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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

ANCHOVY RECIPE FOR THOSE WHO DON’T LIKE ANCHOVIES


FISH & SEAFOOD | 8 servings | 15m | ♫ Gang - Anoraak, Sarah Maison
From Frédérique Legaré


I've never been a big fan of anchovies. However, I became intrigued by a method of preparing them in a way that would balance their taste. During a dinner party with friends, I decided to experiment with a recipe that has since become a favorite. It's now one of my signature appetizers.
This dish pairs well with Bourgogne Aligoté or a dry martini.


INGREDIENTS  
  1. 150g anchovy filets 
  2. 4 tbsp of your favorite olive oil 
  3. 1 tsp red chile flakes 
  4. 3 lemons
  5. French baguette

PREPARATION
  1. Place the anchovies on a small serving plate. Drizzle the anchovies with olive oil and squeeze the juice of half a lemon over them. Sprinkle chile flakes over the anchovies.
  2. Finely slice the remaining lemons into thin quarters, ensuring they are as thin as a sheet of paper and place them on the anchovies.

Note: The key to this recipe is the thinness of the lemon slices, allowing you to enjoy the anchovies on a slice of baguette with the lemon and its peel, enhancing all the flavors.




RECETTE À L’ANCHOIS POUR CELLEUX QUI N’AIMENT PAS LES ANCHOIS


POISSONS & FRUITS DE MER | 8 portions | 15 min. | ♫ Gang - Anoraak, Sarah Maison
Par Frédérique Legaré


Je n’ai jamais été une grande amatrice d’anchois. Cependant, j’ai été intriguée par une méthode de préparation qui permettrait d’équilibrer leur goût. Lors d’un souper entre ami·es, j’ai décidé d’expérimenter avec une recette qui est devenue l’une de mes favorites. C’est désormais l’un de mes hors-d’œuvre préférés. Ce plat s’accompagne à merveille d’un bourgogne aligoté ou d’un dry martini.


INGRÉDIENTS 
  1. 150 g de filets d’anchois
  2. 4 c. à table de votre huile d’olive préférée
  3. 1 c. à thé de flocons de piment
  4. 3 citrons
  5. Baguette française

PRÉPARATION
  1. Placez les anchois sur un petit plat de service. Arrosez les anchois d’huile d’olive et pressez-y le jus d’un demi-citron. Saupoudrez les filets de flocons de piment.
  2. Coupez les citrons restants en quartiers fins, en veillant à ce qu’ils soient aussi minces qu’une feuille de papier, et placez-les sur les anchois.

PS – la clé de cette recette réside dans la finesse des tranches de citron, ce qui vous permet de déguster les anchois sur une tranche de baguette avec le citron et son zeste, rehaussant ainsi toutes les saveurs.
Mark

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