Sacramento Street

Living With Great Style

On the Menu: Italian Chopped Salad & Garlic Knots

Italian Chopped Salad

A successful gathering all comes down to the food you serve. Yesterday we shared how you can pull together a simple and effortless meal for any group (friends, family, you name it!). Thanks to Amanda we are able to share two dishes you can easily make that will wow your guests and leave them wanting the recipes details. Both can be made in advance so that you can enjoy every minute your guests. 


Italian Chopped Salad

Ingredients| Sacramento Street

2 bunches romaine lettuce, chopped
1 head of radicchio, quartered and chopped
1 6 oz jar artichoke hearts, quartered
1 cup cherry tomatoes, halved
½ cup assorted olives, pits removed and halved
6 oz fresh mozzarella
¼ red onion, thinly sliced
¼ cup Parmesan cheese, grated
2 Tbs. pine nuts, toasted
½ cup olive oil
¼ cup red wine vinegar
1 tsp. honey
1 tsp. dried oregano
salt and pepper

Directions | Sacramento Street

1.) In a large bowl combine the romaine lettuce, radicchio, artichoke hearts, tomatoes, olives, mozzarella, red onion, Parmesan and pine nuts.

2.) In a small bowl whisk together olive oil, red wine vinegar, honey, oregano and large pinch of salt and pepper. Drizzle dressing over salad and toss gently to combine. Serve immediately.

Garlic Knots

Garlic Knots

Ingredients| Sacramento Street

1 package store-bought pizza dough

2 sticks butter

3 Tbs. minced garlic

2 tsp. thyme, chopped

Coarse sea salt

Directions | Sacramento Street

Pre-heat oven to 375F.


1.) In a small saucepan, melt the butter. Add the garlic and cook over low heat until the garlic is fragrant about 2 to 3 minutes. Remove from heat.


2.) Cut the pizza dough into two halves.  Using a lightly floured rolling pin, roll dough out into a large rectangle, about 12 by 8 inches. Brush the dough with the garlic butter mixture. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on a parchment lined sheet tray.


3.) Sprinkle the tops of the knots with thyme and a pinch of salt. Repeat with remaining dough.  Cover with a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.


4.) Bake garlic knots until golden brown, about 20 minutes. Brush with any remaining garlic butter, sprinkle with salt and serve immediately.

Recipe by Amanda Frederickson for Sacramento Street | Photos by Suzanna Scott

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On the Menu: Artichoke Hummus

Artichoke Hummus

On my recent trip to Santa Barbara (more details about my favorite spots here) – I met up with Samantha from Could I Have That at one of her favorite local spots d’Angelos Bakery. I tried her favorite dish – Eggs Rose, which is artichoke hummus on olive bread with a poached egg on top. Friends, it was heaven in my mouth. I came home craving it. I had never thought to do an artichoke hummus before. I made a batch and it’s going to be a staple in our house from this day forward. We’ve been putting it on toast, I’ve been eating it with eggs and having it as a snack with crackers and veggies. It’s simple and easy to make in under 10 minutes. Hope you all enjoy this as much as our family!

Enjoy! ~ Caitlin


Artichoke Hummus

Artichoke Hummus

Ingredients| Sacramento Street

2 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 clove garlic
1/2 teaspoon salt
15 ounce can chickpeas, drained and rinsed
1 cup artichoke hearts
1/4 cup warm water

Directions | Sacramento Street

1.) In a blender (or food processor), combine all ingredients and blend. Be sure to scrape down the sides as needed. Blend until you have a smooth, creamy consistency.

2.) Add warm water if the hummus is still too thick, but be sure to only add a tiny bit at a time.

3.) Pour it into a bowl and drizzle a small amount of olive oil on top.

Recipe and photo by Caitlin Flemming

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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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