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On The Menu: Acai Bowl

On The Menu: Acai Bowl | Sacramento Street


Breakfast is one of those things that’s really good for you but no one seems to have time for it. Or at least I don’t. For a while my breakfast was two cups of coffee and nothing else. I quickly learned that by 11 am I was so hungry that I would eat anything that was in sight. Hangry doesn’t even begin to describe it. Also, it is not the best tactic if you are ever trying to watch what you eat.


These days I am making more of an effort to remember breakfast, not in a brunching French toast sort of way, but in a healthy, lets start the day off right kind of way. Enter the acai bowl. If you haven’t heard about acai before (I only recently discovered it) it is a superfood berry that is filled with antioxidants and nutrients. The fruit is from South America and is extremely perishable, so it is usually sent to stores frozen or in powder form. For my acai breakfast bowl, I use the frozen packets that are found in the frozen food aisle of many supermarkets and grocery stores. I recently found it at Costco so I think it is safe to say that acai is pretty readily available.


Because it is frozen it is perfect for a breakfast bowl or smoothie. I like to blend acai with some frozen fruit, coconut milk, and honey, then top it with whatever fruit, granola and other toppings I can find. My favorite these days is granola, lots of fruit, a sprinkle of bee pollen (which is also really good for you) and my newest food obsession, Dang Coconut – if you haven’t had Dang yet, run, don’t walk to your nearest specialty food store, I am obsessed with it, it is so good.

Enjoy! ~ Amanda


On The Menu: Acai Bowl | Sacramento Street


Acai Breakfast Bowl


Ingredients| Sacramento Street

1 3.5 oz frozen acai packet, run under warm water until slightly thawed
1/2 cup frozen berries
½ cup coconut milk
1 tablespoon honey

Toppings such as:
Berries, bananas, kiwi, mango, granola, coconut flakes, honey, bee pollen, maple syrup


Directions | Sacramento Street

1.) In a blender combine frozen acai, berries, coconut milk and honey. Blend until smooth.


2.) Pour acai in a bowl and top with assorted toppings.


Serves 1


Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: Faux Chicken Pho

Faux Chicken Pho

I am no expert, but I am pretty sure chicken pho cures everything. A while back I travelled through Vietnam and I came down with the usual travellers sickness. I was down for the count until I tried my first bowl of pho. It completely cured me. More recently I enjoyed a couple too many glasses of red wine one night over the holidays and woke up feeling pretty awful. One bowl of chicken pho and I was back to normal.


Chicken pho is my version of chicken soup. Not only does it have magical healing properties (in my opinion), pho is also really good for you. It is filled with protein, minerals, spices, and herbs. Since we all are trying to eat a little better this New Year, this is the perfect antidote to the holiday season.


There is a great pho place near my house that has become a Sunday night takeout tradition. But that doesn’t mean I can’t recreate that delicious pho whenever or wherever I want with my faux chicken pho. This by all means is not traditional pho; I wouldn’t even pretend how to master that. I’m pretty sure that takes years. This is my version, it skips a lot of traditional pho steps but still has great flavor and I promise the healing properties are still the same. ~ Amanda


Faux Chicken Pho


Faux Chicken Pho


Ingredients| Sacramento Street


1 ½ lbs (approximately) bone-in skin-on chicken breast
2 teaspoons vegetable oil
1/2 onion, diced
1 3×1″ piece peeled ginger
1 jalapeño, seeds removed and diced
6 cups chicken stock
2 whole, star anise
3 whole cloves
3 Tbs. fish sauce
1 Tbs. sugar
1/2 tablespoon salt, plus more to taste
6 oz rice noodles


Directions | Sacramento Street


1.) Toppings – thinly sliced red onion, basil, cilantro, lime wedges, sriracha sauce and jalapeno.


2.) Heat oil in a medium pot over medium-high heat. Once the oil is hot, add the chicken breasts skin side down. Cook chicken breasts until browned then remove, about 3 -4 minutes. In the same pan, sauté diced onion until translucent, about 2 -3 minutes.


3.) Add ginger, chicken stock, star anise, cloves, fish sauce, sugar and browned chicken in the pot. Cover and simmer until chicken is cooked through, about 15 minutes. Remove chicken and set aside to cool slightly.


4.) While the chicken is cooling remove the star anise, cloves and ginger and discard. Add in rice noodles to soften. When the chicken is cool enough to handle, remove the skin and gently pull the meat off the bone. Once the rice noodles have softened return the pulled chicken back to the pan.


5.) Taste pho broth for salt and adjust flavor with fish sauce if needed. (Don’t be afraid, fish sauce is a little funky but it is that funky umami that makes dishes like this so delicious)


6.) Ladle pho into bowls and serve with lots of herbs like cilantro and basil, thinly sliced red onion, lime wedges and jalapeno.


