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June 5th, 2012 by Pamela Murski
Book your Slow Food Cooking Class and come up to enjoy some great food and good times! Check out one of our recent menus using the Reata Cookbook…
MENU
CARAMEL COWBOY & SPINDLE TOP
ALPINE NACHOS WITH GREAT GUACAMOLE, CREME FRAICHE & PICO DE GALLO
JALAPENPO-CILANTRO SOUP WITH TORTILLA CRISPS
TEXAS WEDGE WITH PICO VINAIGRETTE
GARLIC-CRUSTED PRIME RIB
BEST DAMN MACARONI AND CHEESE EVER
CHOCOLATE CHUNK BREAD PUDDING TAMALE WITH CRÈME ANGLAIS & CAJETA
May 6th, 2012 by Pamela Murski
Fun, great food, hands on cooking, eating (and more eating…..), laughing, learning new skills, great company, delicious recipes, new experiences…and more to be had in our Foodie Weekends at the ranch! These photos of one of our recent cooking adventures tell the tale…………..Book your culinary adventure today!
July 25th, 2011 by Pamela Murski
Delicious fun menu and participants in the ranch kitchen!
May 1st, 2011 by Pamela Murski
These two gals were an absolute delight to host for a private Foodie Weekend Adventure…..3 days of pure fun and good food!
April 28th, 2011 by Pamela Murski
Another fun and interesting group at the B&B for one of our cooking packages!
April 10th, 2011 by Pamela Murski
These herb breads are quick and delicious….hot off the flat iron skillet! These would be a great addition to a picnic with cheese, local sausage and wine while at the ranch.
Kosher Salt & Herb Skillet Bread
HERBED SKILLET BREADS
2 ½ cups all-purpose flour, plus extra for dusting
1 cup boiling water
Extra virgin olive oil (EVOO)
4 cloves garlic, finely chopped
For each bread, one of the following: 2 Tbsp chopped basil, 1 Tbsp chopped chives, dill, marjoram, or sage, or 2 tsp chopped rosemary or Greek oregano
Kosher salt
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March 31st, 2011 by Pamela Murski
Green peas, carrot, and onion are cooked in a wine and chicken broth flavored with salt pork,sage, chervil, and thyme. Cream and champagne are added to the soup at the end for a touch of delicious decadence. This is a favorite recipe at the B&B for the Spring!
B&B Recipe for Champagne Soup
3 cups shelled green peas (fresh is best, frozen will do)
1 carrot
1 medium onion, peeled
1 ounce salt pork
1 bay leaf
1/8 teaspoon each sage, chervil, and thyme
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March 23rd, 2011 by Pamela Murski
Portobello mushroomscooked in garlic and onions give a rich touch to this casserole with gold potatoes. The mashed potatoes, are made with low-fat buttermilk, then layered with the sauteed mushrooms and topped with Parmesan. These belly satisfying smoky rich potatoes from the ranch will bring any man to the table!
Smashed Potatoes
3 pounds Yukon gold potatoes
3/4 cup low-fat buttermilk
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March 2nd, 2011 by Pamela Murski
1/2 cup butter, cut into 1 inch chunks
1 1/2 teaspoons vegetable oil
1/4 cup finely minced onion
1/4 cup white wine
1 Tablespoon white wine vinegar
1/4 cup whipping cream
1 Tablespoon finely chopped fresh chives
salt and pepper to taste
Made during one of our Foodie Weekends at the ranch, this sauce is especially delicious with fish and veal! Bring butter to room temperature. In small saucepan, heat vegetable oil over medium heat. Cook and stir onion 2 minutes (do not let brown). Add wine and vinegar. Simmer until most of liquid has evaporated, stirring occasionally (do not let brown). Add whipping cream; simmer until liquid has reduced by half, stirring occasionally. Remove from heat; whisk in butter until well incorporated. Strain (if desired) through fine mesh strainer into small bowl, discarding solids, Season to taste with salt and ground white pepper. Stir in finely chopped chives. Keep warm until ready to serve.
February 21st, 2011 by Pamela Murski
BBQ Ribs & the trimmings!
The latest food venue to hit Washington County is this fun little icehouse which serves up some of the best grub going! Locate a few miles north of the B&B, near the historic village of Independence is Rodney Kenjura’s newest restaurant venture aptly called “Li’l Independence Icehouse & Good Eats Co”! Rodney has owned and operated several steakhouses in several cities throughout the state and his family are the original proprietors of the famous K&G Steakhouse in Brenham which served up handcut steaks to lobster for many a year until their retirement & sale of the restaurant.
Some of the offerings to be found at the Li’l Independence Icehouse include amazing barbeque sided with the perfect Texas fixin’s, delicious chili, gumbo with just the right kick and more…..Friday Nights Fish & Shrimp wtih all the trimmings and soon to come Saturday Night Steak & Stomp! When out and about touring or coming in for the roses at the Emporium, be sure to add this spot to stop for your daily bite (and take some home for later too!)
February 16th, 2011 by Pamela Murski
| Winter Squash, hardly and long lasting in winter, is a comfort food for those cold winter days when you think Spring is a long way away……this rich and hearty dish is belly satisfying! Roasting in the oven (as shown below) or pan frying intensifies the sugars in the squash giving it an added dimension in flavor! Winter squash of all kinds can be found on our table through out the season. | |
 Roasted Butternut Squash 1-1/4 lbs. acorn or butternut squash 2 tbsp. butter
2 tbsp. corn oil 1 cup heavy cream 1/4 cup Madeira wine salt and pepper, to taste 1/2 cup chopped walnuts 2 tbsp. melted butter 1/2 cup dry breadcrumbs Peel, quarter and seed squash. Cut into 1/4-inch slices. Saute in butter and oil until lightly browned, 2–3 minutes Butter a 1-qt. baking dish. Place half of squash in dish. Sprinkle with salt and pepper. Pour on half of a mixture of the cream and Madeira. Top with remaining squash and season. Pour on remaining cream and Madeira mixture.
