Posts made in October, 2014

The New Baby

Posted by on Oct 20, 2014 in Breakfast and Brunch | 0 comments

Izzy loooves breakfast and a Dutch Baby could be at the top of her list right alongside Lemon Ricotta Pancakes.









Back in the day when we still had sleepovers, a puffed Dutch Baby arrived to dress up with lemon zest and sweet berries for a lazy breakfast.











Saturday after Iz’s volley ball game at City Gym, I made an autumn inspired Apple Dutch Baby with Apple Cider Syrup.








The syrup takes about 45 minutes but keeps for a week—so make it ahead of time. Cast Iron is best and solidly resolves clean up.








Tart buttery Honeycrisp apple slices heady with cinnamon swaddled with slightly sweetened batter









rush to a very hot oven; and then delivered this scrumptious baby to a happy heart. Go Maroon!

But the fruit of the Spirit is love, joy, peace, patience,

kindness, goodness, faithfulness, gentleness, self-control;

--Galatians 5:22 ESV


Read More

Winging It

Posted by on Oct 17, 2014 in Asian and Vegetarian | 1 comment

I don’t always nail it.  In my defense, I have never eaten Korean food; but there is a new show in town.  Chef and food writer, Judy Joo travels to South Korea and creates some amazing signature dishes. On the same day, I saw her build a big Bibimbap the spicy and sweet condiment, Gochujang appeared at a Costco Roadshow. Cool!









I collected the array of veggies at the Goleta Farmers’ Market











while we were on the central coast Sunday morning.

Monday evening I put one together for our dinner.  I began with brown rice and left out the minced beef.









Eagerly I made the sauces and prepped the vegetables.  Chef Joo instructs that the yolk only is used but I nestled in whole eggs. It really is about timing; systematically cooking the vegetables in order none are overcooked.








We loved it...









The brown rice becomes crispy, caramelized and golden brown much like Socarrat on the bottom of perfectly cooked Paella.  The special sweet and spicy sauce and egg yolks become a lovely warm frock to dress the sautéed and seasoned vegetables.

 맛 (Mah Sit SSo Yo) It is delicious!











Read More


Posted by on Oct 15, 2014 in Holiday | 2 comments

Some of you know I volunteer at Heritage House.  Last night we cooked an Oktoberfest dinner together—








Sauerkraut and Brats, Warm German Potato Salad,








Fresh Apple Salad (to foil the richness) and









German Chocolate Cake Cookies to fill the dessert pocket.  All the sweet and sours simmering away reminded me of my mother’s kitchen long ago.











Daddy would say, “Deeee-lightful!”

German Potato Salad


  • 4 pounds white new potatoes, cut in quarters
  • olive oil
  • 12 ounces bacon, cut into lardons
  • 2 onions, cut into 1/4-inch dice
  • 1 cup chicken stock
  • 1/2 cup apple cider vinegar
  • 2 Tablespoons sugar
  • Kosher salt (to taste)
  • Freshly ground pepper (to taste)
  • 1 bunch fresh scallions, finely chopped


  1. Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
  2. Coat a large sauté pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock, sugar and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Garnish with scallions and serve warm or at room temperature.
  3. Serves 12-14 as a side dish
  4. © Copyright 2014 Peggy Barrett Lunde
  5. All Rights Reserved





Read More


Posted by on Oct 13, 2014 in Pasta | 2 comments

Whatever foods we rally around to keep us healthy and comforted, we still crave pasta.  I roast burnished eggplants, heavy and plump to make one of our favorite side dishes.








This week I tagged onto that formula and made rigatoni sauced up with roasted eggplant, red peppers and onion petals.








Cut the well-seasoned eggplant in half and place it on a baking sheet with wedges of red onion, a glug of olive oil,








and a whole bulb of garlic in its own package.  Crank up the oven to 425 degrees and within 30 minutes or so vegetables are soft and ready to be puréed together in a food processor.










Meanwhile, under a broiler or over an open flame char two red peppers until blackened on all sides.








Move to a sealed bag to steam.








When they are cool enough to handle, use a paper towel to remove most of the charred skin








before removing ribs, seeds and stem.








The eggplant will be soft and blistered when done.








Scoop out the flesh into a food processor with the peppers.








Squeeze the sweet cloves of garlic out of their papers into the mix.








The onion can be added too-- but I separated the ‘petals’ and stirred them into the sauce.








Combine and taste the mixture to  adjust the seasonings (a pinch of crushed red pepper is magic here).








Add the pulsed sauce into a saucepan with a 28-ounce can of San Marzano tomatoes and 2 cups of chicken or vegetable stock.








Drop in a bundle of herbs tied with string for easy fishing later.  I used thyme—rosemary or a combination would be fine too.  Bring the sauce to a simmer and cook for at least 30 minutes until it bubbles into a rich sauce.








Adjust the seasonings; stir in the cooked pasta and if you’d like--stir in cubes of melty fresh mozzarella.








Pile it into bowls shaving fresh Parmesan cheese on top like we did.








Even starving swimmers dive in unaware that alien eggplant lurks within!





Read More

Pickle Me

Posted by on Oct 10, 2014 in Side Dishes | 2 comments

I was dragging my heels.  All summer MP wanted to make pickles.  A few hundred years ago, we laboriously boiled jars and “canned” bread and butter pickles imitating his mid-western memories. I could handle that mess a few hundred years ago.







While he was off chasing elk last week in Utah, I found Alton Brown’s recipe for Bread and Butter Pickles.  Then they appeared; 50-cent cucumbers.








Apple Cider vinegar, sugar, and a few spoons of seeds and spices create a hot brine to pour over








the onion slices











layered with thinly carved cucumber.











Snap the lids; stash in the refrigerator.








In one week, we will have these glorious easy peasy pickles.








P.S. I conquered my fear of the mandoline.  Cucumbers are a great gateway vegetable.











Read More