Lamb Burgers Stuffed with Feta

Many people enjoy lamb but just serve it on special occasions, mainly because the price of lamb can be quite high. This is a quick and economical way to enjoy lamb courtesy of Jacque Pépin.

The surprise feta in the middle makes these burgers extra delicious served as they are, or as a sandwich. The yogurt sauce adds a perfect tang and freshness to the meat.

Lamb Burgers Stuffed with Feta
(Serves 4.)

• 1 pound lean ground lamb
• 1 cup coarsely chopped cremini or button mushrooms
• 1/3 cup finely chopped onion
• 1 teaspoon garlic, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 cup crumbled feta cheese
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground pepper to taste
• Yogurt-Cucumber Sauce (recipe follows)

Lamb Burgers Stuffed with Feta
and Served with Yogurt-Cucumber Sauce

Mix together the ground lamb, mushrooms, onion, garlic, cumin and oregano.  Shape into 4 burgers, 1-inch thick.  Make a shallow indentation in the center of each burger and divide the cheese among each indentation.  Carefully bring the outer edge of the burger over to cover the cheese and press gently to seal.

Heat a grill pan or large skillet to medium-high heat.  Brush the burgers with olive oil and sprinkle with salt and pepper.  Place the burgers in the pan and cook for about 4 minutes or so on each side until nicely browned and slightly pink inside.

Serve on a plate or on a toasted bun with the yogurt-cucumber sauce.


Yogurt-Cucumber Sauce
• 1 cup plain yogurt, preferably Greek
• 1 cucumber, peeled and shredded on a large box grater
• 1 1/2 tablespoons fresh mint, chopped
• 1 teaspoon garlic, minced
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper to taste

Stir together and refrigerate until serving.

Oatmeal Raisin Cookies

I wasn't allowed to visit my mother-in-law without a batch of these cookies. She could not eat nuts, but they are just as good without them. They are soft and full of flavor, but if you like your cookies crisp, cook them a little longer.

Oatmeal Raisin Cookies
(Makes about 4 dozen.)

• 2 cups flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 2 whole eggs
• 1 egg yolk
• 3 teaspoons milk
• 2 teaspoon vanilla extract
• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups raisins (I prefer golden raisins)
• 2 cups chopped pecans or walnuts (optional)

Preheat oven to 375°F.

Oatmeal Raisin Cookies

Sift together the flour, cinnamon, baking soda and salt into a bowl; set aside. 

Place the butter in the bowl of an electric mixer and mix on high speed until light and fluffy. Beat in the sugars. Add the eggs and egg yolk, milk and vanilla and beat until light and fluffy. Reduce the speed to low, add the flour mixture and mix just until incorporated. Mix in the oats, raisins and nuts (if using) on low speed.

Drop the batter by rounded tablespoons onto the prepared baking sheets, spacing 2 inches apart. Bake until light brown, about 12 minutes. Let cool on the baking sheet for 1 minute. Transfer cookies to wire racks to cool completely. Store in an airtight container in the refrigerator for up to 1 week.

Spicy Chicken Balls

For those that aren't big beef or pork eaters, these chicken balls are just the ticket. They are full of flavor and easy to whip up for a party or snack.

Spicy Chicken Balls
(Makes 40 3/4-inch chicken balls.)

• Vegetable oil
• 4 tablespoons butter
• 1/3 cup spicy picante sauce
• 1 pound ground chicken
• 1 large egg
• 1/2 celery stalk, minced
• 3/4 cup bread crumbs
• Salt and freshly ground black pepper, to taste

Preheat the oven to 450°F.


Spicy Chicken Balls

Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the butter and picante sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the salsa mixture, ground chicken, egg, celery, bread crumbs, and salt and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish.

Bake for 15 to 20 minutes, or until the chicken balls are firm and cooked through. They can be served with your favorite dipping sauce or with a warmed 1/2 and 1/2 combination of tomato sauce and picante sauce.

Dilly Casserole Bread

There is nothing quite like homemade bread, the smell is intoxicating and the taste ... warm right out of the oven with a little butter ... is is simply delicious.

