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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

DAUPHINOIS POTATOES


VEGETABLES | 6 portions | 1h | ♫ Aristocrate -  Heuss L’enfoiré
From Alexandra Marquis


After spending several weeks perfecting a gratin of nobility capable of impressing my French in-laws (who are quite elitist when it comes to gastronomic classics), I must say that I made every possible mistake along the way. So here is my foolproof recipe. Long live the gratin!


INGREDIENTS 
  1. 1 kg potatoes
  2. 350 ml heavy cream
  3. 350 ml milk
  4. 1 clove garlic
  5. S&P
  6. A pinch of nutmeg (or more for a richer flavor)

PREPARATION
  1. Peel (or not, it’s up to you) the potatoes and cut them into aristocratic slices, approximately 3mm thick.
  2. With great respect to their status, dry the slices with a clean kitchen towel.
  3. Season the slices generously with salt and pepper and massage them in a bourgeois manner to evenly coat them.
  4. Place the royal roots in a saucepan, adding in the nutmeg, milk and cream. Bring to a boil then reduce heat.
  5. Halfway through cooking (about 15 minutes), preheat the oven to 360°F.
  6. Finish boiling your potatoes while keeping a close eye on the pot. We know what happens to unwatched boiling milk - Off to the dungeons!
  7. When the potatoes are ready to make their début into high society, transfer the mixture to a gratin dish rubbed with garlic.
  8. Bake until the top has reached your preferred level of browning. Bon Appétit your majesty! 




GRATIN DAUPHINOIS


LÉGUMES | 6 portions | 1 h | ♫ Aristocrate -  Heuss L’enfoiré
De Alexandra Marquis


Ayant passé plusieurs semaines à fignoler un gratin d’une noblesse capable d’impressionner ma belle-famille française (fort élitiste en matière de classiques gastronomiques), je dois dire que j’ai commis toutes les erreurs possibles en chemin. Voici donc ma recette à l’épreuve des nul·les. Le gratin est mort, vive le gratin!


INGRÉDIENTS
  1. 1 kg de patates
  2. 350 ml de crème liquide
  3. 350 ml de lait
  4. 1 gousse d’ail
  5. Sel et poivre
  6. Muscade (une pincée, ou plus pour une saveur riche)

PRÉPARATION
  1. Épluchez (ou non, c’est vous qui gouvernez) les patates et tranchez-les en aristocratiques lamelles d’environ 3 mm.
  2. Asséchez-les avec tout le respect dû à leur rang avec un torchon propre.
  3. Salez et poivrez bien les tranches et massez-les bourgeoisement pour bien les aromatiser.
  4. Déposez les royaux tubercules dans une casserole à laquelle vous ajouterez la muscade, le lait et la crème.
  5. À mi-cuisson (environ 15 minutes), préchauffez le four à 180 °C (360 °F).
  6. Laissez cuire en surveillant bien (on sait ce qui arrive au lait qui bout : au cachot!)
  7. Lorsque les patates sont prêtes à faire leur entrée dans la haute société, placez l’appareil dans un plat à gratin frotté à l’ail.
  8. Gratinez au four à la demande. Bon appétit, votre majesté!
Mark

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