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Kitchen from page 10
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2012 and 2013 with This is a Cookbook,
aimed at young adults looking to up
their cooking game, and Best Cookbook
Ever, a collection of new recipes suitable
for dinner parties, potlucks and cook-
ing to impress a date or a spouse.
The new book, Classic Recipes for
Modern People, features classic dishes
the brothers have "reinvented, rejig-
gered, reordered and recreated"
"We believe that a dish — no mat-
ter how classic and iconic — has the
ability to morph into something new
and fantastic" they say in the book's
introduction.
The cookbook includes childhood
classics, "TV dinner classics," such as
new takes on potpies and meatloaf,
French cuisine classics and more.
Their as-yet-unnamed restaurant
will be the first time the brothers have
worked together since Camp Tavor. This
summer they plan to work on menu
details while cooking at Ruschmeyer's, a
hotspot/adult camp on Long Island.
They're still looking for a location
— the restaurant will be somewhere in
Manhattan — and developing the over-
all concept, the menu and their signa-
ture recipes. They hope to open before
the end of the year.
Max has spent months working on
a pita recipe that calls for six different
flours; he thinks he's almost nailed it.
Eli says he doesn't have the tempera-
ment for baking. He prefers creating
dishes by "tasting and seasoning, tast-
ing and seasoning:'
The Sussmans want their recipes to
be fantastic, but don't aim for perfec-
tion. "I don't want to think anything
is perfect" Max said. "There's always a
way to improve a dish"
Eli said their vision for the new res-
taurant is "inspired by what we grew up
eating in Michigan, where many Middle
Eastern cultures blend together"
Though they've made their mark in
New York —they've been profiled in
numerous magazines, newspapers and
blogs — the Sussmans don't rule out a
return to Motown.
"We love Detroit and hope to be
more involved in the city in years to
come," Eli said.
❑
Modern Takes from page 10
ORCHARD MALL • WEST BLOOMFIELD, MI
ORCHARD LAKE ROAD • NORTH OF MAP
CHINESE PEOPLE
EAT HERE
Nor
SHANGRFLA
AUTHENTIC CHINESE CUISINE
MIDTOWN
4710 Cass Avenue
Detroit, Michigan 48201
UPTOWN
6407 Orchard Lake Road
(15 Mile & Orchard Lake)
313.974.7669
248.626.8585
DAILY DIM SUM &SUSHI
DAILY DIM SUM
uptownshangri-la.com
April 30 • 2015
iN
DETROIT GREEK SALAD
6 plum tomatoes, quartered
lengthwise
1/2 cup plus 1 Tbs. extra-virgin
olive oil
Kosher salt
1 % cup all-purpose flour
2 large eggs, beaten
1 /4 cup panko bread crumbs
V2 lb. feta cheese, cut into 1 1/2-inch
pieces
2 Tbs. red wine vinegar
1 head green leaf or baby red leaf
lettuce, leaves separated
1/2 cup pitted Kalamata olives
1 or 2 beets, boiled until tender,
peeled and cut into wedges
1/2 red onion, thinly sliced
1 cucumber, cut into +-inch dice
*Alt
12
spreading it evenly to the edges of
the pan. Spread the brisket evenly on
top, then cover with the remaining
potatoes. Bake until the potatoes are
tender and the top is crispy, about 11/2
hours. Let cool slightly before serving.
Preheat the oven to 375 degrees.
In a bowl, toss the tomatoes and 2
Tbs. of the olive oil and % tsp. salt.
Transfer to a rimmed baking sheet.
Roast until the tomatoes are dark
brown, have dried out on the outside
and are slightly leathery, about 45
minutes. Set aside.
Meanwhile, put the flour, eggs and
panko into separate bowls. A few at a
time, toss the feta pieces in the flour,
then coat with the eggs, and finally
coat completely with the panko, shak-
ing off the excess after each step.
Refrigerate until ready to fry.
In a blender or food processor, com-
bine half the tomatoes, 5 Tbs. of the
olive oil, the vinegar and 1/2 tsp. salt
and blend until smooth. Set the vinai-
grette aside.
In a frying pan, heat the remain-
ing 2 Tbs. olive oil over medium
heat. When the oil is hot, add the
feta and cook, turning as needed,
until golden brown on all sides,
about 3 minutes. Transfer to paper
towels to drain.
In a large bowl, toss together the
lettuce, olives, beets, onion, cucumber,
the remaining tomatoes and the vin-
aigrette. Garnish with the feta. Serve
right away.
❑