week, the New York Times’ Dining Section featured a front-page article entitled
“Lucky to Be a Leftover”. In it were
some remarkable ideas from people all over who made meatballs from holiday hams
(no recipe on that one and boy, did I want it!), to Veal Pojarski, made from
diced roasted veal, pork or beef and a specialty of those two Montreal
Chefs-of-the-Moment, Joe Beef’s own Dave McMillan and Frederic Morin. The Montrealers go all the way to sticking a
roasted bone in the resultant meatball.
The thing looks phenomenally good.
But to me, the best thing to do with the gorgeous centerpiece from our
Christmas Day table, our standing Rib Roast of Beef, is to make Roast Beef
about a recipe that lives it to its name!
This glorious chicken dish perfumes the house with a wonderful aroma of
spices—ginger, curry, cloves and cinnamon.
And then, when you bring it to the table and serve it over some cardamom-scented
Basmati rice, it proves to be as delicious a taste as it is an aroma. Its Indian pedigree is fascinating. It comes
from Kerala, the state that’s almost at the tip of the Indian sub-continent. From the look of it, Kerala lives up to its
name, which means “Land of Coconuts”.
Kochi, formerly known as Cochin, is its capital and there you’ll find this
dish’s creator and her eponymous cooking school. Nimmy Paul is her name and her background is
as complex as India itself.