Georgia Magazine - January 2011 - (Page 42)

Serenbe’s ‘super supper’ A culinary tour of Serenbe’s favorites By DeBorAh GeerinG B etween the certified organic farm, the two critically acclaimed restaurants and the adorable bakery that serves as the community hub, there’s no shortage of good food to be found in Serenbe. [See “A weekend in the country,” page 22.] We asked the proprietors of Serenbe’s restaurants—The Hil, The Farmhouse and the Blue Eyed Daisy Bakeshop—to share some of their favorite recipes, resulting in a dream meal of Southern spectaculars. You don’t have to serve all these dishes at the same time … but you certainly could! This seafood soup recipe is one of Serenbe co-founder Marie Nygren’s favorites. It comes from her mother, Margaret Lupo, who owned the famous and still-thriving Mary Mac’s Tea Room in Atlanta. The recipe is available in Lupo’s book, “Southern Cooking From Mary Mac’s Tea Room.” Leek and Potato Soup With Crabmeat 5 cups chicken stock or canned chicken broth 6 tablespoons butter 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 2 dashes Tabasco sauce 2 dashes Worcestershire sauce 1 bunch well-washed, fresh leeks (all but any brown leaves), chopped 1 bunch scallions, chopped 2 large garlic cloves, minced fine 3 large Idaho potatoes (about 1-1/2 pounds), peeled and diced 4 cups milk 2 cups heavy cream 2 cups cooked crabmeat, shrimp or scallops* (Marie notes: “Our favorite addition is crabmeat. Steam live crab** and pick the meat from them, or use pasteurized or frozen crab as a last resort. No canned seafood, please!”) chicken stock, butter, salt, pepper, Tabasco and Worcestershire sauce. Add chopped leeks, scallions and garlic. Simmer for 30 minutes and add potatoes. Simmer another 30 minutes. Mash potatoes and onion mixture in the stock thoroughly with a potato masher. Add milk and heavy cream. Taste and re-season. Note: This should be a thick, heavy, creamy soup. If it is too thick, thin with additional milk and taste for seasonings. Add crabmeat, shrimp or scallops. Simmer soup for 5 minutes, and you have my mother’s favorite meal. *If you use shrimp or scallops, sauté them quickly in butter, then add to the soup. **To steam crabs, place in pot with 2 inches of boiling water, 1 teaspoon vinegar and 2 teaspoons salt. Cover and steam on high heat for approximately 30 minutes. Cool crab under cold tap water. Pick crab and drop crabmeat into soup. Yields 15 (1-cup) servings. Preparation time: 30 minutes (1 hour if using live crabs); total time: 1 hour 30 minutes (2 hours if using live crabs). Hilary White, executive chef and owner of The Hil, loves to cook with the ultra-fresh, organic vegetables from Serenbe Farm. This easy-to-prepare side dish deliciously highlights two vegetables in frequent supply: beets and cucumbers. In a heavy Dutch oven over medium-high heat, bring to a boil Fried Chicken Sundays feature farm-fresh veggies, fried chicken, melt-in-your-mouth Farmhouse Biscuits and all the trimmings. COURTESY OF SERENBE Southern comfort foods, left, from Serenbe co-founder Marie Nygren’s personal recipe collection can be found on the menu at The Farmhouse. 42 More online at www.georgiamagazine.org GEORGIA MAGAZINE http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - January 2011

Georgia Magazine - January 2011
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Special Energy Report
A Country Boy Rolls
A Weekend in the Country
Around Georgia
My Georgia
Georgia@home
Gardens
Georgia Cooks
2011 Readers’ Choice Awards Entry Form
Cookbook of the Month
Snapshot

Georgia Magazine - January 2011