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 Tag: 07

Caprese Skewers

Marc J. Sievers

DSC_7598.jpg

When it is hot and steamy outside, the last thing I want to do is turn on the oven. But that doesn’t mean that delicious food needs to take a backseat! My version of classic Caprese Skewers is easy, breezy and beautiful, exactly what summer should be all about! Flavorful, ripe San Marzano plum tomatoes pair perfectly with a ribbon of fresh basil and creamy little Bocconcini mozzarella. Assembly could not be easier! In this version, instead of chopping basil as you would in a traditional caprese salad, I take a single leaf and roll it like a little cigar and slide it onto the skewer. Follow with the mozzarella, and spritz gently with my secret ingredient, fresh lemon juice! Not what you would expect, but it adds an amazing burst of citrus that enhances the overall freshness of this dish. Finish with a sprinkle of fleur de sel and freshly cracked black pepper, and you have a backyard soirée superstar that will disappear in no time!

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

Dill & Lemon Hummus

Marc J. Sievers

DSC_7445.jpg

I love a good hummus, don’t you? It works so well for entertaining a crowd and is a satisfying snack at home, any time of the day. But I don’t always have the time to make my own hummus and I might not have tahini or some of the other ingredients on hand. My Dill & Lemon Hummus is a fabulous way to infuse fresh flavor into store-bought hummus. Green onion and dill give this a fresh-from-the-garden touch while the lemon zest provides a kick of citrus that brings it all together. This is perfect for easy entertaining and nobody will know the shortcut of not making hummus from scratch.  It will be our secret;)

IMG-Signature-Marc 100px.jpg
 

 

Ingredients (serves 6)

  • Hummus – 16 ounces, plain, favorite store-bought brand

  • Dill – 1 ½ tablespoons, rough chopped, fresh

  • Lemon – 1 small lemon, zested

  • Green Onion – 1 tablespoon, finely minced, white and green parts

  • Parmesan Cheese – ⅓ cup, freshly grated, Parmigiano-Reggiano recommended

  • Olive Oil – 2 tablespoons, plus more for garnish

  • Black Pepper – ½ teaspoon, freshly cracked

  • Pink Pepper – ¾ teaspoon, freshly cracked, for garnish

Directions

  1.  In a medium bowl add the hummus, dill, lemon zest, green onion, parmesan cheese, 2 tablespoons of olive oil and black pepper.  Stir to combine. 

  2. Transfer the hummus to a shallow serving bowl, drizzle over more olive oil and garnish with pink pepper.  Serve with slices of English cucumber, crackers or crostini.

Tip: Pink pepper has a slight sweet floral note and really adds an extra layer of flavor, not to mention a colorful garnish!  While I don’t use pink pepper nearly as much as black or white pepper (and always freshly cracked), I always have a glass jar of pink peppercorns in the pantry too.   

Entertaining Tip: You can make this hummus in advance (prepare the hummus without the extra garnish of olive oil and pink pepper) and store it in an airtight container in the refrigerator for up to three days.  When you are ready to serve it, allow it to sit at room temperature for 2 hours.  Then transfer the hummus to a serving dish, garnish with olive oil, pink pepper and serve.

Print Friendly and PDF

Watermelon & Lime Wedges

Marc J. Sievers

DSC_7619.jpg

Summer just isn’t summer without watermelon making an appearance at a barbecue or endlessly repeating the iconic line “I carried a watermelon” from my all-time favorite summer movie Dirty Dancing! While a beautifully ripe melon is definitely a classic all on its own, it’s a lot easier than you think to kick up the flavor and make it truly something special. My Watermelon & Lime Wedges have a generous sprinkle of flaked sea salt and freshly cracked black pepper to enhance the natural sweetness of this summertime favorite while adding zingy lime zest (I love using a classic rasp by Microplane to get just the bright green part of the lime) for something that is uniquely unexpected and completely delicious! And who doesn’t love food on a stick? Sliding a popsicle stick into the wedges is not only fun, it makes these the ultimate grab-and-go snack, allowing your guests to make their rounds at the party and come back for more!

