The ADL Quarantine Cookbook
In our opinion, a great day of skiing should always conclude with a little après fun and a truly fantastic meal. While we are locked up and stuck in our homes one of the things we have an abundance of is time and that means we have time to cook and try new recipes. So, to that end, we are compiling your favorite recipes, drink concoctions and desserts. We have a few contributions from ADL members and friends across the globe – let’s get more and add to this! This will be a living, expanding post so send us your lockdown favorite dishes, because when this is over we will be back on the mountain and cooking with friends. Enjoy and thank you for your submissions because, everyone needs variety and ideas – lets get cooking ADL style!!
Chapter 1 – Libations
Katharina’s “Famous” Glühwein
Bartender: Katharina via Daron Rahlves Sugar Bowl, CA
If you have ever been to Kitzbuhel for the Hahnenkamm then you have experienced the magic of a warm cup of Gluhwein. In fact you may have mistaken the red goodness for blood in the snow as you stepped over the drunken mess in the finish area. The Austrians love to party it up on the Streif and Gluhwein fuels their parties. This recipe comes to us from Daron Rahlves who got it from Katharina who was a ski coach for a few years at SBA (Sugar Bowl Academy). She was from Garmisch in Germany and obviously knew a thing or two about how to make a good Gluhwein. We will be testing this recipe up at our Beer League parties on Thursday nights!!
From the Bartender: Usually this makes 3+ liters of Glühwein by using two 1.5 liter magnum bottles of Zinfandel or Cabernet Sauvignon. For every magnum of wine you use a box of Aspen Mulling Spices.
2 – 1.5 Liter Bottles or Red Wine
2 – boxes of Aspen Mulling Cider Spices
2 – Oranges
To bump up the aroma and extra spice Katharina suggests to add
2″ piece of fresh ginger sliced
2 cinnamon sticks broken in pieces
10 whole cloves
Pour wine into large pot, pour mulling spices in, slice oranges and add to wine. Add about 2 cups grape juice and 2 cups orange juice. Throw in cloves, cinnamon and ginger.
Bring up the heat to where it almost boils but don’t let it boil otherwise your burning off the alcohol.
You can also vary the amount of grape and orange juice, we just pour in what we think is needed, never measuring.
Carl’s Can’t Miss Quarantini
Bartender: Carl Thorgerson Seattle, WA
Mixologist and all around great guy, Carl Thorgerson is a lifelong skier who probably skies more days than most of us. He joined us in Chile a couple summers back (as you can see him above at Portillo enjoying the view) and then he took in the Hahnenkamm on our Austria Dream trip. Carl is one of the fun guys to travel and ski with… his crafty, dry and wise sense of humor and general happy, calm demeanor keeps him on the approved list year after year.
From the Bartender: I found this drink in a bar in Telluride and went behind the counter and looked up the recipe in the bar man’s book. Adding the spritz of lime juice on the top is my idea. It is pretty hard to screw up a drink that is this easy to make but still tastes so good. Also, the night we found the drink there was a guy in the bar dressed up like Captain Hook.
3 oz of Tangueray Gin
3 oz Fresh squeezed Grapefruit Juice
1.5 oz St. Germain (Eidelflower Liquor)
Combine the grapefruit juice, elderflower liqueur, and gin in a cocktail shaker.
Add ice and shake vigorously for 10 – 15 seconds..
Strain into ice-filled rocks or old fashioned glass.
Garnish with grapefruit slice and a sprig of fresh rosemary if desired.
Spritz some lime juice over the top before serving
Lemonade Prosecco Punch
Bartender: Amanda Urbasich Snoqualmie, WA
Mixologist and skier Amanda Urbasich comes from a family of skiers who all grew up skiing and racing the steeps at Alpental, Washington. Her father Eric is Norwegian and made sure her and her sister Allie learned to ski from an early age. They have been ADL members for quite a few years now and their future in skiing and life is just getting started. If your ever at Alpental watch out for them – they might be seen flying high over your head in the backcountry.
