A blast from our SF past, but I love this stuff!
Bone Marrow is currently trending pretty hard in the Bay Area. From fine dining to bar snack, its presence is ubiquitous with California’s head-to-toe cuisine revolution. It’s as simple as it is delicious: bones are roasted, the marrow extracted and the party begins. Some of my favorite preparations are bone marrow butter, bone marrow dressing, and the shamelessly decadent bone marrow-topped burger (yum!).
When cooking for myself and friends, I prefer a rustic approach: roast the bones, dress with acid and salt, spread over crostini, and repeat.
Most butcher shops offer crosscut marrow bones. A canoe-cut makes for a better presentation, but is by no means necessary to enjoy this delightful delicacy. This recipe is a favorite, it hasn’t failed me yet, and it’s super easy to make. Enjoy.
- One baguette cross cut, drizzled in oil, and toasted
- Marrow bones, canoe cut, 5″-6″ long (crosscut in 3″ sections work great, too)
- 1/2 bunch parsley, rough chopped
- 1 shallot, diced fine
- 3 oz capers, drained
- Squeeze of lemon, to taste
- Extra virgin olive oil, lots of the good stuff
- S & P to taste
Roast the bone marrow on a baking sheet at 400 degrees for 10-15 minuets. You want the marrow to be sizzling and just browning on top—if you stick a spoon in it, the spoon should glide in with little resistance.
In a small bowl, combine remaining ingredients. Top with enough olive oil to cover all ingredients by a 1/4 inch. Add lemon and S&P. Adjust lemon and salt balance to taste.
Serve dressing directly on top of or to the side of the marrow bones. Scoop marrow out of bones, spread on crostini, and enjoy. And feel free to gnaw on the bones, I do!