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: Dinner Party

Watch: Stuffed Croissants with Spinach

Marc J. Sievers

I am just so excited to share with you the first webisdoe of my newest series on YouTube of From My Kitchen To Yours: Table for Two edition!  When I started planning out recipes I wanted to film from my new cookbook, I really wanted to show you how truly easy and elegant my idea of cooking and entertaining for you and your +1 can be.  To launch the new series, I knew my Stuffed Croissants with Spinach would be the perfect recipe!  Not only can you serve these as part of a breakfast or brunch, they are also fabulous with a salad for lunch, or even as a first course for dinner.  Not to mention, the "filling" doubles as a creamy and luxurious spinach dip!

Series 5, Episode 1: Stuffed Croissants with Spinach


Stuffed Croissants with Spinach

Ingredients (serves 2)

  • Plain Croissants – 2, store-bought

  • Olive Oil – 1 tablespoon

  • Butter – 1 tablespoon, unsalted

  • Shallot – 1 small, finely minced

  • Garlic – 1 clove, finely minced

  • Spinach – 1 bag (5 ounces), rough-chopped, reserve 2 whole leaves for garnish

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly grated

  • Gruyère Cheese – 4 tablespoons, freshly grated, divided

  • Mascarpone – 2 tablespoons

  • Parmesan Cheese – 2 tablespoons, freshly grated (Parmigiano-Reggiano recommended)

  • Egg Wash – 1 extra-large egg lightly beaten with 1 tablespoon of water

Directions

  1. Pre-heat the oven to 350 degrees F.

  2. Line a half sheet pan with parchment paper. Slice each croissant horizontally along the outside curve, but not cutting all the way through—you want to make a “pocket” for the filling to nestle into. Set aside.

  3. In a 10-inch sauté pan set over medium-low heat, add the olive oil and butter. Once hot, add the shallots. Cook for 2 minutes just until translucent. Add the garlic and continue to cook for another 30 seconds, being careful not to burn the garlic.

  4. Next, add the chopped spinach, salt, and pepper. Cook for 3-5 minutes, stirring occasionally until the spinach is wilted and tender.

  5. With a spatula, transfer the hot spinach to a small bowl and add the parmesan, mascarpone, and 2 tablespoons of Gruyère. Stir until the mascarpone is melted.

  6. Next, spoon the mixture evenly into the “pocket” created in each croissant.

  7. Brush the outside of each croissant with egg wash, place a spinach leaf on top of each croissant and brush again with the egg wash. Then, evenly sprinkle each croissant with the remaining 2 tablespoons of Gruyère.

  8. Place onto the prepared sheet pan and bake for 7-9 minutes, until the cheese is melted and the spinach leaf is crisp. Remove from the oven and serve immediately.

Idea:  This recipe can also be served as a hot spinach dip!  Instead of stuffing the spinach mixture into a croissant, put it in a heat-proof serving bowl alongside a selection of pita chips, tortilla chips, black pepper crackers, or even crisp carrot sticks.

Print Friendly and PDF

Table for Two!

Marc J. Sievers

For nearly a year, I have been in the process of creating my new cookbook, Table for Two: Cooking and Entertaining for You and Your +1. And now, finally, it is nearly here! Table for Two debuts November 5 and I am simply bursting with excitement to share it with you! It has been a passion borne from the realization that we entertain for two quite often, and that two is a party! I laid out and wrote my new book with the idea that we each have different plus-ones in our lives—those friendships, relationships, and special connections who deserve our undivided attention. But, cooking (and entertaining) just for two is not always easy. How do you cook and entertain elegantly for two, without it feeling like you’re still throwing a dinner party for ten? Or worse, feeling it’s an effort not even worth making! Table for Two is my answer, presented as an easy-to-use guide.

But, more than just a book of recipes, Table for Two is one-part cookbook, one-part entertaining guide, with a dash of story-telling and memoir. From the very beginning, I set out to address the challenge of cooking and entertaining smartly just for a duo. I created every recipe completely from scratch to ensure each is perfectly portioned for two. I also kept it simple, flavorful, and familiar with elegant recipes you would want to serve to any +1 who is special to you! Giving your undivided attention to your +1 is at the heart of the experience I aimed to capture and guide you through with my cookbook. The food you prepare should support that, and doesn’t need to be complicated, fussy, or overly-extravagant.

What truly sets Table for Two apart is my focus on creating for you a trusted guide. With it, you can set up a catch-up around the coffee table, enjoy a kitchen island soirée, or a marvelous in-bed fête. I have set these scenes and more, with useful ideas, easy menus, and inspired stories, all centered on wonderful recipes with fresh ingredients and straight-forward preparation that doesn’t require exotic tools or wild ingredients.

