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Archive for the ‘Sides/Vegetables/Pasta’ Category

Portobello Layered Mashed Potatoes

March 23rd, 2011 by Pamela Murski

Portobello mushroomscooked in garlic and onions give a rich touch to this casserole with gold potatoes. The mashed potatoes, are made with low-fat buttermilk, then layered with the sauteed mushrooms and topped with Parmesan.  These belly satisfying smoky rich potatoes from the ranch will bring any man to the table!

 

Smashed Potatoes

 

 

3 pounds Yukon gold potatoes

3/4 cup low-fat buttermilk

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Spring Vegetable Risotto

March 10th, 2011 by Pamela Murski

Spring is just around the corner…..get ready to try this delicious risotto from one of our B&B cooking classes!  Comfort and goodness all in one bite!

Gremolata:

2 tablespoons minced fresh parsley leaves , stems reserved
2 tablespoons minced fresh mint leaves , stems reserved
1/2 teaspoon finely grated zest from 1 lemon

Risotto:
1 pound asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
2 medium leeks , white and light green

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Winter Squash with Madeira

February 16th, 2011 by Pamela Murski

Winter Squash, hardly and long lasting in winter, is a comfort food for those cold winter days when you think Spring is  a long way away……this rich and hearty dish is belly satisfying!  Roasting in the oven (as shown below) or pan frying intensifies the sugars in the squash giving it an added dimension in flavor!  Winter squash of all kinds  can be found on our table through out the season.

Roasted Butternut Squash

1-1/4 lbs. acorn or butternut squash

2 tbsp. butter
2 tbsp. corn oil
1 cup heavy cream
1/4 cup Madeira wine
salt and pepper, to taste
1/2 cup chopped walnuts
2 tbsp. melted butter
1/2 cup dry breadcrumbs

Peel, quarter and seed squash. Cut into 1/4-inch slices. Saute in butter and oil until lightly browned, 2–3 minutes

Butter a 1-qt. baking dish. Place half of squash in dish. Sprinkle with salt and pepper. Pour on half of a mixture of the cream and Madeira. Top with remaining squash and season.  Pour on remaining cream and Madeira mixture.
Combine breadcrumbs and nuts with melted butter and sprinkle on top.  Bake at 325 degrees for 45 minutes or until squash is done.

Street Food….Chinese Noodles & Vegetables Recipe

October 7th, 2010 by Pamela Murski

Street foods have a rich and colorful history where all strata of society, from fishwives to royalty, have played a role in its evolution. Foods of the World—Street Food was chosen as the theme  for the September Culinary meeting. My friends hall and back porch were converted into the “street” from which delicious foods such as Italian and Caribbean kebabs and Bolivian  cheese empanadas were served. As we continued our “world tour” we sampled falafel from Arabia, spicy potato roti from India, and other delicious treats. Cranberry kvass is a popular thirst quencher in Russia. We were dubious about the mildly fermented creation, but were pleased to discover it was  actually quite good. A favorite recipe

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Easy and Fabulous! Carrot recipe from Cooking Classes at the Ranch

December 2nd, 2009 by Pamela Murski

Carrots are great this time of year for  holidays dinners, parties and snacking.  This recipe from another cooking class at the ranch is easy and delicious!  The Balsamic vinegar when reduced creates an intense rich earthy flavor that can’t be beat.  A Balsamic reduction is also wonderful on fresh fruits, lending

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