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Blood Orange and Clementine Galette


Soon after I finished culinary school a wise and wonderful chef and cookbook author asked me, as I was first meeting her, what kind of food do you cook? I was a little stumped.  I was just out of a year of cooking little other than classical french cuisine.  And a year of cooking predetermined recipes that I had to master, in order to learn said classical french cuisine.

Eating locally, and seasonally, and knowing where my ingredients come from are always paramount when I cook, but beyond "farm to table", I didn't really have a ready response as far as my personal style with food.

But after some introspection, I think at least one of my approaches to cooking, though perhaps somewhat obvious, is to get the finest possible ingredients, at the height of their season or freshness, from the best possible sources, and then:  get out of their way.  Or compliment their strengths that are already therein, rather than transforming or imposing.  At least that's the goal.  How can I possibly improve upon a homegrown, just-picked Jaune Flamme heirloom tomato, drizzled with exceptional olive oil and a hit of crunchy fleur de sel?

This recipe does just that.  Blood oranges are in season right now, and at the height of their glorious flavor.  They are a stunning deep garnet color, with a taste that ranges from orange to raspberry to grape.  A phenomenal homemade pastry crust, along with the roasted fruit, this galette reminds me a lot of my great grandmother's jam-filled thumbprint cookies, or a very sophisticated Pop-Tart.  And brings some necessary brightness to a dull week of winter.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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