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Roasted Bone Marrow Recipe | Leite's Culinaria
DIRECTIONS
1. Fill a large bowl halfway with ice water and add 1 teaspoon coarse sea salt per 1 cup water. Add the marrow bones and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time. Drain and refrigerate until you’re ready to roast the marrow. This removes the blood and any impurities from the marrow. Drain the bones and pat them dry. Be sure to roast the soaked marrow within 24 hours or freeze the drained bones for up to 3 months.
2. Preheat the oven to 450°F (230°C).
3. Place the drained and dried marrow bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center. To test for doneness, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones. Serve the roasted bone marrow immediately with spoons for scooping.
beef  bones  recipes  roasted  savoury 
7 weeks ago by jerryking
This Asparagus-Ricotta Toast Is So Right Now
May 23, 2019 | WSJ | By Kitty Greenwald.

TOTAL TIME: 25 minutes SERVES: 4

4 eggs
4 tablespoons olive oil, plus more to finish
4 (½-inch thick) slices sour dough bread
2 pounds medium asparagus, cut into 3-inch pieces
Kosher salt and freshly ground black pepper
Juiced and finely grated zest of 1 lemon
1¼ cup ricotta
⅓ cup roughly torn basil leaves, plus more to garnish
¼ cup minced chives
8 oil-packed anchovy fillets
bread  breakfasts  brunch  cheese  cured_and_smoked  eggs  fish  recipes  savoury 
may 2019 by jerryking
Recipe: Epic Christmas fish pie - The Globe and Mail
JAMIE OLIVER
Special to The Globe and Mail
Published Tuesday, Dec. 15, 2015
recipes  fish  baked_goods  Jamie_Oliver  pies  savoury 
december 2015 by jerryking
Get pickling with this easy brine recipe - The Globe and Mail
Believe me when I say that opening your fridge and seeing your own homemade pickles is pretty cool. And you don’t have to be a kitchen whiz by any means – the ingredient list looks…
Sue_Riedl  condiments  recipes  relish_pickle  savoury  canning 
april 2015 by jerryking
In praise of pickled foods: Ancient treats with a window to other cultures - The Globe and Mail
Pickled foods, like so many good things, exist on the margins.They’re little noticed and not much talked about. As toppings or side dishes or barely there elements in some more expansive…
recipes  condiments  fermentation  relish_pickle  savoury  canning 
april 2015 by jerryking
Cooking With Kimchi - NYTimes.com
JAN. 20, 2015 | NYT | By DAVID TANIS.

Kimchi can perk up just about anything.
kimchi  fermentation  Korean  cuisine  savoury  salsa_chutney_relish_pickle 
january 2015 by jerryking
Mmm, the Flavors of Fermentation - WSJ.com
April 10, 2013 | WSJ | By ELLEN BYRON.

Packaged-food makers, grocers and chefs say more Americans are developing a bigger taste for fermented foods. Flavor experts even envision a world where spicy kimchi replaces pedestrian sauerkraut on American hot dogs. Already, fermented flavors are popping up on snacks and condiments such as Lay's Sriracha potato chips, Heinz balsamic vinegar flavored ketchup and Trader Joe's Spicy Seaweed Ramen noodles. The Subway sandwich chain is testing a creamy Sriracha sauce.

Demand is especially strong from baby boomers, who face a weakening ability to taste and are drawn to stronger flavors, and the 20-something millennials, who seek new and exotic tastes....Fermentation broadly describes a natural preservation process that boosts beneficial bacteria, which generate deep, rich flavors. An array of foods and beverages relies on fermentation, including sourdough, yogurt, cheese, sauerkraut, kefir, kombucha, beer and wine. The flavorful taste generated by fermentation often doesn't carry many calories, and the probiotics involved can help boost digestive health, experts say.

Flavor specialists at IFF are developing new flavors to seize on this trend, especially as more of their clients want to add a hint of fermented flavor to mass-produced products.
flavours  savoury  fermentation  kimchi  salsa_chutney_relish_pickle  digestive_systems 
april 2013 by jerryking
Homemade Ketchup, Mustard and Pickles — A Good Appetite - NYTimes.com
By MELISSA CLARK
Published: June 29, 2012

The quality of your ingredients counts for a lot here. Don’t bother making ketchup until you can get luscious, ripe tomatoes. I used grape tomatoes, but feel free to use plum tomatoes instead. You want a meaty tomato for this, so save delicate heirlooms for salads.

Many ketchup recipes call for loads of spices, but I kept mine simple, using just a little black pepper and Worcestershire sauce for complexity. I was looking for something that comes close to that inimitable flavor of classic Heinz, without the high-fructose corn syrup.

I went in the opposite direction with the pickles, spicing up classic, gently sweet bread-and-butter slices with allspice and coriander. Generally, the smaller the cucumbers, the more crisp the pickles will be. I used very small Kirby cucumbers, and a month later mine still crunch with each bite.

Lastly, for the mustard, I combined yellow and brown seeds for a medium-aggressive kick. Yellow (also called white) mustard seeds have a milder flavor than the darker black and brown varieties, so combining varieties balances the heat. But you could use all of one variety if you prefer.
condiments  diy  mustard  savoury  rubs_sauces_marinades  salsa_chutney_relish_pickle 
july 2012 by jerryking
Lamb and mushroom pie - The Globe and Mail
lucy waverman
From Saturday's Globe and Mail
Published Friday, Feb. 03, 2012 9:00AM EST
Last updated Friday, Mar. 02, 2012
lamb  mushrooms  recipes  Lucy_Waverman  baked_goods  pies  savoury 
march 2012 by jerryking
Sweet Onion Relish - Recipes - The New York Times
May 25, 1988 | New York Times | By JEANNETTE FERRARY.
Originally published with How Sweet They Are: Onions That Hardly Ever
Bring a Tear.
recipes  condiments  savoury  jams_&_jellies  salsa_chutney_relish_pickle 
june 2009 by jerryking

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