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Classic French Toast Blue Buffalo B&B

10 1″ slices of baguette

4 eggs

2/3 cup crème

1/4 tsp cinnamon

Beat together egg, crème, cinnamon and salt, if desired.  Heat a lightly buttered griddle over medium high heat.

Dunk bread in egg mixture, soaking both sides.  Place in pan and cook until golden brown on both sides.

Pour melted butter on  toast and sprinkle with powdered sugar.  Top with fresh berries.

We serve French Toast (Baguette from the French Bistro) with scrambled eggs ( from our hens), and smoked bacon (from Richardson Farms) for our Blue Buffalo B&B.  Check us out at

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Tomatoe, Stone Fruit and Fresh Mozzarella Salad

Salads using Heritage tomatoes and plums will never be better than summertime.  I found this delicious recipe.  Made it immediately and wanted to share.  Serves 4 – 6


1 cup roasted and salted pistachios. roughly chopped

Juice of 2 lemons

2 tablespoons of honey (if you have access to Round Rock honey from Texas found at Farmer’s Markets)

5 tablespoons extra-virgin olive oil – recommend Texas Hill County Olive Oil

Salt and fresh ground pepper

2 1/2 cups roughly chopped torn bread – I use French baguette found at the Artisan’s Bistro Lakeway, Texas

1/ 1/2 lbs heritage tomatoes, cut in wedges – Farmers Market or garden

2 ripe plums – Farmer’s Market

1 nectarine, cut in wedges – Farmer’s Market

10 ounces fresh mozzarella, sliced into 1/2″ squares

8 basil leaves, roughly chopped

Preheat oven to 375 degrees.  Make vinaigrette.  In a medium bowl, whisk together pistachios, lemon juice, honey and 4 tablespoons oil until well combined.  Season with salt and pepper to taste.  Set aside

Make croutons:  Toss bread with remaining oil , season with salt.  Spread croutons in a single layer on a baking tray and bake until golden, about 12-15 minutes.

In a bowl, toss tomatoes, stone fruit and season with salt.  Divide mozzarella slices on plates and season with salt and pepper.  Top with fruit mixture, drizzle with vinaigrette and garnish with basil and crouton.  Serve immediately.

Wall Street Journal Sat June 13, 2013 / The Chef – Stephanie Izard


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Chicken Inspired Wine with Spaghetti Carbonara

What you will need:

Glass of “Chicken Run” red wine , great Carbonara recipe below and Andrea Bocelli “Incanto” played loudly.  Mix together to enjoy a chef’s great experience!   A great, relaxing and easy  menu after a long day.

“CHICKEN RUN”  / 2010 – Carmenere / Valle De Colchagua, Chili  / made with organically grown grapes

“Chickens are an essential means of pest control in organic agriculture.  At our vinyards chicken coops on wheels allow us to move them throughout the different sectors of the vinyard so that the chickens battle pest problems in our biological corridors by eating insects that may damage the vines.”

Spaghetti Carbonara is one of the most popular Italian pasta dishes.  Serves 4


1 lb spaghetti

4 fresh eggs from your hens

1/2 lb bacon (preferably from Richardson Farms)

1 tsp extra virgin olive oil (recommend Texas Hil Country Olive Oil)

2 Tbsp chopped Italian parsely fresh from your garden

Kosher salt and freshly ground pepper to taste

3/4 cup fresh grated pecorino-romano cheese (parmesan may be substituted)


Fill a  large pot with water and Kosher salt (should taste like sea water).  Cover and bring to boil.

Add diced bacon to a cold saute pan and cook slowly over low heat for 10 – 15 minutes until crisp.  Remove and dreain on paper towels

Drop spaghett in boiling water and cook about 6 to 9 minutes or until al dente

While pasta cooks, combine eggs, cheese and olive oil and beat with whisk until completely mixed.

Drain pasta, toss with the egg mixture, then add cooked bacon and chopped parsley.  Serve immediately





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Classic Omelette


  • 1/4 to 1/3 cup filling
  • 1 tsp butter (or 2 tsps if sauteing filling)
  • 2 eggs
  • 1 Tlb milk or water
  • salt/pepper to taste

Prepare filling.  Basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs.  Quickly saute in small frying jpan with 1 tsp of butter – use any of following: apples, mushrooms, onions, peppers, leeks (whatever is in your garden or at Farmers Mkt)

Crack the eggs nto small mixing bowl.  Stir gently with a fork until well-beaten.  Add milk or water, salt/pepper, and any herbs, and set aside.

