Even if you can't resist a promising-sounding new cookbook: when was the last time you took one look, plunked down into a chair, and READ it right through from page 1?
Lisa Ahier's SoBo Cookbook will have you doing that. And not just for the 100-odd fresh, fresh takes on what you can do with produce, seafood, poultry and dessert makings.
Double-page colour photos pull you into where she lives and cooks, where Canada's Atlantic-to-Pacific highway ends in sandy surfing beaches with islands and parkland as far as the eye can see...
–Read the full review on Amazon.ca
Sample Recipe: Killer Fish Tacos
- Fresh Fruit Salsa (see page 107 in the cookbook)
- 1 lb wild salmon, boneless and skinless
- 1 lb halibut, boneless and skinless
- 1 Tblsp salt
- 1/2 cup olive oil
- 1 cup small-diced red onion (about 1 onion)
- 1/2 cup puréed canned cipotle chilies in adobo sauce
- 16 crispy hard taco shells
- Serves 8
Prepare the fresh fruit salsa (see page 107). Cut the salmon and halibut into 1-inch cubes and season with the salt.
Heat the oil in a large frying pan over medium - high heat. Add the onion and sauté for 2 to 3 minutes, until just cooked. Add the chipotle chilies and sauté for 2 to 3 minutes. Remove from the heat.
Fill the taco shells halfway with the fish mixture, then top with the salsa.