Archive for the ‘Uncategorized’ Category

Screenshot 2015-01-03 18.06.31

Serves: 4-6


  • 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.


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.


Macaroni and Cheese

Posted: October 26, 2014 in Uncategorized


Serves: 6


  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


  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.

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.


Akiko snowboard off 2013 March

Raspberry Squares

Posted: February 23, 2013 in Uncategorized

1¼ c. all-purpose flour
⅓ c. granulated sugar + 1 tbsp.
¼ tsp. salt
10 tbsp. (1¼ sticks) unsalted butter, cubed
⅓ c. old-fashioned rolled oats
4 tbsp. pecans, chopped
2 tbsp. light brown sugar
1 tsp. corn starch
¼ c. raspberry jam
1½ c. (12 oz.) fresh raspberries, washed
1/4 tsp. vanilla extract
2 tsp. fresh lemon juice + 1 tsp. zest

1. Preheat oven to 350 degrees. Line a 8 X 8″ baking pan with a foil or parchment.
2. In a medium mixing bowl, whisk together the flour, ⅓ c. granulated sugar, and salt. With a pastry blender cut in the 10 tbsp. of butter until the mixture resembles wet sand. Reserve half of the mixture for the topping.
3. Sprinkle half of the mixture into the prepared pan and press into an even layer. Bake the crust until the edges begin to brown (15-17 minutes). Remove and allow to cool for 10 minutes.
4. Meanwhile, combine the reserved flour mixture, oats, nuts, and brown sugar together in a medium bowl. Add the remaining 2 tbsp. butter and mix until small clumps begin to form. Set aside.
5. In a small bowl using a rubber spatula, combine the jam, raspberries, sugar, cornstarch, vanilla, lemon juice and zest together.
6. Spread the berry mixture evenly over the warm crust, then sprinkle with the streusel topping. Place in oven and bake until the filling is bubbling and the topping is golden brown (24 to 26 minutes), rotating the pan halfway through baking.
7. Remove from oven and let the bars cool completely in the pan on a wire rack for about 1 hour. Remove the bars from the pan using the foil, cut into squares, and serve.

Servings: 4

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 cups water
  • 1 tsp salt
  • 3 tbsp fresh chopped cilantro
  • 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed