Sweet Corn & Goat Cheese Salad, with Blood Orange Dressing

Italian Sunday Sessions

with Nicole Hernandez & Amy Withers Riedl

Freshly picked from the farmers market, raw corn is a wonderful and unique base for any slaw salad and can be mixed easily to suit your mood or what's in season. Sweet, healthy and with a great watery corn crunch, this chopped salad has become a favorite addiction. Today, we mixed together an eclectic combination of fruits and veggies by combining some famously paired flavors like Strawberries and goat cheese. Mixed then with sweet apples, heirloom tomatoes and corn's it's sweetness was balanced with a tangy dressing, sharp arrugala, onion and roasted salty almonds.

Some favorite add in's are mentioned here that Amy's used in the past... "Some favorite variations have been chunks of avocado, peaches, raspberries,cucumbers and homemade croutons. Don't forget to play with your cheese selection too. Feta and balsamic reduction offer up a whole different set of flavor!". How about varying your dressings? Well it has been topped with anything from lemon and honey to a more traditional vinaigrette dressing. But we're partial to the beautiful flavor and color that comes from a freshly squeezed blood orange. So that's what we've chosen for you today... enjoy!

Mix in a large bowl...

4-5  "shaved" corn cobs worth of pulp
15 mini heirloom tomatoes, varying colors
10 diced strawberries
2 whole diced small apples
1/2 c. Roasted, salted almonds 
1/2c. onion finely chopped
1 c. Arugula
1/2 c. Goat cheese pinched and placed as garnish

Homemade Pepper Pasta

Italian Sunday Sessions

with Nicole Hernandez & Amy Withers Riedl

One of the first conversations I had with Amy was about our mutual love of Alice Waters, the chef that inspired our generation to make cooking with fresh, beautiful ingredients as a way to enrich every ordinary day.  So this pasta recipe is from the Chez Panisse Café cookbook.  It was such an amazing treat for me to be able to make this pasta with my fellow devoted Alice Waters fan Amy and her sweet, little 2 year old Harrison, whose little hands were happily busy helping knead the dough.

Homemade Pepper Pasta

2-1/2 cups flour
1 teaspoon salt
3 eggs
3 egg yolks
1 tsp olive oil
1 tablespoon water

Blend the flour and salt and set aside. Blend the eggs, oil and water in a separate bowl. Make a well in the flour mixture with a spoon and pour egg mixture into the bowl and gradually start mixing into the flour mix until well blended and continue to knead until you have a smooth elastic mixture. Flatten the dough and wrap in plastic wrap and let rest for 45 minutes. Then you can start pulling off pieces and running through the pasta cutting machine.  I flattened to #5 on the machine and cut the fettuccine. After 45 minutes cook pasta in boiling salted water for about 4 minutes and drain to add to sauce.

Note:  Roll and cut out all the dough into pasta as the dough does not save well.  You can refrigerate the pasta once cut for a day if you have too much.
 
While pasta is resting for 45 minutes. Prepare the sauce - makes enough sauce for 4 servings.
 
This sauce has a Spanish flair with a spicy Anaheim hot chili pepper and Spanish Manchego cheese that give it a robust distinct flavor while the cream gives it a elegant richness.

Pepper Cream Sauce

1 spicy chili relleno pepper (medium spice)
3 sweet peppers in a variety of colors and shapes (1/2 of each)
1/4 onion or shallot
1 clove garlic
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 - 1/2  cup heavy cream
Shaved Manchego cheese to taste

Amy and I ran across the most amazing peppers at the Farmers Market. The reds, oranges, yellows were stunning and the different shapes so elegant as they were all sort of thrown together to make the perfect painting there on the table. We both love a little spice so we chose one of the chili relleno peppers, a three sweet peppers red, orange and another long, multi-color, Italian sweet pepper.

Thinly slice the peppers and onion. Heat olive oil in skillet and add the peppers and onion and crushed garlic and saute until vegetables are soft, add salt and pepper to taste. Add the fresh pasta to the skillet and mix, add the cream and stir for 2 minutes for sauce to thicken slightly.  Serve and top with fresh shaved Manchego cheese.


Chef Ashley Mulligan Schutz

My love of Ashley Mulligan Schutz's food began about five years ago and it was, of all things, an array of homemade COOKIES! Now, I'm a bit of an "expert" cookie eater. Over a lifetime of eating at least one a day, Ashley's creations left a mark... Hearty, dense, flaky and drizzled with sweetness, infused with orange. When we started these events at Fruitful Collaborations years later, I asked Ashley to work with us. I knew she was a chef and figured that if her cookies where that memorable what must her other dishes be like... boy was I right!

