Tastings

Tastings- Italy part 4

Executive Sous Chef of Restaurants, David Patterson and chef de cuisine Justin Miller have been very busy dining their way through: Parma, Emilia-Romagna & Modeno, let’s see what they discovered.

parma.emilia romagna

 

Parma/Langhirano

Pio Tosini- Prosciutto di Parma

IMG_0740
Pio Tosini is a family operated shop in Langhirano right outside of Parma.  It is located here because the micro climate is a little drier than Parma and it is right along the Parma River.  Giovanni Bianchi owns and operates the shop with his family and he was nice enough to give us a full tour of the facility.  They only use the top 10% of the pigs from the top farmers of the region.  The shop was built in the 1950’s after they outgrew the old facility that was originally located in the heart of the town.

IMG_0741

Tour Highlights

• Upon receiving the hams they are inspected and rejected if they are not to standard.IMG_0746
• Next the skin is burnt and branded to tell when it was received, where from, and the Parma stamp which is the tell-tale sign that it is true Parma ham.
• The hams are then allowed to dry.
Italy to sort 566
• The hams are salted twice on the 1st and 5th  day during this stage, by the master salter (the most important job)IMG_0759
• After 3 weeks of being in a temperature controlled room the hams are hung for the first time.
• From there they apply Suna (lard with pepper), to allow the hams to breathe.
• Ruffino (a kind of mold) forms during the process.
• The curing room goes east to west and the windows are opened during the day to allow the air from the parma river to aid in the process.
• The curing room uses pine to hang the hams from which is part of a traditional method that Giovanni feels is better because it is a natural breathing product

IMG_0763
• He personally inspects the hams to tell when they are ready, he can tell by the smell of the meat if it is mature or not
• 80,000 prosciuttos are processed a year
• The industry standard is 400 days but here they let their prosciuttos go for 500 days because Giovanni feels that this makes a superior product.
• He hands picks the prosciuttos for the Rogers collection based on size and fat contentIMG_0760

Foods take aways
• Sbrisolona-walnut tart is meant to bring good luck to families around Christmas, they served theirs with a Madeira Crème sauce
• Prosciutto is a staple at every mealIMG_0773
• Anolini brodo- is a pork filled ravioli in broth
• Lambrusco is a  lightly carbonated red wine of the area
• Torta Fritta is a traditional fried bread in the area

Emilia-Romagna

IMG_0767

Valserena is a boutique cheese producer that is family owned and operated, also is completely self-sustainable.  Giovanni Rondani is a descendant from a royal family in the area that takes great pride in making the best cheese possible.  They grow the feed on their land which is one of the largest family owned farms in the area, most are part of bigger production facilities.  He chooses to use the Italian Brown Cow for his milk; they are docile and well-structured animals.

IMG_0786

They feed them short cut grain in the morning and long grain in the evening, to get good results with their milk.  Giovanni’s family believes in giving the cows a very natural way of life by not feeding them hormones and trying to get them to produce more milk than they should.  They say the average life of a cow in larger companies is 3-4 years, where their cows are healthy for up to 7 years.  Giovanni has a lot of pride in making only the best cheese and he feels it is important for the food, lifestyle, breed and cheese making process that makes his product better than others.

IMG_0792

The process
• The cows are milked twice a day and you need both milks to produce the cheese.
• The night milk is put in large baths and allowed to sit over night.
• In the morning they put the morning milk in the cooking pots.
• Next the night milk is drained from the bottom to get a less fat content milk to then add to the morning milk.
• The left over cream from the night milk is sold separately.
• Next they heat the milk in the large copper pots to form the curds.
IMG_0789
• The curd is then cut with a whisk that is made of wire blades.
• The smaller the curd is cut, the firmer a cheese it produces.
• The cheese is then strained into cheese cloth and placed in molds
• They use plastic “stamps” to imprint the name of the farm and the controlled logo to certify that it is true Parmigiano-Reggiano

IMG_0803
• The cheese is left in the molds for 2 weeks and then in a salt bath for 3 weeks.
• The cheese is aged 24 months before it is ready for sale.

Italy to sort 596

IMG_0797

 

 Modena

 

IMG_0804

Acetaia Giuseppe Cattani- Casa del Balsamico Modenese
At casa del Balsamico they produce DOP controlled Aceto Balsamico Tradizionale di Modena.  They make it by using the traditional battery of baricks or barrels made of chestnut, acacia, cherry, oak, mulberry, ash and juniper.  I had the pleasure of meeting Giuseppe while we were there; his home is between the cooking and aging floors of the building.  He played a big role working with the factories making the recipe for the mainstream balsamic that you see in the grocery stores today.  He said that he worked with a local company coming up with the process and once they started selling it, Nestle bought them out and turned it into a common product.  During that time the DOP created regulations on what can be called tradizionale balsamico di Modena and Giuseppe is one of the few that has rights to label his as such.  Robert Scrima, Giuseppe’s son in law, gave us the tour and will also take over the company one day.  The tradition is that a family can only have one battery(collection of barrels) once they become married; the only other way to get one is to have it given to you by someone in your family.

