Q.There is a dish that I have loved each time I have ordered it at P. August restaurant in Coral Springs. It is the grilled mozzarella wrapped in romaine lettuce. It is such a delicious alternative to the usual breaded mozzarella in so many Italian restaurants. _ Carolyn Greene, Coral Springs

A.What a pleasure it was to talk with owner Walter Hoffman of the P. August restaurant, 10436 W. Atlantic Blvd., Coral Springs, 954-344-9997. He was willing to share his recipe for Grilled Buffalo Mozzarella with Tomato Balsamic Sauce.

I went looking for the fresh mozzarella in salted water that he recommends. It can be found in most gourmet food shops, but I also found it in some supermarkets under the Boar’s Head brand in the upscale cheese sections. I used this brand, which came three balls to a container each weighing about 3 1/2 to 4 ounces. This Buffalo mozzarella or mozzarella di bufala is made from the milk of water buffaloes.

I took a small spoonful of the Tomato Balsamic Sauce after making it and was not prepared for the intense and marvelous flavor. I can only say, as did my other tasters, this is dynamite. If there is any left over, slather it on some toasted French or Italian bread. Or just eat it by the spoonful.

You can prepare the romaine-wrapped mozzarella several hours ahead. I made mine in the morning and refrigerated them. But take them out of the refrigerator about 45 minutes before you finish cooking so the cheese is not chilled through.

Though blanched, my romaine leaves tended to be a bit tough, so I served this delectable dish with serrated knives. No one complained.

Q.There is a bakery in Hackensack, N.J., that has the best crumb cake ever. Let’s see how you do with a long distance request. Anyone from Bergen County will know this name: B & W Bakery of Hackensack. The crumbs are huge, the cake is moist. _ Debbie Harth, Sunrise

Q.I’m looking for a recipe for crumb cake. I moved to Florida nine months ago from Rochester, and I would get the cakes at a local bakery. _ Suzanne Kuebel, Tamarac

Q.Several years ago, a crumb cake that was very easy to make using a yellow cake mix was popular. Can you help me find the proper proportion of ingredients, correct pan size and baking times? _ Ellen Natale, Boca Raton

A.To Debbie Harth: I called my Aunt Harriet McGoey in Leonia, N.J., when your letter arrived. My aunt visited the bakery but was told they never divulge their recipes.

For Suzanne Kuebel and Ellen Natale (and Debbie Harth): I will share a delicious recipe I have had for years called Pennsylvania Dutch Crumb Cake. It is a moist cake loaded with a cinnamon-flavored crumb topping. I like to use dark brown sugar because it gives both the base and topping a rich and moist texture and flavor.

Q.Last month we were visiting friends in Chicago. They had a dinner party while we were there, and our hostess had a wonderful cold broccoli salad. I remember it had a blue cheese dressing, which was so flavorful. I wondered if you might have a recipe for a similar salad. _ Lois Wilson, Delray Beach

A.One of the recipes I have in my files is for Blue-Cheese Broccoli Salad featuring the most delectable dressing using that Danish cheese. This dressing I have used on countless other salads. A favorite is to use barely cooked frozen Birds Eye Baby Broccoli Blend, which includes soybeans, carrots and water chestnuts in addition to the broccoli. Just dress the vegetables with the cheese dressing.

Have a cooking question? Need some nutrition advice? Trying to track down a long-lost recipe? Send your questions (be sure to include phone number) to You Asked for It, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Sorry, no personal replies.

DESSERT

PENNSYLVANIA DUTCH CRUMB CAKE

We prefer to use dark brown sugar for both the more intense flavor and dark, moist texture, but light brown can be substituted.

1 1/2 cups all-purpose flour i

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup firm-packed brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, cut into 8 pieces

2 large eggs

1/2 cup buttermilk

1 1/2 teaspoons pure vanilla extract

1/2 cup chopped walnuts or pecans

1/2 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Spray a 10-inch pie plate with no-stick cooking spray. Set aside.

In a large nonreactive mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugars until well-mixed. With a pastry blender (or if you prefer use your fingers) cut in the butter until it resembles small peas.

Reserve a scant cup of the mixture in another bowl for the cake topping; set aside. Transfer the remaining mixture onto a piece of wax paper.

In the same large mixing bowl, whisk together the eggs, buttermilk and vanilla. Stir in the crumb mixture from the wax paper. Pour into the prepared pie plate.

Fold the chopped nuts and cinnamon into the scant cup of reserved crumb mixture and sprinkle over the top of the batter. Bake 25 to 30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Best served warm, but is easily reheated in the microwave. Makes 8 generous servings.

Per serving: 365 calories, 7 grams protein, 18 grams fat, 45 grams carbohydrates, 111 milligrams cholesterol, 329 milligrams sodium, 44 percent calories from fat.

SALAD

BLUE-CHEESE BROCCOLI SALAD

This recipe makes about 1 1/4 cups dressing in case you want to use it on other vegetable combinations.

