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Recipes & Entertaining Ideas

Filtering by Tag: Roasted

Roasted Mashed Potatoes

Marc J. Sievers

During the holidays (and all year long), one of my favorite things to indulge in are mashed potatoes.  Growing up my Nan would serve huge bowls of them coated in melted butter and lightly seasoned with black pepper.  Just the anticipation from the smell of the boiling potatoes and the starchy air coming from the kitchen would make my mouth water!  Fast forward a “few” years, and it’s now my turn to host holidays and get-togethers while still maintaining the traditions of years past.

This year I really wanted to make a version of mashed potatoes that showcased the earthy taste of roasted potatoes and the freshness of basil.  Roasting the potatoes really deepens their flavor and the little browned bits that collect on the bottom of the pan add a slight crunch.  Since most holiday dishes use fresh herbs like rosemary, thyme, and sage I thought introducing basil would be a welcomed flavor to awaken the taste buds!  Take a glance at my Savory French Tart that features a seasoned rosemary crust and is perfect for serving as an hors d’oeuvre with champagne or a glass of wine before the feast.

Follow my recipe below and surprise your family and friends with a simple yet unique take on a classic dish!


Roasted Mashed Potatoes

Ingredients (serves 4 - 5)

  • Yukon Gold Potatoes – 3 pounds, peeled and cut into 2-inch cubes

  • Olive Oil – 4 tablespoons

  • Garlic – 5 cloves, peeled and lightly smashed

  • Butter – 6 tablespoon, unsalted

  • Whole Milk – 1 ⅓ cups

  • Sea Salt – 1 teaspoon

  • Black Pepper – ¾ teaspoon, freshly cracked

  • Gruyere – 1 cup, finely grated, plus more for garnish

  • Basil – ¼ cup, finely minced, plus more for garnish

Directions

  1. Preheat the oven to 400 degrees F.

  2. Place the potatoes onto a sheet pan and toss with oil olive. Roast for 40 minutes, tossing once half way through the cooking time.

  3. Meanwhile, in a small saucepan set over low heat add the butter and lightly smashed garlic cloves. Allow the butter to melt completely and simmer for 10 minutes.

  4. Then add the milk and return to a simmer. Remove from the heat, cover, and allow to steep for 20 minutes. Use a slotted spoon and remove the whole garlic pieces and discard them.

  5. Place a food mill fitted with a small disc-blade over a large heat-proof bowl. Process the potatoes and all the browned bits from the bottom of the sheet pan through the food mill, turning the handle back and forth.

  6. As soon as the potatoes are milled, whisk in the warm butter-and-milk mixture, salt, pepper, Gruyere, and basil.

  7. Garnish with a light sprinkling of freshly cracked pepper, grated Gruyere, and fresh basil. Serve hot

Tip: Use a rasp to grate the Gruyere in order to get very fine shreds.  These fine shreds will be completely absorbed into the potatoes allowing them to be very creamy and have a slight nutty texture.

Idea: Mashed potatoes may be kept warm in a heat-proof bowl set over simmering water.  Just cover the bowl tightly with plastic wrap first, making sure to keep it away from the flame.

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How to Roast Garlic

Marc J. Sievers

If you have never eaten or roasted garlic before you are in for a real treat!  When garlic is slowly roasted it takes on a slightly sweet flavor making it perfect to cook and bake with.  I love to use roasted garlic in pasta dishes, breads, and in my Roasted Garlic & Mascarpone Spread!  You can even enjoy roasted garlic on it’s own right out of the oven (after it cools a bit of course!), served to guests individually on small plates with canapé or appetizer forks during a dinner party or cocktail soirée!  Enjoy!


Ingredients (makes 12 heads of Roasted Garlic)

  • Garlic – 12 heads, medium size

  • Olive Oil – 1/3 cup

Directions

  1. Preheat oven to 410 degrees.

  2. Start by cutting ½ inch off the top of each head of garlic.

  3. Place each head of garlic in the well of a muffin pan. Drizzle evenly with olive oil, making sure to rub the olive oil into the tops of the garlic cloves.

  4. Cover with aluminum foil and bake for 40 minutes.

  5. Remove the garlic from the oven and allow to cool for 20 minutes.

  6. Using a small fork remove each garlic clove from the skin.

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Roasted Garlic & Mascarpone Spread

Marc J. Sievers

Whenever I am having guests over for drinks or dinner, I always like to start off the soiree with a canapé or hors d’oeurve that will pair perfectly with wine, champagne and mixed drinks. My recipe for Roasted Garlic and Mascarpone Spread is everyone’s “new favorite”! After the garlic has been roasted, it takes on a sweeter flavor and the mascarpone adds the perfect amount of creaminess and tang. Not only is this perfect to serve at a party, it’s also fabulous as a spread on sandwiches or as part of a picnic! Enjoy!

Sweet and savory, this simple hors d’oeuvres will set the tone for a sophisticated soirée!


Roasted Garlic & Mascarpone Spread

Ingredients (serves 8)

  • Garlic – 12 heads, medium size

  • Olive Oil – ⅓ cup

  • Mascarpone – ¾ cup, room temperature

  • Sea Salt – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

  • Balsamic Vinegar – 1 cup

  • Sugar – 1 tablespoon

Directions

  1. Preheat oven to 410 degrees F.

  2. Start by cutting ½ inch off the top of each head of garlic.

  3. Place each head of garlic in the well of a muffin pan. Drizzle evenly with olive oil, making sure to rub the olive oil into the tops of the garlic cloves.

  4. Cover with aluminum foil and bake for 40 minutes.

  5. Meanwhile, in a small saucepan set over medium heat, combine the balsamic vinegar and sugar. Allow to come to a boil, then lower heat to a simmer, and reduce to ½ cup. About 15 minutes. Set aside.

  6. Remove the garlic from the oven and allow to cool for 20 minutes.

  7. Next, in a medium bowl, combine the mascarpone, salt and pepper.

  8. Using your fingers, squeeze each clove of garlic out of its skin and into the mascarpone mixture.

  9. Gently mash the garlic with a fork and incorporate into the mascarpone mixture.

  10. Spread desired amount onto thin slices of baguette or crackers, drizzle with balsamic reduction and arrange on a serving platter.

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