• Ingredients: 26
  • Serves: 4

Melted cheese and chorizo with grilled bread with ingredient info: spanish chorizo is a pork-link sausage flavored with garlic and spices but milder than mexican chorizo; it’s available at specialty foods stores and spanish markets and from latienda.com. petit basque cheese is available at some supermarkets and at cheese stores..

Ingredients

  • Ingredient info: Spanish chorizo is a pork-link sausage flavored with garlic and spices but milder than mexican chorizo; it’s available at specialty foods stores and Spanish markets and from latienda.Com. Petit basque cheese is available at some supermarkets and at cheese stores.

Soup:

  • 3 medium leeks , top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
  • 5 large carrots , cut into thirds
  • 2 celery ribs, cut into thirds
  • 1 chicken
  • 1 small head garlic, halved crosswise
  • 1/3 cup sliced fresh ginger ; from one 1/2-ounce pc.
  • 15 long fresh flat leaf parsley stems
  • 15 long fresh dill stems
  • 12 black peppercorns
  • 1 tbsp. kosher salt
  • 4 quarts cold water

Matzoh balls:

  • 1 cup matzoh meal, plus 1 tbsp.
  • 1/3 cup finely chopped flat leaf parsley
  • 3 tbsps. finely chopped fresh dill
  • 3 tbsps. rendered chicken fat
  • 1/2 cup chicken broth
  • 4 large eggs, separated
  • Dill sprigs for garnish

For the ricotta cream:

  • 3/4 cup heavy cream, well chilled
  • 1 cup fresh ricotta*
  • 1/4 tsp. kosher salt

For the brûléed figs:

  • 16 fresh figs
  • 1/2 cup turbinado sugar**
  • 1 tbsp. fleur de sel

To serve:

  • Special equipment: 2 large baking sheets; parchment paper; aluminum foil

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks; sauté 3 to 4 minutes.
  3. Step 3 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.

    For this step you will need

  4. Step 4 Add wine; cook uncovered until leeks are very soft, about 5 minutes longer. Sprinkle with salt and pepper.

    For this step you will need

  5. Step 5 Preheat oven to 450°F. Divide onion-leek mixture among 4 small gratin dishes. Top mixture in each dish with chorizo slices, then cheese.

Nutrition information

Calories 1,262 Carbohydrates 26 g (9%)
Fat 97 g (150%) Protein 67 g (133%)
Saturated Fat 50 g (248%) Sodium 2,153 mg (90%)
Polyunsaturated Fat 7 g Fiber 2 g (8%)
Monounsaturated Fat 36 g Cholesterol 255 mg (85%)