Macon Magazine

for the love of food | by susannah maddux Photography by danny gilleland Men Who Cook Ed Tyson Whether he's cooking for an easy evening at home with his wife, Virginia, or for his friends who always want a seat at the table, residential and commercial developer Ed Tyson owes his cooking inspiration to his mother and grandmother who were truly "fabulous cooks." And watching plenty of cooking shows on "The Food Network" hasn't hurt either, he said. But this man who cooks has come to realize that the age-old adage, "If you can read, you can cook," isn't always the truth. He believes you have to want to cook in order to make a good dish, and "you have to add heart to your efforts." Ed finds the prep work especially therapeutic.  After an evening in his kitchen smelling the delicious aromas of his foods, his guests undoubtedly find eating his food therapeutic, too. Great at creating the perfect full-bodied flavor, Ed typically uses a mix of butter ("it browns and gives flavor") and oil ("it allows for higher temperatures without burning the food").  And though he brags about his recent Macon Civic Club show rap performance as being most popular with "the 8-12 year olds," it's Ed's cooking that is really popular with everyone. Just check out his photo on our Facebook page where his friends rave about the man's expertise. "What time is dinner, Ed," asked Brian Etheridge, hoping for an invitation. And "the man 'sho' can cook," said friend Valli Berg. M 78 l Macon Magazine French Onion Soup 2 ½ pounds yellow onions, halved, and sliced ¼ inch thick (8 cups) ¼ pound unsalted butter 1 bay leaf ½ cup medium-dry sherry ½ cup brandy or cognac 1 ½ cups good dry white wine 8 cups beef stock 1 tablespoon veal demi glace 1 tablespoon kosher salt ½ tsp freshly ground white pepper 1 baguette sliced and toasted ½ pound grated Gruyere cheese Freshly grated Parmesan to taste In a large stockpot on medium-high heat, sauté the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 minutes. Add the beef stock and veal demi glace plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf and taste for salt and pepper. When ready to eat, preheat the broiler, and ladle the soup in ovenproof crocks. Float baguette slices in soup and top with Gruyere and Parmesan cheese. Place crocks on sheet pan and slide under the broiler until cheese melts. april/MAy 2013

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