Heat 6 to 8 ” skillet over high hedat until very hot (approx 30 seconds).  Add the butter, making sure it coats the bottom of the pan.  As soon as the butter stops bubbling and sizzzling (and before it turns brown), slowly pour in egg mixture.

Tilt the pan to spread evenly.  Let the eggs firm up a little, and after about 10 seconds shake the pan a bit and use a spatula to gently direct the mixturre away from the sides and into the middle.  Allow  the remaining liquid to then flow into the space left at the sides of the pan.

Continue to cook for another minute or so until the egg mixture holds together.  While the middle is still runny, add the filling.  Put in vegies and fruit in center then if using chesse sprinkle on top.

Tilt the pan to one side ande se the spatula to fold approx. one third of the omelette over the middle.  Shake the pan gently to slide the omelette to the edge of the pan.

Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate.  The two edges will be tucked underneath.

“Cilantro Chili Sauce” for a perfect topping – yesterday’s blog


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Wonderful Cilantro Chili Sauce with your delicious Omelettes “just the way you like them”

Eggs and veggies from your garden (and what you don’t have you may find at the Farmer’s Markets)  Note: The Cilantro Chili Sauce is the key -

Cilantro Sauce

  • 2 large cloves garlic
  • 1 1/2 cup virgin olive oil
  • 2 Tlbs fresh lemon juice (freshly squeezed)
  • 1 small bunch of cilantro
  • 1 green “serrano” chili, seeds removed
  • 2 pinches ground cumin
  • 2 couple big pinches of salt

Combine all ingredients for cilantro sauce and puree until very smooth.  Taste and salt aside.

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“Tillie Lays an Egg”

“Tillie Lays an Egg”

Cookbook author Terry Golson, who celebrated the return of the egg to the ranks of health food with “The Farmstead Egg Cookbook,” gives her affection for chickens free range in her first children’s book, “Tillie Lays an Egg” (Scholastic: $16.99; ages 4-6, photographs by Ben Fink).  In it, she tells the story of her own seven hens, six of whom take turns layng eggs in three nesting boxes.  The seventh, the adventurous Tillie, lays her eggs while she’s out exploring.  Each day Tillie lays her egg in a new spot, and it’s the job of young readers to locate the eggs in the pictures.

Great reading adventure for the your young egg gatherer!  Also, check out her cookbook.  One can never have enough egg receipes.

Also, the first annual Children’s Picnic and Real Food Fair on Sunday, April 7 from 1-5pm on the ground of the French Legation Museum in Austin.  Wonderful event to educate and bring awareness to local food, gardening and wellness resources in the Austin area.

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Farm to Table New Years Breakfast


  1. Poached Eggs – Eggs from our Omelette House Hens
  2. Sprouts on the side – delicious! from the SproutWorks at Dripping Springs Farmer’s Mkt and others
  3. Breakfast Sausage from Richardson Farms at Sunset Valley Farmer’s Mkt and others
  4. Multigrain bread from Artisan Bistro at Lakeway Famrer’s Mkt
  5. Lavender Peach Butter from Confituras at Sunsest Valley Mkt
  6. Fresh squezzed OJ compliments of Texas oranges

Thanks to all the Farmer’s Market vendors everywhere especially in the Texas Hill Country!!!

Happy New Year from All Kooped Up

Cathy, Dan and Michael


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Tomato and Peach Salad with Corn and Feta

Great Recipe and all ingredients from Farmer’s Mkt or Your Garden!!!!  We are lucky to have Fredericksburg peaches and Pure Luck Cheeses (which makes the best feta) in our area and then tomatoes and onion from our garden.  Loved it.

  • 4 slices baguette torn or cut in 1″ pieces
  • 1/2 cup olive oil (i prefer 1/4)
  • salt to taste
  • 2 ears of fresh corn shucked
  • 4 ripe heirloom tomatoes (2 pds?)
  • 4 large ripe peaches
  • 1/2 cup thinly sliced shallot or red onion

First – in a medium skillet set over medium heat add 1/2 cup olive oil.  Once warm add breadcrumbs and gently toss until golden and crispy, about 3 minutes – season with salt

Meanwhile with sharp knife slice corn kernels off cob – core tomatoes and slice in wedges – pit peaches and slice in wedges – place in bowl w/onions and gently toss seasoned with salt and add 6 Tlbs of oil (I prefer 3) and toss.

Distribute salad on plates, crumble feta over each serving, drizzle dressing left in bowl and scatter bread crumbs over top and serve.

Found in Wall Street Journal Sat June 7, 2012 – Chef Johnny Monis





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