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Recipes
Potato Soup with Shrimp
By AprilAbrantes
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minu...
- 1/2 stick butter
- 1 small onion, diced
- 2 medium carrots, diced about the same size as the onion
- 2 tablespoons all-purpose flour
- 8 medium russet potatoes, peeled and cubed
- 4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
- 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
- 1 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups salted water
- 1 pound medium shrimp
- Crumbled bacon bits, for garnish
- Grated sharp Cheddar, for garnish
- Dill sprigs, optional garnish
Ginger Cookies
By AprilAbrantes
Preheat the oven to 350 degrees F
- 3/4 cup vegetable shortening
- 1 cup sugar, plus more for rolling
- 1 large egg
- 1/4 cup molasses
- 2 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Leek Potato Mushroom Cheddar Soup
By AprilAbrantes
1.In a skillet, cook leek, garlic, and potato in 1 tablespoon of butter and the olive oil over medium low heat, sti...
- 2 leeks, finely chopped (white part only)
- 1 clove garlic, finely chopped
- 4 medium potatoes (red or Yukon Gold), chopped
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground mustard
- 2 tablespoons flour
- 1/2 cup water
- 3 cups chicken broth
- salt, pepper, and celery salt, to taste
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons Parmesan cheese
- 1 cup milk
- 3 ounces chopped portobello mushrooms
- croutons for garnish, if desired
French Apple Tart
By AprilAbrantes
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade
- For the pastry:
- Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (11/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
- For the apples:
- 4 Granny Smith apples
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) cold unsalted butter, small diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados, rum, or water
Banana Muffins with Mascarpone Cream Frosting
By AprilAbrantes
Line 18 muffin cups with paper liners
- Frosting:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas, peeled and coarsely mashed
- 3 ounces cream cheese, room temperature
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/3 cup mascarpone cheese, room temperature
- 3 tablespoons honey
- 1/2 cup chopped walnuts, toasted
Potato, Orange and Arugula Salad
By AprilAbrantes
Potatoes: Put an oven rack in the upper third of the oven
- Potatoes:
- Vegetable oil cooking spray
- 1 1/2 pounds baby potatoes, halved
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Salad:
- 2 medium oranges
- 2 packed cups (2 ounces) arugula
- 1/2 cup (2 ounces) crumbled Gorgonzola
- 1/3 cup toasted chopped walnuts, see Cook's Note
- Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon champagne vinegar
- 1 tablespoon orange zest (from 1 medium orange)
- Kosher salt and freshly ground black pepper
Spaghetti and Meatballs
By AprilAbrantes
Bring a big pot of salted water to a boil for the spaghetti
- Pomodoro Sauce:
- Extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, smashed
- 2 tablespoons roughly chopped fresh parsley leaves
- 1 cup milk
- 4 thick slices firm white bread, crust removed
- 1 1/2 pounds ground beef
- 1 1/2 pounds ground pork
- 1 large egg
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Kosher salt and freshly ground black pepper
- 4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
- 1/2 pound mozzarella cheese, cut into chunks
- Leaves from 3 sprigs fresh basil
- 1 pound spaghetti
- 1/2 cup extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
- Kosher salt and freshly ground black pepper
- 1/4 cup fresh basil leaves, torn into pieces
Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy
By AprilAbrantes
Preheat oven to 350 degrees F
- 4 thick-cut boneless pork chops, center cut, about 2 pounds
- Salt and pepper
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup rioja or other dry red wine, eyeball it, about 1/4 of a bottle
- 1/2 cup black cherry preserves or all-fruit spread
- 2 cups beef stock, divided
- 1/2 pound linguica or chorizo, chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 2 cloves garlic, chopped
- 4 corn muffins, crumbled
- 1 teaspoon smoked paprika, eyeball it in your palm
- 2 tablespoons chopped fresh thyme leaves, 4 to 5 sprigs
- Handful flat-leaf parsley, chopped
Fresh Tangerine Cake
By AprilAbrantes
Preheat the oven to 350 degrees F
- Vegetable oil cooking spray
- 2 1/2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs, beaten
- 1 cup vegetable oil
- 1 (8-ounce) container sour cream
- 1 cup tangerine juice
- 1 tablespoon tangerine zest
- Tangerine Icing, recipe follows
Thimbles with Mushrooms and Artichokes
By AprilAbrantes
Place the olive oil in a large, heavy skillet over medium-high heat
- 3 tablespoons olive oil 1 small onion, finely chopped
- 1 pound mushrooms, trimmed, cleaned and finely chopped
- 1 teaspoon kosher salt, plus 3/4 teaspoon
- 1 cup dry Marsala wine
- 1 pound thimble pasta
- 1/2 pound frozen artichoke hearts, thawed
- 3/4 cup grated Parmesan
- 1/2 cup cream
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon freshly ground black pepper