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Recipes & Entertaining Ideas

Filtering by Tag: Fresh Herbs

Roasted Red Onions with Tarragon

Marc J. Sievers

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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!

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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.

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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.

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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!

This recipe is part of “An Autumnal Feast!  A Collection of Recipes from Watermarc – Art & Appetite”.  Explore the other recipes in this series:

Happy cooking!


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.

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