Posts Tagged ‘classes’
December 14th, 2010 by Pamela Murski
5 Tablespoons (2.5 oz) Cranberry Syrup Base
3 Tablespoons (1.5 oz) Citrus Flavored Vodka
Fresh or Frozen Cranberries
Lemon Wedges
For each cocktail, fill cocktail shaker with ice. Add Cranberry Syrup and vodka. Cover; shake. Strain into martini glass. Garnish with cranberries and lemon wedge. Makes 1 drink. (I like to frost the rim with sugar before pouring drink into glass).
Cranberry Syrup Base:
In large saucepan combine one 12 oz. package fresh or frozen cranberries, 2 cups sugar, 2 cups water. Bring to boil; reduce heat. Simmer 20 minutes uncovered. Remove from heat, cool. Blend mixture in food processor or blender. Strain, discarding seed and skin. Stir in 1/2 cup lemon juice, 1/4 cup lime juice, 1/4 cup Limoncello and 2 dashes bitters. Mixture will be slightly thick. Cover and chill to store.
Tags: classes, cranberries, culinary travel, Food, holiday drinks, lemons, martini, Recipes, Texas B&B, vodka drinks
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October 27th, 2010 by Pamela Murski
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.
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Cooking Class Tart
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Cooking Class
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Hors d’oeuvres!
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Ravioli Cooking Class
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Sweet Potato-Maple Cream Soup
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…
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Tags: classes, Cooking, culinary, culinary travel, Food, Murski Homestead B&B, packages, ranch, wine
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September 16th, 2010 by Pamela Murski
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Zucchini Gratin
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Leg of Lamb Persillade
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 salt
(or 1 Tb. table salt)
2 Tb. sugar
6 medium garlic cloves, crushed
Garlic-Parsley Paste
1 medium head garlic, outer papery skins removed and top
third of head cut off & discarded
1 Tb. olive oil
1 Tb. minced fresh
parsley leaves
Combine 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!
Tags: classes, Cooking, culinary travel, Food, Lamb, Meat/Entree', Murski Homestead B&B, packages, Recipes
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August 23rd, 2010 by Pamela Murski
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Herb Cooking Class/Batten Foundation Luncheon
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Pear Compote with Bay, Honey & Greek Yogurt
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Cooking Instructor, Pamela Murski
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
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Tags: Batten Foundation, Brenham, classes, cooking class, Food, fundraiser, local scene, Luke and Rachel Batten Foundation, Murski Homestead B&B
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August 13th, 2010 by Pamela Murski
Cooking Class Fruit Tart
Fun, fun, fun and lots of good food……that’s how our cooking classes are described by our participants. We just finished up another great weekend of cooking, harvesting, shopping at the Farmers’ Markets, visiting and most of all tasting and eating our way through many dishes. One of the favorites was the Roasted Fresh Fruit Tart made with buttery puff pastry and fresh peaches, plums and berries procured at the Farmers Market!
Tags: activities, Brenham, classes, Cooking, culinary, culinary travel, Food, Fun, Murski Homestead B&B
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June 10th, 2010 by Pamela Murski
Dream of coffee, clouds of whipped cream and mascarpone cheese, sandwiched in between soft pillows of lady fingers and coffee liqueur? We love Tiramisu but wanted a version we could make and eat in the same evening and one that didn’t depend on Lady Fingers, given that we live in a small, country town. This recipe
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Tags: classes, Cooking, culinary, culinary travel, Desserts, Food, Murski Homestead B&B, ranch, Recipes
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April 12th, 2010 by Pamela Murski
Incredible wines and tastings with unbelievable scenery are found in Washington County and the surrounding area! At Murski Homestead we feature local fare and local wine which are used in our cooking classes, Vintner dinners and special Foodie Weekends. One of the most recent additions to the scene it the Bluebonnet Wine Trail, wine fun that is not to be missed! The wineries along the trail will offer a pairing of two cheeses from local artisans with two wines. As an added bonus, receive a packet of Texas wildflower seeds at each winery you visit (while supplies last).
Tags: activities, Brenham, classes, culinary travel, Drinks, Food, Murski Homestead B&B, Washington County, wine
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March 24th, 2010 by Pamela Murski
Dill is a herb that reseeds in our gardens in southern regions of Texas and comes up in early Spring, bolting by early to mid summer depending on the weather. In some locals it can be overwintered if no serious freeze occur. It is one of the herbs we love using in spring and summer classes at the B&B during our classes and for our on cooking pleasure.
Cooking Instructor, Pamela Murski
Recently, Pamela Murski, cooking instructor and innkeeper at Murski Homestead, gave a Dill cooking demonstration during a program for the Herb Society of America, Pioneer Unit hosted by her culinary group. Use my recipe below as a dip for crudites, as a sauce on poached/pan fried fish or thinned with a little whole milk for a delectable dressing for fresh spring greens…..
