Subj : Marrow
To : DAVE DRUM
From : JIM WELLER
Date : Fri Sep 09 2022 23:45:00
-=> Quoting Dave Drum to Jim Weller <=-
-=> JIM WELLER wrote to DALE SHIPP <=-
DD> Leg and thigh bones may be whacked with a whammer to expose what
DD> marrow is there.
That wrecks counter tops.
DD> A hacksaw with a new/clean blade will substitute nicely.
That's what I had until I didn't.
JW> Now of course marrow bone canoes are trendy in high end restaurants.
DD> With prices to match the extra labour of getting to the marrow.
Yeah, the first time I saw them at the Trader's Grill in the
Explorer Hotel (the best steak house in Yellowknife now that Chef
Pierre is no more) they were $22 for 3 little canoes, along with
some sourdough bread. Luckily marrow is so rich that three people
can share one order and everyone gets a good taste. That dish has
run its course and been retired now. The latest trendy thing there
is a wild game charcuterie plate.
1 lb Good stew meat in one piece
1/4 lb Bacon in one piece
1 Chorizo
1 Soup bone with marrow
1 lb Chickpeas or garbanzos,
Soaked overnight
4 lg Or 5 tomatoes, peeled
Saffron
Salt and pepper
FOR THE LAVISH VERSION:
1/2 lb Uncooked ham in one piece
1 Blood sausage in one piece
1/2 Chicken in one piece
SAUCE:
5 md Tomatoes, cut in quarters
2 Fat cloves of garlic
2 tb Olive oil
1/2 ts Cumin or
1 ts Oregano
Cooked rice for the broth
Cooked green vegetables:
String beans, cabbage,
Spinach
Wash all the meats and soupbone with hot water. Put all the meats
in a pot of boiling water and let come back to a hard boil. Skim
off the unsavory foam. Turn the heat down so the pot just
simmers. Continue to skim off the foam until there is none. After
3/4 hour add the soaked chickpeas, which have been just rinsed
with hot water. Simmer for about 3 hours or until the garbanzos
are tender. This will vary according to the age of the garbanzos
and it is impossible to tell that until they are cooked. About 1
hour before the end add the potatoes. Remove the soupbone,
leaving the marrow in the stew. Add the salt.
To make the sauce, simmer together all the ingredients until
thickened and saucelike, at least 3/4 to 1 hour. Strain and serve
separately.
Note: Julio de Diego, who likes to cook as much as he likes to
paint, says that this is a good, everyday version. For occasions
when one wishes to be more lavish add uncooked him in one piece, a
blood sausage and half a chicken. The proper service of this dish
is very impressive. First the broth, strained from the stew and
flavored with saffron, is served with a spoonful of cooked rice in
each bowl and garnished with croutons fried in olive oil. The
second course consists of the garbanzos drained from the stew,
accompanied by a vegetable (cooked separately) such as string
beans, cabbage, or spinach dressed with hot olive oil flavored
with garlic. (The garlic clove is heated in the oil and discarded
before pouring on the vegetable.) As the last and most important
course, all the meats are arranged decoratively on a platter, the
chicken in the center surrounded by the cut-up pieces of meat. A
bowl or small, fat pitcher of tomato sauce is passed around so
that each may add it to whatever meat is desired.
But the stew may be served all at once from a tureen or great
casserole into large, deep bowls. If served this way the meats
should be cut up in the kitchen before transferring to the
serving dish or pot.
Source: The Peasant Cookbook, by Marian Tracy, 1955
MMMMM
Cheers
Jim
... You can call it special, but it's not; it's just expensive.
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