Happy snowday, e’erbody!! For all my peeps who have managed to remain blissfully unaware of Juno The Blizzard, here’s a quick update: last weekend, The Boyfriend and I went home to Texas for a beautiful wedding (congrats, Julia and Bryan!) We flew home on Sunday to ominous news of the worst blizzard in New York’s history, scheduled to arrive early Tuesday morning, while Julia and Bryan flew to St. Lucia (Who said anything about jealous? No one is jealous. Sure I would rather be in St. Lucia than in a blizzard, but just because I’m angry and begrudge them their beautiful vacation and sort of kind of wish they get a blizzard, too, doesn’t mean I’m jealous.)
We did all the responsible storm prep: we downloaded the rest of season 2 of the Americans (obsessed) and then went and stood in line for 40 minutes at the grocery store to stock up on all the essentials: tortilla chips, salsa, everything to make slow cooker Tex-Mex chicken stew (still tweaking, but recipe coming soon), pretty hydrangeas for the dining room table that started dying literally the minute I touched them, and the good milk that comes in a glass bottle for our morning coffees. We were both pretty pissed that the grocery store sold out of cookies and cream ice cream, but we were willing to make sacrifices for our fellow humans in the state of emergency.
We were steeled for the worst, but we woke up this morning to a beautiful, light blanket of snow and nowhere to go. The blizzard was a total bust, but not until after my office announced that it was closed for the day and every school in the area cancelled classes. And good ol’ Juno dropped just enough snow that the trains connecting Grand Central to the suburbs are still down, stranding the partners I work for who live outside the City in their beautiful suburban homes with their wild and wooly children. The best and most surprising snow day! So I am working from home in the comfy robe I got for Christmas, and guzzling down coffee after coffee (with the good milk, obvs), and not really planning to go anywhere.
And now that I know tonight’s dinner won’t be my last, I’m thinking about making something decadent to celebrate our day off. Something like this roasted bone marrow. The presentation is shocking and macabre, particularly if someone has never eaten marrow before. But if it freaks you out a little bit to eat bones, get over it. It’s worth it, I promise. (And if you need some inspiration, don’t forget that marrow bones are what we’re really talking about when we talk about bone broth. Which is Goop-approved, even though it’s delicious.) But then you grab a little spoon and scoop out the gelatinous columns of marrow, and spread them over buttered toast. Then top with a little lemon parsley sauce (with a little anchovy paste snuck in there to give it extra oomph) and … it’s a big bowl of fatty-meaty-crunchy-tangy-fresh, and a perfect way to start a last-minute celebratory dinner!
❄️❄️❄️Happy snow day! ❄️❄️❄️
- 1 lb. marrow bones
- 1 handful parsley (about half a bunch), minced
- 1 shallot, minced
- 1 lemon, juice and zest
- 1 t. anchovy paste
- Salt and pepper, to taste
- Bread, for serving
- Butter, for serving
- Preheat your oven to 450 degrees. Arrange the marrow bones cut-side up on an aluminum foil-lined cookie sheet. Run a knife around the marrow to loosen it up from the bones. Roast in the oven for 20-25 minutes, until the marrow is browned and slightly puffy.
- While the marrow bones are roasting, prepare your spread. Mince the parsley and shallot until they are both in very, very small pieces. Combine in a small bowl. Zest and juice a lemon, and add both to the parsley and shallot. Stir in the anchovy paste and adjust for salt and pepper.
- Slice the bread and spread with a thin layer of butter.
- To serve, scoop the marrow out of the roasted bones and spread onto the buttered bread. Top with a thin layer of parsley-lemon spread.