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December 20th, 2012 by Pamela Murski
The Art of Fine Teas
We are always interested in information regarding food and discuss many things and side notes in our cooking classes here at the ranch. Tea is one of those complex subjects with lots of interesting information and an experience to savor….
Tidbits about tea….”If a man has no tea in him, he is incapable of understanding truth and beauty.” — Japanese Proverb
China and Japan are the largest producers of green tea. Green tea is
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November 27th, 2012 by Pamela Murski
Tablescaping and Cooking Class Discussions
When tablescaping, always use items of interest and that tie together through color, texture, season, food, or theme. One example of a Fall Tablescape that I did recently for a luncheon at the B&B is above. Notice the antlers, Fall colors and gourds tied together with colored stemware & linens. Tablescaping is an element of discussion during our cooking classes at the ranch.
Fall Tablescape
October 19th, 2012 by Pamela Murski
When tablescaping, always use items of interest and that tie together through color, texture, season, food, or theme. This Italian themed table done by a culinary friend for one of our cooking classes, ties together all the items gathered during her trip to Italy, along with fresh herbal plants, culinary items used in Italian cooking, books, postcards and great colored stemware, dishes & linens. Presentation is always included in the instruction of our classes at the B&B.
July 25th, 2012 by Pamela Murski
Guests enjoyed another rockin’ cooking class recently….we had way too much fun! Everyone was so enthusiastic, we had to regroup a few times from all the laughter so that we didn’t end up spending all day in the kitchen! The fabulous Hot Nights/Cool Tunes summer downtown concert was on our agenda and we didn’t want to miss it…….. Our menu….(check out our pics below)
SUMMER SQUASH PANCAKES WITH GOAT CHEESE DRESSING (TEXAS FRENCH)
PASTA WITH SHRIMP AND FETA (GREEK)
COLD SWEET PEA AND BASIL SOUP WITH CREME FRAICHE & FRENCH BREAD CROUTONS (AMERICANA)
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July 17th, 2012 by Pamela Murski
Cooking classes, cooking weekends, fun in the kitchen, delicious recipes, sharing and reconnecting with friends & family, making new friends, eating really good food made the slow food way, locavore treats…..these are what our cooking classes and cooking packages are all about! Book your package today and let’s get started!
One of our recent classes included
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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 27th, 2012 by Pamela Murski
Guests enjoyed another great Foodie Weekend and our Slow Food Menu:
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!
February 25th, 2012 by Pamela Murski
Farmers Market near Brenham Texas
February 10th, 2012 by Pamela Murski
Texas B&B Cranberry-Orange Scone Recipe
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August 2nd, 2011 by Pamela Murski
Rockin’ it in the kitchen at the B&B during one of our cooking class adventures…..
July 25th, 2011 by Pamela Murski
Delicious fun menu and participants in the ranch kitchen!
July 21st, 2011 by Pamela Murski
More cooking fun at the B&B!
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 12th, 2011 by Pamela Murski
Cooking Class at the Ranch
Lots of great fun was had recently during one of our Foodie Adventures where we made everything from Acadian Syrup Cake to Crawfish Pie! Laura, one of the cooks, posted some really great photos and synopsis of the day we had in the kitchen. Check out her blog to learn more about the fun we had!
January 21st, 2011 by Pamela Murski
Guests enjoyed more fun in the kitchen at the ranch recently with another cooking class! The menu included Roasted Pear & Blue Cheese Salad with Crabcakes, Ribollita (Italian Soup), Savory Stuffed Pork Chops with Chimichurri, wild Rice Salad with Dried Cherries & Ginger, Cannoli with Raspberry Sauce!
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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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 saltCombine 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!
August 23rd, 2010 by Pamela Murski
I was so pleased to be able to donate an herb cooking class luncheon benefiting the Luke and Rachel Batten Foundation recently. This rare childhood disease for which there is currently no cure, is extremely brutal and robs children of a full life span. The foundation raises money for research and awareness to give these children and their families a ray of hope during their battle. Thanks go out to that special group of Chappell Hill women who purchased the cooking class luncheon and came to the B&B for the special event!
We started off the class
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August 13th, 2010 by Pamela Murski
Cooking Class Fruit Tart
Fun, fun, fun and lots of good food……that’s how our cooking classes are described by our participants. We just finished up another great weekend of cooking, harvesting, shopping at the Farmers’ Markets, visiting and most of all tasting and eating our way through many dishes. One of the favorites was the Roasted Fresh Fruit Tart made with buttery puff pastry and fresh peaches, plums and berries procured at the Farmers Market!
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…….
April 16th, 2010 by Pamela Murski
Another great cooking class recently with journalist and friends in the area was held at the ranch. The class got off to a fun start with house made Rosemary Peach Martinis and finished up with Tiramisu. Dinner was enjoyed on the century old front porch in the cool of an evening shower. The wildflowers were starting their show in the surrounding hills and fields.
March 5th, 2010 by Pamela Murski
More fun recently with another great Foodie Weekend at the B&B….heavy appetizers & local wine on Friday night, chili cookoff at Windy Winery and cooking class at the B&B Saturday. The guests particulary thought the Savory Blue Cheese Cheesecake (recipe below), Viennese Osso Buco and Warm Banana Souffle were especially big hits! Lots of oohs and aawhs while savoring every bite…..
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.
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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