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Recipes & Entertaining Ideas

Filtering by Tag: Vegetarian

Veggie Sliders

Marc J. Sievers

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This is a two-parter!  First, the Fresh Thyme Mayo was something I created back in 2011 for a TV show Ryan and I competed on for Food Network called Bobby’s Dinner Battle: Battle Chicago where three teams of two people cooked for Bobby Flay (he was in my kitchen!) and other judges for the title of Best Home Cook of Chicago.  This Mayo was a huge hit and ultimately helped us win!  Second, Ryan and I absolutely adore hotel bars — a favorite spot of ours is Gibson’s Chicago where Ryan orders the filet mignon sliders and a vodka martini (shaken, of course).  I am always a bit envious since I have yet to come across a vegetarian version in any bar.  But now I can re-create a similar atmosphere at home, vodka martini included!

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INGREDIENTS (Makes 6 sliders)

Fresh Thyme mayo:

  • Mayonnaise – ¼ cup

  • Dijon Mustard – 1 teaspoon

  • Thyme – ½ teaspoon, finely minced, fresh

  • Lemon Zest – ½ teaspoon

  • Lemon Juice – 1 tablespoon, freshly squeezed

  • Sea Salt – 1/8 teaspoon

  • Black Pepper – 1/8 teaspoon, freshly cracked

INGREDIENTS

Veggie Sliders:

  • Cannellini Beans –1 can (15 ounces), drained and rinsed

  • Basil – 3 tablespoons, finely minced, fresh

  • Parsley – 3 tablespoons, finely minced, fresh, Italian flat-leaf variety recommended

  • Olive Oil – 3 tablespoons, divided

  • Butter – 1 tablespoon, unsalted

  • Red Onion – 1 small, ¼-inch diced

  • Thyme – 1 teaspoon, finely minced, fresh

  • Rosemary – 1 teaspoon, finely minced, fresh

  • Oregano – ¾ teaspoon, dried, lightly crushed

  • Sea Salt – ¾ teaspoon

  • Black Pepper – ¾ teaspoon, freshly cracked

  • Red Pepper Flakes – ¼ teaspoon

  • Garlic – 3 cloves, finely minced

  • Dried Bread Crumbs - ⅓ cup, plus 1 tablespoon, plain variety

  • Egg – 1 extra-large, lightly beaten, at room temperature

  • Half and Half – 1 tablespoon

  • Parmesan Cheese – 3 tablespoons, freshly grated, Parmigiano-Reggiano recommended

  • Pretzel Slider Buns – 6, split

  • Gruyere Cheese – ¾ cup, freshly grated, for topping

DIRECTIONS

Fresh Thyme Mayo:

  1. Combine all of the ingredients into a small bowl and mix until incorporated.

Veggie Sliders:

  1. Start by preheating the oven to 350 degrees F.  Line a half sheet pan with parchment paper.  Place 1 tablespoon of olive oil into a small bowl.  Set aside.

  2. In the bowl of a small food processor fitted with a steel blade, add the drained beans, basil, and parsley.  Pulse until the beans are almost smooth, but still have a bit of texture.  Transfer to a medium bowl and set aside.

  3.  In a 10-inch sauté pan set over medium heat, add 2 tablespoons of olive oil and the butter.  Once hot, add the red onions, thyme, rosemary, oregano, salt, pepper, and red pepper flakes.  Cook for 5-7 minutes until the onions are soft, stirring occasionally.

  4. Next, add the garlic and cook for another 60 seconds, being careful not to burn the garlic. 

  5. Scrap the onion mixture and any remaining olive oil into the bean mixture.  Add the breadcrumbs, egg, half n half, and Parmesan cheese to the same bowl.  Using a fork, combine all of the ingredients being careful not to compact the mixture. 

  6. Using a 2 ¼-inch scoop, form 6 balls by lightly rolling the mixture between the palms of your hands.  Place each ball onto the prepared half sheet pan.

