Aloha Steve

A simple chicken dish. I use a pyrex baking dish coated with a little olive oil. Wrap chicken breasts with the prosciutto, place a slice of mozzarella on top, and put into baking dish, leaving enough space between the breasts for a can of chopped tomatoes (with basil or herbs or season as you like) to surround each breast. Bake..... I coat the chicken using a light bread crumb mixture, before wrapping. I like to use McCormick's Crusting Blend 'Italian Herb and Cheese' Its flavorful and not a lot is needed to get a nice taste.

I made Dorie Greenspan's recipe from her book "Baking: From My Home to Yours" Everyone who eat one thought them terrific tasting.

A great suggestion. We plan on trying to get a reservation for Per Se. I was hoping for a supplemental White Truffle menu someplace being available. FYI, in LV over the last weekend of Sept. we had fresh White Truffle at Sirio Ristorante. I asked to see it, it was smallish but it tasted great!

We will be in NYC Thanksgiving weekend. Anyone know a restaurant that will have very good menu offerings, staring fresh imported White Truffle?

Steve and Gayle Henson of Hidden Valley Ranch invested the stuff. His friends called it 'Ranch" dressing and Viola......name stuck. Check an earlier post in this topic for the link which take you to the story.

What's the difference between Pizza sauce and tomato sauce? Maybe this should be in a different place?

That's why I use the Cento passata...it is seedless, yet not watery like most chopped or crushed tomatoes. Are there any other ingredients besides tomatoes? I just checked the Centro site and while the nutritional values are given I could not see ingredients.

Thanks......I have a very small back yard and have never grown anything, am a city boy, but if did, I could try tomatoes. Maybe I can ask one of the Ohana to do for me and I'll share the sauce Where would I get the seedlings or are they seeds?

My cousin is friendly with her, emulates a lot of what she does for her own foodie career and my cous says Ree is the real deal, meaning what you see is what she is. Her recipes I've had 50/50 success with. On a scale of 1-10 my cooking skills are -1, so I'm not the best barometer to judge her recipes. I think the entertainment factor is refreshing. She took on Bobby Flay in the Thanksgiving show down last year and won. Would her recipes appear on The French Laundry's menu? NO, nor do they or she try to be 'gourmet' just good tasting good food.

I really liked making my own tomato sauce with San Marzano tomatoes, or at lest I thought I was buying the real thing . Anyway my problem was taking the seeds out. Does anyone know of a San Marzano type, high quality which is deseeded? Or anyone have a real easy technique for deseeding? I like to make end up with about 8 quarts of sauce after simmering at a time so it would be a big help. As I write this, I have my forearm across my eyes, I've taken to buying at Costco the three packs of Classico basil tomato sauce, adding paste, and doctoring up with seasoning. Its does not taste bad but its a long way from when I did my own from scratch.

IIRC Carnuba wax is in the first half of the ingredients list. Doctors Toothpicks are best for breath because its usually food that is breaking down that causes bad breath.

My parents eat at that location a few times a year and really enjoy it. We have one here and its the same for me. They have the preparing and cooking part of doing a steak down pat. I've been disappointed at Morton's the last outings at two different locations.

Noted. My list is growing thank you.

OK you put me over the top. Our free day in Boston will include going to the Clam Box. Thank you!

I'll be there in two months time. I'd really like to know where to get the best fried clams! Any recommendations welcomed.

Does anyone have and use The Breakfast Book ?

That sounds yummy. For breakfast though?

Thank you both! We have a car while in Vegas. We have reservations for Valentino 1st night, 2nd night Picasso and for the third ????? Chinese sounds like the ticket. Like most places in the world only Dim Sum for lunch Still you guys think Ping Pang Pong for mild like Cantonese? I have a pre set lunch during the convention day. On the way from the airport we were going to Hash House A Go Go for breakfast. I think that takes care of the meals more or less.

David would you please list your top ten "BEST" Las Vegas restaurants based on the food, on/off the strip, whether in a hotel or not? I'm sure I'm not the only one who would appreciate and benefit from your list. If you get around to it..........we leave for L.V. shortly and will be there for three full days.

Got the Big Berky yesterday and have run a few galleons thru the filters to make sure they are primed correctly. Later will try some. Stay tuned for a taste report.

