Field Notes: How to Make Bone Marrow and Impress Someone's Pants Off

It's been quite a long time since I've cooked a real meal. The kind that takes me days to plan, and on the day of, I'm giddy from finally putting the recipe into action. Valentine's Day was the last time I made a meal like that, and I do miss it.

For two weeks, I Googled Valentine's Day menu ideas in between assignments. A co-worker who went to culinary school helped me develop one, and after a few email back-and-forths, I decided on the following:

  1. Fennel, Apple, and Avocado Crudo
  2. Rib Eye with Bone Marrow
  3. The Pie Hole's Earl Grey Pie courtesy of my boyfriend

The bone marrow was my favorite part of the meal and my favorite thing to cook. I love ordering it at restaurants, and I couldn't pass up the chance to make it at home.

Be warned: it's hard to find a leg bone that's cut lengthwise. I got mine at Whole Foods, where the butcher found a whole bone that hadn't yet been cut into smaller pieces for stew. The day I got that bone, I felt like a real winner. A real life hunter gatherer in a pencil skirt. Just look at that!!

The great thing about the recipe is that it's dead easy to make and it looks super impressive. Who makes bone marrow for dinner? Who even knows how to FIND bone marrow? I do. And now you do, too.

I don't have any pictures of the final product, because the room was too dark, and we were hungry. Dimmed lights are great for romance, not for Instagram. But did I impress my boyfriend's pants off, though? Goddamn right, I did. (But that's a story for a different blog.)

Bone Marrow (Full Recipe from October 2015 Bon Appetit)
Ingredients

4 oil-packed anchovy fillets, finely chopped
2 tablespoons coarsely chopped drained capers
1 tablespoon olive oil
1 6–8-inch piece marrow bone, split lengthwise

Directions
1. Preheat oven to 425F
2. ombine anchovies, capers, and olive oil in a small bowl; season with kosher salt and pepper. Spread half of anchovy mixture onto cut sides of marrow bone. Roast bone on a rimmed baking sheet until top is browned and marrow is tender, 10–12 minutes.