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Hagarita -  the love of cooking and sharing food

Cooking with my father - part two

Its bone marrow time!About a year and a half ago, just a few days before I started working at The Breslin, I had dinner there with my father. Both of us ordered the bone marrow onion soup. neither of us was overly impressed and then he made a promise, that in due time he will teach me how to make what he was calling "real bone marrow". The time has finally arrived, and for my farewell meal he shared with me his bone marrow roasting recipe. Bone marrow is something I was avoiding for years, for obvious reasons, I like to Believe. It's fatty content always seemed unappealing to me. Then when I finally had some, I wished I have done so years earlier. When roasted correctly, bone marrow is the perfect companion for a nice slice of bread, scooped out and spread on a toast. finger licking worthy.

Starting by pre-heating your oven to a medium-high heat, place the bones in a baking dish, marrow part up, and sprinkle some sea salt, freshly ground black pepper and paprika.

place them in the oven for about 20 minutes, watching closely to ensure they aren't going over and melting into oil. You know they are ready when the bone is nicely colored and the marrow looks like it starting to char.