Serenbe Style and Soul

with Marie Nygren

Author Archive

Friday

1

November 2013

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COMMENTS

Nathalie Dupree’s Arugula and Herb Salad

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Dressing:
  • 1/4 cup sherry vinegar
  • 1 tsp. Dijon mustard
  • Kosher or sea salt and freshly ground pepper, to taste
  • 3/4 cup extra virgin olive oil
Salad:
  • 4 dried figs, cherries, or cranberries
  • 1-2 Bosc pears
  • 8 cups wild and/or fresh arugula, baby spinach, Bibb and/or Boston lettuce
  • 1 cup lemon balm leaves, mint, thyme, and/or basil
  • 1 fennel bulb, sliced
  • 1/2 cup toasted pecan pieces (optional)
  • 3/4 cup croutons (optional)
  • 1/2 cup sliced or roughly grated Parmigiano-Reggiano cheese

Whisk vinegar and mustard together; add salt and pepper. Gradually whisk in olive oil until dressing is emulsified. Cut off tough parts of figs and chop into small pieces. Peel and core pears and slice. Add fruit to dressing to soften figs and keep pears from turning color. Toss cleaned and stemmed greens and herbs together and set aside. Just before serving, add dressing to greens gradually, spooning in fruit. Toss until leaves are coated but not soggy. Taste and season with salt and pepper if necessary. Toss well with pecans, croutons, and cheese.

Friday

1

November 2013

0

COMMENTS

End-of-summer farmer’s salad with green bean bundles

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Serves 4
Ingredients:
  • 1 pound green beans
  • 2 ears of fresh corn, cleaned
  • 4 or 5 okras (optional), ends cut off
  • 2 green onions, separated into strands
  • 1/4 red onion, finely sliced
  • A few small tomatoes of various colors (red, yellow, and also green tomatillos), washed and halved
  • 1 banana pepper, seeded and sliced in rounds
  • A small bunch of fresh basil, chopped
  • Salt and pepper, TT
Vinaigrette:
  • 1/4 cup extra-virgin olive-oil
  • 2 Tbsp red wine vinegar
  • 1 clove garlic, peeled and smashed
  • 1 tsp honey

Place a large pot of water to boil with some salt. When it boils, add the green beans and cook about 7-10 minutes (depending on size). Remove the beans with tongs and place in a bowl of cold water and ice (to preserve crunch and color). Drain and set aside. Repeat the same procedure for the okra. Drain. When cool, cut in small rounds and set aside. Repeat the same procedure with the green onions strands (which we will use to tie the green bean bundles). In the same water pot, cook the corn about 7-10 minutes, until tender but still with a “bite”. Move the corn with tongs to a bowl with cold water and ice. Drain. Using a knife, cut the corn kernels off the corn cobs into a bowl. Prepare the vinaigrette in a small bowl by whisking the oil into the vinegar, then add the honey, the smashed garlic clove and season with salt and pepper. In a large bowl, toss 4 tablespoons of the vinaigrette together with the corn kernels, the okra slices, the halved tomatoes, the banana pepper slices, and the basil. Taste and season again if needed. Meanwhile, take about 10 green beans and tie them in a bundle with the blanched green onions. To serve place the salad on a plate, in a mound and top with the green bean bundles.

Friday

1

November 2013

0

COMMENTS

Southern Shepard’s Pie

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Filling:
  • 2 T mild Olive Oil
  • 2 lbs. Ground White Turkey Meat
  • 1 tsp. salt
  • 1 tsp. tabasco
  • 1 T. flour
  • 1 T. tomato paste
  • 1/4 cup half and half
  • 1/2 cup beer- I used Sweetwater IPA
  • 1 1/2 cup chicken stock
  • 1 T soy sauce
  • 5 pieces of fresh thyme
  • 1 cup cooked butterpeas
  • 2 leeks, white and 2 inches of green, sliced and sauteed in butter
  • 1 cup cooked collards
Topping:
  • 2 lbs sweet potatoes, peeled and chopped
  • 1 tsp salt
  • 2 T unsalted butter
  • 1/3 cup half and half
  • 1/2 cup caramelized onions

Heat oil in large pan. Add turkey and brown, stirring often to break up into pieces. Add salt and tabasco. Add flour and tomato paste and cook about 1 minute. Add cream- cook another minute. Add broth, beer, soy sauce, thyme and simmer over medium heat, stirring often until mixture has thickened, 10-15 minutes. Remove from heat. Stir in butterpeas, leeks and collards. Taste for seasoning and add more tabasco and salt if needed. Spoon mixture into 2 quart casserole dish. In a pot of water, add salt and potatoes and bring to a boil. Reduce heat and cook 20 minutes until tender. Drain potatoes and return to pot. Mash potatoes and add butter, cream and onions. Season with salt if necessary. Spread potatoes over filling with spatula. Bake in 375 oven until filling is bubbling.

