Roasted Bone Marrow

It is so great to be back in the province of Quebec, where great meats and produce abounds. When you walk into a butcher shop or a cheese store, you are immediately seduced by hundreds of years of french food culture, and for me the influence comes out in my cooking. In the middle of savasana, (where I have most of my better ideas) I was struck by an old memory of an incredible dish I had one cold winters night at Craigie On Main, one of Boston’s best restaurants for the serious gourmand. It was a very simple dish, just a good sized veal bone split down the middle and roasted to perfection, the marrow and bone browned nicely and glistening with fat and goodness. A crusty piece of baguette toasted and slathered with butter, a side of fresh parsley salad to brighten the flavors, and a spoon for the marrow was all I needed to reach heaven. This is my interpretation of the dish. Hope you enjoy!

What you’ll need…

Set the oven at 450˚F. Place the bones cut side up in an ovenproof skillet, and set them in the oven on the middle rack. Cook for about 12 – 15 minutes, or until the marrow is soft and has begun to separate from the bone – don’t let the marrow out! Meanwhile, combine parsley, shallots, cornichons, and capers in small bowl. Just before the bones are ready, whisk together olive oil, dijon and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Place the egg on top. Arrange the roasted bones, parsley salad, salt and toast on a plate. To serve, simply scoop out marrow, spread on toast, sprinkle with salt and top with a some of the parsley salad. Delicious!!!

This should serve about 4 people and is a real treat, full of Vitamin K2!