The process
• The family grows its own grapes without pesticide because that is the only way to get consistent results with the vinegar.
• They use 100% Trebbiano grapes to make their vinegar.
• Once the grapes are picked, they press them the same way you would wine.
• They allow it to form a must and the press it to get the juice.
• It is boiled and reduced by 2/3 before it goes into the largest barick.
• There are seven baricks in a battery and they become smaller and smaller.
• Every year you top off the smaller barrel from the larger barrel because of evaporation “angels share”.
• At 12 years you can pull 40% from the smallest barrel and give it a DOP sticker.Italy to sort 608
• You then refill with the larger and fill that with the one larger all the way back to the largest.
• There are also 18 year and 25 year classifications you can age to.
• The trick to good balsamico is to have a good balance of sweet and acidity without any addition of sugar.

Food takeaways

Italy to sort 619• Balsamic was a focus on the menus and served at the table (of course).

IMG_0819• Spinach tortellini with ricotta is common in the area.

IMG_0818• Gnocco fritto- fried bread that was used as a garnish with prosciutto.

IMG_0820• Rabbit saddle wrapped in pancetta.

Next week we follow them through Garfagnana and Chianti!

dellagoOpening May 19, 2014


Tastings: Italy Part 3

We join Executive Sous Chef of Restaurants, David Patterson and chef de cuisine Justin Miller as thier journey continues through Asti & Fornovo…

Italy to sort 469

 

Asti

Italy to sort 471

Asti was a great experience.  This is where we had the opportunity to cook with Maria Lovisolo, an 84 year chef of Ristorante Violetta in Calamandrana.

Italy to sort 489

Italy to sort 495

Italy to sort 487

Italy to sort 494

She taught how she makes her pasta dough, tajarin noodles, Manzo Crudo, roasted pepper with Bagna Cauda, and Finacier.  Financier is a dish made from the 5th quarter of veal with porcini mushrooms.

Italy to sort 497

The origin of the meal comes from when the king’s chef made this particular dish for them as a joke.  The king’s men were difficult to feed as they often didn’t like what was served to them.  The chef thought it would be amusing to feed them parts of the animal like the brain and sweetbreads.  However, the joke was on the chef and his team because the king and his men loved the dish.

Some thoughts and takeaways from Violetta

  • Bagna cauda- anchovies, garlic, and olive oil paste served warm

Italy to sort 504

 

  • Financier- brain, sweetbreads, cartlidge, porcini mushrooms, and white wine vinegar

Italy to sort 514

 

Italy to sort 507

  • Tajarin-1KG 0X0 Marino farina, 6 yolks and 6 whole eggs kneed by hand

IMG_0356

 

IMG_0358

  • Manzo Crudo- top round, garlic clove, Extra Virgin Olive Oil- hand chopped
  • Vitello Tunnato- Veal top round slow roasted sliced thin-cooked tuna mayonnaise

Italy to sort 502

  • Beef Ravioli sage butter-cooked chopped beef, parmigiano, and lard

Italy to sort 511

  • Tajarin with porcini and pomodoro

Asti is in the heart of the Piedmont region which is famous for its truffles and wines.  It is home to Moscato, Barberesco, and Barolo wines.  The region is perfect for wine growing and it is quite obvious with nearly every square foot of land covered with vineyards.

Italy to sort 609

While in Asti we had the good fortune to tour the Bersano winery with Erika Abate.

The story of the  Bersano winery began at the end of the 19th century in Nizza Monferrato, the heart of the Barbera d’Asti district.  “Territory and vineyard” and “soul of the grape” immediately became the winery’s main features when Arturo Bersano, lawyer for his family’s price but vine-dresser by choice, took up the family business.  His motto “if you want to drink well, buy yourself a vineyard” inspires our philosophy and work.

The winery bottles Gavi di Gavi, Babaresco, Barolo, Moscato di Asti, and Prosecco.  We have worked with Bersano and Erika in the past and Ristorante del Lago will be offering some of their fine wines.

  • Barolo and Barbareso are aged in barrels that are over 12 feet in length.

 

Italy to sort 610

 

Fornovo
IMG_0681

Salumificio Bocchi

Anselmo Bocchi lives in a small town called Fornovo.  His deli/butcher/home is all one large building that is sectioned off for each area.  Upon arrival,  we met his wife who ran the counter of the deli and she got Anselmo from the butcher room to meet us.  He took us to his shop and allowed us to watch them butcher and tie the legs.

IMG_0682

From there he took us into his curing rooms,  a few steps down from the butcher room.   In the next room is where the first aging process is done which is temperature controlled.  After that, he invited us into his home to taste the salumi and strolghino with a country loaf, what a treat.

