Bon Appetweet™—Join Chef Lea as she leads you through a culinary journey and teaches both cooking basics and how to prepare great dishes from scratch. Her recipes are original and developed for newbies who are ready for more than a take-out menu! Lea will also introduce you to some of her foodie peeps who share their own recipes and tips for fun parties. Kitchen Newbies™ are Lea’s recommendations for products and tools you must have in your pantry!

Rice, Grains + Beans

Leftover Risotto:
Make Risotto Crab Cakes

Comments Off 26 December 2009

Saffron-Dungeness Risotto Crab Cakes - Recipe By Chef Lea McIntosh

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Leftover Risotto:
Risotto Crab Cakes with Lemon Crème Fraîche
Serves 2

Risotto Cakes Ingredients:
4 tablespoons olive oil
2 tablespoons unsalted butter
2 cups leftover saffron risotto, cooled to room temperature
½ pound fresh lump crab meat, preferably Dungeness crab
2 tablespoons fresh chives, chopped
½ cup cornmeal

Lemon Crème Fraîche Ingredients:
1 tablespoon fresh-squeezed lemon juice
1 teaspoon fresh lemon zest
½ teaspoon sugar
salt to taste
1 (8-ounce) container crème fraîche
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Rice, Grains + Beans

Saffron Risotto

Comments Off 26 December 2009

Saffron Risotto Recipe By Chef Lea McIntosh

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Saffron Risotto
Serves 6

Ingredients:
1 tablespoon olive oil
1 pound Arborio rice
½ medium onion, finely chopped
4 tablespoons unsalted butter
½ teaspoon saffron threads
60 ounces chicken broth
1 cup fresh Parmesan cheese, grated
salt and pepper to taste
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