Posts Tagged ‘Food’
December 14th, 2010 by Pamela Murski
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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November 14th, 2010 by Pamela Murski
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
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
Posted in Sauces/Dips/Spreads | Comments Off
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 16th, 2010 by Pamela Murski
After the long hot summer, the folks at
Windy Winery are hungry for some good chili so…… on Saturday October 30th they are hosting a Chili Cook-Off (their second annual I believe)…..Open to anyone who want to join in the fun, dust off that extra special chili recipe, come out to cook and see who can make the best chili at Windy Winery!
And for all those folks who just want to eat the best chili at Windy Winery come on out and join in the fun!! (Last year, we at the B&B took our guests to the cook off and had a fabulous time! We will do so again this year, so if you are looking for a great place to stay and some fun to be had…
book your room now with us!)
Our favorite recipe originated with our oldest son, who is a wonderful “cook by the seat of your pants” home chef!
Tags: Brenham TX, Chili, Chili Cook Off, Food, Recipes, Texas Wine, Windy Winery, wine, wineries
Posted in Entrees, Events | Comments Off
September 28th, 2010 by Pamela Murski
Sisterbelles Cupcakes
By the time I located their vintage turquoise colored pull trailer, they were already sold out of 2 of the varieties they made and during my delicious repast under their adjoining tent, I soon discovered why they had a steady stream of customers…..it wasn’t just the cute setup or good looking gals inside but the sweet treat that was hidden inside and could be had for only a mere $3! Though they make and sell 12 different cupcakes, the cupcake of the day
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Tags: antique fairs, antiques, cake, cupcakes, Desserts, Food, Round Top, sisterbelles cupcakes, Warrenton
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September 26th, 2010 by Pamela Murski
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,
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Tags: activities, Brenham, culinary travel, Food, Fun, local scene, Murski Homestead B&B, rodeo, Washington County
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September 21st, 2010 by Pamela Murski
We here at the ranch, found this bit of trivia from our local Windy Winery expert to be very interesting…..
The antioxidants found in wine can vary widely depending on the year and region in which the wine was produced. However, two other beneficial components of wine remain relatively consistent: potassium, which helps maintain fluid balance in the body, and alcohol, which may help raise “good” HDL cholesterol, reduce risk of blood clots, and lower blood pressure. The key to obtaining any of wine’s benefits is enjoying your favorite in moderation.
Red Wine (5 ounces)
120 calories 180 milligrams potassium 15 grams alcohol
White Wine (5 ounces)
118 calories 101 milligrams potassium
14.6 grams alcohol
CHEERS TO YOUR HEALTH!!!
Tags: alcohol, culinary, Drinks, Food, red wine, white wine, Windy Winery, wine
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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
Posted in Desserts | Comments Off
August 23rd, 2010 by Pamela Murski
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Herb Cooking Class/Batten Foundation Luncheon
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Pear Compote with Bay, Honey & Greek Yogurt
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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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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 20th, 2010 by Pamela Murski
One of the best things of living on our family’s homestead ranch is the town that we are associated with and its citizens. Brenham Texas is a town founded on family values and the fundamental core value of taking care of your neighbor and each other. Most every weekend, you will find a fundraiser of some sort supporting everything from local youth, local churches to those in financial need. I recently went
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Tags: activities, Brenham, fishfry, Food, fundraiser, Missionary Baptist Church, Washington County
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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
Posted in Desserts | Comments Off
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 25th, 2010 by Pamela Murski
White Chocolate-Walnut-Cranberry Bread
Basic bread is a mixture of flour, liquid and a leavening agent that transforms into crusty, earthy goodness when baked. With the addition of beer, this hearty quick bread develops a yeasty flavor typically found in yeast breads and its’ substance from the addition of white chocolate chips, toasted walnuts and chewy cranberries. We serve it at the B&B toasted plain for breakfast, soaked in a custard and baked for french toast, and toasted and topped with natural peanut butter and bananas for a great sandwich. Any way you choose to eat it, it is darn good! Easy to prepare as well, so give it a go. The walnuts give an additional boost of protein. You can omit the nuts, cranberries and chocolate and substitute cheese and herbs for a savory dinner bread…….
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Tags: Bread, Breakfast, Brenham, chocolate, culinary travel, Food, Murski Homestead B&B, nuts, 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 16th, 2010 by Pamela Murski
Tags: activities, Brenham, Cooking, culinary travel, farmers market, Food, gardens, plants, shopping, Washington County
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