BONE MARROW FOOD RECIPES

ROASTED BONE MARROW RECIPE - FOOD.COM

Roasted Bone Marrow Recipe - Food.com image

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.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8-12 Bones, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 -12 beef bones with marrow, 3 inches long, 3 to 4 pounds total
1 cup fresh parsley, roughly chopped
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
coarse sea salt
crusty bread, 1/4 inch slices, toasted

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.

Nutrition Facts : Calories 58.2, FatContent 5.2, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 51.8, CarbohydrateContent 2.9, FiberContent 0.6, SugarContent 0.2, ProteinContent 0.7

ROASTED MARROW BONES RECIPE - NYT COOKING

Roasted Marrow Bones Recipe - NYT Cooking image

Provided by Fergus Henderson

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
At least 4 1/2-inch-thick slices of crusty bread, toasted

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//schema.org, Calories 773, UnsaturatedFatContent 5 grams, CarbohydrateContent 20 grams, FatContent 73 grams, FiberContent 3 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 356 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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