You do not need to be a wiz in the kitchen, or even an experienced host/ess to entertain at home. What you must be, is willing! Willing to not only learn about fresh ingredients and useful techniques, but also to share that with your +1 and make whoever they are feel as through in that moment they are the only other person in the world that matters! Table for Two is sure to be a welcomed addition to your chef’s library as the first lifestyle cookbook and guide you will turn to for a party of two!

Order your signed copy of Table for Two!


Print Friendly and PDF

10 Simple & Helpful Tips for Entertaining

Marc J. Sievers

Edible Candied Flowers from my cookbook Entertaining with Love!

It is easy to take a simple get-together at home and turn it into an unforgettable evening—it is all in the details!  I am not talking about over-the-top details, or going to any great expense.  Entertaining at home can be transformed so easily with very simple yet thoughtful attention to seemingly small things that will result in a big impact and leave your guests raving about your soireé!  I have been hosting parties for friends, family, and clients for many years and here I have shared some of the most helpful (and simple!) tips and ideas that will make all the difference for your party and your guests.


10 Simple & Helpful Tips for Entertaining 

  • When hosting a cocktail party, buffet, or potluck choose one type of glass for all beverages, including water. I love using stemless flutes. They are elegant, add height to a table or buffet, and best of all fit into the dishwasher more easily than a traditional stemmed glass.

  • Keep a collection of paper cocktail napkins with different patterns, themes, and colors on hand. Not only are they useful for cocktails and finger foods but will help further the theme or color scheme of your soirée!

  • Always use glass for cocktails and wine—it both tastes and looks better.

  • Have extra clean towels and a trash bin at the ready to quickly manage a spill or broken glass.If you don’t have a coat closet (or it's full!), set up a portable garment rolling rack in the foyer or bedroom for coats. Make sure to have plenty of wooden hangers at the ready.

  • When a guest brings a host(ess) gift open it immediately in front of them so they can see your appreciation. Also, have a spare vase for flowers, room in the refrigerator for chilled wines and champagne, a place for red wine in your wine rack, and extra trays or serving bowls for any food offerings.

  • Keep your pantry stocked with glass (not plastic!) bottles of both still and sparking waters to serve during sit down dinners and cocktail soirées.

  • Edible flowers are an easy way to garnish salads, desserts, and even cocktails and on-the-rocks drinks! Make sure to only use pesticide free varieties. They can be found at many grocery stores or ordered online.

  • When enjoying cocktails or dining al fresco, provide your guests with colorful blankets or pashminas to help keep them comfortable if there is a slight chill in the air. This a wonderful way to add color to your soirée and further evoke the theme of your menu, party, and occasion!

  • Use deli style and Chinese take-out container's to send guests home with leftovers. I like to make small labels that say "Thank You", "Come Back Soon", "Something Yummy Awaits You", and "Bon Appétit" to stick on each container. Little details make all the difference!

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

 

Eggs Provençal

Marc J. Sievers

There is something so incredibly chic about enjoying a breakfast or brunch dish at dinner time—especially when having company over!  It takes people by surprise and with a sense of delight, transforming “just another dinner party” into a relaxed occasion.  With the menu change there’s usually a palpable mood-change—guests let their guard down and the dinner party goes from regular, to memorable.  The power of food always amazes me.

My Eggs Provençal is just the dish to change up your dinner party dynamic.  It is a flavorful combination of eggs, cream, cheese, and lots of fresh herbs.  I love to serve it with an arugula salad tossed in my French Bistro Vinaigrette, Roasted Savory Carrots, a crusty store-bought Baguette, and a dry Champagne or Rosé.

To enhance the chic-factor, I set my table with simple white plates, flatware, and linen napkins, scatter plenty of scentless white votive candles around the table, and use simple juice glasses filled with red or orange roses to add some drama!  Best of all, this elegant dinner comes together in well under an hour.  Happy cooking!


Eggs Provençal

Ingredients (serve 6)

  • Eggs – 12 extra-large

  • Olive Oil – 3 tablespoons

  • Yellow Onion – 1 medium, ¼-inch diced

  • Kosher Salt – 2 teaspoons, divided

  • Black Pepper – 3 teaspoons, divided

  • Garlic – 6 cloves, finely minced

  • Butter – 2 tablespoons, unsalted

  • Mozzarella Cheese– 1 cup, shredded

  • Rosemary – 2 tablespoons, fresh, finely minced

  • Thyme – 3 tablespoons, fresh, finely minced

  • Arugula – 3 cups, pre-washed

  • Parmesan Cheese – freshly grated, for garnish, Parmigiano-Reggiano recommended

Directions

  1. In a large bowl crack the eggs and whisk vigorously until the whites and yolks are completely incorporated and the mixture is a pale yellow. Set aside.

