I don't know where I first had bone marrow as an appetizer, but I do remember where I fell in love with it: Craigie Street Bistrot (now Craigie on Main). Marrow is not a popular dish in America, aside from making stock, but it is so simple, so cheap, and so delicious, I implore you to try cooking with it.
Makes about four servings.
Ingredients:
10 pieces of beef marrow bones, each about two inches long
1 shallot, chopped
1/2 cup Italian parsley, chopped
about 1 tablespoon fresh-squeezed lemon juice
4 or more slices thick-cut rustic bread, grilled
fleur de sel, to taste
Preheat oven to 450°F. Place bones, marrow-side up, on a tinfoil-lined baking sheet and place in oven. Cook until marrow is soft, but before it renders and oozes out, about 15 minutes.
Meanwhile, combine shallot, parsley, and just enough lemon juice that the shallot and parsley is covered.
Serve bone marrow, the shallot-parsley salad, and a dish of fleur de sel. To eat, scoop out a bit of the marrow using a small fork or spoon and spread over a toast point along with a little salad and a pinch of fleur de sel.
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ReplyDeleteSusan
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