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

Jet Lag Pasta

Marc J. Sievers

DSC_7635.jpg

Traveling is something that I have always loved. Jet lag, not so much. Being in Chicago while still being on Paris time is not exactly my idea of fun… My Jet Lag Pasta, featuring Boursin Cheese, is the perfect easy, go-to dinner for when you are back home after a fabulous trip and you can barely keep your eyes open and need to get something on the table, fast! Whenever Ryan and I return from a vacation abroad, I make this for us- it’s creamy, warm and the ultimate comfort food, regardless of the time of the year. Think of it as a luxe version of mac and cheese! Before we leave, I make sure to have all of the ingredients on hand so everything is there and ready to go when we get back. Even if you don’t have any travel plans on the horizon anytime soon, Jet Lag Pasta is still a great dish for a quick weeknight meal. Or, you can dress things up a bit by adding fresh herbs like basil, flat-leaf Italian parsley, or dill and make it special enough for company!

IMG-Signature-Marc 100px.jpg
 

 

 Ingredients (serves 4)

  • Heavy Cream – 1 ½ cups

  • Boursin Cheese – 5 ounces, Garlic & Fine Herb variety

  • Sea Salt – ½ teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

  • Fusilli – 1 pound, cooked al dente

  • Parmesan Cheese – ½ cup, freshly grated, Parmigiano-Reggiano recommended

Directions

  1. In a large skillet set over medium heat, add the heavy cream. 

  2. Once it begins to simmer, add the Boursin cheese, salt and pepper.  Allow the cheese to slowly melt into the hot cream, stirring occasionally.  Once the cheese is just melted, after about 2 minutes, turn the heat to low and keep the cheese sauce hot but not bubbling. 

  3. Add the cooked hot pasta to the cheese sauce and toss to combine.  Let the pasta cook in the sauce for 1 minute, until the pasta is coated and the sauce has thickened.

  4.  Lastly, off the heat, add the Parmesan cheese, toss to combine and serve. 

Tip: You can make my Jet Lag Pasta with any shape of pasta like bucatini, capellini, bowties or even penne.  Try to time when the cheese sauce is just melted to when you strain the pasta.

Print Friendly and PDF

French Carrot Salad

Marc J. Sievers

IMG_3668.jpg

Carrot salad is something that can almost be considered a type of ‘street food’ in Paris. You often see it pre-packaged in many of the markets and it is a refreshing change from the typical (and sometimes boring) salads that we reach for during the summer. What I love about my version of French Carrot Salad is that it is simple and full of farmstand-fresh flavor, due to the crisp, grated carrots, flat-leaf Italian parsley and the creamy, luxe vinaigrette that brings it all together.

Don’t skip the step of shredding carrots yourself.  I like to use top carrots (carrots that still have the greens attached) because these tend to be the freshest available in the grocery store and have the best flavor.  While it may be appealing to save a few extra minutes and use pre-shredded carrots, who knows how long they have been in that bag!  Also, if you are at the farmer’s market or your grocery store and you happen to see tri-color carrots, those would be absolutely gorgeous to use for this salad. Perfect to bring along for a picnic!

IMG-Signature-Marc 100px.jpg
 

 

Ingredients (serves 6)

Salad

  • Carrots – 1 pound, peeled and finely shredded

  • Parsley – 1 cup of whole leaves, Italian flat-leaf variety

  • Chives – ⅓ cup, finely minced

Vinaigrette

  • Olive Oil – 3 tablespoons

  • Honey – 1 teaspoon

  • Dijon Mustard – 1 ½ teaspoons

  • Crème Fraiche – 1 tablespoon

  • Lemon Juice – 2 tablespoons, freshly squeezed

  • Fleur de Sel – ½ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

Directions

Salad

  1. In a large bowl add the carrots, whole parsley leaves and chives.  Set aside.

Vinaigrette & Assembly

  1. Place all of the ingredients into a jar with a tight-fitting lid. Shake vigorously for about 60 seconds.

  2. Pour the vinaigrette over the carrot mixture and toss. 

  3. Transfer the salad to a serving bowl or platter, garnish with more salt and pepper and serve at room temperature.

Tip: You can make the vinaigrette up to 3 days in advance and store in it the refrigerator in same jar you made it in.

