Chefs We Love
From His Famous Pot Roast To Feel-good Chicken Soup, Matty Matheson Shares His Favorite Recipes
Published on October 1, 2024
Whether he’s attending the Emmys, filming a fourth season of The Bear or preparing to release a cookbook, Matty Matheson — one of Canada’s most-loved chefs — seems to be everywhere. Despite his busy schedule, he’s still found time to grace House & Home’s pages with delicious dishes (including our November 2024 issue on newsstands Oct 7!).
Here’s a look back at some of Matty’s signature recipes, from classic comfort dishes like his famous Pot Roast and Beef Tourtière to the Rutabaga Croquette from his upscale Toronto restaurant Prime Seafood Palace.
Scroll down and get cooking!
Beef Tourtière
“This is a Canadian classic that makes me feel warm inside. It’s easy, and if you don’t have time to make a dough, just buy it! I love making big batches with the family because the kids can play with the dough, make their own little versions, and the pies freeze really well. It gives me the most nostalgic feeling when I eat it — meat pie with ketchup!”
Get the recipe for Matty’s Beef Tourtière here.
Pot Roast
“The post roast is just like making a diamond: apply a little pressure and time… and you’ll have a beautiful piece of meat,” he says “One-pot cooking is the best: you can throw in carrots, onions, parsnips, rutabaga — all your root vegetables —and pick them out when they are cooked, and then just finish the roast by reducing and basting.”.
Get the Pot Roast recipe here.
Chicken Soup
“My son, Mac, is a picky eater, but he loves soup,” says Matty. “If you make a salty chicken broth, he’ll eat whatever you put in it. This chicken soup is my grandmother’s recipe. If you’re having a bad day, make yourself some chicken soup.”
Get the recipe for Matty’s Chicken Soup here.
Rutabaga Croquette
The executive chef of Matty Matheson’s Prime Seafood Palace, Coulson Armstrong, has created a twist on the classic Spanish cheese croquette using rutabaga. With its playful doughnut styling, this dish is fun to eat — and it’s delicious. “The rutabaga has an earthy flavour that combines with the cheesy béchamel, then we top it with a plum glaze and aromatic rosemary crumb,” says Coulson.
Get the recipe for Prime Seafood Palace’s Rutabaga Croquette here.
Yuzu-marinated Cucumber and Radish Salad
“This dressing hits all the notes,” says Matty. “You get the high acid and saltiness from the yuzu and soy, crunch and freshness from the hot chilis and cilantro stem, and the toasted sesame oil balances it all out,” he says.
Get his recipe for his Yuzu-marinated Cucumber and Radish Salad.
Green Olive Dressing
“This is Trish’s aunt’s recipe,” says Matty. “I love olives and I was like, wait a minute, you can make a salad dressing out of olives? This is my all-time favorite salad dressing.”
Get the recipe for Green Olive Dressing here.
Trish’s Hello Dolly Squares
“Trish’s Hello Dolly Squares are incredible,” says Matty of his wifes’ signature dessert. “I love their dense, chewy texture and when they’re set in the fridge, the hard chocolate chip. It’s high-impact sugar.”
Get Trish’s recipe for Hello Dolly Squares here.