I'd like to see it please. Here is how I have it written down, plus some parenthetical notes; I think it was from a "woman's magazine" in the 60s. Looking at it now, I might cut the sugar down in the filling. Cheesecake Bread 1 package hot roll mix 1/4 c sugar 1 egg 1/2 c sour cream 6 Tblsp melted butter 8 oz softened cream cheese 1/2 sugar 1 tea vanilla 2 eggs (back then, eggs may have been "medium") Soften yeast (in the package) in 1/4 c water. Combine roll mix and 1/4 c sugar. Stir in the yeast, egg, sour cream, and butter, Mix, place in greased bowl and refrigerate, covered, for 2-3 hrs. Roll out to 18" (this is all I have noted; for width, roll to fit into a standard 6-cup ring mold, I'd say about 8" w). Fit into ring mold (leave the sides overhanging). Beat the cream cheese, 1/2 c sugar, and vanilla together. Add eggs 1 at a time, beating after each. Pour in the mold. Fit the dough over (and, obviously, gently seal). Let rise 1-1 1/2 hrs, almost double. Bake at 350F for 35-40 min. Cool 10 min, turn out. Dust w/ 10x. Thank you looks like it is definitely worth trying.

I'd like to see it please.

Wow. I know restaurants in Vegas do come and go, but this one is really great. I will miss it. The other restaurant he is in charge of Strata is still going to be open. I wonder if there will some integration of the Alex dishes in to the menu?

Decided on the Big Berky with 4 black elements, no PF-2s. 4 not because I need the speed of 4 but because I'm lazy and want 12,000 Gal volume before having to replace With 4 and no expiration date on the elements it should last me 36-48 months barring any catastrophes. Will keep in the garage and am shopping around for a floor stand as the sinks faucet hose won't reach the top of the BB, I'll fill like up like you.

And I would add that I got the Big Berkey (which takes 4 elements), and I really wish I had gotten a bigger one. Yes, it's big enough, but it would be a lot handier to have the Crown. I live in a 2-person household, and we use the water for drinking and cooking. I managed to find another Big Berkey with 4 elements for $3 at a thrift store, but that one lives in my partner's shop, so he can have filtered water out there. I don't know how often he fills his. There is a significant difference in the volume produced: "The Crown is the largest Berkey® system. It comes equipped with either two or four Black Berkey® purifying elements, and can accept a maximum of eight elements. Lower storage tank capacity is 6 gallons. Flow rate is 6.5 gallons per hour with two elements, and 13 gph with four elements. The Crown Berkey® system, when configured with eight Black Berkey® purification elements, can purify up to 650 gallons per day (~27 gallons per hour) when the upper chamber is full. This is enough to provide for up to 325 people on a sustained basis and up to 1300 people on a short-term emergency basis. " and "The Big Berkey® is the fourth-largest Berkey® system. It comes equipped with either two or four Black Berkey® purifying elements, and can accept a maximum of four elements. Lower storage tank capacity is 2.25 gallons. Flow rate is 4 gallons per hour with two elements, and 8 gph with four elements. The Big Berkey® system, when configured with four Black Berkey® purification elements, can purify up to 190 gallons per day (~8 gallons per hour) when the upper chamber is full. Along with the Royal Berkey®, the Big Berkey® is one of our most popular Berkey water purifiers." At the time of the '94 earthquake I had the Royal and was able to provide drinking and cooking water to my immediate neighbors but it was a stretch and would have been intolerable had it not been in January when the weather was cold. A couple of year later I got the Crown. Andie Do you use the PF-2 elements along with the Black elements? In the brochure I read: "What’s more, Berkey® elements are re-cleanable and can be used over and over again." 1.How often do you replace your elements? Recommended in the brochure is every 3,000 gallons x number of elements. 2. Do you find that you have to clean the elements in-between replacement and are they easy to clean? What size to get is going to depend on where we put it. Our kitchen is tiny with little floor area and limited counter space. If we put near the kitchen sink then the 'big' is it. If we put downstairs in the garage's laundry area we can go bigger. During the summer the garage gets hot though and then all the stairs when needing water. The kitchen it would be out in the open it is going to look ugly no matter what. Your pantry is to die for!!!! Wish we had one.