Love is in the air and innkeeping couple Joe Houde and Carol Seminara of The Cottages at Limestone on Main will show you how to stir up some romance in the kitchen with a special Valentine’s Day dinner that’s easy to prepare, special and delicious. Plus they offer some tips on which menu items are best avoided.
  
This class is scheduled Saturday, Feb. 9, from 6 to 8:30 p.m. at Town Creek Bed & Breakfast.  Cost for the class is $65/each and space is limited to eight students.

Printable FlyerJust in time for Valentine’s Day. Our grande dame of chocolate, Lecia Duke, will showcase hands-on methods for tempering chocolate to silky smooth perfection, creating creamy truffles and fillings for chocolate candies, and crafting other mouth-watering confections.

6:00 PM to 9:00 PM at Chocolat.  $65

Call: 1-877-777-6848 to reserve

Swami Presents Indian CuisineSaturday, October 20, 2007
2:00 PM - 6:00 PM
Town Creek Bed & Breakfast
Fredericksburg, Texas
$65.00 per person
The Fredericksburg Cooking Academy is proud to present a cultural tour of Indian cuisine led by “Swami” Swaminathan.
The class will cover:
Delicious Mango Lassi drink, freshly made chutney, pakora appetizer,  two types of roties (breads),  channa masala (a type of curry with lentles, potatos and spices  in an aromatic sauce), rice pilaf with saffron,  raita (a yogurt based dish to ‘cool off’ the spice effect!).  Hot Indian ‘masala’ tea.
How to use the various exotic spices and spice mixes will be discussed.
Information about Indian grocery stores and restaurants in the San Antonio area will also be provided.
 

Cooking Class: Chocolat

Spend an enjoyable evening surrounded by the intoxicating smells and flavors of chocolate. 

Wednesday, September 26, 2007
6:30 PM - 9:30 PM
Chocolat
330 W Main St,  Fredericksburg, Texas

 Class limited to 8 persons - $65.00 per person –Chocolat On September 26, 2007, 6:30 to 9:30 pm, the Fredericksburg Cooking Academy presents Chocolat by Lecia Duke, owner of Chocolat in Fredericksburg, Texas. Join us for a glimpse into the world of a professional chocolatiér as Lecia shares her vast knowledge of one of nature’s tastiest gifts, chocolate. Learn how cacao is harvested and turned into chocolate, why we love chocolate so much.  Is chocolate a health food? Savor the differences in a chocolate tasting, the art of tempering chocolate, how to make a ganache, sophisticated truffles, chocolate bark and chocolate dipped fruit.      

          
                                
Serving Size  : 6   
Amount                                                  Ingredient 

1               pound                                    potatoes — russet
6               each                                       cloves  garlic — medium sized cloves
1/2          cup                                         almonds, blanched
1/2          cup                                         extra virgin olive oil
1/2          cup                                         dry white wine
5              tablespoons                           lemon juice — fresh squeezed
3              tablespoons                           white vinegar
                                                                kosher salt — to taste
                                                                white pepper — to taste

Wash, peel, dice potatoes  to 1 1/2″ blocks
place potatoes in medium pan and cover with cool water
season with salt
bring to a boil then maintain a gentle simmer and cook until very tender.
drain and let cool slightly.
puree through a food mill or food processor and store in a bowl.

Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a chef’s knife.

In the food processor, combine garlic, almonds, and oil and puree into a paste.
mix the potatoes in to the paste mixture until incorporated
add salt to taste,
then add wine, lemon juice, and vinegar. 
process with short bursts.

adjust salt to taste and season with pepper to taste.

Description:
  “This is a hearty garlic dip. It goes great with charred lamb, pork, vegetable kebobs, or just simply with bread.”
                                  

Per Serving (excluding unknown items): 312 Calories; 24g Fat (70.7% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

Pork Souvlaki - Printable Recipe                      
                           

Serving Size  : 6    

  Amount                                            Ingredient 
2             pounds                              pork loin
3/4         cup                                    White wine
2                                                        lemons — juiced
1/4         cup                                     soy sauce — medium to dark color
1             Tablespoon                       honey
1             Tablespoon                       garlic — minced fine
1             Tablespoon                       fresh oregano — chopped
1 1/2      teaspoons                          ground coriander
1             teaspoon                            black pepper — fresh found
1             teaspoon                            rosemary — crushed
1/2        cup                                      olive oil
1                                                         zest of one lemon
   
20                                                      small  tomatoes — cherry
12                                                      bamboo skewers — soaked overnight
1/4       cup                                      olive oil — for grill basting
1                                                         gallon sized ziiplock bag

Combine wine honey garlic and spices in a medium bowl
grate zest of one lemon into bowl
juice both lemons into bowl
whisk ingredients to moisten all spices
add olive oil to marinade and whisk to emulsify

cut pork into 1 1/4″ dice, removing any excess fat
place pork in bag and add marinade
refrigerate 1-3 hours

place one tomato on skewer
add pork cubes, barely touching
finish with tomato

Preheat grill to very hot
add skewers and sear to seal juices
reduce heat
cook, rotating skewers frequently
DO NOT OVER COOK!

