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  1. Relish now has a website: http://relishsparkill.com
  2. Jerry went there for lunch Monday, after reading the review - the place was almost empty. But, I'm sure it won't stay that way. I'm a little sketchy here on the details, but here goes: He started with duck and morel ravioli in a wild mushroom consomme. The wrapping was thin and delicate, the duck meaty and tender, and I suspect the bowl was drained clean! I've been racking my brains to remember what the main course was, but I'm coming up empty. I'll post more tomorrow. But the coup de grace was dessert - mango wrapped in sweetened risotto, served in a blood orange puree. He wanted to go back today, to try a short rib dish mentioned in the review, but they were closed. More info coming tomorrow!
  3. beachcove

    Seared Scallops

    We've had good results doing scallops this way: Mince up about an inch or so of ginger, melt a big knob of unsalted butter in a large non-stick skillet, and add the ginger and scallops at the same time. Depending on the size of your scallops (we usually do pretty big ones), cook them for about 2 minutes per side. The ginger, butter, and scallop juices will combine to make a beautiful caramel-colored glaze, and the flavor is something much greater than the simplicity of the ingredients would imply.
  4. They are great! One of the few things on TV, shows included, that actually make me laugh. Never tried a Quiznos sub myself, I don't think there are any around here. JohnnyH, are they that bad? Beware of paper cuts!
  5. Right you are, JPR54_. I always get those businesses on the border confused. I am glad that you agree with me about the counter staff. A friend of mine told me tonight that there are actually two women who work the counter there, and while he wouldn't characterize them as outright rude, he does say that they are "weird," and avoids asking them questions for that reason. Sad.
  6. There is a place in Bogota that I always resort to in times of dire need - their fruits and vegetables are always impeccable looking and delicious. BUT - the woman who runs the place (may be the owner?) is a shrew beyond belief. Don't try asking her for anything organic - she's likely to snap your head off at the neck. Well, with reservations, here is their website: http://www.juliosfruit.com Click on "contact us" for address, phone number, and hours.
  7. Allegedly arson by the business owner next door: http://www.northjersey.com/page.php?qstr=e...3ZxZWVFRXl5Mw== Sorry, the link won't take you directly to the story - click on the local news tab on the left, and you'll find it.
  8. I think I read somewhere that James Beard's favorite sandwich was peanut butter, mayonnaise, and raw onion. Sounding pretty good about now!
  9. beachcove

    Shrimp Bisque

    Lucky you! Are these the really small ones I've heard so much about, but never tasted?
  10. Susan, I am so with you! Our cottage in Maine is a 325-mile trip, and the place probably won't be habitable temperature-wise until April. I've really looked forward to your reports from the cabin. One question - do you have an outhouse, or an inside toilet? I'm trying to think of provisions I'll bring up with us this spring, and as usual all I can think of right now is bacon. Nueske's bacon.
  11. I've never been there, but wow! That menu is like a time warp leading directly to the 1970's. I bet you'll have a fabulous time. (Is this one one of those scary-looking places right by Route 17?)
  12. beachcove

    Heirloom Recipes

    You are so lucky to have that Fifi! I have no recipes like that to share. I wish I did.
  13. Cheftoad, that's great! I had completely forgotten this, but when my friend and I were in grammar school, she used to love the tuna salad sandwiches I made. Neither of us like any other fish. It might be the perfect thing! All the suggestions here have just been great, and will be much appreciated. I'm going to send her this link, and report back to you all on how her experiment is going. She's really going to love the fact that so many of you took an interest in her situation.
  14. Pea soup from Mendy's. Then a big salad.
  15. Had dinner tonight with a dear friend who has been a vegetarian for about 20+ years. To my total astonishment, she expressed an interest in starting to eat the odd bit of meat occasionally. She seems to have acquired the idea that it will help her mental functioning. I was secretly delighted, but didn't want to push her either way. I asked her if there was any meat she remembered enjoying, and the first word out of her mouth was BACON!! I could have cried. I was so proud. She's been in getting in training by eating scrambled eggs... She thought she might just go totally nuts and try to eat a cheeseburger, but I'm not so sure that's a good idea. I would love to be able to recommend some dishes, strategies, etc. for her. Can you guys help?
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