I've never actually made marrow before, but people speak about it with such reverency that I had to try it (and it's basically pure fat, so what's not to like?). Fortunately, Mark Bittman, he of simple cooking, has a great recipe courtesy of Fergus Henderson, one of the original advocates of offal.
Unfortunately, I couldn't procure any 3-4 inch long marrow bones, but I did get some cut up femur bones, which roasted up very nice:
The verdict is in and this stuff is gold-it doesn't have a real strong flavor, but with the parsley, shallots, and sea salt, it is just good!
Lucky we had the marrow, because I doubt we could have made a meal out of our most recent fishing outing:
1 comments:
First off, great, great pictures! I remember when I had the Osso Buco in Vegas...I used the little fork to scrape every last bit of marrow out. It was fabulous! I never thought about grilling them myself.
Oh, the fish might have been small, but the boy's smiles were certainly large!
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