Alice Phillips certainly knows her way around the globe and the kitchen in her inspiring new cookbook, Ally's Kitchen: A Passport to Adventurous Palates.
Follow along on my own 'magic carpet' ride and taste the adventure as I review her beautiful new cookbook and share her recipe for Rosemary Red Potato & Leek Galette.
Let me start off by saying how excited I am for one of my dear foodie friends Alice Phillips (a.k.a. Ally) from Ally's Kitchen on the release of her first cookbook, Ally's Kitchen: A Passport for Adventurous Palates.
And adventurous it is! She takes us on a culinary journey to lands far and wide to explore fabulous dishes around the world.
About Ally's Kitchen
Ally's Kitchen is chock full of heart and soul that starts off with a poignant letter of thanks to those who have helped support her along the way, along with a beautiful forward and introduction.
From there she starts her culinary exploration first with Boholicious sauces and spices; which consist of exotic flavor combinations like Ethiopian Berbere, Harissa, Caribbean Seasoning Mix, Grüne Soße (a German-style green sauce), Tsire, and Dukkah to name a few.
Next, it's onto Charming European Flavors, The Stunning Mediterranean, Middle Eastern Allure, An African Excursion, Exploring Exotic Asia, Caribbean Island Eats and Side Trip Escapades.
Each recipe (a total of 120 of them!) is beautifully laid out with a brief story of her travels to these far away places, a complete list of ingredients, simple to follow instructions, beautiful photography and some tips at the bottom to help create not just the recipe, but a dining experience.
In this hardcover bound masterpiece I found so many wonderful recipes I didn't know which one to make, so I decided on the recipe for Rosemary Red Potato & Leek Galette.
What recipe did I choose to make?
I found this recipe for Red Potato Galette on Page 47 under Charming European Flavors and couldn't resist. You all know how much I love the flavor of rosemary! Ally's list of ingredients and instructions are simple to follow.
She used a heavy nonstick skillet to make hers, but also suggested in the "Mood Maker" section at the bottom that it could be made in a shallow tart pan so I opted to use that for this recipe.
This recipe for Red Potato & Leek Galette was delicious and my family devoured them.
Tips
One note to make is that if you do use a tart pan, make sure you place it on a baking sheet before putting it in the oven as the melted butter will ooze from the pan, dripping in your oven. Yeah. That happened.
Thankfully I caught it in time so it didn't ruin the flavor of the galette, and it pays to have a self cleaning oven. There are SO many recipes I can't wait to try in Ally's book like
- Rustic Lemon Cheese Cupcakes
- Tagine of Beef & Tomatoes, White Tuscan Beans with Eggplant
- Baked Croatian Cottage Cheese Struklji
- Turkish Style Chicken with Potatoes, Shiitake Mushrooms & Mint
- Vietnamese Bok Choy Salad with Honey Ginger Sauce
- and Korean Short Ribs...just to name a few!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Potato Recipes
- Parmesan Crusted Potato Gratin
- Au Gratin Potatoes (Copycat Capital Grille Copycat)
- Scalloped Sweet Potatoes
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Rosemary Red Potato and Leek Galette
Ingredients
- 8 c. Red Potatoes, skin on, thinly sliced
- 2 Leeks, washed, thinly sliced
- 8 tbsp. Butter, melted
- ¼ c. Fresh Rosemary, chopped
- ½ c. Sour Cream
- 1 tsp. Kosher Salt
- 1 tsp. Ground Pepper
- Cooking Spray
Instructions
- Preheat oven to 350 degrees F. Spray a heavy nonstick skillet or tart pan with cooking spray.
- Layer half of the potatoes in the bottom of the pan, overlapping the slices.
- Drizzle half of the butter and sprinkle with half of the leeks, rosemary, salt and pepper; then dollop the sour cream on top.
- Put the remaining potato slices in an overlapping layer on top like you did before and add the remaining leeks and drizzle with the remaining butter.
- Bake 30-45 minutes (depending on the potato thickness), remove from oven and allow to cool for about 5 minutes.
- Serve right from the skillet or pan.
