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

KEY LIME PIE


DESSERT | 6 servings | 1h | ♫ California Dreamin' by The Mamas & the Papas
From Jessica Franklin


When I lived in Toronto, I had key lime pie at Grand Electric and decided to make my own during the pandemic with some tips that I got from one of the chefs at Grand Electric. My recipe is currently in the "OPEN SOURCE RECIPES TO BE USED IN QUARANTINE DURING A GLOBAL PANDEMIC" put together by Nick Chen-Yin during the first lockdown in T.O.
    I associate this recipe with good times I had living in Parkdale before moving to Montreal. The first person I made this recipe for was me! And then for one of my best friends who also loves the key lime pie at Grand Electric. I wish that I could make this for my grandmother who loved to bake and cook.
    The best song to accompany this dish is California Dreamin' by The Mamas & the Papas because the colors of this recipe remind me of Chungking Express and I watched it several times in lockdown.


INGREDIENTS 
Crust:
  1. 1 ¼ cup graham crumbs
  2. 2 tbsp granulated sugar
  3. ¼ cup butter
  4. (or you can buy a ready made 9" graham pie crust)

Filling:
  1. 3 egg yolks
  2. 3 tsp grated lime rinds
  3. 1 can condensed milk
  4. ½ cup fresh lime juice

Topping:
  1. Whipped cream

PREPARATION
Crust:
  1. Preheat the oven to 325°F.
  2. Mix graham crumbs, butter and sugar.
  3. Evenly press mixture into 9" pie dish.
  4. Bake for 10 minutes.
  5. Let the crust cool.

Filling:
  1. Whisk egg yolks.
  2. Mix egg yolks and lime rinds.
  3. Add condensed milk and lime juice.
  4. Mix until well blended.
  5. Once crust is cool, pour filling into crust  evenly.
  6. Bake for 15 minutes.
  7. Cool for 3 hours.

Topping:
  1. Top with whipped cream as desired and garnish with lime rinds.



TARTE À LA LIME


DESSERT | 6 portions | 1 h | ♫ California Dreamin' by The Mamas & the Papas
Par Jessica Franklin


Alors que je vivais à Toronto, j’ai mangé de la tarte à la lime (Key lime pie) au Grand Electric et j’ai décidé de faire la mienne pendant la pandémie à l’aide de quelques conseils offerts par l’un des chefs de ce restaurant. Ma recette figure actuellement dans les « Recettes en source libre à utiliser pendant une pandémie mondiale », un projet mis sur pied par Nick Chen-Yin pendant le premier confinement à Toronto.
J’associe cette recette aux bons moments que j’ai vécus à Parkdale avant de déménager à Montréal. La première personne pour qui j’ai fait cette recette, c’était moi-même! Et la deuxième, c’était l’une de mes proches connaissances qui adore aussi la tarte à la lime de Grand Electric. J’aurais aimé pouvoir la faire pour ma grand-mère qui adorait cuisiner.
La meilleure chanson pour accompagner ce plat est California Dreamin’ par The Mamas & the Papas, parce que les couleurs de cette recette me rappellent Chungking Express, film que j’ai regardé plusieurs fois pendant le confinement.


INGRÉDIENTS
Pâte :
  1. 1 ¼ tasse de chapelure de biscuits Graham
  2. 2 c. à table de sucre granulé
  3. ¼ tasse de beurre
  4. (vous pouvez aussi acheter une pâte à tarte Graham d’environ 23 cm toute prête)

Garniture :
  1. 3 jaunes d’œuf
  2. 3 c. à thé de zeste de lime
  3. 1 conserve de lait concentré
  4. ½ tasse de jus de lime frais

Crémage :
  1. Crème fouettée

PRÉPARATION
Pâte :
  1. Préchauffez le four à 325 °F.
  2. Mélangez la chapelure de biscuits Graham, le beurre et le sucre.
  3. Pressez uniformément le mélange dans un moule à tarte de 9 po.
  4. Faites cuire au four pendant 10 minutes.
  5. Laissez refroidir la croûte.

Garniture :
  1. Fouettez les jaunes d’œufs.
  2. Mélangez les jaunes d’œufs et le zeste de lime.
  3. Ajoutez le lait concentré et le jus de lime.
  4. Mélangez jusqu’à l’obtention d’un mélange homogène.
  5. Une fois la croûte refroidie, versez-y la garniture de façon égale.
  6. Faites cuire au four pendant 15 minutes.
  7. Laissez refroidir pendant 3 heures.

Glaçage :
  1. Garnissez de crème fouettée, au goût, et ajoutez des zestes de lime.

Mark