Friday, April 20, 2012

Roasted Bone Marrow with Tarragon Orange Gremolata and Pickled Shallots

unctuous bone marrow on crispy sauteed butter bread from 85c Bakery.

not for the meek, nor the pansy palettes allowed at this table.

i love bone marrow...every time i see some beautiful bones at the market i HAVE to get them.  
if you haven't had the pleasure, this is an easy introduction to a delicious savory...
primal indulgence. 
it's simply something you must try.  easy to prepare, makes a stunning presentation and a great conversation piece at your next dinner party.
 i have written about marrow in the past... Rendering Bone Marrow and Marrow with Walnut Pesto, but this time i had the idea that a nice citrus tarragon gremolata along with pickled shallots would be a good balance for the warm fatty marrow. 
i also had just bought wonderful Butter Bread from 85c Bakery.

what could be better...?

 i just discovered 85c here in Irvine.  if you haven't been to one, i highly suggest going for the experience.  there is always a crowd.  you pick up your tray and tongs, load up on all kinds of beautifully baked goodies and proceed to the zig zag line that works like a line at an amusement park.. the baked goods are warm and fresh coming out every few minutes marked by someone in uniform yelling out,"fresh bread!"'ll end up buying things unknown and way too many pastries, but it's all fun.  i have yet to try the Salted Coffee that is supposed to be outta this world AND one of their signature time.

adapted from Fergus Henderson

2 small shallots, sliced very thin 
juice of 1/2 small lemon
2 TB apple cider vinegar
pinch granulated sugar
salt and pepper

place shallots in a small bowl with lemon juice, cider vinegar, a large pinch of sugar, a small pinch of salt and enough water to barely cover.  allow to stand at least 1 hour.

more of an idea than an exact recipe...depending on how many you are serving

1/2 bunch (or less) parsley, chopped
tarragon...1/3 amount of parsley
zest from 1/2 bright colored orange
capers if you have them...i didn't have any at the time
small drizzle olive oil
juice from 1 orange wedge
salt and pepper

add oil and juice just before serving to stay fresh.


1 or 2 bones per person, depending on the size.
i usually find them about 2 - 2 1/2 inches long at a regular market.  
place bones in an oven-safe dish...standing on end.
roast at 450 F degrees for approximately 20 minutes...depending on size.  watch them...don't overcook or too much fat will render and the marrow will become slightly chewy.
sprinkle with flaked sea salt and crushed pepper.
must be served fairly quickly...they will harden the same as butter would if it gets cold, or even room temperature.serve with toasted baguette or delicious sliced and sauteed "butter bread" from 85 degrees

PS...if you are interested for more in depth information and visuals... i found this post by The Hungry Mouse VERY helpful for those "first-timers" unfamiliar with roasting bone marrow.... great pictures of "how-to" and what to expect when roasting.
many thanks to Jessie who has a wealth of information


ButterYum said...

Oh yea baby - I love it too!! Mmm, mmm, mmm. One of my earliest food memories was my parents sitting at the dinner table, teaching me how to scoop out and savor that glorious marrow.

So glad you did a blog post about it.

Amrita said...

We here are big, BIG fans of bone marrow. We are even ready to gnaw at bones to get to them if required! And your roasted bone marrow looks delish.

Anjana said...

Jules, where in So. Cal did you get your marrow bones? I've found them in Vegas, but not in OC.

Jules said...

Anjana. Hi. Believe it or not. I find them at Ralph's. OR. Ask your butcher and I'm sure he's have some in the back. Sorry for short reply. I'm on my iPhone and wanted to get back to you

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