Tuesday, August 2nd, 2011
Rockin’ it in the kitchen at the B&B during one of our cooking class adventures…..
Monday, July 25th, 2011
Delicious fun menu and participants in the ranch kitchen!
Thursday, July 21st, 2011
More cooking fun at the B&B!
Sunday, May 1st, 2011
These two gals were an absolute delight to host for a private Foodie Weekend Adventure…..3 days of pure fun and good food!
Thursday, April 28th, 2011
Another fun and interesting group at the B&B for one of our cooking packages!
Tuesday, April 12th, 2011
Cooking Class at the Ranch
Lots of great fun was had recently during one of our Foodie Adventures where we made everything from Acadian Syrup Cake to Crawfish Pie! Laura, one of the cooks, posted some really great photos and synopsis of the day we had in the kitchen. Check out her blog to learn more about the fun we had!
Friday, January 21st, 2011
Guests enjoyed more fun in the kitchen at the ranch recently with another cooking class! The menu included Roasted Pear & Blue Cheese Salad with Crabcakes, Ribollita (Italian Soup), Savory Stuffed Pork Chops with Chimichurri, wild Rice Salad with Dried Cherries & Ginger, Cannoli with Raspberry Sauce!
Wednesday, October 27th, 2010
It’s that time of year again! The 2011 Ranch Cooking Class Schedule is now available. This is the perfect time to plan a fantastic Texas Ranch Culinary Vacation to one of our Cooking classes or Foodie Events. Even if you have attended a cooking class before don’t let that detour you.
Foodie Weekends, are for those who like to cook, for Foodies and for Spectators who love food in all forms! Guests determine the depth of their involvement, with options ranging from a visit to an area farmer’s market, local winery, garden harvest, cooking with me or just enjoying the great food! Whether you are a Foodie, avid cook, spectator or wannabe cook, these events are all about creating memorable experiences in a relaxing atmosphere involving food, spontaneous cooking and creating ways to take the everyday recipe to the next level.
Every class and event is chock full of new recipes that you can duplicate at home! This is a great gift idea for that home cook you know. Itinerary and dates… (more…)
Thursday, September 16th, 2010
Easy French food was the order of the day for the B&B Foodie Weekend Cooking Class recently! After a foray to the local Farmers Market, we settled into the kitchen to begin cooking. The menu included Scallops Provencal, Warm Cremini Mushroom Salad with Arugula and Prosciutto, Roasted Leg of Lamb Persillade, Zucchini Gratin, and Fresh Strawberry Sorbet! Look for some of the great recipes to come…..the lamb was especially succulent with no gaminess due to a new method of preparation I taught during the class.
The Method:
Lamb and Brine 1 (3 pound) boneless leg of lamb, trimmed 2 Tb. kosher saltCombine salt, sugar and garlic with 2 quarts water in large bowl; stir until salt and sugar dissolve. Open roast and remove all visible fat and connective tissue/coverings (this is a major step in reducing the gaminess!). Lightly score
inside of lamb roast, making ¼ inch deep cuts spaced 1 inch apart in crosshatch pattern. Submerge lamb in brine, cover, and refrigerate for 2 hours.
While lamb is brining, adjust oven rack to middle position and heat to 400 degrees. Place garlic head cut side up on sheet of foil and drizzle with olive oil. Wrap foil tightly around garlic; place on baking sheet and roast until coves are very soft and golden brown, 40 to 45 minutes. When cool enough to handle, squeeze garlic head to remove cloves from skins. Mash cloves into paste with side of chef’s knife. Combine 1 tablespoon of garlic paste and parsley leaves in small bowl.
Remove lamb from brine and pat dry with paper towels. Rub garlic-parsley paste into scored surface working paste
into cuts. Season with salt and pepper. Roll lamb into compact roast, tucking in to form a log/leg shape. Tie with twine at 1 inch intervals.
Proceed with your favorite roasting method and enjoy the fruits of your labor!
Monday, August 23rd, 2010
I was so pleased to be able to donate an herb cooking class luncheon benefiting the Luke and Rachel Batten Foundation recently. This rare childhood disease for which there is currently no cure, is extremely brutal and robs children of a full life span. The foundation raises money for research and awareness to give these children and their families a ray of hope during their battle. Thanks go out to that special group of Chappell Hill women who purchased the cooking class luncheon and came to the B&B for the special event!
We started off the class (more…)
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