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Classic Recipes for Modern People: A Collection of Culinary Favorites Reimagined Kindle Edition
Classics Recipes for Modern People is the definitive collection of classic recipes that have been reinvented, rejiggered, reordered, and re-created by Max and Eli Sussman. They believe that recipes should be ever expanding and evolving, a philosophy they practice in both their professional and home kitchens. That a dish “no matter how classic and iconic—has the ability to morph into something new and fantastic.” Divided into eight sections like “Classics from Our Childhood,” TV Dinner Classics,” “Future Classics,” and “Breakfast Classics” readers will find reinvented dishes inspired by Max and Eli’s childhood in Detroit, the frozen food aisle, followers on social media, and more.
“The cookbook displays their trademark creative spin on classic dishes, featuring recipes for things like Gefilte Fish Terrine, Duck à l’Orange, and Kibbeh and Tzatziki. It’s decidedly not Kosher (see: Pork Burger with Apple Ketchup, Shellfish Shells), but it speaks to the contemporary trend of repurposing traditional Jewish foods to make them shine in a modern context.”—Tablet
“Spotlights their cooking chops and dead-on wit in equal measure . . . For the book, the brothers took a novel tack to gather recipes: crowd-sourcing for childhood culinary classics.”—The Forward
“Home cooks interested in adding to their comfort food canon will likely find some inspiration in this eye-catching collection . . . The Sussmans’ thoughtful collection is sure to jar readers from their comfort (food) zones and encourage them to branch out to incorporate new flavors and ingredients.”—Publishers Weekly
- LanguageEnglish
- PublisherWeldon Owen
- Publication dateMarch 31, 2015
- File size10627 KB
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Editorial Reviews
Review
"The cookbook displays their trademark creative spin on classic dishes, featuring recipes for things like Gefilte Fish Terrine, Duck a` l’Orange, and Kibbeh and Tzatziki. It’s decidedly not kosher (see: Pork Burger with Apple Ketchup, Shellfish Shells), but it speaks to the contemporary trend of repurposing traditional Jewish foods to make them shine in a modern context." ― Tablet Magazine
“They’re also pretty good in the kitchen. And their third tome — Classic Recipes for Modern People — spotlights their cooking chops and dead-on wit in equal measure.” ― The Forward
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
Brisket
2 lb (1 kg) beef brisket
1 Tbsp extra-virgin olive oil
Kosher salt
1 yellow onion, finely diced
1 garlic clove, minced
1 tsp firmly packed light brown sugar
1 Tbsp tomato paste
2 cups (16 fl oz/500 ml) chicken stock
Pinch of red pepper flakes
Corn bread
Olive oil spray
1 1/4 cups (61/4 oz/195 g) cornmeal
1 cup (5 oz/155 g) all-purpose flour
11/2 tsp baking powder
2 tsp kosher salt
2 Tbsp firmly packed light brown sugar
3 serrano chiles, seeded and minced
4 green onions, minced
1 1/2 cups (12 fl oz/375 g) whole milk
1/2 cup (4 oz/125 g) whole-milk yogurt
1/2 cup (4 fl oz/125 ml) extra-virgin olive oil
1 large egg, beaten
1 Tbsp extra-virgin olive oil
1 small red onion, cut into thick rounds
4 slices Gruyère cheese
Unsalted butter for frying
* Makes 4 enormous sandwiches,
1. To make the brisket, cut the meat into 1-inch (2.5-cm) pieces. In a wide pot, heat the olive oil over high heat. When the oil is very hot, add the brisket and a pinch of salt and cook, stirring, until browned, about 5 minutes. Reduce the heat to medium, add the onion, and sauté until softened and caramelized, about 7 minutes. Add the garlic, brown sugar, and tomato paste and sauté for 3—4 minutes. 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—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 until reduced.
2. To make the corn bread, preheat the oven to 375°F (190°C). Line a 9-inch (23-cm) square baking pan with parchment paper and spray with olive oil.
3. In a large bowl, stir together the cornmeal, flour, baking powder, salt, brown sugar, chiles, and green onions. In another bowl, whisk together the milk, yogurt, and olive oil. Add the milk mixture to the cornmeal mixture and fold just until the batter is blended; it will be slightly lumpy. Add the egg and fold until blended.
4. Pour the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pan to a wire rack and let cool completely.
5. Meanwhile, in a heavy frying pan, heat the olive oil over high heat. Add the onion and cook, turning once, until deeply caramelized, about 4 minutes on each side. Transfer to a cutting board and cut into 1⁄2-inch (12-mm) pieces.
6. Cut the corn bread into 4 equal pieces, then halve each piece horizontally. Place one-fourth of the braised beef on the cut side of a bottom piece of corn bread. Top with 1 tablespoon of the onion, a slice of cheese, and then the top piece of corn bread, cut side down. Repeat to make 3 more sandwiches. In a large nonstick frying pan, melt about 1 tablespoon butter over medium heat. Working in batches, fry the sandwiches, turning once and adding butter as needed, until the bread is browned and the cheese is melted, about 3 minutes on each side. Serve right away.
Product details
- ASIN : B00VGW8QAW
- Publisher : Weldon Owen (March 31, 2015)
- Publication date : March 31, 2015
- Language : English
- File size : 10627 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 266 pages
- Best Sellers Rank: #302,439 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
About the authors
Eli Sussman is the co-chef/owner of Samesa Restaurant located at 30 Rockefeller Center in Manhattan. He was previously the Executive Chef of Mile End Deli in Manhattan and Brooklyn and at Ruschmeyer’s in Montauk. He was a 2014 semifinalist for the James Beard Rising Star Chef Award and was selected as a 2012 Zagat NYC’s “30 under 30”. He has co-authored 4 cookbooks and has contributed to SAVEUR and Food & Wine. He hosts a weekly radio show on Heritage Radio Network called __theLINE where he interviews chefs and restaurateurs. He is on the NYC chef board of the hunger charity Share Our Strength and was invited to the White House during the Obama administration as part of a group of Share Our Strength chefs working to help end childhood hunger in the United States through the No Kid Hungry campaign. He has appeared multiple times on The Today Show and in Bon Appetit, Food and Wine, People, GQ, Details and more.
Michigan born and Brooklyn based chef and author.
Former Chef de Cuisine of Roberta's in Brooklyn, New York.
James Beard Semifinalist and Forbes 30 under 30, 2012.
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