Roast Bone Marrow with Herbs
I’ve never seen Mimi Thorrison mentioned in a blog post, and I follow hundreds of blogs. Are we all jealous of her? Seriously. She’s stunningly beautiful with her French and Japanese heritage. And in spite having 7 children, she has model beauty, and is always elegant, no matter if she’s cooking, dining, or in the garden.
Soon after I started blogging I discovered Mimi from her blog called Manger, which is the verb “to eat” in French. The blog was so beautiful and professional, now under construction. Her husband is the photographer – Oddur Thorisson – an Icelander, thus her last name is Thorisson.
In a nutshell, the married couple moved from Paris as their family and number of dogs grew in number to the Médoc region of France, renovated a house, had more children, organized workshops, wrote cookbooks. Raised more dogs. I have her second cookbook, called French Country Cooking, published in 2016. Her first, published in 2014, is A Kitchen in France.
Here is Mimi with one of her children in front of their house in Médoc.
The book is really nice, and the photos are stunning. They’re little glimpses into what we all can imagine as ours if we moved to the countryside in France. And those photogenic children seem to take it all in stride. But the recipes are also good. I wanted to make Chicken and Lemon Pâté en Croûte but then, Roast Bone Marrow with Herbs caught my attention. I’ve always been a bone lover – it’s maybe a thing about having a French mother. I was always extra excited when Mom served us lamb chops because I got to suck the marrow out of the bones. Such a delicacy.
If there’s roasted bone marrow on a menu these days, I get very excited. Although if there’s also steak tartare, it might win out. I’ve only started seeing marrow on menus for maybe 10-12 years where I live in Oklahoma. And this is beef country. But many people are put off with the idea of eating the insides of bones.
From the cookbook, Mimi writes: “One of my weaknesses, and I have many when it comes to food, is old-fashioned recipes, bourgeois-style slow-cooked stews, but also, going even further back in history, medieval dishes. I am a big believer in using every part of the animal, especially we’re talking about slathering a slice of really good country bread with a thick coat of delicious melted marrow, or fat – pure indulgence.”
Roast Bone Marrow with Herbs
8 marrow bones, split
1 cup flat leaf parsley, coarsely chopped
Leaves from 2 sprigs of rosemary, finely chopped
2 small shallots, thinly sliced
2 tablespoons extra-virgin olive oil
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
Coarse sea salt
Ground black pepper
Slices of rustic country bread, toasted
Preheat the oven to 450°F.
Arrange the bones marrow side up, in a roasting pan. Roast the bones until the marrow is soft and golden, 15 to 20 minutes.
Meanwhile, prepare the salad. In a medium bowl, toss together the parsley, rosemary, shallots, olive oil, lemon zest, and lemon juice. Season with salt and pepper.
Put the marrow bones on plates, top with a sprinkling of coarse sea salt.
Serve with the parsley salad and toast on the side and little spoons or knives for scooping out the marrow.
I thought I might have to do some tweaking but this recipe was perfect. I loved the herb salad.
I combined the remaining marrow with tallow and a pound of butter to make marrow butter or, marrow tallow butter, along with some of the herbs and shallots. I got the idea from watching The Lost Kitchen. Erin French routinely makes marrow butter for her restaurant.
What a beautiful life. The recipe is very original.
And now she’s taking over Italy! More cookbooks to come.
Love bone marrows! Always order them from the butcher…So good with a juicy fatty steak.
Yes, I have a great love of bones!
That looks amazing!
Being an inveterate bone sucker this dish sounds wonderful!!
Have seen Mimi Thorissen’s blog which I really thought was wonderful and reading about her unbelievable life and seeing her fabulous figure after producing a family – well, what can one say? Wish I had the energy!! Pure envy!!
Yes! I guess it’s more proper to say that I’m envious of her life than jealous!
I must admit I’ve never had roast bone marrow, but I’ve seen it on many menus. I wouldn’t have thought it something I’d gravitate towards, but your photos really do make a convincing tease. I might just be persuaded. I wasn’t familiar with Mimi, but I spent a few minutes perusing Manger, and I was impressed with all that I saw. I’m happy to have made the introduction. :-)
I didn’t know her blog was back up and running! I’ll have to take a peak myself. Well, you can live a full and happy life without ever having bone marrow, but I think it’s worth a try!
Mum used to cook lamb chops which had marrow in them, so I did eat it as a child. Hubby is against eating any sort of bones so we just don’t have such things on the menu :)
Yes, my husband is not a bone sucker either!
What a gorgeous house in the countryside of France! That photo just whisked me away to la-la land for a couple of minutes where I got lost imagining moving to that area. :-) I’m not a huge fan of bone marrow myself, but we were out last weekend and the couple we were with ordered it as an appetizer.
As I said to Debra, one can life a full and happy life without ever having bone marrow! I get it.
Holy cow! Roasted bone marrow-decadent and delicious.
Yes indeed! Mimi makes us daydream about a home in the French countryside.
My sister has a house in France. But it doesn’t look like that!
I truly am in awe of your cooking skills!
The oven did all of the work Ann!
Mimi would love to see the wall of cook book you own! or maybe its a full library! (smiling) Need to head out to the butcher to get our hands on some tasty bones to roast. Delicious.
Somewhere in between a wall and a library!!!
Love bone marrow. As a kid we also used to have osso bucco which is amazing.
A fabulous dish!!!
Mouthwatering! Bone marrow is the best! The cut of bones you’re using here is not always easy to find, so I compromise with using ossobucco cut. :)
Oh interesting. And good to know. I have to order everything “out of the ordinary” so I definitely got what I wanted. I’d have to do the same with the shanks!
Fabulous! I recently ate at a Wolfgang Puck restaurant – beautiful mean from start to finish – and I had osso bucco for the main dish. It came with a tiny fork planted in the marrow, and wow did I enjoy that!
I guess he’s still doing well?! A Spago we ate at a million years ago in Hollywood closed down, but good to know he’s still going strong.
My parents both loved bone marrow. As kids, we thought it was very strange, like other favorites from their childhoods. I wish they were still around as I’d love to treat them to your lovely recipe!
Aww, I’m sorry. A lot of peasant “eat every part of the cow” food is strange! But also good!
Wow, this sounds absolutely indulgent and delicious! OMG I love this, we rarely use it on toast but more on soups, Yum!
Ohhhh interesting! I can’t wait to do that.
Love Mimi and Od, but only knew them as an Instagram couple — never realized she had a blog! I’m flowing as of today! And, marrow? One of the most decadent and wonderful things in earth. I am definitely making this when we are back from Morocco.
Oh! Interesting! I just discovered them on IG!!!