Saturday, January 16th, 2010
Monday, December 21st, 2009
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.
Wednesday, December 16th, 2009
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…. (more…)
Tuesday, December 8th, 2009
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 (more…)
Wednesday, December 2nd, 2009
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 (more…)
Sunday, November 22nd, 2009
One of our recent guests surprised his wife for her birthday with a private cooking class here with us at the B&B. We developed a four course menu specifically for her. It included Lump Crabcakes topping a fresh herb, radish, orange salad (harvested from our gardens), Shrimp, Corn, Tomato Stew, Pan Fried Pangasus with an Orange Beurre Blanc Sauce, Spinach Ricotta Gnocchi and Apple/Pecan Torte (using pecans from our trees)and wine, of course. It was a delicious time! Recipe for the stew is included. Give it a try — you won’t be disappointed.
Shrimp, Corn and Tomato Stew
4 pounds unpeeled medium shrimp (to make shrimp stock, reserve heads and shells)
1 cup butter (2 sticks)
3/4 cup flour
2 medium onions, finely chopped
4 celery stalks, finely chopped
1 large green bell pepper cored, seeded, and finely chopped
4 garlic cloves, minced
1 (28 oz.) can diced tomatoes
1 (14 oz.) can diced tomatoes
2 1/2 cups fresh or frozen corn
5 cups shrimp stock or low sodium chicken broth
2 Tb. salt
2 Bay leaves
3 tsp. fresh basil
1 1/2 tsp. fresh thyme
1/2 tsp. ground black pepper
1/4 tsp. paprika
1/2 bunch italian parsley
1 bunch scallions (white and green parts), finely chopped
Metl butter in large, heavy-bottomed pot over medium heat. Whisk in the flour and cook –whisking almost constantly–until the roux reaches a light peanut butter color (5 to 10 minutes). Add the onions, celery, bell pepper, and galic and cook, stirring, for an additional 5 minutes. Stir in the tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper, and paprika. Bring to a boil. Reduce the heat to low and simmer for 45 minutes, stirring occasionally. Stir in the peeled shrimp, pasley, and scallions. Bring back to a boil over high heat. Turn the heat to low and simmer for 20 minutes. Let the stew stand (off heat) for 15 minutes, adjust seasonings, and serve. Like most soups and stews, this one gets better the next day.
Friday, November 20th, 2009
There is no need to fret over what to buy that special someone this holiday season. You can find that perfect “Something Special” online from the comfort of your easy chair or by calling us by phone. A Murski Homestead B&B gift certificate can be customized for anyone’s need……use it for an overnight stay in one of our romantic suites, for a romantic package, to enjoy one of our fun cooking classes, herb day luncheons or Vintner dinners. Regardless of their pleasure, we offer many unique options to please. By purchasing a Murski Homestead Gift Certificate, you are giving a unique gift that will truly be enjoyed and appreciated. You can purchase gift certificates for accommodations, classes, dinners, or specific dollar amount. For more information or to make purchase, please call us directly at (877) 690-0676 or order online here.
Thursday, October 29th, 2009
Speaking of Fall, now is the time to plant herbs and flowers. Culinary herbs such as dill (herb of 2010), fennel, parsley, caraway, coriander/cilantro, celery, chervil, and lovage. There are also many ornamentals such as bishop’s weed, Queen Anne’s lace, and laceflower. Vegetables such as carrots, beets, turnips, and parsnips obviously belong here too. I also sprinkle in seeds of tri color swiss chard for their beautiful and edible foliage, sugar snap peas and baby lettuces for a quick harvest.There are also medicinal plants such as angelica – of which the Chinese variety (Angelica polymorpha var. sinensis) does best here (zone 9) - in part shade. It is biennial and can reach 8 to 10 feet when blooming! Angelica, by the way, is a historically important plant that was used to treat a variety of ailments and gives its characteristic flavor to the liqueur Benedictine. One member of this family which you should truly avoid growing is poison hemlock. It can be mistaken for parsley and is quite lethal – just ask Socrates if you don’t believe me. As a important and fun experience, most of these plants are great larval host plants for many butterfly species!Get on your gloves, get out your spade and get digging! The reward is far greater than the work involved….
Wednesday, October 28th, 2009
A few friends gathered with me in the kitchen at the B&B to make Rosemary-Roselle Jelly for the Herb Society of America South Central District Gathering. It was a delicious (no pun intended!), fun day! We used rosemary, mint and hibiscus with pineapple juice for the jelly…….wonderful on toast, pancakes, pound cake, fresh fruit, added to whip cream and mousse.
Combine herbs with pineapple juice in a large non-reactive saucepan. Bring to a boil. Remove from heat and let steep 10-15 minutes until very fragrant. Strain out herbs and add more pineapple juice to equal 4 cups. Place back in saucepan and add lemon juice and sugar. Bring to a full rolling boil. Cook 10 minutes. Add pectin and bring back to a boil. Cook 5 minutes. Remove from heat nad stir gently to remove foam (skim if necessary). Immediately pour jelly into hot, sterilized 8 oz. jars and seal with hot lids. Let sit til jelly has set up. Yield: 6 – (8 oz. jars)
Saturday, October 24th, 2009
October 10th was National Herb Day and the Pioneer Unit of the Herb Society of America put on herb day demonstrations & lectures at the Antique Rose Emporium in Brenham, Texas. Talks on herbs, tastings of herbed products and demonstrations on using herbs were given. This free event, held every year in October, is a great way to learn hands on and experience the beauty of herbs in the setting of an incredible nursery. The members who put on this day are noted gardeners, horticulturalists and herbies, passionate about herbs and willing to share their wealth of knowledge to anyone willing to listen and learn. Be sure to put it on your calendar for next year as it is a day not be missed!
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