  7.  Bake for 10 minutes, then using a spatula, gently flatten each ball into a patty about 1 ½-inches thick.  Then brush the tops with the remaining 1 tablespoon of olive oil.  Add the split buns, cut side down, onto the same sheet pan to toast as the patties finish baking. 

  8.  Return the half sheet pan to the oven and bake another 10-15 minutes, or until lightly browned.  

  9.  Assemble each slider with as much grated Gruyere and Fresh Thyme Mayo as desired, and serve hot. 

Tip: Aside from topping these with Gruyere cheese and my Fresh Thyme Mayo, they can be topped with caramelized onions and Roquefort cheese, Fontina and marinara sauce, or really almost any combination!  Just remember, this recipe does have heavy Italian-inspired flavors, so make sure to play up on that!

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Cheese Tortellini Soup with White Beans

Marc J. Sievers

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Sometimes, there is nothing better than a big bowl of piping hot, satisfying soup. Although soup can be a simple affair, there is no reason at all that you can’t also turn up the luxe factor a bit! For my Cheese Tortellini Soup with White Beans, I started with a store-bought vegetable broth that I infused with thyme, crushed fresh garlic and exotic saffron to kick up the flavor. I especially love the addition of the saffron in this recipe because of the hint of spice and the luxurious golden color it gives to the broth. Top with a generous sprinkle of grated fresh parmesan and pair with warm baguette, et voilà! Weeknight dinner, done!

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Cheese Tortellini Soup with White Beans

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

  •  Vegetable Broth – 8 cups, favorite store-bought variety

  • Thyme – 6 sprigs, fresh, tied into a bundle with kitchen string

  • Garlic – 3 cloves

  • Saffron – ½ teaspoon

  • Crushed Red Pepper Flakes – ½ teaspoon

  • Sea Salt – ¾ teaspoon

  • Black Pepper – ¾ teaspoon, freshly cracked

  • Cheese Tortellini – 10 ounces, favorite fresh store-bought variety

  • White Beans – one 15.5 ounce can, rinsed and well-drained

  • Parmigiano Reggiano – freshly grated, for garnish

Directions 

  1. In a large saucepan set over medium heat, add the vegetable broth, thyme bundle, garlic, saffron, crushed red pepper flakes, salt and pepper.  Allow to come to a boil, reduce the heat, and simmer for 15 minutes to allow all the flavors to blend together. 

  2. Next, remove and discard the thyme bundle.   

  3. Using a slotted spoon, remove each garlic clove and crush each one, and return it back into the stock.

  4.  Add the cheese tortellini into the simmering stock and cook according to package directions.  Add the white beans during the last 60 seconds of cooking.  This will prevent the beans from being overcooked.

  5.  Ladle into bowls, top with parmesan cheese, and serve hot.

Tip: To give this soup even more flavor and texture you can add fresh baby spinach when you add in the white beans.  The heat of the soup will wilt the leaves and cook it to perfection in just 60 seconds!

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Apple & Herb Wellington

Marc J. Sievers

When I began testing this recipe for my new cookbook Table for Two: Cooking and Entertaining for You and Your +1, the combinations of ingredients seemed endless (and they really are!).  I finally settled on a selection of fresh herbs, apple, fragrant fennel and onions.  To give it even more “body”, I added Gruyère cheese that I diced into very small cubes.  This prevented the filling from getting too heavy with melted cheese, and instead created pockets of gently melted Gruyère that added the right amount of richness to the finished dish.  Keep in mind, this recipe does make two larger portions, so I like to serve it alongside a salad dressed in my French Bistro Vinaigrette

What I love most about this recipe is that you can interchange the fresh herbs and filling and have it adapt to be season specific.  During the fall and winter, I like to use fresh sage and rosemary (a perfect vegetarian main course for the holidays!), and replace the parsnip with butternut squash.  In the spring and summer, I love using basil and chives, and replace the apple with zucchini.