From the Bartender: I found this recipe on Pinterest a while back and its really good in Spring – makes a big pitcher to share with friends.
1 pint black berries
3 sprigs fresh mint
4 cups lemonade
1 bottle (750Ml) Prosecco
1/3rd cup Citrus Vodka
Mix all ingredients together in a large pitcher with ice
Stir and enjoy outside on the deck after a great day of skiing.
Megeve Aperol Spritz
Bartender: Alex Yount Bend, Oregon
Mixologist and bad boy skier Alex Yount hails from Bend, Oregon and likes to ski. He grew up racing at Mt. Bachelor and now he is the King of Send on all ADL Dream Trips. He is for all intent and purpose a ski bum. Two winters ago he came with us to Japow, then he pulled out his race skis and participated in last summers Mahre Camp and this year he topped it off with another trip to Japan and one month later – Chamonix. It was in France that he discovered the beauty of the civilized and subdued, yet elegant French Après hours. Lounging in the sun while winking at beautiful French women passing by, Alex calmly sipped his Aperol Spritz with the confidence of someone who just doesn’t care what others think. He keeps one finger politely lifted and marvels at his prowess for the terrain he had just flown off. Is it a manly libation choice? It’s up for debate, however when you are in France you can and should indulge.
From the Bartender: We had a few of these in Chamonix village and they were fine concoctions, but over in Megeve they seem to take the drink more seriously. The bartender there told me point blank do not add soda water as many recipes suggest. “No no!” He said. “Put only Prosecco, Aperol, ice and an orange slice garnish. It was the best.
Prosecco Sparkling Wine
Fill a large wine glass with desired amounts of ice
Combine equal parts Aperol and Prosecco
Garnish with a fresh slice of Orange.
ADL Pisco Sour
Bartender: Michael Barmache MD Portland, OR
On our Chilean Dream Trip you will have the opportunity to drink a staggering amount of Pisco Sours. The national drink of Peru and Chile is a chilled and refreshing cocktail that can best be described as a more refined or upscale margarita. We had a few at Valle Nevado with the Austrian Mens Speed team and coaches (Well they had beer and we had Piscos) and then there was the ones made by world famous Maître D, Juan Beira from Portillo, but our favorite is the one made by our own Dr. Michael Barmache. Does as the doctor says and follow his prescription.
From the Bartender: When you need to get good and schnockered: Here’s the recipe for a tasty Pisco Sour either on the rocks or not , Makes 2 martini glass sized servings- Want more? just double up the recipe. You can find Pisco Liquor at Total Wine & More.
3 oz Pisco
1 oz Fresh squeezed lemon juice
Shy 1.5 oz Simple Syrup
The white of one egg
First, pre-chill your cocktail glasses. Add the Pisco, Lemon Juice and Simple Syrup along with the egg white into a cocktail shaker. Include 1-2 cubes of ice. Don’t put too much ice in the mixer as you need there to be space for the egg to turn to foam. You can add ice later to your chilled glass if you want more. Shake vigorously to create the foam. Pour into your glass and top it off with a couple drops of Angostura Bitters making artistic and Picasso like swirls with it. I like my Piscos cold so I add a bunch of ice to the glass after mixing. If you can drink more than five of these without passing out then you get a free ADL tee shirt and hat courtesy of me the good Dr.
Chapter 2 – Skier Food
ADL Heated Boot Bag Breakfast Burrito
Chefs: Luke Keenan & Kyle Watson
ADLer Luke Keenen likes his breakfast burritos warm and he came up with this winning technique to enjoy them hot in the parking lot. We took the best of his burrito recipe and kinda speeded it up a tad by changing a few things to make it easier to make at 5:20AM on a pow day. Don’t forget your thermos of coffee.
ADL Breakfast Burrito for the Pow Days Recipe:
This will make about 4-5 Breakfast Burritos for you and your whole crew. Make the night before and wrap in foil and put in a ziploc bag so it doesn’t break and get in your nice warm boots. The best is to wake up early and make them and then put them right in the boot bag and start driving for the goods. Cook time about 20 minutes.
