Serenbe Style and Soul

with Marie Nygren

Monthly Archive: November 2009

Monday

30

November 2009

0

COMMENTS

Atlanta Homes and Lifestyles

Written by , Posted in "atlanta homes and lifestyles", "marie nygren""nathalie dupree"

Recently I picked up the latest issue of Atlanta Homes and Lifestyles which I knew was featuring Nathalie Dupree and I during our Southern Chef Series.

What I was not prepared for was the unbelievably gorgeous spread in the magazine…… more amazing than I could have imagined.

From editor Clinton Smith:

LATELY, luxury has become hard to define. To me, it’s never been about glitz and glamour. It’s been more about quality and value- and putting a value on what really matters. This month’s issue recasts luxury on several fronts. One story shows us that there’s great comfort found in classical architecture, another exemplifies the virtues of color. Good design may not be inexpensive, but whether it’s classic or contemporary, it’s lasting. Money aside, our entertaining story may be the ultimate in luxury-good friends cooking together in the kitchen and sharing stories. What more could you ask for?

photography: David Christensen

If you click onto “full screen” the article will open in a new window.

Saturday

28

November 2009

0

COMMENTS

Holiday Bazaar

Written by , Posted in "serenbe holiday bazaar", serenbe, Serenbe Farmhouse

The Serenbe Holiday Bazaar is tomorrow from 1-4. Every year our bazaar is great fun with a wonderful selection of arts and crafts, a delicious sampling of food and live music. You may even want to stop by the Farmhouse around noon for our fried chicken lunch before your shopping begins.

Tomorrow’s weather calls for a sunny and warm spring like day so we hope to see you in Serenbe.

To see all of our vendors, activities and details on our contest, click Holiday Bazaar!

Friday

27

November 2009

0

COMMENTS

Some of my favorite cookbooks

Written by , Posted in "lee bailey" "the way I cook", serenbe

People often ask me which cookbooks I have and since I have too many to name, I thought I would share some of my favorite ones.

I believe there are some cookbooks that are an essential part of a cook’s library.

One of them for me is Lee Bailey’s, The Way I Cook. In 1996 he compiled recipes from 10 books into this one which contains 1300 recipes. He was one of the first to create picture cookbooks.

“My copy is tattered and torn and the binding is worn, which to me shows a well loved cookbook.”

I have all of them and still refer to them often for inspiration. What I love most about him is his style, nothing too fussy or complicated and he always made it look beautiful.

Lee’s cookbooks are available on Amazon.com.

Thursday

26

November 2009

0

COMMENTS

Thanksgiving

Written by , Posted in Miscellaneous

We are excited for over 300 Farmhouse reservations for tomorrow.

Prep day today…..a kitchen island stacked full with chocolate bourbon pies, sweet potatoes galore, turkeys with molasses pepper butter, creamed corn, apples diced, cornbread baking, delicious green beans, and best of all….. wonderful staff and family together……. makes for a perfect holiday.

Have a happy Thanksgiving everyone!

Monday

23

November 2009

0

COMMENTS

Corn Pudding

Written by , Posted in corn, Recipe Articles

Here is another one of my favorite recipes we featured last week at the Farmhouse. It will make a wonderful addition to your holiday meal.













Corn Pudding

  • 2 1/2 cups corn, preferably Silver Queen
  • 1 cup half and half cream
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 3 tbs butter
  • 5 eggs, well beaten
  • 3 cups milk
  • 1 tbs cornstarch
  • 1 tbs cold water
Preheat oven to 350º. Simmer corn and cream for 10-20 minutes until reduced. Add butter and set aside to cool for 15 minutes. Mix the eggs, milk and seasonings well. Pour over corn and stir. Mix water and cornstarch to make a paste, add to corn mixture and pour into baking dish.
Cook until set, for about 1 hour.
Serves 8
** frozen corn can be used if fresh is not available.

Sunday

22

November 2009

0

COMMENTS

Getting ready for Thanksgiving

Written by , Posted in caramelized onions, marie nygren, Recipe Articles, sweet potatoes, thanksgiving

The holiday season is upon us and everyone this week is busy cooking, shopping, preparing for a special Thanksgiving day. The holidays remind me of the significance of sharing not only with your family but the community around you and how food is often the core of that sharing.

Food has always played a significant role in our household but we have also seen the subtle circle of energy it creates, the foundation it gives for enriching and nourishing a community on more than one level.

“And when I sit here and think about food, I think about how many people use it to bring people together. 

What is the subtle message with food?”

Perhaps because food is a common element for everyone. In community, food becomes another shared experience. The table also has a subtle energy; it become a container, a common space to discuss and share with others. Meals create a base for discussion and food is that common binding element.

A wonderful meal always gives people a reason to gather. Whether or not it is just for a few minutes, or an elaborate state dinner, food is the one element that continues to bring people together.

As you are gathering your recipes for your Thanksgiving meal, I thought I would share one of mine that is not only simple but also delicious.

Sweet Potatoes with Caramelized Onions

  • 2 lbs sweet potatoes, peeled and cut into 2-inch pieces
  • Kosher salt
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup heavy cream, warmed
  • 1/2- 1 cup caramelized onions (click link to see how how to cook the onions)
  • Freshly ground pepper to taste
Bring the potatoes, 1/2 teaspoon salt, and water to cover to a boil in a large saucepan over high heat. Reduce the heat to medium-low and simmer until tender, 15-20 minutes. Drain the potatoes with the butter and cream until smooth. Add 1/2- 1 cup of caramelized onions to taste. Season with salt and pepper.

