Murski Homestead Bed & Breakfast, Brenham, Texas » Food

Spring Herbs at Brenham Texas B&B Ranch

Pamela Murski — Tue, 15 Mar 2011 17:44:54 +0000

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

Pamela Murski — Tue, 14 Dec 2010 13:35:03 +0000

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

Pamela Murski — Sun, 14 Nov 2010 18:28:06 +0000

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”

Pamela Murski — Sat, 30 Oct 2010 14:40:28 +0000

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

2011 Cooking Class Schedule Now Available!

Pamela Murski — Wed, 27 Oct 2010 13:33:54 +0000

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.

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…

1 Room for 2 Nights, Murski Homestead – Two (Double Occupancy)
Full Breakfast both mornings
Farmer’s Market Tour
Downtown Driving Tour
Hands-On Cooking Class
Local Wine Tasting and Dinner

2011 DATES: March 4-6, March 11-13, April 29-May1, May 6-8, May 13-15, Sept. 2-4, Sept. 9-11, Oct. 14-16, Oct. 21-23, Oct. 28-30, Nov. 11-13, Nov. 18-20, Dec. 2-4

Reserve your spot now for food and fun at the ranch or buy a gift certificate to introduce friends and family to the Murski Homestead B&B Experience!

Greek Food and Fun

Pamela Murski — Thu, 21 Oct 2010 12:03:52 +0000

“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 is something like what the French call an amusegueule (a taste-teaser), but together, several of them can become a substantial meal…….”

The Culinary Queens were at it again with some fabulous Greek food and spirits….Garides Ala Plaka (succulent prawns), delicious earthy chewy breads to soak up all the incredible juices, Fava Skordalia (yellow split peas with garlic – “hummus style”), Horiatiki Salata (tomato, cucumber & feta salad), Dolmadakia (stuffed grape leaves), Keftaidakia ( lamb meatballs), Tzatziki (herbed yogurt/cucumber sauce), Syka Sto Fournou (baked fresh figs with brandy & herbs), Peponi Me Ouzo (ouzo spiked melon), and Portokalia Se Marothaphne (Port laden Navel orange orbs). If you have never tried Greek cooking or food, you are missing out! These foods are “of the earth” and based on seasonality, freshness and bold flavours. Several good cookbooks to learn from are “Greek Cooking for the Gods”, “The Foods of the Greek Islands”, and “The Complete Book of Greek Cooking”. Look out for some great Greek recipes to appear in our Foodie Adventures at the B&B!

[Show as slideshow]

[View with PicLens]

Chili Recipe & Cook Off Windy Winery

Pamela Murski — Sat, 16 Oct 2010 18:00:06 +0000

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!

Will’ s Chili Recipe

5 pounds fresh ground sirloin

4 cloves fresh garlic, peeled and finely chopped

1/4 – 1/3 cup chili powder

1 Tablespoon cumin

2 teaspoon salt (or to taste)

3 large onion, peeled and diced

2 large cans (15 oz. ) diced tomatoes

2 (8 oz.) cans tomato paste

2 (8 oz.) cans tomato sauce

1/4 cup sliced pickled jalapenos

Brown sirloin on medium heat in large heavy duty pot. Add garlic and onions and saute’ til translucent. Add chili powder, salt and cumin and cook 1 minute. Add remaining ingredients. Stir in remaining ingredients, add water to cover sufficiently and cover pot with lid. Bring to a boil. Reduce heat to a simmer and simmer several hours or until desired tenderness and thickness. Serve with steamed rice, Monterrey jack shredded cheese, salad, cornbread and ice cold beer or red spicy wine! Voila… Dinner is ready!

Bench note: This chili is good on most anything….eggs for breakfast, cheese enchiladas, baked potato, frito pie, etc…

Cupcakes and Antiques

Pamela Murski — Tue, 28 Sep 2010 22:24:15 +0000

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 seemed to fall consistently to the Red Velvet. Each day seemed to be a different “hot one” but whichever you choose, you will sure to be pleased. Being a lover of lemon, I chose it. I was nicely surprised to find a slightly tart, definitely lemon flavor throughout the cupcake which was topped with a beautiful swirl of cream cheese icing to finish it off nicely.

Carrot Raisin Cupcake

Sisterbelles, as they have called each other their entire lives, are 2 sisters from Houston who love to bake. With their children up and mobile and having always wanted to do a project together, they decided now was the right time. As avid antique hunters at Warrenton every season, they knew that during their long days of treasure hunting they always were searching for a “pick me up” around mid afternoon. Combining their love of baking, love of the hunt, and their knowledge of what was lacking at the fairs, they hit upon their ideal business, “Sisterbelles Cupcakes”! It is definitely gonna make it. While you are hunting for your treasures each antique season in Warrenton/Roundtop don’t miss having one (or more as I did) of their delicious cupcakes! They have inspired me to include a cupcake cooking class at the B&B!

cupcakes

Washington County Fair Brenham TX

Pamela Murski — Sun, 26 Sep 2010 20:07:45 +0000

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, our guests get to experience all the fun without the hassle of parking as we will ferry them to and fro! If you’ve never been to a county fair, you don’t want to miss ours which is the oldest in the state. Be sure to set your calendars for the second week September 2011 and make your reservation with us now for an experience of a lifetime!

[Show as slideshow]

[View with PicLens]

Red Wine vs. White Wine…what the experts say

Pamela Murski — Tue, 21 Sep 2010 23:59:05 +0000

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!!!