2016 knocked me around and left me feeling weak, angry and frustrated. Unfortunately, I don’t think I am alone in that sentiment. It was tough on many of us. I was determined to get back up and show 2017 who’s boss, straight out of the gate. After an empowering experience marching through Boston, MA on January 21st, the day of the Women’s March (aka Inauguration Day), I feel more supported and motivated than ever as a woman and as a human being…
Still flying high on that a of community from the Women’s March, I’ve been all about collaboration and teaming up with talented folks to create, build and inspire together. I had the honor of joining forces with Santa Barbara powerhouses; Cali Girl Cooking, Wander & Wine, Bright Inc, Garibaldi Goods and Sugar Cat Studio for a Spring Fling Ladies Brunch last week. We combined our skill-sets and got our creative juices flowing to create a dreamy, delicious brunch inspired by Spring and sisterhood.
I came up with the Ricotta, Potato & Spring Pea Galette to push through the final dark stretch of winter and welcome the renewal of Spring with warm, open arms. With a with a peppery, butter crust and hearty potatoes, this galette is comforting, but it brings in Spring with light and airy ricotta, fresh spring peas and zesty lemon with dill. I was able to get and extra crisp and flaky crust by baking this galette on a rippin’ hot slab of Baking Steel.
Robin of Cali Girl Cooking kept it fresh by channeling a simple 2 egg breakfast into a colorful Breakfast Panzanella Salad with warm toasty bread, hunks of smoky bacon, fluffy scrambled eggs and bright cherry tomatoes all drizzled in a mind blowing, savory mustard vinaigrette. The brunchy ingredients in Robin’s Breakfast Panzanella Salad and my Ricotta, Potato & Spring Pea Galette compliment each other like spring and sunshine on a warm March morning.
Vanessa of Garibaldi Goods baked up a loaf of artisan sourdough that I swear came straight from the deck oven at Tartine! It was incredible all by itself and off the charts when slathered in the blueberry jam she provided. Hana-Lee (I know, that’s the prettiest name ever.) of Wander & Wine paired up our beautiful brunch with a pretty pink Rosé that tasted how I imagine cherry blossoms would taste. Crisp, clean and slightly sweet. She brought a bottle of bubbly that was an effervescent palate cleanser, perfectly cutting through the savoriness in the main dishes.
We followed all of that up with dessert, a sweet array of brunch-inspired cupcakes by Alison of Sugar Cat Studio. I was especially taken by the flavor combo of her Blueberry French Toast with Maple Buttercream Cupcakes and can’t get over the cuteness of the mini waffles she used as cupcake toppers. Let’s be honest, what really brought this show-stopping brunch to life were the spring-tastic floral arrangements by Amy of Bright Inc. She incorporated kumquats and sage into the arrangements because it was a foodie focused brunch. It’s attention to brilliant details like that set Amy apart.
This collaboration between special forces lifted me up and fostered a deeper connection to some local ladies moving and shaking up the food and event community here in Santa Barbara. Collaborations like these are a heart-healthy reminder that we are all in this together, and that community is our most valuable commodity.
A heartfelt thanks to all of the incredibly talented superwomen who helped bring the beautiful brunch together. For the recipes and details on the wine pairings from our Spring Fling Ladies Brunch, and to learn more about this dream team, check out their websites and follow them on all of the medias!
Cali Girl Cooking – Breakfast Panzanella Salad and tons of other mouthwatering recipes.
Wander & Wine – Wine Pairings for the Spring Fling Brunch and a wealth of wine and travel inspiration.
Bright Inc. – Floral design for wedding and events.
Garibaldi Goods – Online purveyor of handcrafted, pantry items from California food artisans.
Sugar Cat Studio – Santa Barbara based specialty cupcakes.
Also, a big fat shout out to my buddy Silas @fullframefoodie for letting me borrow a camera last minute after mine went in for surgery last week. Thanks a million, man! You’re a lifesaver.
Spring into Spring flavors with this delightfully fresh Ricotta, Potato & Spring Pea Galette. Warm peppery all butter crust is topped with fluffy ricotta, layered baby potato slices, tender spring peas and zesty lemon and herbs.
- 1 prepared disk All Butter Vodka Pie Dough http://bakingthegoods.com/2014/01/17/butter-vodka-pie-dough-recipe/
- 1 teaspoon black pepper freshly cracked
- 1 1/2 cups ricotta cheese
- 1 cup baby golden potatoes thinly sliced
- 1 cup spring peas fresh
- 1-2 lemons
- 4 sprigs fresh dill
- 2 tablespoons thinly sliced green onions
- 1 egg
- 1 tablespoon olive oil
- 1/2 teaspoon salt + more to season
- pepper to taste
Start by preparing 1 disk of my All Butter Vodka Pie Dough or your favorite pie dough recipe. If using my recipe, omit the sugar and add 1 teaspoon of freshly cracked black pepper to the flour before mixing.
Preheat oven to 375°.
On a lightly floured surface roll out the dough into a 12" - 14" round, 1/8" thick. Transfer to a lined baking sheet and chill in the refrigerator.
In a medium bowl, mix together the ricotta, zest and juice of 1/2 of 1 lemon, 1 tablespoon finely chopped dill, 1 tablespoon of thinly sliced green onion and 1/2 teaspoon of salt.
Spread the ricotta mixture evenly over the rolled dough round, leaving a 2" edge all the way around. Top with thinly sliced potatoes. Drizzle with olive oil and sprinkle with salt and pepper.
Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2" intervals as you fold. It should pleat around 8 - 10 times as you work your way around.
Whisk the egg and lightly brush the mixture over exposed dough edges just before baking.
Bake for 40-45 minutes, rotating the pan halfway through until the crust is a deep golden brown and your kitchen smells like heaven.
While the galette bakes, blanch the peas. Fill a bowl with ice water and set aside. Bring a small pot of water to boil, add the peas and cook for a minute or two until the peas float to the top. Strain and add the peas to the ice water bath immediately. Allow the peas to bathe in the cold bath until they are fully cooled. Drain, spritz with the remaining lemon juice and set aside.
Once the galette cools, top with blanched peas, lemon zest, fresh dill and green onions. Slice and serve with a spring inspired bottle of wine.
My no-fail All Butter Vodka Pie Dough works wonderfully as a galette. For this savory version, omit the sugar and mix in 1 teaspoon of fresh cracked pepper.