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Herb Cooking Class Luncheon for Batten Foundation Auction

August 23rd, 2010 by Pamela Murski

: Herb Cooking Class/Batten Foundation Luncheon

: Pear Compote with Bay, Honey & Greek Yogurt

: 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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Cooking Class & Foodie Weekend at Brenham TX B&B

March 5th, 2010 by Pamela Murski

More fun recently with another great Foodie Weekend at the B&B….heavy appetizers & local wine on Friday night, chili cookoff at Windy Winery and cooking class at the B&B Saturday. The guests particulary thought the Savory Blue Cheese Cheesecake (recipe below), Viennese Osso Buco and Warm Banana Souffle were especially big hits! Lots of oohs and aawhs while savoring every bite…..

: Delicious Savory Blue Cheese Cheesecake

: Foodie Weekend Guests enjoying John Beland live at Windy Winery Chili Cookoff

: Warm Banana Souffle

Savory Blue Cheese Cheesecake

Pastry Crust (either housemade or store bought)

2 (8 oz.) packages cream cheese, softened
1/2 cup sour cream
1 (4 oz.) package crumbled blue cheese
1 Tb. flour
1 1/2 tsp. parsley, chopped
1 1/2 tsp. marjoram, chopped
1 clove garlic, finely chopped
2 large eggs

Preheat oven to 325 degree F. Press pastry into small (6 inch) springform pan.

Beat cream cheese and next 6 ingredients at medium speed with an electric mixer until blended. Add egs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture into prepared springform pan.

Bake for 40 minutes or until set. Let cool in pan on a wire rack til warm (about 20 minutes). Remove from springform pan, slice and serve on fresh dressed greens as a salad or with crostini as a first course.

Tags: cooking class, culinary travel, Food, food event, John Beland, Murski Homestead B&B, music, Recipes, Windy Winery, wine
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