Serve with grilled pita bread and skordalia sauce or tzaziki sauce

Description:
  “This can be bought almost anywhere in Greece”
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 499 Calories; 34g Fat (60.3% calories from fat); 24g Protein; 26g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 764mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

Tomato Cucumber Salad - Printable Recipe                     
                        Serving Size  : 4    

  Amount           Ingredient    

2                        cucumber — lightly peeled, seeded, thick sliced, split slices
1/2                   red onion — sliced into thin rings
2                       tomatoes — medium sized, cut into wdeges
8                       kalamata olive
1                       feta cheese — Greek, slab cut, 5/8″ x 2″ x 2″
1                       lemon — sliced into wedges
   
                        Dressing
1/8                  cup    extra virgin olive oil — Greek
1/4                  cup     wine vinegar
1         teas      sugar
1/2    teas       Greek seasoning mix — Cavender’s
1                      clove  garlic — crushed, left whole
1                      pinch kosher salt

Separate all slices, chill vegetables until ready to serve.

Mix salad ingredients in bowl

Whisk dressing until oil is emulisified and pour over salad
toss.

Top with:
Feta cheese slab
1 tsp. fresh Greek oregano leaves,no stems
Drizzle Greek virgin olive oil over feta
1/4 lemon squeezed over salad

Serve family style in large bowl on table.
Use crusty bread to sop dressing.
Good on hot days

Description:
  “This is a traditional Greek salad.”                         

Per Serving (excluding unknown items): 229 Calories; 17g Fat (63.9% calories from fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 577mg Sodium.  Exchanges: 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Tzatziki - Printable Recipe                 

  Amount                       Ingredient

16                                   ounces  yogurt cheese — (drained yogurt)
4                                    cloves  garlic — puree’d, may add up to 10 cloves
1/2      cup                    cucumber — fine diced, drained
1         tablespoon        extra virgin olive oil
2         teaspoons         lemon juice — fresh squeezed

Prepare all ingredients 24 hours in advance.

Combine oil and lemon juice in a medium mixing bowl.
Fold the yogurt cheese in slowly, making sure it mixes completely with the oil.

Add the garlic, according to taste
Add the cucumber
Gently blend by folding

Slight variations include 2 teaspoons of either finely chopped fresh dill or fresh mint. Either one makes a tasty addition.

The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt by draining through a cheese cloth for 24 hours.

Description:
  “Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip or as a spread.”
                                 

Per Serving (excluding unknown items): 82 Calories; 2g Fat (22.3% calories from fat); 7g Protein; 9g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 86mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

Lamb Souvlaki - Printable Recipe               

Serving Size  : 8     

  Amount                       Ingredient 
  1         leg                      lamb
  1          cup                    White wine
  2                                    lemons — juiced
  1                                    zest of  one lemon
  1          Tablespoon      white vinegar — medium to dark color
  3          Tablespoons    honey
  4           Tablespoons   garlic — minced or pressed
  2           Tablespoons   oregano — flakes
  2            teaspoons       salt — kosher
  1             teaspoon        Greek Seasoning Mix — see seasoning recipe or Cavender’s Unsalted Mix
  1             teaspoon        fresh black pepper — ground
     1/2      teaspoon        cinnamon — Madagascar preferred (not hot cinnaman)
     1/4      teaspoon        clove, ground
     1/2           cup             olive oil
   
  20             small  tomatoes — cherry
  12              each  bamboo skewers — soaked overnight
  1/4           cup            olive oil — for grill basting
  1               each  gallon sized ziiplock bag

• Combine wine honey garlic and spices in a medium bowl
  grate zest of one lemon into bowl
  juice both lemons into bowl
  whisk ingredients to moisten all spices
  add olive oil to marinade and whisk to emulsify
• Cut lamb into 1 1/4″ dice, removing all excess fat and silver skin
  place lamb in bag and add marinade
  refrigerate 2-3 days
• Place one tomato on skewer
  add lamb cubes, barely touching
  finish with tomato
• Preheat grill to very hot
  add skewers and sear to seal juices
  quickly reduce heat
  cook, rotating skewers frequently
  COOK TO MEDIUM RARE - DO NOT OVER COOK!
• Place skewers on flat pan
  allow to rest
  baste with olive oil  to moisten and seal.
• Drizzle withlemon juice
  Serve with grilled pita bread and skordalia sauce or tzaziki sauce

Description:
  “A traditional recipe in the mountain regions.”
                                 

