Anthony Bourdain's Last Meal


It’s barbaric. It’s delicious. It’s buttery. It’s roasted bone marrow.

KP learned about this recipe while watching a show where they asked celebrity chefs what they would eat if they knew it was their last meal. Anthony Bourdain described scooping the rich, buttery marrow out of veal bones, spreading it on a crusty baguette and topping it with a zesty parsley salad.  KP had to have it. A quick Google search yielded the recipe and shortly after, all the ingredients had been assembled in the kitchen.

Picture compliments of cubemarket.com
I won’t lie. I was a little nervous the first time we made this, but I trusted KP’s food judgment and he hadn’t lead me astray when I had tried other foods that one would consider to be off the beaten path.
I was blown away. The marrow has a very delicate texture and it tastes like a soft butter with hints of nutty sweetness.

I’ve seen bone marrow served as an appetizer in restaurants and the price ranges from $20-$30. At home you can make this appetizer for 4 for under $15, and you will seriously wow your friends with an incredible 5-star starter.

So, embrace your inner caveman, grab your tiny spoon, and scoop out some marrow.

Roasted Bone Marrow and Parsley Salad
Recipe via bonappetite.com 

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 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon drained capers
Coarse sea salt and freshly ground black pepper
4 1/2"-thick slices rustic white bread, toasted

Preparation
Preheat oven to 450°. 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. *Bicycle Chef note: I like to place slices of bread under the bone to soak up any marrow that may melt during the roasting process

Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with sea salt and pepper.

Divide marrow bones and salad among plates. Serve with toast and sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

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