I’ve been holding a secret treasure in my hands for over a year — filled with wonder, adventure, and tales from around the globe shared by a precious gem of a friend — right there in my writing nook.
When Ally Phillips asked if I’d edit her cookbook-in-the-making in April 2014, of course I jumped at the opportunity — and onto her “magic carpet!” What a ride it’s been since.
Besides working on editorial stuff (spelling, grammar, formatting recipes, arranging page flow, and making sure Ally’s “voice” came through, etc.), I played in my kitchen — and around the house. Ally encourages that. :)
Did I mention fabulous food? (I didn’t spend all my time on the computer!)
Being privy to some of the most imaginative recipes I’ve ever read prompted me to “taste test” frequently, too.
So far I’ve savored Makai Paka, Pan Seared Flounder with Fresh Herb Tomatoes, French-Inspired Beef Roast, Croatian Potato Salad, Bourbon Drizzle, Shakshouka, and more.
Now that Ally’s “treasure” is shared with the world (available in bookstores May 12th) you can discover other folks’ reactions to it (and recipes they’ve tried) on the Blog Tour.
No surprise that the reviews are as diverse as the author ~ ‘expressing your unique self’ is a theme throughout her cookbook.
“It’s my sincere hope that ‘Ally’s Kitchen~A Passport For Adventurous Palates’ will be the spark, the catalyst that allows you to discover your own special sense of style ~ not just in the kitchen, but in life and living.” ~~ ally
Singaporean Grilled Glazed Salmon
(from Ally’s Kitchen~A Passport For Adventurous Palates)
1 Tbsp. freshly grated ginger (I used 1 tsp. ground ginger)
1 tsp. lemon pepper (I used 1/2 tsp. each fresh lemon zest & coarsely ground pepper)
1/2 tsp. sea salt
2 Tbsp. sesame oil
1 (1 lb.) salmon filet, approximately 1-inch thick, cut into two pieces
In a small bowl, combine the ginger, lemon pepper, salt, and sesame oil and blend well. Score the top of the salmon about 1/4-inch deep, then drizzle with the marinade and rub it into the salmon. Cover and refrigerate about an hour before cooking.
3/4 cup brown sugar
1/2 cup cranberry juice
1 Tbsp. concentrated tomato paste
1/3 cup low-sodium soy sauce (I used Tamari)
1 tsp. freshly grated ginger (I used about 1/2 tsp. ground ginger)
juice of 1/2 lime
1 tsp. minced garlic
1 tsp. mustard
1 tsp. red curry powder
1/2 tsp. turmeric
1/2 tsp. Chinese 5-Spice
Combine the brown sugar, cranberry juice, tomato paste, soy sauce, ginger, lime juice, garlic, mustard, red curry powder, turmeric, and Chinese 5-Spice in a heavy medium-size saucepan. Bring to a boil, stirring and cooking about 5 minutes. Reduce heat to a simmer. Cook another 8-10 minutes or until the sauce thickens. Remove from heat and set aside.
Coat outdoor grill grates with cooking spray and heat to 300-350 degrees. Place the salmon on the grill and cook 1-1/2 to 2 minutes on each side (or to your desired doneness), closing the lid in between turning. Turn off the grill and use a pastry brush to coat the top of the salmon with the glaze. Close the lid again for about 3 minutes, then remove the salmon to a plate for serving.
(I “boho’d” mine by plating it over gluten-free black bean “spaghetti.”)
For more about Ally’s Kitchen~A Passport For Adventurous Palates please visit:
Cookbook trailer (3 minute video featuring Ally)
Blog Tour (May 1-28, 2015)
Enjoying sharing “treasure” with you,
Disclaimer: Cedar Fort Media & Publishing provided me with a complimentary copy of this cookbook and I’m employed by Ally’s Kitchen LLC, but the opinions expressed in this review are uncompensated and entirely mine.