SSTUDIO COOKBOOK
2023 HOLIDAYS



Sides
  1. No Knead Cheese Bread
  2. The GOAT Cheese
  3. The Best Rice Ever (Seriously)
  4. Toasty Figs

Soups
  1. Cream of Cauliflower and Parsnip with Pan-Fried Scallops and Pancetta Garnish
  2. Broccoli Feta Soup
  3. Roasted Red Pepper & Gouda Soup
  4. Sweet Potato Carrot Soup

Vegetables
  1. Dakos
  2. Winter Tabouleh Salad
  3. Nonna's Stuffed Artichoke Alla Cellolese
  4. Miso Butter Onions
  5. Bubbe's Laktacular Latkes
  6. Dauphinois Potatoes

Pasta
  1. Pasta Déjà Vu
  2. Mascarpone Pasta
  3. Adulting alla Carbonara
  4. Lorighittas with Ragù
  5. Spicy Salsiccia Pasta
  6. Linguini Aglio e Olio
  7. Cheese Wiz Mac
  8. SSausage Rapini
  9. Cam’s Bolognese

Fish & Seafood
  1. Anchovy Recipe for Those Who Don't Like Anchovies
  2. Mama V's Tuna Tartare
  3. Insalata di Mare di Simona e Maria
  4. Honey Salmon with Carrots
  5. Cod alla Bordello
  6. Better than Emily Mariko's Salmon Bowl

Meat
  1. Pad Thai
  2. Korean Oven Baked Chicken
  3. Korean Spicy Pork and Vegetables Over Rice (Jeyuk-deopbap)
  4. Kongnamul Bulgogi aka KongBul
  5. Valentine's Day Chicken Wings
  6. Turkey Scaloppine with Lemon-Caper Sauce
  7. Coconut Chicken Curry
  8. Fashion-Forward Chic Diva-Licious Sloppy Joes
  9. 3 Eggs

Desserts
  1. Coffee Fudge Brownies
  2. Best Brownies Ever
  3. Miso Dark Chocolate Oatmeal Cookies
  4. ♡ Baked Vegan Doughnuts ♡
  5. Huey’s Spicy & Chewy Gingerbread Cookies
  6. Pouding Chômeur
  7. The Best (Holiday) Banana Cake
  8. Raw Raspberry Cashew Cake
  9. Greek Yogurt Lemon Blueberry Cake
  10. Key Lime Pie
  11. Lemon Tiramisu

Drinks
  1. Guns N' Roses
  2. Handle With Care cocktail
  3. Zia’s Caffè Corretto

Dog Treats
  1. Jack's Peanut Butter Biscuits
  2. Pupperrific Pumpkin Biscuits



♫ Playlist ︎

A note from Cam —

We are releasing this cookbook as a way to celebrate the holidays together. In the midst of our busy lives, the holidays serve as a reminder to pause, be present and express gratitude for the simple joys that surround us.

Regardless of what the news says, there is so much love in the world and this team is a great testimony of that. Despite the many hurdles that we've had to overcome this year, we've always managed to stay kind and relentlessly support one another, even when we were most tired. The understanding and compassion that we all exude on a daily basis is one of the many things that makes this team so special. I am grateful for the grace and kindness that this team has shown me this year and for the love you all have spread.

Whether it's the warmth shared through daily laughter or the joy of gathering together for a meal, let us cherish these moments and carry them through with us to next year.

I’d like invite us all to cheers to our hard work this year and to the love that we've spread and want to take this opportunity to share with you a reflection that has guided me this year. Whenever I feel unsure about the future, I turn to look at the past to see how far I've come. And when I look at how far this team has come over the 10 years I've known it, I know that we'll be just fine in whatever our next chapter is.

Thank you, and happy holiday to you all.




Mark

ADULTING ALLA CARBONARA


PASTA | 2 servings | 45m | ♫ Città vuota - Mina
From Jani Autio


Long days at the office. Commute. Responsibilities. Kids.... oh kids. All the things the world expects of us... and we haven't even tackled cooking.
    In the last few years, my partner and I were searching for the perfect, cheap, quick, aaaand filling dinner for the modern adult. Our quest concluded at the land of Carbonara. Simple ingredient list, short cooking time, and delicious flavor. All of our boxes were ticked. The frustration of late evening cooking; gone! Get bent Uber Eats.
    We went through many different versions of this recipe and kept making small tweaks to it (reduce black pepper by .3g for example). Here is the latest version of this sultry feast. I hope you enjoy it as much as we do.
    Song choice because 1. it's Italian and 2. because it's a banger, just like this dish.


