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Nov 22, 2009 06:00 AM

apres ski meals

Ski season is approaching, and I could use some new ideas for evening meals.

Starting in the fall, I start making double batches of things when I am cooking and freeze half to take with us on ski weekends. We stay at a house with a kitchen and prefer to "eat in" rather than go out after a long day of skiing. I have made a lot of different soups, chilis, lasagnas, but am looking for any new ideas or recipes. We especially like things that can be made ahead and frozen, because, though we like to eat in, we aren't always up for ambitious cooking after skiing and wine. Also, we very often have a largish group (10-12) with us, so easily doubled recipes are good too.

Does anyone have any favorite make ahead, hearty, winter recipes to share?

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  1. How about doing a pork shoulder in the slow cooker and then serving with tortillas, rice, beans, salsa, cheese, etc.? I also like breakfast for dinner --- the skies the limit there. And if you head out early in the morning to ski, breakfast is probably not a sit around and chat kind of meal. We got our first snow Friday so we're getting in the mood also.

    2 Replies
    1. re: c oliver

      I'm a little nervous about using a slow cooker there, as power outages aren't rare. I could cook the meat at home and take it with us.

      1. re: mountaincachers

        Sure, cook ahead. I'm assuming a MW? If so, I frequently reheat large quanties of things in it. I just use 50%, stopping and stirring/flipping regularly.

    2. Irish Beef Stew

      Macaroni and Cheese Casserole - perhaps an upscale version with better cheeses and pancetta

      Tacos Carne Asada would be easy to make ahead and easy for guests to personalize

      Gordon Ramsay's Garbure with a Reblochon Tartiflette

      Monkfish Chili

      Maybe a breakfast for dinner -- french toast casserole or a savory strata or a frittata?

      I'd consider bringing a few rotisserie chickens to eat within the first couple of days, and use them in a taco bar or salads, etc.

      not sure if any of these will work for you, but a nice menu

      To go with your wine, I'd say fondue :


      and a video on an apres ski bbq :-)

      1. Posole, a little spicy after the cold which is perfect:

        A chalupa dinner bowl (make ahead and bring up, if you don't want to rely on crockpot):

        Stuffed bread (I do it for lunch, too, to avoid paying exhorbitant lunch prices at ski resorts), play w/ the ingredients, and soup:

        coq au vin, for an easy recipe:

        And, I find sometimes it's just nice to veg w/ wine and a large platter of cheeses, fruits, charcuterie, good bread, spreads and not have a full dinner.

        1 Reply
        1. re: chowser

          The stuffed bread is intriguing to me. When you have it for lunch, do you bake it ahead? Looks like it would be best while still warm. Are there any particular fillings that you have tried and just love?

        2. God I love aprés ski and it's been years and years since we've skiied. ::sigh::

          I used to pack my bread maker and a slow cooker. I could have both of them working for me while we skied. And I had some standard easy things that I prepared. I didn't do them ahead -- tho think you're smart to be stocking up finished things. I did the prep at home and took the ingredients in vacuum sealed baggies all prepped since I never knew what condo kitchens would be "equipped" with but expecting a decent knife was something in the order of waiting for the Second Coming. All that was left to do was put together a salad and maybe get some dessert from a local bakery.

          I think chili is required by every ski area in the continental United States. Beyond that, here are the things we liked:

          Corn Chowder

          Recipe By: Woman's Day Encyclopedia of Cookery
          Yield: 2 quarts


          Possibly Steve's favorite food of all time and space. Real old fashioned comfort food.


          8 ounces bacon, diced (Trader Joe's puts bacon in 12-ounce packages so I use that)
          2 onions, chopped
          1/2 cup celery (with leaves), chopped
          1 bay leaf, crumbed
          2 tablespoons all purpose flour
          4 cups water
          1 teaspoon salt
          3 cups waxy, thin-skinned potato, diced but no need to peel them
          2 14.75-ounce cans creamed corn
          1 11-ounce can niblets corn, with its liquid
          2 cups evaporated milk, (one 12-ounce can will do just as well)
          salt and freshly ground black pepper, to taste
          parsley, chopped


          In a large kettle sauté bacon bits until browned and crisp pouring off fat as necessary and reserving 3 tablespoons. Remove cooked bacon from pan and put on paper to drain.

          Return bacon fat to the pan and use it to sweat the onions, celery and bay leaf. Add flour and stir to coat the veggies. Add the water, potatoes, salt and half the bacon to the pot. Bring to a boil. Cover. Reduce heat and simmer for 15 minutes until potatoes are tender.

          Add corn, evaporated milk and all but a few tablespoons of bacon. Taste to correct seasoning and simmer until well heated.

          At this point you can stir in the parsley, ladle into bowls and top with a sprinkling of paprika and crumble on bits of bacon to serve. Or you can put the chowder in the fridge overnight to deepen the flavors. When you are ready to serve it, bring it up to well heated and continue as before.


          An alligator chopper that makes quick little cubes of the onions and potatoes really speeds the preparation of this one!

          I don't find that bay leaves "crumble" all that well. And when I tried to mince it, the pieces shattered and flew to the winds. Now I cut both sides free of the center vein with a small pair of scissors and put the leaf under the celery leaves and/or parsley. That way I can chop it up along with them and the bits stay in the mince.


          Chiles Relleños Casserole

          Recipe By: LA Times Culinary SOS
          Serving Size: 6


          No es muy authentico but much easier to assemble and very tasty.


          21 ounce canned whole green chiles
          2 pound Mexican blend cheese or combined cheddar and Jack cheeses
          4 eggs, separated
          2/3 cup evaporated milk
          1 tablespoon flour
          1 tablespoon sugar
          1/2 teaspoon salt
          4 slices fresh tomato


          Rinse chiles, slit open and remove any seeds. In 13x9-inch baking dish, alternate chiles with cheeses to make two or three layers.

          Beat egg whites in a bowl until stiff. In another bowl, beat yolks until foamy. Beat in evaporated milk, flour, sugar and salt. Fold egg whites into yolk mixture. Pour over chiles and cheese.

          Bake at 325˚ for 25 minutes. Arrange tomato slices on top. Return to oven and bake 15 minutes longer.

          Let sit 15 minutes to firm up before serving.


          Chicken Chili Soup or Canna, Canna, Canna Soup

          Recipe By: Rainey
          Serving Size: 6


          A quick and hearty soup that makes a meal.


          1/2 cup onion, chopped
          1/4 teaspoon oregano
          pinch cumin
          1/2 teaspoon chili powder
          1 bay leaf
          1 1-lb. 12 oz. can ready-cut tomatoes, with liquid
          1 15-oz. can pinto beans, drained and rinsed
          1 15-oz. can white beans, drained and rinsed
          1 15-oz. can black beans, drained and rinsed
          1 11-oz. can niblets corn, with liquid
          1 chicken breasts, skinned and grilled
          hot water or chicken stock
          salt and freshly ground pepper, to taste


          Pound the chicken breast until it is quite thin. Grill and set aside to cool slightly.

          Warm some oil in a 1-quart soup pot or saucepan. Place over medium heat with the onions, stirring until they begin to become translucent.

          Add the cumin, oregano and chili powder and stir into the onions over heat. Add the bay leaf and the tomato. Add the beans and the corn.

          Meanwhile, slice the cooled chicken into bite sized pieces. Add to the soup. Add enough water or chicken broth to fill the pot. Simmer for 20-30 minutes.

          1. Wow! Lots of great ideas already. Thanks so much. It's interesting to me how well Mexican or Latin inspired food lends itself to a ski weekend.