Haba Bean "Soup"

Makes a generous 8 cups serving 6 - 8

Haba beans are peeled dried fava beans.  They can be mail ordered through a number of sources.  I get mine from Purcell Mountain Farms www.purcellmountainfarms.com.  I’ve put soup in quotes above because this recipe is not only delicious as a soup but also as a sauce to pool around almost anything from sautéed greens to grilled or pan seared fish or chicken.  The kicker to this recipe of course is the amazing Smoked Olive Oil!

3 tablespoons olive oil
2 cups (2 small) finely chopped onions
2 tablespoons finely chopped garlic
1 cup chopped celery or fennel
1 tablespoon ground cumin
1 teaspoon crushed fennel seed
1/4 teaspoon red chile flakes
2 cups dried haba beans, rinsed and soaked for 4 hours or more and drained
5 - 6 cups tasty chicken or vegetable stock
Salt and freshly ground pepper
1 - 2 tablespoons dried sumac powder or 2 – 3 tablespoons fresh lemon juice
2 - 3 tablespoons Smoked extra virgin olive oil
Finely grated, aged goat cheese such as crottin or parmesan (optional)

Instructions:
Heat the oil in a deep soup pot and add the onions, garlic and celery and sauté over moderate heat until crisp tender.  Add the cumin, fennel seed, smoked paprika and chile flakes and continue to sauté for 2 – 3 minutes until spices become fragrant.

Add the soaked habas and stock and bring to a boil.  Lower heat to a simmer, cover and cook for 25 – 30 minutes of until beans are very tender and falling apart.  Cool slightly and puree mixture with an immersion or regular blender.  (If using the latter be careful since hot liquids expand mightily.  Fill blender jar only half full, use lowest speed and cover top with a clean towel rather than the lid to allow for expansion.) Season to your taste with salt and pepper.

To serve:  Sprinkle sumac on top of soup or alternately stir in a teaspoon or two of fresh lemon juice into each serving.  Drizzle Smoked Olive Oil around and finish with a grating of cheese, if desired.

John Ash © 2010

Makes appetizers for 10 – 15

Calamari, or fresh squid, is so neutral in taste that it’s the perfect vehicle for a flavor road trip. This trip we’re headed to California with Meyer lemon confit and one of my favorite new ingredients, Smoked Olive Oil. It’s one of the sexiest flavors I’ve come across in years. Genius.

INGREDIENTS

1 lb. cleaned calamari
1 cup Smoked Olive Oil, or best quality extra-virgin olive oil
Sea salt and freshly ground black pepper
2 cups panko bread crumbs
1 tablespoon extra-virgin olive oil
¼ cup Meyer Lemon Confit (recipe below)
12 fresh fennel fronds or chervil sprigs, for garnish

Instructions:
Rinse and dry the calamari very well and place in a resealable plastic bag. Add the Smoked Olive Oil, turn to coat, and marinate in the refrigerator for 2 hours, or up to overnight.

Make a very hot charcoal fire or preheat your gas grill to high. Drain the calamari, discarding the marinade, and pat dry with paper towels. Season with sea salt and pepper.  Fold a double thickness of paper towels in quarters and use them to wipe the grill grates with oil; this will prevent the food from sticking. Place the calamari on the grill and cook for just 1 ½ minutes per side or until it has a bit of char; don’t overcook or the calamari will become rubbery. Let rest for 1 minute, then separate the tubes and tentacles, slicing the tubes into ½ inch rings.

Preheat the oven to 375°. Toss the bread crumbs with the tablespoon of olive oil and a pinch of sea salt and black pepper. Spread the bread crumbs on a rimmed baking sheet and bake until golden brown, 12 to 15 minutes.

To serve, thread the sliced tube pieces onto large dinner forks, and top each with a tentacle. Top each portion with a little lemon confit, some toasted bread crumbs, a few grains of sea salt, and a bit of black pepper. Garnish with the fennel fronds or chervil.

Meyer Lemon Confit: Makes 1 quart

10 Meyer lemons
5 cups extra-virgin olive oil
4 fresh thyme sprigs

Scrub the lemons and slice very thin. Discard any seeds. Place the lemon slices in a saucepan with the oil and thyme sprigs and cook slowly over low heat for 30 to 35 minutes, or until the white pith has become translucent. Cool the lemon slices in the oil, then discard the thyme stems and transfer the lemon and oil to an airtight container. Tightly covered, the confit will keep for up to 1 month in the refrigerator.