  2. In a large sauté pan set over medium heat, heat the olive oil. Once hot add onions and season with 1 teaspoon of salt and 2 teaspoons of cracked black pepper. Sauté for 7 to 9 minutes or until translucent and slightly tender. Next, add the garlic and sauté for another 1 to 2 minutes. Reduce the heat to medium-low. Add the butter to the center of the pan and melt.

  3. Next, add the shredded mozzarella to the egg mixture, then add the rosemary, thyme, 1 teaspoon of salt, and 1 teaspoon of cracked black pepper. Whisk vigorously to thoroughly mix and immediately pour into the center of the sauté pan.

  4. Gently stir the eggs, constantly scraping the bottom and sides of the pan with a spatula. The mixture will slowly come together and begin to thicken. Remove from the heat after about 8 minutes, when the eggs are wet-looking and gooey, but no longer runny. Continue to gently stir off the heat for another minute.

  5. Next, transfer the eggs to the center of a serving platter. Garnish with arugula and big shavings of Parmigiano-Reggiano cheese.

  6. Serve immediately.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

Simple Roasted Potatoes

Marc J. Sievers

I have discovered that the simpler the food the more everyone loves it, this has held true whether cooking for just Ryan, or for a crowd.  Now, do not confuse the word simple with the word boring—there is a huge difference between classic flavors and no flavor at all!  This is exactly what I love about my Simple Roasted Potatoes—I have taken a classic dish and enhanced the flavors as simply as possible.  The resulting recipe is as basic as it gets, yet incredibly delicious.

Roasting the potatoes in a little bit of olive oil, salt, and pepper, really brings out their natural flavor and makes them crispy on the outside and like little fluffy pillows inside.  I love using gorgeous heirloom varieties that come in the most stunning colors, adding even more personality to such a simple but satisfying recipe!


Simple Roasted Potatoes

Ingredients (serves 4-6)

  • Small Multicolored Potatoes – 1 ¾ pounds, cut in half or quarters (depending on the size)

  • Olive Oil – 3 tablespoons

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

Directions

  1. Preheat the oven to 400 degrees F.

  2. Place the cut potatoes onto a half sheet pan. Toss with olive oil, salt, and pepper. Arrange them in a single layer.

  3. Roast for 45-55 minutes, until the edges are crisp and browned, tossing once during the cooking process.

  4. Serve immediately.

Idea: This is the most basic recipe for roasting the smaller varieties of potatoes.  While these are completely delicious and flavorful as is, experiment with different garnishes; fresh parsley, smoked paprika, freshly grated Parmesan cheese, or truffle salt.  These are perfect for serving along side breakfast, brunch, lunch, or dinner.  

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

Warm Figs with Goat Cheese

Marc J. Sievers

Fresh figs are such a luxury this time of year!  Their normal season begins the first few weeks of June, then they come back to greet us from August through October.  While you can certainly find dried figs year round—they are fabulous to serve with cheeses, in pastas, or just eaten right from the container—fresh figs add such an elegant touch to a party.

In the past, I have written a few recipes using these luscious fruits, but my Warm Figs with Goat Cheese may just become your new favorite way to enjoy fresh figs this time of year!  How can you go wrong with fresh figs drizzled in earthy honey, rosemary, pistachios, and goat cheese?  The aromatic and savory rosemary adds a bit of an autumnal vibe, perfect for the start of this transitional time of year. 

Presentation is very casual as guests can literally spoon the warm figs onto slices of toasted bread.  Or, serve as a salad!  Best of all, you can assemble this dish one hour head of time and allow it to sit at room temperature (no need to take up precious fridge space).  Add the pistachios just before you are ready to bake and then bake as your guests arrive and are greeted by a fabulous and sophisticated aroma that will surely get them excited for what’s to come.

I like to bake and serve this dish in a cast iron skillet or pie plate—from oven to table!  Summer coming to an end isn’t so bad after all!  This is only the beginning of the fabulous fruits of Fall!


