Mahlzeit - Food without Borders

I was at my favorite Asian store again. I had to get some rabbit.  1 went into the freezer and one was defrosted. After that duck disaster I also got a myself a duck.  The good thing in this store is, they are frozen, but the plastic is see through. So if all is white (they have those as well) it is the fatty version. If there is some shine through with red = one can see the meat. The plan:  Rabbit à  la Mama Potato dumplings à la Cornelia's Mama short cut red cabbage from a jar Rabbit Defrost the rabbit and pad dry. Cut into 5 pieces, season with salt and pepper and coat with yellow mustard. Cut 2 slices of bacon into stripes and render them in a Dutch Oven. Add the pieces of rabbit and let them get some color. Deglace with 1/2 cup of white wine. Then add 2 cups of water. Cover and let it simmer over slow heat. Check on the liquid level. Add some water in case it is needed. Preheat the oven to 375F. After like 40 minutes uncover and put it into the oven. Again ...

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...