Artichoke and Chickpea Loaf with Hollandaze Sauce

I'll admit it -- I have an irrational fear of "loaf". Any recipe with "loaf" in the title generally sends me running for that safe spot under my desk, the victim of post-traumatic loaf stress disorder. {PTLSD, a lesser-known condition.}

When flipping through the book I initially disregarded this recipe with a shudder. With "loaf" in the title, it definitely wasn't going anywhere near my mixing bowl or my oven. However, on a second pass-through this evening, searching for something I could make for dinner without a trip to the store, Artichoke and Chickpea Loaf {page 330} stuck out to me. After all, I did already have all of the ingredients on hand. Plus, what better time to face my loaf-fear than in front of the millions of strangers that could potentially read this blog? Besides, I DO really like both chickpeas and artichokes.

I followed the recipe to a T, there's no way I was going to risk human error resulting in another loafsaster {you know, like loaf-disaster? Shut up, that's an awesome joke.} I'll have to admit, I didn't have high hopes for said loaf, but Robin Robertson has never led me astray before. If anyone could make me love loaf, it would be Robin!

As the loaf baked, my house filled with the kind of warm, savory, comforting smell that is usually reserved for Thanksgiving or other special occasions. My loafidence {loaf-confidence...yeah...I'll stop} grew the longer I smelled my dinner baking. The Supertoddler even came into the kitchen to tell me "Mmm hungy! Smell good!"

I continued to peruse the book while the loaf baked, and saw that Robin recommended serving the loaf with her Hollandaze Sauce {page 553}. Coincidentally, I just happened to have all of the ingredients for this on hand too. With only 25 minutes until the loaf was to come out of the oven, I put some rice on to boil, some spinach in a sautee pan, and whipped the Hollandaze Sauce up in my food processor.

When the loaf came out of the oven it was golden brown and still smelled heavenly. I let it rest 15 minutes, as instructed, and then carefully cut some slices. I decided they would probably be best pan-fried, so I quickly scooted my spinach to one side and threw them in my sautee pan.

At last Supertoddler and I sat down to eat {Ninjahusband works nights, plus probably would have made inappropriate comments about "loaf" the whole time anyway}. Why yes, I DO plate food for my toddler, and you should do it for yours too! The first bite was heaven. And the second. And the millionth. The loaf was tender, moist, and flavorful, with a little crunch on the outside from the pan frying. And the sauce...oh my gosh the sauce. I want to bathe in that stuff. It was an absolutely incredible meal from every angle.

At first Supertoddler was wary of the loaf {perhaps the disorder is hereditary?}. He poked at it as he happily gobbled his rice and spinach {he had no problem with the Hollandaze}, stating emphatically with each loaf-less bite "no boaf pees, no boaf!" Eventually I was able to bribe him into taking a bite of the "boaf", and no sooner did it hit his little tongue then he dug right back in for a second bite. "Boaf so good! Oh it is so good! I love boaf!" And that is all either of us said for the rest of the meal.

After this hour-and-a-half journey I can safely say that my fear of loaves has decreased greatly. I would highly recommend this loaf to anyone, as would the Supertoddler. Two Hollandaze-covered thumbs way, way up.

-- Your Friendly Neighborhood Batgirl