Warm Figs with Goat Cheese

Ingredients (serves 6 as an hors d’oeuvre, 4 as salad course)

  • Fresh Figs – 1 pint, stems removed and cut in half

  • Honey – 1/3 cup

  • Rosemary – ¾ teaspoon, finely minced

  • Goat Cheese – 3 ounces, at room temperature

  • Pistachios – ¼ cup, roughly chopped

  • Black Pepper – ½ teaspoon, freshly cracked

  • Sea Salt – ¼ teaspoon

  • *Baguette or crackers for serving as a hors d’oeuvre

  • *Arugula for serving as a salad

Directions

  1. Preheat the oven to 400 degrees F.

  2. Arrange the figs cut side up in a single layer in an oven proof dish or cast iron skillet.

  3. Drizzle the honey over the figs and sprinkle evenly with the pistachios, rosemary, salt, and pepper. Crumble the goat cheese evenly over top.

  4. Bake for 5 minutes, or until the cheese begins to soften.

  5. Remove from the oven and allow to cool for 10 minutes before serving.

As an hors d’oeuvre – allow guests to spoon the warm figs onto toasted slices of baguette or simple crackers.

As a salad – arrange handfuls of washed arugula onto salad plates (or onto a large platter for family style) and top with the warm figs.  The honey and natural juices from the figs will act as the vinaigrette.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

A Perfect Place Setting – Casual or Formal

Marc J. Sievers

Setting a table for a brunch, luncheon, or dinner is one of my favorite things to do. It allows me to be creative with colors, textures, and style. While there are a few rules when it comes to laying a properly appointed place setting, there are also chic and easy ways to make a time-honored tradition both fresh and new without compromising on etiquette.

First, decide how informal or formal you want your table to be. I keep a printed version of the charts below tucked away with my napkin rings, making it easy to reference when it comes time to set the table.


Informal Table Setting


Formal Table Setting


Next, it is onto selecting my accoutrements for my tablescape. Here are a few of my most-used ideas and tips when it comes to selecting the details for the table.

Dinnerware, Glassware & Linens

  • Simple clean-lined white plates are the best for showing off your cuisine. Remember, expensive does not always mean better. You can find white dinnerware just about everywhere and on any budget, including discount stores, flea markets, and garage sales. Some of my most-treasured finds are from thrift stores and flea markets.

  • I also love collecting antique mismatched china! It’s perfect to incorporate with my all-white dinnerware for a touch of whimsical elegance.

  • Use different patterns of vintage flatware to create a more informal feel.

  • Simple clear glassware and stemware is perfect for all types of parties. It allows the colors of wine and cocktails to become part of the table’s décor. Of course, crystal stemware is also perfect. It will add a bit of sparkle and glamour to any party, even the most casual!

  • When hosting a cocktail party, buffet, or potluck choose one type of glass for all beverages, including water. I love using stemless flutes. They are elegant, add height to a table or buffet, and best of all fit into the dishwasher more easily than a traditional stemmed glass. Of course, stemless does not apply to coffee and tea service.

  • If you are planning to serve a full complement of beverages, plan to use 3 to 4 glasses per guest, including a glass each for a cocktail, red wine, white wine, and champagne.

  • Always choose a natural fiber like cotton or linen for napkins, tablecloths, and runners. When something has a stain or spill you can easily pre-treat and launder at home.

  • Choose colors like crisp white or a delicate cream or ivory for your main set of linens. You will always be prepared for any party no matter the theme or style. You can easily dress up plain linens with ribbons, flowers, and other adornments.

  • Table runners, patterned or colored napkins, and plate chargers are fabulous ways to add color (and glamour!) to your table. Having more than one set of linens is a great way to add vibrant color and interest to your table and will pair perfectly with monochromatic napkins, tablecloths, placemats, and plates.

  • Avoid unnecessary stress by pre-pressing linens as soon as they have been laundered. I have a dedicated drawer and a small shelf where I store my ready-to-use linens.

  • While you may have a desire to insert a perfumed sachet in with your clean stored linens, it is not ideal. Any added scent to your linens will interfere with the scent of your food.

  • Always plan on having available double the number of napkins per guest. After dinner give each guest a new napkin for dessert. Nobody enjoys wiping their mouth with a soiled napkin.

  • For a rustic feel use over-sized, new, clean dishtowels for napkins or placemats. Choose ones that will fit the theme of your food and colors.


Table, Flowers & Service

  • A fabulous host or hostess sets the table the night before! You can take your time to make sure all of your details are in place, and you will have time to fix or work around any problems you might discover (a torn tablecloth or wax-encrusted candle stick). Doing so the night before also allows extra time in case you are running a tad behind in the kitchen (we all do!).

