This melted Petit Basque cheese and chorizo dip is one of the more popular dishes from Animal restaurant in Los Angeles. And it’s quite a dish I must say. I would actually liken it more to tapas fare being that it is literally chorizo and cheese atop a thin layer of softened onion and leek. Excellent nonetheless and certainly full of flavour.
It is not the type of thing you might make when you are hosting an elegant champagne-sipping affair, it is more suited to a big sporting get together, a barbeque or something where your beverages are a little more robust. The combination of the chorizo and cheese made me quite thirsty and although I didn’t, I would have loved to have washed it down with a ice cold brew or two.
I know the Super Bowl is done and dusted but here is one to remember for next years big game snacks. Or there are the Academy Awards on tonight – consider this if you are planning a Red Carpet party with your red blooded friends and your drinks of choice are beer, beer and more beer.
2 1/2 tablespoons grapeseed oil, or other neutral oil, divided
2 cups chopped white onions
1 cup (packed) thinly sliced leeks (about 2 small; white and pale green parts only)
1/2 cup dry white wine
8 ounces smoked Spanish chorizo, cut into 1/16-inch-thick rounds
3 cups coarsely grated Petit Basque cheese or Gruyère cheese
Grilled sourdough bread slices
Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until deep golden brown, stirring often and adjusting heat as needed to prevent burning, 25 to 30 minutes. Sprinkle with salt and pepper.
Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks; sauté 3 to 4 minutes. Add 3/4 cup water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonfuls to moisten as needed, 10 to 15 minutes. Add wine; cook uncovered until leeks are very soft, about 5 minutes longer. Sprinkle with salt and pepper. Combine onions and leeks in small bowl.
Preheat oven to 450°F. Divide onion-leek mixture among 4 small gratin dishes. Top mixture in each dish with chorizo slices, then cheese.
Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled bread.
Notes: Petit Basque is a sheeps milk cheese. It is made in the Pyrenees Mountains using the same techniques that shepherds used hundreds of years ago. It is mild with a slightly sweet and nutty taste making it an ideal match with anything from fruit through to cured meats – in this instance chorizo. Also, don’t discount this dip if you don’t drink beer – it would be well suited to a full bodied red as well.
Source: Jon Shook and Vinny Dotolo, Animal, Los Angeles
© 2011, Michelle. All rights reserved.
