bone marrow and chocolate cobbler

I made Valentine's dinner last night. Thick cut fillet Mignon, roasted bone marrow with parsley salad, and asparagus with balsamic vinegar. For desert my mom's chocolate cobbler. The bone marrow is something I've been wanting to try for quite some time and was actually pretty simple and cheap to pull off. Next time I want to try it with lemongrass, cilantro, and maybe some chili past.

Working on an adaption of the short story Animals as a comic book. If anyone knows any illustrators who may be interested.

Here is the recipe for the roasted marrow from last night as well as mom's chocolate cobbler:

The Bone Marrow:

Take your center cut beef bones and place them upright in a cast iron skillet or roasting pan. Place in the one and roast for 20 minute (or until marrow turns to liquid or jelly) at 450 degrees.

Thinly slice one shallot and rough cut about a half cup of Italian parsley( I used a rough cut but you can mince or tear if you like) add one teaspoon of olive oil and one teaspoon of lemon juice and toss.

On your serving plate grind out a table spoon of sea salt. With a spoon add a few drips of water to make a wet salt paste.

Grill or toast some bread (I used some cut up pita.)

See prep was easy peasy! Now how to eat!

With a knife or Very skinny spoon scoop out some marrow from the bone and spread it on your toast. Add a bit of your salad and smear a bit of the salt paste on top. Sub come to meat butter goodness.

OK now on to the Chocolate Cobbler.

In a sauce pan melt down a half cup of butter.

In a largish mixing bowl add three fourths cup sugar, one and a half cups cocoa, one cup of flower, one teaspoon of baking powder, one half teaspoon of sea salt, a half cup of milk, and one teaspoon of vanilla. Mix with your melted butter and pour into nine by nine baking dish.

In a separate bowl mix one cup of sugar one fourth cup of cocoa. Sprinkle this over your batter and pour one and a half cups of boiling over everything. Bake at at three fifty degrees for thirty minutes. Best served with a scoop of vanilla ice cream.