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

HONEY SALMON WITH CARROTS


FISH & SEAFOOD | 4 servings | 1h | ♫  Viva La Vida - Coldplay
From Laury-Anne Morel


This is one of my favorite ways of cooking salmon. In my family we used to make it for Sunday night dinner in the summer or winter, always a good go-to. You can use this recipe to cook your salmon but also use it after in different types of recipes. One of my favorites, with the salmon leftovers, is the farfalle salmon pasta salad, with some pesto, cherry tomatoes, and red onions.


INGREDIENTS  
  1. Fresh salmon (with or without skin)
  2. Honey
  3. Curry
  4. Olive oil
  5. Salt
  6. Peeled carrots
  7. Garlic
  8. Chili flakes

PREPARATION
Salmon:
  1. Preheat oven to 350°F.
  2. Prepare the fish on a plate with aluminum paper. If you like the skin, add a good amount of salt on the skin side only with some olive oil to make it crisp. Put the skin side on the plate.
  3. Put some olive oil on the meat side with a brush.
  4. Add a good amount of honey, enough to cover the meat completely.
  5. Sprinkle some curry on top of the honey so it covers most of the honey with a thin layer.
  6. Cook for 20-25 minutes.

Carrots:
  1. Preheat a frying pan with some olive oil.
  2. Peel carrots. Can be cut into pieces but personally like them full-size.
  3. Thinly slice 2-3 cloves of garlic.
  4. Add carrots to the pan with the garlic and the chili flakes. Decide your level of pain for the spices ;)
  5. When your carrots begin to soften, add honey to the pan so carrots are coated in a golden glaze when cooked.
  6. It's ready, enjoy!





SAUMON AU MIEL ET CAROTTES


POISSONS & FRUITS DE MER | 4 portions | 1 h | ♫  Viva La Vida - Coldplay
Par Laury-Anne Morel


Voici l’une de mes façons préférées d’apprêter le saumon. Dans ma famille, on avait l’habitude de cuisiner cette recette pour le souper du dimanche soir, été comme hiver, et c’était toujours un bon choix. Vous pouvez l’utiliser pour préparer votre saumon, que vous pouvez aussi ensuite réutiliser dans d’autres recettes. L’une de mes préférées, composées avec les restes de ce saumon, est la salade de farfalles au saumon avec du pesto, des tomates cerises et des oignons rouges.


INGRÉDIENTS
  1. Morceaux de saumon frais (avec ou sans peau, selon vos préférences)
  2. Miel
  3. Cari
  4. Huile d’olive
  5. Sel
  6. Carottes pelées
  7. Ail
  8. Flocons de piment

PRÉPARATION
Saumon :
  1. Préchauffez le four à 350 °F.
  2. Préparez le poisson sur une assiette avec du papier d’aluminium. Si vous aimez la peau, ajoutez une bonne quantité de sel sur le côté peau seulement, avec un peu d’huile d’olive pour la rendre croustillante. Posez le côté peau sur l’assiette.
  3. Appliquez un peu d’huile d’olive sur le côté de la chair à l’aide d’un pinceau.
  4. Ajoutez une bonne quantité de miel, suffisante pour couvrir complètement la chair.
  5. Saupoudrez un peu de cari sur le miel de façon à ce qu’il en recouvre la plus grande partie d’une fine couche.
  6. Faites cuire pendant 20 à 25 minutes.

Carottes :
  1. Préchauffez une poêle avec un peu d’huile d’olive.
  2. Épluchez les carottes. Vous pouvez couper les carottes en morceaux, mais je les préfère entières.
  3. Coupez 2 ou 3 gousses d’ail en fines tranches.
  4. Mettez vos carottes dans la poêle avec l’ail et les flocons de piment. Décidez de votre niveau de tolérance pour les épices ;)
  5. Lorsque vos carottes commencent à ramollir, mettez le miel dans la poêle pour qu’il les enrobe d’un beau glacis doré lorsqu’elles seront cuites.
  6. C’est prêt, bon appétit!

Mark