Bone Marrow Mash Food

BONE MARROW MASH

Bone Marrow Mash image

This recipe adds bone marrow to classic mashed potatoes - and the result is deliciously amazing. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories Mashed Potatoes

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 center-cut beef bones with marrow, about 3-inches long
salt
6 yukon gold potatoes, skin on
1/2 cup melted butter
1/2 cup heavy cream
1/2 cup fresh flat leaf parsley, chopped
fresh ground pepper

Steps:

Preheat the oven to 350 degrees F.
Place the bones, cut-side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 15 minutes.
Meanwhile, boil salted water for potatoes and let them cook until soft, about 25 minutes.
Remove the marrow bones and keep aside. Drain the potatoes and add the melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash. Add the parsley and season with salt and pepper.

Nutrition Facts : Calories 486.3, Fat 34.3, SaturatedFat 21.5, Cholesterol 101.8, Sodium 226.3, Carbohydrate 42.4, Fiber 3.9, Sugar 1.9, Protein 4.9

BONE MARROW MASH

Bone Marrow Mash image

Provided by Chuck Hughes

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

6 center-cut beef marrow bones, about 3-inches long
Salt
6 Yukon gold potatoes, skin on
1/2 cup melted butter
1/2 cup heavy cream
1/2 cup fresh flat-leaf parsley leaves, chopped
Freshly ground pepper

Steps:

Preheat the oven to 350 degrees F.
Place the bones, cut-side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 15 minutes.
Meanwhile, boil salted water for potatoes and let them cook until soft, about 25 minutes.
Remove the marrow bones and keep aside. Drain the potatoes and add the melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash. Add the parsley and season with salt and pepper.

ROASTED MARROW BONES

Roasted Marrow Bones image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

ROASTED BONE MARROW

Roasted Bone Marrow image

Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes.

Provided by mlao77

Categories < 30 Mins

Time 20m

Yield 8-12 Bones, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 -12 beef bones with marrow, 3 inches long, 3 to 4 pounds total
1 cup fresh parsley, roughly chopped
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
coarse sea salt
crusty bread, 1/4 inch slices, toasted

Steps:

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.).
Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.

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