Bone marrow is an amazing thing; succulent, delicate and silky. Most people are skeptical, but this has become one of the hottest items on top restaurants across the country. If you search bone marrow on Google, you will still get more transplant and donation sites, but let’s not think about that people! Just take a gander at New York magazine’s great article, “Marrow Matters” (http://bit.ly/g00vsr).
Serves 4 as an appetizer
4 bone marrow bones – cut 2-3 inches high
1 cup parsley – chopped
1 tbsp capers
3 shallots sliced thin
S&P to taste
2 tbsp EVOO
2 tbsp champagne vinegar
1 tsp Dijon mustard
8 slices of ½ inch thick whole wheat bread, baked – crust trimmed and cut in half
Preheat your oven to 450 degrees. Drizzle the marrow with the EVOO and sprinkle a little S&P. Place on a tinfoil covered baking sheet and roast for 20 – 25 minutes, or until the marrow separates from the bone; if you don’t use the foil, you will lose the juices and they will bake and evaporate.
Meanwhile mix the parsley, capers and shallots in a bowl. Mix the EVOO, mustard, vinegar and S&P in another bowl and combine with the parsley mixture.
To serve, place the bone in the middle of the plate and top with any juices from the pan. Spoon the parsley mixture around the bone and garnish with a sprig of rosemary; serve with the toast. Use a small fork to get to the marrow and spread it on the toast with some of the parsley mixture