1 – bag Simply Potatoes Southwest Flavor for a little kick
1 – Tube Chorizo as pictured.
4 – eggs
1- Sharp Cheddar Cheese Grated
1 – San Juan Salsa Medium or Hot if you like the spice
1 – Pack of Large Flour Tortillas. Burrito Size
1-2 – Avocados
In a large no stick skillet add the potatoes and cook on high heat. When they are about half done move to one side and add the Chorizo. Let the Chorizo cook for a few minutes so that it starts to spread out with your cooking tool, like a wood spoon or spatula. Once the Chorizo starts to get real loose and the oils are flowing mix it in with the potatoes and continue to cook them mixed together. Turn the heat down to medium so it doesnt burn. Let it cook about 10 minutes flipping it so not to burn.
Once the potatoe/Chorizo mix is looking cooked add 4 eggs on top. Simply crack the eggs and dump them evenly on top of the mixture – gently with your spatula mix them around and into the potato/chorizo mixture. You don’t want to scramble them – keep them loose and messy but dont pre scramble.
Now add the grated cheese on top to taste and cover with a lid – turn the heat to low. Once the cheese is melted the mixture is ready for the tortillas. Add the mixture to each tortilla – garnish them with some fresh avocado and salsa.
Wrap them in foil and put into their own ziplock bags.
Now put them in the boot bag and head out to get some Pow Pow.
Honey Basil Lime Chicken
Chef: Daron Rahlves Truckee, California
The winningest American Downhiller racer in history might be retired from the World Cup but that hasn’t stopped him from skiing, staying incredibly fit and healthy. Living and eating well comes naturally to the Rahlves family with his wife Shetler operating a fitness studio called The Bar Effect, the kids racing for Sugar Bowl and Daron skiing and staying active 24/7/360.
From the Chef: This is a family favorite and easy to make on your Traeger Grill. If you don’t have one I highly recommend one. 🙂 Grilled Chicken thighs with Shari or Sushi Rice and Green Beans with Tamari GF Soy Sauce and Sea Salt
Chicken Thighs or Breast your choice on quantity
White wine vinegar
Salt and Pepper
Tamari Gluten Free Soy Sauce
Marinade the thighs all day or over night in a zip-lock or container in the fridge:.
Grill the thighs on a Traeger Grill like D$
Serve with Shari or Sushi Rice and a side of Green Beans cooked in Tamari Gluten Free Soy Sauce and Sea Salt
Spring Beef Stew
Chef: Don “Dustman” Evans Boise, Idaho
Growing up in Southern California, Don Evans was the original ski buddy of the ADL Commish. Our dad’s would take turns driving us up to Big Bear and Wrightwood where we did nothing but bomb runs from top to bottom in tight tucks, pretending we were Franz Klammer racing against any of the Crazy Canucks. We grew up and in High School, Don moved to Boise. I would go every Christmas break to visit and we would continue our tradition of bombing runs at Bogus Basin. Don’s dad was a great cook and always had a nice home cooked meal waiting for us when we got home. The tradition lives on.
From the Chef: I’d probably prefer to make this one with lamb, but I had a chuck roast in the fridge, so I just used that, and it turned out tasty. Best to start this in the morning with your first beer, as it takes a while. But it’s worth it, and depending on the size of your family, you should get some leftovers out of it. It gets better by the day.
— 2 lbs chuck roast, fat trimmed and cubed into 1” pieces
— 2 cups flour
— 2 TBSP extra virgin olive oil
— 1 TBSP cornstarch
— 2 TBSP cracked pepper
— 2 TBSP sea salt
— 1 TBSP hot paprika
— 3 TBSP Worcestershire
— Dash of favorite hot sauce
— Six cups chicken stock
— 1 large can (24 oz.) of diced San Marzano tomatoes
— 2 leeks, chopped into thin wheels
— 1 onion, roughly chopped
— 5 small red potatoes, cubed (skin left)
— 2 cups of baby peas
- Bring chicken stock to a boil, then reduce heat to simmer.
- Mix flour and baking soda in a large bowl.
