The Glories of Spring Skiing & Decadent Mac & Cheese

My birthday falls in the first few days of March so when we get a big snowstorm in the last week of February, I take it personally. And even more so when the sun returns and shines on all that beautiful new snow. Six inches is lovely, more is wonderful but I don’t complain if it is only an inch or two. Fresh snow and sunshine on my birthday are all the proof I need to know that the snow gods are smiling down upon me. I’m not sure what I’ve done right but I sure hope I continue to do so.

Skiing in New England has always been a bit of catch-as-catch-can; particularly when you compare our slopes to the Alps or the Rockies. We start the season dreaming of a white Christmas. We end it with our fingers crossed and hoping for a white Easter. Sometimes we get both; sometimes, neither. It was even more precarious when I was a kid and few ski areas had snow making equipment.

Imagine my delight when I moved to Switzerland. Skiing in the Alps began well before Christmas in late November or early December. Forget holiday shopping, that’s was airport duty free was for. For many years, my family members were regularly treated to chocolate and SWATCHs under the tree. I don’t think it took them long to figure out why.

But back to skiing in the Alps; even early in the season, unlike New England, the skiing was pretty good. Instead of a measly few trails, a good portion of the mountain was open. Of course, most of the light was gone by two o’clock but you can’t have everything. Then again, I can’t imagine I had too many issues with starting the après ski festivities a little early. On the back end, spring skiing continued until the first of May, sometimes later. I remember one spectacular season when I didn’t hang up my skis until May 16th. How glorious!

For now, I am looking forward to some glorious spring skiing right here in New Hampshire. The days are getting longer. The sun is brighter and higher in the sky. You can leave the heavy parka and hand and toe warmers at home. Maybe (hopefully) even put them away for the season. Fashion-forward skiers will hit the slopes in bright and shiny miracle fiber jackets. As colorful as a bowl of jelly beans, they’ll light up the slopes in tangerine and hot pink. The not-so-fashion-forward will take us back in time and ski retro in ancient Nordic sweaters or faded windbreakers. Sun glasses are mandatory. Hats are not.

Spring skiing is our reward for weathering early winter’s blistering cold days as well as the wet and dreary January thaw. It’s payback for skiing through hurricane force winds and traversing over the sheets of ice which we shrug off as hard-packed-powder.

It’s a joy to be outside and on the mountain. Whether you ski ‘til you drop or spend most of the day working on your tan – enjoy the sunshine, bon ski and bon appétit!

Decadent Mac & Cheese
Hungry friends and family will love this rich and cheesy dish. America’s favorite comfort food, mac & cheese is a great après ski dinner for adults and kids alike. Enjoy!
Serves 8-12

Butter
8 ounces grated fontina cheese, shredded
8 ounces mozzarella, shredded

4 ounces Parmigiano-Reggiano cheese, grated
Olive oil
1 large onion, finely chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1/2 cup Panko bread crumbs
1/2 teaspoon herbs de Provence
1 1/2 tablespoons flour
1 cup warm whole milk or half and half
4 ounces cream cheese at room temperature
1 cup sour cream
1/2 teaspoon or to taste hot sauce
1/4 teaspoon nutmeg
1 pound pasta – cavatappi, medium shells, penne or elbow macaroni
Kosher salt and freshly ground pepper to taste

Preheat the oven to 375 degrees. Lightly butter a large casserole.

Put the fontina, mozzarella and about 3/4 of the Parmigiano-Reggiano in a bowl, toss to combine and reserve.

Heat a little olive oil in a skillet over medium heat, add the onion, season with salt and pepper and sauté until translucent. Add the garlic and cook for 1 minute more. Remove from the heat and reserve.

Put the breadcrumbs and herbs in a bowl, add 1 tablespoon melted butter and toss to combine. Add the remaining Parmigiano-Reggiano and toss again.

Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add the flour, season with salt and pepper and cooking, whisking, for 1-2 minutes. Whisk in the milk and bring to a simmer over medium-high heat. Reduce the heat to low and simmer, stirring, until the sauce thickens, about 5 minutes.

Put the cream cheese in a large bowl, slowly stir in the warm sauce and continue stirring until smooth. Add the sour cream, hot sauce and nutmeg and stir until smooth. Stir in the onions and garlic. Reserve.

Cook the pasta according to package directions, less 1 minute. Drain the pasta, saving a little of the pasta water.

Add the pasta to the sauce and toss to combine. If the pasta seems dry add a little pasta water. Sprinkle the pasta with the cheese mix and toss again.

Transfer the pasta to the prepared baking dish and sprinkle with the breadcrumb mixture. (You can make ahead to this point, cover and refrigerate. Remove the dish from the refrigerator about 1 hour before baking.) Bake the mac & cheese at 375 degrees for 30 minutes or until piping hot and golden.

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One Year Ago – Seared Scallops with Roasted Pepper Sauce
Two Years Ago – Creole Shrimp & Cheesy Grits
Three Years Ago – White Bean Dip
Four Years Ago – Warm Chocolate Pudding
Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your plans for Oscar night? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

When the Going Gets Rough … The Tough Throw a Party & Mixed Greens with Roasted Beets & Lentils

It’s a world gone mad or at the very least a very strange winter. It gets warm and rains. Then the temperature plummets. When I wrote about this odd phenomenon a week or so ago, I figured (make that hoped) that a blizzard would hit New Hampshire as soon as the story hit the blogosphere. Even if I looked a little silly, I’d be grinning all the way down the mountain. I guess the law of opposites can’t be summoned on demand.

Living in Switzerland for a lot of years spoiled me.

The Alps are a skier’s paradise. Droughts are few and far between. Snow falls early and continues through April.

However, I do remember one winter when it refused to snow. No, it was not unseasonably warm, it didn’t rain either. The New Year came and went. Dejected skiers shared stories and pictures of holiday hikes and picnics on brown slopes under bright blue skies. January passed into February, still no snow.

Geneva is surrounded by mountains and during the drought a temperature inversion created a layer of fog. With each passing day, the fog grew thicker and thicker. There was no snow, no rain or even wind to clear the air. Just day after day of dreary, damp fog. Pollution levels skyrocketed and city health officials sounded the alarm. No one sounded an official Cranky Alert but they should have. Both then and now, I have a tendency to get cranky when winter does not act like winter. Same goes for summer and the rest of year

Anyway, it was my fourth, maybe fifth, year in Switzerland. I was young, single and had happily embraced the habit of skiing most (okay every) weekend. The exercise and fresh air was great and it was a fun way to meet people. Without snow, I was at loose ends and didn’t know what to do with myself.

