Amanda Frederickson on fast-casual and fridge foraging
November 25, 2020
Live to Eat is back with more new episodes, so now is your chance to catch up! I've been chatting (and sharing holiday tips) with some of the best culinary chefs in the food world, and this week, you’re in luck!
Amanda Frederickson is following the food landscape. From her popular Instagram series, Fridge Foraging, to her new restaurant, Radish Kitchen, Amanda is serving fresh and healthy food to the community. In the middle of a pandemic, Amanda released her first solo cookbook, Simple Beautiful Food, and opened Radish Kitchen, a fast-casual concept restaurant! Formerly a recipe developer for Williams-Sonoma’s Test Kitchen, Amanda is a cookbook expert, creating the recipes for 11 different Williams-Sonoma cookbooks, as well as The Staub Cookbook. If a pandemic hasn’t stopped Amanda, I’m pretty sure nothing can!
- Tune in to find out:
- :: How to turn your leftovers into a delicious (new) dinner
- :: The trick to fridge foraging
- :: What’s on the menu at Radish Kitchen
- :: The secret to setting priorities
Amanda Frederickson’s shared her Perfect Chocolate Birthday Cake; it really is perfect—for a birthday or any day!
Amanda Frederickson’s Recipe For The Perfect Chocolate Birthday Cake
Makes about 6 to 8 servings
Ingredients:
- 4 oz bittersweet chocolate
- 2 cups all purpose flour
- 2 tsp baking soda
- ¾ tsp salt
- ¾ cups sour cream
- 1 cup warm water
- 1 ⅓ cup light brown sugar
- 4 oz / ½ cup unsalted butter, at room temperature
- 3 eggs
- 1 tbs vanilla extract
- 1 tsp Instant espresso mixed with 1 tbsp water
Instructions:
Preheat oven to 325°F. Line a 9 x 13 cake pan with parchment paper and spray with non-stick spray.
Melt bittersweet chocolate. Set aside and let it cool slightly.
In a medium sized bowl combine flour, baking soda, and salt. Set aside.
In another medium sized bowl combine sour cream and warm water. Set aside.
In a large bowl cream together brown sugar and butter until light and fluffy, about 3 to 4 minutes. Add eggs, vanilla extract and instant espresso. Mix well. Add melted chocolate and mix until completely combined.
Alternate adding in the flour and sour cream mixture, starting and ending with the flour mixture.
Divide batter among prepared cake pans. Bake for 40 - 45 minutes or until a toothpick comes out clean. Let cakes cool slightly in the pan, then remove from pan and let cool completely on a rack. Wrap with plastic wrap and refrigerate overnight (or at least until cold - you could throw it in the freezer for a few minutes if you are in a hurry).
When ready to eat frost it with Milk Chocolate Frosting, see below
Tip: This recipe would also make 2- 9” round cakes but I find it so much easier to make in a sheet cake form. Plus who doesn’t love a perfectly simple sheet cake? It brings up all sorts of memories from childhood.
Milk Chocolate Frosting
Makes enough frosting for 1 - 9 x 13” sheet cake
Ingredients:
- ⅔ cup whole milk
- 8 oz milk chocolate
- 2 oz bittersweet chocolate
- 3 egg yolks
- 1 tbsp flour
- 1 ⅓ cup confectioners sugar, divided
- Kosher salt
- 1 tbsp vanilla extract
- 1 cup powdered sugar
- 1 cup unsalted room temperature butter
Instructions:
Heat milk in a small pot over moderate heat until hot.
Melt milk chocolate and bittersweet chocolate. Set aside and let cool slightly.
In a separate bowl whisk together egg yolks, flour, ⅓ cup confectioners sugar, and a pinch of salt in a bowl. Whisking constantly, add the hot milk in a stream. Transfer mixture to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, for about 2 minutes or until the mixture becomes very thick. Transfer to a large bowl and cover surface with plastic wrap and let cool completely, about 45 minutes.
Add vanilla extract and remaining confectioner’s sugar to the cooled custard mixture beat on medium until well combined. Increase the speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add the cooled melted chocolates and beat until combined well. Spread with an offset spatula on top of chocolate cake.
Tip: Make this frosting ahead of time, store in the fridge, then let come to room temperature before beating on high to fluff before spreading on the cake.
If you make this recipe, tag me @candacenelson for a chance to be featured on my stories!