IMG_0696

Facts about Bocchi

  • Anselmo Bocchi is the third generation butcher of this small town butcher
  • They use black parma pigs that are hand selected for him
  • Anselmo started as an architect but took over for his brother when he passed
  • His son is one of the two helpers he has working with him

Some curing basics used by Bocchi

  • Cleans the hams in an upper room
  • Breaks the pigs down into different cuts and saves the scrap for salumi
  • Salts the hams and allows them to start the curing in temp controlled rooms

IMG_0684

  • They are aged according to their size and all sold locally

IMG_0685

  • The cuts
    • Il salumi-100 days
    • Culatello-18 months (top round)
    • La Coppa-10 months (the cup-leg)
    • Fiocco di spalla- 12 months (shoulder)
    • La Gola- smoked (speck)
    • La Pancetta- rolled belly
    • Cicciolata-head cheese (cooked and pressed)
    • Le prete- “to prey” skin wrapped sausage that resembles a priest hat
    • Cotechino-high fat sausage that is rich with spices
    • Strolghino-fresh prosciutto 20 days of age only

IMG_0689

 

The next time you are in Asti be sure to stop by and say hello to Maria Lovisolo from us and visit  Ristorante Violetta in Calamandrana.

IMG_0667

Stay tuned next week  when we venture to Parma, Emilia-Romagna & Modeno


Tastings – Italy Part 2

Copy of Italy to sort 694

by Ristorante del Lago, chef de Cuisine Justin Miller


Treviso

Treviso was a well-rounded experience and enriching experience.  The restaurants there were very common, with the theme of the dishes consisting of: risotto, salami, polenta, radicchio, and baccala.  Charles Lazzo, one of our wine reps, was a great help in this region, he got us in touch with Ristorante Terrazze where we were able to work with the chef.  We made pasta dough, baccala, and risotto.  Below is the menu and images of what we prepared for our lunch.

1st courseitaly collage
Radicchio Risotto

2nd course
Tagliatelle e Langoustine Pomodoro

3rd course
Polenta Baccala

 

 

 

 

 

From there we went to the hills of  Conegliano where we got to meet Emanuela Perenzin (cheese producer) who owns Perenzin Latteria.

Italy to sort 282

 

Perenzin Latteria from the store front looks like a small meat and cheese market with a small wine bar attached, but downstairs is a state-of-the-art cheese production facility.  She makes Montasio DOP, Castellimo, Ricotta, Robiola and  Caciottona wrapped in pepper or walnut, or injected with Prosecco or Merlot.

Italy to sort 288

Her Prosciutto display had Regina di Norcia, which is prosciutto with a pink peppercorn crust from Umbria, is quite nice.

Italy to sort 281

Take-aways and fun facts-

  • Menus were small
  • Antipasti, primi, secondi, contorni
  • All 3 courses average 9-15 euros ($12.50 – $21.00)
  • Free snacks were offered with the aperitivo
  • White polenta is considered for people from wealth were yellow is considered more for the common man
  • Baccala (salt cod) was on every menu
  • Dishes were simple in presentation
  • Breakfast consists of espresso and brioche or pastries
  • Prosecco is the wine of the area

 

Verona

Italy to sort 250

Verona was a short stop.  It’s only 150 KM away from Verona, but they have some differences from Treviso.  The city is nicknamed “Little Roma,” with its marble streets, coliseum and grand Piazza’s.  It is home of Grappa, an area of Bassano del Grappa just outside of the city.  Soave arguably the most famous white wine DOC  in this,  has notes of pinot gris and chardonnay. Amarone di  Valpolicella, a dry red wine made from dried grapes, is another popular wine of the region.  Not popular in the U.S. but prolific in Verona is horse and donkey as commonly used proteins.

Italy to sort 348

We had lunch in Osteria Dal Cavaliere, which was a small family-run osteria near the main Piazza.

Affeitati Misti- Mixed sliced pork cuts to include-prosciutto, speck, sopresseta which is 50% fat. Italy to sort 343

 

Dinner was at Castelvecchio, a ristorante that is right outside the castle walls.  The dining room was old fashioned with eclectic dishes from the Richard Ginori collection.  The service consisted of a front server, back server and a food runner.  The ristorante is big on cart service with one of the famous dishes being Carrello di Arrosti or Trolley of Meat which consisted of roast beef, pork loin, ham, veal breast, pickled veal tongue, boiled beef tongue, veal cheek and boiled sausage-cotechino.

Italy to sort 367

Condiments were salsa verde, horseradish, pear chutney, pepperade-bread, olive oil, beef drippings and black pepper blended in to a sauce.

Dessert was also offered from a cart brought to the table.  It consisted of Pandaoro (a common dessert in the area-dense flan w/ plums and vanilla sauce poured over), tiramisu, sponge cake soaked in brand, Chocolate Pudding, and Gelatto with choice of warm cherry sauce or chocolate sauce.

