Atlanta Homes and Lifestyles

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.

Holiday Bazaar

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!

Some of my favorite cookbooks

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.

Thanksgiving

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!

Corn Pudding

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.

Getting ready for 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.

Recipe Contest

The recipe contest continues for a bit longer during November. I am extending the deadline until November 29th since everyone is so busy this time of year.

I am looking for your favorite Sweet Potato recipe and the winner will receive dinner for two at the Farmhouse restaurant.

For more details, click contest. I am anxious to try all of the wonderful recipes I am receiving.

Please send recipes to Marie.

Culture Club in 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

Holidays in Serenbe

The holidays are quickly approaching and it is a wonderful time to be with us in Serenbe. We often hear residents and visitors say they love "stepping off the treadmill of life" and enjoying the calming relaxing feeling Serenbe provides, which makes the holiday season a perfect time to visit.

While here it will be a great way to kick off your holiday shopping in our unique shops. And don't forget to stop by our galleries. We have two art galleries and a photography studio for your enjoyment. Click "shopping" to see the shops of Serenbe.

After your day of shopping, enjoy a relaxing walk around the community, our nature trails and a visit to see our beautiful farm animals. To end your day of relaxation on a perfect note, enjoy some time in our newly opened Blue Med spa or the chance to have your hair done in the Paisley salon.

For Thanksgiving we would love you to join us as we serve you a traditional holiday dinner at the Farmhouse restaurant while providing an intimate, relaxed atmosphere in the historic main house of the Inn at Serenbe.

If you would like to join us, call 770.463.2622 for reservations. Our hours are 11 am- 7 pm.

                                                                  

Cooking day with Good Mews

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.

Southern Shepard's Pie

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.

A beautiful day

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.

Sunday Afternoon

My Friday is busy in the kitchen cooking for the 1000 guests we are having in Serenbe on Sunday for Les Dames d'Escoffier fundraiser event!

A portion of the proceeds from the day will go towards helping the Georgia Flooded Farmers Relief Fund so everyone is very excited the event has sold out!

I am cooking a special version of Shepard's pie to please come by and say hello. It is going to be a beautiful day on Sunday.

See Tucker Berta, Serenbe's Director of Communications on CBS 46!

**photo by Ben Rose at a previous event

Some great finds

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!

Les Dames d'Escoffier

Atlanta Les Dames d'Escoffier International will host it's 9th annual Afternoon in the Country in Serenbe on Sunday, November 8th, 2009.

Little did I know when I suggested to Angie Mozier, a member of Les Dames, to do a Sunday supper on the Serenbe grounds as a fundraiser that it would grow into one of the most anticipated and well attended food events in the Atlanta area.

This is my favorite food event of the year and I am very excited as this is my first year of cooking for Les Dames. Click 2009 participants to see everyone who will be at this years event.

I've been told only a few tickets are left . Click tickets to purchase now so you don't miss out. I hope to see you there. Let me know if you are a reader of my blog!

October Recipe Contest Winner

I am excited to announce our "green bean" recipe winner. Amelia Schaffner sent a delicious recipe for an end of summer green bean salad. In addition to her passion for cooking, she also shared her passion for photography which is seen in this beautiful photo of her salad.

End-of-summer farmer’s salad with green bean bundles

Ingredients:

• 1 pound green beans
• 2 ears of fresh corn, cleaned
• 4 or 5 okras (optional), ends cut off
• 2 green onions, separated into strands
• 1/4 red onion, finely sliced
• A few small tomatoes of various colors (red, yellow, and also green tomatillos), washed and halved
• 1 banana pepper, seeded and sliced in rounds
• A small bunch of fresh basil, chopped
• Salt and pepper, TT

Vinaigrette:

• 1/4 cup extra-virgin olive-oil
• 2 Tbsp red wine vinegar
• 1 clove garlic, peeled and smashed
• 1 tsp honey

Procedure:

Place a large pot of water to boil with some salt.

When it boils, add the green beans and cook about 7-10 minutes (depending on size). Remove the beans with tongs and place in a bowl of cold water and ice (to preserve crunch and color). Drain and set aside.

Repeat the same procedure for the okra. Drain. When cool, cut in small rounds and set aside.

Repeat the same procedure with the green onions strands (which we will use to tie the green bean bundles)

In the same water pot, cook the corn about 7-10 minutes, until tender but still with a “bite”. Move the corn with tongs to a bowl with cold water and ice. Drain. Using a knife, cut the corn kernels off the corn cobs into a bowl.

Prepare the vinaigrette in a small bowl by whisking the oil into the vinegar, then add the honey, the smashed garlic clove and season with salt and pepper.

In a large bowl, toss 4 tablespoons of the vinaigrette together with the corn kernels, the okra slices, the halved tomatoes, the banana pepper slices, and the basil. Taste and season again if needed.

Meanwhile, take about 10 green beans and tie them in a bundle with the blanched green onions.

To serve place the salad on a plate, in a mound and top with the green bean bundles.


Serves 4.

Halloween Party

The night began with neighborhood trick or treaters until dusk and then it was time to be on our way to Janice's party.

 Here I am getting ready for the party with my friends David and Dana. Sometimes I think the adults like to dress up more than the kids.

                                                                                                  

At the party! Luckily the rain didn't damper our spirits.                                                  

Kiss meets Julia Child.

See you again next Halloween!