Serenbe Style and Soul

with Marie Nygren

Monday

7

September 2009

Tomato, Vidalia Onion and Watercress Salad

Written by , Posted in cooking blog, marie nygren, Recipe Articles, serenbe, Serenbe Farmers Market, tomatoes


If you are looking for a way to enjoy a last blast of your summer tomatoes, this salad recipe makes a lovely addition to your collection.

Tomato, Vidalia Onion and Watercress Salad with Buttermilk Vinaigrette
  • 6 large ripe heirloom tomatoes, sliced
  • 1 large Vidalia onions, thinly sliced
  • 2 bunches watercress
  • 1 buttermilk vinaigrette recipe (see below)
On a platter, scatter the watercress. Lay the tomatoes on watercress and scatter onions across tops of tomatoes. Pour vinaigrette over entire salad.
For the Buttermilk Vinaigrette dressing, I love Frank Stitt’s recipe. He is one of my favorite Southern chefs.
  • 2 tablespoons of white wine vinegar or cider vinegar
  • 2 tablespoons of fresh lemon juice
  • 1/2 shallot, finely minced
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup buttermilk
  • 1 cup of mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons extra virgin olive oil
In a small bowl, combine the vinegar, lemon juice, shallot, and salt and pepper. Slowly whisk in the buttermilk, mayonnaise, and sour cream. Slowly whisk in the olive oil. Taste and adjust the seasoning. (The vinaigrette can be refrigerated for up to 5 days.)

Tuesday

1

September 2009

Bringing Serenbe style to Quinn’s house

Written by , Posted in black bean casserole, marie nygren, Recipe Articles, serenbe


Recently I took my youngest daughter back to school at the University of Colorado-Boulder to set up her first house and kitchen. Quinn has a house on campus with two girlfriends. All three girls invited their mom’s to help them set up.
Upon leaving Atlanta Quinn said to me, “Mom, you are going to bring Serenbe style and soul to this house, aren’t you?” With that I responded, “Of course!!

It was a fast filled two and a half days setting up their house. Luckily one of the girls moms got the kitchen organized with three sets of pans from each girl. It was so evident that the girls liked to cook as each had their own set of cookware, utensils, etc. Probably the best set up kitchen for three college seniors, fully equipped with a Cuisinart, wonderful knives, coffee pots, rice cookers, etc.


The one thing Quinn really wanted was for me to show her how to make her favorite childhood dish that I created when my girls were little. When they were growing up one of their favorite things to eat were black beans and rice. One day it came to me to make a casserole, kind of like a Mexican lasagna. So simple and easy to make and best to make in a Lodge black cast iron skillet which I will tell you more about in my post below this one!

Here is the recipe for my Black Bean Casserole:

  • 12 6″ corn tortillas

  • 1 lb. bag of black beans, cooked or 2 cans black beans (rinsed)
  • 1 4oz. can chopped green chiles
  • 3 cups cooked rice
  • 3/4 lb. pepper or monterey jack shredded cheese
  • 1 1/2 – 2 cups salsa (depending on taste)
  • 1 cup sour cream

Preheat oven to 375º. Mix cooked rice with black beans, salsa, sour cream and green chiles. Using a 12″ Lodge cast iron skillet layer 4 tortillas, then rice mixture, then shredded cheese.

Repeat with remaining tortillas, filling and cheese. You will have a total of three layers. On the top layer add additional salsa. Cook for 15-20 minutes or until cheese is melted.


Tuesday

1

September 2009

The Beauty of Lodge Cast Iron skillets

Written by , Posted in Miscellaneous

When setting up a kitchen for the first time or even if your kitchen is complete, I believe everyone should have a black cast iron skillet and I love Lodge skillets. I love them because they are pre-seasoned!
It used to be that you had to work for days just to get your skillet perfectly seasoned. A cast iron skillet is a coveted item in everyone’s kitchen.
Some people even collect old Lodge cast iron skillets and I know many who have fought over their mom’s or grandmother’s old skillets!
In a Southern kitchen I really consider it to be a priceless item.
“The beauty, which I told Quinn, is that they are multifunctional. You can scramble an egg, caramelize onions and use it for a casserole dish. That to me is one of the beauties of a Lodge black cast iron skillet.”

