cabot cheddar giveaway and roasted garlic cheddar bisque
With my oldest daughter heading off to Kindergarten this week, the weather promising to get cooler, and the evenings coming earlier, I am feeling a little bit in need of some comfort. Like big-bowl-of-soup comfort. Like big-bowl-of-creamy-cheesy-soup comfort, to be more specific.
I heart cheese!
That’s why I am beyond excited that Cabot Creamery has been so generous to sponsor a Cheddar Cheese giveaway right here at Healthy Seasonal Recipes!
Here is what Cabot is giving away to one lucky winner: Two eight-ounce blocks of each of the following cheeses: 50% reduced fat sharp cheddar, sharp cheddar, extra-sharp cheddar, and seriously sharp cheddar (my family’s fave.) That’s four POUNDS of cheese! Yeehaw!
Entering the contest is easy, all you have to do is leave a comment below letting me know your favorite way to cook with cheddar cheese. Read details about it and how to gain additional entries below the recipe for this creamy, cheesy roasted garlic soup.
Ingredients
- 3 whole heads garlic
- 3 teaspoons extra-virgin olive oil, divided
- 1 large leek, sliced and washed and drained
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon kosher salt
- ¼ cup dry white wine
- 6 cups reduced sodium chicken broth or stock
- 2 pounds thin-skinned waxy potatoes, such as Yukon gold, peeled and cut into 1-inch chunks
- 4-ounces extra-sharp cheddar cheese, shredded (1 cup)
Instructions
- Preheat oven to 350 °F.
- Cut ends of garlic head off with a serrated knife exposing individual tips of garlic cloves. Place root-side down on a double layer of aluminum foil and drizzle 1 teaspoon oil over the exposed garlic clove ends. Wrap foil into a packet and transfer to the oven (seam side-up.) Roast garlic until soft, fragrant and starting to brown, about 1 hour. Remove from oven and open packet and allow garlic to cool.
- Meanwhile, heat the remaining 2 teaspoons oil in a large soup pot over medium heat. Add leek, thyme and salt and cook, stirring often until the leek is softened and starting to brown slightly, 3 to 5 minutes. Add wine, increase heat to high and boil until the wine is almost completely evaporated, 1 to 3 minutes. Add broth or stock and potatoes, cover and bring to a boil over high heat. Reduce heat to medium-low to maintain a gentle simmer, remove lid and continue simmering until the potatoes are very soft, 15 to 18 minutes.
- Squeeze the soft roasted garlic out of the papery skins into the soup. Puree in batches until desired consistency. USE CAUTION WHEN BLENDING HOT LIQUIDS! Stir in cheese.
Prize: a $25 value Cheddar Cheese gift box furnished by Cabot Creamery.
ENTRY REQUIREMENTS
How to Enter: Leave a comment on this post telling me your favorite way to cook with cheddar cheese.
Deadline: THIS GIVEAWAY IS NOW CLOSED.
The winner is: Ema, comment number 7!
Ema will have 48 hours to contact me with her shipping address. That’s noon EST on September 5th, 2012.
UPDATE 9/5/12. 12:03pm. Unfortunately, Ema didn’t respond within the 48-hour window, so she will be no longer be eligible for the prize. A new number has been selected COMMENT #18! Karen who loves cheddar in her Macoroni and Cheese. Me too, Karen! Congratulations and enjoy your cheddar prize pack.
Extra Entries can be gained by any of the following methods:
Up to 3 more entries on Twitter:
- Follow Cabot Co-op on Twitter and then leave a separate comment here below this post.
- Follow me @healthyseasonal on twitter and leave me another comment at the bottom of this post.
- Tweet this giveaway and then leave me a comment that you did on this post to gain an extra entry.
Get the newsletter: Fill out this form to recieve the Healthy Seasonal Recipes newsletter. I only send it out once a month, so don’t worry about too much email, from me at least. And I don’t share email addresses. Leave me a separate comment on this post to let me know you signed up to gain an extra entry.
Details, Details: This giveaway is open to U.S. Residents only. No purchase necessary to enter. Winner will be selected at random through Random.org. All entries received after the giveaway closing day and time will not be considered. Entries that do not follow the entry requirements will not be considered. I’m going to check too! Winner will be announced by 2 pm on September 3rd. The winner will be announced right here, on the HSR facebook page and on twitter. The winner will have 48 hours to contact me with his/her shipping address. If the winner does not reply within 48 hours, another winner will be selected. Extra-sharp cheddar was provided to The Chef Next Door LLC for recipe development process to accompany this give-away was provided by Cabot Creamery.
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I love CHEESE and so does my family, I always add shredded cheese to everything, it’s the only way to finish off a get dish but putting on the top
I love making cheddar ale soup
My favorite was to cook cheese is to make a nice beer fondue. I also love making cheddar broccoli soup.
