Marrow Toast Bordelaise

Yield: Serves 4, as an appetizer or small plate

Ingredients:

Bordelaise Sauce:

• 2 cups (470 ml) Bordeaux red wine
• 2 tablespoons (30 ml) sugar
• 1 cup (240 ml) thick veal demi-glace
• 2 sprigs rosemary
• 3 sprigs thyme
• Salt and pepper

Lemon Herb Mini Loaf:

• 2 ½ ounces (70 g) almond powder
• 1 ¾ ounces (50 g) all-purpose flour
• 1 teaspoon (5 ml) instant yeast
• 3 ½ ounces (100 g) icing sugar
• 1 ounce (30 g) white sugar
• 1/8 teaspoon (.75 ml) salt
• 1 lemon, zest
• 3 ounces (80 g) unsalted butter, plus more to sear
• 1 sprig of rosemary, fine chopped
• 2 sprigs of thyme, fine chopped
• 5 egg whites
• 1/8 teaspoon (.75 ml) pepper

Bone Marrow:

• 4 large cross-cut marrow bones (bone is 1 ¼-inch/3 cm; marrow is 1 inch/2.5 cm diameter)
• Salt and black pepper

King Oyster Mushrooms:

• 4 king oyster mushrooms (about 1 ¼-inch/3 cm thick)
• 4 tablespoons (60 ml) butter
• Salt and pepper

Parsley salad:

• ½ cup (120 ml) chopped fresh parsley
• 1 lemon, juice and zest
• 1 garlic clove, finely grated
• 1 teaspoon (5 ml) olive oil
• Salt and pepper

Special Equipment:

• Rhum Baba mold or 4 x 2-ounce (60 ml) ramekins

Method:

For the Bordelaise Sauce:

Place wine, sugar, rosemary and thyme in a small pot over medium high heat. Bring to a simmer and cook for 45 minutes or until reduced by ¾. Remove sprigs of herbs.

Add veal demi-glace and reduce until it coats the back of a spoon. Season with salt and pepper.

For the Lemon Herb Mini Loaf:

Preheat oven to 375 F (190 C). Grease a Rhum Baba mold or 4 x 2-ounce (60 ml) ramekins.

In a mixing bowl, whisk together almond powder, all-purpose flour, yeast, icing sugar, white sugar, and salt.

Meanwhile, brown butter in a small saucepan over medium high heat. Remove from heat, and stir in rosemary, thyme, and lemon zest. Let sit for 1 minute.

Whip egg whites in a separate bowl to form stiff peaks.

Fold the brown butter and the whipped egg whites into bowl with the dry ingredients.

Continue folding until properly incorporated. Transfer the batter evenly into the Rhum Baba mold (or ramekins) and bake for 15-18 minutes, until baked through but not dry. Remove and let cool for 30 minutes. Use a piping bag if preferred, for a cleaner transfer.

When cool, remove the cakes from the mold and cut to 1 ¼-inch (3 cm) lengths, full diameter, the same height and diameter as the mushrooms and marrow.

Warm a little butter in a small pan over medium high heat. Place cake pieces cut side down to sear until golden brown. Flip and remove from heat. Season with pepper.

For the Bone Marrow:

Preheat a broiler to high.

Soak marrow bones in salt water for 15-20 minutes before removing marrow.

Remove marrow from bone in one piece with small knife and fingers. Cut to 1 ¼-inch (3 cm) lengths, full diameter. Place on a lined sheet pan and broil for 2-3 minutes.

Flip and cook for 2-3 minutes, until soft and roasted golden on top. Season with salt and pepper.

For the King Oyster Mushrooms:

Cut lengths of the mushrooms to match the same height and diameter as the marrow pieces. Reserve trim for another use or discard.

Heat butter in small pan over medium heat until slightly browned. Add mushrooms, cut side down, and sear for 2-3 minutes or until golden brown.

Flip and keep cooking for 2-3 minutes, basting with the brown butter constantly, until cooked through. Season with salt and pepper.

For the Parsley Salad:

Combine parsley, lemon, garlic, olive oil, salt, and pepper together in a small bowl.

To Serve:

Place a small circle of Bordelaise Sauce on a large white plate.

Top with one piece of broiled Bone Marrow, one roasted King Oyster Mushroom and one seared piece of Lemon-Herb Mini Loaf, to form a tight triangle.

Garnish the center of the 3 components with a small pinch of the Parsley Salad.