Roasted Bone Marrow

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Last August I moved offices to another location. At my old location, I believed food fell from the sky…in the form of cupcakes. Sweets showing up at my door seemed to be a frequent occurrence (at least once a month). It made moving away and losing weight really hard to do.

The other day at my new location I received a call from a coworker to stop by. I showed up and was handed a bag. Actually, I showed up and there was a little murmur of giggle coming from the cubicles as I said hello. Then I was handed a bag. I opened the bag and to my surprise a bag of bones. You might be thinking, “Bones? Who wants bones?” I do. Thank you Jennifer! While she was shopping at the local farmer market, she was thoughtful enough to think of me and my love for bone marrow.

These weren’t ordinary bones. I enjoyed the fact that they were cut down the middle and had equal lengths. It’s a rare find. I’ve seen some butchers take the bones, cut them up into smaller pieces, and then label them, “Dog Bones.” Maybe those butchers haven’t kept up with restaurant trends where you can get a bone marrow appetizer for $25. I’ve also seen them labeled as soup bones.

Where am I going in all this…I guess between 2006 and 2012 I was more on the “sweet side.” Today, I moved towards the “savory side.” However, I won’t turn down sweets that show up at my door. Or maybe it’s a location thing where one side of the company likes sweets while the other likes the savory. I can’t wait for what the rest of 2013 will bring me.

Here’s what I did with the bones:

Ingredients
Bones – cut down the middle to expose the marrow.
Sea salt

Method
Preheat oven to 350 degrees.
Lightly salt the bone marrow and place in roasting pan.
Roast for 15-20 minutes and take it out of the oven.
Let rest for 2-3 minutes and serve with bread.

Notes: Lightly crumple some foil to stabilize the bones (marrow facing up). Another variation of the recipe: add some pepper and pile some panko bread crumbs on top of the marrow.

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