I wasn’t alone. Everyone I knew was grumbling. Yes indeed, the going had gotten rough. But what to do about it? Take up skateboarding? Or hang gliding? Camp out at the movies? The perfect solution hit me around 11:30 on a Friday morning. The tough (that would be me) throw a party. There was no reason to delay; the next night was not too soon. I dubbed it my There’s-Still-No-Snow-&-I’m-Cranky Party. It was last minute so I figured I’d probably round up a handful of people. I thought wrong.

Two were tied up for dinner but promised to be there by 10:00. Everyone else accepted enthusiastically. Delighted for any distraction from the dreary weather, about a dozen queued up in less than an hour. My boss got very little work out of me that afternoon. Voicemails were returned and a few more calls were made. Word got out and not just a few extras asked to tag along. By the end of the day at least twenty people were looking forward to cramming into my little apartment.

All were commanded and promised to bring good cheer. Most brought a bottle of wine, an hors d’oeurvre, salad or desert as well. It was great fun, a welcome respite from too many grey days. The food and wine were good, the company and dancing better. The party lasted far into the wee hours. Around dawn, I threw the last few stragglers out. Now you’re probably thinking (maybe hoping) that this impromptu get-together generated some kind of kismet or good karma and broke the drought. You’re picturing those last few guests stumbling out the door into a winter wonderland. Sounds like a Hollywood movie, doesn’t it? …… I could write that, it would make a nice story, but it wouldn’t be true.

Think snow, have fun and bon appétit!

Mixed Greens with Roasted Beets & Lentils
I discovered lentil salad when I lived in Switzerland. This recipe is my latest rendition of the classic French favorite. Enjoy!
Serves 8 as an appetizer and 4 as a main course

4 medium beets, red or gold or a mix, peeled and cut into wedges
1 medium red onion, roughly chopped
Extra virgin olive oil
Sherry vinegar
Kosher salt and freshly ground pepper to taste
About 8 ounces mixed greens
Sherry Vinaigrette (recipe follows)
3-4 ounces feta, crumbled
1/2 cup pumpkins seeds or chopped and toasted walnuts

Preheat the oven to 375 degrees.

Put the beets and onion on separate sheet pans. Drizzle each with just enough equal parts olive oil and vinegar to lightly coat, season with salt and pepper and toss to combine.

Tossing once or twice, roast the beets for 30 minutes or until lightly caramelized and tender and the onions for about 15 minutes or until tender-crisp. Cool slightly.

To serve: Toss the greens with enough sherry vinaigrette to lightly coat. Put the greens on individual plates or a large platter. Spoon lentils on the greens, top with beets and onion and sprinkle with crumbled feta and walnuts.

Serve the lentils and beets warm but not hot or at room temperature. Both can be made ahead, cooled to room temperature and refrigerated. Remove from the refrigerator about 30 minutes before serving.

Lentils
Extra virgin olive oil
4 ounces thick-cut bacon, diced
1 cup dry lentils
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 1⁄2 cups chicken stock
2-3 sprigs fresh thyme
1 bay leaf
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper

Drizzle a little olive oil in a medium saucepan, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain. Add the onion, carrot and celery and cook for 5 minutes or until the onion start to become translucent. Add the garlic and cook for 1 minute more.

Add the lentils, chicken stock, thyme and bay leaf and bring to a boil. Reduce the heat to low; cover and simmer for 20 minutes or until the lentils are tender but not mushy. Remove the thyme twigs and bay leaf and drain any excess liquid. Add the vinegar and bacon to the lentils and season to taste.

Sherry Vinaigrette
Makes about 1 cup

1/4 cup sherry vinegar
1 tablespoon Dijon mustard
2 cloves garlic
2 tablespoons chopped shallot
1/4 teaspoon or to taste hot pepper sauce
Kosher salt and freshly ground black pepper to taste
About 3/4 cup or to taste extra virgin olive oil

Put the vinegar, mustard, garlic, shallot and pepper sauce in a blender. Season with salt and pepper and process until smooth. With the motor running, slowly add the olive oil and process until smooth.

Transfer the vinaigrette to a storage container with a tight fitting lid. Let the vinaigrette sit for 30 minutes or more to let the flavors combine. Give the vinaigrette a vigorous shake before using.

Store extra vinaigrette in the refrigerator.

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One Year Ago – Chicken Niçoise
Two Year Ago – Greek Pizza
Three Years Ago – Triple Threat Brownies
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a skier? How are you coping with this year’s snow drought? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Think Snow & Caribbean Black Beans

So what’s up with the weather this winter? Definitely not mountainous piles of snow. The long running joke about New Hampshire children’s oversized Halloween costumes (so they can fit over snowsuits and galoshes) was more than a light hearted tale this year. It snowed again over Thanksgiving. And then well, more or less nothing … or not much.

Meanwhile, the ski areas must be starting to feel a little like Sisyphus. In case you have forgotten, Sisyphus was the ancient Greek king known for his nasty temperament and murderous ways. As punishment the gods ordered Sisyphus to roll a big old boulder up a hill. Just short of the top, the boulder teetered, rocked and then rolled back down the hill. Sisyphus was forced to try again and again for all eternity. Instead of rolling rocks, the ski areas have been blasting their snow guns. They make some snow. It starts to build up. They make some more. Then it rains, not just a little but a lot.

I’m not sure what the ski areas did wrong but I wish they’d repent and soon.

This is not the first time New England has been plagued with a snow drought. A drive through the region’s hills and mountains will reveal hundreds of now defunct ski areas. Sometimes faint, sometimes pronounced you can see the slopes from the road. A hike up and around the trails might reveal a few old sheds or a rusting Ford pick-up, maybe two. Mostly small family businesses, these ski areas delighted their local communities. Unfortunately, they fell apart when Mother Nature refused to cooperate with snow for one too many years.

