{"id":14499,"date":"2020-05-10T04:22:09","date_gmt":"2020-05-10T03:22:09","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/05\/10\/geroestetes-knochenmark\/"},"modified":"2024-10-24T17:19:47","modified_gmt":"2024-10-24T09:19:47","slug":"geroestetes-knochenmark","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/05\/10\/geroestetes-knochenmark\/","title":{"rendered":"Geroestetes Knochenmark auf zwei Arten – Os \u00e0 Moelle de Boeuf – Roasted Bone Marrow two kinds"},"content":{"rendered":"\n

Heute gibts Geroestetes Knochenmark! Wir reisen, auf unserer Kulinarischen Weltreise, weiter nach Frankreich!<\/a> Die Franzosen sind ja bekannt fuer ihre Kulinarischen Kuenste! Auch Frankreich habe ich schon viel bereist, von den Schloessern an der Loire, zu Paris und dem Montmartre, zu den Kanaelen in der Camargue und dem Burgund, wo wir mit Hausbooten rumgeschippert sind, Frankreich hat viel zu zeigen. Genauso vielfaeltig ist seine Kueche! Wer kennt nicht die Baguette, das wunderbar knusprige, lange Brot, oder Pate aus der Leber gemacht, Coq au Vin, Haehnchen im Rotwein gekocht, Gordon Bleu, Macaroons, und vieles mehr, das man heutzutage fast ueberall erhaelt. <\/p>\n\n\n\n

Ich habe Euch ein Rezpet mitgebracht, das man vor allem in den mehr-besseren Restaurants erhaelt. Knochenmark\/Os \u00e0 Moelle de Boeuf! Es gibt zwei Moeglichkeiten, diese wirklich lecker zu kochen. Eines kann als ganzes Mahl aufgetischt werden, das Andere ist ein feiner Snack, wie man ihn nun auch oeffters in den Bistros erhaelt!<\/p>\n\n\n\n

************<\/p>\n\n\n\n

On our culinary world travel we travel to France this month<\/a>. The French are well known for their culinary efforts! I have traveled France quite well, from the Castles along the Loire, to Paris and the Montmartre, to the Camals in Camargue and Burgundy, where we hired houseboats, France has a lot to show. The French kitchen has as much to show too! Who doesn’t know the Baguette, the crisp French bread, or Pate, made with liver, Coq au Vin, Chicken cooked in red wine, Gordon Bleu, Macaroons, and many more dishes, which you can eat all around the world nowadays. <\/em><\/p>\n\n\n\n

I bring you a food, which you can order in the upper-class restaurants, not everyone serves it. Bone Marrow\/Os \u00e0 Moelle de Boeuf! You have two choices to make them really delicious. One can be served as a whole meal and the other is a snack you can sometimes get in the Bistros.\u00a0<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"Geroestetes<\/figure>\n\n\n\n

Fuer das erste Bild, ein vollstaendiges Essen:<\/strong><\/p>\n\n\n\n

Fuer 2 Personen:
10 gruene Spargeln
1-2 Auberginen
100 g Brown Beech Mushrooms (Buna Shimeji) aus Japan oder andere Pilze
4 Markknochen vom Rind, die Ganzen
1\/2 Bund Petersilie
2 Knoblauchzehen
1 Bruehwuerfel\/Bouillonwuerfel
500 ml Wasser
Salz und Pfeffer
ganze Pfefferkoerner
Rosmarin
Paprika
ein paar Chiliflocken
Oel zum Braten<\/p>\n\n\n\n

Die Markknochen in das kalte Wasser geben, Bruehwuerfel und ganze Pfefferkoerner zugeben und aufkochen lassen, dann Temperatur runterstellen und die Knochen ca 30 Minuten koecheln lassen, bis sich das Knochenmark fast aus dem Knochen schuetteln laesst. Die Knochen abgiessen, die Bruehe kann fuer Suppe verwendet werden. Das Mark nun mit einem spitzen Messer aus den Knochen loesen und in eine Ofenfeste Glasschale geben, mit Meersalz und Pfeffer  bestreuen und im Ofen bei 180 C Grad 10-15 Minuten roesten.
Die gruenen Spargeln am Ende anschneiden und schaehlen und dann in Salzwasser ca 8-10 Minuten kochen.
Die Auberginen in lange duenne Streifen schneiden und diese in ca 5 cm lange Stuecke schneiden. Etwas Oel in einer flachen Pfanne erhitzen und die Auberginen darin braun braten. Diese mit Salz und Pfeffer gut wuerzen.
Die Knoblauchzehen hacken und in etwas Oel in einer flachen Pfanne anbraten. Die gewaschenen Pilze zugeben und mit Salz, Pfeffer, Paprika, Rosmarin und Chili wuerzen. Alles gut durchbraten, dann die gehackte Petersilie zugeben und kurz aufwaermen.
Nun das Gemuese schichtweise auf einem Teller aufschichten und das Knochenmark darauf geben. Sofort servieren.<\/p>\n\n\n\n

