One of our favorite cookbook authors is Charlotte Druckman, a New York City based food journalist who wrote a fantastic cookbook, Stir, Sizzle, Bake. Charlotte also regularly contributes to the Wall Street Journal, Travel + Leisure, The Washington Post and more.
Charlotte also happens to be a Brightland enthusiast (and customer), and we are so excited that she has created a very special Olive Oil Leek Loaf recipe for the Brightland community. We are thrilled to share the marvelous recipe, below, featuring Brightland's LUCID.
Olive Oil Leek Loaf
4 medium to large leeks
2 tablespoons unsalted butter, plus more, for greasing
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1 cup spelt flour
1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
2/4 teaspoon baking soda
1 teaspoon chili flakes
1/4 tesapoon cayenne
1 1/2 cups + 3 tablespoons grated parmesan cheese
2 large eggs
1/2 cup buttermilk
1/2 cup ricotta
1/3 cup + 5 teaspoons Brightland's LUCID
Prepare the leeks. Trim the leeks then slice them thinly and transfer to a colander and thoroughly rinse and drain them.
Heat the butter in a skillet over medium-low heat. Add the leeks and sweat until they've softened and brightened (up to 8 minutes), stirring occasionally to avoid sticking or browning. Remove from the heat and season with 1/4 teaspoon salt and pepper.
Heat the oven to 350°F. Butter a 9 by 5-inch loaf pan then line it with parchment paper, and butter the paper, too (you might want to use a slightly larger pan).
Whisk flours, the baking powder, baking soda, chili flakes and the remaining salt and pepper in a large bowl.
Whisk the eggs, buttermilk, ricotta and 1/3 cup Brightland's LUCID in another large bowl until combined. Don't worry if the liquid is a little clumpy. Add the leeks and the parmesan and whisk again to incorporate. Add the flour mixture and fold until evenly moistened. It'll be a thick batter, more like a dough. Dump it into the prepared pan and spread evenly. Brush with the remaining Brightland's LUCID and sprinkle with the remaining a little cheese.
Bake until a cake tester comes out clean--the top should be golden brown (about 45 minutes)