Roasted Beef Bone Marrow Platter

Halloween skeletons sway from the trees, as October winds pick up and bring leaves with its whisper. Skeleton arms creepingly emerge from front yards alongside grave stones, as flickering lights complete the eerie scene. Halloween touches upon the darkside, as we embrace it and make peace with it. When I was little, my mom would make chicken soup and sometimes add marrow bones to enrich the flavor. And when the soup was done and I saw some empty marrow bones in my mom’s bowl, my mom had to show me that the marrow had fallen out and were swimming in the bottom of the soup pot. (It didn’t dissolve into the soup, like I had thought, lol and I was relieved!) After much reassurance, lol, I ate my soup and it was so good! It took me a long time to appreciate marrow bones, as my husband reintroduced me to them. In the cooler, rainy summer days, he made a broth with the bones and spread the soft buttery marrow on toast and I was a little hooked! Later tossing them on the grill, and now with the cooler weather upon us, tossing them in the oven. This is an appetizer that is indulgent and all you need to be satisfied is a little bit on toast. It’s delicious with the salty olive tapanade. If you want more of a pungent flavor add a thin slice of blue cheese on top. And if you want pure indulgence, make a little well in your marrow and pour in a little cream…My favorite is the marrow spread on toast and topped with an arugula leaf, just delicious! And so, as we make peace with the darkside of the season, embracing the ghosts, ghouls and the supernatural, I’ve made peace with what I thought was from the darkside that was lurking in the chicken soup of my childhood…those marrow bones.

  • 1 & 1/2 pounds beef marrow bones
  • 1 ciabatta roll, sliced thin
  • 1/2 cup black Cerignola olives
  • 1/4 cup oil cured olives
  • 1/4 cup tightly packed baby arugula leaves plus more for garnish
  • juice of 1/2 lemon
  • 1 smashed garlic clove
  • sprinkle of garlic powder
  • ground black pepper
  • sea salt, if needed
  • 1 teaspoon pear infused balsamic vinegar
  • olive oil cooking spray
  • slice of blue cheese *optional
  • heavy cream *optional
Rub the garlic on both sides of the bread slices and lightly spritz with cooking spray, place on a cookie sheet. Place in a 425 degree pre-heated oven and bake for 5 minutes. Take your cookie sheet out, flip the slices over, spritzing the other side. Bake for 3-5 minutes, until as brown as you like. Lower the oven temperature to 375 degrees. Wash your bones well and place them in a heavy bottomed pan or glass pie dish and place in the oven for 35 minutes, roasting them uncovered. While your bones roast, make your olive and arugula tapanade. Remove the pits from the olives. Roughly chop the oil cured olives and finely mince the Cerignola olives. If you can’t find the Cerignola olives, use any mild flavored black olive. In a bowl, combine half of the minced Cerignola olives with the oil cured and blend with a hand immersion blender or regular blender to make a paste. Combine that with the remaining Cerignola olives. Finely mince the arugula and add to the olives along with the lemon juice, vinegar, garlic powder and ground black pepper. Season with sea salt, if needed. Once your bone marrow is done, (they should be brown and bubbly) make your platter. Arrange the marrow bones, olive tapanade, toast, cream, blue cheese and arugula leaves so everyone can help themselves. Serve nice and hot. Serves 4.



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