Tuesday, October 1, 2013

Bone Marrow Endive Scoops and Roasted King Oyster Mushrooms

Bone Marrow Endive Scoops
This is a meal from a few months ago.  I picked up some nice looking Belgian endives from North Park Produce when I stopped to get fresh parsely for my decadent roasted bone marrow dinner.  They must not stock this often because the check out girl didn't know what they were.  She said that they looked different from the regulary endives that they usually sell.  Perhaps she was referring to curly endives?
I decided that this special item would make the perfect vessel for bone marrow.  The slight bitterness of these endives countered the rich bone marrow nicely.  At the last minute, I also opted for arugala that added a peppery bite.

Bone Marrow Endive Scoops
1 lbs beef bone marrow, roasted
1 Belgian endive
1 clove garlic, roasted
1/2 lemon
1/4 cup cooked rice
salt & pepper to taste

Separate, wash and pat dry endive leaves.  Arrange the leaves on a platter.Slice the clove of roasted garlic. Layer a small portion of the following ingredients onto each leaf: rice, marrow, and a few small leaves of arugula. Squeeze lemon juice all over. Salt and pepper to taste. Enjoy!

I also roasted some king oyster mushrooms alongside the bone marrow for the last 5-8 minutes. The mushrooms soaked up the drippings and since they were so meaty, the outside carmelized beautifully without drying up.

Roasted King Oyster Mushrooms

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