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Posts Tagged ‘Texas B&B Cooking Classes’

Texas Bed and Breakfast Cooking Class

April 28th, 2011 by Pamela Murski

Another fun and interesting group at the B&B for one of our cooking packages!

Herbed Skillet Bread Recipe

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



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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Spring Vegetable & Champagne Soup

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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Portobello Layered Mashed Potatoes

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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Chive Buerre Blanc Sauce Recipe

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.