Sacramento Street

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On the Menu: Chicken Pot Pie

Chicken Pot Pie


Chicken pot pie is my ultimate comfort food. It is one of those foods I have eaten my entire life and never seem to get sick of or grow out of. When I was younger I used to love chicken pot pie that was topped with big fluffy biscuits – not homemade biscuits but the kind that comes in a tube – you know the Pillsbury Grand biscuits? Amazing. This chicken pot pie is slightly more elevated but just as good, I promise.


Instead of a biscuit topping this recipe calls for a filo dough topping. Filo is a dough that is made up of very thin layers and is usually used for making pastries like baklava. In this recipe the filo is layered together with melted butter and placed on top of the pot pie filling. The result is a crispy and crunchy topping that goes together perfectly with a hearty pot pie filling.


I baked my pot pies in mini cocottes, but a Dutch oven would work just as well. Make sure to let your Dutch oven cool slightly before placing the filo topping. Also, feel free to swap the filo dough topping with puffed pastry or even those good old-fashioned Grands biscuits, either way this pot pie will be delicious.


Enjoy! ~ Amanda


Chicken Pot Pie

Chicken Pot Pie


Chicken Pot Pie


Ingredients| Sacramento Street


7 Tbs. unsalted butter

1/2 cup plus 1 Tbs. all-purpose flour

¼ cup dry white wine

2 Tbs. chicken demi-glace

1 quart chicken stock

1 yellow onion, diced

3 celery stalks, sliced

2 carrots, peeled and diced

½ lb small red potatoes cut into 1⁄2-inch dice

1 ½ lbs cooked chicken, cubed

1 Tbs. chopped fresh thyme

1 bay leaf

1 box filo dough, thawed if frozen

melted butter

1 egg

Salt and pepper to taste


Directions | Sacramento Street


1.) Preheat oven to 375F.


2.) In a Dutch oven or large pot over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and turns light brown, about 2 minutes. Whisk in the white wine and demi-glace. Slowly add the chicken stock, whisking until smooth, and bring to a boil. Add the onion, celery, carrots, potatoes, chicken, thyme, bay leaf and a large pinch of salt and pepper and cook until the vegetables are almost tender, about 15 to 20 minutes. Remove from the heat and discard the bay leaf. Divide filling among 8 cocottes or allow the filling to cool in the Dutch oven.


3.) To assemble the pot pie gently unroll the filo. Cut the filo in half and use remaining filo for another use or re-freeze.


4.) If using cocottes, cut squares large enough to cover the tops of the cocottes. Brush melted butter in between each layer, using about 10 – 15 squares per cocotte. If using Dutch oven, do not cut into squares, instead brush filo dough layers with melted butter and place on Dutch oven fanning out layers to cover the entire top of dutch oven. Trim filo if necessary.


5.) In a small bowl whisk egg and 1 tsp. water. Brush the filo with the egg wash, sprinkle with sea salt and cut a small hole in top of filo to let steam escape.


6.) Bake chicken pot pie until the filo is crisp and browned all over, about 15 to 20 minutes. Remove from the oven and let cool about 10 minutes before serving.


7.) Serves 8.


TIP: This is a great make ahead recipe. You can make the filling up to 2 days before and store in the refrigerator or freeze for up 2 weeks but defrost before using.   When ready to eat top the filling with filo dough, bake and enjoy!


Recipe & Photos by Amanda Frederickson for Sacramento Street



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On the Menu: Apple & Blackberry Crisp

Apple & Blackberry Crisp

Since we are officially in fall (although you wouldn’t know it here in the Bay Area with this brutal heat wave we are experiencing right now) it is time to start eating apples! I love apple desserts but sometimes I feel like they are a little one color, especially apple pies and crisps. Berries are still floating around the market and I thought apples and blackberries could be the perfect combo – a little tartness from the blackberries to balance the sweetness from the apples, not to mention the gorgeous red color that the crisp turns when baked. Top the apple-blackberry mixture with a crisp topping that is made with oat flour, toasted hazelnuts and butter and a delicious and gorgeous apple dessert it born.


There are a couple reasons this recipe is one of my favorites. I love recipes that work better gluten-free. I find that by using different types of flours that are naturally gluten-free you can actually make recipes taste better. This crisp is the perfect example. I swapped out regular all-purpose flour for gluten-free oat flour – I like even better. The oat flour adds a hint of nuttiness to this crisp that makes me forget the need for regular all-purpose flour. I’m not saying it is healthy, I wish it was because I am pretty sure I could eat the entire crisp myself, but I am saying it is one delicious gluten-free dessert.