My sister Brenda and I learned to ski at just such a place. Priest’s Ski Area had no glitz or glamour but it did have an outhouse. An apple orchard in the off-season, the hill had more than half a dozen slopes and a handful of rope tows. There was nothing high tech about those tows. The ropes flew around the axels of ancient Ford pick-ups trucks. Gas was cheap in those days and a daily lift ticket cost a dollar.

With the pick-ups’ engines racing in overdrive, the ropes spun at breakneck speed. Or at least fast enough jerk the arms out of a little girl’s sockets. Filled with both trepidation and excitement, Brenda and I edged our way to the front of the line. Finally it was our turn to grab the perilous rope. There was no kindly lift attendant to help us, only a long line of increasingly impatient skiers to coax or, more likely, jeer us on. Taking a deep breath, we grabbed the rope and, hanging on for dear life, were whipped up the hill.

Of course there was no snow making or grooming equipment. What you got … apple trees, a few rocks and some ice patches … was what you got. The January Thaw played havoc with the slopes. An early spring was dreaded. With a little luck there’d be enough snow to ski for six, maybe eight weekendss. With a lot of luck, the season started with a white Christmas and lasted until mid-March.

When we got a bit more adept, Dad took us north to New Hampshire and King Ridge. It was a real step up. The trails were longer and there were no apple trees to dodge. King Ridge didn’t have snowmaking, that came much later, but it had giant Snowcats and the slopes were lovingly groomed every night. Even more important, there T-bars, not death defying rope tows run by ancient Fords.

Like many ski hills throughout New England, both King Ridge and Priest’s Hill fell victim to a string of poor snow years. The land was sold and, sadly, houses now sit on our old winter playgrounds.

Think snow and bon appétit!

Caribbean Black Beans
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Side dish or the main event, these beans are perfect on a cold winter night. Whether you are hosting a party or a guest at a potluck, make up a batch for the Super Bowl. Go Pats! Enjoy!
Serves 8-12

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1 pound dried black beans
12-16 ounces hot (or sweet) Italian sausage, casings removed
Olive oil
2 onions, peeled and finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, peeled, finely chopped
1 tablespoon (or to taste) chopped jalapeno pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground pepper to taste
1 tablespoon brown sugar
1 bay leaf
2 strips orange peel, about 4-inches long
Juice of 1 orange
Juice of 1 lime
1/4 cup espresso
1/4 cup rum
Garnish: chopped cilantro

Pick over the beans and discard any stones or shriveled beans. Rinse well and soak in 6-8 cups of water in the refrigerator overnight.

Breaking up the sausage into pieces, sauté over medium heat until cooked through, remove from the pan, drain and let cool. When it is cool enough to handle, finely chop the sausage.

Heat a little olive oil in a large casserole over medium heat. Add the onions, carrots, celery, bell pepper, garlic, jalapeno, oregano and cumin, season with salt and pepper and sauté until the onion is translucent.

Drain and rinse the beans and discard the soaking water. Put the beans in the pot with the vegetables. Add 5-6 cups of water, the bay leaf, brown sugar and stir to combine. Bring to a boil, reduce heat to very low, cover and simmer until beans are tender about 1 – 1 1/4 hours.

Add the espresso, orange and lime juice and rum and continue cooking, uncovered, for an additional 15 minutes. Sprinkle with chopped cilantro and serve hot with rice.

The beans are even better if you make ahead. Cool to room temperature, cover and store in the refrigerator for several hours or overnight. Gently reheat on low heat.

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One Year Ago – Fettuccine with Escarole, Radicchio & Mushrooms
Two Years Ago – Cassoulet
Three Years Ago – Caribbean Fish Stew

Or Click Here! for a complete list of and links to all the recipes on this blog!

Will you celebrate Australia Day? What are you cooking? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

What Skiing Can Teach Us & Chicken Niçoise

Several years ago I had a job interview that probably was not the worst ever but it was certainly far from the best. It happens to everyone. No matter how hard you try to have a meaningful conversation, you and the other party just can’t seem to see eye-to-eye. It could be at work or on a blind date; maybe you are shamelessly pleading for volunteers over the telephone or shouting at your teenager through a slammed door. For whatever reason or reasons, you’re getting nowhere fast.

In my case it was an interview with a big, strapping, soccer-playing engineer. I am not an engineer, nor am I big or strapping and I don’t play soccer. In other words, I didn’t have a lot in common with my interviewer. It shouldn’t have mattered since it was a marketing not an engineering job and the ability to kick and/or run with a ball was not in the job description.

The interviewer couldn’t have been more obvious in his distain and disinterest in my very fine credentials. Moreover, he focused most of his time grilling me on a section at the very bottom of my resume. I’d labeled it Other. It didn’t really need to be there but I wanted to include the languages which I spoke both fluently and badly. (I used the phrase working knowledge to describe my broken French and even more broken German.) Then I listed a few interests, including art, reading, long distance running and skiing. (I did not mention liking piña coladas or getting caught in the rain.) I thought these little tidbits made me look well rounded.

Within minutes my new soccer playing friend zeroed in on Other. My language skills were of no interest. Instead, he targeted the discussion on what he described as my solitary hobbies. I guess he never joined a book club or visited a museum with a friend. He had particularly harsh words for my sporting activities. Since I didn’t play a team sport he was convinced I could not be a team player. Trying to recover I mentioned I’d recently taken up doubles tennis. He wasn’t interested. Dumbfounded, I pointed out evidence of strong team work in previous jobs. He was not impressed.

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It’s taken more than a decade but I think I finally have a comeback…well at least for skiing, I’ll figure out the rest another day. Here goes!

While teamwork might not be its strong suit, skiing should not be dismissed. It is a great sport because it helps us develop …

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Courage: whether it’s your first time on the bunny slope or the toughest double diamond, pointing your skis down what seems to be a perilously steep hill requires guts, nerves of steel and maybe a leap of faith.

Brevity and clarity: regardless of what needs to be communicated, a skier can tell any story in six minutes or less. That’s about how long it takes most New Hampshire chairlifts to get from the bottom of the mountain to the top.

Organization skills: even the youngest skier must learn to juggle hats, helmets, mittens, gloves, boots, skis, poles and season pass. Forget or lose any of these items and you are left sad and alone in the lodge, panhandling for spare change for cocoa while your friends and family play on the slopes.

An uncanny knack for overcoming obstacles: caught in a long, densely packed lift line, an enthusiastic skier will figure out the quickest path over, under, around and through the crowd.

