roasting bone marrow is about as straight forward as you can get when it comes to cooking. you simply soak the bones in salted water for at least 8 hours, changing the water a few times – each time adding salt. then it’s into the oven at 450 for 15 – 20 minutes. the marrow should be just soft and pulling away from the bone. timing here is essential, as you need to be very careful not to melt the marrow by leaving it in the oven too long. like i did. but i was drinking very good red wine – heavily – so i am not to be blamed… still we were left with a few silky scoops and the marrow experience was just plain heaven.
roast marrow bones with parsley salad
(adapted from "" by fergus henderson)
about 2/3 cup very coarsely chopped italian parsley leaves
1 shallot – diced fine
1 garlic clove diced very fine
2 teaspoons small capers
3 tablespoons of your best olive oil
2 teaspoons lemon juice
fine sea salt and freshly ground black pepper
coarse sea salt, preferably fleur de sel, for garnish toasted baguette slices
there are those who consider roasted marrow bones the better dish over foie gras. needless to say, they are two very different animals – and animal parts – for sure. the marrow seems earthier, deeper and more subtly powerful than the liver. you kinda wanna marry the marrow, but still have a steady string of flings with the foie. either way, you’re gonna be one fat n’ happy puppy. this much i know is true…
(and for your viewing pleasure, please click over to this article which features a video of mark bittman, fergus and some damn fine looking marrow bones.)
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