Sacramento Street

Living With Great Style

On the Menu: Dutch Baby

Dutch Baby

I love entertaining – having people over to my house to eat is one of my favorite pastimes. I think that is why I became a cook, because I love feeding people. Over the years I have figured out tips and tricks to make hosting easier on me and the food more delicious for my guests. One of the best tips is to have people over for brunch rather than dinner. Brunch is always a little more laid back and relaxed and I love serving recipes that can be done the day before. Enter the Dutch baby.


A Dutch baby is a mix between a pancake and a crepe that is baked in the oven and comes out deliciously fluffy, puffy, crispy and a little gooey. It is also the perfect brunch food – not only is it a crowd pleaser with the height that it rises in the pan, but it is also supper easy to make. The night before brunch, you add all the ingredients to a blender and blend really well. Refrigerate overnight and when you are almost ready to eat, pour the batter into a pan and about 20 minutes later, you have a gorgeous Dutch baby. This is the kind of recipe that looks really hard but is super simple.


Consider the Dutch baby a blank canvas, like a crepe or a pancake and add different toppings and flavors to the batter. I like to top mine with crème fraiche and berries, but lemon zest in the batter would be delicious, as would apple slices.


Enjoy! ~ Amanda


Dutch Baby

Dutch Baby 

Ingredients| Sacramento Street


  • 3/4 cup all-purpose flour
  • 3 eggs
  • 3/4 cup milk
  • 1 tsp. vanilla extract
  • 2 Tbs. granulated sugar
  • 1/2 tsp. salt
  • 4 Tbs. unsalted butter

Directions | Sacramento Street

1.) Combine the flour, eggs, milk, vanilla, sugar and salt in a blender. Blend on high until the mixture is thoroughly combined and no lumps remain, about 30 seconds, (stopping the blender to scrape down the sides if needed.) Refrigerate overnight or for at least 30 minutes.

2.) Preheat an oven to 450°F

3.) Put butter in an ovenproof 12-inch sauté pan. Place in the oven for 5 minutes to melt the butter.

4.) Remove the pan from the oven and carefully pour the batter into the pan. Return the pan to the oven and bake until the sides are puffed up and dark golden brown, 15 to 20 minutes.

5.) Top Dutch baby with crème fraiche or whipped cream, a dusting of powdered sugar and fresh berries.

Serves 4.

Recipe & Photos by Amanda Frederickson for Sacramento Street


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On the Menu: Tortilla Soup

Tortilla Soup

I have a serious love of Mexican food. I could eat Mexican food for days on end and be completely happy. I have a local Mexican restaurant near my house and get take out from there way too much. I try and convince myself that is it healthy because of all the fresh flavors, but too much of a good thing might be a bad thing right? Maybe but hopefully not in this case. I don’t just limit my love of Mexican food and flavors to tacos and margaritas, but also braises, salads and soups. This tortilla soup has everything I love about Mexican food, bright flavors, fresh ingredients and delicious toppings.


Soups are so underrated sometimes. They are great make ahead meals that can be reheated and eaten a couple days after. Not to mention frozen and saved for future meals. I love this tortilla soup because it is easy, there is minimal prep, and it is delicious, healthy and satisfying. Plus I love any recipe that I can customize with some delicious toppings of my choice.


Enjoy! ~ Amanda

Tortilla Soup

Tortilla Soup

Ingredients| Sacramento Street

  • Tortilla Soup
  • 1 onion, chopped
  • 4 large cloves garlic, smashed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ancho chili powder (regular chili powder is fine if you can’t find ancho)
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 1 28 oz canned crushed tomatoes
  • 2 bay leaves
  • 2 1/2 teaspoons salt
  • 2 6-inch corn tortillas roughly chopped


Directions | Sacramento Street

1.) In a large pot, heat the oil over medium high heat. Add onion, garlic, and spices; cook, stirring, for 5 minutes. Add chicken broth, canned tomatoes with puree, bay leaves, fresh tortillas and large pinch of salt. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.


2.) In a blender, puree the soup in batches; pour it back into the pot and taste for salt and pepper.


3.) To serve, top a bowl of tortilla soup with toppings of choice such as pulled chicken, cotija cheese, cilantro, tortilla strips and red onion.

Toppings: pulled cooked chicken, avocado, cotija cheese, cilantro, tortilla strips, green onion, red onion, lime wedges.

Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: One-Pot Orecchiette Pasta

One-Pot Orecchiette Pasta


One of my favorite days in cooking school was the day we learned how to make fresh pasta. I love the process of getting your hands dirty with flour, water and egg. I also love that you can create such amazing dishes that all start with these simple everyday ingredients.


When we first learned how to make orecchiette I was obsessed. Orecchiette is Italian for “little ear” because of the shape of the pasta. I favor orecchiette over other types of pasta because of the chewiness.  Made with semolina and water, orecchiette has this delicious bite to it that makes it feel heartier.


Since homemade orecchiette is pretty easy, I was making it all the time. Now that I am not in cooking school and working full time, I have less time to make fresh pasta at home, but my love for orecchiette has not faded.


In this delicious one-pot pasta dish, I have paired orecchiette with tomatoes, eggplant, Italian sausage, mozzarella and mint. Totally delicious and satisfying. If you can’t find Japanese eggplant, swap for a regular eggplant. The same goes for the golden balsamic. I prefer golden balsamic over regular balsamic because it not as overpowering, but this is totally your preference, as well as what you have in your house.


