Sneak Peek: A New Cookbook From the Sussmans

 

Some cookbooks are filled with recipes that are destined to become instant classics. Others are brimming with inventive new ideas. The new cookbook from brothers Max and Eli Sussman has both – plus jokes.

 

In Classic Recipes for Modern People, Max and Eli, both professional chefs, take a fresh look at all the standards. From frank and beans (this time with creamy white beans and flavorful chorizo) to meatloaf (made with spiced lamb and served with curried potatoes), nothing is deemed too sacred to be tweaked a bit or totally revamped. “We think that any dish – no matter how classic and iconic – has the ability to morph into something new,” they write. On top of that, the Sussman’s signature sense of humor shines through in hilarious anecdotes and relatable notes throughout the book. (“Show us something that isn’t tasty when rolled into a ball, breaded, and deep-fried and we’ll give you a $2 bill made entirely of real money,” they wager in one recipe.)

 

So, what classic recipe would you like to see them reinvent? Leave your suggestion in the comments below and we’ll challenge the Sussman Brothers to share their best ideas for your recipes on our blog next week.

 

In the meantime, preorder the book (out next week) and get a sneak peek with these three creative takes on the classics.

 

 

Corn Bread & Brisket Patty Melt

Makes 4

 

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

 

1. 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.

 

 

 

Gran’ a’ slama Breakfast

Makes 4

 

WAFFLES

3 cups (15 oz/470 g) all-purpose flour

1/4 cup (2 oz/60 g) sugar

1 Tbsp ground cinnamon

4 tsp baking powder

1/4 tsp kosher salt

2 large eggs

2 cups (16 fl oz/500 ml) whole milk

1/2 cup (4 fl oz/125 ml) vegetable oil

1 tsp each pure vanilla extract and

almond extract

 

SAUSAGE

1 1/2 lb (750 g) ground pork

Leaves from 2 fresh thyme sprigs

Leaves from 2 fresh rosemary sprigs

1 garlic clove, minced

1 tsp each dried sage and onion powder

2 large eggs, beaten

1/2 cup (3/4 oz/20 g) panko bread crumbs

1 Tbsp Worcestershire sauce

 

 

PEACH COMPOTE

3 peaches, pitted and cut into 1-inch

(2.5-cm) pieces

1 cup (8 oz/250 g) sugar

1 Tbsp vegetable oil, plus more for

waffle iron

8 strips bacon

8 large eggs

 

To make the waffle batter, in a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt. In a bowl, whisk the eggs until blended, then whisk in the milk, vegetable oil, and vanilla and almond extracts. Pour the milk mixture into the flour mixture and whisk until blended. Cover and refrigerate for at least 1 hour but preferably overnight.

 

To make the sausage, in a large bowl, combine the pork, thyme, rosemary, garlic, sage, onion powder, eggs, panko, and Worcestershire. Mix gently with your hands just until combined; you don’t want to overwork the meat. Shape into 4 patties, place on a plate, cover, and refrigerate until ready to cook.

 

To make the peach compote, in a saucepan, combine 1⁄2 cup (4 fl oz/125 ml) water, the peaches, and the sugar and bring to a simmer over medium heat. Reduce the heat to low and cook until the peaches break down and the liquid evaporates, about 30 minutes. The mixture should be soft and jamlike. Remove from the heat.

 

Preheat the oven to 350°F (180°C). Preheat your waffle iron, then brush the top and bottom plates with oil. Following the manufacturer’s directions, ladle some batter (usually 1⁄2—1 cup/125—250 ml, depending on the size of the waffle iron) onto the bottom plate just to cover, then close the lid. Cook the waffle until crisp and golden; the timing will depend on your iron. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. You should have 8 waffles.

 

In a nonstick frying pan, cook the bacon over medium heat until crispy, 3—4 minutes per side. Transfer to paper towels to drain.

 

In another nonstick frying pan, heat the 1 tablespoon vegetable oil over medium-high heat. Add the sausage patties and cook, turning once, until crispy and browned, about 3 minutes on each side. Transfer to a plate and cover with aluminum foil.

 

Wipe out the bacon pan with paper towels. Set the pan over medium heat. Carefully crack 4 of the eggs into the pan and cook until the whites are just set, about 3 minutes for sunny-side up, then transfer to a plate. Repeat with the remaining 4 eggs.

 

Remove the waffles from the oven. To assemble each sandwich, place 1 waffle on a plate. Top with 1 sausage patty, 2 strips of bacon, 2 fried eggs, and a large dollop of the peach compote. Then top with another waffle. Serve right away.

 

 

 

Tomato Tart with Arugula Salad

Serves 4 to 6

 

PASTRY DOUGH

2 1/2 cups (12 1/2 oz/390 g) all-purpose flour

1 tsp kosher salt

1/2 tsp sugar

1 cup (8 oz/250 g) cold unsalted butter,

cut into small pieces

1/4 cup (2 fl oz/60 ml) ice water,

plus more if needed

 

TOMATO TART

3 or 4 large heirloom tomatoes,

sliced 1/4 inch (6 mm) thick

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

2 1/2 oz (75 g) fresh goat cheese,

at room temperature

1 1/2 cups (12 fl oz/380 ml) heavy cream

1 tsp chopped fresh thyme

SALAD

1/4 cup (2 oz/60 g) oil-packed sun-dried

tomatoes, drained

1/4 cup (2 fl oz/60 ml) balsamic vinegar

1/2 cup (4 fl oz/125 ml) extra-virgin olive oil

1 tsp kosher salt

1/4 tsp freshly ground pepper

1 cup (6 oz/185 g) cherry or grape tomatoes,

halved and/or quartered, or 1 heirloom

tomato, cut into 1/2-inch (12-mm) pieces

2 cups (2 oz/60 g) baby arugula

 

 

In a food processor, combine the flour, salt, and sugar and pulse to combine. Add the butter and pulse until the butter chunks are pea size. Slowly add the ice water and pulse until the dough comes together. Squeeze the dough between your fingers; it should stay together rather than crumble apart. If it does crumble, add a little more water.

 

Turn the dough out onto a lightly floured work surface, knead the dough a few times until it comes together, then shape it into a rectangle. Wrap with plastic wrap and refrigerate for at least 30 minutes. You can make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 1 month. If the dough is frozen, let it thaw in the refrigerator for 1 day before using.

 

On a lightly floured work surface, roll out the dough into a rectangle about 1⁄4 inch (6 mm) thick and slightly larger than a rimmed baking sheet. Fold the dough into quarters, transfer it to the baking sheet, unfold it, and press it into the corners of the pan. Crimp edges, if desired, and refrigerate for at least 30 minutes before using.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

 

To make the tart, place the tomato slices in a single layer on the prepared baking sheet. Sprinkle with salt and drizzle with the olive oil. Roast until just browned on the edges, 15—20 minutes. Transfer the tomatoes to the refrigerator to cool. Reduce the oven temperature to 350°F (180°C).

 

Remove the dough-lined pan from the refrigerator. In a small bowl, stir together the goat cheese, cream, and a pinch each of salt and pepper. Spread the cheese mixture evenly over the dough, extending it to the edges. Arrange the cooled tomatoes on top, spacing them evenly, and sprinkle with the thyme. Bake until the crust is golden brown, 25—30 minutes.

 

Meanwhile, make the salad: In a food processor or blender, combine the sun-dried tomatoes, vinegar, olive oil, salt, pepper, and 2 tablespoons water and purée until mostly smooth. In a bowl, toss the cherry tomatoes and arugula with the vinaigrette to taste.

 

Garnish the hot tart with the salad, cut the tart into pieces, and serve.