Big Eds Reviewed in TheWashington Post
First day of the creamery!
Storing Saxon cheeseSaving Forgotten Cheese
Arugula with Cheese
and Peppered PecansBig Eds Crusty CrostatiFried Walnut CheeseGreen Fields with FrozenGrapes and Toasted WalnutsGrilled Cheese with Peaches
• 1 scant tbs. sugar
• Generous twist of coarsely ground black pepper
• 10 pecan halves
• 1 tbs. and 1 tsp. extra virgin olive oil
• 2 big handfuls arugula, enough for two salads
• 1 tsp. balsamic or sherry wine vinegar
• 1 pinch fresh thyme
• sea salt to taste
• 3 oz. pieces of Big Eds or Saxony cheese broken up into pieces
• Generous twist of coarsely ground black pepper
• 10 pecan halves
• 1 tbs. and 1 tsp. extra virgin olive oil
• 2 big handfuls arugula, enough for two salads
• 1 tsp. balsamic or sherry wine vinegar
• 1 pinch fresh thyme
• sea salt to taste
• 3 oz. pieces of Big Eds or Saxony cheese broken up into pieces
Put the sugar into a 10-inch sauté pan over medium high heat until it begins to melt. Do not agitate the pan or it will crystallize the sugar.
When the sugar melts, and starts to brown add the pepper.
When the sugar is light brown, add the pecans and toss rapidly to coat. Put on a plate and reserve.
Return the pan to the fire and add the oil.
When hot, add the arugula and toss or turn to coat with oil. When the arugula starts to wilt add the vinegar and the seasonings.
Place the arugula on a plate, toss the cheese in the pan for a second or two to coat, but don't let the cheese melt. Top the arugula with the cheese, then crumble the pecans over the top. Serves two.
Recipe ©2008 Dan Strongin. All rights reserved.
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