Print Friendly and PDF

Parisian Fresh Flower and Garden Herb Arrangement

Marc J. Sievers

IMG_3510.jpg

Contrary to what you may think, having a burst of beautiful blooms on your table does not have to be expensive or complicated. In fact, constructing a high-impact arrangement only requires a trip to your local grocery store! I think it is fun to get creative when it comes to florals and I love the idea of mixing in some fresh herbs with the flowers. There is something so modern and chic about bringing in edible, garden elements as part of the centerpiece for a table setting. Here, I have mixed in some bright green sage leaves with mint and aromatic rosemary. I placed all of the herbs in small drinking glasses filled with water to keep them happy and maintain their color!

The star of this arrangement are peonies that are in their full glory. When you buy peonies at the market, you want to make sure that you buy blooms that are still tight, so as to allow them to open up slowly over the course of a few days. I nestled the peonies in the glasses with the herbs and added a few loose tulip heads in for good measure! For a little mood lighting, I lit a few unscented candles. I mean, doesn’t everyone look better with a little candlelight?

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

Roasted Vine Tomato French Omelette

Marc J. Sievers

IMG_3577.jpg

You already know how much I love serving French omelettes as my house meal- the dish that I prepare for first-time guests to my home. Do you have a house meal? If not, you might want to consider a fabulous and simple French omelette. It is the perfect backdrop for an endless variety of delicious toppings, and they are not just for breakfast! My Roasted Vine Tomato French Omelette is not only gorgeous, it is also amazingly easy as a weekday dinner or makes for an impressive presentation served in multiples on a platter for entertaining. Roasting the tomatoes releases their full depth of earthy flavor and adds a splash of color that definitely lets your guests eat with their eyes first!

Want to learn more about French omelettes? Be sure to pre-order my new cookbook, Earthy & Elegant: French Omelettes!

IMG-Signature-Marc 100px.jpg
 

 

Roasted Vine Tomato French Omelette

Ingredients (makes 1 omelette, multiply recipe as needed)

Tomatoes

  • Vine Tomatoes – 1 stem (plus any that fall off the vine)

  • Olive Oil – 2 tablespoons

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

Omelette

  • Eggs –  2, extra-large, at room temperature

  • Sea  Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

  • Butter  – 1 tablespoon, unsalted

  • Parmesan Cheese - 1 tablespoon, freshly grated, Parmigiano-Reggiano recommended

Directions

  1. Preheat the oven to 350 degrees F.  Place the stem of tomatoes onto a half sheet pan and drizzle with olive oil and sprinkle with salt and pepper.

  2. Roast for 10-15 minutes, until the tomatoes are wilted but not bursting.  Set aside.

  3. In a small bowl, beat the eggs, salt, and pepper until the yolks and whites are fully incorporated.

  4. Place a 10-inch non-stick frying pan over medium-high heat.   Allow the pan to get very hot, but not smoking.

  5. Add the butter and swirl it around to evenly coat the bottom and sides of the pan.  Once the butter is completely melted, the foam has subsided, pour the eggs into the center of the butter.

  6. Allow the eggs to sit for just a few seconds before you begin swirling the pan over the heat.

  7. Continue the swirling motion for roughly 20 to 25 seconds.  Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself. The finished omelette will end up in the far lip of the pan.

  8. Grasp the handle of the pan from underneath and rest the far lip of the pan  (where the omelette has formed) slightly off-center onto the bottom of a dinner plate.