Friday

20

November 2009

2

COMMENTS

Recipe Contest

Written by , Posted in Miscellaneous

The recipe contest continues for a bit longer during November. I am extending the deadline until November 29th since everyone is so busy this time of year.

I am looking for your favorite Sweet Potato recipe and the winner will receive dinner for two at the Farmhouse restaurant.

For more details, click contest. I am anxious to try all of the wonderful recipes I am receiving.

Please send recipes to Marie.

Thursday

19

November 2009

0

COMMENTS

Culture Club in Serenbe

Written by , Posted in marie nygren, Recipe Articles, serenbe

 The Serenbe Culture Club came about when three of our residents decided to form a group where neighbors could gather, share their talents and  teach each other a craft. A couple of days ago John Graham had agreed to having his living room re-styled. Dana and David Widmer wanted to teach the group how to take the existing things in your home, rearrange them a bit and create a whole new look for your home in just a few hours. 




Here is a picture of John’s bookcase before it was restyled and one after. 


You can see how well they are now displayed and just by simply grouping them together it really shows off his art objects.                                                                                


                                                          


We also had a contest for people to bring their most stylish appetizer. John and I were the judges and we decided it would be a real treat to feature the winning recipe on my blog.


Julie McKinney, a very creative Serenbe resident made a wonderful appetizer featuring baby portabella mushrooms. Not only was it delicious but the presentation made her the winner for the most stylish appetizer.




Baby Portabella Spinach Salad Appetizer
  • 1 lb. fresh baby portabella mushrooms
  • 1 bag spinach
  • 1T garlic
  • 1/4 lb. bacon ( I used apple smoked), chopped into small bits
  • 1 Granny Smith apple
  • horseradish (jar)
  • 1 t salt
In a skillet, fry up bacon bits. (retain grease)
Clean mushrooms, removing stems.
Remove bacon bits from grease, and place mushroom heads in skillet and heat on med for five minutes. Drain on paper towel.
Then add 1 bag spinach w/ 1T garlic, and 1t salt, stir on med heat until wilted.

To mushroom heads add:
granny smith apple slice, approx. 1/4″x 1/2″
cooked spinach, just enough to cover apple
1/4 t horseradish
bacon bits



**photos courtesy of Janice Barton

Tuesday

17

November 2009

0

COMMENTS

Holidays in Serenbe

Written by , Posted in inn at serenbe, Serenbe Farmhouse, thanksgiving

The holidays are quickly approaching and it is a wonderful time to be with us in Serenbe. We often hear residents and visitors say they love “stepping off the treadmill of life” and enjoying the calming relaxing feeling Serenbe provides, which makes the holiday season a perfect time to visit.

While here it will be a great way to kick off your holiday shopping in our unique shops. And don’t forget to stop by our galleries. We have two art galleries and a photography studio for your enjoyment. Click “shopping” to see the shops of Serenbe.
After your day of shopping, enjoy a relaxing walk around the community, our nature trails and a visit to see our beautiful farm animals. To end your day of relaxation on a perfect note, enjoy some time in our newly opened Blue Med spa or the chance to have your hair done in the Paisley salon.

For Thanksgiving we would love you to join us as we serve you a traditional holiday dinner at the Farmhouse restaurant while providing an intimate, relaxed atmosphere in the historic main house of the Inn at Serenbe.

If you would like to join us, call 770.463.2622 for reservations. Our hours are 11 am- 7 pm.

                                                                  

Friday

13

November 2009

2

COMMENTS

Cooking day with Good Mews

Written by , Posted in good mews animal foundation, inn at serenbe, marie nygren, Recipe Articles

A wonderful day of cooking was in store for a group of volunteers from Good Mews Animal Foundation. Good Mews is a non-profit, no-kill, cage free shelter for cats in Marietta and when my friend Dana asked if I would arrange a cooking day for some of the volunteers, I knew we would have great fun.
My usual menus always include southern cooking but we decided to go for something different for this group of friends. The menu included 2 pasta dishes; linguine with caramelized onions, mushrooms and parsley and penne with corn, tomatoes and caramelized onions. We also made homemade breadcheese soufflé, arugula salad, and blueberry cobbler for dessert.
I couldn’t let the day pass without teaching the beauty of adding caramelized onions to a dish to add a special twist. We even cooked scrambled eggs with the onions for everyone to sample and then added a small amount of cider vinegar for an added twist.

I think everyone would say it was a fun and delicious day. Click onto all of my links for the recipes to some of the days treats.

Here is the salad recipe:

Arugula, Pear, Pecan and Bluecheese salad w/ Apple Cider vinaigrette
  •  6 cups of arugula
  • 2 ripe pears
  • ½ cup crumbled blue cheese
  • ½ cup toasted pecan pieces
Apple Cider Vinaigrette

  • 1/4 cup honey
  • 1/2 tsp. dry mustard
  • 1/2 cup apple cider vinegar
  • 1 tsp. kosher salt
  • 1 cup extra virgin olive oil
  • 1/4 tsp. cayenne pepper
Wash 6 cups arugula and dry. Place greens in large salad bowl. Slice pears and add to greens. Toss salad with vinaigrette. Top with pecans and blue cheese.

Note: Granny smith apples may be substituted for pears. Serves 6.