For years, I’ve had this fantasy where I move to Vermont and live in a farmhouse (a modern farmhouse because it’s a fantasy and I get what I want) and write and bake bread all the live-long day. Visiting my sister’s Northeast Kingdom cabin in the summer only stokes the fire of this dream. Visiting in the dead of winter, on the other hand, throws icy cold water on the dream. I’ll probably stick to visiting.
The Cabot Creamery Cookbook is breathing a little life back into my Vermont fantasy though. Among their many cheeses, Cabot’s Cheddar Shake has long been my favorite souvenir of a trip to the Green Mountains (it’s vital to homemade white-cheddar popcorn and instant mac ‘n’ cheese but impossible to find in any market within striking distance of me). An entire cookbook devoted to Vermont dairy has me all but packing up the house for a move north.
My daughter remarked that “all the recipes have cheese in them.” She was wrong. Some have yogurt, others have cottage cheese. Oh wait, that’s cheese. To be fair, there are a lot of cheesy recipes here, but I don’t see that as a problem. The Ver-Monte Cristo is one of many (many!) grilled-cheese recipes calling my name. The soups and quiche and smoothies (no cheese!) and pastas and potatoes all make me long for the farmhouse and the giant, professional range (fantasy, remember?).
This chili-inspired taco soup recipe is perfect polar-vortex comfort food. It was 1 degree when I woke up the other morning–it would have made a good breakfast. It also happens to contain ingredients I mostly had on hand during yet another winter storm that made trips to the store (or anywhere) pretty much impossible. I subbed cheddar for the Monterey Jack and ground beef for the turkey because, well, winter storm. Next time I might try Cabot’s pepper jack or an even sharper cheddar and some jalapeños because I like heat. Especially when there isn’t any.
–Fran
The C![Cabot Creamery Cookbook]()
abot Creamery Cookbook
Simple, Wholesome Dishes from America’s Best Dairy Farms
Project Editor: Emily Chappell Connelly
Senior Photographer: Hélène Dujardin
Time Inc.
- 1 lb. lean ground turkey
- Pinch of table salt
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 2½ cups milk, divided
- 1 cup (4 oz.) shredded Monterey Jack
- 1½ tsp. onion powder
- 1½ tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (10-oz.) can diced tomatoes and green chiles, undrained
- Crushed tortilla chips and sour cream or plain Greek-style yogurt to serve
- Chopped fresh cilantro, optional
- Cook ground turkey with a pinch of salt in a large soup pot set over medium-high heat, stirring to break up meat until browned and thoroughly cooked, about 5 to 7 minutes. Pour off any excess drippings and set pot with turkey in it aside.
- Melt butter in a small saucepan set over medium heat. Whisk in flour, and cook 1 minute. Slowly whisk in 1 cup milk. Using a wooden spoon, stir mixture until thickened, about 3 to 4 minutes. Remove from heat, and stir in cheese until smooth; set aside.
- Whisk together onion powder, chili powder, cumin, garlic powder, and oregano in a small bowl.
- Return pot with turkey to medium heat and stir in spice mix; cook about 1 minute until fragrant. Stir in black beans, diced tomatoes and green chiles, and remaining 1½ cups milk. Add cheese sauce, and stir well to combine. Bring just to a simmer; reduce heat and simmer 10 minutes, stirring occasionally.
- Serve topped with crushed tortilla chips and sour cream or plain Greek-style yogurt and cilantro, if using.
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