Blue-Cheese Dressing:

1 large garlic clove

3 anchovy fillets, drained and patted dry

3 tablespoons olive oil

1 tablespoon red wine vinegar

2/3 cup mayonnaise

3 heaping tablespoons crumbled

Danish blue cheese

Salt and fresh-ground black pepper, to taste

1 tablespoon drained capers

Broccoli Salad:

1 1/2 pounds fresh broccoli, washed and separated into spears

1 small red onion, peeled, quartered and thinly sliced crosswise

1 small red bell pepper, halved lengthwise, cored, seeded and cut into 1/8-inch-wide strips

12 small black oil-cured olives, preferably

Nicoise*

1 large hard-cookied egg, peeled and forced through a sieve

To make dressing: In a food processor fitted with the metal blade, process all the ingredients except the capers until smooth, scraping down the bowl as necessary. Transfer to a small bowl and fold in the capers. Refrigerate until serving.

To make salad: Trim all but 2 1/2 inches from the broccoli stalks and peel the stalks with a vegetable peeler. Blanch the broccoli in boiling water 3 to 5 minutes or until the stalks are just tender. Drain under cool running water and place on paper towels to drain until cool.

Arrange the broccoli spears decoratively in a shallow serving dish. Sprinkle with the sliced onions. Spoon the chilled dressing over the top and garnish with the red pepper strips, olives and sieved eggs. Makes 6 side dish servings.

Per serving (with dressing): 327 calories, 7 grams protein, 31 grams fat, 9 grams carbohydrates, 72 milligrams cholesterol, 417 milligrams sodium, 84 percent calories from fat. Per serving (without dressing): 68 calories, 5 grams protein, 3 grams fat, 8 grams carbohydrates, 53 milligrams cholesterol, 104 milligrams sodium, 36 percent calories from fat. Per (1-tablespoon) serving Blue-Cheese Dressing: 78 calories, .48 gram protein, 8 grams fat, .43 gram carbohydrates, 6 milligrams cholesterol, 94 milligrams sodium, 97 percent calories from fat.

*Nicoise olives are available in gourmet cook shops and some supermarkets.

SAUCE

P. AUGUST’S TOMATO BALSAMIC SAUCE

1 tablespoon balsamic vinegar

10 leaves fresh basil

1 good dash Tabasco sauce

2 large cloves fresh garlic

3 tablespoons olive oil

1 cup Heinz tomato ketchup

1 good pinch fresh-ground black pepper

Place all the ingredients in a food processor fitted with the metal blade and process until smooth, scraping down the side of the bowl as necessary. Makes about 1 1/4 cups.

Per (1-tablespoon) serving: 103 calories, .67 gram protein, 7 grams fat, 11 grams carbohydrates, trace cholesterol, 475 milligrams sodium, 61 percent calories from fat.

APPETIZER

P. AUGUST’S GRILLED BUFFALO MOZZARELLA WITH TOMATO BALSAMIC SAUCE This recipe makes two first-course servings. You can multiply the recipe as needed. The Tomato Balsamic Sauce (recipe given) makes six servings.

Because the romaine leaves I used seemed firm, I served mine with serrated knives so diners couldcut the packets easily. The restaurant uses a grill to precook the cheese packets but I used a ridged grill pan. It did the trick.

2 large or 4 small romaine lettuce leaves

Water

8 ounces fresh mozzarella, approximate*

1/2 teaspoon fine-chopped fresh garlic

Good grind of fresh black pepper

6 fresh basil leaves, sliced (you may need more depending upon the size)

1 teaspoon olive oil plus more for oiling pans Tomato Balsamic Sauce (recipe given)

Cut the heavy center vein from the romaine leaves, being careful to keep leaves in one piece attached at the top. Blanch the leaves in a large pot of boiling water 30 seconds. Drain under cold running water to stop the cooking and spread out on paper towels. Pat dry.

Lay out one large or two smaller romaine leaves flat on a work surface. Bring halves of each leaf together to cover area where stem used to be.

Place a 4-ounce piece of mozzarella in the center of the leaf(leaves). (You want to be able to enclose the cheese completely with the leaves.) Top it with half the garlic, a grind of black pepper and enough basil to cover the cheese. Fold over the romaine, making sure all the cheese is enclosed. Repeat with remaining romaine, cheese, pepper and basil.

Place in a clean, dry paper towel and press gently to seal. Unwrap from paper and brush both sides of each package lightly with olive oil. Preheat the oven to 375 degrees.

Brush the grill pan lightly with olive oil and heat the pan over medium-high heat about 1 minute. Grill the mozzarella packets, turning once, for about 1 minute a side or just until they are marked with the grill ridge marks.

Place on a lightly oiled baking sheet and bake 6 to 8 minutes or until the cheese feels very soft when pressed with a finger. Remove from the oven. Immediately place about 3 tablespoons Tomato Balsamic Sauce on each warmed serving plate and top with the mozzarella packets. Makes 2 servings.

Per serving (without Tomato Balsamic Sauce): 340 calories, 22 grams protein, 27 grams fat, 3 grams carbohydrates, 89 milligrams cholesterol, 424 milligrams sodium, 71 percent calories from fat.

Per serving (with Tomato Balsamic Sauce): 386 calories, 22 grams protein, 30 grams fat, 8 grams carbohydrates, 89 milligrams cholesterol, 637 milligrams sodium, 70 percent calories from fat.

*The Boar’s Head brand mozzarella in water that I purchased at a Publix contained 3 “balls” of fresh mozzarella each weighing about 3 1/2 ounces.