Tomorrow I will be announcing a new cooking contest that will be featured on my blog!
I am still finalizing all the details so check back to read all about it tomorrow! It's going to be very exciting and a lot of fun.
Wednesday, September 30, 2009
Monday, September 28, 2009
My mother's sister, Sarah Spano, was the Food Editor for the Columbus Ledger-Enquirer in Columbus, Georgia. Sarah was quite a character, a wonderful lady and a great story teller.
She would come to Atlanta often to visit her sisters who lived here. On one of those visits in 1976, I made a Chocolate Pecan Bourbon Pie for her. Aunt Sarah loved the pie so much that she wrote a story about me and my cooking. At sixteen, I had my first published recipe.
It's become a favorite dessert at the Inn and will be on the menu at the Farmhouse this weekend. We would love to see you for dinner.
Here is the recipe:
Chocolate Bourbon Pecan Pie
Combine in a heavy sauce pan:
- one cup of dark Karo syrup
- 3/4 cup sugar
- 1/4 tsp. salt
Bring to a rolling boil, stirring steadily, for two minutes.
Remove from heat and add;
- 3 tbsp. butter
Beat in separate bowl:
- 3 eggs
Pour hot syrup mixture slowly into eggs, beating with a wire whisk.
- 1 cup toasted pecan pieces (see "food byte" on side bar)
- 1/4 cup semi sweet chocolate chips
- 1/4 cup bourbon
Pour into unbaked pie shell and bake for 45-50 minutes, until filling is firm. Cool before cutting.
Friday, September 25, 2009
Tuesday, September 22, 2009
I hope you enjoy my cooking demo from yesterday's CBS 46 Better Morning show. We were thankful we had a chance to get some airtime because due to the Atlanta flood, most of the show was dedicated to the weather. Tracye Hutchins, one of their reporters had planned an entire Farm to Table show where Rebecca and I were to be on for several segments.
Since this was the biggest flood in 100 years, you can understand why we were so happy to be on the show! Rebecca Williams, one of my Serenbe neighbors did a wonderful container garden presentation featuring lovely vegetables from Serenbe Farms. The beautiful containers she used were from Farmer D, Daron Joffe who was the first farmer in Serenbe!
And my cooking demo featured Kale from the Serenbe farms. One of my favorite ways to cook Kale is to sauté it in olive oil with caramelized onions and salt and pepper. So easy to make and so delicious!
Monday, September 21, 2009
The weather "rained" out a big part of our Serenbe Farm to Table segment today but we were glad to have some time on the show. It was a great adventure with Dana Widmer and Rebecca Williams starting at 3 am as we loaded up our car and made our way to the television station. Rebecca did a wonderful segment on container gardens with vegetables from Serenbe Farms.
The video of my cooking demo segment will be posted in a day or two along with stories of our trip to Atlanta during the great flood.
Tracye Hutchins one of the morning reporters did our segment today. See her blog for part of our story.
The Southern Chef Series Welcomes
Sunday, October 11 & Monday, October 12
The Inn at Serenbe
An intimate group of 10 guests will settle into their accommodations at the Inn at Serenbe on Sunday afternoon, then walk through the wildflower meadow to my home, where you will prepare dinner side-by-side with beloved Southern chef, cookbook author, & James Beard award winner, Nathalie Dupree. Dinner will follow this hands-on experience, complemented by wine and Nathalie's stories of food and cooking.
On Monday morning, participants will enjoy breakfast at the Inn at Serenbe, then work with Nathalie & me to create a farm-fresh lunch for the group. The afternoon will be spent with Nathalie, sharing secrets and stories before heading back home that evening.
Update: the event with Nathalie has sold out. Please call the inn if you are interested in being placed on a waiting list in case of any cancellations.
Check out more stories about my friend Nathalie throughout my blog.
Saturday, September 19, 2009
Tuesday, September 15, 2009
I'm excited to tell everyone that on Monday morning September 21st CBS 46 Better Mornings will be having a segment on "farm to table" featuring Serenbe Farms and a cooking demo that I will be doing.
Rebecca Williams, another Serenbe resident will be showing how to put together a wonderful container garden featuring vegetables from the Serenbe Farm. You will learn about CSA's (Community Supported Agriculture) and get information on how to sign up for your own vegetable subscription!
For my segment, I will be doing a cooking demo and discussing all sorts of fun things happening at Serenbe, the Farmhouse, and of course the blog. We will even have a taste test to compare a store bought egg and a farm fresh egg!
The show is on from 5-7 am and we will be featured throughout the entire show. If you are not up that early, don't forget to set your DVR!
Sunday, September 13, 2009
While in Boulder I had two goals, cooking lessons and decorating. In addition to teaching how to make my black bean casserole dish, Quinn and her friends decided they wanted to have a pretty home as their nest for their senior year. For all three girls it was about having a beautiful space. It wasn't just about throwing a futon in, these girls were serious! Everyone showed up with their pieces of furniture agreed on during their Junior year.
"After Serenbe style"
It was an interesting exercise and collaborative effort of 3 girls and 3 moms putting a house together in a few days!
It’s amazing what can be done in 2 ½ days literally. We were in the car shopping between Target, Pier 1, World Market, TJ Maxx and local flea market shops. I had brought 4 packs of curtains with me from Ikea since there isn't one in Boulder.
What it transpired into was amazing.
The biggest thing of setting up a college home is that the girls were on a budget. There are some amazing finds at the stores we chose which is great when on a limited budget.
"A little paint on the wall and Voila, you have an instant nest where you can recoup, revive, or entertain!"
It all came together so beautifully. Each girl had something different and it really was a beautiful effort of bringing it all together.
The best moment was when 2 other friends walked in and said, “Wow, this looks like a real home.”
"After Serenbe style"
Friday, September 11, 2009
Here are a couple of recipes from our wonderful Georgia EMC day. I hope everyone enjoys both the chicken and the blueberry cobbler. The cobbler is one of my favorite recipes from Nathalie Dupree's cookbooks.
"The beauty of it is that you can use any kind of fruit you like and it is so easy to prepare. Just last week, I made the same cobbler with apples and it was absolutely delicious!"
Baked Chicken stuffed with Goat cheese and Red Pepper Jelly
- 6 chicken breasts, bone in skin on
- 8 oz mild goat cheese, softened
- 1 jar red pepper jelly
- ¼ cup olive oil
- Kosher salt
- Fresh ground pepper
Preheat oven to 375º. While oven heating, cut a pocket into each breast- 2 inches deep. In a cast iron skillet heat small amount of olive oil on medium heat. Sear each chicken breast for 3 minutes each side. Let cool.
Season each breast with salt and pepper on inside and outside. Stuff desired amount of goat cheese into the pocket and place in a baking dish. Top with 1-2 tbsp. of pepper jelly.
Place in oven and bake for 35- 40 minutes.
- 1 cup sugar
- 1/2 cup butter
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 cups blueberries
Wednesday, September 9, 2009
Sunday, September 6, 2009
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, September 1, 2009
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!