Rachel Perlow

Where? I read through that article looking for "No ice cream. Steak." to no avail.

Since we're bringing frozen desserts, we'll line the cooler with a few bags of ice. Suzanne - is this a walk-up?

Jason - Larb Balls Two Ways with garnish of lettuce leaves, cucumber, dipping sauce, etc. Rachel - Watermelon Ice Cream with Chocolate "Seeds" and Watermelon Sorbet I think we're full up on desserts now. Anyone who hasn't announced should plan on something savory.

I have added the recipe for Watermelon Ice Cream with Chocolate "Seeds" to RecipeGullet. Edit: After remaking it with the half and half, I decided to list light cream in the recipe as the half & half is not creamy enough.

See bold. I have added this to RecipeGullet, click here.

I'm planning on using Key Limes. I just figured, for posting the recipe, that I'd specify options. Re: Corn Syrup - From the Problems with Ice Cream thread: try adding a little corn syrup next time to the mix you heat. It might help the ice cream not get so hard and will help stop the formation of ice crystals.

Oh yes, everyone should come with what they like to drink and are willing to share.

Yes. Here's my current working recipe, which should yield about 1 qt. Any more comments before I make it? Watermelon Sorbet 1 cup sugar 1/4 cup water 1/4 cup light corn syrup 1 handful of whole Mint leaves 1/4 tsp salt Citrus: Juice and finely grated zest of 1 Lemon, 2 Limes or 3 Key Limes 3 cups pureed watermelon flesh (seeded & strained) 1 T Rum (if using Limes) or Vodka (if using Lemon) Combine sugar, water and corn syrup in a saucepan. Stir until it boils. Reduce heat, add mint leaves and simmer for 5 minutes. Strain out mint leaves, add salt and citrus zest, then refrigerate. Add watermelon and citrus juice to the cold syrup mixture. Freeze in ice cream machine until of a soft consistency. Spoon into air tight container and firm in the freezer for a few hours before serving.

Hmm, maybe I'll use the chambord for the ice cream (see Problems with Ice Cream thread), and the Passoa for the sorbet. Or would the flavor get lost if I use Lime and Mint, maybe I should just use a little vodka? Blo - how much alcohol per quart of puree?

Oh, I'll do that too if there's only a small amount left. But, since it's usually just the two of us eating that watermelon, it stays fresher longer if kept intact. I just keep slicing a couple inches off the top to cut up at a time.

Side note: How do you store your leftover watermelon? I've taken to placing it (round end down) in a bowl, and covering with plastic wrap. I found that when storing the plastic wrapped watermelon on its side, the juice tended to leak on the fridge shelf. The plastic wrap also clings better to the bowl than the watermelon rind, so the cut edge stays fresher as well. (This is my fourth watermelon of the summer, so I've been experimenting.)

OK, the watermelon is deseeded, pureed & strained. I have Lemons, Persian and Key Limes in the house. Sugar, check. Corn Syrup, check. Water, obviously. I've found several recipes on the internet and am amazed at how different the proportions are. I'm not averse to adding some alcholol either. Here are some ingredient lists: Some others suggested adding beaten egg whites, but I don't want to go that route. This will be served alongside Watermelon Ice Cream with Chocolate Seeds, so I don't want the sherbet consistancy. But, I don't want the finished product to be a rock hard ice either. Which recipe would you choose, how would you modify it? I don't want to add geletin either and I think they all need a pinch of salt. TIA.

According to mapquest, it's about 9 and a half hours to High Point (going there first, remember). I've done Boston in a day, that's about 5 hours, and I don't think I can handle that much more road daze in one shot.

The Restaurant premieres Sunday, July 10th at 10 PM (Eastern time).

What do you mean Elyse? Every person coming should bring a dish. I would think it unfair for a couple to come and bring only one thing. So how many people are coming to this shindig? Has anyone done a headcount?