A true jet setter, Ashley has spent years traveling the globe as a personal chef leading food tours in Morocco, Italy and Spain. It was during those travels that Ashley developed her own vision or sensibility regarding food. "By using organic and native ingredients my hope is to offer an experience of traveling through our tastebuds and by choosing wisely what we put in our bodies, allowing food to be our medicine." Through her many travels Ashley's collected artful and unusual recipes almost as unique as she is.

Last season, she worked with us here at Fruitful Collaboration on our Kinfolk Magazine December workshop, and this month we are lucky enough to have her back again!!! This time teaching us all about the art of creating homemade sweet and savory berry galette on an old fashioned farm. She's also cooking up a beautiful organic picnic spread for us all to share at Summerset Farm on Saturday, August 2. Won't you join us? You know we'd love to have ya!

July Sunday Session, Part 2

Flatbreads on the Grill

One of our all time favorite things to cook is flatbread, it is an opportunity to use a variety of seasonal fruits and vegetables with an array of cheese and it always comes out delicious. If you have a favorite pizza dough recipe… this is the base of your flat bread. If you are in a time crunch and need a shortcut… Whole foods and Trader Joe's have excellent pizza dough that allow you to quickly roll out an elegant lunch, dinner or appetizer. We chose to roll out rectangular flat bread and one eye catching irregular shape too, added mozzarella and dotted it with pepperoni for the kids to munch on.

Fig & Goat Cheese Flatbread

Figs are one of the most beautiful and visually pleasing fruits, due to the rich variations of purple on the outside skin and the pinks on the interior. Figs have a unique flavor that goes well when cooked as a savory dish especially with the saltiness of prosciutto and rich bitterness of goat cheese. Topping a grilled flatbread with the figs will give you a beautiful centerpiece for any table. The grill gives the dough a slightly smoky flavor that adds even more richness.

INGREDIENTS:

1/3 of a ball of pizza dough
2 Tablespoons extra virgin olive oil
3 slices of thin prosciutto
2 Tablespoons soft goat cheese
4 fresh (sliced) semi firm figs
2 Tablespoons balsamic glaze

DIRECTIONS:

Roll out pizza dough and place directly on the grill for 2 minutes on each side. This gives the dough a chance to be a little crispy without over cooking. Remove from the grill and spread one side with olive oil. Add a layer of prosciutto over the dough and sprinkle softened goat cheese over the top and sliced fresh figs and drizzle with a balsamic glaze. Return to grill for approximately 5 minutes covered until cheese is melted.

Fresh Tomato Grilled Squash Blossom Flatbread:  

One of my favorite memories of Italy is the fresh squash blossoms featured at the open air markets. So, it was wonderful to discover that our farmers market sells them, as well. The beautiful delicate yellow petals are so enticing to use in a recipe and offer a subtle flavor that completely unique. They are often stuffed with goat cheese and fried, but I found they add a delicate light flavor to a margarita style flatbread.

INGREDIENTS:

1/3 of ball of pizza dough
2 Tablespoons Extra Virgin Olive Oil
4 small fresh tomatoes
1 minced garlic clove
Salt & Pepper
Red pepper flakes
4 fresh basil leaves
1 ball of fresh mozzarella
4 fresh squash blossoms

DIRECTIONS:

Dice fresh tomatoes (use yellow, orange and red for bright summer colors that really make the process of chopping such a pleasure, because it is just eye candy to look at as you chop) add one minced garlic clove, salt, pepper, and a few red pepper flakes (the spice of the red pepper gives an essential kick to the recipe) stir to combine and set sauce aside. Place the rolled out dough directly on the grill and cook for 2 minutes on each side. This gives the dough a chance to get a little crispy without over cooking. Remove from grill and coat dough with olive oil and then add the fresh tomato mixture, add thinly sliced basil, top with sliced fresh mozzarella and squash blossoms. Gently tear the blossoms and lay them on the pizza. Return to the grill for approximately 5 minutes covered until cheese is melted. For extra flavor, we suggest adding thinly sliced shallots sautéed in a separate pan for 10 minutes at low heat with olive oil or add some fresh arugula just before serving.

Nasturtium Blossom Salad

2 heads of romaine, chopped.
4 cups of of wild Arugula lettuce for added sharpness
8 diced fresh strawberries
1/2 cup of roasted and salted almonds
1/2 of thinly sliced crescent strands of red onion
1 cup of croutons
1 cup of sliced heirloom tomatoes in yellow, orange and red.
(Optional half cup of diced cilantro)
10 heads of brightly colored nasturtiums on top as an artful edible garnish

Maple Dressing

... a not too sweet blend of maple and lemon flavors that pair beautifully with the sharp taste of Arugula and fresh ripe strawberries.