Fuer das zweite Bild, als Snack oder Vorspeise:<\/strong><\/p>\n\n\n\n

2-4 lange Knochen, in der Mitte durchgeschnitten
1 L Wasser
1 EL Salz
1\/2 Bund Petersilie, gehackt
6 Knoblauchzehen, kleingehackt
20 g Butter
Salz und Pfeffer<\/p>\n\n\n\n

Die Knocken im Salzwasser ueber Nacht einlegen, um sie richtig zu reinigen. Das Wasser weggiessen. Die Knochen auf eine Grillplatte legen und entweder im Grill oder im Ofen bei 180 C Grad ca 30-40 Minuten roesten. Unterdessen die Butter schmelzen und den gehackten Knoblauch darin knusprig braten, die Petersilie dazu geben und kurz mit kochen. Die fertigen Knochenmark auf eine Platte geben, die Knoblauch-Petersilie Mischung darueber geben, mit Salz und Pfeffer wuerzen und sofort, mit knuspriger Baguette, servieren.<\/p>\n\n\n\n

************<\/p>\n\n\n\n

For the first picture, as a Meal:<\/strong><\/em><\/p>\n\n\n\n

For 2 Persons:<\/em>
10 green Asparagus<\/em>
1-2 Eggplants<\/em>
100 g Brown Beech Mushrooms (Buna Shimeji) from Japan or other<\/em>
4 round Bone Marrows<\/em>
1\/2 Bunch of Parsley<\/em>
2 cloves of Garlic<\/em>
1 Broth Cube<\/em>
500 ml Water<\/em>
Salt and Pepper<\/em>
some whole Peppercorns<\/em>
Rosemary<\/em>
Paprika<\/em>
some Chili Flakes<\/em>
Oil for frying<\/em><\/p>\n\n\n\n

Put the bones into the cold water, add the broth cube and the whole peppercorns and let come to a boil. Turn the heat down and let the bones simmer for 30 minutes, until the marrow is soft. Drain, the broth can be used for a soup. Take the marrow carefully out of the bone with the help of a pointy knife. Put them into a gratin dish, season with salt and pepper and roast in the oven at 180 C for 10-15 minutes.<\/em>
Peel the asparagus and cut off the ends, cut them into 5 cm long pieces, then cook them in salted water for 8-10 minutes.<\/em>
Cut the eggplants in 5 cm long, thin stripes and fry them some oil in a flat pan. Season with salt and pepper. <\/em>
Chop the garlic and fry it. Add the mushrooms, season with salt, pepper, rosemary, paprika and chili. Fry well! Then add the chopped parsley. <\/em>
Now plate the vegetables on a plate and add the roasted bone marrow! Serve immediately!<\/em><\/p>\n\n\n\n

For the second picture, as Snack or Starter:<\/strong><\/em><\/p>\n\n\n\n

2-4 long bones, cut through the middle<\/em>
1 L Water<\/em>
1 tbsp Salt<\/em>
1\/2 Bunch Parsley, chopped<\/em>
6 cloves of Garlic, chopped<\/em>
20 g Butter<\/em>
Salt and Pepper<\/em><\/p>\n\n\n\n

Put the bones into the salted water over night, so they will be cleaned properly. Drain them and throw the water! Put the bones onto a grill plate and roast them, either on the grill or in the oven at 180 C for 30-40 minutes. Meanwhile melt the butter and fry the garlic until crisp, then add the parsley. Put the cooked bones onto a plate and pour the garlic-parsley mixture on top of them, season with salt and pepper. Serve immediately with some crusty Baguette!  <\/em><\/p>\n\n\n

\n
\"\"\/<\/figure>\n<\/div>\n\n

Franzoesische Rezepte auf meinem Blog:
French recipes on my blog:<\/em><\/p>\n

Schokolade Madeleines<\/a>
Coq a l’Orange<\/a>
Herbstlicher Flammkuchen<\/a> 
Boeuf Bourguignon<\/a>
Elsaesser Flammkuchen<\/a>
Rosmarin-Kaese Mini-Gugelhoepfchen<\/a><\/p>\n\n\n

\"kochen\"<\/figure>\n\n\n\n
\"Geroestetes<\/figure>\n\n\n\n
\"Geroestetes<\/figure>\n\n\n\n
\"knochenmark\"<\/figure>\n\n\n\n
\"auberginen\"<\/figure>\n\n\n\n
\"pilze\"<\/figure>\n\n\n\n
\"Geroestetes<\/figure>\n\n\n\n
\"Geroestetes<\/figure>\n\n\n\n
\"Geroestetes<\/figure>\n\n\n

Hier sind alle Links zu meinen Mitreisenden!<\/p>\n

Pane-Bistecca: Os a Moelle au Boeuf <\/a>und: Vanilla Caramel Madeleines <\/a>und: Gougeres von Alain Ducasse und <\/a>Vanilla Souffle<\/a> und <\/a>Rhabarber Tarte Tatin<\/a><\/p>\n

