Marrow Boes

I got some 2" veal marrow bones to do something with. I recall seeing an appetizer at Blue Ribbon in NYC of baked stuffed marrow bones. Been searching the web, found nothing, left my Larousse at home (probably the only book in print that would have anything)Anyone with some ideas?? jgrill@inch.com

This may not be exactly what you are looking for, but it sounds good.

FILLET OF BEEF "POT AU FEU"

Although veal marrow is optional, it makes a traditional—and delectable—addition to this adaptation of a French classic.

3 pounds veal marrow bones [1.4kg], cut by the butcher into 3-inch [7. 5cm] pieces
4 cups water [1L]
4 cups canned beef broth [1L]
1 medium onion [4 ounces, 1 10g], stuck with 4 cloves
1 sprig fresh thyme or ½ teaspoon dried
1 small bay leaf
1 small head cabbage [1 pound, 450g], cored and quartered
1 teaspoon salt
4 medium potatoes [2 pounds total, 900g], peeled and quartered
6 medium carrots [1 pound total, 450g], peeled and cut into 2-inch [5cm] pieces
8 small turnips [9 ounces total, 255g], peeled and halved
2 medium leeks [10 ounces total, 280g], white part only, split, washed well, and tied together with string
4 filet mignon steaks [each 6 ounces, 170g], each 1 inch [2.5cm] thick
1 ½ teaspoons vegetable oil
Cornichons, kosher salt, and Dijon mustard, as accompaniments
Cover the veal bones with warm water in a large bowl and let stand for 30 seconds. Press the marrow from the bones and reserve it.
Combine the bones with cold water to cover in a stockpot and bring to the boil. Drain. Rinse the stockpot and in it combine the bones, water, broth, onion, thyme, and bay leaf.

Bring to the boil, reduce the heat, and simmer for 10 minutes, skimming the froth. Add the cabbage and salt and simmer for 10 minutes. Add the potatoes, carrots, turnips, and leeks and simmer, partially covered, until very tender, about 15 minutes. Drain the vegetables, reserving the cooking liquid, and discard the bones. Combine the marrow with 1 cup of the hot cooking liquid in a bowl.

Cook the steaks in the oil in a skillet over medium-high heat, turning once, for 7 minutes for medium-rare meat.

Slice the steaks and arrange on a platter with the marrow and vegetables. Spoon some cooking liquid over the meat and vegetables (see NOTE) and serve with the Cornichons, kosher salt, and mustard.

Makes 4 servings 18 ounces each, 230g]

NOTE: The remaining cooking liquid makes a savory first course soup.

Here are a bunch of recipes using marrow:
http://soar.berkeley.edu/recipes/cgi...e?query=marrow

[cape chef]

There are five recipes for classic reditions of marrow in larousse. Look under "bone marrow"

Many moons ago I worked at Le Chambord and we used to make Cote de bouef marchend de Vin
We added blanched Marrow to the wine sauce to order. It was carved table side then sauced. At that time it was one of the most popular dishes on the menu (18) years ago.
cc

[Anneke]

Check out your Julia Child books. I remember she has a recipe for poached marrow something or other...

When I was a kid, my Dad used to make lentil soup. He'd put a few marrow bones in there and at the end of cooking, I'd scoop out the marrow, spread it on a piece of baguette, give it a copious sprinkling of salt and had the most incredible bedtime snack! I know, most people think it's gross.... (their loss I guess!)

Anneke!

"He'd put a few marrow bones in there and at the end of cooking, I'd scoop out the marrow, spread it on a piece of baguette, give it a copious sprinkling of salt and had the most incredible bedtime snack!"

I've remained silent, lest people think I was Hannibal Lector, but my Italian grandparents ate EVERY part of the animal, (economics, you know!) and if Grandfather offered you some marrow spread on a hunk of east coast Italian bread...

Heaven! Thanks for the memory!



Julie

Heaven!

[Anneke]

Julie (kindered spirit - uh.. palate)
A few months ago I was thrilled and shocked to find that a popular food magazine up here in Canada had in it's cover a big beautiful marrow bone and was featuring an article promoting the virtues of marrow as a feature flavour. I thought that was the gutsiest thing I've ever seen a magazine do! Unfortunatly, this magazine is no longer distributed... It was put together by our largest grocery store chain, and I guess it wasn't effective enough at promoting their brands.

[ShawtyCat]

Ive been passing these by at the supermarket since I couldnt think of a single thing to do with them except maybe soup. Now I can add something other than Chicken, Lamb chops and ground beef to my shopping cart. So they are good on Italian bread, huh? Sounds interesting.

Ive promised myself to pick up a Tenderloin one of these days.

[chiffonade]

Marrow is one of those delicacies I love but that strike fear into non-believers. Do you have the cool spoons designed especially for marrow? They have elongated square bowls on the ends of long handles.

[SlaveGirl]

I just had marrow for the first time at a restaurant in San Francisco called Bix a few months ago. It was HEAVEN. So lovely I took pictures. They served it with the sides of salt and a little acidy sauce, and points of toast. Oh, it was so divine! They gave me four of them and I couldn't eat them all. Best thing was, I was having dinner with a friend of mine who is an Brit in his 40's and HE had never had it either! So I made him try mine and he agreed it was very rich, but VERY delicious. Oooh. It was so good and it had been so long since I had tried something truly new to me.


SG

[Plum]

Does it matter what animal the bones are? I had a half leg of lamb a while ago and tried that...what are the differences?

Plum.

[chiffonade]

...Does it matter what animal the bones are? I had a half leg of lamb a while ago and tried that...what are the differences?

Marrow provides the very essence of the animal. Lamb marrow will have the fragrance and overall headiness of lamb. Veal marrow will be mellower. Beef marrow can be downright heavy and will carry the strong essence of beef.

Marrow comes into play when I make chicken stock. I simmer the chix on the bone for 1 hour. After one hour, I remove the meat from the bones, then break the bones and return them to the stockpot to continue simmering with the marrow being released into the stock.

[Kimmie]

It's funny, I was discussing antique marrow spoons with a friend about two weeks ago. They are hard to find!

Got a pic for you

[Mezzaluna]

Cool! I saw a gorgeous silver one with a (what else?) bone handle in an antique shop near Harrod's many moons ago.

My mom used to save the marrow for my brother, who was quite underweight as a child. Sometimes he's sneak some to me. It wasn't until some time later when I found out what it was, that I gave pause to eating it...

I seem to remember watching a Tony Bourdain episode when he was in NYC and went to a late-night spot frequented by chefs. One of the most popular dishes was about 5 or 6 big, poached marrow bones served with some kind of sauce and some onions, I think. Sure looked tasty!

By the way, welcome to Chef Talk, Btorio! Please tell us of any culinary adventures and passions you have.