Italy to sort 385

Mignardise- cookies con Amore- short bread cookie with almond.

 Monforte di Alba

This is Piedmont at its finest.  It’s a little town that is situated around a castle at the top of a hill in Alba.  It is most famous for its truffles that are found in the hills in the surrounding area.

IMG_0513

The town of Barolo is only 5 KM from where we stayed.

IMG_0525

Giacomo Morro is from the area is said to be the king, there was a picture of him in the town holding  a white truffle the size of a cantaloupe.  The castle we stayed at, Le Case Della Saracca, was a project by Guilio Perrin, he turned a castle into a five room-30 seat ristorante.  The majority of the seats went up a spiral staircase with one table per floor. 

 IMG_0552

Take-aways and fun facts-

  • Tajarin pasta with white truffle- egg dough noodles much like tagliatelle but thinner, they scale the truffle right before they slice it for you and right after and charge you the difference.
  • Black boar culatello- wild boar from the parma region

IMG_0550

  • Fernet-Branca is a common after dinner drink offered all through Italy.  Its taste like a black licorice liquor.

IMG_0555

  • The biggest breakfast I was served  consisted of sliced cured meats, bread, brioche, whole fruit, cereal, and a cheese board with Roquefort, pecorino, brika
  • They had a broad selection of snacks with the aperitivo consisting of meats, cheeses, olives, sausage, fried mozzarella, fried olives stuffed with pork, jams and crustinis

 

Stay tuned for the next installment when they visit Asti and Bersano Winery.

 

 

 

 

 

 

 

 


Tastings – A Trip to Italy

dellagoIn preparation for the opening of Ristorante del Lago, our Executive Sous Chef of Restaurants, David Patterson and chef de cuisine Justin Miller traveled to Italy to receive some hands on education from experts in the field of authentic Italian cooking and cuisine.
We went with the goal to  forge and develop relationships with Italian producers, wineries and chefs.  The opportunity to travel and research authentic, non-Americanized Italian cuisine gave some much needed perspective on our plan for Ristorante del Lago.  We are determined to bring authentic, uncomplicated, pure and perfect Italian cuisine to our guests.

RDL Bersano Dinner 018

 

The chef’s adventure took them throughout the country to, Treviso, Verona, Alba, Asti, Fornovo di Taro, Parma, Emilia-Romagna, Modena, Chianti, Rome and Florence.map_of_italian_grape_varieties
They had the good fortune to tour: Perenzin Latteria (cheese producer and market), Bersano(wine producer), Salumificio Bocchi (small salumi producer), Pio Tosini(Prosciutto di Parma producer), Valserana (parmigiano reggiano producer), Casa del Balsamico Modenese di Giuseppe Cattani, Bertagni (cheese producer) and Castello di Ama (vineyard/producer).

Italy to sort 279

IMG_0593

Italy to sort 359

IMG_0763

Italy to sort 284

Italy to sort 290

Italy to sort 436

Last, but not least, they worked at Ristorante Terrazze in Treviso and Ristorante Violetta in Calamandrana with Chef Maria Lovisolo. We’ll have much more on the trip and the techniques learned from Maria in our next post.

 

IMG_0639

Ciao Bella and we will see you here next week!


Tastings – Holiday gift ideas from Espresso’s

As we inch closer to enjoying the holidays with our friends and family, we thought it would be nice if we made your holiday party planning a bit easier on you. Executive Baker Johann Willar was kind enough to answer a few of our questions and give us some insight on what he has created for us in our Espresso’s shop and throughout property for the holidays.

Broadmoor: Johann, why these specific special holiday breads?

holiday bread cropped with border
Johann Willar: I chose these Christmas holiday breads due to America being such a melting pot. The holiday breads are from different countries, such as Germany, Poland, Italy and Alsace France. I thought it would be good to offer nostalgia for our guest’s different ancestry.

It has been a tradition in France to make Kugelhopf for Christmas. My grandfather and father used to make them every Christmas in their bakeries in France.

espressos 12.13 006

B: What are some of the specific holiday breads a guest will find here at the Broadmoor?

JW: We offer a dark chocolate hazelnut panetonne, a traditional dried fruit panetonne, a christollen, and a cinnamon babbka and a kugelhopf.

B: What is your favorite version of babbka bread?

JW: The best babbka is a swirled cinnamon soft dough with plenty of cinnamon smear and candied pecans.

espressos 12.13 001

B: What is the shelf life of your holiday breads?

JW: Our Stollen will last 7 days, the Panetonnes 5 days, Babkba 5 days and Kugelhopf 3 days. There are no preservatives in any of the breads.

The holiday breads can be reheated.  I prefer that all bread should be eaten at room temperature because the flavors are more defined when it is at room temp.

