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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

KOREAN OVER BAKED CHICKEN


MEAT | 2 servings | 45m | ♫ I love country music, so I would suggest listening to some country tunes! :) Why Don’t We Just Dance - Josh Turner
From Anna An


This recipe is actually a copycat version of a famous franchise chicken restaurant in Korea called "Gcova Chicken." Since it's difficult to find authentic Korean chicken in Montreal, whenever I crave their chicken, I simply make this at home.
    I don't generally enjoy cooking, so trust me, if you're like me, this is really easy to make. Plus, you can adjust the spiciness level too!


INGREDIENTS  
  1. Boneless chicken
  2. 2 tbsp minced garlic
  3. 2 chili peppers, cut diagonally
  4. 3 tbsp water
  5. 1 tbsp Gochujang
  6. 2 tbsp sugar
  7. 1 tbsp chili powder
  8. 3 tbsp soy sauce
  9. 6 tbsp starch syrup
  10. 2 tbsp ketchup
  11. 1 tbsp oyster sauce
  12. Rice cake
  13. S&P

PREPARATION
  1. Sprinkle a bit of salt and grind black pepper onto boneless chicken.
  2. Place the chicken in the oven or air fryer at 180°C (356°F). After 25 minutes, flip the chicken and continue cooking for an additional 15 minutes.
  3. In a bowl, prepare the sauce by combining the following garlic, chili peppers, water, gochujang, sugar, chili powder, soy sauce, starch syrup, oyster sauce, ground black pepper.
  4. Once the chicken is ready, heat a bit of oil in a frying pan.
  5. Add rice cake to the frying pan according to your preference.
  6. Transfer the cooked chicken to the pan and toss it with the prepared sauce over medium heat. Voilà, bon appétit!




POULET CORÉEN CUIT AU FOUR


VIANDES | 2 portions | 45 min. | ♫ J’adore la musique country, alors je suggère de la préparer sur un air country! :) Why Don’t We Just Dance - Josh Turner
Par Anna An


Cette recette permet en fait de reproduire un plat de poulet qu’on trouve dans une célèbre chaîne de restaurants en Corée, qui s’appelle « Gcova Chicken ». Comme il est difficile de trouver du vrai bon poulet coréen à Montréal, chaque fois que j’ai envie de ce plat en particulier, je le prépare simplement à la maison.
Je n’aime généralement pas cuisiner, alors croyez-moi, c’est vraiment facile à faire. En plus, on peut ajuster l’intensité du piquant, selon ses goûts!


INGRÉDIENTS  
  1. Poulet désossé
  2. 2 c. à table d’ail haché
  3. 2 piments chilis coupés en diagonale
  4. 3 c. à table d’eau
  5. 1 c. à table de gochujang (pâte de piment fermentée coréenne)
  6. 2 c. à table de sucre
  7. 1 c. à table d’assaisonnement au chili
  8. 3 c. à table de sauce soya
  9. 6 c. à table de sirop de maïs
  10. 2 c. à table de ketchup
  11. 1 c. à table de sauce d’huîtres
  12. Gâteaux de riz
  13. Sel et poivre

PRÉPARATION
  1. Saupoudrez le poulet désossé d’un peu de sel et de poivre noir moulu.
  2. Placez le poulet dans le four ou la friteuse à 180 °C (350 °F). Après 25 minutes, retournez le poulet et poursuivez la cuisson pendant 15 minutes supplémentaires.
  3. Dans un bol, préparez la sauce en combinant les ingrédients suivants : ail, piments, eau, gochujang, sucre, poudre de piment, sauce soya, sirop de maïs, sauce d’huîtres, poivre noir moulu.
  4. Une fois le poulet prêt, chauffez un peu d’huile dans une poêle.
  5. Ajoutez les gâteaux de riz dans la poêle.
  6. Transférez ensuite le poulet cuit dans la poêle, puis ajoutez la sauce et mélangez le tout à feu moyen. Voilà, bon appétit!
Mark

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