I have been making this recipe since I was a kid, I'm not sure where it even came from. The flavor and texture are perfect and it is very easy to make.

Dilly Casserole Bread
(Makes 1 loaf.)

• 2 1/2 to 3 cups flour
• 2 tablespoons sugar
• 1 tablespoon instant minced onion
• 2 tablespoons dill seed
• 1 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 packet active dry yeast
• 1 cup creamed cottage cheese
• 1/4 cup water
• 1 tablespoon butter
• 1 egg

Preheat oven to 350°F.

Dilly Casserole Bread

In a large mixing bowl combine 1 cup of flour, sugar, onion, dill seed, salt, soda and dry yeast.

In a saucepan heat cottage cheese, water and butter until mixture is warm but not hot.

Add egg and warm liquid mixture to flour mixture. Mix at lowest speed of an electric mixer until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour, as needed, to form a stiff dough.

Cover and let the dough rise in a warm place until light and doubled in size, about 1 hour. Stir down dough.

Turn dough into a well-greased 8-inch round casserole dish.

Cover and let rise a second time for 30-45 minutes.

Bake the bread for 35-40 minutes until golden brown. Brush the warm bread with additional butter and sprinkle with coarse salt, if desired.

Smoked Salmon, Goat Cheese & Hard Boiled Egg

I copied this from a smoked salmon tapas I recently enjoyed at Jaleo Tapas Bar in Washington, DC. Instead of serving it as a small plate tapa, I made it for lunch on an open-faced demi baguette. Whether it is served for brunch or lunch, it is delicious!

Smoked Salmon, Goat Cheese and Hard Boiled Egg
(Serves 4.)

• 2 demi (small) baguettes
• Extra virgin olive oil
• 1/4 cup goat cheese, softened
• 2 hard boiled eggs, shelled and thinly sliced
• 8 ounce package wild smoked salmon
• Capers

Preheat over to 350°F.

Baguette with Smoked Salmon, Goat Cheese & Hard Boiled Egg

Slice two demi baguettes in half lengthwise and brush the cut sides with a little extra virgin olive oil. Place the bread in a 350 degree oven for about 5 minutes to warm, not toast, the baguette.

When nice and warm, remove the baguette and spread on some goat cheese, top with thin slices of hard-boiled egg, wild smoked salmon and capers. Then drizzle a little more olive oil on top and done.

Finicky Eaters, Get Over Yourselves

Planning a dinner party these days can be enough to make you want to hang up your apron for good. Everyone, it seems, has a food issue. Just invite a few guests over and see how they will most certainly wreak havoc upon your menu. It makes you wonder what masochistic streak in you thought it would be fun to have all these finicky people to dinner.

Now before I continue my rant, let me say that I feel lucky to not have any food issues. I can, and unfortunately do, eat everything and so does my husband. I feel sorry for people who have Celiac disease or true food allergies, as I know how serious these problems can be. I don’t for one moment mind accommodating guests with real food-related diseases and/or allergies or people avoiding foods for health reasons.

That being said, I do wonder what was put in the water a few years ago that has made the whole world have at least one, if not a bevy of, made up food issues. "I stay away from gluten entirely" says one person in a rather boastful manner. "Oh, do you have Celiac disease?” I ask. "No" is the reply. Okay, so what is the problem, I think to myself, don’t you know fiber is good for you??? Mangia! Enjoy!

A Frequent Guest

One guest doesn't like one kind of food touching another, so no stews or one-pot meals for him! Another guest doesn’t eat seafood, another is repulsed by meat ... can't even look at it, another avoids sugar, still another dairy … so what’s left? Vegetables I guess … but don’t use any salt please … and by all means, no butter!!!

So now when doing my menu planning I’ve decided to pretend that, instead of humans, I’ve invited the rabbits, gophers and deer that roam my backyard. What would you like for dinner Mr. Rabbit? Perhaps some carrots and celery sprinkled with parsley? And Ms. Doe, what can I make for you? I’ve noticed you’ve devoured practically everything in my shade garden. Would you like a little vinaigrette on those hostas and hydrangeas? Oh, you’re allergic to olive oil? I’ll make a note of that.

