Mike challenged me to pick what I would like to eat for dinner for the long weekend around New Years. I actually had to decide what I wanted and he had to follow the recipe (more or less) to make it. The only thing that made this kind of easy was I got to pick options out of one of our many cook books.
The first dish was for New Years Eve. I sadly…and not so sadly filled up on the appetizer so we ate the main course the following day. The appetizer was more of a “small dish” and was taken out of the cook book The Whole Beast, Nose to Tail Eating by Fergus Henderson.
To begin with, this guy is a fantastic cook book writer. Not your standard way of writing about food, he adds little nuggets of comedy throughout. Worth the read even if you’re not sure you can make all the recipes.
Mike made the Roast Bone Marrow & Parsley Salad from the starters section, noted that these recipes are Smaller but often Sustaining Dishes, which, we now understand better.
Some months ago our friend and neighbor had passed along a little gift of the saltiest of salts to us, it is divine, but a pinch is more than enough. Mike used a little more than a pinch and I must say it was SALTY! Good but my suggestion was to use less next time, the mix of this with the capers was a bit more than my palate can typically handle.
These were the bones right out of the oven. Mike scraped these with an iced tea spoon and some other thin implement to get all the yummy marrow out. Below is the marrow on long slices of bread before he added the fresh parsley and dressing.
The finial product!
dinner is served
I think we may have been able to use more bread, but it was really good on these long loaf slices. Mike had additional bread, but being the girly girl that I am I thought I should keep the amount of carbs down. Don’t be like me, eat the bread. It is good and filling and it is all you need for dinner!