  9. Gently turn the pan upside down over the plate.  The omelette will then drop into position.

  10. Garnish with the warm stem of tomatoes, parmesan cheese, more salt, black pepper and serve.

Print Friendly and PDF

An Easy Parisian Breakfast

Marc J. Sievers

DSC_0272.JPG

They say that breakfast is ‘the most important meal of the day’. But I also think it can be a perfect casual moment for entertaining, whether you are hosting out-of-town guests or doing an early-morning catch-up with friends! An easy Parisian breakfast is also a way to break out of the boring egg-and-toast routine and do something a little more chic and elevated during a long weekend or any day you have more time to slow down and enjoy the morning. All it takes is a quick trip to your favorite grocery store! Here, I have assembled a few things that are quintessentially Parisian: freshly baked croissants and country bread, ripe strawberries, a delicious berry jam, yogurt in individual ceramic jars and a black tea for a (very necessary) shot of caffeine! Arrange the components on some of your favorite serving platters or a beautiful wooden board for a delightfully French way to start your day, regardless of the season!

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

Parmesan & Arugula Tartine

Marc J. Sievers

IMG_3687.jpg

There are few dishes more iconically French than the tartine. Think of a tartine as the chic, Parisian older sister of the open-faced sandwich. Simple and easy to make, tartines are a delicious combination of a few really good ingredients. My Parmesan & Arugula Tartine starts with a good crusty country bread that can be found in any bakery or grocery store. Start by toasting a thin slice of bread in a toaster until it is crisp and golden. Let it cool for a minute then schmear a little of my Vert Vinaigrette on top, add shavings of spicy Parmigiano-Reggiano, a few leaves of crisp arugula and finish with some fleur de sel and black pepper, et voilà! I like to serve this as chic little lunch or cut into pieces for an hors d’oeuvre (both with a glass of white wine!). However you serve this, make sure it is often!

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

Eclectic Parisian Table Setting

Marc J. Sievers

IMG_3644.jpg

Regardless of where I am entertaining, whether at my home in Chicago, or while I am traveling, a beautiful table is always where I begin. When I was in Paris working on my new book, I invited some friends over and decided to set a table that was a little different than what I would normally do at home: something more eclectic and colorful that would be the perfect backdrop to a lively and fun evening! I began to build this table setting with some gorgeous pink hydrangeas (my favorite flower!) that I found at the market. Hydrangeas do not have a scent and I paired them with white unscented candles, so as to not have anything competing with the smell of the delicious food on the table!

When it comes to layering the table, now is the time to bring out some of those amazing and interesting pieces you have collected over the years but haven’t had a chance to use yet. The more colorful, the better! Instead of worrying about everything matching, think about a single color that you want to showcase, like I have done here with pink- the color is highlighted not only in the flowers, but on the placemats and on the small plates I have used in the setting. The only rule here is to have fun with the process and show off your favorite pieces!

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

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

Fresh Herb and Vegetable Table Garland Table Garland

Marc J. Sievers

IMG_3503.JPG

You know that I love flowers for entertaining, but there is something so earthy and elegant about a table garland made with fresh herbs and colorful vegetables! The markets in Paris are stocked full of fresh produce and it was the perfect inspiration for a table arrangement for a gathering of friends for the evening. The fact that everything can be bought from your favorite local grocery store or farm stand (or picked that day from your garden) makes this fabulous for an impromptu dinner party or just an innovative way to add some color to a regular weekday meal. This is so easy to arrange! I placed a small head of lettuce in a bowl with some water (to keep it crisp) and put some asparagus and herbs into simple water glasses. I rounded out the garland with gorgeous heirloom tomatoes in a basket and a beautiful head of radishes on a vintage silver tray. A show stopping baguette wreath was the finishing touch to bring a bit of Paris to the table!

