Posts made in October, 2012

Vintage Hallowe’en

Posted by on Oct 31, 2012 in New | 0 comments


...create new memories!


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Lost Bread

Posted by on Oct 29, 2012 in Breakfast and Brunch | 2 comments

Lost Bread

Sleepovers require a late and leisurely breakfast after a game of Sorry.








The girls each have favorites--but I often throw in something rich and decadent.

When I saw Chef, Marc Murphy prepare Pain Perdu with a quart of heavy cream, 9 eggs and a slug of brandy I knew this couldn't be called just--French Toast.

The French deal with the potential of day-old bread becoming "lost" with a superior stance.

I scaled back the cauldron of cream and the booze.

Begin the night before by creating a custard.








Eggs, heavy cream, sugar, vanilla, and optional brandy are whisked together with salt, and a bit of nutmeg or cinnamon if you wish.








Thick slices of bread are set to float on top of the custard.








When the bread settles, flip and cover with plastic wrap.

Refrigerate the bread sponges over night.








Heat butter in an iron skillet until it foams.








Brown the soggy custard logged bread slices.

Put the skillet into the oven and finish by baking for 10 minutes.








Izzy commented, "It is a good thing this isn't a school day.

Are we having dessert for breakfast?"

That would require whipped cream too.  Right?








Custardy sweet pillows of bread are crispy on the outside with floral wafts of vanilla and smoky maple syrup.

Pain Perdu


  • 4-6 (2-inch) thick slices country bread
  • 2 cups heavy cream
  • 4 extra large eggs
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 2 Tablespoons brandy (optional)
  • ½ teaspoon kosher salt
  • 2-3 Tablespoons butter


  1. Place bread in a large bowl and set aside.
  2. Whisk together cream, eggs, vanilla, sugar, brandy and salt. Pour over bread slices.
  3. Cover with plastic wrap and refrigerate overnight, turning once to ensure proper absorption.
  4. Preheat oven to 350º F.
  5. Heat large oven proof sauté pan over medium-high heat and add butter. When foam subsides, put soaked bread in pan and cook on one side, 5 minutes. Turn and place in oven, 10 to 15 minutes, until cooked through and custardy in the middle.
  6. Serve with pure maple syrup.
  7. Serves 4-6


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Mission Mozza

Posted by on Oct 27, 2012 in Pasta | 2 comments


Lunch at Mozza--on a mission.

Sharing small plates is my favorite way to dine in a new restaurant.  Thankfully for me, my friends, Linda and Sharon agree!


Nancy Silverton, Mario Batali, and Joseph Bastianich meld their prodigious talents and bring PIZZERIA MOZZA to Newport Beach, California. With an unwavering commitment to product, environment and hospitality, this bustling outpost displays the group's unique and profound passions.


Nancy's Chopped Salad

I am a seasoned devotee of chopped salads.  When this plated and glistening high-rise was set before us we practically drew three towering triangles.

Iceberg lettuce and trimmed radicchio were combined with tiny orange sweet tomatoes, strips of Genoa salami, provolone, pepperoncini and scattered with garbanzo beans.  The vinaigrette was an uber tart rendition which carried the rich cheese and meat right to the edge. Did I mention the oregano?


What to choose ?

Crispy Goat Cheese with Umbrian Lentils

For a legume queen, such as me, these babies drew a sigh.  The small sized slow-simmered brown Italian lentils were rich and exquisitely buttery.  Seriously, the pillow of warm goat cheese was a crown jewel in the center of an arugula wreath.



Squash Blossoms, Tomato, and Burrata

We chose this pizza because the photo "is in the book".  The pizza arrived with a bubbly charred crust lovingly topped with a spicy tomato sauce.  Light and bright squash blossoms were delicately topped with creamy burrata which was sprinkled with sea salt and droplets of fruity olive oil.

Burrata is a fresh Italian cheese, made from mozzarella and cream.  The outer shell is solid mozzarella while the interior is a combination of both mozzarella and CREAM!  This gives it an unusual soft texture transporting it to dreamland.

My October surprise...




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Peace Barn

Posted by on Oct 24, 2012 in New | 4 comments

Peace Barn

Traveling north on Highway 101 40 miles from Santa Barbara and 5 miles short of Solvang, there is a small freeway marker announcing a turnoff towards "Nojoqui Park."  We hastily veer right onto Old Coast Highway, a celebrated two lane country road winding through farmland framed by golden scrub and dotted with lone oak.