B: Which holiday bread is your favorite?

My favorite is definitely the Stollen. The history behind it is very interesting and it dates back to the 14th century. Bakers made them for dignitaries and kings,  so it gives me great pleasure to follow that tradition for our guests. I was trained by a German baker to make the Stollen… It is sort of a religion to make it. There is only one way to make and that is the right way.

I had to do 2 test batches due to the altitude in Colorado. The 2nd attempt was very successful.

So as Christmas approaches quickly, think of The Broadmoor and Espresso’s to make your holiday meals easier.

rows of bonbons All hand-dipped chocolates and smoked brittle are now gluten free

espressos The Espresso Shop is located in the main lobby.


Chicken and Waffles Recipe

Chef Kyle from The Golf Club shared his Chicken & Waffles recipe with us. We wish that smell-o-vision was a possibility with this one because the flavors in this are AMAZING. That’s the key here, feel free to adapt any recipes for waffles and breaded chicken that you already have and know how to whip up quick, but it’s the seasonings that do the trick.

DSC_0040med

Serves 3

Chicken

Brine, Bread and Bake

Brine

Sachet-
In a coffee filter tied closed with twine:
1 tablespon fresh thyme, rough chopped
1 tablespoon fresh parlsey, rough chopped
1 clove garlic- cut in ½
2 teaspoons black peppercorns
2 each bay leaves

2 tablespoons honey
2 teaspoons kosher salt
Juice of 1/2 lemon

Procedure:

In a large pot, combine 1 quart of water with all the ingredients and heat until the salt and honey dissolve.
Cool and remove and discard sachet. Place the chicken into the brine and let sit for 4 hours. Remove chicken from brine and pat dry with a towel.

 

Bread

Run each chicken breast through the breading in the following order, making sure it is coated completely and shaking off the excess: seasoned flour, then egg wash, then seasoned breadcrumbs

Seasoned flour:
-¾ cup All-purpose flour
-½ teaspoon Onion powder
-½ teaspoon Granulated or powder garlic
-1 teaspoon Kosher salt
-¼ teaspoon Cracked black pepper

Egg Wash:
-6 each Whole eggs
-½ cup Buttermilk
-pinch kosher salt

Seasoned Breadcrumbs:
1 cup breadcrumbs, plain, not to coarsely ground
1 tablespoon kosher salt
1 tablespoon cracked black pepper

 

Bake

Heat a sauté pan with 2 oz. oil on medium-high heat. When hot, add the chicken breast and cook until golden brown, turn over and repeat. Remove from heat and place into a 350°F oven and cook until internal temperature reaches 159°F and remove from oven and reserve warm.

 

Waffles

Waffle Batter
2 cups water, (room temp)
3 each eggs
¼ lb butter, melted
15 oz. pre-made waffle mix

Prepare as directed in a waffle iron.

 

Serve

We serve this dish with a side of haricot verts, ample soft, melty butter and our variation on maple syrup (recipes below).

 

Haricot Verts

2 oz. white wine
1cup. blended olive oil
8 oz. haricot verts (thin green beans)
2 T shallots, minced
2 T garlic, minced
To taste kosher salt
To taste black pepper, freshly ground

Heat a small sauté with 1 oz. oil over medium-high heat. Add the shallots and garlic and cook until they start to soften. Add the haricot verts and sauté until tender. Deglaze with white wine and season with salt and pepper.

 

Brandied Maple Syrup

1 tablespoon canola oil
1 Shallot, peeled and rough chopped
1 Bay leaf
1 tablespoon Thyme, fresh
1 tablespoon White peppercorn, whole
1 tablespoon Coriander Seed, whole
1 Cinnamon stick
1 cup Apple Juice
1 cup Brandy
2 cup Maple Syrup
Heat the oil in a small heavy bottom sauce pot on medium-high heat. Add the shallots and sweat out. Add the spices and let the flavors bloom out for 30 seconds to 1 minute. Deglaze with brandy and let cook a little to cook out the alcohol. Add the Apple juice and bring up to a simmer and simmer until reduced by half. Add the maple syrup and simmer for 7 minutes to let flavors incorporate. Strain mixture through a fine meshed sieve.

 

Compound Butter

1 lb. butter, unsalted
1 tablespoon Thyme, fresh, picked, chopped fine
1 tablespoon Parsley, fresh, picked, chopped fine
1 each, juice and zest of lemon
1 each, juice and zest of orange
1 Tablespoon Kosher salt
1 Teaspoon Fresh ground black pepper
Soften Butter in a warm place. Place into a whipping bowl for a Kitchen Aide. Add the remaining ingredients and mix all together with a paddle attachment on medium-high speed for 2-3 minutes. Remove from machine and shape as desired. Let harden in a refrigerator or freezer.

 


Tastings – Apples Apples Apples!