Friday

1

November 2013

0

COMMENTS

Arugula, Pear, Pecan and Bluecheese salad w/ Apple Cider vinaigrette

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Serves 6
Ingredients:
  •  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.

Friday

1

November 2013

0

COMMENTS

Baby Portabella Spinach Salad Appetizer

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Ingredients:
  • 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

Friday

1

November 2013

0

COMMENTS

Sweet Potatoes with Caramelized Onions

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Ingredients:
  • 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

1

November 2013

0

COMMENTS

Corn Pudding

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Serves 8
Ingredients:
  • 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.

** frozen corn can be used if fresh is not available.

Friday

1

November 2013

0

COMMENTS

Butter Pea and Kale Gratin

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Serves 8-10
Ingredients:
  • 4 garlic cloves chopped
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, cored, seeded, and cut into 1/2-inch dice
  • 1 large bunch Kale (about 1 pound), thoroughly washed, blanched in boiling salted water until tender, drained, and chopped (to make two cups)
  • 3 cups butter peas, 1/2 cup cooking liquid reserved
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • extra virgin olive oil
  • 1 rosemary sprig, leaves removed and finely chopped
  • kosher salt and freshly ground black pepper to taste

Preheat the oven to 450º.  In a large sauté pan, heat  the oil in medium-high heat. Add the onion and red pepper and sauté until tender, about 10 minutes. Add the chopped garlic and cook for about 1 minute. Add the kale and sauté for another minute, stirring to coat. Transfer the sautéed vegetables to a large mixing bowl and add the butter peas, half of the Parmigiano, a splash of olive oil, the rosemary, and salt and pepper. Taste and adjust the seasoning and add a little of the reserved pea broth as needed to moisten. Spread the pea mixture into the gratin dish. Top with the remaining cheese, and a drizzle of extra virgin olive oil. Cover with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top of the gratin is golden and crusty.

Friday

1

November 2013

0

COMMENTS

Sweet Potato Compote

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Serves 4-6
Ingredients:
  • 2 medium-sized sweet potatoes, peeled
  • 2 medium Fugi apples, peeled
  • 2 medium red pears, peeled
  • 1/4 cup dried red cherries
  • 1/2 stick non-salted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (fresh is great)
  • 2 Tablespoons dark brown sugar
  • 2 Tablespoons toasted pecan pieces (optional)

Cut potatoes and fruit (omitting cherries) into bite-size pieces then cook potatoes first on med.-low heat in the butter until nearly soft, but slightly firm. Add the apples and pears sugar, cinnamon, nutmeg, and cherries and continue cooking on medium heat, stirring often, for about 5 minutes, or until dried cherries have plumped and apples are nearly soft, but retain some firmness. Stir in pecan pieces. Serve piping hot!

Friday

1

November 2013

0

COMMENTS

My mom’s Seafood soup

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Makes about 15 cups
Bring to a boil in heavy Dutch oven:
  • 5 cups chicken stock or canned chicken broth
  • 6 tablespoons butter
  • 1 tsp salt
  • 1/2 tsp freshly ground white pepper
  • 2 dashes Tabasco sauce
  • 2 dashes Worcestershire sauce
Add:
  • 1 bunch (about 12 ounces) well-washed fresh leeks (all but browned leaves), chopped
  • 1 bunch scallions, chopped
  • 2 large garlic cloves, minced fine

Simmer for 30 minutes and add 3 large Idaho potatoes (about 1 1/2 pounds), peeled and diced.
Simmer for another 30 minutes.  Mash potatoes and onion mixture in the stock thoroughly with a potato masher.

Add:
  • 4 cups milk
  • 2 cups heavy cream

Taste and reseason. This should be a thick, heavy, creamy soup. If too thick, thin with milk and taste for seasonings.

Add:
  • 2 cups cooked crabmeat, shrimp, or scallops**

Simmer soup for 5 minutes, and you have my favorite meal.

To steam crabs, place in pot with 2 inches of boiling water, 1 teaspoon of vinegar, and 2 teaspoons of salt. Cover and steam on high heat for approximately 30 minutes. Cool crab under cold tap water. Pick crab and drop crabmeat into soup.

If you use shrimp or scallops, sauté them quickly in butter, then add to the soup.

**my favorite addition is crabmeat. Steam live crabs and pick the meat from them or use pasteurized or frozen crab meat as a last resort. No canned seafood, please. The soup would be better with no seafood at all than with canned seafood.
From the cookbook: Southern Cooking from Mary Mac’s Tea Room by Margaret Lupo.