How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

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.

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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".


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