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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

BETTER THAN EMILY MARIKO’S SALMON BOWL


FISH & SEAFOOD | 1 serving | 1h | ♫ West Coast - OneRepublic
From Jacqueline Sio


Can take the girl out of the West Coast but can't take the West Coast out of the girl.


INGREDIENTS  
  1. Frozen A-grade salmon
  2. Salmon roe (ikura)
  3. Tobiko
  4. Rice/grains/leafy greens of base choice
  5. Cucumber
  6. Takuan – Japanese yellow pickled radish (store bought)
  7. Japanese furikake seasoning
  8. Mirin
  9. Light soy sauce
  10. Ginger
  11. Garlic
  12. Honey
  13. Agave/maple syrup

PREPARATION
  1. Cut defrosted salmon into bite-size cubes.
  2. Combine mirin, honey, light soy sauce, minced ginger and grated garlic into a sauce.
  3. Pour and mix with salmon.
  4. Marinate in fridge for 30 minutes to 1 hour.
  5. Slice Japanese yellow pickled radish, cucumbers, and any vegetables of choice.
  6. Cook any grains of choice or leafy greens as base. I used Korean microwavable purple rice (I bought mine at MTLKFOOD on Saint Catherine).
  7. Once salmon is marinated to taste, assemble all the ingredients together, sprinkle Japanese Furikake, and put as much salmon roe and tobiko as you wish!! Ultimate bougie, healthy, and comforting salmon poke bowl! Wayyyy better than Emily Mariko's :P




BOL AU SAUMON MEILLEUR QUE CELUI D’EMILY MARIKO


POISSONS & FRUITS DE MER | 1 portion | 1h | ♫ West Coast - OneRepublic
Par Jacqueline Sio


On peut sortir la fille de la côte ouest, mais on ne peut pas sortir la côte ouest de la fille.


INGRÉDIENTS
  1. Saumon surgelé de qualité A
  2. Œufs de saumon
  3. Tobiko
  4. Riz, grains ou légumes-feuilles, au choix
  5. Concombre
  6. Takuan (radis jaune japonais mariné, acheté en magasin)
  7. Assaisonnement japonais furikake
  8. Mirin
  9. Sauce soya légère
  10. Gingembre
  11. Ail
  12. Miel
  13. Agave ou sirop d’érable

PRÉPARATION
  1. Coupez le saumon décongelé en petits cubes.
  2. Mélangez le mirin, le miel, la sauce soya légère, le gingembre haché et l’ail râpé pour former une sauce.
  3. Versez sur le saumon et mélangez.
  4. Laissez mariner au réfrigérateur pendant 30 minutes à 1 heure.
  5. Tranchez les radis jaunes japonais marinés, les concombres et les légumes de votre choix.
  6. Faites cuire les céréales de votre choix ou des légumes-feuilles comme base. J’ai utilisé du riz violet coréen qui se cuit au micro-ondes (acheté chez MTLKFOOD sur Sainte-Catherine).
  7. Une fois le saumon mariné à votre goût, assemblez tous les ingrédients, saupoudrez de furikake japonais et ajoutez autant d’œufs de saumon et de tobiko que vous le souhaitez! Le poké au saumon le plus chic, sain et réconfortant de tous les temps! Bien meilleur que celui d’Emily Mariko :P
Mark

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