Brittas Kochbuch: Coq au Riesling <\/a>und: Quiche Lorraine<\/a> und: Axoa de canard d\u2019Espelette<\/a> und: Couquettes <\/a><\/p>\n

SilverTravellers: Gulasch mit Pilzen und Rotwein<\/a><\/p>\n

magenkratzerl: Gefuellte Artischocken <\/a>und: Kouign Patates \u2013 Bretonische Kartoffel-Kaeseplaetzchen <\/a>und Galette mit Sardinen und eingelegten Zitronen<\/a><\/p>\n

Mein wunderbares Chaos: Canneles Bordelais <\/a>und: Tarte Dijon<\/a> und: Pain Brie<\/a> <\/p>\n

Kuechenlatein: Poilane \u2013 The secret of the world-famous bread bakery <\/a>und: Sauerteigbrot im Poilane Stil <\/a>und: Tartine for\u2019Bon<\/a> und: Strassburger Zwiebelsuppe<\/a> und: Kastenbrot mit Pfeffer und der perfekte Toast <\/a>und: Orgeat Sirup <\/a>und: Le Mauresque und andere franzoesische Aperitifs<\/a><\/p>\n

Volkermampft: Pain au cafe \u2013 Espresso Brot <\/a>und: Boeuf Bourguignon <\/a>und: le Pain au Levain<\/a> und Bouillabaisse a la Marseille<\/a> und Pain Marette<\/a> <\/p>\n

Backmaedchen 1967: Clafoutis \u2013 Franzoesischer Kirschauflauf <\/a>und: Eclairs mit Creme patissiere<\/a><\/p>\n

zunehmend wild: Mousse au Chocolat mit Sanddorn-Honig<\/a><\/p>\n

Brotwein: Franzoesisches Baguette<\/a> und: Franzoesisches Landbrot mit Sauerteig<\/a> und: Crepe Grundteig fuer Teig und Crepes Suzette<\/a> und Galette Bretonne<\/a> <\/p>\n

Zimtkringel: Tarte Bourdaloue aux poires et frangipane<\/a> <\/p>\n

Moereneck: Creme Caramel<\/a> <\/p>\n

Chili and Ciabatta: Fondant au Chocolate<\/a> und: Le Broufado \u2013 Schmorfleisch aus der Camargue<\/a> und: Chinoise Alsacien<\/a> und: Koeniginpastetchen mit Kalbsbries und Morcheln<\/a> <\/p>\n

Salon Matilda: Macha Macarons<\/a><\/p>\n

Kuechenmomente: Cake Marbre Framboise<\/a> und: Financiers aux Myrtilles <\/a><\/p>\n

Liebe und Kochen: Eclairs au Chocolat<\/a><\/p>\n

Fraenkische Tapas: Tarte Tatin<\/a><\/p>\n

Turbohausfrau: Radieschenblaettersuppe<\/a><\/p>\n

Salzig, suess und lecker: Bretonische Vorspeisen aus Concarneau<\/a> <\/p>\n

Helden der Vorzeit: Gateau Reine de Saba<\/a><\/p>\n

Kaffeebohne: Zwiebel Tarte<\/a><\/p>\n

Coffee2stay: Gateau de nuage aux fraises <\/a>und: Franzoesisches Kaesesouffle<\/a><\/p>\n

Tanz auf der Tomate: Le Croque Monsieur<\/a><\/p>\n

Tanjas Bunte Welt: Franzoesische Crepe Suzette<\/a><\/p>\n

Go on Travel: Eclair Rezept<\/a><\/p>\n\n

\n
\"Geroestetes<\/figure>\n<\/div>\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Heute gibts Geroestetes Knochenmark! Wir reisen, auf unserer Kulinarischen Weltreise, weiter nach Frankreich! Die Franzosen sind ja bekannt fuer ihre Kulinarischen Kuenste!…<\/p>\n","protected":false},"author":5,"featured_media":161805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,61,639,1280,124,288,22,44,140,122,33,350,64],"tags":[127,289,104,125,70],"class_list":{"0":"post-14499","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-eggplant","10":"category-from-around-the-world","11":"category-europa","12":"category-meat","13":"category-frankreich","14":"category-vegetables","15":"category-main-dishes","16":"category-garlic","17":"category-beef","18":"category-snack","19":"category-spargeln","20":"category-starters","21":"tag-meat","22":"tag-france","23":"tag-herbs","24":"tag-beef","25":"tag-vorspeise","26":"post_format-post-format-gallery"},"yoast_head":"\nGeroestetes Knochenmark auf zwei Arten - Os \u00e0 Moelle de Boeuf - Roasted Bone Marrow two kinds[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/05\/10\/geroestetes-knochenmark\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Geroestetes Knochenmark auf zwei Arten - Os \u00e0 Moelle de Boeuf - Roasted Bone Marrow two kinds\" \/>\n<meta property=\"og:description\" content=\"Heute gibts Geroestetes Knochenmark! 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