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

NO KNEAD CHEESE BREAD


SIDES | 12 servings | 5h |  Sunrise - Norah Jones
From Angela Rose


INGREDIENTS  
  1. 3 cups all purpose flour
  2. 1 tsp salt
  3. 1/2 tsp active dry yeast
  4. 1/4 tsp baking powder
  5. 1/4 tsp granulated sugar
  6. 1.5 cups warm water
  7. 1.5 cups Grated cheddar cheese
  8. Herbs or spices (Optional. I use a blend of onion powder, garlic powder, chili powder, paprika, and parsley)

PREPARATION
  1. Mix flour, salt, yeast, baking powder, and sugar.
  2. Add in warm water.
  3. Mix with a rubber spatula until the dough is shaggy but well mixed.
  4. Cover the bowl with plastic wrap and store in a warm place. You can heat the oven at 350 for 5 minutes, then turn it off and store the bowl in the oven.
  5. Let the dough rise for a minimum of 4 hours or a maximum of 12. You want your mixture to have doubled in size and start to have small bubbles on the top. I've found 8 to be my sweet spot.
  6. Preheat oven to 450.
  7. Place empty Dutch oven in, and let it preheat for 30-40 minutes.
  8. Flour a flat surface with your hands and roll your dough onto your surface.
  9. Gently spread the dough with your fingers without ripping it.
  10. Sprinkle your seasoning (if any) and cheese over the dough.
  11. Fold the dough over itself and gently spread it out with your fingers again.
  12. Repeat 3-4 times, adding cheese and seasoning to each layer. Pat and roll the dough into a ball, place on a piece of parchment paper, cover with a dish cloth and let sit for 15-20 minutes.
  13. Remove Dutch oven carefully from the oven and lower the temperature to 400.
  14. Using the parchment, gently lower your dough ball into the Dutch oven then slice an X into the top of the dough.
  15. Cover the Dutch oven and bake for 30 minutes.
  16. After 30 minutes, remove cover and bake for an additional 15 minutes.





PAIN AU FROMAGE SANS PÉTRISSAGE 


ACCOMPAGNEMENTS | 12 portions | 5 h | Sunrise - Norah Jones
Par Angela Rose


INGRÉDIENTS  
  1. 3 tasses de farine tout usage
  2. 1 c. à thé de sel
  3. ½ c. à thé de levure sèche active
  4. ¼ c. à thé de poudre à pâte
  5. ¼ c. à thé de sucre granulé
  6. 1½ tasse d’eau chaude
  7. 1½ tasse de fromage cheddar râpé
  8. Herbes ou épices (facultatif, j’utilise un mélange d’oignon en poudre, d’ail en poudre, de chili en poudre, de paprika et de persil)

PRÉPARATION
  1. Mélangez la farine, le sel, la levure, la poudre à pâte et le sucre.
  2. Ajoutez de l’eau chaude.
  3. Mélangez à l’aide d’une spatule en caoutchouc jusqu’à ce que la pâte soit homogène.
  4. Couvrez le bol d’une pellicule de plastique et conservez-le dans un endroit chaud. Vous pouvez chauffer le four à 350 °F pendant 5 minutes, puis l’éteindre et y mettre le bol.
  5. Laissez la pâte lever pendant au moins 4 heures, mais pas plus de 12 heures. Votre mélange doit avoir doublé de volume et de petites bulles doivent apparaître sur le dessus. Selon mon expérience, 8 heures est le temps de fermentation idéal.
  6. Préchauffez le four à 450 °F.
  7. Placez-y la cocotte vide (avec son couvercle) et laissez-la préchauffer pendant 30 à 40 minutes.
  8. Farinez une surface plane avec vos mains, puis étalez-y votre pâte.
  9. Étalez délicatement la pâte avec vos doigts sans la déchirer.
  10. Saupoudrez votre assaisonnement (le cas échéant) et le fromage sur la pâte.
  11. Repliez la pâte sur elle-même et étalez-la à nouveau délicatement avec les doigts.
  12. Répétez l’opération de 3 à 4 fois, en ajoutant chaque fois du fromage et des assaisonnements. Roulez la pâte en boule, placez-la sur une feuille de papier sulfurisé, couvrez-la d’un torchon et laissez-la reposer pendant 15 à 20 minutes.
  13. Retirez la cocotte du four (n’oubliez pas vos mitaines) et baissez la température de celui-ci à 400 °F.
  14. À l’aide du papier sulfurisé, déposez délicatement votre boule de pâte dans la cocotte, puis faites un X sur le dessus avec un couteau.
  15. Couvrez la cocotte et enfournez pendant 30 minutes.
  16. Après 30 minutes, retirez le couvercle, puis poursuivez la cuisson pendant 15 minutes supplémentaires.

Mark