Serenbe Style and Soul

with Marie Nygren

Recipe Articles

Wednesday

20

June 2012

1

COMMENTS

Another Award-Winning Chef Leads Class

Written by , Posted in Hugh Acheson, Recipe Articles, Southern Chefs Series

Fresh from being named Best Chef Southeast by the James Beard Foundation, Hugh Acheson of Five and Ten, The National, and Empire State South and author of the James Beard Foundation award-winning cookbook, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, filled my kitchen on May 20 and 21 with energy and his self-deprecating humor during the 3rd installment of the 2012 Southern Chef Series.  

Acheson, a perennial favorite of the series, led his 10 students in the preparation of to-die-for bacon-wrapped, fennel-stuffed rainbow trout with a hot pepper vinaigrette; crisp kale and baby zucchini salad with garlic and anchovy dressing; a refreshing corn, tomato, and basil salad with a shallot, thyme vinaigrette; and sautéed strawberries with black pepper and vanilla bean ice cream. 

It was exciting having had both Hugh and Linton Hopkins in the chef series again this year since they recently shared the coveted Best Chef Southeast award.  

Please join me in congratulating the Blue Eyed Daisy, winner of the Food Network’s Cupcake Wars! While you’re at it, stop by the Daisy and pick up their scrumptious cupcakes and other delectable treats.

Hugh Acheson’s Crisp Kale and Baby Zucchini Salad
with Garlic and Anchovy Dressing

2 small zucchinis (5 inches around) shaved very thinly


1 1/2 tablespoon freshly squeezed lemon juice


1/2 teaspoon kosher salt plus a small pinch


1/3 cup olive oil


6 cups kale leaves


1 clove garlic, peeled and minced


1/2 teaspoon Dijon mustard


1/2 teaspoon anchovy paste


1 tablespoon red wine vinegar


1/4 cup shaved Parmesan

Preheat oven to 425 degrees F.

Place the shaved zucchini in a bowl or platter and pour 1 tablespoon of the lemon juice over it. Season with 1/4 teaspoon of the salt and then douse with 1 tablespoon of olive oil. Use an olive oil you would be proud of, not the cheapest you can find. Let the zucchini sit at room temperature as you progress through the rest of the recipe.

In a large bowl toss the kale leaves with one tablespoon of the olive oil. Season with 1/4 teaspoon of the salt and toss well. Lay out on a baking sheet pan and bake in the oven for 4 to 5 minutes.

The kale should crisp well and have a nice amount of color to it but not be shriveled up greenery. We are trying to get to a texture of crunchy while retaining the beauty of green.

Remove the kale from the oven and set aside.

In a small mortar and pestle, pound the garlic into a paste with the mustard, anchovy paste, and the pinch of salt. Slowly add the olive oil to emulsify and then thin with the remaining lemon juice and the vinegar. Taste for loveliness.

Spread some of the dressing down on a platter and then arrange the zucchini on the dressing. Then pile up the kale leaves over that and dot with Parmesan shavings. Eat. It’s good for you.

Thursday

14

June 2012

1

COMMENTS

Sorrel, Sweet Sorrel

Written by , Posted in farmers market, Recipe Articles, Serenbe Farmhouse, Serenbe Farms

I was asked recently what food item is a quintessentially spring-season food to me.  My answer – sorrel.  Are you asking yourself, “What is sorrel and what do I do with it?”  Sorrel is a slender plant, resembling spinach in appearance but with a citrus taste.  Young leaves taste different than their more acidic older counterparts.  I use sorrel as a lettuce, in the preparation of my favorite soup – sorrel soup – and in sauces.

The color and flavor evoke an image of spring in my mind.  I adore it.  Unfortunately, I’m not the only one; sorrel is quite popular with moths and butterflies, rabbits, deer and probably countless other creatures who I compete with for the most tender leaves. 

Thankfully, Serenbe’s talented resident farmer, Paige, has perfected growing sorrel at Serenbe Farms, so I’m assured a supply of the brilliantly green leaves for Farmhouse patrons as well as for my family’s pleasure.  You, too, can pick it up at the Serenbe Farmers’ Market. 

I hope you are enjoying the foods that remind you of spring.  It’s such a great time of year.   

