Give a girl a minute and she starts sucking marrow out of bones.

April 25, 2010 | By | COMMENTS

Give a girl a minute and she starts sucking marrow out of bones. 1
Recently I’ve been reading, for fun, various food blogs, thanks to the suggestion from my dear friends Angelo and Jacob. See, we are all a few of the most fabulous foodies you’d ever meet and when we can’t be home whipping up heart-stopping dishes in our own kitchens, we like to see what other people are cooking. So it was, after reading a blog post by Adam Roberts, The Amateur Gourmet, that I had the courage to approach these bones, that I happened upon in the grocery store yesterday, with the open-mind that only a seriously curious foodie like myself would.
When I happened upon this Styrofoam package of cut beef bones in the meat section I thought to myself, “self, you wanna?” and I answered, “Hell Yes!, self, why not!?!” I immediately consulted my trusted food blogs, via a very useful hand held mobile device, and decided the overall most popular and appetizing way to serve these primal delicacies was with parsley, shallots, and lemon juice on toast points, mmmmmmm!


Give a girl a minute and she starts sucking marrow out of bones. 2
I decided on challah to make my toast points with, from the descriptions I had read the bone marrow is basically fat with the most heavenly of beef flavors, and can be spread like room temperature butter, the sweetness of the challah I believed would work best under these circumstances.
Give a girl a minute and she starts sucking marrow out of bones. 3
This is what the bones looked like after roasting in a 450 degree oven for 20 minutes, trust me it doesn’t do any justice to the way they smelled, lets just say, it was enough to drive my dogs and my husband crazy. I let the bones rest while I toasted the challah and dressed my parsley and shallots with lemon juice, extra virgin olive oil, and coarse sea salt. And then….
Give a girl a minute and she starts sucking marrow out of bones. 4<
For those of you wondering how in the world you partake in this dish, no, your tongue does not come into play, at least at first. If you use a butter knife you can extract the soft marrow from the center of the bone, and yes, it does spread just like butter on the challah toast points. Each bone has enough marrow for two canapes, so the six that I started with didn't seem like as big of a challenge as they had before. Once the toast is spread and topped with a tablespoon full of the parsley salad you have it, a crunchy, chewy, buttery, sweet, spicy and tart mouthful of happiness.
I highly recommend you wash this amuse-bouche down with a "Lucy", Starr Hill's newest summer brew, and follow it up with dinner.
Give a girl a minute and she starts sucking marrow out of bones. 5
Not just any dinner I’d like to add, I suggest a perfectly grilled medium rare filet atop greens, dressed with extra virgin olive oil, salt, and pepper, and then topped, just because you can, with a poached, farm fresh egg; mine come from my neighbor, where do yours come from?
Bone marrow recipe adapted from a New York Times article and recipe “Roasted Bone Marrow and Parsley Salad” published June 20, 2004.

Categories: Cooking Stories

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