So Who’s the Chef, you decide.

Within the last couple of years we spent 3 weeks in the Czech Republic at a stunning vacation home just a kilometer from the Austrian border. When we are on a holiday we usually spend a day hiking in the country and eat a late lunch at a restaurant. On alternate days we visit a city and pick up groceries.  We love the challenge of shopping for local fare and attempting to communicate. We fell into the habit of frequenting a near by Billa. I’d give my eye teeth to have one of those stores near me.

Someone made this dish, it is bone marrow, which we served on toast points and drank lots of beer and champagne.

So we want you to figure out who cooked the delightful dish and respond with a vote. Choose your selection and comment to vote.

Also recipe is attached.

 

 

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Choose A

 

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Choose B
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Choose C
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Choose D

Ingredients:

12 three-inch (7 1/2-centimeter) pieces veal marrowbone
1 bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons capers (30 grams)
2 tablespoons extra-virgin olive oil (30 ml)
Juice of 1 lemon
Coarse sea salt
Freshly ground black pepper
Toasted bread, for serving

Method:

1. Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F (230°C) oven. Depending on bone thickness, roasting should take about 20 minutes. You’re looking for loose and giving marrow, but marrow that’s not yet melted away.

2. While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.

3. Serve the dish: Don’t completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5 thoughts on “So Who’s the Chef, you decide.

    1. They weren’t just nice they were delicious. Texture is amazing, rich and buttery with a hint of mushroom. Our only problem was finding the bones, couldn’t get them in Santa Barbara and can’t find them, so far, in southern Oregon. We are currently in northern Wisconsin and can get them, no problem, here. Thanks for the comments.

      Like

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