Serves 4-6
3 ripe nectarines, cut in half
*Optional (Use fresh or grilled)
3 tablespoons gorgonzola dolce, crumbled
7-5 purple ruffled basil leaves
2 teaspoons Smoked Olive Oil

Instructions
Spray your clean grill bars with a slight mist of vegetable spray (Pam) and heat up the grill to medium high heat. Once the grill is heated, place each nectarine half on the grill and cook for 2-3 minutes.
Place one to two nectarines on individual plates. Garnish with a light drizzle of Smoked Olive Oil, a few gorgonzola crumbles and purple basil leaves.

*Note: Serve at room temperature for better flavor.

Gazpacho With Smoked Olive Oil
Julie Logue-Riordan

Serves 6
Make plenty as it keeps well and is a great quick meal.

INGREDIENTS

1 cup tomato juice
½ cup crust-less bread cubes, soaked in water (Italian or French style bread)
1/2 cup onions, chopped in 1/2 inch cubes
1/2 cup green pepper chopped in 1/2 inch cubes
½ cup cucumber peeled, seeded and sliced in 1/4 inch pieces
2 pounds red ripe tomatoes, peeled, seeded and roughly chopped
1 clove garlic, sliced thin
1 1/2 teaspoons ground cumin
1 teaspoon Tabasco sauce
Kosher salt and fresh ground black pepper to taste
1/3 cup Sonoma Smoked Olive Oil olive oil
1 tablespoon sherry wine vinegar
1/2 cup water

Garnishes: chopped green pepper, chopped onions, sliced scallions, croutons, avocado, cooked shrimp, cured ham (Spanish Serrano), and/or basil oil (see recipe). Use as many garnishes as you like.

Instructions:
Drain the water from the bread when the bread is soft. In a blender add 1 cup tomato juice, bread, onions, peppers, tomatoes, cucumber, garlic, cumin, Tabasco, salt, and pepper. Blend until very smooth at high speed for about a minute and a half or longer depending on your blender

Pour into a large bowl and whisk in the Sonoma Smoked Olive Oil and vinegar. Add water and season to taste with salt and pepper. Chill at least 1 hour before serving. Serve in a clear bowl or glass with your choice of garnishes.

Smoky Pumpkin Bisque with Spanish Chorizo & Seared Scallop

Serves 4

INGREDIENTS

1 lb pumpkins
1 cup chicken stock
2 tbsp butter
¼ cup cream
I tsp ea. salt and pepper
1 tsp cayenne pepper ground
4 ea jumbo scallops
2 tbsp diced Spanish chorizo
2 tbsp Smoked Olive Oil 

Instructions:
Bring a pot of salted water to a boil and add the diced pumpkin and boil for approximately 15 minutes or until the pumpkin is fully cooked and a knife easily pierces it with no resistance. Drain the pumpkin and place in a blender adding half the chicken stock, butter, and cream and puree until smooth. If necessary add all of the chicken stock depending on how thick you like the soup. Season with salt, pepper & cayenne give one final puree then strain in a fine sieve. Finish with Smoked Olive Oil. Heat a non-stick sauté pan with just enough oil to coat the pan. Season the scallops on both sides with salt & pepper and sear until golden brown and turn and do the same to the other side. Set aside and pour the soup in 4 bowls and place a scallop in the center garnish with diced Spanish chorizo and drizzle with Smoked Olive Oil.

Bocconcini and Roasted Tomato Salad
Courtesy of Mary Karlin, from her latest book;
ARTISAN CHEESE MAKING AT HOME

Serves 6

Caprese salad is a favourite from Capri featuring fresh mozzarella, sliced ripe tomatoes, and basil. This dish reimagines caprese, adding pasta, bocconcini (bite-size mozzarella pieces),roasted tomatoes, and aromatic smoked olive oil.

