feedfeed
connecting people who love to cook

EMAIL

people-image all Community
Amanda Frederickson
@amandafrederickson
San Francisco Bay Area
Professional chef, food stylist and food photographer. Dreaming about traveling when not dreaming about food.

How to Pull the Perfect Espresso Shot w/ @lamarzocco

My Recipes
Strawberry Shortcake
To me, strawberry shortcake screams summertime. Like so many people I grew up eating strawberry shortcake - we… read more>
To me, strawberry shortcake screams summertime. Like so many people I grew up eating strawberry shortcake - we even used to pick our own strawberries way back when. We never made it by scratch but would instead buy shortcake cups from the grocery store (anyone remember those? They tasted like cardboard but we still ate them) then topped them with fresh strawberries and some Reddi whip. This recipe takes that version of strawberry shortcake up a notch but it is still super tasty and nostalgic. Couple notes on the recipe: First you could use any type of berry that you wanted. Raspberries or blackberries would be great or a mix of your favorite kind. - If you don't want to make the biscuits, consider buying your favorite pound cake, slicing it, then topping with berries and cream. - Lastly, this recipe is great for dinner parties or summertime BBQs. Make each component separately then let everyone assemble themselves.
Recipe
Baked Alaska
I love old-school kitchy desserts. Desserts like crepe suzette and bananas fosters just scream glamour to me… read more>
I love old-school kitchy desserts. Desserts like crepe suzette and bananas fosters just scream glamour to me (or basically any dessert that they light on fire, table side!) And of course let’s not forget baked alaska; layers of ice cream topped with a marshmallowy toasted meringue. It looks super fancy but it is pretty much the original ice cream cake that has been around since 1876 (that is what the Google told me at least). Since this weekend is the unofficial start to summer, I thought I would bring this retro ice cream cake back into the spotlight. Couple notes on the recipe. First, you can always, always skip the meringue part. Instead just make one killer ice cream cake. You could also do whipped cream instead, just don't torch the whipped cream. You can use store-bought ice cream and store-bought cake. If you use store bought cake, no need to have a perfect round bottom, just crumble the cake and press it onto the bottom of the frozen ice cream creating an even layer. Lastly, I know not many people have a kitchen torch but for this recipe I would recommend getting one. You could try your oven broiler but I would be afraid that it would not get it browned enough and in the meantime it would melt.
Recipe
Roasted Rhubarb Coconut Panna Cotta Tart
Once I figured out what #millenialpink was, I now only want to make desserts with that subtle pinky hue ( this… read more>
Once I figured out what #millenialpink was, I now only want to make desserts with that subtle pinky hue ( this is a coconut panna cotta tart with roasted rhubarb)
Recipe
Fresh Brandied Cherries
Hooray for cherry season! I love fresh cherries but I LOVE brandied cherries. Each year around this time I… read more>
Hooray for cherry season! I love fresh cherries but I LOVE brandied cherries. Each year around this time I brandy a bunch of them to store in the fridge. My husband likes them in his fancy cocktails while I like to spoon them over vanilla ice cream. Simple and delicious.🍒 here is how you make them: 1 cup brandy 1/2 cup water 1/3 cup sugar 1 cinnamon stick 3-4 cardamom pods 1lb cherries, stemmed and pit removed In a medium saucepan over medium heat combine the brandy, water, sugar, cinnamon, and cardamom. Stir until sugar is dissolved and liquid has reduced slightly, about 5 minutes. Pour over cherries and store in an airtight container in the fridge for at least 2 days before eating. Makes about 1 quart.
Recipe
Chocolate Glazed Donuts With Toasted Coconut
My crazy travel schedule has me all turned around this week - is it really only Wednesday? Let me rephrase… read more>
My crazy travel schedule has me all turned around this week - is it really only Wednesday? Let me rephrase, when it is socially acceptable to start eating donuts?
Recipe
Homemade Doughnuts With Chocolate Glaze And Toasted Coconut
When I was a kid you convince me to do just about anything by bribing me with donuts. Swim practice, sure as… read more>
When I was a kid you convince me to do just about anything by bribing me with donuts. Swim practice, sure as long as I get those Dunkin Donuts munchins after. Church, great as long as I am allowed to eat those those Publix glazed donuts they served after. Don’t judge but this may still holds true as an adult. This recipe comes from a cookbook I wrote when I was in the @williamssonoma test kitchen. My colleague @emilymcfarren wrote it and it is brilliant. I was going to come up with my own but this one is too good and doesn’t need to be changed. Couple notes about the recipe: First and most importantly be very very careful with that oil. It is hot! It is best to use a thermometer to keep the oil temperature at 325°F, otherwise the donuts may get too dark. 325°F lets the donut cook through without burning. (Sharing more tips on frying on my site) Also I like to dip my donuts in chocolate glaze and top with toasted coconut but feel free to use whatever glaze or frosting that you want. I would recommend re-rolling the dough only once to get 8 donuts. If you re-roll the dough any more than that, the dough will get too tough and your donuts won’t be light and fluffy.
Recipe
Chocolate Layer Cake With Sprinkles
Just a light afternoon snack. Have a great weekend friends!
Just a light afternoon snack. Have a great weekend friends!
Recipe
Classic Soft Pretzels
It is not too late to make homemade soft pretzels for your superbowl party. ( If you have more that 8 people… read more>
It is not too late to make homemade soft pretzels for your superbowl party. ( If you have more that 8 people coming make them into pretzel bites. )
Recipe
Peanut Butter Chocolate Pie
Happy Birthday Dad! Since I can’t be home to celebrate and I am pretty sure you are the reason I love pie so… read more>
Happy Birthday Dad! Since I can’t be home to celebrate and I am pretty sure you are the reason I love pie so much, I thought I would make you a virtual pie. We are calling it Big Tuck's Peanut Butter Pie and I promise a virtual pie is almost as good as a real life pie...almost ;)
Recipe
Zucchini Skillet Lasagna
I am not one for gimmicky food - you know trendy food that is trying to be different just for the sake of… read more>
I am not one for gimmicky food - you know trendy food that is trying to be different just for the sake of being different. (I am talking about you ramen burger) However I am all for trying something out of the ordinary when it makes a recipe even better. Enter my zucchini skillet lasagna where I swapped out regular pasta noodles for thinly sliced zucchini. I know what you are thinking zucchini instead of pasta (!?)but try it- that crunchy zucchini texture makes this lasagna even better. Couple notes about the recipe. First, the key to using zucchini in your lasagna is to dry them out before using them. This is really easy to do - you cook them on a sheet tray for about 30 minutes until dry. This will help to prevent your lasagna from being too soggy. Also I used chicken sausage in this recipe because I don’t eat a ton of pork (I found it at Whole Foods ) but you can of course use regular sausage. If you are a no-go on this crazy zucchini idea, just swap out the zucchini for a box of no-boil lasagna noodles.
Recipe