Serenbe Style and Soul

with Marie Nygren

cooking demo



July 2010



Southern Chef Series with Ford Fry

Written by , Posted in cooking demo, Ford Fry, JCT kitchen, Serenbe Farms, Southern Chef Series

A wonderful day in my kitchen with Ford Fry and a lovely group of guests! I love the Chef series not only for the great food but a get together with a small intimate group is one of my favorite things.

Not only was Ford down to earth and charming but he brought along some truly amazing recipes- Paella, Smoked goat cheese, Pimento cheese, Soft Shelled Crab salad and the best Banana Pudding with homemade Vanilla wafers!

 This time our group was made up of several couples which has been different than previous times. The energy in the room and the instant camaraderie between everyone made for a very special weekend!

Please click Southern Chef Series with Ford Fry to share our wonderful day in pictures.

For a perfect summer salad, here is Ford’s recipe for a Farm Salad of the Moment with “Wooden bowl” dressing.

This salad is whatever looks good at the farmer’s market. It could be anything from: greens, radish, sungold tomatoes, thinly sliced fennel, definitely whole fresh herbs (delicate herbs), beets, raw corn, interesting carrots, shaved celery, boiled farm egg, etc.

“Wooden bowl” dressing

  • 1 clove fresh garlic
  • 1 Tbs. Dijon mustard
  • 1 each Meyer lemon (zests and juice)
  • 2 Tbs. GOOD red wine vinegar
  • 5 Tbs. EVOO
  • Kosher or Grey salt
  • Freshly cracked black pepper
As in a Ceasar salad, begin by forking the garlic clove until finely smashed. Add the mustard and make a paste. Add the Meyer lemon juice, zests, and vinegar and mix well. Slowly, while mixing, drizzle in the olive oil. Season the dressing with salt and pepper to taste. Toss salad in the dressing an serve.



December 2009



November Contest Winner!

Written by , Posted in cooking demo, inn at serenbe, marie nygren, Recipe Articles, Serenbe Farms

I am excited to announce the winner of November’s recipe contest featuring Sweet Potatoes.

I received many wonderful recipes so again I thank all who participated. Sent in by Tina Collins Eib, the combination of ingredients makes this one a real treat sent.

Sweet Potato Compote

  • 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!

Serves 4-6.