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  •    Andrra
    39 Gann Road
    East Hampton
    329-3663
    Dinner nightly
    Lunch in summer

  • Eggs Benedict
        This recipe for eggs Benedict is simple.  If you prefer to not make your own hollandaise sauce, I recommend using the easy Knorr packaged version, just adding some lemon juice and a pinch of cayenne pepper to give it more flavor. You can make the sauce a few hours ahead and keep it warm over a double boiler or in a wide-mouth thermos.
    Serves four.
    1 cup hollandaise sauce
    4 English muffins, halved and toasted at last minute
    2 tsp. white or cider vinegar
    8 eggs

  •     Mother’s Day is coming and I hope you are all planning creative ways to honor and remember your mothers. Creative being the operative word here. No need to buy a card, make one! No need to buy flowers, pick some wild ones. Cook for her, fold the laundry, pull some weeds. Just about any gesture will do to show her you appreciate all she does.

  • David’s Fresh Squid With Rosemary and Balsamic Vinegar
        Serves three to four.

    11/4 lbs. squid, cleaned, with tentacles
    2 cloves garlic, minced
    2 Tbsp. olive oil
    1 Tbsp. balsamic vinegar
    2 Tbsp. fresh rosemary, chopped
    Salt and black pepper to taste

        Prepare squid by slicing bodies into rings. If the tentacles are small, use them whole, if large, divide into two or three clusters.

  •     There are a couple of springtime treats in our waters right now, often only available in spring and fall as the water temperature changes. Weakfish, also known as sea trout and by their Native American name “squeateague,” are a delicious, delicate, finely textured fish. Due to their delicacy, they must be consumed when “fresh, fresh, fresh” as Mrs. Condie Lamb instructed in the 1965 L.V.I.S. Cookbook. The name weakfish is misleading, as they are feisty fighters.

  •     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

  •    Other than the lack of rain, this spring has been beautiful. But what has amazed me the most are the hardy little herbs that survived the entire winter and are now going gangbusters in the garden.

  • Coca-Cola Brisket
        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?

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  • 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.