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  • The Path to a Perfect Baked Brie

    I finally figured out how to make the perfect savory-style baked Brie.

    Prior to assembling, be sure to leave a roll of refrigerated Pillsbury pie crust out for 30 minutes to warm up. I have tried cheaper versions and they are not as good. Slightly warming the pie dough will make it much easier to handle. Also, preheat the oven to 400.

    As with a traditional jam version, the Brie needs to be cut in half. With this recipe, I first spread a coat of tomato pesto followed by a tablespoon of chopped sun-dried tomato pieces (drain any oil from the sun-dried tomato). Then put the Brie back together.

    Next, pull out the pie crust and use a small rolling pin to make the dough thinner. Wrap the Brie in pie crust. Trim away the excess – roughly 25% of the crust. Cover the top of the pie-crust covered brie with jarred pesto sauce. Barilla sells a creamy style version that I like.

    Create a circle of crust, from the extra, that will fit over the Brie’s top. First, use a cookie cutter to cut a window in the center of the dough circle. I like to use a cutter in the shape of a tomato. Place the crust circle with window cut-out centered on top of the Brie. Smooth out the edges. With remaining pie crust, use very small cookie cutters to cut out a few shapes. Then, place these pieces around the Brie to make it look extra special.

    Also, I like to sprinkle a handful of pine nuts on top of the exposed pesto as well as a few pieces of diced sun-dried tomato, too.

    Finally, the Brie is ready to go into the preheated oven at 400 for 20 to 25 minutes. I use a glass Pyrex dish but a cookie sheet will work, too. Make sure that the Brie crust is a light brown before removing from the oven.

    Share with family and friends – enjoy!

    The Perfect Baked Brie with Pesto, Sun-Dried Tomato and Pine Nuts

    Key Ingredients and Steps to the baked Brie

  • The Secret to the Best Hummus!

    I thought I was fairly knowledgeable regarding middle eastern food until a Jordanian coworker told me about his favorite Orange County restaurant. Al Tanour, located on Ball Road in Anaheim, serves the most delicious food. This place is almost two-hours away from us but it’s so worth the drive.

    My coworker did not exaggerate. The food was fabulous. My husband and I fell in love with the freshly made flat bread and the hummus. I never tasted hummus so creamy and light. I even commented to our server and she said something about ice. I was intrigued and later researched this online. In fact, Jordanians run the basic hummus ingredients of garbanzo beans, olive oil, tahini and lemon in a food processor with ice cubes. The ice adds air pockets and makes the hummus more creamy and lighter.

    Our mutual boss thought I was nuts. He told both me and my colleague that hummus is just not really that exciting. Then on a subsequent visit, I brought the boss some of the amazing Jordanian hummus. Not only did he fall in love with it but so did his daughter.

    By the way, the rest of the food including the grilled meat platter and baklava are great, too. I highly recommend a visit. Just know that it’s a casual restaurant where you order at the counter and the food is brought to your table. Also, the restaurant follows halal guidelines.

    Jordanian Humus

  • Best Crab Dip Ever – Forget the Mayo & Sour Cream

    Recently, my husband I tried the warm crab dip at The Prado restaurant in San Diego. Our waiter recommended it and he was spot on with his suggestion. The combination of flavors was fantastic.

    Unlike other similar dips which combine sour cream or cream cheese with mayonnaise, this dip has a base of mascarpone cheese. Based on the menu, I knew the key ingredients but had to guess a few items as well. The crab dip I replicated at home is a masterpiece. My husband was in awe.

    Ingredients are as follows:

    Mascarpone cheese, small tub of crab claw meat, 2 cups fresh spinach, 1 poblano chili pepper, 1/2 cup parmesan cheese, 2 tablespoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1/3 cup sherry & 1 teaspoon garlic powder.

    The key thing is to melt the mascarpone at a very low temperature on the stove. If you melt the mascarpone at too high of a temperature, you will cause the cheese to separate. This dip is great warm and does not to be scalding hot.

    Step 1 – Roast the poblano chili. I cooked mine for 10 minutes ub the air fryer at 400.

    Step 2 – Saute the fresh spinach in a pan with a drizzle of olive oil and a light sprinkle of salt and black pepper.

    Step 3 – Start melting the mascarpone in a sauce pan. Add in the wilted spinach and roasted poblano chile (dice first). Add in Worcestershire sauce and sherry. Constantly stir the mixture as the Mascarpone softens. Add in the Parmesan and Dijon mustard. Keep stiring and add in the crab meat, too. Keep stirring. The dip will be warm but not scalding hot.

