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Recipes
Meaty Mushroom Lasagna
By AprilAbrantes
Put an oven rack in the center of the oven
- Sauce:
- Butter, for greasing the baking dish
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups warm whole milk
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Pinch ground nutmeg
- 8 ounces thinly sliced prosciutto, coarsely chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more, as needed
- Filling:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, at room temperature
- 1 medium onion, chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 3 cloves garlic, minced
- 1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons chopped fresh thyme leaves
- 9 spinach-flavored or plain lasagna noodles
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Olive oil, for drizzling
Ribollita
By AprilAbrantes
Heat the oil in a heavy large pot over medium heat
- 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
- 1 onion, chopped
- 1 carrot, chopped
- 4 ounces pancetta, chopped
- 2 cloves garlic, 1 minced and 1 whole
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 pound frozen spinach, thawed and squeezed dry
- 1 (15-ounce) can cannelloni beans, drained
- 1 tablespoon herbs de Provence
- 3 cups chicken stock
- 1 bay leaf
- 1 (3-inch) piece Parmesan rind
- 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
- Grated Parmesan, for serving
Snickerdoodles
By AprilAbrantes
In a small bowl, stir together the sugar and cinnamon and set aside
- For the topping:
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- For the cookie dough:
- 3 1/2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 tablespoon light corn syrup
- 2 1/2 teaspoons vanilla extract
Chocolate Chip Pie
By AprilAbrantes
Preheat oven to 350 degrees F
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- 1 cup (2-sticks) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
- 2 cups chopped walnuts, optional
Almond, Pine Nut, Apricot Crumb Cake
By AprilAbrantes
Preheat the oven to 350 degrees F
- 1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
- 1/4 cup pine nuts, toasted, plus 1/4 cup
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/4 cups sugar
- 1 1/2 sticks butter, melted
- 1/3 cup milk
- 1/4 teaspoon almond extract
- 1/2 cup chopped dried apricots
Grandma Paul's Sand Tarts
By AprilAbrantes
Preheat oven to 270 degrees F
- * 1 cup (2 sticks) butter, softened
- * 1/2 cup confectioners' sugar, plus more for coating cookies
- * 1 teaspoon vanilla extract
- * 1 3/4 cups all-purpose flour, plus more for dusting hands
- * 1 cup chopped pecans, (very small pieces)
Fish and Chips
By AprilAbrantes
Heat 3 inches of the oil in a deep fryer to 325 degrees F
- Vegetable oil, for deep frying
- 3 large russet potatoes
- 2 cups rice flour
- 1 tablespoon baking powder
- 3 teaspoons salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 (12-ounce) can soda water
- 1 large egg, lightly beaten
- 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
- 1/2 cup rice flour, for dredging
- Malt vinegar, for serving
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By AprilAbrantes
Preheat the oven to 400 degrees F
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Lemon Blueberry Cheesecake Bars
By AprilAbrantes
Preheat oven to 325 degrees F
- For the base:
- Ingredients
- Butter, for greasing
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 9 graham crackers
- 1/2 stick unsalted butter, melted
- For the filling:
- 16 ounces cream cheese, room temperature
- 2 eggs
- 2 lemons, zested and juiced
- 1/2 About 1/2 cup sugar, eyeball it
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting
Lemon Yogurt Cake
By AprilAbrantes
Preheat the oven to 350 degrees F
- For the glaze:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice