The Fridge Whisperer

Culinary wizard, Deb Rankine, has answered a calling – a calling from… her fridge. Highly intuitive and responsive to the distinct and dappled voices of feisty flavours from around the globe, Rankine is the consummate culinary cupid to match up nerdy single ingredients that just hang around the fridge or pantry, and partner them into blissful culinary matrimony. Not only does she travel the globe in search of sassy seasonings to spice up an otherwise insipid food relationship, but her passion for cooking lends itself to whisking a host of fresh ideas into an open bowl of possibilities.

Like a fish in water, Rankine has spawned magic over the past eight years, with the continuous stream of original recipes that keep her students returning to her cooking classes at Loblaws and Real Canadian Superstore kitchens in Durham, Toronto, and surrounding areas. Using food as her art, she is always colouring her palette with a mosaic of innovative and practical recipes that empower the common cook with fearless, do-able dishes that are nutritious, flavourful, and quick; while bringing the whole family to the dinner table more often. With the pilot-light of inspiration ever flickering, Rankine has cooked up over one thousand original, kitchen-tested recipes, simmering her health-conscious mandate on the front burner.

Just over a year ago, she heard her fridge speaking out to her, akin to a horse whisperer, gently suggesting viable options to fortify her fast and fun family favourites, by simply skimming the shelves of both the fridge and pantry for easy flavour boosters. Before long, she was on her way to compiling the first in a series of long awaited cookbooks: The Fridge Whisperer, 50 Fast & Fabulous Family Faves.

Fuelled by her cooking school students, Rankine designed recipes for her typical cook. “I targeted working parents without a lot of time to cook, with recipes that were cheap and cheerful, and inexpensive to prepare, because after all, the price of food will never go down again,” notes Deb. “I want them to be able to shop out of their fridge and pantry, so these recipes are designed to be adaptable – something to suit your own family’s particular needs.”

Referencing her own collection of cookbooks, page margins are adorned with random scribbles, a common practice amongst her fellow cooking companions. So consequently, The Fridge Whisperer affords room for ample notations on specially designed liner note pages titled: Whispers from the Kitchen, for that very purpose. Rankine suggests, “This cookbook is different because it is built to be tweaked – it is intended to be your family’s cookbook, one [to continue to build upon] to make a memory with.”

The Fridge Whisperer recommends a selection of pantry staples and essential fridge fundamentals – comprised of accessible ingredients, yet boasting the toothsome velocity to inflate any chef’s hat to gourmet girth. It also infuses tips on how to optimize your ingredients, including: how to get more juice from your lemon; how to take the bite out of an onion; or savvy stir frying. Since an emphasis is placed on creating great flavour in a heart healthy manner, low fat and low sodium considerations are of utmost importance. In fact, Rankine won the 2008 Heart & Stroke Foundation’s Durham Region Chef Challenge; just a wee bit of (reduced fat) icing on her cake.

The glossary gives succinct explanations of cooking terms, and folds in a few less familiar terms to challenge the more seasoned chef. The 130 page book contains a hearty selection of Appetizers (Cheddar Leek Scones, Savoury Parmesan Crisp), Entrées (Beef Hotchpotch, Shanghai Noodles, Caprese Style Pasta), Desserts (Chocolate Skillet Cake, Lightened-up Mini Strawberry Shortcakes, Dead-Easy Decadent Trifle) and Multi-Use recipes prized for extraordinary versatility.

Having been inspired in her youth by the renowned Julia Child, Rankine recalls, “I loved her can-do attitude, she’d just do it and make it look easy.” Although originally self-taught, she has been cooking all her life. When her previous full-time career path reached a dead end, she decided to embrace her passion. She began Culinary Caravan, a multi-dynamic cooking company to fill event and group catering niches, teaching, and fill foodie fantasies with flair. She is also a guest Chef on the Roger’s (Durham) TV show, ‘Daytime’, which airs weekdays at noon. (See her website for a listing of dates). Additionally, she is a creative food writer, contributing regularly to many publications. It is apparent that she keeps her pantry of talents equally well stocked.

Rankine, and her impassioned editor, Janet Boccone, are excited about two future additions to The Fridge Whisperer series: “Condiment Confidential,” and “Cooking Out Loud,” for those that like it spicy. For now, however, the inaugural Fridge Whisperer edition can purchased online at: www.culinarycaravan.com. You and your appetite are bound to hear it calling.

Caprese-Style Pasta
(serves 4)

Add a side salad of pre-washed greens tossed with a squeeze of lemon
juice and drizzle of extra virgin olive oil and you’ve got a made-in-under
-20-minutes mid-week meal everyone will love.

1/4 cup extra-virgin olive oil
1 tablespoon dried basil
1 tablespoon dried parsley flakes
1 tablespoon “no-salt” dried vegetable seasoning
1 clove garlic, minced
2 cups grape tomatoes, halved
1/2 cup dry white wine
kosher salt and freshly ground pepper to taste
4 large bocconcini (deli-served FRESH cheese balls),
each cut into 8 pieces
1 (500g) package FRESH store-bought pasta of your choice

In a large heavy-bottomed skillet set over medium-low heat, add oil, dried seasonings, garlic, grape tomatoes and wine and cook for 15 minutes, stirring occasionally.

Meanwhile, place pasta in a large bowl and cover with boiling water.

Let rest 15 minutes. Drain and then add to skillet, tossing gently with sauce. Add cheese and continue tossing until cheese melts. Serve immediately.