aem > wrote:

> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef.

Here is a nice recipe from _Nose to Tail Eating_ by the great Fergus
Henderson I posted before. The parsley salad can of course be served
with a lot of things, corned beef being one. It can also be served by
itself.

Victor

Roast Bone Marrow and Parsley Salad

To serve four

12 x 7-8cm pieces of middle veal marrowbone
a healthy bunch of flat-leaf parsley, picked from its stems
2 shallots, peeled and very thinly sliced
1 modest handful of capers (extra-fine if possible)

DRESSING
juice of one lemon
extra virgin olive oil
a pinch of sea salt and pepper
a good supply of toast
coarse sea salt

Put the bone marrow in an ovenproof frying pan and place in a hot oven.
The roasting process should take about 20 minutes, depending on the
thickness of the bone. You are looking for the marrow to be loose and
giving, but not melted away, which it will do if left too long
(traditionally, the ends would be covered to prevent any seepage, but I
like the colouring and crispness at the end).

Meanwhile, lightly chop your parsley, just enough to discipline it, mix
it with the shallots and capers, and at the last moment, dress.

Here is a dish that should not be completely seasoned before leaving the
kitchen rendering a last-minute seasoning unnecessary by the actual
eater; this, especially in the case of coarse sea salt, gives texture
and uplift at the moment of eating. My approach is to scrape the marrow
from the bone on to the toast and season with coarse sea salt. Then a
pinch of parsley salad on top of this and eat. Of course, once you have
your pile of bones, salad, toast and salt, it is "liberty hall".