INGREDIENTS

12 Roma tomatoes, halved, cored, and seeded
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 cloves garlic, thinly sliced
Sea salt
Freshly ground white pepper
1 pound small shaped dried pasta, such as farfalle,
gemelli, orecchiette, or a mixture
1 pound bocconcini balls, drained 
1/4 cup smoked olive oil or extra virgin olive oil
15 large basil leaves
1/4 teaspoon red pepper flakes

1. Preheat the oven to 375°F.


2. Toss the tomatoes in 3 tablespoons of olive oil, then place them cut side up on a baking sheet and roast for 20 minutes, or until they are softened. When cool enough to handle, transfer the tomatoes to a bowl (reserve any juices from the pan for the pasta), add the balsamic vinegar and garlic, season with salt and pepper, and toss to combine.


3. Cook the pasta in boiling salted water until al dente. Meanwhile, tear 4 of the bocconcini balls into shreds and


4. toss with sea salt and a drizzle of the smoked olive oil. Stem and shred 3 of the basil leaves. When cooked, drain the pasta and toss with the reserved tomato juices, the shredded cheese, the remaining smoked olive oil, the shredded basil, salt to taste, and the red pepper flakes. Place in a shallow serving bowl or on a platter.


5. Toss together the roasted tomatoes and the remaining whole bocconcini and arrange them over the pasta. Tuck in the remaining 12 whole basil leaves and serve at room temperature.

Corn Soup With Crab and Spring Herb Salad
Chef John Ash

Serves 4

This healthy recipe calls for crab but you could use whatever sweet shellfish is available to you such as lobster or shrimp. If you wanted to go “whole hog” you could of course garnish with a squiggle of crème fraîche, top with caviar, etc.! To maximize flavor add chopped crab shells to the chicken stock and simmer for a few minutes before straining and adding to the soup.

INGREDIENTS

3 tablespoons butter
1-1/2 cups chopped onion (1 medium)
3/4 cup chopped carrots
1/4 cup chopped celery
2 teaspoons chopped garlic
3 cups or so fresh or frozen corn kernels
1 whole star anise or bay leaf
Big pinch saffron threads soaked for 15 minutes in 1/4 cup water
5 cups defatted chicken stock
Salt and freshly ground pepper
1/2 pound fresh Dungeness or lump crabmeat, picked over
Herb salad (recipe follows)
Smoked extra virgin olive oil

Instructions:
In a deep saucepan or soup pot heat the butter over moderate heat. Add the onion, carrots, celery and garlic and cook till soft but not brown, about 5 minutes stirring occasionally. Add the corn, star anise and saffron and continue to cook and stir for another 5 minutes or until corn is very tender.

Add the stock and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Discard the star anise or bay leaf and puree in a blender being careful to do so at lower speed and with blender jar only half filled (hot liquids expand dramatically so be careful!). You’ll need to do this in batches.

Strain the soup through a medium mesh strainer pushing down on the solids and return to the pan. Season with salt and pepper and reheat. Ladle into warm soup bowls, spoon crab into the center and top with the herb salad. Drizzle smoked olive oil around and serve immediately.

Herb Salad

This is not a specific recipe but an approach. If you can find spicy micro greens in your market by all means use them. If not any combination of the youngest, smallest herbs you can find is what we’re looking for, such as chives, chervil, cress, mint, etc. Simply take a lightly packed cup of the micro greens or herbs or a combination and toss with a little olive oil, drops of lemon juice and a light seasoning of sea salt and freshly ground pepper.

John Ash © 2010

Chile Chicken Stew (Heat level: mild)
Peppahead

Serves 4
This is a hearty bowl of comfort. I use the Dixon chile powder from New Mexico for best results. Substitute Hatch or Chimayo red chile. “The Smoked Olive” Sonoma Oil adds a delicious smoky background to this dish.

The Chicken:
1 lb. chicken breast, skinned, boned
1 teaspoon Dixon medium hot red chile powder
2 teaspoons cumin powder, roasted
2 teaspoons white pepper, freshly ground
2 teaspoons sea salt
2 tablespoons Sonoma Smoked Olive

The Stew:
1 yellow onion, chopped
4 garlic cloves, minced
2 celery stalks, chopped
2 teaspoons Dixon medium hot red chile powder
1 teaspoon cumin powder, roasted
1 teaspoon Mexican oregano
2 teaspoons white pepper, freshly ground
1 qt. chicken stock, low sodium
1 carrot, chopped
1 large russet potato, cut into 2 inch cubes
1 zucchini squash, chopped
1 lg. bay leaf
sea salt to taste
Garnish with chopped cilantro and lime wedges

