The tag line on my blog is a quote from Julia Child. She said “People who love to eat are always the best people”. Its a simple line. It says to me that essentially we are all the same. We eat. When we share a meal, break bread together we share each other.
I think this is what Anthony Bourdain and his love of food was about: bringing us together and laying our humanity out on the table…to share…our food and ourselves. Anthony Bourdain, you are one of the best people and because of you I have been inspired.
Upon hearing the news of Anthony’s death this morning I realized my last blog post was The Roasted Marrow Bones that Anthony Bourdain always said was his favorite pick for his dying meal. So I think it’s fitting to re-post it. One can hope he got his meal.
Here’s the post from April 2018:
I wrote in a post awhile back (a year ago I think) about watching Anthony Bourdain and salivating as I watched him eat his favorite (for his dying last meal) roasted marrow bones. I had to make it for myself. I just had to. Couldn’t get it out of my mind, which is usually how I get started on a new dish. I ruminate about it until it almost becomes obsession.
So I did…make it that is. It was for my and a buddy’s birthday. Dinner party for 6. I served it as a first course in my version of a Turf n Surf menu that included pan seared scallops with a lime buerre blanc sauce as a second course and steamed dungeoness crab as a final course.
I used beef marrow bones instead of veal (Anthony’s favorite) because one (or maybe more) of my guests were adverse to eating veal. I accompanied the dish with garlic and butter sauteed escargot. It was soooo good…I forgot to take pictures(!) but my fellow birthday friend took some leftovers home and managed to get a pic of a family member finishing it off. I dedicate this post to Smithy (you know who you are Buddy):
I made it again a few weeks ago for the purpose of this post. No escargot and no, Smithy didn’t get any bones this time. I hope he still loves me.
Here’s the recipe (adapted from Serious Eats “Cook the Book: Roast Bone Marrow and Parsley Salad, Anthony Bourdain’s Last Supper”)
Roasted Bone Marrow and Parsley Salad
Ingredients (appetizer for 4 people)
- 4 six-inch (or longer) beef marrow bones (cut lengthwise into “canoes”)
- 1 bunch flat-leaf parsley roughly chopped
- 2 shallots (very thinly sliced)
- 2 tablespoons capers
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Coarse sea salt
- Freshly ground black pepper
- 1 Baguette sliced, toasted and lightly rubbed with garlic
- Preheat oven to 450°F.
- Place the bones in a roasting pan marrow side up and put on the middle rack of the oven for roughly 20 minutes until the marrow starts to give. It should be almost the consistency of jelly. Don’t overcook as the marrow will cook away!
- In the meantime, gently toss together the chopped parsley, sliced shallots and capers and set aside until the marrow bones are a minute away from done. Dress the salad with the olive oil, lemon juice and salt and pepper to taste.
- Place salad and marrow bone on individual plates. Lightly season with coarse salt.
- Scoop the marrow from the bone onto the toast. Top with a bit of the parsley salad on top and eat.
Note: If you want to step this up a bit, add some escargot lightly sautéed in butter, garlic and salt as an accompaniment.