Is there anything better, especially as the weather turns cooler, than a plate full of gorgeously roasted marrow bones accompanied by freshly toasted bread, rock salt, crunchy gherkins and a full-bodied, dare I say, buxom bottle of red wine?
Oh be still my little carnivore heart! Nothing better.
If you really wish to go full throttle decadent, sprinkle Dean & Deluca Truffle salt on dem bones! (I seldom travel without my little jar of truffle salt. I was only half joking to my husband when I asked for a truffle salt holster for Christmas) Not one of my more lady-like qualities, but I will knock family members down to get at the marrow-iest bones in the Osso Bucco, the Pope’s nose on a roasted turkey or chicken, the crackling on the pork, and all the dredgey bits at the bottom of the Sunday roast pan-Heaven!!
I believe there’s a lot of truth to what my friend Lucy Dahl says in her wonderful article about the “grisly bits”. I’ve attached a link below. And although Lucy says “Parson” and I say “Pope”, she says “Black” Pudding and I say “Blood”, I think we all agree that most of us strive to have a little adventure in our lives-why not with our food? Like one S.P. reader commented in an earlier post- “How can people hate something they’ve never tried??”
Come on people! It’s almost Halloween- a perfect time to suck on bones!!
Roasted Marrow Bones
Place marrow bones upright on a foil lined baking sheet. drizzle a teeny teeny amount of good quality olive oil over the top and sprinkle with any herbs of your choosing. Cover with more foil and roast for about 15 minutes. Serve with an assortment of salts (sea, rock, black, truffle…), small crunchy gherkins, and freshly toasted french bread.
click here for Lucy Dahl’s article :My Dinners with Wally
Best truffle salt ever. Also delicious on steaks, eggs and popcorn.
Cambridge, Hanger Steak at Craigie on Main: Tony Maws takes a beautifully charred piece of beef, tops it with silky bone marrow, caramelized onion, and bits of smoked tongue confit-then adds an outrageously flavourful sauce amplified with walnuts and foie gras.