Dem Bones
The most exciting time of year upon us, all in Goreyhaus are happily preparing for Halloween. The spiders have spun the most intricate webs in every corner, the gargoyles can barely get to sleep each day, and my kitchen is buzzing around the clock.
Since a dear old banshee friend stopped by with an oversized basket full of marrow bones - I just accept donations, I don't ask questions - I've been inspired to make one of the estate's most requested dishes, roasted bones.
This is as decadent as a conventional carnivore can be. Rich, unctuous marrow - intensely beefy in flavor, yet fragile and buttery, spread on flavored, toasted artisan bread with a little herb salad to brighten the dish in just the perfect way.
Roasting bones is also fairly easy. Pop 'em in a hot oven (much like that sweet old witch with the candy cottage in the woods) and they're ready in 15 to 20 minutes. Of course, these bones don't screech or pound on the door, so you won't have to wear earplugs.
Roast, toast, smear and gnash!
[Disclaimer: do not invite ghouls to this table until the bones are ready & on it - I've had several bad dinner parties where these meat-frenzied beings trashed my dining room because their excitement got the better of them.
Gorey's Roasted Marrow Madness
3 to 4 lbs. of beef marrow bones, cut in 2-3-inch lengths
Kosher or sea salt
black pepper
1 bunch parsley leaves, washed and rough chopped
1 shallot, chopped very fine
1&1/2 tbsp. fresh lemon juice (or substitute red wine vinegar)
1 tsp. brined capers, chopped
olive oil
2 springs fresh rosemary (or 1 tbsp. dried leaves), finely chopped
2 springs fresh thyme (or 1 tbsp. dried), finely chopped
1 loaf crusty bread, cut into 1/2-inch slices
1 head garlic
Heat oven to 350-degrees F.
Add chopped rosemary and thyme to a small bowl of oil. Set aside to marinate.
Tear off a small square of foil; grease it lightly with plain oil; place entire head of unpeeled garlic on it. Fold up loosely around the garlic. Place in oven. Roast for about 30 minutes, until soft and fragrant. Set aside at room temp.
Place bread slices on an oiled baking sheet and drizzle with a bit more of the herbed oil. Sprinkle with salt and put in oven. Lightly toast, turning them as needed. This should only take a few minutes. Do not walk away from the oven or you'll have burnt offerings.
When toasted, set both the bread and roasted garlic aside to work on the bones.
Crank oven up to 450-degrees F.
Arrange the bones on end so that they're standing up, in a baking vessel. Season liberally with salt and pepper. Place in oven.
The bones will roast in about 15 to 20 minutes. There is no need to fuss with them - like turning or flipping - just watch them to check for readiness.
When done, they should be slightly browned and the marrow should be soft but not runny. If you overcook, the marrow will melt and run out of the bones, which you can still eat, but with more difficulty.
While the bones are sizzling, combine parsley, lemon juice, salt, pepper, a few drops of plain oil, and the capers in a small bowl. Toss to combine well.
Cut the head of garlic in half, cross-wise, to expose the cloves inside.
When bones are ready, remove from oven and allow to rest for just a minute or two. Then, serve bones on plates with the bread, garlic halves, and parsley salad.
To eat: remove marrow from bones; sometimes it will just slide out, or you can use a small spoon or chopstick to coax it out.
Spread this most divine substance on the toasted bread (with or without a smear of roasted garlic), sprinkle with more good-quality salt and some of the greens.
Eat, making lots of gutteral, primal sounds of joy!
Roasted Marrow Bones
Since a dear old banshee friend stopped by with an oversized basket full of marrow bones - I just accept donations, I don't ask questions - I've been inspired to make one of the estate's most requested dishes, roasted bones.
This is as decadent as a conventional carnivore can be. Rich, unctuous marrow - intensely beefy in flavor, yet fragile and buttery, spread on flavored, toasted artisan bread with a little herb salad to brighten the dish in just the perfect way.
Roasting bones is also fairly easy. Pop 'em in a hot oven (much like that sweet old witch with the candy cottage in the woods) and they're ready in 15 to 20 minutes. Of course, these bones don't screech or pound on the door, so you won't have to wear earplugs.
Roast, toast, smear and gnash!
[Disclaimer: do not invite ghouls to this table until the bones are ready & on it - I've had several bad dinner parties where these meat-frenzied beings trashed my dining room because their excitement got the better of them.
Gorey's Roasted Marrow Madness
3 to 4 lbs. of beef marrow bones, cut in 2-3-inch lengths
Kosher or sea salt
black pepper
1 bunch parsley leaves, washed and rough chopped
1 shallot, chopped very fine
1&1/2 tbsp. fresh lemon juice (or substitute red wine vinegar)
1 tsp. brined capers, chopped
olive oil
2 springs fresh rosemary (or 1 tbsp. dried leaves), finely chopped
2 springs fresh thyme (or 1 tbsp. dried), finely chopped
1 loaf crusty bread, cut into 1/2-inch slices
1 head garlic
Heat oven to 350-degrees F.
Add chopped rosemary and thyme to a small bowl of oil. Set aside to marinate.
Tear off a small square of foil; grease it lightly with plain oil; place entire head of unpeeled garlic on it. Fold up loosely around the garlic. Place in oven. Roast for about 30 minutes, until soft and fragrant. Set aside at room temp.
Place bread slices on an oiled baking sheet and drizzle with a bit more of the herbed oil. Sprinkle with salt and put in oven. Lightly toast, turning them as needed. This should only take a few minutes. Do not walk away from the oven or you'll have burnt offerings.
When toasted, set both the bread and roasted garlic aside to work on the bones.
Crank oven up to 450-degrees F.
Arrange the bones on end so that they're standing up, in a baking vessel. Season liberally with salt and pepper. Place in oven.
The bones will roast in about 15 to 20 minutes. There is no need to fuss with them - like turning or flipping - just watch them to check for readiness.
When done, they should be slightly browned and the marrow should be soft but not runny. If you overcook, the marrow will melt and run out of the bones, which you can still eat, but with more difficulty.
While the bones are sizzling, combine parsley, lemon juice, salt, pepper, a few drops of plain oil, and the capers in a small bowl. Toss to combine well.
Cut the head of garlic in half, cross-wise, to expose the cloves inside.
When bones are ready, remove from oven and allow to rest for just a minute or two. Then, serve bones on plates with the bread, garlic halves, and parsley salad.
To eat: remove marrow from bones; sometimes it will just slide out, or you can use a small spoon or chopstick to coax it out.
Spread this most divine substance on the toasted bread (with or without a smear of roasted garlic), sprinkle with more good-quality salt and some of the greens.
Eat, making lots of gutteral, primal sounds of joy!
Roasted Marrow Bones