I also love this recipe because it makes a lot of crisp topping – in my opinion that is the best part of a crisp. Apples and blackberries are great and all, but give me that crispy buttery hazelnut goodness any day of the year. Am I right? If you like a crisp that has a lighter amount of crisp topping, just halve the crisp recipe or save it in your freezer in an airtight container until you bake your next crisp.


Lastly, I love this recipe because you do not need any special equipment to make the crisp other than two bowls, an oven and your hands, which makes clean up the easiest darn thing ever.


Enjoy! ~ Amanda


Apple & Blackberry Crisp

Apple & Blackberry Crisp

Ingredients| Sacramento Street


3 lbs apples peeled and cut into 1” cubes

1 pint blackberries

1 tsp orange zest

1 tsp. lemon zest

juice of 1 lemon

½ cup brown sugar

3 Tbs. corn starch

1 tsp cinnamon

½ tsp. nutmeg



1 cup oat flour

1 cup brown sugar

1 ½ sticks butter

½ cup oats (make sure they are gluten–free if you want this to be a gluten-free recipe)
½ cup hazelnuts, toasted and chopped

pinch of salt

Directions | Sacramento Street

1.) Pre-heat an oven to 350F. Butter a large baking dish (approximately 8 x 8 ).


2.) In a large bowl, combine the apples, blackberries, orange zest, lemon zest, lemon juice, brown sugar, cornstarch, cinnamon and nutmeg. Stir well to combine. Pour into prepared baking dish.


3.) In another bowl combine the oat flour, brown sugar, butter, oats, hazelnuts and large pinch of salt. Using your hands mix well making sure the butter is incorporated.


4.) Spread the topping over the apple and blackberry mixture and bake for 45 – 50 minutes or until the apples are tender and the fruit juices in the crisp are bubbling around the edges. Cover with foil if the crisp topping becomes too dark.


5.) Transfer the baking dish to a wire rack and cool for 10 to 15 minutes. Serve warm with a large scoop of ice cream or crème fraiche.

Recipe & Photos by Amanda Frederickson for Sacramento Street



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On the Menu: Summertime Pasta

Summertime Pasta

I have been dreaming of pasta these days. Having just come back from Italy where I proved to myself I could eat pasta everyday and all day – I can’t help myself. Instead of hearty pasta with meat sauce I have been craving easy one-dish pastas that take advantage of the simple summer season and all of its fresh flavors. This summertime pasta is just that – a bowl of pasta goodness that is filled with garlic, tomatoes, basil and of course, Parmesan cheese.


I used to think that pasta needed a big heavy sauce to go with it. Something like a Bolognese or marinara (which are delicious don’t get me wrong) but after sampling pasta dishes all over Italy, I much prefer a simple flavorful pan sauce. Plus they are way easier to make.


This pasta’s pan sauce gets its flavors from sautéing shallots and garlic, then deglazing the pan with a little wine. By adding in cheese, butter and lemon zest, you have a delicious sauce that will highlight the pasta and the blistered tomatoes that top the dish. Make sure to add enough salt – the right amount of salt will take this dish from tasty to perfection.


Cheers to the last week of “unofficial” summer! ~ Amanda

Summertime Pasta

Summertime Pasta

Ingredients| Sacramento Street

1 cup cherry tomatoes

3 Tbs. olive oil

1 lb pasta, such as spaghetti or fettuccine

2 shallot, thinly sliced

3 gloves garlic, minced

2/3 cup white wine

2 Tbs. butter

2 tsp. lemon zest

1/3 cup parmesan cheese, grated, plus more for serving

2 Tbs. basil or mint, julienned

salt and pepper to taste

red pepper flakes, optional

Directions | Sacramento Street

1.) Cook the pasta in a large pot of salted water according to the label instructions until al dente. Reserve ½ cup pasta water before draining and set aside (tossing with a little olive oil if needed to prevent sticking.)


2.) Warm 2 Tbs. olive oil in the same pot over medium heat. Add the cherry tomatoes and sauté, stirring occasionally, until the tomatoes have started to wilt and blister about 5 minutes. Remove tomatoes and their juices from pan and set aside.


3.) In the same pot, warm remaining olive oil over medium high heat. Add shallot and garlic and cook for about 1 minute until shallot is translucent. Carefully deglaze the pan with white wine and continue cooking until the wine is reduced halfway, about 2 minutes. Add a large pinch of salt and turn the heat to low. Add lemon zest, butter, and cheese and stir until butter is melted. Add pasta and coat with pan sauce, adding reserved pasta water as needed to loosen the sauce. Fold in tomatoes, herbs and a large pinch of salt and pepper.


4.) Serve immediately with more Parmesan cheese.

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



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: Summer Panzanella Salad


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

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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