Well kids, Thanks for following me over the past year as I blog my zany cooking adventures. Its been a fun experience, that has led me down some odd culinary passage ways, from making a haggis, to creative abominations using squid ink in a little cake baking. Sorry friend, you didn’t know, but you really liked it! Heh. I love my little blog and have given serious consideration to buying my domain name (any thoughts on this will be greatly appreciated.)
On to the goods. I made marrow! I had this at a little bar in capitol hill. On a hot summer day this dish is a little heavy, but as our wonderfully crappy winter and fall descends upon us, its the perfect mixture of fat and carbs that will nourish your body on particularly bleak days. I’ve made this for a few people, and gotten the typical response of, “really dude? You choose to feed me that?!”. Rest assured, they shut the hell up, after sticking it in their judgmental, finicky pie holes. Its the bodies butter. And although its normally used in making soup stock, Sopping it up with a thinly sliced baguette is seriously the way to go. I tried crustini, but once you get down to the dregs of marrow, your really need something that pulls in all of that magical marrow flavor.
For this delightful treat I use cow femur, sawed in half lengthwise by my local butcher. I suggest that, because its easier to get at the marrow. I personally can and will eat an entire bone by myself, (both sides) and this is not just because I’m a fat kid. Its because a large portion of this is cancellous bone. Meaning instead of being the central, tubular portion of the bone that contains the marrow, the ends are a matrix of tiny bones that don’t really have much sustenance in them. Sorry, they are just there to look cool.
Marrow for 2
2 cow femurs split lengthwise
a splash of olive oil
2 sprigs of fresh thyme
a sparse sprinkling Gruyere cheese (optional
a generous pinch or two of salt and pepper (I use truffle salt, regular salt is more than acceptable)
1 thinly sliced baguette
Preheat your oven to 425, rub the marrow portion of the bone down with olive oil, sprinkle with salt, pepper and thyme, cheese and pop it in the oven for 15 to 20 minutes, or until the blood running out is no longer red. Serve with the bread slices.
Too easy right??!