One of my favorite ways to experience sorrel is sorrel soup.  I’m sharing my recipe.  Please enjoy!

Sorrel Soup

3 tablespoons unsalted butter

1 pound onions, coarsely chopped

1 small garlic clove, minced

6 cups chicken stock

½ pound potatoes, peeled and coarsely chopped

¾ pound sorrel, trimmed and torn in large pieces

salt and freshly ground pepper, to taste

sour cream

Heat butter in a deep pot and sauté onions until wilted and turning golden, about 5 minutes.  Add garlic and cook for another minute.  Add stock and heat, then add potatoes. Simmer until potatoes are done, about 10 minutes.  Stir in sorrel and heat thoroughly. 

Transfer to a food processor and puree.  Return to the pot and heat for another few minutes, correcting seasoning with salt and pepper if necessary.

Serve with a dollop of sour cream on top of each serving.  This recipe doubles and even triples quite nicely and easily.

Monday

11

June 2012

0

COMMENTS

Chef Kevin Gillespie – 2012 Southern Chef Series Continues

Written by , Posted in Kevin Gillespie, Recipe Articles, Southern Chefs Series

On March 25 and 26, the second installment in the Southern Chef Series took place, featuring Season 6 Top Chef finalist Kevin Gillespie of Woodfire Grill.  Kevin instructed 10 eager home chefs in my kitchen.  By lunch on the 26th, his protégés had refined their dicing skills, perfected the slow sauté to bring out the rich flavors of root vegetables, marinated and grilled flank steak to perfection, and mastered the once intimidating Crepes Suzette with an oh-so-dreamy citrus butter sauce. 

New and returning “students” enjoyed Kevin’s easygoing manner and hands-on approach.  Within minutes of starting the class, Kevin had the participants at the cutting boards. By lunch on day 2, they left class empowered to recreate this talented chef’s menu, utilizing new or improved skills.  


Kevin Gillespie’s Asparagus Salad

Serves 8


Olive oil – about 2 cups

Garlic – 2 cloves, sliced thin

Basil – 1 bunch

Lemon – 1

Asparagus – 1 pound, trimmed of woody ends

Salt

Feta cheese – 4-ounce block (about 1/2 cup), grated or crumbled

Bring a large pot of water to a boil.  Pour the oil into a loaf pan or one quart casserole dish.  Add the garlic and 2 tablespoons of small leaves from the basil to the oil.  Wrap the remaining basil in a damp paper towel, cover, and refrigerate until time for serving.  Using a fine microplane grater, zest 1/2 of the lemon directly into the oil.  Using a vegetable peeler, strip two large pieces of the peel into the oil; make sure you have a little peel left on the lemon.  Drop the asparagus in the boiling water for 1 minute.  Using tongs, remove the asparagus from the water, tap the tongs on the side of the pot, shaking off any excess water, and lay the asparagus into the dish with the oil.   The asparagus should be completely submerged; add a little more oil if needed.  Wrap the pan with plastic wrap and refrigerate until thoroughly chilled, about 4 hours. 

Remove the asparagus from the oil and place in a single layer on a serving platter.  Sprinkle with salt and a tiny squeeze of lemon juice.  Grate or crumble the feta over the asparagus and garnish with a few basil leaves and a grate of lemon zest.   

Enjoy!



Tuesday

29

May 2012

0

COMMENTS

Southern Chef Series at Serenbe Returns

Written by , Posted in Linton Hopkins, Recipe Articles, Southern Chefs Series

This year marks the third full season of the Serenbe Southern Chef Series.  Chef Linton Hopkins of Restaurant Eugene and Holeman & Finch Public House returned to my kitchen on January 15 and 16 to instruct 10 enthusiastic students in the preparation and presentation of such Southern favorites as gumbo, creamed baby greens with brown butter, the perfect roasted chicken, bananas foster, and chocolate pot de crème.  Chef Linton might just be the region’s most enthusiastic chef!  He and Hugh Acheson, another Serenbe Southern Chef Series participant, were just honored with the James Beard regional chef award for the Southeast region.  Receiving this honor is akin to earning an Oscar.  Congratulations to Linton and Hugh.