Like this recipe, so many other recipes from Table for Two are adaptable to help make entertaining as easy, elegant, and as truly delicious as possible, for you and your plus one!


Apple & Herb Wellington

Ingredients (serves 2)

  • Olive Oil – 3 tablespoons

  • Fennel – ¾ cup, ½-inch diced

  • Yellow Onion – 1 medium, ½-inch diced

  • Parsnip – 1 medium, peeled, ½-inch diced

  • Pink Lady Apple – 1 medium, ½-inch diced

  • Thyme – 2 teaspoons, finely minced, fresh

  • Sea Salt – ¾ teaspoon

  • Black Pepper – ¾ teaspoon

  • Garlic – 2 cloves, finely minced

  • Parsley – 3 tablespoons, finely minced, Italian flat-leaf variety recommended

  • Whole Cashews – ⅓ cup, rough chopped

  • Golden Raisins - ⅓ cup

  • Parmesan Cheese – 2 tablespoons, freshly grated, Parmigiano-Reggiano recommended

  • Gruyère Cheese – 3 ounces, ¼-inch cubed

  • Frozen Puff Pastry – 1 sheet, thawed overnight in the refrigerator

  • *Egg Wash – 1 extra-large egg lightly beaten with 1 tablespoon of water

Directions

1.     Start by preheating the oven to 400 degrees F.  Line a half sheet pan with parchment paper.  Set aside.

2.     In a medium sauté pan set over medium heat, add the olive oil.  Once hot, add the fennel, onion, parsnip, apples, thyme, salt, and pepper.  Cook for 10-12 minutes, stirring occasionally, until very tender, but not brown.

3.     Add the garlic and parsley and continue cooking for another 1 minute, being careful not to burn the garlic.  Transfer to a medium bowl to cool for 5 minutes.  Once cooled, stir in the cashews, raisins, and both cheeses.

4.     Next, on a lightly floured surface, roll out the thawed puff pastry dough to be roughly 12x14-inches.  Cut the dough in half creating 2 pieces measuring 12x7-inces.

5.     Divide the filling evenly onto half of each piece of dough, leaving a ½-inch border.  Brush the border with egg wash*, and fold over top the other half of each side of the dough.  Using the tines of a fork, seal the edges by of the dough by pressing the tines lightly into the dough.  Do this on all three sides or each packet.  Transfer to the prepared baking sheet.

6.     Brush the tops with egg wash*.  Using a small knife, cut three slits on the top of each packet.

7.     Bake for 15-20 minutes, or until the pastry is puffed up and golden brown.

8.     Remove from the oven and allow to cool for 5 minutes before serving.

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Fruit Conserve

Marc J. Sievers

A holiday dinner in my family would not be complete without jellied cranberry sauce (with the can lines!) in a little crystal dish on the table!  While I still love that sentiment and tradition, I have upped the game with my Fruit Conserve.  My version of “cranberry sauce” is brimming with flavorful ingredients like dried figs, golden raisins, dried cherries, and currants – just to name a few!  I have even added a few tablespoons of Grand Mariner, an orange liqueur, to add a little more depth of flavor – it is the holidays after all!  What I love the most about this recipe is it can be made up to three days ahead of time and stored in an air-tight container in the refrigerator.  Allow it to sit for 20 minutes at room temperature before serving.  Leftover conserve is fabulous when warmed through and served over vanilla ice cream or even on crackers with slices of Brie.  A triple-duty recipe, perfect for this time of year!

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!


