Roasted Marrow Bones

Also keeping with a theme of simplicity is a dish that few ever eat, but proabaly more would, if they gave it a first try – beef marrow bones. Julia, who has long liked bone marrow, described these as “rich, decadent and sensous” and suggested I post the recipe as a Valentine’s Day special. I decided “why wait?”, as I belive they can be enjoyed at any time, without the need of a special occasion.

Indeed, the only thing ‘special’ about this dish, is that, depending on your access to a butcher, the bones may be hard to come by. Most gorcery stores do not display or carry them, but if you ask, they may be found in the back area, or available as a special order. Try to get evenly sized bones, and, if they are of the longer variety, try to have the butcher cut them in half lengthwise. Either way, be prepared for the amost ‘butter-like’ goodness the bone marrow will offer.

Ingredients

• Beef Marrow Bones (6-10 pieces per person)
• 3 Garlic cloves
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• salt
• black pepper
• olive oil

Start by making an herb paste. Finely mince the garlic cloves, thyme, and rosemary. Pleace them in a samll bowl, and add a little olive oil to form a paste.

Place the bones on a wire baking rack with a drip pan. For the short bones, as in the picture above, place them on the rack with a flat side down. For long bones sliced lengthwise, set the bones with the cut side up.

Drizzle the bones with a little olive oil, sprinkle them with salt and pepper, and then top with a bit of the herb paste.

Place the bones in an oven which has been heated to 450 degrees, and let the bones roast for about 20 minutes. Turn the oven off, but leave the bones in, to finish the cooking process. After about 10 minutes remove a bone, and test for doneness. The marrow should be easy to remove from the bone, and should be medium rare to medium in doneness. If not quite to your liking, leave the bones in the oven for a bit longer, but at a lower temerature of 350 degrees, checking occasionally for doneness. Be careful not to overcook the marrow – it could melt right out into the drip pan, destroying your efforts !

Serve with a simple salad and potatoes, but make sure you have some toast points available – the marrow is wonderful spread on toast, like butter.

Herb Roasted Goose Breast

The wonderful thing about goose, or duck, for that matter, is the richness of these ‘red meat’ birds. They also have a built in layer of fat, which helps insulate and flavor the meat while cooking. They may be cooked to a medium-rare state, or beyond, with little fear of drying out, but should never be cooked past a little over medium.

While duck breasts are relative common to find, goose breasts are a different matter. Unless you have access to a really high end market, be prepared to buy a whole goose. And nothing can prepare you for the unbridled mess of fabricating a goose. Similar in structure to a duck or a chicken, they are broken down the same way. But a goose has a stupendous amount of extra skin and fat, which, frankly, make it a challenge just to keep on the cutting board! Nevertheless, perseverance will yield 2 large high quality chunks of meat, enough for 4 people, if your bird was at least a 10 pounder to begin with. Trim the breasts of any extra skin or fat around the edges, but don’t over do it – that is crispy flavor you will be getting rid of !

If you had to buy a whole goose, may I suggest making a confit out of the leg quarters and wings. Here is my recipe for Duck Confit, but a goose works just as well.

Ingredients

• Goose breasts (or duck breasts)
• 1/4 cup olive oil (extra virgin)
• 2 garlic cloves
• Dried thyme
• Dried rosemary
• Salt (to taste)
• Black pepper (to taste)

Roasted poultry seems like the easiest thing in the world to make, and it is, but great care must be taken to avoid overcooking and drying out the meat. Starting with goose or duck is a great preventative, due to the extra fat, but do be mindful during the process.

Place the olive oil in a small pan and smash the 2 garlic cloves. Over very low heat, cook the garlic in the olive oil for about 15 minutes, allowing the flavor to infuse the oil. Remove from heat, and allow the oil to cool with the garlic still in it.

When the oil is cool, use it to rub each breast, top and bottom, with the oil, and simply sprinkle with the dried herbs, salt and pepper, to taste. Place on a baking rack (so the meat cooks evenly, and place in a 350 degree oven. Cook just long enough for the skin to be brown, and some of the subcutaneous fat to be rendered, about 30 minutes.

Serve as is, or over mashed potatoes, as shown in the picture.