People don’t realize how lucky they are to only have pretend food problems. My Celiac friend truly suffers when she has an attack. She would like nothing more than to be able to enjoy a slice of real pizza or a chunk of crusty French bread.

Why are there so many food allergy wannabes out there? I don't know and I just don’t get it … now pass me the bread and I’ll have another piece of that fish….

Best French Fries

French fries are one of those foods that people often indulge in when eating out, but rarely make at home. It is easy to make homemade fries, but it does take a little prep time.

There is a choice here as to how to make the perfect French fry. Some like deep fried, some baked. No matter what is preferred, these are both delicious and crunchy.

Best French Fries

French Fries – Twice Fried
(Makes 4 to 6 side servings.)

• 4 large russet potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
• 2 quarts peanut oil
• Salt and freshly ground black pepper

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.

Heat the oil in a deep-fryer to 325°F.

Drain ice water from cut fries. Wrap potato pieces in a clean dishcloth and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Do not overcrowd the fryer. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350°F. Carefully place the blanched potatoes in the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

French Fries – Baked
(Makes 4 to 6 side servings.)

• 4 large russet potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper

Preheat the oven to 450°F.

Rinse potatoes and cover with water per directions above. When ready to serve, drain ice water from cut fries. Wrap potato pieces in a clean dishcloth and thoroughly pat dry, as above.

Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on a nonstick baking sheet. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.

Remove from oven, salt and pepper as desired. Allow to cool for 1 or 2 minutes and serve.

French Cheese and Onion Fondue

Warm, bubbly, and satisfying ... nothing could be better than this cheesy, flavorful fondue.

This is such a fun dish to make for a gathering or just a simple night at home with the family. I made it with two of my grand-girls awhile back and they went crazy over it. Had it recently as an hors d'oeuvre with friends and we ate every last bit. (Made it gluten-free by using a GF flour mix and serving with a GF baguette cut into chunks.)

French Cheese and Onion Fondue
(Serves 4 to 6.)

• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1/2 cup dry white wine
• 1/2 cup beef stock
• 1 tablespoon white wine vinegar
• 1 pound Gruyere cheese, rind trimmed and discarded, shredded
• 2 tablespoons all-purpose flour (or use a gluten-free flour mix for a GF dish)
• 1 tablespoon Cognac or brandy
• 1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme
• Freshly ground pepper, to taste

French Cheese and Onion Fondue

In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, until the onion is dark golden brown, about 10 minutes. Add the wine, stock and vinegar and bring to a simmer.

In a medium bowl, toss the cheese with the flour. Stir the cheese into the saucepan, a handful at a time, stirring until melted before adding more. Allow the fondue to bubble lightly a few times, but do not bring to a boil. Stir in the Cognac and thyme. Season with the pepper.

Transfer the fondue to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.

Cookbook Musings

So as I have been going through my massive cookbook collection, trying to decide which ones are worthy of keeping and which are not, I have come to learn something about my preferences … and perhaps something about myself.

I was surprised to discover, and wondered why, I have so many cookbooks from the various Williams-Sonoma collections. These books have not been written by, nor are they associated with, any well-known chef or restaurant. So why am I drawn to them? Well, they all have one thing in common that I love … photographs. I have discovered that I definitely tend to buy and use cookbooks that include pictures of the food. The more pictures the better; and the Williams-Sonoma books provide a picture with every recipe.

To me, it is important to see the dish I’m about to spend time to prepare. After all, who wants to waste time and money on an unattractive dish … I know I don’t. As they say, you eat with your eyes, and my eyes demand to see what I’ll be serving to my friends and loved ones.

Recently I came across an old recommended list of popular cookbooks that I had tucked away. As I perused a few of the titles among the racks at my local library, this love of and need for photos was confirmed to me.

As good and comprehensive as The Essential New York Times Cookbook may be, there isn’t a photograph in sight. How boring is that? Page after page of text without so much as one little splash of color to break it up. Dull and uninspiring as far as I’m concerned.