Fruit Conserve

Ingredients (serves 6-8)

  • Water – 1 cup

  • Sugar – 1¼ cups

  • Fresh Cranberries – 1 bag (12 ounces)

  • Honey Crisp Apple – 1, peeled, cored, ½-inch diced

  • Bosc Pear – 1, peeled, cored, ½-inch diced

  • Orange – 1, zested, seeded and ½-inch diced

  • Lemon – 1, zested, juiced

  • Grand Marnier – 3 tablespoons

  • Cinnamon – ¼ teaspoon

  • Course Sea Salt – ¼ teaspoon

  • Golden Raisins – ½ cup

  • Dried Black Mission Figs - ½ cup, rough chopped

  • Zante Currants – ½ cup

  • Dried Cherries – ½ cup

Directions

  1. Start by placing the water, sugar, and cranberries into a medium-sized saucepan set over medium heat. Cook for 5 to 10 minutes, or until the cranberry skins open.

  2. Next, add the apple, pear, orange, zests, and lemon juice. Continue cooking for 20 minutes, stirring occasionally.

  3. Finally, off the heat, add the raisins, currants, cherries, figs, cinnamon, salt, and Grand Marnier. Allow to cool and place into the refrigerator to set.

  4. Serve slightly chilled.

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Savory Beet & Farrow Cake

Marc J. Sievers

Inspiration for new recipes really can come from anywhere.  A certain smell, a store window, a trip to a fabulous specialty foods store, and of course a restaurant!  Last year when Linda and I were out to lunch, we both ordered a vegetarian burger filled with roasted beets and nutty farrow – it was so good!  After a few tries, I came up with my Savory Beet & Farrow Cake – an elegant twist on the veggie burger we had at lunch.

Instead of making individual patties, I decided to bake it in cake form, making it elegant enough to serve at a dinner party or cut up into small squares for a cocktail party.  You can roast the vegetables and sauté the onion mixture up to three days ahead of time.  You can store them together in an airtight container in the refrigerator.  Then, on the day of your soirée, continue to follow the assembly and cooking directions - et voilà!

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! 


Savory Beet & Farrow Cake

Ingredients (serves 6 as a main course or up to 12 as an hors d'oeuvre)

  • Sweet Potato – 1 large, peeled, ½-inch diced

  • Beets – 2 medium, peeled, ½-inch diced

  • Farrow – ½ cup, uncooked

  • Water - ½ cup

  • Red Onion – 1 medium, peeled, ½-inch diced

  • Sage – 1 tablespoon, finely minced, fresh

  • Garlic – 4 cloves, peeled, finely minced

  • Nutmeg – ⅛ teaspoon, freshly grated

  • Panko – 1 cup

  • Sea Salt – 1 teaspoon, divided

  • Black Pepper – ¾ teaspoon, divided

  • Butter – 1 tablespoon, unsalted

  • Olive Oil – 3 tablespoons, divided

  • Parmigiano Reggiano – ¼ cup, freshly grated

  • Gruyère – ½ cup, freshly grated

  • Eggs – 5 extra-large, at room temperature

  • Half and Half – ¼ cup

Directions

  1. Preheat the oven to 400 degrees F. Prepare a 9-inch round spring-form pan by buttering both the interior sides and bottom. Line the bottom with parchment paper, then butter the top of the parchment paper. Set aside.

  2. Place the sweet potatoes and beets onto a sheet pan. Toss with 2 tablespoons of olive oil, ¾ teaspoon of salt, and ½ teaspoon of pepper. Roast for 40 minutes, turning once half way through the roasting time. Remove from the oven and set aside.

  3. Meanwhile, in a small sauce pan, bring ½ cup water to a boil. Add the farrow, and cook for 18 to 20 minutes, or until tender. The farrow will still have a bite to it. Drain well and set aside.

  4. In a medium sauté pan set over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once heated, add the onions and ¼ teaspoon of both salt and pepper. Cook until tender and translucent, stirring occasionally.

  5. Next, add the garlic, nutmeg, and sage, and continue to cook for an additional 2 minutes. Transfer to a large bowl. Add the roasted vegetables and cooked farrow and set aside.

