Sacramento Street

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On the Menu: BLT with Basil Aioli

On the Menu - BLT

 

I know that most everyone knows how to make a BLT. The name says it all, right? (BLT for bacon lettuce and tomato.) But consider this a public service announcement and reminder for how delicious a BLT is. I had completely forgotten and made one for myself recently with avocado and basil aioli and fell hard for this old school delicious sandwich.

 

There is no need for a recipe for this food post. You all know how to make a BLT but consider spicing up this tried and true sandwich with some different toppings and ingredients. I added avocado onto my BLT because, well avocado makes everything taste better. I also made some basil aioli which added a bright freshness to the sandwich. For your future BLTs consider adding anything and everything. Today I am sharing my easy recipe for basil aioli – think of it as fancy mayonnaise that goes well with everything from a BLT to grilled salmon to sweet potato fries.

 

I am already dreaming of my next BLT – I think I am going to switch out the fresh tomato in my sandwich for a fried green tomato and top the BLT with some creole aioli. Excuse me while I go make it.

 

Enjoy! ~ Amanda

 

On the Menu - BLT

 

Basil Aioli

Ingredients| Sacramento Street

1 handful fresh basil

1 cup mayonnaise

1 tsp lemon juice

pinch of salt.

Directions | Sacramento Street

1.) In a blender or small food processor, combine the basil, mayonnaise, lemon juice and salt. Pulse until well combined.

 

Note: Makes about 1 cup and keeps well in the refrigerator for about 1 week.

 

Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: Honey Roasted Figs

Honey Roasted Figs | Sacramento Street

The recipes I am cooking these days are simple and easy. Mostly because summer produce is in full swing and less is more when you have ripe, juicy, and seasonal fruits and vegetables. One of the most seasonal fruits are figs. Figs don’t travel well and are best eaten within a couple days of being picked. I had some extra figs floating around my kitchen so I decided to roast them with honey and top some vanilla ice cream with these delicious warm treats.

 

Whenever I have a fruit or vegetable I can’t eat before it is past its prime, I either pickle them or roast them. Since pickled figs didn’t sound too appealing, I decided to roast my left over figs with honey – the result is a deliciously warm caramelized treat that goes perfectly with ice cream. Come to think of it, these honey roasted figs would also go well in a breakfast bowl with greek yogurt, granola and some toasted walnuts.

 

If you can’t get your hands on figs, feel free to swap any seasonal ripe fruit. I love roasted strawberries and roasted peaches.

 

Enjoy! ~Amanda


Honey Roasted Figs | Sacramento Street


Honey Roasted Figs


Ingredients| Sacramento Street


1 pint ripe figs, cut in half and stems removed

2 Tbs. canola oil (or any flavorless oil)

¼ cup honey

vanilla ice cream

pistachios

mint


Directions | Sacramento Street


1.) Pre-heat oven to 400F.

 

2.) In a large bowl, toss figs halves with canola oil. Place figs on a baking sheet. Drizzle honey over figs and place in oven. Roast figs for 10 -15 minutes or until figs are caramelized and slightly wilted.

 

3.) Serve with ice cream, chopped pistachios and mint.


Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: Two Summer Favorites

Watermelon and Tomato Salad - Recipe

The last thing I want to do on a beautiful summer day is turn on my oven to cook dinner. I have an old 1950’s Wedgewood oven, that I cherish, but it heats the entire house when it is on. To make matters worse, I don’t have air conditioning. So I try and use it as little as possible, especially during the summer heat. As a result I am always on the lookout for recipes that can be cooked on the stovetop or even better, only require some chopping and whisking. Today I am sharing two of my favorite summertime dishes that are light, fresh and thankfully do not require an oven.

