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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

SSAUSAGE RAPINI


PASTA | 2 servings | 45m | ♫ Can't Knock The Hustle - Jay Z
From Francis Palumbo


Quick and easy Italian classic.


INGREDIENTS 
  1. 4 sausages (preferably fennel)
  2. 4-6 cloves garlic
  3. 200-250ml EVO
  4. 2 tsp chili flakes
  5. 2 bushels rapini
  6. Salt to taste

PREPARATION
  1. Trim the rapini to remove the base of the stems.
  2. Finely chop your garlic.
  3. Bring water to boil in a large stock pot.
  4. Lightly salt the water.
  5. Blanch the rapini for about 10 minutes, then strain and set aside.
  6. Roughly cut the blanched rapini into 2-3 inch pieces.
  7. Cut the sausages into 1-2 inch pieces.
  8. Brown them for 15-20 minutes or until cooked through on medium heat.
  9. Once the sausages are cooked remove from the pan and set aside.
  10. In the same pan add half your olive oil and garlic on medium / low heat.
  11. Once the garlic begins to get slightly golden, add the chili flakes, approx. 3 minutes
  12. Once your chili flakes have been added stir your infused oil for another minute or so and re-add your rapini.
  13. Stir to coat your rapini and allow to cook for another 5-10 minutes on medium heat.
  14. Re-add your cooked sausages and cook for another 5-10 minutes.
  15. Plate and serve with bread of choice (ideally a Tuscan style loaf).




RAPINIS AUX SSAUCISSES


PÂTES | 2 portions | 45 min. | ♫ Can't Knock the Hustle - Jay Z
Par Francis Palumbo


Un classique italien facile et rapide.


INGRÉDIENTS
  1. 4 saucisses (de préférence au fenouil)
  2. 4 à 6 gousses d’ail
  3. 200 à 250 ml d’huile d’olive extra vierge
  4. 2 c. à thé de flocons de piment
  5. 2 bottes de rapinis
  6. Sel, au goût

PRÉPARATION
  1. Coupez les rapinis pour enlever la base des tiges.
  2. Hachez votre ail finement.
  3. Portez l’eau à ébullition dans une grande marmite.
  4. Salez légèrement l’eau.
  5. Blanchissez les rapinis pendant environ 10 minutes, puis égouttez-les et mettez-les de côté.
  6. Coupez grossièrement les rapinis blanchis en morceaux de 5 à 8 cm.
  7. Coupez les saucisses en morceaux de 3 à 5 cm.
  8. Faites-les revenir à feu moyen pendant 15 à 20 minutes ou jusqu’à ce qu’elles soient bien cuites.
  9. Une fois les saucisses cuites, retirez-les de la poêle et mettez-les de côté.
  10. Dans la même poêle, ajoutez la moitié de l’huile d’olive et l’ail à feu moyen doux.
  11. Lorsque l’ail commence à refroidir légèrement, ajoutez les flocons de piment (pendant environ 3 minutes).
  12. Une fois les flocons de piment ajoutés, remuez l’huile infusée pendant une minute environ et réchauffez-y les rapinis.
  13. Mélangez pour enrober d’huile les rapinis et laissez cuire encore 5 à 10 minutes à feu moyen.
  14. Ajoutez vos saucisses cuites et faites-les cuire pendant 5 à 10 minutes supplémentaires.
  15. Servez avec le pain de votre choix (idéalement un pain toscan).
Mark

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