The construction workers had just left, the pots and pans had not yet been unpacked, but the first class at the Cookbook Company got underway right on time. Ever since, the informal kitchen has hosted thousands of students, with local and visiting chefs teaching everything from kids' classes, barbecue, and healthy cooking to exotic Thai cuisine, bread baking, and sushi. And now, Gail Norton shares her favorite recipes in this outstanding cookbook. The range of recipes reflects the diverse classes with dishes such as Aromatic Lemongrass Patties; Arugula Salad with Watermelon and Feta Cheese; Asparagus, Roasted Garlic, and Lemon Risotto; and Blood Orange Tiramisu. Gail's philosophy is that food doesn't have to be complicated or reserved for showy entertaining, and it should be fun to shop for, prepare, and serve. The book also offers a look at professional cooking with biographies of the chefs, sidebars highlighting special ingredients, and a primer on using knives like a chef.
PAM FORTIER: I didn’t set out to create a tart that tasted like a Creamsicle; I was just combining some of my favourite flavours. Blood oranges make an especially beautiful tart, hut when they are not in season, feel free to use regular oranges. I like the contrast of candied orange peel, which remains slightly bitter, with the sweetness of the white chocolate filling. The pastry is based on a recipe by Carol Field, from her classic, The Italian Baker.
Servings: 12
FOR THE PASTRY:
1/2 cup sugar (120 mL)
3/4 cup plus 2 Tbsp. unsalted butter (210 mL)
1 egg
1 tsp. vanilla extract (5 mL)
2 1/4 cups all-purpose flour (535 mL)
pinch salt
FOR THE CREME FRAICHE GANACHE:
12 oz. good-quality white chocolate, chopped (340 g)
1 cup creme fraiche (240 mL)
FOR THE ORANGES:
1 cup sugar (240 mL)
2 cups water (475 mL)
3 blood oranges (2 if using navel oranges)
PASTRY:
Cream the sugar and butter together in a mixer with a paddle attachment for 2 to 3 minutes on medium speed. Combine the egg and vanilla and add to the butter and sugar. Mix for 1 or 2 minutes, then scrape down the bowl and mix again. Combine the flour and salt. Add to the bowl and mix only until the dough holds together. Shape into a disk, wrap in plastic and chill for at least 1 hour. (If making by hand, combine the flour, sugar and salt in a bowl, Cut the butter in with a pastry blender or 2 knives until a coarse, meal—like texture is obtained, Combine the egg and vanilla and stir in to the mixture. Squeeze the dough together to form a disk.)
Allow the dough to soften at room temperature for approximately 15 minutes before rolling. Preheat the oven to 400 degrees F (200C). Divide the dough in 1/2. Wrap 1 piece in plastic and freeze for later use. Shape the remaining piece into a disk again. On a floured surface, roll out to a 13-inch (33 cm) circle. Fit into an 11-inch (28-cm) tart pan with a removable bottom. Press into the corners and trim the edges. Bake for 20 to 25 minutes, or until golden brown. Cool.
CREME FRAICHE GANACHE:
Combine the chocolate and creme fraiche in a glass bowl or measuring cup. Microwave on medium, 3 minutes at a time, until melted. Stir at each interval.
Pour into the cooled tart shell. Chill for at least 3 hours.
ORANGES:
Heat the sugar and water in a saucepan over medium heat to dissolve the sugar. Cut the oranges into slices approximately 1/16 to inch thick (0.3 to 0.6 cm), using a sharp knife. Blood oranges tend to break up more, so allow 3 oranges to have enough perfect slices. Slide the slices into the sugar water. Increase the heat and bring almost to a boil, then turn it down and simmer for 30 to 45 minutes, or until the white pith just under the zest has become almost clear. Remove the slices to a strainer, reserving the liquid. Add any drained juice to the pot. Turn the heat to high and cook to reduce the liquid to a syrupy consistency.
While the syrup is reducing, arrange the orange slices over the white chocolate layer in the tart pan. Starting at the outside, just in from the pastry, overlap the slices by half. Place 4 slices in the centre. When the orange liquid starts to look syrupy, remove from the heat. Using a pastry brush, glaze the orange slices. Serve immediately or refrigerate for up to 2 days. Cut with a sharp knife.