Serves 2 to 4


Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: White Cheddar and Thyme Gougeres

White Cheddar and Thyme Gougères  | Sacramento Street

A gougere is just a fancy name for a cheese puff. It is made out of pâte à choux dough, one of the most universal pastry doughs out there. The basic dough is made with just a couple ingredients, water, eggs, flour and butter. Once you learn the technique, the recipes you can make with it are endless. When I was in cooking school, some of my fellow classmates and I had the genius idea to start a food truck that only sold food made from pâte à choux dough. We wanted to sell gougeres, eclairs, cream puffs, profiteroles and churros all around San Francisco. Thankfully that food idea faded away once we graduated and got jobs in the culinary world, but if we had gone through with that food truck idea, this is the gougere recipe that I would have made and sold from that truck.

 

A cheesy gougere might just be the perfect holiday party appetizer recipe because they can be made up to two weeks in advance, baked, then frozen. Throw them in the oven just before your guests arrive and voila, you will have a delicious appetizer and no one will know it came from your freezer.

 

Another great part about a gougere is that you can play around with any flavor combination. Feel free to swap the cheddar for Gruyere and use rosemary instead of thyme. Or add cracked black pepper to give it a kick. Another option would be to make giant gougeres and stuff them with bacon and pickled shallots, kind of like a gougere sandwich (yum, now that is a food truck idea!). The possibilities are endless.

 

So when you are entertaining this holiday season, try these gougeres, I promise they will become your secret weapon for all future entertaining. ~ Amanda


White Cheddar and Thyme Gougères | Sacramento Street

White Cheddar and Thyme Gougeres


Ingredients| Sacramento Street

 

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup all-purpose flour
  • pinch of cayenne pepper
  • large pinch of kosher salt
  • 1 cup plus 2 tablespoons grated sharp white cheddar cheese
  • 1/2 cup, plus 1 tablespoon grated Parmesan
  • 2 teaspoons fresh thyme, chopped plus more for garnish
  • 4 large eggs

    Directions | Sacramento Street


1.) Preheat oven to 400°F.


2.) Line 2 large baking sheets with parchment paper. In a medium sized saucepan bring butter and 1 cup water to a boil over medium high heat. Remove from heat. Add flour, cayenne, and salt and stir well to blend. Return the saucepan to medium high heat and stir vigorously until the mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. (You can also do this by hand with a wooden spoon) Add 1 cup cheddar, ½ cup Parmesan and thyme; beat on low speed to blend. Add eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.


3.) Spoon dough into a pastry bag fitted with a 1/2″ tip and pipe dough onto prepared baking sheets in 1 ½ ” rounds, spacing 1″ apart. If you do not want to use piping bag, use 2 spoons to place small dollops of gougère dough on the baking sheet.


4.) Dip your index finger in water and gently pat each gougère to form a rounded top. Sprinkle with remaining cheddar, Parmesan and thyme.


5.) Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20-25 minutes. Let cool slightly and serve.


(If you want to make and freeze ahead, fully bake the gougères, let cool and store in an airtight freezer bag for up to two weeks. When ready to serve, rewarm in a 325F oven for about 5 – 10 minutes)


Recipe by Amanda Frederickson | Photos by Emma Fineman for Sacramento Street 

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Put a Twist on the Holidays

pb8

 

There is nothing I love more than having the entire house decked out for the holidays. This year we’ve kept it a little more low-key, but this little nook in the dining room was screaming to be decorated. That’s why I turned to Pottery Barn for their beautiful holiday decor to give it a little bling from the usual look – it’s one of my go-to spots for sprucing up the house from season to season. Now that the house feels festive, I’m ready to have a few small gatherings with friends and family before baby Flemming arrives.

 

PB With a Twist | Sacramento StreetPB With a Twist | Sacramento Street

 

Liberty Double Old Fashioned Glassware | Silver Mercury Glass Trees | Snowflake Napkins

 

When it comes to the holidays I love having a few signature cocktails on hand to make for guests. This year I’ve had the challenge of creating a cocktail for guests that can also be created into a delicious mocktail for myself. After quite a bit of taste testing I finally came up with a twist on the perfect holiday cocktail that is now my go-to mocktail – the Cranberry Fizz. Just add a splash of vodka for guests and voila it’s perfection.

 

PB With a Twist | Sacramento Street

Cranberry Fiz Mocktail | Sacramento Street

This mocktail is sure to have guests wanting the recipe. Plus, the best part is that it’s easy to make, which means you won’t be stuck behind the bar whipping them up all night long. Are you putting a twist on anything this holiday season? A cocktail? Decor? Recipe?
 
Favorites | Sacramento Street

This post is a partnership with Pottery Barn. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open.

