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November 22, 2012 - Image 47

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-11-22

Disclaimer: Computer generated plain text may have errors. Read more about this.

SATURDAY, DECEMBER 1" 2012

high heat, put on the right amount of
salt and let it rest"
While some of the recipes are col-
laborative, others are from experiences
they had separately.
Because of different restaurant
schedules, the two weren't always in the
same room as they put ideas together.
One might make a dish, leave a note for
the other to try it, find
a new version and then
finish that off.
Amid the easy recipes
are more complicated
sections with directions
for pickling, using a
pasta machine and mak-
ing bacon.
For the anecdotal
parts of the book, the
brothers took turns,
depending on individual
attachments, stories or
tips connected to the subjects.
"The best part of being in a team
is bouncing ideas and getting instant
gratification through validation or con-
structive criticism" Eli says. "Working
with Max gives me the ability to work
with someone who's at the top of his
field while feeling comfortable because
he's my brother"
When the brothers return to
Michigan for family visits, they have
favorite restaurants to frequent — Leo's
Coney Island for Eli and Buddy's Pizza
for Max. They are the sons of artist
Lynne Avadenka and attorney Marc
Sussman.
"There is a digital version of the
book on iTunes," Eli says. "It has a lot

Doors 7pm I Showtime 8pm

of additional features and is a cool way
to bring your iPad into the kitchen and
use our cookbook. It has extra videos,
and we recorded a lot of personal sto-
ries that play.
"There are music playlists that Max
and I created, and people can download
the songs and play them while cooking.
Music is a huge component of cooking
for us. It helps pass the
time, and everyone ends
up in the kitchen sing-
ing to themselves while
they're cooking"
When the brothers
are tired from long days
in commercial kitchens,
they have different ways
of nourishing them-
selves. While Eli will
put together a sand-
wich, Max likes to pick
a restaurant from a list
of 100 he wants to try.
"We want people to use the book
to cook for themselves as well as have
parties and people over" Max says.
"Cooking brought family and friends
together for us, and we hope people use
the book to do that, too:' ❑

Eli and Max Sussman will do a
food presentation at 4 p.m. Friday,
Nov. 23, at Williams-Sonoma in the
Somerset Collection in Troy, (248)
637-0672; and at 3 p.m. Saturday,
Nov. 24, at Williams-Sonoma in
Briarwood Mall in Ann Arbor, (734)
665-1500.

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OF MEAT

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1 cup semisweet chocolate chips
1 cup heavy cream
1/2 cup unsweetened cocoa powder
1/2 cup cream cheese, at room tem-
perature
1 cup crunchy peanut butter, at
room temperature
1 cup salted peanuts, coarsely
chopped

Preheat the oven to 375 degrees.
In a food processor, pulse the gra-
ham crackers until they are uniformly
ground to the consistency of sand.
Transfer to a bowl, add the melted
butter and stir to mix well. Grease a
9-inch pie tin, and press the graham
cracker mixture into the bottom,
patting it into an even layer. Do not
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until golden brown, about 15 minutes.
Remove from the oven, and set aside
to cool completely.

Put the chocolate chips in a large
heatproof bowl. In a small saucepan,
heat the cream until just before it
begins to boil. Pour the hot cream
slowly over the chocolate chips while
whisking constantly. Add the cocoa
powder, and whisk vigorously until the
mixture is smooth. Place the chocolate
sauce in the fridge while the crust is
cooling.
In a small bowl, combine the
cream cheese and peanut butter, and
beat with a wooden spoon until well
blended. When the crust has cooled
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filling into the crust, and spread in a
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salted peanuts evenly over the top of
the chocolate. Refrigerate until chilled,
about 1 hour. Cut into wedges, and
serve right away.

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Boxed Chocolates
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Sweet essenttas

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RECIPES FROM THIS IS A COOKBOOK: RECIPES FOR REAL LIFE (OLIVE PRESS)
BY MAX SUSSMAN AND ELI SUSSMAN; © 2012

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November 22 • 2012

47

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