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

Parisian Kitchen Picnic

Marc J. Sievers

IMG_3543.jpg

Even when I am traveling, I always find time to entertain. When I was in Paris last month working on my new book, I invited some friends over for a casual kitchen picnic. After recipe testing all day long, cooking was not on the menu! I made things easy for myself and bought some gorgeous and deliciously French bites that I knew would be instant crowd-pleasers, like a couple of sweet and savory tarts, mini quiches, fresh fruit and super-luxe truffle potato chips. I wanted to make sure that I had a variety of flavors and textures on the table, but also kept in mind what would make it easy for my guests to help themselves throughout the evening. The best part? You can recreate this with items from your favorite grocery store! Most supermarkets have prepared food sections that offer a great selection of delicious picnic-ready components, like tarts, salads and olives. Pick up a few condiments, like fig preserves and dijon mustard, grab a fresh baguette, some fresh flowers and of course wine! Most definitely cannot forget the wine!

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

Assembled Parisian Dessert

Marc J. Sievers

IMG_3696.JPG

Fabulous desserts do not always have to involve a long list of ingredients or an even longer list of steps to create. My Assembled Parisian Dessert comes together quickly, without sacrificing an ounce of what we love when we just want something delicious and sweet! It’s also a great way to show off any beautiful platters that you wish you used more often! The star of this recipe is fromage blanc, a soft creamy cheese from France.  It is low fat but still has a luxurious texture and delicate flavor, making it a perfect pairing for fresh strawberries and butter cookies. It is also fun to experiment with the fromage blanc; you can add fresh herbs for the summer or add cinnamon for a bit of warmth in the fall. It is an incredibly versatile French cheese and I know that once you give it a try, it will become a staple in your kitchen!

IMG-Signature-Marc 100px.jpg
 

 

Ingredients (serves 6)

  • Fromage Blanc - 8 ounces, at room temperature

  • Honey – 3 tablespoons

  • Fleur de Sel – ¼ teaspoon

  • Dark Chocolate - 2 ounces, roughly chopped, plus more for garnish, 72% Cacao recommended

  • Butter Cookies, for serving

  • Fresh Strawberries, for serving

  • Mint, for garnish 

Directions

  1. In a medium bowl, whisk together the fromage blanc, honey, Fleur de Sel and dark chocolate. 

  2. Transfer to a serving bowl, sprinkle the top with more chopped chocolate and place it on a serving platter.  Serve with butter cookies, strawberries or even pound cake.  Garnish the platter with fresh mint.  Serve at room temperature.

Print Friendly and PDF

No-Cook Heirloom Tomato & Fresh Herb Salad

Marc J. Sievers

IMG_3583.jpg

Living in downtown Chicago, I don’t have the space to have a vegetable garden, but I am lucky enough to live around the corner from a fabulous farmer’s market.  It is my favorite place in the city to buy fresh produce, especially heirloom tomatoes and fresh herbs.  My No-Cook Heirloom Tomato & Fresh Herb Salad is the perfect way to use up your bounty of beautiful, colorful tomatoes and to make sure none of your herbs go to waste.  Add this recipe to your rotation if you are looking for a make-ahead dish!  This salad can sit at room temperature for several hours, allowing all of the herbs to slowly infuse the olive oil.  I like to serve this with crusty bread to soak up every last drop of the oil since it is just bursting with so much flavor!

IMG-Signature-Marc 100px.jpg
 

 

Ingredients

  • Heirloom Tomatoes – 3 pounds, varying sizes and colors

  • Olive Oil – ½ cup, plus more for serving

  • Fleur de Sel – 1 ½ teaspoons, plus more for garnish

  • Black Pepper – 1 ½ teaspoons, freshly cracked, plus more for garnish

  • Basil – ½ cup

  • Parsley – ½ cup, whole leaves, Italian flat leaf variety

  • Mint – ½ cup, whole leaves

  • Dill – ½ cup, whole fronds

  • Chives – ½ cup, trimmed 1 ½ -inch lengths

  • Tarragon – ½ cup, whole leaves

Directions

  1. Cut the large tomatoes in thick slices, the medium ones in wedges and the smaller ones in half.

  2. Choose a large platter or shallow serving bowl and arrange the tomatoes so you have varying sizes and colors mixed together and drizzle with olive oil.  Sprinkle with Fleur de Sel and black pepper.

  3. Next, scatter the tomatoes with all of the fresh herbs.  Drizzle with more olive oil and garnish with more Fleur de Sel and black pepper.