My favorite way to eat cheese is at breakfast!! I know it is crazy but my grandparents and great-grandparents always had sliced cheese on the breakfast table. It brings back great memories but I guess it isn’t really cooking!
I love cheddar cheese in hash brown casserole, at the end I always sprinkle more on top that is required and then on purpose I sprinkle some on a small piece of parchment paper and come back 15 minutes or so later when it’s all browned and crunchy and I pull it off and eat it like a cheese it cracker, but it’s oh so much better
I am a serious lover of a good homemade baked mac and cheese.
You can’t go wrong with gourmet grilled cheese! I like to use Portuguese bread (similar to a sourdough), high quality butter, delicious cheddar cheese and a thick slice of tomato.
My favorite way to cook with Cheddar is to use it as a topping, especially for things like scrambled eggs and chili. Of course, cheddar in cheesy potatoes is fabulous, too!
One of my favorite ways to eat sharp cheddar cheese is to thinly slice room temperature cheese and serve it on thinly sliced just-picked tart apples. Another delicious way is to combine grated cheddar with an equal amount of grated Parmesan and a handful of finely chopped nuts and a generous amount of finely minced fresh herbs. Mix it all together and spoon mounded tablespoons on to parchment paper lined baking sheets. Bake for 6-7 minutes at 400 degrees until crisp. When they are cool enough to handle, break up the little wafers into shards and use as a crunchy topping for Caesar salad or sprinkled on vegetable casseroles. The crunchy cheese keeps well for weeks in an airtight container in the fridge.
Cabot cheddar cheese is the absolute best for my homemade cheesy chicken-broccoli pockets. I use an entire block of cabot cheddar!
My favorite way to cook with cheddar cheese it to add it to some crumbled sausage and stuff large mushroom tops. Cook until the mushroom is soft and the filling is hot a bubbly.
Of course cold and sliced with a piece of apple pie is the absolute best way to enjoy the seriously sharp variety.
My favorite way to cook with cheddar, is to sandwich it between slices of ham and homegrown heirloom tomatoes.
My favorite way is probably to make cheesy bread with a fresh baguette!
I have a wonderful casserole recipe from The Joy of Cooking, made with cheddar cheese, spinach and tomatoes! It is delicious and even non spinach eaters love it.
I love using their cheese to make apple cheddar scones.
I love cheese in soups. Shame I don’t qualify for the giveaway. Come join my soup event sometime……..
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.
I love making homemade Mac n cheese with cheddar!!
Macaroni and Cheese! Not very original but very delicious!
karenreichmann@hotmail.com
I love making home made pizzas and baked macaroni and cheese! Great activities to do with the kids.
I use it in Butternut Squash Soup, a recipe I got from Cabot.
I love cooking, and use a lot of cheese. I like to put it in baking powder biscuits atop chicken and veggie stew for a lighter take on chicken pot pie.
In my family, we are all cheese addicts! Cheddar cheese (also the seriously sharp) is a staple of ours and we use a ton of it. My favorite way – grilled cheddar on whole wheat with spinach & tomato.
I like making homemade macaroni and cheese with lots of cheddar.
Cheese – what do I NOT put cheese on…cereal?!? I do love cheddar on my grilled burgers.
Grilled cheese with Cabot extra sharp cheddar on pumpernickel.
I like to use it in quesadillas.
I LOVE CABOT EXTRA SHARP CHEESE STRAIGHT OUT THE WRAPPER- IT IS A GREAT SOURCE OF CALCIUM AND VITAMIN D AND IT ACTUALLY STOPS DIARRHEA IN ITS TRACKS. TO BOOT I ALWAYS USE IT TO MAKE SUPER GOOEY GRILLED CHEESE SANDWICHES THAT I SPRINKLE WITH CINNAMON AND SUGAR. IT IS HARD NOT TO HAVE A GREAT SMILE WHEN CABOT IS ON YOUR PLATE.
We use it in making homemade mac and cheese, and we also like to melt it in scrambled eggs.
I love extra sharp cheddar on top of a bacon angus burger!
Real mac and cheese! It is what the family loves! I also love it is rice pudding – it makes it super smooth and rich.
Home made mac and cheese is a favorite.
I use Cabot cheese in grilled cheese, on burgers, or melted on any sandwich. But usually, it is all eaten straight from the wrapper.
A big slice of cheddar over hot mile high apple pie!!! YUM!!!
Even in NC this born and raised VTer will get into conversations with total strangers in the store over Cabot extra sharp cheese- and if we are not cutting “sluncks”-between a slice and a chunk- to eat directly, we are grilling toasty grilled cheeses, preferably with buttered sourdough bread.
