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.
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.
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.