Posts Tagged ‘Cooking’
Saturday, November 27th, 2010
Apple Pie
Nothing tastes better than a slice of homemade apple pie hot from the ovens at Murski Homestead B&B! Add a little Blue Bell Homemade Vanilla Ice Cream and you are really set…..this is one of the easiest recipes, so give it a try.
Super Easy Apple Pie
3/4 cup sugar
2 tbsp. lemon juice
zest of
1 lemon
1/2 tsp. cinnamon
2 tbsp. apricot brandy
pinch of salt
Apple Pie
5 baking apples, pared, cored, thinly sliced
2 oz. butter, melted
1 unbaked pie shell, 9-in. diameter
1/2 lb. apricot jam
1 oz. sugar
Combine sugar, lemon juice, lemon zest, cinnamon, brandy and salt. Neatly arrange apples in pie shell; pour sugar mixture over. Brush with melted butter. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake for 30 to 40 minutes or until golden. Combine jam and sugar in sauce pan; heat to boiling. Push through fine strainer; heat to boiling. Brush over baked pie. (I used twists of pie crust on the top of this pie for additional visual appeal and texture.)
Tags: apples, Blue Bell, Cooking, culinary, Desserts, Murski Homestead B&B, pie, ranch, Recipes
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Saturday, November 6th, 2010
Blueberry-Ginger Cream
Blueberry-Ginger Cream
(4 – 6 servings)
1″ x 2″ piece of fresh ginger
2 C whole milk
4 egg yolks
1/2 C sugar, divided
2 Tb. + 2 tsp. cornstarch
4 Tb. butter, cut into small pieces
slight pinch of salt, to taste
2 C fresh blueberries
2 t water
2 T sugar, to taste
Peel and cut the ginger into thin slices. Pour the milk into a saucepan, add the ginger slices and 1/4 C sugar and bring to a low simmer, stirring to combine. Remove from heat, cover and steep for about a half hour, tasting for strength. Strain the milk to remove the ginger slices and reheat to a low simmer.
Whisk together the yolks with the remaining 1/4 C sugar. Add the cornstarch and whisk thoroughly until the mixture is light yellow. Slowly add the hot milk, whisking constantly to temper the eggs. Return to the heat and bring to a very slow boil, stirring slowly and constantly. Cook for about 2 minutes. Take off the heat and add the butter pieces, stirring until the cream smooths out. Add a slight pinch of salt, to taste. Pour into a clean container and press a piece of plastic wrap into the surface. Set aside to cool.
Combine the fresh blueberries, water and sugar in a saucepan. Cook over low heat for just a few minutes until the fruit gets saucy. Set aside to cool.
Layer the cream with the blueberries in a parfait glass or scoop into a bowl.
Tags: blueberries, Breakfast, Cooking, custard, dessert, Murski Homestead B&B, parfaits
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Wednesday, November 3rd, 2010
Tortilla Soup with Chicken, Avocado & White Mexican Cheese
Nothing says “Fall” better than a really good bowl of delicious soup! Earthy, slightly spicy, sublime, down home good is how I describe really good homemade tortilla soup. The soup is simple to make and is even better the day after it is made. Serve it with chunks of hearth style bread for soaking up all the delicious juices while savoring every bite. Fresh avocado and Mexican white cheese is a must! Pair it with a spicy red wine, such as the ”Saucy Red” from our local “Windy Winery” located just a few miles down from the B&B.
Chicken Tortilla Soup:
(more…)
Tags: chicken, chicken tortilla soup, Cooking, culinary travel, Murski Homestead B&B, soup, tortilla, vegetables
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Saturday, October 30th, 2010
Fava Skordalia (Yellow Split Peas with Garlic)
2 cups yellow split peas, picked over and rinsed
2 bay leaves
2 tsp salt
4-6 garlic cloves
½ cup extra virgin olive oil (EVOO)
3-4 Tbsp red wine vinegar
¾ Tbsp dry white wine
2 Tbsp dried oregano, crumbled, plus more for garnish
Freshly ground black pepper
All or a few of the following toppings:
1 cup chopped fresh cilantro
2-3 Tbsp pitted and chopped Kalamata olives
4-5 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 medium tomato, cored, peeled, seeded diced and drained
Few sprigs of arugula, coarsely chopped
Few sprigs of fresh flat-leaf parsley, coarsely chopped
EVOO
Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low & simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 tsp of the salt and simmer for 15-20 minutes more, or until the peas are soft and almost dry.
Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
In a large mortar, grind the garlic with the remaining 1 tsp salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 Tbsp each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasonings as necessary. Cover and refrigerate for at least 3 hours or overnight.
If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve
Tags: Cooking, culinary queens, Dips/Spreads, Food, Greek Food, Herbs, Hummus, Recipes, Yellow Split Peas
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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.
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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… (more…)
Tags: classes, Cooking, culinary, culinary travel, Food, Murski Homestead B&B, packages, ranch, wine
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Thursday, October 21st, 2010
“The sharing of food whenever a bunch of friends gather is typical of the traditional Greek way of life. The meal begins with alcoholic drinks and a communal course of meze (or plural, mezedes), little plates containing various kinds of cold and hot foods: green & black olives; feta or other local cheeses drizzled with olive oil and sprinkled with oregano; raw, cured or simply cooked seafood & fish; pickled vegetables and spreads; garlicky dips; intensely flavored rice- & herb-filled grape leaves; and vegetable or meat stews. Offered in small portions together with pieces of fresh country bread, the mezedes arrive at the table together with the drinks. Each meze (more…)
Tags: Brenham, Cooking, culinary queens, culinary travel, Food, Fun, Greek Food, Murski Homestead B&B
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Thursday, October 7th, 2010
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 (more…)
Tags: chinese, Cooking, culinary travel, egg noodles, Murski Homestead B&B, Recipes, Salad, street food, vegetables
Posted in Sides/Vegetables/Pasta | Comments Off
Thursday, September 16th, 2010
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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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Sunday, August 29th, 2010
Lemon Mousse Fresh Berry Trifle
I love the look of layered foods and dishes…..almost everything in life benefits from layering and textures. This trifle is scrumptious and light all at the same time. If you like Lemon Curd, you will devour this lemon mousse. Couple with the sweet tart flavor of fresh berries such as strawberry, blueberry and raspberry and pound cake, it is a dessert worthy of starring at your finest dinner….with our without company. (My granddaughter claimed it was better than birthday cake—both servings!) It is a recipe that will some day find its’ way onto a Foodie Weekend menu. Recipe: (more…)
Tags: Brenham, cake, Cooking, Food, fruit, lemons, Murski Homestead B&B, Recipes, trifle, wine
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Wednesday, August 18th, 2010
Peach, Plum & Berry Tart
This buttery delicious fruit tart was made during one of our recent cooking class weekends at the ranch. It harnesses all the delicious goodness of fresh fruit of the season and only needs the addition of a little sugar and spices to really complement the fresh sweet-tart taste of the peaches, plums and berries creating a burst of flavor with every bite! This tart is best eaten the day of cooking but will still be good the next day even though the crust will have lost its’ flaky crunch. Most people want to top fruit tarts with whipped cream or ice cream but the deliciousness of the fresh fruit and buttery flavor of the puff pastry don’t require any addition! (more…)
Tags: berries, Cooking, Desserts, Food, Murski Homestead B&B, peaches, plums, puff pastry, Recipes
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