A couple weeks ago, our family helped prepare a prime rib dinner with a bunch of side dishes.
Richard and Andrew made a zucchini casserole with garlic, onions, strained tomatoes (passata), and parmesan cheese. This was a hit with the family. I particularly adored the concentrated tomato sauce on top of the zucchini.
Potatoes were quartered, seasoned with Montreal chicken spices (mainly dehydrated onions, roasted garlic and salt), then baked in a hot oven to cook and crisp up. These potatoes were really fluffy and seasoned perfectly. I'd probably add a bit of cayenne pepper to the mix to add a little heat next time.
A salad of green beans, red peppers, carrots and a mandarin orange dressing was also put together.
Once the prime rib was taken out of the oven to rest, the juices in the pan were used to make mushroom gravy with a bit of wine. This was made just before we were ready to eat.
I had bought some frozen Ace baguettes for something else, but I had to bring them out for the dinner. Just as we started to make the gravy, the baguettes were briefly baking in the oven.
After resting for about ten minutes, the prime rib was sliced. Everyone grabbed a plate and filled them up with all the fixings. That was quite the spread. Cheers, to another delicious prime rib dinner!