Combine breadcrumbs and nuts with melted butter and sprinkle on top. Bake at 325 degrees for 45 minutes or until squash is done.
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February 15th, 2011 by Pamela Murski
International Beer Festival on February 19, 2011
Drink around the World at the Stone Cellar….just a short drive from Brenham and the B&B!!!
International Beer Festival
Starting at 1:00p.m. the doors to the 2nd Semi-Annual Round Top International Beer Festival will open allowing participants to “Drink Around the World in Round Top.” The event will feature various brews from here in the states as well as abroad. There will be ten featured brews. Each participant will receive a commemorative pint glass for the event as well as an 8 oz taste of the beers presented, and two free tastes of any of the featured beers. Live music will start at the opening of the event by Randy Pavlock and Twenty Four Seven.
To purchase advance tickets call The Stone Cellar at (979)249-3390.
January 17th, 2011 by Pamela Murski
Being passionate about everything involving food and drink, we love to offer specialty drinks and recipes to our guests at the B&B, especially during our cooking classes and Foodie Weekends. Hosting elopements, romantic packages, anniversary celebrations and special birthdays allows us to offer lots of delicious drinks and goodies throughout the year, making every occasion extra special and memorable. This is a bubbly cocktail that is delicious year round, especially if you like Prosecco or champagne!
FIZZY LEMON DROP COCKTAIL (serves 12)
3 cups vodka
2 1/4 cups fresh lemon juice (10-12 lemons)
½ cup plus 3 tablespoons superfine sugar
1 bottle Prosecco and Ice, for serving
Thin lemon slices, halved, for garnish
Combine vodka, lemon juice, and sugar, stirring occasionally until sugar dissolves. Transfer to an ice-filled pitcher and lemon slices. Fill each flute 3/4 full and top off with Prosecco. Serve with an additional twist.
January 11th, 2011 by Pamela Murski
We love soup just about any time of the year at the ranch but during the Fall and Winter is seems to be a weekly staple on our lunch and dinner table. This is a lovely Fall soup when the sweet potatoes and apples are at their peak. You will find soup included in many of our culinary events and cooking classes at the B&B. Keep an extra pot of this soup in the freezer for when unexpected guests arrive. Just reheat, add a hearty salad with nuts, farmstead cheese and bottle of local wine and you have a fine supper for impromptu entertaining.
Sweet Potato-Green Apple Soup with Maple Cream
Sweet Potato and Green Apple Soup
Slicing
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December 29th, 2010 by Pamela Murski
Cheddar and Herb Gougere
Cheese puffs make the ideal cocktail snack. These are miniature Cheddar versions of a savory French cream puff traditionally enriched with Gruyere cheese. Once you form them into mounds, you can refrigerate or freeze them and bake them just before your guests are ready to devour them.
Makes about 72 cheese puffs
¾ cup water
½ tsp salt
6 Tbsp unsalted butter, cut into ½-inch cubes
¾ cup all-purpose flour (spoon and level; 3.25 oz)
4 lg eggs
1 ½ Tbsp finely chopped fresh English thyme
1 cup grated sharp Cheddar or Gruyere cheese (2 oz)
1. Dough. Preheat the oven to 400°F. Put the water, salt, and butter in a medium (2- to 3-quart) saucepan and bring it to a boil over medium heat. Add the flour all at once and beat vigorously with a sturdy wire whisk, still over heat. It will form a very firm mass of dough that should pull away from the sides of the pan. Remove the pan from the heat. Crack and egg into a small cup. Pour the egg into the saucepan and immediately beat it into the dough using the whisk or a hand held electric mixer. Repeat with the remaining 3 eggs, incorporating each one thoroughly before adding another. The mixture will be satiny and sticky and have a consistency between soft dough and thick batter. Stir in the thyme and ½ cup of the cheese.
2. Forming and baking. Line 2 baking sheets with parchment paper. Using 2 flatware teaspoons, drop balls of dough (each measuring 1 tsp in volume) in rows on the paper, allowing 1 inch of space between them for spreading. Or use a pastry bag with a lare plain tip and pipe the dough out in ½-inch mounds. Place a pinch of the remaining cheese on top of each gougere. (At this point you can cover the pans tightly with plastic wrap and refrigerate them for up to 24 hours.) Bake the gougeres until puffed and golden brown, 20-25 minutes. Serve while still warm.
Note: Once the dough is formed, you can put the baking sheets in the freezer until the little mounds are solid, then transfer them to resealable freezer bags. When you want to bake a batch, transfer them to a paper-lined baking sheet and bake at 400°F for 25 to 30 minutes.
Herb substitutions: In place of the thyme, use an equal amount of finely chopped fresh summer savory, 2 Tbsp finely chopped fresh marjoram or oregano, or 3 Tbsp finely chopped fresh dill or chives.
Murski Homestead Bed & Breakfast
1662 Old Independence Road
Brenham, TX 77833
Toll Free: 877-690-0676
Phone: 979-830-1021
Email: pmurski@sbcglobal.net
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