- Season beef with paprika, salt and pepper.
- Thoroughly dredge beef in flour and cornstarch.
- In a large Dutch oven, heat oil to about 350 degrees.
- Brown beef and remove. This may take a few batches.
- Add onion, and leeks to the pot. Sweat til beginning to soften.
- Add 1 cup chicken stock to deglaze the skillet. Stir frequently for about a minute.
- Add the rest of the vegetables and chicken stock.
- Add worcestershire, hot sauce, and salt and pepper to taste. Bring to a boil. Stir often. Reduce heat, put the lid on the pot, and stick it into a 250 oven for several hours.
- Serve with crusty bread or warmed tortillas.
Chef: John Chalmers III Seattle, WA
Chef Chalmers is one of the original ADL Founders. He grew up skiing in the PNW and racing for a spell as a junior with the ever prestigious Hyak Independent and was on the original speed skiing tour in N. America back in the early 90s. His other passion is golf. He represents Calloway in the PNW and at one time he was an up and coming pro on the Golden State Mini Tour. As a former golf pro and speed skier there are a few things to know about John, as a golfer he will always have more cash rolled up in his pocket than you will, he will ski fast and if you hang out with him, you will have fun.
From the Chef: This is a great recipe for when you have leftover salmon. Its a healthier version of carbonara and takes only a few minutes to make.
3 cloves of garlic minced
1 red bell pepper chopped
Leftover salmon (crumbled)
Barilla Spaghetti pasta (Barilla sponsors Mikeala Shiffren & before her, Bode Miller)
Boil pasta and set aside.
Sauté the shallots and garlic for a few minutes.
Add in the bell pepper, 1/2 stick of butter and 1 cup half and half.
Bring to boil add crumbled up salmon, simmer 6-7 minutes and pour over cooked pasta (spaghetti)
top with Parmesan and crushed red pepper flakes.
Season with salt and pepper.
Lagunitas Chicken w/Brussel Sprouts
Chef: Michael Guarracino Fall City, WA
Did the ADL find Michael Guarracino or did he find us? Rewind a couple winters and some ADL founders were enjoying a beer at the Timber Wolf bar after a rough night coaching the kids in Race Meisters. Michael was hosting a promo event for his company Lagunitas and came over to say hello and give us some swag. The ADL loves beer and Swag and Michael loves skiing – it was love at first sip. That’s the night Lagunitas became an ADL Premier partner and also the night we all gained a great new friend.
From the Chef: This is a light, healthy dinner that’s easy to make and tastes great. Not suprisngly, it also pairs very well with Lagunitas PILS.
Marinade for Chicken – Tamari, Worcestershire sauce, honey, garlic, oregano
Brussel Spouts halved
Salt & Pepper
Mix all ingredients of the marinade together and put with the chicken in a ziplock and let sit overnight. Cook the chicken at 375f in an oven with a covered dish or foil for atleast 30min. Clean the Brussels and cut in half, toss in large bowl with the olive oil, salt, pepper. Preheat large skillet drizzle olive oil. Sear sprouts stirring occasionally. Right before removing from pan hit it with couple cloves of smashed garlic and lightly sprinkle some Lagunitas Pils in the pan – toss and serve with the chicken and optional side of rice.
Chef: Kyle Watson Issaquah, WA
If there is one meal you can always find in Austria its Gulaschsuppe (Gulasch Soup). It’s like our version of a cheeseburger, every restaurant has it on the menu and thank god for that. This simple soup is hearty and a staple for any true skier.
From the Chef: I love this soup at lunch with bread while skiing anywhere in Austria – normally its served in a small bowl so you don’t eat too much that you can’t ski the afternoon. I like it a little spicy so use Hungarian Spicy Paprika over Sweet. Pairs nicely with Pilsner. Really nice on a cold, wet, winter night.