  6. In a small bowl, beat the eggs and half and half. Then add both cheeses.

  7. Pour the egg mixture over the vegetable mixture and add the panko. Gently stir to mix completely.

  8. Transfer the mixture into the prepared spring form pan. Bake for 25 to 27 minutes, or until set.

  9. Remove the pan from the oven and allow to cool for 5 minutes before serving.

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Curried Pumpkin Soup

Marc J. Sievers

I love taking a classic flavor, like pumpkin, and giving it a flavor-makeover!  My Curried Pumpkin Soup is a new classic in my home this time of year.  The flavors are still very traditional, but the addition of dried yellow curry powder make it a feel a little bit more special and, dare I say, exotic!  This is a perfect soup for a chilly autumn or winter day!  This soup can be prepared up to three days in advance of serving and stored in an air-tight container in the refrigerator.  You can also freeze large containers of soup to be enjoyed at a later time.  Gently re-heat in a large pot over medium-low heat – soup anytime!

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!


Curried Pumpkin Soup

Ingredients (serves 6)

  • Carrots – 2 large, peeled, ½-inch diced

  • Leeks – 2 large, ½-inch sliced (white and light green parts only)

  • Yellow Onion – 1 large, ½-inch diced

  • Honeycrisp Apples – 2 medium, peeled, cored, ½-inch diced

  • Garlic – 5 cloves, finely minced

  • Pumpkin Purée – 2 cans (15 ounces each), plus ½ cup (not pumpkin pie filling)

  • Vegetable Broth – 8 cups (preferably low sodium)

  • Thyme – 2 tablespoons, finely minced, fresh

  • Sea Salt – 2 teaspoons

  • White Pepper – 1 teaspoon

  • Yellow Curry Powder (mild) – 3½ teaspoons, divided

  • Half and Half – 1 cup, at room temperature

  • Butter – 6 tablespoons

  • Olive Oil – 6 tablespoons

Directions

  1. In a large, heavy-bottomed pan, set over medium heat, add the olive oil and butter. Once hot, add the onions, leeks, apples, carrots, garlic, salt, pepper, thyme, and 3 teaspoons of curry powder. Cook for 20 minutes, stirring occasionally.

  2. Add the vegetable stock and 30 ounces of the pumpkin puree. Continue cooking uncovered for another 20 minutes, stirring occasionally.

  3. Carefully transfer the hot contents of the pot into the bowl of a food processor fitted with a steel blade. Purée for 2 minutes until mostly smooth. The soup should still have a slight texture. Note that you may have to do this in smaller batches if you are working with a smaller processor or blender.

  4. Pour the soup back into the pot and add the half and half, the remaining ½ teaspoon of curry powder, and the remaining ½ cup of pumpkin purée. Whisk until completely incorporated.

  5. At this point you can gently reheated, and serve.

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An Autumnal Feast! A Collection of Recipes from Watermarc – Art & Appetite

Marc J. Sievers

This year, Ryan and I are spending my birthday and Thanksgiving in Chicago and will be taking full advantage of our festive city leading up to the big feast!  On my birthday we have dinner plans at my favorite restaurant RL, then will walk over to The Peninsula Chicago to enjoy a cocktail and ice skating atop their Sky Rink—what a fabulous birthday!   On Thanksgiving Day, our menu will consist of things that are store-bought, a few recipes that can be made in advance, and the main course—Gruyere Cheese Soufflé—that will be made right before serving (Julia Child, thank you!). 

In addition to making some of the recipes in the days leading up to Thanksgiving, I will also set the table in a palette of white, grey, and pumpkin colored plates, bowls, linens, and white un-scented candles.  Simple white roses, fresh herbs, and silver dollar eucalyptus arranged in silver bowls will take center stage!

