Bone Marrow On Toast Recipes

ROASTED BONE MARROW WITH PARSLEY SALAD

Roasted Bone Marrow With Parsley Salad image

This classic recipe for roasted bone marrow is served with toasted crusty bread and a salad of fresh parsley, shallots, and capers.

Provided by Danilo Alfaro

Categories Appetizer Entree Dinner

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

3 to 4 pounds marrow bones (beef or veal, center-cut, and cut cross-wise)
1 bunch flat-leaf parsley (leaves only)
2 shallots (peeled and thinly sliced)
2 teaspoons capers
Crusty bread (sliced and toasted)
2 tablespoons olive oil
1 tablespoon lemon juice (freshly squeezed)
Grey sea salt

Steps:

Preheat the oven to 450 F.

Nutrition Facts : Calories 4286 kcal, Carbohydrate 98 g, Cholesterol 484 mg, Fiber 6 g, Protein 34 g, SaturatedFat 202 g, Sodium 1148 mg, Sugar 13 g, Fat 416 g, ServingSize Serves 4, UnsaturatedFat 0 g

ROASTED MARROW BONES

Roasted Marrow Bones image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

BONE MARROW WITH BACON MARMALADE AND SOURDOUGH TOAST

Bone Marrow with Bacon Marmalade and Sourdough Toast image

Provided by Guy Fieri

Categories appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 teaspoon olive oil
1/2 large red onion, minced
8 ounces applewood-smoked bacon, cut into 1/4-inch cubes
1/4 cup light-brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
8 large (5-inch) beef marrow bones, split lengthwise so they resemble canoes
2 cloves garlic, minced
Leaves from 4 sprigs fresh thyme
Zest of 2 Meyer lemons
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 sourdough baguette, sliced 1/4 inch thick on bias
1/4 cup extra-virgin olive oil

Steps:

Make the bacon marmalade: In a medium saute pan over medium-high, heat the olive oil and add the onions. Saute until the onions are well caramelized, 8 to 9 minutes, then remove from the pan and set aside. Add the bacon to the same pan and cook until browned and crispy, 7 to 8 minutes. Drain the bacon grease off and then add the brown sugar, maple syrup and cayenne pepper to pan. Bring to a boil, then lower the heat and simmer until the jam has thickened, 3 to 4 minutes. Return the onions to the pan, remove from the heat and allow to cool.
Make the marrow and toast: Preheat the oven to 375 degrees F.
Place the bones cut-side up on a large baking tray. Sprinkle the bones with garlic, thyme, lemon zest and salt. Roast the bones in the center of oven until the marrow is soft and has begun to separate from the bone, 12 to 15 minutes. Remove from the oven and set aside.
Place the bread on a baking sheet and drizzle with the olive oil. Bake until golden and crispy, 5 to 7 minutes. Serve the marrow with marmalade and toast.

ROASTED BONE MARROW

Roasted Bone Marrow image

Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes.

Provided by mlao77

Categories < 30 Mins

Time 20m

Yield 8-12 Bones, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 -12 beef bones with marrow, 3 inches long, 3 to 4 pounds total
1 cup fresh parsley, roughly chopped
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
coarse sea salt
crusty bread, 1/4 inch slices, toasted

Steps:

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.).
Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.

ROAST BONE MARROW WITH PARSLEY SALAD

Roast Bone Marrow With Parsley Salad image

This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.

Provided by Fergus Henderson

Categories Salad Roast Dinner Lunch Veal Parsley Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

8 3"-4"-long pieces veal marrow bones
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced (about 1/3 cup)
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon drained capers
Coarse gray sea salt
Freshly ground black pepper
4 1/2"-thick slices rustic white bread, toasted
Apecial equipment: 4 long, thin spoons

Steps:

Preheat oven to 450°F. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.
Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.
Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

ROASTED MARROW BONES

Roasted Marrow Bones image

Provided by Fergus Henderson

Categories dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
At least 4 1/2-inch-thick slices of crusty bread, toasted

Steps:

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 73 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 356 milligrams, Sugar 4 grams, TransFat 0 grams

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