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Christie says
What a gorgeous recipe. The cookbook looks amazing. Ally's food is always so pretty and inventive.
ally says
Carrie!! Thank you so much...yes, I'm smiling xo ~ally
carrieexpktchn@optonline.net says
Oh Christie, Ally truly did an amazing job on this book and the recipe is to die for! Thanks for stopping by.
ally says
Carrie! This is a God Wink!! Got up this morning, leafed through my cookbook and said, 'hummm, it's Monday, The Voice, so I'll do this red potato and leek galette w/a grilled meat...'' Then I went off to fetching my mandolin, red potatoes, cleaning my leeks, etc.! Pulled it out of the oven, then opened my computer to start the day and saw YOUR post! OMG, great minds, no, it's a God Wink! Thank you dear friend for a most beautiful and ***yes, I"m blushing*** review...I thank you so very much, Carrie. You're culinary artistry just blows me away! Love you bunches! xoxo ~ally
carrieexpktchn@optonline.net says
Oh Ally I'm so glad you liked the review/post. You did such an amazing job on this book and this recipe is fantastic! Love you too sweetie and hope I get to see you on your book tour. xoxo
ally says
I do, too, Carrie! Wouldn't that be way toooooooooooo kuel! xox
Kim | a little lunch says
Carrie, I liked how you "told" about the chapters, mood maker tip, etc., in your review -- illustrated by that gorgeous galette you made. Goodness, if folks aren't already excited about Ally's cookbook, they will be now! Thanks.
carrieexpktchn@optonline.net says
Thanks so much Kim, I'm glad you liked the post. And that galette was AH-MAZ-ING!
ally says
I'm loving all this hopping around, too, like our foodie peep Chrystal is doing! THANK YOU again Carrie...as Kim said, all your comments were spot on in describing the cookbook...xo ~ally
The Duo Dishes says
Hopping around to a few of the other blogs who made recipes out of Ally's book. This was a popular one for good reason. Makes me think of Sunday brunch!
carrieexpktchn@optonline.net says
It does and it was so good! I was going to do that next week after a few more posted. I can't wait to see what everyone else is whipping up. Thanks for stopping by!
Tonya Kinsler says
Thanx for the chance to win this amazing cookbook.
carrieexpktchn@optonline.net says
You're welcome Tonya, Good Luck!
Shea @ Dixie Chik Cooks says
Awesome post, Carrie!! Beautiful galette.
carrieexpktchn@optonline.net says
Thank you Shea!
Sandy Rees says
What a beautiful recipe. If we really do eat with our eyes first then this recipe and book are both irresistible.
carrieexpktchn@optonline.net says
Isn't it fantastic! Thanks for stopping by Sandy!
Pauline Gudas says
I would love to go back to Ireland. They know how to cook potatoes. Just printed this recipe off and need to get some leeks. Having grilled steak tonight and this will be perfect. Also making a tomatoe tart
carrieexpktchn@optonline.net says
I haven't been to Ireland yet, but it's definitely on my bucket list. I bet this went perfectly with your grilled steak and tomato tart!
Bonny McDevitt says
I would absolutely love to go to Dublin, Ireland!!!!
ally says
Bonny...been there, and love it...think emerald green rolling 'hills' and wafts of the freshest air you can smell!And, lots of great food! xo ~ally
Annette says
I'd love to take a magic carpet ride to the Taj Mahal.
ally says
Annette! Totally on my list! We had it planned for last OCT but couldn't make it work...stay tuned, luv! xo ~ally
carrieexpktchn@optonline.net says
Oh yes, another place on my bucket list!
plasterer bristol says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Carrie's Experimental Kitchen says
You're welcome, glad you like the recipe. Thanks for stopping by Simon.
ally says
Thank you, Simon! Carrie is such an artist...she makes me look really good!
Terry Poage says
It looks really good, thanks.
Tamara says
Hi there! Looks delish! I’m thinkin of making this for a dinner party, but I’d like to prep as much ahead of time as I can. Do you think I can assemble and partially bake a day ahead, then finish baking the eve of our party? Thank you!
Carrie's Experimental Kitchen says
I think you could probably make the entire recipe including baking it; then reheat the next day. Though I'd add a bit of water (1-2 tbsp) before reheating the next day so it won't be dried out.
Tamara says
Thank you. Will give it a try, then!
ally says
I agree, Carrie! Can be made ahead, then reheat adding a little more liquid (water, chicken stock/broth)! It's soooooooooooo yummy Tamara! Thanks, Carrie! You created a masterpiece!! xox
Carrie's Experimental Kitchen says
No you did Ally, it's one of my favorite side dishes! Thanks for chiming in! xoxo