Optimism: if you ski in New England, you face dark days in December, arctic winds and frigid temperatures in January and vacation crowds in February. However, you know in your heart of hearts, that tomorrow (or next weekend) the sun will shine, the powder will be knee deep and spring skiing is just around the corner.

Enjoy the snow, stay warm and bon appétit!

Chicken Niçoise
Bring a little Mediterranean sunshine to your winter table with this yummy chicken dish. Enjoy!
Serves 4-6

1 3/4 cup dry white wine
1 tablespoon Dijon mustard
1 bay leaf
2 garlic cloves, minced
1 teaspoon finely chopped fresh rosemary leaves
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts (6-8 ounces each) – preferably with the skin on
Olive oil
2 red onions, cut in half lengthwise and then in 1/4-inch wedges
1 teaspoon anchovy paste
Pinch chili pepper flakes
1 cup chicken stock
1 tablespoon sherry vinegar
1/3 cup chopped dried apricots
1 cup crushed tomatoes
1/2 cup drained Niçoise olives, pitted and cut in half (or Greek olives, pitted and quartered)
2 tablespoons capers
1 tablespoon butter (optional), cut in small pieces
2 to 3 tablespoons chopped parsley

In a heavy re-sealable plastic bag, combine 1 cup wine, the mustard, bay leaf, half the garlic, rosemary and thyme and season with salt and pepper to taste. Add the chicken breasts and marinade for 4 hours or all day.

Preheat the oven to 375 degrees.

Toss the onion, remaining garlic, anchovy paste and pepper flakes with a little olive oil in a large skillet. Sauté over medium-high heat until the onion is tender crisp. Add 1/4 cup wine, 1/2 cup chicken stock, the vinegar, apricots, tomatoes and remaining rosemary and thyme, gently stir to combine. Bring to a simmer, reduce the heat and cook on low for 5-10 minutes. Remove from the heat, add the olives and capers and gently toss to combine. Reserve. (You can do this part ahead of time if you like.)

Meanwhile, remove the chicken from the marinade. Heat a large, oven-proof skillet over medium-high heat; add a little olive oil and cook the chicken skin side down for 3 minutes or until golden brown. Turn and cook an additional 3 minutes. Transfer the skillet to the oven and continue cooking at 375 degrees until the chicken is cooked through, about 10 minutes.

Remove the chicken from the skillet and cover to keep warm. Put 1/2 cup each white wine and chicken stock into the skillet and bring to a boil. Cook until it’s reduced by about one-third. Reduce the heat, whisk in the butter and cook, whisking, for a minute or two. Add the onion and olive mixture, gently stir to combine and cook until heated through.

Slice the chicken and arrange on a serving platter. Stir any extra juices from the chicken into the onion and olive sauce, spoon over the chicken, sprinkle with parsley and serve.

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One Year Ago – Greek Pizza
Two Years Ago – Triple Threat Brownies

Or Click Here! for a complete list of and links to all the recipes on this blog!

What life lessons have you learned from your favorite sport? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

You Know It’s Winter in New Hampshire When … & Tartiflette

Yes, we’ve heard all the jokes about living in New England and New Hampshire. There are countless references to the Patriots and the Red Sox. You know you are a New Englander if you named your dog Brady or Fenway. Or if you learned about the Curse of the Bambino in history class, right along with /instead of the Battle of Gettysburg.

A few have the audacity to malign our culinary expertise. You know you are from New Hampshire if you only have three spices in your cupboard: salt, pepper and ketchup. Or if you have not one but several recipes for moose in your repertoire. That’s moose as in the big animal with antlers not mousse as in chocolate.

But most jokes about New England focus on both the duration and intensity of our winters. You know you live in New Hampshire if your local Dairy Queen opens in May and shuts down in September. Or if you’ve taken your kids trick-or-treating in a blizzard, keep an ice scraper in your car year-round or consider six inches of snow nothing more than a dusting.

These jokes maligning our Yankee winter all seem to overlook the January Thaw. As in, you know you are in New Hampshire when you wake up one grey and misty January morning and it’s a balmy 40, maybe even 50 degrees. The January Thaw is not a figment of our collective imaginations but a well observed if unexplained phenomenon. The likes of the Blue Hill Meteorological Observatory has studied it. The Old Farmer’s Almanac, the definitive source for all things New England and all things weather, has reported it.

What would life be like without the January Thaw? Well, you’d miss that mid-winter glimpse of your neighbor’s knees. Who else but a New Englander would don shorts as soon as the thermometer crept above freezing? Or ride around in a convertible with the top down to stay cool during a 40 degree heat wave? That’s 40 degrees Fahrenheit not Celsius.

Unfortunately, the Thaw is frequently accompanied by rain. So without the Thaw, you’d miss the excitement of ice dams and leaks in the attic, a flooded garage or damp basement. On the other hand, you would be spared the annoying moaning and groaning of your skier friends lamenting, “if only it was 5 degrees colder … we coulda had a foot of powder.”

The rain is invariably followed by a bone-chilling, blast of cold air. Without this duo of Thaw and arctic freeze, those same moaning and groaning skiers would be robbed of the thrills, chills and spills of traversing an ice covered mountain. Thank goodness, we are both a hardy and cheerful bunch. Who else but a New Englander would spend a day slipping and sliding over thick sheets of pearl-grey ice? And then shrug, smile and call it hard packed powder?

It would be nice to think that after New Year’s balmy temps and subsequent return to chilly normalcy, we’d be done with the Thaw. Unfortunately, more often than not, we have a rainy Thaw not once but twice (even, heaven forbid, three times) before the end of February. Once we get into March, we stop calling it a Thaw and start calling it Mud Season.

Until then, for skiers all over New Hampshire, please, let it snow. Bon appétit!

Tartiflette
I discovered tartiflette when I lived in Europe. This hearty French dish is great after a long day on the slopes battling the ice, wind and snow. If you can’t find Reblochon, try substituting Fontina, Port Salut or Raclette cheese. Enjoy!
Serves at least 6

2 pounds Yukon Gold potatoes, cleaned, cut in quarters and then sliced about 1/2-inch thick
8 ounces lean thick-cut bacon, roughly chopped
2 good size leeks (white and pale green parts only), chopped
1 medium onion, chopped
2 cloves garlic, minced
8 ounces reblochon cheese, cut into 1/2-inch cubes
Kosher salt and freshly ground pepper to taste
1/2 teaspoon paprika
1/2 teaspoon thyme
Pinch ground nutmeg
3/4 cup sour cream

Preheat the oven to 350 degrees. Butter a large, oven proof casserole dish.

