Egg Bread
Italian Easter Bread with dyed eggs is a traditional Easter bread dish featuring sweetened bread dough shaped into a wreath with colored Easter eggs tucked into it before baking. While still edible, the placement of the dyed eggs in the bread is symbolic rather than culinary.

 Interested?  Call Espresso’s 719.577.5808 to place your orders.  Johann and his team need 24 hours and are standing by! 

Author – Chelsea Whittemore

 Puff pastry seems to be one of those things you always buy, and never make from scratch. Let’s explore the reasoning behind that conclusion. The ingredients are quite simple and include water, flour, salt, and butter. Some choose to use lard or shortening which indeed make for faster rising layers but nothing can compare to the rich mouth feel of butter.

As history played out, a man named Claude Lorrain accidentally created puff pastry. He was a baking apprentice at a young age and was told by doctors that his sick father was only allowed to eat flour, water, and butter. He didn’t have much time to prepare a specialty bread so instead he mixed the flour and water but forgot the butter so he just kneaded it in after. He hoped it would turn out good for he had no time to make a new batch. As the newly created product baked he realized he had done something great!

Although the history of puff pastry is interesting, the way the layers are formed today is much more precise. The proper way to prepare puff is to make the dough the first day and let it rest in the cooler overnight. The next day take the rested dough and begin the laminating process. Start with a butter block which is 60*F. Roll the dough out so it is large enough to enclose the butter block and seal all the edges. For the best results, roll the dough out and fold it into a threefold and allow the dough to rest for two hours in between ensuring the butter doesn’t reach above 60*F. Repeating this process will result in 243 layers of butter and dough! Place the freshly laminated dough in the freezer over night for additional resting and the next day it will be ready for use.

It seems there are endless possibilities for puff pastry. Some uses here at The Broadmoor Hotel consist of vol au vent, Napoleon, Palmiers, Pithivier, Chaussons aux pommes, gallete des rois. The key to success as far as baking this extraordinary product is cold dough going into a hot oven. Once they have met, moisture builds up in between the layers and creates steam causing the pastry to rise on the seam lines of the folds as the water evaporates. And voila!!, there you have the ins and outs of  this marvelous pastry!

These pastries and more are available for purchase in Espresso’s in our Main Building.

A Visual and Culinary Feast
The debut of our newly enhanced Tavern features a stunning conservatory space, Le Jardin, with lush florals and a 16-foot chandelier centerpiece. We’ve also remodeled the former Mayan Room and renamed it Entre Deux. Both areas complement the original Tavern and carry through the Toulouse-Lautrec theme. With the stunning changes, The Tavern now offers an expanded wine and bourbon program, as well as new menu items designed to elevate this Broadmoor favorite. 

Check out some of the new lunch and dinner items:

All that sparkles – TAVERN

 LUNCH

OUR FLATBREAD OVEN

TARTE FLAMBEE
bacon, gruyere, onion

GRILLED APPLEWOOD SMOKED BACON
garlic confit, chimichurri

FLATIRON STEAK SALAD
watercress salad, dijon dressing

LOBSTER COBB SALAD
tomato, egg, bacon, avocado, red wine vinaigrette

DINNER

Who say’s we’re landlocked?  

SHELLFISH PLATTER
Maine lobster, king crab, shrimp, clams, oysters

COLORADO LAMB SADDLE
winter greens, mint jelly, lamb jus

DUNGENESS JUMBO LUMP CRAB CAKE
spinach cream, soft poached egg

CO RED TROUT VERONIQUE
charred leeks, grapes, almonds, verjus

   DESSERT 

The Confetti is the Icing on the Cake. You’ll have to come by to see what’s inside… 

A nod to the “heritage” of Lobster Thermidor with a look into the future………

A Few Definitions

“Thermidor. One story says that the lobster dish was created in January 1894 at Marie’s, a famous restaurant in the Boulevard Saint-Denis in Paris, on the evening of the premiere of Thermidor, a play by Victorien Sardou (according to the Dictionnaire de l”Academie des Gastronomes). Other authors attribute the creation to Leopold Mourier of the Cafe de Paris, where the chef Tony Girod, his assistant and successor, came up with the recipe used today. The name ‘thermidor’ is also given to a dish consisting of sole poached in white wine and fish fumet, with shallots and parsley, and covered with a sauce made from the reduced cooking liquid thickened with butter and seasoned with mustard.”
—Larousse Gastronomique, completely revised and updated edition [Clarkson Potter:New York] 2001 (p. 1208)

