Wednesday, August 15, 2012

More Soft Real Food

Pumpkin pie in August? Chareva's butternut squash crustless pie? Is it a meaty cheese or cheesy meat dish? Peanut butter bars? Nope--though all of those are great, save the last one. It's marrow and mushroom custard from The Odd Bits by Jennifer McLagan.

Even if you don't require soft food, it's well worth making. I get marrow bones cut about 2" long and steam them for 15 minutes, then extract the marrow with a filleting knife. Boil the bones for a few hours for broth for another dish; save the marrow for custard or making croutons. (Roll them in almond flour and fry them in fat.)

McLagan recommends having a sharp-tasting salad with the custard; I had a bit of V-8, a few bowls of lemon ice cream, some nut butter and dark chocolate.

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