About this time last year, I tried making roasted bone marrow for the first time after reading about it in a few cookbooks an online foodie spots, seeing TV chefs gush over it as their "death row meal" and other various sources. It's about as easy as easy gets, requires no real culinary skill whatsoever, and costs next to nothing. My first attempt was relatively naive, as I more or less rushed into it without knowing a few hints as to how the dish should be prepared. This time, I planned ahead and tried to make an actual meal of it rather than just a science project to see how it might taste. I procured the bones from the butcher, hand cut to order, and brined them for a few days, changing the water each day in order to draw out some of the blood. I also picked up some good crusty bread and makings for a light salad to cut the richness. If you search for 'roasted bone marrow' online, my dish mirrored most of what you'd find mentioned by Bourdain, Ruhlman, and that set talking about how they've eaten it. Simple roasted bone marrow with grilled bread and a parsley salad with capers, shallots, lemon & olive oil. A bit of sea salt and cracked pepper to top.
Olive knew something was up. She wouldn't leave my side the entire time I was making this. I think she could sense a new bone was in her future...and just a day late from Christmas. The resulting dish was much better than bone marrow v1.0, but I still think overall it left some level of satisfaction unfulfilled. Don't get me wrong, it was still very good....think really rich beef concentrated butter, with a hint of gelatinous ooze. I know that likely doesn't do it for most, but it *is* quite good. I guess for me it's just not one of those things that's over-the-top "death row meal" level for me. I'll still reserve judgement in case I ever have the opportunity to have a real pro make this for me, but for now I think I've done as best I can on this one. You're welcome Olive.