I grew up on baked mac and cheese. Now as a mom thats my kids favorite meal. I use at least 4 different cheese. There is always extra sharp chedder in the mix though
Homemade pizza! But, I use cheese in so many different ways!
radeeolover at yahoo dot com
Croque Monsieurs and Martha Stewart’s baked macaroni and cheese.
Grilled Cheese Sandwiches, Cheddar Potato Soup with and without Ham, Cheddar Cheese and Asparagus Soup, Mac and Cheese, Fruit and Cheese Platter, Cheese by itself, I could go on and on and on
I use cheese for almost everything! Soup, sandwiches, casseroles, on veggies. But my favorite way is to eat it all by itself with an occasional cracker!
I follow Cabot co op on twitter
@gratheeus
radeeolover at yahoo dot com
I follow you on twitter
@gratheeus
radeeolover at yahoo dot com
https://twitter.com/gratheeus/status/241141889762463744
tweeted @gratheeus
radeeolover at yahoo dot com
We love cheese in almost anything! Broccoli Cheddar Soup, Macaroni & Cheese, etc. We love sharp cheese!!
Cheese makes almost everything better! I prefer Cabot dairy products and always buy them when available. The latest recipe I used their Sharp Cheddar in was stuffed zucchini boats, now I’ll try soup!
My motto is “Cheddar makes everything better!” I think that my favorite way to use cheesy is to make cheese toast like my mom did when I was little. Comforting and so good! Can’t wait to try the recipe. To be honest, I’m going to have look up leeks. I’ve heard of them, but have never bought them before. It will be good to expand my horizons!
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Cabot cheeses can be difficult to find where I live, but I seek them out. Other than soups, grilled cheese and tomato cheese sandwiches, I love using Cabot sharp cheddar in my bacon, green onion & cheddar scones. They are not as dry as a typical scone and are always a hit.
I eat the
Cabot 75%
less fat cheddar in just about everything you can use cheddar in! It is just as good as regular fat cheese but I can eat a little more!!
sunflower1994@hotmail.com
LOVE Cabot cheese, yogurt, sour cream and butter, mmmmmm glorious butter…
Hard to pick a favorite thing to cook with Cabot, but my most requested is my mac and cheese. double the cheese sauce and the kids won’t stop eating it. Put the same cheese sauce on steamed broccoli and cauliflower and they even gobble that up! Fortunate to live so near Cabot Creamery and get their ‘artisan’ cheeses too!
I grew up in Vermont and on Cabot cheese. The question in our house is, what don’t you put cheddar cheese in? My favorite is probably homemade broccoli and cheddar soup!
Cheddar in a casserole with cauliflower and rye bread, simple, perfect fall flavors.
I grew up in Vermont and have never cooked with anything BUT Cabot products!!! I moved to the South 12 years ago, and though it’s a bit harder to find Cabot products in the stores, they are here, and I still refuse to buy/cook with anything else (my fiance even calls me a Cheese snob… but I’ve converted him to Cabot as well!!!) While I use Cabot Cheddar in just about everything from grilled cheese to pizza even to my lasagna… my all time favorite is homemade mac ‘n cheese made with the Cabot Hunter’s Cheddar!!! Creamy deliciousness with just enough “bite” from that phenomenally amazing Cabot Hunter’s Cheddar!!! I
We no longer live in VT but my kids are being raised Cheddar snobs:)
The kids help make taco pizza with regular pizza dough, salsa, black beans, seasoned ground turkey, lettuce, tomatoes, avacado, red onion, olives and a mix of Cabot Cheddar and Pepper Jack Cheeses! It’s a bit of a mess but a big hit on movie night in our house.
I love to add all sorts of cheeses to my scrambled eggs.
follow Cabot on twitter as:
@tdcldcjtc
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Love making mac & cheese
follow Cabot on twitter
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Mac and cheese or grilled ham and cheddar sandwich.
I signed up for the newsletter
I follow Cabot Co-Op on twitter
truwest@live.com
My favorite way to cook with cheddar is to cut an acorn squash in half crosswise. Trim the points on the top and bottom so that the halves will “sit” in a roasting pan without tipping. Add some sliced, pickled jalepenos (I use Trappeys and add about 4), 1 TBSP Butter and top all the way (stuff it full!) with cheddar. Bake at 375 – Cover with a loose tin foil tent for about 45 minutes – then uncover and cook until cheese is brown – about another 10 minutes. Delicous! Try it.
Apple and cheddar grilled cheese!
I love, love , love CABOT cheddar cheese. I melt it over large dipping chips, great snack. Melt it for dips with veggies. I put a slice on top of baked potatoes, and melt in the microwave. Use it in Mac and Cheese. Great topping for Cauliflower. Cabot is just to irrestible , use it for everything that needs a flavor boast!
