Hill Country recipes from Blair House Inn
Recipes of the Week

True Texas Hill Country Recipes from Blair House Inn

Explore authentic Texas Hill Country recipes from the chef and kitchen of our bed and breakfast inn in Wimberley, Texas.

Our Texas Hill Country Recipes

Our New Chef: Brian Maher

Our New Chef: Brian MaherBlair House Inn is proud to introduce our new chef, Brian Maher. Brian is a graduate of The Culinary Institute of America with 25 years’ experience preparing high quality, delicious cuisine. His career has included such well known restaurants as Julia Child’s Kitchen in Napa Valley and The Mansion on Turtle Creek in Dallas, among others. Brian has shown a talent for creative dinner options and traditional dishes with a unique touch. He has stepped right into hosting our nationally recognized cooking schools. Offering guests a complete view of classic technique and modern improvements on French, Italian, BBQ, & Mediterranean cuisine. Join us for a cooking school or Saturday evening dinner. Open to outside guests, as well as guests staying at Blair House, Brian Maher’s newest gourmet meal is sure to please. Enjoy a perfect weekend getaway in the Texas hill country. Join us at Blair House Inn.

September 8th – 10th : Country French Cuisine – Chef will teach you basic French techniques that you can apply to all of your home cooking. In the process, learn how to make dishes like Steak Diane, Poulet Wellington, Raspberry Tarts, and Chocolate Crème Bruleé. Plus Sauces Francais 101! Never again feel like recipes are written in a foreign language!

October 6th – 8th : Barbeque Camp! – Summer in Texas means BBQ. You’ll be the envy of your friends and family once you learn the secrets to preparing wonderful meals on the grill. Try your hand at Cedar Planked Wild King Salmon with Jerk Spice and Mango Salsa, St. Louis Style Baby Back Ribs with Cherry Coke Glaze, Chicken Fajitas, Texas Brisket, and Fredericksburg Peach Cobbler with Home-made Vanilla Bean Ice Cream.

October 20th – 22nd: Taste of New Orleans – Spend 3 days & 2 nights in the beautiful Texas Hill Country while learning a variety of New Orleans cooking skills. This class will focus on the two main cuisines in and around New Orleans – Creole and Cajun – and will deliciously reflect their mix of Spanish, African, and French heritages. You will learn to prepare dishes such as award winning Gumbo, Blackened Snapper, Cajun Barbequed Shrimp, Louisiana Brined Roasted Loin of Pork, King Cake and the classic Beignet.

Blair House Inn: 2014 Cooking School

 

2014 Cooking SchoolBlair House Inn is ready to present the 2014 cooking school schedule. Next year will be full of great eats in the Texas hill country. Chef Chris will work hands on with cooking school guests to teach the very best techniques and recipes. Do you want to learn how to prepare a classic Italian or French meal for friends and relatives? We have got you covered. Want to blow away everyone with mouthwatering BBQ? Summer BBQ camp will turn you into a grill master. The 2014 cooking school schedule also features an old favorite: Taste of New Orleans. Cajun and Creole cooking to satisfy even the pickiest of eaters. Maybe the Sauces 101 class is what you’re looking for. A selection of recipes designed to teach the 5 mother sauces of French cuisine. Master this class and always have a trick up your sleeve to send meals over the top. Take a look at the 2014 cooking school schedule. Find a class that is just right for you. We hope to see full classes and full bellies at Blair House Inn.

 Blair House Inn 2014 Cooking School Schedule

January 20th-22nd ~ Sauces 101

February 3rd-5th ~ Italian Cuisine

February 17th-19th ~ Mediterranean Cuisine

March 3rd-5th ~ Taste of New Orleans

March 10th-12th ~ Italian Cuisine

March 17th-19th ~ Italian Cuisine

March 31st-2nd ~ Mediterranean Cuisine

April 21st-23rd ~ BBQ Camp

May 5th-7th ~ Cooking with Fresh Herbs

May 19th-21st ~ Classic French

June 9th-11th ~ Italian Cuisine

June 23rd-25th ~ BBQ with Fresh Herbs

July 7th-9th ~ Classic French

July 21st-23rd ~ BBQ Camp

August 4th-6th ~ Italian Cuisine

September 8th-10th ~ Country French

September 22nd-24th ~ Sauces 101

October 6th-8th ~ BBQ Camp

October 20th-22nd ~ Taste of New Orleans

November 3rd-5th ~ Mediterranean Cuisine

November 17th-19th ~ Country French

December 1st-3rd ~ Holiday Feast and Baking

French Cuisine Cooking School: Blair House Inn

French Cuisine cooking schoolBlair House Inn’s recent Classic French cooking school was a complete success. A class of 7 put together some exceptional dishes and had a ball in the kitchen. Chef Chris started Monday by having students prepare Cognac Shrimp, Steak au Poivre, and Dauphinoise Potatoes with homemade bread. Lemon Curd Crepes rounded out the first meal of the week. A good start to an exciting three days of French Cuisine.