Sauté the bacon in a large skillet over medium heat until lightly browned. Remove the bacon from the pan and reserve. Pour off all but 1-2 tablespoons of the bacon fat. Add the leeks, onions and garlic; sauté for about 5 minutes.

Put the potatoes, bacon, leeks, onions, garlic and cheese in the casserole. Sprinkle with salt, pepper, paprika, thyme and nutmeg and toss. Add the sour cream and toss.

Cover and bake for 45 minutes. Remove the cover and continue baking until the potatoes are cooked through and top is brown, about 15 minutes more.

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One Year Ago – Four Cheese Lasagna Bolognese with Spinach
Two Years Ago – Curried Chicken and Lentil Soup

What’s your January Thaw story? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011.

Let It Snow! & Hot White Chocolate

In spite of my dreams, Christmas could hardly be described as white this year. Barely more than a dusting, we had to wait for another special holiday for snow. My dad’s birthday is two days after Christmas. While any day is a good day for a birthday, let’s face it some are better than others. And December 27th does not qualify as one of those better days. Still Dad did get a generous gift from the gods this year, more than a foot of snow. Since he gave up skiing more than a decade ago, I’m not sure if he was really, truly appreciative of Mother Nature’s gift.

Before he became a snowbird and ditched skiing in favor of sunny games of golf in Florida, Dad was an enthusiastic skier. He was ten when Santa gave him his first pair of skis. He was so excited he slept with them on Christmas night. Since no one in his family skied, at fourteen, he finagled his way into the local ski club. Finagled because he was the youngest member ever; by at least three or four years. A couple of times every winter, he hopped on the snow train with the rest of the club and headed to Vermont or New Hampshire for a weekend of skiing.

After college, real life and other responsibilities kept getting in the way of his skiing. His trips north became more and more infrequent, especially after my sister and I came into the picture. Then he hit upon a brilliant idea, why not combine fatherhood with his long time passion. With my sister’s enthusiastic support, he got his two little girls skis for Christmas. I was seven, Brenda was nine.

I don’t remember sleeping with my skis. In fact, I must confess I did a lot of complaining in the first few years. More often than not it was the cold but lugging my skis across an icy parking lot, too-tight boots and the terrifying rope tow were all high on my hit list of complaints. However, Dad turned a deaf ear and wouldn’t take no for an answer. Every Saturday and Sunday morning, he bundled us into the car and drove about an hour north and west to an apple orchard that doubled as a ski hill in winter. He taught us how to snowplow and guided us through our first rides on the perilous rope tow.

From day one Brenda stayed on the slopes for hours. She was fearless, grabbing hold of the death-defying rope and hurtling down the slopes. Not me. I got the après ski thing down early and spent as much time as possible sipping hot chocolate in front of the fire. Eventually I must have realized that these weekend forays onto the slopes were not going away. Or maybe I got a new pair of boots, ones that actually fit, or a parka that was good to 20 below. Maybe my dad refused to give me another quarter for cocoa or I just got bored sitting in the lodge. Whatever the reason, within a year or two, I stopped whining and figured out that skiing was actually lots of fun. Or at least more fun than sitting in the noisy lodge with its overpowering scent of wet wool, wood smoke and fermenting apples.

And so with apologies to the thousands who were stranded in airports last week, I shout with delight and enthusiasm, “Let it snow!”

Have a bright and snowy New Year! Bon appétit!

Hot White Chocolate
A grown up and more luxurious version of an old après-ski favorite! Serve this sinful hot chocolate instead of dessert on a cold and blustery night. Enjoy!
Makes 4 small servings

1 strip of orange peel
1/2 cup whole milk
1/2 cup half-and-half
2 ounces white chocolate, chopped
1 teaspoon pure vanilla extract
1/4 cup or to taste Grand Marnier (optional)

Use a vegetable peeler to cut a strip of peel from an orange about 2-3 inches long. Use a very sharp peeler to ensure you only get the orange part of the peel. The white pith is bitter.

Put the orange peel, milk and half-and-half in a saucepan over medium heat and heat until just below the simmering point. Remove the pan from the heat and add the white chocolate. Let the warm milk and cream sit for about 10 minutes to steep the orange and melt the chocolate.

Remove the orange peel and whisk to combine. Reheat to steaming, whisk in the vanilla and Grand Marnier. Pour into espresso cups and serve.

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One Year Ago – Moroccan Spiced Chickpea Soup
Two Years Ago – Penne Gratin

What are your favorite Christmas traditions and memories? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011.

Spring Skiing & Linguine with Sundried Tomato Pesto & Roasted Eggplant

In other parts of the country and around the world, there is a certain rhythm to the seasons. Spring, summer, fall and winter more or less come and go at three month intervals. In New England, especially northern New England, we certainly have four distinct seasons but they pay little attention to dates on a calendar. Here in New Hampshire, the rhythm and cycle is more than a little lopsided.

Winter is long, about six months long. It comes early and short changes autumn on the front end. From one minute to the next we move from fall into “I can’t believe it’s winter already”. Children in northern New England buy extra large Halloween costumes. They buy these oversized disguises not because they are particularly plump or big for their age but because they need to wear them over their snowsuits. We rarely worry about a white Christmas, most years we are already into “the dead of winter” (or if you prefer “winter in earnest”) before Thanksgiving. When spring officially rolls around in mid-March, we’re right in the middle of “you’ve got to be kidding, it’s still winter”.

Since I am a skier, I don’t feel any particular need to rush into spring. After all spring in New Hampshire starts with a lot of mud and ends with vicious, man-eating black flies. Even though spring is weeks away, March skiing is commonly known as spring skiing. Spring skiing is my reward for putting up with those dark cold days in December. It is payback for enduring those blistering cold days in January and compensation for surviving those blustery cold days in February.