Per Serving (excluding unknown items): 311 Calories; 22g Fat (63.5% calories from fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 566mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates.
 

Cafe Frappe’ Printable Recipe                     

  Amount                    Ingredient 

  1         tablespoon     instant coffee — Greek powdered coffee
  1         tablespoon     hot water
     1/2  cup                 cold water
  2         tablespoons   sugar
  3                                 ice cubes — large

• In a blender or cocktail shaker, dissolve the coffee in the hot water.
  Add the sugar and dissolve.
• Add the remaining ingredients and blend or shake until very frothy.
  Pour into a tall glass and serve immediately.

Ever wonder where the frappé originated. It was Athens, Greece! Actually, it began from a mistake. A representative from Nestle foods couldn’t find any boiling water at an International foods trade show in Athens, Greece. So he used cold–voila!

Description:
  “This is a common afternoon drink.”                                   

Per Serving (excluding unknown items): 97 Calories; 0g Fat (0.0% calories from fat); trace Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 1 1/2 Other Carbohydrates.
 

Breakfast: Bed and Breakfast Style

On Wednesday, July 25, 2007 the Fredericksburg Cooking Academy presented a new class entitled Breakfast: Bed and Breakfast Style. The sold-out class was taught by 4 Fredericksburg bed and breakfast owners aka: chefs with each presenting one of their favorite recipes.  All class recipies may be found on this BLOG.

Between the four chefs, we have prepared over 10,000 breakfasts so that definately qualifies us as experts on the subject.

The class toured the Fredericksburg Herb Farm and had a talk by a master gardener, Carol Seminara. Back at Town Creek Bed and Breakfast Molly Sagebiel was already cooking the tasting sample of her signature quiche. Fortunately, she already had it cooking in the oven –I don’t think the class could have waited the one hour cooking time to taste the cheesy treat.

Carol’s scones were probably, hands-down, the best scones anyone had ever tasted. The scones are her signature dish and she prepares them several times a week for her customers.

Jon Morse made a wonderful breakfast frittata that was lite on the calories and still delectable.  And, yes, I cooked up some baked pears and apples with yummy brownsuger and almond filling.

So basically, we cooked, laughed, ate and had a great time. Thank you to all who attended and helped teach. This class definately goes on the “let’s do it again!” list.
Till next week…

Bon Appetit
Connie

Printable Recipe: Town Creek B and B Stuffed Baked Apple                     
Recipe By : Connie Maes Gikas
Serving Size  : 8  

Amount        Ingredient 

4                 large  apples
1/2             lemon
1       cup    brown sugar
4       T        unsalted butter — chilled, cut into 1/4 inch pieces
                    allspice — to taste
1        t         apple cider vinegar
2       oz        apple juice
2       T         sliced almonds
                         

• Cut apples in half, lengthwise. Do not peel. Core using a melon baller and place in a baking dish. Sprinkle with fresh lemon juice.
• In a small bowl combine the brown sugar, butter pieces, allspice, apple cider vinegar and sliced almonds. Mix together ingredients until mixture is in peas sized chunks. Reserve some almonds to sprinkle on top.
• Using the same melon baller you used to core the apples, fill each apple half with a rounded measure of the sugar mixture.  Pour apple juice over top, then sprinkle with a few almonds.
• Bake at 350 degrees for 20 minutes. Apples should be firm, not mushy. 
• Per Serving (excluding unknown items): 177 Calories; 7g Fat (34.7% calories from fat); 1g Protein; 30g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 8mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

Serving Ideas : Carefully place each apple half in a small bowl, spoon juice from pan over each one. May top with a small dollop of whipped cream, yogart or sour cream.

NOTES : May use fresh peaches or pears. Can use practically any kind of apple but will have slightly different results based on variety.

Printable Recipe: Hill Country FrittataRecipe By : Jon Morse
Serving Size  : 4    

  Amount  Ingredient 
  1               tablespoon  olive oil
     1/2        medium  onion — diced
  1               small  potato — boiled, pealed, chopped
     1/2        teaspoon  Mrs. Dash Mesquite grilling blend
     1/4        cup  bacon — crumbled (Hormel Real Crumbled Bacon)
  1               avocado — peeled, sliced
  1               tablespoon  chives — chopped
     1/4       cup  Monterey jack cheese — grated
  3              eggs — beaten with 1 Tablespoon water or use the equivalent of Egg Beaters

• In large skillet, add olive oil, onions, seasoning and potatoes.
• Stir occasionally until vegetables are browned.
• Sprinkle the bacon, avocado, and chives evently in the pan.
• Pour in the egg mixture and sprinkle the cheese over the top.
• Cover and cook until cheese is clearly melted and begins to set up.
• Take off lid and off heat until sets up
• Cut into quarters and serve one quarter per serving.
• Remaining quarters may be sliced again and set out for seconds (they’ll disappear quickly).

