Serenbe Style and Soul

with Marie Nygren

Thursday

10

December 2009

Christmas in Serenbe

Written by , Posted in "smith hanes", serenbe

“The holidays are a magical place in Serenbe. My friend Smith Hanes helped me decorate the Inn the other day and we had great fun riding through the woods finding things to use. From magnolia leaves to pine and other wonderful foliage, it made for the perfect look we wanted in the inn.”

My dog Pudge hanging out near Guest Services. Since this is his former home he comes with me while I am in the kitchen and spends time on the property. He absolutely loves it! 

The Christmas tree is a collection of old and new family ornaments that have been with us for years.

Tuesday

8

December 2009

Serenbe Front Porch/Balcony Decorating Contest!

Written by , Posted in Miscellaneous


We are excited to announce Serenbe’s first annual Christmas decorating contest.

Here are the details:

To enter, simply decorate your front porch or balcony by December 20. Serenbe friends (non-residents) will serve as judges, and the winner and runner-up will be announced on the Serenbe Style & Soul blog on December 23rd.

The winner will also receive New Year’s Sweets from The Farmhouse!

Happy Holidays, and happy decorating!


Saturday

5

December 2009

Southern Chef Series with Linton Hopkins

Written by , 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.

Thursday

3

December 2009

Butter Pea and Kale Gratin

Written by , Posted in "frank stitt", farm to table, kale, marie nygren recipes, Recipe Articles

I adapted this recipe from Frank Stitt’s original recipe with white beans and collard greens.

My favorite pea is the butter pea and my favorite green is kale so decided this combination would be simply delicious. We sampled this last night during our prep time in the kitchen and the aroma alone made our mouth water.

We are featuring the gratin on the Farmhouse menu this week as one of our side dishes.

Butter Pea and Kale Gratin

  • 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.

Serves 8-10.

Wednesday

2

December 2009

Guest blogger: Dana Widmer

Written by , 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.

Monday

30

November 2009

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

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

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

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

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.