This is the prelude to our Autumn Feast. Check back in a few weeks for more details.
Bone Marrow: Roast (2-in) bones at 450 degrees for 20 min. Serve spread on toasts, sprinkled with salt. We used grey sea salt salt (sel marin), cyprus black sea salt, and australian murray river salt.
Serve with the following salads:
Parsley, chopped shallot, capers; dressed with lemon juice, olive oil, and salt.
Fresh cranberry beans boiled in water, thyme, & parsley; tossed warm with fresh thyme, olive oil & lemon juice.
Celery Remoulade: Thinly julienned celery root (celeriac), julienned apple (peeled & cored), tossed with dijon, mayo, lemon juice, cream, and salt & pepper.
1 comment:
eek! I salute your culinary adventurous. Bone marrow on salad? I might be convinced... also, our blogs have the same wallpaper!! food people think alike.
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