    I served the dip in a bowl with a basket of toasted French bread that I cut up into smaller pieces. Prior to toasting the bread in the broiler, on low, I spread both sides of my halved bread with light coating of garlic and herb compound butter.

    This dip can also be made in advance and reheated. I had leftover dip which I stored in a glass container and reheated two days later.

    The Prado Crab Dip on the Left & Mine on the Right

  • Balboa Park – a Destination for All

    When most people think about Balboa Park, they usually think about the zoo and maybe the botanical garden. There is so much more to this park including an amazing history. Balboa Park was originally called City Park and consisted of approximately 1,400 acres of undeveloped land. The bulk of the facilities were built as a temporary venue for the Panama- Exposition of 1915. Think about that – the majority of the buildings were never designed to be in existence in 2025! The Spanish Colonial architecture style truly fits the environment.

    Today, Balboa Park is 1,200 acres in size. Throughout the decades, Balboa has experienced growth and a number of different styles of architecture have popped up. In particular, I have wonderful memories of the Starlight Bowl which was built in 1935 and originally called the Ford Bowl. Unfortunately, the theater shut down in 2012. During my childhood, my family attended many nighttime performances of classic musicals. Because of the proximity to Lindbergh Field Airport, performers needed to watch the conductor’s podium for the famous red light. The minute it went on, all performers had to freeze completely until the light went off – basically, once the plane flew over the bowl. It was so much fun to watch actors freeze mid song, dance and so on. In addition, each performance had to use a small red box as a prop. This prop went back to 1945.

    During our recent visit, we enjoyed a late lunch at the Prado restaurant. It first opened in 1935 and is located in one of the buildings built for the 1915 Panama-California Exposition. It offers both great indoor and outdoor seating. Personally, I love going for a late lunch to avoid the crowds. I really like the restaurant’s crab and spinach dip; it is made with mascarpone cheese and is so rich and flavorful. The restaurant’s flan is amazing as well.

    The big destination, of course, is the zoo to see the pandas. The pandas are adorable but I much prefer the tigers, hippos and bears. The baby bears are especially adorable. The zoo offers double-decker tour buses but we prefer to walk. During our most recent visit, we saw the highlights and walked almost 6 miles in less than four hours. My advise is to arrive early to avoid the intense afternoon crowds. We arrived a few minutes before 9 AM and found parking by the entrance.

    One of the newest museums is the Comic-Con Museum. My father was a comic book writer who created Sabrina the Teenage Witch so this museum is, naturally, a favorite of mine.

    In summary, Balboa Park really does offer something for everyone.

  • In Search of the Perfect Pastrami Sandwich in Southern California

    While I have spent most of my life in Southern California, I was born in NYC and spent my twenties there. The cliches about deli food, pizza and Chinese food in Southern California are true – most of it is disappointing.

    Deli food, in particular, is a challenge. The ultimate test is a pastrami sandwich. New York is the birthplace of the American pastrami sandwich. Back in 1887, a kosher butcher named Sussman Volk served the first pastrami sandwich. In my opinion, Katz’s Delicatessen in lower Manhattan makes the best version. You are even given a taste of the meat as it is sliced for your sandwich.

    In California, my favorite place is a 2-hour drive away from where I live. Tucked inside a small strip mall in Northridge is my favorite deli Brent’s. The exterior is very unassuming. The restaurant opened in 1967 and serves all the classic deli items. Not only is the food terrific but the staff is extremely friendly and makes you feel like family. Call me crazy for making the drive but the pastrami is worth it. So many places serve either dried out or really fatty and bland pastrami. Plus, pastrami needs to be served on fresh rye bread that has a slight chewiness to it. Brent’s rye is so amazing that I usually buy a loaf for home. In addition, the plate of pickles is a nice touch and reminds me of the assortment served at Katz’s in New York.

    Recently. I discovered a second option that is a little closer to home. Located in adorable downtown Fullerton is Roscoe’s Famous Deli; this restaurant has only been around for about 14 years. Like Brent’s, the sandwiches are enormous. The bread at Roscoe’s is sliced a little thicker than normal but is delicious. I asked our server about the bread and was told that it is made at a nearby specialty bakery. The olive on top of each sandwich half is a pleasant addition. Roscoe’s definitely has a fun pub atmosphere with both spacious indoor and outdoor dining.

