Tuesday, September 3, 2013

The gelatinous, fatty prize. Butter without the churning. Bone marrow takes the application of heat to break down. If it's not treated carefully it can melt away. We spoon it on toast or broil it under a bed of buttery, herbed bread crumbs. The bones can be roasted on a bed of onions or grilled alongside steaks on the barbie. It happily absorbs many flavors from smoke to bourbon. It can be blended with crumbs and seasonings and used to top almost anything, like clams casino or butterflied shrimp. It adds luxury to bearnaise sauce and mystery to hot vinaigrettes. Bone marrow is one of those secret ingredients that disappears into a dish and makes it exponentially better.

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