The First Ever elite|studio e Recipe Book: Holiday Edition
It’s cold outside. The cars are frosted over before our drive to the NY Headquarters at elite|studio e. Families are gathering for traditions, some of which may or may not be influenced by food … and, since we're in foodservice and hospitality, that's how it should be!
With the holiday season in full swing, there's no better time to ask our elite family, what delicious holiday traditions are on your table? In the spirit of the season, we’re sharing these secret family recipes and stories with all of you! Enjoy our first ever elite|studio e Recipe Book: The Holiday Edition.
Appetizer: Dawn’s Brussels Sprouts
1 lb leaks
3 tbsp butter
3 tbsp olive oil
1/2 cup sour cream
1 tsp cumin
4 gloves of garlic (smashed)
1/2 cup parmesan cheese
Sauté the leeks in butter until soft and start to caramelize for about 10 minutes
Half or quarter the brussels sprouts, add to a pot of salted boiling water for about 5 minutes
Drain and sauté brussels sprouts in fry pan with olive oil and salt for around 5 minutes
Add leeks to the frying pan
Mix sour cream, cumin, and smashed garlic together
Add to frying pan with parmesan cheese stir to combine
You can serve the brussels sprouts like that or put them in an oven safe pan, sprinkle with more parmesan cheese and put under broiler to make a cheesy top!
"It’s one of my favorites because it reminds me of my Dad", Dawn.
About the Contributor Dawn Bosak, who has worked in the foodservice project solutions industry for many years, is a Project Coordinator at elite|studio e. In a little over a year with the company, she has become known for her love of baking, cooking and gardening.
Main: Nick's Frutta Di Mare Fra Diavolo
1 cup calamari
1 dozen clams
1 dozen PEI mussels
1/2 cup scungilli
2 to 4 jumbo shrimp
2 garlic cloves minced
1 cup marinara sauce
1/2 cup white wine
2 tbsp extra virgin olive oil
1 tbsp crushed red pepper
Spicy red pepper (To taste)
1/2 minced onion
Pinch salt & pepper
1/8 stick butter
Crushed Sauce (San Marzano)
Sauté cubed onion in extra virgin olive oil
Add crushed red pepper and a spicy pepper chopped (to taste)
Add a good quality crushed sauce (I recommend a San Marzano)
Let cook for approximately 45 mins minimum
Add calamari, clams, and mussels
Last add scungilli and shrimp (These go in last because they both cook faster than the other seafood)
While the Frutti da Mara is finishing cooking boil out the linguini pasta (Al dente)
The dish will take approximately 15 to 20 minutes more before it is complete
Pour the seafood over the pasta and mangia!
The recipe comes from my father, who cooks it during Christmas time. The way the dish is prepared is from the Sicilian side of my family.
"A memory that I have from this dish is when we had my grandparents over the house and while eating this dish, we all started tearing up and sweating from how spicy the dish was. The flavor was so incredible, that even though it was so hot we continued eating the dish. This is still something that we joke about to this day. This has to be one of my favorite dishes growing up", Nick.
About the Contributor A Project Manager at elite|studio e, Nick Formica's family owns and operates a Long Island Italian restaurant, Sal's Ristorante & Bar. His experiences growing up in the kitchen and eventually managing it, have provided Nick with a firsthand look at foodservice and hospitality operations.
Side: Lance's Creamed Spinach
6 packages of frozen chopped spinach
2 oz butter
1 medium sized diced shallot
1 small onion small diced
8 oz of cream
1 oz of corn starch
Defrost spinach, squeeze excess water out using a colander
Sauté shallots and onion in butter until translucent
Add cream and reduce by 1/4 thicken with corn starch slurry
Season with salt and pepper
Add drained spinach
Mix and adjust reasoning to taste
"My mothers recipe, it is a recipe from my memory".
About the Contributor With a passion for food and all that surrounds it, Lance Frenkel earned culinary and business degrees. His education and firsthand experience provided many opportunities to manage several restaurants over the years, work as a saucier in a French restaurant in midtown Manhattan, and own a Long Island café. Lance's culinary capabilities and knowledge of equipment and operations have been an incredible asset to his work as a Project Manger at elite|studio e.
Dessert: Rabab's Sheer Khurma
2 tbsp ghee
10 to 15 broken cashews
10 to 12 chopped almonds
10 to 12 chopped pistachios
10 to 15 golden raisins
6 to 7 large dates chopped
1 cup broken vermicelli
1/2 cup grated mawa
1 liter of whole milk
4 tbsp sugar
1 1/2 tsp rose water
1/2 tsp cardamom powder
Heat ghee in a pan on medium heat
Once hot, add the chopped nuts, raisins and dates to the pan
Cook for 1 to 2 minutes until the nuts are fragrant and turn golden brown
Remove the nuts from the pan and set them aside
Add the vermicelli, mix well and roast until a light golden brown color
Add mawa and roast for 1 to 2 minutes
Add milk to the pan and stir, while increasing heat to medium high and let the milk come to a boil (stir often)
Once the milk comes to a boil, lower the heat to medium and let it boil for 8 minutes
Then, once the milk is reduced and slightly thickened, add sugar and mix
Add the fired nuts into the pan. Mix.
Cook for 2 to 3 minutes on medium-low heat
You can serve Sheer Khurma warm or chilled
During Eid, my mom makes Sheer Khurma for my family! Although it is not celebrated during this holiday season, Eid Al-Fitr is a religious holiday which is celebrated by Muslims worldwide at different times of the year. Click here to learn more!
"Sheer khurma, also known as sheer korma, is a special dish made with dates, milk and sewai or vermicelli. Khurma means dates in Urdu, which is my native language. This special sweet dish is served after Eid prayer as breakfast and throughout the day to all visiting guests", Rabab.
About the Contributor A Project Designer at elite|studio e, Rabab Zia has won numerous awards for her work. Although she has no professional culinary experience, she loves food (seriously that's all she posts on Instagram), all things Boba, fun and laughing with her colleagues! Rabab also enjoys educating others about her religion and learning about other's beliefs too.
We hope you enjoy the magic this season holds. Savor the flavors of old recipe traditions, some new ones too! See you all next year, and Happy Holidays from all of us at elite|studio e!