“Thermidor. A designation given to a method of preparing and cooking lobster in which the creature (up to this point alive) is cut in half and grilled, has its flesh sliced up and returned to the half shell in bechamel sauce with various added flavourings, and is then browned under the grill again and served. It commemorates the play Thermidor by Victorien Sardou, for the first-night celebration of which it was created in Paris in 1894.”
—An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 342)

Escoffier’s recipe, circa 1903:

“2124 Homard Thermidor
Split the lobster in half lengthways, season and gently grill, then remove the flesh from the shell and cut into fairly thick slices on the slant. Place some Sauce Creme finished with a little English mustard in the bottom of the two half shells, replace the slices of lobster neatly on top and coat with the sauce. Glaze lightly in a hot oven or under the salamander.”
—The Complete Guide to the Art of Modern Cookery, Escoffier, 1903 edition, translated by H.L Cracknell and R.J. Kaufmann, [Wiley:New York] 1979 (p. 249)

The Broadmoor’s ‘Modern’ Classic
Executive Chef of Restaurants – David Patterson

Lobster Thermidor has often been considered a special occasions dish.  Originating in Paris in the 19th century, it’s typically thought of as rich stewed lobster meat, laden with cognac and cream.  Well… times are changing at The Tavern.  In the coming month, we will feature a modern version of the Thermidor.  Our version will focus on the natural flavors of Maine lobsters that arrive fresh to The Broadmoor daily.  We will slow roast the lobster tails in olive oil, preserving their true flavor and texture.  In a nod to the season and cold weather outside, we’ll stuff the shell with a mixture of roasted butternut squash, chestnuts and spinach.  Seasoned with a splash of cognac and French whole grain mustard – our Thermidor will remain true to it’s origins while maintaining a lighter and more delicate flavor, more in tune with modern tastes.

If you would like an email copy of The Broadmoor’s Lobster Thermidor recipe, and more like it, sign up for our Recipe of the Month!  Each month, you will get a special recipe with new food news delivered to your ebox (the January ROM was our Seafood Taco recipe from the West Lobby Bar).  February’s will be Lobster Thermidor –  simple enough for you to make at home in time for Valentine’s Day!  

Speaking of Valentine’s day…..

Nothing says I love you quite like a weekend of foodie opulance.  The 11th Annual Salute to Escoffier is the weekend prior to the holiday and would make a wonderful gift to share with that special someone.  Overnight packages for Saturday are offered at $340.00 per person and include the Grand Buffet as well as breakfast on Sunday morning.

If there is one thing that The Broadmoor does well and does often, it is to throw a great party and it just so happens that we have a big one every year on December 31st.  

Close out  2012 in style this New Year’s Eve with Ken Miller and The Broadmoor Pops Orchestra with featured contemporary jazz artist Nelson Rangell, “Frank Sinatra” (Derek Evilsizor), and the award-winning (Paris big band) vocalist Camilla Formica.  Continuous music by The Broadmoor Pops and Tunisia.

It’s a wonderful evening of non-stop music that includes all dance styles from ballroom to disco.  Dance the night away at “Party Central” and ring in the new year!

Doors open at 7:30 PM

Cash Bar

New Year’s Eve Gala
Reception

Cinnamon Puff with Foie Gras
Port Reduction, Black Pepper Corn

Shiitake Spring Roll

Ahi Tuna
Pickle Beets, Wasabi Cream

DINNER
Amuse

Oxtail Gelée
Celery Pannacotta, Fried Horseradish

Yukon Gold Gnocchi
Butternut Squash, Sage Brown Butter, Cranberry

Tsar Cut Smoked Salmon
Bresaola, Mixed Greens, Pickled Radishes, Green Harissa Relish

———–

Lemon Sorbet
Absolut Lemon, Lemon Chips

————

Roasted Beef Tenderloin
Porcini Crust, Potato Pavé, Grilled Broccolini

————

Chocolate Custard
Salted Caramel, Banana Brûlée, Espresso Crème Anglaise

Confiseries and Chocolates
Café

Entertainment from 7:30 PM to 1:00 AM

 For More Information