Everyone was excited to get a running start Tuesday morning despite the rain pouring outside. The smells drifting out of the kitchen had mouths watering all day. Herbs and Goat Cheese Fritattas got breakfast off to a wonderful start. Served with Tomato Basil Sauce and Rosemary Lavender Potatoes on the side. Pear Clafouti with Crème Fraiche rounded out a hearty breakfast.

The students needed the extra energy to push through a full day of cooking. Laughs filled the kitchen all afternoon while students prepared French Onion Soup, Cog au Vin, Lemongrass and Garlic Rice, and vegetables drizzled with compound butter (the heart and soul of French Cuisine). Chocolate Walnut Pot de Crème for dessert was to die for. The running joke was students forgetting whether they added sugar to recipes or adding salt instead of sugar. The little things that make new recipes and good friends so much fun. Everything worked out in the end with a few extra plates just to make sure. Tuesday dinner featured some true highlights of French Cuisine. Beef Bourguignon, Duck a la Orange with a side of braised greens and a fresh baguette. There was just enough room left for a Crème Caramel for dessert. Full bellies and empty glasses made for a relaxing evening listening to the rain in the trees.

French Cuisine cooking school

Wednesday cooking school served Eggs Florentine with Hollandaise Sauce and homemade Brioche to soak up all the Hollandaise goodness. After preparing a lunch of Charcuterie Sandwiches on homemade Rosemary Cheese flatbread and fresh Mayonnaise the class packed everything up for a field trip to Bella Vista Ranch. Bella Vista is a local olive oil producer set on a beautiful vineyard in the Texas hill country. Everyone came back full and happy. A great end to a eventful cooking school.

This was one of our best groups of cooking schools guests. The kitchen was full of laughter and mouthwatering smells. Speaking as someone who sits in the office ten feet from the kitchen, the smell was overwhelming. Blair House Inn offers so many opportunities to come learn world class cooking techniques. I want full classes every week. Our French Cuisine cooking school is only the tip of the iceberg. Take a look at our website to see the variety of cooking schools we offer. I’m sure you will find something to sink your teeth into.

Summer Cooking School: The Blair House Inn

summer cooking school hummus

Blair House Inn has a summer cooking school to bring out your inner chef. Everyone enjoys seafood, but not everyone can prepare a great dish. The new Mediterranean Seafood cuisine summer cooking school can fix that. Our chef Chris Huffman will show you how to prepare some wonderful dishes to please even the pickiest eaters.  Our Mediterranean class is perfect for vegetarians. Most of our dishes focus on quality ingredients without using meat products. Add in a well prepared seafood main course and everyone will be happy.

Now if BBQ is what your looking for, join us at the Blair House Inn Barbeque Camp summer cooking school, as featured on the Food Network. This is a class designed specifically to elevate standard barbeque to an art! Learn the finest wood smoking with the Big Green Egg and outdoor grilling techniques. Slow cook a brisket till it melts in your mouth. In Texas, BBQ is king. Come to Blair House Inn summer cooking school and be the king of the neighborhood!

July 22nd – 24th:New! Mediterranean Seafood Cuisine

– If you can’t make it to the Mediterranean this summer, let Blair House take you on a culinary tour of the region from the Strait of Gibraltar to Cypress with plenty of tasty stops along the way! You will prepare Risotto, Hummus, Pita Bread, Pasta, Fruits de Mer in Puff Pastry, Calamari, Fresh Fish Filet with Tomato Herb Sauce, Baklava, Classic Greek Salad, Focaccia, Polenta and Crema Catalana. This class features a variety of seafood dishes. These are just a sampling of what you have to look forward to on your journey.

August 5th – 7th : Barbeque Camp! (Featured on the Food Network)

– Summer in Texas means BBQ, and if you’re tired of the same old brisket, this is a class designed especially for you! Learn the finest wood smoking with the Big Green Egg and grilling techniques, and try your hand at these lively recipes.  Dishes like Cedar Planked Wild King Salmon with Jerk Spice and Mango Salsa, St. Louis Style Baby Back Ribs with Cherry Coke Glaze, Beer Can Chicken, Texas Brisket, and Fredericksburg Peach Cobbler with Home-made Vanilla Ice Cream will add excitement to any cook-out. Be the star of the neighborhood!

Texas Hill Country Kitchen VIDEO Series | Grasshopper Pie: Part 3

grasshopperPie

 

Check out our NEW video! Learn how to make a delicious Grasshopper Pie.

Do you love to cook or know someone who does? The Blair House Inn offers over 25 Cooking Schools per year. View the complete schedule on our website or click here.  For our guests that can’t get away during the week we offer 2-day Individual cooking seminars with our chef. Get your hands dirty in the kitchen with Chef Chris and help prepare a five-course gourmet dinner fit for a king! Bring home the recipes and enjoy with family and friends. Savor the flavor of the Hill Country at the Blair House Inn!

Texas Hill Country Kitchen VIDEO Series | Grasshopper Pie: Part 2

grasshopperPie2

Check out our NEW video! Learn how to make a delicious Grasshopper Pie.

