Posts Tagged ‘Cooking’
November 27th, 2010 by Pamela Murski
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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November 6th, 2010 by Pamela Murski
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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November 3rd, 2010 by Pamela Murski
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:
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Tags: chicken, chicken tortilla soup, Cooking, culinary travel, Murski Homestead B&B, soup, tortilla, vegetables
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October 30th, 2010 by Pamela Murski
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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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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October 21st, 2010 by Pamela Murski
“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
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Tags: Brenham, Cooking, culinary queens, culinary travel, Food, Fun, Greek Food, Murski Homestead B&B
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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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Tags: chinese, Cooking, culinary travel, egg noodles, Murski Homestead B&B, Recipes, Salad, street food, vegetables
Posted in Sides/Vegetables/Pasta | Comments Off
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 29th, 2010 by Pamela Murski
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:
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Tags: Brenham, cake, Cooking, Food, fruit, lemons, Murski Homestead B&B, Recipes, trifle, wine
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August 18th, 2010 by Pamela Murski
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!
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Tags: berries, Cooking, Desserts, Food, Murski Homestead B&B, peaches, plums, puff pastry, Recipes
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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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July 27th, 2010 by Pamela Murski
Greek Salad
Summer time screams tomatoes, cucumbers, peppers and basil….all fresh from the gardens at the B&B. This Greek Salad is a favorite and equally delicious as a side or the main course. Paired with crusty bread, herb butter, glass of vino and you have a feast!
Put together equal parts of chunked tomatoes, cucumber, bell pepper, whole black olives, fresh mozzarella balls or cubes, bite sized strips of fresh basil. Mix 1/3 balsamic vinegar with 2/3 good quality olive oil, salt and pepper to taste and drizzle over vegies. Toss to mix. Garnish with basil flowers and serve. Be sure not to overdress the salad….you can always serve extra dressing on the side. This salad is great to adjust to your own taste buds by adding whatever you have on hand that is fresh and creating your own version of summer salad. Fresh edible flower buds are a great addition as well as herb fronds such as fennel, thyme flowers, and Fiddle Head buds.
Tags: Cooking, Flowers, Food, Herbs, Murski Homestead B&B, Recipes, Salad, vegetables, Vinaigrette
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July 11th, 2010 by Pamela Murski
What a great time we had recently with the Foodie Weekend participants with adventures at several local farmers markets, harvesting herbs from the ranch gardens for class, snatching a few fresh figs for our dessert from a friends back yard after spying them ripening on the tree, an unexpected detour from the last market to take everyone on a scenic history drive through the country side back to the B&B, cooking together and lots of good food! One of the favorites’ from the Friday night heavy hors d’oeuvres and cocktails was this amazing Texas Slider, a Murski Homestead B&B classic recipe…..venison/turkey fresh herbed patty, oozing jalapeno jack cheese, house made remoulade, fresh avocado slices and buttered grilled bun! A little messy but oh, so, so good…….
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Cocktails, New Friends, & Foodie Weekend
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Murski Homestead B&B Texas Slider
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Foodie Weekend Hors d’ oeuvres
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Foodie Weekend Friday Night Hor d’oeuvres
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Foodie Weekend Farmers Market Fun
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Shopping Brenham Farmers Market
Tags: activities, Appetizers, Cooking, culinary travel, farmers market, Food, Fun, Herbs
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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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May 29th, 2010 by Pamela Murski
White Chocolate-Walnut-Raisin Custard French Toast
For your French Toast afficionados, this breakfast treat served at the B&B for breakfast, brunch or dinner is a dish to look forward to with anticipation. It is hearty enough to suffice for any meal and will keep you full til the next meal. So many recipes for french toast are just fluff with no substance. The heartiness of the homemade bread is the key to the deep flavor and texture of this french toast. This french toast will get you going for the day……carbs and protein in every bite! (Be sure to use our recipe for the homemade bread found under our recipes….it is the key ingredient in this recipe!) We serve this french toast with our housemade venison ranch sausage at the B&B but your favorite sausage or peppered bacon will be equally good paired up.
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Tags: Breakfast, Brenham, Cooking, culinary travel, Food, Murski Homestead B&B, ranch, Recipes
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May 20th, 2010 by Pamela Murski
This incredible appetizer from Spain is called Bunuelos De Bacalao (Salt Cod-Potato Fritters with Garlic Aoli). They are an exceptional appetizer eaten out of hand while enjoying a glass of delicious Sangria! The dish will be added to one of our Foodie Weekends just in case you don’t try them at home….
