Another roast... this time rib roast

We will be having Christmas dinner with my sister tomorrow.  To day the two of us had our Christmas Eve dinner.

Roasted in oven for 30 minutes @ 450 then til done to 125º. 

Potato pancakes based loosely on this:

Memphis Coleslaw from Cooking Friends Dec. 2019  I made a 1/2 recipe.

1 medium head cabbage, cored and chopped fine

1 jalapeño chile, seeded and minced

1 carrot, peeled and shredded on box grater

1 small onion, peeled and shredded on box grater

2 teaspoons salt

¼ cup yellow mustard

¼ cup chili sauce

¼ cup mayonnaise

¼ cup sour cream

¼ cup cider vinegar

1 teaspoon celery seeds

⅔ cup packed light brown sugar

In step 1, the salted, rinsed and dried cabbage mixture can be refrigerated in a zipper-lock plastic bag for up to 24 hours.

1

INSTRUCTIONS

Toss cabbage, jalapeno, carrot, onion, and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, dry well with paper towels, and transfer to large bowl.

2

Bring mustard, chili sauce, mayonnaise, sour cream, vinegar, celery seeds, and sugar to boil in saucepan over medium heat. Pour over cabbage and toss to coat. Cover with plastic and refrigerate 1 hour or up to 1 day. Serve.

Mac&Cheese made according to box directions.

Latkes

By Layla Schlack Fine Cooking Issue 126

Scott Phillips  Yield: Yields 8 latkes  Servings: 4 as a side dish

I made 4 potato pancakes which came from one grated potato.  The rest of the ingredients were cut down too. We ate them plain, I didn't serve anything with them.

Ingredients

• 1 lb. russet potatoes, peeled
• 1 small yellow onion, finely chopped (1/2 cup)
• 1 large egg 
• Kosher salt and freshly ground black pepper
• 1/2 to 3/4 cup vegetable oil for frying
• Sour cream for serving
• Applesauce for serving

Nutritional Information

Preparation

• Position a rack in the center of the oven and heat the oven to 200°F. Put a paper-towel-lined rimmed baking sheet on the rack.
• Fill a large bowl halfway with cold water. Using the large holes of a box grater, grate the potatoes into the water, or grate onto a cutting board and then immediately put them in the water.
• Line a colander with cheesecloth and set it in the sink. Using a slotted spoon, transfer the potatoes to the colander; reserve the bowl of water. Gather the cheesecloth into a bundle and squeeze firmly until the potatoes stop giving off liquid.
• Transfer the potatoes to a medium bowl and using your hands, mix in the onion, egg, 1 tsp. salt, and 1/4 tsp. pepper. Carefully pour off the reserved potato soaking water to get to the white gluey starch on the bottom of the bowl. Transfer the starch to the potato mixture and mix it in with your hands.
• Add enough oil to a heavy-duty 12-inch skillet, preferably cast iron, to measure 1/8 inch deep. Heat the oil over medium-high heat until a potato strand dropped in it sizzles vigorously.
• Scoop 1/4 cup of the potato mixture onto a slotted metal spatula and use the bottom of the measuring cup to press it until it’s about 1/4 inch thick, letting any excess liquid fall into a small bowl. Don’t worry if the latke is not perfectly round. Slide it into the oil. Make 1 or 2 more latkes for the first batch and fry, flipping once, until they’re golden-brown, 4 to 6 minutes. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining potato mixture, stirring it between batches. Serve immediately or cool and freeze for up to 1 week and reheat in a single layer, uncovered, in a 300°F oven.