I have an older version of The New York Times Cook Book by Craig Claiborne, which is also void of color and photos. It may be a good reference if I know I want to make Mushroom-Wine Sauce and am in need a recipe, but I certainly would never be inspired to browse through it to decide what to make for dinner tonight.

No, instead I may turn to another book that was on the recommended list – Around My French Table by Dorie Greenspan. This book could be considered a “coffee table” book, it is so lovely and interesting. Not every recipe has an accompanying photo, but there are many and it is rich with color and information. For instance, I learned that there is a correct way to serve oneself from a cheese platter, who knew? I will now not embarrass myself, or offend the French, the next time I’m offered cheese at a chic soirée in Paris. Not that I was overly concerned about this, but I never like to be impolite or make a faux pas!

According to her bio, Ms. Greenspan is a columnist for The New York Times Magazine. She has written over a dozen cookbooks, including this one ... in short, she is a very successful foodie!

Around My French Table confirms that where food is concerned, the world, even France, is one big melting pot. In addition to béchamel sauce, gougères, and niçoise specialties; her French table includes b’stilla chicken, guacamole, hummus, shrimp in cellophane noodles and couscous. Not what one would consider typical of French food.

I have included most of these dishes when I taught various International cooking classes awhile back, but I can’t say they would have appeared in my French cooking class. It is good to know that the French have embraced so many worldly dishes, I have always thought of them as purists.

I looked through some of the other books on the list and have a few more on reserve at the library. So far I haven’t really been wowed by many of them. For instance, I found Ready for Dessert by David Lebovitz to be pretty much a clone of his earlier book, Room for Dessert.

Can’t say I’ve made anything yet from this list of popular cookbooks, but I have some recipes in mind. Ironically we went for dinner at a friend’s house and, low and behold, he made most of the meal from Ms. Greenspan’s book, which had been given to him as a present. Everything was very good, and it was fun to compare impressions of the book. I was mortified, however, to find my friend already knew the proper way to serve himself cheese, and I did not … oh the shame of it all ...

Easy Chocolate Sheet Cake

Although not as pretty as a decorated layer cake, sometimes a sheet cake is more practical, especially when needing to transport it. What this cake lacks in height, it makes up for it in taste.

Two kinds of chocolate give this super easy cake its rich chocolaty flavor. Here I used an equally easy chocolate buttercream frosting, but any good chocolate frosting will work.

Easy Chocolate Sheet Cake
(Serves 12.)

• 1 1/2 cups granulated sugar
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole milk
• 8 ounces bittersweet chocolate, chopped fine
• 3/4 cup cocoa powder, preferably Dutch-processed
• 2/3 cup vegetable oil
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• Chocolate Buttercream Frosting, recipe follows

Preheat oven to 325°F.

Easy Chocolate Sheet Cake

Lightly butter a 9x13-inch baking pan.

In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

In a large saucepan, stir together the milk, chocolate, and cocoa powder. Place the saucepan over low heat and cook, whisking frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and cool for 5 minutes. Whisk the vegetable oil, eggs, and vanilla into the chocolate mixture until smooth and homogeneous (it may look curdled and separated at first, but keep whisking and it will come together!). Add the flour mixture and whisk until combined, making sure to scrape the corners of saucepan.

Pour the batter into the prepared pan; bake until firm in center when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool the cake completely in the pan on a wire rack before frosting, 1 to 2 hours.

Chocolate Buttercream Frosting
(Makes 1 1/2 cups.)
• 10 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar
• Pinch table salt
• 1/2 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, melted and cooled

In standing mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Pasta with Chicken, Asparagus and Sun-Dried Tomatoes

This pasta dish has a bouquet of fresh, sweet flavors. It is just as good with chicken or shrimp, penne or rotini pasta. Here I made it with chicken and tri-colored rotini for a little extra color. Leftovers freeze nicely for a take to work lunch or a quick dinner.

Pasta with Chicken, Asparagus and Sun-Dried Tomatoes
(Makes 4 servings.)