  • Flowers are a must for any soiree! Buy flowers and arrange them one or two days in advance of your soirée with warm tap water. This allows the blooms to relax and open which will make your arrangements appear fuller and more natural the day of your gathering.

  • Cut the stems on the diagonal to allow them to drink the most water. Change the water daily to keep your arrangements fresh and vibrant.

  • Buy flowers with little to no scent for the dining table or sideboard. You never want the scent of flowers to compete with the aromas of your food. Keep heavily scented flowers for the guest bathroom or foyer.

  • A flower arrangement set on your dining room table during dinner should be no more than eight inches tall. You want to create a low-lying display, something that can easily be “peeked” over so guests can converse with one another naturally.

  • Instead of placing one flower arrangement in the center of the table try placing three or five (use odd numbers) smaller arrangements in a single row going that spans the entire length of the table.

  • If you only have taller vases place a larger arrangement at each end of the table and sit guests between them. Fill in the middle of the table with candles, rose petals, potted herbs, or big bowls fresh produce.

  • If your budget is a bit tight opt for hand-made tissue paper flowers that can be made in a variety of colors and sizes. They can also be stored and reused. Not only are you saving money, but being green as well!

  • Antique silver trays and bowls are my signature entertaining trick! Both useful and beautiful, you can find them at garage sales, flea markets, and online. I like to buy many different sizes and shapes enabling me to always have the perfect shape every time. It is amazing what they will do to elevate your party and add instant style and sophistication! Perfect for serving canapés to cocktails, side dishes to desserts, they will fast become your “go-to” soiree item!

  • Use small glass or silver serving bowls for all condiments. Never put plastic bottles on the table. Not only will they detract from your tablescape, but nobody wants to read labels during a party.

  • I love using beautiful wired edged satin ribbon for napkin rings. Simply tie it into a bow around the napkin, then place a sprig of fresh thyme, rosemary, or a small stemmed flower in between the ribbon and napkin.


Print Friendly and PDF

Simply Fabulous - A Thanksgiving Table

Marc J. Sievers

Every year I dress my Thanksgiving table using everyday linens, plates, and glassware and add new design elements with flowers, candles, and colors.  This year I decided to try something new with textures and colors.  Instead of opting for traditional autumnal colors I experimented with lime, ivory, and purple and boy-oh-boy am I glad I did!  The color palette is fresh and clean and the pop of purple really adds a sophisticated touch. I love using simple round glass vases for arranging all types of flowers.  This year I wrapped them in burlap and ivory grosgrain ribbon.

The burlap adds a rustic element and the ribbon softens it, furthering my style of rustic-chic living.   Everything is held together with double-sided tape so after the holiday my vases can easily return to plain glass for another treatment (my mind is already wandering for Christmas!).  The ivory ribbon really pulls out the color in the flowers and adds a modern clean-line touch.


Tips for flower arranging:

  1. Flowers are a must for any soirée! Buy flowers and arrange them one or two days in advance of your soirée with warm tap water. This allows the blooms to relax and open which will make your arrangements appear fuller and more natural the day of your gathering.

  2. Buy flowers with little to no scent for the dining table or sideboard. You never want the scent of flowers to compete with the aromas of your food. Keep heavily scented flowers for the guest bathroom or foyer.

  3. Instead of placing one flower arrangement in the center of the table try placing three or five (use odd numbers) smaller arrangements in a single row that spans the entire length of the table.

  4. Cut the stems on the diagonal to allow them to drink the most water. Change the water daily to keep your arrangements fresh and vibrant.


Simple turnips have been transformed into tea light holders for my table this year!  I just love the earthy texture and pattern they have and they look fabulous with the purple tulips and pompom mums that I chose.  It almost looks as if they are made of clay.  I decided to place them down the center of my table but you can place them in clusters on silver trays, on a buffet, or even at each place setting if you are hosting a sit-down dinner.  Carve out a small hole on the top of each one just large enough to fit an unscented teal light in, then trim the root from the bottom so it can stand upright.  I added glass tea light holders amongst the turnips to add some elegance and sparkle.

Because I am hosting Thanksgiving this year potluck-style I need simple food markers to label each dish for my guests.  I will use simple green pears with brown tags, with each name written out in pencil (this also gives me flexibility in case a guest brings something different than what was planned).  The bright green pears will stand out nicely against the food and tablescape.  The little brown tags and twine can be used year after year!

I hope my tips, tricks, and photos bring you lots of inspiration!  Use them as a guide and create your own beautiful setting that reflects your personal tastes, favorite colors, and style.  Happy creating!

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF