Roasted Marrow Bones

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I know that I said the Split Pea Soup was on the menu for dinner, and it was, for my daughter. My son, who is not a big fan, opted for PB&J. (He’s going to turn into a PB&J, one day, you wait and see.) And, as the husband is out tonight with his friends, I decided to indulge in a meal that I don’t get to prepare too often because I’m the only one in the house who likes it.

Roasted Marrow Bones
Adapted from Jennifer McLagan’s “Bones: Recipes, History, & Lore”

Original recipes serves 4 as an appetizer, but I pared the recipe down . . .
Serves 1

It’s best to give yourself plenty of time to prepare the bones, they must be soaked 12-24 hours to remove any traces of blood. I started soaking mine last night around eleven, when inspiration struck.

2 beef marrow bones, about 3 inches long
kosher salt
vegetable oil
Crunchy Salad (recipe follows)
2 slices of bread, toasted
fleur de sel (Giant Eagle’s District Market brand is quite good.)

Place the bones in a bowl of ice water to cover, adding 2 Tbsp salt, and refrigerate for 12 to 24 hours, changing the water 4 to 6 times and adding 2 more Tbsp salt to the water each time.

Preheat the oven to 450°F. Drain the bones and pat dry, Stand them up in a lightly oiled roasting pan for 15-25 minutes, or until the marrow has puffed slightly and is warm in the center. To test, insert a metal skewer into the center of marrow, then touch it to your wrist to see if it is warm. There should be no resistance when the skewer is inserted, and a little of the marrow should have melted and started to leak from the bones.

While the bones are roasting, prepare the salad, and toast the bread.

Serve hot, with salad, toast, and fleur de sel. Scoop out the marrow and spread it on toast, sprinkling it with the salt.

Crunchy Salad

The traditional thing to serve with roasted marrow is parsley salad, but I didn’t have any in the house, so I improvised.

1 cup spinach
1/4 cup Hot House cucumber, chopped (also known as an English or seedless cucumber)
1 scallion, chopped
2 tsp capers, rinsed
2 tsp extra virgin olive oil
Juice of one lemon, freshly squeezed
Kosher salt and freshly ground black pepper, to taste

Tear the spinach into smaller pieces. Place the spinach, cucumber, scallion, and capers in a bowl. Whisk together the oil and lemon juice in a glass measuring cup, then season very lightly with salt (remember the fleur de sel will top the marrow) and generously with pepper. Toss the salad with the dressing and serve.

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