But today's meal is not about blood-sucking, rather marrow-sucking. If I was a zombie [and perhaps Gourmet would come back as such], I know that I would not just focus on brains or the flesh hanging from the calcium timbers of some rib cage of an unfortunate victim. Their skeletal goo would be feasted upon and relished. There is no table-side decorum in the zombie world. It is perfectly acceptable to pick the bone up and slurp out the marrow without worrying about what the other diners would think of you. Although there are many lovely accoutrements or settings, place or fish knives, strawberry, salad, or cake forks, cream soup or melon spoons, these might be appropo at a restaurant like Daniel, but to the zombie there is no reason not to just pick up the bone, gnaw the flesh and suck out the comforting marrow of the braised meat - if only zombies had the patience to braise...
Today's post is a complete regurgitation of a recipe from Daniel Boulud's Braise: A Journey Through International Cuisine book. Some people ask what 10 albums (to use the term from the ancient English) you would keep on a desert island. This is definitely one of the 10 cookbooks I would bring to a desert island, unless of course the weather was supremely tropical and long-cooking was out of the question.
Anyhow, buy the book, it's worth it for the rest of the recipes, too. Kim did a great job of foraging forward on this one