Creamy Dill Dressing
1 cup mayo
1 cup sour cream
3/4 Tbs. balsamic vinegar
1 Tbs. lemon olive oil
2 tsp. sriracha chili sauce (Thai hot sauce)
1 Tbs. minced shallots
1 tsp. minced garlic
1/2 cup fresh snipped fresh dill
1 tsp. salt or to taste
Fine grind black pepper to taste
Combine ingredients (except salt & pepper) in a small bowl and whisk to blend. Season with salt and pepper.
Store in covered container in refrigerator up to 5 days.
Tags: classes, Cooking, culinary, culinary travel, Dill, Food, Herbs, Recipes, sauces/dips/spreads
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February 9th, 2010 by Pamela Murski
Our cooking classes feature local produce, meats and wine when available and we seek to encourage cooks to use local foods from their farmers markets and co-ops. Promote sustainability and living fresh from the farm by purchasing from local growers. You will enhance your health as well as your palate! To that end there is an event coming up for anyone who is interested in gardening, growing your own food, experiencing a local growers world or just learning something new. It is the Market Growers Symposium March 2010! To learn more about it check out the link! Come stay with Murski Homestead B&B that same weekend and double your pleasure! Book now for March fills up quickly!
Tags: classes, farmers market, Food, gardens, Herbs, lodging, plants
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January 28th, 2010 by Pamela Murski
February 4th kicks off our Cooking Classes Luncheon Series for 2010 which are now posted for Murski Homestead B&B Ranch. Whether you want to learn more about cooking or just enjoy some great food and take home some delicious recipes, the cooking classses offered by instructor/Innkeeper Pamela Murski are sure to please. Our classes are small, interactive fun and delicious and geared toward personal attention. Cooking shouldn’t be something to fear rather something to enjoy and bring people together……it is a fantastic journey through life using all one’s senses. Click Here to see our class schedule and register or call to book 877-690-0676.
Tags: classes, Cooking, culinary, culinary travel, Food, Fun, Herbs, Murski Homestead B&B, Recipes
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January 26th, 2010 by Pamela Murski
Moroccan food is redolent with aromatic spices and seasonings such as garlic, tumeric, saffron, anise, chilis, cardamom, cumin, lemons and more. The food is delicious, fun to make and better when shared around the table with friends. The is another example of what guests might encounter during one of our cooking classes. The Tagine, though a staple cooking vessel in Moroccan homes, is not an absolute necessity to have. You can subsitute a good quality covered clay pot or heavy cast iron covered pot. We made the following items for our luncheon menu (The Shish Kabob recipe is included as it is fabulous!)…..
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Tags: Appetizers, classes, Cooking, culinary, Food, Herbs, Lamb, Moroccan food, Recipes
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January 12th, 2010 by Pamela Murski
Our first wine dinner with the Vintner for the new year is just around the corner, Friday January 22, 2010! Enjoy a multi course dinner and wine pairing while discussing the wines, the food and the vintners process. Afterwards, retire to your king size bed private room for a delicious night of sleep after being completed satiated…. This special occasion is for anyone interested in wine, from the beginner to the well versed! Reserve your room now to ensure your place at the table for this fun, informative and delicious event.
Tags: b&b lodging, classes, Cooking, culinary, culinary getaway, Food, wine, wine dinners, wine pairing
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December 21st, 2009 by Pamela Murski
Need a last minute gift? Know someone who loves to cook or wants to learn to cook……Someone whose ideal vacation includes hands-on private cooking classes…….someone imagining themselves cooking with an instructor who provides personal attention? If so, you have just found the perfect gift for this holiday season.
Send your cooks to this Texas Bed and Breakfast, where they’ll breathe in plenty of fresh ranch air and work up an appetite exploring the historic countryside of Washington County, the birthplace of Texas. Then they’ll cooking instructor Pamela Murski in her kitchen, where they’ll roll up their sleeves and get to the real fun.
There are several options of cooking classes and events available at Murski Homestead Bed and Breakfast. Gather together a group of six to twelve friends and spend a few hours in the kitchen learning and having fun with Pamela and connecting around food. Or join her one day for a private class in the Murski Homestead B&B kitchen, where individual attention is sure to give a great boost to your cooking skills. Another good option is to participate in one of several scheduled classes at Murski Homestead B&B.
Your cook will be thrilled with a gift of Foodie Travel. For some folks, life just doesn’t get any better.
Tags: classes, Cooking, culinary, culinary travel, Food, Herbs, Murski Homestead B&B, packages
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December 16th, 2009 by Pamela Murski
Tea is the international symbol for friendship. Tea is all about connections, as are our cooking classes at the ranch. So, my friends, let’s connect, have a nice cup of tea and whip up some great food & fun. Harvest herbs from our gardens to make your own cup of tea! Enjoy one of our favorite “Chai Tea” recipes below and also some interesting Tea Trivia….
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Tags: classes, Cooking, Drinks, Food, gardens, Herbs, Recipes, tea
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December 5th, 2009 by Pamela Murski
Our local birding expert recently conducted another birding adventure tour with more great results. Birding Packages are offered year round at this Brenham Texas Bed and Breakfast. Enjoy a cooking class, Vintner dinner or just relax and enjoy the local scene before or after your bird tour…..Birders of all skill levels are welcomed.
