Next week posted early.
Feb. 6th, 2014 05:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerNext week's Resolution Recipe was last night's dinner: Roasted Marrow Bones with Topping.
"The bread crumb topping is a twist on the classic presentation. Roasted marrow bones are traditionally accompanied with toast: the diner scoops the marrow from the bones and spreads it on the hot toast. In this recipe the marrow is lifted from the bone with the topping so there is no need for toast. Follow the bones with a green salad tossed with a good acidic dressing."
1 lemon
1/2 cup bread crumbs
1 Tbsp chopped flat-leaf parsley
1 tsp dried mustard
pepper
1/2 tsp salt
4 veal or marrow bones, each about 8", split in half lengthwise
1 day ahead, place the bones in a large dish of ice water to cover. Add 2 Tbsp salt and refrigerate for 12-24 hours, changing the water 4-6 times and adding 2 Tbsp salt to the water each time.
Heat the oven to 425. Rinse and pat dry the bones. Grate the zest from the lemon and combine it in a bowl with the bread crumbs, parsley, and mustard. Squeeze 2 Tbsp juice and add to the bread crumb mixture with lots of pepper and the salt. The bread crumbs should just hold together when squeezed.
Place the bones cut-side up in a roasting pan and top evenly with the bread crumb. Roast until the marrow is warm in the center, 15-25 minutes. Serve hot.
What worked: Decadent and fabulous. We didn't have a lemon so I used dried orange peel, rehydrated with Seville orange juice.
What didn't: We were supposed to have the previous night, but I forgot about soaking the bones to extract the blood.
Will I make it again? Not soon, but for an occasion or to show off for people who appreciate it, yes.
"The bread crumb topping is a twist on the classic presentation. Roasted marrow bones are traditionally accompanied with toast: the diner scoops the marrow from the bones and spreads it on the hot toast. In this recipe the marrow is lifted from the bone with the topping so there is no need for toast. Follow the bones with a green salad tossed with a good acidic dressing."
1 lemon
1/2 cup bread crumbs
1 Tbsp chopped flat-leaf parsley
1 tsp dried mustard
pepper
1/2 tsp salt
4 veal or marrow bones, each about 8", split in half lengthwise
1 day ahead, place the bones in a large dish of ice water to cover. Add 2 Tbsp salt and refrigerate for 12-24 hours, changing the water 4-6 times and adding 2 Tbsp salt to the water each time.
Heat the oven to 425. Rinse and pat dry the bones. Grate the zest from the lemon and combine it in a bowl with the bread crumbs, parsley, and mustard. Squeeze 2 Tbsp juice and add to the bread crumb mixture with lots of pepper and the salt. The bread crumbs should just hold together when squeezed.
Place the bones cut-side up in a roasting pan and top evenly with the bread crumb. Roast until the marrow is warm in the center, 15-25 minutes. Serve hot.
What worked: Decadent and fabulous. We didn't have a lemon so I used dried orange peel, rehydrated with Seville orange juice.
What didn't: We were supposed to have the previous night, but I forgot about soaking the bones to extract the blood.
Will I make it again? Not soon, but for an occasion or to show off for people who appreciate it, yes.
