Friday, August 13th, 2010
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!
Tuesday, July 27th, 2010
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.
Sunday, July 11th, 2010
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…….
Thursday, June 10th, 2010
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 (more…)
Saturday, May 29th, 2010
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. (more…)
Thursday, May 20th, 2010
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 (more…)Wednesday, May 12th, 2010
Culinary Queens of the Pioneer Unit Herb Society Of America toured Spain through food and cooking authentic recipes recently. The highlight was a delicious Paella with shrimp, chorizo, mussels, and chicken cooked outside picnic style over an open flame. The meal was rounded out with Sangria, Onion Marmalade, Bunuelos De Bacalao (Salt Cod-Potato Fritters with Garlic Aoli), Oysters with cava dressing, Almond Cake and Lemon Sorbet. Try the Salt Cod-Potato Fritters which were an exceptional appetizer eaten out of hand while enjoying the delicious Sangria! Be on the look out for the recipe in an upcoming blog post……The dish will be added to one of our Foodie Weekends just in case you don’t try them at home….
Tuesday, May 4th, 2010
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!
Saturday, April 24th, 2010
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 (more…)
Friday, April 16th, 2010
The monthly market day of our local CSA held at Home Sweet Farmsin Brenham TX produced some amazing tidbits to enhance our Foodie Cooking Class at the B&B. Some if the procured items included pastured duck, fresh raw yogurt, wild honey and fresh Brussels sprouts! Eat fresh, raw and local any time you can!
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