These are unabashedly bones.
A love of chicken wings did not come easily to either of us. To this day, I feel just a teensy bit icky about eating them. The bones in chicken wings were (are) a hindrance, a barrier, to the good stuff - the meat and sauce. Not just a barrier, but a hidden barrier encountered after eating has commenced.
There is no deception with this. Which perhaps explains why my love came so quickly for roasted bones. You don't run into a bone whilst trying to pick at some chicken meat. The bone is the vessel. Little vessels of meaty, buttery marrow. So nakedly primal - so loudly, so truly bone.
We love to spread the marrow on little crostini and top it with blood orange juice, vanilla salt, and micro-broccoli.
Ingredients
6-8 marrow bones
drizzle of extra virgin olive oil
pinch kosher salt
freshly ground black pepper
1 baguette, sliced
1/4 cup extra virgin olive oil
kosher salt
freshly ground black pepper
micro broccoli, broccoli sprouts or other micro green
juice from two small blood oranges
*Vanilla Salt
1 cup kosher salt1 vanilla bean, split in half
Instructions
*For the Vanilla Salt: Place in an airtight container, and leave to mingle for a couple days before using.
Heat oven to 450. Drizzle marrow bones with a bit of olive oil. Sprinkle with salt and pepper. Roast for 20-30 minutes, until the marrow inside of the bones is soft.
Heat oven to 375. Place the baguette slices on a baking sheet (I used a Silpat to line mine). Pour 1/4 cup olive oil in a bowl, and brush the oil on each slice. Sprinkle a bit of salt and pepper on each. Bake for 8-10 minutes or until golden-brown.
Spread marrow on crostini, then top with some micro broccoli, blood orange juice, and vanilla salt.