My cousin Debbie is a great cook, but being hampered by a tiny kitchen, she doesn't cook that often. So, I was intrigued when she called me last year, asking if I had Deborah Madison's recipe for Cheese and Nut Loaf. There was a note of desperation in her voice, which is unusual. She had just returned from the Tassajara Zen Mountain Retreat and one of the meals featured the loaf, (actually a terrine). As I listened to her rave about how delicious it was, and how she HAD TO HAVE IT AGAIN, I started to crave it myself. I knew it must be a fabulous dish, if she was going cook it in her postage stamp sized kitchen. So, I promised myself that I would prepare the loaf someday. But I never did, until now. Yesterday I made it, even though it meant I had to turn on the oven and bake something, which breaks my summertime rule to never cook anything for longer than 20 minutes. Sometimes you have to turn on the oven.
And it was worth it, even though I had to crank up the air conditioner to combat the heat from the oven. I'll bake this marvelous loaf again and again. I'm hooked too. It's delicious, and why not? It's rich with cheese, nuts, and eggs. It calls for several different herbs, but the one that stood out for me was the sage, so that is my featured herb for this Weekend Herb Blogging which was created by the lovely Kalyn at Kalyn's Kitchen. WHB is being hosted this week by the talented Chocolate Lady at In Mol Araan. Stop by her site later this weekend or on Monday and see all the herby recipes from bloggers around the world.
Reading other accounts of the hold this recipe exerts on people, some mentioned that it was time consuming because of the chopping. I was rushed the day I made it, so I did most of the prep in my food processor, and it was pretty quick. I served it with an herb bechamel sauce, made with 1% milk. The next time I make this recipe, I'll double it and make several loaves. It's one of those recipes where the leftovers improve in taste. It slices beautifully and on the second day after I baked it, I made sandwiches with it. I'm addicted to this loaf, and will be busy making them quite a bit. I would even give them as gifts. They are that good. By the way, real meatloaf makes my acid reflux go crazy, but I had no problems with it after I ate this dish. So, if you have the same problem, try this recipe.
Cheese and Nut Loaf (Sage)
(Deborah Madison, The Green's Cookbook)
1-1/2 cups walnuts
1/2 cup cashews
1-1/2 cups cooked brown rice
2 Tablespoons unsalted butter
1 medium yellow onion, chopped fine
1/2 cup mushrooms, chopped fine
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped
2 Tablespoons chopped fresh Italian flat-leaf parsley
2 teaspoons fresh chopped thyme or 1/2 teaspoon dried
1 Tablespoon fresh marjoram, or 1 teaspoon dried (I was out of this and it tasted great without it)
1 teaspoon fresh chopped sage, or 1/2 teaspoon dried sage
2 large cloves of garlic, minced very fine
4 large eggs, beaten
9-12 ounces of grated cheese -- Use odds and ends of different cheese
that go together. I used cheddar and jack cheese, but swiss or fontina are good too
1 cup (8 oz) cottage cheese
1 teaspoon salt
freshly ground black pepper
Preheat oven to 375° F. Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).
Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.
Herb Bechamel Sauce
2-1/2 cups milk (I used 1%)
1 Tablespoon finely chopped onion
1 bay leaf
pinch ground pepper
4 branches fresh thyme or a pinch of dried thyme
2 Tablespoons finely chopped parsely
2 Tablespoons butter
2 Tablespoons flour
1/2 cup heavy cream (optional)
Combine the milk, onion and herbs in a saucepan and slowly bring to a boil, then turn the heat down to lowest point and cook for about 20 minutes. Turn off the heat and let it set until you need it. Then strain it--or not, if you prefer. There should be about 2 cups.
Melt the butter and stir in the flour and cook over medium low heat about 1 minute. Whisk in the warm milk all at once and stir in cream, if you're using it. Season with salt and cook over lowest heat for about 20 minutes, stirring often.
This has been on my must try list for years!
Maybe soon.
Posted by: MyKitchenInHalfCups | July 22, 2007 at 03:57 AM
Oh wow. I love the sound of this. I wish I had some right now since I haven't had breakfast.
Sher, go to Costco and buy one of those Oster countertop oven/convection/broiler combos like I have (I think it was about $60) and then you can use the oven without heating up your house. I love this little oven! Especially since this is my first experience with convection and now I don't know how I cooked without it.
Posted by: Kalyn | July 22, 2007 at 06:39 AM
Very interesting.. very. I'm usually not a "loaf" kinda lover unless it's my meatloaf or quick breads, yanno? But you've made this sound so damn good that I've printed it out and will try it!
xoxo
Posted by: Lisa | July 22, 2007 at 06:40 AM
Okay, caught the sage! Love it! Actually, the whole loaf sounds excellent but I truly love anything with sage... well, maybe not ice cream...
Now, if only I can slip it by the carnivore... - he'll never even notice...
Posted by: Katiez | July 22, 2007 at 09:02 AM
Oh, this does sound fantastic!
