Osso Buco is my standard dish which requires a marrow spoon at plateside! And my favorite italian eatery served up a magnificent platter of it to us just the other week! Complete with a finely made marrow spoon (last time I’d bitched about them giving me a plastic one!) So glad they pay attention to these details now.
Mmmmmmmmmmmmmmmm…Marrow! Tastes like meat butter!!!
What other dishes merit a marrow spoon?
And who else out there likes nicely done marrow?
Me, me! Isn’t that stuff cholesterol ground zero, though?
As for a marrow bone spoon, maybe digging the leg meat out of Dungeness crabs?
It’s got a touch of cholesterol and other fats, 'tis true.
I find the tiny forks work best for crab, myself.
What, not much love out there for marrow?
I always eat, and enjoy, the marrow out of bones were it’s exposed. But I’ve never gone to the trouble of cracking bones to get to it. I’m thinking ham bones and shank bones for example.
Does anyone bother to break the bones to get to the marrow?
At higher end restaurants, it is becoming fashionable to serve large marrow bones roasted, just like they do in France. If you watch No Reservations, you’ll see Tony Bourdain and guests each served a big plate of tall, browned leg bone segments, together with toasted baguette slices and the marrow spoon Dr. Mercotan speaks of. They all made faces of ecstasy as they spooned out the fatty, gelatinous marrow onto their garlic-rubbed toast. I’ve never been to a restaurant that does this, but you can bet this is what I’ll order when I do.
And when I make osso bucco at home, I get both servings’ worth of marrow, as Mr. brown detests it. Yay for pickiness!
I am so glad for the cool weather coming. It means I can make osso bucco!
The recipe I use comes from Mario Batali’s book Babbo. I think I may try the Cook’s Illustrated version of it this Fall.
Anyone have any winners?
My local osso buco chef on occasion makes a venison version, which I’m told is also to die for. I must get there to try it sometime. I’ve never had venison marrow.