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: Herbs

Carrot, Leek, & Potato Soup

Marc J. Sievers

There is nothing I find more satisfying than a big bowl of warm soup this time of year!  My Carrot, Leek, & Potato Soup is filled with fresh vegetables that are cooked until just tender, then puréed into a thick and luscious soup that is perfect for a cool evening dining al fresco, a casual supper, or a weekend lunch.  In fact, this soup is so hearty that all you need to serve alongside it is a basket a crusty French bread, a green salad, and a bold red wine—the ultimate in casual yet chic comfort food!  Best of all, you can store containers filled with this fabulous soup in the freezer for those extra-chilly nights when only a bowl of piping hot stick-to-your-ribs kind of soup will do!


Carrot, Leek, & Potato Soup

Ingredients (makes 5 quarts)

  • Yellow Onion – 1 small, ½-inch dice

  • Red Onion – 1 small, ½-inch dice

  • Leeks – 7 stalks, washed, ½-inch dice, both light green and white parts

  • Carrots – 6 large, peeled, ½-inch dice

  • Yukon Gold Potato’s – 5 large, peeled, ½-inch dice

  • Red Pepper – 1 large, ½-inch dice

  • Garlic – 8 cloves, rough chopped

  • Butter – 12 tablespoons, unsalted

  • Parsley – ½ cup, rough chopped, flat leaf, plus more for garnish

  • Thyme – 2 tablespoons, rough chopped

  • Black Pepper – 2½ teaspoon, freshly cracked

  • Sea Salt – 2 teaspoons

  • Vegetable Stock – 10 cups

  • Half and Half – 1½ cups

  • Parmigiano-Reggiano – freshly grated, for garnish

Directions

  1. In a large heavy bottomed pan or stockpot set over medium heat, add the butter.

  2. Once the butter is hot, add the leeks, as well as both yellow and red onions, red peppers, garlic, parsley and thyme. Cover and cook for 12-14 minutes, stirring occasionally.

  3. Next, add the vegetable stock, salt, pepper, potatoes, and carrots. Bring to a boil, then lower the heat and simmer covered for 20 minutes, or until the potatoes and carrots are tender.

  4. Working in small batches, transfer the soup into the bowl of a food processor fitted with a steel blade, and process until coarsely puréed.

  5. Return the puréed soup back into the pot. Whisk in the half and half and re-heat over medium heat until hot.

  6. Ladle into individual serving bowls and garnish with fresh parsley and freshly grated Parmigiano-Reggiano cheese.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

Fancy Schmancy Butter!

Marc J. Sievers

OK!  So let me start by giving you the true definition of what I call “Fancy Schmancy Butter”:

Compound butters (French: “Beurre composé”, pl. “Beurres composés”) are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. [Wikipedia]

Now that we have all the formalities out of the way, doesn’t that just sound delicious?!  I have been making (and eating!) fancy schmancy butters for years.  They are all the rage is fabulous bistros and high-end eateries all of the world.  They can be made in a wide variety of flavors, textures and even colors and are as simple as chopping, dash-ing, and mixing!  Whether you are serving something savory or something sweet, my fancy schmancy butters are guaranteed to add a burst of flavor and a creaminess to anything you can dream up!

Three distinct flavors; endless serving possibilities!


Herbed Butter

Ingredients

  • Butter – 1 stick, unsalted, at room temperature

  • Lemon Zest – 2 teaspoons

  • Dill - 2 teaspoons, finely minced, fresh

  • Parsley - 2 teaspoons, finely minced, Italian flat leaf variety

  • Chives - 2 teaspoons, finely minced

  • Honey – 1 teaspoon

  • Sea Salt – 1/4 teaspoon

  • Black Pepper – 1/2 teaspoon, freshly cracked

Directions

  1. Place all the ingredients into a small bowl and mix until combined.

  2. Cut a strip of parchment paper 4½ -inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  3. Serve by cutting into 1/2 inch thick slices.


Tip: Pairs perfectly with roasted and steamed vegetables, grilled chicken and fish, pasta and toasted baguette.


Countryside Butter

Ingredients

  • Butter – 1 stick, unsalted, at room temperature

  • Orange Zest – 1 tablespoon

  • Strawberry Preserves – 2 tablespoons

  • Sea Salt – 1/4 teaspoon

Directions

  1. Place all the ingredients into a small bowl and mix until combined.

  2. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  3. Serve by cutting into 1/2 inch thick slices.


Tip: Pairs perfectly with biscuits, french toast and pancakes.


Sweet Butter

Ingredients

  • Butter – 1 stick, unsalted, at room temperature

  • Brown Sugar – 2 teaspoons

  • Milk Chocolate – 2 tablespoons, rough chopped

  • Sea Salt – 1/4 teaspoon

Directions

  1. Place all the ingredients into a small bowl and mix until combined.

  2. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  3. Serve by cutting into 1/2 inch thick slices.

Tip: Pairs perfectly with pancakes, croissants and warm baguette for an unexpected twist for dessert.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF