By mlao77 on September 08, 2009
Photo by mlao77
Photo by mlao77
"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."
Serving Size: 1 (28 g)
Servings Per Recipe: 4
"This is beyond delicious. I have always loved bone marrow. My mother used to make her soups with the marrow bones and saved me the marrow to eat. We had this at Michael Symon's restaurant Lola in Cleveland and this recipe is much much better. I am still licking my lips."
"Wow, that's my kinda recipe. Simple, easy and delicious. Never had much use for shallots, capers, fresh parsley, or fresh lemon juice until now. These four ingredients really helped balance the richness of the marrow. Thanks mlao77!"
"Delicious! First time trying bone marrow and this recipe worked well. I cooked in individual ramekins so the drippings were available for each person. I used my fondue forks to dig in. Don't forget there's not much protein and have something else with it. I loved it and will have again."
"This recipe was AMAZING! I omitted the capers and forgot to add sea salt just because I was so excited to eat it, but it was delicious nonetheless. Just a suggestion, when you get your bones for roasting ask your butcher to cut them lengthwise. This makes getting the delicious marrow inside super easy.
I meant this as an appetizer, but this definitely outshone my entree by far! Thanks for the recipe, mlao77!"
"Made this for hubs...he LOVED it. I cooked in my convection toaster oven and had to go a few minutes longer than the recipe called for, but well worth the wait. Thank you."
"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"