    In summary, I really like Roscoe’s but I love Brent’s. I will continue to make sporadic two-hour excursions to Northridge for the ultimate pastrami adventure!

    Pastrami from Brent’s
    Pastrami from Roscoe’s

  • The Brightest Museum – Vegas of Course!

    The Neon Museum in Las Vegas is one of those museums that appeals to everyone. For years, I have seen photos and heard great stories about it. Finally, my husband and I recently visited the place. The Neon Boneyard does not disappoint.

    The museum, founded in 1996, is located in the downtown area in the lobby of the former La Concha Motel lobby and a surrounding 2.27 acre space. Naturally, it is a dream location for taking amazing selfies and so much more. The place reeks of old rat pack Las Vegas.

    I highly recommend taking a docent tour. We learned so much. It turns out that the casinos did not own their elaborate neon signs. The signs were actually owned and serviced by companies such as the Young Electric Sign Company. Many of the signs were rescued from demolished casinos and then lovingly restored by the museum. Some of the signs go back to the 1930s and 1940s. The signs are named after neon gas which emits a red ish-orange color. However, other gases, such as argon, which reflects a blue light, are used as well. The average lifespan of a neon sign is between 8 and 15 years.

    Fremont Street still has lots of neon signs but much of Las Vegas has switched to LED signs. LED is not only provides more energy efficiency but more creative opportunities…or so “they” say. That said, I am a fan of old school Vegas glitz and really loved my time at the Neon Boneyard.

    The Iconic Hard Rock Sign
    The Museum Entrance – La Concha Motel Lobby

  • Old Town San Diego As a Breakfast Destination

    I have been going to Old Town for years but only recently discovered it as the perfect breakfast destination. Not only is the food great but the park is so uncrowded and easy to navigate. Parking is free and plentiful and there are no lines at any of the restaurants.

    Breakfast starts at 8 AM at our favorite restaurant the Old Town Mexican Cafe. Both my husband and I have been eating there since we were kids. The restaurant makes the most delicious corn and flour handmade tortillas. We usually buy some to go. I warn you – it’s hard to eat the grocery store tortillas after tasting the ones from Old Town. The restaurant opened in 1977 and is packed during the tourist season. I love going there for early breakfast because we are able to get in without waiting on line. The food is terrific. Also, for the less adventurous, the restaurant serves a “Gringo Breakfast” option of eggs, bacon and toast.

    Post breakfast, my husband and I enjoy walking around the park and making a few purchases at some of the stores located inside the Old Town area. My favorite store is Toby’s Candle & Soap Shop. I love their shower steamers. They work much better than any other version that I have previously tried. My husband’s favorite is the candy store Cousin’s Candy Shop. We usually buy several different flavors of the homemade fudge. The shop is very gracious regarding samples if you are unsure about some of the more unique flavors. On our last visit, we opted to buy Churro fudge after trying a sample.

    These are just a few of our favorite things to do while at Old Town; there are so many more shops and restaurants. It’s also a great destination for a family reunion. A few years ago, my family held our reunion at Old Town and it was a huge hit with my cousins who flew in from around the country.

    Tortillas at the Old Town Mexican Cafe
    Breakfast Omelette at the Old Town Mexican Cafe
    Enjoying the Scenery of Old Town in San Diego

  • Writer’s Drama In Coronado CA – 6th Annual SD Writers Festival

    My husband and I just attended the Sixth Annual San Diego Writers Festival. It was an amazing event with panel discussions for everyone.

    Call it a combination of spring fever and frustration over recent national politics. I was feeling out of sorts until attending this recent writers festival. I loved every panel that my husband and I attended. Reading a great book takes me to another destination, time period and so on.

    My husband and I both love murder mysteries, historical fiction and nonfiction. Our first panel was about crime and included several authors unknown to me as well as the charismatic Lee Goldberg. Goldberg is known for his work as as a television screenwriter on Hunter, Spenser: For Hire, Monk and Diagnosis Murder. Not surprising, he has a very quirky personality. He is also extremely regimented in his writing technique – sticking to his initial outline. Others on the panel claim not to know the killer until they are in the middle of writing. This is not the case with Goldberg. I am currently reading his latest novel Ashes Never Lie. It’s an easy and fun read with a clean writing style.

