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Bone Marrow - Page 2

post #16 of 23
2/24/09 at 4:50am
One word. Lutherburger.
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post #17 of 23
2/26/09 at 12:02am
Love them on soups, I had them in Paris and it was wonderful. Here in L.A., they have them as an "antipasti" at Mozza Pizzeria.
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post #18 of 23
2/26/09 at 12:19am
Non of you can see my face now, but I'm grimacing.
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post #19 of 23
2/27/09 at 4:58pm
Anyone know where you can buy these in DC, because I now want to make some tonight?
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post #20 of 23
2/28/09 at 12:10am
Well I did make this tonight and damn was it decadent. I can feel my heart slowing down. I was a little bit surprised at the texture - for some reason I was expecting it to be like foie gras - more solid. It's simply the most rich, melt-in-your-mouth fat I've ever tasted. I had the marrow on toast with a parsley, shallot, and caper salad, dressed with lemon juice, extra virgin olive oil, s&p, on top. The cool tart of the salad, with a little sea salt, and the warm deliciousness of the marrow was awesome. Was it a death row last meal? No. But it was great. God. I can't imagine eating this more than once ever 5 years. My dogs are going to love these bones.
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post #21 of 23
2/28/09 at 12:13am
^^ That's it, I'm making it tomorrow night (but now I've got fried marrow on the brain too).
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post #22 of 23
2/28/09 at 12:17am
Quote:
Originally Posted by Souper View Post
however, I was wondering if anyone knows any other dishes that involve marrow. They are pure decadence. I remember having a filet mignon topped with some marrow and herbs that was delicious. Next time I might try the zuni method(i think it was zuni) and just remove and broil on toast to minimize loss.

Also, what should I be paying for marrow bones? I think I pay 2 bucks a pound.

I paid a bit more, $3.99 a pound, but I went to this specialty market that dry ages it's own beef to get my bones.

As far as recipes go, I got into a conversation with the manager of the market about roasting marrow. She said her secret recipe using marrow that always amazes her restaurant friends is her risotto made with marrow instead of olive oil. Brilliant - something like a wild mushroom risotto made with marrow would be lights out awesome.
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post #23 of 23
2/28/09 at 12:26am
Quote:
Originally Posted by KJT View Post
As far as recipes go, I got into a conversation with the manager of the market about roasting marrow. She said her secret recipe using marrow that always amazes her restaurant friends is her risotto made with marrow instead of olive oil. Brilliant - something like a wild mushroom risotto made with marrow would be lights out awesome.

That sounds fantastic. I have always wanted a more savory risotto. Will try to make this sometime.
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