Send Marc a message!

Use the quick form on the right to send Marc an email.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

DSC_0271.JPG

Recipes & Entertaining Ideas

Filtering by Category: Components

Vinaigrette Vert

Marc J. Sievers

IMG_3675.jpg

You have probably heard of ‘Green Goddess’ dressing from the 70’s!  My Vinaigrette Vert  (‘vert’ means ‘green’ in French) is a reimagining of that classic recipe with a version that is no less herbaceous, but with a modern more flavorful, lighter (and French) twist, using crème fraiche instead of mayonnaise or sour cream as a base.  I love the bounty of fresh herbs that go into this vinaigrette, and I have found that using a food processor cuts down on the time spent chopping all of those herbs significantly.  Why spend time chopping when you can be eating?  This is a fabulous and versatile recipe that should be a staple in your rotation, as it makes for a deliciously fresh way to dress a plate of greens, a perfect accompaniment for crudités or a spread on a tartine!

IMG-Signature-Marc 100px.jpg
 

 

Ingredients (makes 1 cup)

  • Crème Fraiche – ½ cup

  • Sherry Vinegar – 1 teaspoon

  • Dill – ½ cup, roughly chopped

  • Tarragon – ¼ cup, roughly chopped

  • Basil – ¼ cup, roughly chopped

  • Chives – 3 tablespoons, roughly chopped

  • Mint Leaves – 1 tablespoon, roughly chopped

  • Parsley – 1 cup, roughly chopped, Italian flat leaf variety

  • Garlic – 2 cloves, roughly chopped

  • Lemon Juice - 3 tablespoons, freshly squeezed

  • Black Pepper – ½ teaspoon, freshly cracked

  • Fleur de Sel – ½ teaspoon

  • Olive Oil – ½ cup

Directions

  1. In the bowl of a food processor fitted with a steel blade, add all of the ingredients except the olive oil.

  2. Pulse a few times to combine the crème fraiche and fresh herbs.

  3. With the motor running, slowly pour the olive oil down the feed tube. 

  4. Transfer the dressing to a serving bowl and serve alongside a green salad.

Tip: You can also serve this vinaigrette as a dip for a vegetable crudité, use as a sauce on grilled or roasted vegetables and as a spread on tartines and sandwiches.

Print Friendly and PDF

Honey with Crushed Red Pepper Flakes

Marc J. Sievers

DSC_7332.jpg

Have you ever tried infused honey? Fresh herbs, spices and even dried flowers, can be used to give honey a whole new flavor profile. My Honey with Crushed Red Pepper Flakes is a quick and easy way to add a kick to cheeseboards, veggies and your favorite grilled cheese sandwich! All you need is a 16 ounce jar of honey (buy it already in a jar!) and about 1-2 teaspoons of crushed red pepper flakes (or more if you dare!). I find it easier to pour out a bit of the honey in order to make room for the pepper flakes and allow the flakes to incorporate freely with the honey in the jar. Use as much or as little of the pepper flakes as you like, close the jar and stir! To concentrate the flavor, allow the jar to sit at room temperature for at least 7 days, longer if you prefer a more intense infusion. I like to sit the jar in a sunny windowsill to maximize the spice of the pepper flakes even more!

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

Pistachio Butter

Marc J. Sievers

DSC_7175.jpg

We all know about the wonders of butter, but have you ever tried making a compound butter? A quick search of your pantry is all it would take to find a few things to make a delicious butter that can elevate many of your favorite dishes! My Pistachio Butter only calls for four ingredients, but it packs serious and sophisticated flavor. It is perfect to toss with blanched or grilled vegetables or to spread on toast or muffins in the morning.  This is a recipe that adds instant flavor to even the simplest dishes, like sautéed green beans (add the zest of a lemon for a touch of brightness!).  You can also add it to fresh vegetables from your garden, grocery store, or farmers market!

IMG-Signature-Marc 100px.jpg
 

 

Pistachio Butter

Ingredients (makes 10 tablespoons)

  • Whole Pistachios – ½ cup, shelled, unsalted

  • Butter – 8 tablespoons, unsalted, at room temperature, European-style preferred

  • Fleur de Sel – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

 Directions

  1. In a small sauté pan set over medium heat, add the shelled pistachios and toast for 3-5 minutes until lightly toasted, tossing occasionally.  Transfer them to a cutting board and allow them to cool for 10 minutes.

  2. Once the pistachios are cooled, give them a rough chop.  Transfer the nuts to a small bowl, add in the remaining ingredients and thoroughly mix.

  3. Cut a strip of parchment paper 5-inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  4. Serve by cutting into 1/2 inch thick slices.

Tip: This butter will keep perfectly fresh stored in the refrigerator or up to 1 week in an airtight container.  A fabulous last-minute addition to recipes where you want extra flavor.

Print Friendly and PDF