Posts Tagged ‘culinary travel’
Tuesday, December 14th, 2010
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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Sunday, November 14th, 2010
Wine & Holiday Tours
The fun and delicious Texas Bluebonnet Wine Trail hosts their holiday trail this year in December, first and second weekend! Don’t miss getting to enjoy each winery, find out the history behind the properties and experience some first class Texas wine and holiday food. Included in the ticket is a holiday food and wine pairing at each winery with a Texas Bluebonnet Wine Trail Crystal Wine Glass gift at the 4th winery you visit! Be sure to stay at the ranch which is conveniently located on the Trail!
Tags: b&b lodging, Bluebonnet Wine Trail, Brenham, culinary travel, Food, holiday events, ranch, wine, wine trail
Posted in Events, Wine & Food | Comments Off
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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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
Monday, October 4th, 2010
Texas Bluebonnet Wine Trail
October is all about Texas Wine!!! As avid supporters of just about anything local, especially when it has to do with food and drink, the B&B is fortunate to be located in the midst of the Texas Bluebonnet Wine Trail! The October Wine Trail celebrates Texas Wine Month with the addition of THREE new wineries along the Texas Bluebonnet Wine Trail. Your ticket (just $25 for a single ticket or $45 for “Ticket for Two”) includes two select wine tastings, paired with a unique sausage dish at each of the 10 member wineries. Be sure to book one of our foodie classes where we always celebrate and incorporate local wines and food in our menus!
Tags: Bluebonnet Wine Trail, Brenham, culinary travel, lodging, Texas Wine, wine, wine trail, wineries
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Sunday, September 26th, 2010
The Fair has officially come and gone and wow, was it lot’s of fun…rodeo, dancing, live bands, carnival, cattle judging & auctions, bull riding, BBQ cookoff and of course, “exotic fair food”! Our guests this year turned us on to the “deep fried pickles, twinkies and other funky fried foods”. We did try some so be sure to ask me what my tastebuds had to say about them when you come for a visit! Only a mile down the road from the B&B, (more…)
Tags: activities, Brenham, culinary travel, Food, Fun, local scene, Murski Homestead B&B, rodeo, Washington County
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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
Posted in Cooking Classes | Comments Off
