Bone Marrow With Bacon Marmalade And Sourdough Toast Food

ROASTED BONE MARROW WITH PARSLEY SALAD

Steps:

• Preheat the oven to 450 F.

ROASTED MARROW BONES

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.

BONE MARROW WITH PARSLEY SALAD

Steps:

• A half hour before cooking, set the oven to 450 degrees F and position a rack in the middle position.
• Whisk the anchovy paste, mustard and lemon juice together in a large salad bowl or small mixing bowl. Slowly whisk in the olive oil, then stir in the shallot and season with kosher salt and pepper. Set aside.
• Place the marrow bones (the rounds on the wider flat ends) in a cast-iron pan or on a small pan lined with foil. If you're cooking "canoes," arrange them split-side up and crinkle the foil to keep them level so fat doesn't run out during cooking. If you're cooking a mixture of the two, which is kind of unlikely, you can just fit everything in one pan. Place in the hot oven and roast 15 minutes.
• While the bones roast, toss the herbs in the dressing and divide between serving plates.
• As soon as the bones are roasted, carefully transfer to plates, sprinkle over with the Maldon salt and serve.

ROASTED BONE MARROW WITH PARSLEY TOPPING

Steps:

• Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
• When ready to cook, preheat the oven to 425 degrees F and place a rack in the center position.
• Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
• Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.
• While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, lemon peel, shallot, garlic, and capers and toss to combine.
• When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture.