Bone Marrow. For years now, nutritionists have been touting the benefits of consuming bone marrow in our diets. Claims have been made that it builds immunity, aids in digestion and wound repair, and even helps fight cancer.
It’s considered a culinary delicacy, but it’s been around long enough that it no longer has vogue status. It’s becoming more and more common to find bone marrow listed on menus, usually as an appetizer.
And when you see it, it’s not terribly appetizing. It’s a soft and mushy gelatin-like tissue which is mostly fat that fills the cavity of bones. After it’s baked, it is scooped out and can be eaten in a variety of ways. The marrow will be tinged with blood if not baked long enough. I like mine well done.
The presentation will depend on how the bone has been cut. If the long bone is cut horizontally, it’s easier to eat with the marrow being exposed. Extracting the marrow is a bit more difficult and messy if the bone is cut vertically into 3-4″ pieces. Because of its consistency, it’s difficult to control and keep on a spoon. Either way makes a remarkable presentation.
To view the recipe, click on Bone Marrow Roasted and scroll down past the narrative.
From Bone To Mouth
Once on the spoon you can eat it or transfer it to a cracker or toast point. My preferred way is to transfer a bit of the marrow to a toast point and mash it so it doesn’t slide off. Then I like to add a bit of parsley salad I’ve prepared for the occasion.
I like to serve with a side of risotto. Its texture and tastes are a great accompaniment to the plate. For our recipe click on Risotto.
I like to pair it with a white wine, especially a bubbly. Champagne is great, but I prefer an Italian Prosecco. The bubbles are smaller, and I seem to handle this better.
Rather than getting down to the marrow of ourselves and other human beings, in this recipe we’re preying on the marrow of the bones of our not-too-distant cousins. We certainly need the beneficial quality of proteins, and this seems to be a great way to get our Paleo on. And bone marrow really is delicious…
so Bon Appétit.