The Broadmoor — Meals and moments, from our family to yours by Ali + Aaron Creative

MEALS AND MOMENTS, FROM OUR FAMILY TO YOURS

S pi r i t of t h e We s t

SPIRIT OF THE WEST T H E

R E C I P E S

Vinegar Braised Yukon Golds............................................................................................ 88 Barbecue Veal & Pork Meatballs................................................................................ 90 Bacon, Orange & Avocado Salad............................................................................... 92 Prosciutto & Pecan Green Beans................................................................................ 93 Peanut Butter Fudge Brownies....................................................................................... 93

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Sarahâ&#x20AC;&#x2122;s Take

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asperchilit, si comnihi ciditat. Qui dem id quidipi delibus veliquid quos el es este del iliberro conseribus ipiet eos soloritatem pratem illuptur aut ut veliquae occullam numet unt offic te prem ex tem atist, con re, sitae nias magnam quam, iuntia volorum. To adventure and smiles, natque suntia nobisiminto imet adiostem. Adis aut asperum endici autaqui omnihitetur? Qui od event harcimo dissima gnimolo dus conesectur simosae catem. Et as as aut mos nobis utatior rovitat empores corum reperum et, net eos et adiae dit, issunt quo ium labo. Ad que sus doluptati aut vendit il miligniam estem ut id ex et plaborpore porporehent laborpore pro blandesequis aut as audit ius et ratesequi ab ilit et, volorem eaque la que nonseriore re net excerroritas et volore laute nem nam, totatemos molupta tecusa voluptus, quiaspe lliqui con ni nos maximus dolupta. Here's to adventure and romance,

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S CAPTION TITLE ST YLE

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iconse comnimaxim faccustist reperun temquia quaero venitio temperum ea non coremqui non erum fuga. Eruptatus dolest imperit, iur suntur? Quid mosandi cus vel inulparibus maximolor mint quo ipsaperatia es natisit perest, eost apedi non experestrum eossernam, et alit velitat fugias ut audamus, cum et iust magnis dendandi nosa aut latus ut eum fugiatem quideli scipid quatioribus. Nem lam, acestia tusanda inullan ducipsa ndipsa que quos asperi in cum qui dest que. Opta velicia sitatior rerum et qui as aut laut quis eseque dit alitates verupta cum qui.

“traPPers at fault” by a. f. tait

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was people and animals. he is credited with the first correct depictions of a horse’s gait, adapted slightly for the eye. Like remington, Charles M. russell witnessed the waning days of the old West, but he did so as a Montana horse wrangler, rather than a well-heeled traveler. russell excelled at capturing the complexity of figures and horses in motion. Charles schreyvogal was another great interpreter. Although he missed the end of the Plains Indian Wars, schreyvogal’s in-depth interviews with cavalry officers and other veterans provided the details that made him their premier visual historian. As the 20th century dawned, a number of talented artists made their mark as illustrators of short stories and novels, most notably n.C. Wyeth, whose work kept the myth of the old West alive on canvas and in the minds of readers. By 1913, Modernism finally arrived in the United states, eventually making its influence felt across the country. It found a home in the new Mexico artist colonies that once harbored the Taos and santa fe schools, where contrasting expressionist approaches can be seen in the work of Marsden hartley and Birger sandzén. The devastation of World War I turned many American artists, including “regionalists” such as Thomas hart Benton and John steuart Curry, away from european modernism and back to a more realistic style that recaptured the basic values and natural beauty of the heartland. These themes carried over into the American scene movement, which came to the fore during the federal art projects of the new Deal, many of which involved large-scale mural painting and emphasized flattened and simplified forms. surprising

romantic notions of the old West intensified, raising demand for fresh interpreters of this captivating era.

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the Broadmoor Magazine / 2012 – 2013

Future Frontiers

as it may seem, one can find stylistic affinities that connect this movement with post-war abstract expressionism, similar to that found in helen frankenthaler’s work. Clearly, the spirit of the West pervades the work of those who travelled, lived or even vicariously indulged in its charms, yet putting one’s finger on the nature of this influence is elusive. something unique radiates from this art that is both ephemeral and visceral: the spirit of adventure, exploration, discovery and self-reliance of its people. It is both a state of mind and sense of place. It shows in the fine details and broad brush strokes of character, geology and climate. Indeed, “The spirit of the West” is very much alive today.