    Our second panel was about historical fiction and included former newspaper reporter and editor Stephen P. Kiernan. His latest novel, The Glass Chateau is a World War II novel about the restoration of the stained glass windows in the cathedrals of Europe. On the same panel was first-time author Trisha R. Thomas owned her own wedding dress shop for 14 years prior to writing The Secret Keeper of Main Street. Her previous career inspired Thomas to write a tale about an African American wedding dressmaker in Oklahoma in the 1950s.

    I so enjoyed my final panel for the day with Ed Bagley Junior. I have always enjoyed his work as an actor. I was unaware of his serious battles with alcohol and pills back in the 1970s. Based on what he shared regarding his consumption and car accidents while driving under the influence, he is lucky to be alive. Parkinson’s has slowed him down physically but his memory is sharp and his sense of humor is phenomenal.

    Because this was a smaller venue, lines were at a minimum and we were able to have conversations with the writers. People were generous with their time and stories of how they broke into the business. I will definitely be attending this event next year.

    With the amazing Ed Bagley Jr.
    This is the Sixth year of the event
    A few of the treasures my husband and I brought home from the festival

  • A Vitamin B Shot of French Culture in Fullerton CA

    Last night we attended the first evening of Fullerton College’s annual two-day French Film Festival. We tried it on a whim and wow! We had a fantastic experience. The students and faculty put together an impressive event. Prior to the screening of the 2022 movie The Innocent, the festival offered a great taste of French culture with: freshly made Nutella crepes, French doughnuts and other yummy tidbits. As we sat outside on a beautiful spring evening, we enjoyed a variety of French music while everyone hosting wore fun berets made by the students.

    I cannot tell you how uplifting the night was for everyone attending. I especially enjoyed seeing how enthusiastic the students were as they focused on the attendees and carried out their assignments. The first night had a great turnout; the organizers really set up everything so well that did not feel overwhelmed.

    If you have not seen The Innocent, I highly recommend you do so. It is a combination of a comedy and heist film set in current times. The star of the film, Louis Garrel also wrote the screenplay and directed the film. It was nominated for multiple Cesars Awards (the French national awards) and was screen at the 75th anniversary Cannes Film Festival in 2022.

    Social media is incredibly helpful for spreading the word about upcoming events. In this case, a Facebook posting informed me about a French film festival at college almost two hours away from where we live. This film festival has been going on for 13 years and is delightful. My husband and I were so impressed by the creativity demonstrated. As a result of our experience, I am putting it in my calendar for next year.

    Freshly-made Nutella crepe
    Faculty and students being honored by the city council of Fullerton

  • The Amazing French Cheese That Looks Like Cantaloupe

    A few years ago, my husband and I, along with a few other family members, were invited to a Thanksgiving dinner hosted by a French family temporarily living in the United States. It was probably one of the best holiday meals I’ve enjoyed – even the roasted turkey was fantastic (coated in a mixture of beer and Dijon mustard)! The hosts invited another French couple who were professional cheesemakers. Naturally, this couple brought the cheeses for the traditional French cheese course. Our hosts baked beautiful homemade baguettes to go with the cheeses. The cheeses were served after dinner – before dessert. I do not remember what desserts we ate but I still think about those amazing cheeses.

    Recently, I rediscovered the joy of specialty cheeses. Going back to that Thanksgiving with our French hosts, they served three cheeses and provided a suggested order in which to try them.

    When serving an assortment of cheeses, it is a good idea to include a mixture of cow, sheep and goat ones. In addition, the proper order is to go from mildest to sharpest varieties. Our French hosts served their cheeses with a few grapes and an anise aperitif. Personally, I prefer to pair my cheeses with dried fruit and a ruby port. As of lately, I am really into golden prunes that I buy at a local Middle Eastern market.

    Also, I think it is fun to introduce guests to less well-known cheeses. Recently, I was introduced to the French Mimolette made from cow’s milk and aged for 18 months. The exterior is rough and looks like a mini boulder. In fact, the hard exterior is covered in cheese mites. Consequently, the U.S. banned this cheese for a number years over unwarranted safety concerns. It is best to let this cheese sit out for a while to really enjoy its full flavor. It has a nutty and somewhat sweet taste.

    Finally, I am a huge blue cheese fan. I enjoy it in salads and cheese plates or as its own appetizer with thinly sliced pears, dates or toasted walnuts. It is a strong cheese so it is best to enjoy it last – after eating milder cheeses. Saint Agur is a French blue cheese produced from cow milk in central France.

    The Cheese Course at Our French Thanksgiving Day Dinner