By Dana Nguyen
WHB: Steal Your Heart Cheese And Nut Loaf
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.
Updated at: Thu, 17 Aug 2023 12:57:10 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories754.4 kcal (38%)
Total Fat56.7 g (81%)
Carbs33.7 g (13%)
Sugars9.3 g (10%)
Protein33.1 g (66%)
Sodium830.9 mg (42%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Cheese and Nut Loaf (Sage)
1 ½ cupswalnuts
½ cupcashews
1 ½ cupsbrown rice
cooked
2 tablespoonsunsalted butter
1yellow onion
medium, chopped fine
½ cupmushrooms
chopped fine
1 ouncedried porcini mushrooms
soaked in hot water for 20 minutes, then drained and chopped
2 tablespoonsfresh italian flatleaf parsley
chopped
2 teaspoonsthyme
fresh chopped
1 tablespoonfresh marjoram
or teaspoon, i of and sted great without
1 teaspoonsage
fresh chopped
2 clovesgarlic
large, minced very fine
4eggs
large, beaten
9 ouncescheese
grated, up to 12 oz, use odds and ends of different cheese that go together, i used cheddar and jack cheese, but swiss or fontina are good too
1 cupcottage cheese
1 teaspoonsalt
freshly ground black pepper
Herb Bechamel Sauce
Instructions
Cheese and Nut Loaf (Sage)
Step 1
Preheat oven to 375° F. Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
Step 2
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).
Step 3
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.
Step 4
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
Step 5
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.
Step 6
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.
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