• 1/2 cup drained oil-packed sun-dried tomatoes, chopped - reserve oil
• 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
• 1 pound of boneless/skinless chicken breasts, cubed (or you can substitute 1 1/4 pounds uncooked shrimp, peeled and deveined)
• 1/2 cup chopped fresh basil
• 2 large garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup dry white wine
• 1 3/4 cups canned low-salt chicken broth
• 2 tablespoons tomato paste
• 12 ounces penne or rotini pasta
• 3/4 cup grated Parmesan cheese
• Salt and pepper to taste

Tri-Colored Rotini with Chicken,
Asparagus and Sun-Dried Tomatoes

Heat oil reserved from tomatoes in heavy large skillet over medium heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to a medium bowl.

Add sun-dried tomatoes, chicken or shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until chicken is cooked through or shrimp are just opaque in center. Transfer mixture to bowl with asparagus.

Add wine, broth and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain then place pasta back in the pot. Add the asparagus mixture, the sauce, remaining 1/4 cup basil and cheese to the pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Avocado with Shrimp and Crab Salad

Those warm days are upon us now. It always seems as though we go from winter directly to summer. We are at the Delaware shore for the long weekend, along with millions of other people wanting to enjoy the beautiful weather we are currently having.

A number of restaurants located in the beach towns serve an avocado and seafood salad as an appetizer or lunch course. I love it and have made my own version at home for years. Light and tasty, it is a perfect meal for a warm summer's day or evening.

Avocado with Shrimp and Crab Salad
(Generously serves 4, or 6 smaller portions using avocado thirds instead of halves.)

• 2 tablespoon mayonnaise
• 2 teaspoon freshly-squeezed lemon juice
• 1/4 teaspoon grated lemon peel
• 1/4 teaspoon seafood seasoning, such as Old Bay
• 1 teaspoon finely chopped tarragon (optional)
• Salt and pepper, to taste
• 2 celery ribs, chopped small
• 1 dozen large shrimp,each peeled, deveined, cooked and cut in half
• 1/2 pound of jumbo lump crab meat,picked through for shell
• 2 ripe Haas avocados, skin and seed removed and each cut in half or in thirds – depending on your portion size
• 4 cups mixed salad greens,washed, dried and torn in bite-sized pieces
• Lemon vinaigrette; recipe follows

Avocado with Shrimp & Crab Salad

Mix together first 5 ingredients, adjust seasonings to your liking and salt and pepper to taste.

Add the chopped celery and shrimp pieces to the mayonnaise dressing and mix. Gently add lump crab, being careful not to break up the nice crab lumps.

In a separate bowl, toss the salad greens with the vinaigrette. Divide among 4 or 6 plates, depending on your portion size. Top each bed of greens with an avocado slice. Spoon the seafood mixture over the avocado. Garnish with fruit, sliced radishes, or whatever you like. Serve with a crusty, warm baguette for a special lunch or light summer dinner.


Lemon Vinaigrette
• 1 1/2 tablespoon freshly squeezed lemon juice
• 3/4 teaspoon Dijon mustard
• 1/2 tablespoon minced shallots
• 1/4 teaspoon grated lemon peel
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Whisk together first four ingredients, slowly whisk in olive oil until well combined. Season with salt and pepper..

Poirier d’Anjou (Pear Cake)

On a recent trip to Portugal, people were constantly speaking to me in French. It didn't matter whether I was in the southern, central or northern part of the country, I was greeted in French. I found this extremely odd and wasn't quite sure what to make of it. Sometimes I would reply in French, but mostly I just looked confused until they would say, "You are French, no?" 

I would like to claim that I am French, they have that 'je ne sais quoi' way about them that I envy. The French appear to do everything with flair and style, all the while making it seem so effortless.

This French pear cake is reflective of all that is French and it is absolutely delicious. The pretty presentation is similar to an upside down cake and is perfect for company or for a little sweet splurge. Best of all, it is easy to make. Serve it warm with some vanilla ice cream for a really special treat.

Poirier d’Anjou (Pear Cake)
(Serves 6.)