It’s great fun to have these chefs in my kitchen and to break bread with them, Serenbe residents, and visitors, who, by the end of the class, are new friends.  
Bon appétit. 


Chef Linton’s Chocolate Pot de Crème

For 6

Ingredients:

2 c      heavy cream

½ c     half & half

5 oz     dark chocolate (75% works great)

6         egg yolks

1/3 c  granulated sugar

Method:

Heat oven to 325°F.

Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth.

Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead.) Cover and keep chilled.

 Enjoy!

Wednesday

28

April 2010

0

COMMENTS

A wonderful salad recipe

Written by , Posted in marie nygren, Recipe Articles, Serenbe Farms

I featured my new salad recipe last week at the Farmhouse and everyone loved it. I know  you will enjoy it too!





Mixed Lettuces with Mushrooms, Radishes, Bleu Cheese and Mustard Vinaigrette

  • 4 tablespoons minced shallot
  • 3 tablespoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1/2 cup Extra Virgin Olive Oil
  • salt
  • Tabasco


  • 4-6 heads young lettuces, washed and torn into pieces

  • 1 1/2 cups sliced mushrooms
  • 12 radishes. trimmed and sliced
  • 6 tablespoons crumbled bleu cheese


Whisk first 4 ingredients in a bowl to blend or in a glass jar and shake. Season with salt and Tabasco to taste.

On plates or in bowls, place washed lettuce leaves. Scatter mushrooms and radishes on the leaves. Spoon vinaigrette on the salad.
Sprinkle cheese all over.


Tuesday

20

April 2010

1

COMMENTS

Pimento Cheese for a party!

Written by , Posted in pimento cheese, Recipe Articles, serenbe

Steve and I had an afternoon wine and cheese party this past weekend at our house to welcome our new residents to Serenbe. In the last 6 months, we have had over 20 new residents move in. It is always great to have new energy on the streets.




“I think nothing is better than Pimento Cheese for a nibble to go along with homemade lemonade and wine. I serve Pimento cheese as one of the rotating cheeses we serve at tea time in the afternoon at the Inn. And do people love it!!”




Pimento cheese is one of those quintessential Southern dishes served at parties. Every southern cookbook has a recipe.

I like mine with a little kick so we add cayenne and Tabasco to the mix. Of course feel free to add more or less depending on your taste. And always be sure to serve it with crackers and celery.
Enjoy!

Pimento Cheese



  • 3 1/2 cups shredded sharp cheddar cheese

  • 1/2 cup diced pimento
  • 1 oz. cream cheese
  • 3 Tablespoons mayonnaise
  • 1/8 teaspoon cayennes
  • 1/4 teaspoon tabasco
  • 1/8 teaspoon kosher salt


Place all ingredients in a bowl and mixed well with hands until cream cheese is incorporated into mixture.




Sunday

14

March 2010

1

COMMENTS

Kevin’s Banana Pudding

Written by , Posted in banana pudding, Kevin Gillespie, Recipe Articles

There are no words to describe how delicious this recipe is…… Enjoy!

















Warm Banana Pudding

  • 2 cup Sugar
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups milk (whole)
  • 2 cups half and half
  • 2 teaspoon vanilla extract
  • 2 tablespoon butter
  • 8 egg yolks
  • box of Vanilla wafers
  • 10 ripe bananas
  • Meringue:
  • 8 egg whites, at room temperature
  • 10 tablespoons sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
Lightly beat yolks in a large size mixing bowl and set aside.

Whisk together in a large saucepan, the sugar, flour and salt. Slowly mix in milk and half and half, whisking constantly until pudding is thick. When thickened, add butter. Gradually add hot pudding  to yolks, whisking constantly. (If you have a standing mixer, it makes this part easier)
When pudding fully incorporated, add vanilla.

In a separate mixing bowl, beat whites, sugar and cream of tartar until peaks form. Then fold vanilla in.

Assembly:

In a 9×13 baking or casserole, make a layer of bananas, then wafers, then pudding. Repeat again.
Top with meringue and place in 350 oven  until meringue  browns.

Serve warm.





