The ski house cookbook

BY ERICA MARCUS | erica.marcus@newsday.com

November 4, 2007

'The Ski House Cookbook' by Tina Anderson and Sarah Pinneo

The Ski House Cookbook: Warm Winter Dishes for Cold Weather Fun by Tina Anderson and Sarah Pinneo (Potter, $30)

Anderson and Pinneo, who share passions for both home cooking and downhill skiing, have put together a cookbook suited to peculiar demands of a family ski vacation. There are 125 recipes that can be cooked quickly with a minimum of fancy ingredients or kitchen equipment, that are easily doubled or tripled, and that are "coded" with green dots, blue squares and black diamonds to indicate their degree of difficulty. Also included is information on cooking at high altitudes, and getting the most out of your slow cooker -- an appliance you might consider packing with the skis and poles.

Roast beef and blue cheese roll

This is the sandwich to tote to the ski lodge. It won't get soggy. And because it is served in bite-sized pieces, it's easy to share with your fellow skiers.

12 ounces semisoft blue cheese, such as domestic Gorgonzola, at room temperature

6 (8-to-10-inch) sandwich wraps or flour tortillas

1 pound thinly sliced roast beef

1 tablespoon chopped fresh parsley (optional)

1. Divide the cheese among the tortillas and spread evenly to cover, leaving only 1 inch on the left side and the right side bare, as those edges will be trimmed off before serving.

2. Starting from the bottom edge of the tortillas, arrange the beef slices in a single layer over the cheese. Sprinkle the parlsey on top of the beef, if desired.

3. Starting at the bottom edge, roll tightly upward. The very top of the tortilla should have cheese only as its coating, helping to stick the sandwich together.

4. With a sharp knife, trim off the left-most and right-most inch of each tortilla. Cut each sandwich crosswise into three-quarter to one-inch rounds, like a sushi roll. Makes 4 servings.

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