In “the dead of winter”, clouds are cause for celebration and I check multiple weather reports to find out how much lovely white snow is predicted. Whether it ends up as flurries or a blizzard, I make frequent trips outside with my yardstick (I am an optimist) to check the storm’s progress. Once the calendar page is turned to March, clouds are more foreboding. I still check multiple weather reports but it is with the optimistic hope of just one more glorious snowfall. Or please, if it must rain, let it be a short-lived drizzle. The worst case is a heartless downpour which washes away all the fun. Since I am more or less tired of shoveling, lots of dry sunny days and cold and clear nights would suit me just fine. It’s good for the maple sugar harvest as well.

Spring skiing is wonderful because you can enjoy the slopes without looking like the Michelin man’s more colorful cousin or a bank robber. It is great to pare down to a layer or two and (with sunblock!) turn your face to the sun. The truly brave or perhaps foolhardy ski in shorts. Goggles are left at home in favor of sunglasses. Baseball caps replace helmets. I’m feeling particularly colorful these days in my new Sherpa cap, a welcomed birthday gift. While it is cheerful, it doesn’t really cover my ears and so would never do in “the dead of winter”.

Everyone on the mountain is lighter and brighter and the smiles are dazzling. It may be selfish. It may seem unfair but I am hoping that the ground stays covered for at least a few more weeks. I offer a little shrug and my half-hearted apologies to anyone anxious for spring. I don’t think I’m asking for much. Fool that I am; I’d just like to ski until the first of April!

Bon appétit!   

Linguine with Sundried Tomato Pesto & Roasted Eggplant

Whether you spend the day on the slopes or not, this pasta dish will bring a taste of sunshine and Sicily to your table. Enjoy!

Serve 6

4-6 oil-packed sundried tomato halves, drained
3 cloves garlic, chopped
1 teaspoon anchovy paste
1/4 teaspoon hot pepper sauce or to taste
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper to taste
Extra virgin olive oil
1 medium eggplant, cut into bite-sized pieces
1/2 large red onion, chopped
12 ounces linguine
1/4 cup large Sicilian or Greek olives (or a mix), pitted and chopped
2 tablespoons capers, drained
2 tablespoons finely chopped fresh oregano or mint
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
Pecorino Romano or Parmesan cheese, grated

1. Make the Sundried Tomato Pesto: Combine the sundried tomatoes, garlic, anchovy paste, pepper sauce, vinegar, salt and pepper in a small food processor or blender. Process to combine and form a rough paste. Add 2-3 tablespoons olive oil, process until smooth. Set aside.
2. Preheat oven to 375 degrees.
3. Place the eggplant and onion on non-stick baking sheet, drizzle with a little olive oil and sprinkle with salt and pepper. Toss to combine. Roast, stirring 2-3 times, for about 30 minutes or until lightly browned.
4. While the vegetables are roasting, cook the pasta according to package directions.
5. Drain the pasta, reserving a little pasta water.  Return the pasta to the pot; add enough sundried tomato pesto to lightly coat. Add the eggplant, olives and capers; toss to combine. If the mixture seems dry, add a little pasta water.  Sprinkle with oregano and parsley and toss to combine. Sprinkle with pine nuts and grated Pecorino Romano or Parmesan cheese and serve.

I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Leave a Comment below. I’d be delighted to add you to my growing list of blog subscribers. To subscribe  just scroll back up and click on the Sign Me Up button.

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One Year Ago – Fondue

Feel free to look around my website, you can learn about my new philanthropic project Eat Well – Do Good, link to magazine articles and more on at www.susannye.com. ©Susan W. Nye, 2010

Fun and Snow Games & Pork Tenderloin with Mushrooms

It’s been a crazy winter. A winter when up is down and down is up. El Niño has brought snow to the south with flakes flying from the nation’s capital to Florida, Mississippi and Alabama. And in New England, where we expect snow, we’ve had drought followed by rain followed by drought. On top of the dearth of snow, the winter winds have been fiercer than ever. Of course, it could be my imagination but it seems to me that we’ve suffered more than our fair share of windy days. I swear I’ve come this close to being blown off course more times than I care to count. Somehow I’ve managed to avoid lift-off and an inadvertent trip to Kansas or Oz.

Way out to the west, California is drowning in rain. And up to the north in British Columbia, it may be February but Vancouver and the neighboring mountains are in the middle of a spring thaw. Not great news for the Olympics. In spite of the rain, fog and grey skies the Olympic spirit is soaring over the Canadian Rockies.

Maybe it is because I grew up on skates and skis but the winter games are always a special treat. When we were kids we spent all day Saturday on the slopes. When we were too tuckered to take even one more run, we headed home to watch the professionals. With a mug of hot chocolate and a bowl of popcorn, we sprawled in front of the television and watched the joys of victory and the agonies of defeat. It was a weekly ritual.

Now I either need to subscribe to a whole lot more channels or I need to do a better job at ferreting out the skiers, bobsledders and speed skating on the channels I have. Except during the Olympics. Once every four years I can get my fill of winter sports. I can tune into the artistry of the figure skaters one night and the terrifying speed of the bob and luge the next. The ski jumpers, downhill skiers and the speed skaters are amazing with their power and control at high speeds. And then there is the pure joy and whimsy of the snowboarders.

Yes, I know they are serious athletes. Yes, I know that they train hard throughout the year and have been at it for most of their lives. I even know that there is big money involved with sponsorships and endorsement contracts. But in spite of all that, there is something about the spirit of snowboarding that reminds me of being a kid on the mountain.

It doesn’t take all that much imagination to picture your favorite snowboarders at nine or ten. They were the kids with hats askew over unruly curls, unzipped jackets flapping in the breeze and arms flailing. And most of all, theirs were the smiles so big and broad they could light up the greyest day. Or maybe I’m just remembering my own fun-filled childhood on the slopes.

I’m a skier and always have been. Even though I’ve never tried snowboarding, I was pretty raggle-taggle as a kid and maybe I still am. But there’s at least one thing I knew then and still know; there’s nothing like fresh snow on the mountain to bring out a smile and inspire joy.

Enjoy the Olympics. May it be filled with lots of joyful victories and not too many agonizing defeats. Bon appétit!

 Pork with Mushrooms and White Wine Sauce

Bring friends and family together for an Olympics party. Pork tenderloin with mushrooms and white wine sauce is a sure winner; quick, easy and delicious. Enjoy!

