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

MASCARPONE PASTA


PASTA | 1 serving | 30min | ♫ Guilty - Taemin
From Marie-Christine Allard


A recipe that was born in the wake of not knowing what to do with the half jar of mascarpone left if you don't have a sweet tooth for dessert.


INGREDIENTS  
  1. 1 cup ish mascarpone cheese
  2. 1 cup ish tomato sauce (the boxed little guy)
  3. Chili flakes (if you're any fun)
  4. Long pasta of your choice (pappardelle for me)
  5. Caesar salad croutons
  6. Dried oregano
  7. Dried basil
  8. Fresh basil leaves (or other fresh herb for garnish)
  9. Pine nuts

PREPARATION
  1. Bring water to a boil.
  2. In a separate small pot, heat up the cheese and tomatoes. It'll be hard to really blend it well together by hand, so I usually take the handheld bullet arm to it to get it smooth once it's hot.
  3. Add chili flakes (if you're any fun).
  4. Cook the pasta (if you made it from scratch you're a trooper, frankly I could never be bothered).
  5. While the pasta cooks, crush up some Caesar salad croutons into garlicky breadcrumbs. Add more dried oregano and basil into the breadcrumb mixture.
  6. Don't forget to add a few splashes of pasta water into the sauce to loosen it up!
  7. Once the pasta is ready, stir into the sauce. Serve in a warm dish (let it sit in the oven beforehand), topped with lots of the breadcrumb mixture, pine nuts, and whole basil leaves.





PÂTES AU MASCARPONE


PÂTES | 1 portion | 30 min. | ♫ Guilty - Taemin
Par Marie-Christine Allard


Une recette née du fait de ne pas savoir quoi faire du demi-pot de mascarpone restant quand on n’a pas la dent sucrée.


INGRÉDIENTS 
  1. Environ 1 tasse de fromage mascarpone
  2. Environ 1 tasse de sauce tomate (la petite conserve)
  3. Flocons de piment (si vous aimez vivre dangereusement)
  4. Pâtes longues de votre choix (des pappardelles pour moi)
  5. Croûtons de salade César
  6. Origan séché
  7. Basilic séché
  8. Feuilles de basilic frais pour garnir
  9. Pignons

PRÉPARATION
  1. Portez l’eau à ébullition.
  2. Dans une autre petite casserole, faites chauffer le fromage et les tomates. Il serait difficile de bien mélanger le tout à la main, donc j’utilise généralement un mélangeur à main pour obtenir un mélange homogène une fois qu’il est chaud.
  3. Ajoutez des flocons de piment (si vous aimez vivre dangereusement).
  4. Faites cuire les pâtes (si vous les avez faites vous-même, vous êtes un·e vrai·e guerrier·ère, franchement je n’aurais jamais fait l’effort).
  5. Pendant que les pâtes cuisent, broyez quelques croûtons de salade César en chapelure au goût d’ail. Ajoutez davantage d’origan et de basilic séchés au mélange de chapelure.
  6. N’oubliez pas d’ajouter quelques gouttes d’eau de pâtes à la sauce pour la rendre plus fluide!
  7. Lorsque les pâtes sont prêtes, incorporez-les à la sauce. Servez dans un plat chaud (laissez-le reposer au four au préalable), garni d’une bonne partie du mélange de chapelure, de pignons et de feuilles de basilic entières.

Mark