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 brea...

This weekend's theme was: All from scratch. Marinating the meat takes time. I started this on Tue, so I can cook on Saturday Potato Dumplings:  6 large starchier potatoes 1 large egg beaten 1/2 cup of potato starch a hint of nutmeg (optional)   Peal and cut the potatoes and cook in salt water until done and drain. Put it back on the stove and let any remaining water steam off,  watch it, and shake the pot so the potatoes do not burn on the bottom. Turn of the heat. Press the potatoes through a potato ricer into a bowl, while they are still hot. Then set aside and let them cool down. When they are cooled down, mix in the nutmeg, potato starch and the beaten egg. Use your hands to get it all mixed up. Form ball out of the potato dough and set aside. I ended up with 7 dumplings. I like mine about tennis ball size most of the time. Some times I make them larger or smaller. Feel free to use an ice cream scooper to get an even size.... In a really large pot bring salted water t...