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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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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