metro LE SALE SAL E SALE SALE SAL LE SALE SALE SALE L A GUYS N GALS 20% OFF LE Thurs. April 30th - Sunday May 3rd . *Excludes special orders 248.851.1260 f LE E SAL Thurs. 10-8 • Fri. 10-6 Sat. 10-5:30 • Sun. 12-4 LE A LE 4 DAYS ONLY ENTIRE STORE LE E Kitchen from page 10 ALE SA r/ LE SALE SAL E SAL E SALE SALE SAL ALE SA LE SALE SALE SALE 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. ❑