Serves 6

Olive oil
1 pound mushrooms, cleaned, trimmed and sliced
1 shallot, finely chopped
Kosher salt and freshly ground pepper
1-2 cloves garlic, minced
2 pork tenderloins, about 1 pound each
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme
1-2 tablespoons cold butter, cut in small pieces
2 tablespoons Cognac (optional)

Heat a little olive oil in a large ovenproof skillet over medium high heat. Add the mushrooms and shallots, sprinkle with salt and pepper and sauté until lightly browned. Add the garlic and sauté for 1-2 minutes more.  Remove the mushrooms from the pan and reserve.

Preheat oven to 375 degrees.

Add a little more olive oil to the skillet and raise the heat. Sear the pork tenderloins on all sides until nicely browned. Transfer the pan to the oven and roast for 10 minutes or until the pork’s internal temperature reaches 140-145 degrees. Remove the pork from the pan and let rest for 5 to 10 minutes before slicing.

Transfer the skillet to the stovetop – be careful the handle will be hot. Add the wine to the skillet and deglaze the pan over medium-high heat. Whisk in the mustard and herbs. Return the mushrooms to the skillet, toss to combine. Bring to a simmer and cook until the liquid is reduced by about half. Stir in the cognac and butter. Whisk to combine.

Cut the pork into 1/2-inch slices and serve immediately with the mushroom sauce.

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One Year Ago – Raviolis in Broth with Meatballs & Escarole

Do you have a question? An idea, a few thoughts or an opinion you’d like to share? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website at www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

The Annual Ski Vacation & Greek Pizza

A light snow is falling, I wish it was more but I’ll take what I can get. It has come just in time for the flatlanders’ annual trek north for February vacation. For many years, my family was a part of the mid-February mass exodus from Massachusetts to points north. The best thing my parents ever did was build a small vacation house in the woods near Pleasant Lake. When vacation time rolled around we couldn’t get out of town fast enough. On departure day, our duffels were packed and sitting by the backdoor before we left for school. We struggled through the seemingly endless school day until the last bell finally rang and we were free for the week. We quickly piled everything into the back of the station wagon and headed north.

Big snow guns had not yet found their way to our favorite ski area so we were completely dependent on natural snow. If Mother Nature didn’t cooperate we were out of luck. I’m sure that some years were better than others. There must have been years with lots of rocks and ice and little snow. I don’t remember those times; I only remember the vacations when there was plenty of snow and lots of sunshine. I have particularly vivid memories of one long and snowy February vacation.

It started out as an ordinary weekend. Vacation was still another week away. It began snowing late Saturday afternoon. It was still snowing when we got up the next morning. Since we skied in blizzards and on ice, in the cold and in the rain, we were back on our skis on Sunday. By mid afternoon we were wet and cold and visibility was close to zero. We called it a day.

Luckily my parents decided that driving back to Boston in a blizzard was not only crazy but possibly dangerous. It was a pretty sure bet that school would be cancelled the next day. We would spend a relaxing Sunday night by the fire, ski on Monday morning and then head south in the afternoon.

On Monday morning the sun came out and we watched the newscasts from Boston while we waited for the snowplow. The city and surrounding suburbs were at a standstill. Cars were stuck and abandoned on highways, city streets and suburban roadways. Offices and schools throughout the Commonwealth were closed. No one was going anywhere fast. Massachusetts was at a standstill.

In sharp contrast, New Hampshire roads were free and clear by midmorning. Delighted by our foresight, we were out on the slopes by 10:00, enjoying two feet of beautiful new powder. For the rest of the week we continued to check the newscasts but Massachusetts schools remained closed. It was an epic battle of Snow versus the Flatlanders and Snow was winning. We were all too happy to cheer from afar. We skied every day. It was heaven on earth.

The next week was vacation week. It was beyond a doubt one of the best ever. The snow was fantastic. Every day was clear and sunny and not too cold. As we were packing up to head home, another epic nor’easter blew in. Was it a miracle or had the patron saint of middle schoolers decided that two weeks was not enough? Could we hope for a third week of skiing?  As flakes began to fall, my parents debated the pros and cons of staying or leaving. My mom never really liked to ski but had absolutely no desire to spend a day or two or three snowbound and housebound in suburbia. We stayed. If the storm turned out to be more bluff than bluster, we could leave early Monday morning.

It was the right decision. The storm dumped another two or three feet of snow and Massachusetts closed down for another week. We were in seventh heaven.

Have a wonderful February vacation and bon appétit!

Greek Pizza
After a day on the slopes, let everyone hang out in the kitchen and make pizzas. Add a salad and dinner is done. Have a great vacation and enjoy!
Serves 4

Olive oil
1 medium onion, chopped
1 teaspoon Italian herbs
2 cloves garlic, minced
about 8 ounces frozen spinach or 12 ounces fresh
16-20 ounces pizza dough (your favorite recipe, store-bought or from your favorite pizzeria)
4 ounces feta crumbled
8 ounces mozzarella cheese, shredded
12 or more kalamata or oil cured black olives, pitted and quartered

Preheat the oven to 450 degrees.

Heat a little olive oil in a large nonstick skillet over medium heat. Add the chopped red onion and herbs and sauté for 5 minutes. Add the garlic and cook 2-3 minutes more. Turn up the heat and add the spinach, sauté until the spinach defrosts (or fresh wilts) and most of the liquid is cooked off. Set aside.

Cut the pizza dough into 4 pieces. Stretch each piece into a round or roll out with a rolling pin.  Top each pizza with spinach, sprinkle with shredded mozzarella, crumbled feta and olives.

Transfer the pizzas to a lightly oiled baking sheet or a preheated pizza stone. Bake the pizza for 12-15 minutes if you use a baking sheet and 8-12 minutes if you use a pizza stone or until the cheese is bubbly and crust is crisp.

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One Year Ago – Triple Threat Brownies
Or Click Here! for a complete list of and links to all the recipes on this blog!

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Feel free to look around my website, you can learn about my new philanthropic project Eat Well – Do Good, link to magazine articles and more on at www.susannye.com. ©Susan W. Nye, 2010

January – The Coldest Month & Lasagna

After almost seventeen years in Switzerland and another three on the west coast, I drove 3,000 miles across the country to New Hampshire in late April 2003. It was snowing as I slipped and slid into the State, exhausted but happy to be home. From the time I was ten, New Hampshire had always been my home-away-from-home. It was a place filled with happy memories of summer and ski vacations.