I love to make a panini with homemade rosemary-olive oil sourdough rustic bread, rare roast beef deli meat, sharp cheddar with olive oil mayo and dijon mustard.
Just signed up for your newsletter. I don’t do twitter, but I do follow Cabot on Facebook.
Our family & friends FAVORITE way to use cheese is in my Cheese Fondue, to die for!!! It has sharp cheddar, swiss & gruyere with a splash of pinot gris, makes my mouth water just thinking about it. We serve it with pears, apples, grapes and some home made bread. Yum Yum. Anyone interested in full recipe, email me and I am happy to share
My very favorite way to use chedar cheese? Grilled cheese on ciabata bread. Next favorite? Cheesburger!!
I’m simple. I like it in a grilled cheese sandwich with tomato.
I follow on Twitter under @magmom73.
Add peeled Shrimp, Real Butter, Key Lime Juice, Cabot Cheddar Cheese, Bread Crumbs and Asti Spumante, mix in a casserole dish. Bake 350 degrees for 25 – 30 mins….
SCRUMPTIOUS…..
My favorite ways to cook with cheddar are grilled cheeses, or with sliced apples!
My favorite way to use Cabot cheddar, which is all I use as I grew up with it in VT, is using the sharp cheddar in homemade macaroni & cheese. My whole family loves it and wouldn’t have it any other way.
I love making homemade mac and cheese , scalloped potatoes, open faced grilled chese sandwiches, I put chunks in my toss salads, mac salads, I use it making nachos, I use it in a lot of things I make..and don’t forget just plain eating it…Life without Cabot would be painful..
Herb flat bread brushed with basil garlic oil, topped with chunks of Cabot Cheddar, slices of med rare flank steak, thin sliced red onions, 1/2′d cherry tomatoes baked until toasty and drizzled with balsamic syrup. Yum!
Who needs to “cook” when you have great cheese? My husband’s favorite snack is a slab of great cheese with some crackers, a piece of apple pie, or even all by itself!
I just signed up for your newsletter. Sounds great, and I look forward to it.
I love shredded sharp cheddar as a topping for chili along with diced onions. But mostly, I love all cheese sliced and served with a crusty baguette.
I have found a new favorite by using the Cabot herb & garlic cheddar toilet cheese omelet. YUM!
Oops. My smart phone was smarter than I again! What a goof. Meant using it to make cheese omelet!
Love cheesy potato bacon soup with fresh bread!
I’m all about the cheddar cheese grilled cheese sandwich. Throw in some tomato slices and you’re golden. Bonus when some of the cheese slips away and gets all crispy/crunchy
Just signed up for the newsletter! I like healthy and I like seasonal, so this should be a good match
Cheese Vegetable Soup
Simmer together 10-15 minutes (until done) the following ingredients:
3 cups diced potatoes
1 cup water
½ cup celery, chopped
½ cup carrots, diced
¼ cup chopped onion
1 T parsley
1 chicken bouillon cube
when veggies are cooked add
½ cup milk and 1 Tbs flour mixed well together.
Then add ½ pound sharp cheese shredded; add to soup before serving ..
Serve after cheese is melted.
You can also add crab, lobster or chicken to this and it’s awesome.
I love cheddar cheese in so many things it is hard to pick just one, but for an interesting brunch crepe filling you can take sliced apples that have been tossed in some sugar and a little cinnamon, put them in the crepe, top with shredded cheddar, wrap them as usual for crepes and warm gently in the microwave or serve cool.
I love Cabot cheese and especially the Seriously Sharp cheddar. I use Seriously Sharp cheddar in my cheddar scallion drop biscuits. They’re great for holidays, breakfast, with soup…. really, they’re good with anything.
I and my husband and children love a zucchini ripieno that I do sauteing onions + thyme + butter+ cheddar + corn bread.
I cut the zucchinis lengthwise give them a fast boil, mix the flesh with the rest and fill them again and onto the oven. Lovely
Easier with the round zucchinis.
andreamcelesia@gmail.com
I like to use cheese with this recipe:
CHICKEN ENCHILADA BAKE
4 1/2 cups cubed cooked chicken
1-28oz. can green enchilada sauce
1 1/4 cups sour cream
9 corn tortillas (6 inch), cut into 1 1/2 inch pieces
4 cups (16 oz.) shredded Cheddar cheese
—Combine chicken, enchilada sauce and sour cream in a bowl. In a greased 13 X 9 baking dish, layer half of the chicken mixture, then half the torn tortillas, then 2 cups of the cheese. Repeat layers.
Cover and bake for 40 minutes at 375 degrees. Uncover; bake 10 minutes longer or until bubbly. Let stand 15 minutes before serving.
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