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

salt


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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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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