Posts Tagged ‘Herbs’

Antique Rose Emporium: Annual Fall Festival of Roses

September 15th, 2011 by Pamela Murski

Roses

The Antique Rose Emporium (ARE)  hosts  its annual Fall Festival of Roses in November  with three days of free garden-related seminars presented by nationally and internationally known speakers and gardening tours.  The ranch is located just a short drive down a beautiful country road from this amazing nursery & garden center.

Antique Rose Emporium, with its 8 acres of landscaped grounds, is located at 10000 FM 50 in Independence, Texas. For more information about the annual Fall Festival of Roses, call 979-836-5548.

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!

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
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

Gardens Near Brenham Texas Bed and Breakfast

October 19th, 2010 by Pamela Murski

On a recent to trip to Blackwood, an educational land institute within a 30 minute beautiful drive from  BrenhamTexas, I was delighted to see the way that the land has been preserved through gardens and nature through sustainable practices.  A formerly neglected tract of land has been turned into a living learning environment at Blackwood, including the construction of an amazing straw bale home.   It inspires me with my gardens

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Fall Garden Herbs, Vegies, and More…

October 12th, 2010 by Pamela Murski

With dill as the herb of the year, it is a good idea to start planting it in the garden soon.  Be sure to plant lots of its wonderful familial relatives such as parsley, fennel, lovage, cilantro, and chervil. Now is also a good time to start planting other cool season plants such as kale, broccoli, cauliflower, kohlrabi, chard,  spinach, lettuce, collards, mustard, turnips, beets, and such. Stick some of these into your flower beds for interest. ‘Redbor’ and ‘Winterbor’ kales with their dark purple or soft green leaves look great with pansies, snapdragons, calendulas, dianthus, chartreuse lettuces,  parsley and cilantro – the bonus is 

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Early Summer Gardens Texas Ranch Bed and Breakfast

August 26th, 2010 by Pamela Murski

The summer brought on the grasshoppers and leaf cutters but the gardens  transitioned beautifully from Spring to Summer producing zinnias, gladiolus, sweet peas, roses, flowering basils, incredible cardoon blossoms, and so much  more.  Our  vegetable gardens at the B&B were chock  full of cucumbers, squash, thyme, fennel, colorful swiss chard, bell peppers, basil, yellow and red tomatoes.  We spied this fun cucumber that we had missed that was now firmly entrenched in the landscaping timbers!  What were your gardens like this summer?

Best of Summer Salads at Texas Bed and Breakfast

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.

Texas B&B Antique Roses, Herbs & Spring Gardens

July 24th, 2010 by Pamela Murski

Our gardens at the ranch are worked year round so that we and our guests can enjoy being outside and the wild birds have plenty of food, water, hiding places and nesting material!  We had a great flush  this past Spring after the hard freezes of the winter helped put nature back in balance with growth patterns, weeds and bugs.  We use of a lot of the flowers, herbs and fruits in our cooking classes and food preparation.  There is nothing better than “farm fresh”.  We encourage all our guests and cooking class participants to use anything they can find locally and fresh from the farmers markets and meat markets…..Some great photos of some of  our flowers and herbs:

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Foodie Weekend TX Bed and Breakfast Style

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…….

Culinary Queens “Tour” Spain

May 12th, 2010 by Pamela Murski

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….

Texas B&B Rosemary Peach Martini

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!

2 oz. vodka
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.

Cooking with Dill….Texas B&B Cooking Instructor

March 24th, 2010 by Pamela Murski

Dill is a herb that reseeds in our gardens in  southern  regions of Texas and comes up in  early Spring,  bolting by early to mid summer depending on the weather.  In some locals it can be overwintered if no serious freeze occur.  It is  one of the herbs we love using in spring and summer classes at the B&B during our classes and for our on cooking pleasure.

Cooking Instructor, Pamela Murski

Recently, Pamela Murski, cooking instructor and innkeeper at Murski Homestead, gave a Dill cooking demonstration during a program for the Herb Society of America, Pioneer Unit hosted by  her culinary group.  Use my recipe  below as a dip  for crudites, as  a sauce on poached/pan fried fish or thinned with a little whole milk  for a delectable dressing for  fresh  spring greens…..

