Hey, whaddya know?! It’s National Cheese Day! And I’m ALL IN!! I don’t don’t know if there’s a single food , food group, or block on the pyramid that I love better than cheese! And it’s so much healthier than it’s been given credit for in the past, too! High in protein, calcium, vitamins and minerals! Zinc, Potassium, Vitamin A, Vitamin B, Vitamin B12, Vitamin C, Vitamin D, Iron, Magnesium, Phosphorus, Thiamin, Riboflavin, and Niacin, just to mention a few! The calcium helps to promote strong teeth and bones and in turn helping prevent osteoporosis. It also helps with pregnancy in producing milk and promoting contractions when it’s time. And certain types have been known to be very helpful with migraines, boosting your immune system, and possibly helping in preventing cancer. More studies need to be done about preventing cancer, though. But it makes common sense to me! And aged, hard cheeses are actually ok for people who are lactose intolerant as they contain no lactose at all. (Such as aged parmesans and aged cheddars, for example.) So raise a wedge and toast to the dairy wonder, CHEESE!
I don’t think I’ve hardly met a cheese I didn’t like, except maybe Stilton. But someday, maybe, we’ll be friends, too! (So long as I invest in a good clothespin for my nose. 😉 ) I don’t know how many cheeses I’ve tried in my lifetime, but I know that it’s literally in the hundreds. I worked at a little bistro/coffee and tea shop once where they had an extensive cheese case and had the wonderful privilege of trying so many cheeses it was mind exploding! The owner had spent several years in France and had acquired an extensive amount of knowledge in the food industry, as well as earned culinary degrees. What a fun place to work! There was never a day I ever woke up and said, “I hate my job”, or ever felt that I didn’t want to go in. Like I didn’t love cheese enough before, that job broke the ceiling! I’m now fearless in trying cheeses….except for poor old Mr. Stilton. Maybe someday. (I tried it once. All I’m going to say.)
Anyways, being it National Cheese Day and all, it brought back a few fond memories. As you can see, I am a true-to-the-soul cheese lover! So sharing a “stoup” that I came up with awhile back that will do this day justice! Enjoy! And eat more cheese! It’s actually very good for you. 😉
DOUBLE-BARRELED CHEDDAR BEER STOUP FULLY-LOADED
8 slices crisp-cooked bacon, broken or snipped into pieces, divided
1 pkg. Johnsonville Hot Italian Sausage Links
1 large red potato, or 2 medium, diced bite-sized
1 rib celery, thinly sliced
1 medium onion, chopped
4 Tbl. real butter (1/2 stick)
2 tsp. minced garlic
2 cups (packed) shredded cabbage mix with carrots
7 pickled jalapeño rings, chopped, or more to taste for a hotter stoup
1/3 cup flour
12 oz. (1 1/2 cups) beer (light for mild flavor to dark for robust)
1 1/2 cups water plus 2 tsp. chicken bouillon base, I only use Superior Touch Better Than Bouillon
1 1/2 cups heavy cream or evaporated milk
1 tsp. spicy brown mustard
1 (8 oz.) block extra-sharp cheddar, grated
8 oz. Velveeta, diced
fresh cracked black pepper to taste
extra jalapeños, shredded cheddar and crumbled bacon to garnish (*use the extra bacon for this)
Directions:
Cook bacon until crisp, set aside on papertowels. (I pepper my bacon and bake it in the oven at 375 for about 18-20 minutes til crisp on a foil-lined sided (not flat) cookie sheet.) In microwave safe dish or pitcher, heat water and bouillon until bouillon is dissolved. Set aside. In large deep frying pan, place sausage that has been cut in half lengthwise, casing removed, then cut into bite-sized pieces. (All 5 of them.) Don’t worry, it won’t be too much. Add celery, onions and red potatoes. (Dice potatoes leaving the skins on.) Saute about 10 minutes, stirring ocaisionally. Add cooked bacon pieces (about 5 strips), jalapenos, garlic, cabbage and carrots, and 1/2 a stick butter. Saute 5 minutes. Add the flour and stir to coat. Cook, stirring gently , for 2-3 minutes to cook the “floury” taste out. Slowly stir in beer to mix. Stir in bouillon and cream slowly til mixed. Stir in mustard and pepper to taste. Bring to a simmer and simmer for 5 minutes til thickened stirring ocaisionally. Stir in cheeses until melted and creamy. Pour into bowls and garnish if desired. I like to serve this with split, buttered and toasted ciabatta bread rolls for dunking. And as with anything, especially something this hearty and rich, enjoy in moderation! A cup or small, shallow bowl is the key! 😉
