Okay, so sometimes I gotta throw a little bonus out to my readers. That’s right the 8 Days of Cabot is really the 8 Days of Cabot PLUS ONE!
I had way more fun playing with Cabot Creamery Collective cheese than I thought I would and came up with an extra cheese dish. Here’s to the ninth dish:
This dish came to me when I was writing an article for Big Blend Magazine. I was working on an Italian spread for a basketball feast and I had a few left over olives. I also had some left over Cabot Horseradish cheddar cheese and I got to thinking about a dish my wife and I used to love.
One of our first big romantic dates was catered by Target (no, really) because they had these fried cheese stuffed olives called oliveinos which were amazing. They were basically a black olive stuffed with herbed cheese coated in batter and deep fried. What’s not to love?
My first thought had been to replicate that dish, but use some leftover green olives I had until I realized they were unpitted olives. (D’oh.) So what I did was take the olives, dry them, and coat them in batter. I deep fried them and then topped the olives with cheese while they were still warm. By doing so, I got a lovely flavored melted cheese without needing to stuff the olive. It was a win-win situation.
All good things must end, which includes the 8 Days of Cabot, our whirlwind descent into deliciousness with the help of Cabot Creamery Collective‘s amazing cheeses.
Some will say, though, that I saved the best for last with this little cheesy gems because today we’re making
Two Pepper Cheese Souffles
That’s right two different types of chili peppers go into these souffles. What are the two peppers?
Well all throughout the 8 Days of Cabot, I’ve been on a definite Tex Mex kinda twist and the last block of cheese I had left was Cabot Habanero Cheddar. I thought that the spicy kick of the habanero cheese would be perfect in a cheese souffle. So that’s pepper #1.
Never one to leave well enough alone, I got to thinking. Habaneros are good…but habaneros and chipotles in adobo are even better. So I mixed them together to form an amazing cheese souffle. But I wasn’t done yet. I also added mushrooms to the souffle to give it an earthy taste and a firm texture that you are going love.
Post #7… that means just two days left of Cabot Creamery Collective cheesy goodness. But, have no fear, you WILL get two more days’ worth of delicious cheesy goodness, brought to you Cabot cheeses. Like today’s recipe.
Today we’re going to be cooking with one of my favorite ingredients in the world as we make:
Now I know, polenta is not exactly everyone’s favorite thing to eat. However, I am willing to be that many of the polenta haters out there have only had the stuff that is sold premade in little plastic tubes.
Piffle I say!
True polenta you make yourself bears as much resemblance to the stuff in the tube as the sun does to a yellow crayon drawing. The only way to make polenta is to pour it into some boiling water and stir it yourself. You’re family with thank you and your tastebuds will thank you.
Of course, add some Cabot Horseradish cheddar and your family and tastebuds will REALLY thank you. Ready to make it?
Welcome to the first day of the 8 Days of Cabot, a delicious look into the world of Cabot Creamery Cooperative cheese and the many delicious things you can do with it. First of all, I wanted to say thanks to Cabot for supplying me with eight different types of cheese. I used them to make eight delicious dishes which I will share with you over the next eight days.
Ready? Good! Let’s start with:
Cheese Pizza Using Cabot Garlic and Herb Cheese
Okay, so I know it seems a little lame to start 8 days of Cabot with a cheese pizza, but believe me, this was no ordinaly cheese pizza we made.
Mrs. WellDone was looking for a quick supper for her and BlogWellDone, Jr. Sadly, BWD, Jr. is a bit of a picky eater, so whenever she makes pizza, she is limited to cheese pizza only. He just won’t eat any toppings. I know she gets tired of plain cheese pizzas, but she doesn’t have a lot of options. To remedy this culinary conundrum, I suggested she take some of the garlic and herb cheese and cut into thin slices.
She laid the slices out on top of the pizza, put it in the oven, and baked the pizza for about 12 minutes. When the she pulled the pizza out of oven, the Cabot cheese had melted entirely, leaving little bits of herb mixed in with the cheese. I was shocked how well it melted (I was expect lumpy cheese).
Anyway, she loved the pizza and the first Cabot dish was born!