Creamy Dill Dressing
1 cup mayo
1 cup sour cream
3/4 Tbs. balsamic vinegar
1 Tbs. lemon olive oil
2 tsp. sriracha chili sauce (Thai hot sauce)
1 Tbs. minced shallots
1 tsp. minced garlic
1/2 cup fresh snipped fresh dill
1 tsp. salt or to taste
Fine grind black pepper to taste
Combine ingredients (except salt & pepper) in a small bowl and whisk to blend.  Season with salt and pepper.
Store in covered container in refrigerator up to 5 days.

Herbs for Spring at Texas B&B Ranch

March 20th, 2010 by Pamela Murski

Spring at our Ranch B&Bin Brenham, Texas 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, Biergarten Sage, Lemongrass, Rose Pelargonium,  Dill, Fennel, Cilantro, Italian Flat Leaf Parsley, Mexican Mint Marigold and Lemon Thyme, to name just a few.   Our Bay Laurel trees have survived the frigid temps of this winter in  fine form, as well as the Thyme, Rosemaries, some of the Sages, Parsley, Fennel, Sweet Marjoram and more.  If you try any of these, they will definitely  get you started on the  road to flavor! 

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Cuban Food: Cooking with the Culinary Queens

March 11th, 2010 by Pamela Murski

Another incredible cooking time and meal with the Culinary Queens, my Herb Society, culinary group!  This time it was a Cuban meal with everything from “Chichachirritas” to delicious “Café Cubano Con  Leche”.  The Chichachirritas will find their way onto the menu for Friday night appetizers for one of our famous Foodie Weekends at the B&B!  The Chichachirritas were crispy with a delicate flavor heightened by the pungent green sauce…this is  one  of those appetizers that you want more and more of!  Served with Mojitos, you’re sure to have a great time!  Here’s the recipe….

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Winter Gardens Brenham TX B&B Guest Ranch

March 8th, 2010 by Pamela Murski

Winter gardens at the ranch are a thing of beauty even in their starkness.   The Camellias and Quince are blooming which is a sure sign of late winter at the ranch and also a reminder that Spring is just around the corner! After this unusually wet and cold winter, I am anxiously awaiting a wonderful Spring full of incredible fresh green herbs and beautiful new garden growth at the B&B!

The Big Freeze of 2010 at Brenham, Texas B&B Ranch

February 12th, 2010 by Pamela Murski

The ponds froze up this year during the big freeze of January 2010!  We haven’t seen this in  years.  The gardens took the brute force of the below freezing temperatures that lasted for several days, looking worse for wear (even though we covered and clamped down and lit up with lights to help keep them warm!).  Those that have not survived the big chill will be replaced with a new and different specimen.  This is  our opportunity to  venture out with something new and experiment.  The freeze is a definite bonus for us with bugs in that it depletes the numbers and knocks them back to a more manageable level for  us.  When the ranch goes years without a major freeze, it allows the bugs to multiply and winter over creating more work for us with each succeeding year!….especially for those of us who are mostly organic gardeners!  Looking forward to Spring, the wildflowers at the B&B and excited to see what comes back in  our gardens!

Gardening, Local Food, Cooking Classes at Murski Homestead

February 9th, 2010 by Pamela Murski

Our cooking classes feature local produce, meats and wine when available and we seek to encourage cooks to use local  foods from their farmers markets and co-ops.  Promote sustainability and living fresh from the farm by purchasing from local growers.  You will enhance your health as well as your palate!  To that end there is an event coming up for anyone who is  interested in  gardening, growing your own food, experiencing a local growers world or just learning something  new.  It is the Market Growers Symposium March 2010!  To learn more about it check out the link!  Come stay with Murski  Homestead B&B that same weekend and double your pleasure!  Book now  for March fills up quickly!

Cooking Classes at Brenham Texas Bed and Breakfast Ranch

January 28th, 2010 by Pamela Murski

February 4th  kicks off our Cooking Classes Luncheon Series for 2010 which are now posted for Murski Homestead B&B Ranch. Whether you want to learn more about cooking or just enjoy some great food and take home some delicious recipes, the cooking classses offered by instructor/Innkeeper Pamela Murski are sure to please.  Our  classes are small, interactive fun and delicious and  geared toward personal  attention.   Cooking shouldn’t be something to fear rather something to enjoy and bring people together……it is a fantastic journey through life using all one’s senses.  Click Here to see our class schedule and register or call  to book 877-690-0676.

