Mahlzeit - Food without Borders

I ordered 2 bones prime rib roast from a butcher  in a grocery store. Lucky me. With all the power outages, they were still handing out orders, but anything else needing cooling was off limits on Friday. One could watch the thermometer how temperature dropped. I still had to go on Saturday and get the remaining items from my shopping list. (Note to self, don't procrastinate).   So this is going to be rather lengthy. The original recipe and the menu idea is coming from Recipetineats . Of course I ended up changing a few things, as I had some other things in mind and some of the things I didn't have. I actually did turned on my alarm clock for 7:30am to get the rib roast out of the fridge. This is not a time I want to be waken up when I am in vacation. Eventually I got up at 10am.   1. Step: make garlic butter 8 oz of unsalted butter (=226g, I wanted to have more, so I can use it for the garlic mash and spinach and what ever is left over goes nicely with some home made bread 3/4

I was at a Whole Foods market on Saturday. Aside from some meat I also picked up a  pack of different mushroom and some baby Portobello.     The dumplings  8 oz of stale white bread, rolls or slices, cut into small pieces about the size of your thumb nail 2 eggs 2/3 cup of milk 1 onion finely chopped hand full of parsley chopped 2 tbsp butter Salt and pepper a bit of nutmeg breadcrumbs (no Panko) Put the bread into a bowl. In a frying pan, melt the butter,  add the onion and when it starts to get translucent add the parsley. When it is all translucent, turn off the heat. Heat up the milk, check the temperatur with the finger. It should not burn you finger, but be nice and comfy warm. Add the onions and the milk to the bread and mix it. Let it stand for 10-15 minutes. In the mean time bring a big pot with water and salt to a boil.  After 15 minutes, beat the eggs and add them to the bread mix and mix it in. If it is to soft, add some bread crumbs. If it is to dry, just add a little milk

The plan for this weekend was to make Ravoli with a Ricotta Spinach filling. Neither one actually materialized. I made fresh pasta and wanted to use my new engraved rolling pins to put texture on the outside. This did not work out at all. The pasta is just to thin to take any shapes from the rolling pin. Ok, this will become Fettucini and a tomato spinach sauce with cheese.  I like to  flavor my noodles. Aside from the usual ingredients, they always get some spice added, that I think could work with what I want. Noodles (feeds 2 people and is my base recipe) 1/2 cup of sifted All Purpose Flow 1 Egg 1/2 tsp of salt 1 tbsp milk To get the flavor I added 1/4 tsp of ground smoked Chipotle pepper. One can add more depending on how spicy things should get. I found a small jar of tomato basil sauce in my pantry. I took half of the fresh spinach, rinsed and chopped and into a frying pan the sauce and the spinach went. This got heated up over a slow heat and cooked for about 5 minutes.  To cook

It has been years since it had potato salad. There are so many recipes on the internet. This is mine. I use Yukon Gold potatoes. Per person count 2 medium potatoes. Cook them unpeeled until tender but not falling appart. Drain them and let them cool down and into the fridge they go. The dressing (for 6 potatoes): 1/3 cup of mayo 2 tbsp of white vinegar 1 1/2 tbsp finely chopped onion 1 tbsp Dijon mustard salt and pepper   hand full of fresh or frozen parsley chopped Optional some chopped hard boiled eggs or pickles.   In a bowl, mix all the dressing components. This bowl gets a cover and ends up in the fridge as well. The next morning slice the potatoes into about 5mm thick slices, add the dressing, mix and back into the fridge. 1.5h before meal time remove it from the fridge and let it come up to room temperature. Serve with eggs or sausage and a side salad. I heat up Eckrich Turkey Sausages in water for this. The taste is close to what I know as a Wiener. -Mahlzeit-