Madelynne pausing from iphone film making, (Izzy on audio)









wonders if this is that “sketchy” road.








Just a few hundred yards down the road past the lettuces








the early 1900's peace sign adorned barn appears.

Classic Organic Farm and Market is a stopover for wondrous fresh produce.








Eerily quiet with remnants of farm life but no farmer in sight—we enter into the barn where a black cat shadows us amidst the recent supply of vivid fleshy veggies.

After choosing fruits and vegetables from the seasons charm, you drop cash or a check into an old time oak barrel by the door--the Peace Barn honor system.








Winter lettuce cycle.








The sweetest carrots ever! Ever.








Heirloom tomatoes grabbing the last stroke of heat are ginormous and juicy.








New onions.








Soft and hard squash are lined up








with gourds outside the barn under protected eaves.





















Late strawberries and








pumpkins live in harmony along side one another.

The peace sign on the barn symbolizes the time-honored spirit of the farmer whose heart remains in the 1960's.

---And those who are peacemakers will plant seeds of peace and reap a harvest of righteousness.

James 3:18 NLT

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A Little Penuche for your Pumpkin

Posted by on Oct 22, 2012 in Desserts | 3 comments

A Little Penuche for your Pumpkin

Typically Penuche is fudge –like candy made from butter, brown sugar, milk, and nuts.


pe·nu·che also pe·nu·chi  (p-nch) or pa·no·cha (-nch) or pa·no·che (-ch) n.

It is a good deal too sweet for me but a firm boiled caramel-like icing seemed an ideal bonnet for my petite pumpkin cupcakes.

If I was Ina-- I would now say,

"Here is how I did it."









The recipe doesn't call for one white and one brown egg.








Begin by browning the butter.








It takes 2-3 minutes.








Then add the golden brown sugar















and the pumpkin.














Move the mixture to a bowl and cool to lukewarm.

While it is cooling begin making the frosting...








Again melted butter is combined with dark brown sugar.















and boiled with milk.








This needs to cool as well.

Back to the cakes...








Add the eggs to the cooled pumpkin mixture.  The brown egg had two yolks!

So I put the white one away.  Right?  Should I have used both?








Sift the dry ingredients.








Fill the paper liners.








10 little pumpkin cakes waiting for adornment.








The cooled icing mixture is finished with confectioners' sugar and vanilla.

I  needed to add a few more drops of milk to the icing to create a smooth piping consistency.

























Light, moist, and fragrant with a caramelized sugar vibe.








Boo Breakfast!

Penuche Cupcake Frosting


  • 1/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 2-3 Tablespoons milk
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Candy corn for decorating


  1. In a medium saucepan, melt butter over medium heat. Add brown sugar and bring to a boil, stirring until sugar is dissolved. Pour in 2 tablespoons of the milk and boil 1 minute. Pour sugar mixture into a medium bowl and cool. Add the confectioner’s sugar and vanilla and beat with an electric mixer until smooth adding more milk if necessary.
  2. Divide or pipe icing evenly over each cupcake.
  3. Makes enough frosting for 10 cupcakes.
  4. © Copyright 2012 Peggy Barrett Lunde
  5. All Rights Reserved

Browned Butter Pumpkin Cupcakes


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup golden brown sugar, packed
  • 1 cup canned pumpkin
  • 2 large eggs, beaten
  • 3/4 cup flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves


  1. Preheat the oven to 350 degrees F.
  2. Line 10 muffin cups with paper liners; set aside
  3. In a saucepan melt the butter over moderate heat and continue to cook until lightly browned, about 2-3 minutes. Lower the heat and stir in the brown sugar stirring the mixture until sugar is melted, about 3 minutes.
  4. Stir in the pumpkin, and transfer the mixture to a bowl. Let it cool until it is lukewarm. Stir in the eggs.
  5. Sift together the flour, salt, baking powder, baking soda, cinnamon, cloves, and a pinch of salt. Combine with the pumpkin mixture. Divide the batter between 10 cupcake papers in a muffin tin. Bake the cupcakes 15-17 minutes or until a skewer comes out clean. Let the cakes cool for 5 minutes, turn them out onto a rack, and let them cool completely.
  6. © Copyright 2012 Peggy Barrett Lunde
  7. All Rights Reserved

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