Moroccan Cooking with the Culinary Queens

January 26th, 2010 by Pamela Murski

Moroccan food is  redolent with aromatic spices and seasonings such as garlic, tumeric, saffron, anise, chilis, cardamom, cumin, lemons and more.  The food is delicious, fun to make and better when  shared around the table with friends.  The is another example of what guests might encounter during one  of our cooking  classes.  The Tagine, though a staple cooking vessel in  Moroccan homes, is not an absolute necessity to have.  You can subsitute a good quality covered clay pot or heavy cast iron covered pot.  We made the following items for our luncheon menu  (The Shish Kabob recipe is included as it is fabulous!)…..

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“Foodie” Weekends at Brenham Texas B&B Ranch

January 22nd, 2010 by Pamela Murski

We are all about good food at the Murski Homestead B&B Ranch!  Whether with a group of good friends or making new friends, nothing says TEXAS better than a great meal and relaxation around the table and in the  kitchen……Our 2010 schedule for our fantastic “Foodie” Weekends is now posted.  Guests determine the depth of their involvement, with options ranging from a visit to an area farmer’s market, garden/herb harvest to cooking with me. Regardless of how much you get involved, these weekends are all about kicking back with some great food & drinks!  Click  Here for our scheduled dates and booking your stay for a fun and delicious foodie vacation!

Egg Recipe from Wedding Day Breakfast at Bed and Breakfast Ranch

January 16th, 2010 by Pamela Murski

” …We love getting your recipes – but would you mind sharing your scrambled eggs with rosemary that you made us when we stayed with you?….”

We received this request from a wedding couple after they stayed with us and had their wedding here at the ranch.  We are asked often for this recipe so

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Foodie Travel makes a Great Gift

December 21st, 2009 by Pamela Murski

Need a last minute gift?   Know someone who loves to cook or wants to learn to cook……Someone whose ideal vacation includes hands-on private cooking classes…….someone imagining themselves cooking with an instructor who provides personal attention? If so, you have just found the perfect gift for this holiday season.

Send your cooks to this Texas Bed and Breakfast, where they’ll breathe in plenty of fresh ranch air and work up an appetite exploring the historic countryside of Washington County, the birthplace of Texas. Then they’ll cooking instructor Pamela Murski  in her kitchen, where they’ll roll up their sleeves and get to the real fun.

There are several options of  cooking classes and events available at Murski Homestead Bed and Breakfast. Gather together a group of six to twelve friends and spend a few hours in the kitchen learning and having fun with Pamela and connecting around food. Or join her one day for a private class in the Murski Homestead B&B  kitchen, where individual attention is sure to give a great boost to your cooking skills. Another good option is to participate in one of several scheduled classes at Murski Homestead B&B.

Your cook will be thrilled with a gift of Foodie Travel.  For some folks, life just doesn’t get any better.

“Taking Tea” at the Ranch, a Texas Bed and Breakfast Experience!

December 16th, 2009 by Pamela Murski

 

Tea is the international symbol for friendship. Tea is all about connections, as are our cooking classes at the ranch. So, my friends, let’s connect, have a nice cup of tea and whip up some great food & fun.  Harvest herbs from our gardens to make your own cup of tea!    Enjoy one of our favorite “Chai Tea” recipes below and also some interesting Tea Trivia….

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Culinary Queens “Early American Thanksgiving” at Murski Homestead

December 8th, 2009 by Pamela Murski

Another fantastic luncheon with the culinary queens from our Pioneer Herb group celebrating a tradiontal Early American Thanksgiving.  Though herbs and spices were not a plentiful nor wide ranging as what we have to offer today, the food was hearty and nourishing.  Great thought and preparation began months in advance of the wonderful celebratory meal in the territories to order  and stock enough “special ingredients” to make their feast the highlight of the season.  Staples included

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Easy and Fabulous! Carrot recipe from Cooking Classes at the Ranch

December 2nd, 2009 by Pamela Murski

Carrots are great this time of year for  holidays dinners, parties and snacking.  This recipe from another cooking class at the ranch is easy and delicious!  The Balsamic vinegar when reduced creates an intense rich earthy flavor that can’t be beat.  A Balsamic reduction is also wonderful on fresh fruits, lending

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