Interested in learning more? Do you love to cook or know someone who does? The Blair House Inn offers over 25 Cooking Schools per year varying in theme and are open to people of all skill levels. View the complete schedule on our website or click here.  For our guests that can’t get away during the week we offer 2-day Individual cooking seminars with our chef. Get your hands dirty in the kitchen with Chef Chris and help prepare a five-course gourmet dinner fit for a king! Bring home the recipes and enjoy with family and friends. Enjoy the Texas Hill Country at the Blair House Inn!

 

Texas Pecan Scones – Recipe of the Week

Recipes

makes 6-8

2 cups flour
1 Tbs baking powder
¼ tsp baking soda
½ cup sugar
¼ tsp salt
1/3 cup butter flavored Crisco

¾ cup buttermilk
¾ cup pecans, chopped

1 each egg
1 tsp water

2 Tbs coarse sugar

Sift and stir dry ingredients together.
Cut in the shortening.
Add buttermilk and pecans. Stir to hold together.

Pat out on a well-floured board and work only lightly, forming a large disc about one inch thick, cut shapes and sizes as desired.

Before baking, brush tops with egg beaten with 1 teaspoon water.

Sprinkle with large grained sugar.

Bake in a preheated 400 degree oven on greased cookie sheets. Bake for about 1minute.

Serve or cool on racks.

Note: The unbaked scones freeze well. Do not brush with egg or sprinkle on the sugar before freezing. Frozen scones take 20 minutes to bake.

Hill Country Bars – Recipe of the Week

32 Bars

Crust:
4 packages graham crackers
2 sticks butter, melted

2 cups shredded coconut
1 cup semi-sweet chocolate chips
1 1/2 cups chopped pecans

1 14oz can sweetened condensed milk

In food processor, finely chop cookies and then add the melted butter.

Remove the crust and press onto a cookie sheet.

Sprinkle the coconut, chocolate chips, and pecans over the crust.

Evenly pour the condensed milk over the entire pan.

Bake @ 350-degrees for 18 minutes or just until the condensed milk starts to tan up.

Let cool and cut into 32 bars (8 x 4).

Eat them all or store them in an airtight container.

Pineapple Upside-Down Skillet Cake

Topping

  • ½ med. pineapple, peeled, quartered lengthwise, and cored
  • ¾ stick unsalted butter, 6 T
  • ¾ cup packed light brown sugar

Batter

  • 1.5 cup all purpose flour
  • 2 t ground cardamom
  • 2 t baking powder
  • ¼ t Salt
  • ¾ stick butter, softened, 6 T
  • 1 Ccup granulated Sugar
  • 2 large eggs
  • 1 t vanilla extract
  • 1 T dark Rrum
  • ½ cup unsweetened pineapple juice (may also puree fresh pineapple, strain and use this juice)
  • 2 T dark rum, for sprinkling over cake

Method:
Preheat oven to 350 degrees.

Topping:
Cut pineapple crosswise into 3/8 inch-thick pieces.
Melt butter in a 12 inch iron skillet.  Add brown sugar and simmer over moderate heat, stirring, 4 minutes.
Remove from heat, arrange pineapple on top of sugar & butter in concentric circles, overlapping.

Batter:
Sift together flour, cardamom, baking powder and salt.
Beat butter in mixer until light and fluffy.
Slowly add in granulated sugar.
Add eggs one at a time, incorporating well.
Beat in vanilla and rum.
Add half of flour mixture, on low speed, until just blended.
Add pineapple juice, then remaining flour mix, until just blended.

Spoon batter over pineapple tpping, spreading evenly.
Bake in middle of oven until golden and tester comes out clean, about 45 minutes.
Let cake stand in skillet 5 minutes, invert over a plate.
Sprinkle with remaining rum.

Serve cake warm or at room temperature.  Serves 8-10.

Chicken and Shrimp Gumbo

  • 2 cups flour
  • 1 cup vegetable oil
  • 1 large yellow onion, diced
  • 3 ribs of celery, diced
  • 2 green peppers diced
  • 2 lbs. chicken, diced (whole or breast, as you prefer)
  • 3 tablespoons file gumbo
  • 2 tablespoons salt
  • ½ cup Creole seasoning mix
  • 2 cup White Wine
  • 1 gallon chicken stock
  • 1 lb cut okra
  • ¼ cup Tabasco
  • 2 lbs. Shrimp, peeled and cleaned

Place a “soup” pot over medium heat, add the oil, and slowly add the flour until well incorporated.

Constantly stir flour so it does not scorch, cooking it as it begins to brown, turning a rich golden brown: the color and aroma of peanut butter. This is called a peanut butter roux.

Add the vegetables and cook until soft, stirring constantly.

Add the chicken. Cook 2-3 minutes. Add seasoning and file gumbo, stir until will incorporated. Add white wine and reduce by half.  Add stock and okra, again stirring well. Bring to a boil, lower flame and simmer for 45 minutes. Add Tabasco.

Cool down gumbo and chill overnight.

After gumbo has had time to rest and fully develop its flavors, reheat and add the shrimp, serve over white rice, and garnish with chopped parsley.

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