 

This artichoke completely changed my opinion about artichokes. Before discovering this recipe, I liked artichokes but secretly thought they were a lot of trouble for little reward – cleaning artichokes is one of my least favorite jobs in the kitchen. But when I tried April Bloomfield’s pot roasted artichokes, it all changed. In this recipe from her cookbook, A Girl and Her Greens she cooks artichokes on the stove top with lots of olive oil, wine, mint and capers. I dare you to try it and not fall in love with artichokes. The original recipe calls for baby artichokes, but if you can’t find them, it is completely fine to use regular artichokes, just make sure to clean out the center choke before cooking.

 

My other quintessential summer dish is a watermelon and tomato salad. Crisp watermelon paired with juicy tomatoes, topped with avocado, red onion and feta cheese, it is everything you want in a summertime dish.

 

Both dishes are perfect served at room temperature and they taste even better outside with a chilled glass of wine (like you saw in the latest entertaining post with Ecco Domani).

 

Enjoy! ~ Amanda

 

Pot Roasted Artichokes


April Bloomfield’s Pot Roasted Artichokes


Ingredients| Sacramento Street


1 lemon, halved

3 1/2 pounds baby artichokes (or regular globe artichokes, halved)

1/4 cup olive oil

2 garlic cloves, thinly sliced

Kosher salt

1 1/2 cups dry white wine

1 tablespoon drained capers

1/4 cup torn fresh mint leaves

2 tablespoons fresh flat-leaf parsley leaves


Directions | Sacramento Street


1.) Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1″ off from top. Trim stem, leaving at least 1/2″ of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water.

 

2.) Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.

 

3.) Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up (or cut side down if using large artichokes) in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.

 

4.) Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until the artichoke stems are very tender, 20 – 25 minutes.

 

5.) Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.

 

6.) Serve artichokes warm or room temperature, drizzled with pan juices and a large pinch of salt.

 

Watermelon and Tomato Salad

 

Tomato and Watermelon Salad


Ingredients| Sacramento Street


3 cups seedless watermelon, cubed

2 lbs heirloom tomatoes, cut into wedges and core removed

½ red onion, thinly sliced

1 avocado, cut into 1” pieces

¼ cup feta cheese

½ cup cucumber, sliced thinly

½ cup olive oil

¼ cup white wine vinegar

2 tsp. Dijon mustard

1 tsp. honey

salt and pepper


Directions | Sacramento Street


1.) Toss watermelon, tomatoes, red onion, avocado, feta cheese and cucumber together in a large bowl.

 

2.) In a small bowl, combine olive oil, vinegar, honey and mustard. Pour dressing over salad, add a large pinch of salt and toss well to combine. Taste for salt and pepper and serve at room temperature.

 


Recipe by Amanda Frederickson & Photos by Emily Scott for Sacramento Street

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On the Menu: Summer Panzanella Salad

Summer-Panzanella-Salad_2_530


The title of this recipe is a little misleading. When I think of a salad I think of a lot of leafy greens and vegetables, right? Well this salad doesn’t have either of those ingredients but I promise it is the most delicious salad you will ever eat. Seriously. How could it not be with crispy breadcrumbs, fresh fruit and burrata cheese?

 

A panzanella salad is just a fancy word for bread salad. It is a great use of older bread and is delicious when paired with fresh fruits or vegetables, mint and of course some creamy cheese. I like to use fresh summertime fruit in this salad because it is an unexpected pairing. The sweetness from the fruit pairs well with the fresh herbs, the savory shaved red onion, the creamy burrata cheese and the tangy red wine vinegar in the salad dressing. When combined, the bread gets a little soggy and crunchy all at the same time. Heavenly.

 

If you don’t have stale bread laying around cut up a fresh loaf and toast it a couple minutes before combining it with the salad.

 

I use apricots, cherries and peaches in this salad but feel free to use whatever fresh in-season fruit you can find.

