This month Atlanta magazine is featuring a wonderful farm to table local eating guide which is very exciting for me because it features both the Farmhouse and the Hil restaurant both located in Serenbe.
“This dish has been a favorite at The Inn at Serenbe since we opened in 1996. It works great for breakfast, a brunch, or even dinner. I love using fresh collards from Serenbe Farms, but kale works well also. The addition of stone-ground grits, we use JennyJack Grits, adds a lovely texture. And, the beauty of the dish is it can be made the day before.”
Here is my Grits Souffle recipe for you to enjoy.
“The beauty of caramelized onions in your fridge is that you can easily add them to the salmon you make for dinner, use them in your morning eggs or add them to any pasta dish”.
My father only made two things in the kitchen his entire life.One was popcorn and the other was his garlic coleslaw. To this day, people rave about his coleslaw and it is still one of my favorites.
Slice cabbage with mandolin set at 1/4. Chop the garlic and rub along bottom and sides of bowl. Add the cabbage and mix with your hands. Mix the mayonnaise and vinegar well.
The response I received from the eggplant souffle recipe was overwhelming so thank you for that. Going forward I will try to add recipes on a weekly basis so check back often for those.
Soul food feeds you on lots of different levels.
“I feel when all five senses are charged, it just opens you up to so much of the beauty of life, to the creativity of life, the joy and the fun and the grace of it all.”
That for me is the essential part of cooking: sharing your heart and soul with another.
I love to share with people why I am so passionate about cooking and what it brings to my life and others. Today while doing my cooking demo at the Serenbe Farmer’s market, you only had to see this small boy’s face when he tasted my mom’s eggplant souffle to understand. My demo today was “everything eggplant” and a young boy approached my table with his mom. When asked if he would like to try a sample he said no and insisted he did not like eggplant. I told him this wasn’t like regular eggplant and thought he would enjoy it. After some thought, he gave in. With hesitation in his eyes he took his first bite, chewing slowly and looking very serious. Finally he looked up at me, flashed a huge smile and proclaimed “I like it!”
Here is my mom’s eggplant souffle recipe:
Preheat oven to 350. Peel and cut into 1-inch cubes: 1 medium eggplant
Bring to a boil in a heavy saucepan: 2 cups of water
1 teaspoon of salt
Add eggplant, simmer, covered, 10 minutes. Drain and mash. You should have about 1 1/2 cups of pulp.
Cut crusts off: 1 slice of white bread
Soak bread in: 3/4 cup of milk
2 beaten eggs
1 tablespoon of grated white onion
2 tablespoons of melted butter
1 teaspoon of salt
1/2 teaspoon of white pepper
Add eggplant, mix well, and pour into 1-quart buttered baking dish. Bake at 350 degrees on the middle rack until souffle seems “set” in the middle, 30-45 minutes.
Tomorrow morning (Saturday, 8/15) at 10 am I will be having a cooking demo at the Serenbe Farmers market!
Come join the fun and shop around for beautiful art work, planters, fresh herbs and of course a wonderful selection of home grown veggies from Serenbe farms as well as other local farmers.
Tomorrow’s demo will be “all things eggplant”! So many people always tell me they don’t know what to do with eggplant or are afraid to cook it. Come see me and learn how to make three different dishes including my mom’s famous eggplant souffle.
“Beauty does not come with a price tag”.
One of my favorite things is what I call Hi/Lo.
For me, cooking is a very intimate exercise and my personal way of touching their souls.