Tip: Not only is this a fabulous salad, I also love to toss it with freshly cooked pasta, red pepper flakes and ciliegine (small balls of fresh mozzarella) for an earthy dinner – perfect for weeknights and company, too!

Summer Tip: Whether you buy your tomatoes from the farmers market, farmstand or grocery store, I like to leave them in a warm sunny window for at least 4 hours before serving.  The sun will warm them up and help release the aromatics from the fresh herbs – a perfect summer treat!

Print Friendly and PDF

A Parisian Flower Arrangement with Tulips & Eucalyptus

Marc J. Sievers

IMG_3496.jpg

When I pick up my fresh flowers for the week, I love to mix them into interesting and modern arrangements that are simple, chic and completely unexpected. While in Paris working on my new book last month, I found these gorgeous, long-stemmed Dutch tulips and some fabulous eucalyptus branches at one of my favorite florists in the city, the incredibly stunning Adriane M Fleuriste in Saint-Germain-des-Près. You could easily find both of these at your local grocery store! Eucalyptus is a go-to of mine throughout the year, because I can get a voluminous, dramatic effect without spending a lot of money. Using the eucalyptus as a foundation, build the arrangement by placing the branches in a vase filled with warm water. There is no rhyme or reason for the placement of the branches, which is half of the fun (the more wild looking the better!). For the tulips, be sure to cut the stems on a diagonal, to allow the blooms to drink in as much water as possible. Then place the tulips around in the vase to complement the eucalyptus branches. Et voilà! A beautiful Grocery Store Flowers Made Fabulous arrangement, perfect for entertaining or for an earthy and elegant everyday moment just for you.

IMG-Signature-Marc 100px.jpg
 

 
Print Friendly and PDF

Fines Herbes French Omelette

Marc J. Sievers

IMG_3576.jpg

One of my favorite dishes to make is a classic French omelette.  In fact, it has become my house meal, what I always serve to guests the first time they visit my home.  French omelettes are easy and really fabulous when they are made with just a handful of fresh ingredients.  My Fines Herbes French Omelette lets the fresh herbs shine while tucked inside a beautifully folded simple French omelette.  It’s the perfect quick weekday meal and a great way to make use of leftover herbs.  Don’t let the technique scare you!  Getting the fold just right does take some practice, but if you take your time (and remember it’s all in the wrist!), you will be whipping up these omelettes in no time.  And I really do mean ‘no time’.  This omelette only takes 30 seconds to cook!  Who doesn’t love a 30-second meal?

IMG-Signature-Marc 100px.jpg
 

 

Ingredients (makes 1 omelette, multiply recipe as needed)

  • Eggs –  2, extra-large, at room temperature

  • Sea  Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

  • Dill  – ¾ teaspoon, finely minced

  • Tarragon - ¾ teaspoon, finely minced

  • Chives - ¾ teaspoon, finely minced

  • Parsley – ¾ teaspoon, finely minced, Italian flat leaf variety

  • Butter  – 1 tablespoon, unsalted

Directions

  1. In a small bowl, beat the eggs, salt, pepper and fresh herbs until the yolks and whites are fully incorporated.

  2. Place a 10-inch non-stick frying pan over medium-high heat.   Allow the pan to get very hot, but not smoking.

  3. Add the butter and swirl it around to evenly coat the bottom and sides of the pan.  Once the butter is completely melted, the foam has subsided, pour the eggs into the center of the butter.

  4. Allow the eggs to sit for just a few seconds before you begin swirling the pan over the heat.

  5. Continue the swirling motion for roughly 20 to 25 seconds.  Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself.  The finished omelette will end up in the far lip of the pan.

  6. Grasp the handle of the pan from underneath and rest the far lip of the pan  (where the omelette has formed) slightly off-center onto the bottom of a dinner plate.

  7. Gently turn the pan upside down over the plate.  The omelette will then drop into position.

  8. Garnish with more salt, pepper and fresh herbs and serve.

Print Friendly and PDF