INGREDIENTS:

1 large freshly squeezed juice of a lemon to cut the sweet
1/3 cup of your favorite maple syrup
1/3 cup of olive oil
Salt and pepper to taste

DIRECTIONS:

Mix all ingredients thoroughly. Will make enough for one large salad.

We are on the Grill!

One of the things we've enjoyed most about creating events in Santa Barbara has been working with all sorts if wonderful local chefs, sharing in creating and enjoying the unique flavors and recipes each gifted cook brought to our table. That's why we've decided to kick off this season by sharing a few of these wonderful recipes each month with you at home.

After the first afternoon cooking with my dear "foodie"  friend and cook Nicole Hernandez, we both were so inspired by our Sunday spent cooking together we playfully dubbed this new ceremony among friends as our "Sunday Sessions." We're both excited by the prospect of more of these days to come... enjoy!

-Amy

blog_peaches.jpg

Grilled peaches:

My friend Nicole commented, "California peaches are absolutely irresistible.  I have always been a fan of Colorado Peaches (my hometown)… but California’s just blow me away!  It is almost impossible to go through the summer farmers’ market without a bag of peaches and I have found that I am always looking for great peach recipes.  I often throw them in a simple tart or soak them in sugar and lemon and top with whipped cream.  But on a warm beautiful Sunday afternoon, Amy and I just wanted to be outside. So, grilling peaches sounded like a great way to savor the day. Plus, the thought of the nice grill marks on the peaches seemed visually enticing to us both." After tasting the firm, white peaches at the farmers’ market, we fell in love and bought a bag.

INGREDIENTS:

3 white firm peaches, halved
2 Tablespoons Extra Virgin Olive Oil
3 teaspoons cinnamon
½ cup crème fraiche
2 Tablespoons honey (plus extra for drizzling)

DIRECTIONS:

We cut 3 peaches in half and brushed the open side with olive oil.  Grill peaches for about 4 minutes each side (we had firm peaches that needed, a ripe peach may take less time so keep an eye on them.)  We recommend the slightly firm peaches because the crispy texture was perfect once warm. Remove from the grill then sprinkle with cinnamon.  Combine a ½ cup of crème fraiche with 2 teaspoons honey and spoon on the open side of each peach and then drizzle with honey. The honey and cream start to drip giving a beautiful pattern to a decadent dessert that is actually very light and perfect for a warm picnic on the patio.  A nice surprise was that the grill darkened the outside colors of the peaches to a deep, rich hue.

Stay tuned for more recipes from July's Sunday Session in the coming days!

Summer Solstice Shindig

To welcome the start of summer each year, my husband and I host an annual Summer Solstice event here in Santa Barbara. A less formal party, we kick off our shoes, listen to live music, and eat a spicy BBQ spread that only my co-host, and chef of our Kinfolk October workshop, Emma Cantu, can add to the mix. Enough cake for a small army followed, including 100 cupcakes and six full cakes! Peanut butter and chocolate, vanilla and coconut iced red velvet, hot & spicy chocolate pepper cupcakes, homemade strawberry & chocolate ice cream, fresh flower topped cakes... it was amazing! A day to remember for sure filled with friends and the sweet sounds of The Kinds. Check out the gallery of photos, by our very own Chelsea Mitchell! Have your taste buds been tempted? Please follow our blog, facebook page, Instagram #fruitfulcollaborations and look for recipes that will soon be found in our upcoming fruitful collaboration DIY/cookbook! More on that very soon!

And don't forget! Our first event of the season is in just a couple weeks! Join us at Summerset Farm August 2 from 10am - 1pm for berry picking, galette making workshop and picnic by the fabulous Ashley Mulligan Shutz! Tickets are $65, and are going fast. Don't miss out!

August Workshop: Summerset Farm

Intrigued by a review I read about an old fashioned farm full of colorful autumn gourds and organic produce, I made a little trek through the Santa Ynez Valley to Summerset Farm. A produce stand located just north of Solvang and Santa Ynez. Summerset Farm was filled with all sorts organic vegetables, herbs, flowers, budding gourds and to my surprise rows and rows of delicious raspberries and blackberries in the Summer! That's when the idea of a pie workshop for summer was born.

In that spirit, Fruitful Collaborations is happy to announce that we will be hosting the first event of our second season this August at Summerset Farm! A morning spent picking fresh berries, followed a lesson on how to create handmade galette tart/pies. We will taste and learn how to make both sweet and savory variations. Guests will collect recipes from our featured chef, Ashley Mulligan Schutz, and take home some homemade toppings so they can create their own with the harvest from the day.

