Comfort food is always welcome after a bone-chilling day on the slopes so whenever we plan our menus for the condo we reserve for a ski week with friends, we always include one or more updated versions of old-time favorites like beef stew-in this case, the addition of chipotle chiles adds a smoky-flavored, spicy kick.
This year, the condo's in Park City, Utah, and comes equipped with plain white bone china and sturdy woven placemats to go atop the scrubbed pine kitchen table. Whenever we travel, I always carry along a simple pottery vase to fill with fresh flowers from the supermarket at our destination. Other table decorations will depend on finding a few perfect pine cones that haven't been covered by several feet of snow. I'll also take along several fat candles which can be set on saucers for atmosphere. Building a roaring fire in the fireplace will further set the mood.
Most of the ingredients for the meal will be readily available at the local market, except, perhaps, the can of chipotle chiles which I will transport in my carry-on case. Since stew always seems to taste better the next day, I'll make it the night before to slowly reheat while we enjoy some fat-free sharp cheddar cheese with purchased breadsticks before dinner while sipping a club soda with a squeeze of lemon or a glass of wine (for those who can and wish to partake).
With the stew, we're suggest a chopped salad and for dessert, Baked Spiced Pears, a delicious recipe adapted from our Joslin Diabetes Quick & Easy Cookbook (Fireside/Simon & Schuster). The pears go into the oven just as you're ready to sit down for dinner. They look fancy, but the dish is really easy to make and so good, you'll want to make these again and again back home. Since I won't want to buy the necessary brown sugar and spices (the recipe uses very little), I'll mix the topping at home to carry in a self-sealing plastic bag.
(for the recipes, click on The Recipes or click on the individual recipe above)
