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The ultimate fat high: Roasted bone marrow report


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The ultimate fat high: Roasted bone marrow report

Carb Lover | Mar 14, 2005 03:16 PM

This was apparently my weekend for making restaurant knock-offs. Last night I made roasted bone marrow w/ parsley salad from "The Whole Beast" by Fergus Henderson. It is served in his London restaurant, St. John. Recipe is paraphrased here:


In sum, this was an amazing appetizer. Not only for its revelatory flavors and textures, its dramatic austere presentation, its cost effectiveness, but for its ridiculously simple preparation. An 8 yr. old child could make this dish well...not that they'd care to eat it (very "adult" flavors).

I couldn't get veal marrowbones last minute, so grabbed some beef marrowbones from my butcher's freezer case. At $1/lb., I got four hefty center cut pieces for $2.

Flavor and texture were luscious. If you're the kind of person who loves the fatty, savory bits in a soup or braise, you will eat this up! The parsley salad was a completely necessary component and brought equal joy to this dish. Why have I not made parsley salad before??! Any other foods that go well w/ parsley salad? To think that parsley has been given such second class status as a wimpy garnish or herb is a complete injustice!

After eating my first toast, I was on a fat high that I hadn't felt since a meal several yrs. ago in NYC at Lupa. The full-bodied cab. that we were sipping might have also contributed--wine helps to counter the fat. So beware: this dish is rich, and I could never eat the 3pp pieces that the book suggests. Two was more than enough for me. Served w/ cream of cauliflower soup and that was Sun. night dinner.

Here are a few pics for you to enjoy before you run out to get some marrowbone yourself...

Link: http://www.ofoto.com/BrowsePhotos.jsp...

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