Instructions:
1. Cut up the chicken into bite size pieces and place in a bowl. Combine seasonings and sprinkle over chicken, tossing to evenly coat the meat.
2. Preheat oil in a heavy 4 qt. pot over medium high heat. Add the chicken and sauté until evenly cooked, about 8–10 minutes. Remove chicken with a slotted spoon to a bowl and set aside.
3. Sauté the onion and garlic in the pot for 5 minutes. Stir in the celery and cook for about 3 more minutes. Add the chicken and its juices and mix well.
4. Stir in the stock, bay leaf, carrot and potato and bring to a boil. Add the zucchini, cover and reduce heat to low. Simmer for 25 minutes. Taste test and adjust seasoning if needed. Garnish each bowl with cilantro and a squeeze of lime. Serve with a good warm bread or tortillas.

For an amazing assortment of chili powders, sauces & BBQ rubs visit: www.peppahead.com

Char's Smoked Hummus Char/Sonoma fan 2 – 14 oz cans garbanzo beans, drained (reserve the liquid) 4 tablespoon tahini sesame seed paste ( found in foreign foods section) 4 tablespoon Smoked olive oil (Char prefers SONOMA flavor) 4 cloves garlic, peeled & diced 2 tablespoon lemon juice 1 teaspoon sea salt or table salt 1/8 teaspoon red pepper flakes 1 teaspoon black pepper

Instructions: In a blender, combine ingredients one at a time.  If consistency is too thick, add a small amount of reserved bean liquid.  You may adjust the other ingredients to taste.  Place in bowl & garnish with a dash of paprika.  Serve with crackers or crusty bread.  Be creative and ENJOY! — Char Char’s smoked hummus is fabulous!!  It gets rave reviews from everybody…including people who used to think hummus was boring!  — Al & Brenda

Cool Buckwheat Noodles, Shredded Chicken, Asian Pear &
Shiitake Mushrooms with Santa Fe Smoked OliveOil
Chef Brenda La Noue
The Original Secret Kitchen

Serves 4-6
Dressing
2 tablespoons Santa Fe Smoked Olive Oil
2 tablespoons seasoned rice vinegar
1 teaspoon fresh ginger, minced
1 teaspoon cracked pepper
2 tablespoon cilantro, cleaned, chopped
1 teaspoon toasted black sesame seeds
1 teaspoon salt

Salad Components
8 oz. buckwheat noodles, cooked and cooled
1 chicken breast, steamed, shredded
8-9 shitake mushrooms, seasoned, baked cut very thin
2 Asian pears, pealed, sliced thin
1/2 red pepper, cut very thin
1 green scallion, thinly sliced

Instructions:
Combine the dressing ingredients in a small mixing bowl and blend well. Set aside.
Toss the noodles, chicken, mushrooms and pears with the rest of the ingredients in a large bowl. Add the dressing, and continue to toss gently. Garnish with cilantro stems with leaves, green scallions and a few red pepper strands.

*Note: This is a perfect small meal for a late, warm summer evening.

Smoky Braised Collard Greens

Serves 4
3 leafy collard greens, washed (cut into bit sezed pieces)
2 Walla Walla onions, quartered
1 jalapeno, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon cracked pepper
2 teaspoons canola oil
2 teaspoons Smoked Olive Oil

Instructions
Combine the collard greens with the Walla Walla onions, jalapenos and garlic with the canola oil in a medium size sauté pan. Cook over a low heat until the vegetables start to caramelize. Add the water and let it continue to cook over a low heat for 30 minutes until the greens are softly wilted.
Once the collard greens are done, season the greens with salt and pepper to taste. Garnish with a light drizzle of Smoked Olive Oil and serve.

*Note: This would be a nice dish to pair with slow grilled sweet potatoes with a dash of tamari sauce.

