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

COFFEE FUDGE BROWNIES


DESSERT | 20 servings | 15m | ♫ I Can't Help Myself - The Four Tops
From Angela Rose


I've never been a huge fan of chocolate. Blasphemous I know. I LOVE brownies, but I don't like super sweet desserts. When you're picky about food, sometimes you just have to create something for yourself.


INGREDIENTS 
Brownies:
  1. 350 g semi sweet chocolate chips
  2. ½ cup unsalted butter
  3. ½ cup white sugar
  4. ½ cup brown sugar
  5. 2 eggs
  6. 1 tsp vanilla extract
  7. 1 cup all purpose flour
  8. 2 tbsp cocoa powder
  9. 2 tbsp instant coffee
  10. 1/2 tsp salt
  11. 1/4 tsp baking powder

Top glaze:
  1. 1 tsp instant coffee
  2. 1 tsp white sugar
  3. 1 tbsp hot water
  4. Powdered sugar to finish

PREPARATION
  1. Preheat oven to 350°F.
  2. Grease an 8x8” baking pan and overlay 2 trimmed pieces of parchment in a cross pattern.
  3. Place butter and chocolate chips in a large microwave safe bowl and melt in three 30 second increments.
  4. Once melted, mix in white & brown sugars.
  5. Add in eggs & vanilla and mix well.
  6. In a separate bowl, mix flour, cocoa powder, coffee, salt and baking soda.
  7. Slowly add dry ingredients to the butter and chocolate mixture, mixing thoroughly as you pour.
  8. Bake for 35 minutes.
  9. In a small bowl, mix the 3 ingredients for the top glaze.
  10. Once brownies are done but still in the pan, use a toothpick to poke 10-20 small holes in the top.
  11. Use a silicone basting brush to brush the top glaze on the brownies until the whole pan is covered, but not saturated.
  12. Using the parchment paper, lift the whole square of brownies onto a cooling rack.
  13. To serve, trim the hard edges off and sprinkle powdered sugar over the top.
  14. Cut into small squares. You should be able to get 6 rows by 6 columns of approximately ¾ inch by ¾ inch brownies.



BROWNIES AU CAFÉ ET AU FUDGE


DESSERT | 20 portions | 15 min. | ♫ I Can't Help Myself - The Four Tops
Par Angela Rose


Je n’ai jamais été une grande amatrice de chocolat. Je sais que c’est blasphématoire. J’ADORE les brownies, mais je n’aime pas les desserts super sucrés. Quand on est difficile en matière de nourriture, il faut parfois créer quelque chose pour soi-même.


INGRÉDIENTS
Brownies :
  1. 350 g de pépites de chocolat mi-sucré
  2. ½ tasse de beurre non salé
  3. ½ tasse de sucre blanc
  4. ½ tasse de cassonade
  5. 2 œufs
  6. 1 c. à thé d’extrait de vanille
  7. 1 tasse de farine tout usage
  8. 2 c. à table de cacao en poudre
  9. 2 c. à table de café en poudre
  10. ½ c. à thé de sel
  11. ¼ c. à thé de poudre à pâte

Glaçage :
  1. 1 c. à thé de café en poudre
  2. 1 c. à thé de sucre blanc
  3. 1 c. à table d’eau chaude
  4. Sucre en poudre pour la finition

PRÉPARATION
  1. Préchauffez le four à 350 °F.
  2. Graissez un moule de 20 cm x 20 cm et superposez en sens opposés 2 morceaux de papier sulfurisé découpés.
  3. Placez le beurre et les pépites de chocolat dans un grand bol allant au micro-ondes et faites-les fondre en trois fois, 30 secondes chaque fois.
  4. Une fois le mélange fondu, incorporez le sucre blanc et la cassonade.
  5. Ajoutez les œufs et la vanille et mélangez bien.
  6. Dans un autre bol, mélangez la farine, le cacao en poudre, le café, le sel et le bicarbonate de soude.
  7. Ajoutez lentement les ingrédients secs au mélange de beurre et de chocolat, en mélangeant soigneusement au fur et à mesure que vous versez les ingrédients secs.
  8. Faites cuire au four pendant 35 minutes.
  9. Dans un petit bol, mélangez les 3 ingrédients pour le glaçage.
  10. Lorsque les brownies sont cuits, mais toujours dans le moule, utilisez un cure-dent pour percer 10 à 20 petits trous sur le dessus.
  11. Utilisez un pinceau en silicone pour badigeonner le glaçage sur les brownies jusqu’à ce que tout soit recouvert, sans être saturé.
  12. À l’aide du papier sulfurisé, déposez le carré de brownies sur une grille de refroidissement.
  13. Pour servir, coupez les bords durs et saupoudrez de sucre en poudre.
  14. Découpez en petits carrés. Vous devriez pouvoir obtenir 6 rangées et 6 colonnes de brownies d’environ 2 cm x 2 cm.
Mark