.5 lbs of Beef shoulder diced
1 yellow onion diced
1.5 TBL Spoons of Hungarian Paprika (Spicy or Sweet)
5 Cups Beef Stock
1 Russet Potato Peeled and Diced
1 Can Tomato Paste
Salt to taste
Pinch of Caraway Seeds
Optional – Diced Carrot
Dice the beef and onions and add with caraway and brown them lightly in the soup pot with Olive Oil. Before adding the stock stir in the paprika. Next add the Beef Stock and tomato paste. Bring to a boil and add the diced potatoes and carrots. Cook until the potatoes are well done about 30-40 minutes.
Sweet Potato & Venison Curry
Chefs: Dana & Deb McKenzie Alta, Wyoming
If you haven’t met the dynamic and loving duo of Dana and Deb McKenzie than it’s your loss. These two legends of the ADL hail from Grand Targhee, Wyoming and know how to live off the land. They are both lifetime ski racers and parents of two young adults. Dana probably got the meat for this recipe from his own bow and arrow. Anyone who has been on our last two Austria trips or Wengen knows these two are always up to something and it’s usually fun. If you’re ever headed to Wyoming be sure to look them up.
From the Chef: This recipe works with any meat be it Venison, Elk, Antelope, Beef etc. Personally we like to use Elk and we put 1/3rd the amount of red pepper flakes as we aren’t as in to the heat. Best served with Naan Bread and Rice.
1 lb of Roast Cubed (Venison, Elk, Antelope or Beef)
4 Large Sweet Potatoes – Cubed
3 Cups Beef or Veggie Broth
.5 or .75 Can unsweetened Coconut Milk
2 TBL Spoons of coconut oil or butter
2 TBL Spoons Curry Powder
1 Small Yellow Onion Diced
4 Cloves Garlic Minced
1 TBL Spoon Red Pepper Flakes (Vary for heat preference)
2 Bay Leaves
1 Pinch Nutmeg
1/2 Stick Cinnamon
Ginger Root Minced
2 Stalks Lemongrass smashed
1/4 Cup Fresh Cilantro Chopped
4 Cups Basmati Rice Cooked Separately
1. Heat butter or fat in cast iron skillet. Rub meat cubes in salt and pepper and brown on all sides. Remove and place on the side or put in crock pot.
2. Add onion, garlic, lemongrass and ginger and Sautee in skillet for 5-7 minutes.
3. Add curry powder and red pepper flakes and stir constantly for 2-3 minutes.
4. Add coconut milk & cream, stir to combine and add all to the crock pot.
5. Add the beef broth, cinnamon, nutmeg, and bay leaves to the crock pot along with the meat if you hadn’t already. Cover and cook on high for 2 hours.
6. After 2 hours add the potatoes and cook for 1 more hour.
7. Uncover and let simmer on a low temp until sauce thickens.
8. Serve over the rice and top with some of the fresh Cilantro.
Optionally – you can add other vegetables like peppers, mushrooms, carrots etc. Enjoy!
Kale, Andouille & White Bean Soup
Chef: Serge Blanco, Andorra – Basque Country
Serge Blanco was a famous downhiller in the 70s who had an almost mythical reputation for never finishing a race in his career. That’s right he never earned a single FIS point. They called him the Basque King of DNFs. If there was one thing he doesn’t crash and burn at, it’s cooking. After blowing out both knees he limped back to his village in the Pyranees and opened a restaurant. He was kind enough to share his most famous soup with us – the Kale, Andouille & White Bean special. It’s a bold soup for the ski racer who isn’t afraid to risk it all… for nothing.
From the Chef: I never played it safe and neither should you! Be bold in your skiing and your cooking. This is a soup for winners and of course the ones that didn’t win because of a DNF, but of course they would have won if they hadn’t DNF’d… I know its confusing. Just cook!
1 lb of Andouille Sausage (Pre-Cooked)
1 yellow onion diced
2 Habanero peppers de-seaded, remove stem if any
1 Garlic Clove well diced
4 Cans of Great Northern White Beans
5 Cups Beef Stock
1 head of fresh Kale lettuce
Salt & Pepper to taste
Top with Crusty Bread Chunks and pair with a very cheap, yet fine Blended Scotch on the rocks.
