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.

Headshot-WIDE-Marc_Sievers.jpg

Recipes & Entertaining Ideas

Filtering by Tag: Herbes de Provence

Herbes de Provence Chocolate Truffles

Marc J. Sievers

 

The dried spice blend Herbes de Provence is such a fabulous ingredient to have on hand!  This South of France signature seasoning is a blend of aromatic spices such as lavender, basil, rosemary, thyme, oregano, tarragon, parsley, fennel seed, marjoram, and sage.  Traditionally, it is used to flavor meats, poultry, and vegetables, however, I have used it in soups, breads, and now as the star (yet unexpected!) ingredient in my Herbes de Provence Chocolate Truffles!  I just love how the savory blend of herbs compliments the intensity of the dark chocolate and natural sweetness of the heavy cream – a match made in confectionary heaven!  Serve these sophisticated chocolates with a bold red wine, very dry Champagne, or alongside a cheese plate for an exciting twist!


Herbes de Provence Chocolate Truffles (makes 12-14 truffles)

Ingredients

·       Dark Chocolate – 6 ounces, finely chopped

·       Heavy Cream – ½ cup

·       Butter – 2 tablespoons, unsalted, at room temperature

·       Herbes de Provence – 2 teaspoons, dried

·       Cocoa Powder – ⅓ cup, unsweetened (Pernigotti recommended)

Directions

  1. In a small sauce pan set over medium heat, add the heavy cream and Herbes de Provence. Bring to just under the boiling point, then turn off the heat and allow to steep for 5 minutes.

  2. Meanwhile, place the chopped chocolate and butter into a large glass bowl. Set aside.

  3. Bring the heavy cream infusion back up to just under the boiling point. Using a fine mesh sieve strain the mixture over the chocolate, pressing down on the herbs with a wooden spoon making sure to extract all of the cream. Stir until completely smooth. This creates the ganache base.

  4. Place the ganache into the refrigerator to firm up, about 2 hours.

  5. Place the cocoa powder into a shallow bowl. Using a 1-inch scoop or tablespoon, scoop out balls of ganache and place onto a sheet pan lined with parchment paper.

  6. After you have scooped all the ganache, roll each one by hand into a ball and then roll each truffle through the cocoa powder to coat.

  7. Arrange on a serving platter, or place into an airtight container. Truffles can be stored for up to 4 days in the refrigerator.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

Roasted Cauliflower Soup

Marc J. Sievers

Winter is in full swing in Chicago—as it is in so many other parts of the country!  We’ve had snow, the wind whipping off of Lake Michigan, and the result for me has been a craving for a big bowl of piping hot soup.

It was just a few days ago that I got the craving for roasted cauliflower florets with bleu cheese sauce for dipping (a favorite snack of mine!), and I decided to make the roasted florets into a soup.  I wanted a soup that would be satisfying, creamy, and filled with fresh vegetable flavors.  I happened to be out of fresh Rosemary and Thyme, so to flavor the soup I turned to my bottle of Herbes de Provence—and I am glad I did! 

My Roasted Cauliflower Soup has beautiful flavor from the dried herbs, including a light floral taste from the lavender.  And since I had two slices of Max Poilane bread left from my loaf, I made those into Butter Croutons to have float atop my luxurious Roasted Cauliflower Soup.  Ryan opened a bottle of chilled Rosé, I filled two huge bowls full of soup, and we watched some old episodes of The French Chef as we enjoyed the snow fall that evening.  It doesn’t get better than this!


Roasted Cauliflower Soup

Ingredients (serves 4 as main course, 6 as soup course)

  • Cauliflower – 2 heads, just florets

  • Olive Oil – 6 tablespoons, divided

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

  • Butter – 2 tablespoons, unsalted

  • Carrot – 1 large, peeled, and ½-inch diced

  • Yellow Onion – 1 small, ½-inch diced

  • Garlic – 4 cloves, finely minced

  • Herbes de Provence – 1 teaspoon, dried, lightly crushed

  • Vegetable Stock – 4 cups

  • Half and Half – 1 cup

  • Green Onions – 3 stalks, trimmed, thinly sliced

Directions

  1. Preheat the oven to 425 degrees F.

  2. Place the cauliflower florets onto a sheet pan and toss with 4 tablespoons of olive oil, salt, and pepper. Roast for 30 minutes, until lightly browned and tender.

  3. Meanwhile, in a large heavy-bottomed pan set over medium heat, add the butter and remaining 2 tablespoons of olive oil. Once hot, add the carrots and onions. Cook for 10-12 minutes, stirring occasionally until tender.

  4. Add the garlic and Herbes de Provence and cook for another 1-2 minutes more, being careful not to burn the garlic.

  5. Add the stock, raise the heat to high, and bring to a slow boil. Then, reduce the heat and simmer for 5 minutes. Turn off the heat.

  6. Add the roasted cauliflower. Using an immersion blender or food processor, pureé the soup until smooth and thick. Stir in the half and half. Reheat over medium heat until just heated through.

  7. Garnish with green onions and croutons. Serve hot.


Butter Croutons

Ingredients

  • Bread – 2 slices, cut into ½-inch cubes

  • Butter – 3 tablespoons, unsalted

Directions

  1. In a medium sauté pan set over medium heat, add the butter. Once melted, add the bread cubes. Toast for 5-10 minutes, tossing occasionally, until lightly brown.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF