Monday, November 24, 2014
Anywho - I decided that I needed a good ole bowl of comforting soup - but I didn't have hours to make gumbo. Instead, I whipped up this comforting Broccoli + Cheddar Soup in no time flat. Damn was it ever good - and not that bad for you either.
I threw it up on Instagram (@mattmooremusic - I need to change my account name) and immediately my phone got about a dozen texts asking for the recipe. Not that many likes on the picture though? Oh well. I need to work on my "social media".
No - this recipe will not be in the new book - so I'll oblige and share it with you. Got 15 - 20 minutes? Good, you can make this soup.
1 Tbsp. EVOO
1 onion, diced
1 carrot, finely diced
2 cloves garlic, minced
1 tsp. kosher salt
1/4 tsp. crushed red pepper (optional)
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg (optional)
1 Tbsp. minced fresh dill (optional)
2 Tbsp. all-purpose flour
4 cups 2% milk
1 dash hot sauce (optional)
10 oz. frozen cut broccoli
4 cups grated reduced fat cheddar cheese
1. Heat a Dutch oven over medium high heat, add oil. Next, add onions and carrots and saute until tender - about 5 minutes.
2. Add garlic, followed by the next four ingredients. Sprinkle in flour and cook for a minute or so, while stirring, to cook out the flour taste and incorporate with the softened vegetables.
3. While whisking, stir in the milk and a dash of hot sauce, reduce heat to medium and add broccoli. Allow the mixture to come to a slow simmer, while stirring, until the broccoli is tender and the mixture has actually reached a simmer (full thickening power from the flour). Reduce heat to medium low.
4. Use an immersion blender, or work in batches with a standard blender, and puree mixture until smooth and consistent. Fold in cheese until melted, and season with salt and pepper to taste. Serve.
*You can heft up this dish with 2 cups milk and 2 cups heavy cream. Or you could sub chicken stock for 2 cups of the milk, and finish with 2 cups cream/milk. Your choice since it all gets blended together.
Thursday, November 13, 2014
Hey, hey, hey - it's been a while. I trust all is well.
Truth be told, it's been a crazy year. I might have been lacking in my posts this year, but that doesn't mean I haven't been working my ass off in the kitchen. As relayed last fall, I signed on board to write a new book - A Southern Gentleman's Kitchen - Adventures in Cooking, Living, and Eating in the New South. Well, that venture proved to be a worthy one to say the very least!
After traveling the South for over a year - eating, drinking, and writing, I turned in the manuscript back in the spring. From there, I took a bit of a break, traveled to France, and developed what you see at the top of the page. Yes, that's right. My buddies and I at EastWest Bottlers have finally released the follow up to MOONSHINE, a gentleman's cologne in the form of Bluegrass, a finely tuned scent. We're incredibly proud of the result (I can't stop wearing the fragrance). Moreover - the package pays homage to weathered fences and old blue Mason 13 jars.
If you are looking for a great gift this holiday season - consider picking up a bottle or two.
Ok, back to edits, reviews, and taking a final pass or two on the new book. Guys, I can't even begin to tell you how well this book is coming together! So excited to start this next journey.
Stay tuned - lots more ahead down the road and then some.