~APPLES~

A Brief History

Apples originated in the Middle East more than 4,000 years ago. From there, specially cultivated apple varieties spread across Europe to France, arriving in England at around the time of the Norman Conquest in 1066. The demise of rural areas and apple growing, commencing in the 13th Century with the Black Death, the War of the Roses and repeated droughts, was reversed by Henry VIII who instructed his fruiterer, Richard Harris, to establish the first large scale orchards at Teynham in Kent.

Because September, October and November are seasonal apple months we thought it would be fun to take you on a visual journey of some tasty apple treats to inspire your holiday cooking and cocktail creations.

Ranch at Emerald Valley Apple Pie

apple 004

 Apple Strudel from The Bakery

apple 003

Orchard Smash Cocktail

Orchard Smash2

Orchard Smash – Penrose Room Lounge
3- 1 ½ inch chunks of Granny smith apple
3-4 Sage Leaves
¾ oz Simple Syrup
1 ¼ oz Dupont Calvados (Apple Brandy)
Muddle the apples and sage leaves with the simple syrup then add Calvados and ice and shake. Pour entire contents into a low ball glass.

 Eagle’s Nest Ranch Wagyu Beef Carpaccio with
Green Apple Marmellata, Spiced Hazelnuts & Chicory

apple 001

 

Apple Galette Recipe

French Apple Tarte 001

Apple Galette – Executive Pastry Chef Adam Thomas

Puff Dough
2 oz flour
1 oz water
pinch of salt
3 oz butter

Mix dough until it just comes together. Roll into a 1/2 ” thick rectangle and chill.

Roll 1lb of  butter out to a rectangle half the size of the dough block. Lay the butter block on half of the dough and fold over like a book. Do 3 book folds making sure to rest the dough 30 min between each fold.

Roll dough out to 1/8 ” thick and cut a 10 inch disk using a plate as a template.

Pipe almond cream on top in an even layer.

Almond Cream
4 oz ground almonds
4 oz powder sugar
4 oz butter
2 whole eggs
1 tbsp of vanilla extract

Mix all ingredients together in a mixer until smooth.

Peel and core 3 apples. Slice thinly and layer on top of the almond cream in a spiral. Sprinkle with sugar and bake in a 350 degree oven for 45 min.

 The Ciderhouse Rules! Cocktail

apple 012

The Ciderhouse Rules! – Summit Restaurant

1 ½ oz Spiced Rum
½ oz Cherry Heering
¼ oz Lemon Juice
Mix ingredients, pour into a highball glass and top with Angry Orchard Cider. Add a cherry for garnish.

 

 Meuille Feuille aux Pomme Dessert – Penrose Room
Pain di Epice, Caramel Cremeux, Apple Sorbet

Meuille Feuille aux Pomme

 

i. http://www.ifr.ac.uk/info/society/spotlight/apples.htm


Tastings – Restaurant Week’s Chefs Q&A

Colorado Springs Restaurant Week 2013!

September 14th marks the kick off of Colorado Springs Restaurant Week 2013!

Q&A for chef’s Mark Musial and Justin Miller, courtesy of Teresa Farney, Colorado Springs Gazette.

If you have yet to try either of these restaurants now is the time, three courses, for two: Summit $45 and PLAY $30!

Name: Mark Musialbrunch and tea 002 - Chef de Cuisine, Summit
Age: 29
Education: O’Fallon Township High School & University of Arkansas
Family:Penny Musial CPA – Mother  Col. Matthew Musial Air Force Retired  - Father

Mark’s first position was a the age of 15 at a bakery in O’Fallon IL, he was there for  4 years  and began as the hopper operator (guy who fills doughnuts)  and progressed to second assistant baker. If you had told him that he was destined to be a chef at the time “I would have had a good laugh”. Fast forward to 2006 when he joined the Broadmoor and was hired on as a food runner at Summit, after getting to know Chef Bouquin he requested to become a part of his culinary staff. Under the tutelage of Chef Bouquin, he worked his way up to Cook Tournant before leaving the Broadmoor to go to San Antonio and work with Chef Bruce Auden at his Restaurant Biga on the Banks, he was there for a little less than two years before returning to the Broadmoor to take on a position at the Penrose Room as a Cook Tournant. In 2011 he moved to the Summit to become the Jr. Sous and then in 2012 he became the Chef De Cuisine.

Q: What three ingredients could you not cook without? 

A:  Salt, Olive Oil, Sherry Vinegar

 

Q: When it comes to eating, what’s your guilty pleasure?

A: Little Debbie Oat Meal Cream Pies

 

Q: What’s your favorite restaurant?
A: Saigon Café

 

Q: What cooking tips could you offer to readers to make their time in the kitchen easier?

A: Stay in your comfort zone, season well, and a nice glass of wine goes a long way.

 

Q: What’s the biggest mistake you ever made while cooking? 