But the event would not be complete without a gourmet picnic! A chance to soak in the farms quiet beauty, meander around the bountiful gardens, and visit with both old and new friends. Please join us from 10am - 1pm on Saturday, August 2 at Summerset Farm!

The stand is open daily from 9 am to 6 pm. It's definitely worth a visit if you're in the area.
Summerset Farm - 3450 Baseline Avenue - Santa Ynez, CA 93460


A Brand New Season

Photos by Chelsea Mitchell

Grab your sun hat for an old-fashioned day on the farm! We're kicking off our second season on Saturday, August 2, with a day at a beautiful berry farm. Join us while we pick fresh raspberries and blackberries, learn how to make a rustic galette with our harvest, and enjoy a artful picnic by Chef Ashley Mulligan Schutz. Tickets are $65, and will be available on our website July 1. Please RSVP to reserve your spot on our "wish list " and you will be notified as soon as they are available. As always, our events sell out early due to limited space, but we hope to accommodate you all. We here at Fruitful Collaborations are so excited to see you all again very soon!

 

Summer is Coming!

Summer is coming! We here at Fruitful Collaborations have kicked off the frost of winter and are busy preparing a brand new season of workshops! After a year of hosting gatherings for Kinfolk Magazine, our team is carrying on that same spirit of tradition and community. We've built a new family of friends during our workshops and look forward creating some new memories together. As always, we will focus on locally inspired gourmet food and craft, in a unique setting. Perhaps our favorite part of all is getting a chance to meet and chat with other artful souls here in our own community. First up: Summer! A chance to harvest from nature and create something delectable together...are you ready? Details coming soon!

Wreath Making and Holiday Goodness

homedecor2.jpg

"Natural Home Decor" was the last of the Kinfolk Community Gatherings for 2013. In Santa Barbara, that meant wreath making with materials harvested from nature. The location was an old Victorian home in downtown Santa Barbara filled with antiques, old world holiday decor and the cozy scent of freshly baked goods. Guests enjoyed Mulled Wine and Hot Apple Cider as they gathered for the workshop. They found there spot at the table under a canopy of ivy, pepper berries, hydrangeas, holly branches… all harvested and to be used in our wreath making project. As floral designer Victoria Wanberg showed us how to design and assemble our wreaths, she talked of seeing the beauty all around us and taking design cues from nature… something she learned from her father. Some wreaths took shape quickly, some took the entire afternoon… but we were all proud of our beautiful creations and inspired to create more from the natural beauty around us.

As we finished up, we wandered into the house to enjoy a delectable spread of winter pastries, breads, and an amazing cheese tray… and, of course, more mulled wine. Chef Ashley Mulligan Shultz put together a beautiful feast for us, shared stories, and some recipes as we wrapped up the afternoon. We toasted an amazing year of Kinfolk gathering and shared in some cozy holiday cheer! Can't wait to see what next year holds for Kinfolk and Fruitful Collaborations!

Holiday Cheer

My family took the holidays very seriously growing up. Our celebrations were steeped in artful family tradition, especially during the winter. That is why we've looked forward to this Kinfolk December Workshop most of all! Harvesting from nature while combining those old world traditions with treasured favorites, not only makes the season more personal, but also unique to you!

Who better to show you the art of wreath making than my professional wreath making sister Victoria Wanberg, whose taken her passion to an art form. She owned her own business, Withers & Vilm, where she handcrafted floral wreaths and bouquets for various clients, including Williams-Sonoma and Smith & Hawken. Initially working with dry florals, her styling soon broadened into all things visual, including interior design, displays, models, and props. Victoria continues to work as a freelance stylist either on-location or in her backyard Rose Cottage, designing handcrafted custom floral pieces. My sister is sure to inspire you as much as she's inspired me!

As we close the season of Kinfolk community gatherings this weekend, we'd love to welcome you to our home to toast an amazing year with all of you and share in some cozy holiday cheer.

Victoria-Wanberg-wreathmaking-6.jpg

A Gypsy Chef

We are excited to introduce a lovely friend of ours, Chef Ashley Mulligan-Schultz, for this month's Natural Home and Holiday Decor Workshop. Ashley has been working as a personal chef abroad for two years, taking her all over the globe collecting exotic spices, flavors and recipes from each region. Her talent for baking while incorporating wholesome ingredients and unique spices made her the obvious pick for our holiday fare. Taking treasured old holiday recipes and giving them an artful twist offers up a treat for the pallet! Can't wait to taste the sweet treats and savory goodies she's putting together for us. Check out the amazing places she's been in her blog, A Gypsy Chef.

