Cheese and Nut Loaf

After much searching (<a href="http://allseasons.typepad.com/allseasons/2004/01/processed_foods.html">see post</a>) I finally located an electronic copy of the Deborah Madison recipe I made on the weekend .... this is outstanding. It is one of my favourite recipes ever. On the second day I re-heated some in the microwave and was blessed with the most aromatic smell in my kitchen.

CHEESE AND NUT LOAF

2 tablespoons unsalted butter, plus more for pan
1/2 ounce dried porcini or shiitake mushrooms
1 1/2 cups walnuts or pecans
1/2 cup cashews
1 yellow onion, finely chopped (1 cup)
2 teaspoons minced garlic (2 cloves)
3 ounces mushrooms, finely chopped (1/2 cup)
1 1/2 cups COOKED brown rice
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
2 teaspoon chopped fresh thyme
1 teaspoons chopped fresh sage leaves, plus
more for garnish
4 large eggs, lightly beaten
9 - 12 ounces cheese, grated on the large
holes of a box grater
1 cup (8 ounces) cottage cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat oven to 350 degrees F. Butter a 9 1/2 x 4 1/2 x 2 1/2 inch loaf pan, line bottom with parchment paper, and butter again; set aside.

Place dried mushrooms in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.

Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees F.

Melt butter in a sauté pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add both types of mushrooms; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, cheese, cottage cheese, salt, and pepper.

Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.

Serves: 8.

A couple of serving ideas - Deborah Madison said the leftovers made a fabulous sandwich filling and I think it would. I could also see slicing it thinly and using for cheese and crackers. I have some 'Honeycup Mustard' (a sweet, spicy mustard) and it is wonderful spread thinly on the loaf. It adds a real richness.

Comments

[Daisy]

Mmmmm... I'm like the Bisto Kid here, I swear I can smell that coming out of the oven!

[wendy]

You know ... I don't usually rave (well ... yes I do) quite so much - but - try this one and you will see what I mean.

[Kelly]

what kind of cheese is the best to use in this?

[wendy]

DM recommended a combination of any cheeses that go well together (gruyere, cheddar, fontina, jack etc.) I used all mild cheddar for mine and it was great. I think I'd mix - cheddar, a bit of asiago and some swiss next time.

[Fran]

Oh, yum, Wendy. Working too many hours to cook, but will definitely try this.

Fran

[Andrew]

I'll try it! ^_^

[redfox]

Thanks for telling me about this recipe -- it's from the one Deborah Madison book I don't have. I've always been a bit simultaneously intrigued by and wary of vegetarian loaves, as they remind me so much of a sort of stodgy Edwardian kind of vegetarianism. I was a bit worried about how pale it looked when I poured the mixture into the pan, but it browned beautifully and is really lovely.