INGREDIENTS  
  1. 125g guanciale, roughly chopped (can substitute with smoked bacon or pancetta, so long as there's enough fat)
  2. 20g pecorino Romano, finely grated (can substitute with parmigiano Reggiano)
  3. 2 eggs (make em' free range and organic if you can)
  4. 210g pasta, al dente (spaghetti)
  5. 1.7g black pepper, freshly ground
  6. 1 garlic clove (optional)

PREPARATION
  1. Cook pasta in a pot. Boil water, add pasta, and 5g of kosher salt for each liter of water.
  2. Remove the skin from guanciale - chop it up roughly into .5cm chunks.
  3. Add a cold pan to stovetop (medium-high heat).
  4. Add guanciale to pan.
  5. Smash the garlic and add to pan (optional).
  6. Grind black pepper, add to pan.
  7. Crack the eggs into a small bowl (if you're feeling naughty, add an additional egg yolk).
  8. Add pecorino Romano to small bowl.
  9. Whisk the eggs and cheese until combined.
  10. Remove garlic from pan when guanciale has plenty of color.
  11. Turn the pan heat off.
  12. Transfer the pasta and some water into the pan.
  13. Add more water to stop the frying (a small ladle or two should suffice).
  14. Flip the pan a few times to incorporate erryting.
  15. When you can't hear a frying sound, add the egg and cheese mixture to pan.
  16. Toss the food in the frying pan until erryting is fully incorporated (if the mixture makes a sound familiar to most of us, then you've got it).
  17. Plate and finish with more pepper and pecorino Romano. Voila. Buon appetito!

P.S. If you've got some fresh bread, feel free to scrape the frying pan clean of the leftover sauce. If you've got no shame, a finger will do.





LA VIE D’ADULTE ALLA CARBONARA


PÂTES | 2 portions | 45 min. | ♫ Città vuota - Mina
Par Jani Autio


Les longues journées au bureau. Le trajet domicile-travail. Les responsabilités. Les enfants... oh les enfants. Tout ce que le monde attend de nous... et on n’a même pas abordé la question de la cuisine.
Ces dernières années, ma tendre moitié et moi avons cherché le souper parfait, bon marché, rapide et rassasiant pour l’adulte moderne. Notre quête s’est achevée au pays de la Carbonara. Une liste d’ingrédients simple, un temps de cuisson court et une saveur délicieuse. Ça répondait à tous nos besoins. Finie la frustration de cuisiner tard le soir! Adieu, Uber Eats.
On a réalisé de nombreuses versions de cette recette et y avons apporté de petites modifications (réduire le poivre noir de 0,3 g, par exemple). Voici la dernière version de ce sensuel festin. J’espère que vous l’apprécierez autant que nous.
Le choix de cette chanson s’explique ainsi : premièrement, parce que cest italien et deuxièmement, parce que c’est un hit, tout comme ce plat.


INGRÉDIENTS
  1. 125 g de guanciale, grossièrement haché (vous pouvez le remplacer par du bacon fumé ou de la pancetta, mais veillez à ce qu’il y ait suffisamment de gras).
  2. 20 g de pecorino romano, finement râpé (peut être remplacé par du parmesan)
  3. 2 œufs (si possible, des œufs bio de poules en liberté)
  4. 210 g de pâtes, al dente (spaghetti)
  5. 1,7 g de poivre noir fraîchement moulu
  6. 1 gousse d’ail (facultatif)

PRÉPARATION
  1. Faites cuire les pâtes dans une casserole. Faites bouillir l’eau, ajoutez les pâtes avec 5 g de sel cachère par litre d’eau.
  2. Retirez la peau du guanciale et hachez-le grossièrement (en morceaux de 0,5 cm).
  3. Mettez une poêle froide sur la cuisinière (à feu moyen-vif).
  4. Ajoutez le guanciale à la poêle.
  5. Écrasez l’ail et ajoutez-le à la poêle (facultatif).
  6. Moulez le poivre noir et ajoutez-le à la poêle.
  7. Cassez les œufs dans un petit bol (si vous vous sentez d’humeur coquine, ajoutez un jaune d’œuf supplémentaire).
  8. Ajoutez le pecorino romano à un petit bol.
  9. Fouettez les œufs et le fromage jusqu’à ce qu’ils soient combinés.
  10. Retirez l’ail de la poêle lorsque le guanciale est bien coloré.
  11. Éteignez le feu.
  12. Faites glisser les pâtes et un peu d’eau dans la poêle.
  13. Ajoutez de l’eau pour arrêter la friture (une ou deux petites louches suffisent).
  14. Remuez la poêle plusieurs fois pour tout incorporer.
  15. Lorsque vous n’entendez plus le bruit de la friture, ajoutez le mélange d’œufs et de fromage dans la poêle.
  16. Mélangez les aliments dans la poêle jusqu’à ce que tout soit entièrement incorporé (si le mélange fait un bruit familier à la plupart d’entre nous, alors vous réussi).
  17. Terminez en ajoutant du poivre et du pecorino romano. Voilà. Buon appetito

PS – Si vous avez du pain frais, n’hésitez pas à racler la poêle pour enlever les restes de sauce. Si vous n’avez pas honte, un doigt suffira.
Mark