Our last gathering of 2013 is on Saturday, December 14, 1-4pm. Tickets are $45 and are available at Kinfolk. Don't miss it!

ASH.jpg

Kinfolk Natural Home & Holiday Decor Workshop

Tickets are now available at Kinfolk for our final gathering of 2013, Holiday Decor!

Get in the holiday spirit by wreath-making with floral designer, Victoria Wanberg, formerly of Williams-Sonoma and Smith & Hawken! Create wreaths and tree decor using materials found in nature. Spiced cider, mulled wines and desserts to follow, all created by Chef Ashley Mulligan.

It all happens Saturday, December 14, from 1:00 - 4:00 in the afternoon, in an old Victorian home in downtown Santa Barbara. Tickets are $45, and are limited, so don't delay!

HomeDecor.jpg

Gathering at the Kinfolk Table

Chelsea_Muni.jpg

Thanks to all who came out last month to our Kinfolk event at Municipal Winemakers . Local photographer Chelsea Mitchell took some amazing photos... make sure to check out our gallery page. Gorgeous! Thanks again to Nancy Salvucci and SB Digs for the great recap of the evening. Fruitful Collaborations will be back in December to host the last of the 2013 Kinfolk Gatherings in Santa Barbara... Home Decor! Make sure you're on our email list so you'll be alerted as soon as tickets are available.

Emma Cantu

Emma_C.jpg

October's Kinfolk Cookbook Workshop is centered around tradition. Passed down treasured recipes from one generation to the next... so it seems especially appropriate to present Emma Cantu as our featured impassioned cook!

A woman whose passion for cooking is poured into every bite. A staple at the Santa Barbara's Farmers Market for many years, you can always catch her there feeding the vendors her latest artful recipes. From hot and savory delectables to her famous cakes made from scratch! But whenever asked to cook on a grand scale, Emma earnestly says "I only cook for friends who come into my heart".

So it is with that in mind I feel especially honored to share our beloved Emma's feast with recipes she collected over thirty years as a gourmet cook. You're in for a meal you won't forget with flavors both unique and comforting... So hope you can join us!

Yellow 108

Yellow 108 is a Los Angeles based headwear, sunglass, and lifestyle goods company specializing in products made solely from salvaged materials.

We don't create new waste when we make our products and we're completely dedicated to living lives of purpose through our goods, our work, and our community. As artists on mission driven lives, we develop products that help us find joy and happiness without sacrificing fashion, function, quality, style, and design. Enjoy your journey, we hope you take us everywhere. Yellow Love.

Yellow 108 is also a sponsor for our next Kinfolk gathering! They have graciously donated their gorgeous napkins and aprons for use at the dinner... adding such a beautiful simplicity to the entire evening. Get over to their website and check out all of their products. Yellow love, indeed!

Yellow108.jpg

Santa Barbara's Funk Zone

This month's event, "Gathering at the Kinfolk Table", is taking place at Municipal Winemakers, housed in the hippest part of Santa Barbara.  One block from the beach and one block from State Street, The Funk Zone has become the heart of what's happening in our coastal town. What started out as a few galleries and wineries nestled between industrial warehouses and workspaces has quickly become a haven for artists, wine connoisseurs, musicians, and foodies. Home to the Urban Wine Trail, the Funk Zone now offers more than twenty venues for sipping from the vine, as well as new culinary hot-spots The Lark and The Lucky Penny. 

The Funk Zone now offers more for beer drinkers with the opening of Figueroa Mountain Brewery, and those that are musically inclined can test drive the latest models at The Guitar Bar. Aside from food and wine, the Zone shelters many businesses and galleries, like The Arts Fund, which supports local and emerging artists and whose infamous Teen Arts Mentorship Program fosters a new generation of artists. 

To best peruse this newly-burgeoning area, start at Municipal Winemakers and sample their excellent Pinot Noir while you partake in a game of backgammon. Follow your victory with a stroll through the area, checking out galleries and live music along the way. End your evening with a great meal from one of the local establishments, or perhaps eat standing up, with an equally amazing meal from one of the tasty food trucks that roam the streets.

Thank You!

Thanks to everyone who joined us yesterday afternoon for our Kinfolk "Preserving the Season" workshop. Beyond fabulous. We've seen some great photos so far, including this from Samantha Hutchinson of Could I Have That? And check out Santa Barbara Food & Farm Adventures Meetup Group's photos... some great stuff! More to come later this week! If you've got some great photos, share them with us!! #kinfolksb #kinfolkworkshop #fruitfulcollaborations