Diane, A Broad

tag: anthony bourdain

  • October 31, 2012

    My boss once said to me, “You know, you are probably the most outwardly normal-seeming person who is actually completely batshit insane.” He said something on this order once a month or so, usually because I had said something heavily nerdy, such as reciting the first few lines of The Canterbury Tales in Middle English, or was eating something that he considered weird, such as raw corn on the cob or roasted bone marrow. Nothing like walking into the office and seeing your assistant chowing down on a hunk of cow bone.

    Roasted Bone Marrow with Parsley Preserved Lemon Salad

    Bone marrow is one of those divisive dishes. You either get it or you don’t. I’ve been trying to convert people to the gospel of marrow for years now, ever since I read about it in college and immediately went out to the local grocery store and to roast my own. “It’s like warm, gelatinous, beefy butter!” I would say. I would get weird looks.

    Roasted Bone Marrow with Parsley Preserved Lemon Salad

    Later, via Anthony Bourdain, I learned to pair my marrow with a parsley salad, dressed simply in lemon juice and shallots. Later still, I began experimenting with that salad and have landed on something a bit more peculiar, with a base of fig-infused white wine vinegar and minced preserved lemons for a citrusy kick. It cuts through the unctuous fattiness of the marrow perfectly.

    Roasted Bone Marrow with Parsley Preserved Lemon Salad

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    Posted in: appetizers, cooking, snacks | Tags: , , , , , , , , , , | 9 COMMENTS
  • September 14, 2012

    “Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don’t burn it. Smash it, with the flat of your knife blade if you like, but don’t put it through a press. I don’t know what that junk is that squeezes out the end of those things, but it ain’t garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it’s soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”

    — Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

    Mr. Bourdain has said it perfectly. Garlic is one of those transcendent ingredients that will permeate a dish with its heady flavor and aroma from just a small clove, it’s in nearly everything worth eating, and it should be treated with respect.

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    Posted in: back to basics, cooking | Tags: , , , , , , , , , | 4 COMMENTS