Tuesday, January 13, 2009
Bone Marrow on Toast
I must admit, I was averse to this dish from the beginning, as the idea of bone marrow is slightly horrifying to me, but my husband swears that when done correctly, it can be delicious. As I am used to indulging him, I bought a few pieces and let him do the prep.
4 pieces beef marrow bones
slices of baguette
1/4 cup capers
juice of 2 lemons
1 cup chopped parsley
Place bones in a roasting pan lined with tin foil. Roast uncovered at 400 for about 20 - 25 minutes. While marrow is cooking, mix in a bowl the dressing. Combine capers, lemon juice, parsley, and a bit of water to taste. Dressing will be quite strong and pungent but very pleasing.
Toast the baguette slices, scrape out the marrow and spread it on the bread. Top with a small spoonful of the dressing and voila! Meaty appetizers.
To be honest, I thought the marrow was mostly flavorless with a soft, slightly oily texture, and I am not inclined to eat this again. But my husband swears that if you get the shank bone it tastes better. I think we bought the thigh bone... So if you like marrow, this is one way to make it. The dressing does kick ass, however, and I liked it with a bit of goat cheese instead!