ROASTED BONE MARROW WITH PARSLEY TOPPING
Provided by Alton Brown
Time P1DT55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
- When ready to cook, preheat the oven to 425 degrees F and place a rack in the center position.
- Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
- Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.
- While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, lemon peel, shallot, garlic, and capers and toss to combine.
- When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture.
ROASTED MARROW BONES
Steps:
- If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.
ROASTED MARROW BONES
Provided by Fergus Henderson
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.)
- 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. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 73 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 356 milligrams, Sugar 4 grams, TransFat 0 grams
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.
Provided by mlao77
Categories < 30 Mins
Time 20m
Yield 8-12 Bones, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.).
- 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.
- 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.
ROASTED BONE MARROW WITH SALSA VERDE AND CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 8h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the marrow bones: Submerge the marrow bones in ice water to soak overnight in the refrigerator. This is to draw out any impurities that they're holding onto. The marrow will become slightly less pink and begin to turn white.
- For the salsa verde: In a mixing bowl, combine the olive oil, parsley, capers, chili flakes, anchovies, shallots, garlic, jalapeno and lemon zest and juice. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld.
- Preheat the oven to 375 degrees F. Preheat a grill pan over medium-high heat.
- Remove the bones from the ice water and pat dry. Discard the water. Line up the marrow bones on a half sheet tray and roast until the marrow in the center is very soft and molten, about 7 minutes.
- For serving: Slice the baguette on a diagonal with a serrated knife, brush with olive oil and grill on both sides until toasted, about 1 minute per side.
- Add the roasted marrow to a plate or platter. Spoon the salsa verde over the top, followed by the caviar. Serve with the grilled bread on the side.
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