Watermelon Ice Cream with Chocolate "Seeds" Serves 12 as Dessert. Recipe was inspired by Joyce White's recipe for Watermelon Ice Cream from her book, Brown Sugar: Soul Food Desserts from Family and Friends, then further developed on this thread. 4 c Watermelon puree 1 c Sugar 1 T Corn Syrup 1/8 tsp Salt 1/3 c Passoa Passion Fruit liquor (or sub in another liquor, like Chambord, or port) 1 tsp Vanilla extract 2 c Light Cream 2 oz Dark Chocolate, shaved Place 2 cups watermelon puree, sugar, corn syrup and salt into saucepan, bring to a boil then reduce heat to low and simmer for about 20 minutes. Remove from heat, add liquor & vanilla, and then mix into remaining (raw) watermelon puree. Chill thoroughly. Add cream and allow to sit in fridge for several hours or over night to chill & allow flavors to meld. Freeze in an ice cream maker until of soft consistency. Spoon into an airtight container, adding a sprinkling of chocolate to each spoonful as you go. Allow to harden in the freezer for several hours before serving. Yields about 1.5 quarts ice cream. Keywords: Dessert, Intermediate, Fruit, Snack, Ice Cream, Chocolate, American, Ice Cream Maker ( RG566 )

Watermelon Sorbet Serves 8 as Dessert. Recipe developed on this thread. 1 c Sugar 1/4 c Water 1/4 c Light Corn Syrup 1 big handful whole Mint leaves (~1/4 cup packed) 1/4 tsp Salt 2 Limes, juice and some zest* (or lemon) 1 tsp *Lime zest (or lemon) 3 c pureed Watermelon flesh (seeded & strained) 2 T Rum (or Vodka, if using Lemons) Combine sugar, water, 1/2 cup watermelon puree, and corn syrup in a saucepan. Stir until it boils. Reduce heat, add mint leaves and simmer for 5 minutes. Strain out mint leaves and discard, add salt and lime zest. Allow to cool for a few minutes then add watermelon and lime juice. Refrigerate for several hours or overnight. Freeze in ice cream machine until of a soft consistency. Spoon into air tight container and firm in the freezer for a few hours before serving. Yields about 1 qt sorbet. Keywords: Dessert, Intermediate, Fruit, Snack, Ice Cream, American, Ice Cream Maker ( RG565 )

They were yummy. Here's the work in progress recipe for Larb Balls.