 

Enjoy! ~ Amanda


Summer-Panzanella-Salad_3_530


Summer Panzanella Salad


Ingredients| Sacramento Street


2 ½ cups toasted bread cut into 2” cubes (I prefer to use a batard loaf)

1 ball burrata cheese, torn into bite size pieces

3 apricots, pit removed and cut into wedges

2 peaches, pit removed and cut into wedges

½ cup cherries, pitted and cut in half

¼ red onion, sliced very thin

½ cup olive oil

¼ cup red wine vinegar

large pinch of salt, plus more to taste

handful of mint and basil torn


Directions | Sacramento Street


1.) In a large bowl, combine bread cubes, burrata, apricots, peaches, cherries, and red onion.

 

2.) In a small bowl whisk together olive oil, red wine vinegar and large pinch of salt.

 

3.) Pour olive oil mixture over bread mixture, toss well and let sit for 10 -15 minutes.

 

4.) Right before serving sprinkle with torn mint and taste for salt.

 


Serves 4


Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: Banana Wafer Pudding

Banana Wafer Pudding

I lived in New York City right when the cupcake craze began. The time where Magnolia Bakery was the queen of all cupcakes and people stood in lines that wrapped around the block in order to get their hands on a cupcake. Don’t get me wrong, Magnolia cupcakes are delicious (especially that frosting) but I was standing in that loooong line just to get their banana pudding. Layers of creamy vanilla pudding mixed with bananas and Nila wafers  – it is close to being the perfect dessert. Since I live a long way from Magnolia bakery these days and only get to NY a couple times of year, I have developed my own recipe for this nostalgic dessert that (dare I say) might just be better than the real thing.

 

The key to this banana pudding is the Nila wafers. Don’t get imitation vanilla wafers, make sure to get the Nabisco Nila Wafers. I tried it once with the Whole Foods 365 brand of vanilla wafers and it was a little off. There is something in the original Nila wafers that screams banana pudding. The smell, the texture and the taste of those vanilla wafers are what makes this dessert. This is also one of the few desserts that actually get better as it sits. The wafers get all soggy and infused with the banana and pudding flavors. Delicious. I could eat it straight out of the bowl in heaping spoonfuls.

 

The below recipe calls for making your own pudding from scratch. But if that is not your jam, then feel free to buy instant pudding and use that instead. One box should be all you need.

 

Enjoy! ~ Amanda


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Banana Wafer Pudding


Ingredients| Sacramento Street


5 large egg yolks

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups whole milk

1 vanilla bean, split in half and seeds removed

2 tablespoons unsalted butter

1 cup cold heavy cream

Approximately ½ box Nila Wafers

2 ripe bananas, thinly sliced

½ cup salted caramel (optional)


Directions | Sacramento Street


Make pudding:


1.) In a medium saucepan, add the milk.


2.) Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the milk.


3.) Bring to a simmer over medium-high heat.


4.) Remove from the heat, cover and let stand for 10 to 15 minutes.


5.) Strain and discard vanilla bean.


6.) In a medium size bowl, whisk the egg yolks, sugar, cornstarch, and salt. Whisk in ½ cup warm milk mixture into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining warm milk.


7.) Pour the mixture back into the saucepan and whisk constantly over medium-low heat until it thickens and becomes a pudding texture, about 3 to 4 minutes.


8.) Transfer the pudding back to the bowl and whisk in butter. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming.


9.) Refrigerate for 4 hours or until pudding is cool.

 

Assemble dish:

 

In the bowl of a stand mixer, whip heavy cream until stiff peaks form. Fold in ¾ of whipped cream into pudding. Set aside remaining whipped cream.

 

In a large bowl or trifle dish, assemble the banana pudding by adding a layer of Nila wafers, followed by ¼ of pudding mixture. Top pudding mixture with a layer of banana slices and a drizzle of salted caramel (if using). Repeat layers 3 more times. Top dish with one layer of Nila wafers, remaining whipped cream and garnish with crushed Nila wafers.

 

Recipe & Photos by Amanda Frederickson for Sacramento Street

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