Ingredients
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8 - 12
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1
-
2
-
2
-
1 1/2
-
2
-
-
-
-
-
-
-
-
-
Directions
Roasted Bone Marrow,Ever since I saw a recent episode of Food Network’s “The Best Thing I Ever Ate”, I can’t get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn’t disappointed… now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm…. bone marrow over toasted crostinis, with parsley salad and sea salt… definitely not for the faint-hearted. This is from the NYTimes.,This is the recipe from Purple Pig in Chicago, which is the best marrow anywhere. The salad cuts through the fat and sea salt is a necessity.,I just made this for myself as a special dinner treat from marrow soup bones I picked up at the grocery store. I did not end up making the parsley salad, just served with good sea salt and garlic-rubbed grilled Ciabatta bread. It was absolutely delicious, rich, and comforting. And for under $5 worth of ingredients, you can’t beat it. I needed to cook my bones for a little over 20 minutes. I think next time I may put my marrow bones in a dutch oven with a bit of broth and cook at the same temp for a bit longer for a smoother texture of marrow. I prefer the way marrow softens and gels but stays intact after simmering to make stock. If you are cheap and adventurous I highly recommend trying this out. Thanks for sharing
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Steps
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1
Done
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Preheat Oven to 450 Degrees. Put Bones, Cut Side Up, on Foil-Lined Baking Sheet or in Ovenproof Skillet. Cook Until Marrow Is Soft and Has Begun to Separate from the Bone, About 15 Minutes. (stop Before Marrow Begins to Drizzle Out.). |
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2
Done
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Meanwhile, Combine Parsley, Shallots and Capers in Small Bowl. Just Before Bones Are Ready, Whisk Together Olive Oil and Lemon Juice and Drizzle Dressing Over Parsley Mixture Until Leaves Are Just Coated. |
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3
Done
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Put Roasted Bones, Parsley Salad, Salt and Toast on a Large Plate. to Serve, Scoop Out Marrow, Spread on Toast, Sprinkle With a Tiny Bit of Salt and Top With Parsley Salad. |
