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Posts Tagged ‘packages’

2011 Cooking Class Schedule Now Available!

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.

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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Foodie Weekend Cooking Class

September 16th, 2010 by Pamela Murski

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!

Vow Renewal Ceremony Brenham Bed and Breakfast

August 20th, 2010 by Pamela Murski

Reaffirming love is a time honored tradition that when experienced goes beyond the first feelings of new love and exceeds the boundaries of human emotion. We were privileged to experience that recently with a “Vow Renewal Ceremony” here at the ranch

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Brenham Ranch Wedding

August 9th, 2010 by Pamela Murski

Congratulations go out to another wonderful couple who have just begun their life together as a married couple here at the ranch!……Linda and Dale, what a delight it was last night to host your special intimate wedding in the gardens.  Again, the weather could not have cooperated more with the lovely breeze and waning sunset!  We wish you a life of Gods love, joy and peace!

Brenham TX B&B Wedding

July 5th, 2010 by Pamela Murski

Bernardette and Bob, thank you for allowing us to share your joy as you were united in marriage here at the ranch on Independence Day!  You were an absolutely stunning bride and putting together all the wedding and reception details for you on this special day brought us great joy.  The fireworks

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