If David Burke, a well-known restaurateur, were to have a precocious baby chef it would be Matthew Guiffrida. His new Muse in the Harbor echoes the whimsy and quirkiness of Burke’s signature dishes: various foods shaped into lollipops, riffs on Tater Tots, tuna trios, and pork extravaganzas.
Amazing Sorrel Soup
This recipe is adapted from Patricia Wells’s “At Home in Provence.”
Serves four to six.
3 oz. fresh sorrel leaves, stemmed, washed, and dried (or you can substitute watercress)
3 Tbsp. unsalted butter at room temperature
2 Tbsp. olive oil
1/2 small onion, peeled and sliced into thin rounds
6 oz. starchy potatoes, peeled and diced
1 quart chicken or vegetable stock
1 cup heavy cream
Salt and pepper
Elaine Presby, Jennifer Landes’s mother-in-law, inherited this recipe from her Southern relatives.
1 can regular Coca-Cola
1 bottle of Heinz chili sauce
1 package of onion soup mix
4-5 lbs. brisket
Preheat oven to 500 degrees.
Place brisket in a roasting pan with a lid, lined with enough aluminum foil to cover.
Jennifer’s mother-in-law cooks her brisket with Coca-Cola. Steve puts Spanish olives on his peanut butter and jelly sandwiches. Have you ever tried extra virgin olive oil drizzled over premium vanilla ice cream? Who knew these bizarre food combinations could be so good? And who was the first genius to stick a can of beer inside a chicken carcass before grilling?
It’s confession time. Two years ago you would have found me jogging three and a half miles at least four days a week, swimming a few miles at Gurney’s twice a week, and attending frequent yoga classes. But working as a chef is tiring and I’m gettin’ old. I slacked off on the exercise and the pounds crept up on me. This is all it took to lead me to my current status as a person with hypertension: a 15-pound weight gain and sheer laziness.
Dr. Oz Shake
This recipe is based on one I saw Dr. Oz make on his daytime TV show. There, I admitted it, I watched TV in the daytime. That’s why I need to diet.
1/2 cup low-fat milk
1/2 cup ice cubes
2 tsp. peanut butter
1 generous handful fresh spinach leaves
1 serving protein powder
I don’t know a lot about beer but when I heard Rowdy Hall was having its 10th annual beer dinner, celebrating local recipes and foods of the East End paired with local beers, I couldn’t resist.
If the end of summer Shoe Inn warehouse sale is the siren call to all women, then surely the Rowdy Hall beer dinner is the same for all men. Or as one of the few women attending remarked upon surveying the room, “I’ve never seen so many seated men, and so well behaved!”
Irish food is dreadful.
Remoulade is a spicy Creole mustard dip or sauce that goes beautifully with fish, rice balls called “cala,” or with crab meat, vegetables, and chicken. It can contain any combination of horseradish, garlic, pickles, finely diced celery, and onion, Tabasco, whatever you wish. Here is my version.
Makes one cup.
1/2 cup nonfat Greek yogurt
1/4 cup Vegenaise
1/4 cup finely diced celery
1/4 cup finely diced sweet onion
Dash of hot sauce
The following is excerpted from Laura Donnelly's restaurant review in this week's Star. More ideas for meals on the go can be found in the Star's Restaurant Guide: easthamptonstar.com/restaurants.
It's Columbus Day weekend AND the Hamptons International Film Festival is on the East End so I know all of you ladies and gentlemen and black-clad cinephiles want to know where to eat. With movies being shown in 6 locations from Southampton to Montauk your dining options are plentiful.