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

HUEY’S SPICY & CHEWY GINGERBREAD COOKIES


DESSERT | 24 servings | 2h | ♫ Rudolph the Red-Nosed Reindeer - Gene Autry
From Katrina Cervoni


My Mom’s gingerbread recipe. Her, my sisters and I would make these cookies around the holidays and we would decorate them hideously. The smell of these in the oven is unreal and they are extra spicy ;~)
    With a little cream cheese icing they are heavenly! Any icing works though!


INGREDIENTS 
  1. 3 cups flour
  2. ¾ cup dark brown sugar
  3. 3 tbsp ground cinnamon
  4. 2 ½ tbsp ground ginger
  5. 1 tsp ground cloves
  6. ½ tsp salt
  7. ¾ tsp baking soda
  8. ¾ cup unsalted butter, cut into 12 pieces and softened
  9. ¾ cup molasses
  10. 2 tbsp milk

PREPARATION
  1. In a food processor, combine flour, sugar, cinnamon, ginger, salt and baking soda.
  2. Add butter pieces and process until mixture resembles a very fine meal.
  3. Add molasses and milk, processing until mixture is evenly moistened and forms a soft mass.
  4. Divide dough in half and place each piece between two pieces of parchment paper. Roll until about ⅓ inch-thick. Place in freezer for at least 20 minutes (or overnight).
  5. Preheat oven to 350°F. Remove dough from freezer and cut into your shapes
  6. Place on parchment-lined sheet pans and bake for 9 to 12 minutes.
  7. Cool and decorate.





BISCUITS DE PAIN D’ÉPICES ET MOELLEUX DE HUEY


DESSERT | 24 portions | 2 h | ♫ Rudolph the Red-Nosed Reindeer - Gene Autry
Par Katrina Cervoni


C’est la recette de pain d’épices de ma mère. Elle, mes sœurs et moi-même faisions ces biscuits au moment des fêtes et on les décorait hideusement. L’odeur qu’ils dégagent dans le four est incroyable et ils sont très parfumés ;~)
Avec un petit glaçage au fromage à la crème, ils sont divins! Mais n’importe quel glaçage peut faire l’affaire.


INGRÉDIENTS
  1. 3 tasses de farine
  2. ¾ tasse de cassonade
  3. 3 c. à table de cannelle moulue
  4. 2 ½ c. à table de gingembre moulu
  5. 1 c. à thé de clous de girofle moulus
  6. ½ c. à thé de sel
  7. ¾ c. à thé de bicarbonate de soude
  8. ¾ tasse de beurre non salé, coupé en 12 morceaux et ramolli
  9. ¾ tasse de mélasse
  10. 2 c. à table de lait

PRÉPARATION
  1. Dans un robot culinaire, mélangez la farine, le sucre, la cannelle, le gingembre, le sel et le bicarbonate de soude.
  2. Ajoutez les morceaux de beurre et broyez jusqu’à ce que le mélange ressemble à une farine très fine.
  3. Ajoutez la mélasse et le lait, en mélangeant jusqu’à ce que le mélange soit uniformément humidifié et forme une masse molle.
  4. Divisez la pâte en deux et placez chaque morceau entre deux feuilles de papier sulfurisé. Roulez la pâte jusqu’à ce qu’elle ait une épaisseur d’environ 1 cm. Placez au congélateur pendant au moins 20 minutes (ou toute la nuit).
  5. Préchauffez le four à 350 °F. Sortez la pâte du congélateur et découpez-la en formant les formes de votre choix.
  6. Placez les biscuits sur des plaques recouvertes de papier sulfurisé et faites-les cuire au four pendant 9 à 12 minutes.
  7. Laissez-les refroidir avant de les décorez.

Mark