Last year, my friend and watercolor artist Linda Marie Clark and I launched Watermarc – Art & Appetite, a growing line of vibrant and collectible occasion cards that are created around collections of my original vegetarian recipes and Linda’s whimsical watercolors.  We developed a series of cards titled “An Autumnal Feast” which had some of the most flavorful Fall recipes you could dream of!  That series has since been retired and I have wanted to share my recipes and Linda’s artwork that were a part of the original collection as they are just too delicious and colorful to keep locked up. 

These are some of my favorite recipes I have created as they’re classic delicious twists that really bring home the Autumnal flavors.  Whether you are looking to spice up your holiday menus, inject some variety for a weeknight/end dinner party, or completely revamp what you normally serve, I know these recipes will add the “Wow!” factor, up the flavor factor, and will have your guests asking for more! 

From our home to yours, Ryan and I wish you the most glorious Thanksgiving filled with good food, good wine, and the most important ingredients:  Big pinches of love and appreciation!

Cheers!

An Autumnal Feast!  A Collection of Recipes from Watermarc – Art & Appetite

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Vegetarian Chili

Marc J. Sievers

I love recipes that you can make in advance of entertaining that actually taste even better after it sits for a couple of days in the refrigerator and the flavors all blend together!  My Vegetarian Chili - dubbed “I Get a Kick Out of You Chili - is from my cookbook Entertaining with Love and is a perfect example of just that.  This hearty chili is packed with fresh vegetables, black beans, and meatless ground, making it as substantial as a traditional chili made with ground beef.  You can either make this dish entirely on the stovetop, or partly in a slow cooker, whichever method you decide the end result is the same – fabulously delicious!  Best of all, you can top this chili with sour cream, fresh parsley, tortilla chips, avocado wedges, or even charred fresh jalapeños, allowing your guests to be creative and make it their own!  

This recipe is from my cookbook Entertaining with Love.


Vegetarian Chili (serves 6)

Ingredients

  • Butter – 3 tablespoons, unsalted

  • Yellow Onion – 1 large, medium diced

  • Red Onion – 1 large, medium diced

  • Fire-Roasted Tomatoes – 1 (28-ounce) can, crushed

  • Tomato Paste – 3 ounces

  • Garlic – 6 cloves, minced

  • Black Beans – 1 (15-ounce) can

  • Orange Bell Pepper – 1 large, medium diced

  • Red Bell Pepper – 1 large, medium diced

  • Hot Paprika – 1½ teaspoons

  • Cumin – ½ teaspoon

  • Crushed Red Pepper – 1 teaspoon

  • Cayenne Pepper – ¼ teaspoon

  • Chili Powder – 3 tablespoons

  • Kosher Salt – 2 teaspoon, divided

  • Black Pepper – 3 teaspoon, divided

  • Meatless Ground Beef – 12 ounces, Quorn® Grounds recommended

Directions

  1. In a Dutch oven or stock pot, over medium-high heat, melt the butter. Once hot, add the diced onions and sauté for 3 minutes. Season with ½ teaspoon of salt, 1 teaspoon of black pepper, and crushed red pepper flakes. Then, add the bell peppers and continue to sauté for another 5 minutes. Next, add the garlic and sauté for 2 minutes.

  2. Add the beef grounds and stir to combine. Reduce the heat to medium-low. Cook for 5 minutes.

  3. In a small glass bowl combine all of the remaining spices: Chili Powder, Cumin, Cayenne Pepper, Hot Paprika, 1 teaspoon of salt, and 2 teaspoons of black pepper.

  4. Thoroughly drain the black beans and add to the onions and peppers. Add the can of crushed fire-roasted tomatoes. Stir all together. Bring to a gentle simmer, and then reduce the heat to low.

  5. Add the combined spices and the tomato paste. Stir to mix thoroughly.

  6. Place the lid on the Dutch oven and reduce the heat to simmer/low. At this point you can transfer the contents to a slow cooker and set to low heat. On the stove, keep covered and cook for 1 hour, stirring occasionally. In the slow cooker set to low heat cook for 3 hours.

  7. Serve hot.

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