Summer Beet, Yukon Gold Cucumber Salad
With Smoked Oil and Truffle Salt
Chef Brenda La Noue
The Original Secret Kitchen

Serves 4-6
Dressing
1/4 cup plain yogurt
3 tablespoons mayonnaise, (vegan optional)
t teaspoon Whole Spice truffle salt
1 teaspoon cracked pepper
1 teaspoon *Whole Spice dehydrated honey (*optional, brown sugar)
1 teaspoon Dijon mustard

Salad
3 beets, boiled, peeled, large diced
2 Yukon gold potatoes, boiled, cleaned and medium diced
1 cup Italian parsley
2 green scallions, thinly sliced
1/2 English cucumber

Instructions
Combine the dressing ingredients in a small mixing bowl and blend well. Set aside.
Toss the beets, Yukon golds, cucumber, parsley, and green scallions together in a large salad bowl. Add the dressing and continue to toss gently. Garnish with a light drizzle of Smoked Olive Oil and chopped parsley.

*Note: Serve at room temperature for the ultimate flavor.

Smoky Burgers
Jim DeLuca/Dallas, TX fan

Serves 4-6
1 lb. extra lean beef or turkey
4 tablespoons Smoked Olive Oil
1 large yellow onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano, thyme and/or parsley (optional)
 
Instructions
Combine 3 tablesoons Smoked Olive Oil, salt, pepper and herbs with beef or turkey.   Form into 4 to 6 patties.  Grill over high heat to desired doneness.  Meanwhile, thinly slice onion and sauté in 1 Tbsp Smoked Olive Oil over medium heat for approximately 4 minutes.  Spoon onions over  burgers and drizzle with remaining oil to taste.  (Serve with the usual fixings, with or without buns)

Serves 4
3-4 Yukon gold potatoes (baked or grilled until tender)
1 teaspoon Whole Spice truffle salt
1 teaspoon cracked pepper
2-3 teaspoons Smoked Olive Oil

Instructions
Place a warm potato on individual plates. Cut the potatoes in half.
Season the potatoes with truffle salt and pepper to taste. Garnish with a light drizzle of Smoked Olive Oil and serve.

*Note: Pair these delicious potatoes with salmon or pan-seared trout.

Instructions
Prepare the rice according to package directions, omitting the salt & fat.  Keep warm.  Heat 2 tablespoons Sonoma Smoked Olive Oil in a large nonstick skillet over medium-high heat.  Add onions and garlic and sauté 2 to 3 minutes or until tender.  Combine chicken, curry, thyme, allspice, red pepper & black pepper in a bowl and mix well.  Add chicken mixture to the pan and sauté 4 to 5 minutes.  Stir in wine, capers, beans and tomatoes.  Cover and reduce heat to simmer for 10 minutes or until tender.  Serve over rice.  Drizzle 1 tablespoon (or to taste!) of Santa Fe Smoked Olive Oil and garnish with fresh cilantro. 

Watermelon with Santa Fe Smoked Olive Oil
with Mint, Mandarin Orange & Sea Salt
Chef Brenda La Noue
The Original Secret Kitchen

Serves 3-4
4 cups watermelon, peeled and cut into bite-size cubes
1-2 teaspoons Santa Fe Smoked Olive Oil
2 teaspoons fresh juice of Mandarin orange
1 teaspoon sugar
2 tablespoons mint, sliced very thin
1 teaspoon sea salt

Instructions
Combine watermelon with Santa Fe Smoked Olive Oil, orange juice and sugar and toss.
Next sprinkle with sea salt and mint. Allow flavors to develop for 10 minutes and then gently toss again. Serve as a side dish or appetizer.

Fresh Basil & Smoked Olive Oil Pesto
Lauren Daley/Santa Rosa, Ca fan

2 cups fresh basil leaves, tightly packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese
¼ cup Smoked Olive Oil
¼ cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground pepper to taste

Instructions
Combine the basil in with the pine nuts and pulse a few time in a food processor or blender (you may use walnuts instead of pine nuts, just pulse them a few times first before adding the basil). Add the garlic and pulse a few times more.
Slowly add the olive oils in a constant stream while the food processor is on. Stop to scrape down the sides of the processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

I used this pesto to make a pesto chicken pizza, using a whole wheat pre-baked shell; spread generously with pesto, cubed grilled chicken breast, jack cheese, parmesan, artichoke hearts, fresh basil and fresh corn kernels. Delicious!