Per Serving (excluding unknown items): 307 Calories; 24g Fat (69.9% calories from fat); 13g Protein; 11g Carbohydrate; 2g Dietary Fiber; 178mg Cholesterol; 334mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.

Printable Recipe: Pecan Scones Provencal  By: Carol Seminara                                                
Serving Size  : 8     

  Amount   Ingredient 
  2               cups  flour, all-purpose — plus a bit more for kneading
  3               tablespoons  sugar
  1               tablespoon  baking powder
     1/2        teaspoon  salt — kosher
     1/2        cup  unsalted butter — (1 stick) cut into 1/4-inch cubes and chilled
     1/2        cup  toasted pecans — chopped fine
  1               teaspoon  lavender flowers — chopped fine (can use organic lavender tea)
  1               teaspoon  lemon zest — grated zest from 1 lemon
     2/3        cup  whole milk — chilled
  1                egg — lightly beaten
                    pearl sugar — for decoration (can substitute sanding sugar or lavender sugar)
                    cooking spray — for greasing pan

• Preheat oven to 400 degrees F.  Line baking sheet with parchment and lightly spray with cooking spray.
• In a medium bowl, combine flour, sugar, baking powder and salt.
• Add chilled, cubed butter and cut into flour mixture using pastry blender (or your fingers).
• Stir in chopped pecan, lavender flowers and lemon zest.
• Add chilled milk and stir with a fork until soft dough forms.
• Turn out dough onto a lightly-floured surface and knead a few times to form a loose ball.
• Pat dough into an 8-inch diameter disk and place on prepared baking sheet.
• Lightly flour a serrated knife and cut dough into 8 equal sized wedges. Separate wedges slightly to allow air to circulate between scones during baking.
• Brush tops of scones with beaten egg and sprinkle docoratively with sugar.
• Bake at 400 degrees F for 16 to 20 minutes, or until golden brown and cooked through.
• Transfer cooked scones to wire rack immediately and allow to cool slightly before serving.

Per Serving (excluding unknown items): 256 Calories; 13g Fat (45.9% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 337mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

Printable Recipe:Carol’s Hill Country SconesRecipe By: Carol Seminara
Serving Size  : 8

Amount    Ingredient 
  2               cups  all-purpose flour — plus a bit more for kneading
  3               tablespoons  granulated sugar
  1               tablespoon  baking powder
     1/2        teaspoon  salt
     1/2        cup  unsalted butter — (1 stick), cut into 1/4 inch cubes and chilled
     1/4        cup  dried peaches — chopped
     1/4        cup  toasted pecans — chopped fine
     2/3        cup  milk — chilled
  1               large  egg — lightly beaten
                   pearl sugar for decorating (can substiture sanding sugar or regular granulated sugar)
                  cooking spray ( or shortening) for greasing pan

• Preheat oven to 400 degrees F. Lightly spray baking sheet with cooking spray.
• In a medium bowl, combine flour, sugar, baking powder, and salt.
• Add chilled, cubed butter and cut into flour mixture using pastry blender (or your fingers).
• Stir in dried fruit.
• Add chilled milk and stir with a fork until a soft dough forms.
• Turn out dough onto a lightly-floured surface and knead a few times to form a loose ball.
• Pat dough into an 8-inch diameter circle and place on the prepared baking sheet.
• Lightly flour the serrated knife and cut dough circle into 8 wedges. Separate wedges slightly (about one-eighth inch) to allow air to circulate between scones during baking.
• Brush tops of scones with beaten egg and sprinkle decorateively with sugar.
• Bake at 400 degrees F for 16-20 minutes, or until golden brown and cooked through.
• Transfer cooked scones to wire rack immediately and allow to cool slightly before serving.
    “Reprinted from Breakfast on a Silver Tray, copyright 2006 Carol Seminara and Joe Houde.”
  Per serving (excluding unknown items): 268 Calories; 13g Fat (43.8% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 337mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES :
This is the signature scone served at the Cottages at Limestone on Main.

We offer these to our guests with butter and Aunt Frances’s Red Jalapeno Jelly or
Fredericksburg Peach Preserves to complete their Texas dining experience.

This recipe can successfully be halved, making four regular-sized scones or eight miniature ones.