Tasty lil’ French Recipe coming through. Well, I suppose it might be as French as its writer, Anthony Bourdain, from his cookbook of Les Halles.
This is my second shot at a recipe from the ol’ Halles, and, just like every recipe I’ve tried before from Bourdain in his Appetites book, it’s a fucking banger. This guy, I swear, boils things down to simplicity and makes something magical from them.
The most abrupt sensation I’ve had in this very rich Thursday night dish is that, despite having no garlic present in the final serving, it carries with it the very absolute essence of garlic in each and every bite.
I ended up using the garlic I’ve grown on my homestead for this recipe, a whole bulb (5ish cloves) of my medicinal-grade Musik Garlic, and mama mia it hit the spot. That, the perfect measurement of “not-too-much” gruyerere cheese, and a ~10" pyrex dish made this whole thing slam together.
Yet another exercise in simplicity, this is a meal that can stand strong on its own or really sparkle as a side dish or appetizer for something with a bit more protein. Green beans or sautéed mushrooms might also be an excellent accompaniment here.