Last week we gave you a sneak peek at the newest cookbook from chef-brothers Max and Eli Sussman. The book, Classic Recipes for Modern People, takes on all the old traditions (think: fancy French omelet) and transforms them into something new (see: an omelet made of hash browns).
In this spirit, you asked them to take a second look at some of your standbys. Here are their best ideas for all your favorites.
Peanut Butter & Jelly Sandwich
– from @patsymar1 on Twitter
Max: Well, one thing that I’ve actually done is to make a PB&J smoothie with peanut butter, jam, orange juice and then some milk or soy milk. It tastes like an awesome drinkable PB&J. It’s not exactly one of those “healthy smoothies” but I can tell you that it’s delicious.
Eli: Hey, didn’t I recently text you and say that I had mixed tahini and pomegranate molasses and that it tasted like a better PB&J? Yeah, I did! This is something I was messing around with as a dessert at Mile End. I loved it. It was puff pastry filled with a sweetened tahini sauce, sort of a tahini cream, it had pomegranate molasses drizzle don top. It tasted JUST like peanut butter and jelly.
Arroz Con Pollo
– from Deanna Hudson Mooring on Facebook
Max: We actually did this in the book! We tried to reinvent one of the most standard dishes you could possibly imagine—chicken and rice. It doesn’t really get more basic than that. So, when were brainstorming, we thought there was another thing that needed an update – arancini. Sometimes it’s good, sometimes it’s dry and tasteless. So, we made a great arroz con pollo—we packed a bunch of flavor into the rice and then shredded the chicken—and then breaded and fried it. It’s basically the best of both worlds.
Eli: In the book we suggest serving it with a salsa verde mayonnaise, but it would be really good with your favorite hot sauce, too.
Fettuccini Alfredo
– from Lisa Mcfarland on Facebook
Max: A long time ago when I did a short stint as a vegan, I did a vegan fettuccini alfredo that was probably one of my best vegan discoveries. I used tahini as the base of the sauce and mixed that with lemon juice. It was actually really, really good. There are only 2 or 3 ingredients and it’s really straightforward.
Eli: I don’t actually eat very much fettucini alfredo. It kind of makes me think of Olive Garden and it’s usually too wet for me. But, I always that that you could use that to your advantage if you packed fettuccini alfredo into a casserole dish, covered it with cheese and breadcrumbs, and baked it like a casserole. It wouldn’t dry out and it would be really nice and rich. I mean, if you put enough cheese on anything it will be delicious.
Chicken Pot Pie
– from Marsha Saenz-Jones on Facebook
Max: I love the rabbit pot pie we did in the book.
Eli: We just thought that the chicken pot pie is pretty much set in stone. Swanson’s has really cornered the market. Honestly, I have eaten a frozen, TV dinner pot pie before and its actually kind of good. But it’s not something to be proud of. For me, putting the rabbit in automatically made it super classy. It was switching it up just enough to get away from the frozen-meal stigma.
Strawberry Shortcake
– from @gratefulbaking on Twitter
Eli: Oh, this is a good one. I know exactly how I’d do this: Instead of making a shortcake, I’d make shortbread cookies, and then put strawberry ice cream in between them. Strawberry shortcake ice cream sandwich. Done.
Max: Yeah, you could even make it better by buying vanilla ice cream and stirring in fresh strawberries to sort of DIY your ice cream. Or go crazy and make strawberry ice cream from scratch. That’s one of the best things ever.
1 comment
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