Behind The Scenes: Ally’s Kitchen~A Passport For Adventurous Palates cookbook

Blog Tour - May-1-28-2015

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

Singaporean Grilled Glazed Salmon

(from Ally’s Kitchen~A Passport For Adventurous Palates)

Salmon~

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

Cooking spray

marinade in the making

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.

Glaze~

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

sauce

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.”)

064

For more about Ally’s Kitchen~A Passport For Adventurous Palates please visit:

Ally’s Kitchen

Amazon.com or Barnes & Noble

Book signings/events

Cookbook trailer (3 minute video featuring Ally)

Blog Tour (May 1-28, 2015)

Enjoying sharing “treasure” with you,

~ Kim

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.

19 thoughts on “Behind The Scenes: Ally’s Kitchen~A Passport For Adventurous Palates cookbook

  1. Pingback: Blog tour: ‘Ally’s Kitchen’

  2. Kim…remember when you were a littl’ kid and you were waiting for Santa to come on Christmas morning? I mean days, weeks, months ahead you dreamed of this and as the time grew nearer, you were even more excited hardly able to contain yourself? Well, my dear amazing talented friend, your post is that for me!! I couldn’t wait to hear your voice, to feel what you’ve felt over all these months that we’ve been so closely entwined with our lives and all for our immense passion for a dream we knew could come true! A project like this only happens because someone else shares your dream, it becomes part of their vision and passion…you are my boho sister living in the land of Oz and I love, respect, value and honor your huge presence in my life. ~peace & namaste~ always your ally

    • Ally, believe it or not, one paragraph that I “edited” out of my post (didn’t want it to be toooo long!) had to do with your “gift” of encouragement and how it feels like Christmas every day! :) Yes ma’am, boho sisters!!! xo Thank you so much… love, respect, value and honor to you, too. (And congrats on releasing your cookbook — woohoo!)

    • Dee, collaborative friendships are the best! ;) When folks support each others’ dreams, it brings out the best in all of them. Thanks very much for your kind words!

  3. Kim, you’ve done such a wonderful job this book- everything about it is fantastic! And that salmon looks amazing, can’t wait to try it!

    • Thank you, Sonali! What an adventure this has been… I appreciate your comment very much, xo. By the way, I made extra “glaze” to try on chicken, pork chops, etc. (per Ally)… soooo tasty. Enjoy!

  4. I’m so happy that you’ve had this fantastic opportunity. It really sounds like you had a lot of fun – with the book and test driving the recipes. The photos are superb and make me want to jump right in and give it all a try.
    Congratulations!

    • Diane, it was fun, hard work, blood/sweat/& tears before deadlines, GREAT fun cooking, and worth every minute of it. Thanks so much for your TLC and support during these past 6 months… my computer (and drafts, cookbook proof copies, and 64 gig auxiliary drive) burned up in the fire — which added even more “fun” to the mix(!) — but Ally & I powered through. Hearing that you want to jump in and give it all a try is music to my ears. :) xo

  5. Singaporean Grilled Glazed Salmon? I feel the closeness instantly when I see the title, Kimby. Honestly, I’m not aware there’s a Singaporean version, but it certainly looks good. Hahaha!

    • Shirley, if you run across a grilled glazed salmon recipe there PLEASE share it with me! This was soooooo tasty, but I’m open to food suggestions anytime. :) Ally’s version was inspired by Azlin Bloor (formerly from Singapore) who has a cookbook, too: “Simply Singapore.” (You can find her on G+.) Someday I’d love to actually eat in Singapore with YOU! xo

  6. You’ve done a brilliant job editing Ally’s cookbook. I’ve been perusing page after page and I want to make nearly everything!

    • Maureen, thank you sooooo much for your heartfelt compliment re: editing, and also for your enthusiasm toward “wanting to make almost everything!” I’ve had Ally’s cookbook in my hands for almost a year and have yet to discover (and/or make all of ’em for dinner!) the recipes in this global culinary “treasure chest.” xo Good eating is ahead… but remember to always “make it your own!”

  7. What an honour to be asked to edit your friend’s cookbook. And how exciting for Ally to have it finally published! It does sound like it contains a wonderful collection of recipes xx

    • Charlie, yes, indeed it was an honor, plus my dream “work at home” scenario! After recent months (which you well know about), I needed some “literary release.” Hope you’re doing okay… xo.

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