So while in Boulder we found one at Target and I was so excited and I showed Quinn how to make my black bean casserole. It’s simple and everyone loves it. 

And there is nothing better than cooking together with your daughter having a lovely night together!

Friday

28

August 2009

Southern Chef Series with Natalie Dupree

Written by , Posted in inn at serenbe, marie nygren, nathalie dupree, serenbe, Southern Chef Series

We have updated some of our original dates for our Southern Chef Series with Natalie Dupree.

Our new schedule is Sunday, October 11- Monday, October 12.
Natalie will be teaching “mastering the art of southern cooking” to a group of 10 guests. Days will be spent with Nathalie both cooking, learning her favorite recipes and hearing her wonderful stories of her many cooking adventures. 
 The chef series features Sunday and Monday afternoon cooking with Nathalie, lunch and dinner including wine and a one night stay at the Serenbe inn for each guest will be $295.
Please call the Serenbe inn at 770.463.2610 for more information and reservations.
We are very fortunate to have this opportunity to share Nathalie with 10 lucky guests! Please don’t miss out on this once in a lifetime opportunity. This will be a wonderful event to plan with your friends for a lovely little get-a-way.
As a personal friend, stay tuned to my blog for some memories and stories I have of Nathalie and her history with my mom.

Thursday

27

August 2009

Atlanta Magazine

Written by , Posted in atlanta magazine, farm to table, grits, inn at serenbe, marie nygren, Recipe Articles, serenbe, The Hil

This month Atlanta magazine is featuring a wonderful farm to table local eating guide which is very exciting for me because it features both the Farmhouse and the Hil restaurant both located in Serenbe.

The Hil is owned and operated by the restaurant’s namesake Chef Hilary White and husband Jim White. The Hil is their vision for a refined, yet informal, neighborhood restaurant, with a dedication to serving simple, farm-fresh cuisine.

The magazine also features two of my recipes that I know you will enjoy! One is for my grits souffle and the other is for a wonderful summer salad with Cucumber, Fennel, Onion and Mint with a delicious Buttermilk Vinaigrette.


“This dish has been a favorite at The Inn at Serenbe since we opened in 1996. It works great for breakfast, a brunch, or even dinner. I love using fresh collards from Serenbe Farms, but kale works well also. The addition of stone-ground grits, we use JennyJack Grits, adds a lovely texture.  And, the beauty of the dish is it can be made the day before.”

Here is my Grits Souffle recipe for you to enjoy.


  • 1 lb. grated sharp chedder cheese or goat cheese
  • 6 farm fresh or free range eggs, lightly whipped
  • 2 cups cooked Jenny Jack grits**
  • 1 cup cooked collards, chopped and drained
  • 2-4 cloves garlic, finely chopped or pressed
  • 1 tsp salt
  • 2-4 dashes of tabasco
Combine all ingredients in a bowl and mix until well blended. Pour into a 9 x 13 casserole dish. Bake in a 350º oven for 35-40 minutes until golden brown.

** Grits
  • 2 cups water
  • 1/2 cup grits
  • Boil water. Add grits and cook 5 minutes

Please click Atlanta Magazine for the summer salad recipe.

Tuesday

25

August 2009

What’s in my refrigerator

Written by , Posted in Miscellaneous


One of my favorite things to keep in my refrigerator are caramelized onions.

Every two weeks when I am working around my house I will finely chop up 3-4 onions, heat olive oil in my lodge skillet and add the onions. Once all the onions are in, I will add more oil to make sure they are covered and cook on the lowest simmer possible.
As I continue to work around the house, I always check on the onions and stir every thirty minutes.
With very little effort, I have lovely caramelized onions in about 2-2 1/2 hours!
“The beauty of caramelized onions in your fridge is that you can easily add them to the salmon you make for dinner, use them in your morning eggs or add them to any pasta dish”.

The possibilities are truly endless and I think you will agree that this is a great staple to have in your own refrigerator.
I’d love to hear how you use your caramelized onions, so feel free to email me: marie@serenbestyleandsoul.com.
Enjoy!