• 1 cup sugar, divided
• 2 cups water
• 2 pounds large d’Anjou pears
• 1/3 cup butter
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 eggs
• 3/4 cup milk
• 2 tablespoons red currant jelly
• 1 teaspoon vanilla
• 3 tablespoons Cointreau, or other orange flavored liqueur

Preheat oven to 425^oF.

Poirier d’Anjou (Pear Cake)

Butter a 9-inch cake pan and set aside.

Place 1/3 cup sugar in a large saucepan. Add the water and bring to a boil over low heat.

Peel, halve and core the pears. Place pear halves in boiling syrup and cook for 30 minutes or until just tender. Remove pears with a slotted spoon, reserving the syrup.

Melt the butter in a small saucepan and let cool slightly.

Combine the flour and baking powder in a food processor. Add the eggs, the remaining sugar, the butter and milk and blend to form a smooth batter. Pour into the cake pan. Cut each pear half vertically into slices 3/8 inch think and arrange on top of the batter in a rose pattern, starting from the center. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, boil the syrup in which the pears were cooked over high heat until very think and syrupy. Add the red currant jelly and the vanilla and boil for 1 minute more. Add the Cointreau and remove from heat.

Pour the syrup evenly over the cake. Bake for another 5 minutes. Unmold the cake onto a serving plate. Serve warm or at room temperature.

Chicken Fajitas

Happy Cinco de Mayo!

Have a little fajita party to celebrate. Everyone, especially the kids, love to stuff their own tortilla and finish them with their choice of toppings. Enjoy with a slushy frozen margarita and dream of the summer days to come.

Chicken Fajitas
(Serves 6.)

• 4 tablespoons vegetable oil, divided
• 2 tablespoons freshly-squeezed lemon juice
• 1 1/2 teaspoons seasoned salt
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes

• 1 1/2 pounds chicken cutlets, sliced into thin strips
• 1/2 medium sweet red pepper, sliced into thin strips
• 1/2 medium sweet green pepper, sliced into thin strips
• 1/2 cup chopped red onion
• 4 green onions, thinly sliced
• 6 flour tortillas, warmed
• Shredded cheddar cheese, salsa, guacamole and/or sour cream (optional toppings)

Chicken Fajitas

In a large, reclosable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, heat the remaining oil. Sauté the pepper strips and onions until crisp-tender. Remove vegetables and keep warm.

Remove chicken from plastic bag and blot with a paper towel to dry. Discard the marinade.

In the same skillet, cook chicken and red onions over medium-high heat for 5 to 6 minutes or until the chicken is no longer pink. Return pepper mixture to pan, add the green onions and heat through.

Spoon filling down the center of tortillas and fold in half. Serve with cheese, salsa, guacamole and/or sour cream.

Guacamole

Avocados seem to be one of those foods that people either really like or really hate ... there doesn't seem to be a middle ground here. They are actually very good for you. Yes, they are high in fat, but it is a healthy non-cholesterol producing fat.

Personally, I really like them and ate more than my fair share for the many years I lived in California. I love them in sandwiches, salads and smashed to make one of my favorite dips, guacamole.

This is a simple, throw together recipe ... great for serving on a game day or with frozen margaritas on a hot summer day. For a creamier dip, add a little sour cream, for a spicier dip, use hot sauce instead of salsa.

Guacamole
(Serves 4.)

• 3 Haas avocados, cut in half and peeled with pit removed
• 1 tablespoon freshly squeezed lime juice
• 2 medium tomatoes, peeled, seeded and diced
• 1 small can chopped green chilies
• 1 tablespoon salsa
• Salt and freshly ground pepper, to taste
• Chips for serving

Guacamole

Roughly chop the avocado and place in a medium-sized glass or ceramic bowl.

Add the lime juice and gently toss to coat. Fold in the tomatoes, chilies and salsa. Add the salt and pepper to taste.

Serve the guacamole with chips of your choice or use it as an accompaniment to a variety of dishes, such as tacos, burritos, fajitas, enchiladas and quesadillas.

(For a smoother dip, stir in a tablespoon of sour cream before adding the tomatoes.)