Oven Roasted Wild Mushrooms*
with Garlic and Thyme
Wild Willy/Petaluma, Ca fan

Serves 3-4
¼ lb. oyster mushrooms, cleaned
¼ lb. shiitake mushrooms, cleaned and halved
¼ lb. cremini mushrooms, cleaned and halved
¼ lb. porcini mushrooms, cleaned and halved
4 cloves of garlic, peeled and thinly sliced
¼ cup Sonoma Smoked Olive Oil
6 sprigs fresh thyme
2 tsp fresh thyme leaves

Salt & freshly ground pepper to taste (a light sprinkle of truffle salt is killer!)

*Note: any kind of mushroom will work (halve the larger styles) — to total approx. 1 lb.

Instructions
Preheat your oven to 375º F

1) Combine the mushrooms and garlic in a large roasting pan. Add the Sonoma Smoked Olive Oil and fresh ground pepper — stir well to combine and spread out evenly
2) Lay the sprigs of thyme over the mushrooms and roast in the oven until golden brown and all of the liquid is evaporated — 25 to 30 minutes, stirring occasionally.
3) Remove from the oven and stir in the chopped thyme and salt to taste.

This is a great side dish to any roasted meats, mixed into your favorite pasta or as a fabulous topping on pizza (drizzled with a little more Smoked Olive Oil)!

Southwestern Wrap (Heat level: mild)
Peppahead

Serves 4
1 lb. pork tenderloin, trim sheath and fat
3 tablespoons tequila
1 teaspoon cumin powder
1 tablespoon New Mexican red chile powder, medium hot
3 garlic cloves, minced
2 teaspoons sea salt
2 tablespoons Sonoma Smoked Olive
1 onion, halved and thinly sliced
1 green bell pepper, chopped coarse
12 cherry tomatoes, cut in half
warm flour tortillas
lime wedges

Instructions:
1. Quarter the pork tenderloin lengthwise and slice across the strips to 4 inch thickness. In a mixing bowl combine Tequila, cumin, chile, garlic and sea salt. Toss the pork in the mixture until evenly coated and marinate for 30 minutes.
2. Heat oil in a large heavy skillet over medium high heat. Saute the pork for 5 minutes and then stir in the onion, green pepper and tomatoes and cook until onions are tender. Serve with a squeeze of lime, wrapped in warm tortillas. Add your favorite salsa if desired.

For an amazing assortment of chili powders, sauces & BBQ rubs visit: www.peppahead.com

Smoked Fall Tomatoes
filled with Herbs and Orzo Pasta
Chef Brenda LaNoue
www.thesecretkitchen.com

4 ea. medium vine ripened tomatoes
4 cups orzo pasta, cooked
1 ea. white onion, diced
½ ea. jalapeno, minced
¼ bunch flat leaf parsley, chopped
2 teaspoons fresh oregano, chopped
2 ea. garlic cloves, minced
2 teaspoons salt
1 teaspoon fresh cracked pepper
2 teaspoons red wine vinegar
2 teaspoons Smoked Olive Oil

Instructions
Preheat your oven to 350º F

Wash tomatoes and dry with a paper towel
Cut all the tops off of the tomatoes and hollow out the center of each; then place them upside-down on a paper towel to drain excess moisture
Place the tomatoes on a sheet pan and bake in the over for 10 minutes, just to slightly roast the outside. Cool for 10 minutes.
Toss the remaining ingredients with orzo in a shallow bowl.
Fill each tomato with the pasta mixture
Drizzle a few drops of Smoked Olive Oil over each tomato

Great for a light dinner after a long day at work. I would like to suggest a nice Pinot Noir to pair with this delectable dish.

The Leeks
Brenda Buckles

Serves 4
4 ea. leeks, all but 1” of the dark green cut off, trim the beard
and cut in half length wise
2 tablespoons Santa Fe Chili Smoked Olive Oil
1 ½ cups chicken broth
2 tablespoons chopped fresh Italian parsley
2 tablespoons your favorite French vinaigrette

Instructions
1) In a frying pan, heat the olive oil on medium high and sauté the leeks on both sides until lightly browned — about 5 minutes total.
2) Add the chicken broth, cover and simmer until leeks are tender, about 10 minutes
3) Remove the leeks to a serving plate and boil the remaining broth down to about ¼ cup.
4) Cool the broth, then add the vinaigrette.
5) When ready to serve, pour the liquid over the leeks and garnish with the parsley

This dish is good warm, room temperature or cold!