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INSIDE STORY Ex et quaeratque eosam quis nobis aut res rehentios dolori consent aceratem esti bea simolute eturior ehenimi litintet quuntem nusandiciam que est lab imi, ute.

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VINEGAR BRAISED YUKON GOLDS SI DE, SERVES 10 -12

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Note from Sarah: Kick up the bitter flavor profile

by soaking the diced potatoes in half the vinegar and sugar solution one hour before braising.

CHEF SECRETS After browning the potates for 30 minutes, skim any excess liquid on the pan's surface, then add your aromatics along with the finishing vinegar and sugar mixture. â&#x20AC;&#x201D;CHEF DAVID PATTERSON

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ING REDIENTS 3 LBS BABY YUKON GOLD POTATOES, HALVED,

OR QUARTERED IF LARGE 2 CUPS PLUS 4 TBS DISTILLED WHITE VINEGAR 2 TBS RAW SUGAR

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2 TBS KOSHER SALT 4 TBS UNSALTED BUTTER 8 OZ PEARL ONIONS FRESHLY GROUND BLACK PEPPER FLAKY SEA SALT

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FRESH ROSEMARY AND THYME

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BARBECUE VEAL & PORK MEATBALLS MAIN COU RSE, SERVES 10

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BEVERAGE PAIRING This dish perfectly pairs with a lush Napa Valley Cabernet Sauvignon or any of your favorite dark craft beers. â&#x20AC;&#x201D;CHEF JONATHAN FRAKES

M E AT BA L L I N G R E D I E N T S 2 LARGE EGGS, LIGHTLY BEATEN 2 CANS EVAPORATED MILK 2 CUP QUICK-COOKING OATS 1 CUP FINELY CHOPPED WHITE ONION

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1/4 CUP FINELY CHOPPED GREEN ONION 2 TSP SALT 2 TSP CHILI FLAKES 1 TSP GARLIC POWDER

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1 TSP PEPPER 1 LB GROUND VEAL 2 LBS GROUND PORK SAU C E I N G R E D I E N T S

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2 CUPS KETCHUP 1 1/2 CUPS PACKED BROWN SUGAR 1 CUP CHOPPED ONION 1 TSP LIQUID SMOKE

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1 TSP GARLIC POWDER 1 TSP CHILI FLAKES, OPTIONAL

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BACON, ORANGE & AVOCADO SALAD SI DE, SERVES 10 -12

Note from Sarah: Be sure to make the Honey

Mustard Vinaigrette at least one hour prior to serving. See recipe on page 105.

ING REDIENTS 2 CUPS HONEY MUSTARD VINAIGRETTE { Make ahead } 32 OZ MIXED GREENS 1 LB BACON, CHOPPED 6 CLEMENTINE ORANGES, DICED 6 AVOCADOS, PEELED, PITTED, AND DICED 1/2 CUP FRESH CHOPPED CILANTRO 4 GREEN ONIONS, CHOPPED GROUND BLACK PEPPER TO TASTE

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PROSCIUTTO & PECAN GREEN BEANS

PEANUT BUTTER FUDGE BROWNIES

S I D E , S ERVES 10â&#x20AC;&#x201C;12

D E S S E R T, S E R V E S 1 2

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ING REDIENTS 4 LBS GREEN BEANS, TRIMMED KOSHER SALT

ING REDIENTS

1 LB PROSCIUTTO, ROUGHLY CHOPPED

2 CUPS WHITE SUGAR

2 SMALL YELLOW ONION, FINELY CHOPPED

1 CUP BUTTER

6 CLOVES GARLIC, MINCED

1/2 CUP COCOA POWDER

2 TSP RED PEPPER FLAKES

1 TSP VANILLA EXTRACT

1 CUP CHOPPED TOASTED PECANS

4 EGGS

JUICE OF 1 LEMON

2 CUPS PEANUT BUTTER

FRESHLY GROUND PEPPER

1 1/2 CUPS ALL-PURPOSE FLOUR 1/2 TSP BAKING POWDER

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1/2 TSP SALT 1/2 CUP WALNUT HALVES

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WA R M R U S T I C C H A R M