A: I was responsible for a dinner party with the two chefs that have been the biggest influences on me as a cook.  When we did our walk though of the mise en place it became clear that I had forgotten the desserts.  I felt like a young cook learning the ropes again, very humbling experience.   

 

Q: Where’s your favorite place to have breakfast?

A: The Omelet Parlor and Maggie Mays

 

Q: What would you order for your last meal? 

A: My wife Ana’s Tater Tot Casserole. 

 

Chef justin-forweb

Name: Justin Miller – Chef de Cuisine, PLAY and Charles Court

Age:  34 

Education:  Associates Degree from Pennsylvania Institute of Culinary Arts 

Family:  Wife: Brandy Miller and 2 daughters: Macy and Mia Miller 

 

Chef Justin Miller brought his talent to Charles Court in 2012 after working for three years in The Broadmoor’s Forbes Five Star, AAA Five Diamond restaurant, Penrose Room, as Chef de Cuisine. Prior to showcasing his skills in The Penrose Room, Miller held The Executive Chef position in The Tavern, the oldest and most diverse eatery at The Broadmoor. Prior to coming to The Broadmoor, Chef Miller held positions supervising the culinary and operational aspects at The Sheraton Hotel and The Fluted Mushroom in Pittsburgh where he ensured creative daily specials and palate pleasing cuisine was readily available. He now creates the dynamic cuisine for which Charles Court (closing October 21) is famous for.

QUESTION: What’s your favorite dish to make at home?

ANSWER:   Anything on the grill

 

Q: What three ingredients could you not cook without?

A:   Salt, Pepper and Olive Oil 

 

Q: When it comes to eating, what’s your guilty pleasure?

A:  Cheese burgers

 

Q: What’s your favorite restaurant?

A:  A recent great experience was at Osteria Marco in Denver

 

Q: What cooking tips could you offer to readers to make their time in the kitchen easier? 

A:  Don’t be to fussy with your food.  Try to stay away from recipes and just work on cooking perfectly cooked and seasoned food. 

 

Q: What’s the biggest mistake you ever made while cooking?

A:  During a catering job in downtown Pittsburgh, we were taking an upright across a street.  As we were rolling it down the handicap curb one of the wheels hit a crack in the concrete.  Needless to say the whole upright ended up on its side…

 

Q: Where’s your favorite place to have breakfast?

A:  King Chef 

 

Q: What would you order for your last meal? 

A: My wife’s spaghetti and meatballs

 

1 Comment more...

Tastings: Moroccan Chicken Tagine

tagine 1788x1192

The Broadmoor’s Moroccan Chicken Tagine – Chef Mark Musial

This unique dish is probably the best way to view Moroccan food as a whole.  Its mix of spices and ingredients like preserve lemon, ginger, and olives reflect Morocco’s history as the crossroads for Africa, Europe, and the Middle East.  No tagine dish is the same in Morocco, it starts with a set of ingredients (meat and vegetables), herbs and spices that are bundled together to form traditional dishes, however, every family, food stall, and restaurant does it differently.

spice

That speaks to me as a cook. I like to think that a child is somewhere learning the family’s spice recipe for the first time. Or somewhere a food stall owner is saying the guy’s tagine down the road is garbage because it doesn’t have enough clove in it.

In its simplest form, tagine is a stew made in a special pot by the same name.  However it is so much more then that, play with this recipe, add something to it and make it your own and then pass it on to somebody else so that they can make it their own.
images
A tagine is a cone-shaped earthenware pot that is used to slow cook stews and vegetable dishes.  It is a very practical design because its cone shape traps the steam from the cooking process and replaces the condensed cooking liquid back into the stew.  This makes it very efficient in areas where water supplies are limited or where public water is not yet available.
If you are the purist type and want to be authentic, you buy a tagine online – Williams Sonoma has some great ones. They can also make for beautiful display pieces, however it’s not a must have. (Spoiler alert:  We don’t use one here at Summit.)

First let us start with The Broadmoor’s  recipe for Ras el Hanout. [Note: It would be completely possible for me to bore you to tears about Ras el Hanout.  The name means “head of the shop” and it is a list of spices with no set amount or ingredients. Anywhere from 10 to 20 to 100 (ridiculous) spices can go into the mixture.  Spice merchants’ reputations are often built on the worth and notoriety of their Ras el Hanout blends.]

Ras el Hanout

Ras el Hanout
Ground Ginger: 2 teaspoons
Ground Cardamom: 2 teaspoons
Ground Mace: 2 teaspoons
Cinnamon: 1 teaspoon
Ground Allspice: 1 teaspoon
Coriander Seeds: 1 teaspoon
Nutmeg: 1 teaspoon
Turmeric: 1 teaspoon
Black Pepper: ½ teaspoon
White Pepper: ½ teaspoon
Cayenne Pepper: ½ teaspoon
Anise Seeds: ½ teaspoon
Clove: ½ teaspoon

Preparation:

Blend all of the spices and store in a rubber sealed glass jar.

