If you’ve ever seen the quirky film The Adventures of Baron Munchausen, you might be able to envision the travels you’ll take with Dr. Alice Phillips, author of Ally’s Kitchen: A Passport for Adventurous Palates. There are a couple of major differences though. For one, Ally brings back delicious evidence of her globetrotting, and her fantastical travels include no misfits — only smiles and real memories.
While one might think of the Passport as Ally’s own license to cross borders, it’s really ours. Truth is, most of us don’t travel far from familiar territory. But Ally’s territory is pretty much everywhere that gravity exists. And that’s great for us, as passengers on her magic carpet ride.
Sure, plenty of cookbooks take us to faraway places, but Ally’s Kitchen: A Passport for Adventurous Palates makes us feel comfortable about the whole experience. Her stories offer us a glimpse of cultures far and wide, while her recipes are an invitation into the homes of our neighbors around the globe.
The real beauty about it all is that you don’t have to travel far to travel afar. Ally Phillips, our virtual tour guide, takes care of that for us too with easy-to-follow recipes that include easy-to-find ingredients. And she includes plenty of anecdotes with each carefully crafted word … so you actually feel like you’ve been along for the ride.
Perhaps you didn’t know you were supposed to crave food from oft-overlooked continents and countries. Ally brings you into the cultural fold, as a seasoned tour guide should. And she ensures that your passport is deliciously stamped with gorgeous photography, detailed recipe instructions and extra anecdotes that just add to the exotic flavors.
If you buy one cookbook this year — and you truly consider yourself a cook — this is the one that should grace your kitchen bookshelf. Sure, you’re nervous about the whole harissa and berbere, but no worries. Ally’s got you covered with little more than a trip to your local market and a couple of minutes with your favorite blender.
A little about the author:
Dr. Alice D’Antoni Phillips ~ school psychologist, actress, businesswoman, wife, mother, grandmother, awarded home chef, and prolific blogger ~ is the founder of Ally’s Kitchen and her trademarked culinary style, Bohemian Bold~thinking.fooding.living®. A Top 100 contestant in MasterChef Season 2 and winner of the 2013 Dole California Cook-Off, Ally revels in rocking the food and dining frontiers with authentic creations inspired from her life, travel, and adventures. Ally continues to create and share the magic from her nomadic bohemian kitchens on the coast of South Carolina and in the Colorado Rockies. Want to get to know Ally Phillips for yourself? Pay her a visit at her home on the Web.
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Galbi ~ Korean Short Ribs
As with any trip through a cultural culinary potpourri, I tend to take my time in the Asia section. In Ally Phillips’ cookbook chapter Exploring Exotic Asia, I became stuck on Galbi ~ Korean Short Ribs. Sure, beef is the answer to almost all of life’s problems, but it was the description of this dish from Ally’s inspiration that hooked me. Wouldn’t you be hooked if you read “The meat is beautifully marbled, and when it hits the grill, the combination of the galbi marinade and fat caramelize like beef candy?” Now that you’re hooked too, hop on Ally’s magic carpet and let her take you to the faraway land of beef candy bliss.
- ¼ cup soy sauce
- ½ cup dark brown sugar
- ¼ cup puréed apples (or first-stage baby food)
- ¼ cup puréed pears (or first-stage baby food)
- ¼ cup minced white onion
- ¼ cup water
- 2 cloves garlic, minced
- 2 TB rice wine vinegar
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili pepper flakes (optional)
- ¼ tsp ginger powder
- ½ tsp sesame oil
- 2 lbs. Korean or flank beef short ribs
- cooked white rice
- 2 green onions, sliced (for garnish)
- 1 TB sesame seeds (for garnish)
- Heat oven to 400 degrees. In a large zipper bag, mix together the soy sauce, brown sugar, apple purée, pear purée, onions, water, garlic, rice wine vinegar, salt, pepper, chili pepper flakes, ginger powder, and sesame oil. Add the short ribs and marinate for at least an hour. For even more intense flavor, let them steep in the marinade in the refrigerator overnight.
- Remove ribs from marinade and place them in a single layer on a rimmed baking sheet. Pour marinade over the ribs. Bake 20 minutes. (Per Christie, the inspiration of this recipe, everything can be done up to 3 days ahead at this point; simply cool and refrigerate the baked ribs until ready to grill.) When ready for dinner, heat up your grill to high. Grill the ribs 3-5 minutes per side and serve with hot cooked white rice garnished with sliced green onions and sesame seeds.