I decided to take some time to get my bearings. I did a little consulting and a lot of kayaking and skiing. I reconnected with family and friends, cooked a lot and became famous for, among other things, an incredibly rich and decadent chocolate birthday cake. I rediscovered the seasons as only New England has them.

Most if not all of the daffodils and tulips were wilted and gone when I pulled out of Seattle on Easter weekend. Four or five days later when I arrived in New Hampshire, the ground was covered with snow. Eventually spring came, bringing frost heaves, mud and black flies, as well as my favorite daffodils, tulips and lilacs. Spring turned to summer, the black flies disappeared and Pleasant Lake was as magical as ever. Fall was brilliant; the Technicolor spectacle was as good if not better than I remembered.

And then winter came.  I knew that New Hampshire winters were cold but I had forgotten how cold. I tried to adapt. I began dressing-like-an-onion in layers of long underwear, flannel and wool. To answer the question that I’m sure is on your lips … no it is not this cold in Switzerland. Winter temperatures hover between 30 and 40 degrees in Geneva. It doesn’t snow a whole lot; it’s mostly grey and rainy. Yes, there is lots and lots of glorious snow in the Alps but it rarely turns as bitterly cold as a typical January day in northern New England.

From a young age, I was taught to ignore the cold and get my money’s worth out of my season ski pass. Our family skied in arctic temperatures, gale winds and blizzards. When I lived in Switzerland I was hard pressed to find anyone to join me on bitter cold or stormy days. Frigid days were for snuggling up by the fire with a good book. It was wonderful!

Returning to New England triggered something. It might have been old guilt or just a return to old habits. The far-away voice of my father rattled around in my head, telling me to get out on the slopes! And so, in early January of my first winter back I headed for the mountain on a colder than cold morning.

No surprise, the mountain was mostly deserted on that frigid Friday. By the time my chairlift reached the top, I was a block of ice. Given the temperature and the gale force winds, I didn’t hang around to admire the view. I immediately started down the trail. About half way down I came to an abrupt stop. No, I didn’t need to rest or catch my breath. The wind was blowing so hard up the side of the hill that it stopped me dead in my tracks. I froze through a few more runs and then reminded myself that my Dad was playing golf in sunny Florida and rushed home to a hot shower and warm fire.

Perhaps it’s the wisdom of age or a fear of frostbite but since that day I have become something of a fair-weather skier. When the wind is howling and the temperature plummets below zero, I leave the mountain to the true die-hards. And just in case my Dad checks up on me, I still figure I took about 800 runs last year at about 50 cents apiece!

Bon appétit!

Four Cheese Lasagna Bolognese with Spinach

Lasagna is great when you have a houseful of hungry skiers. This classic comfort food is perfect after a cold day on the slopes. Enjoy!
Serves 12 or more

About 6 cups of Bolognese sauce (recipe follows)
1 1/2 cups Béchamel sauce (recipe follows)
15 ounces ricotta cheese
12 ounces shredded whole-milk mozzarella cheese
4 ounces grated Parmesan
4 ounces grated Pecorino Romano
1 pound frozen leaf spinach, thawed and drained
Kosher salt and freshly ground black pepper
About 8 ounces lasagna noodles –12 noodles, enough for 4 layers

Make the Bolognese and Béchamel sauces and set aside.

Combine the mozzarella, Parmesan and Romano cheeses and toss.

Cook the lasagna noodles according to package directions. (Noodles sticking together? Check out my tip to keep lasagna noodles from sticking.

Spread 1- 2 cups of Bolognese sauce in the bottom of a large, deep ceramic or glass baking pan (about 13 by 10 by 3-inches). Arrange 3 lasagna noodles on top of the sauce. Top the noodles with 1/3 of the ricotta, 1/3 of the spinach and 1-2 cups of Bolognese sauce.  Sprinkle with 1/4 of the cheese mixture.  Repeat with a second and third layer of noodles-ricotta-spinach-Bolognese sauce- cheeses.

Arrange remaining noodles on top and spread with Béchamel sauce. Sprinkle with the remaining cheeses.  Tightly cover the baking dish with foil. You can store in the refrigerator for several hours or bake immediately.

When you are ready to bake the lasagna, position the rack in the center of the oven and preheat oven to 350 degrees. Bake the lasagna for 45-60 minutes, if the lasagna is cold from the refrigerator it will take longer.  Remove foil, continue baking uncovered until the sauce bubbles and the top is golden, about15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Classic Bolognese Sauce
Makes about 4 quarts, for at least 2 or 3 lasagnas, you can freeze the extra sauce.

9 cups (3 cans – 28 ounces each) crushed tomatoes
1 large onion, finely chopped
1 medium carrot, grated
1 red bell pepper, finely chopped
4 cloves garlic, minced
1 tablespoon dried Italian herbs
Pinch crushed red pepper (optional)
1 cup dry red wine
1 bay leaf
1/2 pound Italian sausage; hot, sweet or a mix, casings removed
1/2 pound ground beef
3 tablespoons chopped fresh basil (optional)
Kosher salt and freshly ground pepper
Olive Oil

Heat a heavy casserole over medium-high heat. Add the sausage and ground beef to the pot, breaking up the meat into bite-size pieces, cook until brown about 5 minutes.

Remove from the pan. Drain the fat and reserve.

Add a little olive oil in the pot and heat over medium high heat. Add the onion, carrot, pepper and garlic, sprinkle with Italian herbs, red pepper, salt and pepper. Sauté until vegetables are tender.

Return the meat to the pot. Add the crushed tomatoes, wine and bay leaf. Bring to a simmer, reduce heat to low and simmer for 45 minutes. Stir in the chopped basil.

Béchamel Sauce
2 tablespoons butter
1 1/2 tablespoon all-purpose flour
1 1/2 cups whole milk
Pinch of nutmeg
1/2 teaspoon dried Italian herbs
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper

Melt the butter in a heavy small saucepan over medium heat. Add the flour and herbs; cook, whisking constantly, for 1 minute. Gradually whisk in the milk. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, whisking often, about 5 minutes. Whisk in the nutmeg. Check for seasoning and add salt and pepper to taste.

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One Year Ago – Curried Chicken and Lentil Soup

What’s your favorite cold weather dishes? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010