01 | January | 2010 | Edible Aria

Fergus Henderson’s Roast Bone Marrow & Parsley Salad

January 1, 2010 at 3:35 pm (Fats, Oils, Fruits, Vegetables, Plants, Healing food, Meat, Poultry, Game, Real Food, Traditional Food) (Fergus Henderson, Parsley Salad, Roast Bone Marrow)

Unctuous is the word that comes to mind when describing Fergus Henderson‘s signature Roast Bone Marrow & Parsley Salad..

unctuous, from Latin unguere, ungere (‘to anoint’), adjective; rich, lush, intense, with layers of concentrated, soft, velvety flavor.

1872, Bayard Taylor, Beauty and The Beast; and Tales of Home, ch. 3:

The halls and passages of the castle were already permeated with rich and unctuous smells, and a delicate nose might have picked out and arranged, by their finer or coarser vapors, the dishes preparing for the upper and lower tables.

Prized by Native Americans for centuries, this CLA, kcal, mineral and vitamin-rich LDL cholesterol-lowering fat is absolutely delicious served with grilled bread and a simple salad of parsley, capers, shallots, fresh lemon and crunchy sea salt flakes..

Fergus Henderson's Roast Bone Marrow & Parsley Salad

Serves 4 (adapted from Fergus Henderson)

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
At least 4 1/2-inch-thick slices of crusty bread, toasted.

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

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The Best of 2009

January 1, 2010 at 1:44 pm (Healing food, Real Food, Traditional Food)

I’m pleased as punch (and really surprised!) to have been named as one of the Austin Chronicle’s Top Food Blogs in that paper’s New Years Day 2010 issue. Thank you, Kate Thornberry, and thank you Austin for being such an incredible source of organic, sustainable and ethical food. Our local farmers, farmers’ markets, food fighters, co-op and delivery services are among the very best anywhere!

A BIG thanks to Food Renegade, The Nourishing Gourmet, Kelly the Kitchen Kop, Cheeseslave & the rest of the Real Food Media folks, GNOWFGLINS and thanks especially to Jenny at the Nourished Kitchen – you guys amuse, enthuse, inform, challenge and inspire me every day.

It’s been an amazing year! Here’s a look back at what you told me you liked the most..

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