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: Fresh Herbs

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

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

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

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

Roasted Red Onions with Tarragon

Marc J. Sievers

DSC_6690.jpeg

If you are someone who really loves onions then you probably love red onions, too! Their mild and sweet flavor make them the perfect partner-in-crime for sandwiches and salads. They are often used raw in recipes, but have you ever thought about how you could elevate a red onion by roasting it in the oven?  My Roasted Red Onions with Tarragon will change the way you think about this kitchen staple and open your taste buds to a new world of flavor!

New to the wonders of Tarragon?  It is a leafy green herb widely used in French cuisine and has a very distinct flavor, similar to anise.  You can serve these fabulous and flavorful onions hot as a side dish or let them come to room temperature and include them as an unexpected but delicious component for a cheese board ( a bit of brie, anyone?).  This dish also makes a sophisticated addition to an arugula salad with my go-to French Bistro Vinaigrette!

IMG-Signature-Marc 100px.jpg
 

 

Roasted Red Onions with Tarragon

Ingredients (serves 6)

  • Red Onion – 3 large, peeled, each cut into 8 wedges, cutting through the root end to keep the wedges intact

  • Sea Salt – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

  • Olive Oil – 7 tablespoons, divided

  • Tarragon – 10 sprigs, fresh 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place the onions, salt, pepper, and 3 tablespoons of olive oil onto a half sheet pan and toss together, being careful not to break up the individual wedges of onions.

  3. Next, evenly cover the onions with the sprigs of tarragon.  Brush the sprigs with the remaining 4 tablespoons of olive oil.

  4. Roast for 22-24 minutes until the onions are tender.  Serve hot.

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

Baguette Stuffing

Marc J. Sievers

Like many of you, stuffing is one of my favorite parts of a Thanksgiving meal!  Instead of preparing a stuffing from a bag (boring!), my Baguette Stuffing only takes a few steps and the result is just delicious and fabulous!  The combination of French bread and rye bread gives this dish a real depth of flavor, along with all of the fresh vegetables, herbs, and of course butter!   This recipe is as equally wonderful with almost-ripe pears.  Simply substitute the apples for pears and follow the same cooking directions.  You can also change the cashews for almonds, or even pecans.  Your traditional bread stuffing is about to get a major flavor makeover!


Baguette Stuffing

Ingredients (serves 6-8)

  • French Baguette – 24-inch, cut into ¾-inch cubes

  • Dark Rye Bread – 1 pound loaf, cut into ¾-inch cubes

  • Butter - 12 tablespoons, unsalted

  • Celery – 5 stalks, ½-inch diced

  • Onions – 2 medium, ½-inch diced

  • Granny Smith Apples – 2 medium, ½-inch diced, peeled, and cored

  • Garlic - 4 cloves, finely minced

  • Flat Leaf Parsley – ½ cup, roughly chopped, fresh

  • Rosemary – 3 teaspoons, finely minced, fresh

  • Thyme – 2 teaspoons, finely minced, fresh

  • Sea Salt – 1½ teaspoons

  • Black Pepper – 1½ teaspoons, freshly cracked

  • Vegetable Broth – 3 cups (low sodium preferred)

  • Raw Cashews – 1 cup, rough chopped

Directions

  1. Preheat the oven to 300 degrees F.

  2. Place the bread cubes on a sheet pan and toast them in the oven for 10 minutes.

  3. Meanwhile, in a large sauté pan set over medium-high heat, melt the butter. Once melted, add the onion, celery, apples, garlic, parsley, rosemary, thyme, salt, and pepper. Sauté for 15 minutes, tossing occasionally, until the mixture is soft.

  4. In a large bowl toss the bread, onion mixtue, vegetable broth, and cashews.

  5. Transfer to a 3-quart baking dish. Cover tightly with aluminum foil and bake for 30 minutes.

  6. Remove the foil and bake for another 20 minutes, or until the top is golden brown.

Print Friendly and PDF