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
• Green Fields, Saxony or Big Eds
• 1/8 cup flour
• 1 egg, beaten
• 1/4 cup finely chopped walnuts
• 2 Tbs. walnut oil
• 1 wedge fresh lemon
• 1 tsp. chopped fresh dill
• 1/8 cup flour
• 1 egg, beaten
• 1/4 cup finely chopped walnuts
• 2 Tbs. walnut oil
• 1 wedge fresh lemon
• 1 tsp. chopped fresh dill
Cut cheese into two pieces. Bread by dipping into the flour, then the egg, then press into the finely chopped nuts.
Heat a non-stick pan over medium high heat with the walnut oil until it sizzles when a bit of nut is added to it. Sear the cheese a few seconds, and turn over a few seconds more to just toast the nuts.
Spritz with the lemon, dress on a plate and top with the freshly chopped dill. Serves two.
Recipe ©2008 Dan Strongin. All rights reserved.
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