Enjoy! ~ Amanda


One-Pot Orecchiette Pasta


One-Pot Orecchiette Pasta


Ingredients| Sacramento Street


1/2 lb mild Italian sausage

¼ cup olive oil

1 Japanese eggplant, cut into ½” thick half rounds

1 ½ cups cherry tomatoes, cut in half

2 cloves garlic

½ c balsamic vinegar (preferably golden balsamic)

½ cup olive oil

½ lb dried orecchiette pasta

4 oz mozzarella

Garnish with red pepper flakes, handful of torn mint and Parmesan cheese


Directions | Sacramento Street


1.) In a medium size pot, cook the orecchiette according to the directions on the box. When pasta is cooked through strain, and set aside.


2.) In a the same pan over medium high heat add 2 tablespoons olive oil and cook sausage until brown, breaking it up into small pieces. Remove sausage, place on towel lined plate and set aside. In the same pan, add 2 more tablespoons olive oil and add eggplant and tomatoes and sauté until eggplant is browned and tomatoes have wilted slightly. Remove from pan and set aside.


3.) In the same pan, sauté garlic for 30 seconds then return sausage, eggplant, and the tomatoes to the pot and cook for 30 seconds. Carefully pour vinegar into the bottom of pan and cook over medium high until vinegar has reduced by half. Add orecchiette, mozzarella pepper flakes and top with mint. Toss well.


4.) Taste for salt, drizzle with olive oil and serve immediately.


Serves 2 to 4


Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: Fancy Toast

Fancy Toast | Sacramento Street

The latest trend to hit the food scene is toast. Fancy toast made with delicious bread and topped with all sorts of yummy toppings. It is a simple meal but the sum of its parts makes it delicious. There is something to be said about freshly baked bread smeared with your favorite topping. For those of us in San Francisco, we have The Mill to hit up when we are in the market for some fancy toast, but if want to try it at home, here are some combinations for delicious, easy toast that works for breakfast, lunch and maybe even dinner.

I don’t know about you, but when I was growing up, my afternoon snack was homemade cinnamon toast. A snack made up of margarine mixed with granulated sugar and cinnamon and smeared on a piece of white bread. I would toast my bread for a couple minutes and out came the most perfect after school snack. I can still remember that smell and that taste.

This is the grown up version of that toast. I have taken some freshly baked bread from a local bakery, toasted thick slices, smeared it with ricotta cheese and topped it with all different toppings. The combinations showed here are banana, pecan and maple syrup, strawberries with fresh mint, blueberries with toasted pumpkins seeds, and pistachios, cinnamon and honey. The beauty about toast is that you can top it with anything you want. It is the simplest of meals but sometimes simple is the best.
~ Amanda

Fancy Toast | Sacramento Street


Ingredients| Sacramento Street

1 piece toasted high quality bread

3 Tbs. ricotta cheese

Assorted toppings – honey, pistachios, cinnamon, bananas, blueberries, strawberries, pecans and pumpkin seeds

Directions | Sacramento Street

1.) On a piece of lightly toasted bread.

2.) Spread ricotta cheese.

3.) Top with choice of toppings.

Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: Lemon & Kale Spaghetti

Lemon and Kale Spaghetti | Sacramento Street

I was recently reading the latest edition of Bon Appetit, (otherwise known as a food lovers go-to resource). I flip through their magazine each month looking for recipe inspiration as well as different ways to photograph food and style food. I stumbled upon their idea of back pocket pasta, the idea that pasta can be paired with so much more than your typical tomato sauce. You can pair it with just about any cheese, vegetable and/or meat. Most importantly, it is a great way to eat through what it is in your fridge. This lemon and kale spaghetti is the perfect example of back pocket pasta and I bet you have most of the ingredients in your refrigerator right now.


I think there is a misconception that pasta has to always be topped with a tomato sauce. Sure I love a good spicy marinara sauce, but pasta can be a vehicle for so much more goodness. In this pasta dish I paired spaghetti pasta with wilted kale, breadcrumbs and Parmesan cheese and tossed it in a sauce made of butter, olive oil lemon zest and lemon juice. Easy every day ingredients that become delicious when paired together.


Feel free to add your choice of meat to this dish. I served it as Sunday night dinner recently and topped it with Dungeness crab (because it is crab season here in the Bay Area). It was fantastic but I bet shrimp or pulled chicken would be just as tasty.


Enjoy! ~ Amanda

Lemon and Kale Spaghetti | Sacramento Street


Lemon and Kale Spaghetti

Ingredients| Sacramento Street

1 lb spaghetti pasta (gluten free pasta works as well)

5 tbs. olive oil, separated

1 bunch kale, ribs removed and coarsely chopped

2 clove garlic, minced

½ cup lemon juice

2 tsp. lemon zest

4 tbs. butter

½ cup Parmesan cheese, grated

¼ cup breadcrumbs (gluten free breadcrumbs work as well)

red pepper flakes


Directions | Sacramento Street

1.) Cook spaghetti according to package instruction. Reserve 1 cup pasta water before straining. Set cooked pasta and reserved water aside.


2.) In a large sauté pan, heat 1 tablespoon olive oil over medium high heat. Add the kale and a pinch of salt and cook until wilted. Remove from pan and set aside.

3.) In the same pan over medium heat, add 2 tablespoons olive oil and minced garlic. Cook for about 20 seconds, or until garlic is cooked.

4.) Add lemon juice and lemon zest cook for about 30 seconds.

5.) Add in butter and cook until butter is melted.

6.) Add cooked pasta and toss well, adding reserved pasta water as needed to create a sauce.

7.) Add cheese, breadcrumbs, wilted kale, remaining olive oil, pinch of red pepper flakes and a large pinch of salt. Serve as is or with choice of meat.

8.) Taste for salt and serve immediately.


Serve 4

Recipe & Photos by Amanda Frederickson for Sacramento Street

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