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"I love that BlueStar makes professional quality appliances for the home chef."

Amanda Frederickson

Radish Kitchen, #FridgeForaging on Instagram

Nashville, TN

Amanda Frederickson is a cookbook author and restaurant owner living in Nashville, TN, with her husband Luke and two daughters, Olivia and Palmer.

Amanda attended San Francisco Cooking School for culinary school and after a stage at one of San Francisco’s Michelin starred restaurants, she landed in the Williams-Sonoma Test Kitchen. For almost 2 ½ years, Amanda wrote recipes and tested products in the Test Kitchen, all with the sole purpose of creating delicious food for the home cook. In addition, she co-wrote 11 cookbooks under the Test Kitchen titles, sold in-stores and online at Williams-Sonoma, and also authored the Staub Cookbook (Ten Speed Press, Fall 2018), which uses delicious recipes to highlight the benefits of cooking with cast iron cookware. 

In addition, for the past 4 years Amanda has been doing Fridge Foraging every Wednesday on her social media where she brings her community into her fridge to cook with whatever she has in her fridge. She started this as a way to empower people to cook with what they have. 

In the Spring of 2020 Amanda’s new cookbook written entirely by her, was published – Simple Beautiful Food (Ten Speed Press).  The cookbook features over 100 easy recipes with accessible ingredients, as well as a choose your own adventure style recipe chart that shows the reader how to take 1 simple ingredient and cook it a number of different ways. Amanda shot all of the photography in the cookbook and paired down the recipes to create highly cookable, accessible, and delicious dishes. 

In the summer of 2020 Amanda opened her first restaurant, a fast-casual concept serving salads, grain bowls, wraps, called Radish Kitchen with the goal of serving delicious approachable and fresh food to the community.

You recently did a major kitchen remodel, what kitchen design decisions were absolute musts for you?

I did! I needed my kitchen to not only be beautiful but also be super functional since it gets heavy use. Literally the day we finished the space, I started shooting the recipes for my cookbook – we cooked and photographed 100 recipes over the course of 9 days and my kitchen looked brand new even after all of that.  I also wanted it to be open and as big as possible since the kitchen really is the heart of the home.

What sold you on BlueStar? What do you love about the refrigerator?  What do you love about the range?

I love that BlueStar makes professional quality appliances for the home chef. Our fridge is so big and sturdy and fits everything I need. I also love that the diary and produce drawers pull out completely so you can look down into the to see exactly what you have. The power of the range is what I love. I feel like it boils water in about 5 seconds and I am all about ways to save time these days.

What is #FridgeForaging?

I started Fridge foraging 4 years ago as a way to empower people to cook with what they already have in their fridge. Every Wednesday on  social media, I invite people into my refrigerator and I show them what odds and ends I have on hand. From there I let people vote on what I should make for dinner and then I show them how easy it is to create a delicious meal using just what you have on hand.

What inspired you to start #FridgeForaging on Instagram?

I was inspired by friends who would say to me that they were too overwhelmed to cook dinner. They didn’t have time to go to multiple grocery stores to find what they needed for a recipe and were afraid of putting in all that effort only to have the recipe not work. I started it basically to show my friends that they can save money, save food waste and make dinner using what they already have. I like to think of Fridge Foraging almost like a muscle – the more you do it, the easier it will become.

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Recipe

White Chocolate Ice Cream with Roasted Strawberry

From: Simple Beautiful Food

Makes about 1 Quart

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean
  • 5 egg yolks
  • ¼ cup + 2 tablespoons sugar
  • Pinch of salt x2
  • 1 1/2 cups white chocolate chips
  • 1 pint strawberries

Directions:

  1. In a pot, heat 2 cups of heavy cream and 1 cup of whole milk.  Using the tip of a paring knife, slice a vanilla bean in half lengthwise and scrape out the seeds.  Add both the pod and the seeds to the cream mixture and set over medium-low heat until barely simmering.  Remove from heat, cover with plastic wrap, and set aside for 20 minutes, but keep warm.  Remove and discard the pod.
  2. In a bowl, whisk together 5 egg yolks, ¼ cup of sugar, and 1 pinch of salt.  Add 1 cup of the warm cream mixture, whisking constantly.  Add the rest of the cream mixture and mix well.  Return the mixture to the pan and cook over medium-low heat for 3 to 4 minutes, or until the mixture thickens slightly and coats the back of a spoon.
  3. Strain into large bowl and stir in 1 ½ cups of white chocolate chips.  Let the chocolate melt in the cream for about 5 minutes, then whisk until smooth.  Pour into a zippered plastic bag and freeze in an even layer.
  4. To prepare the strawberries, preheat the oven to 425°F.
  5. Hull and slice 1 pint of strawberries and toss with 2 tablespoons of sugar and a pinch of salt.  Lay the strawberries in a medium ovenproof baking pan and roast until soft, 15 to 20 minutes.  Let cool.
  6. Break the frozen ice cream base into small pieces, put into a food processor, and pulse until smooth.  Pulse in the strawberries until barely combined.  Return the base to the freezer and freeze for at least 2 hours or store in an airtight container for up to 3 weeks.

TIP: If you have an ice-cream machine, feel free to use it, but a food processor works well in its place.