Monday

8

March 2010

1

COMMENTS

Baked Chicken with Lemon Onion Butter Sauce and Greens

Written by , Posted in chicken recipes, marie nygren, Recipe Articles

Marie is out of town but gave me this wonderful recipe to put up for all of you. She featured it a couple of weeks ago at the Farmouse and it was my husband’s favorite chicken dish so far. We hope you enjoy it just as much!

~ Dana Widmer

6 chicken breasts- skin on
Olive Oil
Salt and Pepper
8 oz. unsalted butter
1 medium onion chopped fine
6 Tablespoons fresh lemon juice
1-2 tsp salt
Tabasco

2 bunches collards or 4 bunches kale
Olive oil

Prep collards by removing rib from either green and tearing into bite size pieces.
Wash, drain and set aside.

Melt butter in a pan. Add onions and cook on low heat until translucent. Add lemon juice.Season to taste with salt. Add couple dashes of Tabasco to taste.
Keep warm.

Season chicken with salt and pepper. Heat small amount of olive oil in a skillet. Sear breasts 2 min on each side.
Place in a 375 oven and bake for 16- 20 min until done depending on thickness and weight of breast.
Keep warm.

In a larger pan or pot, heat oil and add greens. Stir greens in oil until tender. May add a little water and cover pot to steam them. Season with salt to taste.

To plate, place greens on plate or platter. Place chicken breast on top and spoon sauce over the chicken and greens.
Delicious served with corn pudding and jasmine rice.

Sunday

21

February 2010

2

COMMENTS

Salmon Cakes

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

I featured these Salmon Cakes this past weekend at the Farmhouse and they are always a favorite!

It really is a simple recipe and I hope you enjoy it as much as I do.

  • 2 cups finely flaked poached or grilled salmon ( I prefer poached)
  • 1 tablespoon dry mustard
  • 1/4 cup chopped fresh chives
  • 1 tablespoon finely chopped capers
  • 1/2 cup mayonnaise
  • 1 1/2 cups fresh bread crumbs
  • Fine dry bread crumbs, for dredging
  • 6 tablespoons (3/4 stick) butter
In a large mixing bowl, combine the salmon, lemon, juice, dry mustard, parsley, chives, capers, and mayonnaise and toss till well blended. Add the fresh bread crumbs.
Using your hands, form the mixture into 4 or 5 cakes and pat lightly in the dry bread crumbs.
In a large, heavy skillet, melt the better over moderate heat. Add the cakes and cook till golden brown, 4 to 5 minutes on each side. Keep warm till ready to serve with Caper Tartar Sauce.
Serves 4-6.
Caper Tartar Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 2 tsp. lemon juice
  • 4 drops Tabasco
  • 1/4 tsp pepper
  • Salt to taste
  • 1 tbs finely chopped green onion and capers
Mix mayo and yogurt thoroughly and add lemon juice, Tabasco, salt and pepper. Stir in onions and capers.

Monday

8

February 2010

0

COMMENTS

Cream of Tomato Soup

Written by , Posted in marie nygren recipes, Recipe Articles

My tomato soup recipe is a popular one that I served at the Farmhouse last weekend. It is so simple to make and the key is using San Marzano tomatoes- it really makes all the difference. This creamy soup is just perfect for these cold winter nights.

  • 2 tbsp unsalted butter
  • 1 medium onion
  • 2 lb tomatoes, peeled and quartered or 1 lg. can plum tomatoes (San Marzano)
  • 2 carrots, chopped
  • 2 cups chicken stock
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp fresh thyme leaves, plus extra to garnish
  • 1/2 cup whipping cream 
  • salt and freshly ground pepper
Melt the butter in a large saucepan. Add the onion and cook for 5 minutes until softened. Stir in the tomatoes, carrots, chicken stock, parsley and thyme. Bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15-30 minutes until the vegetables are tender.
Purée the soup in a Vitamix or Cuisinart until it is smooth. Return the puréed soup to the saucepan. Stir in the cream and reheat gently. Season the soup to taste with salt and freshly ground pepper.
** this soup can also be made without the whipping cream

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About Marie Nygren

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When people ask me what I do, I tell them I’m the co-founder of the Serenbe community and the Inn at Serenbe. But, the truest Read More...

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