 

Photos by Heather Day for Sacramento Street

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On the Menu: Homemade Holiday Candy

Holiday Candy | Sacramento Street

 

For me, holiday gifts can be tricky. On the one hand I want to celebrate all my friends and family but sometimes it can get a little crazy trying to find something special for everyone. Plus, to be honest, I am not the best shopper. I get a little stressed especially with the holiday madness.  As a remedy I have started to make food gifts for all the people in my life. It has become a tradition to block off a Saturday in December and spend the whole day making holiday candy. My favorite candies to gift are homemade vanilla bourbon marshmallows, chocolate bark and my all-time favorite homemade peppermint patties.


There is a myth that marshmallows cannot be made at home. Totally not true. Marshmallows are infinitely better homemade than store bought. There are a couple different ways you can make marshmallows but I have found that whipping gelatin that has been dissolved in water with a hot sugar syrup is the easiest and most delicious way to go. It is kind of a magical transformation – one minute you have gelatin then the next you have mounds of fluffy white marshmallow fluff. You can flavor with vanilla, or cocoa powder or even a little bourbon.


There are so many iterations of chocolate bark, I like mine with chocolate, almonds and a large helping of sea salt. Feel free to mix these up and add things like dried fruit, coconut flakes, or other types of nuts.


Last, but definitely not least, my absolute favorite holiday candy to make is peppermint patties. Like the marshmallows, once you taste a homemade peppermint patty, store bought ones will never compare. If you only have time to make one type of candy as a holiday present, this one should be it. Plus it is the easiest of the three – no brainer right?


So if you are like me and would rather be in the kitchen then out shopping, give the gift of candy instead. I promise the recipients will be blown away. But, be warned, they will begin to expect it from you every year. ~Amanda


Homemade Marshmellows | Sacramento Street


 Vanilla Bourbon Marshmallows


Ingredients| Sacramento Street


3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

large pinch of salt

1 tablespoon pure vanilla extract

1 tablespoon bourbon

Confectioners’ sugar, for dusting


Directions | Sacramento Street


1.) Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow the gelatin to bloom (dissolve) while you make the syrup.


2.) Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.


3.) With the mixer on low speed, slowly and carefully pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 8 – 10 minutes or until the marshmallow mixture holds stiff peaks. Add the vanilla and bourbon and mix thoroughly for another 30 seconds.


4.) Dust an 8 by 12-inch nonmetal baking dish with powdered sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more powdered sugar (The mixture will be very sticky so make sure to dust well with powdered sugar). Allow to stand uncovered overnight until it dries out.


5.) Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar.


Recipe adapted from Ina Garten


Chocolate Bark | Sacramento Street Chocolate Bark | Sacramento Street


Chocolate Bark with Almonds


Ingredients| Sacramento Street


1 ½ cup roasted whole almonds

1 lb chocolate, preferably dark chocolate about 60% – 70 %, chopped

Sea salt, such as Maldon Sea Salt


Directions | Sacramento Street

 

1.) Place chocolate in a medium bowl set over a saucepan of simmering water. Stir until melted.


2.) Remove from heat, add nuts (all but ¼ cup of nuts) and stir quickly to combine.


3.) Spread chocolate-nut mixture on a parchment lined baking sheet, try to spread out nuts in a single layer.


4.) Top with the reserved nuts. Let chocolate set for about 1 hour then sprinkle with salt.


5.) Chill until chocolate is completely set, about 2 more hours.


Yorkshire Patties | Sacramento Street

 

Peppermint Patties


Ingredients| Sacramento Street


2 1/2 cups powdered sugar

1 1/2 tablespoons light corn syrup

1 1/2 tablespoons water

1/2 teaspoon pure peppermint extract

1 tablespoon vegetable shortening (preferably trans-fat-free)

1 lb 70%-cacao bittersweet chocolate, coarsely chopped

chopped candy canes for garnish


Directions | Sacramento Street

 

1.) Mix the powdered sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer at medium speed until combined.  Roll out the peppermint mixture between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round or until it is about1/4 inch thick. Freeze until firm, about 15 minutes.


2.) Once firm cut out as many rounds as possible with a 2” cutter, transferring to a parchment-lined baking sheet. Place rounds in freezer again and freeze until firm.


3.) While the chocolate is freezing, melt the chocolate in a medium bowl set over a saucepan of simmering water. (Feel free to temper the chocolate if you would like, but I usually do not).


4.) Balancing a peppermint round on a fork, dip into the warm chocolate and cover completely with chocolate. Scrape any dripping chocolate on the side of the bowl, then place on a baking sheet lined with parchment paper.  Dip all peppermint patties and let stand at room temperature until chocolate is set, about 2 hours.


5.) Top with chopped candy canes.


Makes about 2 dozen. | Recipe adapted from Gourmet


Recipe by Amanda Frederickson | Photos by Emma Fineman for Sacramento Street 

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