How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Roasted Beef Marrow Bones with Crouton
Beef marrows bones are sawed about 2" thick and roasted (then slightly browned under the broiler). Don't cook them too long or they'll totally liquify. With a small spoon or knife, scoop our the marrow, spread on a toast point and sprinkle with chopped parsley, chopped shallot, and a little salt and pepper. One may think that this not a healthy food. But in fact marrow is very healthful and can actually help lower cholesterol. Plus, of course, this is unbelievably delicious - and tres simple.
Rating: 
Views: 33
5 Comments
-
Comment by Laura on July 5, 2009 at 11:37pm - Hum ! I love it ... But I'm the only one who like to eat marrow bones, so I never cook it.
-
Comment by Patrick on July 6, 2009 at 8:07am - What's a "toast point"?
-
Comment by John Barrows on July 6, 2009 at 3:29pm - basically, I used that term in case you didn't understand "crouton". Technically a toast point is a triangular shaped quarter of a piece of square toast. Just trying to use a little shorthand for a toasted piece of thinly sliced bread .......
-
Comment by Patrick on July 7, 2009 at 4:22am
- Oh, my God. They are not croutons or "toast points". They are TOAST! Leave it to you to call them "toast points" Mr. "pinky finger"....and you call me the femme?
-
Comment by Laura on July 10, 2009 at 12:54am
- On this picture it's "croutons".
Add a Comment
About
Buy our book now.
Visit "the Road Kill Cafe" - our virtual diner PLUS Visit Uncle Claude's Victory Garden
Latest Activity
Laura, this looks wonderful!
UGH! and have you noticed (I am sure you have) that these "Chefs/cooks" do not even wear aprons! What is with that? The prima donna's!
This would work deliciously with peaches also!
my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
tres bien!
That time of year when the stews are being made!
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
I like this variation.
PIGS!
Great job! They look beautiful.
But of course!
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot met...
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
Badge
© 2009 Created by John Barrows on Ning. Create Your Own Social Network
You need to be a member of How I Taught My Brother To Cook to add comments!
Join this social network