Cut the Andouille into thin slices at an angle. Pre-heat Olive oil in large soup pan and combine the sausage, onion, garlic and peppers. Sautee the onions and meat together until lightly browned. Add the beef stock. Rinse the beans and add to the pot. Bring up the temperature so it comes to a low boil. Clean and chop the kale into large pieces and add to the soup – Don’t cut the Kale too small it will shrink way up. Cover and simmer for 30-45 minutes. Stir now and then to mix the kale into the soup. Remove the two habanero peppers before serving. Send it! I mean serve it and don’t DNF, but also don’t be safe!
Chef: Ivan Marzola, Owner/Chef Sonnenbuhel Hutte, Kitzbuhel
The Sonnenbuhel was built in 1924 and is one of the classic on mountain huttes in Kitzbuhel. A new era at gourmet level began in 2016 with the takeover of the legendary ski hut by the South Tyrolean Ivan Marzola. Coming from a family of successful restaurateurs, Marzola wanted to reinvent alpine gastronomy and brought the best of Bella Italia to the mountain. This is on our list for our next visit to the fabled Hahnenkamm Races.
There is nothing better after a strong day of skiing in the mountains to warm you up and rejuvenate the soul than a fine dish of carbonara. A simple dish that is often butchered in America. This is a proper example of a classic.
400 gr. Spaghetti N.5,
150 gr. Pork cheek, ( If pork cheeks aren’t available, pork shoulder (cut into 1/2-inch pieces) can be substituted.
100 gr. grated pecorino (goat cheese),
black ground pepper.
Boil the spaghetti in lightly salted water, mix the egg yolks, add the pecorino, drain the spaghetti and cut the pork cheek into small strips and lightly fry in olive oil, pour the spaghetti into a bowl with eggs and pecorino cheese and stir vigorously, add the roasted pork cheek, serve with black pepper
?????: Mix 1-2 tablespoons of liquid kitchen cream with the eggs – then the sauce will always remain creamy!
Chapter 3 – Dessert
Pinky’s Famous Kaiserschmarrn
Chef: Pinky, Kitzbuhel – Austria
World famous Chef Pinky has come to the rescue for our first dessert recipe and it’s a classic. Pinky’s Hutte is located high above the town of Kitzbuhel, hidden in the trees not far from the Streif. We go every year to his magical mountain oasis after the Hahnenkamm Downhill to celebrate the race and the racers with live Austrian song, incredible food and a great party. Pinky could fill this whole cookbook with incredible dishes so we thank him for this Austrian classic. Kaiserschmarrn is best described as scrambled sweet pancakes. The name is a compound of the German words Kaiser which means Emporerand Schmarrn which can be translated as “a scrambled dish”. This traditional German Pancake dish that originated in Austria during the time of Emperor Franz Joseph I is mainly served for dessert in Bavaria and Austria but it can also be eaten for brunch or lunch because it is quite filling. It is traditionally accompanied by Applesauce (Apfelmuss).
From the Chef: My famous Kaiserschmarrn is a favorite for every Emperor including our ADL friends and family… Please stay safe, healthy and enjoy this gift from Austria.
1/4 Liter Milk
140 Gramm Flower
40 Gramm Sugar
40 Gramm Vanilla sugar
70 Gramm Butter or margarine
4 cl Rum (Strohrum Special Austrian Rum )
Applemus (apple sauce) Or Plummus Cranberries.
Separate the egg yolk from the egg. Mix milk with egg yolks, pinch salt and vanilla sugar, add flour under volume, add egg whites with half the amount of sugar until it is stiff, gently lift under the milk flour mixture “important not to smash.” You are basically making a pancake batter.
Use a cast iron skillet to make the pancake – Before frying, put butter or margarine in the pan , wait until pan is hot , add mass to the pan lightly fry about 2 minutes and then move it to the preheated oven at 365 degrees F , wait until the mixture goes firm, then turn over the pancake , add the remaining granulated sugar and wipe off with rum, cut into small pieces and serve , sprinkle with sugar, garnish with cranberries and apple sauce.