Larb Balls Two Ways Serves 12 as Hors d'oeuvreor 8 as Appetizeror 4 as Main Dish. We started with Snowangel's recipe for Larb. But we wanted meat balls. Something that held together. Here is the recipe as tested and edited. Some discussion threads: Larb Laab Larp (mulitpage thread, discussion of Larb Balls in July 2003, around page 6) and Second NY Potluck Dinner (also July 2003, picture on page 4). The quennelles poached nicely, but the ball shape was a PITA for frying, hence the small patties. It's a lot of ingredients, but a pretty easy technique, especially if you have a food processor to do all the chopping, just dump it all in a big bowl & mix, get your hands into it! The poaching liquid gives the quennelles an intense flavor. While frying gives them that delectable crunchiness. Make both. For an interesting and delicious burger, try making into larger patties and cook on your outdoor grill! Meat Mixture: 1/4 c Lemon Grass, finely chopped (can be bought frozen at a Thai grocer) 5 Kaffir Lime Leaves 1 T Ginger, fresh, minced (or 1 tsp powdered) 1 T Palm Sugar** 10 Thai Bird Chiles (green & red), mostly seeded and finely minced 2 Shallots, peeled and quartered 4 Scallions, bottom two-thirds finely chopped, green tops sliced and reserved for garnish 1/2 c herb leaves: Mint, Thai Basil and/or Cilantro (packed then finely chopped) 2 T Toasted Rice powder* 1 T Powdered Galangal (you can also use fresh or frozen, but you'll need about 3 times as much and it will need to be VERY finely chopped) ** 3 T Nam pla (Thai or Vietnamese fish sauce)** 1 Lime, juice and zest (finely minced) 1/2 tsp salt (if mincing lime zest by hand, use the salt to help it break down) 1 lb ground Chicken or Turkey 1 lb ground Pork 4 oz Cellophane noodles (optional), soaked and cut up into small pieces 1 Egg For Cooking: Chicken Stock and additional Fish Sauce for poaching Peanut or neutral oil for frying Dipping Sauce (Nuoc Cham) 1/2 c Chicken Broth or Poaching Liquid 1 T Nam pla or Nuoc Mam (Thai or Vietnamese fish sauce)** 1 T Toasted Rice Powder 1 Shallot, sliced into rings 1 Lemongrass, chopped 5 Kaffir Lime Leaves 1 T Galangal, sliced 4 Bird Chilies (red), sliced (de-seeding optional, depending on how hot you want it) 1 Limes worth of juice 1 Carrot, shredded 2 T Scallions, sliced (green tops only) For serving and garnish: Lettuce leaves Sliced cucumber Pickled vegetables Herb leaves Reserved Scallions Nuoc Cham sauce for dipping Chop all Meat Mixture ingredients, except the meat and egg, in a food processor until minced, but not pureed. Put meat into a large bowl, scrape everything else from the food processor over the meat and noodles (soak noodles in hot water for about 1/2 hour, then cut up into small pieces with kitchen shears), add egg and combine thoroughly with a wooden spoon or your hands. For Poached Quennelles: combine broth (or bouillion concentrate & water) with a healthy dose of fish sauce in a large skillet or frying pan. The liquid should be about 1 inch deep. Bring to a boil, reduce heat slightly. Form spoonfuls of meat mixture into quenelles using two spoons, or just roll them into a cylindrical shape in your hands. Place in simmering broth, cover and reduce heat to very low. Poach for about 5-7 minutes. For Fried Patties: Heat a heavy bottomed frying pan or cast iron skillet, add about ¼ inch of oil. Form tablespoons of the meat mixture into patties and brown for a couple of minutes on each side. As they finish, place on a sheet pan in an oven set to 300F for about 5 minutes (or remove and freeze at this point and reheat in a 350F oven for 15 minutes (from frozen)). Dipping Sauce: Combine the first 8 ingredients (broth through chilies) in a saucepan. Bring to a boil and turn off heat. Add remaining ingredients and pour into an airtight container. The longer it steeps the spicier it will get, so you can either serve immediately or store in the fridge for several hours before serving. To serve: Serve larb balls piled on lettuce leaves. Garnish the plate with slices of cucumber, pickled vegetables, mint, basil and/or cilantro leaves and additional lettuce leaves. Serve with Nuoc Cham for dipping. To eat: Wrap a larb ball in a lettuce leaf with garnish of your choice. Dip in Nuoc Cham. Eat. Yum. * Homemade, see note in Snowangel's recipe for Larb. ** Available at Thai markets Keywords: Turkey, Chicken, Pork, Thai, Vietnamese, Hors d'oeuvre, Appetizer, Main Dish, Lunch, Dinner, Southeast Asian, Food Processor ( RG563 )

Rebecca's Restaurant 236 River Rd, Edgewater, NJ 07020 Phone: (201) 943-8808 - Very good Floribean cuisine. Lovely little courtyard in back between the cliffs and the dining room. New Bridge Inn 105 Old New Bridge Rd, New Milford, NJ 07646 Phone: (201) 836-6394 - I haven't eaten there, but I stopped in once to look at the menu, continental/Italian cuisine. Has anyone eaten there? Exterior is on a quiet street adjacent to a fish pond. Last year I was told there were plans for a roof deck, but I don't know if that was ever completed. Le Jardin Restaurant 1257 River Rd, Edgewater, NJ 07020 Phone: (201) 224-9898 - Haven't eaten here either, menu is continental. Glass enclosed and open patio area facing Hudson River/NYC view.

We might stop somewhere on the way down & back overnight. Possible stops include Laurel MD, Fredericksburg or Richmond VA. Anyone want to get together?

Will you all be very disappointed if we drive the SUV instead of the old Caddy?

Very cool. Update on our travel plans. We just checked out the RV rental place and decided to instead drive down in our car and stay in the hotel with the group rate that allows doggies.

Oh, they have a great cheese selection. Usually with several out for sampling. Drool. Let us know when you're going there, we haven't been in a month or two.

Jerry's Gourmet & More (the store) - I can't find a listing online other than as a retailer for one of their suppliers. Weird. 410 S. Dean Street Englewood, NJ 07631 (201) 871-8305 Jerry's Osteria (the restaurant) - owned by the same people as the store. 50 Prospect Terrace Tenafly, NJ 07670 (201) 894-1211