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

MAMA V’S TUNA TARTARE


FISH & SEAFOOD | 4 servings | 15m | ♫ (It Goes Like) Nanana - Peggy Gou
From Alexandra Vukovic


Crafted by my talented mother, this appetizer is always the star of the show. It was inspired by the saying "less is more", and the recipe only contains the most essential ingredients to let the fresh flavor of the tuna come through.
    While it reminds me most of dining al fresco on a warm summer evening overlooking a big lilac bush in the backyard, it can be enjoyed year round - especially at dinner parties. Chef's Tip: present it as an hors d'oeuvre in shot glasses for easy individual servings.
    Pairs well with a crisp glass of Chablis or Sauvignon Blanc.


INGREDIENTS  
  1. 2 ¼ cups sushi-grade tuna
  2. 1 avocado
  3. 2 tbsp soy sauce or tamari
  4. 2 tsp sesame oil
  5. 1 pea-sized squeeze of wasabi
  6. 1 jalapeño pepper
  7. Sprinkle of sesame seeds

PREPARATION
  1. Pat your tuna steak dry with a paper towel to absorb any excess moisture.
  2. Use a sharp knife to slice the tuna into 1 cm cubes and place in a bowl.
  3. In a small bowl, mix the soy sauce and sesame oil. Add to the tuna to marinate.
  4. Mash the avocado in a separate bowl until smooth, you can leave a few bigger chunks for added texture.
  5. Add the wasabi to the avocado paste and mix to combine.
  6. Slice the jalapeño pepper into ½ cm thick rounds.
  7. When ready to serve, add marinated tuna to the avocado paste. Gently fold the ingredients until fully combined.
  8. Scoop the tuna tartare into a clean bowl (optional).
  9. Arrange the jalepeño peppers on top to your liking and sprinkle sesame seeds. For individual servings, scoop 1-2 tablespoons of tuna tartare into glass or plastic shot glasses and then garnish with jalapeño and sesame seeds.
  10. Serve with your favorite crackers, Grissini breadsticks or baguette of choice. My personal favorites are Mary's Gone Crackers. Bon Appétit!





TARTARE DE THON DE MAMAN V


POISSONS & FRUITS DE MER | 4 portions | 15 min. | ♫ (It Goes Like) Nanana - Peggy Gou
Par Alexandra Vukovic


Élaboré par ma talentueuse mère, ce hors-d’œuvre est toujours la grande vedette de la soirée. Il s’inspire de l’adage « moins, c’est mieux », et la recette ne contient que les ingrédients les plus essentiels pour laisser briller la saveur fraîche du thon.
    Bien qu’il me rappelle surtout un repas en plein air par une chaude soirée d’été avec vue sur un grand buisson de lilas dans la cour arrière, il peut être savouré tout au long de l’année - en particulier lors de soupers entre ami·es. Conseil de la cheffe : servez-le en amuse-gueule dans des verres à shooter pour des portions individuelles faciles à préparer.
    S’accompagne bien d’un verre de chablis ou de sauvignon blanc.


INGRÉDIENTS  
  1. 2 ¼ tasse de thon de qualité sushis
  2. 1 avocat
  3. 2 c. à table de sauce soya
  4. 2 c. à thé d’huile de sésame
  5. 1 pincée de wasabi (la taille d’un petit pois)
  6. 1 piment jalapeno
  7. Graines de sésame

PRÉPARATION
  1. Épongez votre steak de thon à l’aide d’une serviette en papier afin d’absorber tout excès d’humidité.
  2. À l’aide d’un couteau bien aiguisé, coupez le thon en cubes de 1 cm et placez-le dans un bol.
  3. Dans un petit bol, mélangez la sauce soya et l’huile de sésame. Ajoutez au thon pour le faire mariner.
  4. Dans un autre bol, écrasez l’avocat jusqu’à ce qu’il soit homogène. Vous pouvez aussi laisser quelques gros morceaux pour ajouter de la texture.
  5. Ajoutez le wasabi à la pâte d’avocat et mélangez.
  6. Coupez le piment jalapeno en rondelles de ½ cm d’épaisseur.
  7. Au moment de servir, ajoutez le thon mariné à la pâte d’avocat. Incorporez délicatement les ingrédients jusqu’à ce qu’ils soient entièrement mélangés.
  8. Transvidez le tartare de thon dans un bol propre (facultatif).
  9. Disposez les piments jalepeno sur le dessus à votre goût et saupoudrez de graines de sésame. Pour des portions individuelles, répartissez de 1 à 2 c. à table de tartare de thon dans des verres à shooter en verre ou en plastique, puis garnissez de jalapenos et de graines de sésame.
  10. Servez avec vos craquelins préférés, des gressins ou la baguette de votre choix. Mes préférés sont les Mary’s Gone Crackers. Bon appétit!
Mark