Portobello Quesadillas

Warmer temperatures, sunny skies, blossoms out and daffodils are smiling ... it feels like spring! Cinco de Mayo is just a couple of days away but you can start celebrating early with my favorite quesadilla.

Portobello mushrooms are 'meaty' and earthy, a satisfying alternative to beef, pork or chicken; especially for those preferring a vegetarian meal. I use them in cheese-steak sandwiches, risotto, stuffed, every way I can think of.

Portobello Quesadillas
(Serves 4.)

• Vegetable oil
• 1 pound portobello mushroom caps (about 5 medium), gills removed and sliced
• 1 medium onion, finely diced
• 1/2 cup salsa, divided
• 4 8- to 10-inch tortillas
• 3/4 cup Monterrey jack cheese, shredded
• 1/4 cup sour cream
• 1 avocado, sliced

Portobello Quesadillas

Heat 1 tablespoon oil in a large nonstick sauté pan over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.

Transfer the vegetables to a bowl with 1/4 cup of salsa, stir to combine.

Wipe out the sauté pan with a paper towel.

Mix 1/4 cup of the salsa with 1/4 cup of sour cream. Set aside as a dipping sauce.

Place tortillas on a work surface. Spread 3 tablespoons of cheese on half of each tortilla and top the cheese with one-fourth of the filling. Fold tortillas in half, pressing gently to flatten.

Heat 1 teaspoon of oil in the sauté pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a platter and tent with foil to keep warm. Repeat with remaining quesadillas.

Cut each quesadilla into wedges and serve with avocado slices and sauce.

Flounder with Crab Stuffing

Not being a lover of ham, and hosting 10 for Easter dinner, I decided to make this delicious fish for dinner. It is impressive, yet easy, and can be prepared in advance to throw in the oven whenever you are ready.

The delicate, succulent crab stuffing brings a filet of flounder or sole to a whole other level.

Flounder with Crab Stuffing
(Makes 4 servings.)

• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 cup whipping cream
• 2 tablespoons chopped fresh thyme
• Salt and pepper to taste

4 (4-oz) flounder or sole fillets, skinned
4 ounces jumbo lump crab meat (1 cup), picked through for shell
2 tablespoons chopped fresh Italian parsley
1 tablespoon butter

Preheat oven to 400°F.


Flounder with Crab Stuffing

Combine shallots, lemon juice and white wine vinegar in a small saucepan. Bring to boil and continue to boil until liquid has reduced to 1 teaspoon, about 5 minutes. Add cream and thyme, simmer until thickened to sauce consistency, about 6 minutes. Season with salt and pepper and set aside.

Put aside 1 1/2 tablespoons of crab. Gently mix remaining crab, 2 tablespoons of the cream sauce and 1 tablespoon of parsley. Season with salt and pepper to taste.

Lay flounder fillets flat with darker side (skin side) up and season with salt and pepper. Divide stuffing among fillets, mounding on thicker half of each. Fold thinner half of fillet over stuffing, tucking end under to form a packet.

Arrange stuffed fillets in a lightly oiled shallow baking dish. Divide butter into four pieces and top each packet with a piece. Bake until just cooked through, about 15 to 20 minutes.

Reheat the sauce and divide among 4 plates. Top with a flounder packet. Sprinkle remaining crab over packets followed by remaining tablespoon of parsley. Serve immediately.

Travels in Switzerland: Zurich, Lugano, Basel

Dating back to prehistoric times, present day Zürich is Switzerland’s largest and most cosmopolitan city and is a global banking and finance center. The city lies at the north end of Lake Zürich in northern Switzerland. In addition to its busy international airport, Zürich is a great railway transportation hub with trains leading to all points within the country and throughout Europe.

Zurich

We walked from the train station to the Marriott Zürich Hotel, our home for the night. It was early afternoon and we were leaving the next morning for Italy, so with little time we kept our touring to the old town and the lake … all within an easy walk from the hotel.

At the time we were there a lot of construction and digging up of roads was taking place, making our walk to the Altstadt (Old Town) a little more difficult. Once there we found picturesque, pre-medieval lanes running along the Limmat River. We wandered around, admiring the shops and old buildings, then settled along the pretty riverfront for a bite to eat and a glass of wine.

