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Posts Tagged ‘Food’

Fun for Foodies: 3 of the Best Cooking Class Vacations

July 13th, 2016 by Pamela Murski

cooking class vacations
When you think about vacation, good food is more than likely one of perks that come to mind. If your getaway is near the beach, you’re probably preparing for savory seafood meals, and if you’re heading to a city, fine dining and carefully crafted mixed drinks. But for the chefs and foodies among us, cooking class vacations are the only option that will please the palate and expand the prowess. Murski Homestead B&B offers guests the luxury of not only a relaxing, scenic vacation, but exciting cooking classes, too!

Murski Homestead Cooking Class Vacations

Our foodie vacations are perfect for anyone whose idea of relaxation involves great meals! If you’re looking for great learn to cook vacations, look no further these three appetizing escapes.

1. Demo Style Brunch Cooking Class

If you don’t know what brunch is, prepare to be introduced to your new favorite meal. The perfect in between meal after breakfast and before lunch (See? The name makes sense now.), brunch is an artform and a staple of after-church dining, depending on where you grew up. At Murski Homestead, you’ll both taste and learn how to create delicious brunch dishes, courtesy of Innkeeper Pamela Murski, who doubles as an excellent cooking instructor! No brunch is complete without drinks, and Pamela’s demo style class features cocktails as well. Take home the recipes and impress your family and friends! Don’t miss out on this tasty addition to your two-night stay.

2. Foodie Package

When it comes to cooking class vacations, the Foodie Package is hard to beat. Add this package to your two-night stay, and you’ll find yourself in culinary bliss. The evening of your arrival will start with heavy hors d’oeuvres and drinks, followed by a hearty continental breakfast the next morning. Then, starting at 10 a.m., you’ll jump right into a hands-on cooking class, accompanied by local wine and resulting ending with dinner! The local food education continues that evening with a cheese plate and craft beer. Your last day at Murski includes a delicious ranch style breakfast. The food doesn’t stop there, though – you’ll be sent home with recipes and knowledge to craft mouthwatering meals!

3. Cooking Class

This is the most straightforward of our three cooking class vacations. You’ll be involved in the preparation of your dinner from start to finish, while Pamela shows you how to make a meal that will impress anyone’s taste buds. Plus, dishes made with local food always taste better, an emphasis we put on our meals. Book a two-night stay, and add this package!

Note: Our cooking classes are currently unavailable until October 2016. Until then, get your appetite for food and kitchen knowledge ready!

Murski Homestead B&B, Your Choice for Texas Hill Country Hospitality

Located in the small, inviting town of Brenham, Murski Homestead B&B offers guests a quiet, relaxing stay, surrounded by postcard-worthy scenery. Our rooms are spacious and romantic, perfect for an unforgettable stay. Take the Lavender Room, for example. Featuring a private porch, king-size bed, and two-person marble shower, you will have all the privacy and space you need for a getaway. Plus, with both Austin and Houston less than two hours away, you’ll be able to explore the area without driving too far. Download our free Washington County vacation guide for more area information! Call today at (979) 830-1021, and start planning your Texas vacation.

Spring Herbs at Brenham Texas B&B Ranch

March 15th, 2011 by Pamela Murski

Spring at our Ranch B&B in Brenham 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, Lemon thyme, Italian parsley, Tuscan Blue rosemary, Rose Scented geranium and cilantro. The Antique Rose Emporium is one of our favorite places to shop for them. It is also a great place for inspiration and reflection. We look forward to blogging about some of our incredible recipes from our spring classes using those great herbs!

Cranberry Lemon Martini Recipe

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.

Holiday & Crystal Wine Glass Trail

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!

Fava Skordalia….Greek Split Pea Recipe….”Hummus Style”

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
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