Screenshot 2015-01-03 18.06.31

Serves: 4-6

Ingredients:

  • 2 lb (900 g) large new potatoes, skins on
  • 1-2 cloves garlic, finely chopped
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 2 tablespoons olive oil
  • salt and freshly milled black pepper
  • Pre-heat the oven to gas mark 7, 425°F (220°C)
  • You will need a shallow, solid roasting tin measuring 16 x 12 inches.

Directions:

Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don’t scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

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Image  —  Posted: January 4, 2015 in Uncategorized

Pinna Cotta

Posted: November 24, 2014 in Dessert

Panna Cotta literally translates as “cooked cream” in Italian. Panna Cotta is the perfect dessert, whether you’re throwing a fancy party or a small one! These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served.

Panna Cotta


Recipe Type: Puddings, Creams, and Custards, Dessert, Gelatin
Panna Cotta Recipe – How To Make Panna Cotta:

Menu: Grilled Rack of Lamb Dinner, Christmas Dinner
Cuisine: Italian
Yields: 4 to 6 servings
Prep time: 15 min
Chill time: 3 hours or overnight


Ingredients:

2 1/2 teaspoons unflavored gelatin*
1/2 cup milk
2 1/2 cups heavy cream**
1/2 cup granulated sugar
1 vanilla bean (2-inches long and split lengthwise with a knife) or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste***
6 sprigs fresh mint

* It is always best to measure the the amount of gelatin needed as the envelopes of gelatin can vary. When a recipe calls for an envelope of gelatin, it is expecting a quarter of an ounce which is precisely 2 1/2 teaspoons of gelatin.

** Half and half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.

*** Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.


Preparation:

In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.

In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Panna CottaStrain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don’t skip the straining step as it removes any bits of un-dissolved gelatin and insures a nice smooth dessert. Also, don’t let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).

Garnish with berries or fruit of your choice. See Topping Variations below.

Makes 4 to 6 servings (depending on size of the custard cups).

Macaroni and Cheese

Posted: October 26, 2014 in Uncategorized

Maccheese

Serves: 6

Ingredients:

  1. 1 tablespoon unsalted butter
  2. 1 medium onion, finely chopped
  3. 1 1/2 teaspoons tomato paste
  4. 1/2 teaspoon chopped thyme
  5. 2 cups half-and-half
  6. Salt
  7. Freshly ground pepper
  8. 3 cups elbow macaroni (12 ounces)
  9. 4 ounces Gruyère, shredded
  10. 4 ounces sharp white cheddar, shredded
  11. 4 ounces imported Fontina cheese, shredded
  12. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  13. 2 tablespoons panko bread crumbs

Directions:

  1. Preheat the broiler and position a rack 8 inches from the heat. Put a kettle of water on to boil. In a large, deep ovenproof skillet, melt the butter. Add the onion and cook over moderate heat, stirring frequently, until softened, 5 minutes. Add the tomato paste and thyme and cook for 1 minute. Whisk in the half-and-half and 2 cups of hot water and bring to a simmer. Season with salt and pepper. Add the macaroni and cook over moderately low heat, stirring frequently, until the pasta is al dente, about 8 minutes. Stir in 1/4 cup of boiling water along with the Gruyère, cheddar and Fontina. Cover and let stand off the heat for 2 minutes, until the cheese is melted. Season with pepper and stir once or twice.
  2. In a bowl, combine the Parmigiano and panko and sprinkle it over the pasta. Broil for 2 minutes or until golden. Serve.

Spinach Artichoke Dip

Posted: October 26, 2014 in Appetizer

Serves: 15

Time: 30 min

Ingredients:

  • 1/3 cup mayonnaise
  • 1 cup cream cheese
  • 2/3 cup sour cream
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) box frozen chopped spinach, thawed
  • 2 cups parmesan cheese

Directions:

  1. Preheat oven to 375°F.
  2. Mix together Parmesan cheese, spinach, and artichoke hearts.
  3. Combine remaining ingredients and mix with spinach mixture.
  4. Bake for 20-30 minutes.
  5. Serve with crackers or toasted bread.

Spaghetti and Meatballs

Posted: January 6, 2014 in Dinner
Spaghetti-and-Meatballs-PS2
Serves: 4-6
Ingredients
  • Meatballs:
  • 1 pound ground beef
  • 2 Italian sausage links, removed from casing
  • 1 egg
  • 1 cup saltine cracker crumbs (crush by hand)
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ onion, finely diced
  • ½ onion, grated
  • 1 large garlic clove, grated
  • 2 tablespoons parmesan
  • Sauce:
  • ½ cup red wine
  • ½ green pepper sliced thin
  • ½ onion sliced thin
  • 1 6 ounce can tomato paste
  • 2 cans water, plus more if needed (tomato paste can)
  • ½ teaspoon Italian seasoning
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 pound spaghetti

Instructions

  1. Using your hands combine, ground beef, egg, crack crumbs, salt, black pepper, Italian seasoning, diced onion, grated onion, garlic and parmesan. Form into 9-10 meatballs. In a large skillet, heat ⅛ – ¼ cup olive over a medium-high heat. Brown meatballs on all sides, remove from skillet.
  2. Add in sliced onion and pepper, cook for two to three minutes. Deglaze pan with red wine, scraping up brown bits as you go. Add in water, Italian seasoning, sugar, salt and garlic powder. Stir. Add meatballs back into the sauce and simmer for 30 minutes, until meatballs are cooked through and sauce is thickened. If needed add more water. Season with salt, pepper and sugar.
  3. While the sauce is simmering bring a large stock pot of water to a boil. Add a small handful of kosher salt. Cook spaghetti until aldente.
  4. Serve with grated parmesan cheese and chopped parsley.

snowboarding-xtreme-sport-1080x1920Hi Everyone,

Hope everyone had a wonderful holiday season and is ready for 2014 ski season.

Below is our food weekend schedule for 2014.  Please check the Foodies site to check our food weekend menu and share with your friends.

Food Weekend #1: January 10-12 (Cancelled)

Food Weekend #2: February 7-9

Food Weekend #3: February 28-March 2

Food Weekend #4: March 21-23 (Tentative, TBD by Board)

Thank you so much for visiting the Foodies site.  I hope this site was helpful and made easy to plan your food weekends.

I also hope everyone had a great ski season and enjoyed meeting new members and friends at our lodge.

I’m sad that the snow is melting now, but look forward to another great season and adding new fantastic menu on the site next year.

I also want to say a special thank you to those who helped bring foods up to the lodge for the food weekends.

Best,

Akiko snowboard off 2013 March