Bone Marrow is So Gourmet Club.
There is a Gourmet Club in my neighborhood and my friend is a charter member. Sometimes he’d just mention the club in passing conversation, “Julie is making so much Mole for Gourmet Club, do you need some Mole?” Yeah, of course, I need Mole, and I need to know more about this Gourmet Club. I had a hard time being cool; I wanted in. Last January, when several original members were out of town, the invitation (finally) arrived. I was given an assignment and a Seattle address. I was in charge of making Roasted Bone Marrow for 8. Mine was the first course in a menu that was titled: Nose to Tail
It Seems Scary and Perhaps a Little Gross.
God’s truth, it’s dead easy and a slam dunk for making you look like a true gourmet. It may have been the most impressively easy thing I’ve ever made and to boot, bones are cheap. A little prep goes a long way here. Call your local butcher a few days prior to your bone marrow moment. Order up some bones for marrow, I ordered a ‘boat cut’. So that means they looked like the above.
Salt The Bones with Course Sea Salt.
And give them a quick roast on 465f – keep an eye on them, they’ll only take about 15 min or less, depending on whether they’ve thawed much. If over roasted, the marrow will melt completely, under roasted will be pink. You’ll see the edges of the marrow sizzling and the center take on a roasted hue, then you know they’re ready.
Gourmet Club works like this. There is a host, a theme and everyone is assigned a dish they’ve never made. It’s cooking and eating for the sake of discovery. Sometimes a dish is amazing. Sometimes it’s crap. I got lucky, the Roasted Bone Marrow was a success. It was a really fun experiment and make something that I had no reference for flavor or preparation. Meeting new friends and creating unique dishes in the kitchen, coupled with bottomless wine. I knew I had found myself in just the right company. Thank you so much for the invitation Gourmet Club. I’m so looking forward to next time!
Share with The Ones You Love.
Roasted Bone Marrow & Toast make a satisfying small meal, pair with a pinot noir and a light salad. I like to serve bones with a bread dipping bowl of olive oil and roasted garlic, some red pepper, a bit of parsley pesto & a dish of sea salt. Do not forget to share leftover bones with your best buddy.
- Frozen marrow bones, cut by the butcher
- Coarse Sea Salt
- Heat the oven to 465
- Scrape the outside of the bones with a paring knife to remove any unsightly bits
- Liberally salt the bones and align them on a pan
- Roast marrow side down for 8 min & flip to marrow side up
- Finish the roast marrow side up
- Oven timing will depend on the bones; watch closely and pull from the oven with the edges of the marrow are sizzling and the center of the marrow is still solid.
- If over roasted, marrow will melt completely
- Olive Oil
- Rinse a handful of parsley and put in blender or food processor
- Add: clove or two of garlic, juice of the lemon, handfull of walnuts
- Dash of Salt
- Blend while adding olive oil, taste, perhaps add some lemon zest to the mix