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