Tuesday, February 22, 2011

Oscar Eats: Winter's Roasted Marrow Bone

After yesterday's True Shrimp and Grits, how do we honor Winter's Bone, the indie darling that triumphed at Sundance and landed in the Oscar race for Best Picture, Best Actress and Best Supporting Actor?

Meth souffle? Nah, it's not really in season. By roasting a winter's bone of course.

Winter’s Roasted Marrow Bone
Serves 4

1 crusty bread or baguette, sliced into at least 8-12 pieces
2 whole garlic cloves, peeled
8 center-cut beef marrow bones (ask your butcher to cut them into3 inch long portions. They should total 3 to 4 pounds)
1 cup Italian parsley, chopped
2 shallots, thinly sliced
2 teaspoons capers, roughly chopped
1 tablespoons extra virgin olive oil
2 teaspoons white truffle oil
juice and zest of one lemon
Coarse sea salt and fresh cracked pepper to taste

Rub each slice of bread with raw garlic and toast lightly.

Preheat oven to 450 degrees.

Place marrow bones, cut side up, on a lightly greased foil-lined baking sheet. Roast 10-20 minutes, depending on size of bone, until marrow is soft and has begun to separate from the bone, but before marrow begins to bubble over.

While bones are roasting, combine remaining ingredients except sea salt and pepper in a small bowl.

Serve garlic-rubbed toast, roasted marrow bones, parsley-truffle oil dressing, bowls of sea salt and cracked pepper to guests and invite them to scoop out marrow onto toast, sprinkle with salt and pepper and top with parsley salad.

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