Saturday, the 21st at Lake Somerville, he and his group birded Overlook Park, Welch Park, and Yegua Creek Park.
Highlights were two Buffleheads in with a group of American Coots, a Red-breasted Merganser
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Tags: activities, bird tours, Birding, classes, downtown Brenham, packages, Washington County
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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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Tags: carrots, classes, Cooking, culinary, downtown Brenham, Food, fruit, gardens, Herbs, Sides, vegetables
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November 22nd, 2009 by Pamela Murski
One of our recent guests surprised his wife for her birthday with a private cooking class here with us at the B&B. We developed a four course menu specifically for her. It included Lump Crabcakes topping a fresh herb, radish, orange salad (harvested from our gardens), Shrimp, Corn, Tomato Stew, Pan Fried Pangasus with an Orange Beurre Blanc Sauce, Spinach Ricotta Gnocchi and Apple/Pecan Torte (using pecans from our trees)and wine, of course. It was a delicious time! Recipe for the stew is included. Give it a try — you won’t be disappointed.
Shrimp, Corn and Tomato Stew
4 pounds unpeeled medium shrimp (to make shrimp stock, reserve heads and shells)
1 cup butter (2 sticks)
3/4 cup flour
2 medium onions, finely chopped
4 celery stalks, finely chopped
1 large green bell pepper cored, seeded, and finely chopped
4 garlic cloves, minced
1 (28 oz.) can diced tomatoes
1 (14 oz.) can diced tomatoes
2 1/2 cups fresh or frozen corn
5 cups shrimp stock or low sodium chicken broth
2 Tb. salt
2 Bay leaves
3 tsp. fresh basil
1 1/2 tsp. fresh thyme
1/2 tsp. ground black pepper
1/4 tsp. paprika
1/2 bunch italian parsley
1 bunch scallions (white and green parts), finely chopped
Metl butter in large, heavy-bottomed pot over medium heat. Whisk in the flour and cook –whisking almost constantly–until the roux reaches a light peanut butter color (5 to 10 minutes). Add the onions, celery, bell pepper, and galic and cook, stirring, for an additional 5 minutes. Stir in the tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper, and paprika. Bring to a boil. Reduce the heat to low and simmer for 45 minutes, stirring occasionally. Stir in the peeled shrimp, pasley, and scallions. Bring back to a boil over high heat. Turn the heat to low and simmer for 20 minutes. Let the stew stand (off heat) for 15 minutes, adjust seasonings, and serve. Like most soups and stews, this one gets better the next day.
Tags: classes, Cooking, Food, Herbs, Recipes, seafood, stew/soup
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November 20th, 2009 by Pamela Murski
There is no need to fret over what to buy that special someone this holiday season. You can find that perfect “Something Special” online from the comfort of your easy chair or by calling us by phone. A Murski Homestead B&B gift certificate can be customized for anyone’s need……use it for an overnight stay in one of our romantic suites, for a romantic package, to enjoy one of our fun cooking classes, herb day luncheons or Vintner dinners. Regardless of their pleasure, we offer many unique options to please. By purchasing a Murski Homestead Gift Certificate, you are giving a unique gift that will truly be enjoyed and appreciated. You can purchase gift certificates for accommodations, classes, dinners, or specific dollar amount. For more information or to make purchase, please call us directly at (877) 690-0676 or order online here.
Tags: B&B, classes, Food, Fun, gift certificates, Herbs, lodging, wine dinners
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October 28th, 2009 by Pamela Murski
A few friends gathered with me in the kitchen at the B&B to make Rosemary-Roselle Jelly for the Herb Society of America South Central District Gathering. It was a delicious (no pun intended!), fun day! We used rosemary, mint and hibiscus with pineapple juice for the jelly…….wonderful on toast, pancakes, pound cake, fresh fruit, added to whip cream and mousse.
Rosemary-Roselle Jelly
- 5 Tb. fresh rosemary leaves
- 5 Tb. fresh mint leaves
- 1 Tb. dried roselle (aka. red hibiscus and jamaica)
- 4 C. pineapple juice
- 5 c. sugar, white granulated
- 6 Tb. lemon juice
- 2 pouches liquid pectin
Combine herbs with pineapple juice in a large non-reactive saucepan. Bring to a boil. Remove from heat and let steep 10-15 minutes until very fragrant. Strain out herbs and add more pineapple juice to equal 4 cups. Place back in saucepan and add lemon juice and sugar. Bring to a full rolling boil. Cook 10 minutes. Add pectin and bring back to a boil. Cook 5 minutes. Remove from heat nad stir gently to remove foam (skim if necessary). Immediately pour jelly into hot, sterilized 8 oz. jars and seal with hot lids. Let sit til jelly has set up. Yield: 6 – (8 oz. jars)
Tags: classes, Cooking, Food, Herbs, Jelly Making, Murski Homestead B&B, Recipes
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