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

COCONUT CHICKEN CURRY


MEAT | 4 servings | 2h | ♫ Coming Home - Leon Bridges
From Daniel Goelz


I was introduced to this recipe in elementary school. Whenever I would visit my friend Joe's house, one of his parents would always cook this. Generally, if we were planning to spend time together, I'd always be in favor of going to his house rather than mine because there was always a chance that I'd get to have this curry again. His family was kind enough to share the recipe with me when Joe and I graduated high school. It's a straightforward recipe that has always left me feeling nourished :)


INGREDIENTS  
  1. 20 deboned & skinned chicken thighs
  2. Soy sauce
  3. 1 heaped tbsp brown sugar
  4. 3-4 medium onions (or use shallots for an even better flavour)
  5. 3-4 tbsp sunflower oil
  6. 2 tsp dried basil
  7. 2 heaped tbsp curry powder
  8. 1 can coconut milk

PREPARATION
  1. Cut the meat into bite-sized strips and marinade in a generous quantity of soy sauce and the brown sugar for at least an hour or better still, refrigerate overnight.
  2. Heat a large, heavy-bottomed frying pan or wide, flame-proof casserole dish on the stove.
  3. Slice the onions and fry in oil until softened and beginning to brown at the edges.
  4. Add the curry powder to the onions and fry for another minute.
  5. Add the dried basil to the pan and then the chicken with its marinade. Stir well.
  6. Add the coconut milk to the pan and cook over a low heat until the meat is tender. If necessary, thicken sauce by either removing chicken and boiling sauce to reduce it or adding cornstarch.
  7. Serve with rice. Enjoy! This dish is easy to make ahead of time as it freezes and reheats well.





CARI POULET ET NOIX DE COCO


VIANDES | 4 portions | 2 h | ♫ Coming Home - Leon Bridges
Par Daniel Goelz


J’ai découvert cette recette à l’école primaire. Chaque fois que je visitais mon ami Joe, c’est ce que l’un de ses parents cuisinait. En général, j’étais toujours d’accord pour aller chez lui plutôt que chez moi parce que ça me laissait alors la possibilité de remanger de ce cari. Sa famille a eu la gentillesse de me donner la recette après que Joe et moi avons terminé le secondaire. C’est une recette simple qui m’a toujours donné l’impression d’être bien nourri :)


INGRÉDIENTS  
  1. 20 cuisses de poulet désossées et sans peau
  2. Sauce soya
  3. 1 c. à table comble de cassonade
  4. 3 ou 4 oignons moyens (ou des échalotes françaises pour davantage de saveur)
  5. 3 ou 4 c. à table d’huile de tournesol
  6. ¼ c. à thé de basilic séché
  7. 2 c. à table combles de poudre de cari
  8. 1 boîte de lait de coco

PRÉPARATION
  1. Coupez la viande en petites languettes et laissez-la mariner dans une généreuse quantité de sauce soya et de cassonade pendant au moins une heure au frigo (ou mieux encore, pendant toute une nuit).
  2. Faites chauffer une grande poêle à fond épais ou une large cocotte à l’épreuve des flammes sur la cuisinière.
  3. Émincez les oignons et faites-les revenir dans l’huile jusqu’à ce qu’ils aient ramolli et commencent à brunir.
  4. Ajoutez la poudre de cari aux oignons et faites revenir encore une minute de plus.
  5. Ajoutez le basilic séché, puis le poulet avec sa marinade. Remuez bien.
  6. Ajoutez le lait de coco et faites cuire à feu doux jusqu’à ce que la viande soit tendre. Si nécessaire, épaississez la sauce, soit en retirant le poulet et en la faisant bouillir pour qu’elle réduise, soit en ajoutant de la fécule de maïs.
  7. Servez avec du riz. Bon appétit! Ce plat se fait facilement à l’avance, car il se congèle et se réchauffe bien.

Mark