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