Refreshed, we headed off to Lake Zürich for an hour and a half boat tour around the lake. Not quite as dramatic as the scenery around Lake Lucerne, it was still a pretty and pleasant way to spend a late afternoon.

Lugano's Bustling Piazza della Riforma

We didn’t have the time to spend in modern Zürich, but we enjoyed the old town and the lake area and were glad we decided to spend a night there. Our trip to Switzerland came to an end the next morning as we headed to Lake Como via the Zürich to Milan train line.

On a previous visit to Lake Como we took a side trip to Lugano, Switzerland by bus from the town of Menaggio. Lugano sits on a glacial lake of the same name, surrounded by mountains, in southern Switzerland’s Italian-speaking Ticino region.

The lake itself resides part in Switzerland and part in Italy. The Swiss-Mediterranean culture is evident in the architecture, culture and cuisine of Lugano and the region of Ticino.

Lake Lugano

Having been to many of the charming towns of the Italian lakes of Como, Garda, Maggiore, and Iseo; I was expecting Lugano to be similar. It is, in fact, quite different as it is a larger city filled with offices, banks and high-end stores. The old town, bordering the lake, is the nicest part of the city.

The main hub of activity, Piazza della Riforma, is ringed with geranium-covered, pastel, neoclassical buildings, including the municipio (city hall). The square is lined with busy outdoor cafés and plays host to the local market and a variety of festivals throughout the year.

A short stroll down Via Canova takes visitors to the manicured city park and lake shore promenade. The park is lush with trees from around the world, colorful flower beds, and art sculptures. The lovely promenade is perfect for a pleasant long walk along the water’s edge, passing by boat docks, graceful floating swans, and a whale of a tail sculpture.

Abundance of Flowers Along Lake Lugano

We stopped for lunch at La Tinera, a cozy restaurant located in an old wine cellar. Full of atmosphere with its red tiled floor, walls laden with wine bottles, and heavy wooden tables and chairs; we found the service to be attentive and our meals enjoyable. I thought that the mushroom risotto was particularly good … creamy and delicious. Portions were generous and the prices were fair.

On another side trip, this time from Colmar, France, we visited the Swiss town of Basel. Basel is Switzerland’s third largest city and sits on the Rhine River in northwest Switzerland bordering both France and Germany. It is an easy trip from other points within Switzerland as well as towns in eastern France and southwest Germany.

Usually a sunny part of the country, we hit a wet spring day for our walk around town, making everything appear to be a bit drab. Basel’s setting isn’t as dramatic as some other Swiss towns … no showy mountain peaks or alpine lakes. Cut by the river and hilly in places, it feels a little like the capital city of Bern.

 Rhine River in Basel

For lovers of culture and fine art, the city offers a vast selection of some 40 museums to enjoy. Twenty kilometers east along the river sits the Roman settlement of Augusta Raurica, an archaeological site and open-air museum.

The center of the medieval old town is the busy Marktplatz, which is dominated by the 16th-century, red-sandstone Town Hall. At its base, market stalls appear with vendors selling their fresh fruits, vegetables, and flowers to their loyal patrons.

The original Basel cathedral was destroyed by an earthquake in 1356 and was rebuilt in the Romanesque and Gothic styles. Typical of Swiss Cathedrals, it turned protestant during the reformation.

Town Hall and Markets in Basel's Markplatz

For the kids, the city has a nice zoo with a wide variety of animals and a children’s zoo.

Switzerland is indeed an incredibly beautiful country offering something for everyone, especially sports enthusiasts who love mountain and water sports. Everything is tidy, clean and efficient; like a Swiss knife or watch.

As pretty as the country is … and as nice as the towns are … there seems to be something missing. I loved our visit and was happy to see so much in a relatively short period of time, but I think, for me, what it lacks is a little of the ‘joie de vivre’ that its neighbors in Italy and France enjoy. Maybe I’m into the more rustic charm with a little grittiness thrown in for good measure, I don’t know, but the Mediterranean countries beckon more to my spirit.