AprilAbrantes' profile page
Recipes
Panzanella
By AprilAbrantes
Place bread in a medium mixing bowl and cover with water
- chewy farm style bread, cubed
- Water, to cover
- 4 small vine ripe tomatoes, chopped
- 1 small red onion, chopped
- 1 cup loosely packed basil leaves, torn or shredded
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Spicy Baked Macaroni
By AprilAbrantes
Preheat the oven to 350 degrees F
- Salt
- 1 pound elbow macaroni pasta
- 3 tablespoons extra-virgin olive oil
- 1/2 pound assorted mushrooms, quartered
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
- 1/2 teaspoon red pepper flakes
- 1/2 cups bread crumbs
- 1/4 cup grated Parmesan, plus 1/3 cup
- 1/4 cup Romano, plus 1/3 cup
- 2 tablespoons butter, softened, plus 2 tablespoons
- 12 ounces mozzarella cubed (about 2 cups)
- 1/4 teaspoon freshly ground nutmeg
Apple Cake
By AprilAbrantes
Beat eggs, sugar, and oil till foamy
- Glaze:
- 3 Eggs
- 1 c. oil
- 2 c. sugar
- 1 tsp. salt
- 2 tsp. cinnamon
- 2 c. flour
- 1 tsp. vanilla
- 4 c. sliced apples (thinly)
- 1 c. chopped nuts
- 3 oz. cream cheese
- 1 1/2 Tbsp. butter
- 1 c. sifted powdered sugar
- 1/2 tsp. vanilla
Roast Beef with Spicy Parsley Tomato Sauce
By AprilAbrantes
To make the beef roast, preheat the oven to 375 degrees F
- Roast Beef:
- 1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
- 3 tablespoons olive oil
- 4 Roma tomatoes, cut in 1/2
- 2 teaspoons herbs de Provence
- Kosher salt and freshly ground black pepper
- Spicy Parsley Tomato Sauce:
- 1 1/2 cups fresh flat-leaf parsley
- 2 garlic cloves
- 1/2 teaspoons red pepper flakes
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
Zucchini and Olive Flatbread
By AprilAbrantes
Place an oven rack in the lower third of the oven
- All-purpose flour, for dusting
- 1 pound pizza dough
- 1 tablespoon extra-virgin olive oil plus extra, for drizzling
- 1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
- 2 tablespoons chopped fresh oregano leaves, divided
- 1 1/2 cups (4 ounces) shredded mozzarella
- 1 cup (2 1/2 ounces) grated Pecorino Romano
- 1/2 cup pitted sliced black olives
Lemon and Garlic Roast Chicken
By AprilAbrantes
Preheat the oven to 425 degrees F
- 1 (5 to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic, cut in 1/2 crosswise
- 2 tablespoons butter, melted
- 1/2 pound sliced bacon
- 1 cup white wine
- 1/2 cup chicken stock
Chicken Scallopine with Saffron Cream Sauce
By AprilAbrantes
Warm the olive oil in a large skillet over high heat
- 2 tablespoons olive oil
- 1 pound chicken cutlets (scallopine)
- 2 shallots, sliced
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Pecan Squares
By AprilAbrantes
Preheat the oven to 350 degrees F
- Topping:
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
Tuscan Salad
By AprilAbrantes
Bring a medium pot of salted water to a boil over high heat
- 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
- 1 head Romaine lettuce, torn
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup pitted black olives
- 1/2 red onion, cut into slivers
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 ounce shaved Parmesan (about 1/2 cup)
Ginger-Garlic Fish in Parchment
By AprilAbrantes
Preheat oven to 375 degrees F
- Parchment paper
- 4 (6 to 7-ounce) portions sea bass
- Salt and freshly ground black pepper
- 1 bunch scallions, cut into 3-inch pieces on an angle
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 3 to 4-inch knob ginger, peeled and thinly sliced
- 4 large cloves garlic, peeled and thinly sliced
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 3 tablespoons tamari sauce