Does the month of October feel like a blur?
I am traveling in my home commonwealth of Virginia today. I have been on the road doing comedy, visiting family, and editing drafts of my fourth cookbook, tentatively titled COCKTAIL HOUR.
And all the while trying to run Eat Happy Kitchen from my iPhone, which is honestly pretty cool to be able to drive sales from a device in my pocket.
We want Eat Happy Kitchen to have a strong finish to the year, so let me be the first to plug my company right here in the middle of this new recipe post: buy our sauces, spices, and cheese bites for your company gifts, hostess gifts, whatever gifts, and you’ll be supporting a kick ass small business AND getting the most delish, cleanest food products around!
YES ANNA, I WANT TO BUY ALL THE YUMMY THINGS!
Also, the physical version of Eat Happy Italian happens to be on sale right now at Amazon for 44% off the cover price, so I’d grab some copies for gifts there too before they change their algorithmic minds.
OK, let’s make bone marrow, y’all.
I always ate this dish at a gastropub or some sort of elevated dining situation.
But guess what?
All you have to do is get some bones from your butcher department and make it yourself.
It’s super easy, and frankly, when I get it in a restaurant, they always have something sweet that goes over it, and I don’t want that. Make it at home, and it is a fraction of the price.
Plus you feel fancy.
I don’t know whether this dish is a main course or a starter/appetizer, but once you eat all the marrow, tequila shots are strongly encouraged.
And of course, I recommend saving the bones to make bone broth with afterwards. Waste not want not, peeps!!
Here’s the downloadable, printable PDF of this recipe:
ROASTED BONE MARROW
(Serves 2-4)
1-2 lbs bones, cut canoe style, if possible, if not, cross cut works fine
Salt and pepper (or use Eat Happy Kitchen Salt Dust)
1 small shallot, chopped
1/4 cup chopped parsley
3 tablespoons olive oil
1 tablespoon white wine vinegar
Preheat the oven to 450 degrees. Lay the bones marrow-side-up on a foil or parchment lined baking sheet. Season with salt and pepper. Roast in the oven for 10-12 minutes, or until the marrow is fragrant and browning on the top. Remove from the oven.
While the bones are roasting, whisk together the shallot, parsley, olive oil, and white wine vinegar into a dressing. When you take the roasted bones out of the oven, drizzle the dressing over the marrow and serve with spoons to scoop out the marrow.