 

Chicken Tagine

Ingredients:

• 1 whole chicken, cut into six pieces (wings, breast, legs)
• 2 large yellow onions, chopped
• 1 handful of fresh chopped cilantro
• 1 handful of fresh chopped parsley
• 2 to 3 cloves of garlic
• 2 teaspoons of ginger
• ½ teaspoon salt
• ¼ teaspoon saffron
• 1 table spoon Ras el Hanout
• ½ cup of green olives
• 1 preserve lemon
• 1/3 cup olive oil (use a blend or a light olive oil made for frying)
• ¼ cup of chicken stock

Preparation:

Remove the flesh from the preserve lemon, and finely chop it.  Mix this with the chicken, garlic, Ras el Hanout, ginger, cilantro, parsley, and saffron.  Allow to marinate over night if possible.

Coat the bottom of a tagine or Dutch oven with the olive oil and heat on medium-high.  Sear the chicken skin side down until it has a nice deep brown color.  Add onions, olives, ginger, preserve lemon, saffron, and chicken stock.  Reduce heat and bring to a simmer gently, do not allow boiling.  Once simmering, place lid on tagine or Dutch oven and put in a pre-heated 265 degree oven.  This will allow you to control the heat better.  Check the chicken after fifteen minutes to make sure it is a gentle simmer.  Cook for 60 to 75 minutes until chicken is fork tender.

 

So your chicken tagine is now ready, but what do you serve it with?

You could serve it with some saffron rice, quinoa would be nice as well, at Summit we serve ours with couscous (so good they had to name it twice).

Super simple recipe, we use Israeli couscous which is a bigger then Italian couscous.
Start by toasting the couscous in a pot until it takes on a little color and become fragrant add the water and cook until tender, we then sauté the couscous in a pan with some fresh garlic, shallots, English peas, and zucchini.
Finish the dish with some fresh parsley, lemon juice, and some good Extra Virgin Olive Oil.

For plate presentation, place the couscous in a bowl and then the chicken tagine on top spooning some of the braising liquid on top.  If you need to thicken the liquid, use a corn starch slurry and season accordingly.  Some toasted almonds sprinkled on top and picked Italian parsley would be a nice touch.

Enjoy this dish with a light bodied red wine like Beaujolais from France or a white wine like Assyrtiko from Santorini Greece.  Pretty much a clear canvas on this one guys… drink what feels right.

Mark Musial
Summit Restaurant

For more chef recipes visit: broadmoor.com/past-recipes

 


Tastings – Golden Bee – Beer for Yards and Yards

 

Prarie Dog Glass’s hand-blown 1/2 yard

The Golden Bee’s Custom Yards and 1/2 Yards by

Prairie Dog Glass of Santa Fe

 Last fall after the Golden Bee had closed for renovation, we were looking for someone to create a unique product for the Bee.  In previous years we had purchased mass-produced glassware for the Bee and we really wanted something a bit different…a conversation piece if you will.  This is where Prairie Dog Glass comes  in.   We approached them with the task of hand-blowing our yard and 1/2 yard glasses.  After some conversation, and some beer, they were confident that they were up for the challenge.

The 1/2 yards will be available for sale in the Golden Bee and in Signature later this fall.

______________________________________________

How many artisans worked on our last order for 24  ½ yards and 12 yards?

Two artists, Spooner Marcus and Patrick Morrissey.

 

How long does it take to produce the ½ yard and the full yard?

Currently around 25 to 30 minutes. The time is almost the same for either size.

How much glass is used?

About 5 lbs for a yard and 3 lbs for the 1/2 yard. Some of that is waste glass left on the moil of the blowpipe.

 

In the Studio at Prairie Dog Glass

 

And how many man hours went into completing the order?

Around 48 man hours.

 

1/2 yard on the patio

Has Prairie Dog Glass ever produced these before?

Patrick has, but never needing to make them to specific sizes. Mainly just fooling around to see if he could do it.

Who is Prairie Dog Glass and how long have you been in business?

Patrick Morrissey and Elodie Holmes, a silent partner, were approached by Darby McQuade, the owner of Jackalope to construct a mobile glass studio on Jackalope grounds. The building was on the drawing board/underconstruction for about nine months before it opened as a permanent structure in the Fall of 2004.

Patrick designed all the equipment in the hot shop: the furnace, glory holes and annealers, etc. Other glass artists were hired to help in the construction of the equipment.  It seems the hot shop is always a work in progress.

How did your studio prepare for the task for The Broadmoor?

Patrick and Spooner designed and machined a special pipe/tool to hold the bottom of the yard while the top is being opened and shaped. This came about after losing one too many pieces on a punty rod, the normal way blown glass is shaped after being transferred from the blow pipe.

Thank you for your time Mernie!