Saturday, October 20, 2018

Matty Matheson's Cookbook & FABULOUS Onion Soup

I like meat in a cookbook whether it’s a vegetarian cookbook, a pastry cookbook, a cookie cookbook, or not. By “meat” I mean something that I can sink my teeth into. Stories, history, passion, I read cookbooks like I read novels, and when one comes along that provides me with all of this, plus recipes, I’m sold!
 Matty Matheson: A Cookbook is, according to his own words, “an honest recollection of the food that molded [me] and made [me] the cook I am today. This book is about his beginnings with his family at the beach where they would eat oysters, mussels, and clams harvested from the surrounding waters. It’s about early memories with grandparents and with siblings. The early days of his career, and the cities and restaurants that formed him into the chef that he is today. Along with the stories, are colorful photos, and mouthwatering recipes. The pictures are enticing, the text is engaging, and there is something in this cookbook that everyone will enjoy.
I tried a number of recipes, but the recipe that struck a chord with me the most, was his recipe for French onion soup. I have made a lot of French onion soup in my day, but never one that contained yellow onions, red onions, pearl onions, shallots, and cipollini onions. In addition to all of these wonderful onions, there are three different wines — Madeira, Port, and Sherry. Imagine the intense flavor that you’re going to get from these ingredients. Well, frankly, you can’t imagine it, you have to make it. The aroma is heady, the soup is rich, complex, and oh, so flavorful. The toasted bread and melted cheese are an ambrosial combination on top of the most delicious soup you will ever eat. One caveat, because I was raised on Famous-Barr’s French Onion Soup that has a thicker, more gravy-like texture, I did stir in a cornstarch slurry near the end of the cooking time to slightly thicken the soup.

This book is yet another wonderful offering from Abrams; the recipe for the onion soup is above. You’re going to have to buy the book (you can find it here) to get more, but you won’t be disappointed.

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Disclaimer: I was provided with a complimentary copy of this book by Abram Publishers in exchange for an honest review.

3 comments: said...

This soup sounds incredible Pattie! Did you do the flambe step, that scares me! Also 4 quarts of beef stock sounds like an awful lot, and am I reading the recipe correctly that is makes only 4 servings?

bj said...

OOO boy...what a beautiful soup. Some of the onions I;ve never heard of and not sure we would have them in our stores...there a few specialty sores that might...I'll check...gorgeous photos here.

Pattie @ Olla-Podrida said...

You're right, Jenna! I only used 2 quarts and it served way more than four. I'll have to check with Abrams on this. Thanks for bringing this to my attention.