Friday

21

August 2009

Harvey’s Garlic Coleslaw

Written by , Posted in inn at serenbe, marie nygren, Recipe Articles, Serenbe Farmhouse

My father only made two things in the kitchen his entire life.
One was popcorn and the other was his garlic coleslaw. To this day, people rave about his coleslaw and it is still one of my favorites.
Harvey’s Garlic Coleslaw
  • 1 head cabbage
  • 3-6 cloves of garlic
  • 1/2 cup of mayonnaise (either Duke’s or Hellman’s)
  • 1/2 cup of Heinz white vinegar
  • salt and fresh ground pepper to taste

Slice cabbage with mandolin set at 1/4. Chop the garlic and rub along bottom and sides of bowl. Add the cabbage and mix with your hands. Mix the mayonnaise and vinegar well.

Pour small amount at a time into the cabbage and work with your hands until slightly wet.
Add salt and fresh ground pepper to taste.
One tip I always give everyone is, please do not allow any substitutions in the brand of mayonnaise or vinegar you use. It really does make a difference. And always use fresh ground pepper.
And if you really love garlic, I have been known to add up to 10 cloves per recipe!
The response I received from the eggplant souffle recipe was overwhelming so thank you for that. Going forward I will try to add recipes on a weekly basis so check back often for those.

Wednesday

19

August 2009

Soul Food

Written by , Posted in "soul food", "vidalia onions", marie nygren, serenbe, Serenbe Farmhouse

Soul food feeds you on lots of different levels.

It’s all about soul nourishment, when you see a thing of beauty such as a plate of tomatoes or you smell caramelized Vidalia onions cooking, it’s just another example of nourishment for your soul.
For me the kitchen is the most soulful place in the house. It is the one room where you can play to all five senses. And those five receptors are channels into the soul.
“I feel when all five senses are charged, it just opens you up to so much of the beauty of life, to the creativity of life, the joy and the fun and the grace of it all.”
How do we honor those senses everyday? For me there is no better place to honor who we are than in the kitchen.
That is what I love about the kitchen. It has always been the center of all my houses because when you are cooking, what you are really doing is sharing your heart with others.
Creating a simple nutritious meal is about caring and loving one another. It says you love yourself and your family. It tells others you want to sit down with them and hear how they are. People don’t care if you make an elaborate 10 step soup. They just want to share.
That for me is the essential part of cooking: sharing your heart and soul with another.

Monday

17

August 2009

Saturday

15

August 2009

Margaret’s eggplant souffle

Written by , Posted in "margaret lupo", eggplant, marie nygren, Recipe Articles, Serenbe Farmhouse

I love to share with people why I am so passionate about cooking and what it brings to my life and others. Today while doing my cooking demo at the Serenbe Farmer’s market, you only had to see this small boy’s face when he tasted my mom’s eggplant souffle to understand. My demo today was “everything eggplant” and a young boy approached my table with his mom. When asked if he would like to try a sample he said no and insisted he did not like eggplant. I told him this wasn’t like regular eggplant and thought he would enjoy it. After some thought, he gave in. With hesitation in his eyes he took his first bite, chewing slowly and looking very serious. Finally he looked up at me, flashed a huge smile and proclaimed “I like it!”

Here is my mom’s eggplant souffle recipe:

Preheat oven to 350. Peel and cut into 1-inch cubes: 1 medium eggplant 
Bring to a boil in a heavy saucepan: 2 cups of water

1 teaspoon of salt
Add eggplant, simmer, covered, 10 minutes. Drain and mash. You should have about 1 1/2 cups of pulp.

Cut crusts off: 1 slice of white bread
Soak bread in: 3/4 cup of milk
Add:
2 beaten eggs
1 tablespoon of grated white onion
2 tablespoons of melted butter
1 teaspoon of salt
1/2 teaspoon of white pepper

Add eggplant, mix well, and pour into 1-quart buttered baking dish. Bake at 350 degrees on the middle rack until souffle seems “set” in the middle, 30-45 minutes.

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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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