A family of foodies: Marc Sussman, Eli Sussman, Lynne Avadenka and Max
Sussman at home in Huntington Woods.
Kitchen from page 8
quickly. After he graduated, he moved
to Los Angeles and worked in advertis-
ing for five years. When he decided he
wanted to return to cooking, Max con-
vinced him to move to New York where
he quickly found a job as prep cook at
Mile End Deli. Within a few years, he
was executive chef, running two restau-
rants in Manhattan and Brooklyn.
Eli was a James Beard Awards semi-
finalist for Rising Star Chef of the Year
and was one of Zagat New York's "30
Modern
Takes On
Traditional
Fare
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Max and Eli Sussman recommended
two recipes in particular from their
new book, Classic Recipes for Modern
People. The Brisket & Potato Kugel
recipe combines two Jewish classics,
and the Detroit Greek Salad updates a
classic from their hometown.
BRISKET & POTATO KUGEL
Brisket:
1 Tbs. extra-virgin olive oil
2 lb. beef brisket, cut into 1-inch
pieces
Pinch of kosher salt
1 yellow onion, finely diced
1 garlic clove, minced
1 tsp. firmly packed light brown
sugar
1 Tbs. tomato paste
2 cups chicken stock
Pinch of red pepper flakes
Potatoes:
1 /3 cup vegetable oil
Kosher salt
3 lb. russet potatoes, peeled and
cut into 2-inch pieces
1 yellow onion, minced
7 large eggs, beaten
1 tsp. freshly ground pepper
under 30."
The Sussmans' first cookbook,
Freshman in the Kitchen, was published
in 2008 while they were still in college.
"The point was to talk to an audience
who had even less experience than we
did. They wanted to cook, but didn't
know anything about it:' Max said.
"It was about as intro as you could
get:' Eli added. "We actually talked
about how to boil pasta"
Their debut book was followed in
Kitchen on page 12
Prepare brisket: In a wide pot, heat
the olive oil over high heat. When the
oil is very hot, add the brisket and
salt and cook, stirring, until browned,
about 5 minutes. Reduce the heat to
medium, add the onion, and saute
until the onion is softened and cara-
melized, about 7 minutes.
Add the garlic, brown sugar and
tomato paste and saute for 3 to 4 min-
utes. Add the stock and red pepper
flakes and bring to a simmer. Reduce
the heat to low, cover, and simmer
until the meat is falling apart and
tender, 2 to 3 hours. Add water if the
pan begins to dry. The meat should be
just barely covered with liquid when it
is ready. If there is too much liquid at
the end, transfer the liquid to a small
saucepan and simmer over medium-
high heat until reduced. Set the brisket
aside.
Pour the vegetable oil into a 9- by
13-inch pan and place it in the oven.
Preheat the oven to 375 degrees.
Prepare potatoes: Meanwhile, bring a
large pot of salted water to a boil over
high heat. Add the potatoes and cook
for 3 minutes. Drain in a colander and
rinse under cold running water.
Working in batches, pulse the pota-
toes in a food processor, leaving them
slightly chunky, with pieces no larger
than 'A inch. (Be careful not to over-
process or they will be gluey.) Transfer
to a large bowl and add the onion,
eggs, 1 Tbs. salt and the pepper.
Remove the pan from the oven and
spoon in half of the potato mixture,
Modern Takes on page 12