marie nygren

Wednesday

16

December 2009

November Contest Winner!

Written by Marie Nygren, 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.

Saturday

5

December 2009

0

COMMENTS

Southern Chef Series with Linton Hopkins

Written by Marie Nygren, Posted in inn at serenbe, Linton Hopkins, marie nygren, Southern Chef Series

I am very excited about our second event in our Southern Chef Series.

Our first of the series with Nathalie Dupree was such a great experience and I am so looking forward to having Chef Linton Hopkins here in my kitchen and sharing that time with an intimate group of guests.

We are welcoming Chef Linton Hopkins on January 24 & 25 to our community of Serenbe.

Spend time in the kitchen and at the dining table with Chef Linton Hopkins, learning to create some of his favorite dishes and hearing stories of his culinary history and passion for good, local food. This small group experience takes place in my home and at the Inn at Serenbe.

Linton Hopkins is the chef/owner of Restaurant Eugene in Atlanta, has competed on The Food Network’s “Iron Chef,” is a two-time James Beard Award Nominee, and was crowned on of Food and Wine magazine’s Best New Chefs in 2009. He is also proprietor of Holeman & Finch and H&F Bread Co in Atlanta.

For details and reservations, call 770.463.2610. I look forward to you joining us.

Wednesday

2

December 2009

2

COMMENTS

Guest blogger: Dana Widmer

Written by Marie Nygren, Posted in marie nygren, serenbe, Steve Nygren

After a few sleepless hours in the night, I decided to ask Marie if I could write about the her family’s annual trim-a-tree party and the Serenbe tree lighting event. Since I was awake thinking about it, I thought I could at least write about it.

For those of you familiar with Marie and Serenbe, you know the importance of both family and community in her life. This was the first year I attended the Nygren’s trim-a-tree party, and that feeling was never quite as evident to me as it was last night.

An intimate group of friends and family gathered at the Nygren’s home around 4:30 to help decorate the tree. It was great fun to see the selection of ornaments which ranged from old family heirlooms to ornaments made by their three daughters when they were kids.

At 6:30 we walked down the street to the green for enjoy the lighting of the Serenbe tree, which I will write about in another posting since that was it’s own special event.

When we returned to Marie’s, the real magic began in the kitchen. Several of us helped prepare the arugula salad, bake the muffins and watch Marie put the final touches on the Shepard’s pie. Karen and Marie made the salad, Kara and I put the muffin dough in the tins, while simultaneously Steve moved it all to the oven. Within minutes the kitchen counter transformed to “lots of stuff” all around, people everywhere, salad flying into the bowl to an absolutely perfect meal.

“The most special part of the evening for me was when everyone gathered in a circle in the kitchen (where else would we be in Marie’s home) and she said a few words before her husband Steve lead us in a lovely prayer. The circle was all considered family, whether you were true family or close friends. To me, this moment encompassed all that Serenbe is and all that the Nygren’s have created within our community, and the real meaning of what the holiday season is all about.”

We ate, we laughed, and we shared memories around the table for hours. Some of us were strangers at the beginning of the evening but in the end we shared a very special time with good friends and family.

Sunday

22

November 2009

0

COMMENTS

Getting ready for Thanksgiving

Written by Marie Nygren, 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.

Thursday

19

November 2009

0

COMMENTS

Culture Club in Serenbe

Written by Marie Nygren, 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

Friday

13

November 2009

2

COMMENTS

Cooking day with Good Mews

Written by Marie Nygren, 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 bread, cheese 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.

Tuesday

10

November 2009

0

COMMENTS

Southern Shepard’s Pie

Written by Marie Nygren, Posted in marie nygren, Recipe Articles, shepard's pie, sweetwater beer

Here is my version of Shepard’s pie that we served at Les Dames on Sunday. I was so glad everyone enjoyed it.

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.

Tuesday

10

November 2009

0

COMMENTS

A beautiful day

Written by Marie Nygren, Posted in "les dames d'escoffier" serenbe, "top chef", marie nygren

Our ninth annual Les Dames event couldn’t have been more perfect. You would have thought it was a Spring day rather than the first week of November.

The sold out crowd was absolutely thrilled with the amazing selection of chefs, the town was buzzing all day and the shops and restaurants were packed well into the evening hours. Days like these remind us of the magic of Serenbe.

*photo by Tom Brodnax

These cakes were works of art and given away in a raffle for the guests.

What a treat to meet Kevin Gillespie, chef at Woodfire Grill and “Top Chef.” He was delightful.

The newest member of the Serenbe farm family enjoying the day with her mom.

Thursday

5

November 2009

1

COMMENTS

Some great finds

Written by Marie Nygren, Posted in "atlanta merchandise mart", marie nygren, serenbe

Out shopping for the model for our new Nest homes. Went to the Atlanta Mart and found some wonderful treasures!

Beautiful lighting possibilities for our powder room.

Thought these may be great on a large wall or around the border of the ceiling. They come in all 26 alphabet letters.

Interesting artwork, so great for our Nest cottages.

Here is one of my favorite showrooms at the mart which gave me great inspiration and ideas for the Nest model. Dark gray walls looked fantastic with all the natural linen. What a great look!

Sunday