And I second Kalyn's suggestion on a countertop oven. I've had one for years and use it all the time during the summer when it's way too hot to cook.
Posted by: Alisha | July 22, 2007 at 09:09 AM
I saw this years ago in the Green's book but never tried it. After seeing your wonderful photo and how easy it is to make, I'm going to have to make it.
I'm so sympathetic of you having to cook in the heat, Sher. I remember the summers in Davis and Winters where cooking anything inside was madness. What can I say? Come visit and be cool!
Posted by: Christine | July 22, 2007 at 10:39 AM
What a loaf to remember! i have read about vegetarian meat loaf somewhere, but this one wins my heart. I'll defenitely try it out. Thanks Sher for another wonderful post.
Posted by: anh | July 22, 2007 at 03:28 PM
I can't wait to try this. Looks like perfect lunch box fare.
Posted by: Glenna | July 23, 2007 at 07:50 AM
It looks ever so wonderful and tasty! This loaf sounds very interesting. I'm going to save that recipe...
Posted by: Rosa | July 23, 2007 at 08:29 AM
Yum. Cheese in a bread? In my book, that's just about the perfect meal. :)
Posted by: kristi | July 23, 2007 at 12:38 PM
I have never seen anything like this, Sher - it looks so good!
Posted by: Patricia Scarpin | July 23, 2007 at 01:01 PM
Wow,
Madison is a goddess (and so are you!) I will be trying this.
Posted by: the chocolate lady | July 23, 2007 at 04:10 PM
Wow sher this looks all worth cranking up the oven ....
Posted by: sandeepa | July 23, 2007 at 07:44 PM
This does look good!
Posted by: Anna Haight | July 23, 2007 at 09:18 PM
This is why I love reading about what other bloggers cook. I become excited about making something I wouldn't even think about making otherwise. Cheese and nut loaf is something I would not have picked out on my own from that book (in fact, I don't remember seeing the recipe) but with such enthusiastic endorsement, it's something I'll try.
Posted by: Julie | July 24, 2007 at 10:37 AM
Gosh I love these nut loaves too. I have had this one too, but unbelievably rich. The thought of this on a sandwich with some of your tomatoes...
Posted by: Callipygia | July 24, 2007 at 01:16 PM
i have generally of the opinion that the word "meat" and "loaf" should never go together under any circumstances....but this nut loaf is so outstanding and delicious! A vegetarian friend of mine brought it to a holiday dinner and even the non-vegetarians were taking a second helping!
Thanks!
--morgansmenu.blogspot.com
Posted by: Morgan's Menu | December 12, 2007 at 05:27 PM
This recipe has been in our household's repetoire for over 10 years now. We have served it for our vegetarian guests on Christmas day, at Easter, or just as a change from meat or poultry for ourselves at weekends. It has always been a hit whether served hot, warm or cold the next day. I've even taken it to work in sandwiches. Next month I am hosting a long week-end in a Scottish Hunting Lodge in the Highlands for 24. The Saturday evening dinner is a semiformal traditional banquet with bag pipes and men in kilts - guess what the vegetarians will be served instead of the haunch of venison? Bet they have the better meal, and as a confirmed meat lover I'll be joining them!
Posted by: max stewart | March 10, 2008 at 06:55 AM
Quite delightful! Very nicely done!
Smita
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Posted by: jdpolson | August 21, 2008 at 08:40 AM
When you made this, did you use the heavy cream for the sauce??
Posted by: jules | September 24, 2008 at 01:45 PM
This is a fantastic recipe that I have been making it for years. The vegetarians (myself included) will be served this a Thanksgiving dinner at my house this year! The Greens restaurant (San Francisco) is not as good as it used to be, unfortunately!
Posted by: NTD | November 20, 2008 at 11:35 AM
I have been making this wonderful recipe for many years for Thanksgiving, for the vegetarians and everyone - all love it - a great classic!
Posted by: cathy | November 26, 2008 at 10:26 AM
This is my hands down favorite holiday dinner. But beware, I did the math, and it's loaded with calories. But what the heck, gotta enjoy the holidays with good food. Enjoy.
PER LOAF:
Calories: 3975
Fat: 291g / 66%
- saturated fat 100g / 23%
- poly fat 98g / 22%
- mono fat 75g / 17%
Carbs: 168g / 14%
Protein: 200g / 20%
Posted by: Lyn Bishop | December 03, 2008 at 02:13 PM
I decided to make bnnaaa bread, which I've struggled with lately (funny enough, my perfect bnnaaa bread post has had over 1000 hits on it in the last 24 hours).a0 I wanted a healthy, delicious
Posted by: Evi | July 03, 2012 at 02:49 PM
Looks great - making it tomorrow, got all the ingredients today! Question: how do you recommend I reheat this? I am making it for Thanksgiving on Wednesday, but will need to re-heat it at my mom's on Thursday. I am not a microwave person, but wondering if it will dry out if I put it in the oven wrapped in foil? Thank you!
Posted by: Ina Ferina | November 20, 2018 at 02:58 PM