Scrumptious Fritters and Garlic Aoli
Bunuelos De Bacalao (Salt Cod Fritters)
1/2 pound skinned and boned dried salt cod
1 pound medium potatoes, scrubbed and quartered
2 cloves garlic, crushed
1 tablespoon chopped parsley
Salt
Pepper
2 egg yolks
Solid vegetable oil, for frying
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Tags: Appetizers, Cooking, culinary, culinary travel, fish, Food, Murski Homestead B&B, potatoes, Recipes
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May 4th, 2010 by Pamela Murski
Do you have Rosemary growing in your garden? Are you a Martini fan? If you answered yes to those questions, you will want to try this recipe, one of Murski Homestead B&B’s signature drinks! Cooking class participants at the ranch oohed and aawed over this cocktail (any leftover Rosemary syrup can be used over pound cake, in iced tea, over fresh fruit, to make a sorbet or ice cream…..so don’t throw away a single drop!)
Rosemary-Peach Martini
Martini Time!
1/2 oz. peach syrup
1/2 oz. rosemary simple syrup***
1/2 fresh squeezed lemon
ice
Put all ingredients in cocktail shaker with ice and shake. Strain into Martini stem, garnish with fresh lemon slice and serve immediately.
***Rosemary Simple Syrup: heat 2 cups of water, 1/2 cup granulated sugar and 6 (4 inch) sprigs fresh rosemary. Bring to boil, cover, turn off heat and let steep 20 minutes. Strain syrup and store in refrigerator in clean sterilized bottle.
Tags: Brenham, Cooking, culinary, culinary travel, Drinks, Food, Herbs, Murski Homestead B&B, ranch, Washington County
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April 24th, 2010 by Pamela Murski
You love that incredible chewy dense delicious texture of French bread but don’t have the time or patience for all the kneading, then this no knead recipe is for you! It delivers all that same great taste experience you know and love. We recently featured this bread in one of our cooking classes at the ranch. We made an extra loaf just in case….. It was a good thing we did because there were only a few crumbs left!
No Knead French Bread
Crusty No-Knead French Bread
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Tags: activities, Bread, Brenham, Cooking, culinary, culinary travel, Murski Homestead B&B, ranch, Recipes
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April 16th, 2010 by Pamela Murski
Tags: activities, Brenham, Cooking, culinary travel, farmers market, Food, gardens, plants, shopping, Washington County
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April 6th, 2010 by Pamela Murski
Delicious Crunch Lemon Ginger Cookies
Yum! Yum! Yum!!!! Incredible crunch, incredible taste keeps you coming back for more! Great with coffee, ice cold milk, or your favorite sweet dessert wine…..served anytime!
Delicious crunchy cookies can’t be beat! A special treat and something to look forward to when served in the afternoon with an iced beverage of choice on the century old front porch at the ranch! The fresh taste of lemon, coupled with toasted almonds and candied ginger, give this cookie a flavor and crunch that brings your hand to the cookie jar every time you pass through the kitchen… Be sure to slice them very thin to get that wonderful crunchy texture. The recipe
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Tags: cookies, Cooking, culinary travel, Desserts, ginger, lemons, Murski Homestead B&B, nuts, Recipes, wine
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March 27th, 2010 by Pamela Murski
Pecan Pie is one of the pleasures our guests enjoy at the B&B! This is my mothers recipe, handed down for generations….very easy but delicious, especially when using the pecans from our 100 year old pecan orchard here on the ranch!
MOMS PECAN PIE
2 eggs, beaten
1/4 cup water
1 Tb. flour
1/2 cup karo syrup
1 Tb. butter, melted
1 tsp. vanilla
pinch salt
1 cup chopped pecans
1 unbaked pie shell/crust
Preheat oven to 350 degree F. Form crust in pie pan and set aside to fill. In medium metal bowl, beat eggs with water until frothy. Add sugar and flour (mixed) to eggs and blend. Sitr in karo butter, vanilla and salt till fully mixed. Spread chopped nuts over bottom of crust and pour egg mixture over nuts. Bake for approximately 30-40 minutes depending on oven. Inserted knife tip should come out clean when pie is done. Do not over bake.
Tags: Cooking, Desserts, Food, Murski Homestead B&B, nuts, pie, Recipes
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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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March 20th, 2010 by Pamela Murski
Spring at our Ranch B&Bin Brenham, Texas is just around the corner and after this crazy, wild winter we are planning on a bumper crop of spring herbs. Some of our favorites include Aussie Sweetie Basil, African Blue Basil, Biergarten Sage, Lemongrass, Rose Pelargonium, Dill, Fennel, Cilantro, Italian Flat Leaf Parsley, Mexican Mint Marigold and Lemon Thyme, to name just a few. Our Bay Laurel trees have survived the frigid temps of this winter in fine form, as well as the Thyme, Rosemaries, some of the Sages, Parsley, Fennel, Sweet Marjoram and more. If you try any of these, they will definitely get you started on the road to flavor!
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Tags: antique rose emporium, Brenham, Cooking, culinary, culinary travel, Food, gardens, Herbs, Murski Homestead B&B, plants, Spring
Posted in Brenham, Texas | Comments Off
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