I love bone marrow. My first encounter was German meatballs that were basically made with bone marrow and bread, beautifully spiced and cooked in soup. Crazy good. Besides roasting them, sometimes I put a beef marrow bone in a skillet on a very low flame and let the marrow slowly ooze out and liquify and use it in place of olive oil or butter to saute. Try chopped sweet onions and then add fresh cooked peas (or fava beans) and cooked al dente pasta. When it's all going good, throw in a little bit of pasta water and add fresh flat parsley at the end. Yummy.

the meatballs were really amazing. I used one lb very lean grass fed beef, about 3/4 cup raw bone marrow (that I scooped out of the bones), 1/2 cup finely chopped parsley, two cloves of garlic chopped, two eggs, 3/4 cup bread crumbs and salt and lots of freshly ground black pepper. I baked them in a 375 degree oven for 45 minutes. (they were about the size of a golf ball.)

this recipe is incredibly easy and very flaky. I also love it because the bottom crust holds up (even when using very juicy fruit) it's never mushy. I've used many different types of flour and oil and have never had a failure. I think one of the key tips to this pie dough is not to over work it and touch it as little as possible with your hands.

2 2/3 cups unbleached flour
2/3 cup (cold is best) vegetable oil (like Mazola)
1/3 cup cold whole milk

Put flour into bowl and make a well in the middle with measuring cup. Pour 2/3 cup oil into the measuring cup and put 1/3 cup whole milk on top of the oil. Pour into the flour and mix with a large spoon. When the dough is starting to form, use your hands to make two balls. Wrap one in wax paper and put aside (in a cool place but not in the fridge). Put the ball of dough between two sheets of wax paper and press down with your hand, forming a round shape. Roll out dough, changing direction with each roll (and don't press down too hard on dough or it will be tough). When the dough is large enough for your pie plate, carefully peel off top piece of wax paper, replace it and flip over and slowly peel off bottom piece of wax paper. Now you can either slip your hand under the wax paper and flip into pie plate or you can put the pie plate upside down on the dough and slip your hand underneath and flip. This dough is very easy to work with and can be cut into strips for a lattice top. I sprinkle sugar and water on top of the pie just before it goes into the oven.