I spent most of Family Day weekend testing recipes for the next book, The Fridge Whisperer: Sunday Supper… any night of the week.

This first set of recipes were “selected.” These were the ones going to my Fridge Whisperer Tester-Tasters. I had to make sure they were as good as I knew how to get them in the alloted time; entrees doable in less than three-quarters of an hour.

I was going gangbusters on Saturday afternoon after I’d returned from the market. The final count, three recipes, one flop.

I don’t know why I thought I could prep a traditional Slow Food recipe in a food processor.

Suffice to say, “Humpnight Ratatouille” was a bust.

Instead of being one with the ingredients, I pulse-chopped them in the food processor then cranked the heat to medium-high so the ratatouille would cook in half the time. It did. But cooking it so fast didn’t allow for the natural sugars in the vegetables to leach out and caramelize on the bottom of the skillet. That’s where the magic happens. All that lovely, sticky-brown fond just waiting to be deglazed.

The vegetables were fork-tender after 20 minutes but there was absolutely no flavour. I set the timer for another 10 minutes; still well within my timing guidelines for a weeknight dinner entree. Then another 10, and another, and another.

Then I gave up timing altogether and cooked the life out of it. Two hours later, the ratatouille had reduced to a thick salsa-like consistency, but still lacked the depth of flavour that this dish is known for.

I hate to give up.

I hit the ratatouille with a squirt of my reduced balsamic glaze, tasted it and, nadda.

Then I added another tablespoon of my Fridge Whisper no-salt dried vegetable seasoning.

Still nadda.

Finally I succumbed. I added a teaspoon of kosher salt.

Here’s a pic of the ratatouille before it when in the green bin.

I know what you’re thinking.

Wouldn’t that extra one hour of cooking time have developed depth of flavour?

Apparently not.

What I discovered is that each ingredient must be given its time to shine; to be one with the saute pan. The natural sugars release. The heat in the pan does its job. And you have a stunningly beautiful fond to frolic with.

So ratatouille will not be making its appearance in my next cookbook. It will, however, some day see the light of day in a coffee table cookbook on Slow Food. Replete with amazing food porn photography.

Seems this has been the week of Fridge Whisperer guest bloggers. Today’s no different.

Introducing Mel G, a well-seasoned RV owner-road warrior and, by all appearances, a mighty fine cook, too.

Mel recreated “A Yuletide Movable Feast” prime rib dinner that I created for the November/December 2011 issue of RV Gazette.

Here’s the recipe:

Yuletide Prime Rib Dinner with Horseradish Cream (serves 2)

Although most opt for turkey or ham (or both!) to take centre stage on their holiday dining table, a decadent well-marbled prime rib roast is also a popular choice. And because it can be purchased as a small one-bone roast, it makes the perfect choice for an elegant dinner for two with enough left over for sandwiches the next day.

For the freshest, most tender prime rib, source locally raised AAA beef from a quality butcher shop in the area you are touring.

1 one-bone prime rib roast (about 3 pounds), brought to room temperature before cooking
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced

3 tablespoons canola or vegetable oil
1 tablespoon “no salt” dried vegetable seasoning (try Mrs. Dash)
4 medium red skin potatoes, washed, dried and quartered
1 small butternut squash, peeled, seeded and cut into 2-inch chunks
1 small fennel bulb, fronds removed and bulb quartered lengthwise through the root end
1 large white onion, peeled and quartered lengthwise through the root end
1 whole head of garlic, top third of bulb sliced off to expose cloves

• Coat a shallow heavy- bottomed roasting pan with vegetable spray.
• Mix olive oil with garlic and slather on both sides of prime rib and set inside prepared roasting pan.
• In another large mixing bowl, toss together canola oil, vegetable seasoning and vegetables until well coated, then arrange in roasting pan around beef.
• Place pan in a preheated 375F oven and roast for 45 minutes or until vegetables are golden brown and fork tender. The prime rib will be medium rare; about 130F internal temperature.
• Remove pan from oven, tent with foil, and let roast rest 15 minutes before slicing and serving.

Horseradish Cream (makes about ½ cup)

2 tablespoon hot or mild commercially prepared horseradish
½ cup low-fat mayonnaise
1 teaspoon “no salt” dried vegetable seasoning (try Mrs. Dash)

• Stir all ingredients together and refrigerate until ready to use. Store leftover sauce in the fridge and use within 5 days.

And here’s what Mel said…

Hi Deb,

Tonight, Joan and I had another dinner from the leftover roast and veggies. And there’s still enough for several “heroic” sandwiches to come!

My prime rib was a one-bone roast, cap-on, about four pounds+. To slice it, I used my new Kuraidori knives that I had purchased at Home Hardware. There is a separate story here (I spent three years trying to find good knives), and I would recommend these knives to anyone.

Joan and I were not at all impressed with the ‘fennel’ as it had nothing going for it. (Like eating cooked celery), but the spuds, carrots and onions done with Mrs. Dash: whooo-boy!

Thanks for the nice meal.

Mel

Obviously I was overzealous in my lust for prime rib and I ate more than my fair share when tasting the results of my recipe testing.

To be fair to me, my roast was only a paltry three pounds.